ANTIBIOTIC SENSITIVITY TEST OF LACTOBACILLUS ASSOCIATED WITH THE FERMENTATION OF MAIZE TO OGI

ABSTRACT

This study focuses on investigating the antibiotics sensitivity of Lactobacillus species associated with maize fermentation since antibiotics sensitivity test is criteria for probiotics approval. The aim is to understand the response of these lactic acid bacteria (LAB) to various antibiotics and assess their potential for probiotic use. The research utilizes data on lactic acid bacteria isolates obtained during maize fermentation, including their population counts, species distribution, and sensitivity relatedness. The results revealed a total of 103 lactic acid bacteria isolates, with Lactobacillus plantarum being the most prevalent species, accounting for 15.5% of the total isolates. Other species, such as Lactobacillus bulgaricus and Lactobacillus brevis, had lower representation, each comprising 4.9% of the isolates. The population counts at the beginning (0hr) and end (96 hrs) of fermentation ranged from 11.00 × 10^2 cfu/g to 6.20 × 10^5 cfu/g, and 40.00 × 10^2 cfu/g to 23.10 × 10^5 cfu/g, respectively, depending on the maize variety. To assess antibiotic sensitivity, an antibiotics susceptibility test was conducted on the LAB isolates. The test revealed varying degrees of sensitivity, resistance, or intermediate resistance to the antibiotics. Isolates M1 and M4 exhibited the highest sensitivity relatedness, with a remarkable similarity of 99.00%, suggesting they belong to closely related strains or species of Lactobacillus. This study aims to shed light on the antibiotics sensitivity profiles of Lactobacillus species in maize fermentation.