Research Publications

Permanent URI for this communityhttp://repository.bu.ac.ke:4000/handle/123456789/10

Browse

Filters

2021 - 20252

Settings

Author: search.filters.author.et.alSubject: search.filters.subject.Lactic acid bacteria

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth
    (African Journal of Food Science, 2021-05-25) Wafula, Eliud N.; et.al
    Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum dominated vegetable amaranth fermentation, accounting for 60% of all isolates.
  • Thumbnail Image
    Item
    IDENTIFICATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM SPONTANEOUSLY FERMENTED AFRICAN NIGHTSHADE (SOLANUM SCABRUM) LEAVES
    (Journal of microbiology,Biotechnology and Food science (JMBFS), 2025-10-01) Wafula, Eliud N.; et.al
    African nightshade (Solanum scabrum) is one of the most commonly consumed indigenous leafy vegetables in most parts of Sub-Saharan Africa. The vegetable is an excellent source of beta-carotene, vitamin A, C, E, iron, iodine, zinc, potassium, and protein, making it one of the most essential foods in addressing the malnutrition challenge among people experiencing poverty. This study focused on isolating, characterizing, and identifying dominant lactic acid bacteria (LAB) in naturally fermenting African nightshade leaves. The identification of LAB involved morphological, phenotypic, and molecular methods, including 16S rRNA gene sequencing. A total of 24 LAB strains were isolated and identified through phenotypic and 16S rRNA gene analyses. African nightshade fermentation was dominated by five genera of lactic acid bacteria: Lactiplantibacillus plantarum (38%), Leuconostoc spp (33%), Levilactobacillus brevis (13%), Weissella spp (13%) and Lactococcus lactis (3%). The findings reveal a rich and diverse community of LAB in fermented African nightshade, underscoring its potential as a natural reservoir of beneficial microorganisms. These LAB strains could have significant commercial and industrial potential, especially as starter cultures and probiotics in the production of fermented foods.