Evaluation of Some Indigenous Lactic Acid Bacteria Isolated
From Nono for Starter Culture Production

N.O. Oyedokun; T. T. Ayisa; A. O. Alabi; R.R. Ideh; J.C. Okolo; S.L
Orji; T.K. Egbi

Evaluation of Some Indigenous Lactic Acid Bacteria Isolated From Nono for Starter Culture Production

N.O. Oyedokun, T. T. Ayisa, A. O. Alabi, R.R. Ideh, J.C. Okolo, S.L Orji & T.K. Egbi

Abstract

Nono is an indigenous yoghurt drink obtained from the mixed fermentation of raw cow milk, basically consumed as a staple food commodity in some parts of West Africa sub region. This study was focused on isolation of some Lactic Acid Bacteria (LAB) from nono: identification of the isolates was conducted using standard physiological and biochemical methods. The isolates were identified as Lactobacillus acidophilus, L. bulgaricus, L casei, L plantarum, and Streptococcus thermophilus. In all, Lactobacillus acidophilus was the most acid tolerant as it grew better than the rest of the isolates at a pH of 3 while L bulgaricus was able to tolerate 0.3% bile acid for 6 hours more than the rest of the isolates. L. bulgaricus and L. acidophilus demonstrated high antagonistic activity against Helicobacter pylori, Salmonella typhi and Escherichia coli. The lactic acid content showed that there was no significant difference (p>5) amongst the isolates. All the isolates were susceptible to all the antibiotics, hence they are considered safe for use as probiotics. The isolates had the ability to ferment milk which was indicated by the increase in bacterial viability with a decreased pH value of 3.9 at the final stage of fermentation. These findings suggest that isolated LAB from nono can be used as starter culture for yoghurt production

Keywords

Nonolactic acid bacteriaprobioticsstarter culture

References

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Evaluation of Some Indigenous Lactic Acid Bacteria Isolated From Nono for Starter Culture Production

Abstract

Keywords

References

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