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| | ARTICLES | Am. J. innov. res. appl. sci. Volume 9, Issue 4, Pages 328-334 (October 2019) |
| Research Article |
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American Journal of innovative
Research & Applied Sciences
Research & Applied Sciences
ISSN 2429-5396 (Online)
OCLC Number: 920041286
OCLC Number: 920041286
| HOME || ABOUT US || ARCHIVES || AIMS AND SCOP || AUTHORS || REVIEW|| SUBMIT MANUSCRIPT || EDITORIAL BOARD || CONTACT US |
| OCTOBER | VOLUME 9 | N° 4 | 2019 |
| Info-AJIRAS-® Journal ISSN 2429-5396 (Online) / Reference CIF/15/0289M |
American Journal of Innovative Research & Applied Sciences
Authors Contact
*Correspondant author and authors Copyright © 2019:
| Ebah, Esther Eneyi 1 | Wusuum, Brenda 1 | Akande, Titilayomi 1 | Emmanuel, Olumuyiwa Onifade 1 | Ikala, Ruth Ohie 1 | and | Ode, Tosin Adabola 2 |
Affiliation.
1.Department of Microbiology | Federal University of Agriculture | P.M.B 2373 | Makurdi | Benue State | Nigeria|
2.Department of Microbiology | Salem University | P.M.B 1060 | Lokoja | Kogi State| Nigeria|
This article is made freely available as part of this journal's Open Access: ID | Ebah-Ref.1-ajira8-290919 |
*Correspondant author and authors Copyright © 2019:
| Ebah, Esther Eneyi 1 | Wusuum, Brenda 1 | Akande, Titilayomi 1 | Emmanuel, Olumuyiwa Onifade 1 | Ikala, Ruth Ohie 1 | and | Ode, Tosin Adabola 2 |
Affiliation.
1.Department of Microbiology | Federal University of Agriculture | P.M.B 2373 | Makurdi | Benue State | Nigeria|
2.Department of Microbiology | Salem University | P.M.B 1060 | Lokoja | Kogi State| Nigeria|
This article is made freely available as part of this journal's Open Access: ID | Ebah-Ref.1-ajira8-290919 |
ABSTRACT
Background: Fermentation has been a crucial food processing technology for prolonging shelf life of food before refrigerators were invented and is still used but mostly in rural communities. It is however, mostly based on raw materials such as grains and starchy tubers. Not much is known about vegetable Fermentation in Nigeria. Objective: This study was aimed at investigating the effect of lactic acid fermentation in increasing the shelf life of vegetables. Methods: Fermented vegetables were cultured using the pore plate technique. Results: Lactic acid fermentation of vegetables most especially cabbages has been shown to be dominated by species of Lactobacillus, Leuconostoc, andin some cases Pediococcus. In this study, bacteria of the species Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Pseudomonas, Staphylococcus and Gluconobacterwere isolated from cabbage, carrots and tomatoes which had been shredded and packed in air tight jars for fermentation. A rapid decrease in pH coincided with a rapid increase in number of lactic acid bacteria and decrease in aerobic bacteria. The microbial load was found to vary between 1.6 x 106 and 3.0 x 108 for cabbage, 5.0 x 106 and 1.4 x 108 for carrots, 7.0 x 105 and 6.8 x 107 for tomatoes. Lactobacillus spp. had a close range of occurrence on all the vegetables which constitute 42.4%, 42.9% and 46.5% on cabbage, carrots and tomatoes respectively while Pediococcus spp. frequency include 23.6% and 20.2% on cabbage and carrots respectively and Staphylococcus spp. on the same vegetables include 1.2% and 5.5% respectively. However, Gluconobacter spp. constituting 8.5% was isolated on tomatoes only. Conclusion: it was evident that Lactic acid fermentation is a cheap way of increasing shelf-life and reducing pathogenic organisms in vegetables.
Key words: Fermentation, Shelf-life, Bacteria, Food, Microbiota, Lactic acid
Background: Fermentation has been a crucial food processing technology for prolonging shelf life of food before refrigerators were invented and is still used but mostly in rural communities. It is however, mostly based on raw materials such as grains and starchy tubers. Not much is known about vegetable Fermentation in Nigeria. Objective: This study was aimed at investigating the effect of lactic acid fermentation in increasing the shelf life of vegetables. Methods: Fermented vegetables were cultured using the pore plate technique. Results: Lactic acid fermentation of vegetables most especially cabbages has been shown to be dominated by species of Lactobacillus, Leuconostoc, andin some cases Pediococcus. In this study, bacteria of the species Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Pseudomonas, Staphylococcus and Gluconobacterwere isolated from cabbage, carrots and tomatoes which had been shredded and packed in air tight jars for fermentation. A rapid decrease in pH coincided with a rapid increase in number of lactic acid bacteria and decrease in aerobic bacteria. The microbial load was found to vary between 1.6 x 106 and 3.0 x 108 for cabbage, 5.0 x 106 and 1.4 x 108 for carrots, 7.0 x 105 and 6.8 x 107 for tomatoes. Lactobacillus spp. had a close range of occurrence on all the vegetables which constitute 42.4%, 42.9% and 46.5% on cabbage, carrots and tomatoes respectively while Pediococcus spp. frequency include 23.6% and 20.2% on cabbage and carrots respectively and Staphylococcus spp. on the same vegetables include 1.2% and 5.5% respectively. However, Gluconobacter spp. constituting 8.5% was isolated on tomatoes only. Conclusion: it was evident that Lactic acid fermentation is a cheap way of increasing shelf-life and reducing pathogenic organisms in vegetables.
Key words: Fermentation, Shelf-life, Bacteria, Food, Microbiota, Lactic acid
*Corresponding author Author & Copyright Author © 2019: | Ebah, Esther Eneyi |. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences are the property of Atlantic Center Research
Sciences, and is protected by copyright laws CC-BY. See: http://creativecommons.org/licenses/by-nc/4.0/.
| Ebah, Esther Eneyi 1 | Wusuum, Brenda 1 | Akande, Titilayomi 1 | Emmanuel, Olumuyiwa Onifade 1 | Ikala, Ruth Ohie 1 | and | Ode, Tosin Adabola 2 |. Am. J. innov. res. appl. sci. 2019;
9(4):328-334.
| PDF FULL TEXT | | XML FILE | | Received | 09 September 2019 | | Accepted | 10 September 2019 | | Published | 17 October 2019 |