ABSTRACT

This study evaluated the Isolation and Identification of Lactic acid bacteria (LAB) from fermented unripe plantain (Musa paradisiaca) juice. The unripe plantain used for this work were purchased from Orieugba market, Umuahia, Abia state and transported to Linne Medical Laboratory Umudike for analysis. A total of four (4) different species of Lactic acid bacteria were isolated from the fermented unripe plantain(Musa paradisiaca) juice. These isolates comprised of L. casei, L.plantarum, L. fermentum, and L. acidophilus. The Total bacteria count observed in this study ranged from 1.09 x105cfu/ml to 4.7 x104cfu/ml with sample PLO4 having the highest count due to increased fermentation time whereas sample PLO1 has the lowest bacterial count. The result of the physicochemical analysis of the unripe plantain juice indicates that the pH of the sample at 0hr is 5.70, the total suspended solid of the sample is 620mg/L whereas the total titratable acidity of the unripe plantain juice was recorded as 0.35m1. Due to the isolation of lactic acid bacteria from fermented unripe plantain juice, It can be concluded that fermented unripe plantain juice could harbor potential lactic acid bacteria which can be used for production of a non-alcoholic (probiotic) beverage by the action of lactic acid bacteria. It is recommended to investigate the compatibility of fermented unripe plantain (Musa paradisiaca) juice in novel non dairy food formulations including unripe plantain incorporated supplements/preparations and confectionaries that can be developed into commercial products.