Screening and identification of microbes and evaluation of potential probiotic characteristics of microorganisms from Innovative Indigenous Non-Alcoholic Fermented Beverages

Abstract

The consumption of probiotics has garnered significant attention due to their potential health benefits, with fermented beverages emerging as a promising source of these beneficial microorganisms. This research paper delves into the probiotic qualities of innovative non-alcoholic fermented beverages rooted in indigenous traditions. It focuses on their distinct microbial compositions and their potential to promote health. This study created three samples of non-alcoholic fermented beverages using ProVitamin A biofortified maize (PVABM) and Sclerocarya birrea (Amarula) juice. These samples were prepared using three distinct techniques: roasting, boiling, and milling, all followed by the fermentation process. We employed a serial dilution technique to isolate the microorganisms in the samples. Saline solution and nutrient agar medium were used to screen for microbes in the samples, including 16S rRNA sequencing. The colony-forming unit (CFU) method was employed to assess cell viability and determine the isolated cells' antimicrobial activity through a disc diffusion method. The isolates did not exhibit antimicrobial activity against E. coli, B. subtilis and salmonella. These isolates were identified as Pichia sp. from all three samples. The presence of these beneficial microorganisms in indigenous fermented beverages can enhance their status as functional foods, contributing to improved gut health, immunity, and overall well-being. This research paper underscores the significance of indigenous, non-alcoholic fermented beverages as a natural and culturally important source of probiotics.