This work focused on isolating Lactic Acid Bacteria from fermented local milk, assaying the enzymes produced by the organisms, using them as starters in the fermentation of fresh milk and monitoring their bio-preservative activities. Fresh milk samples pasteurized at 85°C for 15 min were inoculated with lactic cultures (3x10 6 cful/ml). Two organisms with high enzymatic activities were used as starters singly and in combination. LAB, yeast, coliform and aerobic count were monitored during fermentation at room temperature for five days. Twenty four LAB were isolated from replicate samples of locally fermented milk called Nunu. They
Original Research Article8 cfu/ml). A gradual increase was observed in yeast and aerobic count (3.6x10 3 -6.1x10 4 cfu/ml). LAB demonstrated high enzymatic and bio-preservative activities on fresh milk by preserving the nutritional qualities of the milk and extending the shelf life of fresh milk. It also acts as natural preservative in milk by inhibiting spoilage microorganisms.
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