The purpose of this research was to explore lactic acid bacteria (LAB) from Nigerian fermented foods that can be used to produce riboflavin. In this study, LAB were isolated from “wara”, “nono”, and “ogi”. Total number of colonies of LAB in triplicates ranged from 3.9 × 106 to 4.2 × 106 CFU ml-1. A total of 321 LAB were isolated. Of these LAB isolates, 129 (40%) belong to the genus Lactobacillus, 69 (21%) to Lactococcus, 53 (21%) to Streptococcus, 41 (13%) to Pediococcus (13%), while 29 (9%) to Leuconostoc. All isolated LAB strains were screened for riboflavin production, but twenty-six synthesized riboflavin. The results of the biochemical test showed that the isolates were Gram positive, catalase negative, indole, negative, non-motile and were able to assimilate ribose, galactose, D glucose, lactose, mannose, manitol, arabinose, cellobiose, and maltose. Molecular characteristics of the best riboflavin-producing LAB revealed the presence of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus and L. plantarum (CAU7407), L. fermentum (CAU2804), and L. acidophilus (DL2). This study indicated that LAB strains from Nigerian fermented foods could produce riboflavin. Further study is needed to optimize the conditions for riboflavin production by these LAB isolates.

 

Key words: Riboflavin, lactic acid bacteria, Nigerian fermented foods, “wara”, “nono”, “ogi” biochemical characteristics, molecular characteristics.