Abstract

Microorganisms have been utilized to modified food through the process of fermentation. This study was carried out to assess the effect of fermentation on cereal-based food and lactic acid bacteria (LAB), isolates from the cereal-based food, on pathogenic bacteria species. Steeped grains were inoculated with Escherichia coli and Salmonella typhimurium. This was allowed to ferment at ambient temperate for 72 h; secondary fermentation was carried out at the souring stage for 24–28 h. LAB was isolated and screened for antibacterial potency against Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Salmonella typhimurium. Results obtained showed that Escherichia coli and Salmonella typhimurium could not be detected after 48 and 72 h in fermenting maize and sorghum grains respectively due to a decrease in pH reduction in the total titratable acidity which increases with time. The results of the antibacterial activities of LAB against the test organisms revealed the inhibitory activities against all the test isolates except L. lactiswith no inhibitory activity against E. coli, S. typhimurium and B. subtilis. Leuconostoc mesenteriodes, Lactobacillus fermentum and Lactobacillus plantarum exhibited highest zone of inhibition of ..........................................