Molecular Characterization of Lactic Acid Producing Bacteria Isolated from Tiger nut (Cyperus esculentus L) tuber and Soybean (Glycine max L) seeds

International Journal of Research and Innovation in Applied Science (IJRIAS) |Volume VIII, Issue IV, April 2023|ISSN 2454-6194

Molecular Characterization of Lactic Acid Producing Bacteria Isolated from Tiger nut (Cyperus esculentus L) tuber and Soybean (Glycine max L) seeds

Abu, M. A. *, Amakoromo, E. R. and Eruteya, O. C.
Affiliation: Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Port Harcourt, Rivers State, Nigeria.
*Correspondence author

DOI: https://doi.org/10.51584/IJRIAS.2023.8431

Received: 30 December 2022; Accepted: 12 January 2023; Published: 19 May 2023

Abstract: Lactic acid-producing bacteria (LAB) are a diverse group of bacteria which play a crucial role in fermentation processes. They produce lactic acid a primary product of fermentation, by exploiting food substances like carbohydrates proteins and lipids, leading to the production of secondary metabolites such as alcohols, aldehydes, acids, esters and Sulphur. The aim of this study was to characterize lactic acid bacterial isolated from tiger nut tubers (Cyperus esculentus L) and soybean seeds (Glycine max L), using 16S rRNA gene. Lactic acid production was determined by titrimetric method from 0 to 48h. Four of the ten isolates, identified as: Lactobacillus plantarum strain AMA2A, L. fermentum strain AMA5, L. buchneri strain AMA11 and L. plantarum strain AMA14 produced percentage lactic acid of 1.27, 0.93, 0.86 and 0.92 respectively after 48h. This study has demonstrated that the lactic acid producing bacteria namely: Lactobacillus plantarum AMA2A, Lactobacillus fermentum AMA5, Lactobacillus buchneri AMA11 and Lactobacillus plantarum AMA14 could be isolated from tiger nut and soybean since these substrates contain sufficient ingredients or nutrients which serve as enabling environments for their proliferation

Keywords: Characterization, Fermentation, Lactic acid, Molecular, Soybean, Tiger nut.

I. Introduction

Lactic acid bacteria (LAB) have been linked with food fermentations right from ancient times due to their positive influence on the organoleptic and nutritional property of foods. Their presence in food helps to extend the shelf-life of the food [1]. The antimicrobial peptides and bacteriocins produced by these organisms make them promising in both food, pharmaceutical and other allied industries. Bacteriocins have massive potential in the bio-preservation of a diversity of foods, when used alone as a method of preservation, or in combination with other methods of preservation, regarded as hurdle technology [2]. The antimicrobial activity of many bacteriocins has helped so much in dealing with pathogenic food-borne organisms especially Listeria monocytogenes a sturdy pathogen commonly reported to contaminate ready-to-eat refrigerated food products [2].

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