Antibiotics, disinfectants and bacteria resistant to them have been detected in environmental compartments such as waste water, surface water, ground water, sediments and soils. Antibiotics are released into the environment after their use in medicine, veterinary medicine and their employment as growth promoters in animal husbandry, fish farming and other fields. There is increasing concern about the growing resistance of pathogenic bacteria in the environment, and their ecotoxic effects. Increasingly, antibiotic resistance is seen as an ecological problem. This includes both the ecology of resistance genes and that of the resistant bacteria themselves. Little is known about the effects of subinhibitory concentrations of antibiotics and disinfectants on environmental bacteria, especially with respect to resistance. According to the present state of our knowledge, the impact on the frequency of resistance transfer by antibacterials present in the environment is questionable. The input of resistant bacteria into the environment seems to be an important source of resistance in the environment. The possible impact of resistant bacteria on the environment is not yet known. Further research into these issues is warranted.

Resistance in the Environment

Cassava beer, or chicha, is typically consumed daily by the indigenous Shuar people of the Ecuadorian Amazon. This traditional beverage made from cassava tuber (Manihot esculenta) is thought to improve nutritional quality and flavor while extending shelf life in a tropical climate. Bacteria responsible for chicha fermentation could be a source of microbes for the human microbiome, but little is known regarding the microbiology of chicha. We investigated bacterial community composition of chicha batches using Illumina high-throughput sequencing. Fermented chicha samples were collected from seven Shuar households in two neighboring villages in the Morona-Santiago region of Ecuador, and the composition of the bacterial communities within each chicha sample was determined by sequencing a region of the 16S ribosomal gene. Members of the genus Lactobacillus dominated all samples. Significantly greater phylogenetic similarity was observed among chicha samples taken within a village than those from different villages. Community composition varied among chicha samples, even those separated by short geographic distances, suggesting that ecological and/or evolutionary processes, including human-mediated factors, may be responsible for creating locally distinct ferments. Our results add to evidence from other fermentation systems suggesting that traditional fermentation may be a form of domestication, providing endemic beneficial inocula for consumers, but additional research is needed to identify the mechanisms and extent of microbial dispersal.

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Local domestication of lactic acid bacteria via cassava beer fermentation

The detection and antimicrobial susceptibility profile of Shigella isolates from meat and swab samples at butchers' shops in Gondar town, Northwest Ethiopia.

Candida is the commonest opportunistic fungi in human. Candida species cause diverse types of diseases. Vaginal candidiasis has been reported as one of the most common type of fungal diseases among pregnant women. However; In Ethiopia, due to scarcity of data, much has not been documented regarding the prevalence of Candida among pregnant women. This study aimed to determine the prevalence, possible risk factors and antifungal susceptibility profile of Candida species among pregnant women attending Debre Markos Referral Hospital, Northwest Ethiopia. A cross-sectional study was conducted from February to May 2017. A total of 384 pregnant women were included using a systematic random sampling technique. Vaginal specimens were collected, inoculated on Candida HiV eg culture Medium and incubated at 37 °C for 24 h.Colonies were identified using standard microbiological methods and selected for further Candida Species identification using Hi Chrome agar and germ tube test. Fungal suspensions were made and adjusted at 0.5% MacFarland standard. Modified Kirby-Bauer disk diffusion technique was used for antifungal susceptibility. Data was entered, cleaned using Ep info version 7.1and transported to Statistical Packages for Social Sciences (SPSS) version 21 for analysis. Descriptive statistics and logistic regression were performed. P. value < 0.05 at 95% confidence interval was considered as statistically significant. From a total of 384 study participants, 96 (25%) were positive for Candida species. The predominant Candida species was Candida albicans 54(56.25%) followed by Candida krusei 21(21.9%), Candida glabrata 17(17.7%), Candida tropicalis 1(1%) and 3(3.1%) were other Candida species. Contraceptive use (AOR: 0.394; 95% CI = 0.20–0.74) and prolonged antibiotic uses (AOR: 0.393; 95% CI = 0.21–0.72) were risk factors. All isolates except Candida krusei were 100% susceptible to amphotericin-B. Resistance rate was high against itraconazole and Ketoconazole 55(57.3%). The prevalence of Candida species among symptomatic pregnant women was significantly higher than asymptomatic pregnant women. Age group between 26 and 40 years was significantly associated with Candida infection. Amphotericin B was the most sensitive antifungal drug. High rate of multiple drugs resistant Candida species was detected. Therefore Symptomatic women should be routinely screened and treated.

/pdf/prevalence-risk-factors-and-antifungal-susceptibility-12rf1prrmc.pdf

Prevalence, risk factors and antifungal susceptibility pattern of Candida species among pregnant women at Debre Markos Referral Hospital, Northwest Ethiopia.

BACKGROUND

In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self-milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized.



RESULTS

The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non-wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform.



CONCLUSION

This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non-wheat steamed breads by controlling the flour particle size, compositing non-wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre-gelatinization process and optimizing the steaming method of cooking bread. [[ArtCopyrightmsg]]

/pdf/quality-characterization-of-wheat-maize-and-sorghum-steamed-1bd11dybvz.pdf

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

Ten samples of fresh meat were randomly collected from Anantigha and Ikot Eneobong abattoirs in Calabar. Samples were collected and subjected to microbial analysis using standard microbiological techniques. The results showed that the bacteria population in meat from Anantigha abattoir was significantly (p 0.05) between the two abattoirs. The presence of pathogenic bacteria in meat should receive particular attention, because their presence indicates public health hazard and give warning signal for the possible occurrence of food borne intoxication. Key words: Raw Meat, Bacteriological, Abattoir, Public health

Bacteriological study of raw meat of Calabar Abattoir with public health and veterinary importance

