Momoh Et Al

Momoh et al



Greener
Journal of  Agricultural Sciences

Vol. 2 (
8), pp.432-440,
December
2012


 ISSN: 2276-7770 



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
2.4×104 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.

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