Microbial populations associated with the retting of melon pods ( Colocynthis citrullus L.) during seed recovery

The traditional process for the retting of melon pulp and microbiological characteristics in the recovery of melon seeds ( Colocynthis citrullus L.) were investigated. Melon pods were sliced open and exposed for seven days. The pulp underwent a natural fermentation that was characterised by the growth of microorganisms to 108–1010 cfu/g. The pH fluctuated between 4.8 and 5.1 with a lactic acid content of 0.72%. Bacillus subtilis, B. polymyxa, Lactobacillus fermentum, L. brevis and Streptococcus faecalis were the predominant microorganisms but, significant contributions were made by Staphylococcus saprophyticus and Enterobacter cloacae. Penicillium, Aspergillus and Rhizopus species including the yeasts, Sacharomyces cerevisiae Candida krusei and Deboromyces hansenii were isolated from the fermentation. Growth of microorganisms was completely inhibited in antibiotic-treated samples indicating that the melon pods were the main source of microorganisms for the fermentation.     

Influence of storage on chemical,microbial and consumer acceptability of a milk-like product made from melon seeds

The storage stability of melon milk at room (30 ± 2 ^°C)and refrigeration (10 ± 2 ^°C) temperatures was determined by analyzing changes in the chemical, microbial andsensory properties of the milk stored for 7 days. Theresults showed that at both storage temperatures, solublesolids and pH of the milk decreased while titratableacidity increased with storage. The standard plate countsincreased appreciably while coliforms were absent in themilk with storage at both storage temperatures. The overallacceptability score of the melon milk dropped duringstorage, the drop being faster at 30 ± 2 ^°C than at 10 ± 2 ^°C. The milk samples stored at 30 ± 2 ^°C and 10 ± 2 ^°C were acceptable only within one and three days, respectively; thereafter, theywere unacceptable.     

Quality attributes of fermented yam flour supplemented with processed soy flour

Pretreated soy flour was used to replace 10, 20, 30 and 40% of fermented yam flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of amala, a popular West African food made from rehydrated yam flour, was investigated. Blanching (10 min in boiling water) and subsequent fermentation (24 h) as pretreatment methods produced flour that was lighter in color than the unfermented samples. Protein content of the yam-soy mixture increased from 3.5% in the control to 19.7% for 40% soy fortification. Water binding capacity increased from 212.6 g/100 g for the yam flour control to 257.3 g/100 g for the blend with 40% soy flour. However, swelling capacity and solubility were adversely affected with increased soy flour addition as dough became sticky and soft. There was no significant difference in color, taste, flavor or overall acceptability when compared with the control up to 20% soy substitution. Dough with 20% soy flour is a possibility for increasing the protein content of yam flour in human feeding.     

Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye

Okpiye is a food condiment prepared by the fermentation ofProsopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10⁶–10⁸ cfu/g. Several species of bacteria especiallyB. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis andMicrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made byEnterobacter cloacae andKlebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence ofProteus andPseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show thatBacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.     

不同木屑处理栽培毛木耳效果综合评价

以白背毛木耳43013号为试验材料,研究不同树种木屑及添加料、栽培料粒径、木屑预处理方式对木耳菌丝生长、栽培料降解率以及毛木耳农艺性状、产质量等指标的影响.结果 表明,适当提高栽培料粒径,有利于降低栽培料碳氮比、促进菌丝生长;适当提高耳袋含水率,有利于提高栽培毛木耳的生物学效率;油桐木屑栽培毛木耳的综合效果优于尾巨桉木...     

Host specificity of Haemonchus spp. for domestic ruminants in the savanna in northern Ivory Coast

Three Haemonchus species (Haemonchus contortus, Haemonchus placei and Haemonchus similis) live in sympatry in the savanna of North C?te d'Ivoire. Four domestic ruminant hosts (zebu-cattle, taurine-cattle, sheep and goats) share the same pastures throughout the year. Our post-mortem data imply that a Haemonchus spp. circulation exists among the different hosts species in the savanna of North C?te d'Ivoire. Under field conditions, mixed congeneric infections were the rule except in sheep where mono-specific H. contortus infections were the most frequent. The associations H.contortus+H.placei and H.placei+H.similis were dominant in goats and in cattle, respectively. In the populations examined, triple infections occurred in 11.5% of zebu-cattle and 29% of the taurine-cattle. Considering the intensities of infections, H. contortus was the main Haemonchus species of sheep and goats whereas H. similis was very rare in these host species. About 10% of the worms recovered in goats belong to the H. placei species. In cattle, H. contortus was very rare. H. placei was the dominant species in zebu-cattle (58.7% of the identified worms) and in taurine-cattle (73.9%) nevertheless, the proportion of H. similis was higher in zebu-cattle (38.6%) than in taurine-cattle (21.3%). Only few hybrids between H. placei and H. similis were found. The importance of such Haemonchus spp. circulation is discussed.