Characterization of wild lactic acid bacteria for industrial applications
(1) National Biotechnology Research and Development Agency, Lugbe, Abuja
(2) National Biotechnology Research and Development Agency, Lugbe, Abuja
(3) National Biotechnology Research and Development Agency, Lugbe, Abuja
(4) National Biotechnology Research and Development Agency, Lugbe, Abuja
(5) National Biotechnology Research and Development Agency, Lugbe, Abuja
(6) National Biotechnology Research and Development Agency, Lugbe, Abuja
Corresponding Author
Abstract
For some decades now, Lactic acid bacteria (LAB) have been an important raw resource in the food and pharmaceutical industries to produce variety of dairy based products including but not limited to cheese, yoghurt, lactic acid. drugs and cosmetics. The LAB strains include the genera of Lactobacillus and Streptococcus. The importation of raw materials such as lactic acid, which can be obtained from indigenous sources, however, affects the foreign exchange of Nigeria's economy greatly. This study was designed to screen, characterize and identify LAB for industrial applications. A total of eighty (80) Lactic Acid Bacteria (LAB) strains were isolated from samples of nunu (a locally fermented milk product) using basic microbiological procedures such as morphological/phenotypic, gram staining, and other biochemical tests. All the isolates were tested for their acidification, curd formation and aroma production abilities. After forty-eight (48) hours of incubation at 420C, twenty-three (23) isolates which satisfied established phenotypic and biochemical criteria were selected for further functional tests. Out of the twenty-three (23) isolates obtained, two (2) strains L53 and L12 had additionally high exopolysaccharide production ability and correspondingly produced yoghurt with high viscosity and very low residual content. Based on the remarkable characteristics obtained from these two species, they are therefore recommended for optimization and proposed for large scale utilization as starter cultures in the dairy industries.
Keywords
References
DeWaal CS, Okoruwa A, Yalch T, & McClafferty B (2022). Regional Codex guidelines and their potential to impact food safety in traditional food markets. Journal of Food Protection. 85(8): 1148–1156.
Moritz M, Kristen R, &Saïdou K (2011). The social context of herding contracts in the Far North region of Cameroon. The Journal of Modern African Studies. 49(02): 263–285.
Lamye GM, Lunga PK, Pamo TE, & Kuiate JR (2017). Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon. International Journal of Food Science.17:16.
Li D & Peng Z (2016). Investment and technology upgrade of milk powder producers: A comparative study of Chinese and Dutch firm. Journal of Food Dairy Technology. 4:45-51.
Khalid K (2011). An overview of lactic acid bacteria. Internal Journal of Bioscience Review. 1(3):1–13.
Bourdichon F, Berger B, &Casaregola S (2012). A Safety assessment of microbial food cultures with history of use in fermented dairy products. Bullet IDF.455:2–12.
Hayek SA & Ibrahim SA (2013). Current limitations and challenges with Lactic Acid bacteria: a review. Food and Nutrition Sciences. 4:73-87.
Hill D, Sugrue I, Arendt E, Hill C, Stanton C, & Ross RP (2017). Recent advances in microbial fermentation for dairy and health. Research, 6. 751.
Karimuribo ED, Gallet PL, Ng NH, Matiko, MK & Massawe LB (2015). Status and factors Affecting Milk Quality along the Milk Value Chain: A Case of Kilosa District, Tanzania. Development. 27(3): 1–8.
Wedajo B (2015). Lactic acid bacteria: benefits, selection criteria and probiotic potential in fermented food. Journal of Probiotic Health. 3:129.
Macori G & Cotter PD (2018). Novel insights into the microbiology of fermented dairy foods. Current Opinion in Biotechnology. 49: 172–178.
Elemanova R, Musulmanova M. Ozbekova Z, Usubalieva A, Akai, RA, Deidiev A, & Smanalieva J (2022). Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures. International Dairy Journal. 134, 105453, in press
Itan Y, Powell A, Beaumont MA, Burger J, & Thomas MG (2009). The origins of lactase persistence in Europe. PLoS Computational Biology. 5: 100-109.
Shiby VK & Mishra HN (2013). Fermented milks and milk products as functional foods - a review. Critical Reviews in Food Science and Nutrition. 53: 482–496.
Ismail YS, Yulvizar C &Mazhitov B (2021). Characterization of lactic acid bacteria from local cow’s milk kefir. IOP Conference Series: Earth and Environmental Science.130: 109-119.
Maqsood S, Hasan F, & Masud T (2013). Characterization of lactic acid bacteria isolated from indigenous dahi samples for potential source of starter culture. African Journal of Biotechnology. 12(33):5226–5231.
Tamime AY, Hickey M, & Muir DD (2014). Strained fermentation milks – a review of existing legislative provisions, survey of nutritional labeling of commercial products in selected markets and terminology of products in some selected countries. International Journal of Dairy Technology. 67: 305-333.
Elise C, Abrahamsen RK, Rukke E, Kristian T, Johansen A, & Skeie SB (2019). Processing of high-protein yoghurt - A review. International Dairy Journal. 88, 42–59.
Sharma K, Sharma N, & Sharma R (2015). Identification and evaluation of in vitro probiotic attributes of novel and potential strains of lactic acid bacteria isolated from traditional dairy products of North-West Himalayas. Journal of Clinical Microbiology and Biochemical Technology. 2(1):18–25.
Bassyouni RH, Abdel-all WS, Fadl M, Abdel-all S, & Kamel Z (2012). Characterization of Lactic Acid Bacteria Isolated from Dairy Products in Egypt as a Probiotic. Life Science. 9, 2924-2930.
Goyal R, Dhingra H, Bajpai P, & Joshi N (2012). Characterization of lactobacillus isolated from different curd samples. African Journal of Biotechnology. 11(79):14448–14452.
Iqbal MZ, Qadir MI, Hussain T, Janbaz, KH, Khan YH, & Ahmad B (2014). Probiotics and their beneficial effects against various diseases. Pakistan Journal of Pharmaceutical Science. 27: 405-415.
Adejumo TO (2014). Antimicrobial activity of lactic acid bacteria isolated from fermented milk products. African Journal of Food Science. 8 (10): 490–496.
Kaewchomphunuch, T, Charoenpichitnunt T, &Thongbaiyai V (2022) Cell-free culture supernatants of Lactobacillus spp. and Pediococcus spp. inhibit growth of pathogenic Escherichia coli isolated from pigs in Thailand. BMC VeterinaryResearch.13: 490–496.
Atieh D, Arezoo A, Marzieh MA, Elnaz OMT, Masoume HZ, Amir DE, Roya G, & Maryam K (2022). Bacteriocins: Properties and potential use as antimicrobials; Journal of Clinical Laboratory Analysis. 36(1): 240-249.
Kanamarlapudi SLRK &Muddada S (2017). Characterization of exopolysaccharide produced by Streptococcus thermophilus CC30. BioMedical Research. International. 420-429.
Yousra A & Samia A (2023) Exopolysaccharides from Lactic Acid Bacteria; Polysaccharides of Microbial Origin. 415–437.
Article Metrics
Abstract View : 33 timesPDF Download : 13 times
DOI: 10.57046/HEZF1967
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Proceedings of the Nigerian Academy of Science
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.