African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

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

Ohaegbu Chinedu Godspower
  • Ohaegbu Chinedu Godspower
  • Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria.
  • Google Scholar
Ngene Anayochukwu Chibuike
  • Ngene Anayochukwu Chibuike
  • Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria.
  • Google Scholar
Asuquo Unyime Inyang
  • Asuquo Unyime Inyang
  • Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria.
  • Google Scholar
Coulthard Oluwatoyin Debby
  • Coulthard Oluwatoyin Debby
  • Department of Microbiology, Faculty of Natural Sciences, University of Jos, Plateau State, Nigeria.
  • Google Scholar
Nwachukwu Ejikeme
  • Nwachukwu Ejikeme
  • Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria.
  • Google Scholar


  •  Received: 31 December 2021
  •  Accepted: 11 March 2022
  •  Published: 31 May 2022

References

Abegaz K (2007). Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. African Journal of Bacteriology 6(12):1469-1478.

 

Achi OK, Akomas NS (2006). Comparative Assessment of Fermentation Techniques in the Processing of Fufu, a Traditional Fermented Cassava Product. Pakistan Journal of Nutrition 5(3):224-229.
Crossref

 

Adak K, Long S, O'Brien S (2002). Trends in indigenous foodborne disease and deaths. England and Wales: 1992 to 2000. Gut 51(6):832-841.
Crossref

 

Adebayo CO, Famurewa O (2002). Antimicrobial effectiveness of in-house-use concentration of disinfectants in a Nigerian hospital. I Technolscience 6(1):17-20.

 

Adesokan IA, Odetoyinbo BB, Okanlawon BM (2009). Optimization of Lactic Acid Production by Lactic Acid Bacteria Isolated from Some Traditional Fermented Food in Nigeria. Pakistan Journal of Nutrition 8(5):611-615.

 

Ageni LV, Ajibade GA, Yerima B, Appah J (2017). Shelf life extension study of ogi and fufu using bacteriocin isolated from Lactobacillus acidophilus of fermented dairy products. African Journal of Microbiology Research 11(32):1286-1293.
Crossref

 

Amara S, Zadi-Karam H, Karam N (2019). Selection of Lactobacillus strains newly isolated from Algerian camel and mare fermented milk for their in vitro probiotic and lipolytic potentials. African Journal of Biotechnology 18(30):882-894.
Crossref

 

Ananou S, Maqueda M, Martínez-Bueno M, Valdivia E (2007). Biopreservation, an ecological approach to improve the safety and shelf-life of foods In:.Communicating Current Research and Educational Topics and Trends in Applied Microbiology. A. Méndez-Vila (Ed.), Formatex.

 

Anumudu CK, Omeje FI, Obinwa GN (2018). Microbial succession pattern in Ogi fermentation. International Journal of Advanced Research in Biological Sciences 5(7):247-251.

 

Ayoade F, Paulina OA, Kellanny SA, Yeitarere AA, Titilayo OA, Scott OF, Onikepe F (2018). The predominant lactic acid microorganisms and proximate composition of spontaneously fermented gari and fufu, cassava food products. Annual Research and Review in Biology 1-12.
Crossref

 

Bali V, Panesar S, Bera B (2011). Isolation, Screening and Evaluation of Antimicrobial Activity of Potential Bacteriocin Producing Lactic Acid Bacteria Isolate. Microbiology Journal 1(3):113-119.
Crossref

 

Begley M, Gahan CGM, Hill C (2005). The interaction between bacteria and bile. FEMS Microbiology Reviews 29(4):625-651.
Crossref

 

Bezkorvainy A (2001). Probiotics: Determinants of survival and growth in the gut. The American Journal of Clinical Nutrition 73(2):399s-405s.
Crossref

 

Broberg A, Jacobsson K, Ström K, Schnürer J (2007). Metabolite profiles of lactic acid bacteria in grass silage. Applied and Environmental Microbiology 73(17):5547-5552.
Crossref

 

Brown AC, Valiere A (2004). "Probiotics and Medical Nutrition Therapy". Nutrition in clinical care: an official publication of Tufts University 7(2):56-68.

 

Bukola CA, Abiodun AO (2008). Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production. World Applied Sciences Journal 4(5):741-747.

