Analysis of the Bacterial Diversity During the Fermentation of Ukwa (Treculia africana Decne)

• Authors: Kelechi Stanley Dike
• Languages of publication: EN

Abstracts

EN

African breadfruit (ukwa) is a special delicacy consumed widely in southeastern Nigeria. This work analyzed the microbial diversity associated with the traditional fermentation of ukwa. Matured ukwa fruit that fell from the ukwa tree were collected and allowed to ferment under controlled conditions in the laboratory. Fermenting samples were collected at 48-hour intervals and analyzed following standard microbiological standards. Changes in pH and moisture content were also monitored during each sampling interval. Results revealed that the Lactic acid bacteria count was highest on day 6 of the fermentation. A total of seven bacteria genera comprising Bacillus, Lactobacillus, Staphylococcus, Escherichia coli, Proteus, Klebsiella, Pantoe, and Providencia with Bacillus spp and lactic acid bacteria predominating the fermentation. The study also revealed a gradual decline in the pH and moisture until the last day of fermentation. This study has shown that the fermentation of ukwa is orchestrated by different groups of bacteria. The dominant organisms (Bacillus and Lactobacillus pp) can be developed as potential starter cultures to improve fermentation yield and enhance safety.

Keywords

EN

Bacillus; Bacteria; Fermentation; Lactic acid bacteria; Lactobacillus; Treculia Africana; Ukwa

Discipline

• MICROBIOLOGY: MICROBIOLOGY

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2024
• Volume: 57
• Pages: 59-67

Contributors

author

Kelechi Stanley Dike

• Department of Microbiology, Faculty of Biological Science, Imo State University, PMB 2000 Owerri, Imo State, Nigeria

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• Document Type: article