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EXAMINATION OF SOME LOCALLY FERMENTED FOODS FOR PROBIOTICS BACILLUS COAGULANS

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ABSTRACT

Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host (FAO/WHO, 2001). Probiotics is a general name for microorganisms that are associated with beneficial effects for humans and animals. They contribute to intestinal microbial balance and play a role in maintaining health (Soccol et al., 2010). Probiotics play a vital role in increasing host resistance to colonization by exogenous, potentially pathogenic organisms. This is achieved through different mechanisms such as production of lactic acid, hydrogen peroxide or acetic acid which increases the acidity of the intestine and inhibits the reproduction of numerous pathogenic bacteria (Reid et al., 2003). Probiotics has been found in dairy and non – dairy products (Soccol et al., 2010). They are usually consumed after antibiotic therapy which destroys the microbes present in the digestive tract. Regular consumption of food containing probiotic microorganisms is recommended to establish a positive balance of the population of beneficial microbes in the intestinal flora (Soccol et al., 2010). Benefits of consumption of probiotics include the prevention and treatment of infantile diarrhea, colon cancer, constipation, antibiotic induced diarrhea, hypercholesterolaemia, lactose intolerance, vaginitis and intestinal infections (Marchand and Vandenplas, 2000). Probiotic organisms used in foods must have the ability to resist gastric juices, exposure to bile, and be able to proliferate and colonize the digestive tract. The most commonly used probiotic bacteria belong to the heterogeneous group of lactic acid bacteria (Lactobacillus, Enterococcus) and to the genus Bifidobacterium, however, yeasts and other microbes have also been developed as potential probiotics during recent years (Ouwehand et al., 2002).

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