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Open QR ImageBlessing Chidi Obasi; Anthony Oche Ochojila
Greener Journal of Biological Sciences | Greener Journals | 2026
Paper ID: RQL-PAPER-2026-000064 | DOI: 10.15580/gjbs.2026.1.050526062 | Views: 10
Publication Date: 2026-05-14 | Volume: 16 | Issue: 1 | Pages: 5-12
Type: Journal article | Discipline: Biological Science | Subject Area: - | Language: English
DOI: 10.15580/gjbs.2026.1.050526062
Lactic acid bacteria (LAB) are a diverse group of Gram-positive, non-sporulating, microaerophilic bacteria that play a central role in the fermentation of foods. This study investigated the isolation and characterization of lactic acid bacteria associated with sauerkraut fermentation. Fresh cabbage samples were fermented under controlled conditions, and microbial analyses were conducted throughout the fermentation period. Results showed a progressive increase in lactic acid bacteria counts from 1.0 × 10⁴ CFU/ml at the initial stage to 2.0 × 10⁶ CFU/ml by day 14, indicating the typical dominance of LAB during fermentation. Concurrently, total bacterial and coliform counts declined rapidly, demonstrating the inhibitory effects of acid production and reduced pH on non-acid-tolerant microorganisms. Three major LAB species were identified based on morphological, cultural, and biochemical characteristics; Lactobacillus plantarum, Pediococcus pentosus, and Aerococcus viridans. All isolates exhibited acid tolerance, confirming their ability to survive and proliferate under acidic fermentation conditions. Antibiotic susceptibility testing revealed varying resistance patterns among the isolates, with general sensitivity to chloramphenicol and amoxicillin but resistance to several other antibiotics, consistent with intrinsic resistance traits commonly reported in LAB. The findings confirm that lactic acid bacteria play a central role in sauerkraut fermentation by producing organic acids that lower pH, inhibit spoilage and pathogenic microorganisms, and enhance product safety. The study also highlighted the potential importance of locally isolated LAB strains in developing starter cultures for controlled fermentation. From this study, it can be concluded that LAB dominate sauerkraut fermentation through acid production, microbial inhibition and adaptation to acidic conditions, thereby contributing to product safety, preservation and quality.
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