International Journal of Scientific & Technology Research

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IJSTR >> Volume 4 - Issue 11, November 2015 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Optimization Of Microbial Activity In Irvingia Gabonensis Seeds Fermentation During ‘Itugha’ Production

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Onot Obono Ekpe, Godwin Oju Igile, Eyong Ubana Eyong, Mbeh Ubana Eteng



Keywords: fermenting conditions, gabonensis, Itugha, in- process, Irvingia, microbes, optimization.



ABSTRACT : Optimization of this process is meant to develop the design and unit processes of fermenting irvingia gabonensis seeds, in the production of a product considered more nutritious than the raw material from which it is produced. This study assesses the optimal conditions in which the microbes thrive and give the desired product quality. The parameters: pH, temperature, acidity of fermenting medium and the different organic acids produced during the fermentation process, were monitored on a daily basis. Bacterial isolates included Bacillus spp, Micrococcus spp, and streptococcus spp. Principally only one fungi Candida tropicalis DMB321 was involved in the entire process. Three stages were categorized in the process flow chart. The early stage fermentation caused by Bacillus spp, at pH 6-7, 30OC and 1.8% acidity of extract; the intermediary stage micro-organism, Micrococcus spp, and Streptococcus, at pH 5.6, 35-38OC and 4.4% acidity of extract while the late stage showed drastic decrease in bacterial load and prolific increase in growth of Candida tropicallis, at pH 4.5-5.1, 70OC and 5.4% acidity of extract. Organic acids in the fermenting substrate included citric acid 2.4% DM, glycolic acid 1.22% DM and oxalic acid 2.98% were quantified. Optimization of this fermentation process would enable itugha product development and commercialization. Thereby expanding the frontiers of irvingia gabonensis utilization.



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