Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production

This study was embarked upon to obtain laboratory strains of lactic acid bacteria from some traditional fermented foods, with potential for the production of exopolysaccharides (EPSs), which is an important factor in assuring the proper consistency and texture of fermented food. One hundred and fifteen strains of Lactic Acid Bacteria (LAB) were isolated and characterized from some fermented dairy (“Nono”, “Fura”, Yogurt, “Wara”) and non-dairy foods (“Ogi” and “Fufu”). Lactic acid bacteria species identified were L. fermentum, L.casei, L.plantarum, L. brevis, L.cellobiosus, L. delbrueckii, L..coryniformis, L. coprophilus, L.gensenii, L. lechmanii and Leu paramesenteroides. 103 LAB isolates were screened for their EPS producing activity. The investigation in the screening for EPS synthesis by LAB isolated from dairy and non dairy product showed that more than 50% of the studied L.plantarum strains are active producers of Exopolysaccharide while 40% of the studied L.fermentum, 50% of L.delbrueckii, Leu. mesenteroides ssp dextranicum, 20% of Leu.mesenteroides ssp mesenteroides, Leu. gelidium, 10% of L.casei, L. cellobiosus, Leu. amelbiosum, Lact. plantarum, Lact. piscium respectively are active producer of exopolysaccharides. The L casei ssp pseudoplantarum, L.casei ssp tolerans, Leu. mesenteroides ssp hordinae, Leu. pseudoplantarum Lact. raffinolactis, Lact. lactis ssp cremoris manifest poor production activity while Lact. raftinolactis and Lact.gravieae did not reveal any exopolysaccharides activity. Their EPS ranged between 01.00-196.0 mg l 1 respectively.