African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Shelf life extension study of ogi and fufu using bacteriocin isolated from Lactobacillus acidophilus of fermented dairy products

L. V. Ageni
  • L. V. Ageni
  • Department of Biological Sciences, Nigerian Defence Academy, Kaduna, Nigeria.
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G. A. Ajibade
  • G. A. Ajibade
  • Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto, Sokoto State, Nigeria.
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B. Yerima
  • B. Yerima
  • Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto, Sokoto State, Nigeria.
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J. Appah
  • J. Appah
  • Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto, Sokoto State, Nigeria.
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  •  Received: 16 June 2017
  •  Accepted: 28 July 2017
  •  Published: 28 August 2017

Abstract

Bacteriocins are antimicrobial peptides produced majorly by lactic acid bacteria (LAB), which act against food spoilage and pathogenic bacteria, thereby, extending the shelf life of food products. Bacteriocin produced by Lactobacillus acidophilus (isolated from yoghurt and nono) was extracted and incorporated in samples of ogi and fufu to evaluate its bio-preservative potential. Microbiological analysis was done at the beginning of spoilage test lasting for a period of 60 days. Inoculation of bacteriocin resulted in the extension of shelf life of ogi to 60 days and fufu beyond 60 days under refrigeration conditions as compared to the uninoculated samples of ogi and fufu which had a shelf life of 45 and 55 days, respectively.

Key words: Shelf life, bacteriocin, ogi, fufu, bio-preservative.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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