Biopreservation of Milk Using Bacteriocinsproducing Lactic Acid Bacteria Isolated from Kunun Zaki in Zaria, Kaduna State, Nigeria
Biopreservation of Milk Using Bacteriocinsproducing Lactic Acid Bacteria Isolated from Kunun Zaki in Zaria, Kaduna State, Nigeria.
ABSTRACT
Bacteriocins from Lactic acid bacteria are used in preservation of foods due to their beenGenerally Regarded as Safe (GRAS) status.
Consumers awareness over chemical free foods has led to the search for alternative method of food preservation using Lactic acid bacteria.
Lactic acid bacteria were isolated from kunun zaki in Zaria metropolis, Kaduna State, Nigeria. Sampling technique used was a non probability type, convenience method.
The pH of Kunun Zaki sample ranged 5.68 ± 0.09 – 5.80±0.09, mean count of Lactic acid bacteria ranged 1.14 x 106 ± 2.4 x 104 – 1.8 x 106 ± 2.3 x 104,
Analytical Profile Index (API 50 CH KIT) was used to identify the organisms to Species-level as Lactococcus lactis, Lactobacillus plantarum, Lactobacillus acidophilus, Pediococcus pentosaceous, Lactobacillus fermentum and Lactobacillus paracasei.
Lactococcus lactis, Lactobacillus plantarum, Lactobacillus acidophilus and Pediococcus pentosaceous had the potential for bacteriocin activity following screening by agar well diffusion assay, zones of inhibition were measured as Staphylococcus aureus (3.10 ± 0.03 -8.10 ± 0.07mm),
Escherichia coli (1.20 ± 0.34mm), Pseudomonas aeruginosa (0.64±0.07 -2.11±0.42mm), Listeria monocytogenes(3.10 ± 0.03-9.25 ± 0.40mm),Salmonella Typhimurium(1.28 ±0.92-1.36±0.62mm) and Clostridium botulinum (2.34 ± 0.08-7.43 ± 0.53mm).
1.0 INTRODUCTION
The use of microorganisms in food fermentation is one of the oldest method for producing and preserving food.Much of the world depends upon various fermented food that are staples in the diet (Mohammed et al.,2013).
Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and their antimicrobial products for example bacteriocins (Mohammed et al.,2013).
Lactic acid bacteria (LAB) have a major potential for use in biopreservation because they are safe to consume and during storage they dominate the microflora of many foods.
In milk,brined vegetables,many cereal products and meat with added carbohydrate,the growth of LAB produce a new plant product(Mohammed et al.,2013)
Lactic acid bacteria (LAB) are Gram positive, fastidious, acid tolerant, generally non- sporulating, catalase negative, devoid of cytochrome and non-respiring rod or cocci that produce lactic acid as a major or sole product of fermentative metabolism (Holzapfel et al., 2001).
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