EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING BACILLUS SPECIES IN CITRILLUS VULGARIS
ABSTRACT
The study was carried out to investigate the Effect of Different Carbon Sources on the Growth of Antimicrobial Producing Bacillus Species in Citrillus Vulgaris. The samples of ogiri-egusi were collected from Ogbeta, Orie, Artisian, Kenyatta in Enugu State and prepared 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, and 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. Based on the findings, it is recommended that pregnant women should increase the rate of eating ogiri-egusi because it contains pro-biotic potentials which balance the intestinal wall of the stomach. The high concentration of the antimicrobial in the carbon sources can be used in the production of antibiotics.
CHAPTER ONE
1.1 Introduction
Traditional fermented condiments (OGIRI-EGUSI) 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 non- meat 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).
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, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Fermented foods are essential parts of the world, particularly African (Odunfa. 1985). Fermentation is one of the oldest and most economical methods of producing and preserving foods in developed countries (David and Aderibigbe 2010). In Africa, many proteineous oily seeds such as cotton seed (Gossypium hirsutum), African locust bean (Parkia) and melon seed (Citrillus vulgaris) are fermented to produce soup condiments (Odunfa, 1981), which give pleasant aroma to soups and sauces.
Seeds of legumes may account for up to 80% of dietary protein and maybe the only source of protein for some groups. Their cooked forms are eaten as meals and are commonly used as fermented form as meals and are commonly used in fermented forms as condiments to enhance the flavors of food (Odunfa, 1985). With high content of protein, legume condiments can serve as a tasty condiment to sauce and soups and can substitute for the food flavoring condiments are prepared by traditional methods of uncontrolled solid subtract fermentation resulting in extensive hydrolysis of the protein and carbohydrate components (Fetuga et al. 1973).
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 (28+2)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.
Fermented foods are essential parts of diets in all parts of the world particularly Africa (Odunfa, 1985). Fruits, vegetables, cereals, root crops, legumes and oil seeds are used in the production of fermented food. Fermentation is one of the oldest and most economical methods of producing and preserving foods in developing countries (David and Aderibigbe, 2010). In Africa, many proteinaceous oily seeds such as cotton seeds (Gossypium hirsutum), castor bean (Parkia biblobosa) and melon seed (Citrullus vulgaris) are fermented to produce food condiments (Odunfa, 1981), which gave pleasant aromas to soups and sauces. In many countries especially Nigeria and India where protein/calories malnutrition is a major problem, these condiments serve as good source of energy, low cost protein and fatty acids in diets (Odumodu, 2007). Thereby, supplement the nutritive quality of the respective diets where they consumed Ogiri is one of the condiments consumed in the Eastern and Western parts of Nigeria especially by the Ibos.
Ogiri is an oily paste produced by fermenting melon seeds (Citrullus vulgaris) in the Eastern and Western parts of Nigeria. Oyenuga (1988) have the composition of melon seed to be dry weight (88.9%); crude protein (32.6%); ether extract (50.2%); crude fibre (3.7%); silica free ash (3.45%). Minerals (mg\\100g) content of shelled melon seed were Calcium (112); Phosphorus (1777); Magnesium (578); Potassium (538); Sodium (5); Chlorine (32); Vitamins (N/g); A (30.65); D (11.20) and E (0.25). Melon seed has high protein and low Carbohydrate content. Citrullus vulgaris is a member of the family cucurbitatea (Alfred, 1986).
Ogiri is characterized with very strong pungent odour. Among the consumer, there are preferences for Ogiri produced from specific locality. The production process being a local art makes the quality of the product varies. The fermented products are also stored at ambient temperature (28.2+2)oC for varied length of time (days or weeks),(David and Aderibigbe, 2010). The population and types of micro organism, involved in fermentation can result in food poisoning. Others are responsible for producing antibiotics (Obeta, 1983).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Effect of Different Carbon Sources on the Growth of Antimicrobial Producing Bacillus Species in Citrillus Vulgaris.
1.3 Statement of Problems
Investigation revealed that in many countries especially Nigeria and India where protein calories. Malnutrition is a major problem, these condiments serve as food source of energy, low cost protein and fatty acids in diets (Odumodu. 2007). Ogiri is an oily paste produced by fermented melon seeds (Citrillus vulgaris) in the western part of Nigeria. Oyenuga (1986) have the composition of melon seed.
1.4 Aim and Objectives of Study
The aim of the study is to investigate the Effect of Different Carbon Sources on the Growth of Antimicrobial Producing Bacillus Species in Citrillus Vulgaris. In achieving this aim, the following specific objectives were laid out as follows:
- To identify the potential microorganisms and to study the effect of different carbon sources on isolates;
- To elucidate reasons data for preferences in ‘Ogiri’ from the four different market in Enugu town;
- To isolate the antimicrobial producing Bacillus species in Citrullus vulgaris; and
- To identify the characteristic ability of microorganisms responsible for fermentation of Citrillus vulgaris to produce Ogiri.
1.5 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.
1.6 Scope of Study
The scope of the research is focused on the Effect of Different Carbon Sources on the Growth of Antimicrobial Producing Bacillus Species in Citrillus Vulgaris.
1.7 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).
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 of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Conceptual Review
- 2.3 Traditional Fermented Foods
- 2.4 Overview of Ogiri
- 2.5 Microbial Ecology
- 2.6 Antimicrobial Activities on Bacillus Species
- 2.7 Biotechnology in Nigeria’s Fermented Local Condiments
- 2.8 Effect of Different Carbon Sources on Isolates
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Materials
- 3.3 Sample Collection
- 3.4 Preparati0n of Samples
- 3.5 Isolation Techniques: Pour Plate Method
- 3.5.1 Streak Plate Method
- 3.5.2 Identification of Isolate: Cultural Characteristics
- 3.5.6 Gram Staining
- 3.5.4 Starch Hydrolysis
- 3.5.5 Oxidase Enzyme Activity
- 3.5.6 Voges-Proskeur Test (V.P Test)
- 3.5.7 Citrate Utilization Test
- 3.5.8 Sugar Fermentation
- 3.5.9 Methyl Red Test
- 3.6 Effect of Different Carbon Sources
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
APPENDIX A - "MEDIA PREPARATION"
Disclaimer for Complete Material Utilization
The displayed research work titled "Effect of Different Carbon Sources on the Growth of Antimicrobial Producing Bacillus Species in Citrillus Vulgaris" 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 of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Conceptual Review
- 2.3 Traditional Fermented Foods
- 2.4 Overview of Ogiri
- 2.5 Microbial Ecology
- 2.6 Antimicrobial Activities on Bacillus Species
- 2.7 Biotechnology in Nigeria’s Fermented Local Condiments
- 2.8 Effect of Different Carbon Sources on Isolates
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Materials
- 3.3 Sample Collection
- 3.4 Preparati0n of Samples
- 3.5 Isolation Techniques: Pour Plate Method
- 3.5.1 Streak Plate Method
- 3.5.2 Identification of Isolate: Cultural Characteristics
- 3.5.6 Gram Staining
- 3.5.4 Starch Hydrolysis
- 3.5.5 Oxidase Enzyme Activity
- 3.5.6 Voges-Proskeur Test (V.P Test)
- 3.5.7 Citrate Utilization Test
- 3.5.8 Sugar Fermentation
- 3.5.9 Methyl Red Test
- 3.6 Effect of Different Carbon Sources
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
APPENDIX A - "MEDIA PREPARATION"
Disclaimer for Complete Material Utilization
The displayed research work titled "Effect of Different Carbon Sources on the Growth of Antimicrobial Producing Bacillus Species in Citrillus Vulgaris" 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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