Characterization, enzyme profile and bacteriocin production by lactobacillus species isolated from Ogi, A maize-fermented weaning food from Nigeria

Lactobacillus species were isolated from different samples of ogi, a traditionally fermented maize product used as weaning and staple food in Nigeria. A total of 50 isolates were characterized using phenotypic methods, all the isolates were 100% cataiase-negative and 60% meso-diaminopimelic acid (DAP)-positive. These isolates did not produce CO2 from glucose, the strains were identified as Lactobacillus plantarum with api 50 CH carbohydrate metabolism test box. The other 40%, producing CO2 from glucose, were found to be DAP-negative and identified as L. fermentum by the api 50 CH test. Strain L. plantarum K02 demonstrated an appreciable zone of inhibition against many indicator strains as it produced an antim-icrobial substance that was identified as a proteinous bacteriocin. The enzymatic activity of L. plantarum using api ZYM for its semiquatitation was determined to be much higher than that of L. fermentum.