ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2017
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2017 International Scholars Journals
Full Length Research Paper
Prevalence of enteropathogenic and lactic acid bacteria species in wara: A local cheese from Nigeria
T. E. Sangoyomi1*, A. A. Owoseni2 and O. Okerokun2
1Department of Crop Production, Soil and Environmental Management, Faculty of Agriculture, Bowen University, Iwo,
Osun State, Nigeria.
2Department of Biological Sciences, Faculty of Science and Science Education, Bowen University, Iwo, Osun state, Nigeria.
Accepted 23 July, 2017
Abstract
Eight bacteria genera and yeasts were isolated from wara - a local soft cheese from Nigeria, the bacteria genera were made up of 76% lactic acid bacteria (LAB), 17% Enterobacteria and 7% Staphylococci. The LAB group was made up of the genera Lactobacillus, Leuconostoc, Streptococcus and Pediococcus with Lactobacillus being the most frequently occurring genus. Escherichia coli, Klebsiella and Enterobacter made up the Enterobacteria group. A protease enzyme produced by the E. coli was characterized. Its activity was found to be highest at 60°C and pH 5.4. The protease activity was highest at 5 mmol/l and was inhibited at 10 mmol/l concentration of EDTA.
Key words: Wara, lactic acid bacteria, Escherichia coli, protease.