53 Pages, Chapter 1-5
MS Word
08062235854
A total of one hundred and twenty three (123) feacal samples were obtained from children in two hospitals in Ibadan, South-Western Nigeria, for a period of two months and investigated for diarrhea causing bacteria. Analysis was carried out on fermented cheese whey to isolated microorganisms present in it. The antimicrobial activity of the cheese whey isolates were then investigated against the diarrhea causing bacteria isolate. All isolation were carried out using cultural method and identification by morphological characterization and biochemical test. The antimicrobial activities investigated were done using agar well diffusion method. Diarrhea causing bacteria isolates are; Escherichiacoli, 3(2%) Klebsiellaspp, 1(1%) Marganellamorganii, while there was no growth in 7(%). Microorganisms from fermented cheese whey were Pediococcussp, Lactobacillusspp and Escherichiacoli and Proteusmirabilis.Pediococcussp, Lactobacillusspp and yeast spp subjected to sensitivity testing against the diarrhea causing organisms. Inhibitory zones of 7 to 15mm, 7 to 18mm, and 6 to 12mm were obtained for Lactobacillus, Pediococcus and yeast organisms respectively. The inhibitory effect of the cheese whey isolates exceeded that of most the antibiotics used for sensitivity testing of the isolated diarrhea bacteria. The study concluded that Nigerian fermented cheese whey can be used to treat diarrhea in children especially in areas where there may not be quick access to medications. However, appropriate measured should be taken to avoid contamination of the cheese whey.
Key words: diarrhea, investigation, cheese whey, microorganism inhibitory and references.
TABLE OF CONTENTS
CHAPTER ONE: INTRODUCTION
1.1 Background to the Study
1.2 Aims and Objectives
1.3 Justification of the Study
CHAPTER TWO: LITERATURE REVIEW
2.1 Causes of Diarrhea
2.1.2 Epidemiology of Diarrhea Diseases
2.1.3 Predisposing factor
2.1.4 Mechanisms of Diarrhea
2.1.5 Types of Diarrhea
2.1.6 Signs and Symptoms of Diarrhea
2.1.7 Diagnosis of Diarrhea
2.1.8 Prevention and Control Strategies
2.2 Benefits of Lactic acid Bacteria Consumption
2.2.1 Lactic Acid Bacteria as Probiotics
2.2.2 Action of Lactic Acid Bacteria against Pathogenic Organisms
2.2.3 Lactic Acid Bacteria in the Treatment of Diarrhea
CHAPTER THREE: MATERIALS AND METHODS
3.1 Equipments used
3.2 Study setting
3.3 Study population
3.4 Collection of samples
3.5 Sterilization of apparatus and working surface
3.6 Media
3.6.1 Preparation of the media used
3.7 Stool sample processing
3.7.1 Microscopy
3.7.2 Culturing
3.8 Characterization and identification of microorganism isolated from stool samples
3.8.1 Gram staining
3.9 Biochemicals for identification of the microorganisms
3.9.1 Indole test
3.9.2 Urease test (urea agar)
3.9.3 Citrate utilization test (Simmon’s citrate agar)
3.10 Isolation of microorganisms from cheese whey
3.10.1 Subculturing
3.11 Characterization and identification of microorganisms isolated from cheese whey
3.11.1 Catalase test
3.11.2 Glucose fermentation test
3.11.3 Oxidase test
3.11.4 Germ tube test
3.12 Determination of antimicrobial activity of lactic acid bacteria isolates on diarrhea causing bacteria isolates
3.13 Antimicrobial sensitivity testing
3.13.1 Preparation of turbidity standard equivalent to the Mcfarland Standard 0.5
3.13.2 Agar disc diffusion technique
CHAPTER FOUR: RESULTS (They are in form of tables)
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix
