SCREENING OF AMYLASE PRODUCING STAPHYLOCOCCUS AUREUS FROM FERMENTED AFRICAN LOCUST BEANS (DADDAWA)

Fermented African locust beans (Daddawa) represent a traditional West African condiment with significant nutritional and cultural importance. This study investigated the presence and characteristics of amylase-producing Staphylococcus aureus isolated from Daddawa samples collected from three markets in Bauchi, Nigeria. Fifteen samples were analyzed to determine microbial load, isolate and identify bacterial species, and screen for amylolytic activity. The microbial load ranged from 55 colony forming units per milliliter (cfu/ml) to 225 cfu/ml, with Wunti Market showing the highest average count (148.8 cfu/ml). Six bacterial species were identified: Leuconostoc spp., Staphylococcus aureus, Micrococcus luteus, Lactobacillus plantarum, Bacillus subtilis, and Streptococcus lactis. Starch hydrolysis assays revealed that three isolates (Bacillus subtilis, Micrococcus luteus, and Staphylococcus aureus) exhibited amylolytic activity, with B. subtilis demonstrating the highest activity (29.33mm zone of hydrolysis), followed by M. luteus (19.23mm) and S. aureus (7.33mm). The results confirm that fermented African locust beans harbor diverse microbial communities with industrially relevant enzymatic capabilities. However, the presence of S. aureus highlights food safety concerns that necessitate improved hygienic practices in traditional fermentation processes. It recommended that, Industries should used Bacillus subtilis isolated from fermented African locust Beans for large scale production of Amylase enzyme. This study provides valuable insights into the biotechnological potential of indigenous fermented foods and establishes a foundation for enzyme discovery and food safety enhancement in traditional food systems.