THE PROBIOTICS POTENTIALS OF SOME LACTIC ACID BACTERIA ISOLATED FROM LOCAL YOUGHURT (NONO) SOLD IN DUTSIN-MA METROPOLIS.

ABSTRACT Local yoghurt, commonly referred to as Nono, is a traditional fermented milk product widely consumed in Dutsin-Ma metropolis, Nigeria. It is known to harbor beneficial microorganisms, particularly lactic acid bacteria (LAB), which possess potential probiotic properties. This study aimed to investigate the probiotic potentials of LAB isolated from Nono sold in various locations within Dutsin-Ma. A total of four (4) yoghurt samples were collected from different outlets, including Wednesday Market, Darawa Village, and Kadangaru. The samples were cultured, and bacterial isolates were identified based on standard microbiological methods. Results showed that Sample C recorded the highest colony count (41 × 10⁴ cfu/mL), followed by Sample A (32 × 10⁴ cfu/mL), both at a concentration of 10⁵. The predominant bacterial genera identified were Lactobacillus and Streptococcus. Antibiotic susceptibility testing revealed that all isolates were resistant to Vancomycin, which is consistent with the known intrinsic resistance of LAB due to their unique cell wall structure. Most isolates were susceptible to Penicillin, except for one Lactobacillus spp, possibly due to variations in penicillin-binding proteins. All Lactobacillus and most Streptococcus isolates were susceptible to Erythromycin, while Tetracycline resistance was observed in one Lactobacillus strain, likely due to the presence of tet resistance genes. In conclusion, the study confirmed the presence of LAB with potential probiotic traits in locally produced Nono. These findings support the health-promoting value of Nono and highlight the need for further probiotic evaluation, including acid tolerance, biofilm formation, and molecular characterization. It is recommended to improve hygienic practices in Nono production and promote the application of probiotic LAB in food and health industries.