ABSTRACT
Thiamine, riboflavin and niacin are among the essential vitamins required for normal physiological function that cannot be synthesized by the body, and thus must be obtained from dietary source. Five lactic acid bacteria were isolated from selected Nigerian fermented foods (Yoghurt, ogi, ogiri, ugba). The isolates were identified based on cultural and biochemical characteristics. All the isolates were screened for thiamine, riboflavin and niacin production. Thiamine, riboflavin and niacin produced were quantified. The five lactic acid bacteria isolated were Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei and Lactococcuslactis. 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 (5.8833µg/100ml) and riboflavin (5.0400µg/100ml) while Lactobacillus lactis had the least thiamine (5.2267µg/100ml) and Lactobacillus caesi had the least riboflavin (4.8300µg/100ml). Lactobacillus casei produced the highest niacin (1.6433µg/100ml) while Lactobacillus fermentum had the least (1.2900µg/100ml). This study revels Lactobacillus plantarum as the most efficient thiamine and riboflavin producer. Lactobacillus casei produced the most niacin.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Tables of contents v
List of tables vi
Abstract vii
Chapter One
1.0 Introduction 1
1.1
Aim 2
1.2 Objectives 2
Chapter Two
2.1 Lactic Acid Bacteria (LAB) 3
2.2
What are Lactic Acid Bacteria? 3
2.3.
Physiology and Morphology 5
2.4 General
Description 7
2.5 Genetics 9
2.6.
Application of Lactic Acid Bacteria 10
2.7. Lactic
Acid Bacteria as Source of Probiotics 11
2.7.1
Probiotics and Health 13
2.8
Lactic Acid Bacteria as Source of
Starter Cultures 14
2.8.1 Starter Culture and Functional Starter
Cultures in Fermentation of Foods 14
2.8.2
Probiotics as Functional Starter
Culture 14
2.8.3
Functional Starter Cultures in
Fermented Dairy Products 17
2.8.4
Functional Starter Cultures in
Fermented Non Dairy Products. 17
2.8.4.1.
Fermented Meat and Meat Products 17
2.8.4.3.
Starter Culture in Silage 17
2.9
Lactic Acid Bacteria as Source of
Antimicrobial Agents. 18
2.9.1
Bacteriocins 19
2.10. Lactic Acid Bacteria as a Source of
Vitamins 19
2.10.1
Folate 20
2.10.2.
Vitamin B12 21
2.10.3
Vitamin K 21
2.10.4
Riboflavin 22
2.11. Lactic Acid Bacteria as Source of Enzymes 22
2.12.
Lactic Acid Bacteria as Source of
Exopolysaccharides 23
2.13.
Lactic Acid Bacteria as Source of
Low-Calories Sweeteners. 24
Chapter Three
3.0
Materials and Method 25
3.1
Source of Materials 25
3.2
Sample Preparation 25
3.3 Media Preparation 25
3.4
Isolation of Lactic Acid Bacteria 26
3.5.
Morphological Identification of
Bacterial Isolates. 26
3.5.1
Gram Staining 26
3.5.2
Biochemical Parameters. 27
3.6.1.
Determination of Thiamine (Vitamin B1) 29
3.6.2
Determination of Riboflavin (Vitamin B2) 31
3.6.3.
Determination of Niacin (Vitamin B3) 31
3.7
Statistical Analysis 32
Chapter Four
Results 33
Chapter Five
5.1 Discussion 38
5.2 Conclusion 40
References
Appendix
LIST OF TABLES
Table Title page
1 Some of the Beneficial Effects of
Probiotics 13
2 Lactic Acid Bacteria Used as Starter
Culture in Fermented Foods 16
3 Morphological
and Biochemical Characteristics of Bacterial
Isolates from Selected Food Sample. 35
4 Percentage Occurrence of Lactic Acid
Bacteria Isolated
from Different Food Samples. 36
5 Determination of the Vitamin Produced 37
LIST OF FIGURES
Figure Title page
1 Uses and functional
Ingredients of LAB 10
CHAPTER ONE
1.0
INTRODUCTION
Food
is any substance consumed to provide nutritional support for the body. It is
usually of plants and animal origin and contains essential nutrients, such as
fats, proteins, vitamins or minerals. The substance is ingested by the organism
and assimilated by the organism’s cells to provide energy, maintain life or
stimulate growth (Aguilera and David, 1999).
Campbell-Platt
(1987) has defined fermentation as those foods which have been subjected to the
action of microorganisms or enzymes so that desirable biochemical changes cause
significant modification to the food. However, to the microbiologist, the term
‘fermentation’ describes a form of energy-yielding microbial metabolism in
which an organic substrate, usually a carbohydrate, is incompletely oxidized
and an organic carbohydrate act as the electron acceptor (Adams 1990).
The
primary benefit of fermentation is the conversion of sugars and other
carbohydrates to usable end products. The traditional fermentation of foods
serves several functions, which includes; enhancement of diet through
development of flavor, aroma and texture in food substrates, preservation and
shelf-life extension through lactic acid, alcohol, acetic acid and alkaline
fermentation, enhancement of food quality with protein, essential amino acids,
essential fatty acids and vitamins, improving digestibility and nutrient
availability, detoxification and anti-nutrient through food fermentation
processes, and a decrease in cooking time and fuel requirement (Steinkraus,
1995).
Fermented
foods are generally produced using plants or animal ingredients in combination
with fungi or bacteria which are either sourced from the environment or
carefully kept in cultures maintained by humans. Just as living organisms cover
the surface of the earth, fermentation microbes cover the surface of the organisms.
Wild yeasts are found living on grapes and bacteria line the human digestive
tract (Chamberlain et al; 1997).
Fermented
foods, whether from plants or animal Origen are an intricate of the diet of
people in all parts of the world. It makes major contributions to the protein
requirements of the rural population. The preparation of many indigenous or
‘traditional’ fermented foods and beverages such as gari, fufu, lafun, ogi,
masa, pito, burukutu, kunuun-zaki, ogiri, dadawa/ iru, ugba, afiyo (Okpehe),
nono, cheese, kilisho,etc. remains a househood art today (Ijabadeniyi, 2007;
Achi, 2005; Agarry, et al., 2010;
Osho et al., 2010.)
1.1 AIM
The
broad aim of this work is to screen some Lactic Acid Bacteria isolated from
selected Nigerian fermented foods for vitamin (Thiamine, Riboflavin and Niacin)
production.
1.1
OBJECTIVES
- To
isolate Lactic Acid Bacteria from selected Nigerian fermented foods.
- To
characterize and identify the isolates.
- To
screen these Lactic Acid Bacteria isolates for vitamin (Thiamine, Riboflavin
and Niacin) production.
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