ABSTRACT

The antifungal effect of the Lactic acid bacteria isolated from poultry feeds was evaluated in this study. Four samples of feed (broiler,quail,sussex,and layer)were collected from Songhai farm and inoculated onto MRS agar using pour plate method. The genus Lactobacillus was isolated from all the poultry feeds. The antifungal effect of the isolated Lactobacillus was analyzed using agar well diffusion method against Aspergillus.The highest zone of inhibition obtained was with Lactobacillus sp isolated from broiler(4.4 mm) and the least zone of inhibition obtained was from Lactobacillus sp isolated from quail(2.0 mm).The lactic acid bacteria does not have much antagonistic effect against the Aspergillus species.                                                           

TABLE OF CONTENT

Cover page i

Title page ii

Certification iii

Dedication iv

Acknowledgement             v

Table of contents                                                                                                        vii

List of tables            viii

Abstract                                                                                                                       ix

CHAPTER ONE 1

1.0    Introduction

1.1 Lactic acid bacteria 1                               

1.2 Aim 2

1.3 Objectives of the study 2

CHAPTER TWO              

2.0 Literature review 3

2.1 Poultry feeds 3

2.1.1 Types of poultry feed 5

2.2 Microbiology of poultry feed 5

2.3 Diseases associated with poultry feed                         6

2.4 Fungi associated with poultry feed                         6

2.5 Fungal diseases of poultry             8

2.6 Lactic acid bacteria used as probiotics in poultry feed 9

2.7 Metabolism Of Lactic acid bacter ia 11

2.7.1 Homolactic fermentation 12

2.7.2 Heterolactic fermentation 12

2.8 Ecology 13

CHAPTER THREE

3.0 Materials and method 14

3.1 Sample collection 14

3.2 Isolation of lab 14

3.3 Gram staining 14

3.4 Test organism                         14

3.5 Identification of fungi 14

3.6 Antifungal testing 16

CHAPTER FOUR

4.0 Result

CHAPTER FIVE

5.0 Discussion 

5.1 Conclusion 18

5.2  Recommendation             18

References