Abstract:
Fresh cheese (wara) samples were obtained from different sources in Akure
metropolis, Ondo State, Nigeria. The samples were subjected to microbiological analyses.
Microbial isolates from the samples were identified and characterized based on their
morphological and biochemical properties. The presumptive Lactobacillus species were then
subjected to more sugar fermentation to ascertain their identity to species level. The microbial
isolates were subjected to probiotic characterization based on their tolerance to salt (1-9%),
bile (0.05-0.5), pH (2.50-7.50), and temperatures (15, 40 and 45oC). They were also subjected
to both antibacterial and antibiotic susceptibility tests. Lactobacillus plantarum was found to
have the best probiotic property. Soya milk was prepared in the laboratory using standard
methods. The prepared soymilk was then divided into three portions and each portion was
inoculated with the isolate (Lactobacillus plantarum) that had the best probiotic
characteristics. The inoculated portions were stored at three different temperatures (5±1oC,
28±2oC and 37oC) for fourteen days. The survival pattern of the Lactobacillus plantarum and
proximate analysis of the stored soymilk was carried out. Lactobacillus plantarum was seen
to maintain stable growth of optical density 2.30 at refrigerated temperature, from the 3rd to
the 14th day of exposure. Lactobacillus plantarum had the best probiotic property and
survived for a longer period when stored at refrigerated temperature. This study reveals that
probiotic milk could be produced from a non-dairy source such as soymilk
