Studies On The Occurrence Of Bacillus Coagulans That Could Be Used As Probiotics From Locally Fermented Foods:- Udefi, Rapuluchukwu C
ABSTRACT
The aim ofthis study is to studies on the
occurrence of bacillus coagulans that could be used as probiotics from locally
fermented foods. The locally fermented food products used in this study
includes Cassava, Ugba and Ogi. Each sample was separately streaked on prepared
MacConkey agar plates under aseptic condition. The streaked plates were
incubated for 18 - 24 hours at 37°C. After incubation, the plates were observed
for bacterial growth. Colonies that grew were further sub-cultured repeatedly
to obtain pure isolates. The bacterial colonies were characterized on the basis
of their cultural, morphological and biochemical characteristics. The
Biochemical ' and Cultural Characteristics ofIsolates revealed the organism to
belong to the genus of Bacillus cogulans. The antibacterial activity of B.
coagulans cell mass against the selected pathogens showed that Pseudomonas spp
was mostly inhibited by the cell mass ofB. coagulans at 20pil and 15 pl (25mm
and 14mm respectively). It was followed by Klebsiella spp (15mm) at 20 pl. The
antibacterial activity of B. coagulans supernatant against the selected
organisms showed that E.coli (12mm) and S.aureus (12mm) were mostly affected at
15 pl. There was not much inhibitory activity observed against the test
organisms at 5 pl. Locally fermented foods like Ugba and ogi are cost effective
and can be consumed because they contain the probiotics Bacillus coagulans thus
recommended that locally fermented food products should be hygienically and microbiologically
safe for human consumption.
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RAPULUCHUKWU, C (2026). Studies On The Occurrence Of Bacillus Coagulans That Could Be Used As Probiotics From Locally Fermented Foods:- Udefi, Rapuluchukwu C. Mouau.afribary.org: Retrieved Mar 13, 2026, from https://repository.mouau.edu.ng/work/view/studies-on-the-occurrence-of-bacillus-coagulans-that-could-be-used-as-probiotics-from-locally-fermented-foods-udefi-rapuluchukwu-c-7-2
CYNTHIA, RAPULUCHUKWU. "Studies On The Occurrence Of Bacillus Coagulans That Could Be Used As Probiotics From Locally Fermented Foods:- Udefi, Rapuluchukwu C" Mouau.afribary.org. Mouau.afribary.org, 13 Mar. 2026, https://repository.mouau.edu.ng/work/view/studies-on-the-occurrence-of-bacillus-coagulans-that-could-be-used-as-probiotics-from-locally-fermented-foods-udefi-rapuluchukwu-c-7-2. Accessed 13 Mar. 2026.
CYNTHIA, RAPULUCHUKWU. "Studies On The Occurrence Of Bacillus Coagulans That Could Be Used As Probiotics From Locally Fermented Foods:- Udefi, Rapuluchukwu C". Mouau.afribary.org, Mouau.afribary.org, 13 Mar. 2026. Web. 13 Mar. 2026. < https://repository.mouau.edu.ng/work/view/studies-on-the-occurrence-of-bacillus-coagulans-that-could-be-used-as-probiotics-from-locally-fermented-foods-udefi-rapuluchukwu-c-7-2 >.
CYNTHIA, RAPULUCHUKWU. "Studies On The Occurrence Of Bacillus Coagulans That Could Be Used As Probiotics From Locally Fermented Foods:- Udefi, Rapuluchukwu C" Mouau.afribary.org (2026). Accessed 13 Mar. 2026. https://repository.mouau.edu.ng/work/view/studies-on-the-occurrence-of-bacillus-coagulans-that-could-be-used-as-probiotics-from-locally-fermented-foods-udefi-rapuluchukwu-c-7-2