The North African Journal of Food and Nutrition Research
Volume 3, Numéro 2, Pages 206-213

Viability Of Lactic Acid Bacteria In Different Components Of Ogi With Anti Diarrhoeagenic E. Coli Activities

Authors : Kwasi Roseline Eleojo . Aremu Iyanuoluwa Gladys . Dosunmu Qudus Olamide . Ayeni Funmilola A. .


Background: Ogi constitutes a rich source of lactic acid bacteria (LAB) with associated health benefits to humans through antimicrobial activities. However, the high viability of LAB in Ogi and its supernatant (Omidun) is essential. Aims: This study was carried out to assess the viability of LAB in various forms of modified and natural Ogi and the antimicrobial properties of Omidun against diarrhoeagenic E coli. Methods and Material: The viability of LAB was assessed in fermented Ogi slurry and Omidun for one month and also freeze-dried Ogi with and without added bacterial strains for two months. A further 10 days viability study of modified Omidun, refrigerated Omidun, and normal Ogi was performed. The antimicrobial effects of modified Omidun against five selected strains of diarrhoeagenic E. coli (DEC) were evaluated by the co-culture method. Results: Both drying methods significantly affected carotenoids and phenolic compounds. The Ogi slurry had viable LAB only for 10 days after which, there was a succession of fungi and yeast. Omidun showed 2 log 10 cfu/ml reduction of LAB count each week and the freeze-dried Ogi showed progressive reduction in viability. Refrigerated Omidun has little viable LAB, while higher viability was seen in modified Omidun (≥2 log cfu/ml) than normal Omidun. Modified Omidun intervention led to 2-4 log reduction in diarrhoeagenic E. coli strains and total inactivation of shigella-toxin producing E. coli H66D strain in co-culture. Conclusions: The consumption of Ogi should be within 10 days of milling using modified Omidun. There are practical potentials of consumption of Omidun in destroying E. coli strains implicated in diarrhea.


Ogi, Omidun, lactic acid bacteria, diarrhoeagenic Escherichia coli strains, Viability.

Comparison Of Maldi Tof Ms Profiling And 16s Rrna Gene Identification Of Presumptive Lactic Acid Bacteria Isolated From The Traditional Algerian Date Product “btana”.

Abekhti Abdelkader .  Cnockaert Margo .  Aerts Maarten .  Daube Georges .  Vandamme Peter .  Tahri Assia .  Taminiau Bernard . 
pages 27-43.

Phenotypic Identification And Whole Cell Protein Analysis By Sds-page Of Dominants Lactic Acid Bacteria Isolated From Algerian Raw Milk

Ghazi Fatima .  Benmechernene Zineb .  Aggad Habib .  Guessas Bettache .  Moussa-boudjamaa Boumedien .  Henni Djamal Eddine .  Kihal Mebrouk . 
pages 11-22.

Characterization Of Algerian Raw Camel’s Milk : Identification Of Dominant Lactic Acid Bacteria And Proteins Analysis

Saidi Djamel .  Kihal Mebrouk .  Hamama Abed .  Chekroune Abdellah .  Henni Djamel Eddine .  Kheroua Omar . 
pages 01-09.