Antibacterial Properties of the Predominant Microorganisms Isolated from Fermenting Cassava Tubers during fufu Production against Selected Enteropathogenic Bacteria

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dc.contributor.authorKehinde Tope, Adegbehingbeen_US
dc.contributor.authorSoji, Fakoyaen_US
dc.contributor.authorBello Oluyemi, Marcusen_US
dc.contributor.authorBartholomew Saanu, Adelekeen_US
dc.contributor.authorOlatomide Samuel, Fagbohunen_US
dc.contributor.authorDamola Olabanji, Adejoroen_US
dc.date.accessioned2020-01-02T06:15:42Z
dc.date.available2020-01-02T06:15:42Z
dc.date.issued2019-07
dc.description.abstractAim: This research investigated the antibacterial activities of the predominant microorganisms isolated from fermenting cassava mash during fufu production against selected enteropathogenic bacteria. Methodology: Microbiological analysis was carried out on the mash on daily basis during the three-day fermentation period. The pH, TTA and temperature of the fufu were also evaluated. The antibacterial activities of dominant microorganisms from the mash were assayed against the isolated microorganisms and test isolates using disc and agar diffusion methods. Results: The bacteria isolated from the fermenting mash include Bacillus subtilis, Lactobacillus fermentum, L. plantarum, Pediococcus acidilactici, Micrococcus luteus and Staphylococcus aureus while the fungi were Aspergillus flavus, A. niger, A. fumigatus, Geotrichum candidum, Penicillium expansum and Rhizospus stolonifer. The predominant microorganisms were L. plantarum, L. mesenteroides, A. niger, A. fumigatus and G. candidum. The total bacterial, lactic acid bacterial and fungal counts increased from 2.5X105 cfu/ml, 2.0X105 cfu/ml and 1.5X103 cfu/ml to 7.6X106 cfu/ml, 6.7X106 cfu/ml and 1.0X106 cfu/ml respectively. The temperature of cassava mash increased from 26°C to 30°C. The pH decreased from 6.80 to 4.22 while the total titratable acidity increased from 0.70% to 0.94%. Escherichia coli, P. mirabilis, S. typhimurium and S. aureus were inhibited by L. plantarum and L. mesenteroides while E. agglomerans and K. pneumoniae were resistant to L. plantarum and L. mesenteroides respectively. Aspergillus niger and G. candidum inhibited S. aureus but E. agglomerans, K. pneumoniae, P. mirabilis and S. typhimurium were not affected. Enterobacter agglomerans, E. coli, P. mirabilis and S. aureus were inhibited by A. fumigatus while K. pneumoniae and S. typhimurium were resistant. Conclusion: These results suggested that consumption of fufu and other fermented cassava tubers could enhance less susceptibility to diseases caused by the test bacteria and fufu may be recommended for people suffering from infections caused by these microorganisms.en_US
dc.identifier.affiliationsDepartment of Microbiology, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biological Sciences, Ondo State University of Science and Technology, Okitipupa, Ondo State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Microbiology, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biological Sciences, Ondo State University of Science and Technology, Okitipupa, Ondo State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Microbiology, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Microbiology, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria.en_US
dc.identifier.citationKehinde Tope Adegbehingbe, Soji Fakoya, Bello Oluyemi Marcus, Bartholomew Saanu Adeleke, Olatomide Samuel Fagbohun, Damola Olabanji Adejoro. Antibacterial Properties of the Predominant Microorganisms Isolated from Fermenting Cassava Tubers during fufu Production against Selected Enteropathogenic Bacteria. European Journal of Nutrition and Food Safety. 2019 Jul; 9(3): 287-296en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/189633
dc.languageenen_US
dc.publisherScience Domain Internationalen_US
dc.relation.issuenumber3en_US
dc.relation.volume9en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2019/v9i330068en_US
dc.subjectFufuen_US
dc.subjectfermentationen_US
dc.subjectcassavaen_US
dc.subjectantibacterialen_US
dc.subjectmashen_US
dc.titleAntibacterial Properties of the Predominant Microorganisms Isolated from Fermenting Cassava Tubers during fufu Production against Selected Enteropathogenic Bacteriaen_US
dc.typeJournal Articleen_US
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