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June 20, 2026F1000ResearchOpen Access

Isolation and Optimization of Bacteriocin-Producing Lactic Acid Bacteria from Nigerian Fermented Foods

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Authors

AOAbigael OgundipeTOTolulope A. OgunnusiOAOghenerobor B. Akpor

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Overview

Randomized trial optimizes bacteriocin production in fermented foods, indicating safety and shelf-life benefits for fruit juices.

Key Points

  • The study aims to enhance the production of bacteriocins from lactic acid bacteria isolated from Nigerian fermented foods for use as natural preservatives.
  • Isolated 33 lactic acid bacteria strains from Nigerian fermented foods using MRS agar.
  • Screened for antibacterial activity against foodborne pathogens and characterized using 16S rRNA sequencing.
  • Optimized bacteriocin production through various experimental conditions including pH, temperature, and treatment methods.
  • Five LAB strains were identified including Lactiplantibacillus plantarum and Lactobacillus acidophilus.
  • Demonstrated that optimized bacteriocins can effectively extend the shelf life of fruit juices.
  • Showed potential as a safe and environmentally friendly alternative to synthetic food preservatives.

Cite This Study

Ogundipe et al. (2026) studied this question.

synapsesocial.com/papers/6a362f92db0793dc1a536f61https://doi.org/10.12688/f1000research.174479.2
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