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Environmental pollution implies any alterations in the surroundings; but it is restricted in use, especially to mean any deterioration in physical, chemical and biological qualities of the environment. This present study was carried out with the aim to screen and mutate fungi consortia isolated from Romi river for potential to degrade refinery effluent. Refinery effluent samples were collected aseptically into sterile bottles from under the storage tank in Kaduna Refining and Petrochemical Company (KRPC) Kaduna State, Nigeria using aseptic technique into sterile bottles. Physicochemical analysis was carried out using standard methods. Mycological analyses of the samples including the mutation of the fungal isolates were carried out using standard techniques. Identification of the mutated fungi isolated was achieved using both conventional and molecular technique. Results of the physicochemical properties of the samples indicated that most of the parameters were within the acceptable limit set by standard organizations, and parameters supported the survival and proliferation of the fungi. It was observed that Aspergillus niger had the highest percentage occurrence across the sampling sites (29.55%), followed by Aspergillus quadrilineatus (27.77%), Aspergillus fumigatus (22.73%), and Aspergillus versicolor (20.45%). In this study, A. versicolor and A. quadrilineatus were sensitive to UV radiation. There was moderate to maximum growth observed after eight days of screening. [ABSTRACT FROM AUTHOR]

Isolation of lactic acid bacteria (LAB) from cheese, pickles, palm wine and yoghurt (fermented foods) were carried out. The LAB were cultivated on De Man Rogosa Sharpe agar and were identified based on their colony and cell morphology, Gram's staining and biochemical tests. The LAB were screened for potential to produce crude bacteriocins in De Man Rogosa Sharpe (MRS) broth using standard techniques. The efficacy of the crude bacteriocins produced by the LAB were tested against Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa and Streptococcus pyogenes. Cheese had the highest LAB counts (3.12×107CFU/g) than other fermented foods analysed. The lactic acid bacteria isolates were probably identified as Lactococcus lactis, Lactobacillus bulgaricus, Leuconostoc mesenteroides and Pediococcus halophilus. Out of the twelve (12) LAB screened for bacteriocin production in MRS broth (in test tubes), six (6) tubes revealed the produced bacteriocins. The result of the efficacy of the crude bacteriocins on the test bacteria showed that Escherichia coli and Streptococcus pyogenes had clear zones of inhibition ranging from 9 to 17mm for Escherichia coli and 9 to 16mm for Streptococcus pyogenes while Bacillus cereus and Pseudomonas aeruginosa were completely resistant to the test bacteriocins. The presence LAB in fermented food products and other food products will enhance preservation (shelf life extension) of the products and still maintain their keeping quality. [ABSTRACT FROM AUTHOR]

A large number of microorganisms are capable of degrading cellulose but only a few of these microorganisms produce significant quantities of enzymes capable of completely hydrolyzing cellulose. Fungi are the main cellulase-producing microorganisms. This study was aimed to determine the cellulolytic potentials of Aspergillus species isolated from the central waste dump site of Nile University of Nigeria. In this study, fungal species were isolated from soil samples obtained from waste dump site using pour plate technique. The isolates were characterized using cultural and morphological features as well as microscopic examination. Aspergillus flavus, Aspergillus niger, and Aspergillus terreus, which were isolated were further screened on carboxymethylcellulose agar for their ability to degrade cellulose. Screening of fungal isolates was performed by plate method. Cellulolytic fungi were evaluated after 5 days for the production of cellulolytic enzymes by staining with 1% Congo red. The diameter of clear zone on fungal plates, gave an approximate indication of cellulase activities. Aspergillus niger had a zone of clearing of 25.50 mm while Aspergillus flavus had 18.50 mm. Aspergillus terreus did not show any cellulolytic activity. Aspergillus niger had the highest occurrence rate of 50%. Aspergillus flavus and Aspergillus terreus both had 25% occurrence rate. [ABSTRACT FROM AUTHOR]

