This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.
Aim: This study is designed to isolate and identify the microorganisms associated with urinary tract infection in infected patients, determine the antimicrobial resistance pattern on the microbial isolates and the antimicrobial efficacy of solvents leaf extract of Chromolaena odorata on the resistant isolates. Methodology: Six hundred (600) mid-stream urine samples were collected from infected patients in some selected hospitals in Ondo State. The phytochemical screening of the plant was determined. The antibiotics sensitivity and antimicrobial activity of the plant extract was determined using plate assay and agar well diffusion methods. Results: Out of 600 urine samples analyzed, 472 (78.68%) showed significant growth of uropathogens comprising 197 (32.80%) male and 275 (45.83%) female. The isolated microorganisms comprise 5 Gram-positive bacteria (GPB), 9 Gram-negative bacteria (GNB) and 4 Candida sp. GNB account for 284(58.79%), GPB 158(32.71%) and Candida sp 41(8.48%). Escherichia coli showed high prevalence 90(18.63%) while Klebsiella ozaenae showed the least 11(2.27%). The phytochemical constituents of C. odorata extracts contained tannins, flavonoids, saponins, steroids and terpernoids and bacterial isolates showed resistant to all the antibiotics. Pseudomonas mendocina and P. putida showed the least resistant to C. odorata extracts. The MIC of the leaf extracts ranged from 5.0 mg/ml to 50.0 mg/ml. The methanol extract had the highest antimicrobial activity than n-hexane and chloroform extracts on the uropathogens. Conclusion: The high therapeutic potentials of C. odorata extract against the uropathogens could be used as alternative phytotherapy in herbal medicine to the commercial antibiotics in the treatment of urinary tract infections.
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