ABSTRACT
The antibacteria substances produced by lactic acid bacteria render them more advantages in the competition with other microorganism. The primary antimicrobial effect by Lactic Acid Bacteria (LAB) is the production of lactic acid. Lactic Acid Bacteria were isolated from corn gruel and corn steep liquor on Deman, Rogosa and Sharpe agar (MRS) using standard microbiological techniques and biochemical tests was performed with standard test. Microbial load of corn gruel ranged from 4.5 X 106 to 5.7 X 106 and corn steep liquor ranged from 2.5 X 106 to 6.5 X 106. Lactic Acid Bacteria isolated include L. plantarum, L. casei, L. breuis and L. fermentum. The antimicrobial activity of lactic Acid Bacteria against klebsiella was observed to have lowest zone of inhibition 5.5mm and highest zone of inhibition against Pseudomonas spp as 18mm. the antibacterial substance of Lactic Acid Bacteria could be effective in preparation of food borne diseases.
TABLE OF CONTENTS
CHAPTER ONE: INTRODUCTION
1.1 Background to The Study
1.2 Aim and Objectives Of The Study
1.2.1 Aim
1.2.2 Objectives
CHAPTER TWO: LITERATURE REVIEW
2.1 Lactic Acid Bacteria
2.2 Antimicrobial Compounds Produced By Lactic Acid Bacteria
2.2.1 Lactic Acids
2.2.2 Diacetyl
2.2.3 Hydrogen peroxide
2.2.4 Reuterin
2.2.5 Bacteriocin
2.3 Cheese
2.4 Ogi: Pap
CHAPTER THREE: MATERIALS AND METHODS
3.1 Preparation of Starch gruel and Corn Steep Liquor
3.2 Cleaning of Glasswares and Sterilization
3.3 Media Preparation
3.4 Sterilization of Culture Media
3.5 Isolation of Lactobacillus species From Pap and Corn Steep Liquor
3.6 Identification of Lactic acid bacteria
3.6.1 Gram staining
3.6.2 Catalase Test
3.6.3 Oxidase Test
3.6.4 Sugar fermentation test
3.7 Preparation of Test Organism
3.8 In Vitro Inhibition Test
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
REFERENCES
