Comparative studies of rice wine production from synergistic and individual activities of lactic acid bacteria and yeast isolated from fermented foods

Rice wine is an alcoholic beverage of cereal produced as a result of saccharification and fermentation of rice, by action of microorganisms and enzymes. The comparative studies of rice wine production from synergistic and individual activities of lactic acid bacteria and yeast were investigated. Isolation and identification of LAB and yeast were carried out using API 50 CHL and API 20 AUX respectively, and the pure cultures of these isolates were inoculated at different concentration (50-50, 70-30, 100%) respectively into the rice substrate, and fermented for seven (7) days. The identified isolates were Lactobacillus plantarum and Candida krusei. Results obtained from the physiochemical and proximate analysis of rice wine after fermentation shows that alcoholic content of rice wine produced with C. krusei (100%) had higher value of 36.83% compared to rice wine produced with L. plantarum (100%) whose value was 4.52%. pH, total titratable acidity, and temperature after fermentation were between ranges of 2.4-4.5, 0.09-0.675 and 34oC-39oC respectively. The proximate analysis of rice wine indicates that, with L. plantarum and C. krusei (50-50) had a higher total soluble solids of 9.65% compared to rice wine produced with a (70-30) concentration, with the value 8.95% , rice wine produced with L. plantarum and C. krusei (70-30) has a higher moisture and energy content of 91.1% and 137.1kcal/g respectively compared to rice wine produced with yeast (100%) whose values were 90.8% and 79.2% kcal/g values respectively. Rice wine contains several organic acids which helps in the digestion of food and promotes better blood circulation and enhances body metabolism

Physico-chemical analysis and sensory evaluation of bread produced using different indigenous yeast isolates

This study carried out the physico-chemical analysis and sensory evaluation of bread produced using different indigenous yeast isolates in order to offer an insight into the overall quality of the bread. Four (4) different yeast species were isolated from sweet orange, pineapple and palm wine. The yeasts were characterized and identified using the API 20C AUX kit. Each of the yeast isolates were used to ferment wheat flour dough. The specific volume, proximate analysis were carried out before baking. Commercial yeast served as positive control. The heavy metal analysis of the baked bread was investigated. The sensory evaluation of the baked bread was carried out with nine (9) point hedonic scale using ten (10) selected penalists. The yeasts were identified as Rhodotorula mucilagnosa, Rhodotorula minuta, Candida colliculosa and Candid krusei and the results of the physical properties obtained, showed that the bread sample CS2B had the highest specific volume (3.60cm3/g) while the negative control had the lowest value (2.03cm3/g). The proximate analysis of the bread samples revealed that the moisture content ranged from (0.2959-24.1), protein (3.325-5.425), fat (4.165-6.80), fibre (1.49-3.50), ash (1.331-3.1029), carbohydrate (43.325-89.112) and energy (256.20- 407.2298). The bread sample PW7B had the highest value of moisture (24.10), protein (4.90) and fat (7.45) while AC1B had the highest value of carbohydrate (89.11) and energy (407.23). No trace of lead and arsenic were found in all the bread samples, the value of iron, copper and calcium recorded falls within the permissible limit of FAO/WHO. The analysis showed that there was no significant difference (P>0.05) between the yeast isolates used to produce the bread and the perception of the different qualities of the bread. Generally, the bread samples were within the regulatory specifications of standard organisation of Nigeria (SON) and all the bread samples produced were generally accepted by the consumers in relation to their organoleptic properties. Fruits are excellent source of yeasts with dough fermenting abilities and bread of acceptable quality can be produced from these yeast isolates. The high proximate values of the bread samples recorded confirmed that they are capable of meeting most nutritional provisions as a staple food.Keywords: Yeast isolates, bread, physico-chemical analysis, sensory qualit

Conventional and molecular characterization of selected Lactic acid bacteria from fermented corn gruel (ogi) and fermented milk (nono)

Fermented foods have served as important vehicle for microbial flora that have overtime formed a niche as part of the human diet. One of such is the Lactic acid bacteria which are nonpathogenic, extensively disseminated and keenly included in most fermentative procedures. This research was conducted to isolate lactic acid bacteria from fermented food sources. Pour plate method was used for the isolation of bacteria on MRS media. The bacteria isolates obtained from fermented corn gruel (ogi) and fermented milk (nono) were characterized through conventional and molecular methods. A total of six (6) bacteria isolates were recovered and identified to reveal a community of bacteria dominated by Lactobacilli sp and Bacillus sp. Specie identification was based on sequence analysis of 16SrRNA gene resulting in 4 Lactobacilli sp made up of 1 L. plantarum, 2 L acidophilus, 1 L. fabifermentan and 1 Bacillus sp. However, one of the isolates was identified as coccobacilli due to its peculiar structure on the basis of its microscopy and biochemical reaction only. The mean total aerobic bacteria plate count ranged from 2.0×102 cfu/g to 6.5x104 cfu/g. Studies continue to portray lactic acid bacteria as the predominant group of microorganisms that have undergone several studies for food fermentation and have been used extensively as potential sources of probiotics for the production of functional foods

