ECONOMIC IMPORTANCE OF LACTO BACILLUS IN FOOD
CHAPTER ONE
1.1 Introduction
Lactobacillus species are probiotics ("good" bacteria) normally found in human digestive and urinary tracts. They can be consumed for diarrhea and "gut health." "Good" bacteria such as Lactobacillus can help the body break down food, absorb nutrients, and fight off "bad" organisms that might cause diseases. Lactobacillus is sometimes added to fermented foods like yogurt and is also found in dietary supplements. Lactobacillus is most commonly used for diarrhea, including infectious diarrhea and diarrhea in people taking antibiotics (Webmd, 2021).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
This probiotic has been studied by several authors that used different agro-residue substrates for biomass production, and it has been studied for its metabolites of interest, especially lactic acid. Recently, the application of Lactobacillus plantarum in health food application has shown potential. There is now interest in the isolation and identification of potential strains from local resources for food and health applications. Lactobacilli are Gram positive (+) bacteria, shaped as rods which belong to the group of LAB. They are natural habitats, rapidly colonizing mammalian mucosal membranes such as oral cavity, intestine and vagina In general; they are found where rich carbohydrate sources are available such as plants and materials of plant origin for example sewage and fermenting or spoiled food (Bernardeau et al, 2006).
Lactobacilli fill in the major criteria that a microorganism should meet to be considered as a probiotic. They are surviving in a low pH environment, they are capable or surviving contact with digestive fluids and adhering to intestinal epithelial cells, they are non pathogenic to the host, they can work in multiple hosts, they have the ability of host multiplication and can easily colonise the gastrointestinal tract either permanently or temporarily and beneficially to the host and they survive in feedstuffs.Due4 to all the above abilities they are used in the production and packaging of foods (Bernardeau et al, 2006). Lactobacilli have proven to be effective against intestinal inflammation, maintenance of remission in Chron’s disease, treatment of infections during pregnancy, prevention of urinary tract infections (Ahrne et al., 2005) Lactobacilli distinctive ability is to produce lactic acid from carbohydrate sources, especially from lactose and glucose and many of them have been found to produce antimicrobial activity possessing molecules called bacteriocins.
The current definition of probiotics, given by the World Health Organization, states that probiotics are live microorganisms that, when administered in adequate amounts in diets, will confer health benefits for the host, human or animal. Bacteria of the genera Lactobacillus and Bifidobacterium are classified among the main probiotics considered safe for food and feed use, and they are produced in industrial scales (Siezen et al., 2011). Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Economic Importance of Lacto Bacillus in Food.
1.3 Statement of Problems
Investigation revealed that traditionally, probiotics are generally added to or are components of dairy foods. However, there has been a growing demand for probiotics by non-dairy consumers due to increasing vegetarianism as a dietary preference throughout the world, and a large part of the world population has allergies to dairy products caused either by lactose or milk proteins (Jacobsen et al., 1999). These issues, associated with concerns of the occurrence of bovine spongiform encephalopathy by some consumers, especially in Europe, have increased the demand for all animal-free foods (Kandler et al., 1986) and there is a strong growing demand for new products in these markets. In the case of probiotics, it would be highly desirable if technology could deliver biosystems for cell growth free of any animal components to prevent the transfer of these constituents to the final product (Jaiswal et al., 2012).
1.4 Aim and Objectives of Study
The aim of the study is to examine the Economic Importance of Lacto Bacillus in Food. In achieving this aim, the following specific objectives were laid out as follows:
- To find out the relevance of Lacto Bacillus in Food; and
- To screen the new potential probiotic strains of Lactobacillus plantarum.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the relevance of Lacto Bacillus in Food?
- What are the new potential probiotic strains of Lactobacillus plantarum?
1.6 Significance of Study
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The scope of the research is focused on the Economic Importance of Lacto Bacillus in Food in Nigerian meals.
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Economic Importance of Lacto Bacillus in Food" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Economic Importance of Lacto Bacillus in Food" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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