Abstract
Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum dominated vegetable amaranth fermentation, accounting for 60% of all isolates. Key words: Lactic acid bacteria, vegetable amaranth, fermentation, 16S rRNA.
Highlights
Fermentation is one of the oldest food processing techniques
The results of this study showed which strain of lactic acid bacteria is present in the fermentation of vegetable amaranth
Lactic acid bacteria were isolated from the fermentation of vegetable amaranth
Summary
Fermentation is one of the oldest food processing techniques. It is a technology that millions of people in the developing world depend on to preserve their food at prices that are affordable to the average consumer (Kalui et al, 2010). Vegetables have high contents of vitamins, minerals, dietary fiber, and antioxidant compounds (Wu et al, 2020)
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