Abstract
Probiotic
is a viable microbial dietary supplement that is beneficial for the host
through its effects in the intestinal tract. Akamu is an important source of Lactobacilli. The “akamu”
samples were collected aseptically from three different markets in Abia State.
Pure culture of specific probiotic isolate from each sample was preformed and
identified on the basis of their colonies morphology and some biochemical test such
as catalase, oxidase, indole, citrate utilization and sugar fermentation test. Lactobacillus plantarum, Lactobacillus
fermentum, and Lactobacillus
delbrueckii species were the bacteria isolate while in the bile salt test,
the isolate Lactobacillus spp. was able to survive in 0.2, 0.3and
2.0% bile acid. The isolated Lactobacillus
spp. was also able to multiply in
above mentioned concentrations of bile acid. Therefore, it was concluded that
the isolation of the microorganisms from the “akamu” samples confirmed that it
could serve as a vehicle for the transmission of potentially pathogenic
microorganism.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Abstract ix
CHAPTER ONE: INTRODUCTION 1
1.1
Background to the Study 1
1.2
statement of problem 3
1.3
objective of the study 3
CHAPTER TWO: REVIEW OF
RELATED LITERATURE 4
2.1
Traditional Cereal-Based Foods 4
2.2 Traditional Fermented Cereal-Based Foods In
West Africa 6
2.3 Steam-cooked Granulated Products 6
2.4 Importance of Fermented Cereal-Based Foods 7
2.4.1 Healthy and Safe Products 7
2.4.2 Probiotic and Prebiotic Potentials 8
2.4.3 Nutritional and Health Benefits 9
2.5 Selection Criteria of Dried Lactic Acid
Bacteria Starter 10
2.5.1 Cultures for Cereal Dough Fermentation 10
2.5.2 Ability to Realize Fast Acidification and
Production of Antimicrobial Compounds 10
2.5.3
Ability to Dominate the Indigenous Microbiota 10
2.5.4 Ability to Exert Probiotic Effects 11
2.5.5 Ability to Improve the Nutritional Quality
of the Fermented Food 11
2.5.6 Ability to Hydrolyse Starch 12
2.5.7 Ability to Have Good Stability during
Production and Storage 12
CHAPTER THREE: METHODOLOGY 14
3.1 Sample Collection 14
3.2 Media Used 14
3.3 Isolation of Lactic Acid Bacteria 14
3.4 Identification of Microbia Isolates 14
3.4.1 Gram Staining 14
3.4.2
Motility Test 15
3.4.3
Catalase Test 15
3.4.4 Oxidase Test 15
3.4.5 Indole Test 16
3.4.6 Sugar Fermentation Test 16
3.5
Bile Salt Tolerance Test 17
CHAPTER 4: RESULT 18
CHAPTER 5: DISCUSSION, CONCLUSION
AND RECOMMENDATION 20
5.1 Discussion 20
5.2
Conclusion 21
5.3
Recommendation 21
REFERENCE 22
APPENDIX
LIST OF
TABLE
Table 1: Result of bacteriological and biochemical analysis
of isolate 18
Table 2. Bile Salt Tolerance Test Result 19
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND
TO THE STUDY
Akamu is a name given to a
popular fermented cereal porridge made from crops, maize, sorghum, and millet.
“Akamu” is a nutritive diet that is mostly eaten at infancy as a weaning food.
But adults also enjoy this delicacy (Ezendianefo and Dimejesi, 2014). According
to Adeyola et al., (2018) maize slurry (Akamu) is a product of fermentation
of maize (corn), millet or sorghum. Maize slurry (Akamu) can be
processed into a whitish or yellow-like custard depending on the variety of
maize used for the fermentation. Akamu is classified among the breakfast
foods (Obire and Amadi, 2015).
