ABSTRACT

 This study evaluated the Isolation and Identification of Lactic acid bacteria (LAB) from fermented unripe plantain {Musa paradisiaca) juice. The unripe plantain used for this work were purchased from Orieugba market, Umuahia, Abia state and transported to Linnc Medical Laboratory Umudike for analysis. A total of four (4) different species of Lactic acid bacteria were isolated from the fermented unripe plantain(M«5a paradisiaca) juice. These isolates comprised of L. casei, L.plantarum, L. fermentum, and L. acidophilus. The Total bacteria count observed in this study ranged from 1.09 xio5cfu/ml to 4.7 xio4cfu/ml with sample PLO4 having the highest count due to increased fermentation time whereas sample PLO1 has the lowest bacterial count. The result ofthe physicochemical analysis ofthe unripe plantain juice indicates that the pH of the sample at Ohr is 5.70, the total suspended solid of the sample is 620mg/L whereas the total titratable acidity of the unripe plantain juice was recorded as 0.35ml. Due to the isolation oflactic acid bacteria from fermented unripe plantain juice, It can be concluded that fermented unripe plantain juice could harbor potential lactic acid bacteria which can be used for production of a non-alcoholic (probiotic) beverage by the action oflactic acid bacteria. It is recommended to investigate the compatibility offermented unripe plantain {Musa paradisiaca) juice in novel non dairy food formulations including unripe plantain incorporated supplements/preparations and confectionaries that can be developed into commercial products.