Biosynthesis of Enzymes in Fermented Foods by Lactic Acid Bacteria and Possible Use as Bio-Preservative in Fermented Milk

Abstract

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.

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

“…These foods are widely used as condiments in most local dishes to enhance the flavor and serve as cheap meat substitutes in low-income households [104] . The commonly associated microorganisms are the Bacillus group ( B. subtilis, B. licheniformis, B megaterium, B. coagulans and B. circulans ) [ 4 , 129 ], others include Proteus species, Alcaligenes species, Micrococcus , Corynebacterium , and Enterococcus faecium [130] . Some authors have reported the presence of Saccharomyces cerevisiae, Yarrowia lipolytica, Rhodotorula gluti and Streptococcus natalensi [131] .Similar microorganisms especially members of the genus Bacillus, Enterobacter and Saccharomyces have associated with legume fermentations in Asia with many exhibiting probiotic qualities [ 4 , 132 ].…”

Exploring Lactic Acid Bacterial Metabolites for Antimicrobial Activity Against Spoilage Organisms of Grapes and Potato

“…Using sterile cork borer, wells were made onto the seeded agar plate and 50µl of cell free supernatant was added into the wells. The plates were incubated at 37°C for 48 h and observed for the formation of inhibition zone [5].…”