The antimicrobial activity of activity of fermented Uji

Abstract

Modern infant formulations based on milk have been shown to cause severe diarrhoea an malnutrition during weaning unlike the traditional weaning roods such ujl (cereal porridge). Such diseases can be attributed to the unhygienic conditions and dirty water used during preparation or infant roods. Results on microbial growth or death of Staphylococcus aureus . Salmonella tyhimurium enteropathogenic Escherichia Coli and Shigella dysenteriae during uji fermentation and storage or ready-to eat products are described. All the pathogens declined during uji fermentation and storage. with the declining rate being higher during storage. Invitro studies on antimicrobial activities on plates by uji culture against the pathogens suggest that the inhibition mechanism could he due to both acid production and antibiotic substances. KEY WORDS: Fermented uji. anti-bacterial activity. diarrhoea pathogens