January 2025

Isolation, biochemical and molecular characterizations of riboflavin-producing lactic acid bacteria from Nigerian fermented food products

The purpose of this research was to explore lactic acid bacteria (LAB) from Nigerian fermented foods that can be used to produce riboflavin. In this study, LAB were isolated from “wara”, “nono”, and “ogi”. Total number of colonies of LAB in triplicates ranged from 3.9 × 106 to 4.2 × 106 CFU ml-1. A total of 321 LAB were isolated. Of these LAB isolates, 129 (40%) belong to...

Author(s): Joy Abiola Onipede and Oluwatoyin Rebecca Afolabi