IPS Journal of Applied Microbiology and Biotechnology

Prevalence of Schistosomiasis and Associated Risks Factors among Patients with Urinary Tract Infection Attending Specialist Hospital Bauchi

Kabir Hassan Sambo — 2024-07-23

Background: Schistosomiasis, a parasitic disease caused by Schistosoma species, remains a significant public health concern in many developing regions, including Bauchi, Nigeria. This study aims to assess the prevalence of schistosomiasis and identify associated risk factors among patients with urinary tract infections (UTIs) attending the Specialist Hospital Bauchi.

Methods: A cross-sectional study was conducted involving patients presenting with UTI symptoms at the Specialist Hospital Bauchi. Urine samples were collected and analyzed for Schistosoma haematobium eggs using microscopy. Demographic and clinical data were obtained through structured questionnaires to identify potential risk factors for schistosomiasis, including water contact activities, sanitation practices, and socio-economic status.

Results: Out of the total patients screened, a significant proportion tested positive for Schistosoma haematobium, indicating a notable prevalence of schistosomiasis among UTI patients. Statistical analysis revealed several risk factors strongly associated with schistosomiasis, including frequent contact with contaminated water sources, poor sanitation facilities, and lower socio-economic status.

Conclusion: The study highlights a high prevalence of schistosomiasis among UTI patients in Bauchi, underscoring the need for integrated disease management and prevention strategies. Public health interventions focusing on improving water sanitation, health education, and targeted treatment programs are essential to reduce the burden of schistosomiasis in this region. These findings can stimulate further research and policy development aimed at controlling this neglected tropical disease.

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

Temitope H. Adejobi — 2024-03-22

Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate and finished products during the process of fermentation. This study was conducted to evaluate the effect of ginger and garlic inclusion on the performance of Lactobacillus plantarum as a single starter in the fermentation of maize into ogi. Ginger and garlic powders were prepared and added to the maize ogi slurry at different percentages as follows: M100 (100% maize ogi), MGG90 (90% maize ogi + 5% ginger+ 5% garlic), MGG80 (80% maize ogi + 15% ginger + 5% garlic), MGG70 (70% maize ogi + 25% ginger + 5% garlic), which was subsequently fermented, dried to flour and then packaged in zip-lock bags. The total viable miicrobial count, pH and total titratable acidity were carried out on the samples during fermentation, while the proximate composition, mineral content, antioxidant properties, functional properties, pasting properties, colour analysis and sensory parameters of the samples were analyzed using standard methods. The results showed corresponding decrease of pH in the spiced ogi slurry as total titratable acidity increased during 48 h fermentation. The results revealed that spiced maize ogi had high protein content (20.12 ± 0.60% for MGG80), fiber (1.11 ± 0.09 % for MGG70), fat (7.15 ± 0.012% for MGG70) and ash content (0.505 ± 0.008% for MGG70). Minerals like calcium, potassium, sodium, phosphorous, iron and zinc were present in all the samples. The antioxidant properties increased with the addition of ginger and garlic. The bulk density ranged from (0.55- 0.667 g/ml) while sample M100 recorded the highest swelling capacity. Pasting properties showed varying peak viscosity, breakdown and setback values. Sensory analysis showed that sample M100 was the most preferred sample. The study established that the inclusion of ginger and garlic in maize ogi positively influenced the performance of Lactobacillus plantarum during fermentation, leading to alterations in microbial dynamics and improvements in nutritional properties of maize ogi.

