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Antibacterial Activity of Lactic Acid Bacteria Isolated From Fermented Cereal Products Against Organisms Implicated in Gastrointestinal Tract Infections
(Nigerian Journal of Microbiology, 2017) Fawole, Abosede Oyeyemi
The present study evaluates the in-vitro antibacterial activities of lactic acid bacteria (LAB) isolated from two fermented cereal products – ogi and kunun-zaki, against organisms implicated in gastrointestinal tract infections. A total of fifteen (15) LAB strains with 5 each from white maize ogi, yellow maize ogi, and kunun-zaki were isolated and characterized. The LAB strains were tested against 5 clinical pathogens. The highest zone of inhibition against Shigella (20.0mm) was shown by Lactobacillus helveticus YM0007 and L. casei YM2434 bothfrom yellow maize ogi while the lowest zone of 1.0mm was observed in L. lactis KN49 from kunun-zaki. Against Salmonella typhi, the highest zone of inhibition of 22.5mm was shown by L. fermentum WM4825 from white maize while the lowest zone of 1.0mm was observed in L. plantarum KN56. L. brevis WM4832 had the highest zone of 25.0mm against Escherichia coli while the lowest zone of 1.0mm was observed in L. lactis KN49 and L. brevis KN46. The highest zone of inhibition (20.0mm) against Enterococcus faecalis was observed in L. helveticus YM0007 while the lowest zone of 5.0mm was shown by L. casei KN39. Against Klebsiella sp., the highest zone of inhibition of 27.5mm was shown by L. casei WM4826 while the lowest zone of 4.0mm was observed in L. casei KN39. The highest production of lactic acid was observed in L. bulgaricus KN46. L. plantarum KN56 produced the highest amount of hydrogen peroxide while the highest amount of diacetyl was produced by L. lactis KN49. This study suggests that lactic acid bacteria found in ogi and kunun-zaki could be useful in ameliorating gastrointestinal tract infections
ASSESSMENT OF STORAGE QUALITY OF YELLOW LAFUN PRODUCED WITH Weissella koreensis
(TPI International Journal of Science and Technology (IJoSTech), 2024-09) Fawole, Abosede Oyeyemi
Lafun is made through submerged fermentation and traditionally processed using spontaneous fermentation involving random microorganisms. This traditional method can sometimes result in inconsistent product quality and potential safety issues. Improper use of packaging materials can also affect the storage of Lafun. Therefore, this study aimed to investigate the fermentation of yellow cassava (TMS-IBA 01137) roots using a starter culture, Weissella koreensis, and to assess the quality of specific packaging materials. The samples were stored in four different packaging materials: Transparent Ziploc bag (ZT), Opaque Ziploc bag (ZO), Transparent vacuum-sealed bag (VT), and Opaque vacuum-sealed bag (VO), for 90 days after processing. The microbial counts, functional properties, proximate composition, carotenoid content, and sensory properties of the stored samples were determined every 30 days. The results showed that the samples in Ziploc materials had the highest bacterial (6.8–7.5 Log CFU) and fungal (7.0–9.0 Log CFU) counts. The highest moisture content was detected in transparent packaging materials (ZT= 9.7%; VT= 10.9%). There were no significant changes in the ash, fibre, and carbohydrate levels across all the samples at 30 and 60 days and no difference in fibre content at 90 days. At the end of the study, lafun in ZT had the least protein content (1.7%). The carotenoid content level decreased significantly in the transparent packaging materials within 30 days of storage (0.9 - 0.4 µg g-1). The sample in ZO had the highest swelling power (9.2%) and starch solubility index (7.3%). The samples stored in vacuum-sealed materials had the highest overall liking and purchasing intent by 90 days. Vacuum packaging was found to effectively maintain yellow lafun storage stability attributes.
Bioactivities of Phytochemicals in Nutrition and Health
(CRC Press, 2024) Fawole, Abosede Oyeyemi
Biochemical profiling of albino wistar rats (Rattus norvegicus) fed imarsilTM - treated aflatoxin M1 (AFM1) contaminated milk
(Journal of the Saudi Society for Food and Nutrition (JSSFN), 2023) Fawole, Abosede Oyeyemi
The potential of imarsilTM to decontaminate aflatoxin M1 (AFM1) from cow’s milk has been documented in previous study. The present study focused on biochemical profiling of albino wistar rats (Rattus norvegicus) fed ImarsilTM - treated AFM1 contaminated milk. Seventy-two male Wister albino rats were randomly allocated to four treatment groups (A – D) in a completely randomized design with three replicates of six rats each in a six weeks study. The treatments given to the four groups were as follows: Group A-Rats fed with standard ration and 2 ml of clean distilled water; Group B- Rats fed with standard ration and 2 ml of milk; Group C-Rats fed with standard ration and 2 ml of AFM1 contaminated milk (456 ng/L); Group D- Rats fed with standard ration and 2 ml of AFM1 contaminated milk (456 ng/L) treated with imarsilTM at 2% dosage rate. Feeding AFM1 contaminated milk (456 ng/L) to male albino rats elicited abnormal levels of alanine aminotransferase, serum albumin, creatinine, and blood calcium. However, addition of imarsil at 2% dosage rate to the contaminated milk provoked protective efficacy against the hepatotoxicity of AFM1 and normalization of blood calcium level. Therefore, imarsil represents an effective and safe adsorbent for the remediation of AFM1 contaminated milk in the tropical developing world.
DETOXIFICATION AND NUTRITIONAL ENRICHMENT OF CASSAVA WASTE PULP USING RHIZOPUS OLIGOSPORUS AND ASPERGILLUS NIGER
(The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2021) Fawole, Abosede Oyeyemi
The present study evaluated the detoxification and nutritional enrichment potentials of the fermented cassava waste pulp obtained through different processing methods of sweet (S) and bitter (B) cassava varieties by fermentation with Rhizopus oligosporus and Aspergillus niger. Four batches [two with both bark and cortex of the tuber removed (S- and B-), two with bark only removed (S+ and B+)] of cassava waste pulp (CWP) were produced from each of S and B varieties. CWP from the four treatments were then subjected to Rhizopus oligosporus, Aspergillus niger, and natural fermentation. Cyanide (mg HCN/kg), phytate (mg/100g), tannin (mg/100g), pH, crude protein (N X6.25) (%), ash (%), Fe, P, K and Ca (mg/100g) content of the unfermented and fermented CWP were determined using standard procedures. The range of the reduction (%) in cyanide content for Rhizopus oligosporus fermented CWP (RCWP), Aspergillus niger fermented CWP (ACWP), and naturally fermented CWP (NCWP) were 86.24 – 91.95, 79.68 – 84.34 and 72.96 – 78.58 while those for phytate were 58.82 – 71.20, 29.98 – 39.26 and 36.16 – 40.32 respectively. Fermentation had no significant (p>0.05) effect on the tannin content while the pH range of NCWP, RCWP and ACWP were 7.20 – 7.50, 5.41 – 6.40, and 3.83 – 4.21, respectively. The range of the increase (%) in the protein content for NCWP, RCWP, and ACWP was 346 – 375 , 671 – 728 and 508 – 542 while those of the ash content were 7.16 – 7.91, 6.72 – 6.84, and 5.42 – 5.63 respectively. Of all the examined minerals, only calcium increased by 5.68 – 26.89, 49.96 - 70.43, and 59.71 – 98.87 % in NCWP, RCWP, and ACWP respectively. Results from the present study are indicating that controlled fermentation offers greater benefit over natural fermentation and that the cassava variety and not the peeling method will determine the extent of detoxification and nutrient enrichment.