Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production

Abstract

Human vitamin deficiencies still occur in many countries although most vitamins are present in a variety of foods, mainly because of malnutrition not only as a result of insufficient food intake but also because of unbalanced diets; this work screens some Lactic acid bacteria isolated from selected Nigerian fermented foods for vitamin (thiamine, riboflavin and niacin) production. Five lactic acid bacteria were isolated from selected Nigerian fermented foods (yoghurt, ogi, ogiri, ugba). The isolated lactic acid bacteria were identified based on cultural and biochemical characteristics. All the isolates were screened for thiamine, riboflavin and niacin production using microbiological assay. Thiamine, riboflavin and niacin produced were quantified. The five lactic acid bacteria isolated were Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei and Lactococcus lactis. The most frequent isolate was Lactobacillus plantarum (100%) followed by Lactobacillus caesi (75%). Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus lactis were the least isolates having (50%) occurrence each. Lactobacillus plantarum produced the highest amount of thiamine (5.8833 µg/100ml) and riboflavin (5.0400 µg/100ml) while Lactobacillus lactis had the least thiamine (5.2267 µg/100ml) and Lactobacillus caesi had the least riboflavin (4.8300 µg/100ml). Lactobacillus casei produced the highest niacin (1.6433 µg/100ml) while Lactobacillus fermentum had the least (1.2900 µg/100ml). This study reveals Lactobacillus plantarum as the most efficient thiamine and riboflavin producer while Lactobacillus casei produced the most niacin.