Screening of Lactic Acid Bacteria from Ogi (Fermented Maize Porridge) for Probiotic Potential in Akure, Ondo State

Ogi is a traditional fermented maize porridge widely consumed as a weaning food and breakfast staple across southwestern Nigeria. Its fermentation process is driven by diverse microbial communities, including lactic acid bacteria with potential probiotic properties. This study screened lactic acid bacteria isolated from ogi produced in Akure, Ondo State, South West Nigeria, for probiotic characteristics. Ogi samples were collected from three local producers over three fermentation cycles. LAB were isolated on MRS agar, identified by Gram staining, catalase test, and species-level biochemical profiling. Selected isolates were screened for tolerance to gastric acid (pH 2.0) and bile salts (0.3%), adhesion to simulated intestinal epithelial conditions using HT-29 cells, antimicrobial activity against S. aureus and E. coli, and antibiotic sensitivity by disk diffusion. Results identified 48 LAB isolates spanning six species. Lactobacillus fermentum, L. plantarum, and Leuconostoc mesenteroides were the dominant species. Seven isolates demonstrated combined high acid tolerance, bile resistance, and inhibitory activity against test pathogens. Antibiotic susceptibility profiles were consistent with probiotic safety guidelines, showing sensitivity to clinically relevant antibiotics. These findings identify ogi-derived LAB as promising probiotic candidates for incorporation into functional food or nutraceutical formulations aimed at improving infant gut health in southwest Nigeria. Keywords: lactic acid bacteria, ogi, probiotics, Lactobacillus fermentum, Akure.