Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production

Ngene, Anayochukwu Chibuike; Onwuakor, C E; Aguiyi, John Chinyere; Ifeanyi, Virginia O.; Ohaegbu, Chinedu G.; Okwuchukwu, Chukwuka Peter; Kim, Esther Garos; Egbere, John O.

doi:10.4236/aim.2019.911060

Cited by 15 publications

(8 citation statements)

References 17 publications

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“…The presence of the three Lactic acid bacteria being Lactobacillus spp, Micrococcus spp, and Streptococcus spp as well as and Bacillus spp is not surprising as most of these thrive in medium rich in fermentable substrates like sugars, which often lead to the production of acids after fermentation as reported by [27], [26]. The absence of E. coli from the experimental samples could be due to the thorough washing and rinsing of the raw materials as well as the sterile water and strip aseptic procedures adopted in the production of the four experimental kunun zaki samples analyzed, supporting the work of [28]- [30].…”

Section: Microbial Loads Of the Kunun-zaki Samplesmentioning

confidence: 83%

Microbiological and Organoleptic Quality Characteristics of Laboratory Produced Date Fruit-based Kunun-zaki

Egbere

Odu

Onyimba

et al. 2021

EJBIO

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In the quest to produce an acceptable local beverage that could serve as an alternative variety to kunun-zaki for many millions of Nigerians who take the cereal-based beverage as their most preferred and affordable drink a study was undertaken to assess the microbial and sensory quality attributes of laboratory-produced Date fruit-based kunun-zaki. Different blends of dry date fruits (Phoenix dactylifera) and sorghum (Sorghum bicolor) formulated as follows; F1 (100:0), F2 (70:30), F3 (50:50), and F4 (30:70%) of date fruits/sorghum were soaked overnight in water, drained and were wet-milled with ginger and cloves using an equal volume of sterile water, F5 (0:100) was market (Control) sample. The microbial succession study included the identification of organisms at various critical stages of the production of the beverage. The results of the study showed the mean pH, and TTA (%) values for the respective formulated Kunun-dabino product were F1 (4.87 and 0.3870), F2 (4.66 and 0.4508), F3 (4.29 and 0.4600), F4 (4.04 and 0.4690), F5/Control (4.32 and 0.4589) respectively. The mean Total bacterial, coliform and fungal loads of the four experimental products were 2.58 x 104, NIL, and 3.56 x 103 CFU/ml respectively which fall within W.H.O’s recommended standards for ready-to-eat foods. Species of Bacillus, Enterobacter, Shigella, Lactobacillus, Aspergillus, Penicillium Mucur, and Candida were present at the initial production stage while Bacillus and Lactobacillus species persisted right through to the final stage of production. The results of the sensory evaluation showed that while F1 was the least liked, F3 was significantly preferred over the other samples (P < 0.05). The study has shown that ‘Kunun dabino’ produced under the laboratory conditions in this study provides a new brand of beverage that is both microbiologically safe and organoleptically more acceptable to taste panelists.

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Section: Microbial Loads Of the Kunun-zaki Samplesmentioning

confidence: 83%

Microbiological and Organoleptic Quality Characteristics of Laboratory Produced Date Fruit-based Kunun-zaki

Egbere

Odu

Onyimba

et al. 2021

EJBIO

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“…Isolation of LAB was done by modification of the previously used method (Ngene et al, 2019). Three g of each of the 200 samples of fermented oil bean seeds were ground and suspended in 10 mL of sterile 0.1% peptone solution.…”

Section: Isolation Of Lactic Acid Bacteriamentioning

confidence: 99%

Isolation and characterization of histamine-producing, multi-drug-resistant Enterococcus species in fermented oil bean seeds in Nsukka, Nigeria

Nnabuike, E. J.,

Chekwube, A. C.,

Chinedu, A. E.

