Effect of bacteriocins from lactic acid bacteria obtained from Zea mays-based Ogi on foodborne bacteria from contaminated cabbage

Orji J. O.; Ayogu T. E.; Amaobi C. B.; Moses I. B.; Elom E. E.; Uzoh C. V.; Otu J. O.; Chukwunwejim C. R.; Okeh C. O.; Ikegbune C.; Peter I. U.; Igwe C. P.

doi:10.5897/AJMR2021.9560

African Journal of
Microbiology Research

Abbreviation: Afr. J. Microbiol. Res.
Language: English
ISSN: 1996-0808
DOI: 10.5897/AJMR
Start Year: 2007
Published Articles: 5233

Full Length Research Paper

Effect of bacteriocins from lactic acid bacteria obtained from Zea mays-based “Ogi” on foodborne bacteria from contaminated cabbage

Orji J. O.

Orji J. O.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Ayogu T. E.

Ayogu T. E.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Amaobi C. B.

Amaobi C. B.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Moses I. B.

Moses I. B.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Elom E. E.

Elom E. E.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Uzoh C. V.

Uzoh C. V.
Department of Biology/Microbiology/Biotechnology, Faculty of Sciences, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi State, Nigeria.
Search for this author on:
Google Scholar

Otu J. O.

Otu J. O.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Chukwunwejim C. R.

Chukwunwejim C. R.
Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, Nnamdi Azikiwe University, Awka, Nigeria.
Search for this author on:
Google Scholar

Okeh C. O.

Okeh C. O.
Department of Microbiology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi State, Nigeria.
Search for this author on:
Google Scholar

Ikegbune C.

Ikegbune C.
Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Science, Chukwuemeka Odumegwu Ojukwu University, Igbariam, Anambra State, Nigeria.
Search for this author on:
Google Scholar

Peter I. U.

Peter I. U.
Department of Public Health, Faculty of Health Technology and Engineering Federal College of Dental technology and Therapy, Trans-Ekulu, Enugu, Nigeria.
Search for this author on:
Google Scholar

Igwe C. P.

Igwe C. P.
Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria.
Search for this author on:
Google Scholar

Article Number - 3C02FA767571
Vol.15(8), pp. 440-446 , August 2021
https://doi.org/10.5897/AJMR2021.9560

Received: 26 June 2021
Accepted: 17 August 2021
Published: 31 August 2021

Abstract

The objective of this work was to evaluate the effect of bacteriocins from lactic acid bacteria (LAB) in Zea mays-based Ogi on some foodborne bacteria contaminating cabbage in Abakaliki, Nigeria. Ten (10) samples (5 samples of Z. mays-based Ogi and 5 samples of suspected contaminated cabbage heads) were aseptically collected and analyzed using standard microbiological methods. Five different Lactobacillus isolates (A, B, C, D, and E) were isolated from the Z. mays-based Ogi while 5 different species of bacterial pathogens; Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella spp., and Shigella spp were isolated from cabbage heads. Results showed that Lactobacillus isolates exhibited high inhibitory effect against foodborne bacteria (S. aureus, E. coli, and Shigella spp) isolated from cabbage with inhibition zone diameter (IZD) ranging from 14 to 20 mm. A very high antimicrobial activity against foodborne bacteria isolated from cabbage was also observed for the crude bacteriocin at pH of 2. The stability of the antimicrobial affinity of the bacteriocin decreased as pH rises from 6 to 7. This study has shown that bacteriocin has antimicrobial activity against foodborne bacteria contaminating cabbage and could be used as bio-preservatives instead of hazardous chemical preservatives with adverse effects on the human body.