ABSTRACT

This research studied the effect of fermentation on the production of pyridoxine and biotin by Lactic Acid Bacteria from fermented Pentaclethra macrophylla (Ugba). Locally produced sampls of fermented Pentaclethra macrophylla were bought from Ahiaeke market, Umuahia, Abia State. Sixteen LAB isolates were found to be Gram positive, non-spore formers and catalase negative after plating on Ml 7 and MRS (de Man Rogosa and Sharpe) agar. Four LAB species were isolated from Pentaclethra macrophylla of which were Lactobacillusfermentum, Lactobacillusplantarum, Streptococcus lactis and Leuconostoc mesentero ides based on morphological, biochemical and physiological characteristics. The effect of fermentation time on vitamin B6 and B7 production by the identified LAB isolates using African Oil Bean Seed (AOBS) broth medium was studied and the vitamin production was determined by High Performance Liquid Chromatography (HPLC). The vitamin B6 and B7content of the fermented Pentaclethra macrophylla was increased by 99.89% (from 0.0052 to 0.6137 mg/ml) and 6.45% (0.2029 to 0.2198 mg/ml) respectively. Evaluation of the effect of fermentation time presented interesting findings as there was an increase in the content of pyridoxine initiated by LAB fermentation. However, the increase in biotin content was relatively low compared to that of pyridoxine and may be attributed to its utilization as a growth requirement by some LAB. Hence, optimization of fermentation time and a better selection of microbial species as part of the starter cultures will be an advancement in the production of fermented products with elevated levels of these essential vitamins rather than traditional starters, which consume these vitamins.