Department of Microbiology

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Analytical study on Fungal Cellulase Produced by Penicillium Expansum grown on Malus Domestica (Apple Fruits)
(2021) Adedayo, M. R. and Ayilara, O. V.
The rise in world industrialization and the cost of importing enzyme by local industries have led to a rise in the search for novel and native enzyme producing microorganisms. Cellulase is an enzyme that catalyzes the breaking down of carbon chains in cellulose and hemicellulose, this research therefore aimed at studying fungal cellulase produced by Penicillium expansum grown on malus domestica (apple fruits). Fresh apple fruit was allowed to deteriorate under laboratory condition until there was visible mould growth. The mould with desired features of the organism of interest was subcultured by direct plating on PDA plates to which 10 % streptomycin has been added to prevent bacterial contaminants. The plates were incubated at 28±2 0C for 7 days until a visible mass of blue mycelia appear. The isolate was further subcultured onto freshly prepared media until pure culture was obtained. Characterization and identification of isolate were done using macroscopy and microscopy techniques. The isolate was re-inoculated into healthy apple fruits and the fruits were incubated at temperature of 28±2 oC for 8 days. Cellulolytic activity was examined every day throughout the incubation period. Crude enzyme was extracted each day using standard methods. Carboxyl methyl cellulose was used as standard for the crude cellulase activity assay after extraction from the infected apple fruits using Dinitrosalicylic acid (DNSA). Culture parameters like pH and temperature were also optimized to determine their effect on cellulolytic activity of the fungus. Cellulase activity was defined as the amount of glucose produced in μmol/mg/min under the assay condition. The highest cellulase activity of 86.84±0.52 μmol/mg/min was observed on day 6 of incubation at 28±2 oC and at pH 7. In conclusion, it is evident from this research that P. expansum isolated could be used as potential novel organism for industrial production of cellulase under optimized fermentation conditions
ANTIBACTERIAL ACTIVITIES AND PHYTOCHEMICAL SCREENING OF CRUDE EXTRACT OF CARICA PAPAYA LEAF AGAINST SELECTED PATHOGENS
(2020) A. E. AJIBOYE AND R. A. OLAWOYIN
Carica papaya commonly known as paw paw belongs to the family of Curcubitaceae and commonly grown in tropical regions. It possesses antimicrobial, antihelmintic and antioxidant properties. The study assessed the antibacterial potency of Carica papaya against Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus. Acetone and aqueous extracts of the leaves of Carica papaya were obtained using standard methods. The antibacterial activity of the extracts was done using agar well diffusion methods. The Minimum inhibitory and Minimum bactericidal concentrations were done using standard procedures. The antibacterial activities of the crude extracts of Carica papaya against the test organisms revealed that acetone extract showed maximum zone of inhibition on Staphylococcus aureus with a diameter of 17.90±0.10mm at 500 mg/ml and the lowest inhibitory effect on Klebsiella pneumoniae with a zone of 6.50±0.50mm at 100 mg/ml, the aqueous extract showed maximum zone of inhibition on Staphylococcus aureus with a diameter of 15.50±0.50mm at 500 mg/ml and the lowest zone of inhibition was on Staphylococcus aureus with a diameter of 6.50±0.50mm at 100 g/ml. The Minimum Inhibitory Concentration of acetone and aqueous extract was 40 mg/ml and 50mg/ml against Klebsiella pneumoniae respectively. The Minimum Bactericidal Concentration of the extracts ranges from 40-60mg/ml. The qualitative phytochemical screening result revealed the presence of tannins, saponnin, alkaloids and steroid. The quantitative phytochemicals revealed 0.70% of flavonoids, 0.48% of alkaloids, 1.02% of tannin, 0.11% of steroids and 1.08% of glycoside. The result obtained revealed that crude extracts of Carica papaya leaves has antibacterial activities against the test organisms.
