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September 10, 2025

Characterization of lactic acid bacteria from fermented cereal-based foods in Anyigba, Nigeria, for potential probiotic and bio-preservation applications

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Study isolates and screens lactic acid bacteria from fermented cereals, suggesting nutritional benefits and bio-preservation applications.

High survival rates of lactic acid bacteria were noted, with 78.6% surviving at pH 3.0 for 3 hours.
Significant antimicrobial activity against pathogens was observed, with inhibition zones ranging from 10 to 22 mm.
Most strains showed strong auto-aggregation capabilities, indicating potential probiotic effectiveness in gut health.
These strains possess diverse properties that can enhance food safety and health in Anyigba, Nigeria.

Zakari et al. (2025) studied this question.

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Study isolates and screens lactic acid bacteria from fermented cereals, suggesting nutritional benefits and bio-preservation applications.