Probiotic Lactobacillus Species isolated from Fermented Beverages for Antibacterial Activity and Shelf Life Extension against Spoilage Bacteria

This research explores the potential of probiotic Lactobacillus species isolated from fermented drinks (Palmwine and Burukutu) against spoilage bacteria and extending the shelf life of perishable foods. Given the increasing consumer demand for natural preservatives in food and beverages, this study aims to utilize the natural antibacterial activity and preservative properties of Lactobacillus strains against organisms responsible for food spoilage. The investigation encompasses the isolation and identification of Lactobacillus species from a variety of fermented drinks, followed by in vitro assessments of their antibacterial activity against a range of common spoilage bacteria, including but not limited to, Bacillus cereus, Pseudomonas aeruginosa, and E.coli. Furthermore, this study evaluates the efficacy of the probiotic Lactobacillus metabolites (cell-free supernatants) as a natural preservative aimed at enhancing the shelf life and safety of perishable foods, specifically meat products. Preliminary results indicate that certain Lactobacillus strains exhibit significant antibacterial effects, thereby inhibiting the growth of spoilage organisms and potentially extending the products' shelf life without compromising their sensory qualities. This study contributes to the growing body of evidence supporting the use of probiotics as a natural and effective alternative to chemical preservatives, highlighting their dual role in enhancing food safety and quality while also offering health benefits to consumers.