Antibacterial Activity Of Essential Oil Of Syzygium cumini Leaf Against Pathogenic And Spoilage Bacteria Isolated From Cheese
(2020) BO Yusuf, AT Ajao, BK Saliu
local cheese has been reported to be a high risk food in Nigeria due to the possible transmission of numerous spoilage and pathogenic bacteria. This study therefore investigated not only the spoilage and pathogenic bacteria associated with local cheese sold within Ilorin metropolis but also microbiological food safety of the food through the use of Syzygium cumini oil as a preservative. Samples of wara were collected from selected seller across the metropolis and analysed for the presence of different bacterial species using spread plate method on appropriate selective growth media. All the bacterial isolates were identified using biochemical test. Invitro therapeutic efficacy of S.cumini oil aginst foodborne isolates was carried out using Kirby-Bauer method. The most six prevalent bacterial isolates were Bacillus subtilis, Proteus vulgaris, Escherichia coli, Listeria monocytogene, Salmonella typhimurium and Staphylococcus aureus were isolated from the wara. Hydrodistilled leaves of Syzygium cumini yielded 0.32% (v/w) of essential oil. Examination of the oil by GC and GC/MS uncovered that the greater part of the oil was comprised by sesquiterpenes. Other outstanding constituents were Cis-Beta-Farnesene (1.40%), Beta-Ocimene (2.11%), Beta-bisabolol (1.48%), Beta-Ocimene (2.11%), and D-Limonene (2.89%). Antibacterial action was measured base on the zone of inhibition and minimum inhibitory concentration. The oil repressed the development of Proteus vulgaris at 25% concentration, Escherichia coli at 12.5% concentration, Listeria monocytogene at 6.25% concentration, Salmonella typhimurium at 12.5% concentration and Staphylococcus aureusat 6.25% concentration while no action was recorded against B. subtilis. Highest activity, represented by diameter of zone of clearance around the loaded wells was recorded for Staphylococcus aureus. Accordingly, the oil can be an elective method for averting spoilage in stored wara in this manner expanding its time span of edibility.
Antibacterial Activity Of Essential Oil Of Syzygium cumini Leaf Against Pathogenic And Spoilage Bacteria Isolated From Cheese
(Published by The Laboratory of Organic Materials, Faculty of Technology, University of Bejaia, Algeria., 2020-06-28) Yusuf Bashirat Olamide; Ajao Abdullahi Taiye; Saliu Bolanle Kudirat
local cheese has been reported to be a high risk food in Nigeria due to the possible transmission of numerous spoilage and pathogenic bacteria. This study therefore investigated not only the spoilage and pathogenic bacteria associated with local cheese sold within Ilorin metropolis but also microbiological food safety of the food through the use of Syzygium cumini oil as a preservative. Samples of wara were collected from selected seller across the metropolis and analysed for the presence of different bacterial species using spread plate method on appropriate selective growth media. All the bacterial isolates were identified using biochemical test. Invitro therapeutic efficacy of S.cumini oil aginst foodborne isolates was carried out using Kirby-Bauer method. The most six prevalent bacterial isolates were Bacillus subtilis, Proteus vulgaris, Escherichia coli, Listeria monocytogene, Salmonella typhimurium and Staphylococcus aureus were isolated from the wara. Hydrodistilled leaves of Syzygium cumini yielded 0.32% (v/w) of essential oil. Examination of the oil by GC and GC/MS uncovered that the greater part of the oil was comprised by sesquiterpenes. Other outstanding constituents were Cis-Beta-Farnesene (1.40%), Beta-Ocimene (2.11%), Betabisabolol (1.48%), Beta-Ocimene (2.11%), and D-Limonene (2.89%). Antibacterial action was measured base on the zone of inhibition and minimum inhibitory concentration. The oil repressed the development of Proteus vulgaris at 25% concentration, Escherichia coli at 12.5% concentration, Listeria monocytogene at 6.25% concentration, Salmonella typhimurium at 12.5% concentration and Staphylococcus aureusat 6.25% concentration while no action was recorded against B. subtilis. Highest activity, represented by diameter of zone of clearance around the loaded wells was recorded for Staphylococcus aureus. Accordingly, the oil can be an elective method for averting spoilage in stored wara in this manner expanding its time span of edibility.
