Browsing by Author "Ekeleme, I.K."

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    Antimicrobial Activity of Lactic Acid Bacteria Isolated from Locally Fermented Cow Milk Products sold in Keffi, Nigeria on clinical bacteria
    (Department of Microbiology, Nassarawa State University Keffi,, 2021-08-07) Makut, M.D.; Emelogu, N.J.; Ekeleme, I.K.; Owuna, J.E.; Alfa, F.U.
    Lactic acid bacteria (LAB) are renowned for the potential of producing antimicrobial compounds. This study focuses on isolation and antimicrobial effect of lactic acid bacteria isolated from locally fermented cow milk products (Nono, Kindirmo and Maishanu). The antimicrobial effect of the LAB isolates against clinical test isolates was also investigated. Fifty (50) samples each of Nono and Kindirmo, and twenty-five (25) of Maishanu were collected from cow milk products sellers in Keffi, Nasarawa State Nigeria. Standard microbiological methods were used for the isolation and identification of Lactic acid bacteria from fermented cow milk products. The percentage isolation rate of Lactobacillus species from Nono and Kindirmo showed that 52.0% were isolated from Nono and 58.0% from kindirmo. The highest percentage occurring Lactobacillus species from Nono was Lactobacillus plantarum (14.0%) and the highest percentage occurring Lactobacillus species from kindirmo was Lactobacillus delbrueckii (16.0%). The Lactobacillus species isolated were screened for antibacterial activity and it was observed that seven (7) were able to show inhibition zones. The antimicrobial effect of the LAB culture supernatant against clinical isolates of Staphylococcus aureus, Escherichia coli and Shigella dysenteriae was investigated using agar diffusion technique. The highest 22.00mm was observed by Lactobacillus delbrueckii and Lactobacillus delbrueckii against Shigella dysenteriae, while the least inhibition zone of 15.00mm was observed by Lactobacillus delbrueckii and Lactobacillus acidophilus against E. coli. In conclusion, the zones of inhibition observed in this research strongly suggest that various antimicrobial compounds (lactic acid, acetic acid, propionic acid and bacteriocins) produced during the fermentation process are potent in the control of growth of the test bacteria
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    Biobutanol Production from Pineapple Peels Waste using Single and Co-Culture of Clostridium acetobutylicum and Clostridium beijerinckii Isolated from Keffi Metropolis
    (Department of Microbiology, Nassarawa State University Keffi,, 2021-04-12) Imaji, J.O.; Makut, M.D.; Ekeleme, I.K.
    This study investigated the production of biobutanol from pineapple peels using single and co-cultures of locally isolated strains of Clostridium acetobutylicum and Clostridium beijerinckii. Methodology: Soil samples were collected from ten different areas in Keffi. Clostridium species were isolated using standard methods and identified using standard molecular techniques involving the use of 16S RNA and compared with type strains. Results: The yield of biobutanol in this study ranged from 1.2±0.20g/L to 5.6±0.43g/L in single culture fermentation broth and 5.8±0.37g/L to 6.5±0.51g/L in co-culture fermentation broth.
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    Citric Acid Production by Aspergillus niger and Aspergillus awamori Isolated from Soil in keffi, Nigeria
    (Department of Microbiology, Nassarawa State University Keffi,, 2021-03-01) Ekeleme, I.K.; Makut, M.D.; Owuna, J.E.; Obiekezie, S.O.; Muhammed, F. H
    Citric acid is an Organic acids, commercially valuable product extensively used in different industries for various purposes. This study aimed at citric acid production by A.niger and A. awamori isolated from soil in Keffi using waste starch from corn milling factory. A.niger and A. awamori was isolated from soil in Keffi and identified using standard microbiology methods. Starch production media was prepared by following standard fermentation conditions. The citric acid produced was estimated using Gas Chromatography/Mass Spectrometry (GC/MS) method. The occurrence of Aspergillus species showed that Pyanku had the highest percentage occurrence with 100%. The screening for citric acid producing A.nigerand A. awamori showed that isolates from location A, C and D showed ability to produce citric acid. Effect of different temperature on citric acid production showed that A.awamoriA1produced highest at 28oC with 3.10 mg/ml and A.awamoriA2 produced lowest at 26OC (2.08mg/ml). A. niger F4 produced the highest at32OC with 5.03mg/ml and A.niger F5 lowest at 26OC with 3.10mg/ml. Fermentation duration showed duration by A. awamori A2 after 144hours with 5.00mg/ml and A. awamori A1 showed lowest yield after 24hours with 0.71mg/ml while A. niger F5 yield highest after 168 hours with 5.02mg/ml and A. niger F4 yield lowest after 24hours with 0.91mg/ml. Effect of pH on citric acid production showed that A. awamoriA1 yield highest at pH 4.5 with 5.19mg/ml while A. nigerF5 produced highest at pH 5.0 with citric acid yield of 5.69mg/l.
