Microorganisms and antibiotic resistance of Lactobacillus species from
fermented and dewatered maize slurry (Akamu) sold in port Harcourt
metropolis, Nigeria

dc.contributor.author	Obire, Omokaro	en
dc.contributor.author	Amadi, Peace Onyinyechi	en
dc.date.accessioned	2015-02-18T08:21:07Z
dc.date.available	2015-02-18T08:21:07Z
dc.date.issued	2015-02-18
dc.identifier.uri	http://hdl.handle.net/11400/6468
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://e-jst.teiath.gr/	en
dc.subject	Maize slurry
dc.subject	Fermentation
dc.subject	“Akamu”
dc.subject	Coliform
dc.subject	Lactobacillus
dc.subject	antibiotic resistance
dc.subject	Πολτός καλαμποκιού
dc.subject	Ζύμωση
dc.subject	Κολοβακτηρίδια
dc.subject	Αντοχή αντιβιοτικού
dc.title	Microorganisms and antibiotic resistance of Lactobacillus species from fermented and dewatered maize slurry (Akamu) sold in port Harcourt metropolis, Nigeria	en
heal.type	journalArticle
heal.classification	Technology
heal.classification	Environmental technology
heal.classification	Τεχνολογία
heal.classification	Περιβαλλοντική τεχνολογία
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85133147
heal.classificationURI	http://lod.nal.usda.gov/5857
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Περιβαλλοντική τεχνολογία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85047829
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh88023269
heal.keywordURI	http://lod.nal.usda.gov/10184
heal.language	en
heal.access	free
heal.publicationDate	2015
heal.bibliographicCitation	Obire, O. & Amadi, P. O. (2015) Microorganisms and antibiotic resistance of Lactobacillus species from fermented and dewatered Maize slurry (Akamu) sold in port Harcourt Metropolis, Nigeria. "e-Journal of Science & Technology". [Online] 10(1). p. 43-51. Available from: http://e-jst.teiath.gr/ [Accessed 18-02-2015]	en
heal.abstract	The microorganisms and antibiotic resistance of Lactobacillus species from fermented and dewatered maize slurry (Akamu) sold in Port Harcourt Metropolis was investigated. This was carried out by using standard microbiological techniques. The antibiotic sensitivity test was carried out using antibiotic impregnated multi disc containing ten different antibiotics. The total heterotrophic bacteria count ranged from 1.3 x 109 cfug-1 to 7.1 x 106 cfug-1 of Akamu and total lactic acid bacteria count ranged from 1.56 x 105 to 2.27 x 105 cfug-1 . The mean value of fungal count ranged from 1.50 x 103 to 2.50 x 106 cfu/g-1 , total coliform count ranged from 34 to 1600 coliform (MPN) 100ml-1 while the thermotolerant coliform and facecal coliform ranged from 27 to 1600 coliform (MPN) 100ml-1 . The incidence (%) of bacteria was; Lactobacillus acidophilus (28%), L. brevis (14%) L. casei (18%), L. dextrinicus (4%). L. fermentum (4%), L. pentosus (8%), L. plantarum (4%), L. rhamnosus (10%) and Pseudomonas aeruginosa (10%). L. acidopilus had the highest incidence. The fungi isolated were Aspergillus niger, Aspergillus versicola, Fusarium solani, Mucor pusillus, and Rhizopus oligosporus. The fungi all had incidence of 20% each. Generally, microbial counts were highest in samples purchased from hawkers and lowest in the samples from producers. The antimicrobial susceptibility profile indicated that Lactobacillus rhamnosus exhibited the highest resistance (70%) to antibiotics while L. plantarum was the least resistant (10%). The bacteria were most resistant (71.43%) to Amoxil® and Ampiclox®, and least resistant (14.28%) to Norfloxacin. Generally, with the exception of L. plantarum which was resistant only to streptomycin, all the bacteria isolates exhibited multiple resistance to the antibiotics used. Antimicrobial resistance is a global problem and the emergence of multidrug resistance will hinder the therapeutic options. The presence of thermotolerant coliform and facecal coliform bacteria must have been implicated in the diseases or illnesses associated with the consumption of maize slurry (Akamu). It is highly recommended that fermented and dewatered maize slurry (Akamu) should be prepared and handled under good sanitary and hygienic practices to avoid contaminating it with faecal materials especially from hawkers are essential to maintaining the quality of Akamu products.	en
heal.publisher	Νερατζής, Ηλίας	el
heal.publisher	Σιανούδης, Ιωάννης	el
heal.journalName	e-Journal of Science & Technology	en
heal.journalName	e-Περιοδικό Επιστήμης & Τεχνολογίας	el
heal.journalType	peer-reviewed
heal.fullTextAvailability	true