This research aimed at the comparative quality assessment of wine produced from green and purple grapes using saccharomyces cerevisiae isolated from fermented milk. The yeast was isolated using the pour plate technique and identified using cultural morphology, microscopic appearance, the carbohydrate utilization (sugar) test and ethanol tolerance test. Green and purple grapes were placed in different conical flask. The flask were designated as GGW and PGW for each sample respectively. Each sample (1000 ml) in the flask was inoculated with 2 ml 1.0 x 106 CFU of S. cerevisiae / mL, mixed with 0.2 ml 10% sodium metabisulfite, fermented for 5 days at room temperature, degassed and stirred daily, pasteurized at 60 ° C to stop the fermentation process and evaporated in a rotary evaporator at 60 ° C to remove the alcohol. Changes in temperature, pH, titratable acidity, volatile acidity, alcohol content, specific gravity (physicochemical parameters) were determined at intervals using standard methods. The must and the produced wines were subjected to several analysis. The produced wines were subjected to a proximate analysis, microbial analysis (total bacteria, coliform and total yeast counts) and sensory evaluated using nine-point hedonic scale by 10 experts (employees and students) and a shelf life of the produced wine were also determined. The yeast isolate was microscopically suspected to have the same colony morphology as Saccharomyces cerevisiae. As it was observed that glucose, maltose, fructose, galactose and sucrose were used up by the yeast isolates: The yeast isolate had an ethanol tolerance of up to 14%. The physicochemical parameters were relatively stable throughout the wine production process. The temperature ranged from 27°C - 28°C. The pH rose after fermentation. The specific weight decreased in all produced wines. Results of the proximate composition of green and purple grape wines showed varied percentages. The microbial analysis showed that bacterial isolates were dominated by yeast isolates. The sensory evaluation showed that both green and purple grape wine had an overall acceptance. The shelf life results showed that purple wine got spoilt faster than green wines. This study has shown that locally isolated yeast strains can be used to produce wines from locally available fruits which can yield good nutritional and microbiological quality. [ABSTRACT FROM AUTHOR]

This study was aimed at investigating the suitability of the fruits (pawpaw and watermelon) as substrates for wine production and the efficiency of yeast isolated from fermented foods for alcoholic fermentation of fruits. Yeast cells were isolated using pour plate technique. The probable isolates were confirmed using molecular procedure. The yeast cells were used to ferment pawpaw and watermelon Juice (must) to produce wine. During fermentation aliquot samples were removed daily from the fermentation tank for analysis of pH, temperature, total titrable acidity and total viable yeast counts were determined at 24 h interval. During wine production temperature ranged from 27 °C to 30 °C. There was a gradual decrease in pH (ranging from 4.4 to 3.3) and specific gravities (ranging from 0.99 to 0.84), with increase in titratable acidity (ranging from 1.53 to 2.23%) and alcohol contents (ranging from 0.0 to 13.63 %). Proximate composition revealed that fruit juices had higher percentage moisture content, ranged from 76.72% to 85.94%, ash content of 0.08% to 0.67%, protein content of 4.59% to 5.69%, percentage fat content of 7.35% to 8.75%, and total carbohydrates of 1.46% to 5.99%,while proximate composition of the produced fruit wine revealed percentage moisture content of 83.45% to 85.12%, ash content of 0.17% to 1.05%, protein content of 3.17% to 5.47%, percentage fat content of 7.45% to 830%, and total carbohydrates of 1.08% to 3.80% respectively. Microbial analysis and sensory evaluation of the produced wine was carried out using nine (9) point hedonic scales by 10 panellists, Sensory evaluation (P>0.05) rated the wines acceptability as Pawpaw wine > Watermelon wine > blend of Pawpaw and Watermelon wine. Shelf life assessment of the produced fruits wine were carried out and samples were plated on nutrient agar and sabouraud dextrose agar for enumeration of bacteria, using standard procedures. During shelf life assessment, it was observed that there were no spoilage or growth of microorganisms in wines samples at room temperature (26 °C) and refrigeration temperature (4 °C) except Saccharomyces cerevisiae. This study revealed that watermelon is the most acceptable wine and could be produced from this fruit with yeast from palm wine. [ABSTRACT FROM AUTHOR]

The performance of the bio filter produced from cocopeat and ash as a medium for treating industrial landfill leachate was determined through identifying a criteria necessary for a scale up design of the bio filter by optimization using various concentration of peat-ash in ratio (20:80, 40:60, 50:50, 60:40, and 80:20) to find out the effectiveness of the bio filter in the adsorption study. Adsorption kinetics of the bio filter was determined using Langmuir and Freundlich adsorption isotherm models and then the bio filter(s), before and after treatment with leachate were characterized using the Scanning Electron Imaging - Electron Dispersive X-ray Imaging (SEM-EDX) technique. The two equilibrium models namely, Langmuir and Freundlich fit well to the isothermic experimental data for this study with the regression coefficient of 0.5261 and the maximum uptake capacity of the bio sorbent was estimated to be 0.2457g/g which indicates a favourable adsorption by the bio filter. The SEM and EDX imaging showed a high reduction in pore sizes on the bio filter with 50:50 coco-peat to ash concentration in ratio having the least pores on its surface after treatment with leachate where an increasing property was first observed in the concentration 40:60 of coco-peat to ash after treatment, and uptake of Elements (Na) was also observed on the peaks of its EDX spectra. This study concludes that the bio filter produced from cocopeat and ash is effective, and since cocopeat is freely abundant, locally available, also a low-cost adsorbent and has a considerable high adsorption capacity, it may be treated as economically viable for removal of metal ions from industrial landfill leachate. [ABSTRACT FROM AUTHOR]