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    Citric Acid Production by Aspergillus niger and Trichoderma viride Using Hydrolysed Potato Peels Substrate
    (Department of Microbiology, Nasarawa State University Keffi, 2018-02-13) Makut, M.D.; Ekeleme, I.K.
    Aim: Production of citric acid by Aspergillus niger and Trichoderma viride isolated from soil in Keffi, Nigeria using Hydrolysed potato peels substrate. Place and Duration of the Study: This study was carried out in the Department of Microbiology Faculty of Natural and Applied Sciences Nassarawa State University Keffi, Nigeria, between February and July 2017. Methodology: Aspergillus niger and Trichoderma viride were isolated from soil in Keffi and identified using standard microbiology methods. Hydrolysed potato peels substrate - soy beans cake (ps) and potato peel - groundnut cake (pg) production media were prepared by following standard fermentation conditions. The citric acid produced was estimated using Gas Chromatography/Mass Spectrometry (GC/MS) method respectively. Results: At pH 5.5 after 72 hours of incubation the highest production of citric acid was produced by T. viride 176.33±20.10 mg/l on ps and A. niger 91.11±21.22 mg/l on ps. At pH 6.0 T. viride produced highest on ps 211.40±7.10 mg/l and A. niger 170.22±10.81 mg/l on ps while at pH 6.5 A. niger produced highest 181.09±20.8 mg/l on ps and T. viride 98.76±19.8 mg/l on ps with highest total Sugar consumption and dry cell mass were 16.19±20.01 g/l and 13.17±1.04 g/l while after 144 hours of incubation at pH 6.0 A. niger produced highest citric acid 404.53 ± 14.32 mg/l on ps and T. viride produced 297.60±8.31mg/l on ps highest total Sugar consumption and dry cell mass were 19.91±2.01g/l and 17.0±15.11 g/l. Conclusion: The maximum citric acid production obtained during the course of study was 404.53±14.32 mg/l on ps by A. niger and at pH 6.0. Also potato peels showed that it can be alternative carbon source for citric acid production as cheaper source of carbon.
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    Citric Acid Production using Induced Mutant Aspergillus niger and Aspergillus awamori Isolated from Soil
    (Department of Microbiology, Nassarawa State University Keffi,, 2021-06-01) Ekeleme, I.K.; Makut, M.D.; Owuna, J. E.; Nkene, I. H.
    This study aimed at citric acid production using mutation induced Aspergillus niger and Aspergillus awamori isolated from soil in Keffi, Nigeria. Soil samples were collected from different location in Keffi. Aspergillus species were isolated and identify using standard microbiological method. Citric acid was produced using a batch fermentation system. Citric acid yield highest by A. awamori A1 was at 30OC with 4.23 mg/l and A. awamori A2 produced highest citric acid 30 OC with 3.93 mg/l whereas A. niger F4 yield highest at 26 OC with 5.03 mg/ml and . A. niger F5 yield the highest at 26OC with 5.75 mg/l. the yield of citric acid at different fermentation duration showed that A. awamori A1 highest after 120hrs with the 5.20 mg/l and A. awawori A2 yield highest after 120hrs with 6.00 mg/l while A. niger F4 yielded 6.09 mg/ml after 144hrs and A. niger F5 produced highest after 144hrs with 6.80 mg/ml. by A. awamori A1 yield highest 5.88 mg/ml at pH of 4.0 and A. awamori A2 produced highest also at pH of 4.0 with 5.84mg/ml. A. niger F4 yields the highest citric acid at pH of 4.5 with 4.99 mg/ml and A. niger F5 yield highest at pH of 4.5 with 7.14mg/ml. A. awamori yields highest at substrate concentrations of 125mg/l with 8.97mg/ml, A. awamori A2 yielded 8.80mg/ml in 150 mg/l substrate concentration while A. niger F4 produced highest in substrate concentration of 175 mg/l with 9.17mg/ml and A. niger F5 yielded highest in substrate concentration of 175 mg/l with 10.02 mg/ml. Strain development will play important role in citric acid and developing strains of Aspergillus species.
