Invertase activities of lactic acid bacteria isolated from traditional fermented milk (“nono”), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria

This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 36 Lactic acid bacteria were isolated. The mean microbial loads of all the isolates ranges from 2.0 x 103 cfu/ml to 6 x103 cfu/ml from “Nono”, 1.0 × 103 cfu/ml to 1.3 × 104 cfu/ml from Agadagidi and 7.0×103 to 2.0 × 105 from Palm wine. They were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Pediococcus halophilus, Lactobacillus bulgaricus, and Lactobacillus casei. The assay for invertase enzyme revealed the presence of the enzyme in Lactobacillus plantarum (0.225mg/ml) from “Nono”, Lactobacillus plantarum (0.75 mg/ml) and Lactobacillus fermentum (0.51 mg/ml) from Palm wine while Lactobacillus plantarum and Lactobacillus brevis showed 0.191 mg/ml and 0.248 mg/ml respectively from Agadagidi. This study showed the enzymatic activity of invertase in LAB that are present in the fermented drinks and are essential for numerous health benefits.