ABSTARCT
The isolation and characterization of lactic acid bacteria from ogi was studies. Locally produced samples of ogi were procured from Isi-gate, Umuahia, Abia state. The samples were plated on MRS (de Man Rogosa and Sharp) agar and on Nutrient agar to obtain five (5) isolates which were found to be Gram positive and negative for catalase, indole, citrate and oxidase tests. The morphological and biochemical characteristics and sugar fermentation pattern were employed to identify lactic acid bacteria. The identified organisms include Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus bulgaricus and Lactobacillus casei. The study revealed that L. plantarum and L. bulgaricus were the predominant strains of LAB found in ogi hence, these strains of LAB would be of importance as starter cultures in the food industry in the production of fermented food products such as ogi.
TABLES
OF CONTENTS
Title Page i
Title Page ii
Certification. iii
Approval iii
Dedication. iv
Acknowledgement. v
Table of
contents. vi
List of Tables vii
Abstract viii
CHAPTER ONE
1.1
INTRODUCTION 1
1.2 Aim and Objectives 2
CHAPTER TWO
LITERATURE REVIEW
2.1 MAIZE
PRODUCTION AND UTILIZATION 3
2.1.1 Varieties of Maize 3
2.1.2
Maize utilization 4
2.1.3
Nutritional value of maize 6
2.1.4.
Phytochemical value of maize 7
2.1.5 Carotenoids
in Maize 8
2.1.6
Phenolic compounds in Maize 8
2.1.7 Health Benefits of Maize 8
2.2 LACTIC ACID BACTERIA (LAB) 11
2.3 NICHE-SPECIFIC ADAPTATION: THE INTESTINAL ENVIRONMENT 12
2.3.1
Bio-preservation of Food 13.
2.3.2.
Immunity Stimulation 14
2.4 HEALTH BENEFITS OF LACTIC ACID BACTERIA 15
CHAPTER
THREE:
MATERIALS
AND METHODS 18
3.1 Sterilization 18
3.2 Collection of Sample 18
3.3 Preparation of Media 18
3.4 Preparation of Samples 19
3.5 Isolation of Bacteria 19
3.6
Characterization of Isolates 19
3.7
Biochemical Tests for Identification of Bacteria 20
3.7.2 Indole test 20
3.7.3 Gram staining 20
3.7.4 Oxidase test 21
3.7.5 Catalase test 21
3.7.6 Methyl Red test 21
3.7.7 Motility Test 22
3.7.8 Motility Test 22
CHAPTER FOUR:
RESULTS
AND DISCUSSION
4.1 Identification of
the lactic acid bacteria (LAB) isolated 25
26
4.3
Percentage occurrence of the LAB isolated 27
CHAPTER FIVE:
DISCUSSION, CONCLUSION AND RECOMMENDATIONS
5.1 Discussion 30
5.2 Conclusion 31
5.3
Recommendation 31
REFERENCES 32
TABLE OF CONTENTS
Table 1: shows the identification of the isolated LAB
Table 2: shows the percentage occurrence of the LAB isolated 28
Table 4. Total Bacterial counts 29
CHAPTER ONE
1.1 INTRODUCTION
Cereals
are the major sources of energy and protein in the diets of most Africans.
There are various types of cereals which include maize (Zeamays), sorghum
(Sorghum vulgar) and millet (Perinisetum
specatum). In Nigeria, maize, sorghum and millet are grown mainly in
southern part of the country (Banigo et
al., 2002). In Nigeria maize is used in the production of ogi (Yoruba) or
Akamu (Igbo). Maize is an important source of carbohydrate, protein, Vitamins B
and Minerals. Maize is deficient in two amino acids, lysine and tryptophan
making it a poor proteinous food (Jay, 2005). The maize porridge (ogi) has
become part of the staple diets for young adults, nursing mothers and weaning ration
for infants between the ages of 1-2 years (Adebolu et al., 2007). Ogi is a choice meal for patients that are in need
of soft and easily digestible foods. Ogi is a fermented non-alcoholic starch
food that has sour taste. It turns into a semi-solid porridge when cooked. Ogi
can be consumed with varieties of other food products like bread, fried bean
cake (Akara), Moi-moi, fried yam, cooked beans and fried plantain. Ogi canal so
be consumed with milk, tea, sugar and honey to improve its taste and nutrients (Osungbara,
2009). In general, a wide spectrum of microorganisms is involved during the
fermentation process but a few types usually determine the quality of the end
products (Patrigani et al. 2006;
Mathara et al. 2008). However, when
adequate environmental conditions are provided, a particular microbial
community can determine the quality of a specific food. This supplementation is
also done to improve the low quality of maize protein and to replenish the
substantial loss of nutrient at different stages of production. Micro-organisms
are involved in the process sing of ogi especially during the fermentation
process. Some of these micro-organisms could also be responsible for the spoilage
when not properly stored. The aim of this research was to isolate and
characterize microorganisms that are associated with ogi’s production and to
identify the microorganisms that could cause ogi’s spoilage during storage at
wrong temperatures.
1.2 Aim and Objectives
The main objective of this study is to
isolate and characterize lactic acid bacteria from ogi
The specific objectives include to:
Ø
Isolate lactic acid bacterial from ogi
Ø
Characterize lactic acid bacterial from ogi
Ø
Determine total bacterial counts fro ogi
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