Microbial populations associated with the retting of melon pods ( Colocynthis citrullus L.) during seed recovery |
| |
Authors: | Offonry S U Achi O K |
| |
Institution: | (1) Departments of Food Science and Technology, Federal Polytechnic, P.M.B. 1037, Idah, 0Kogi State, Nigeria;(2) Departments of Science Laboratory Technology, Federal Polytechnic, P.M.B. 1037, Idah, Kogi State, Nigeria |
| |
Abstract: | 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. |
| |
Keywords: | Melon pod Colocynthis citrullus Seed recovery Retting Solid substrate fermentation Microbial ecology |
本文献已被 SpringerLink 等数据库收录! |
|