Invertase activities of lactic acid bacteria isolated from traditional fermented milk (“nono”), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria

This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks assaying for invertase enzyme produced by bacteria. Fresh samples were collected different sellers locations in Ile-Ife lactic acid bacteria isolated using De Man Rogosa Sharpe (MRS) agar determination microbial count. Standard morphological biochemical tests carried out characterization organisms. The 3, 5-Dinitrosalisylic (DNSA) method used to determine concentration. A total 36 isolated. mean loads all isolates ranges 2.0 x 103 cfu/ml 6 x103 “Nono”, 1.0 × 1.3 104 Agadagidi 7.0×103 105 Palm wine. They identified as Lactobacillus plantarum, fermentum, brevis, Pediococcus halophilus, bulgaricus, casei. assay revealed presence plantarum (0.225mg/ml) (0.75 mg/ml) fermentum (0.51 wine while brevis showed 0.191 mg/ml 0.248 respectively Agadagidi. enzymatic activity LAB that are present essential numerous health benefits.