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 CONTENTS
Title page - - - - - - - i
Certification - - - - - ii
Dedication - - - - - - - iii
Acknowledgement - - - - - iv
Abstract - - - - - - - - vi
Table of contents - - - - - - - vii
List of tables - - - - - - - x
List of figures - - - - - - xi
1.1 Aims and Objectives - - - - 1
CHAPTER TWO: LITERATURE REVIEW
2.1 Traditional Fermented Foods - - - - 8
2.2 Ogiri - - - - - - - 12
2.3 Detail of some Traditional methods Employed
Manufacture ogiri-egusi - - - - 13
2.4 Microbial Ecology - - - - - - 15
2.5 Microbiology of Ogiri-Egusi - - - - 17
2.6 Biotechnological Changes - - - - 18
2.7 Antimcrobial Activity on Bacillus - - - 20
2.8 Biotechnology of Ogiri - - - - 25
2.8.1 Effect of different carbon - - - - 26
3.1 Materials - - - - - - - 27
3.2 Sample collection - - - - - 27
3.3 Preparation of samples - - - - - 27
3.3.1 Isolation Techniques - - - - 29
3.3.2 Streak plate methods - - - - - 29
3.4 Identification of isolates - - - - 29
3.5 Gram staining - - - - - - 29
3.5.1 Starch hydrolysis - - - - - 30
3.5.2 Oxidase enzyme activity - - - - 30
3.5.3 Voges – proskeur Test - - - - - 31
3.5.4 Citrate utilization Test - - - - 32
3.5.5 Sugar fermentation Test - - - - - 33
3.5.7 Methyl red - - - - - - - 34
3.6 Effect of Different Carbon sources - - - 35
Results - - - - - - - - 36
5.0 Discussion - - - - - - - 45
5.1 Conclusion - - - - - -- 47
5.2 Recommendation - - - - - 48
References - - - - - - - 49
Appendix I - - - - - - 61
