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Effect Of Different Carbon Sources On The Growth Of Antimicrobial Producing Bacillus Species In Citrillus Vugaris
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CHAPTER ONE
1.0 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).
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).
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. 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.
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.
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ABSRACT - [ Total Page(s): 1 ]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 d ... Continue reading---
