ABSTRACT

The study is aimed at isolating and identifying bacterial organisms producing lipase from some traditional fermented foods in Umuahia main market, Abia State. Traditional fermented foods such as Ogi, Ugba and Ogiri were used, medias used were MacConkey agar, nutrient agar (modified) blood agar and mannitol salt agar. One gram of each samples were weighed and homogenized in 5mls of sterile normal saline and serially diluted up to the fifth (105) dilution and 0.02ml cultured using the streak plate method on the media prepared and incubated for 24hrs at 370C and identification of lipase producing isolate was done based on their morphology, gram staining and biochemical test were carried out. Organisms such as Proteus spp, Staphylococcus aureus, Micrococcus spp, Pseudomonas spp and Bacillus spp were identified as isolates producing lipase by showing a halo or zone of clearance around the colonies in olive oil incorporated media. Ugba was found to habour the highest number of lipase producing bacteria followed by ogiri and ogi containing 7,5 and 3 organisms with positive lipolytic activities respectively. In conclusion traditional fermented food should be handled, packaged and transported properly to avoid the chance of contamination and lipase production is effectively useful and should be well understood.  

TABLE OF CONTENTS

Certification i

Dedication ii

Acknowledgement iii

Table of Contents iv

List of Tables vii

List of Figures viii

Abstract ix

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 Background of the Study 3

1.2 Aim of Study 3

1.3 Objectives of the Study 3

1.4 Limitations 3

CHAPTER TWO

2.0 LITERATURE REVIEW 4

2.1 Traditional Food Fermentation 4

2.2 Major Traditionally Fermented Foods in Nigeria 5

2.2.1 Ogi 5

2.2.2 Ogiri 5

2.2.3 Ugba 6

2.2.4 Afiyo (Okpehe) 6

2.2.5 Dadawa/Iru 7

2.3 Nutritional Benefits and Health Benefits of Traditional Fermented Foods 8

2.3.1 Nutritional Benefits 8

2.3.2 Health Benefits 9

2.4 Lipases 13

2.4.1 Sources of Lipases 13

2.4.2 Properties and Reactions of Lipases 13

2.5 Factors affecting Microbial Lipase Production 14

2.5.1 Effect of Nutritional Factors 15

2.5.2 Effects of Physical Factors 17

2.6 Application of Lipases for Industrial Processes 20

CHAPTER THREE

3.0 MATERIALS AND METHODS 22

3.1 Study Area 22

3.2 Materials and Reagents 22

3.3 Media Preparation 22

3.4 Sterility 23

3.5 Sample Collection 23

3.6 Sample Preparation Inoculation and Isolation 23

3.7 Lipolytic Activity Assay 23

3.8 Identification Lipase producing Isolates 24

3.8.1 Gram Staining 24

3.8.2 Catalase Test 24

3.8.3 Coagulase Test 25

3.8.4 Citrate Test 25

3.8.5 Motility, Indole, Urease Test (MIU) 25

3.8.6 Triple Sugar Iron Test 26

3.8.7 Oxidase Test 26

CHAPTER FOUR

4.0 RESULTS 27

CHAPTER FIVE

5.0 DISCUSSION 37

5.1 Recommendation and Conclusion 38

References 

LIST OF TABLES

Table Title Page

1: TFFs Sampled and Number of Bacterial Organisms with Lipolytic 

Activity Isolated 28

2: Morphological Identification of Lipase producing Isolates 29

3: Biochemical Characterization Lipase producing Isolates 30

4: Comparative Analysis of Lipase producing Bacterial Diversity of 

sampled TFFs 31

5: Frequency of Occurrence of Lipase producing Isolates 32

LIST OF FIGURES

Plate Title Page

1: Samples inoculated in media

3: Bacteria growth observed in Ogiri 34

4: 34

5: Bacterial Growth Observed in Pap (Ogi) 35

6: Bacterial Growth observed in Nutrient agar mixed with olive oil 35

7: Clear zone observed (Zone of inhibition) showing lipase production 36