ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM NUNU

Production of nunu involves collecting cow milk into a container, usually a calabash and allowing the milk to ferment naturally for 24 hours. Small quantity of the nunu from previous ferment may be added to speed up the fermentation. Lactic Acid Bacteria (LAB) were identified based on morphological and biochemical characteristics using macroscopic and microscopic examination. This study aims to isolate lactic acid bacterial from nunu and to conduct an identification based on morphological characteristics using macroscopic, microscopic and biochemical techniques. The media used in the research work is De Man Rogosa Sharpe (MRS) agar which was prepared according to the manufacturer’s instruction which is 67.15 of powdered De Man Rogosa Sharpe agar. The total numbers were 3 which were NU1, NU2, NU3. Macroscopic observations including colony size, shape, elevation, color, consistency and edge were examined on MRS agar. Microscopic examination which involved gram staining. Biochemical characteristics such as oxidase test, indole test, methyl red test, starch hydrolysis test and catalase test were also carried out on the isolates.