Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production

Table 1 pH, titratable acidity (TTA), and LAB count of effluents generated during the fermentation stages in ogi production from maize, millets, and sorghum

Samples	Initial pH	TTA (%)	LAB count (log cfu/ml)
A	4.11^d	0.23^a	4.17 ± 0.33^ab
B	5.10^f	0.21^a	3.67 ± 0.28^a
C	3.63^b	0.23^a	4.31 ± 0.21^ab
AA	3.98^c	0.24^a	4.32 ± 0.33^ab
BB	4.40^e	0.22^a	4.12 ± 0.37^bc
CC	3.31^a	0.24^a	4.72 ± 0.40^c

Means values of replicate values, data with the same superscripts with the column are not significantly difference (p ˃ 0.05) A: effluents of the first fermentation in ogi production from maize grains, B: effluents of the first fermentation in ogi production from sorghum grains, C: effluents of the first fermentation in ogi production from millet grains, AA: effluents of the second fermentation in ogi production from maize grains, BB: effluents of the second fermentation in ogi production from sorghum grains, CC: effluents of the second fermentation in ogi production from millet grains

ISSN: 1869-2044