Identification of Lactobacillus Species Associated With Selected African Fermented Foods

Student: Kosiso Daniel Okeke (Project, 2025)
Department of Microbiology
Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State

Abstract

Fermented foods are an integral part of African cuisine, and Lactobacillus species play a crucial role in their fermentation. This study aimed to identify and characterize Lactobacillus species associated with four selected African fermented foods: Garri, Ogiri, Akamu, and Ugba. 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. 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. The findings contribute to the understanding of the microbiology of African fermented foods and have implications for food safety, quality, and nutritional value.

Keywords
lactic acid bacteria Lactobacillus species African fermented foods garri ogiri akamu ugba fermentation microbiology probiotics food safety microbial diversity
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