 

Chan ES, Zhang Z (2005). Bioencapsulation by compression coating of probiotic bacteria for their protection in an acidic medium. Process Biochemistry 40:3346-3351.
Crossref

 

Charlier CM, Cretenet S, Even Y, Le Loir Y (2009). Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives. International Journal of Food Microbiology 131(1):30-39.
Crossref

 

Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001). Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 71(1):1-20.
Crossref

 

De Martinis E, Bernadette D, Franco B (2001). Inhibition of Listeria Monocytogenesin a pork product by a Lactobacillus sake strain. International Journal of Food Microbiology 42(1-2):119-126.
Crossref

 

Dinev T, Beev G, Tzanova M, Denev S, Dermendzhieva D, Stoyanova A (2017). Antimicrobial activity of lactobacillus plantarum against pathogenic and food spoilage microorganisms: A Review. Bulgarian Journal of Veterinary Medicine 21(3).
Crossref

 

Dunne C, O'Mahony L, Murphy L, Thonton G, Morrissey D, O'Halloran S, Feeney M, Flynn S, Fitzgerald G, Daly C, Kiely B, O'Sullivan GC, Shanahan F, Collins JK (2001). In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings. The American Journal of Clinical Nutrition 73(2):386s-392s.
Crossref

 

Elayaraja S, Annamalai N, Mayavu P, Balasubramanian T (2014). Production, purification and characterization of bacteriocin from Lactobacillus murinus AU06 and its broad antibacterial spectrum. Asian Pacific Journal of Tropical Biomedicine 4:S305-S311.
Crossref

 

Enan G, El-Essawy A, Uyttendaele M, Debevere J (1996). Antibacterial activity of Lactobacillus plantarum isolated from dry sausage: characterization production and bactericidal action of plantaricin UG1. International Journal of Food Microbiology 30:189-215.
Crossref

 

Eze EI, Echezona BC, Uzodinma EC (2011). Isolation and identification of pathogenic bacteria associated with frozen mackerel fish (Scomber scombrus) in a humid tropical environment. African Journal of Agricultural Research 6(8):1947-1951.

 

Garcha S (2018). Control of food spoilage molds using lactobacillus bacteriocins. Journal of Pure and Applied Microbiology 12(3):1365-1373.
Crossref

 

Garcia EF, Luciano WA, Xavier DE, da Costa WC, de Sousa OK, Franco OL (2016). Identification of lactic acid bacteria in fruit pulp processing byproducts and potential probiotic properties of selected Lactobacillus strains. Frontiers in Microbiology 7:1371.
Crossref

 

Garcia P, Rodriguez L, Rodriguez A, Martinez B (2010). Food biopreservation: Promising strategies using bacteriocins, bacteriophage and endolysins. Trends in Food Science and Technology 21(8):373-382.
Crossref

 

Gong H, Meng, X, Wang H (2010). Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from "Jiaoke", a traditional fermented cream from China. Food Control 21(1):89-96.
Crossref

 

Harrigan WF, McCance ME (1996). Laboratory methods in Microbiology. Academic press: London, p. 342.

 

Hassanzadazar H, Ehsani A, Mardani K, Hesari J (2012). Investigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese. Veterinary Research Forum 3(3):181-185.

 

Hata T, Tanaka R, Ohmomo S (2010). Isolation and characterization of plantaricin ASM1: A new bacteriocin produced by Lactobacillus plantarum A-1. International Journal of Food Microbiology 137(1):94-99.
Crossref

 

Hati S, Mandal S, Prajapati JB (2013). Novel starters for value added fermented dairy products. Current Research in Nutrition and Food Science Journal 1(1):83-91.
Crossref

 

Heredia-Castro PY, Méndez-Romero JI, Hernández-Mendoza A, Acedo-Félix E, González-Córdova AF, Vallejo-Cordoba B (2015). Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese. Journal of Dairy Science 98(12):8285-8293.
Crossref

 

Hleba L, Císarová M, Glinushkin A, Laishevtcev A, Derkanosova A, Igor P, Shariati MA (2021). Physicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolysed soy peptides. Journal of Microbiology, Biotechnology and Food Sciences 9(4):823-830.
Crossref

 

Holt JG, Krieg NR, Sneath PH, Stalely JT, Williams ST (1994). Bergey's manual of determinative bacteriology. Bergey's Manual of Determinative Bacteriology. Williams and Wilkins.

 

Holzapfel WH, Cho G, Huch M, Franz CMP (2010). Genetic Analysis of the Plantaricin Efl. Locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation. International Journal of Food Microbiology 141:5117-S124.
Crossref

 

Ibeabuchi JC, Olawuni IA, Iheagwara MC, Ojukwu M, Ofoedu CE (2014). Microbiological Evaluation of 'Iru' and 'Ogiri-Isi' Used As Food Condiments. Journal of Environmental Science, Toxicology and Food Technology 8(8):45-50.
Crossref

 

Inyang CU, Idoko CA (2006). Assessment of the quality of Ogi made from malted millet. African Journal of Biotechnology 5(22):2334-2337.

