Isolation, characterization and storage of probiotics associated with the fermentation of Bambara groundnut bran

Abstract

The research was carried out to isolate, characterize, and store lactic acid bacteria (LAB) from bambara groundnut bran. The debranned Bambara groundnut were fermented for four days, and TTA (Total Titrable Acidity), pH and microbial load determination were carried out for every 24hours of fermentation. Eighteen acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype. Phenotypic and biochemical characteristics led to identification of seven bacterial groups (1 to 7). Lactobacillus plantarum was the most abundant type of LAB distributed in the isolates of fermented bambara groundnut bran, followed by Lactobacillus acidophilus which was the most abundant LAB found in two of the isolates and Lactobacillus esenteroides was found in the remaining two isolates. These results suggest that various LAB are distributed in bambara groundnut bran and L. plantarum was the most abundant LAB found in this study. The microorganisms isolated were then freeze dried using a freeze drier and then kept at a low temperature in the refrigerator so as to preserve/store the organisms for further processes. This report thereby shows that bambara groundnut bran can be used for neutraceutics instead of disposing them as waste.