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BACKGROUND: Plant-based naturally fermented condiments usually result in poor quality products with various bacteria and fungi contaminants. Previous reports suggested the use of starter cultures from previously fermented condiments in fermentation processes to ensure health-promoting benefits, improved quality, shelf life, and organoleptic properties for the achievement of healthy nutrition, safe, and quality food. AIM: This study aimed to genotype potential lactobacilli from locally fermented condiments for improved food safety. METHODS: The lactobacilli colonies isolated from fermented condiments purchased from food markets in Southwest Nigeria were profiled for probiotic activities, hemolytic activities, antibiotics susceptibility, and inhibitory activities against food pathogens. Interesting probiotic lactobacilli were identified using 16S rRNA gene sequencing and evaluated for phylogenetic relatedness with other globally reported probiotic lactobacilli. RESULTS: Lactobacillus species which expressed significant probiotics, γ-hemolysis, anti-spoilage, and anti-listerial activities (P < 0.05) with tolerable safety profiles were identified as Lactiplantibacillus plajomi YD001 (MW280136), Lactiplantibacillus plantarum YD002 (MW280139), L. plantarum YD003 (MW280137), and Lacticaseibacillus paracasei YD004 (MW280138) possessed 50.75, 50.61, 50.75, and 52.54 mol% DNA G+C contents, respectively. The species clustered into different phylogroups with high clonal relatedness with other potential lactobacilli meta-data (≥96.80%) obtained from the public repository. CONCLUSION: Obtained genotyped Lactobacillus species are potential starter cultures for improved fermentation processes, control of food pathogens, and spoilage organisms.

A study on the inhibitive properties of Cratevaadansonii plant extracts on mild steel in 1.75 M HCl was embarked upon in this research using gasometric and potentiodynamic polarization technique at room temperature. The mild steel coupons were immersed in blank of 1.75 M HCl and the procedure repeated for the various extract concentrations of 10% - 50% v/v. The amount of hydrogen gas evolved due to the reaction between acidic extract and the mild steel coupons were evaluated. The observed inhibition efficiency using gasometric method indicated a direct relationship with increase in concentration of the inhibitors up to 50% concentration for both extracts. A similar trend was observed in the Tafel plot using the polarization technique. The adsorption study revealed the use of Cratevaadansoniiextract obeyed the Freundlich isotherm which characterizes physisorption. The use of Cratevaadansoniiextractis hereby proposed a suitable inhibitor for the corrosion of mild steel in acidic media.

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