Akamu is a porridge prepared from fermented maize. It
is a popular breakfast cereal and infant weaning food among the Igbo speaking
people of Nigeria. Akamu is similar to ogi, a lactic acid fermented food made
from maize, sorghum or millet which may the fortified with legumes
(Banigo and Muller, 2011). According to Odunfa, 2015 akamu is a locally
prepared food from fermented maize, sorghum or millet in Nigeria. It serves as
a weaning food for infants. The preparation of akamu involves soaking of corn
in water for 1 to 3 days followed by wet milling and sieving. The filtrate is
fermented for 2-3 days to produce white starchy sediment. Akamu is prepared by soaking clean maize grains in water
for 2-3 days. The grains are washed and ground to a paste. The paste is sieved to smooth slurry which is allowed to settle and
the supernatant decanted. The slurry is mixed with hot water with stirring
until it forms a get which serves as food (Ighedioh, Ogbeni, and Adole,
2016). Production of “akamu” is carried out mainly by
local producers, and there is risk of high microbial contamination which often
makes the food products undesirable due to the presence of organisms that cause
food spoilage, food poisoning or food intoxication in the food product (Awada et
al., 2015). It is the first native food given to babies at weaning.
Preparation of Akamu involves the steeping of the maize grains for two
days and wet milling thereafter. Water is added to the mash and is sieved
through a clean cloth. The filtrate is allowed to sediment for a day and
dewatered with a clean cloth sac (Obire, and Amadi, 2015).
Fermentation process serves as
a mean of providing a source of nourishment for large rural populations
Fermentation enhances the nutrient content of foods through the synthesis of
proteins, vitamin, and essential amino acids (Zhang, et al., 2010). A wide spectrum of micro
organism is involved during fermentation process. But a few types usually
determine the quality of end products (Abegaz, 2007). Therefore, isolation,
characterization and identification of the microorganisms involved in
fermentation of cereal with a prospective selection of starter cultures would
be important to support the technical process and to obtain a predictable
end-product with a desired quality. The major
microorganisms implicated in fermentation of maize products include lactic acid
bacteria (LAB) such as Lactobacillus fermentum, Lactobacillus reuteri,
Lactobacillus rhamnosu, Lactobacillus casei, Lactobacillus plantalum,
Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus
alimemtarius, Lactococcus lactis, Entorococcus faecium, Leuconostoc
mesentoroids and Pediococcus spp as well as yeasts (Tamang, 2016)
The Lactobacillus genus
consists of a genetically and physiologically diverse group of rod-shaped,
Gram-positive, non-spore forming, nonpigmenetd (Hasan and Frank, 2010),
catalase negative and microaerophilic to strictly anaerobic lactic acid
bacteria (LAB) that have widespread use in fermented food production and are
considered as generally recognized as safe (GRAS) organisms and can be safely
used for medical and veterinary applications (Fuller, 2018).
Lactic acid bacteria (LAB) are non
pathogenic organism widely distributed in nature. LAB have an important role in
the preservation of foods and fermented products and are designated as GRAS
(Generally regarded as safe). The genus Lactobacillus is the largest
group among the Lactobacteriaceae, and contains over 100 species
(Canchaya et al., 2006). They are characterized as Gram-positive rods,
anaerobic but aero tolerant, non-sporulating and catalase negative (De Vuyst
and Leroy, 2007).
Probiotics are live microorganisms,
which when administered in adequate doses, confer health benefit on the host.
However, it is recommended that any probiotic strain used in food matrix should
generally be regarded as safe (GRAS) devoid of potentially transferable
antibiotic resistant traits (FAO/WHO. 2012).
1.2 Statement of Problem
Traditional fermentation
depends on inoculation of earlier fermented products, however, commercial
starter cultures are currently available to ensure constancy and reliability of
processes and products. Traditional fermented products are mostly processed in
a non-sterile environment which creates a selection of microorganisms that
produce the desired end product however there is an increased risk of spoilage
and unsafe products
as a result of uncontrolled fermentation.
It is common knowledge in Nigeria
that some persons including children and adult fall ill after the consumption
of Akamu. Therefore microbial load and types of microorganisms with emphasis
on Lactobacillus species in fermented and dewatered maize slurry (Akamu),
and their isolate and characterize of the Lactobacillus species and the
antibiotic susceptibility of the Lactobacillus species isolated because
most bacteria are potential pathogens.
1.3 Objective of the Study
The main objective of the
study is to isolate and identify the probiotics Lactobacillus species from akamu, a Nigeria fermented cereal. The
specific objectives are to;
1.
To isolate and identify lactobacillus
spp. from akamu
2.
Determination of probiotic
potential.
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment