Molecular Characterization of Lactic Acid Bacteria from Traditionally Fermented Nono (Fermented Milk) in Sokoto State

Nono is a traditional fermented dairy product widely consumed in Northern Nigeria, produced through spontaneous fermentation of fresh cow milk by indigenous microbiota. The lactic acid bacteria (LAB) present in nono are important contributors to product quality and potential probiotic functionality. This study molecularly characterized LAB communities in nono samples collected from five Fulani pastoral settlements in Sokoto State, Northwest Nigeria. A total of 25 nono samples were collected and processed for LAB isolation on de Man, Rogosa, and Sharpe (MRS) agar under microaerophilic conditions. Preliminary identification was performed by Gram staining and catalase testing. Molecular identification relied on 16S rRNA gene sequencing using universal LAB primers. Phylogenetic analysis was conducted in MEGA 11 software. A total of 68 LAB isolates were obtained, with Lactobacillus fermentum (35%), Leuconostoc mesenteroides (27%), and Lactococcus lactis (22%) most frequently identified. Selected isolates exhibited inhibitory activity against Staphylococcus aureus and E. coli, suggesting bacteriocin production. These findings lay a scientific foundation for starter culture development from indigenous Nigerian fermented milk microbiota. Keywords: lactic acid bacteria, nono, 16S rRNA, Sokoto State, fermented milk.