Characterization of Lactic Acid Bacteria in Fermented Locust Beans (Dawadawa) Produced in Kaduna, Kaduna State

Fermented locust bean, locally known as dawadawa or iru, is a protein-rich condiment produced through spontaneous fermentation of Parkia biglobosa seeds and is widely consumed as a flavoring agent in northern and southwestern Nigerian cuisines. This study characterized the lactic acid bacteria (LAB) population present during dawadawa fermentation by processors in Kaduna, Kaduna State, North West Nigeria. Fermentation was monitored over 72 hours, with samples collected at 0, 24, 48, and 72-hour intervals from three production batches. LAB were isolated on de Man Rogosa Sharpe (MRS) agar, identified by Gram staining, catalase test, and 16S rRNA gene sequencing for representative isolates. Antimicrobial and probiotic potential was assessed by agar spot method and tolerance testing at low pH and in the presence of bile salts. Results revealed increasing LAB diversity with fermentation time. Predominant species identified included Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus pentosaceus, and Enterococcus faecium. Several LAB isolates demonstrated inhibitory activity against S. aureus and E. coli. Selected strains showed tolerance to pH 2.5 and 0.3 percent bile salts. These findings support the potential of dawadawa-associated LAB as probiotic candidates and suggest that optimizing traditional fermentation practices could enhance both nutritional and functional food safety. Keywords: lactic acid bacteria, dawadawa, fermented locust beans, Lactobacillus plantarum, probiotics.