Indigenous fermented food products are mainly produced by the activities of microorganisms and their preparation remains today as a household art. Fermented food products play very important roles especially in the socioeconomic aspect of people in developing countries. In Nigeria, there are large variety of fermented foods and beverages with traditional and cultural value, these fermented food products includes 'Ogi', 'Gari', 'Fufu', 'burukutu', 'Pito', 'Iru', 'Ogiri' etc. The fermentation in its production involved various biochemical processes and different lactic acid fermentation. Indigenous fermented food products enhances sustainable development in Nigeria through provision of employment opportunities, thus improving the livelihoods of the citizenry, poverty alleviation, empowerment initiatives, market improvement using simple, low-cost, traditional food processing techniques andenhanced food security providing regular income for the producers. Fermentation of indigenous fermented food also improves its organoleptic and preservative properties, adding to their nutritional quality. This paper outlines common indigenous fermented food products in Nigeria, microorganisms involved during the fermentation processes, their health benefits, emphasizing their sustainability towards National development and also the microbiological and biochemical changes during the fermentation processes.
Microorganisms associated with African star apple (Chrysophylum albidum Linn), their quality characteristics and hydrolases were investigated. The bacteria species were Bacillus cereus, B. polymyxa, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa and Staphylococcus aureus, while the fungi species were Aspergillus flavus, A. fumigatus, A. niger, A. repens, Fusarium sp., Mucor mucedo, Trichoderma viride and Rhizopus stolonifer. Pathogenicity tests revealed that all the isolates were pathogenic on the fruits. Proximate analysis showed that microbial infections significantly reduced the carbohydrate, crude fibre, protein, moisture content and fat. However, mineral analysis accounted for an increased K, Ca, Mg, Na, Zn and P in an infected fruits compared with the apparently healthy fruits. The pH values ranged from 5.05 to 5.23. Massive infection leading to the deterioration of the fruits that could ultimately affect its quality posing health risk could be reduced by the early consumption of the fruits. All the microbial isolates produced the hydrolases which could be responsible to their enhanced abilities to deteriorate the fruit.
Water recreation, though increasing globally, is strongly associated with infectious diseases. Unexpectedly, artificial water recreation systems <em>e.g.</em> swimming pools account for 90% of these outbreaks. It is therefore essential that pool waters be regularly monitored for deviations from microbial water quality guidelines. To assess the sanitary quality of a club swimming pool in Ile-Ife, Nigeria, we used the multiple-tube fermentation technique to determine the most probable number (MPN) of coliform bacteria in 100 mL of pool water. MPN estimates ranged from 9 to 93 with geometric mean of 38. <em>Escherichia col</em>i was isolated from positive presumptive tubes, indicating recent fecal contamination. The isolate elicited similar biochemical reactions as reference <em>E. coli</em> (25922), except that it utilized sucrose and liquefied gelatin, which probably indicates potential pathogenicity. Also, the <em>E. coli</em> isolate was resistant to 13 antibiotics from 9 different classes. Finally, coliform counts and detection of <em>E. coli</em> clearly violates international guidelines. We recommend that pool operators increase water disinfection efficiency and educate the public on the need for improved swimmer hygiene to reduce the risk of recreational water illness transmission.
This work focused on isolating Lactic Acid Bacteria from fermented local milk, assaying the enzymes produced by the organisms, using them as starters in the fermentation of fresh milk and monitoring their bio-preservative activities. Fresh milk samples pasteurized at 85°C for 15 min were inoculated with lactic cultures (3x10 6 cful/ml). Two organisms with high enzymatic activities were used as starters singly and in combination. LAB, yeast, coliform and aerobic count were monitored during fermentation at room temperature for five days. Twenty four LAB were isolated from replicate samples of locally fermented milk called Nunu. They
Original Research Article8 cfu/ml). A gradual increase was observed in yeast and aerobic count (3.6x10 3 -6.1x10 4 cfu/ml). LAB demonstrated high enzymatic and bio-preservative activities on fresh milk by preserving the nutritional qualities of the milk and extending the shelf life of fresh milk. It also acts as natural preservative in milk by inhibiting spoilage microorganisms.
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