Abstract
Lactic acid bacteria are important organisms that have
been used as starter cultures for the fermentation of food and food products. This
study was aimed at evaluating the potentials of Lactic acid bacteria (LAB)
isolated from ogi for development of
starter culture and amylase production. Isolation of the LAB isolates was done
on de Mann Rogosa Sharpe (MRS) agar using standard microbiological techniques.
The isolates were evaluated for use as starter cultures by assaying for
acidification, production of lactic acid and hydrogen peroxide. Amylase activity
was determined by the spectrophotometric method employing starch as substrate
and 3, 5 dinitrosalicyclic acid (DNS) as coupling reagent. The identification
of Lactic acid bacteria isolates obtained from samples of ogi indicated that Lactobacillus
fermentum, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus plantarum were the main
organisms involved in the fermentation of ogi.
From the results obtained, it was evident that the quantity of lactic acid
produced increased following a decline in pH as fermentation time increased. It was observed that L. plantarum produced the highest
quantity of lactic acid (3.85 gL-1) at 48 hrs compared to all other
LAB species used in this work with a strain of L. fermentum having the
lowest yield 2.65 gL-1) after 48 hrs of incubation. The
highest (1.24 g/l) concentration of hydrogen peroxide was produced by L.
fermentum at 24 hrs of incubation. Increasing incubation resulted in a
reduction in the quantity of hydrogen peroxide produced. Hydrogen peroxide
produced by the LAB strains ranged between 0.46 to 1.24 g/l. The results of
this study showed that amylase production increased with increase in incubation
time linearly till the 96th hours. Maximum amylase (3.47U/g) production
was obtained at 96hrs. The study revealed that the strains isolated had an
optimum pH of between 3.0 to 3.5 with a maximum enzyme activity of 4.28 U/g. Maximum
enzyme production was obtained with maize bran as substrate recording 2.48 U/g
after 96 hrs of incubation. The results of this study showed that L. plantarum and L. fermentum can be used as potential starter cultures in the
production of ogi and cultivation of
these isolates using a cheap substrate (maize bran) will result in increased
amylase synthesis for several applications.
AHAMEFULA, A (2023). Evaluation Of Lactic Acid Bacteria Isolated From Ogi For The Development Of Starter Culture And Enzyme Production Potential. Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-lactic-acid-bacteria-isolated-from-ogi-for-the-development-of-starter-culture-and-enzyme-production-potential-7-2
AHAMEFULA, AHAMEFULA. "Evaluation Of Lactic Acid Bacteria Isolated From Ogi For The Development Of Starter Culture And Enzyme Production Potential" Mouau.afribary.org. Mouau.afribary.org, 27 Mar. 2023, https://repository.mouau.edu.ng/work/view/evaluation-of-lactic-acid-bacteria-isolated-from-ogi-for-the-development-of-starter-culture-and-enzyme-production-potential-7-2. Accessed 24 Nov. 2024.
AHAMEFULA, AHAMEFULA. "Evaluation Of Lactic Acid Bacteria Isolated From Ogi For The Development Of Starter Culture And Enzyme Production Potential". Mouau.afribary.org, Mouau.afribary.org, 27 Mar. 2023. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-lactic-acid-bacteria-isolated-from-ogi-for-the-development-of-starter-culture-and-enzyme-production-potential-7-2 >.
AHAMEFULA, AHAMEFULA. "Evaluation Of Lactic Acid Bacteria Isolated From Ogi For The Development Of Starter Culture And Enzyme Production Potential" Mouau.afribary.org (2023). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-lactic-acid-bacteria-isolated-from-ogi-for-the-development-of-starter-culture-and-enzyme-production-potential-7-2