Biotechnological Properties of Microorganisms Isolated from Traditional Fermented Foods

Mu Ukwuru ； Ci Ibeneme

《Focusing on Modern Food Industry》 3卷 (2014/11) Pp. 10-18

https://doi.org/10.14355/fmfi.2014.0301.02

並列摘要

Cassava, maize, oil bean seed and locust bean seed were fermented traditionally to obtain fufu, ogi, ugba and iru respectively. Microorganisms were isolated and screened for their biotechnological properties. Organisms isolated were predominantly Lactic acid bacteria for cassava and maize, and proteolytic organisms for oil and locust bean seeds. These organisms include Lactobacillus plantarium, Lactobacillus brevis, L. cremoris, Enterococcus faecalis, L. fermentum, L. acidophilus, L. cellobiosus, L.casei. These isolates were screened for bacteriocin production, antibiotic activity, biogenic amine formation, acidification activity, exopolysaccharide production, antagonistic activity and enzyme production following standard procedures. Organisms isolated were capable of producing bacteriocin with L. plantarum showing the largest (6 indicators) spectrum of inhibition. They produced antibiotics which inhibited Escherichia coli, Staphylococcus aureus, Streptococcus spp. Four strains produced biogenic amine; which exhibited acidity with pH ranging from 4.30-4.40.These isolates were also observed to produce exopolysaccharide with E. faecalis having the highest (+A) degree of opacity. Seven strains showed antagonistic activity due to production of organic acid against indicator organisms (S. aureus, Klebsella pneumonia and E. coli). 78% exhibited proteolytic activity while 44% showed lipolytic activity. Organisms isolated from fufu and ogi showed amylolytic activity. The technological properties of LAB associated with traditional fermented foods can help in the selection and development of beneficial strains of starter cultures.

並列關鍵字

Traditional Fermented Foods ； Fermentation, ； Biotechnological Properties ； Lactic Acid Bacteria ； Proteolytic Activity ； Lipolytic Activity