Hydrolytic Response of Beta-Amylase to Selected Starches when Adsorptively Immobilized on Agarose Gel

Victor N. Enujiugha — 2024-07-04

Immobilization has been an effective tool commonly employed to maintain and/or improve the activity of industrially important enzymes and for ease of recovery and re-use. The present study was aimed at evaluating the effect of temperature and pH on immobilized β-amylase, its pH and temperature stability and the effects of different substrates and metal salts on the enzyme. Enzyme activity and protein concentration were also determined before and after immobilization. Immobilization was carried out on agarose gel support using adsorption method. The enzyme had its optimal activity at pH 4.5 and temperature 60 ºC with percentage relative activity of 100% each. The temperature and pH also had effect on the stability of the enzyme. The enzyme was more stable at pH 4.5 and temperature 60 ºC as it gave its optimum activity at these points while it also exhibited some measure of stability at other pH and temperatures. The results of the substrates specificity and effect of metal salts showed that immobilized β-amylase acted better on potato starch compared to other substrates. Also, Fe²⁺ had the highest inhibitory effect on the enzyme compared to other metal salts while other metals showed non-inhibitory effects.

Chemical Composition and Storage Stability of Crunchy Snacks Produced from Corn, Red Kidney Beans and Onion Flour

Omolara R. Adegbanke — 2024-07-05

Corn flour is a very important ingredients in producing crunchy snacks. However, the use of other plant sources to supplement corn flour in producing crunchy snacks is not uncommon. This study thus investigated the chemical composition and storage stability of crunchy snack produced from corn, red kidney beans and onion flour. Three samples EOD: Corn: Red Kidney Bean: Onion (70:25:5%); XYZ: Corn: Red Kidney Bean: Onion (70:20:10%); FAV: Corn: Red Kidney Bean: Onion (70:15:15%) and a control ABC: Oyato crunchy snack, were analysed for proximate, mineral, free fatty acid (FFA), thiobarbituric acid (TBA), saponification value (SV), peroxide value (PV), Microbial population and Sensory properties. Proximate Composition; moisture content ranged from 4.03 - 15.33% and crude protein content ranged from 3.33 – 9.52% among the samples. Mineral Composition; P, Ca, Na and Cd ranged between, 31.52 – 51.63 mg/100g, 3.57-4.53 mg/100g, 181.80-314.40 mg/100g, and not detected respectively for the samples. FFA had first month 2.45 – 5.33% and second month 3.14 – 5.33%. Storage stability; TBA first month had 0.18 to 0.51 mgMDA/Kg and second month 1.67 – 2.36 mgMDA/Kg; SV first month had 7.04 - 68.85 mgKOH/g and second month 7.65 to 103.70 mgKOH/g; PV first month had 3.50 to 20.00 meq/Kg and second month 8.50 to 21.50 meq/Kg. The microbial population was relatively low and within safe limits, total viable and fungi count 1.5-7.0×10² Cfu/g and 2.5-9×10² cfu/g after the first month respectively; total viable and fungi count 9.0-45×10² cfu/g and 5.0-25×10² cfu/g after second month respectively. There were no significant differences (p< 0.05) in the crunchiness, mouthfeel and overall acceptability of formulated crunchy snack samples and the commercial crunchy snack. The crunchy snacks investigated in this study has a good sensory evaluation and storage stability.

Recent Advances in the Identification and Characterization of Fermentative Microorganisms

Temitope H. Adejobi — 2024-07-22

Fermentative microorganisms bring about transformative processes in food, thereby enhancing flavor and appearance indices, inhibiting undesirable components, improving shelf and storage life, as well as improving health and nutritional quality parameters. Traditional methods for identification of fermentative microorganisms involve cultivating and analyzing phenotypic characteristics, which are labor-intensive and time-consuming. Advanced molecular techniques such as polymerase chain reaction, whole gene sequencing, next generation sequencing, fluorescent in situ hybridization (FISH), Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS), fourier transform infrared spectroscopy and hyper-spectral imaging offer rapid, cost-effective, and reliable identification of bacteria and fungi cultured on agar plates or in liquid media. Techniques, such as genotyping, examine the DNA sequence to determine the genetic makeup of microorganisms, alongside the grouping of isolates via application of phylogenetic tree similarity indices. Overall, modern molecular techniques have revolutionized the identification of fermentative microorganisms, providing efficient and more elaborate alternatives to traditional methods. In this review work, an attempt is made to examine the historical and analytical trends from the conventional methods to the most recent modern tools for effective identification of industrially-important fermentative microorganisms.