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans were carried out. Cereals (wheat and millet) were malted for the period of 144 hours and further fermented for 48 hours by natural fermentation. The millet, wheat and locust bean flours were mixed together in the ratio 70:70:40 (w/w) to produce fortified fermented-malted food .The same ratio were used in the formulation of unmalted /unfermented food and fortified products. Microbial analysis of the prepared foods were carried out using pour plate method. Physicochemical, proximate analysis were carried out using standard procedures. Nine (9) points hedonic scale were used for the sensory evaluation on the products .Bacteria such as Lactobacillus sp, Bacillus sp, Clostridium sp, Leuconostoc sp, Staphylococcus sp, Streptococcus sp, E.coli, Salmonella sp and fungal isolates include Aspergillu ssp, Saccharomyces sp, Candida sp, Penicillium sp, Mucor and Rhizopus sp were isolated from the fermented grains. Staphylococcus sp, E.coli, Salmonella sp and some Moulds were isolated after 24 hours of fermentation and malting of the grains. The pH of 3.89 in millet and 4.04 in wheat were observed during malting and fermentation processes. Total titratable acidity (TTA) of malted/fermented millet was 2.46% and wheat had 2.31% TTA. Percentage crude protein increased from 3.33% in malted/fermented blend (sample A) to 6.3% while unmalted/unfermented (sample B) and fortified product (sample C) had decrease in % crude protein. Percentage fat content decreased from 6.17% in sample A to 5.9%. The % crude carbohydrate content decrease from 80.43 in sample A to 80.15 but higher values were obtained in sample B with sample C having 80.35%.Percentage moisture and ash content decreased after malting and fermentation in sample A and B except in sample C. The mean scores of sensory evaluation revealed that the formulated malted/fermented and fortified foods were liked very much compared to the unmalted/unfermented foods which are moderately and slightly liked.Keywords: Fermentation, bacteria, malting, cereal weaning foods, mould

Bacterial contamination of Nigerian currency notes circulating within selected markets in Kaduna Metropolis

A study was carried out with the aim to assess the bacterial contamination of Nigerian currency notes circulating within selected markets in Kaduna Metropolis. A total of 80 samples of Nigerian currency notes of different denominations were randomly collected from Sabo, Kakuri, Kawo, Dattawa, U/rimi, Kasuwar Sati, Nassarawa, Chechenia, Kasuwar barci and Kasuwar Laraba markets in sterilized polythene bags  The mean bacterial counts of the different currency notes were determined using standard microbiological methods. The types of bacteria associated with the currency notes and their frequency of occurrence were also determined using standard methods. The result of the study showed that lower denomination currencies had  higher microbial loads, 22.65×104 ± 0.22×104 CFU/g for N100, 26.55×104 ± 0.45×104 CFU/g for N50, 20.95×104 ± 0.26×104 CFU/g for N20, 21.75×104 ± 0.35×104 CFU/g for N10 and 21.75×104  ± 0.12×104 CFU/g for N5 which were mostly obtained from Kakuri, Sabo, Nasarawa, and U/Rimi markets The species of bacteria isolated from the currencies were Staphylococcus aureus (52.2%), Escherichia coli (31.3%), Salmonella species (11.9%), and Proteus species (4.5%). Staphylococcus aureus was the most predominant bacteria isolated. This study revealed that currency notes collected from the markets within Kaduna Metropolis, were highly contaminated with different pathogenic bacteria thus, calls for public awareness on the potential risks associated with poor handling of currency notes at all levels. Key words: Bacterial contamination, currency notes, selected markets, Kaduna Metropolis &nbsp

Prevalence of Tinea capitis among primary school children in Igala- mela/ Odolu L.G.A, Kogi State, Nigeria

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THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU

Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative Saccharomyces cereviciae strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of Saccharomyces cereviciae strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of Saccharomyces cereviciae from palm wine was carried out by microscopy and conventional biochemical methods and Analytical Profile Index. Alcoholic fermentative efficiency of the yeasts isolates was determined through fermentation of sorghum for the production of Burukutu. Ethanol tolerance and some physiological test were conducted. Cultural and morphological characteristics revealed smooth, creamy and white colonies on SDA, while cellular morphology was round and budded in arrangement. Biochemical identification and API showed isolate that was Glucose, Galactose, Raffinose, Acetyl D glucosamine positive and Glycerol, Inositol, Sorbitol, Arabinose, D –xylose, Adonitol Xylitol, Celiobiose, 2 – Ketoglutanal, Lactose, Maltose, Tretialose, Melezitose negative. Hyphoe Psedudohyphae and the control carbohydrate utilized were negative. The ethanol tolerance characteristics of the yeast revealed that the isolate had 8% ethanol tolerant. The pH of the Burukutu produced with Saccharomyces cerevisiae isolated from palm wine ranged from 3.8 – 6.2, in a manner showing pH decrease from 6.2 to 3.8 Within 24 hours’ fermentation period. Volatile acidity was also observed to have reduced during the study period. The total viable yeast also increased gradually, thus showing its ability to to metabolize sugar in sorghum to produce alcohol in burukutu