Evaluation of Biopreservation Potential of Indigenous Bacteria Isolated from Fermented Nigerian Foods for Industrial Application

Biopreservation using lactic acid bacteria (LAB) from indigenous fermented foods offers a natural food safety enhancement strategy relevant to Nigeria's growing food processing industry. This study evaluates the biopreservation potential of LAB isolated from selected Nigerian fermented foods including ogi, iru, ugba, and kunu, for application in food manufacturing. LAB were isolated from 30 fermented food samples collected from processors across Anambra (South East), Lagos (South West), and Katsina (North West) States. Characterisation used morphological, biochemical, and 16S rRNA gene sequencing approaches. Biopreservation potential was evaluated by assessing bacteriocin production, hydrogen peroxide production, organic acid profiles, and inhibitory spectra against food spoilage and pathogenic organisms including Listeria monocytogenes, Escherichia coli, and Bacillus cereus. Thirty-eight LAB isolates were recovered, with Lactobacillus plantarum, Pediococcus acidilactici, and Lactobacillus fermentum as predominant species. Bacteriocin-like activity was confirmed in 55 percent of isolates, with broadest inhibitory spectra observed for L. plantarum isolates from ogi and iru. Stability of inhibitory activity at 70 degrees Celsius and pH 3.5 to 7.0 was confirmed in selected strains. The study establishes an indigenous biopreservation candidate library applicable to Nigerian food industry natural preservation programmes and recommends industrial scale-up trials in collaboration with NAFDAC. Keywords: biopreservation, lactic acid bacteria, fermented foods, Lactobacillus plantarum, food industry