CHAPTER FOUR

4.0 RESULTS

4.1 Determination of physicochemical properties of the ‘’Nono’’

All the ‘’nono’’ samples were acidic with PH 3.1-3.81 with sample E and F having the highest

PH and low temperatures in the range 2.1-2.3 as shown in the table below

4.2 Cultural morphological characterization of the food pathogens

The colonies appeared as smooth ,round ,translucent ,creamy white or golden yellow in color

with varying sizes .For the microscopic characteristics, they appeared as gram positive cocci in

clusters and some appeared as gram positive rods under the microscope using the X100 objective

lens

4.3 Biochemical characterization of the pathogens

For staphylococcus aureus: The isolates were catalase positive and coagulase positive.

For lactic acid bacteria: The isolates were catalase negative, MR positive, VP negative and they

could ferment the sugars as shown in the table below

Table 1: Viable plate count of the ‘’nono’’ samples

SAMPLES NO OF COLONIES CFU/ML

A 83 x 10-6 8.3 x 10-6

B 64 x 10-6 6.4 x 10-6

C 82 x 10-6 8.2 x 10-6

D 960 x 10-6 9.6 x 10-6

E 131 x 10-6 1.31 x 10-5

F 202 x 10-6 2.02 x 10-5

Table 2: Physicochemical properties of the ‘’nono’’ samples

SAMPLES PH TEMPERATURE

A 3.62 2.3

B 3.81 2.1

C 3.59 2.1

D 3.39 2.2

E 3.17 2.3

F 3.17 2.1
Table 3: Biochemical characterization of lactic acid bacteria and staphylococcus aureus

isolated from ‘’nono’’ samples.

I Lactic Acid bacteria

Isolates Gram Catalase Glucos Sucrose Lactose MR VP Organism

stainin e confirmed

AA + Rod - + + + + - L.plantarum

BB + Rod - + + + + - L.plantarum

CAS + Rod - + + - + - L.bulgaricu

CB + Rod - + - - + - L.debruecki

CD + Rod - + + + + - L.plantarum

EB + Rod - + - - + - L.debruecki

FA + Rod - + + + + - L.plantarum

FB + Rod - + + + + - L.plantarum

FD + Rod - + + - + - L.bulgaricu

Table II Staphylococcus aureus

 Isolates Gram staining Catalase Coagulase

AB + Cocci + -

AD + Cocci + +

BA + Cocci + +

BD + Cocci + +

CA + Cocci + +

DA + Cocci + +

DB + Cocci + +

EA + Cocci + -

FAS + Cocci + +

FBS + Cocci + +

Table 4: Sensitivity test of Lactic acid bacteria isolates tested to some common antibiotics

I Lactic acid bacteria

 ISOLATES RD CTZ S AZM AMX CPX E LEV CN CEF

AA 14 0 9 10 0 22 10 10 11 0

BB 15 0 9 10 0 19 18 10 11 5

CAS 15 0 10 10 10 10 25 10 11 0

CB 13 0 10 6 0 14 8 10 11 0

CD 15 0 9 5 0 10 10 10 10 0

EB 13 0 10 11 0 15 10 9 15 0

FA 13 0 8 5 0 22 10 25 11 0

FB 10 10 10 10 10 10 10 10 10 10

FD 12 0 11 12 0 17 9 11 12 0

II Staphylococcus aureus

ISOLATES RD CTZ S AZM AMX CPX E LEV CN CEF

AD 10 10 10 10 10 10 10 10 10 10

BA 0 0 0 0 0 5 0 15 0 0

BD 15 0 11 15 0 20 10 14 12 0

CA 19 0 0 10 0 10 0 10 17 0

DA 10 9 10 10 10 10 10 10 14 0

DB 13 0 10 15 5 13 10 10 11 0

FAS 17 0 15 0 0 10 10 10 7 0

FB 10 15 10 10 10 10 10 10 10 10
Keys: RD- Rifampicin 20MCG, CTZ- Ceftazidime 30MCG, S- Streptomycin 30MCG,

AZM- Azithromycin 10MCG, AMX- Amoxil 20MCG, CPX- Ciprofloxacin 10MCG, E-

Erythromycin 30MCG, LEV- Levofloxacin 20MCG, CN- Gentamycin 10MCG,CEF-

Cefuroxime 30MCG.