ANTIMICROBIAL EFFECT OF LACTIC ACID BACTERIA (LACTOBACILLI) ISOLATED FROM HONEY ON SOME FOODBORNE PATHOGENS (Staphylococcus aureus, Salmonella typhi, Escherichia coli)

ABSTRACT

Lactic acid bacteria are those bacteria that can produce lactic acid as by-product of their metabolism. Honey has been known as a medium for the growth of such bacteria, example Lactobacillus. The antimicrobial potential of lactic acid bacteria isolated from honey was evaluated in this study. Three different honey were randomly collected from Umuahia and inoculated on MRS Agar using pour plate method. Agar well diffusion method was used to evaluate the antagonistic effect of the isolated Lactobacillus against Salmonella typhi, Staphylococcus aureus and Echerichia coil. The highest zone of inhibition was obtained against Salmonella typhi (19mm) and the least zone of inhibition was obtained against Escherichia coli (14mm).

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgment ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vi

Abstract ﾿ vii

CHAPTER ONE

1.1 ﾿ INTRODUCTION ﾿ 1

1.2 ﾿     Aims ﾿ 2

1.3 ﾿     Objectives ﾿ 2

CHAPTER TWO

LITERATURE REVIEW

 2.1 ﾿ Microorganism Associated With Honey ﾿ 3

2.2 ﾿ Honey as an Anti-microbial ﾿ 4

2.3 ﾿ Process of Honey Production ﾿ 7

2.4 ﾿ Lactic Acid Bacteria (LAB) ﾿ 7

2.5 ﾿ Characteristics ﾿ 8

2.6 ﾿ Antimicrobial Potential of Lactic acid Bacteria ﾿ 8

2.7 ﾿ Food Borne Pathogen ﾿ 10

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Sample Collection ﾿ 11

3.2 ﾿ Isolation and Purification of Lactic Acid Bacteria (LAB) from the Honey ﾿ 11

3.3 ﾿ Identification of Lactic Acid Bacteria (LAB) ﾿ 11

3.3.1 ﾿ Gram Staining ﾿ 11

3.3.2 ﾿ Catalase Test ﾿ 12

3.3.3 ﾿ Sugar Fermentation Tests ﾿ 12

3.3.4 ﾿ Test Organisms ﾿ 12 ﾿

3.4 ﾿ Checking for Antimicrobial Activity of Lactobacilli ﾿ 13

CHAPTER FOUR

4.1 ﾿ Results ﾿ 14

CHAPTER FIVE

5.1 ﾿ Discussion ﾿ 17 ﾿

5.2 ﾿ Conclusion and Recommendation ﾿ 17

REFERENCES ﾿ 18

LIST OF TABLES

﾿ Table ﾿ Title ﾿ Page

 4.1: ﾿ Characterization and Identification of Lactic Acid Bacteria ﾿ 15

 4.2: ﾿ Zone of Inhibition Obtained with Lactic Acid Bacteria

 against some Selected Foodborne Pathogens Using Agar well

 Diffussion Method ﾿ 16