African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 893

Full Length Research Paper

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

Ibinabo Tamunodiepriye Iruene
  • Ibinabo Tamunodiepriye Iruene
  • Department of Molecular Biology and Biotechnology, Pan African University, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
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Eliud Nalianya Wafula
  • Eliud Nalianya Wafula
  • Department of Biological Sciences, Bomet University College, Bomet, Kenya.
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Josiah Kuja
  • Josiah Kuja
  • Department of Botany, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
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Julius Maina Mathara
  • Julius Maina Mathara
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
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  •  Received: 10 April 2021
  •  Accepted: 25 May 2021
  •  Published: 30 June 2021

Abstract

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.

 

Key words: Lactic acid bacteria, vegetable amaranth, fermentation, 16S rRNA.