African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 4875

Full Length Research Paper

Prevalence of enteropathogenic and lactic acid bacteria species in wara: A local cheese from Nigeria

T. E. Sangoyomi1*, A. A. Owoseni2 and O. Okerokun2
  1Department of Crop Production, Soil and Environmental Management, Faculty of Agriculture, Bowen University, Iwo, Osun State, Nigeria. 2Department of Biological Sciences, Faculty of Science and Science Education, Bowen University, Iwo, Osun state, Nigeria.
Email: [email protected]

  • Article Number - F6A7FB214007
  • Vol.4(15), pp. 1624-1630, August 2010
  •  Accepted: 23 July 2010
  •  Published: 04 August 2010



Eight bacteria genera and yeasts were isolated from wara - a local soft cheese from Nigeria, the bacteria genera were made up of 76% lactic acid bacteria (LAB), 17% Enterobacteria and 7% Staphylococci. The LAB group was made up of the generaLactobacillus, Leuconostoc, Streptococcus and Pediococcus with Lactobacillusbeing the most frequently occurring genus. Escherichia coliKlebsiella andEnterobacter made up the Enterobacteria group. A protease enzyme produced by theE. coli was characterized. Its activity was found to be highest at 60°C and pH 5.4. The protease activity was highest at 5 mmol/l and was inhibited at 10 mmol/l concentration of EDTA.


Key words Wara, lactic acid bacteria, Escherichia coli, protease.

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