Abstract
An investigation was carried out on the plasmid profile of Lactic acid bacteria (LAB) isolated from Ogi samples collected randomly from Bodija market, a local market in Ibadan, Oyo State of Nigeria. Morphological, cultural and physiological characterization was employed to isolate and identify each strain of Lactic acid bacteria (LAB). Lactobacillus spp namely Lactobacillus jensenii, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei were identified. The isolates were inoculated in pasteurized milk to produce Yoghurt (fermented milk product) and were screened for acetaldehyde production using HPLC model Agilent technologies1200. Plasmid profiling of each isolate was done and each isolates harbored plasmid bands. Distinct plasmid bands were seen using the gel electrophoresis of plasmid DNA method. The results shows that acetaldehyde production of the isolates varied from strain to strain and hence could be used as starter culture for yoghurt production with market acceptability.
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