Abstract

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This study focused on the isolation and identification of lactic acid bacteria (LAB) from fermented cereals and selection of the same with best technological properties as starter in the production of weaning blend. Yellow maize and sorghum were purchased at Atakunmosa market, Ilesa, Nigeria. The cereals were steeped in water for five days and were processed into Ogi . Lactic acid bacteria were isolated from the Ogi using de Mann Rogosa and Sharpe by pour plate techniques. The isolates were screened for desirable technological properties such as exopolysaccharide production, antagonistic properties against pathogenic organisms, inability to produce biogenic amines, production of ammonia from arginine, growth at different pH and production of antimicrobials and amylase enzyme using standard procedures. The results showed that a total of 10 lactic acid bacteria were isolated and were identified as Lactobacillus plantarum 4(40%), L. composti 2(20%), L. fermentum 2(20%), L. casei 1(10%) and L. delbrueckii 1(10%). L. plantarum and L. delbrueckii have the best technological properties with high exopolysaccharide production (3+), diacetyl, lactic acid and hydrogen peroxide production (0.2100, 0.3718 and 0.0008 g/mL) and (0.200, 0.3692 and 0.0007 g/mL) respectively. The two LAB also showed highest degree of antagonistic activities against pathogenic organisms (Staphylococcus aureus ATTC 43300 and Escherichia coli NCIB 86). The study evaluated the techniques that can be used to select starter culture for the production of weaning blends for infant. L. plantarum and L. delbrueckii showed the best technological properties with high antimicrobial and exopolysaccharide production.

Keywords: Technological properties, Cereals, Lactic acid Bacteria (LAB), Starter culture