Pub Date : 2022-12-29DOI: 10.9734/mrji/2022/v32i111351
J. Okpalla, I. A. Ekwealor
L-Lysine is an essential amino acid that is required in the diet of humans and animals. It is utilized in human medicine, cosmetics and pharmaceutical industry. ’The influence of agitation rates, pH and calcium carbonate on L-lysine production by Bacillus subtilis using agricultural products as carbon and nitrogen sources was studied. The L-lysine-producing bacteria had already been isolated from Nigerian soil. They were purified and Identified as B. subtilis PR13 and B. subtilis PR9, using cultural, biochemical and molecular characteristics. Optimization of some parameters which included agitation rates, pH values and CaCO3 concentrations, on L-lysine production by the Bacillus species was carried out. The L-lysine was produced in 250 ml flasks containing fermentation media (FM1 and FM2). The findings revealed that, enhanced L-lysine yield of 2.10 and 1.33 mg/ml was observed at agitation rate of 180 rpm for B. subtilis PR13 and PR9 respectively. There was a positive correlation between agitation rates and L- lysine production by B. subtilis PR13 and PR9 (r = 0.96 and 0.83 respectively). The pH of 7.5, stimulated optimum L- lysine yield of 2.27 mg/ml for PR13 and 1.38 mg/ml for PR9. There was a positive correlation between pH values and L-lysine production by B. subtilis PR13 and PR 9 (r = 0.63 and 0.50 respectively). The supplementation of 40g/l of CaCO3, enhanced optimum L-lysine yield of 2.18 mg/ml for B. subtilis PR 13 and 1.30 mg/ml for B. subtilis PR9. There was a positive correlation between varying concentrations of calcium carbonate and L-lysine production by the B. subtilis PR13 (r =0.35), while negative correlation was observed for B. subtilis PR 9 (r = -0.10). The results obtained in the study illustrated that the optimization of process parameters could increase the L-lysine yield from agricultural products by B. subtilis PR13 and B. subtilis PR9.
{"title":"The Influence of Agitation Rates, pH and Calcium Carbonate on L-lysine Production by Bacillus subtilis using Agricultural Products as Carbon and Nitrogen Sources","authors":"J. Okpalla, I. A. Ekwealor","doi":"10.9734/mrji/2022/v32i111351","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i111351","url":null,"abstract":"L-Lysine is an essential amino acid that is required in the diet of humans and animals. It is utilized in human medicine, cosmetics and pharmaceutical industry. ’The influence of agitation rates, pH and calcium carbonate on L-lysine production by Bacillus subtilis using agricultural products as carbon and nitrogen sources was studied. The L-lysine-producing bacteria had already been isolated from Nigerian soil. They were purified and Identified as B. subtilis PR13 and B. subtilis PR9, using cultural, biochemical and molecular characteristics. Optimization of some parameters which included agitation rates, pH values and CaCO3 concentrations, on L-lysine production by the Bacillus species was carried out. The L-lysine was produced in 250 ml flasks containing fermentation media (FM1 and FM2). The findings revealed that, enhanced L-lysine yield of 2.10 and 1.33 mg/ml was observed at agitation rate of 180 rpm for B. subtilis PR13 and PR9 respectively. There was a positive correlation between agitation rates and L- lysine production by B. subtilis PR13 and PR9 (r = 0.96 and 0.83 respectively). The pH of 7.5, stimulated optimum L- lysine yield of 2.27 mg/ml for PR13 and 1.38 mg/ml for PR9. There was a positive correlation between pH values and L-lysine production by B. subtilis PR13 and PR 9 (r = 0.63 and 0.50 respectively). The supplementation of 40g/l of CaCO3, enhanced optimum L-lysine yield of 2.18 mg/ml for B. subtilis PR 13 and 1.30 mg/ml for B. subtilis PR9. There was a positive correlation between varying concentrations of calcium carbonate and L-lysine production by the B. subtilis PR13 (r =0.35), while negative correlation was observed for B. subtilis PR 9 (r = -0.10). The results obtained in the study illustrated that the optimization of process parameters could increase the L-lysine yield from agricultural products by B. subtilis PR13 and B. subtilis PR9.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90705045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-26DOI: 10.9734/mrji/2022/v32i101350
J. Okpalla, D. A. Onyekuru, I. E. Duru, T. O. Mba
