Identification of Lactic Acid Bacteria Associated With Selected African Fermented Foods

Fermented foods are an integral part of African cuisine, and Lactobacillus species play a crucial role in their fermentation. This study aimed to identify Lactobacillus species in African fermented foods include understanding the microbial diversity, establishing safety standards, promoting preservation techniques, enhancing nutritional value, and exploring potential probiotic properties with the following objectives; to determine the microbial diversity present in selected African fermented foods. To investigate the safety and hygiene standards of these fermented foods. To evaluate the preservation techniques utilized in traditional African food processing and promote the preservation and continuation of local food cultures through scientific study and documentation. Finally Contributes to public health by understanding the role of Lactobacillus. The fermented foods: Garri, Ogiri, Akamu, and Ugba samples were gotten from a Nkwo - Ogbe market, the food samples were freshly prepared and allowed to ferment. A total of 173 Lactobacillus isolates were obtained from these fermented foods and subjected to biochemical and molecular characterization. The results revealed that Lactobacillus fermentum was the most dominant species, followed by Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus sakei. The isolates exhibited varying degrees of sugar fermentation, catalase activity, and acid production. Molecular identification using 16S rRNA sequencing confirmed the species identification and revealed genetic diversity among the isolates. In conclusion, this study provides valuable insights into the diversity of Lactobacillus species associated with African fermented foods and highlights their potential applications in food processing and probiotics.