ABSTRACT 

The study aimed at the Characterization and starter culture potentials of lactic acid bacteria during the fermentation of Sorghum biocolor and pennisetum glaucum for kunu-zaki, to determine the physicochemical properties of kunu-zaki, to enumerate microorganisms associated with kunu-zaki and isolate and characterize lactic acid bacteria from kunu zaki and to determine physiochemical properties of kunu-zaki and to isolate other microorganisms associated with kunu-zaki production. The media used was De Man Rogosa and Sharpe (MRS) Agar in culturing lactic acid bacteria, manufacturer description 67.1g into 1000ml of distilled water. Nutrient Agar in culturing bacteria, manufacturer description 28g into 1000ml of distilled water, MacConkey Agar in culturing coliform, manufacturer description 47g into 1000ml of distilled water, malt extract Agar in culturing yeast, manufacturer description 50g into 1000ml of distilled water (de Man 1960). Starter cultures are added to the raw materials in large numbers and incubated under optimal conditions. In common controlled-fermented products such as Sauer kraut and yoghurt. Lactic acid is produced by the starter culture bacteria to prevent the growth of undesirable microorganisms in non-sterile raw materials and these culture bacteria helps to make the products shelf-stable. These starter culture bacteria derived in the course of these study were Lactobacillus casei, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus plantarum etc. They help in the fermentation process of kunu-zaki.

TABLE OF CONTENTS 

Title page i

Certification ii

Dedication iii

Acknowledgments iv

Table of contents v

List of tables vi

List of figures vii

Abstract viii

CHAPTER ONE: 

1.1 Introduction 1

1.2 Aim and Objective of the Study 2

1.2.1 Aim 2

1.2.2 Objectives 3

CHAPTER TWO: LITERATURE REVIEW

2.1 Fermentation of Cereal based Foods 4

2.2. Some beneficial attributes of African fermented cereal-based foods 9

2.2.1. Shelf-life extension and improved nutritional and sensory properties 10

2.2.2. Inhibition of pathogenic microorganisms in fermented foods. 10

2.2.3. Production of bacteriocins by lactic acid bacteria 12

2.2.4. Toxic, antinutritional and indigestible compounds incereal foods 13

CHAPTER THREE

3.1 Sample Collection 18

3.2 Glasswares and Media Used 18

3.3 Determination of Ph 19

3.4 Microbiological analysis 19

3.4.1 Enumeration of total bacteria 19

3.4.2 Enumeration of total coliform 20

3.4.3 Enumeration of Yeasts 20

3.4.4 Enumeration of lactic acid bacteria 20

3.4.5 Isolation of Lactic Acid Bacteria 21

3.4.6 Characterization of lactic acid bacteria 21

3.4.6.1 Morphological characterization 21

3.4.6.2 Biochemical Characterization 22

3.4.6.3 Physiological characterization 23

3.4.7 Identification of lactic acid bacteria 24

3.5 Safety Properties of LAB 24

3.5.1 Haemolysis Test 24

3.5.2 Antibiotic Resistance Pattern 25

3.6 Rate of Acid Production 25

CHAPTER 4

4.1 RESULT 26

CHAPTER 5

5.1 Discussion 33

5.2 Conclusion 35

5.3 Recommendation 35

REFERENCES 36