Isolation, Multiplication and Preservation of Cassava Fermenting Microorganisms

Abstract

In Nigeria, Cassava processing and its associated waste have been a source of worry regarding environmental pollution. Uncontrolled disposal of the waste has contributed to a number of environmental concerns including fluxes in microbial population. However, the liquid wastes squeezed out during the processing of cassava have been discovered to be beneficial. Hence, this study is aimed at the isolation, multiplication and preservation of fermenting microflora associated with cassava wastewater for economic value as well as for environmental sustainability. A comparative analysis of microorganisms found on harvested cassava tubers of length 30cm+ 0.3m, weight +378g and microorganisms associated with the fermentation of cassava tubers was carried out. Freshly harvested cassava tuber samples were collected at Idu Industrial District, Port Harcourt, Nigeria at Latitude: 9.05245 N93'8.8254" Longitude: 7.34406 E720'38.61672". The samples were preserved in the refrigerator within 24 hours after collection and transported to the Rivers State University laboratory for microbiological evaluation. Cassava tubers were washed, peeled and cut into 3cm, soaked into 10 liter rubber container containing 1200ml of tap water collected from Mgbuoshimini layout, Port Harcourt, Rivers State. After 5 days of the fermentation process, fermented cassava tubers were mashed and examined using different microbiological parameters. The microorganisms isolated from harvested raw cassava included; bacteria: (Staphylococcus spp., Bacillus spp, Lactobacillus spp.) and fungi: (Trichosoporon mucoides) while the microorganisms isolated from fermented cassava included: bacteria: Bacillus subtilis, Coryrebacterium manihot Bacillus spp, and fungi: (Aspergillus niger and Geotrichum candidum). Preservation of the cassava fermenting microorganisms was carried out using sterile grinded cow bone (calcium carbonate). This study has revealed that the effluent waste associated with cassava processing can be a veritable resource of fermenting microorganisms that can be sold for economic and environmental sustainability purpose.