Greener Journal of Agricultural Sciences

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Momoh et al

Greener Journal of  Agricultural Sciences Vol. 2 (8), pp.432-440, December 2012

 ISSN: 2276-7770 © 2011 Greener Journals

Research Paper

Manuscript Number:111212252

 

The Effect of Temperature on the Antibacterial and Physicochemical Properties of Fermenting Beniseeds (Sesamum indicum linn)  


Momoh, A.O, Adebolu, T.T. and Ogundare A.O  

 

Department of Microbiology, Federal University of Technology, PMB 704, Akure, 

Ondo State, Nigeria.

Corresponding authors E-mail: davemoh20 @ yahoo.com


Abstract:

The effect of temperature on the antibacterial property of fermenting beniseed was assessed on six diarhoeagenic bacteria by keeping the fermenting seeds at 40C and 290C respectively. Both the liquor and the slurry were used in this study. The pH, total titratable acidity, microbial load and the microflora of the samples kept at the two different temperatures was determined daily for 7 days. The results showed that the liquor kept at 290C had its highest antibacterial activities after 24hrs of fermentation while the sample kept at 40C had its highest antibacterial activities after 72hrs of fermentation. The highest inhibitory effect was observed on B.cereus with zone diameter of 42mm by the sample kept at 290C and 36mm the sample kept at 40C. This result, when compared with standard commercial antibiotics showed that the fermenting liquor is more effective against four of the six bacteria used. The microbial load of the fermenting liquor increased from 2.4 x104 cfu/ml to 9.2x106cfu/ml in the sample kept at 290C and 2.4x104 cfu/ml to 2.8 x105 cfu/ml in the sample kept at 40C by day 4. Microorganisms found to be associated with the fermentation are Lactobacillus acidophilus, Pediococcus cerevisiae and Leuconostoc mesenteroides. The pH of the fermenting liquor decreased from 5.50 at day 0 to 4.90 by day 4 for the sample kept at 40C while it decreased to 3.80 by day 4 for the sample kept at 290C. The total titratable acidity for the sample kept at 40C was highest by day 1 with a value of 27.00 and lowest by day 6 with a value of 10.00 while the one kept at 290C recorded the highest value of 56.10 by day 1 and lowest value of 15.50 by day 4. Since the fermented liquor significantly inhibited the growth of the test organisms used, it is therefore suggested that in the absence of antibiotics, fermented beniseed liquor can be used to treat diarrhoea within 24hours in rural areas where they may not be quick access to conventional antibiotics and can be used up to seven days when preserved in refrigerator to combat diarrhoea caused by these organisms.
 
Keywords: Beniseeds,Fermentation,Temperature,Antibacterial,Physicochemicals.