Identification and Characterization of Lactic Acid Bacteria Isolated From Spontaneously Fermented African Nightshade (solanum Scabrum) Leaves
Year: 2025
Type: article
Abstract: African nightshade (Solanum scabrum) is one of the most commonly consumed indigenous leafy vegetables in most parts of Sub-Saharan Africa. The vegetable is an excellent source of beta-carotene, vitamin A, C, E, iron, iodine, zinc, potassium, and protein, making it one of the most essential foods in addressing the malnutrition challenge among people experiencing poverty. This study focused on isolating, characterizing, and identifying dominant lactic acid bacteria (LAB) in naturally fermenting African nightshade leaves. The identification of LAB involved morphological, phenotypic, and molecular methods, including 16S rRNA gene sequencing. A total of 24 LAB strains were isolated and identified through phenotypic and 16S rRNA gene analyses. African nightshade fermentation was dominated by five genera of lactic acid bacteria: Lactiplantibacillus plantarum (38%), Leuconostoc spp (33%), Levilactobacillus brevis (13%), Weissella spp (13%) and Lactococcus lactis (3%). The findings reveal a rich and diverse community of LAB in fermented African nightshade, underscoring its potential as a natural reservoir of beneficial microorganisms. These LAB strains could have significant commercial and industrial potential, especially as starter cultures and probiotics in the production of fermented foods.
DOI: 10.55251/jmbfs.12816
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4414931972
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