ABSTRACT

The aim of this research work was to isolate and characterize lactic acid bacteria (LAB) from ugba, a traditional fermented food in Nigeria. The fermented ugba samples were purchased from three different busy locations in Umuahia such as Ubani. Umudike and Ahiaeke. The samples were transported to the laboratory for microbial investigation. From this study a total of four lactic acid bacteria (LA~) strains were obtained and identified using morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fennentation methods. This reveals the major bacterial isolates to belong to Lactobacillus platarium, Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus casei. The mean count of LAB isolates from the ugba samples shows a gross mean bacterial load of 8.99x 1 0 7 cfu/g. the mean bacterial load was in the range of 7.77x_) 0 7 cfu/g (sample 7) to 1.05x 10cfu/g. however, there were significantly different variations between the bacterial loads of the different samples. It was observed that Lactobacillus casei is the most frequently occurring isolates with a percentage occurrence of (42.86%). followed by Lactobacillus platarium with a percentage occurrence of (38.10%), then Lactobacillus fermentum with a percentage occurrence of (23.81%) whereas L acidophilus had the least percentage occurrence of (9.52%). From the results of this study, it can be concluded that a good array of LAB strains (lactobacillus platarium. lactobacillus fe,·mentum, lactobacillus acidophilus and Lactobacillus casei) was shown to be associated with ugba, and suitable strains may possess biopreservative potential for use as biological agents of preservation in the traditional fermented food product, ugba.