ABSTRACT

A total of 4 isolates of lactic acid  bacteria (LAB) were isolated from selected Nigeria Beverages that were gotten from a local market in Umuahia, Abia State.

The isolation and characterization of lactic acid bacteria responsible for the fermentation of kunu- zaki, burukutu and Ugba   were studied in order to access their use as starter culture. Representatives of the lactic acid bacteria were isolated at 12hours interval during the course of fermentation characterized and identified using morphological, physiological and biochemical examination. Changes in pH, titratable acidity, LAB counts were also investigated during the fermentation of the three cereals at different fermentation time (12hrs, 24hrs and 48 hrs) . The  isolates  obtained  were  accessed  to  have  some  level  of  starter  culture.  Based on the  comparative performance of single isolates. Isolates identified are lactobacillus plantarum, lactobacillus brevis lactococcus lactis, Enterococcus Species. Results indicates a predominance of lactobacilli among isolates. These results suggested that LAB isolates from selected Nigeria Beverages have very good potential to be used as probiotics.