Antibacterial screening of Phoenix dactylifera L. (Date palm) seed extracts on some bacterial isolates associated with dental caries
(2020) Adedayo MR, Ajiboye AE and Adetula FE
Dental diseases refer to conditions of deterioration and disintegration of the oral cavity due to the activities of pathogenic microbes. This study was carried out to determine the antibacterial activity of aqueous and ethanol extracts of Phoenix dactylifera L. (Date palm) seed on selected bacteria isolates associated with dental caries namely Staphylococcus aureus, Streptococcus mutans and Lactobacillus casei. Bioactive components of the seed were extracted using water and ethanol as solvents. The antibacterial activity of the extracts was examined by agar well diffusion method. The minimum inhibitory and bactericidal concentrations (MIC and MBC) were also determined using standard methods. All extracts were active against the tested isolates at the concentrations examined. L. casei was the most susceptible organism followed by S. mutans. S. aureus was the least susceptible. Ethanolic extract was more effective than aqueous extract at all the concentrations tested in the study. The MIC of aqueous and ethanolic extracts was 20 mg/ml while the MBC was 80 mg/ml respectively against all the bacterial isolates tested. It can be concluded that the aqueous and ethanolic extracts of the seed possess antibacterial potential against all the test organisms and could be useful in treatment of dental diseases and other related diseases caused by the bacteria isolates tested in the study.
Antimicrobial activity of the crude extracts of Parkia biglobosa (Jacq) seeds on selected clinical isolates
(2020) Ajiboye AE and §Hammed BA
Parkia biglobosa (Jacq) is a wild leguminous plant found in North-Central zone of Nigeria with high calorific value, essential proteins, fatty acids, and vitamins. The study investigated the antimicrobial activity of crude extracts of fermented and unfermented P. biglobosa seeds on selected clinical microbial isolates namely, Candida albicans, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. P. biglobosa seeds were obtained from Oja-Oba market in Ilorin, Kwara State, Nigeria. The samples were pre-treated and pulverized into powder. The extraction was achieved with acetone and water and qualitative phytochemical analysis was performed following standard procedures. The antimicrobial activity of the extracts against the isolates was determined by agar well diffusion method. Qualitative phytochemical screening of the crude extracts showed the presence of tannins, alkaloid, flavonoid, saponin and glycosides. P. aeruginosa was sensitive to the aqueous extract of fermented seeds having a zone of inhibition of 14.00±1.00mm while for unfermented seeds it was 10.00±2.00 mm at 100 mg/ml. The acetone extracts of both fermented and unfermented seeds revealed antibacterial activity against P. aeruginosa with zone of inhibition of 17.00±3.00 mm and 18.00±0.00 mm respectively. In conclusion, the crude extracts of the fermented and unfermented P. biglobosa seeds at a concentration of 75 and 100 mg/ml respectively have antimicrobial effect on the clinical isolates.
Antimicrobial and Phytochemical Analyses of Sida acuta Leaf Extracts on Selected Wound Isolates
(Fountain Journal of Natural and Applied Sciences, 2021) Jimoh, F. A., Aborisade, W. T., and Bamidele, A. A.
Medicinal plants have been intensively screened for their bioactivity in order to treat various diseases in human. This study was performed to evaluate the antimicrobial and phytochemical properties of Sida acuta leaf extracts against selected wound microbes. The plant extracts were obtained sequentially using n-hexane, aqueous and acetone respectively in order of increasing polarity. The extracts were tested for their antimicrobial activities against Staphylococcus aureus, Candida albicans, Klebsiella pneumoniae, Enterococcus faecium, Acinetobacter baumannii, Salmonella typhi and Pseudomonas aeruginosa using agar-well diffusion method. The sensitivity of the test organisms to the extracts was represented by zones of inhibitions (mm) at different concentrations. There was corresponding increase in the zones of inhibitions (mm) on the test organisms as the concentration of the extracts increased from 64 mg/ml – 512 mg/ml. Among the plant extracts, the aqueous extract of Sida acuta leaf revealed significantly higher zones of inhibitions (mm) from 7.50±2.12 - 25.00±1.40 on all isolates. This was closely followed by the acetone extract while the n-hexane extract produced the lowest zones of inhibitions (mm) on all the test organisms except for Acinetobacter baumannii which has 9.80±0.42 at the concentration of 512 mg/ml. Results obtained on the phytochemical analyses of the aqueous and acetone extracts revealed the presence of tannins, saponins, alkaloids and flavonoids. Hence, the antimicrobial effects of Sida acuta leaf extracts has been revealed in this study, therefore its controlled use should be encouraged in the treatment of wounds and other infections caused by these microorganisms.
