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ANTIBIOGRAM OF BACTERIA ISOLATED FROM FERMENTED DRINKS
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Table of contents
Table of contents vi CHAPTER ONE 1
1.1 Introduction 1
1.2 Objective of the Study 3
1.2.1 General Objective 3
1.2.2 Specific Objective 3
CHAPTER TWO: Literature Review 4
2.1 Fermentation 4
2.2 Spoilage microbes in Fermented drinks 8
2.3 Bacteria and Fermented drink spoilage 9
2.4 Microbiological Health Risks Associated with Beverages 14
2.5 Pathogenic Bacteria 15
CHAPTER THREE: Materials and Method 18
3.1 Collection of Samples 18
3.2 Instrument and Glassware 18
3.3 Sterilization and Aseptic Techniques 18
3.4 Media Used 19
3.5 Microbial Evaluation 19
3.5.1 Sample Preparation 19
3.5.2 Total Coliform Count 20
3.5.3 Total Aerobic Plate Counts 20
3.5.4 Isolation and Purification of Bacteria 20
3.6 Identification of Bacteria Isolates 21
3.6.1 Morphological Characteristics 21
3.6.2 Microscopic Examination 21
3.6.2.1 Motility Tests 21
3.6.2.2 Grams Staining Reaction 22
3.6.3 Biochemical Tests 23
3.6.3.1 Catalase Test 23
3.6.3.2 Citrate Utilization Test 23
3.6.3.3 Indole Production Test 24
3.6.3.4 Oxidase Test 24
3.6.3.5 Coagulase Test 25
3.6.3.6 Triple Sugar Iron Test 25
3.6.3.7 Sugar Fermentation Test 26
3.7 Antibiotic Sensitivity Test 26
CHAPTER FOUR: Result 28
CHAPTER FIVE 34
5.1 Discussion 34
5.2 Conclusion 36
5.3 Recommendations 37
REFERENCES 38
LIST OF TABLES
Table Title Page
4.1 Total Viable Bacterial Count and Total Coliform Count in Fermented Drink Samples 30
4.2 Morphological and Biochemical Characteristics of Isolates Recovered from Fermented Drink Samples 31
4.3 Incidence and Occurrence of Bacteria in Fermented Drink Samples 32
4.4 Antibiotic Susceptibility Pattern of Bacterial Isolates (% susceptibility) 33
Abstract
This study investigated the antibiogram of bacteria isolated from fermented drinks.
A total of twenty (20) samples of four (4) different fermented drinks (Kunnu, Zobo, Soya milk and Palm wine) were purchased for the study. The fermented drinks were obtained and transferred to Olabisi Onabanjo University for standard microbial analysis. Nutrient Agar was used for total viable bacterial count, MacConkey Agar for total coliform count, Eosin Methylene Blue agar for isolation of Escherichia coli and Mannitol Salt Agar for isolation of Staphylococcus aureus. The isolated organisms were tested against six antibiotics: Gentamicin, Amoxicillin, Rifampicin, Chloramphenicol, Streptomycin and Ciprofloxacin.
Twenty-five (22) isolates belonging to 7 genera were isolated from zobo, palm wine, kunnu and soya milk sample. The isolates were Streptococcus spp., Escherichia coli, Lactobacillus spp., Pseudomonas aeruginosa, Staphylococcus aureus, Shigella spp. and Bacillus spp. The total viable bacterial count on the zobo, kunnu, palm wine and soya milk sample ranged between 1.0 x 104 – 7.0 x 104 cfu/g, 1.0 x 104 – 6.0 x 106cfu/g, 1.0 x 104 – 9.0 x 104 and 1.0 x 104 – 4.0 x 104 respectively while the total coliform bacterial counts on zobo, plam wine, kunnu and soya milk sample ranged between 2.0 x 103 – 3.0 x 103, 1.0 x 103 – 3.0 x 103, 1.0 x 103, 1.0 x 103 and 1.0 x 103 – 3.0 x103 respectively. E. coli and Streptococcus spp. were 100% susceptible to Amoxicillin, Streptococcus and Shigella were 100% susceptible to Gentamycin. All isolates were resistance to Streptomycin except Bacillus spp.
This study revealed that potential pathogenic bacteria could be present in fermented drinks and these bacteria showed relative resistance to a number of conventional antibiotics. The study therefore recommends that relevant agencies in Nigeria such as Consumer protection Rights, NAFDAC and SON need to enlighten fermented drink producers on proper way of cultivating hygienic handling and preservation of drinks.
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