Description
ABSTRACT
Effect of different carbon sources on the growth of antimicrobial producing Bacillus species in ogiri-egusi sold in Ogbeta, Orie, Artisian, Kenyatta, Enugu State were evaluated 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, 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
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of contents
List of tables
List of figures
CHAPTER ONE:
Introduction
Aims and Objectives
CHAPTER TWO:
Literature Review
Traditional Fermented Foods Ogiri
Detail of some Traditional methods Employed
Manufacture ogiri-egusi
Microbial Ecology
Microbiology of Ogiri-Egusi
Biotechnological Changes
Antimcrobial Activity on Bacillus
Biotechnology of Ogiri
Effect of different carbon
CHAPTER THREE:
Materials and Method
Materials
Sample collection
Preparation of samples
Isolation Techniques
Streak plate methods
Identification of isolates
Gram staining
Starch hydrolysis
Oxidase enzyme activity
Voges – proskeur Test
Citrate utilization Test
Sugar fermentation Test
Methyl red
Effect of Different Carbon sources
CHAPTER FOUR
Results
CHAPTER FIVE:
Discussion, conclusion, Recommendation.
Discussion
Conclusion
Recommendation
References
Appendix 1