QUANTIFICATION OF ANTIMICROBIAL METABOLITES PRODUCED BY LACTIC ACID BACTERIA (LAB) ISOLATED FROM FERMENTED FOOD PRODUCTS
1Samira Arzika, 1Musliu Abdulkadir, 2Jemilu M. Ambrusa & 2Idayat Shade Ijaiya
1Department of Science Laboratory Technology, College of Science and Technology
2Department of Preliminary Studies, College of Science and Technology
Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State
Email: musille2003@yahoo.com
ABSTRACT
The lactic acid bacteria (LAB) used in this study was isolated from four fermented food products- ogi, yoghurt, cow and soya milk. Eight lactic acid bacteria (LAB) were isolated from all the samples. Lactobacillus fermentum had the highest percentage of occurrence (29%) while Lactobacillus casei had the least occurrence of 14%. The isolated LAB was tested for the production of various antimicrobial compounds such as lactic acid, diacetyl and hydrogen peroxide and quantitative estimation of these antimicrobial compounds was carried out. All the test isolates produced diacetyl with the peak of production after 24 hours of incubation. The highest yield of diacetyl was 3.01 g/L produced by Lactobacillus casei, highest yield of lactic acid was 2.25 g/L produced by L. Plantarum OGI1 while the highest yield of hydrogen peroxide was 2.24 g/L produced by L. Plantarum OGI1.
Keywords: Lactic Acid Bacteria, Lactobacillus Fermentum, Lactobacillus Casei, Antimicrobial Compounds, Diacetyl, Oxygen Proxide, Incubation.