ABSTRACT

Essential oil produced from turmeric and  Bacteriocin produced from Lactobacillus plantarum  were used to control Salmonella species found in dairy products. Six dairy products inculding  milk powdered,cheese,icecream,yoghourt, tin milk, fresh milk were screenced for Salmonella species, only three isolates were identified which inculde Salmonella typhi, Salmonella  enteric, Salmonella chloeraceau. Results showed the presene of  Salmonella species  in three  products yoghourt, fresh milk and milk powdered. Lactobacillus was  isolated from “ogi”(fermented maize starch) and it’s yield  of bacteriocin was 0.36% while essential oil yield from turmeric was  4.94%. The highest zone of inhibition was 24.33mm were recorded for bacteriocin activity aganist Salmonella species while the highest zone of inhibition for essential oil  showed antibacteria activity with  zone of inhibition in diameter of 14.33mm aganist the isolates .The test of biocontrol agents more also are found to be active  at low concentraction of 15mg/ml and 21mg/ml for bacteriocin and essential respectively. Comparatively the bacteriocin extract was found to have higher activity than the essential oil extracts and should be incoperated in strater culture in production of dairy products.

TABLE OF CONTENTS

Title page i

Certification ii

Acknowledgments iii

Dedication iv

Table of Contents v

List of tables           vi

Abstract vii

CHAPTER ONE

1.0 Introduction

1.1        Introduction 1

1.2 Aim and Objectives 2

CHAPTER TWO

2.0 Literatue Review 4

2.1 Latic acid bacteria 4

2.2 Latic acid bacteria and bacteriocin 6

2.3 Bacteriocin 7

2.4. Classification of bacteriocin 8

2.4.1 Class 1 (Lantibiotics) 8

2.4.2 Class 11 (Small heat stable peptides) 9

2.4.3 Class 111(Large heat labile bacteria) 9

2.4.4 Class iv 9

2.5.0 Essential oil from turmeric 10

2.5.1 Scientific classification of turmeric 10

2.5.2 origin and  uses of turmeric 11

CHAPTER THREE

3.0 Materials And Methods 15

3.1 Materials 15

3.2 Methods 15

3.2.1 Sample Collection 15

3.2.2 Media Prearation 15

3.3.0 Isolation Of Salmonella From Dairy Products Determination of Micriobiral 

Load (cfu/g) 15

3.3.1 Confirmation of  Salmonella 16

3.3.2 Microscopic Examination/Gram Staining 17

3.4.0 Sources of Lactic Acid Bacteria 17

3.5.0 Biochemical  Tests 18

3.5.1 Indole Test 18

3.5.2 Cirtrate Utilization Test 18

3.5.3 Nitrate Reduction Test 18

3.5.4    Catalase Test 19

3.5.5   Cogulase Test 19

3.5.6 Oxidase Test 19

3.5.7 Sugar Fermentaion Tests 19

3.7.0 occurance  of Salmonella  in  Dairy Products 20

3.8.0 Extracton Of Biocontorl Extracts (Bacteriocin From Lactobacillus plantarum  and Essental Oil From Turmeric/Determination Yield

3.8.1 Extracion of Essential Oil from Turmeric/Determination Yield 20

3.8.2 Extraction of  Bacteriocin /Detremination Yield 21

3.9 Antibacterial Activity Test 22

3.10 Antibiotics Senstivity Test 23

3.11   Minimum  Inhibtion Concentraction (MIC) 23

3.12 Statistical Method 23

CHAPTER FOUR

4.0 Results 24

CHAPTER FIVE

5.0 Discussion, Conclusion And Recommendation 29

5.1 Discussion 29

5.2. Conclusion 30

5.3 Recommendation 31

References                                                                                                               32

Appendix

List of Tables

Tables                                                     Title Pages

1.           Occurance of Salmonella Species in Dairy Products                                    25

      2.             Precentage Yield Of Esseential oil And Baceteriocin 26

       3.             Zone of Inhibition of Bacteriocin and Essential Oil Aganist 27

Salomonella Species in Diameter (mm)  

      4.              Minimum Inhibition  Concentration of Essential Oil and 28

Bacteriocin of  Salmonella Species.