Effect Of Different Carbon Sources On The Growth Of Antimicrobial Producing Bacillus Species in Citrillus vugaris

5 Chapters
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55 Pages
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18,195 Words

The investigation into the impact of various carbon sources on the proliferation of antimicrobial-producing Bacillus species within Citrullus vulgaris reveals a complex interplay between nutritional substrates and bacterial growth dynamics. The choice of carbon source significantly influences the metabolic pathways and bioactive compound production by Bacillus strains in Citrullus vulgaris. Diverse carbon sources, such as sugars and organic compounds, elicit distinct responses in the antimicrobial synthesis capacity of the Bacillus species, thereby shaping their ecological adaptation within the Citrullus vulgaris environment. This study underscores the importance of understanding the intricate relationships between carbon sources and the antimicrobial potential of Bacillus strains, offering valuable insights for optimizing conditions that foster the biocontrol abilities of these bacteria in Citrullus vulgaris cultivation.

ABSTRACT

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 Bacillus subtilis,(33.33), Bacillus pumulis (41.66), Bacillus licheniformis (25) were identified based on their colony
biochemical characteristics.The isolates of the highest occurrences is bacillus pumilus. Agar well diffusion method was used to determine
the antimicrobial activity against two pathogenic organisms, Escherichia coli, Staphylococcus aureus. Bacillus subtilis and
Bacillus pumulis, gave a zone of inhibition Escherichia coli 0.6mm and 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.

TABLE OF CONTENT

Title page
Certification
Dedication
Acknowledgement
Abstract
Table of contents
List of tables
List of figures

CHAPTER ONE:
INTRODUCTION
1.1 Aims and Objectives

CHAPTER TWO:
LITERATURE REVIEW
2.1 Traditional Fermented Foods
2.2 Ogiri
2.3 Detail of some Traditional methods Employed Manufacture ogiri-egusi
2.4 Microbial Ecology
2.5 Microbiology of Ogiri-Egusi
2.6 Biotechnological Changes
2.7 Antimcrobial Activity on Bacillus
2.8 Biotechnology of Ogiri
2.8.1 Effect of different carbon

CHAPTER THREE:
MATERIALS AND METHODS
3.1 Materials
3.2 Sample collection
3.3 Preparation of samples
3.3.1 Isolation Techniques
3.3.2 Streak plate methods
3.4 Identification of isolates
3.5 Gram staining
3.5.1 Starch hydrolysis
3.5.2 Oxidase enzyme activity
3.5.3 Voges – proskeur Test
3.5.4 Citrate utilization Test
3.5.5 Sugar fermentation Test
3.5.7 Methyl red
3.6 Effect of Different Carbon sources

CHAPTER FOUR
Results

CHAPTER FIVE:
Discussion, conclusion, Recommendation.
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
References
Appendix I

CHAPTER ONE

1.0 INTRODUCTION
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 nonmeat 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). Seeds of legumes may account for up to 80% of dietary protein and maybe the only source of protein for some groups. Their cooked forms are eaten as meals and are commonly used as fermented form as meals and are commonly used in fermented forms as condiments to enhance the flavors of food (Odunfa, 1985). With high content of protein, legume condiments can serve as a tasty condiment to sauce and soups and can substitute for the food flavoring condiments are prepared by traditional methods of uncontrolled solid subtract fermentation resulting in extensive hydrolysis of the protein and carbohydrate components (Fetuga et al. 1973).
Fermented foods are essential parts of the world, particularly African (Odunfa. 1985). Fermentation is one of the oldest and most
economical methods of producing and preserving foods in developed countries (David and Aderibigbe 2010). In Africa, many proteineous oily seeds such as cotton seed (Gossypium hirsutum), African locust bean (Parkia) and melon seed (Citrillus vulgaris) are fermented to produce soup condiments (Odunfa, 1981 ), which give pleasant aroma to soups and sauces. In many countries especially Nigeria and India where protein calories. Malnutrition is a major problem, these condiments serve as food source of energy, low cost protein and fatty acids in diets (Odumodu. 2007).Ogiri is an oily paste produced by fermented melon seeds (Citrillus vulgaris) in the western part of Nigeria. Oyenuga (1986) have the composition of melon seed. A melon seed has high protein and low Carbohydrate content. Citrullus vulgaris is a member of the family Cucurbitaceae (Alfred, 1986). Ogiri is characterized with very strong pungent odour. Among the consumers, there are preferences fir Ogiri produced from specific locality. The production process being a local art makes the quality varies. The fermented products are also stored at ambient temperature (28+2) oC. For varied length of time (days or weeks). The population and types of micro organisms involved during fermentation and storage could have affected the quality of the product.
Fermented foods are essential parts of diets in all parts of the world particularly Africa (Odunfa, 1985). Fruits, vegetables, cereals, root
crops, legumes and oil seeds are used in the production of fermented food. Fermentation is one of the oldest and most economical methods of producing and preserving foods in developing countries (David and Aderibigbe, 2010). In Africa, many proteinaceous oily seeds such as cotton seeds (Gossypium hirsutum), castor bean (Parkia biblobosa) and melon seed (Citrullus vulgaris) are fermented to produce food condiments (Odunfa, 1981 ), which gave pleasant aromas to soups and sauces. In many countries especially Nigeria and India where protein/calories malnutrition is a major problem, these condiments serve as good source of energy, low cost protein and fatty acids in diets (Odumodu, 2007). Thereby, supplement the nutritive quality of the respective diets where they consumed
Ogiri is one of the condiments consumed in the Eastern and Western parts of Nigeria especially by the Ibos. Ogiri is an oily paste
produced by fermenting melon seeds (Citrullus vulgaris) in the Eastern and Western parts of Nigeria. Oyenuga (1988) have the
composition of melon seed to be dry weight (88.9%); crude protein (32.6%); ether extract (50.2%); crude fibre (3.7%); silica free ash
(3.45%). Minerals (mg\100g) content of shelled melon seed were Calcium(112); Phosphorus (1777); Magnesium (578); Potassium
(538); Sodium (5); Chlorine (32); Vitamins (N/g); A (30.65); D (11.20) and E (0.25). Melon seed has high protein and low
Carbohydrate content. Citrullus vulgaris is a member of the family cucurbitatea (Alfred, 1986).
Ogiri is characterized with very strong pungent odour. Among the consumer, there are preferences for Ogiri produced from specific
locality. The production process being a local art makes the quality of the product varies. The fermented products are also stored at ambient temperature (28.2+2)oC for varied length of time (days or weeks),(David and Aderibigbe, 2010). The population and types of
micro organism, involved in fermentation can result in food poisoning. Others are responsible for producing antibiotics (Obeta,
1983).

