IAJPS 2017, 4 (11), 3792-3797 Orogu J.

O et al ISSN 2349-7750

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INDO AMERICAN JOURNAL OF

PHARMACEUTICAL SCIENCES
http://doi.org/10.5281/zenodo.1039854

Available online at: http://www.iajps.com Research Article

EFFECT OF EXTRACT OF GARLIC AND GINGER ON

BACTERIA ISOLATED FROM OGI
1
Orogu J.O.* 1Okuda F. and 2Adebisi O.O.
1
Department of Science Laboratory Technology, Delta State Polytechnic Ozoro, Delta State,
Nigeria and 2Department of Microbiology, Faculty of Life Science University of Ilorin
(UNILORIN), Ilorin, Nigeria.
Abstract
Ogi is a cereal-based traditional lactic acid-fermented weaning food. Ogi deteriorates after long keeping.
Therefore, the need to develop methods of extending the shelf life of ogi without altering the flavor as used in this
study, using garlic and ginger as the preservatives. This study also revealed that microbial load is lower in ogi with
concentration of 100% of garlic and ginger and higher in ogi without garlic and ginger. Also the ogi with 10.0ml of
garlic and ginger has acceptability in terms of taste, odour, texture and colour and ogi with 6.0ml of garlic and
ginger/sample c was found to have higher level of acceptability than ogi with other concentration of garlic and
ginger and Ogi without garlic and ginger. The bacteria isolated from ogi include Staphylococcus sp., Escherichia
coli, Bacillus sp., Streptococcus sp. The total heterotrophic plate count ranges from 2.0x10 -3 to 9.6x10-1.This study
shows that garlic and ginger have little effect on the microbial load of Ogi.
Key words: Garlic, Ginger, Extract, Bacteria, Ogi
Corresponding author:
Orogu J.O, QR code
Department of Science Laboratory Technology,
Delta State Polytechnic Ozoro,
Delta State, Nigeria.
E-mail: [email protected]

Please cite this article in press as Reza Havasian et al , Effect of Extract of Garlic and Ginger on Bacteria Isolated
From OGI, Indo Am. J. P. Sci, 2017; 4(11).

