ABSTRACT

Actinomycetes sp. And Streptomyces sp. was isolated from the soil of Michael Okpara University of Agriculture, Umudike, Abia State. Physiological and biochemical analysis strongly suggested that the isolate belonged to the genus of Actinomyces and Streptomyces Temperature is one of the most important environmental factors in soil, exerting not only direct effects on the soil microorganisms. The aim of this study was to select the optimal temperature for the production of antifungal compounds effective against Collectotrichum and Alternaria sp. Activity of the cultivation liquids on Alternaria and Collectotrichum isolates was tested in vitro using Agar well diffusion method. The results  indicate that maximum inhibition zone was reached in medium with temperature range with inhibition diameter 1.5mm for Alternaria sp., 16mm for Collectotrichum sp. in isolate 1 (Actinomyces sp) at 300C and 200C and 25mm for Collectotrichum sp., 7mm for Alternaria sp. for isolate 2. The efficiency of the Actinomycetes isolate  increased after the optimization of nutritional parameters. Therefore, in order to increase the chances of discovery of new and effective antibiotic against pathogenic bacteria it is necessary to isolate and screen new species from unexplored regions. Improved methodologies and nutritional conditions also plays crucial role in increasing their efficiency.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of Contents     v

List of Tables     viii

Abstract   ix

CHAPTER ONE

1.0 Introduction 1

1.1 Aim and Objectives 3

CHAPTER TWO

2.0 Literature Review 4

2.1 Actinomycetes 4

2.2 Antifungals  7

2.3   Streptomyces 7

2.3.1 Morphology of Streptomyces 8

2.3.2 Importance of Streptomyces 9

CHAPTER THREE

3.0   Materials And Methods 11

3.1 Sample Collection  11

3.2 Media Used 11

3.3 Sterilization 11

3.4 Bacteriological Procedure 12

3.4.1 Gram Staining 12

3.4.2 Motility Test 12

3.5 Biochemical Cultural Characteristics  13

3.5.1 Starch hydrolysis test  13

3.5.2 Hydrogen sulfide test  13

3.5.3 Gelatin hydrolysis 14

3.5.4 Catalase test 14

3.5.5 Oxidase test 14

3.5.6 Carbohydrate fermentation test 15

3.6 Effect of Temperature 15

CHAPTER FOUR

4.0      Results 17

CHAPTER FIVE

5.0   Discussion, Conclusion and Recommendation 22

5.1   Discussion 23

5.2   Conclusion 23

5.3   Recommendation 23

References 23

 Appendix