Academe Research Journals

International Journal of Biotechnology Research

Full Length Research Paper

Viability of Lactobacillus brevis1, Lactobacillus plantarum and Pediococcus pentosaceus2[x1] isolated from fish gut after incorporation into the fish feed

C. I. Ayo-Olalusi¹*, A. Adeiga², G. B. Akintunde², Oramadike C. E.¹ and Awoderu T.²

¹Nigerian Institute for Oceanography and Marine Research, P. M. B. 12729, Lagos, Lagos State, Nigeria.

²Nigerian Institute of Medical Research, P.M.B. 2013, Yaba, Lagos, Lagos State, Nigeria.

*Corresponding author. E-mail: iretioluwaa@yahoo.com. Tel: +2348051975562.

Accepted 11 September, 2014

Abstract

The viability change of the probiotic organisms on the feed was analysed at 5 days interval for a period of 25 days to observe the effect of different storage temperatures on the viabilities change of probiotics (Lactobacillus brevis1, Lactobacillus plantarum[x2] , Pediococcus pentosaceus2) in the feed. The aim of this research was to study the survival of the probiotics during storage. Feed was sprayed with a suspension of 3.2 × 10⁸ CFU[x3] /ml of probiotics and the viability of the cultured organisms was tested under 4 different temperatures (room temperature (22°C), 0, 4, and 8°C). After spraying, feed was kept at 37°C for 24 h and dried at room temperature prior to the test. The results demonstrated that a refrigeration temperature of 0°C led to highest viability of the organisms but the feed were subjected to chemical damage during freeze-thaw which invariably cause death of some of those organisms. Hence, fish feed incorporated with probiotic should be stored at 4°C. Organisms could not withstand room temperature for more than 15 days after which the viability of the organisms began to drop. Temperature is being considered as a critical factor influencing probiotic viability and survival during storage period.

Key words: Lactobacillus brevis1, Lactobacillus plantarum, Pediococcus pentosaceus2, probiotics, storage temperature, viability.