Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production

Table 2 Effect of trypsin, catalase, and pH 6.5 on the antagonistic property of cell-free supernatant isolates obtained from first fermentation on indicator organisms

Indicator organism	Isolates	Untreated supernatant	Trypsin treated	Catalase treated	pH treated
Escherichia coli DMST 4212	A105	+++	−	+	+
	B106	+++	−	++	+
	C104	+++	−	++	+
Staphylococcus aureus DMST 4745	A105	++	−	+	+
	B106	++	−	+	+
	C104	+++	−	++	+
Salmonella typhimurium PSU.SCB.16S.11	A105	+++	−	+	+
	B106	+++	−	++	+
	C104	+++	−	+	+

(−) no zone of inhibition; (+) zones of inhibition < 7 mm in diameter; (++) zones of inhibition between 7 and 10 mm; (+++) zones of inhibition > 10 mm
A: effluents of the first fermentation in ogi production from maize grains, B: effluents of the first fermentation in ogi production from sorghum grains, C: effluents of the first fermentation in ogi production from millet grains

ISSN: 1869-2044