Efficacy of Bacteriocin Producing Lactic Acid Bacteria Isolated from Ugba and Okpiye Against some Selected Bacterial Food Spoilage Agents

Numerous food products owe their production and characteristics to the fermentative activities of microorganisms. Bacteriocins are antimicrobial proteins produced by bacteria that kill or inhibit growth other related species. Lactic acid producing were isolated from Ugba Okpiye using standard methods. The test organisms used Staphylococcus aureus, Pseudomonas aeruginosa (VRFPA04) Escherichia coli (ST2747) Fifty (50) samples collected evaluated for presence bacteriocin lactic producers a selective medium; De Mann Rogosa Sharpe (MRS) agar. A total 288 isolates was two traditional condiments; 148 ugba 140 Okpiye. It observed bacterial count in ranges 5.80 x 104 1.7 107 cfu/ml on MRS while 5.0 2.0 medium. higher than Okpiyeconsidering mode storage market. highest inhibitory activity demonstrated against E. sample least P. aeuroginosa, also significant high level inhibition shown S. aureus aeuroginosa had little no recorded samples. (U5, U6, OK1, OK2, OK3 OK4) identified as Lactobacillus sp Lactococcus based morphological biochemical characteristics. antibacterial bacteriocins has potential use biopreservation condiments spoilage agents.