Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods

For production and preservation of traditional fermented foods, the genera, lactic acid bacteria (LAB) have been used. This study was carried out to determine the characteristics and the antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods. Changes in pH and titratable acidity (TA) of the samples were investigated for a period of four days (96 h). Eleven tentative LAB from fermented maize and cassava (Ogi and Fufu, respectively) were isolated and characterized. The spoilage organisms from fish were aseptically identified and the antimicrobial activity was determined by agar well diffusion method against three isolated food spoilage organisms (Pseudomonas aeruginosa, Enterobacter aerogene and Bacillus cereus). The isolates were selected and further identified as Lactobacillus amylolyticus strain L6, Lactobacillus plantarum strain ci-4w and Lactobacillus sakei strain MLS1 by the aide of genotypic characteristics (16S rRNA gene sequences). These strains were screened for their EPS producing activity, resistance to low pH and bile salts as well as bacteriocin activity. These strains can be used as starter culture or protective cultures to improve the hygiene, quality and increased safety of the food products by inhibiting the food borne pathogens and spoilage microorganisms.