JOURNAL OF NEW DISCOVERY IN MICROBIOLOGY
Integrity Research Journals
Model: Open Access/Peer Reviewed
DOI: 10.31248/JNDM
Start Year: 2020
Email: jndim@integrityresjournals.org
The melibiase activity of lactic acid bacteria isolated from yellow Ogi: A fermented cereal gruel
https://doi.org/10.31248/JNDM2024.017 | Article Number: A05616141 | Vol.2 (3) - June 2024
Received Date: 30 April 2024 | Accepted Date: 20 June 2024 | Published Date: 30 June 2024
Authors: Margaret Toluwalayo Arowolo* , Abigail Oluwasanmi Arowolo and Okikiola O. Falade
Keywords: fermentation, fermented cereal gruel, lactic acid bacteria, melibiase activity, microbiology, yellow Ogi.
This study focuses on the isolation and identification of Lactic Acid Bacteria (LAB) from yellow Ogi samples within Ile- Ife community and their enzymatic potential. Yellow Ogi were collected randomly at five different locations in Ile-Ife and LAB were isolated using De Man Rogosa Sharpe (MRS) agar under anaerobic condition for forty-eight hours at 37oC. The isolates obtained were identified using standard physiological and biochemical methods. The mean microbial load of the samples was enumerated. The melibiase activities of the isolates were determined using DNSA method. The mean microbial load of LAB in the samples ranged from 2.1 x 105 to 2.8 x 105 cfu/g. The organisms were identified as Lactobacillus plantarum (45.5%), Lactobacillus acidophilus (36.3%) and Lactobacillus pentosus (18.2%). Melibiase activities of the isolates were determined using DNSA method, showing activity levels ranging from 0.125 mg/ml to 1.775mg/ml. These findings underscore the prevalence of LAB in fermented foods like Ogi, highlighting their role in improving the flavor, aroma, shelf life and organoleptic properties. Moreover, LAB demonstrate significant enzymatic capabilities in the breakdown of sugars, further emphasizing their importance in food fermentation processes.
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