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    Production of Amylases by some Aspergillus and Fusarium Species Isolated from Waste Corncobs in Keffi, Nigeria
    (Department of Microbiology, Nassarawa State University Keffi,, 2021-08-07) Makut, M.D.; Alfa, F.U.; Ekeleme, I.K.; Owuna, J.E.; Emelogu, N.J.
    Amylases are important industrial enzymes that have wide applications ranging from conversion of starch to sugar syrups, to the production of cyclodextrins for the pharmaceutical industry. This investigation aimed at production of amylases using Aspergillus and Fusarium species isolated from waste-corncobs in Keffi Nigeria. Standard microbiological methods were employed for isolation and identification of the fungal isolates. The yields of amylases produced by fungi isolates were determined using Spectrometry. The isolation rate of Aspergillus and Fusarium species was high in location A, C and D with 60% and location B with 40%. The percentage occurrence of the isolates demonstrated that Aspergillus carneus was 40%, Aspergillus aculeatus was 60% and Aspergillus flavus was 20% while Fusarium moniliforme was 80% and Fusarium redolens was 40%. The result demonstrated that three species of the fungal isolates Aspergillus aculeatus, Aspergillus carneus and Fusarium moniliforme were found to produce amylases. Aspergillus aculeatus isolated from locations C3, D1 and D2 produced 0.018mg/ml, 0.018mg/ml and 0.016mg/ml amylases respectively. Similarly, Aspergillus carneus isolated from locations A1 and B2 produced 0.021mg/ml and 0.012mg/ml amylases. Fusarium moniliforme isolated from locations A3, C1 and C4 produced 0.010mg/ml, 0.016mg/ml and 0.015mg/ml amylases. Result of effect of (temperature, pH and fermentation time) for production of amylases. Whereas highest amount for amylases produced by Aspergillus aculeatus and F monliforme were produced at 28 OC. pH 5.0 was found to the best optima pH for production of amylases from the fungi studied A. carneus (2.99 mg/ml amylases). The fermentation time showed highest production of amylase by A. carneus and A. aculeatus after 72 hours while F. moniliforme produced at 96hours. The fungi species isolated from soil in keffi can be used for production of amylases.
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    Production of Ascorbic Acid by Acetobacter Species Isolated from Soil in Keffi, Nigeria
    (Department of Microbiology, Nassarawa State University Keffi,, 2021-05-12) Bahago, E.J.; Makut, M.D.; Ekeleme, I.K.; Owuna, J.; Abimiku, R. H.
    This investigation aimed at Production of Ascorbic acid by Acetobacter spp Isolated from soil in Keffi, was carried out using standard microbiological methods and identified standard techniques. The ability of the various isolates to produce Ascorbic acid were determined using starch solution Test and iodine crystal potassium iodide method while the quantitative determination of Ascorbic acid produced by each isolate was carried out and estimated using Gas Chromatography and Mass Spectrometry (GC & MS). The results obtained showed that the different species of Acetobacter isolated from the study area included Acetobacter orientalis and Acetobacter orleanensis. The investigation further revealed that Acetobacter orientalis produced the highest Ascorbic acid at temperature of 28oC with 12.34 mg/l and least at 39oC with 5.12 mg/l, while Acetobacter orleanensis also produced highest at 28oC with 8.04 mg/l and least at 39oC with 2.75 mg/l. Acetobacter orientalis yielded highest at 20% substrate concentration with 19.51 mg/l and least at 5% substrate concentration 4.19 mg/l, while Acetobacter orleanensis yield highest at substrate concentration of 25% with 10.98 mg/l and least at 5% substrate concentration 1.75 mg/l. Acetobacter orientalis produced highest ascorbic acid after 96 hours with 16.22 mg/l and lowest after 144 hours with 2.5 mg/l. Acetobacter orleanensis also produced highest Ascorbic acid after 96hours with 10.11 mg/l and least after 144 hours with 1.02 mg/l. Highest ascorbic acid was produced at pH5.0 by Acetobacter orientalis with 16.68 mg/l and the least was at pH 4.0 with 3.21 mg/l while Acetobacter orleanensis produced highest at pH 5.5 with 9.12mg/l, the lowest at pH4.0 with 3.12 mg/l. This study shows that Acetobacter species isolated from the soil in Keffi metropolis has the ability to produce Ascorbic acid.