Isolation and Characterization of Lactic Acid Bacteria from ‘Nono’ Produced in Owo Area, Ondo State, Nigeria
Abstract
The microbiological analysis of locally fermented Nono produced and hawked by Hausa/Fulani women in Owo was carried out by selecting three different locations in Owo metropolis. Three samples were purchased from these locations and convey to the laboratory in an ice-packed flask. Serial dilution and pour plate method was used and incubated for 24-48hrs for the organisms to grow. The range of bacterial growth is found to be between 4.2x105CFU/ml-20x105CFU/ml for De-man Rogossa Agar, and 3.0x105CFU/ml-10x105CFU/ml forMI7 Agar after 48hrs. The pH also of the Nono was found to be between 4.5-4.8 .While the lactic acid bacteria isolated belongs to the genera, Lactobacillus, Lactococcus and Streptococcus. While Lactobacillus had the highest percentage of frequency of occurrence because of its ability to convert lactose to lactic acid faster and better than other lactic acid bacteria.
