Isolation And Identification Of Gram-Negative Bacteria Species Isolated From Ogi:- Iloagu, Lynda C

ABSTRACT ix Ogi is a fermented non-alcoholic starch food that has sour taste. It turns into a semi-solid porridge when cooked. This study was to evaluate the prevalence of Gram-negative bacteria from ogi. Pap (Akamu). was purchased from Ahiaeke, Orieugba, Amawom and Gate six market. The Ogi (Akamu) was wrapped in a clean polyethene bag to avoid further contamination and was taken to the Microbiology Laboratory of MOUAU, Umudike within two hours of collection for bacteriological analysis. All samples collected were cultured using the streak plate method on MacConkey agar, Salmonella shigella agar and incubated for 24 hours at 37°C for bacterial growth. From this study a total of five (5) Gram negative bacteria strains were obtained and identified using morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fermentation methods. This reveals the major bacterial isolates to belong to Escherichia coli, Klebsiella sp, Salmonella sp, Pseudomonas aeruginosa and Shigella species respectively. The total salmonella and shigella plate count (TSSPC) from the fermented maize (pap) samples ranges from 2.8*10''cfu/ml to 4.3*105cfu/ml, whereas the total coliform plate count (TCPC) from the fermented maize (pap) samples ranges from 3.0*10?cfu/ml to 5.6*1 (Fcfu/ml. It was observed that Escherichia coli is the most frequently occurring bacteria isolate from the fermented maize samples with a percentage occurrence of (38.9%). followed by Klebsiella sp with a percentage occurrence of (27.8%), Shigella sp with a percentage occurrence of (16.7%), then, Pseudomonas aeruginosa with a percentage occurrence of (11.1%), whereas Salmonella sp has the least percentage occurrence of (5.6%). These bacteria isolated and I identified in this pap samples are of public health importance thus their presence in such product continues to be considered as major causes of gastro-intestinal disorders, food poisoning and food borne diseases. Therefore it is recommended that good and personal hygienic practices should be maintained at every stages ofproduction in other to avoid contamination.