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Abstract
IntroductionOgi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked Ogi is normally administered to diarrhoea patients to reduce the frequency of stooling. This study was therefore undertaken to identify, quantify and determine the antimicrobial properties of lactic acid bacteria (LAB) isolated from Ogi.MethodsThe Ogi samples (Yellow, white, sorghum) were obtained from different market in Ibadan, Nigeria and Ogi control (cooked, uncooked and Omidun) were prepared with the viable counts of bacteria monitored over 5 days period. LAB were isolated from the varieties and identified by partial sequencing of 16S rRNA gene. The antimicrobial activities of the cell free supernatant (CFS) and the viable cells of the isolated LAB against Escherichia coli EC004, Salmonella sp. SS11, Shigella sp. SS10 were investigated by agar diffusion assay, agar overlay method, and coculture growth studies.ResultsOmidun had the highest LAB count while cooked ogi has the lowest LAB count. Weissella paramesenteroides , L. brevis, L. rossiae, L. fermentum, L. plantarum, Acetobacter pasteurianus, Paenibacillus sp. and Bacillus sp. were isolated from Ogi in this study. Large zone of inhibition (11≤x≤20) was observed with CFS against Salmonella sp. SS11 and Shigella sp. SS10 and also the overlay method. Coculture studies of Weissella paramesenteroides, Lactobacillus fermentum, and L. plantarum with Salmonella sp. SS11 showed a 5-8 log reduction of the pathogens' growth after 24 hours as compared with the control.ConclusionOgi and its contents have antimicrobial properties against pathogenic organisms.
Highlights
Ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria
Different samples of three varieties of Ogi (Yellow, Brown, White) were purchased from Ibadan metropolis in Western Nigeria The mean viable counts of lactic acid bacteria (LAB) present in different Ogi samples reveals that Yellow Ogi has 4.8 × 1011 while Red Ogi has 3.8 × 1011 but the least count is from white ogi (2.0 × 1010) in Ogi control, the viable counts of LAB in Omidun increases with increasing days of fermentation, from 2.0 × 1010 in Day 1 to 3.0 × 1011 in day 5
The uncooked Ogi maintained a steady count of 1010 cfu/ml throughout the 5 days of fermentation while cooked Ogi has the lowest count of 109 cfu/ml Figure 1
Summary
Ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Pathogens are responsible for inciting intestinal infections that negatively affect the normal functions of the gastrointestinal tract, leading to diseases such as cholera, typhoid, salmonellosis, acute gastroenteritis, traveller's diarrhoea and shigellosis. These aforementioned diseases are characterized by a common symptom known as diarrhoea. Consumption of contaminated food, poor hygiene, and close proximity to animals are the reasons why pathogens (such as Escherichia coli, Salmonella species, Shigella species, Staphylococcus aureus, Clostridium difficile and Campylobacter jejuni) find their way to the gastrointestinal tract [3]. It is necessary to look into scientific basis of some traditional remedy for diarrhea through the use of fermented foods that naturally contain beneficial microorganisms that will help to successfully compete with, and inhibit the growth of the gastrointestinal pathogens
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