Lactic acid bacteria were first discovered by Scheele (1789) from sour milk. Pasteur discovered in 1857, that the souring of milk was caused by the microorganisms. Lactic acid was first produced commercially by M/s Clinton processing company, USA. Lactic acid bacteria have been widely used for the fermentation of many fermented product such as cheese, sourdough, buttermilk, brined vegetables, yoghurt and sauerkraut (Salim et al., 2006).

Lactic acid bacteria are widespread in nature and predominant microflora of milk and its products. Lactic acid bacteria are one of the important groups of microorganisms in food fermentation. A wide variety of strains are routinely used as starter cultures to manufacture dairy products such as curd, cheese, whey and yoghurt (Ayad et al., 2004). These bacteria produce organic acid hydrogen peroxide and several enzymes during fermentation (Fredrick and Luc, 2004). These compounds not only contribute to desirable effect on food flavor and texture, but also inhibit undesirable microflora and extending shelf life of products. Growth of spoilage and pathogenic bacteria in the fermented foods were inhibited due to the production of antimicrobial substances by lactic acid bacteria as their competition for nutrients

Beneficial bacteria are essential for good health- indeed, they are essential to life itself as bacterial are so intertwined with our body’s ability to function that you would actually die without them. Life is not aseptic. Beneficial bacterial interact with your immune system. In an interesting theory called the hygiene hypothesis, researchers have discovered that an overly sanitary home, birth and environment (i.e. lack of exposure of micro biota) may contribute to ante immune   diseases and healthy children eat dirt. In effect, beneficial bacterial actually train your benefit.

They also play critical role in your body’s ability to fully absorb the nutrient you eat. They break down potentially negative components of your diet like oxalic acid, manufacture natural vitamins and perform a slew of their duties that keep you well and healthy.However, the beneficial role of these bacterial is not restricted to within the body, it goes far beyond the internal body or even external body of animals and humans, as we all know that the body is in desperate need of major nutrients for its  survival and proper functioning. The nutrient required and consumed by man is immune even too numerous to mention, these beneficial bacterial acts on and degrade so many sources (substrates) to produce many essential nutrients required by man.

Nowadays, enormous amount of agriculture and industrial cellulosic wastes have been accumulating in environment. Celluloses are regarded as the most important renewable resources for bioconversion. Many cellulose substance were hydrolysed to simple sugars for making single cell protein, sweetness, etc. it have become the economic interest to develop am effective method  to hydrolyze the cellulosic biomass.

Cellulases are the inducible bioactive compounds produced by microorganism during their growth on cellulosic matters (Mukesh et al; 2012)

Beneficial bacterial are screened for the production of antibiotics because they (some of them) posses antimicrobial potential, hence they are screened and identified for the Novel production of antibiotics.

However, these bacterial are industrially beneficial  in the production of many other nutrients, too many to be mentioned here, from lots and lots of substrates, hence this project is mainly geared towards isolating, identifying and screening of these bacterial species, from various sources and using them to produce some important identifiable nutrients from various sources.