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