Isolation and Identification of Autochthonous Lactic Acid Bacteria from Commonly Consumed African Indigenous Leafy Vegetables in Kenya

African indigenous leafy vegetables (AILVs) are plants that have been part of the food systems in Sub-Saharan Africa (SSA) for a long time and their leaves, young shoots, flowers, fruits seeds, stems, tubers, roots consumed. These high vitamins, minerals, protein, secondary metabolites promote health. This study aimed at isolating, characterizing, identifying dominant lactic acid bacteria (LAB) from naturally fermenting commonly consumed AILV Kenya. A total 57 LAB strains were isolated identified based on phenotypic 16S rRNA gene analyses three AILVs (23 nightshade 19 cowpeas 15 vegetable amaranth). The highest microbial counts recorded between 48 h 96 fermentation all ranging approximately log 8 to 9 CFU/mL with an average pH 3.7. Fermentation was dominated by twenty eight Lactobacillus spp. [Lactiplantibacillus plantarum (22), Limosilactobacillus fermentum (3), Lactiplantibacillus pentosus (2) casei (1)], eleven Weissella (Weissella cibaria (8), W. confusa (2), muntiaci) six Leuconostoc [Leuconostoc mesenteroides Leuc. citreum lactis Pediococcus pentosaceus, four Enterococcus [Enterococcus mundtii E. faecalis (1) durans (1)] and, finally, two Lactococcus garvieae. used as starter cultures potential probiotics.