Academic literature on the topic '"Agadagidi"'

This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 36 Lactic acid bacteria were isolated. The mean microbial loads of all the isolates ranges from 2.0 x 103 cfu/ml to 6 x103 cfu/ml from “Nono”, 1.0 × 103 cfu/ml to 1.3 × 104 cfu/ml from Agadagidi and 7.0×103 to 2.0 × 105 from Palm wine. They were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Pediococcus halophilus, Lactobacillus bulgaricus, and Lactobacillus casei. The assay for invertase enzyme revealed the presence of the enzyme in Lactobacillus plantarum (0.225mg/ml) from “Nono”, Lactobacillus plantarum (0.75 mg/ml) and Lactobacillus fermentum (0.51 mg/ml) from Palm wine while Lactobacillus plantarum and Lactobacillus brevis showed 0.191 mg/ml and 0.248 mg/ml respectively from Agadagidi. This study showed the enzymatic activity of invertase in LAB that are present in the fermented drinks and are essential for numerous health benefits.

<strong>Aim: </strong>The microbial types, occurrence, loads and interactions were studied during the production of a Nigerian fermented beverage, ‘Agadagidi’, from overripe plantains. <strong>Place and Duration of Study:</strong> Federal University of Technology Akure, Ondo State, Nigeria. March- July, 2012. <strong>Methodology:</strong> Isolation, enumeration and identification of bacteria and fungi were carried out by using standard pour plate, morphological, biochemical and physiological characterization methods. Antagonistic and mutualistic interactions among the microorganisms were investigated using agar well diffusion method. <strong>Results: </strong><em>Bacillus </em><em>subtilis</em>, <em>B. megaterium</em>, <em>Staphylococcus aureus</em>, <em>Escherichia coli</em>, <em>Enterococcus </em>species, <em>Lactobacillus plantarum</em>,<em> Pediococcus acidilactici</em>,<em> L. fermentum</em>, <em>Leuconostoc mesenteroides</em>, <em>Aspergillus</em> <em>flavus</em>, <em>A. niger</em>, <em>A. fumigatus</em>, <em>Penicilium notatum</em>, <em>Trichoderma viridea</em> <em>Saccharomyces</em> <em>cerevisiae</em>, <em>Candida utilis</em> and<em> Geotrichum </em>species were identified during the production of the beverage. The loads of total bacteria (TB), Lactic Acid Bacteria (LAB), enterobacteriaceae and fungi of the uncrushed plantain pulp were 2.6 × 10⁷± 0.05 cfu/ml, 6.7 × 10⁶± 0.05 cfu/ml, 3.8 × 10⁵± 0.05 cfu/ml and 2.0 × 10⁷± 0.05 cfu/ml. At 0 hour of fermentation, the loads of total bacteria, fungi and enterobacteriaceae increased. Then after, the total bacteria, enterobacteriaceae and fungi counts decreased to 2.0×10⁵± 0.11 cfu/ml, 1.3 × 10⁵± 0.11 cfu/ml and 1.03 × 10⁵± 0.05 cfu/ml respectively. In contrast, the LAB cell number increased to 8.6 × 10⁷± 0.1cfu/ml at the end (48 hours) of fermentation. The level of the microbial occurrence was 25 to 100% with <em>B. subtilis</em>, <em>L. plantarum</em>, <em>L. mesenteroides</em>, <em>S. cerevisiae</em> and <em>C. utilis</em> occurring as the highest. <em>B. megaterium</em>, <em>E</em>. spp., <em>A. niger</em> and <em>T. viridea</em> occurred least. There was positive co-existence between Yeast and LAB. The yeasts and LAB exhibited antagonism against other bacteria. <strong>Conclusion: </strong>The data obtained in this work has shown some functional microflora and their relationship during the production of “Agadagidi”. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.

This study was aimed at the isolation and identification of Lactic Acid Bacteria (LAB) from fermented drinks and assaying for invertase enzyme produced by the bacteria. Fresh samples were collected from different sellers and locations in Ile-Ife and lactic acid bacteria were isolated from the samples using De Man and Rogosa Sharpe (MRS) agar and for the determination of microbial count. Standard morphological and biochemical tests were carried out for the characterization of the organisms. The 3, 5-Dinitrosalisylic Acid (DNSA) method was used to determine the enzyme concentration. A total of 36 Lactic acid bacteria were isolated. The mean microbial loads of all the isolates ranges from 2.0 x 10³&nbsp;cfu/ml to 6 x10³&nbsp;cfu/ml from &ldquo;Nono&rdquo;, 1.0 &times; 10³&nbsp;cfu/ml to 1.3 &times; 10⁴&nbsp;cfu/ml from Agadagidi and 7.0&times;10³&nbsp;to 2.0 &times; 10^5&nbsp;from Palm wine. They were identified as&nbsp;<em>Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Pediococcus halophilus</em>,&nbsp;<em>Lactobacillus bulgaricus</em>, and&nbsp;<em>Lactobacillus casei</em>. The assay for invertase enzyme revealed the presence of the enzyme in&nbsp;<em>Lactobacillus plantarum</em>&nbsp;(0.225mg/ml) from &ldquo;Nono&rdquo;,&nbsp;<em>Lactobacillus plantarum</em>&nbsp;(0.75 mg/ml) and&nbsp;<em>Lactobacillus fermentum</em>&nbsp;(0.51 mg/ml) from Palm wine while&nbsp;<em>Lactobacillus plantarum</em>&nbsp;and&nbsp;<em>Lactobacillus brevis</em>&nbsp;showed 0.191 mg/ml and 0.248 mg/ml respectively from Agadagidi. This study showed the enzymatic activity of invertase in LAB that are present in the fermented drinks and are essential for numerous health benefits.