 

Isolauri E, Salminen S, Ouwehand A (2004). Microbial-gut interactions in health and disease, Probiotics. Best Practice and Research Clinical Gastroenterology 18(2):299-313.
Crossref

 

Jena PK, Trivedi D, Thakore K, Chaudhary H, Giri SS, Seshadri S (2013). Isolation and characterization of probiotic properties of lactobacilli isolated from rat fecal microbiota. Microbiology and Immunology 57(6):407-416.
Crossref

 

Karthikeyan V, Santosh SW (2009). Isolation and partial characterization of bacteriocin produced from Lactobacillus plantarum. African Journal of Microbiology Research 3(5):233-239.

 

Kumar S, Stecher G, Li M, Knyaz C, Tamura K (2018). MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms. Molecular Biology and Evolution 35(6):1547-1549.
Crossref

 

Leyer GL, Johnson EA (1993). Acid adaptation induces cross-protection against environmental stresses in Salmonella typhimurium. Applied and Environmental Microbiology 59(6):1842-1847.
Crossref

 

Mandal S, Puniya AK, Singh K (2006). Effect of alginate concentration on survival of encapsulated Lactobacillus casei NCDC-298. International Dairy Journal 16(10):1190-1195.
Crossref

 

Martinez R, Wachsman M, Torres N, LeBlanc J, Todorov S, de Melo Franco B (2013). Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS. Food Microbiology 34(2):376-381.
Crossref

 

Martoni C, Bhathena J, Jones ML, Urbanska AM, Chen HM, Prakash S (2007). Investigation of microencapsulated BSH active Lactobacillus in the simulated human GI tract. Journal of Biomedicine and Biotechnology 12:1-9.
Crossref

 

Maurya P, Thakur L (2012). Inhibition spectrum, purification and characterization of bacteriocin from Leuconostoc NT-1. Current Science 103(12):1405-1407.

 

Merzoug M, Dalache F, Zadi Karam H, Karam NE (2016). Isolation and preliminary characterisation of bacteriocin, produced by Enterococcus faecium GHB21 isolated from Algerian paste of dates "ghars". Annals of Microbiology 66(2):795-805.
Crossref

 

Merzoug M, Mosbahi K, Walker D, Karam NE (2018). Screening of the Enterocin-Encoding Genes and Their Genetic Determinism in the Bacteriocinogenic Enterococcus faecium GHB21. Probiotics and Antimicrobial Proteins 11(1):325-331.
Crossref

 

Mostefaoui A, Hakem A, Yabrir B, Boutaiba S, Badis A (2014). Screening for exopolysaccharide producing strains of thermophilic lactic acid bacteria isolated from Algerian raw camel milk. African Journal of Microbiology Research 8(22): 2208-2214.
Crossref

 

Nath S, Chowdhury S, Sarkar S, Dora C (2013). Lactic Acid Bacteria - A Potential Biopreservative In Sea Food Industry. International Journal of Advanced Research 1(6):471-475.

 

Ngene AC, Onwuakor CE, Aguiyi JC, Ifeanyi VO, Ohaegbu CG, Okwuchukwu CP, Egbere JO (2019). Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production. Advances in Microbiology 9(11):943-955.
Crossref

 

Nwachukwu E, Ijeoma O (2010b). Isolation and characterization of Lactic Acid Bacteria associated with the fermentation of a cereal-based product for the development of a starter culture. Food 4(1):45-48.

 

Nwokoro O, Chukwu BC (2012). Studies on Akamu, a traditional fermented maize food. Revista Chilena de Nutrición 39(4):180-184.

 

Obi CN (2018). In vitro screening for human probiotic potentials of Lactobacillus tucceti CECT 5920 and Lactobacillus mindensis TMW isolated from Nigerian Fermented foods. The Bioscientist Journal 6(1):13-30.

 

Odunfa SA, Adeyele S, (2000). "Preliminary Study of the Effect of Lactic Fermentation on the Rheology and pH of Ogi Porridge", Journal of Food Microbiology 20(25):71-75.

 

Ogunshe AA, Omotosho MA, Adeyeye JA (2007). In vitro Antimicrobial Characteristic of Bacteriocin Producing Lactobacillus strains from Nigeria Indigenous Fermented Food. African Journal of Biotechnology 6(4):445-453.

 

Onwuakor CE, Nwaugo VO, Nnadi CJ, Emetole JM (2014). Effect of Varied Culture Conditions on Crude Supernatant (Bacteriocin) Production from Four Lactobacillus Species Isolated from Locally Fermented Maize (Ogi). American Journal of Microbiological Research 2(5):125-130.
Crossref

 

Oyedeji O, Ogunbanwo ST, Onilude AA (2013). Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products. Food and Nutrition Sciences 4(11):40-46.
Crossref

 

Padmavathi T, Radha KR (2015). Purification, characterization and application of bacteriocin for improving the shelf-life of sprouts: An approach to Bio preservation. Indicator 8(9):10.