Proteases are one of the most industrially important enzymes, which account for about 60% of total enzyme market. Protease production by submerged fermentation in shake flasks using Bacillus sp. isolated from the soil was studied. Soil samples were collected from different locations within Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra state. The soil samples were serially diluted and inoculated on sterilized skim milk agar plates. The plates were incubated at 30oC for 72 h. A clear zone around the colonies gave an indication of protease-producing bacteria isolates. The selected protease producers were subsequently used for shake flask fermentation in 50 ml sterile medium. Optimization study was conducted to determine the effect of carbon sources, nitrogen sources, trace elements, agitation rates and pH. Twenty one bacteria isolates were found to be active protease producers and isolates RS-5 and OS-9 had the highest zone of clearance of 13.5 and 12.1 mm respectively. The result of submerged production of protease by the bacteria isolates revealed that the isolates RS-5 and OS-9 accumulated maximum protease yield of 3.23 and 2.71 U/ml respectively. The isolates were Gram positive and endospore formers, and were identified as Bacillus sp. RS-5 and OS-9.The addition of Starch and maltose stimulated optimum protease production of 3.47 and 2.77 U/ml by Bacillus sp. RS-5 and OS-9 respectively. Beef extract enhanced maximum enzyme yield of 3.35 and 2.90 U/ml for Bacillus sp. RS-5 and OS-9 respectively. Maximum protease yield of 3.28 U/ml for Bacillus sp. RS-5 and 2.85 U/ml for Bacillus sp. OS-9 was obtained by the supplementation of 0.4 g/l of FeS04 respectively. The maximum protease yield was observed at agitation rate of 200 rpm for Bacillus sp. RS-5 and 170 rpm for Bacillus sp. OS-9. At pH8, protease accumulation was highest for Bacillus sp. RS-5 and OS-9. The study revealed that the soil harbours some protease-producing bacteria strains and protease production can be greatly enhanced through optimization of process parameters.
{"title":"Protease Production by Submerged Fermentation in Shake Flasks Using Bacillus sp. Isolated from the Soil","authors":"J. Okpalla, D. A. Onyekuru, I. E. Duru, T. O. Mba","doi":"10.9734/mrji/2022/v32i101350","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i101350","url":null,"abstract":"Proteases are one of the most industrially important enzymes, which account for about 60% of total enzyme market. Protease production by submerged fermentation in shake flasks using Bacillus sp. isolated from the soil was studied. Soil samples were collected from different locations within Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra state. The soil samples were serially diluted and inoculated on sterilized skim milk agar plates. The plates were incubated at 30oC for 72 h. A clear zone around the colonies gave an indication of protease-producing bacteria isolates. The selected protease producers were subsequently used for shake flask fermentation in 50 ml sterile medium. Optimization study was conducted to determine the effect of carbon sources, nitrogen sources, trace elements, agitation rates and pH. Twenty one bacteria isolates were found to be active protease producers and isolates RS-5 and OS-9 had the highest zone of clearance of 13.5 and 12.1 mm respectively. The result of submerged production of protease by the bacteria isolates revealed that the isolates RS-5 and OS-9 accumulated maximum protease yield of 3.23 and 2.71 U/ml respectively. The isolates were Gram positive and endospore formers, and were identified as Bacillus sp. RS-5 and OS-9.The addition of Starch and maltose stimulated optimum protease production of 3.47 and 2.77 U/ml by Bacillus sp. RS-5 and OS-9 respectively. Beef extract enhanced maximum enzyme yield of 3.35 and 2.90 U/ml for Bacillus sp. RS-5 and OS-9 respectively. Maximum protease yield of 3.28 U/ml for Bacillus sp. RS-5 and 2.85 U/ml for Bacillus sp. OS-9 was obtained by the supplementation of 0.4 g/l of FeS04 respectively. The maximum protease yield was observed at agitation rate of 200 rpm for Bacillus sp. RS-5 and 170 rpm for Bacillus sp. OS-9. At pH8, protease accumulation was highest for Bacillus sp. RS-5 and OS-9. The study revealed that the soil harbours some protease-producing bacteria strains and protease production can be greatly enhanced through optimization of process parameters.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"35 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77370237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-23DOI: 10.9734/mrji/2022/v32i101349
Tapsoba François, Kagambèga Boureima, Sawadogo Adama, Zongo Oumarou, Yoda W. Nadia, Ouédraogo Harouna, Cissé Hama, Zongo Cheikna, Savadogo Aly
Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. The density was between 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 μs/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rate were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. Sensory analysis revealed that the organoleptic characteristics of honey varied from region to another. All the honey was differently appreciated by the tasters.