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INTRODUCTION:
Ogi is made from cereals and are more widely Microbiological and nutritional studies by Odunfa
utilized as foods in African countries than in the and Teniola, (2001)[3] showed that the lactic acid
development world. In fact cereals account for as bacterium Lactobacillus plantarium the aerobic
much as 77% of total caloric consumption in the bacteria Corynebacterium and Aerobacter, the
African countries [1]. yeast Candida mycoderma, Saccharomyces
Allium sativum, commonly known as garlic is a cerevisiae and Rhodotorula and molds
species in the onion family Alliaceace. Its close Cephalosporium, Fusarium, Aspergillus, and
relatives include the onion, shallot, leek, Penicillium are the major organism responsible for
chiverakkyo. Garlic has been used throughout the fermentation and nutritional improvement of ogi.
history for both culinary and medicinal purposes. [3], determine that Bactobacillus plantarium was the
The garlic plants bulb is the most commonly used predominant organism in the fermentation
part of the plant, with the exception of the single responsible for lactic acid production.
cloves type, the bulb is divided into numerous fleshy Corynebacterium hydrolyzed corn starch to organic
sections called cloves [2]. The cloves are used for acids while Saccharomyces cereviseae and Candida
cloning, consumption (raw or cooked) or for mycoderma contributed to flavor development.
medicinal purposes and have a characteristic pungent, This present study focuses on the isolation of bacteria
spicy flavor that mellows and sweets also edible and present in ogi and the determination of the effect of
being milder in flavor than the bulbs, they are most extracts of ginger and garlic to extend the shelf life of
often consumed while immature and still tender. ogi.
Additionally, the immature flower stalks (scapes) of
the hard neck and elephant types are sometimes METHODOLOGY
marketed for uses similar to asparagus in stir-fries Collection of Samples
[3]. Samples of Ogi were obtained from Udu market in
Papery, protective layers of skin over various parts Warri and were taken to the microbiology laboratory
of the plant are generally discarded during in a sterile container for microbial analysis.
preparation for most culinary uses, though in Korea, Fresh ginger and garlic cloves were also bought from
immature whole heads are sometimes prepared with Udu market in Warri, Delta State.
the tender skins intact. The root cluster attached to
the basal plate of the bulb is the only part not Microbiological Analysis of Samples
typically considered palatable in any form. The Isolation of Organisms
sticky juice within the bulb cloves is used as an Serial Dilution
adhesive in mending glass and china [7]. 500g of Ogi was mixed with 200ml of distilled water.
Ginger and her cousin Tumeric is proud member of Four test tubes containing 9.0ml of sterile distilled
the Zingiberaceae family and grow in sub-tropical, water to obtain 10-1 dilution of the ogi sample making
volcanic soils in the southern hemisphere. The plant 10-2, 10-3, 10-4. The tubes were then covered with
is thought to have originated in tropical Asia and aluminum foil.
widely cultivated in the Caribbean and Africa. All 1.0ml of the supernatant solution of the Ogi samples
cultures report similar uses of this plant. It has been was added to 9.0ml of sterile distilled water in a test
used as a favorite diffusive circulatory stimulant tube to obtain 10-1 dilution of the samples, 1.0ml of
and healthy agent, calming nausea removing phlegm 10-1dilution was added to another 9.0ml of sterile
or catarrh in a wet cough. It has also been used to water to get 10mls of 10-2 dilution of the same
support a healthy inflammatory response. Ginger is sample.
also widely used for motion sickness. Ginger is one These processes were reported to get 10-2 and 10-4.
of the most widely consumed aromatic spices on the All the four samples were serially diluted for
plant. Ginger is a tuber that is consumed whole as a inoculation of total viable microbial count and
delicacy, medicine, or spice. It is the rhizome of the isolation of different types of micro-organism present
plant Zingiber officinale. It leads its name to its genus in them.
and family (Zingiberaceae). Other notable members Total Viable Count
of this plant family are turmeric, cardamom, and This was done by pouring a little of the prepared
galangal. Ginger cultivation began in south Asia and nutrient agar at about 45oC into a petri-dish and
has since spread to East Africa and the Carribean. It swirled gently and allowed to set. Then using a sterile
is sometimes called root ginger to distinguish it from wire loop inserted into the Ogi sample dilution.
other things that share the name ginger[1].

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Several number of streaking was made on the plate Dilution for Garlic
containing the agar and after which it was incubated 1ml of garlic - - - - -
for 24hours at 37oC. -- 100% conc. (1sttest tube)
The plate was examined after incubation and the 1ml of garlic + 1ml of sterile distilled water -- 50%
number of colonies present in the plate was counted conc. (2ndtest tube)
and recorded. 1ml of garlic + 2ml of sterile distilled water -
33.3% conc. (3rd test tube)
Isolation of Types of Microorganism Present in 1ml of garlic + 3ml of sterile distilled water -- 25%
Ogi Samples conc. (4thtest tube)
1.0ml from 10-2 and 10-3 dilution of each sample were 1ml of garlic and ginger from different
aseptically transferred into different sterile Petri concentration was pipette and introduced into the
dishes. About 10.0ml of appropriate media were plates. The medium was then incubated for 24hours
poured into the plates. Good spread inoculum was at 37oC. Zones of growth inhibition indicate
achieved by combination of swirling and radical sensitivity of the organism to the extracts of garlic
motion of the plates on the bench. The plates were and ginger while those without zone indicates
allowed to set and incubated at 37oC for 24hours. resistances.

