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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 401-408
DOI: https://doi.org/10.20546/ijcmas.2019.807.049


Antibacterial Activity of Bacteria Isolated from Fermenting Cocoa Water against Some Pathogenic Bacteria
Kehinde Tope Adegbehingbe1*, Soji Fakoya2, Marcus Oluyemi Bello1, Charles Ayodeji Osunla1 and Samson Olumide Akeredolu1
1Department of Microbiology, Adekunle Ajasin University, Akungba-Akoko, Nigeria
2Department of Biological Sciences, Ondo State University of Science and Technology, Okitipupa, Ondo State, Nigeria
*Corresponding author
Abstract:

The antimicrobial activity of bacteria isolated from fermenting cocoa water at a local farm at Supare-Akoko Ondo State, Nigeria against selected enteropathogenic bacteria was investigated. The fermentation was monitored for three days while the antimicrobial activity of the predominant isolates was evaluated using agar well diffusion method. The selected organisms were Klebsiella, pneumonia, Salmonella paratyphii, Staphylococcus aureus, Proteus mirabillis, Escherichia coli and Enterococcus faecalis. Bacteria that were isolated from the fermenting cocoa juice include Bacillus licheniformis, B. licheniformis, B. subtilis, B. cereus, Lactobacillus plantarum, L. brevis and Lactococcus lactis. The total viable count and lactic acid bacteria count of the fermenting juice increased from 7.94x103 cfu/ml and 3.98x102 cfu/ml to 1.25x106 cfu/ml and 3.16x105 cfu/ml respectively. The pH of the juice decreased from 5.90 to 4.30 while the temperature increased from 35oC to 41oC. The cell free supernatants of the dominant isolates, L. plantarum and L. brevis, inhibited all the pathogenic microbes. The highest and the lowest zones of inhibition were observed in S. aureus and E. faecalis cultures respectively. The antibacterial activity of these bacteria could be due to their ability to produce varieties of antimicrobial substances such as organic acids, hydrogen peroxide, carbon dioxide, and bacteriocins. Consumption of fermented cocoa juice could be an economical alternative approach to the use of antibiotics in treating infections caused by these pathogens.


Keywords: Fermentation, Cocoa, Microorganisms, antibacterial
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How to cite this article:

Kehinde Tope Adegbehingbe, Soji Fakoya, Marcus Oluyemi Bello, Charles Ayodeji Osunla and Samson Olumide Akeredolu. 2019. Antibacterial Activity of Bacteria Isolated from Fermenting Cocoa Water against Some Pathogenic Bacteria.Int.J.Curr.Microbiol.App.Sci. 8(7): 401-408. doi: https://doi.org/10.20546/ijcmas.2019.807.049