ABSTRACT
Fermented food are as those products that have
been subjected to the effect ofmicrobial enzymes, particularly amylases,
proteases and lipases that causes biochemical transformation of
polysaccharides, proteins and lipids to non-toxic variety of desirable products
with tastes, aromas and textures attractive to a consumer. Locally fermented
foods are Ogi, Ogi, Ogiri and Ugba. The aim ofthis work was to investigate the
antimicrobial activities of lactic acid bacteria from locally fermented food. A
total of 3 different fermented food which include ogiri, Ugba and ogi. Were
purchased from the local market named Ndoro in Ikwuano L.G.A Abia State. The
samples were collected using sterile bottle to the laboratory. One gram of the
sample was mixed with 9ml of distilled water. 0.1 ml was cultured on Mann
Rogosa Sharpe (MRS) agar plates and incubated 37°C for 24hours. After
incubation the Average Total lactic acid bacterial (LAB) count from fermented
food sample was observed The Ogi samples had total Lactic acid bacterial count
range from 4.1 x 106 to 8.9 x 10’, Ugba has colonies count range from 4.9 x 106
to 7.3 x 103, Ogiri has colonies count range from 4.8 x 106to 8.8 x 106
respectively. Five lactic acid bacteria were identified as Streptococuss
species, Laclococcus lactis, Lactobacillus brevis, Lactobacillus plantarum, and
Lactobacillus lichenformis. The percentage occurrence of the isolates showed
that Lactobacillus brevis and Lactobacillus Lichenformis (25.0%) has the
highest percentage occurrence of lactic acid bacterial (LAB) isolates from
traditional fermented food follow by streptococcus species, Lactobacillus
plantarum and Lactobacillus lactis (16.7%).The five isolates were cultured in
Mann Rogosa Sharpe (MRS) broth and incubated at 37°c, after incubation the cell
free supernatant was obtained by centrifugation at 10,000 rpm for 15mins. The
species of antimicrobial producing Lactic acid bacteria exhibited the highest
inhibitiory activity against food borne pathogens for bacterial and fungal
isolates. This study revealed the possibility of using bacteriocin as food
biopreservative to control food spoilage and pathogenic organism.
ADAEZE, C (2024). Studies On Antimicrobial Activities Of Lactic Acid Bacteria Isolated From Locally Fermented Foods: Okoroiwu, Adaeze C.. Repository.mouau.edu.ng: Retrieved Nov 26, 2024, from https://repository.mouau.edu.ng/work/view/studies-on-antimicrobial-activities-of-lactic-acid-bacteria-isolated-from-locally-fermented-foods-okoroiwu-adaeze-c-7-2
CHISOM, ADAEZE. "Studies On Antimicrobial Activities Of Lactic Acid Bacteria Isolated From Locally Fermented Foods: Okoroiwu, Adaeze C." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 18 Apr. 2024, https://repository.mouau.edu.ng/work/view/studies-on-antimicrobial-activities-of-lactic-acid-bacteria-isolated-from-locally-fermented-foods-okoroiwu-adaeze-c-7-2. Accessed 26 Nov. 2024.
CHISOM, ADAEZE. "Studies On Antimicrobial Activities Of Lactic Acid Bacteria Isolated From Locally Fermented Foods: Okoroiwu, Adaeze C.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 18 Apr. 2024. Web. 26 Nov. 2024. < https://repository.mouau.edu.ng/work/view/studies-on-antimicrobial-activities-of-lactic-acid-bacteria-isolated-from-locally-fermented-foods-okoroiwu-adaeze-c-7-2 >.
CHISOM, ADAEZE. "Studies On Antimicrobial Activities Of Lactic Acid Bacteria Isolated From Locally Fermented Foods: Okoroiwu, Adaeze C." Repository.mouau.edu.ng (2024). Accessed 26 Nov. 2024. https://repository.mouau.edu.ng/work/view/studies-on-antimicrobial-activities-of-lactic-acid-bacteria-isolated-from-locally-fermented-foods-okoroiwu-adaeze-c-7-2