ABSTRACT

This study was aimed to characterize and determine the functional potentials of lactic acid bacteria isolated from fermenting tiger nut milk. The specific objectives were to isolate lactic acid bacteria from fermenting tiger nut milk, characterize and identify lactic acid bacteria using morphological, physiological and biochemical techniques and to ascertain the functional potentials of lactic acid bacteria isolated from fermenting tiger nut milk. The result of the analysis showed that tiger nuts are high in carbohydrate, fat and fibre content. . All the isolates were negative for Catalase test. Many isolates were negative for gas production from glucose and few isolates were positive. All the isolates indicated negative baemolytic test. The antimicrobial properties of the samples was determined by measuring the diameter of zone of inhibition, the maximum zone of inhibition was observed in case of (TMP2472) Lactobacillus pentosus with 14mm zone of inhibition while the minimum was observed in (TMP 051) Lactobacillus jèrmenlum with 3mm zone of inhibition. It has been reported that lower temperature slows down chemical reactions, enzyme actions and microbial growth; it is therefore recommended that when tiger nut milk is not to be served immediately, it should be stored at low temperatures (i.e. in the refrigerator) so as to prevent the growth of spoilage organisms and maintain the quality of the milk.