Isolation and identification of lactic acid bacteria from kunun aya (A fermented Nigerian drink)

Isolation and identification of lactic acid bacteria from kunun aya (A fermented Nigerian drink)

1. A Seminar On
Presented by
Sa'adatu Abdulrahman Yahya
20/03/01/127
Under the supervision of
Mrs. Fatima M Maina
Department of Biotechnology, Faculty of
Science, Borno State University

2. Introduction
Lactic acid bacteria (LAB) are groups of Gram positive, non-sporulating,
anaerobic or facultative aerobic cocci or rods, which produce lactic acid as one
of the main fermentation products of the metabolism of carbohydrates
(Ocheme et al., 2011).
Lactic acid bacteria (LAB) are naturally present in milk and milk products. LAB
is generally associated with habitat rich in nutrients such as milk, cheese, meat,
beverages and vegetables.
In addition, (Adgidz, 2010) showed that lactic acid bacteria could be also
isolated from soil, lakes, intestinal tract of animals and humans.
Lactic acid bacteria (LAB) have been used for the fermentation of food and
feed products since ancient days and today their major applications are still in
the food and feed industry as starter cultures(Udeozor,2012).

3. Introduction
Cont.
Tiger-nut milk popularly known in the
Northern part of Nigeria as ‘Kunun aya’ is
one of the indigenous, locally fermented,
non-alcoholic beverage drinks that is widely
consumed for its thirst-quenching and
nutritive properties. Even though it is being
consumed throughout the year, its
extensive consumption is known to be
during the dry season (Okafor and
Nwachukwu, 2003).
Significant variations exist in the
procedures depending on the desired taste
and cultural habits that leads to differences
in quality and stability. While some cultures
prefer ‘Kunun aya’ with different fruit
flavours, others prefer it with no sugar
(Adeyemi and Umar, 1994). It is usually
packaged and sold in a 1litre and 500ml
plastic bottles.

4. Aim
The aim of this research work is to isolate and identify lactic acid
bacteria from Tiger nut milk (Kunun aya)

5. Objectives
The objective of the study was to;
i.Isolation and identification of lactic acid bacteria
ii.Evaluation of kunun aya nutritional quality.
iii.Isolation and identification of mesophilic bacteria from kunun aya.

6. Statement of Problem
Kunun Aya, a traditional Nigerian fermented drink, has
potential health benefits, but its microbial composition
remains understudied, particularly regarding lactic acid
bacteria (LAB), which play a significant role in
fermentation and probiotic properties (Oyewole et al.,
2017).

7. Justification

8. Materials
i.Kunun Aya samples
ii.MRS agar plates
iii.MRS broth
iv.API 50 CHL kits
v.Gram staining reagents
vi.Sugar fermentation test reagents
vii.Proximate analysis reagents
viii.Incubator
ix.Autoclave
x.Microscope
xi.Pipettes
xii.Centrifuge E.T.C

9. Methods
i.Study Area
ii.Sample Collection
iii.Isolation of Lactic Acid Bacteria
iv.Characterization and Identification of Isolates
v.Gram Staining
vi.Biochemical and Cultural Characteristics
vii.Sugar Fermentation Test
viii.Proximate Analysis

10. Expected Outcome
This research expects to identify and characterize LAB species present
in Kunun Aya, providing insights into their potential probiotic
properties, antimicrobial activities, and ability to enhance the
nutritional value of the drink (Adeleke et al., 2020). The findings will
contribute to the development of novel probiotic products and enhance
the understanding of traditional fermented foods in Nigeria.

11. Reference
Ocheme, O.B., Ariahu, C.C and Igyor, M.O. (2011). Assessment of traditionally produced
“dakuwa” (A cereal legume based Nigerian snack) in Niger state Nigeria. Nigerian Food Journal,
29(1). 63-69.
Adgidzi, E.A. (2010). Effect of processing methods on the yield and quality of aqueous extracts
and yoghurt-like products from Tigernuts (Cyperus esculentus). MSc Thesis submitted to the
Department of Food Science and Technology. University of Agriculture, Makurdi. Benue State. P.
73-80.
Udeozor, L. O (2012). Tigernut-Soy Milk Drink: Preparation, Proximate Composition and Sensory
Qualities. International Journal of Food and nutrition Science 1 (4) 18-26.
Okafor, T.S., and Nwachukwu, E. (2003). “Phytochemical screening of Tiger-nut (Cyperus
esculentus) of three different varieties”. Journal of Biological sciences. 81:115-120.
Amoa-Awua, W. K., Annan, N. T., & Akpene, D. N. (2019). Microbial safety and quality control in
traditional fermented foods. Food Control, 96, 347-355.
Oyewole, O. B., Oyewole, O. A., & Adegunwa, M. U. (2017). Microbial communities in traditional
fermented foods and beverages. Journal of Food Science, 82(5), S1448-S1456.
Sanders, M. E., Merenstein, D. J., & Reyes, J. (2018). Probiotics and prebiotics in fermented
foods: a review. Journal of Food Science, 83(3), S648-S658.