Глобальный журнал биологии, сельского хозяйства и медицинских наук

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CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM TWO FERMENTED FOOD PRODUCTS AND THE STOMACH OF RUMINANT ANIMAL

Ajewole EA, Akoma O, Daniel AA, Nnadozie H , Njoku C

Fifteen lactic acid bacteria (LABs), comprising two genera: Lactobacillus and Lactococcus spp were isolated from the intestine of ruminant animal, nono and kunun-zaki using MRS agar supplemented with 0.02% sodium azide; the fifteen isolates were tested on various salt concentration, temperature and pH. All the organisms grew at the pH of 4.5, salt concentration (%) of 1.5-5.0 and temperature of 15oC, only one of the isolates grew at the pH of 9 and salt concentration (%) of 10, when all the isolates were tested on blood agar plate, it was observed that none was haemolytic. When the LAB isolates were used to produce yoghurt only the isolates from nono produced quality yoghurt; however, the other isolates did not. None of the 15 isolates shows heamolytic activity on blood agar plate which signifies that LAB are not pathogenic to human and therefore they could be good probiotic material