Prevalence of enteropathogenic and lactic acid bacteria species in wara: A local cheese from Nigeria

Abstract

Eight bacteria genera and yeasts were isolated from wara - a local soft cheese from Nigeria, the bacteria genera were made up of 76% lactic acid bacteria (LAB), 17% Enterobacteria and 7% Staphylococci. The LAB group was made up of the genera Lactobacillus, Leuconostoc, Streptococcus and Pediococcus with Lactobacillus being the most frequently occurring genus. Escherichia coli, Klebsiella and Enterobacter made up the Enterobacteria group. A protease enzyme produced by the E. coli was characterized. Its activity was found to be highest at 60°C and pH 5.4. The protease activity was highest at 5 mmol/l and was inhibited at 10 mmol/l concentration of EDTA.