Antimicrobial property of palm wine
(2011) Adedayo Majekodunmi Rachael and Ajiboye Adeyinka Elizabeth
Palm wine was assessed for its antimicrobial property. The antimicrobial property was assayed on five bacteria: Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Pseudomonas aureginosa and a Bacillus sp with one fungus Candida albicans. The minimum inhibitory concentration and the minimum bactericidal concentration of palm wine on these organisms were determined using agar well diffusion method. The antimicrobial activity on these organisms was then compared with the action of methylated spirit, a known commercial disinfectant. Palm wine was found to be more active against the gram negative organisms (Escherichia coli, Pseudomonas aureginosa and Proteus mirabilis) than the gram positive organisms (Bacillus sp and Staphylococcus aureus). The action was bactericidal on the gram negative organisms while it was bacteristatic on the gram positive. It was found out that palm wine had no inhibitory or cidal action on Candida albicans which is one of its resident organism. The antimicrobial action was also found to compare favorably with methylated spirit a known commercial disinfectant.
Antimicrobial property of palm wine
(2011) Adedayo Majekodunmi Rachael and Ajiboye Adeyinka Elizabeth
Palm wine was assessed for its antimicrobial property. The antimicrobial property was assayed on five bacteria: Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Pseudomonas aureginosa and a Bacillus sp with one fungus Candida albicans. The minimum inhibitory concentration and the minimum bactericidal concentration of palm wine on these organisms were determined using agar well diffusion method. The antimicrobial activity on these organisms was then compared with the action of methylated spirit, a known commercial disinfectant. Palm wine was found to be more active against the gram negative organisms (Escherichia coli, Pseudomonas aeruginosa and Proteus mirabilis) than the gram positive organisms (Bacillus sp and Staphylococcus aureus). The action was bactericidal on the gram negative organisms while it was bacteristatic on the gram positive. It was found out that palm wine had no inhibitory or cidal action on Candida albicans which is one of its resident organism. The antimicrobial action was also found to compare favorably with methylated spirit a known commercial disinfectant.
Antimycotic and phytochemical screening of the fruit pulp extract of Tamarind (Tamarindus indica) on Can-dida albicans
(2016) MAJEKODUNMI RACHEAL ADEDAYO, SHOLA KOLA BABATUNDE, ADEYINKA ELIZABETH AJIBOYE , LATEEF MODUPE HABEEB
Objective: To determine the antimycotic potency of the aqueous and ethanolic extract of the fruit pulp of Tamarindus indica on human pathogenic Candida al-bicans. Methods: The disk diffusion method was employed to check for the antimycotic potency of extracts while qualitative and quantitative analysis of some phyto-chemical constituents was carried out following stand-ard methods. Results: The fruit pulp extracts were effective against the organism at 475 and 485 mg/ml in the aqueous and ethanolic extract respectively. The same concentration served as the Minimum Inhibitory and Minimum Fun-gicidal Concentration (MIC and MCC) in both extracts. The extracts were also subjected to qualitative and quantitative phytochemical analysis. Alkaloids, tan-nins and reducing sugars were found in the ethanol ex-tract while in the aqueous extract glycosides, saponins and reducing sugars were discovered to be present. Conclusions: The study indicated that aqueous and eth-anolic extracts of the fruit pulp of T. indica can be a potential source of antimycotic agent to combat the challenge of the emergence of drug-resistance in Can-dida albicans and the need to produce more effective antimicrobial agents.
