Halotolerant bacteria are microorganisms that can grow over a large variety of salt concentrations but thrive better in low salinities. This group of bacteria is known to be diverse in nature and can be isolated from the soil, water, and even some rocks. Their compatible solutes serve as survival mechanism when the organisms are exposed to high salinities. Halotolerant bacteria have been applied in the production of antimicrobial substances, in food biotechnology, in biological waste treatment, and in the use of Biosurfactants for bioremediation purposes. Halotolerant bacteria are made up of both Gram-positive bacteria and Gram-negative bacteria in different genera like Staphylococcus, Micrococcus, Bacillus, and Pseudomonas. This research emphasized on the isolation of halotolerant bacteria from Ezzu River, Amansea, Awka, Anambra state using nutrient medium supplemented with different salt (sodium chloride) concentrations and Marine Agar. Pour plate method was used for the isolation of the bacterial strains. The isolates which were yellow and creamy white in color were labeled A, B, and C and their morphological characteristics, noted. They were further Gram stained. The three isolates were Gram-positive cocci and appeared in clusters. They were non-motile. Further characterization was done using biochemical test: catalase test, coagulase test, citrate, and urease and carbohydrate fermentation of different sugars. After the analyses carried out on the three isolates, the halotolerant bacteria suspected to be present in Ezzu River, Anambra state were Staphylococcus aureus, Staphylococcus lentus, and Micrococcus luteus.

is a Gram positive anaerobic rod which belongs to the lactic acid bacteria (LAB) group. It is a facultative homo-fermenter found indigenous in dairy products such as Nono and cheese. Nono is a locally fermented milk beverage consumed in Nigeria. It is a functional food which contains high numbers of Lactic acid bacteria (LAB) which includes L. casei. It is usually enjoyed with a sorghum cake known as Fura and thus it is usually called Fura D'Nono. Despite its role as a functional food, unhygienic and unaseptic milking, processing, packaging and vending procedures, could render the food product susceptible to contamination with Escherichia coli and other enteric pathogens. Escherichia coli is one of the top seven pathogens of public health concern (CDC, 2014). E. coli O157:H7 is considered an emerging disease pathogen which causes infections such as hemorrhagic gastrointestinal disease and haemolytic uremic syndrome in humans (Isibor, et al., 2013). L. casei is well-known for its wide probiotic values such as bacteriocin production, bile tolerance, acid tolerance, ability to have a good attachment to the intestinal walls, immune modulation, cholesterol regulation, non-toxicity, antibacterial activity inter alia; and has been given Generally Recognized as Safe (GRAS) status, as there has not been any established risk to humans (Gaynor, 2012). Hence adopting it in food preservation comes with an added advantage when ingested along with the food it is meant to preserve, thus boosting the health status of the end food consumers. Biopreservation or bio-control is a measure employed as an alternative to the use of chemical preservatives and antibiotics for food preservation. Thus, this research aimed at the use of L. casei as a bio-control agent against E. coli proliferation in Nono.

In-vitro assessment of the antibacterial quality of four commonly used brands of herbal toothpastes in comparison with their corresponding non-herbal toothpastes on Streptococcus mutans was examined. Eight brands of commercially available toothpastes comprising of four herbal and non-herbal brands respectively were purchased in a local market in Awka South, Anambra State, Nigeria. The herbal brands selected were designated AH, BH, CH and DH and their respective non-herbal brands designated ANH, BNH, CNH and DNH served as positive controls. The use of distilled water served as negative control. The antibacterial activity evaluation was performed using agar well diffusion method. Different concentrations of toothpastes were made by 2-fold serial dilution method using sterile distilled water as diluents. Inhibition zones were measured in millimeters after 24hrs. Among the non-herbal toothpastes, triclosan containing toothpaste gave the highest zone of inhibition compared to non-triclosan toothpastes. The herbal toothpaste of each brand gave better inhibition result in comparison with their corresponding non-herbal brands. BH toothpaste gave maximum inhibition followed by AH, CH and lastly DH toothpastes. The result of this study indicates that herbal toothpastes are marginally better in inhibiting the growth of Streptococcus mutans; although both herbal and non-herbal toothpastes were equally effective in reducing pathogenic plaque and maintaining oral hygiene.