Isolation and identification of microorganisms associated with fermented cassava (Manihot esculenta Crantz) for the production of Akpu

Abstract

Akpu, an acid-fermented cassava product traditionally produced and consumed in Nigeria and other West African countries and hence it is necessary that microbiological study is varied out to evaluate its consumption safety and quality the isolated organisms can play an important role in industrial processes. This study looks into the possibility of utilizing cassava waste water as a source of industrial isolate for further purpose; it involves isolating and identifying the organisms present during the akpu production so as to make and ensure a safe product. The cassava tubers were harvested, peeled and soaked in the water for 4 days. The retting was closely monitored for the 4day period after which the mash was cultured on appropriate media to determine the organisms present. The methods used involve traditional retting method to ret the tubers in the laboratory. Isolation and identification of microorganism associated with fermented cassava for the production of akpu was examined. During the 4th day of retting process a total of seven microorganisms were isolated from the retting water. Three bacteria Bacillus subtilis, Staphylococcus epidermidis Staphylococcus aureus, while fungi and yeasts isolated were Saccharomyces cerevisiae, Candida tropicalis, Aspergillusspp and Rhizopusstolonifer. The presence, number and the kind of microorganisms during the fermentation to Akpu could be as a result processing contamination and microbial flora present in the cassava tuber. The consumption of akpu is very high in Nigeria and hence safety in the production process should be considered.