Introduction: is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked is normally administered to diarrhoea patients to reduce the frequency of stooling. This study was therefore undertaken to identify, quantify and determine the antimicrobial properties of lactic acid bacteria (LAB) isolated from Ogi.
Methods: The samples (Yellow, white, sorghum) were obtained from different market in Ibadan, Nigeria and Ogi control (cooked, uncooked and Omidun) were prepared with the viable counts of bacteria monitored over 5 days period. LAB were isolated from the varieties and identified by partial sequencing of 16S rRNA gene. The antimicrobial activities of the cell free supernatant (CFS) and the viable cells of the isolated LAB against EC004, sp. SS11, sp. SS10 were investigated by agar diffusion assay, agar overlay method, and coculture growth studies.
Results: had the highest LAB count while cooked ogi has the lowest LAB count. sp. and sp. were isolated from Ogi in this study. Large zone of inhibition (11≤x≤20) was observed with CFS against sp. SS11 and sp. SS10 and also the overlay method. Coculture studies of , and with sp. SS11 showed a 5-8 log reduction of the pathogens' growth after 24 hours as compared with the control.
Conclusion: and its contents have antimicrobial properties against pathogenic organisms.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5511708 | PMC |
| http://dx.doi.org/10.11604/pamj.2017.27.22.9707 | DOI Listing |
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