{"title":"Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso","authors":"Tapsoba François, Kagambèga Boureima, Sawadogo Adama, Zongo Oumarou, Yoda W. Nadia, Ouédraogo Harouna, Cissé Hama, Zongo Cheikna, Savadogo Aly","doi":"10.9734/mrji/2022/v32i101349","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i101349","url":null,"abstract":"Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. \u0000The density was between 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 μs/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. \u0000Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rate were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. \u0000Sensory analysis revealed that the organoleptic characteristics of honey varied from region to another. All the honey was differently appreciated by the tasters.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75147054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-22DOI: 10.9734/mrji/2022/v32i101348
Foba Foba Stéphane Isaac, C. Ibourahema, Coulibaly Adja Massagna, Konan Kouakou Ahossi
Aims: The banana dessert grown in different regions of the world, encounters important difficulties that cause it to lose its marketability especially because of the diseases related to conservation. The objective here is to identify the strains responsible for fungal diseases of bananas when it is stored. Study Design: This study was undertaken in order to ensure the competitiveness of the dessert banana from Ivory Coast on the international market which is threatened by the recurrent problem of post-harvest rot. Place and Duration of Study: Agrovalorisation Laboratory, Agroforestry Training and Research Unit, Université Jean Lorougnon GUEDE Daloa Côte d'Ivoire, between February 2021 and March 2022. Methodology: The study involved 120 bananas divided into two batches of 10 hands each, one with signs of necrosis and the other with no signs. Banana fragments (crown, epicarp and explant) were deposited on the growing media at several distinct points and slightly embedded in the agar. The resulting colonies were transplanted successively until a pure strain was obtained from a single mushroom colony per petri dish. Results: A total of 11 different genera were identified from 105 isolates. 57 are from necrotic bananas and 36 from bananas with no signs of necrosis. Fungal strains isolated there are: Trichoderma sp. (15%), Fusarium sp. (1%), Scytalidium sp. (39%), Mucor sp. (1%), Scopulariopsis sp. (1%), Alternaria sp. (4%), Aureobasidium sp. (1%), Aspergillus of the Glaucus group (10%), Cladosporium sp. (2%), Pseudallescheria sp. (6%) and Chrysosporium sp. (20%). No strains of the genus Colletotrichum musea responsible for anthracnose that can develop on both green and ripe fruit have been isolated. However, morphological characterization has not among to identify several other species (12) especially those not sporulating. Conclusion: This diversity of isolated strains in this work is identical to that most frequently isolated and cited in the literature.
{"title":"Morphological Diversity of Fungal Strains Responsible for Dessert Banana Rot, Musa Sapientum (Musaceae) Produced in the South Comoe Region on Ivory Coast","authors":"Foba Foba Stéphane Isaac, C. Ibourahema, Coulibaly Adja Massagna, Konan Kouakou Ahossi","doi":"10.9734/mrji/2022/v32i101348","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i101348","url":null,"abstract":"Aims: The banana dessert grown in different regions of the world, encounters important difficulties that cause it to lose its marketability especially because of the diseases related to conservation. The objective here is to identify the strains responsible for fungal diseases of bananas when it is stored. \u0000Study Design: This study was undertaken in order to ensure the competitiveness of the dessert banana from Ivory Coast on the international market which is threatened by the recurrent problem of post-harvest rot. \u0000Place and Duration of Study: Agrovalorisation Laboratory, Agroforestry Training and Research Unit, Université Jean Lorougnon GUEDE Daloa Côte d'Ivoire, between February 2021 and March 2022. \u0000Methodology: The study involved 120 bananas divided into two batches of 10 hands each, one with signs of necrosis and the other with no signs. Banana fragments (crown, epicarp and explant) were deposited on the growing media at several distinct points and slightly embedded in the agar. The resulting colonies were transplanted successively until a pure strain was obtained from a single mushroom colony per petri dish. \u0000Results: A total of 11 different genera were identified from 105 isolates. 