TITLE:
Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production
AUTHORS:
Anayochukwu Chibuike Ngene, Chijioke E. Onwuakor, John C. Aguiyi, Virginia O. Ifeanyi, Chinedu Godspower Ohaegbu, Chukwuka Peter Okwuchukwu, Esther Garos Kim, John O. Egbere
KEYWORDS:
Vitamin, Lactic Acid Bacteria, Fermentation, Thiamin, Riboflavin, Niacin
JOURNAL NAME:
Advances in Microbiology,
Vol.9 No.11,
November
18,
2019
ABSTRACT: Human
vitamin de?ciencies still occur in many countries although most vitamins are present in a variety of foods, mainly
because of malnutrition not only as a result of insuf?cient food intake but
also because of unbalanced diets; this work screens some Lactic acid bacteria isolated from selected
Nigerian fermented foods for vitamin (thiamine, riboflavin and niacin) production.
Five lactic acid bacteria were isolated from selected Nigerian fermented foods (yoghurt, ogi, ogiri, ugba). The isolated
lactic acid bacteria were identified
based on cultural and biochemical characteristics. All the isolates were
screened for thiamine, riboflavin and niacin production using microbiological
assay. Thiamine, riboflavin and niacin produced were quantified. The five
lactic acid bacteria isolated were Lactobacillus
plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei and Lactococcus lactis. The most frequent
isolate was Lactobacillus plantarum (100%) followed by Lactobacillus caesi (75%). Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus
lactis were the least isolates having (50%) occurrence each. Lactobacillus plantarum produced the highest amount of thiamine (5.8833 μg/100ml) and riboflavin (5.0400 μg/100ml)
while Lactobacillus lactis had the
least thiamine (5.2267 μg/100ml) and Lactobacillus
caesi had the least riboflavin (4.8300 μg/100ml). Lactobacillus casei produced the highest niacin (1.6433
μg/100ml) while Lactobacillus fermentum had the least (1.2900 μg/100ml). This study reveals Lactobacillus plantarum as the most efficient thiamine and riboflavin
producer while Lactobacillus casei produced
the most niacin.