Assessment of Bacterial Contamination in Ready-to-Eat Fruits and Vegetables Sold at Oja-Oba Market, Ilorin, Nigeria
(2021) Ajiboye, A.E. and Emmanuel T.O.
Assessment of bacterial contamination was carried out on ready to eat fruits and vegetables sold in Oja-Oba market, Ilorin. Nine (9) samples of two (2) different fruits (watermelon & pawpaw) and vegetable (carrot) were collected randomly from different stationery vendors. Analyses of total bacterial count was carried done on all samples, selective/differential media was used to enumerate total coliform count, total Staphylococcus count and total Salmonella count using 10-fold serial dilution and plate count method. Pure colonies were isolated using streak plate method and subjected to biochemical test using standard procedure. Ten (10) antibiotics were used for susceptibility test against the biochemical tests using disk diffusion method. Mean microbial load ranged from 60.17 ± 3.10 x 10⁴ - 158.67 ± 6.90 x 10⁴ cfu/ml for vendor A; 61.83 ± 2.60 x 10⁴ - 144.33 ± 4.24 x 10⁴ cfu/ml for vendor B and 56.83 ± 3.53 x 10⁴ - 88.50 ± 3.10 x 10⁴ cfu/ml for vendor C. Total coliform count ranged from 7.80 ± 1.10 x 10⁴ - 26.70 ± 2.82 x 10⁴ cfu/ml, total Staphylococcus count ranged from 5.00 ± 0.24 x 10⁴ - 21.17 ± 3.06 x 10⁴ cfu/ml and total Salmonella count ranged from 8.84 ± 1.18 x 10⁴ - 11.67 ± 1.41 x 10⁴ cfu/ml. Antibiotics susceptibility test ranged from 10.00 ± 0.00 – 26.50 ± 0.21mm. Ciprofloxacin and gentamycin had an average diameter of zone of inhibition at 24.50 ± 0.71 and 26.50 ± 0.21mm respectively. The analysis has shown that ready to eat fruits and vegetables sold in Oja-Oba Market contain considerable numbers of pathogenic bacteria.
ASSESSMENT OF THE POTABILITY OF WATER SOURCES IN SOME RURAL COMMUNITIES IN ILORIN EAST, KWARA, NIGERIA
(Published by Faculty of Science, Kaduna State University, 2020-03-31) Abdulsalam* Z.B. and Sule I.O
ABSTRACT Sources of water at Oke - Ose, Abantan and Idi - Igba communities in Ilorin, Kwara, Nigeria were evaluated for potability. A total of 21 wells and 6 boreholes were sampled in these communities. The sanitary survey, total viable bacterial count, total coliform and faecal coliform counts as well as some physicochemical parameters of the water were assessed. The total viable bacterial counts of the well water and the borehole water ranged from 0.4 x 102 – 3.8 x 102 CFU/mL and 0.5 × 10² -1.4 × 102 CFU/mL respectively. Furthermore, the range of total coliform counts of the well water and borehole water were 3 – 150 MPN/100ml and 3 – 28 MPN/100 mL respectively. Faecal coliform was not isolated in all the water samples. Only 50% and 42.9% of the boreholes and wells had sanitary score of less than 80%. All the water samples were within the limit of the physicochemical parameters allowed by Nigerian standard for drinking water quality (NSDWQ) for turbidity, total solid, dissolved solid, chloride, nitrate, and electrical conductivity. All the water samples did not meet up with the permissible limit of 100mg/l of sulphate. The bacteria isolated in this study include Budvicia aquatica, Enterobacter agglomerans, Myroides odoratus, Burkholderia cepacia, Pseudomonas aeruginosa, Aeromonas hydrophila, Listeria sp. and Corynebacterium sp. It was concluded from this study that 19.0% of the wells water and 16.7% of the borehole water supplies satisfied bacteriological qualities of potable water. It is recommended that the resident of these communities need to be enlightened on the need for hygienic environment and measures of protecting their water supplies from contamination.
