Microbial Flora, Proximate Composition and Vitamin Content of Juices of Three Fruits Bought from a Local Market in Nigeria

Ugbogu, Ositadinma Chinyere; Ogodo, Alloysius Chibuike

doi:10.7763/ijcea.2015.v6.526

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…A. lwoffii is associated with skin microbiota probably introduced during the processing of fruits [36,37]. Staphylococcus saprophyticus has been reported to inhabit a fruit niche [26,38], hence could be associated with G. flava fruits in this study. We did not detect any lactic acid bacteria (LAB) from the fruits.…”

Section: Yeastsmentioning

confidence: 62%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Section: Yeastsmentioning

confidence: 62%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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“…The tea prepared with the green papaya leaf, promotes digestion and aids in the treatment of ailments such as chronic indigestion, overweight and obesity, arteriosclerosis, high blood pressure and weakening of the heart (Nwofia and Ojimelukwe 2012 ). However, ripe pawpaw fruits are very perishable, and large quantities are disposed off yearly due to lack of or poor storage facilities resulting to loss of the vital nutrients contained in the pawpaw fruits (Awe 2011 ; Souza et al 2008 ; Nwofia and Okwu 2012 ; OECD 2010 ; Ugbogu and Ogodo 2015 ). However, these losses can be reduced and pawpaw can be made available all year round, by utilizing the fruits for other purposes such as wine production.…”

Section: Introductionmentioning

confidence: 99%

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

Ogodo¹,

Ugbogu²,

Ugbogu

et al. 2015

SpringerPlus

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Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the prevailing temperatures and humid conditions in tropical countries like Nigeria. Production of wine from these fruits could help reduce the level of post-harvest loss and increase variety of wines. Pawpaw, banana and watermelon were used to produce mixed fruit wines using Saccharomyces cerevisiae isolated from palm wine. Exactly 609 and 406 g each of the fruits in two-mixed and three-mixed fruit fermentation respectively were crushed using laboratory blender, mixed with distilled water (1:1 w/v), and heated for 30 min with subsequent addition of sugar (0.656 kg). The fruit musts were subjected to primary (aerobic) and secondary (anaerobic) fermentation for 4 and 21 days respectively. During fermentation, aliquots were removed from the fermentation tank for analysis. During primary fermentation, consistent increases in alcohol contents (ranging from 0.0 to 15.0 %) and total acidities (ranging from 0.20 to 0.80 %) were observed with gradual decrease in specific gravities (ranging from 1.060 to 0.9800) and pH (ranging from 4.80 to 2.90). Temperature ranged from 27 °C to 29 °C. The alcoholic content of the final wines were 17.50 ± 0.02 % (pawpaw and watermelon), 16.00 ± 0.02 % (pawpaw and banana), 18.50 ± 0.02 % (banana and watermelon wine) and 18.00 ± 0.02 % (pawpaw, banana and watermelon). The alcoholic content of the wines did not differ significantly (p > 0.05). The pH of all the wines were acidic and ranged from 2.5 ± 0.01 to 3.8 ± 0.01 (p > 0.05). The acid concentration (residual and volatile acidity) were within the acceptable limit and ranged from 0.35 ± 0.02 to 0.88 ± 0.01 % (p > 0.05). Sensory evaluation (P > 0.05) rated the wines acceptability as ‘pawpaw and banana wine’ > ‘pawpaw and watermelon’ > ‘pawpaw, watermelon and banana’ > ‘banana and watermelon wine’. This study has shown that acceptable mixed fruit wines could be produced from the fruits with S. cerevisiae from palm wine.

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“…In this study, Saccharomyces cerevisiae was the only organism isolated from wine A while in wine B, Saccharomyces cerevisiae, Lactobacillus species and Candida tropicalis were isolated. The organisms have been reported to be associated with plant material, hence an indication of good quality [28]. This may be as a result of the low pH and alcoholic content which may inhibit the growth of other pathogenic and spoilage organisms and in turn give fermenting yeast a competitive advantage [1,4].…”

Section: Discussionmentioning

confidence: 99%

Production and Evaluation of Fruit Wine from Mangifera indica (cv. Peter)

Ogodo¹,

Oc²,

Di³

et al. 2018

Appli Micro Open Access

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Mangifera indica (Mango) is a fruit with good nutritional attributes but has short shelf-life under the prevailing weather conditions in tropical countries like Nigeria. Therefore, production of wine from this fruit can help increase wine variety and reduce post-harvest losses. Mango fruit of the cultivar commonly known as peter was used to produce two set of fruit wines (A and B) using baker's yeast (Saccharomyces cerevisiae) and spontaneous fermentations respectively. Exactly 2.5 kg of mango pulp was crushed using laboratory blender for each setup and mixed with sterile distilled water (1:1 w/v). 0.5 mg/L of sodium metabisulphate was added to must A. The fruit musts were subjected to primary and secondary fermentation for 4 days and 7 days respectively. During primary fermentation, aliquots were removed from the fermentation vessel for analysis of alcohol content, pH, temperature, total solids and total acidity. The result shows increase in alcohol contents (ranging from 0.00% to 7.50%) with gradual decrease in pH (ranging from 4.06 to 3.78). There were fluctuations in temperature between 33°C to 31°C while the total acidity increased in the range of 0.21% to 0.63%. Total soluble solids decreased gradually ranging from 200Brix to 70Brix. The alcoholic content of the final basic wine were 10.5% and 8.5% for A and B respectively. The total acidity was observed to be 0.71% for wine A and 0.8% for Wine B. Sensory evaluation rated the wines acceptability as wine A>wine B and do not show any significant difference (p>0.05) except in clarity. The studies have shown that acceptable fruit wine can be produced from mango fruit (cv. peter) which can help reduce postharvest losses.

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Microbial Flora, Proximate Composition and Vitamin Content of Juices of Three Fruits Bought from a Local Market in Nigeria

Cited by 6 publications

References 13 publications

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

Production and Evaluation of Fruit Wine from Mangifera indica (cv. Peter)

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