Research
Organoleptic Characteristics of Fresh Meat Purchased from Public Market at Five Different Time
Meat sample was purchased from Ipata market five (5) different time namely 8am, 11am, 2pm, 4pm and 6pm and organoleptic characteristics of the meat samples was then carried out and at the end it was found that the colour of the meat bought 8 and 2pm are well accepted (P<0.05) both flavor and overall acceptability has the 8am meat has been the best while Aroma and Texture has the4pm meat as the best (P<0.05). Juiciness has 8am meat has been well accepted.
Isolation and Identification of Pathogenic Microorganisms from Houseflies
The housefly, Musca domestica, is a fly of the suborder Cyclorrhapha. It is an important vector for transmission of pathogenic microorganisms including bacteria, fungi and parasites. A total of 27 houseflies were collected, 9 each from dumpsite, canteen and indoor premise with the use of insect traps. The bacteria isolates obtained are: Escherichia coli, Salmonella species, Pseudomonas species, Shigella species, Klebsiella species, Staphylococcus species, Streptococcus species, Bacillus species and Proteus species. The fungi isolated are Aspergillus species, Penicillium species, Alternaria species and Fusarium species. The parasites obtained include Gairdia lamblia, Entamoeba histolytica, Enterobius vermicularis and Strongyloides species. Dumpsite had the highest percentage occurrence of microorganisms, followed by indoor and food canteen which had the lowest percentage occurrence. The presence of these pathogenic microorganisms in food canteens, indoor toilets and dumpsite implied a possible risk of transmission of the pathogens from the houseflies to humans thereby causing diseases; hence, the need to step up control measures against the insects.
Mutagenic Strength of Ethanol Tolerant Saccharomyces Species Isolated from Palmwine Sap (Raphia Sudanica)
Ethanol tolerant saccharomyces species: Saccharomyces cerevisiae, Saccharomyces ovarum, Saccharomyce fragilis and Saccharomyce lactis were successfully isolated from 168 hours aged palmwine on glucose yeast extract agar at 28. The basic physiological parameters (pH and ethanol content) of the aged palmwine were investigated. Fermentative assessment test was carried out to determined and estimate the fermentative abilities of the four reference saccharomyces isolates on 15% glucose medium. The maximum ethanol content produced by the isolate varies between 8.1 to 10.8%v/v. Saccharomyces cerevisiae produced the highest while S. lactis had the lowest (8.1%).The fermentative ability of all the isolates was enormously affected after been subjected to mutagenic effects of sub- minimum inhibitory concentration (MIC) of acridine orange for 48hours to determined the genetic stability of each of the isolate. S. lactis was found to have lost all its fermentative property while both S. ovarum, and S. Fragilis lost its fermentative ability by 80% compared to S. cerevisiae that was stabilized to the mutagenic effects of acridine orange. Hence S. cerevisiae was confirmed to be the most genetically and mutagenically stabilized isolate compared to other isolates.
Chemotherapeutic Values of Four Nigerian Chewing Sticks on Bacteria Isolates of Dental Infection
The invitro phytochemical analysis and antibacterial activities of ethanolic and aqueous crude extracts of four Nigerian chewing sticks (Pseudocedrela kotschyi, Massularia acuminate, Xanthoxylum zanthoxyloides, and Anogeissus schimperi). were investigated. Results of this study showed chewing sticks contained antibacterial agents but the concentration and composition of the active substances differed amongst the plants. Flavonoid and tannin were present in all the plant extracts while alkaloids were absent. The ethanolic crude extracts of the chewing sticks had a greater zone of inhibition (antimicrobial activities) against Staphylococcus aureus, Pseudomonas putida, Bacillus subtilis and Klebsiella spp in comparison with the aqueous extracts.Massularia acuminate exhibited a better antibacterial activity and thus made it more suitable for dental care.
