ANTIFUNGAL EFFECT OF LACTIC ACID BACTERIA ISOLATED FROM POULTRY FEEDS ONTAINED FROM SONGHAI FARM

   ABSTRACT

The antifungal effect of the Lactic acid bacteria isolated from poultry feeds was evaluated in this study. Four samples of feed (broiler,quail,sussex,and layer)were collected from Songhai farm and inoculated onto MRS agar using pour plate method. The genus Lactobacillus was isolated from all the poultry feeds. The antifungal effect of the isolated Lactobacillus was analyzed using agar well diffusion method against Aspergillus.The highest zone of inhibition obtained was with Lactobacillus sp isolated from broiler(4.4 mm) and the least zone of inhibition obtained was from Lactobacillus sp isolated from quail(2.0 mm).The lactic acid bacteria does not have much antagonistic effect against the Aspergillus species.

TABLE OF CONTENT

Cover page i

Title page ii

Certification iii

Dedication iv

Acknowledgement             v

Table of contents                                                                                                        vii

List of tables            viii

Abstract                                                                                                                       ix

CHAPTER ONE 1

1.0    Introduction

1.1 Lactic acid bacteria 1                               

1.2 Aim 2

1.3 Objectives of the study 2

CHAPTER TWO              

2.0 Literature review 3

2.1 Poultry feeds 3

2.1.1 Types of poultry feed 5

2.2 Microbiology of poultry feed 5

2.3 Diseases associated with poultry feed                         6

2.4 Fungi associated with poultry feed                         6

2.5 Fungal diseases of poultry             8

2.6 Lactic acid bacteria used as probiotics in poultry feed 9

2.7 Metabolism Of Lactic acid bacter ia 11

2.7.1 Homolactic fermentation 12

2.7.2 Heterolactic fermentation 12

2.8 Ecology 13

CHAPTER THREE

3.0 Materials and method 14

3.1 Sample collection 14

3.2 Isolation of lab 14

3.3 Gram staining 14

3.4 Test organism                         14

3.5 Identification of fungi 14

3.6 Antifungal testing 16

CHAPTER FOUR

4.0 Result

CHAPTER FIVE

5.0 Discussion

5.1 Conclusion 18

5.2  Recommendation             18

References

 Table                                                              Title                                                  page

   2.1     : Origins of major mycotoxins found in common feedstuffs .                         7

   2.2     : Differential characteristics of lactic acid bacteria based

                  on morphology and physiology. 11

   4.1     : Identification and characterization of lactic acid bacteria. 17

   4.2     : Zone of inhibition obtained with the Lactobacillus against

               Aspergillus using Agar well diffusion method. 18

CHAPTER ONE

INTRODUCTION

1.1 LACTIC ACID BACTERIA

In 1873, ten years after L. Pasteur studied lactic acid fermentation (between 1857 and 1863), the first pure culture of a lactic acid bacterium (LAB) (“Bacterium lactis”) was obtained by J. Lister. Starter cultures for cheese and sour milk production were introduced in 1890, while fermented food has been used by man for more than 5,000 years (Schlegel, 2009; Stiles and Holzapfel, 2011). The first monograph by S. Orla-Jensen appeared in 1919. A typical lactic acid bacterium grown under standard conditions (non-limiting glucose concentration, growth factors and oxygen limitation) is gram-positive, nonsporing, catalase negative in the absence of porphorinoids, aerotolerant, acid tolerant, organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end product. It lacks cytochromes and is unable to synthesize porphyrins. Its features can vary under certain conditions. Catalase and cytochromes may be formed in the presence of hemes and lactic acid can be further metabolized, resulting in lower lactic acid concentrations. Cell division occurs in one plane, except pediococci. The cells are usually nonmotile. They have a requirement for complex growth factors such as vitamins and amino acids. An unequivocal definition of LAB is not possible (Axelsson, 2004).

Lactic acid bacteria are characterized by the production of lactic acid as a major catabolic end product from glucose. Some bacilli, such as Actinomyces israeli and bifidobacteria, can form lactic acid as a major end product, but these bacteria have rarely or never been isolated from must and wine. The DNA of LAB has a G + C content below 55 mol%. LAB are grouped into the Clostridium branch of Gram positive bacteria possessing a relationship to the bacilli, while Bifidobacterium belongs to the Actinomycetes.

The antimicrobial potential of lactic acid bacteria has been exploited and it has been shown that it has antimicrobial effect against both bacteria and fungi which is promising in search of GRAS agents as preservative and probiotic.

1.2  AIM

Ø To evaluate the antifungal effect of lactic acid bacteria isolated from poultry feed obtained from Songhai farm Rivers state.

1.3 OBJECTIVES OF THE STUDY

Ø To isolate lactic acid bacteria from poultry feed.

Ø To identify the isolated lactic acid bacteria.

Ø To evaluate the antifungal effect of the isolated lactic acid bacteria against Aspergillus.

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