ISOLATION, CHARACTERIZATION OF LACTIC ACID BACTERIA AND ANTIOXIDANT QUALITY OF FERMENTED DRIED PEPPER

This study explores the isolation and characterization of lactic acid bacteria (LAB) in fermented dried peppers, focusing on enhancing antioxidant quality and ensuring microbial safety through the fermentation process. LAB strains identified in the fermented samples were evaluated for their probiotic potential and their role in improving the antioxidant properties of peppers. Biochemical assays confirmed the presence of beneficial LAB species, which significantly contributed to microbial safety by inhibiting spoilage organisms and pathogens. The antioxidant profile was also elevated, as fermentation increased both the total phenolic content and the DPPH radical scavenging capacity, suggesting the potential of fermented peppers to mitigate oxidative stress-related diseases.This study shows that fermented dried pepper samples exhibited superior antioxidant activity compared to non-fermented controls, with DPPH radical scavenging activity reaching up to 74.15% in select samples. Additionally, microbial analysis indicated a substantial presence of LAB, such as Lactobacillus spp., which correlated with increased antioxidant potential and decreased levels of spoilage microorganisms. The total viable counts (TVCs) showed a marked reduction in pathogenic bacteria in fermented samples, suggesting enhanced safety and extended shelf life. The antimicrobial sensitivity tests further demonstrated that LAB in the fermented samples were effective against multiple pathogens, highlighting fermentation's role in improving the safety and stability of dried peppers.These findings underscore fermentation as a sustainable preservation method that not only extends shelf life but also enriches the nutritional profile of dried peppers, aligning with consumer demands for functional foods. This study reinforces the application of fermentation as an effective, low-cost strategy for enhancing food safety and quality, particularly in resource-constrained environments. The use of fermented dried peppers as a functional food offers promising health benefits and contributes to food security by minimizing post-harvest losses and reducing reliance on refrigeration.Keywords: Fermentation, Lactic acid bacteria (LAB), Fermented dried pepper, Antioxidant capacity, Probiotic properties, Oxidative stress, Microbial isolation and Biochemical tests.