Lactic Acid Bacteria Composition of Type II Sourdough Produced in Nigeria

Abstract

Aim: The aim of the study was to determine the lactic acid bacteria composition of type II sourdough produced in Nigerian from different brands of wheat flour. Study Design: Sourdoughs were produced by spontaneous fermentation at 31°C and 40°C for five days from three popular brands of Nigerian wheat flour. Lactic acid bacteria were isolated and identified from the sourdoughs using API 50 CH. Methodology: Doughs were prepared from three popular brands of wheat flour and allowed to ferment spontaneously at 31°C and 40°C for five days. Lactic acid bacteria cou nts, fungal counts and aerobic plate counts were carried out. The lactic acid bacteria were identified using the API 50 CH. Data obtained were subjected to statistical analysis using ANOVA. Significant differences among samples were evaluated by Duncan multiple – range test. Results: The results obtained showed that the mean lactic acid bacteria counts were 6.462±0.74, 6.471±0.62 and 6.826±0.68 log CFU/g after five days of fermentation at 31°C while the counts were 6.878±0.99, 6.728±0.95 and 7.051±1.04 log CFU/g after five days of fermentation at 40°C. Lactobacillus plantarum (34%), Lactobacillus brevis (29%) , Lactobacillus pentosus (18%), Pediococcus pentocaseus (9%), Lactobacillus buchneri (3%), Lactobacillus collinoides (3%), Lactobacillus fermentum (3%) and Pediococcus acidilactici (3%) were isolated and identified. Conclusion: There is no known published data on lactic acid bacteria composition of type II sourdough produced in Nigeria; findings of this work will assist to bridge this information gap. Knowledge of the lactic acid bacteria of the sourdough will help in the development of starter cultures for improvement of the nutritional and organoleptic qualities and shelflife of a wide variety of Nigerian baked products.