MALDI-TOS MS IDENTIFICATION AND ANTIBACTERIAL ACTIVITY OF LACTIC ACID BACTERIA AND YEASTS FROM OGI
DOI:
https://doi.org/10.55197/qjoest.v7i2.283Keywords:
antibacterial activity, lactic acid bacteria, MALDI-TOF MS, OgiAbstract
Ogi is a traditional fermented cereal gruel widely consumed in Nigeria and other West African countries. Its fermentation involves diverse microorganisms, particularly lactic acid bacteria (LAB) and yeasts, which contribute to the characteristics of the final product. This study identified LAB and yeasts isolated from ogi using matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF MS) and evaluated the antibacterial activity of the LAB isolates. Ten ogi samples obtained from different markets within Ibadan metropolis, Oyo State, Nigeria, were subjected to microbiological isolation using MRS and potato dextrose agars. Purified LAB and yeast isolates were identified using MALDI-TOF MS, while cell-free supernatants of selected LAB isolates were evaluated against Salmonella typhimurium, Bacillus subtilis, Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa using agar disc diffusion. Lactiplantibacillus plantarum was the predominant LAB, accounting for 59% of isolates, followed by Limosilactobacillus fermentum (15%) and Levilactobacillus brevis (9.9%). Among the yeasts, Issatchenkia orientalis showed the highest occurrence (34.9%), followed by Pichia occidentalis (32.6%) and Geotrichum candidum (27.9%). Antibacterial activity varied among LAB isolates. L. plantarum OG58 produced the highest inhibition against E. coli (10.8 mm) and showed considerable activity against S. typhimurium (9.4 mm), whereas none of the tested isolates inhibited B. subtilis. The findings demonstrate the microbial diversity of ogi and the effectiveness of MALDI-TOF MS for identifying associated LAB and yeasts. Selected LAB isolates exhibited measurable antibacterial properties, indicating their potential for further investigation in controlled food fermentation and related applications.
References
[1] Adesokan, I.A. (2019): Characterization and functional properties of yeast isolated from traditional fermented alcoholic beverages and cereal gruel for apple cider production. – University of Ibadan, Nigeria 200p.
[2] Akinleye, O.M., Fajolu, I.O., Fasure, A.K., Osanyinpelu, O.S., Aboderin, A.O., Salami, O.O. (2014): Evaluation of microorganism at different stages of production of ogi in Alimosho community area Southwest Lagos, Nigeria. – American Journal of Research Communication 2(10): 215-230.
[3] Badmos, A.H.A., Kayode, R.M.O., Amali, H.E., Ahmed, O., Adeyemi, K.O. (2014): Fermentation and West African food culture. – Global Journal of Bio-Science and Biotechnology 3(2): 128-132.
[4] Eze, Y.C., Onwuakor, C.E., Ukeka, E. (2014): Proximate composition, biochemical and microbiological changes associated with fermenting African oil bean (Pentaclethra macrophylla Benth) seeds. – American Journal of Microbiological Research 2(5): 138-142.
[5] Ijabadeniyi, A.O. (2007): Microorganisms associated with ogi traditionally produced from three varieties of maize. – Research Journal of Microbiology 2(3): 247-253.
[6] Izah, S.C., Kigigha, L.T., Okowa, I.P. (2016): Microbial quality assessment of fermented maize ogi (a cereal product) and options for overcoming constraints in production. – Biotechnological Research 2(2): 81-93.
[7] Karaduman, A., Ozaslan, M., Kilic, I.H., Bayil-Oguzkan, S., Kurt, B.S., Erdogan, N. (2017): Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in Southern Anatolia, Turkey. – International Microbiology 20(1): 25-30.
[8] Nacef, M., Chevalier, M., Chollet, S., Drider, D., Flahaut, C. (2017): MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles. – International Journal of Food Microbiology 247: 2-8.
[9] Nago, M.C., Hounhouigan, J.D., Akissoe, N., Zanou, E., Mestres, C. (1998): Characterization of the Beninese traditional ogi, a fermented maize slurry: Physicochemical and microbiological aspects. – International Journal of Food Science and Technology 33(3): 307-315.
[10] Ogunremi, O.R., Leischtfeld, S.F., Schwenninger, S.M. (2022): MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki – a cereal-based Nigerian fermented beverage. – International Journal of Food Microbiology 366: 9p.
[11] Ojokoh, A.O. (2009): A comparative study on the effect of traditional and improved methods of fermentation in the production of ogi food. – Oriental Journal of Chemistry 25(3): 471-476.
[12] Okeke, C.A., Ezekiel, C.N., Nwangburuka, C.C., Sulyok, M., Ezeamagu, O.O., Adeleke, R.A., Dike, S.K., Krska, R. (2015): Bacterial diversity and mycotoxin reduction during maize fermentation (steeping) for ogi production. – Frontiers in Microbiology 6: 12p.
[13] Omemu, A.M. (2011): Fermentation dynamics during production of ogi, a Nigerian fermented cereal porridge. – Report and Opinion 3(4): 8-17.
[14] Omemu, A.M., Okafor, U.I., Obadina, A.O., Bankole, M.O., Adeyeye, S.A.O. (2018): Microbiological assessment of maize ogi cofermented with pigeon pea. – Food Science & Nutrition 6(5): 1238-1253.
[15] Sanam, M.U.E., Detha, A.R.I., Rohi, N.K. (2022): Detection of antibacterial activity of lactic acid bacteria, isolated from Sumba mare’s milk, against Bacillus cereus, Staphylococcus aureus and Escherichia coli. – Journal of Advanced Veterinary and Animal Research 9(1): 53-58.
[16] Steinkraus, K.H. (1996): Indigenous fermented foods involving an acid fermentation. – In: Handbook of Indigenous Fermented Foods, Marcel Dekker, New York 237p.
[17] Teniola, O.D., Holzapfel, W.H., Odunfa, S.A. (2005): Comparative assessment of fermentation techniques useful in the processing of ogi. – World Journal of Microbiology and Biotechnology 21(1): 39-43.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 ISAAC ADESOKAN, WOLFRAM BRUCK
This work is licensed under a Creative Commons Attribution 4.0 International License.
