Molecular Identification of Lactic Acid Bacteria Isolated from Fermented Rice

Background: Fermented rice is known to possess probiotic capability. Probiotics are live microorganisms that confers consumer with enormous health benefits. This research was determined on isolation and molecularly identifies beneficial lactic acid bacteria from fermented rice water. Methods: Locally cultivated Osuemegbe Rice grains were steeped and fermented to isolate lactic acid bacteria strains. De Man Rogosa Sharpe (MRS) media was used for the isolation of lactic acid bacteria. The fermented rice water was serially diluted, plated and incubated at 37 °C for 48 hours under anaerobic conditions. Single colonies were subjected to biochemical analysis and gram-staining. Subsequently, 16s rRNA Identification of bacterial isolates was conducted. Results: The strains of LAB isolated were lactiplantibacillus plantarum CIP 103151and Limosilactobacillus fermentum CIP 102980 which are both beneficial and highly recommended as alternatives to antibiotics since their various mechanisms of growth inhibition against pathogenic bacteria have been extensively documented. Conclusion: The findings in this study confirmed rice to possess strains of probiotic Lactic acid bacteria (LAB) which can be exploited to achieving quality advancement in one health: integrated and unify approach aim at sustainably balance and optimize the health of people, animals, and ecosystem.