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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