Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

Abstract

Abstract:In the present study, monoculture and mixed culture fermentation techniques were employed to produce certain alcoholic beverages from watermelon; watermelon-banana and watermelon-pineapple mixtures. Three yeast species, namely, Saccharomyces cerevisiae, Kleochera apicalata, Torulospora delbruckii and four bacterial species Leuconostoc oenos, Lactobacillus Sp, Micrococcus luteus and Streptococcus lactis were identified. The daily succession of these organisms in the various fermenting samples differed in cell mass and occurrence due to their different growth conditions and factors present. A higher bacterial load (3.9 + 0.2 -4.4+ 0.3) log (cfu) ml -1 than yeast (2.8 + 00 -4.6 + 0.4) log (cfu) ml -1 counts was observed in the mixed culture fermentation, while in the monoculture fermentation, a higher yeast load (4.3+ 0.3-4.7+0.2) log (cfu) ml -1 than bacterial loads (2.7+0.1-4.1+0.3) log (cfu) ml -1 counts was recovered. These results reflected that monoculture-fermented beverages were of better quality as compared to the mixed culture fermented ones, and the monoculture-fermented beverage from watermelon-pineapple mixture was ranked as the best alcoholic beverage.

Studies on Isolation and Characterization of Antibiotic Producing Microorganisms from Industrial Waste Soil Sample

“…However, the levels of the individual essential amino acid of the fermented MKC suggested that there is still need for adequate supplementation of lysine and methionine, critically important for proper growth and development of poultry when the mono-culture fungal fermented MKC is to be used as chicken's feedstuff. Finally taken together the present study and the data reported in the previous reports [8,[38][39][40], the mono-culture of fungal and bacterial isolates applying towards production of antibiotics would certainly be quantitatively as well as qualititatively much more upgraded as a consequence of cumulative induction by certain specific metal ions and minerals. If those are present in the source soil, the isolation of microbes followed by standardization of antibiotic production should be carried out at the routine basis, but if it is contrary, the adequate supplementation of essential metal ions/minerals is quite mandatory for microbiologists to work along these notions and objectives in future.…”

Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej

“…The Lactobacillus under this category has the ability to produce lactate, ethanol, and carbon dioxide from a given carbon source 23 . Furthermore, some of the Lactobacillus species enhance the flavor of the produced alcoholic beverage 24 . Similar lactic acid bacterial isolates for the Tej sample were obtained by applying phenotypic microbial characterization techniques 4 .…”