Occurrence of lactic acid bacteria in some locally fermented products sold in Minna markets

Abstract

Thirty-seven (37) samples of five locally fermented food products (nono, fufu, ogi, manshanu and wara) sold in Minna Markets were analysed for the presence of lactic acid bacteria (LAB). Twenty-five samples harboured LAB. The counts of microorganisms varied in the samples analysed. The highest LAB count (8.13 x106) was recorded for “Nono”, while the least count 1.26 x106 occurred in Man-shanu. The microbial isolates were identified as Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus acidophilus, Streptococcus cremoris and Streptococcus thermophilus. The frequencies of occurrence of the different species are: L. bulgaricus (29%), L. lactis (6.4%), L. acidophilus (29%), S. cremoris (9.6%) and S. thermophiles (25.8%). These organisms may be responsible for the preservation and production of desirable flavour in some of the locally fermented products