Homofermentative lactic acid bacteria isolated from
retted cassava ware screened for the production of lactic acid, pH survival
and influence of nutrients utilization and cultivation conditions on the
production of lactic acid by fermentation. All the Lactobacillus species
isolated produced little quantity of lactic acid when grown at 30 °C
in normal De Man Rogosa Sharpe (MRS) broth. However, a temperature of
40 °C at initial pH of 5.5 in constituted MRS medium with 6% (w/v)
carbon concentration of D-glucose and 4% (w/v) nitrogen concentration
of yeast extract fermented for 48 h supported lactic acid production optimally
with Lactobacillus acidophilus producing 18.4 ± 0.01 g L-1
of lactic acid. Lactobacillus casei had the highest percentage
cell destruction (53.93%) in phosphate buffered saline pH 3.0 while L.
acidophilus had the least (18.87%). Lactic acid produced by all the
Lactobacillus species inhibited at least two or more food spoilage
and/or pathogenic microorganisms and can be used in the food industry
for decontamination of meat and poultry carcasses.