Microorganisms associated with African star apple (Chrysophylum albidum) and their hydrolases

Abstract

Microorganisms associated with African star apple (Chrysophylum albidum Linn), their quality characteristics and hydrolases were investigated. The bacteria species were Bacillus cereus, B. polymyxa, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa and Staphylococcus aureus, while the fungi species were Aspergillus flavus, A. fumigatus, A. niger, A. repens, Fusarium sp., Mucor mucedo, Trichoderma viride and Rhizopus stolonifer. Pathogenicity tests revealed that all the isolates were pathogenic on the fruits. Proximate analysis showed that microbial infections significantly reduced the carbohydrate, crude fibre, protein, moisture content and fat. However, mineral analysis accounted for an increased K, Ca, Mg, Na, Zn and P in an infected fruits compared with the apparently healthy fruits. The pH values ranged from 5.05 to 5.23. Massive infection leading to the deterioration of the fruits that could ultimately affect its quality posing health risk could be reduced by the early consumption of the fruits. All the microbial isolates produced the hydrolases which could be responsible to their enhanced abilities to deteriorate the fruit.

Isolation and Identification of Microbes Associated with Spoilage of African Star Apple (Chrysophyllum albidum Linn.) Sold in Markets in Benin City, Edo State, Nigeria

“…The result in Table 1 agrees with the report of Oyeleke and Oyewole (2005), were microbial load were observed after analysis on spoilt Chrysophyllum albidum. The report of Arotupin et al (2016) agrees with this study were microbial loads similar to that of this study were observed. The microbes isolated from this research in Table 2 and 3 are similar with the microbes isolated from the research of Arotupin et al (2016), Oranusi et al (2015), Oyeleke and Oyewole (2005).…”

“…The report of Arotupin et al (2016) agrees with this study were microbial loads similar to that of this study were observed. The microbes isolated from this research in Table 2 and 3 are similar with the microbes isolated from the research of Arotupin et al (2016), Oranusi et al (2015), Oyeleke and Oyewole (2005). The presence of these microbes could be because of the rich nature of the fruit, therefore supporting the growth and proliferation of these organisms.…”

“…The research of Arotupin et al (2016) showed Aspergillus niger with 20 % incidence which is lower than the 24.53 % of this study. Microorganisms causing rots in cherry fruits have been reported to produce a wide range of hydrolytic enzymes such as cellulases, pectinases, xylanases and proteases (Olivieri et al, 2004).…”

Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

“…This is in agreement with the report of Akinyosoye and Arotupin [23] stating that bacterial are most numerous organism in the soil. The high counts of bacteria, mould and yeast in the plantain fruits during fermentation may be due to the high concentration of nutrients which agrees with the findings of Arotupin et al [24] that arrays of microorganisms could increase in population due to the nutrient rich nature of the substrate, thus, supporting the growth and proliferation of microorganisms. Low pH could be responsible for the increased fungal population [25].…”

Millet Cobs: A Source of Microbial Enzymes

“…Nasrin attested to this when combination of molasses and jackfruit were used as a substrate for mutant strain of A. niger for citric acid production [34]. The high counts of bacteria, mould and yeast in the millet cobs during degradation may be due to the high concentration of nutrients which agrees with the findings of Arotupin that arrays of microorganisms could increase in population due to the nutrient rich nature of the substrate, thus, supporting the growth and proliferation of microorganisms [35]. Low pH could be responsible for the increased fungal population [36].…”