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. 2017 May 10:27:22.
doi: 10.11604/pamj.2017.27.22.9707. eCollection 2017.

Antagonistic and Quantitative Assessment of Indigenous Lactic acid Bacteria in Different Varieties of Ogi against Gastrointestinal Pathogens

Ayorinde Oluwatobiloba Afolayan  1 , Funmilola Abidemi Ayeni  1 , Werner Ruppitsch  2
Affiliations

Antagonistic and Quantitative Assessment of Indigenous Lactic acid Bacteria in Different Varieties of Ogi against Gastrointestinal Pathogens

Ayorinde Oluwatobiloba Afolayan et al. Pan Afr Med J. .

Abstract

Introduction: Ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked Ogi is normally administered to diarrhoea patients to reduce the frequency of stooling. This study was therefore undertaken to identify, quantify and determine the antimicrobial properties of lactic acid bacteria (LAB) isolated from Ogi.

Methods: The Ogi samples (Yellow, white, sorghum) were obtained from different market in Ibadan, Nigeria and Ogi control (cooked, uncooked and Omidun) were prepared with the viable counts of bacteria monitored over 5 days period. LAB were isolated from the varieties and identified by partial sequencing of 16S rRNA gene. The antimicrobial activities of the cell free supernatant (CFS) and the viable cells of the isolated LAB against Escherichia coli EC004, Salmonella sp. SS11, Shigella sp. SS10 were investigated by agar diffusion assay, agar overlay method, and coculture growth studies.

Results: Omidun had the highest LAB count while cooked ogi has the lowest LAB count. Weissella paramesenteroides , L. brevis, L. rossiae, L. fermentum, L. plantarum, Acetobacter pasteurianus, Paenibacillus sp. and Bacillus sp. were isolated from Ogi in this study. Large zone of inhibition (11≤x≤20) was observed with CFS against Salmonella sp. SS11 and Shigella sp. SS10 and also the overlay method. Coculture studies of Weissella paramesenteroides, Lactobacillus fermentum, and L. plantarum with Salmonella sp. SS11 showed a 5-8 log reduction of the pathogens' growth after 24 hours as compared with the control.

Conclusion: Ogi and its contents have antimicrobial properties against pathogenic organisms.

Keywords: Ogi; acetobacter; coculture; fermentation; omidun; salmonella.

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Figures

Figure 1
Figure 1
Microbial (Lactic Acid Bacteria) load of white ogi control. Y- axis represents the rate of LAB growth revealed as the exponent of 10 (exponents are within the range of 0 < y<12)
Figure 2
Figure 2
Inhibition of in vitro growth of salmonella sp. IBD 011 by W. paramesenteroides AFN004, L. fermentum AFN018, and L. plantarum AFN021 in coculture
Figure 3
Figure 3
Inhibition of in vitro growth of salmonella by W. paramesenteroides AFN004 (8 hours and 24 hours)
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