Phenotypic diversity of lactic acid bacteria isolated from Massa, a fermented maize dough

摘要

A total of thirty lactic acid bacteria belonging to?Lactobacillus fermentum, Lactobacillus plantarum, Pediococcus acidilactici, Lactococcus lactis and Leuconostoc mesenteroides?were isolated from the various fermenting stages of white maize gotten from five western states of Nigeria namely Oyo (Ibadan), Lagos, Ondo (Akure), Ogun (Abeokuta) and Ekiti states for?Massa?production and were subjected to physiological tests.?L. fermentum, L. plantarum, P. acidilactici?had high survival rates of between 4.00 – 5.23 log10?cfu/ml at a very low pH value of 2.?L. lactis?produced the highest quantity of lactic acid (8.00 g/l) while?L. plantarum?produced the highest quantity of hydrogen peroxide (1.68 g/l). A high percentage of phytic acid (5.52 - 6.47%) was produced by?L. fermentum, L. plantarum?and?P. acidilactici.?L. fermentum, L. plantarum?and?P. acidilactici?grew well at both low and high temperatures of 10 and 45°C, respectively. All the isolates survived freezing and spray drying conditions with?L. plantarum and P. acidilactici?having the highest survival rate of 5.62 log10?cfu/ml during freezing while?L. fermentum?had the highest survival rate of 5.45 log10?cfu/ml during spray drying. All the isolates produced protease and amylase enzyme but did not produce cellulase enzyme. These results showed that the phenotypic diversity of the lactic acid bacteria flora during maize grains fermentation depended on the variety of maize and the sampling location.