EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING (Bacillus Species IN Citrillus vugaris)
Effect of different carbon sources on the growth of antimicrobial producing Bacillus species in ogiri-egusi sold in Ogbeta, Orie, Artisian, Kenyatta, Enugu State were evaluated using standard microbiological and analytical methods. 12 bacteria were isolated and identified such as Bacillussubtilis,(33.33), Bacillus pumulis (41.66),
Bacillus licheniformis (25) were identified based on their colonybiochemical characteristics.The isolates of the highest occurrences is bacillus pumilus. Agar well diffusion method was used to determinethe antimicrobial activity against two pathogenic organisms,
Escherichia coli, Staphylococcus aureus. Bacillus subtilis and Bacillus pumulis, gave a zone of inhibition Escherichia coli 0.6mm,0.8mm after 24 hours of incubation also carbon sources of 5% and 10% sucrose, Glucose and soluble starch were used to check their different carbon sources on the isolates using the spectrophotometer.5% had the highest optimum growth of 1.400 for glucose 1.545 for sucrose,2.376 for soluble starch which can be added in maximum quantity to a medium to produce antibiotics.
Traditional fermented condiments (OGIRI-EGUSI) based on
vegetable proteins are consumed by different ethnic groups in Nigeria, have been the pride of culinary traditions for centuries. It is evident that these products have played a major role in the food habits of communities in the rural regions serving not only as nutritious non-meat proteins substitute but also as condiment and flavoring agents in soup.
Traditional methods of manufacture should take advantage of biotechnological progress to assure reasonable quality and at the same time assure safety of these products. The requirements for a sustainable biotechnological development of Nigerian condiments are discussed in the scope of the microbiology and biochemical changes of the raw materials. Fermented vegetables, proteins have potential food uses as protein supplements and as functional ingredients in the fabricated food (Achi. 2005).