57 are from necrotic bananas and 36 from bananas with no signs of necrosis. Fungal strains isolated there are: Trichoderma sp. (15%), Fusarium sp. (1%), Scytalidium sp. (39%), Mucor sp. (1%), Scopulariopsis sp. (1%), Alternaria sp. (4%), Aureobasidium sp. (1%), Aspergillus of the Glaucus group (10%), Cladosporium sp. (2%), Pseudallescheria sp. (6%) and Chrysosporium sp. (20%). No strains of the genus Colletotrichum musea responsible for anthracnose that can develop on both green and ripe fruit have been isolated. However, morphological characterization has not among to identify several other species (12) especially those not sporulating. \u0000Conclusion: This diversity of isolated strains in this work is identical to that most frequently isolated and cited in the literature.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73651285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-21DOI: 10.9734/mrji/2022/v32i101347
F. Ire, P. Dike, L. C. Nwalewachi
Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of Study: Study was conducted at the Food and Industrial Microbiology Laboratory, Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State between June 2021 and September 2021. Methodology: The grains were bought at a local market, steeped for 24h, germinated for 5days at 30°C and kilned at 45°C for 24h. Alpha and beta amylases were extracted from the malted sorghum and their activities were determined by measuring the maltose produced. Mashing was done using infusion method, bitter leaf extract was used in place of hops, and 500ml of the wort was pitched with 50ml inoculum of Saccharomyces cerevisiae isolated from fresh palm wine. Fermentation lasted for 14 days. Results: The results indicated that β-amylase activities were higher with a peak of 1.5mg/ml maltose as against 0.9mg/ml maltose for alpha amylase. Wort properties such as diastatic power and hot water extract were measured as 40°l and 415°l/kg respectively. The resulting beer with bitter leave as substitute for hops gave alcohol content (%) of 3.6 and 3.4, bitterness was 100.38 IBU (International Bitterness Units) and 101.82 IBU while colour was 19.15 EBC (European Brewery Convention) and 21.45 EBC for sorghum wort having 5ml and 10ml of bitter leaf extract respectively. Conclusion: The results obtained in this study depicts sorghum malt as a source of enzymes and further reveals the brewing potentials of sorghum grains in beer production with bitter leaf as a potential substitute for hops. The bitter leaf which offered a good degree of bitterness to the beer can potentially serve as a good substitute for hops in brewing industry.
{"title":"Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae","authors":"F. Ire, P. Dike, L. C. Nwalewachi","doi":"10.9734/mrji/2022/v32i101347","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i101347","url":null,"abstract":"Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. \u0000Study Design: Randomized experimental design was used to achieve the aim of the study. \u0000Place and Duration of Study: Study was conducted at the Food and Industrial Microbiology Laboratory, Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State between June 2021 and September 2021. \u0000Methodology: The grains were bought at a local market, steeped for 24h, germinated for 5days at 30°C and kilned at 45°C for 24h. Alpha and beta amylases were extracted from the malted sorghum and their activities were determined by measuring the maltose produced. Mashing was done using infusion method, bitter leaf extract was used in place of hops, and 500ml of the wort was pitched with 50ml inoculum of Saccharomyces cerevisiae isolated from fresh palm wine. Fermentation lasted for 14 days. \u0000Results: The results indicated that β-amylase activities were higher with a peak of 1.5mg/ml maltose as against 0.9mg/ml maltose for alpha amylase. Wort properties such as diastatic power and hot water extract were measured as 40°l and 415°l/kg respectively. The resulting beer with bitter leave as substitute for hops gave alcohol content (%) of 3.6 and 3.4, bitterness was 100.38 IBU (International Bitterness Units) and 101.82 IBU while colour was 19.15 EBC (European Brewery Convention) and 21.45 EBC for sorghum wort having 5ml and 10ml of bitter leaf extract respectively. \u0000Conclusion: The results obtained in this study depicts sorghum malt as a source of enzymes and further reveals the brewing potentials of sorghum grains in beer production with bitter leaf as a potential substitute for hops. The bitter leaf which offered a good degree of bitterness to the beer can potentially serve as a good substitute for hops in brewing industry.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78064268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-20DOI: 10.9734/mrji/2022/v32i101346