Culture Preparation RESULTS:

Distinct colonies of organism were picked with Table 1 Shows the morphological and biochemical
sterile wire loop from the mixed culture and sub- characteristics of bacteria isolated from Ogi
culture by streaking onto a fresh solidified media. Table 2 Shows the total bacterial count (cfu/g) of
This was due to obtain a pure culture. Pure cultures Ogi it was recorded that the bacterial count in
of organisms obtained on the plates were then sample A has the highest microbial range of
inoculated on the appropriate agar slants for (9.6) 96x10-1(cfu/g).
biochemical test. Table 3 Shows the bacteria isolated from Ogi. It
found that Staphylococcus aureus,
Sensory Evaluation Lactobacillus sp., Streptococcus sp,
Quality attributes such as taste, colour, texture, and Escherichia coli, were common during
odour were evaluated for level of acceptability of isolation of Ogi without garlic and ginger.
fresh prepared samples into gruel using a five point Table 4 Shows those bacteria isolated from Ogi with
hedonic scale (1-5) a ten member panel was used to garlic and ginger. It was found that Bacillus
assess the various quality attributes for overall sp, Staphylococcus aureus, Streptococcus sp,
acceptability. were common isolate during isolation of Ogi
with garlic and ginger.
Zone of Inhibition with Garlic and Ginger Table 5 Shows the result for sensory evaluation
The pure culture of the organisms was grown on the carried out on the acceptability and
appropriate agar slant. About 10ml of the appropriate preference of the Ogi in terms of taste,
media were poured into the plates; good spread of colour, texture and odour. Sample C (Ogi
inoculum was achieved by combination of swirling to 6.0ml of garlic and ginger) was found to have
radical motion of the plates on the bench. The plates the highest rating followed by sample A: (Ogi
were allowed to set the microorganisms were then with 2.0ml of garlic and ginger), while
streaked on the plates containing the medium of Sample D: (Ogi without garlic and ginger)
nutrient agar. has the least value of acceptability, based on
The garlic and ginger was diluted as follows the studies carried out.
1ml of ginger - - - -- -100% Table 6 Shows the result of zone of inhibition of
concentration (1st test tube) ginger extract at different concentration on
1ml of ginger + 1ml of sterile distilled water - 50% nutrient Agar.
conc. (2ndtest tube) Table 7 Shows the result of zone of inhibition of
1ml of ginger + 2ml of sterile distilled water - ginger extract at different concentration on
33.3% conc. (3rd test tube) nutrient agar.
1ml of ginger + 3ml of sterile distilled water - 25% Table 8 Shows the result for comparison of zones of
conc. (4thtest tube) inhibition of nutrient agar at 100%
concentration.

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Table 1: Cultural, Morphological and Biochemical Characteristics of the Bacteria Isolates from Ogi

Cultural Morphological Biochemical Suspected

organism
Growth features Gram stain Motility Citrate Coagulase Oxidase
Yellow, entire + coccl in Non- - + - Staphylococcu
elevated, small, pairs and in motile s aureus
smooth, colonies clusters
White, entire, + coccl in Non- - - - Staphylococcu
elevated, small, pairs motile s epidimidis
translucent,
colonies
Small, ovoid, + coccl in Non- - - - Staphylococcu
cream, raised, dull pairs motile s feacalis
colonies
Small, ovoid, white, + coccl in Non- - - - Staphylococcu
raised, glistering pairs motile s lactis
colonies
Circular, opaque, - rod in chain Non- - - - Escherichia
convex, cream, motile coli
rough, colonies
Irregular, dull, flat, + rod in Motile - - + Bacillus Spp.
cream, rough clusters
colonies

Table 2: Total Viable Bacterial Count of Ogi

Ogi samples Bacterial counts (cfu/g)
A 9.6x10 -1
B 5.9x10 -1
C 3.8x10 -2
D 2.0x10 -3

Table 3: Bacteria Isolated from Ogi

Ogi samples Bacterial counts (cfu/g)
A Streptococcus sp, Staphylococcus aureus, Bacillus sp.
Escherichia coli
B Escherichia coli, Staphylococcus aureus,
Streptococcus sp
C Staphylococcus aureus, Escherichia coli Bacillus sp.
D Staphylococcus aureus, and Escherichia coli.