Weissella is a genus of lactic acid bacteria that is gram positive, catalase negative, coccoid shaped. Weissella cibaria can be found in the initial stage of lactic acid fermentation in cabbage in the presence of salt. This study was conducted to isolate and identify Weissella cibaria to molecular level from cabbage. Freshly harvested cabbage was shredded and brined in 2.5 % salt (NaCl) for 48 h, it was inoculated aseptically into deMan, Rogosa and Sharpe agar (MRS) and incubated for three (3) days at 37 oC. Conventional tests carried out on isolate were grams reaction, catalase production, sugar fermentation tests using glucose, sucrose, maltose, lactose and fructose. Isolate was extracted using AccuPrep Genomic DNA Extraction kit, amplified, agarose gel electrophoresis was carried out and viewed under UV light, sequence was obtained and compared to those in the GenBank database using the BLAST program at the NCBI-GenBank database. Isolate was gram positive, cocci, catalase negative, could utilize certain sugars such as glucose, fructose, sucrose, maltose. Isolate showed bands at 789 base pair. Sequence submitted to the basic local alignment search tool (BLAST) resulted to Weissella ciberia strain PON10032 with 94 % identity, a score of 897 bits and a sequence ID of KC416978.1. [ABSTRACT FROM AUTHOR]

Klebsiella pneumoniae belong to the family Enterobacteriaceae, and have been associated with a wide range of diseases and antibiotic resistance which has contributed to the high mortality rate of neonates. This study was carried out to determine the trend in antibiotic resistance of Klebsiella pneumoniae on neonates from some hospitals in Kaduna metropolis. Three hundred and eighty (380) neonatal rectal swab samples were collected from five hospitals using sterile swab sticks and cultured on CLED Di (bevis) and MacConkey. Bacteria isolates were characterized using cultural methods and using Analytical Profile Index test kit and the apiweb. Phenotypic detection of Extended Spectrum Beta Lactamase (ESBL) was carried out using double disc diffusion method; presence of cabapenemase was tested using modified Carbapenem inactivation method (mCIM) Out of the 380 samples, 16 (4%) were Klebsiella pneumoniae isolates. API confirmed the isolates to be Klebsiella pneumoniae sp pneumoniae. The antibiogram showed all isolates were resistant to augementine at 30μg (16, 100%) and cefuroxime (16, 100%), ceftazidime (12, 75%). Antibiobics K. pneumoniae exhibited low resistance are meropenem (0, 0%), nitrofurantoin (1, 6%) and ofloxacin (1, 6%) while Carbapenem resistant Klebsiella pneumoniae (CRKp) was found in 1 (6%) of the isolates resistant to imipenem. 5 (31%) isolates produced ESBL and 6 (38%) isolates were multi drug resistant (MDR). Klebsiella pneumoniae sp pneumoniae isolated from neonatal rectal swab was completely resistant to augmentine and cefuroxime, MDR, ESBL and CRKp was observed in the isolates. Presence of ESBL genes and cabapenem resistant K. pneumonia (CR-Kp) poses a great concern to the health of neonates. [ABSTRACT FROM AUTHOR]

