Isolation And Characterization Of Lactic Acid Bacteria Involved In Fermentation Of Cereal-Based Products
ABSTRACT
The isolation and characterization of lactic acid bacteria
(LAB) responsible for the fermentation of some cereal -based products (Akamu,
Kunu-zaki and Burukutu) were evaluated in order to access their use as starter
cultures. Representatives of the LAB were isolated at 12h intervals during the course
of fermentation characterized and identified using morphological,
physiological, biochemical and the API 5OCHL methods. Changes in pH, titratable
acidity and LAB counts were also investigated during the cereal basedproducts
fermentation. The isolates obtained were accessed for potential as starter
cultures based on the comparative performance of single isolates to a substrate
and pH reduction. Isolates were Lactobacillusplantarum, Lactobacillus
cellobiosus, Lactobacillus pentosus, Leuconostoc mesenteroides and Pediococcus
pentosaceus. Results indicated a predominance of Lactobacilli among the
isolates. LAB counts in the cereal based-products were isolated at levels of
106, 1 log cful ml respectively. A rapid decrease in pH was associated with an
increase in titratable acidity. The isolates fermented the sterilized cereals.
All isolates produced akamu having pH values of 4.5 and 4.9 after 96hrs, anova
showed significant difference between pH of all the isolates in the two
substrates used at p 0.005.
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IJEOMA, O (2021). Isolation And Characterization Of Lactic Acid Bacteria Involved In Fermentation Of Cereal-Based Products. Repository.mouau.edu.ng: Retrieved Nov 28, 2024, from https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-lactic-acid-bacteria-involved-in-fermentation-of-cereal-based-products-7-2
ONYINYECHI, IJEOMA. "Isolation And Characterization Of Lactic Acid Bacteria Involved In Fermentation Of Cereal-Based Products" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Oct. 2021, https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-lactic-acid-bacteria-involved-in-fermentation-of-cereal-based-products-7-2. Accessed 28 Nov. 2024.
ONYINYECHI, IJEOMA. "Isolation And Characterization Of Lactic Acid Bacteria Involved In Fermentation Of Cereal-Based Products". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Oct. 2021. Web. 28 Nov. 2024. < https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-lactic-acid-bacteria-involved-in-fermentation-of-cereal-based-products-7-2 >.
ONYINYECHI, IJEOMA. "Isolation And Characterization Of Lactic Acid Bacteria Involved In Fermentation Of Cereal-Based Products" Repository.mouau.edu.ng (2021). Accessed 28 Nov. 2024. https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-lactic-acid-bacteria-involved-in-fermentation-of-cereal-based-products-7-2