Isolation And Identification of Probiotic Lactic Acid Bacteria from Local Cheese (Awara) in Zaria, Kaduna state, Nigeria

The growing interest in probiotics and functional foods has intensified research on lactic acid bacteria (LAB), as beneficial microorganisms that enhance gut health and improve food safety. This study was done to isolate and identify probiotic LAB from locally produced cheese (Awara), a local delicacy made from milk and consumed by many in Nigeria. Fresh cheese samples were purchased from markets in Zaria, Kaduna state, Nigeria, and subjected to proximate analyses, as well as used to isolate and identify probiotic LAB using both morphological and biochemical characteristics, followed by screening them for probiotic characteristics. Results of proximate composition revealed a nutrient-rich matrix with moisture (59.16%), ash (15.52%), protein (10.45%), fat (10.50), crude fibre (1.11%) and carbohydrates (3.51%) contents, confirming its suitability for microbial growth. Microscopy and biochemical tests identified Gram-positive, catalase-negative, oxidase-negative and non-motile rod-shaped bacteria, presumptively belonging to the Lactobacillus genus. Probiotic characterization showed strong acid tolerance (pH 2.0-3.0), moderate bile salt tolerance (up to 0.5%), and no haemolytic activity, indicating safety for probiotic use. The isolates also exhibited antimicrobial activities with zones of inhibition of 12mm against Escherichia coli, 11mm against Staphylococcus aureus and 16mm against Salmonella species. These findings suggest that indigenous Lactobacillus species isolated from cheese possess desirable probiotic traits and antimicrobial potential, supporting their application in developing functional foods and safe starter cultures. Further molecular identification and in-depth probiotic characterization are recommended to confirm their efficacy and optimise their use in food biotechnology and health-promoting products.