1.1 AIM AND OBJECTIVE OF THE STUDY
1) Isolation of antimicrobial producing Bacillus species in
Citrullus vulgaris
2) To elucidate reasons data for preferences in ‘Ogiri’ from the
four different market in Enugu town.
3) To identify the characteristic ability of microorganisms
responsible for fermentation of Citrillus vulgaris to produce
Ogiri
4) To identify the potential microorganisms and to study the
effect of different carbon sources on isolates

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Effect Of Different Carbon Sources On The Growth Of Antimicrobial Producing Bacillus Species in Citrillus vugaris:

The growth of antimicrobial-producing Bacillus species in Citrullus vulgaris (watermelon) can be influenced by the choice of carbon source in the growth medium. Bacillus species are known to produce a variety of antimicrobial compounds, including antibiotics and bacteriocins, which can inhibit the growth of other microorganisms. The choice of carbon source can affect the metabolism of the Bacillus species, which in turn can influence their antimicrobial production and growth. Here are some factors to consider:

  1. Type of Carbon Source:
    • Simple Sugars: Bacillus species can utilize simple sugars like glucose, sucrose, or fructose as carbon sources. These sugars are easily metabolized and can support rapid growth and antimicrobial production.
    • Complex Carbohydrates: Complex carbohydrates like starch or cellulose may require the production of specific enzymes to break them down into usable sugars. The growth rate and antimicrobial production may be slower when using complex carbohydrates as the primary carbon source.
  2. Metabolic Pathways:
    • The choice of carbon source can influence the metabolic pathways that Bacillus species use. For example, the utilization of different carbon sources may activate different metabolic pathways, leading to variations in the production of antimicrobial compounds.
  3. pH and Nutrient Availability:
    • The carbon source can affect the pH of the growth medium as it is metabolized. Some Bacillus species may thrive in slightly acidic conditions, while others prefer a neutral pH. The pH can impact the growth and antimicrobial activity.
  4. Competition with Citrullus vulgaris:
    • In a natural environment like the rhizosphere (root zone), Bacillus species may encounter competition from the watermelon plant itself for carbon sources. The availability of carbon sources may be influenced by the plant’s exudates and root excretion.
  5. Induction of Antimicrobial Production:
    • Some carbon sources may act as inducers for the production of specific antimicrobial compounds. For example, certain sugars or organic acids can trigger the synthesis of bacteriocins or antibiotics in Bacillus species.
  6. Bioavailability and Concentration:
    • The concentration of the carbon source can also play a role. Too much or too little of a particular carbon source can affect bacterial growth and antimicrobial production.
  7. Synergy with Other Nutrients:
    • The choice of carbon source should be considered in conjunction with other nutrients in the growth medium, such as nitrogen sources and minerals, as they can interact and influence bacterial growth and antimicrobial production.

In summary, the effect of different carbon sources on the growth of antimicrobial-producing Bacillus species in Citrullus vulgaris can be multifaceted. It depends on the specific Bacillus species, the type and concentration of the carbon source, and the overall nutrient composition of the growth medium. Researchers often conduct experiments to optimize growth conditions and carbon source utilization to maximize antimicrobial production for potential agricultural or biotechnological applications.