Microbiology
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Item Characteristic properties of derived wort from lactic acid bacteria (LAB) challenged sorghum Samples.(Science domain International, 2016) Afolabi, F. T.; Onilude, A. A."Aim: This study aimed at investigating lactic acid bacteria (LAB) as starter cultures for the improvement of alcoholic beverages. Methodology: Sorghum was obtained from Bodija market and also from the Institute of Agricultural Research and Training, Ibadan. LAB were isolated from spontaneously-fermenting sorghum. The abilities of the LAB strains to produce antimicrobials and their antagonistic activity against known cereal pathogens were used to select the best three strains for further work. The selected strains were applied singly and in combination at inoculum concentration of 2.3 x 104 cells/mL for five days to challenge sorghum seeds prior to malting and wort production. Sorghum wort was fermented for five days with Saccharomyces carlsbergensis. Physiological and nutritional characteristics of the unchallenged and challenged sorghum, and fermentative characteristics of the wort were determined. Results: One hundred and twenty-seven strains of LAB were isolated and identified as L. plantarum (32), L. brevis (31), L. fermentum (25), L. delbrueckii (8), L. casei (12) and L. acidophilus (19). The pH reduced from 6.50+0.03 to 2.93+0.03. L. plantarum (WS) and L. casei (WS) also had the same total residual sugar content with value of 0.97+ 0.03% at day 5. L. plantarum (WS) and L. casei (WS) produced the highest Total titratable acidity (TTA) with values of 4.77+ 0.03% while control (RS) had the least TTA with value of 3.97+0.09%. Control (WS) had the highest protein content of 1.17+0.03%, L. casei (RS) had the least protein content with value of 0.93+0.03%. L. plantarum (WS) had the highest FAN content of 29.97+0.19mg/L while the least Free amino nitrogen (FAN) was produced by control (RS) with value of 19.37+0.07mg/L. Fermentation of the unchallenged wort with pH of 6.2 yielded ethanol content of 2.2 %. The subsequent fermentation produced 4.8 % ethanol. Conclusion: This study demonstrated the use of biological control methods, involving the use of LAB as starter cultures. It improved the quality of the end products in brewing. The use of LAB as starter cultures is an alternative treatment to chemical treatment which can be used to control microbial contamination during sorghum malting."Item Biochemical changes and sensory evaluation of soy iru produced using starter culture(Science Domain international, 2016) Afolabi, F. T.; Abdulkadir, M.Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. The Enzymatic analysis (protease, amylase and lipase) was also carried out. The combination of Bacillus subtilis and Leuconostoc mesenteroides showed higher protease and amylase activities than when they were used singly. The samples were fermented for 3 days after which were evaluated for sensory qualities. The pH of the samples ranged from 7.08 to 8.88, the titratable acidity ranged from 0.58 to 0.73, the total free amino acids ranged from 1.10 to 6.29% and the total soluble sugar ranged from 18.02 to 29.29%. All the iru samples were acceptable by the sensory panelists but the soy iru fermented with both Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 (Bacillus + LAB soy iru) was the most preferred.Item Isolation and screening of microorganisms associated with locust bean (iru) for the ability to ferment soya bean to produce iru(Science Domain international, 2016) Afolabi, F. T.; Abdulkadir, M.; Onilude, A. A."Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to produce soya iru using functional starter culture in order to improve the quality of the product. Place and Duration of Study: Soybeans (Glycine max) samples were collected from markets in Ibadan, in Oyo State Nigeria. Analyses of the samples were conducted in the Department of Microbiology, University of Ibadan and Central Multidisciplinary Research Laboratory in the University of Ibadan, Nigeria. The sampling and analyses were done between August 2014 to January 2015. Methodology: Soybean (Glycine max) seeds were purchased from markets, in Ibadan, Oyo State, Nigeria. Spontaneously fermented locust bean iru samples were also purchased from iru seller from markets, Ibadan, Oyo State and they were analysed using Nutrient agar, DeMann Rogosa and Sharpe medium (MRS), MacConkey Agar and Malt Extract Agar and isolates were also screened for enzymatic activity. The antibacterial activity of LAB metabolites against some indicator organisms was also determined; Results: A total of thirty eight (38) strains of bacteria were isolated, seven (7) isolates from locust bean iru (LBI) and thirty one (31) isolates from soya bean iru (SBI). Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 produced the three enzymes and the highest protease activity was produced by Bacillus subtilis SBI 13. All the isolated LAB produced antimicrobial compounds; lactic acid, diacetyl and hydrogen peroxides with Leuconostoc mesenteroides SBI 15 producing the highest quantity of diacetyl (0.91 g/l) and hydrogen peroxide (1.10 g/l) while the highest quantity of lactic acid (1.61 g/l) was produced by Lactobacillus plantarum. Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 were chosen as starter cultures for further study. Conclusion: Bacillus subtilis and Leuconostoc mesenteroides exhibit the best potentials of a good starter so they can be used as starter culture in the fermentation of soya beans to produce Soy Iru."Item Effect of lactic cultures on fermented drink produced from sorghum (Sorghum bicolor)(Marsland Press / Zhengzhou University, 2016) Afolabi, F. T.; Onilude, A. A.A total of thirty four lactic acid bacteria (LAB) isolates were isolated from fermented cereal gruels and processed yoghurt and they were identified as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus bulgaricus. Three of the LAB that produced the highest antimicrobials i.e lactic acid, diacetyl and hydrogen peroxide when the lactic acid bacteria were screened for the production of antimicrobials were selected as starter organisms to treat the germinating sorghum that was used for the drink production. Production of drink was done after the sorghum samples were malted. Proximate analysis which include specific gravity, total protein, viscousity, total sugar, pH, sugar level and colour were also carried out on the sorghum drink. The sample treated with L. plantarum and L. acidophilus had the highest specific gravity of 1.03 and the least was L. brevis 1.02; L.brevis and L. plantarum used for treating sorghum the drink sample produced the highest protein value of 0.62% and L. brevis produced drink with highest viscousity with value of 13.25. The highest sugar was produced by L. acidophilus and L. plantarum treated sample with values of 3.98mg/ml. The pH of the drink were ranged between 3.85 to 4.08. The sugar level was highest with value of 0.25mg/ml in the sample treated with L. brevis. L. acidophilus had the highest effect on the colour of the drink with value of 5.92 with L.brevis being the least with value of 4.82. Analysis of the sensory evaluation results revealed consumer acceptance of the lactic acid bacteria (LAB) treated sorghum drink than the sample not treated with Lactic acid bacteria.Item Therapeutic effect of lactic acid bacteria isolated from freshly-harvested honey and its comb against food and wound- borne pathogens(New Century Health Publishers, LLC, 2016) Adeyemo, S. M.; Afolabi, F. T.; Ogunlusi, E. D.Honey has been extensively studied in the treatment of wounds but its efficacy in clinical practice is not fully understood. Lactic acid bacteria (LAB) have been used as bio-preservative in fermented foods. This work was carried out to evaluate the antagonistic effect of LAB present in fresh honey and its comb against some pathogens. LAB were isolated from five replicate samples of freshly harvested honey and its comb and identified as Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus lactis. Lactic acid, Diacetyl and Hydrogen peroxide (g/l) production were determined for 5 days. L. plantarum and L. brevis exhibited the highest and the lowest antimicrobials production, respectively. Agar well diffusion method was used to monitor the antagonistic activities against some pathogens. L. plantarum and L. brevis gave the highest zones of inhibition ranging from15 23mm on P. aeruginosa and S. aureus from food samples. They compete favourably with standard antibiotics set up as controls. Lactic acid bacteria demonstrated a significant antimicrobial activity; this shows its potential as probiotics in food preservation and its therapeutic effect in wound treatment. This also justifies the efforts directed by individuals in using honey to treat diabetic wounds.Item Microbial assessment of Chicken and Beef Suya Samples in Oyo, Nigeria(Marsland Press, 2015) Afolabi, F. T.; Odubanjo, O. R.Ready to eat chicken and beef samples were collected from suya processors in different locations within Oyo town. Studies on the microbiological quality of chicken and beef suya were carried out. The total viable count ranged from 7.00 x 105 to 15.00 x 105 cfu/g for the chicken and beef suya samples. The yeast and mould count ranged from 1.00 x 105 to 7.00 x 105 cfu/g while the total Coliform count ranged from 1.00 x 105 to 5.00 x 105 cfu/g for all the samples. The moisture contents of the chicken and beef suya samples 1.56 to 2.06 % for all the samples while the pH of the two samples was also between 6.80 and 7.10. The bacteria that were isolated from the chicken and beef suya samples were; Bacillus sp., Escherichia sp., Pseudomonas sp. and Staphylococcus sp. while the fungi isolates were Aspergillus