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Research Journal of Microbiology
  Year: 2016 | Volume: 11 | Issue: 2-3 | Page No.: 47-55
DOI: 10.3923/jm.2016.47.55
Isolation and Biochemical Characterization of Microorganisms Associated with the Fermentation of Kersting’s Groundnut (Macrotyloma geocarpum)
C. Abiola and V.O. Oyetayo

Abstract:
The present research is centered on the microorganisms associated with liquid and solid fermentation of Kersting’s groundnut (Macrotyloma geocarpum) using standard techniques. The characterized microbial isolates were: Bacillus licheniformis, B. subtilis, B. megaterium, B. polymyxa, B. coagulans, Lactobacillus plantarum, Staphylococccus aureus, Aspergillus niger, Rhodotorula spp., Aspergillus parasiticus, Rhizopus stolonifer and Saccharomyces cerevisiae. Total Bacterial Count (TBC) for liquid fermentation ranged from 3.67×103 CFU g–1 to 9.67×103 CFU g–1, while, TBC for solid fermentation were between 3.67×103 CFU g–1 to 8.00×103 CFU g–1. There was no fungi growth recorded in the raw sample before fermentation. However, significant growth of 2.67×103 SFU g–1 and 2.33×103 SFU g–1 was recorded after 24 h of fermentation in solid and liquid fermentation, respectively. The growth increased to 6.67×103 SFU g–1 and 4.67×103 SFU g–1 in solid and liquid fermentation, respectively, after 72 h of fermentation. A total colony of 1.23×104 CFU g–1 was observed for lactic acid bacteria after 24 h of liquid fermentation, the growth decreased significantly (p<0.05) to 4.33×103 CFU g–1 after 72 h of fermentation. No lactic acid bacteria was observed in solid fermentation. All the five species of Bacillus isolated were present in both liquid and solid fermentation, with Bacillus subtilis as the predominant organism throughout the fermentation period.
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How to cite this article:

C. Abiola and V.O. Oyetayo, 2016. Isolation and Biochemical Characterization of Microorganisms Associated with the Fermentation of Kersting’s Groundnut (Macrotyloma geocarpum). Research Journal of Microbiology, 11: 47-55.

DOI: 10.3923/jm.2016.47.55

URL: https://scialert.net/abstract/?doi=jm.2016.47.55

 
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