ANTIMICROBIAL EFFECT OF LACTIC ACID BACTERIA (LACTOBACILLI) ISOLATED FROM HONEY ON SOME FOODBORNE PATHOGENS (STAPHYLOCOCCUS AUREUS, SALMONELLA TYPHI, ESCHERICHIA COLI)

ABSTRACT

Lactic acid bacteria are those bacteria that can produce lactic acid as by-product of their metabolism. Honey has been known as a medium for the growth of such bacteria, example Lactobacillus. The antimicrobial potential of lactic acid bacteria isolated from honey was evaluated in this study. Three different honey were randomly collected from Umuahia and inoculated on MRS Agar using pour plate method. Agar well diffusion method was used to evaluate the antagonistic effect of the isolated Lactobacillus against Salmonella typhi, Staphylococcus aureus and Echerichia coil. The highest zone of inhibition was obtained against Salmonella typhi (19mm) and the least zone of inhibition was obtained against Escherichia coli (14mm).

TABLE OF CONTENTS

Title page                                                                                                                    i

Certification                                                                                                               ii

Dedication                                                                                                                  iii

Acknowledgment                                                                                                       iv

Table of Contents                                                                                                       v

List of Tables                                                                                                              vi

Abstract                                                                                                                      vii

CHAPTER ONE

1.1    INTRODUCTION                                                                                      1

1.2        Aims                                                                                                         2

1.3        Objectives                                                                                                2

CHAPTER TWO

LITERATURE REVIEW

 2.1      Microorganism Associated With Honey                                                        3

2.2       Honey as an Anti-microbial                                                                           4

2.3       Process of Honey Production                                                                        7

2.4       Lactic Acid Bacteria (LAB)                                                                          7

2.5       Characteristics                                                                                               8

2.6       Antimicrobial Potential of Lactic acid Bacteria                                             8

2.7       Food Borne Pathogen                                                                                    10

CHAPTER THREE

MATERIALS AND METHODS

3.1       Sample Collection                                                                                          11

3.2       Isolation and Purification of Lactic Acid Bacteria (LAB) from the Honey 11

3.3       Identification of Lactic Acid Bacteria (LAB)                                                11

3.3.1    Gram Staining                                                                                                 11

3.3.2    Catalase Test                                                                                                   12

3.3.3    Sugar Fermentation Tests                                                                               12

3.3.4    Test Organisms                                                                                               12       

3.4       Checking for Antimicrobial Activity of Lactobacilli                                     13

CHAPTER FOUR

4.1       Results                                                                                                            14

CHAPTER FIVE

5.1       Discussion                                                                                                       17       

5.2       Conclusion and Recommendation                                                                17

REFERENCES                                                                                                           18

LIST OF TABLES

            Table         Title                                                                Page

 4.1:        Characterization and Identification of Lactic Acid Bacteria                      15

 4.2:   Zone of Inhibition Obtained with Lactic Acid Bacteria against some Selected Foodborne Pathogens Using Agar well Diffussion Method                                                                             16

CHAPTER ONE

1.1        INTRODUCTION

Honey, an ancient remedy rediscovered during the 1990s, is now being utilized for wound care in Australia (Johnson et al., 2003), New Zealand (Molan and Belts, 3003) and in the ux (Stephen-Hangnes 2004). A range of wound dressing, ointments and sterile product has been developed, but most employ honeys with proven antibacterial activity such as manuka and Jellyfish, which are produced in Australia and New Zealand. Yet bees have been introduced in Australia only relatively recently. Because recorded evidence to the use of honey as medicine dates back to at least 4000 years these types of honey could not be the ones being referred to in the smith papyrus for example. Evidence from historical documents indicates that ancient people carefully selected honey for medical purposes from locally available honeys, for example Ambroise par (1510-1590) specifically advocated the use of rose honey for the production of a debriding agents for wound (Dealy, 2004).

Discorides advised the use of pale yellow honey from Attica for the treatment for “rotten and hallow ulcers” and Aristotle refers to pale honey as particularly useful for the preparation of salves for sore eyes and wounds” (Molan, 2000). Even today in folk medicine some honeys are of more value than other, like strawberry honey in sardinia, lotus in India (for the treatment of eye problems) and honey from the Jirdin valley in Yemen for their high therapeutic usefulness (Molan, 2000). It seems probable that most countries should have honeys suitable for use as a medicine, whose selection for medical purposes is possible. This is a common practice in some undeveloped countries, but many developed countries do not utilize their sources.

All honeys are non-sterile with a natural bacterial flora (total viable count ranging between 0 and 5000 cfu/g) mainly composed of gram-positive spring bacteria, such as Bacillus spp which accounts for an average of 60 of bacteria recovered, depending the amount of  processing of the honey (Snowdon and Cilver, 1996).

1.4          Aims

·                To evaluate Lactic acid bacteria isolated from honey.

1.5        Objectives

·                To isolate and identify lactic acid bacteria from honey.

·                To study the antagonistic activity of lactic acid bacteria on food borne pathogens.

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