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