The prevalence of vaginosis and vaginitis among the female students of the University of Calabar was studied between September and December, 2005. High vaginal swabs were collected from each respondent. Questionnaires were administered to the respondents and collected together with the specimen. A total of 1000 respondents aged between 15 and 35 years were examined. The survey revealed that 70% were infected with vaginosis and vaginitis, among these, 51% had single infection while 19% had mixed infections. On the other hand, 330 (64.71%) had candidiasis while 180 (35.29%) had bacterial vaginosis. Genital discharges, 400 (51.28%) was the commonest symptom while a combination of itching, burning and genital discharge 170 (21.79%) was the least. Contraceptive related prevalence shows that condom (54.72%) was the most common contraceptive used while injectible (1.89%) was the least. Statistical analysis of the data revealed a significant difference (P<0.05) between sexually active (aged groups 21 to 30) and sexually inactive (age group 15 to 20 and 31 to 34). The findings of this study show that there is high prevalence rate of vaginitis and vaginosis among the study population and a significant number of asymptomatic patients being vaginitis and vaginosis positive. This reveals the sanitary conditions of the female toilets in the hostels.

	 

	Key words: Vaginosis, candidiasis, bacterial vaginosis, contraceptives, vaginitis.

https://www.africaneditors.org/journal/JPHE/full-text-pdf/11053-128192

Prevalence of vaginitis and vaginosis among University of Calabar female students

The comparative study on the effect of locally made black soap and conventional medicated soaps Dettol, Dudu osun, Zee and Tura were investigated on isolated human skin microflora using disk diffusion method. The organisms isolated as skin microbiota were Staphylococcus aureus (30%), Staphylococcus epidermidis (26%), Corynebacterium spp (22%), Bacillus spp (16%) and Echerichia coli (6%). The results obtained revealed that the traditional black soap exhibited a high level of antimicrobial activities resulting in greater zones of inhibition (10.65) against other medicated soaps such as Dettol, Dudu Osun, Zee, and Tura that show the following zones of inhibition 7.58, 9.78, 10.57 and 9.29 respectively. Significant differences (p< 0.05) were also observed on the concentrations used. African black soap through this study can thus, be recommended for use since it has the potentials of treating skin diseases. Keywords: Black soap, Microflora, Human skin, medicated soap

Comparative studies on the effect of locally made black soap and conventional medicated soaps on isolated human skin microflora

Microbial succession and odour reduction during the controlled fermentation of cassava tubers for the production of ‘foofoo’, a staple food consumed popularly in Nigeria were investigated. A total of 8 microbial strains were isolated, these are: Bacillus subtilis, Lactobacillus plantarum, Corynebacterium manihoti, Leuconostoc mesenteroides, Enterobacter aerogenes, Aspergillus niger, Geotrichum sp. and Saccharomyces cerevisiae. Microbial succession following days of fermentation revealed that Bacillus subtilis and Lactobacillus plantarum predominate at all the days of fermentation Corynebacterium manihoti and Leuconostoc mesenteroides were isolated at day 1, Enterobacter aerogenes at day 2. Aspergillus niger predominates at day 1, 2 and 4 of fermentation. Saccharomyces cerevisiae was isolated at day 1 and Geotrichum sp. at day 3. Lactobacillus plantarum exhibited the highest acid producing ability, decreasing the pH of the fermentation from 6.1 to 3.66 with a corresponding increase in total titratable acidity (TTA) from 0.081% to 0.280% at day 4 of fermentation. The effected changes in pH and TTA by other isolates ranged respectively from 4.67 and 0.136% for Corynebacterium manihoti, 4.68 and 0.136% for Leuconostoc mesenteroide, 4.90 and 0.139% for Bacillus subtilis, 4.67 and 0.135% for Enterobacter aerogenes, 5.82 and 0.13% for Aspengillus niger, 5.80 and 0.137 for Geotrichum sp., 4.69 and 0.136% for Saccharomyces cerevisiae with in the period. All isolates were found to contribute in varying degree to odour reduction in fermented cassava; Bacillus Subtilis effected the highest odour reduction followed by Lactobacillus plantarum and Geotrichum sp. Key Words: Microbial Succession, odour reduction, fermentation, cassava tuber and foofoo.

Microbial succession and odour reduction during the controlled fermentation of cassava tubers for the production of ‘foofoo’, a staple food consumed popularly in Nigeria

Effects of single bacterial starter culture on odour reduction during controlled fermentation of cassava tubers for foofoo production were investigated. Pure cultures were used to ferment cassava tubers in water for 96 h. The cultures used include Bacillus subtilis, Klebsiela sp., Lactobacillus plantarum and Leuconostoc mesenteroides. L. plantarum exhibited the highest acid producing ability, decreasing the pH of the Cassava tubers from 6.2 to 3.68 with a corresponding increase in total titratable acidity (TTA) from 0.082% to 0.290% during the 96 h fermentation period. The effected changes in pH and TTA by other organisms ranged respectively from 4.88 and 0.135% for Klebsiella sp., 4.68 and 0.136% for L. mesenteroides to 4.90 and 0.139% for B. subtilis with in the period. All the cultures were found to contribute in varying degree to odour reduction in fermented cassava; B. subtilis effected the highest odour reduction followed by L. plantarum.

I. S. Ikpoh

Papers

Bacteriological study of raw meat of Calabar Abattoir with public health and veterinary importance

Prevalence of vaginitis and vaginosis among University of Calabar female students

Comparative studies on the effect of locally made black soap and conventional medicated soaps on isolated human skin microflora

Microbial succession and odour reduction during the controlled fermentation of cassava tubers for the production of ‘foofoo’, a staple food consumed popularly in Nigeria

Effect of single bacterial starter culture on odour reduction during controlled fermentation of cassava tubers for foofoo production