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Isolation and Molecular Characterization of Some Lactobacillus Species Isolated from Three Loacally Fermented Foods

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This research isolates lactic acid bacteria from traditional Nigerian foods, highlighting their potential as probiotics.

Five distinct lactobacillus species were identified from locally fermented foods, indicating rich microbial diversity.
The highest LAB count was found in fermented yellow maize porridge, with counts between 6.0 × 10⁶ and 11.0 × 10⁶ CFU/g.
Molecular characterization utilized 16S rRNA gene sequencing, revealing similarities to known probiotic strains.
Findings suggest significant potential for using these beneficial LAB in food biotechnology and probiotic development.

Ogunsona et al. (2025) studied this question.

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