Effects Of Sodium Citrate On The Survival Of Bacillus Species And Staphylococcus Aureus From Pentaclethra Macropylla Benth.:- Muritala Kehinde A

ABSTRACT

The fermented seeds of African oil bean (Pentaclethra macrophylla), also known as "Ugba" or , "Ukpaka" in Eastern Nigeria) is a low acid food which could be prepared into flour and cubes and explored in food fortification and confectioneries. Fennentation is predominantly brought about by Bacillus species. The current study was carried out on the inhibitory effect of sodium citrate on the survival of Bacillus species and Staphylococcus aureus from fermented Pentaclethra macrophy/la Bentham samples got from three different markets within Umuahia in Abia State. The analysis involved isolation and identification of organisms (Bacillus spp. and Staphylococcus aureus) from the fermented seeds. This was followed by detennination of the antimicrobial effect of sodium citrate on the isolates. The results show there was no inhibitory effect of different concentration of sodium citrate on Staphylococcus aureus and Bacillus specie over time .