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Biotechnological characterization of lactic acid bacteria isolated from Ogi-a cereal fermented food product

Eleven strains of lactic acid bacteria previously isolated from the fermentation of Ogi-a Nigerian cereal fermented food product were screened for biotechnological potentials which included utilization of nondigestible α- galactosidase, bile tolerance, production of β-galactosidase, biogenic amine production, phytate utilization, production of α amylase and tannase. All eleven strains showed varying potentials. Most of the strains were observed as utilizers of nondigestible α-galactosidase. Also Leuconostoc mesenteroides subsp dextranicum was able to produce β galactosidae whereas Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides were none producers. Lactobacillus plantarum subsp plantarum and lactobacillus plantarum had the most potential. In conclusion, all eleven strains showed varying potentials in their biotechnological activities. Lactobacillus plantarum subsp plantarum and Lactobacillus plantarum could be applied as starter cultures for the fermentation of indigenous foods. (Ijeoma IO, Okerentugba PO., Oranusi NA. Biotechnological characterization of lactic acid bacteria isolated from Ogi-a cereal fermented food product. N Y Sci J 2015;8(12):21-26). (ISSN: 1554-0200). http://www.sciencepub.net/newyork. 4. doi:10.7537/marsnys081215.04.