Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach

Olodu Blessing Adoh; Stephen Amadin Enabulele

doi:10.56016/dahudermj.1582709

EN TR

Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach

Abstract

Background: This study investigates the biofilm formation capabilities of Lactobacillus species isolated from fermented cassava and corn products. Understanding biofilm formation is crucial for evaluating the probiotic potential of these species, as biofilm-forming ability influences their survival and functionality in host environments. Methods: Nine bacterial isolates, including Lactobacillus fermentum, L. ghanensis, L. delbrueckii, L. plantarum, Lactococcus lactis, L. reuteri, Lysinibacillus sphaericus, Bacillus cereus, and B. pacificus, were assessed for biofilm production using the microtiter plate assay. After crystal violet staining, optical density (OD) values were measured at 570 nm spectrophotometrically. Based on OD values, isolates were classified into four categories: no biofilm, weak, moderate, and strong biofilm formation. Statistical analyses, including two-stage least squares regression, were employed to evaluate biofilm formation trends and predictors. Results: The predictive regression model was highly significant (R² = 0.987, F = 122.618, p < 0.0001). Biofilm formation strength varied, with the highest mean percentage observed in the moderate group (31.29%), followed by weak (27.41%), strong (20.46%), and no biofilm (20.05%). Among the isolates, Lactobacillus fermentum exhibited the highest rate of strong biofilm formation (46.1%), while Lysinibacillus sphaericus showed none. Moreover, The highest biofilm formation was observed at 37°C (31.29%), followed by 25°C (27.41%), and 45°C (20.46%). Similarly, biofilm formation was highest at pH 6.5 (30.41%), followed by pH 7.5 (25.39%) and pH 4.5 (20.05%). Lactobacillus fermentum exhibited the highest strong biofilm formation (46.1%) at 37°C and pH 6.5. Conclusion: Biofilm formation in Lactobacillus species is species-specific and environmentally influenced by temperature and pH. Lactobacillus fermentum demonstrated strong biofilm formation, making it a promising candidate for probiotic applications.

Keywords

Biofilm formation, crystal violet staining, Fermentation, Lactobacillus species, Probiotics, Statistical models

Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach

Abstract

Objectives: This study investigates the biofilm formation capabilities of Lactobacillus species isolated from fermented cassava and corn products. Understanding biofilm formation is crucial for evaluating the probiotic potential of these species, as biofilm-forming ability influences their survival and functionality in host environments. Methods: Nine bacterial isolates, including Lactobacillus fermentum, L. ghanensis, L. delbrueckii, L. plantarum, Lactococcus lactis, L. reuteri, Lysinibacillus sphaericus, Bacillus cereus, and B. pacificus, were assessed for biofilm production using the microtiter plate assay. After crystal violet staining, optical density (OD) values were measured at 570 nm spectrophotometrically. Based on OD values, isolates were classified into four categories: no biofilm, weak, moderate, and strong biofilm formation. Statistical analyses, including two-stage least squares regression, were employed to evaluate biofilm formation trends and predictors. Results: The predictive regression model was highly significant (R² = 0.987, F = 122.618, p < 0.0001). Biofilm formation strength varied, with the highest mean percentage observed in the moderate group (31.29%), followed by weak (27.41%), strong (20.46%), and no biofilm (20.05%). Among the isolates, Lactobacillus fermentum exhibited the highest rate of strong biofilm formation (46.1%), while Lysinibacillus sphaericus showed none. Moreover, The highest biofilm formation was observed at 37°C (31.29%), followed by 25°C (27.41%), and 45°C (20.46%). Similarly, biofilm formation was highest at pH 6.5 (30.41%), followed by pH 7.5 (25.39%) and pH 4.5 (20.05%). Lactobacillus fermentum exhibited the highest strong biofilm formation (46.1%) at 37°C and pH 6.5. Conclusion: Biofilm formation in Lactobacillus species is species-specific and environmentally influenced by temperature and pH. Lactobacillus fermentum demonstrated strong biofilm formation, making it a promising candidate for probiotic applications.

Keywords

Biofilms formation, crystal violet staining, Fermentation, Lactobacillus species, Probiotics, Statistical models

Ethical Statement

The study is proper with ethical standards; it was approved by the Department of Biological Sciences (Microbiology), Benson Idahosa University, on 26th February 2024.

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Details

Primary Language

English

Subjects

Internal Diseases

Journal Section

Research Article

Authors

Olodu Blessing Adoh ^*
0000-0001-7561-3117
Nigeria

Stephen Amadin Enabulele This is me
0000-0002-0988-5664
Nigeria

Publication Date

January 29, 2025

Submission Date

November 12, 2024

Acceptance Date

December 9, 2024

Published in Issue

Year 2025 Volume: 5 Number: 1

DOI

https://doi.org/10.56016/dahudermj.1582709

IZ

https://izlik.org/JA89LB85CR

APA

Blessing Adoh, O., & Enabulele, S. A. (2025). Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach. DAHUDER Medical Journal, 5(1), 13-23. https://doi.org/10.56016/dahudermj.1582709

AMA

1.Blessing Adoh O, Enabulele SA. Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach. DAHUDER MJ. 2025;5(1):13-23. doi:10.56016/dahudermj.1582709

Chicago

Blessing Adoh, Olodu, and Stephen Amadin Enabulele. 2025. “Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach”. DAHUDER Medical Journal 5 (1): 13-23. https://doi.org/10.56016/dahudermj.1582709.

EndNote

Blessing Adoh O, Enabulele SA (January 1, 2025) Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach. DAHUDER Medical Journal 5 1 13–23.

IEEE

[1]O. Blessing Adoh and S. A. Enabulele, “Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach”, DAHUDER MJ, vol. 5, no. 1, pp. 13–23, Jan. 2025, doi: 10.56016/dahudermj.1582709.

ISNAD

Blessing Adoh, Olodu - Enabulele, Stephen Amadin. “Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach”. DAHUDER Medical Journal 5/1 (January 1, 2025): 13-23. https://doi.org/10.56016/dahudermj.1582709.

JAMA

1.Blessing Adoh O, Enabulele SA. Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach. DAHUDER MJ. 2025;5:13–23.

MLA

Blessing Adoh, Olodu, and Stephen Amadin Enabulele. “Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach”. DAHUDER Medical Journal, vol. 5, no. 1, Jan. 2025, pp. 13-23, doi:10.56016/dahudermj.1582709.

Vancouver

1.Olodu Blessing Adoh, Stephen Amadin Enabulele. Biofilm Formation Capabilities of Lactobacillus Species Isolated from Selected Fermented Food Products Using a Statistical Approach. DAHUDER MJ. 2025 Jan. 1;5(1):13-2. doi:10.56016/dahudermj.1582709