C. Ugboma, H. C. Otamiri
Bath towels are an important part of our everyday life, but they often amass a large number of micro-organisms which may sometimes be harmful to us. For the study a total of 10 samples plus a control were collected from bath towels of female students in NDDC hostel, post-graduate hostel and control from Mile 3 market respectively between November 2021 to February 2022. Standard methods were employed for the sampling and determination of microbiological characteristics. Identification of bacteria was carried out using colonial, morphological and biochemical characteristics. Statistical analysis were performed using the T-test method and sensitivity was carried out on the isolates to detect pathogenicity. Range of microbial counts of NDDC hostel were: Total heterotrophic bacteria 2.0 x 104 cfu/ml to 3.17 x 104 cfu/ml, Total coliform count 0.48 x 104 cfu/ml to 2.99 x 104 cfu/ml in the first sampling. Post graduate hostel ranged from: Total heterotrophic bacteria 1.48 x 104 cfu/ml to 0.18 x 104 cfu/ml in the first sampling. For the second sampling, NDDC hostel microbial count ranged from 0.73 x 104 cfu/l to 1.15 x 104 cfu/ml in the total heterotrophic bacteria, and 0.31 x 104 cfu/ml to 0.13 x 104 cfu/ml for total coliform count. Post graduate hostel ranged from 0.27 x 104 cfu/ml to 0.93 x 104 cfu/ml for total heterotrophic bacteria and 0.22 x 104 cfu/ml to 0.18 x 104 cfu/ml for total coliform count. The control microbial count for total heterotrophic bacteria were 0.12 x 104 and 0.16 x 104 cfu/ml for the first and second sampling respectively and for the total coliform count, 0.18 x 104 cfu/ml and 0.17 x 104 cfu/ml for the first and second sampling respectively. Statistical analysis using student’s T-test was carried out. The mean test values for total heterotrophic bacteria in the first and second samplings were 2.2750E2 and 57.4000 in NDDC hostel and 1.5060E2 and 66.8000 in post graduate hostel. The mean values for total coliform count for the first and second samplings were 1.6220E2 and 24.5000 in NDDC hostel and 99.8000 and 26.9000 in Post graduate hostel. The test revealed that there was no significant difference in the bacterial load of NDDC hostel and Post graduate hostel from the two samplings. In the antimicrobial susceptibility test carried out, results showed that Ciproflox, Reflacine and Tarrivid were most effective against the isolates, whileth the isolates mostly showed resistance against Amplicox, Amoxil and Azithromycin. The bacteria species isolated were Staphylococcus aureus, Escherichia coli, Staphylococcus spp, Bacillus cereus, Klebsiella spp, Bacillus spp. The study demonstrated that significant numbers of E.coli, and staphylococcus as well as other microbes occur in bath towels.
{"title":"Characterization and Identification of Bacteria Present in the Bath Towels of Female Students in Rivers State University Hostels","authors":"C. Ugboma, H. C. Otamiri","doi":"10.9734/mrji/2022/v32i101346","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i101346","url":null,"abstract":"Bath towels are an important part of our everyday life, but they often amass a large number of micro-organisms which may sometimes be harmful to us. For the study a total of 10 samples plus a control were collected from bath towels of female students in NDDC hostel, post-graduate hostel and control from Mile 3 market respectively between November 2021 to February 2022. Standard methods were employed for the sampling and determination of microbiological characteristics. Identification of bacteria was carried out using colonial, morphological and biochemical characteristics. Statistical analysis were performed using the T-test method and sensitivity was carried out on the isolates to detect pathogenicity. Range of microbial counts of NDDC hostel were: Total heterotrophic bacteria 2.0 x 104 cfu/ml to 3.17 x 104 cfu/ml, Total coliform count 0.48 x 104 cfu/ml to 2.99 x 104 cfu/ml in the first sampling. Post graduate hostel ranged from: Total heterotrophic bacteria 1.48 x 104 cfu/ml to 0.18 x 104 cfu/ml in the first sampling. For the second sampling, NDDC hostel microbial count ranged from 0.73 x 104 cfu/l to 1.15 x 104 cfu/ml in the total heterotrophic bacteria, and 0.31 x 104 cfu/ml to 0.13 x 104 cfu/ml for total coliform count. Post graduate hostel ranged from 0.27 x 104 cfu/ml to 0.93 x 104 cfu/ml for total heterotrophic bacteria and 0.22 x 104 cfu/ml to 0.18 x 104 cfu/ml for total coliform count. The control microbial count for