SAFETY PROPERTIES AND PROBIOTIC POTENTIAL OF ENTERCOCCUS FAECIUM ISOLATED FROM NUNU

Enterococci are involved in the fermentation process of various foods, including cheeses and sausages. Certain species of Enterococcus are utilized as probiotics to maintain healthy gastrointestinal microbiota and reduce gastrointestinal inflammation. In this research work, Lactic Acid Bacteria were isolated from nunu sample in order to evaluate the probiotics properties and safety potential which include bacterial enzymes assay, tolerance to bile salt and low Ph, auto-aggregation, cell hydrophobicity, hemolytic activity and antibiotic susceptibility. Three bacterial isolates were identified: Lactobacillus brevis, Enterococcus faecium, and Lactobacillus acidophilus with Lactobacillus brevis being the most predominant. The isolates were positive for amylase production while none of the isolates showed protase producing potentials. It was observed that the tolerance of all isolates decreased with increase in concentrations of the bile salt. Enterococuss faecium had the highest tolerance of 73.09%4 and 51.272% at 0.1% and 0.3% of bile ssalt. It was observed that none of the isolates was viable at pH 2 for 18,24 and 48 hours of incubation, growth was observed on the plate with pH 3 for all the isolates.