et al. 2024

MJM

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Aims:The microbiological qualities of fermented oil bean seeds depend on the indigenous microflora, personal and environmental hygiene of the handlers and the food environments. This study was aimed to evaluate the incidence of histamine-producing, multi-drug-resistant Enterococcus isolates from oil bean seeds during fermentation. Methodology and results: Histamine extraction and analysis were performed on randomly sampled oil bean seeds. Histamine producing lactic acid bacteria (LAB) were isolated, from where Enterococcus species were further isolated. Strain-specific identification and antibiotic sensitivity tests were carried out on the identified Enterococcus isolates. Histamine was detected in fermented seeds. Enterococcus strains were identified among the histamine-producing fermenters. These include E. faecalis HA5, E. faecium VB976, E. faecium LMEM18, E. gallinarum M190262 and E. gilvus CR1. Enterococcus faecalis HA5, E. faecium VB976, E. faecium LMEM18, E. gallinarum M190262 and E. gallinarum were resistant to Ampiclox, Amoxicillin, Ceftriaxone, Ciprofloxacin and Erythromycin. Enterococcus faecium VB976, E. faecium LMEM18 and E. gallinarum M190262 were resistant to Streptomycin and Gentamycin. Enterococcus faecalis HA5 was intermediately resistant to Streptomycin and Gentamycin but sensitive to Vancomycin, while E. gilvus was intermediately resistant to Ampiclox, Amoxicillin and Gentamycin but sensitive to Ceftriaxone, Vancomycin, Ciprofloxacin, Streptomycin and Erythromycin. Conclusion, significance and impact of study:The pathogenic and histamine-producing abilities of Enterococcus pose serious public health hazard. This is complicated by their resistance to a wide range of antibiotics. Therefore, improving the hygienic practices and regulating fermentation conditions is essential to curtailing histamine production and growth of fermenters with pathogenic potentials and ensuring the safety of the product.

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“…Over recent decades, lactic acid bacteria (LAB) have received much attention due to the health-promoting properties of certain strains, called probiotics. They are normal inhabitants of the healthy gut microbiota as they improve the balance of the microbial community in the intestine, confer protection against potential pathogenic bacteria, prevent or cure intestinal diseases and present in numerous fermented food products (Ngene et al, 2019;Rijkers et al, 2011;Brown and Valiere, 2004;Adak et al, 2002). LAB are used in a wide range of fermented food, they play a critical role in food processing and spontaneous fermentation (Elayaraja et al, 2014); also, they have been shown to be a major potential for use in biopreservation due to the fact that they are generally recognized as safe (GRAS) status (Salem, 2012;Vignolo et al, 2008;Radha and Padmavathi, 2015).…”

Section: Introductionmentioning

confidence: 99%

Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods

Ohaegbu¹,

Ngene²,

Asuquo³

et al. 2022

Afr. J. Biotechnol.

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For production and preservation of traditional fermented foods, the genera, lactic acid bacteria (LAB) have been used. This study was carried out to determine the characteristics and the antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods. Changes in pH and titratable acidity (TA) of the samples were investigated for a period of four days (96 h). Eleven tentative LAB from fermented maize and cassava (Ogi and Fufu, respectively) were isolated and characterized. The spoilage organisms from fish were aseptically identified and the antimicrobial activity was determined by agar well diffusion method against three isolated food spoilage organisms (Pseudomonas aeruginosa, Enterobacter aerogene and Bacillus cereus). The isolates were selected and further identified as Lactobacillus amylolyticus strain L6, Lactobacillus plantarum strain ci-4w and Lactobacillus sakei strain MLS1 by the aide of genotypic characteristics (16S rRNA gene sequences). These strains were screened for their EPS producing activity, resistance to low pH and bile salts as well as bacteriocin activity. These strains can be used as starter culture or protective cultures to improve the hygiene, quality and increased safety of the food products by inhibiting the food borne pathogens and spoilage microorganisms.

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Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production

Cited by 15 publications

References 17 publications

Microbiological and Organoleptic Quality Characteristics of Laboratory Produced Date Fruit-based Kunun-zaki

Microbiological and Organoleptic Quality Characteristics of Laboratory Produced Date Fruit-based Kunun-zaki

Isolation and characterization of histamine-producing, multi-drug-resistant Enterococcus species in fermented oil bean seeds in Nsukka, Nigeria

Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods

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