ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM FERMENTED BEVERAGES SOLD IN LAFIA.

This study titled “Isolation, Characterization and Identification of Latic Acid Bacteria from Fermented Beverages sold in Lafia” is aimed to isolate, characterize and identify lactic acid bacteria from fermented beverages sold in Lafia. The objective isolate lactic acid bacteria from fermented beverages sold in Lafia, Characterize the isolated lactic acid bacteria based on morphological biochemical and identify the lactic acid bacteria species using standard microbiological techniques. Serial Dilution method was employed for the study. The study’s results showed that Nutrient Agar had the highest CFU/ml in Sample A, with 160 colonies, indicating the presence of Gram-positive, catalase-positive, and coagulase-negative rod-shaped bacteria, which are likely LAB. On MacConkey Agar, Escherichia coli was prevalent, particularly in Sample A with 140 colonies, showing consistent catalase-positive and coagulase-negative results across samples, suggesting nonpathogenic strains. Meanwhile, Salmonella Shigella Agar identified Salmonella typhi in multiple samples, with Sample A again having the highest CFU/ml. These isolates were catalase-positive and coagulase-negative, indicating reduced pathogenicity among the detected strains. The study concludes that fermentation can inhibit some harmful strains, the presence of these pathogens poses potential risks to consumers. The study recommends adopting strict hygiene practices in beverage production, implementing regular monitoring of microbial quality, increasing consumer awareness about the risks associated with unpasteurized fermented beverages, and conducting further research on the microbial safety of other fermented products.