Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from <i>ogi</i> (a cereal-based fermented food in Nigeria)

Background: . Materials and methods: LAB and yeasts were isolated and screened for pathogenicity tests using standard methods. LAB and yeasts were subjected to biochemical characterization with API 50 CHL and API 20C AUX, respectively. Molecular identification was conducted using 16S rRNA gene sequencing, ITS 4 & 5 for DNA amplification, polymerase chain reaction, gel electrophoresis, and Sanger sequencing. The technological qualities of the identified LAB and yeasts were assessed using established protocols. Results: sp. MLL5, with values of 30.0 ± 0.01 mg/g, 38.0 ± 0.00 g/l, and 46.0 ± 0.001 g/l, respectively. Conclusion: Taken together, LAB and yeasts are important microorganisms with technological potentials for use as starter cultures in food fermentation processes for producing safe and functional foods.