33 research outputs found

    Bacteriocin and cellulose production by lactic acid bacteria isolated from West African soft cheese

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    Sixteen colonies of lactic acid bacteria (LAB) were selected and screened for their ability to produce bacteriocin by agar well diffusion method using the supernatant of centrifuged test cultures. Fourisolates inhibited the growth of Listeria monocytogenes and Escherichia coli. Lactobacillus plantarum (6) and Lactobacillus brevis (5) were the most dominant species. The remaining were Lactobacilluslactis (2), Streptococcus lactis (2) and Lactobacillus fermentum (1). Lactobacillus spp. accounted for 87.5% of all isolates. LAB4 (Lactobacillus plantarum) showed some levels of antimicrobial activity after 15, 20 and 25 min heat treatments at 100oC against Listeria monocytogenes . While antimicrobial activity of LAB70 (Lactobacillus lactis) was against both Listeria monocytogenes (after 20 and 25 min)and E. coli 0157:H7 (after 15, 20 and 25 min) heat treatment at 100oC. All the lactic acid bacteria used in this study produced cellulose. The correlation between cellulose production (an adhesion factor) and bacteria growth was highly significant after 72 h of incubation having a R2 = 0.800. This study offers useful information on growth and cellulose production as factors affecting the efficacy of bacteriocin produced by these strains which could be good for biopreservation

    Antibiotic resistance of Escherichia coli, Listeria and Salmonella isolates from retail meat tables in Ibadan municipal abattoir, Nigeria

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    Antibiotics sensitivity test was assayed on thirty (30) isolates (10 each for Escherichia coli, Listeria and Salmonella) from retail meat (beef) tables in Ibadan municipal abattoir, Nigeria. The isolates were tested for sensitivity for eight (Listeria) and ten (Escherichia coli and Salmonella) commonly used antibiotics using Bauer-Kirby disc diffusion assay. Antibiotics sensitivity profile expressed in mean zone of inhibition (mm) ± standard error of mean showed that all the isolates were resistant to three or more antibiotics. All the isolates were resistant to tetracycline. The incidence of antibiotic resistance in virulent strains: E. coli O157:H7 (60%) and Salmonella typhi (60%) was higher than the non virulent strains: E. coli (40%) and Salmonella spp, (50%), respectively. The overall incidence of antibiotics resistance in Listeria strains was relatively lower (37.5%) than the other pathogens. The high rate of resistance revealed abuse of antibiotic usage in cattle. The public health significance of these findings is that the resistant strains from meat tables may find their way into human population through food chain and occupational exposure.Key words: Meat table, Escherichia coli, Listeria, Salmonella, antibiotics  sensitivity, abattoir

    A comparative assessment of the the nutritional contents of 'wara' a west African soft cheese using Calotropis procera and Cymbopogon citratus as coagulants

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    The processing line of West African soft cheese varieties (processed with Calotropis procera (Sodom apple) and Cymbopogon citratus (lemon grass) leaf extracts was assessed for nutrient compositions (nitrogen, crude protein, fat, lactose, moisture content), pH, total aerobic plate count and trace elements (Fe, Zn, Cu, Mn, Na, Ca, Mg and K). The percentage of nutrient composition, pH and the total aerobic plate count of microbes were: milk (nitrogen (2.05), protein (2.78), fat (5.33), lactose (1.86), moisture contents (88.75), pH (3.91) and total aerobic plate count (7.3logcfu/ml); Calotropis procera processed cheese (nitrogen (2.00), protein (2.56), fat (4.43), lactose (1.72), moisture contents (62.89), pH (3.58) and total aerobic plate count (7.34logcfu/ml); Cymbopogon citratus processed cheese (nitrogen (2.01), protein (2.53), fat (4.33), lactose (1.68), moisture contents (63.56), pH ( 3.56) and total aerobic plate count (7.43 logcfu/ml). There were significant differences between the parameters measured in the raw milk and processed cheese at 95% confidence limit. However, the parameters measured varied slightly in the two cheese varieties (Calotropis procera and Cymbopogon citratus). The total aerobic plate counts in milk and cheese were higher than international standards set by Codex alimentarius. Addition of leave extracts (Calotropis procera and Cymbopogon citratus) increased the total aerobic plate counts but the counts dropped at the curdling point during processing. Cymbopogon citratus cheese had a higher total aerobic plate count than the Calotropis procera cheese although not at a significant level. There was an increase in Fe, Zn, Cu and Na along the processing line, but a decrease ensued in Mn, Ca, Mg and K. There was no significant difference in the Zn, Cu, Mn, Ca, Mg, K, N, protein, fat and lactose contents of the two cheese types although all trace elements and nutrients assayed were higher in the Calotropis procera processed cheese with the exception of Fe content. The study suggests the use of Cymbopogon citratus leaf extract as a local milk coagulant due to reports of probable health hazard from the use of C. procera. However, further work on improving the yield of cheese when Cymbopogon citratus is used as coagulant is still necessary

    A Comparative Assessment Of The Nutritional Contents Of &Apos;Wara&Apos; A West African Soft Cheese Using Calotropis Procera And Cymbopogon Citratus As Coagulants

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    The processing line of West African soft cheese varieties (processed with Calotropis procera (Sodom apple) and Cymbopogon citratus (lemon grass) leaf extracts was assessed for nutrient compositions (nitrogen, crude protein, fat, lactose, moisture content), pH, total aerobic plate count and trace elements (Fe, Zn, Cu, Mn, Na, Ca, Mg and K). The percentage of nutrient composition, pH and the total aerobic plate count of microbes were: milk (nitrogen (2.05), protein (2.78), fat (5.33), lactose (1.86), moisture contents (88.75), pH (3.91) and total aerobic plate count (7.3logcfu/ml); Calotropis procera processed cheese (nitrogen (2.00), protein (2.56), fat (4.43), lactose (1.72), moisture contents (62.89), pH (3.58) and total aerobic plate count (7.34logcfu/ml); Cymbopogon citratus processed cheese (nitrogen (2.01), protein (2.53), fat (4.33), lactose (1.68), moisture contents (63.56), pH ( 3.56) and total aerobic plate count (7.43 logcfu/ml). There were significant differences between the parameters measured in the raw milk and processed cheese at 95% confidence limit. However, the parameters measured varied slightly in the two cheese varieties (Calotropis procera and Cymbopogon citratus). The total aerobic plate counts in milk and cheese were higher than international standards set by Codex alimentarius. Addition of leave extracts (Calotropis procera and Cymbopogon citratus) increased the total aerobic plate counts but the counts dropped at the curdling point during processing. Cymbopogon citratus cheese had a higher total aerobic plate count than the Calotropis procera cheese although not at a significant level. There was an increase in Fe, Zn, Cu and Na along the processing line, but a decrease ensued in Mn, Ca, Mg and K. There was no significant difference in the Zn, Cu, Mn, Ca, Mg, K, N, protein, fat and lactose contents of the two cheese types although all trace elements and nutrients assayed were higher in the Calotropis procera processed cheese with the exception of Fe content. The study suggests the use of Cymbopogon citratus leaf extract as a local milk coagulant due to reports of probable health hazard from the use of C. procera. However, further work on improving the yield of cheese when Cymbopogon citratus is used as coagulant is still necessary
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