Characterization Of Probiotic Lactic Acid Bacteria From Honey And Assessment Of Their Effects On Consumption By Type-2- Diabetes Using Wistar Rat

The relevance of probiotic, especially lactic acid bacteria cannot be over emphasized. In this present study three honey sources were serially diluted and cultured on De Man, Rogosa and Sharpe (MRS) agar among which only one of this sources grew on MRS agar. The pure Lactobacilli isolate were subjected to gram staining, biochemical tests, physiological test, molecular analysis using Polymerase Chain Reaction (PCR) techniques and Deoxyribonucleotide (DNA) sequencing. Only one isolate was obtained known as Enterococcus fecalis. The isolate was subjected to probiotic selection and was found fit for consumption, however their effect when consumed by type-2 diabetic are alarming and based on the outcome of this study, diabetic patient are advised not consume honey