Olusegun Ayodele OLAOYE, Anayochukwu Peter OME, Iniobong Gideon LAWRENCE; Biopreservative abilities of lactic acid bacteria isolated and characterized from a Nigerian traditional food Ugba; Recent Advances in Food Science; 2018; 1(2): 85-96

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Olusegun Ayodele OLAOYE, Anayochukwu Peter OME, Iniobong Gideon LAWRENCE; Biopreservative abilities of lactic acid bacteria isolated and characterized from a Nigerian traditional food Ugba; Recent Advances in Food Science; 2018; 1(2): 85-96

The aim of this research work was to isolate and characterize lactic acid bacteria (LAB) from ugba, a traditional fermented food in Nigeria; and to evaluate their biopreservative potential in the preservation of the product. Twenty LAB isolates were isolated and biochemically characterized from the fermented food product and they were phenotypically identified. The use of molecular method, pulsed field gel electrophoresis (PFGE) was used in obtaining genomic discriminations and similarities among them, using Sma1 restriction enzyme for genomic DNA digestion. The PFGE analysis yielded three main clusters based on their finger print patterns when electrophoresed in agarose gel. Two of the LAB isolates Lactobacillus plantarum and L. salivarius that produced considerable concentrations of lactic and acetic acids, 25.18 and 2.82g per 107 CFU respectively, were chosen as starter cultures to evaluate their biopreservative potential on ugba during production and storage. The samples inoculated and uninoculated with the starter cultures were stored for 120 h, during which bacteria and fungi counts were monitored. Samples inoculated with LAB cultures recorded at least I log reduction in the total bacteria and fungi counts when compared with the uninoculated control samples; this indicates that suitable LAB cultures could be used in the biopreservation of the fermented food product. It was concluded that a good number of LAB were associated with ugba, and suitable strains may possess biopreservative potential for use as biological agents of preservation in the traditional fermented food product, ugba.