Effects Of Different Temperature On The Antifungal Activities Of Actinomycete Isolated From The Soil

ABSTRACT

Actinomycetes sp. And Streptomyces sp. was isolated from the soil of Michael Okpara University of Agriculture, Umudike, Abia State. Physiological and biochemical analysis strongly suggested that the isolate belonged to the genus of Actinomyces and Streptomyces Temperature is one of the most important environmental factors in soil, exerting not only direct effects on the soil microorganisms. The aim of this study was to select the optimal temperature for the production of antifungal compounds effective against Collectotrichum and Alternaria sp. Activity of the cultivation liquids on Alternaria and Collectotrichum isolates was tested in vitro using Agar well diffusion method. The results  indicate that maximum inhibition zone was reached in medium with temperature range with inhibition diameter 1.5mm for Alternaria sp., 16mm for Collectotrichum sp. in isolate 1 (Actinomyces sp) at 300C and 200C and 25mm for Collectotrichum sp., 7mm for Alternaria sp. for isolate 2. The efficiency of the Actinomycetes isolate  increased after the optimization of nutritional parameters. Therefore, in order to increase the chances of discovery of new and effective antibiotic against pathogenic bacteria it is necessary to isolate and screen new species from unexplored regions. Improved methodologies and nutritional conditions also plays crucial role in increasing their efficiency.

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of Contents ﾿     v

List of Tables ﾿     viii

Abstract ﾿   ﾿ ix

CHAPTER ONE

1.0 Introduction ﾿ 1

1.1 Aim and Objectives ﾿ 3

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 4

2.1 Actinomycetes ﾿ 4

2.2 Antifungals  ﾿ 7

2.3   Streptomyces ﾿ 7

2.3.1 ﾿ Morphology of Streptomyces ﾿ 8

2.3.2 ﾿ Importance of Streptomyces ﾿ 9

CHAPTER THREE

3.0   Materials And Methods ﾿ 11

3.1 Sample Collection  ﾿ 11

3.2 Media Used ﾿ 11

3.3 Sterilization ﾿ 11

3.4 Bacteriological Procedure ﾿ 12

3.4.1 Gram Staining ﾿ 12

3.4.2 Motility Test ﾿ 12

3.5 Biochemical Cultural Characteristics  ﾿ 13

3.5.1 ﾿ Starch hydrolysis test  ﾿ 13

3.5.2 ﾿ Hydrogen sulfide test  ﾿ 13

3.5.3 Gelatin hydrolysis ﾿ 14

3.5.4 ﾿ Catalase test ﾿ 14

3.5.5 ﾿ Oxidase test ﾿ 14

3.5.6 ﾿ Carbohydrate fermentation test ﾿ 15

3.6 Effect of Temperature ﾿ 15

CHAPTER FOUR

4.0      Results ﾿ ﾿ ﾿ 17

CHAPTER FIVE

5.0   Discussion, Conclusion and Recommendation ﾿ 22

5.1   Discussion ﾿ 23

5.2   Conclusion ﾿ 23

5.3   Recommendation ﾿ ﾿ 23

References ﾿ 23

 Appendix ﾿