Effect of different carbon sources on the growth of antimicrobial producing Bacillus species in ogiri-egusi sold in Ogbeta, Orie, Artisian, Kenyatta, Enugu State were evaluated using standard microbiological and analytical methods. 12 bacteria were isolated and identified such as Bacillus subtilis,(33.33), Bacillus pumulis (41.66), Bacillus licheniformis (25) were identified based on their colony biochemical characteristics.The isolates of the highest occurrences is bacillus pumilus. Agar well diffusion method was used to determine the antimicrobial activity against two pathogenic organisms, Escherichia coli, Staphylococcus aureus. Bacillus subtilis and Bacillus pumulis, gave a zone of inhibition Escherichia coli 0.6mm and 0.8mm after 24 hours of incubation also carbon sources of 5% and 10% sucrose, Glucose and soluble starch were used to check their different carbon sources on the isolates using the spectrophotometer.5% had the highest optimum growth of 1.400 for glucose 1.545 for sucrose,2.376 for soluble starch which can be added in maximum quantity to a medium to produce antibiotics.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of contents
List of tables
List of figures
CHAPTER ONE:
1.0 INTRODUCTION
1.1 Aims And Objectives
CHAPTER TWO:
2.0 LITERATURE REVIEW
2.1 Traditional Fermented Foods
2.2 Ogiri
2.3 Detail Of Some Traditional Methods Employed Manufacture Ogiri-Egusi
2.4 Microbial Ecology
2.5 Microbiology Of Ogiri-Egusi
2.6 Biotechnological Changes
2.7 Antimcrobial Activity On Bacillus
2.8 Biotechnology Of Ogiri
2.8.1 Effect Of Different Carbon
CHAPTER THREE:
3.0 MATERIALS AND METHODS
3.1 Materials
3.2 Sample Collection
3.3 Preparation Of Samples
3.3.1 Isolation Techniques
3.3.2 Streak Plate Methods
3.4 Identification Of Isolates
3.5 Gram Staining
3.5.1 Starch Hydrolysis
3.5.2 Oxidase Enzyme Activity
3.5.3 Voges – Proskeur Test
3.5.4 Citrate Utilization Test
3.5.5 Sugar Fermentation Test
3.5.7 Methyl Red
3.6 Effect Of Different Carbon Sources
CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE:
5.0 DISCUSSION, CONCLUSION, RECOMMENDATION
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
References
Appendix I
1.0 INTRODUCTION
Traditional fermented condiments (OGIRI-EGUSI) based on vegetable proteins are consumed by different ethnic groups in Nigeria, have been the pride of culinary traditions for centuries. It is evident that these products have played a major role in the food habits of communities in the rural regions serving not only as nutritious non-meat proteins substitute but also as condiment and flavoring agents in soup.
Traditional methods of manufacture should take advantage of biotechnological progress to assure reasonable quality and at the same time assure safety of these products. The requirements for a sustainable biotechnological development of Nigerian condiments are discussed in the scope of the microbiology and biochemical changes of the raw materials. Fermented vegetables, proteins have potential food uses as protein supplements and as functional ingredients in the fabricated food (Achi. 2005).
Seeds of legumes may account for up to 80% of dietary protein and maybe the only source of protein for some groups. Their cooked forms are eaten as meals and are commonly used as fermented form as meals and are commonly used in fermented forms as condiments to enhance the flavors of food (Odunfa, 1985). With high content of protein, legume condiments can serve as a tasty condiment to sauce and soups and can substitute for the food flavoring condiments are prepared by traditional methods of uncontrolled solid subtract fermentation resulting in extensive hydrolysis of the protein and carbohydrate components (Fetuga et al. 1973).
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