total heterotrophic bacteria were 0.12 x 104 and 0.16 x 104 cfu/ml for the first and second sampling respectively and for the total coliform count, 0.18 x 104 cfu/ml and 0.17 x 104 cfu/ml for the first and second sampling respectively. Statistical analysis using student’s T-test was carried out. The mean test values for total heterotrophic bacteria in the first and second samplings were 2.2750E2 and 57.4000 in NDDC hostel and 1.5060E2 and 66.8000 in post graduate hostel. The mean values for total coliform count for the first and second samplings were 1.6220E2 and 24.5000 in NDDC hostel and 99.8000 and 26.9000 in Post graduate hostel. The test revealed that there was no significant difference in the bacterial load of NDDC hostel and Post graduate hostel from the two samplings. In the antimicrobial susceptibility test carried out, results showed that Ciproflox, Reflacine and Tarrivid were most effective against the isolates, whileth the isolates mostly showed resistance against Amplicox, Amoxil and Azithromycin. The bacteria species isolated were Staphylococcus aureus, Escherichia coli, Staphylococcus spp, Bacillus cereus, Klebsiella spp, Bacillus spp. The study demonstrated that significant numbers of E.coli, and staphylococcus as well as other microbes occur in bath towels.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74207792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-19DOI: 10.9734/mrji/2022/v32i91345
O. Bola, F. B. Ajimojuowo, O. T. Oyekale
Fresh leaves of Erigeron floribundus were obtained, and its ethanolic extract was assessed for antimicrobial, antioxidant-free radical scavenging activity as well as phytochemical constituents. Hemolytic activities were also screened to know whether the extract will lyse the blood agar. Six pathogenic bacteria; the gram-positive, Bacillus cereus, Clostridium species, Staphylococcus aureus, and the gram-negative: Klebsiella pneumonia, Pseudomonas aeruginosa, and Escherichia coli, were screened for susceptibilities to the antimicrobial activity of the leaf extract. Five fungi, Yeast, Penicillium sp, Aspergillus niger, Aspergillus flavus, and Aspergillus fumigatus, were also screened for antifungal properties of the extract. The result indicated that the plant extract showed antimicrobial action but to a varying degree. The extract was screened for its antioxidant property and free radical scavenging capacity. The result indicated that it has high activity in reducing iron chloride solution and high activity in (DPPH) radicals scavenging test. The phytochemical screening of the extracts showed some bioactive ingredient of pharmacological importance like Tannin, Cardiaglycosides, and Saponin. Hemolytic assay of the extract showed that it could lyse blood cells.
{"title":"Antimicrobial Capacity, Antioxidant and Free Radical Scavenging Activity of Extract from the Leaf of Erigeron floribundus","authors":"O. Bola, F. B. Ajimojuowo, O. T. Oyekale","doi":"10.9734/mrji/2022/v32i91345","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i91345","url":null,"abstract":"Fresh leaves of Erigeron floribundus were obtained, and its ethanolic extract was assessed for antimicrobial, antioxidant-free radical scavenging activity as well as phytochemical constituents. Hemolytic activities were also screened to know whether the extract will lyse the blood agar. Six pathogenic bacteria; the gram-positive, Bacillus cereus, Clostridium species, Staphylococcus aureus, and the gram-negative: Klebsiella pneumonia, Pseudomonas aeruginosa, and Escherichia coli, were screened for susceptibilities to the antimicrobial activity of the leaf extract. Five fungi, Yeast, Penicillium sp, Aspergillus niger, Aspergillus flavus, and Aspergillus fumigatus, were also screened for antifungal properties of the extract. The result indicated that the plant extract showed antimicrobial action but to a varying degree. The extract was screened for its antioxidant property and free radical scavenging capacity. The result indicated that it has high activity in reducing iron chloride solution and high activity in (DPPH) radicals scavenging test. The phytochemical screening of the extracts showed some bioactive ingredient of pharmacological importance like Tannin, Cardiaglycosides, and Saponin. Hemolytic assay of the extract showed that it could lyse blood cells.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79433233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-16DOI: 10.9734/mrji/2022/v32i91344
Koffi Affoué Carole, Kossonou Yao Kamelé, Adingra Kouassi Martial-Didier, Yapi Aka Eugène-Janvier, K. Clément, R. Koffi-Nevry
This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.
