Author(s)

Anayochukwu Chibuike Ngene^1*, Chijioke E. Onwuakor², John C. Aguiyi¹, Virginia O. Ifeanyi², Chinedu Godspower Ohaegbu², Chukwuka Peter Okwuchukwu², Esther Garos Kim³, John O. Egbere⁴

¹Africa Center of Excellence in Phytomedicine Research and Development, University of Jos, Jos, Plateau State, Nigeria.
²Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
³Department of Medical Microbiology, Faculty of Clinical Sciences, College of Health Sciences, University of Jos, Jos, Plateau State, Nigeria.
⁴Department of Microbiology, Faculty of Natural Sciences, University of Jos, Jos, Plateau State, Nigeria.

Human vitamin de?ciencies still occur in many countries although most vitamins are present in a variety of foods, mainly because of malnutrition not only as a result of insuf?cient food intake but also because of unbalanced diets; this work screens some Lactic acid bacteria isolated from selected Nigerian fermented foods for vitamin (thiamine, riboflavin and niacin) production. Five lactic acid bacteria were isolated from selected Nigerian fermented foods (yoghurt, ogi, ogiri, ugba). The isolated lactic acid bacteria were identified based on cultural and biochemical characteristics. All the isolates were screened for thiamine, riboflavin and niacin production using microbiological assay. Thiamine, riboflavin and niacin produced were quantified. The five lactic acid bacteria isolated were Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei and Lactococcus lactis. The most frequent isolate was Lactobacillus plantarum (100%) followed by Lactobacillus caesi (75%). Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus lactis were the least isolates having (50%) occurrence each. Lactobacillus plantarum produced the highest amount of thiamine (5.8833 μg/100ml) and riboflavin (5.0400 μg/100ml) while Lactobacillus lactis had the least thiamine (5.2267 μg/100ml) and Lactobacillus caesi had the least riboflavin (4.8300 μg/100ml). Lactobacillus casei produced the highest niacin (1.6433 μg/100ml) while Lactobacillus fermentum had the least (1.2900 μg/100ml). This study reveals Lactobacillus plantarum as the most efficient thiamine and riboflavin producer while Lactobacillus casei produced the most niacin.

Vitamin, Lactic Acid Bacteria, Fermentation, Thiamin, Riboflavin, Niacin

Ngene, A. , Onwuakor, C. , Aguiyi, J. , Ifeanyi, V. , Ohaegbu, C. , Okwuchukwu, C. , Kim, E. and Egbere, J. (2019) Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production. Advances in Microbiology, 9, 943-955. doi: 10.4236/aim.2019.911060.