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Effect Of Different Carbon Sources On The Growth Of Antimicrobial Producing Bacillus Species In Citrillus Vugaris
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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).
1.1 AIM AND OBJECTIVE OF THE STUDY
1) Isolation of antimicrobial producing Bacillus species in Citrullus vulgaris
2) To elucidate reasons data for preferences in ‘Ogiri’ from the four different market in Enugu town.
3) To identify the characteristic ability of microorganisms responsible for fermentation of Citrillus vulgaris to produce Ogiri
4) To identify the potential microorganisms and to study the effect of different carbon sources on isolates.
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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---
