The isolation, physiological and molecular identification of Bacillus spp. for the development of starter culture in Ugba production were carried out. Sixty two bacteria were isolated and 55 Phynotypically characterized as Gram positive, rod shaped, motile, spore-forming and catalase positive typical characteristics of Bacillus spp. Seven isolates were suspected to be Micrococcus and Staphylococcus spp. They were Gram negative, cocci and catalase negative. The genotypic identification of the suspected Bacillus spp. was done using amplification and partial sequencing of the 16S rRNA gene. The sequence analysis of 16S rRNA gene fragment analyzed from isolates confirmed the organisms as Bacillus cereus (30), Bacillus subtilis (17) and Bacillus licheniformis (8). Bacillus subtilis was the dominant species in Ugba fermentation as it had the highest recorded number of isolates. This study indicated that molecular characterization of organisms as a good tool for the identification of organisms for the development of starter culture for use in food fermentation.

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