Departments Micro Biology EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING Bacillus Species IN Citrillus vugaris.

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EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING Bacillus Species IN Citrillus vugaris.
EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING Bacillus Species IN Citrillus vugaris.

ABSTRACT

Effect of different carbon sources on the growth of antimicrobial producing Bacillus species in ogiriegusi 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.

CHAPTER ONE

1.0 INTRODUCTION

Traditional fermented condiments OGIRIEGUSI 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 nonmeat 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.

A melon seed has high protein and low Carbohydrate content. Citrullus vulgaris is a member of the family Cucurbitaceae Alfred, 1986. Ogiri is characterized with very strong pungent odour. Among the consumers, there are preferences fir Ogiri produced from specific locality. The production process being a local art makes the quality varies. The fermented products are also stored at ambient temperature 282 oC. For varied length of time days or weeks. The population and types of micro organisms involved during fermentation and storage could have affected the quality of the product.

1.1 AIM AND OBJECTIVE OF THE STUDY

1 Isolation of antimicrobial producing Bacillus species in Citrullus vulgaris

2 To elucidate reasons data for preferences in Ogiri from the four different market in Enugu town.

3 To identify the characteristic ability of microorganisms responsible for fermentation of Citrillus vulgaris to produce Ogiri

4 To identify the potential microorganisms and to study the effect of different carbon sources on isolates.


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