Assessment of the Protective Culture Potential of the Lactococcus lactis Ganee-5 strain as a Preservative against Spoilage Bacteria in Tomato Pastes
(2022) Ajao, AT and G Alasinrin
This study investigated the spoilage patterns and biopreservation of tomato paste by lactic acid bacteria isolated from fermented milk products. All the isolates were screened for hydrogen peroxide, diacetyl, and lactic acid production. Isolate with the highest mean values of evaluating parameters was selected as protective culture for the biopreservation. The isolate was identified as Lactococus lactis strain Ganee-5 using molecular techniques, and the sequences were submitted to the Genbank Database to obtain the accession number (MH571417). Antimicrobial properties of the protective culture were evaluated against some selected spoilage bacteria E. coli (ATCC 25922), Listeria monocytogenes (ATCC 15313), Salmonella typhimurium (IFO 12529), and Staphylococcus aureus (ATCC 12600), varying zone of inhibitions ranged from 18-25 mm were detected. The potato paste was preserved with L. lactis culture, sodium benzoate and control samples while the control samples were left without preservatives. All the experimental set-up was left for 16 days. Physicochemical and nutritional analysis showed that tomato paste with L. lactis was preserved closely as much as sodium benzoate (p< 0.005). Therefore, L. lactis can be adopted for the preservation of the tomato paste to replace chemical preservatives.
Bacillus thuringiensis Isolated from Flour Mill Soil And Its Toxicity Against Culex And Aedes Larvae
(2021) Majekodunmi Racheal Adedayo & Azeezat Ayodeji Uthman
Objectives: Entomotoxic microorganisms are becoming very effective as biocontrol agents in alternative to chemical formulations. This study aimed to evaluate isolation, characterization, and determination of the larvicidal activity of Bacillus thuringiensis against Culex and Aedes larvae. Methods: Bacteria were isolated from soil samples collected from major flour mills in Ilorin metropolis. The isolates were screened biochemically to obtain B. thuringiensis, which isolated were further subjected to molecular characterization. Larva toxicity was determined against Culex and Aedes larvae using standard procedure. Four densities of bacilli load were prepared using the McFarland turbidity standard 0.5, 1, 2, and 3, and the time range was 0-48 hours. Results: Five isolates were obtained and named BT1, BT2, BT3, BT4, and BT5. All the isolates were toxic to the larvae tested. Bacillus thuringiensis isolated appears to be more toxic to Aedes larva than Culex larva. The most effective isolate was BT5, with a more than 65 % mortality percentage. The percentage occurrence of Bacillus thuringiensis among the isolates is 62.5%. Crystal (Cry) 1 and 2 protein gene occurs in 100 and 80 % of the isolates, respectively. Conclusion: Formulations of B. thuringiensis from the isolates could serve as a form of biopesticide on mosquitoes and consequently control malaria and other mosquito-borne diseases of global health concern. J Microbiol Infect Dis 2021; 11(4):225-233.
Bacteriological Assesment and Hygienic Standard of Food Canteens In Kwara State Polytechnic, Ilorin, Nigeria
(2009) AT Ajao and TG Atere
This study reports the status of hygiene standard and bacteriological quality of food provided at the Kwara state Polytechnic, food canteens. Six canteens were randomly selected for the study.Ten assay visits were carried out and total bacterial counts from various environment surfaces, palms of the food handlers and various denominations of money from food sellers were determined using Agar Syringe Method containing nutrient agar for the evaluation of hygiene quality index.Food quality was also determined by testing for total viable counts, coliform,Salmonella Pseudomonas and Staphylococcus counts. The sensitivity of the bacterial isolates to some antibiotics was also evaluated. Result of the study indicated that clean plates, walls tables and serving counters have high hygiene quality indices of 75%, 91%, 62% and 65% respectively. While floor, hand towels, apron, money and hand swabs have low hygiene quality indices of 53%, 36%, 56%,46% and 40% respectively. Pudding and stew samples were of low microbial and compare to water and vegetable. Coliforms (10.8%), Salmonella sp(11.0%). Enterobacter sp(10.3%) and Bacillus sp (12.5%) were mostly occurred during the sampling period. The isolates were sensitive to some antibiotics while some were resistant. This study suggest that there is need to improve on hygiene practices in Kwara state polytechnic canteens in order to prevent or reduce as the case may be the incidence of food borne disease.
