Isolation And Characterization Of Proteolytic Lactic Acid Bacteria From Indigenous Fermented Foods
ABSTRACT
This study was aimed at the isolation and identification of proteolytic lactic acid bacteria from indigenous fermented foods. 10 grams of each of the samples (Ugba, Kunu, Yoghurt and Ogi) were aseptically added into 90 ml of sterile 0.9% NaCl. From this study, a total of 5 species were isolated and they are Lactobacillus plantarum, Enterococcus spp., Lactobacillus brevis, Lactobacillus lactis and Streptoccus spp were all isolated. All of isolated bacterial strains showed the proteolytic activity on skim milk agar. Among them, Enterococcus spp has the highest proteolytic activity of 23.0mm as indicated by the widest clear zone while Lactotococcus lactis has the least proteolytic activity of 17.0mm. The study indicated that the different combinations of LAB strains can positively influence the flavor development of indigenous fermented foods. Several properties of LAB i.e. acid production, proteolysis, production of diacetyl and autolysis can be explored for their use as starters or adjuncts.
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EGBEKE, E (2021). Isolation And Characterization Of Proteolytic Lactic Acid Bacteria From Indigenous Fermented Foods. Mouau.afribary.org: Retrieved Nov 15, 2024, from https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-proteolytic-lactic-acid-bacteria-from-indigenous-fermented-foods-7-2
EGBEKE, EGBEKE. "Isolation And Characterization Of Proteolytic Lactic Acid Bacteria From Indigenous Fermented Foods" Mouau.afribary.org. Mouau.afribary.org, 04 Nov. 2021, https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-proteolytic-lactic-acid-bacteria-from-indigenous-fermented-foods-7-2. Accessed 15 Nov. 2024.
EGBEKE, EGBEKE. "Isolation And Characterization Of Proteolytic Lactic Acid Bacteria From Indigenous Fermented Foods". Mouau.afribary.org, Mouau.afribary.org, 04 Nov. 2021. Web. 15 Nov. 2024. < https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-proteolytic-lactic-acid-bacteria-from-indigenous-fermented-foods-7-2 >.
EGBEKE, EGBEKE. "Isolation And Characterization Of Proteolytic Lactic Acid Bacteria From Indigenous Fermented Foods" Mouau.afribary.org (2021). Accessed 15 Nov. 2024. https://repository.mouau.edu.ng/work/view/isolation-and-characterization-of-proteolytic-lactic-acid-bacteria-from-indigenous-fermented-foods-7-2