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Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product


The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products.

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Correspondence to Promiselynda Ijeoma Obioha.

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On behalf of all the authors: P. Obioha, I. Ouoba, A. Anyogu, B. Awamaria, S. Atchia, P. Ojimelukwe, J. Sutherland, P. Ghoddusi, The corresponding author Promiselynda Obioha states that there is no conflict of interest

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Obioha, P.I., Ouoba, L.I.I., Anyogu, A. et al. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Braz J Microbiol 52, 869–881 (2021).

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  • Dairy traditional fermented product
  • Traditional milk products
  • Lactic acid bacteria
  • Potential starter cultures
  • Phenotypic and genotypic identification
  • Traditionally fermented foods