This study investigate the bacteria and fungi associated with the deterioration of fresh tomatoes, (Lycopersicum esculentum). A total of sixteen (16) tomato samples where obtained from four (4) different retail outlets in Ungwan Rimi area, Kaduna. The Proximate composition of the selected tomato samples were determined using standard protocol. Pour plate method was used to isolate bacteria and fungi from the tomato samples. The antibiogram of selected antibiotics and antifungal drugs against the bacteria and fungi isolates were determined using disk diffusion technique. The results of proximate composition showed that sample A had moisture content of 94.10%, 0.74% of ash, 0.97% of crude protein, 0.66% of crude fat, 1.10% crude fiber and 2.43% of carbohydrate while sample B showed similar percentage composition of 93.89% of moisture content, 0.86% of ash, 1.0% of crude protein, 0.69% of crude fat, 1.34% of crude fibre and 2.22% of carbohydrate. Bacteria isolated and identified were Staphylococcus aureus, Escherichia coli, and Salmonella sp. The most prevalent bacteria isolate was Staphylococcus aureus with 50% while Salmonella sp and Escherichia coli had 25% each. The fungal isolates were Penicillium sp, Aspergillus niger and Aspergillus flavus. Aspergillus niger was the most prevalent with 53.8%, Penicillium sp had 30.8%, while Aspergillus flavus had the least prevalence of 15.4%. the antibacterial susceptibility of Salmonella sp showed that it was resistant to Gentamycin, moderately sensitivity to Streptomycin and Septrin, and sensitive to Choramphenicol, Spafloxacin, Ciprofloxacin, Amoxycillin, Pefloxacin, Tarvid and Augmentine at different concentrations respectively. At different concentrations of the antibiotics, Escherichia coli was resistant to Gentamycin and Streptomycin, sensitive to Choramphenicol, Spafloxacin, Ciprofloxacin, Amoxycillin, Pefloxacin, Tarvid and Augmentine. Staphylococcus aureus was resistant to Rocephin, Zinacef and Streptomycin, moderately sensitive to Ampiclox, and Amoxicillin, and sensitive to Septrin, ciprofloxacin, Gentamycin, Pefloxacin, and erythromycin respectively. The antifungal susceptibility showed variations at different concentrations in it effect against the test fungi isolates. The presence of these fungi, as well as the bacteria isolates, which are capable of causing food poisoning, raises concern over public health risks that may be associated with the consumption of spoilt fresh tomato. Proper handling, transportation and thorough washing with clean or chlorinated water will reduce the risk of tomato spoilage associated with bacteria and fungi species. [ABSTRACT FROM AUTHOR]

Fermented foods have served as important vehicle for microbial flora that have overtime formed a niche as part of the human diet. One of such is the Lactic acid bacteria which are nonpathogenic, extensively disseminated and keenly included in most fermentative procedures. This research was conducted to isolate lactic acid bacteria from fermented food sources. Pour plate method was used for the isolation of bacteria on MRS media. The bacteria isolates obtained from fermented corn gruel (ogi) and fermented milk (nono) were characterized through conventional and molecular methods. A total of six (6) bacteria isolates were recovered and identified to reveal a community of bacteria dominated by Lactobacilli sp and Bacillus sp. Specie identification was based on sequence analysis of 16SrRNA gene resulting in 4 Lactobacilli sp made up of 1 L. plantarum, 2 L acidophilus, 1 L. fabifermentan and 1 Bacillus sp. However, one of the isolates was identified as coccobacilli due to its peculiar structure on the basis of its microscopy and biochemical reaction only. The mean total aerobic bacteria plate count ranged from 2.0×102 cfu/g to 6.5x104 cfu/g. Studies continue to portray lactic acid bacteria as the predominant group of microorganisms that have undergone several studies for food fermentation and have been used extensively as potential sources of probiotics for the production of functional foods. [ABSTRACT FROM AUTHOR]

Ice cream is a frozen dairy product. Ice cream has an outstanding nutritional quality, but is also an excellent medium for bacteria growth. The study was conducted to evaluate the bacteriological quality of ice creams sold in selected eateries within Kaduna Metropolis. Fifteen (15) samples of ice cream were examined for proximate and bacteriological quality. The proximate analysis were determined for vanilla, strawberry and banana ice cream. Total viable count and coliform count were carried out on the ice cream samples using the pour plate technique, the samples were analysed by culturing on Nutrient, MacConkey and Salmonella-Shigella Agar media. Gram staining and biochemical test were carried to identify the organisms. The antibiogram of the selected antibiotics were evaluated against the organisms isolated. The proximate composition of moisture content was high in sample Y with 51.02%; Z sample had the highest ash content with 1.77%; sample Y and Z were both high in protein content with 7.41%. Sample X had a high crude fat content with 10.22%, sample Y was high in crude fibre content with 0.26% and sample Z was high in carbohydrate content with 30.28%. The total viable count ranged from 2.2x105 to 24.7x105 CFU/mL. The selected eatery from M site had the highest total viable count of bacteria while D had the lowest total viable count. The ice cream samples were contaminated with E. coli, Salmonella, Staphylococcus aureus, Klebsiella and Shigella species. E. coli and Staphylococcus areus which were observed in all the samples obtained from the sampling sites. The S. aureus was resistant to Spectinomycin at 10µg concentration. E. Coli and Klebsiella were more susceptible to the antibiotics used at different concentration. Pefloxacin, Gentamicin and Ciprofloxacin were observed to be the more potent antibiotics at 10µg concentration. The presence of the bacteria isolate lack proper hygienic conditions during preparation, preservation or serving of ice cream. These results suggest that consumption of these ice creams might cause GI disturbances, stomach abscess, diarrhoea and other diseases. The presence of potential pathogens in the ice cream samples revealed the significance of implementation of quality control measures in productive, storage and marketing ice creams thus reducing the public health hazards. [ABSTRACT FROM AUTHOR]