Immunological Impact of Fermented Soybean Condiments Produced from Indigenous Fermenters
نویسندگان
چکیده
Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals alter the nature and stripped natural immunological adjuvants designed by to protect body system. been developed from fermented foods order control this ugly situation but there is still controversial thought choice of microorganism be used produce a non-toxic condiment an improved function. The aim study was evaluate toxicity, nutritive value impact soybean condiments. Soybean (Glycine max) sample indigenous microorganisms isolated 7 days old sample; oven-dried, pulverized packaged cleaned sterile screw capped container. impact, pro-inflammatory anti-inflammatory activities were determined using vivo instrumentation techniques. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis 168 (B) Saccharomyces cerevisiae YJM555 (Y) microbes both singly consortium for production light dark brown water activity ranging 0.27 – 0.37 plate 0.22 - 0.36 wrapped Thaumatococcus danielli leaves (called Uma Igbo Ewe eran Yoruba). There pronounced delay type hypersensitivity (DTH) significant (P<0.05) elevation lymphocyte population, rosette counts, antibody titers, phagocytic indices, total lymphocytes malondialdehyde (MDA) values, which mostly seen on those prepared organisms (BLY). Therefore produced fermentation B, L, Y, BL BLY recommended as would enhance its also safe, plastic plates efficient, preferable acceptable.
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ژورنال
عنوان ژورنال: Journal of advances in microbiology
سال: 2023
ISSN: ['2456-7116']
DOI: https://doi.org/10.9734/jamb/2023/v23i10754