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

Table 3 Effect of trypsin, catalase, and pH 6.5 on the antagonistic property of cell-free supernatant isolates obtained from second fermentation on indicator organisms

Indicator organisms	Isolates	Untreated supernatant	Trypsin treated	Catalase treated	pH treated
Escherichia coli DMST 4212	AA101	+++	−	+	+
	AA106	++	−	+	+
	AA107	+++	−	+	+
	BB101	+++	−	+	++
	BB102	+++	−	+	++
	BB104	++	−	+	+
	BB101	++	−	+	+
	CC102	+++	−	+	++
Staphylococcus aureus DMST 4745	AA101	++	−	+	+
	AA106	++	−	++	++
	AA107	+++	−	+	++
	BB101	++	−	+	++
	BB102	++	−	+	+
	BB104	++	−	+	+
	BB101	++	−	+	++
	CC102	+++	−	+	+
Salmonella typhimurium PSU.SCB.16S.11	AA101	++	−	+	+
	AA106	++	−	+	+
	AA107	+++	−	+	++
	BB101	++	−	+	++
	BB102	++	−	+	+
	BB104	+++	−	+	+
	BB101	++	−	+	++
	CC102	++	−	+	+

(−) no zone of inhibition; (+) zones of inhibition < 7 mm in diameter; (++) zones of inhibition between 7 to 10 mm, (+++) zones of inhibition of > 10 mm. AA: effluents of the second fermentation in ogi production from maize grains, BB: effluents of the second fermentation in ogi production from sorghum grains, CC: effluents of the second fermentation in ogi production from millet grains

ISSN: 1869-2044