{"title":"Microbiological and Nutritional Quality of Complementary Foods for Children (6 to 24 months) Produced in the City of Man (Côte d'Ivoire)","authors":"Koffi Affoué Carole, Kossonou Yao Kamelé, Adingra Kouassi Martial-Didier, Yapi Aka Eugène-Janvier, K. Clément, R. Koffi-Nevry","doi":"10.9734/mrji/2022/v32i91344","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i91344","url":null,"abstract":"This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80683081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-15DOI: 10.9734/mrji/2022/v32i91343
Adole James Emmanuel, Okpe Peter Igoche
This study was aimed to isolate and characterize antibiotic producing fungi from the soil environment within Ahmadu Bello University main campus Samaru, Zaria. Soil samples were collected from five different locations within Ahmadu Bello University main campus for the Isolation of fungi. Spread plate method involving serial dilution technique was used for the Isolation using Saboraud Dextrose Agar (SDA). Six species of fungi were isolated from the soil samples and then characterized microscopically and macroscopically. The fungi were Aspergillus niger, Aspergillus fumigatus, Aspergillus sp, Penicillium sp, Fusarium sp (P14) and Fusarium sp (P15). Sensitivity test using Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae as test pathogens was employed to determine the ability of the fungal isolates to produce antimicrobials. All the fungal isolates were found to inhibit the growth of at least one of the test pathogens except Fusarium sp (P14). Aspergillus niger produces zones of inhibition of 9mm, 5mm and 6mm against Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae, Aspergillus fumigatus produces zones of inhibition of 5mm against Escherichia coli and Klebsiella pneumoniae. Aspergillus sp produced zones of 6mm against Staphylococcus aureus and Escherichia coli, Penicillium sp which produces a zone of 10mm, 7mm and 6mm against Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae. The findings of this study show that antibiotic-producing fungus are prevalent in the soil of Ahmadu Bello University's main campus in Samaru, Zaria, and that these strains could be used by pharmaceutical companies to produce antibiotics from local sources.
{"title":"Isolation and Characterization of Antibiotic Producing Fungi from Soil","authors":"Adole James Emmanuel, Okpe Peter Igoche","doi":"10.9734/mrji/2022/v32i91343","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i91343","url":null,"abstract":"This study was aimed to isolate and characterize antibiotic producing fungi from the soil environment within Ahmadu Bello University main campus Samaru, Zaria. Soil samples were collected from five different locations within Ahmadu Bello University main campus for the Isolation of fungi. Spread plate method involving serial dilution technique was used for the Isolation using Saboraud Dextrose Agar (SDA). Six species of fungi were isolated from the soil samples and then characterized microscopically and macroscopically. The fungi were Aspergillus niger, Aspergillus fumigatus, Aspergillus sp, Penicillium sp, Fusarium sp (P14) and Fusarium sp (P15). Sensitivity test using Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae as test pathogens was employed to determine the ability of the fungal isolates to produce antimicrobials. All the fungal isolates were found to inhibit the growth of at least one of the test pathogens except Fusarium sp (P14). Aspergillus niger produces zones of inhibition of 9mm, 5mm and 6mm against Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae, Aspergillus fumigatus produces zones of inhibition of 5mm against Escherichia coli and Klebsiella pneumoniae. Aspergillus sp produced zones of 6mm against Staphylococcus aureus and Escherichia coli, Penicillium sp which produces a zone of 10mm, 7mm and 6mm against Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae. The findings of this study show that antibiotic-producing fungus are prevalent in the soil of Ahmadu Bello University's main campus in Samaru, Zaria, and that these strains could be used by pharmaceutical companies to produce antibiotics from local sources.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86730272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-14DOI: 10.9734/mrji/2022/v32i91342
A. A. Okwelle, J. Lennox, B. Asikong
