Isolation And Screening Of Lactic Acid Bacteria From Fermented Milk Product (Fura De Nunu) For Bacteriocin Production

 ABSTRACT

Lactic acid bacteria (LAB) commonly used as starter cultures in dairy foods are known to produce antimicrobial substances such as bacteriocins, having great potential as food preservatives. The present study was aimed at isolating and screening LAB for bacteriocin production from fermented milk product (fura de nunu). Among the thirteen (13) isolates gotten, six (6) were chosen through screening for LAB and for bacteriocin production potentials. The bacteriocins produced by isolates NU06, NU07 and NU08 demonstrated good antimicrobial activity against the four indicator organisms (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus pyrogenes) while isolates NU01, NU02 and NU09 had moderate and minimal inhibitory effect against the indicator strains as well. This shows that bacteriocin producing LAB are beneficial in fermented milk products (fura de nunu) for shelf life extension and increase in their organoleptic properties.