Technological Properties Of Lactic Acid Bacteria Isolated From Fermented Foods:- Nwobodo, Joshua A

ABSTRACT VIII isolates showed plantarum’. Wp ») and actdophtlia and ZW'cocc Lactic acid bacteria (LAB) isolated from fermented foods has different properties that are applicable in industries The Technological properties of Lactic Acid Bacteria (LAB) isolated from fermented foods was studied. Five fermented foods (and condiments) were screened for L AB via culture on selective media De Man Regossa Sharp Agar (MRS) and LAB isolates were identified as Lactobacillus casei, Streptococcus spp. and Pedicoccus spp. The different LAB variation in their prevalence (occurrence) including Lactobacillus occurences for each of the Lactobacillus casei, Lactobacillus ki and 40% occurrence for Streptococcus spp. The LAB isolates demonstrated positively . technological properties in terms of Temperature tolerance, acid tolerance and time course sun is al. The optimal temperature for active growth including the 1. AB isolates s*as 5 C ( r all the specie. Acid tolerance test recorded significant growth within pH range of4 0 to 6 0 w “ pwth of Lactobacillus caseiand Lactobacillus acidophilus at pl I 3 0 Time cause results n ? •. a survival ofthe LAB isolates and viable growths up to a period of !2ohn (5 days* The general setting is that the LAB isolates could not grow at alkaline pH range and had reduced growth at lime course of 144hrs incubation. It was noted that the LAB isolates demonstrated qua ' utes that made them particularly useful for application in diverse fields of tachm b gy including the food industry and medicine