 

Patel A, Lindström C, Patel A, Prajapati JB, Holst O (2012). Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods. International Journal of Fermented Foods 1(1):87-101.

 

Ponce AG, Moreira MR, Del Valle CE, Roura SI (2008). Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT-Food Science and Technology 41(3):432-441.
Crossref

 

Radha KR, Padmavathi T (2015). Purification, characterization and application of bacteriocin for improving the shelf-life of sprouts: An approach to Bio preservation. International Journal of ChemTech Research 8(8):265-277.

 

Rijkers GT, de Vos WM, Brummer RJ, Morelli L, Corthier G, Marteau P (2011). Health benefits and health claims of probiotics: Bridging science and marketing. British Journal of Nutrition 106 (9):1291-1296.
Crossref

 

Ross P, Morgan S, Hill C (2002). Preservation and fermentation: past, present and Future. International Journal of Food Microbiology 79(1-2):3-16.
Crossref

 

Sahadeva RPK, Leong SF, Chua KH, Tan CH, Chan HY, Tong EV, Wong SYW, Chan HK (2011). Survival of commercial probiotic strains to pH and bile. International Food Research Journal 18(4):1515-1522.

 

Saitou N, Nei M (1987). The neighbor-joining method: A new method for reconstructing phylogenetic trees. Molecular Biology and Evolution 4(4):406-425.

 

Salem AM (2012). Bio-Preservation Challenge for Shelf-Life and Safety Improvement of Minced Beef. Global Journal of Biotechnology and Biochemistry 7(2):50-60.

 

Sharma N, Kapoor G, Neopaney B (2006).Characterization of a new bacteriocin produced from a novel isolated strain of Bacillus lentus NG121. Antonie Van Leeuwenhoek 89(3):337-343.
Crossref

 

Sultana K, Godward G, Reynolds N, Arumugaswamy R, Peiris P, Kailasapathy K (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology 62(1-2)):47-55.
Crossref

 

Tambekar DH, Bhutada SA (2010). Acid and bile tolerance, antibacterial activity, antibiotic resistance and bacteriocins activity of probiotic lactobacillus species. Recent Research in Science and Technology 2(4):94-98.

 

Todorov S, Dicks L (2005). Lactobacillus plantarum isolated from molasses produced bacteriocins active against Gram negative bacteria. Enzyme and Microbial Technology 36(2-3):318-326.
Crossref

 

Todorov SD, Oliviera PS, Vaz-Velho (2012). Media Optimization of Bacteriocin ST22Ch Production by Lactobacillus sakei ST22Ch Isolated from Salpicao, a Traditional Meat-a product from Portugal, Chemical Engineering Transactions 27:283-288.

 

Tulini FL, Gomes BC, de Martinis EC (2011). Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese. Food Science and Technology 31(1):155-159.
Crossref

 

Van den Berg DJC, Smith A, Pot B, Ledeboer AM, Kerstens K, Verbakel JMA, Verrips CT (1993). Isolation, screening and identification of lactic acid bacteria from traditional food fermentation processes and culture collections. Food Biotechnology 7(3):189-205.
Crossref

 

Van Geel-Schuttená GH, Flesch F, ten Brink B, Smith MR, Dijkhuizen L (1998). Screening and characterization of Lactobacillus strains producing large amounts of exopolysaccharides. Applied Microbiology and Biotechnology 50(6):697-703.
Crossref

 

Veskovic-Moracanin S, Obradovic, D, Velebit, Branka B, Marija S, Turubatovic L (2010). Antimicrobial properties of indigenous Lactobacillus sakei strain. Acta Veterinaria 60(1):59-66.
Crossref

 

Vignolo G, Castellano P, Belfiore C, Fadda S (2008). A review of bacteriocinogenic lactic acid bacteria used as bio-protective cultures in fresh meat produced in Argentina. Meat Science 79(3):483-499.
Crossref

 

Wakil SM, Ajayi OO (2013). Production of lactic acid from Starchy-based food substrates. Journal of Applied Biosciences 71:5673-5681.
Crossref

 

Wang Q, Cui Y, Lackeyram D, Yuan L, Xu J, Wang W, Li Xu L (2010). Effect of cultural components on antimicrobial activity of bacteriocin produced by bacteria isolated from gut of poultry. African Journal of Microbiology Research 4(19):1970-1980.

 

Wilson BA, Thomas SM, Ho M (2011). The human vaginal microbiome. In: Nelson KE, editor. Metagenomics of the human body. Germany: Springer. pp. 91-115.
Crossref