ABSTRACT

Fermented food are as those products that have been subjected to the effect of microbial enzymes, particularly amylases, proteases and lipases that causes biochemical transformation of polysaccharides, proteins and lipids to non‐toxic variety of desirable products with tastes, aromas and textures attractive to a consumer. Locally fermented foods are Ogi, Ogi, Ogiri and Ugba. The aim of this work was to investigate the antimicrobial activities of  lactic acid bacteria from locally fermented food. A total of 3 different fermented food which include ogiri, Ugba and ogi. Were purchased from the local market named Ndoro in Ikwuano L.G.A Abia State. The samples were collected using sterile bottle to the laboratory. One gram of the sample was mixed with 9ml of distilled water, 0.1ml was cultured on Mann Rogosa Sharpe (MRS) agar plates and incubated 370C for 24hours. After incubation the Average Total lactic acid bacterial (LAB) count from fermented food sample was observed The Ogi samples had total Lactic acid bacterial count range from 4.1 x 106 to 8.9 x 105, Ugba has colonies count range from 4.9 x 106 to 7.3 x 105, Ogiri has colonies count range from 4.8 x 106 to 8.8 x 106 respectively. Five lactic acid bacteria were identified as Streptococuss species, Lactococcus lactis, Lactobacillus brevis, Lactobacillus plantarum, and Lactobacillus lichenformis. The percentage occurrence of the isolates showed that Lactobacillus brevis and Lactobacillus Lichenformis (25.0%) has the highest percentage occurrence of lactic acid bacterial (LAB) isolates from traditional fermented food follow by streptococcus species, Lactobacillus plantarum and Lactobacillus lactis (16.7%).The five isolates were cultured in Mann Rogosa Sharpe (MRS) broth and incubated at 37oc, after incubation the cell free supernatant was obtained by centrifugation at 10,000 rpm for 15mins. The species of antimicrobial producing Lactic acid bacteria exhibited the highest inhibitiory activity against food borne pathogens for bacterial and fungal isolates. This study revealed the possibility of using bacteriocin as food biopreservative to control food spoilage and pathogenic organism.