Growth Enhancement of Lactic Acid Bacteria for Production of Bacteriocin Using a Local Condiment Supplemented with Nitrogen Sources
doi.org/10.26538/tjnpr/v4i8.16
Keywords:
“Ogi” substrate, local condiment, Lactobacillus plantarum, Antibacterial activity, BacteriocinAbstract
Bacteriocin produced by lactic acid bacteria (LAB) inhibits the growth of pathogenic and spoilage microorganisms in foods. This metabolite can be produced using locally sourced condiment such as Ogi, a fermented cereal gruel. The study investigated the production of bacteriocin from nitrogen supplemented Ogi medium by the isolated Lactobacillus spp. LAB was isolated from Ogi, a locally fermented grain. The test isolate was selected after LAB isolates were screened for antibacterial activity against selected indicator microorganisms; Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli. The formulated
media investigated were Ogi (O), Ogi and peptone (OP), Ogi and yeast extract (OYE), and Ogi, peptone and yeast extract (OPY). The effect of substrate (Ogi) concentration and inoculum size on the bacteriocin production was also determined. Among the identified LAB, Lactobacillus plantarum had the highest antibacterial activity with a zone of inhibition of 22.33 ± 1.20 mm against Escherichia coli. For all the formulated growth media used and inoculated with L. plantarum, OPY medium had the highest bacteriocin concentration of 15.14 ± 0.44 mg/L whereas the least, 5.76 ± 0.96 mg/L, was from Ogi medium. Effect of substrate (Ogi) concentration and inoculum size on bacteriocin production revealed that 0.6% w/v and 0.9 x 106 cfu/mL recorded the highest concentration of 14.29 ± 0.05 and 16.28 ± 0.50 mg/L, respectively. Utilization of Ogi as a basal substrate for bacteriocin production may create an avenue for further research on the large scale production of this metabolite.
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