Biotechnology Journal International

Probiotics have been researched for their benefit to gut health. Research for sources of probiotic bacteria has moved from milk to plants, as they have been found to be an inexhaustible source of lactic acid bacteria (LAB). The probiotic properties of lactic acid bacteria isolated from Over ripe Avocado pear on selected bacterial species were assessed. Fifty Unripe Avocado pears were purchased from different markets and allowed to ferment. Enumeration of the microorganisms and pure culture isolation were done on MRS agar supplemented with1.0% CaCO₃ at 37 ^oC for 48 hours; using the pour plate and streak plate methods respectively.  The isolates were identified based on their microscopic, macroscopic, biochemical and molecular characteristics. They include Lactobacillus casei and L. plantarum. LAB isolates were tested for their phenol tolerance, bile salt tolerance, acid tolerance and antimicrobial activity.  All the isolates were tolerant to simulated gastrointestinal conditions. Growth of the isolates was observed at different temperature between 15 ^oC to 60 ^oC. They exhibited tolerance to phenol ranging from 0.085±0.01% to 2.40±0.02%. Tolerance to bile salt ranged from 1.06x10¹± 0.96x10¹ to 3.04x10³±1.15x10².  The acid tolerance level of the LAB obtained ranged from 2.98x10²±1.30x10² to 8.78x10²±2.22x10^2. Agar-well diffusion method was used to determine the antimicrobial susceptibility of the bacterial species. The test showed that the isolates were susceptible to the LAB isolates as zones of inhibition were observed. The inhibition zones diameter obtained ranged from 8.35±1.34mm to 13.77±2.21mm. Avocado pear, asides from their high nutritional content, also have the potential to serve as source of probiotic bacteria.