sp. and Penicillium sp. The isolation of probable potential pathogens from suya samples analyzed is of public health significance. Aseptic techniques should be adequately employed in the meat industries in order to reduce microbial load of meat and meat products for safe consumption by consumers and thus prevent food-borne diseases and infections.Item Microbiological assessment of sliced watermelon (Citrullus lanatus) in Oyo, Nigeria(Marsland Press, 2014) Afolabi, F. T.; Oyebode, T. S.Twelve different samples of packaged watermelon were purchased from twelve vendors in Oyo and they were assessed to determine their microbiological quality. A total of 50 isolates comprising of both bacterial and fungi were obtained from water melon samples. The isolates were Bacillus spp, Escherichia coli, Pseudomonas spp., Staphylococcus aureus, Klebsiella aerogenes, Proteus mirabilis, Lactobacillus spp, Mucor spp, Rhizopus stolonifer and Saccharomyces spp. The total bacterial count ranged from 0.3-2.9 X 104 cfu/g while the fungal count ranged from 0.5-3.1 X 104 cfu/g. The pH of the water melon samples ranged between 6.40-6.72.It is safe that good hygienic practices must be ensured especially in the selling of sliced fruits to minimize the diseases that are associated with fruitsItem Bacteriological quality of some Nigerian currencies in circulation(Academic Journals, 2010) Awe, S.; Eniola, K. I. T.; Ojo, F. T.; Sani, A.The bacteriological quality of some Nigerian currencies in circulation was investigated in terms of total bacterial count and kinds of bacterial species present. The notes had high bacterial counts: ranging from 1.5×104 to 4.2×104 cfu/cm2; there was no significant difference in the bacterial counts. Eight bacterial species were isolated: Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Streptococcus faecalis, Klebsiella sp., Pseudomonas aeroginosa, Bacillus subtilis and Salmonella sp. Salmonella sp. was the least prevalent of the bacterial isolates (2%) while S. aureus was the most prevalent (28%). Antibiotic susceptibility pattern suggests that some of the isolates (S. aureus and P. mirabilis) had potentials for multiple antibiotic resistances. The health implications of the organisms encountered are discussed and suggestions are provided to enable safe handling of the notes.Item Candidaemia or candidasis: controversy of staphylococcus sexually transmitted infection?(2016-01) Ogunshe, A. O.Herbal medications are becoming increasingly popular but a most-extraordinary claim by traditional/herbal medical practitioners relates to a Gram-positive bacterium, Staphylococcus, which has been depicted as a deadly sexually transmitted disease that manifest in the form of worms and other symptoms; with contributory roles including infertility, sexual dysfunction and impotency. They further boasted that they are the only ones that possessed the remedy (herbal) for the Staphylococcus sexually transmitted scourge. In the absence of distinguishing phenotypic taxonomic tools, Staphylococcus and Candida spp. may be confused for each other. However, Staphylococcus is a bacterium and not an infection; therefore, there must be more to the traditional medical practitioners’ boasts in ability to cure an infection that was not an infection in the first place. In conclusion, the common sense is that candiaemia or candidiasis is most likely the misdiagnosed sexually transmitted Staphylococcus disease, which is of significant human clinical health issue.Item Phytochemical screening and microbial inhibitory activities of ficus capensis(2012-01) Adebayo-Tayo, B. C.; Odeniyi, A. O.Ficus plant components have application in traditional medicine because of the myriad uses they have been subjected to. The ease of application is based on the secondary metabolites this plant contains. The challenges faced by modern medicine especially in the complete cure of microbially-associated diseases through abrupt and unpredictable genetic mutations in the presence of conventional drugs informed the investigation of the microbial inhibitory activities of the stem, root and leaf parts of F. capensis against test disease causing microorganisms. The phenolic, alkaloid and tannin phytochemical fractions were highest in F. capensis bark extract (180, 165 and 155 μg/ml respectively) followed by that contained in the stem extract (100, 90 and 85 μg/ml respectively). While Streptococcus faecalis and Pseudomonas mirabilis were resistant to many different antibiotics (87.5%), they were effectively inhibited by all concentrations of ethanolic F. capensis extracts. The minimum inhibitory concentration of ethanolic extracts ranged from 25% leaf and stem extract concentration respectively (4mm) against S. faecalis and (2mm) against P.mirabilis. All test isolates were 100% susceptible to ethanol extract growth inhibition..
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