ANTIBACTERIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED YELLOW OGI (ZEA MAYS) AGAINST SOME PATHOGENIC BACTERIA

ABSTRACT

The antibacterial activity of Lactic Acid Bacteria(LAB) isolated from fermented yellow ogi

against some pathogenic bacteria was carried out. LAB was isolated using serial dilution,pour plate method and their specific growth conditions,colonial, cultural and biochemical tests were carried out to identify the isolates. The media used include; De Man Rogosa Sharpe agar,Nutrient agar,MacConkey agar and Mueller-Hinton agar. Total viable count for bacteria in fermented yellow ogi ranged from 6.6x105to 1.19x106cfu/g for total heterotrophic bacterial count, 0.6x105 to 3.2x105cfu/g for coliform count, and3.0x105 to 1.09x106cfu/g for Lactobacillus count. Antibacterial activity of the isolated organisms were examined against some bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella spp and Shigella spp.Salmonella spp were highly resistant while Shigella spp, S.aureus and E.coli were highly inhibited by the isolated organisms.

TABLE OF CONTENTS

Certification i

Dedication ii

Acknowledgements iii

Table of Contents iv

List of Tables                                                                                                                         vi

Abstract vii

CHAPTER ONE:INTRODUCTION………………………………….……………..….1

CHAPTER TWO: LITERATURE REVIEW…………………………………………..….4

2.1 Maize (Zea mays)

2.2 Lactic Acid Bacteria (LAB)…………………………………………………………..5

2.3  Prophylactic Effect of LAB……………………………………………………….....7

2.4 Some Pathogenic Organisms……………………………………………………...….8                

CHAPTER THREE: MATERIALS AND METHODS……………………………....…..9

3.1 Collection of Sample………………………………………………………………….9

3.2 Materials and Equipment…………………………………………………………..…9

3.3 Cleaning and Sterilization………………………………………………………….....9

3.4 Preparation of Media…………………………………………………….………….10

3.5 Inoculation of Sample (fermented yellow ogi)……………………………………...10

3.6 Isolation of Microorganisms………………………………………………………...11

3.7 Characterization and Identification………………………………………………….11

3.8 Biochemical Test for the Identification of Isolates……………………………….…12

CHAPTER FOUR:  RESULTS…………………………………………………………....16

CHAPTER FIVE:  DISCUSSIONS, CONCLUSION AND RECOMMENDATION... 21

REFERENCES……………………………………………………………….……………..24

APPENDIX I……………………………………………………………………………..…27

APPENDIX II……………………………………………………………………………....32

LIST OF TABLES

TABLE                                                              TITLE PAGE

1                                               Mean counts of microorganism isolates                                  17

2                                               Bacteria isolated and their percentage occurence                   18

3                                                 Sensitivity test of isolated LAB against test organisms         19

CHAPTER ONE

1.0 INTRODUCTION

Maize (Zea mays) is one of the major cereal crops that belong to the monocotyledon family gramineae.  Maize seed has three parts namely; the outer covering, the endosperm and the germ (Marero et al., 2008).Maize (Zea mays) is also a source of carbohydrate and it consist of 12 – 14% water, 65 – 75% carbohydrates, 2 – 6% lipids and 7 – 12% protein on dry weight basis (Dada and Muller, 2000).

Maize (Zea mays) products are the cheapest and readily available fermented foods for infants and young adults in most tropical countries (Oyelana and Coker, 2012).

Fermented maize starch known as “ogi” by the Yorubas, “akamu” by the Igbos and Akassa by Hausas in Nigeria, is a poplar staple food of tropical West African Countries (Ohenhen and Ikenebomeh, 2007).Similarly, maize preparation in Ghana is referred to as Akana or Kenkey (Mbakwem and Udemgba, 2012).

Ogi is a porridge prepared form of fermented maize (Odunfa, 2003).  It is a lactic acid fermented product from maize and is one of the most important products of traditional food processors in Nigeria.  Ogi is traditionally produced and marketed as a wet cake wrapped in leaves or transparent polyethene bags (Omemu and Adeosun, 2010).  It is either boiled into a thin porridge pap, or a thick porridge known as “eko or “agidi”, before consumption (Aderiye and David, 2013).The colour of ogi depends on the colour of the cereal used, cream colour ogi for cream colour maize, reddish brown for guinea corn and dirty grey for millet (Ohenhen and Ikenebomeh, 2007).

In most communities in the South West of Nigeria, uncooked ogi slurry is normally used traditionally for therelieve of stomach discomfort and diarrhoea by the rural people because of the presence of Lactobacilli in the slurry (Adebolu, 2008).

The frequency of stooling in individuals having running stomach could be controlled by the use of uncooked ogi (David and Famurewa, 2010).

In Nigeria, the first complimentary food given to infants is usually a light cereal porridge (ogi).  It provides 20 – 30kcal/kg per day and Nigerian infants have an average energy density of 0.26kcal/g (Brown et al., 1998).

Ogi is easy to get and cheap in comparison with tinned baby food.  It is given to old people and convalescent patients due to its extremely light nature (Akinrele, 2000).Traditionally, ogi can be preserved by the continual changing of water and modernly by refrigeration (Ernst and Pittler, 2001).

The fermentation of maize to produce ogi is performed by various lactic acid bacteria (LAB), including Lactobacillus spp and various yeast (Adesokanet al., 2010).Lactic acid, acetic acid and other acids formed during the fermentation process lower the pH, thus inhibiting the growth of most spoilage organism (Omemu and Adeosun, 2010).  Ogi is fairly acidic with a pH of 4.8 which tends to inhibit the growth of some bacteria (Mbakwem and Udemgba, 2012).Lactic acid bacteria and other metabolic process contribute to the organoleptic and textural profile of a food item (Kenneth, 2004).

The industrial importance of lactic acid bacteria is further evinced by their ‘Generally Recognized As Safe’ (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces (Dada and Muller,2000).

Bacteriocins are proteinous toxin produced by lactic acid bacteria relevant in food fermentation industry because they inhibit growth of many spoilage and pathogenic bacteria and thus, extend the shelf life of foods (Herreto et al., 1996).

Fermented foods usually have a better nutritional quality than the confirmed substrates.  Protein, amino acids, lipids and vitamins can also be derived from the microorganisms involved in the fermentation process (Saito et al., 1979).

However, in as much as microorganisms are beneficial in most fermentation process, some may pose high risk of food contamination and cause food – borne illness.Escherichia coli is an example of principal gastroenteric bacteria known to cause diarrhoea which is the passage of loose stool more frequently than is normal for an individual (Parvathy and Puthuvallili, 2005).  Other pathogenic microorganism that causes diarrhea include:  Salmonella spp, Shigella spp, Staphylococcus aureus, Clostridium difficle and Campylobacter jejuni (Prescott et al., 2005).

Diarrhoea disease represents a major health problem in developing countries and high risk to travelers who visit these countries (Wakil and Daobu, 2011).  LAB are often recommended to replenish the population of friendly microorganism that have been emptied out by course of oral antibiotics, and supplementation has been suggested to prevent bacterial infection (Oluwafemi and Adetanji, 2011).

The aim of the study, therefore is to:

Ø Isolate lactic acid bacteria from yellow ogi slurry.

Ø Determine the antibacterial potential of the isolated LAB against E. coli, Salmonella spp Shigella spp and Staphylococcus aureus.

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