ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA (LAB) FROM SOME DAIRY AND NON – DAIRY FOODS

Abstract

There is a genuine interest in the development of probiotic based beverages because they are good vehicles for the delivery of probiotic microorganisms to consumers. Considering the impressive list of their potential health – promoting benefits, it is not surprising that there continues to be considerable interest in the use of probiotics as biotherapeutic agents. Lactic Acid Bacteria (LAB) are regarded as major group of probiotic bacteria. For this purpose, lactic acid bacteria were enumerated, isolated and identified from some commercially available dairy and non-diary based products (Nono, Fura da Nono, Yoghurt, Zobo, Ginger and Kunun zaki). Physicochemical properties, LAB count and proximate content of the probiotic source was recorded. A total of 21 isolates were obtained from the drinks using de Man, Rogosa and Sharp (MRS) agar and MI7 agar incubated anaerobically at 37^oC for 72hrs. Pre-identification tests according to morphological characteristics recorded 9 isolates to be catalase negative, gram positive cocci or baccili, non – motile and non endo-spore formers. The isolates were further characterized using API50 CHL as Lactobacillus acidphilus 3, three were Lactobacillus brevis, Pediococcus acidilactici, Pediococcus pentasaceus 2, Lactococcus lactis ssp lactis1 and Lactobacillus plantarum. Total Lactic acid bacteria counts ranged from 3.0x10⁶ to 7.6 x 10¹³ CFU/ml with Nono (N2) having the highest count and ginger drink (G1) with the lowest count. The pH and acidity were ranged 2.56 – 7.50 and 2.7 – 8.1% respectively. Highest protein content was detected in Kunun zaki samples then followed by Fura da Nono. Proximate composition of the drinks showed relationship between fat content and energy/cl in the drinks. The results showed that LAB were isolated from the dairy and non – dairy source having a picture of both proximate and physico-chemical properties of the LAB source. Hence further screening of the identified isolates should be carried out for probiotic potential and application to produce functional drinks.