Table 4: Bacteria Present in Ogi with Garlic and Ginger

Samples Isolated bacteria
A Streptococcus sp, Staphylococcus aureus, Bacillus sp.,
Escherichia coli.
B Escherichia coli, Staphylococcus aureus, Streptococcus
sp.
C Staphylococcus aureus, Escherichia coli and Bacillus
sp.
D Staphylococcus aureus, and Escherichia coli.

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Table 5: Sensory Evaluation of Ogi Samples

Evaluation Sample A Sample B Sample C Sample D
parameters
Taste 37 37 37 39
Texture 42 40 41 39
Colour 43 42 43 35
Odour 38 37 40 36
Total 160 156 161 149

Key:
Sample A: Ogi with 2.0ml of Garlic and Ginger.
Sample B: Ogi with 4.0ml of Garlic and Ginger.
Sample C: Ogi with 6.0ml of Garlic and Ginger.
Sample D: Ogi without Garlic and Ginger.

Table 6: The Zone of Inhibition (Millimeter) of Garlic Extract at Different Concentration on Nutrient Agar.
Nutrient agar
Isolates 100% 50% 33.3% 25%
Bacillus 15 12 7.6 2.5
Staphylococcus aureus 13 10 6.5 3.0

Streptocuccus spp 11 10 7.9 1.5

Escherichia coli 10 7 6.5 1.0

TABLE 7: The Zone of Inhibition (Millimeter) of Ginger Extract at Different Concentration on Nutrient
Agar.

Nutrient agar
Isolates 100% 50% 33.3% 25%
Bacillus 12 8 5.5 2.0
Staphylococcus aureus 14 10 6.6 1.8
Streptocuccus spp 10 7.9 6.9 1.5
Escherichia coli 8 6.5 6.0 1.2

Table 8: Comparism of the Zones of Inhibition of Garlic and Ginger on Nutrient Agar at 100%
Concentration
Nutrient Agar
Isolates Garlic Ginger
Bacillus cereus 15 12
Staphylococcus aureus 13 14
Streptocuccus spp 11 10
Escherichia coli 10 8

Microbial Load of Ogi

Microbial load of all the samples reduces with the addition of garlic and ginger.
The microbial load was lower in 100% garlic and ginger, AS the concentration of garlic and ginger was reducing the
microbial load was increasing.

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DISCUSSION: CONCLUSION:
Result obtained in this study demonstrate the cultural, In conclusion, the result of this study revealed that
morphological and biochemical characteristics of the undesirable bacteria such as Bacillus sp.,
bacteria isolated from OGI, identified by their color, Streptococcus sp., Staphylococcus sp. and
shape, size, motility and other test as shown in (Table Escherichia coli were present in OGI which could
I). Through the gram staining, motility and coagulase not be totally inhibited by the presence of garlic and
test bacteria such as Staphylococcus aureus, ginger but reduced them and application of high
Staphylococcus epididimis, Streptococcus feacalis, amount could prevent spoilage and inhibit other
Bacillus spp present in Ogi. bacteria. However, it was obvious that garlic and
Result displayed in table 2 and 3 indicate the total ginger alone could not prolong the shelf life of OGI
viable bacterial count of ogi and bacteria isolated in and that garlic and ginger can be used to enhance the
Ogi in each serial dilution. This was obtained by a flavor of Ogi.
careful examination if the Petri dishes which were
inoculated for 24hours. RECOMMENDATIONS
The total count was recorded and it was noted that, 1. Ginger and Garlic should be cultivated in high
the count sample A (10-1) was the highest and as the quantity to improve the shelf life of ogi.
dilution concentrated decreases the total bacterial 2. Ginger and Garlic should also be used widely on
count decreases (Table2). The bacterial isolated were Ogi because it enhances the flavor.
Staphylococcus sp, Bacillus sp, Escherichia coli and
Streptococcus sp. from sample A to D (Table 2). REFERENCES:
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