Evaluation of ogi liquor from different grains for antibacterial activities against some common diarrhoeal bacteria in Southwest Nigeria

Abstract

The effect of raw ogi liquor from five varieties of grains; white maize, yellow maize, white guinea corn, red guinea corn and millet on some diarrhoeal bacteria; Staphylococcus aureus, Shigella dysenteriae, Escherichia coli, Salmonella typhimurium and Enterobacter species was investigated. The ogi liquors prepared using cold and hot water methods were effective in inhibiting the growth of most of the test organisms with zones of inhibition ranging from 4.0 - 14.0 mm. The growth inhibition mediated by these
liquors, however, was not as wide as that of some of the antibiotics such as ciprofloxacin, gentamycin and ofloxacin, but in most cases superior to that of tetracycline, nitrofurantoin and cotrimoxazole.