Bacteria Associated with Fresh Tilapia Fish (Oreochromis niloticus) Sold At Sokoto Central Market in Sokoto, Nigeria.

A research was conducted on bacteria micro flora associated with fresh Tilapia fish (Oreochromis niloticus) sold at Sokoto central market, Sokoto. Nigeria. Sections of the skin, gills and intestine of ten randomly selected fishes were aseptically removed by means of a sterile scalpel and pair of sterile scissors. Four (4g) each of the sections were homogenized in 6 ml of sterile distilled water, which served as the original stock culture. A serial dilution up to 109 was carried out, and surface plated on nutrient agar. A total of nine (9) bacterial species were isolated and identified. Eight bacteria were identified to specie level and one to genus level. Six (6) were gram positive namely: Bacillus megatanium, Listeria monocytogenes, Bacillus Pumilus, Bacillus alvei, Bacillus Licheniformis and Staphylococcus saprophyticus and three gram negative bacteria namely: Serratia mercescens, Providentia stuartii and Salmonella spp. The frequency of occurrences of the isolated Bacteria indicated that Bacillus pumilius had the highest frequency of occurrence (19.35%), while Salmonella spp. had the least occurrence (3.2%). The mean viable Bacterial count from each section of the samples revealed 46.1 x107cfug-1 from the gills, 18.8 x 108cfug-1 from the intestine and 27.3 x 108cfug-1 from the skin. The isolates were found to be of medical importance

Production, microbial and physico-chemical evaluation of ‘dawadawan botso’ (a condiment) produced by the fermentation of Hibiscus sabdariffa seeds

Production and physico-chemical characteristic of ‘dawadawan botso’ was evaluated. A decrease in pH was observed after the second fermentation from an initial pH of 8.10 after cooking to 7.63. The mean bacteria count was between 2.7x104 CFUg-1 to 1.7x106 CFUg-1. The organisms associated with fermented dawadawan botso were isolated and identified as Bacillus Pumilus, Bacillus subtilis, Brevibacillus laterosporus, Paenibacillus polymyxa, Bacillus amyloliquefaciens, Bacillus licheniformis, Brevibacillus brevis, Leuconostoc mesenteriodes, Lactobacillus plantarum, Pediococcus pentasaceus and Staphylococcus species. Bacillus species appear to be the dominant microflora involved in the fermentation. The proximate composition and mineral content revealed variations at (P < 0.05) level between unfermented and fermented seeds of H. sabdariffa with lipid having a value of 17.60 and 17.17%; protein value 15.94 and 25.19%; then carbohydrate was 37.96 and 15.98%. This suggests that ‘dawadawan botso’ is a good and cheap source of protein for the lower class, who cannot afford other expensive sources of proteins and its consumption may have health benefit due to the presence of probiotic bacteria.Keywords: Hibiscus sabdariffa, alkaline fermentation, proximate composition, mineral content, Bacillus sp, Lactic acid bacteri

Biocatalysis of H. sabdariffa during ‘dawadawan botso’ production and biogeneration of volatile compounds

The analysis of free amino acid and volatile compounds were conducted to understand how the fermenting organism’s biocatalyse H. sabdariffa seeds and its role in the biogeneration of free amino acids and flavour compounds in “dawadawan botso”. Fermentation increased the quantity of all essential amino acids except of threonine which decrease by 1.23 g/100 g protein. Arginine had the highest increase with a value of 3.06 g/100 g protein while proline had the least value of 0.22 g/100 g protein. Fermentation increased the total free amino acid from 68.32% to 76.79%. The values of bitter, sweet and MSG-like free amino acids in the unfermented seeds and “dawadawan botso” were different. A total of 22 compounds were identified from the fresh “dawadawan botso” and locally produced dried “dawadawan botso”. Predominant among them are Methyl (9Z) – 12- hydroxyl -9 –octadecenoate (40.66%) in fresh, Methyl (14E) – 14, 17- Octadecadienoate (33.97%) in dried and Cis -9- Hexedecenal (19.96%, 15.13%) in both samples. The compounds include alcohols, acids, esters, aldehydes, and alkanes. In this study, fermentation increased the bioavailability of free amino acids and volatile compounds in “dawadawan botso”.Keywords: “Dawadawan botso”, Fermentation, Free amino acids, GC-MS analysis, H. sabdariffa, Volatile flavor compound

Isolation of Janthinobacterium lividum from early onset neonatal sepsis patients in Malaysia

Background: The term early onset neonatal septicaemia (EONS) refers to invasive bacterial infections that primarily involve the blood stream of neonates during the first 3 days of life. Although early onset neonatal septicaemia is relatively uncommon, it may be associated with case fatality rates of 15-30% and substantial morbidity in surviving infants. Objectives: This study describes an unusual septicaemia cases with Janthinobacterium lividum in neonatal Intensive Care Units. Methods: Bacterial causes of early onset neonatal sepsis in Kuala Lumpur Hospital Malaysia were investigated using broad range 16S rDNA PCR and sequencing. The bacterial DNA was isolated directly from blood without pre-incubation. All samples collected were equally cultured and incubated in automated BACTEC system. Results: Two hundred and fifty two neonates were recruited in this study with mean (SD) gestational age of 35.9. Neonates with J. lividum infection lacked microbiological evidence of septicaemia as their blood culture yielded no bacterial growth. However, the PCR analysis of these samples yielded 1100bp corresponding to bacteria species. Conclusion: This study demonstrates the value of PCR in detecting bacteria where special growth requirement is involved