Abstract
The work examined the effect of mixed cultural fermentation on the nutritional quality of date palm fruits (Phoenix dactylifera). This was done by isolating microorganism from samples subjected to natural fermentation. The isolated organisms were thereafter used as starter culture in a five day controlled fermentation. Lactobacillus delbrueckii and Bacillus pumilus were identified as the predominant microorganisms and were used as starter culture. pH, titratable acidity, proximate, amino acid and mineral composition of the fermented samples were determined. The sample fermented with mixed culture gave best nutritional value of 15.3% protein as compared to the 9.62% and 11.61% yield in B. pumilus and L. delbrueckii, respectively, on the fifth day of fermentation. Arginine was found to be on the high side among the amino acids discovered and the mineral composition of the products gave an appreciable amount of sodium, potassium and calcium. Key words: Fermentation, Nutritional quality date palm fruits, Lactobacillus delbrueckii, Bacillus pumilus.
Highlights
Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol
This study revealed that B. pumilus and L. delbrueckii (Table 1) are the predominant fermentative microorganisms of date fruits with the occurrence even after 24 h of fermentation
The absence of B. pumilus on the fifth day of fermentation may be an indication that the environmental condition of the fermenting medium is not conducive for its metabolic activities
Summary
Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. Fermentation is used more broadly to refer to the bulk growth of microorganisms on a growth medium. Sugars are the most common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, carbon dioxide and hydrogen gas (H2) (El-Sohaimy and Hafez, 2010). More exotic compounds can be produced by fermentation, such as butyric acid and acetone. Lactic acid fermentation is commonly used in many parts of the world as a method for preservation of plant materials as well as importing desirable sensory and nutritional properties to the product (Cooke et al, 1987). Fermentation has been reported to improve the nutritional values, taste and aroma (Adegbehingbe et al, 2014)
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