Bacteriological Surveillance and Assessment of Malete Well Water in Malete, Kwara State
(2020) Ajao Abdullahi Taiwo, Awotundun Nathaniel Oluwatosin, Yusuf Bashirat Olamide
Majority of the population in Malete where research was carried out depend solely on wells as their major source of water supply because of the inexistence of treated pipeborne water. Due to increasing cases of water-borne diseases such as dysentery and cholera in some local Government areas in Kwara State recently, informed this bacteriological surveillance and monitoring of wells. Samples of well water were collected from seven different locations within Malete city in Nigeria and analyzed microbiologically using Membrane Filtration Technique and various isolated colony are tentatively identified based on their biochemical and physiological properties.The organisms were identified as Salmonella sp, Pseudomonas sp, Shigella sp, Escherichia coli, Enterobacter aerogenes, Klebsiella sp, vibrio sp,serattia sp and Proteus sp. The percentage occurrence of the organisms isolated from the well samples showed that Staphylococcus aureus was the most common (22.59%) followed by Escherichia coli (19.45%), and Pseudomonas species with 12.45% occurrence. Percentage occurrence of Salmonella and Shigella species were 8.95% and 12.45% respectively, while, Serratia species was the least with 2.72% occurrence. Conclusively, proper well location and construction of good wells should be encouraged; control of human activities to prevent sewage from entering water body is the key to the avoiding bacterial contamination of drinking water. Household treatment such as boiling, use of chlorine should be encouraged before water from these wells is used for drinking and all other domestic purposes.
Bacteriological Surveillance and Assessment of Malete Well Water in Malete, Kwara State
(International Technology and Science Publications Limited, 2020-09-10) Ajao Abdullahi Taiwo; Awotundun Nathaniel Oluwatosin; Yusuf Bashirat Olamide
Majority of the population in Malete where research was carried out depend solely on wells as their major source of water supply because of the inexistence of treated pipeborne water. Due to increasing cases of water-borne diseases such as dysentery and cholera in some local Government areas in Kwara State recently, informed this bacteriological surveillance and monitoring of wells. Samples of well water were collected from seven different locations within Malete city in Nigeria and analyzed microbiologically using Membrane Filtration Technique and various isolated colony are tentatively identified based on their biochemical and physiological properties.The organisms were identified as Salmonella sp, Pseudomonas sp, Shigella sp, Escherichia coli, Enterobacter aerogenes, Klebsiella sp, vibrio sp,serattia sp and Proteus sp. The percentage occurrence of the organisms isolated from the well samples showed that Staphylococcus aureus was the most common (22.59%) followed by Escherichia coli (19.45%), and Pseudomonas species with 12.45% occurrence. Percentage occurrence of Salmonella and Shigella species were 8.95% and 12.45% respectively, while, Serratia species was the least with 2.72% occurrence. Conclusively, proper well location and construction of good wells should be encouraged; control of human activities to prevent sewage from entering water body is the key to the avoiding bacterial contamination of drinking water. Household treatment such as boiling, use of chlorine should be encouraged before water from these wells is used for drinking and all other domestic purposes.
