Journal of Microbial & Biochemical Technology

Microbes and dietary components of selected commonly consumed foods

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Ajayi A O and Itiola O R

Adekunle Ajasin University, Nigeria

Scientific Tracks Abstracts: J Microb Biochem Technol

Abstract:

Various types of bacterial isolates were obtained from commonly consumed food sources, viz rice and beans in some Akoko communities, Nigeria and the world at large. The bacterial isolates were identified by standard microbiological methods. Proximate analysis was carried out according to the procedure of association of official Analytical Chemists to determine the number of components such as fat content, protein content, moisture content and ash content in food samples. Bacterial isolates encountered during the study include Clostridium spp. (4), Vibrio cholera (1), Bacillus spp. (3), Escherichia coli (2), Staphylococcus aureus (2), Shigella spp. (2), Pseudomonas spp. (2), Streptococcus spp. (2), and Micrococcus spp. (6). Proximate analysis determined, shows the values of food components (in percentages, %) for rice and beans as, moisture content (11.76, 13.96), ash content (0.68, 2.52), crude fat (3.00, 6.65), crude protein (15.67, 21.58) crude fiber (1.44, 0.32) and carbohydrate content (67.45, 54.97). This study helps to investigate field samplings of the staple food studied in that microbes isolated from the commonly consumed food (rice and beans) in this part of Nigeria and world at large, were used as a measure to determine the level of contamination and possible microflora that may inhabit these food sources for possible industrial applications. Similarly, the proximate analysis done helps to determine dietary value as well as food safety. Hence, these food sources should be properly handled coupled with appropriate storage based on their nutritional value and liability of contamination at various stages of their processing from the raw source.

Biography :

Ajayi A O has obtained his PhD in Microbiology from the University of Ibadan, Ibadan, Nigeria in 2005. He had diversified working and research experience in the field of Environmental Microbiology and Antimicrobials. He has published over 50 research articles in learned journals worldwide. His research activity progresses with surveillance of antibiotic resistant reservoirs during Postdoctoral fellowship program in the Department of Biochemistry and Microbiology, University of Fort Hare, South Africa sponsored by Govan Mbeki Research and Development Center of the institution. He is currently the acting Head of Department of Microbiology, Adekunle Ajasin University, Akungba-Akoko, Nigeria.