Screening Of A Natural Biodiversit Y Of Lactic Acid Bacteria From Fermented Pentaclethra Macrophylla Benth For Thiamin And Riboflavin Production:- Anya, James K
ABSTRACT
Lactic
Acid Bacteria (LAB) are of predominant importance and are widely distributed in
nature. This study was aimed at screening the natural biodiversity of Lactic
Acid Bacteria from fermented Pentaclethra macrophylla (Ugba) for thiamin and
riboflavin production. Locally produced samples of fermented Pentaclethra
macrophylla were procured from Isi gate market, Umuahia, Abia State. The
samples were plated on Ml7 agar, MRS (de Man Rogosa and Sharp) agar. A total of
sixteen LAB isolates which were found to be Gram positive, non-spore formers
and catalase negative were isolated. From these, four LAB species were
identified from fermented Pentaclethra macrophylla of which were Lactobacillus
fermentum, Lactobacillus plantarum, Streptococcus lactis and Leuconostoc mesenteroides
based on morphological, biochemical and physiological characteristics.
Leuconostoc mesenteroides was the most abundant LAB observed in this study with
43.75% occurrence in the studied samples while Lactobacillusfermentum was the
least abundant with 12.5%. The ability of the LAB isolates to produce thiamin
and riboflavin was analyzed by High Performance Liquid Chromatography (HPLC)
using African Oil Bean Seed (AOBS) broth medium. The thiamin and riboflavin
content of the fermented Ugba was increased from 0.0453mg/ml to 0.1669mg/ml
(72.86%) and 0.0292mg/ml to 0.0489mg/ml (40.29%) respectively by the LAB
isolates. The ability ofthe LAB isolates to produce thamin and riboflavin can
serve as a method of enriching Ugba and also fortifying other fermented foods
and hence, will be a better choice as a starter for the formation offermented
products rather than traditional starters, which consume these vitamins
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ANYA (2026). Screening Of A Natural Biodiversit Y Of Lactic Acid Bacteria From Fermented Pentaclethra Macrophylla Benth For Thiamin And Riboflavin Production:- Anya, James K. Repository.mouau.edu.ng: Retrieved Mar 12, 2026, from https://repository.mouau.edu.ng/work/view/screening-of-a-natural-biodiversit-y-of-lactic-acid-bacteria-from-fermented-pentaclethra-macrophylla-benth-for-thiamin-and-riboflavin-production-anya-james-k-7-2
ANYA. "Screening Of A Natural Biodiversit Y Of Lactic Acid Bacteria From Fermented Pentaclethra Macrophylla Benth For Thiamin And Riboflavin Production:- Anya, James K" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 12 Mar. 2026, https://repository.mouau.edu.ng/work/view/screening-of-a-natural-biodiversit-y-of-lactic-acid-bacteria-from-fermented-pentaclethra-macrophylla-benth-for-thiamin-and-riboflavin-production-anya-james-k-7-2. Accessed 12 Mar. 2026.
ANYA. "Screening Of A Natural Biodiversit Y Of Lactic Acid Bacteria From Fermented Pentaclethra Macrophylla Benth For Thiamin And Riboflavin Production:- Anya, James K". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 12 Mar. 2026. Web. 12 Mar. 2026. < https://repository.mouau.edu.ng/work/view/screening-of-a-natural-biodiversit-y-of-lactic-acid-bacteria-from-fermented-pentaclethra-macrophylla-benth-for-thiamin-and-riboflavin-production-anya-james-k-7-2 >.
ANYA. "Screening Of A Natural Biodiversit Y Of Lactic Acid Bacteria From Fermented Pentaclethra Macrophylla Benth For Thiamin And Riboflavin Production:- Anya, James K" Repository.mouau.edu.ng (2026). Accessed 12 Mar. 2026. https://repository.mouau.edu.ng/work/view/screening-of-a-natural-biodiversit-y-of-lactic-acid-bacteria-from-fermented-pentaclethra-macrophylla-benth-for-thiamin-and-riboflavin-production-anya-james-k-7-2