http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/63 Microbiology Tue, 16 Jun 2026 02:09:34 GMT 2026-06-16T02:09:34Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31340 Title: Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Fermented Foods Authors: Abdulsalam, R.; Bala, J.D.; Abalaka, M.E.; Ocheme, O.B. Abstract: Probiotics are live microorganisms which when consumed in adequate quantity; promote the health of the consumer. This study was carried out to evaluate probiotic properties of lactic acid bacteria (LAB) isolated from fermented foods (wara, ogi, orange juice, pickles, sauerkraut and grape juice). A total of eighty four isolates were identified as LAB species by morphological, Gram staining and short biochemical tests. All isolates were characterized for probiotic properties including NaCl tolerance, bile tolerance, sugar fermentation, proteolytic activity, acid tolerance, antibiotic susceptability assay and adherance to stainless plates. All isolates survived in 2%, 4%, 6.5% and 8% NaCl concentrations. Four isolates were tolerance to pH 1.5, 2.0, and 3.0 for 24 and 48 hours. The four acid tolerant isolates were found to tolerant 0.3% bile salt for 24 hours with 85 to 99% rate of survival. Results of fermentation test showed that most isolates fermented all sugars. All strains digested casein by producing protease enzyme in skim milk agar plate. All the four isolates were found inhibiting some pathogenic bacteria to varying degrees and also displayed varying susceptibility to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened isolates were ranged from 32.83 to 37.70% adhesion rate. The phylogenetic analysis and the 16S rDNA sequencing assigned all the four efficient LAB isolates with probiotic properties to genus Lactobacillus, Leuconostoc and Weissella and were identified as Lactobacillus plantarum, Lactobacillus plantarum, Leuconostoc mesenteriodes and Weissella paramesenteroides. The four LAB strains were found to be potentially useful to produce probiotic products. Further study is needed to find specific probiotics with specific benefit from fermented foods. Mon, 01 Jan 2024 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31340 2024-01-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31336 Title: Proximate, Phytochemical and Probiotic Properties of Some Fermented Foods Authors: Abdulsalam, Ramatu; Bala, Jeremiah David; Abalaka, Moses Enemaduku; Ocheme, Ocheme, Boniface; Tauheed, Faridah, Laraba Abstract: Negative health problems raise from changes in food consumption patterns in society today leading to the emergence of diseases, which affect the digestive tract. This study was designed to determine the phytochemical, mineral, proximate and probiotic properties of some fermented foods. The fermented foods were produced by standard methods and the phytochemical, proximate and mineral compositions of the fermented foods were analysed using methods described by Association of Official Analytical Chemistry (AOAC). Sample (fermented foods) were cultured on de Man Rogosa and Sharpe (MRS) agar and the isolated Lactic Acid Bacteria (LAB) were screened for probiotic properties, including salt tolerance, protease activity, acid tolerance, adhesion and antimicrobial activity. The results revealed that the fermented foods contained different essential nutrients (carbohydrate, proteins), mineral (calcium, magnesium) and a variety of phytonutrients (flavonoids, saponins). The isolated LAB inhibits some pathogenic bacteria to varying degrees and had a survival rate to bile salt concentration ranged from 85 to 99% and 52% to 90%. The phylogenetic analysis and the 16S rRNA sequencing revealed that the LAB isolated belongs to the genera Lactobacillus and Weissella and were identified as Lactobacillus plantarum (two isolates) and Weissella paramesenteroides. The presence of phytochemicals (flavonoids, saponins, tannins, terpenoids, and phenolic acid) in the fermented foods makes it medicinal and can be used for the management of oxidative stress and the treatment of various diseases. These strains exhibited potential as probiotic producer and are promising candidates for application in pharmaceutical and food industry in the production of nutraceuticals and functional foods. Thu, 01 Jan 2026 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31336 2026-01-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31328 Title: Assessment of Bacteria Associated with Household Wells in a Slum Community, Minna, Niger State Authors: Maude, A.M.; Abdulsalam, R.; Gimba, U.A.; Oyedum, U.M.; Musa, L.O; Muhammad, F.E.; Tiamiyu, A.F.; Usman, H.K Abstract: ABSTRACT Water occupies about 71% of the earth's surface and yet it is one of the scarcest commodities, especially in the developing countries of the world. This study aimed to assess bacteria present in household wells in a slum community in Minna, Niger state. A total of ten (10) water samples were collected from household wells in a slum community (Dutsen Kura Hausa), Minna, Niger State. The samples were analyzed using the membrane filtration technique and pour plate method to assess the bacteriological quality of the water source. The results showed that the total viable counts ranged from 1.9×103 to 7.2 103 Cfu/ml, total coliform counts ranged from100 Cfu/100ml to 627 Cfu/100ml, faecal coliform counts ranged from 58 Cfu/100ml to 550 Cfu/100ml and Salmonella Shigella counts ranged from 0 to 1.1×103 Cfu/ml respectively. The coliform counts as well as Salmonella Shigella counts were high and exceeded the acceptable maximum limit prescribed by the World Health Organization (WHO) and Nigerian Standard for Drinking Water Quality (NSDWQ). The bacteria isolated from the household Wells were Escherichia coli, Pseudomonas aeruginosa, Salmonella spp., Lactobacillus spp., Staphylococcus aureus, Shigella spp., Bacillus spp., and Enterobacter spp. Escherichia coli and Pseudomonas aeruginosa were frequently detected and constituted 17.4%. The results of this study revealed the potential health hazard posed by the pathogens in the water source and therefore, there is a need to provide a portable water supply to the slum dwellers. Mon, 01 Jan 2024 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31328 2024-01-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/30836 Title: Yield, chemical properties and bioactive constituents of mushroom (Pleurotus ostreatus) cultivated on mixed sawdust and rice bran compost for staple food production Authors: Idakwo, Q. P.; Abalaka, M. E.; Auta, H. S.; Anuonye, J.C. Wed, 01 Jan 2025 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/30836 2025-01-01T00:00:00Z