Aims: Reliance on unhealthy water sources such as hand dug wells and streams have led to the occurrence of waterborne diseases such as amoebic dysentery, gastroenteritis, typhoid fever and cholera among several communities in Rivers State. This study tends to identify selected multidrug resistant pathogens isolated from streams and wells water sources in three Local Government Areas of Rivers State using molecular techniques. Methodology: A total of 48 well and stream water samples were collected aseptically from 24 sampling sites in Ikwerre, Emohua and Etche Local Government Areas of Rivers State. Samples were analysed using membrane filtration technique for total heterotrophic bacterial count and total coliform count. The well and stream water samples were also cultured for E. coli, Salmonella and Vibrio sp. Antibiotic sensitivity test of the isolates was carried out using the disk diffusion method and multidrug resistant isolates were identified using PCR-based techniques (16S rRNA). Results: The results of this study showed that total aerobic heterotrophic bacteria count occurred more in Emohua LGA for both well and stream water sources with bacterial count of 1.71 x104 cfu/ml for well water samples and 2.35 x 104 cfu/ml for stream water samples. The mean fungal count of the stream water samples was highest in Emohua LGA with 2.55 x 104 cfu/ml followed by Ikwerre LGA which had 4.20 x 103 cfu/ml and Etche LGA with the least count of 1.80 x 102 cfu/ml. All the isolated bacteria species were found to be resistant to more than 50% of the antibiotics used with highest Multi Antibiotic Resistant Index of 0.625. multidrug resistant bacterial isolates identified include Vibrio sp strain 201707CJKOP-Y162 (MG593726), Bacillus sbtilis clone N55 (JQ622582), Chryseobacterium sp strain CB2915-325-DE_0621 (MH512534), Enterobacter sp strain AB55 (MF407145), Klebsiella pneumonia strain M792-16(MH680830), Shigella sonnei strain AR_0030(CP032523), Escherichia coli strain WECHEC025943(CP027205) and Salmonella bongori strain KC153129.116 (MG663494). Conclusion: Access to good quality or potable drinking water and efficient sanitary practices are fundamental to human health and economic development. The occurrence of multidrug resistant pathogenic bacterial isolates in natural water sources requires serious routine evaluation in order to forestall the outbreak of waterborne disease epidemics.
{"title":"Molecular Characterization and Antibiogram of Selected Pathogens Isolated from Streams and Wells Water Sources in Three Local Government Areas of Rivers State, Nigeria","authors":"A. A. Okwelle, J. Lennox, B. Asikong","doi":"10.9734/mrji/2022/v32i91342","DOIUrl":"https://doi.org/10.9734/mrji/2022/v32i91342","url":null,"abstract":"Aims: Reliance on unhealthy water sources such as hand dug wells and streams have led to the occurrence of waterborne diseases such as amoebic dysentery, gastroenteritis, typhoid fever and cholera among several communities in Rivers State. This study tends to identify selected multidrug resistant pathogens isolated from streams and wells water sources in three Local Government Areas of Rivers State using molecular techniques. \u0000Methodology: A total of 48 well and stream water samples were collected aseptically from 24 sampling sites in Ikwerre, Emohua and Etche Local Government Areas of Rivers State. Samples were analysed using membrane filtration technique for total heterotrophic bacterial count and total coliform count. The well and stream water samples were also cultured for E. coli, Salmonella and Vibrio sp. Antibiotic sensitivity test of the isolates was carried out using the disk diffusion method and multidrug resistant isolates were identified using PCR-based techniques (16S rRNA). \u0000Results: The results of this study showed that total aerobic heterotrophic bacteria count occurred more in Emohua LGA for both well and stream water sources with bacterial count of 1.71 x104 cfu/ml for well water samples and 2.35 x 104 cfu/ml for stream water samples. The mean fungal count of the stream water samples was highest in Emohua LGA with 2.55 x 104 cfu/ml followed by Ikwerre LGA which had 4.20 x 103 cfu/ml and Etche LGA with the least count of 1.80 x 102 cfu/ml. All the isolated bacteria species were found to be resistant to more than 50% of the antibiotics used with highest Multi Antibiotic Resistant Index of 0.625. multidrug resistant bacterial isolates identified include Vibrio sp strain 201707CJKOP-Y162 (MG593726), Bacillus sbtilis clone N55 (JQ622582), Chryseobacterium sp strain CB2915-325-DE_0621 (MH512534), Enterobacter sp strain AB55 (MF407145), Klebsiella pneumonia strain M792-16(MH680830), Shigella sonnei strain AR_0030(CP032523), Escherichia coli strain WECHEC025943(CP027205) and Salmonella bongori strain KC153129.116 (MG663494). \u0000Conclusion: Access to good quality or potable drinking water and efficient sanitary practices are fundamental to human health and economic development. The occurrence of multidrug resistant pathogenic bacterial isolates in natural water sources requires serious routine evaluation in order to forestall the outbreak of waterborne disease epidemics.","PeriodicalId":18450,"journal":{"name":"Microbiology Research Journal International","volume":"98 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87573638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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