ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM ORANGE (CITRUS SINENSIS) AND PINEAPPLE (ANANAS COMOSUS) FRUIT JUICE
Abstract
Lactic Acid Bacteria (LAB) are a group of beneficial microorganisms known for their role in food preservation and probiotic properties. This study focuses on the isolation and identification of LAB from fresh orange (Citrus sinensis) and pineapple (Ananas comosus) juices. Samples were collected and subjected to serial dilution and plating on De Man, Rogosa, and Sharpe (MRS) agar, a selective medium for LAB. The isolates were characterized based on morphological features, Gram staining, and biochemical tests including catalase, motility, and sugar fermentation profiles. The results revealed the presence of various LAB species, such as Lactobacillus and Leuconostoc species, highlighting that these acidic fruit environments are natural reservoirs for beneficial microbes. The study concludes that orange and pineapple juices are viable sources for isolating LAB with potential applications in the functional food industry.
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