ABSTRACT
Enterococci are fecal indicator bacteria (FIB) in aquatic environments for determining water quality. The aim of this study was to investigate the intestinal enterococci in rural surface drinking water in Ijebu North, Ogun State, Nigeria. Water samples were collected from three different rivers (Odo Ome, Odo Osun and Odo Ofe). Physicochemical parameters such taste, colour, temperature, pH and turbidity were carried out. The microbial and biochemical analysis were also determined using standard methods. The result of physicochemical analysis shows that the water samples were colourless, odourless, tasty and some were turbid while the temperature ranged from 270C to 300C, the pH ranged from 5.60 to 6.40. The microbial count ranged from 1.90×10-3 to 3.80×10-3 cfu/100ml. The result of the bacteria isolates revealed that six bacteria generals were isolated. The organism with the highest frequency and percentage occurrence is Escherichia coli (4, 26.60%) followed by Enterococcus spp. (3, 20. 00%), Salmonella spp. (3, 20. 00%), Staphylococcus aureus (2, 13.30%), Streptococcus spp. (2, 13.30%), Klebsiella spp. (1, 6.70%) respectively. The presence of intestinal enterococci in the water could be from human and animal feaces. The assessed water samples were generally of poor quality and considered unfit for drinking. It is suggested that interventions aimed at providing drinking water for rural residents in the developing world should be balanced with efforts that promote the required hygiene behavioral change.
CHAPTER ONE
1.1 Introduction
1.2 Aim of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Surface water
2.2 Quality and monitoring of water
CHAPTER THREE
3.0 Materials and method
3.1 Study Area
3.2 Collection of samples
3.3 Physicochemical analysis of the water samples
3.3.1 pH test
3.3.2 Test for colour, tatse and odour
3.4 Materials Used
3.5 Media Used
3.6 Preparation of media
3.7 Microbiological analysis of water sample
3.8 Morphological Characterization
3.9 Biochemical test
3.9.1 Indole Test
3.9.2 Catalase Test
3.9.3 Citrate Utilization Test
3.9.4 Hydrogen Sulphide test
3.9.5 Sugar fermentation test
3.9.6 Oxidase test
3.9.7 Methyl Red test
3.9.8 Coagulase test
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
References
