Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’

Journal Title: Microbiology Research Journal International - Year 2017, Vol 20, Issue 6

Abstract

Aim: The microbial types, occurrence, loads and interactions were studied during the production of a Nigerian fermented beverage, ‘Agadagidi’, from overripe plantains. Place and Duration of Study: Federal University of Technology Akure, Ondo State, Nigeria. March- July, 2012. Methodology: 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. Results: Bacillus subtilis, B. megaterium, Staphylococcus aureus, Escherichia coli, Enterococcus species, Lactobacillus plantarum, Pediococcus acidilactici, L. fermentum, Leuconostoc mesenteroides, Aspergillus flavus, A. niger, A. fumigatus, Penicilium notatum, Trichoderma viridea Saccharomyces cerevisiae, Candida utilis and Geotrichum 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 B. subtilis, L. plantarum, L. mesenteroides, S. cerevisiae and C. utilis occurring as the highest. B. megaterium, E. spp., A. niger and T. viridea occurred least. There was positive co-existence between Yeast and LAB. The yeasts and LAB exhibited antagonism against other bacteria. Conclusion: 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.

Authors and Affiliations

O. Oriola, B. Boboye, F. Adetuyi

Keywords

Related Articles

Distribution and Diversity of Indigenous Trichoderma species in Machakos County, Kenya

Aim: This study was undertaken in order to determine the effect of land-use intensification on occurrence, distribution, and diversity of Trichoderma fungus. Study Design: Cross-sectional study. Place and Distribution o...

Molecular Characterization of ESBL and AmpC β-Lactamases among Blood Isolates of Klebsiella pneumoniae and Escherichia coli

The purpose of this study was to determine the mechanisms of third generation cephalosporins resistance among blood isolates of Klebsiella pneumoniae and Escherichia coli. A total of 549 isolates, Klebsiella pneumoniae (...

In vitro Antifungal Efficacies of Ethyl Acetate Fractions of Mitracarpus villosus from Abuja, Nigeria

Introduction: The use of medicinal plants in the treatment of diseases is as old as man. The development of synthetic (orthodox) drugs led to a decline in the use of herbs however in the past few decades, there has been...

Antibiotic Susceptibilities and Plasmid Profile of Extended Spectrum Beta Lactamase- producing Escherichia coli from Community Acquired Urinary Tract Infection at the University of Port Harcourt Teaching Hospital, Nigeria

Background: Globally, the emergence of Extended Spectrum Beta Lactamase (ESBL) producing Escherichia coli has been noted in community acquired strains as against the hospital acquired origin. This study was designed to a...

Description of the First Case of Mycobacterium tuberculosis Beijing Strain Isolated in Cameroon

Aims: Beijing remain the most M. tuberculosis lineage distributed and associated to multidrug resistance known worldwide. Its detection in a young person urge to make a large molecular epidemiology study in the concerned...

Download PDF file
  • EP ID EP315941
  • DOI 10.9734/MRJI/2017/32654
  • Views 84
  • Downloads 0

How To Cite

O. Oriola, B. Boboye, F. Adetuyi (2017). Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’. Microbiology Research Journal International, 20(6), 1-9. https://europub.co.uk/articles/-A-315941