Biodegradation of Malachite Green by White-Rot Fungus, Pleurotus Pulminarious
(2020) Zubbair NA, Ajao AT., Adeyemo EO and Adeniyi DO
Wide spectrum of the industrial applications of Malachite green dyes and its lethal effect on the living organisms become major source of concerns as this causes damage to tissues, hindered growth and development system, developmental abnormalities, and mutagenic/carcinogenic potentials. This study evaluated the degradation of malachite green by laccase producing Pleurotus pulminarious. The pH, Total Protein, and laccase activities were used to monitor the progress of the degradation. The laccase activity and protein contents increased as the biodegradation process progressed with the highest Laccase activities and extracellular protein values of 0.2867±0.00 and 14.872±0.43 respectively at pH 3.9 and decreased progressively with increase in pH. Metabolites obtained after decolorizations were analyzed with GC-MS and FTIR studies and confirmed the biodegradation of dye. GC-MS analysis identified metabolites that were produced after the degradation of MG. This study demonstrated complete degradation of MG into low molecular weight compounds such as 3-Benzylhexahydropyrrolo[1,2-a] pyrazine-1,4-dione,3-Isobutylhexahydropyrrolo [1,2-a] pyrazine-1,4-dione, 3-Aminoacetophenone, N,4,4-Trimethylcyclohexanamine, 2,3,4-Trimethylhexane. It was concluded that the organism posses multifunction of having medicinal values, production of industrially important laccase, and for the treatment of industrial effluent containing malachite green.
Biopreservation of Tomatoes Using Bacteriocin Produced by L. Plantarum SJC 103 and L. Apis Hbam1
(2022) Hammed, B. A., Ajiboye, A E. and Adedayo, M. R.
Several species of Lactobacillus have been known to produce an antimicrobial peptide known as bacteriocin, which are generally regarded as safe thus making them suitable as food additives a*nd thereby fulfilling consumers demand for chemical free food. The aim of the study was to produce bacteriocin from Lactobacillus plantarum SJC103 and L. apis HBAM1 and use the bacteriocin produced as a biopresevative of tomatoes. Production of bacteriocin from both Lactobacillus species was performed using broth cultures of the selected isolate were centrifuged at 4000 rev/min for 1 hr and the supernatant which contained the was then decanted. The bacteriocin produced was purified using ammonium sulphate precipitation. Microbial analysis was conducted on untreated tomatoes (control), tomatoes treated with bacteriocin, and Staphylococcus aureus infected tomatoes treated with bacteriocin and all were stored under the same conditions. The biopreservative potential of bacteriocin from both isolates produced a reduction in colony for the treated tomatoes with 1.10 x 107 cfu/g and 2.15 x 107 cfu/g for L. plantarum and L. apis respectively which were significantly reduced when compared with the S. aureus infected tomatoes with 9.25 x 107 cfu/g on day 10 of preservation. It was concluded that bacteriocin from Lactobacilli can be harnessed as a natural antibacterial in the preservation of tomatoes.
Biopreservation of Tomatoes Using Bacteriocin Produced by L. Plantarum SJC 103 and L. Apis Hbam1
(2022) Hammed, B. A., Ajiboye, A E. and Adedayo, M. R.
Several species of Lactobacillus have been known to produce an antimicrobial peptide known as bacteriocin, which are generally regarded as safe thus making them suitable as food additives and thereby fulfilling consumers demand for chemical free food. The aim of the study was to produce bacteriocin from Lactobacillus plantarum SJC103 and L. apis HBAM1 and use the bacteriocin produced as a biopresevative of tomatoes. Production of bacteriocin from both Lactobacillus species were performed using broth cultures of the selected isolates, which were centrifuged at 4000 rev/min for 1 hr and then decanted to obtain the supernatant which contained the bacteriocin. The bacteriocin produced was purified using ammonium sulphate precipitation. Microbial analysis was conducted on untreated tomatoes (control), tomatoes treated with bacteriocin, and Staphylococcus aureus infected tomatoes treated with bacteriocin and all were stored under the same conditions. The biopreservative potential of bacteriocin from both isolates produced a reduction in colony for the treated 7 7 tomatoes with 1.10 x 10 cfu/g and 2.15 x 10 cfu/g for L. plantarum and L. apis respectively which were 7 significantly reduced when compared with the S. aureus infected tomatoes with 9.25 x 10 cfu/g on day 10 of preservation. It was concluded that bacteriocin from Lactobacilli can be harnessed as a natural antibacterial in the preservation of tomatoes.

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