Physicochemical Properties, Proximate Composition and Microbial Load of Fresh and Fermented Young Muskmelon (Cucumis Melo Linn).

Abstract

The objective of this research was to examine the physicochemical properties, proximate composition and microbiological properties of fresh and fermented muskmelon. The results showed that physicochemical properties, proximate composition, and mineral content of fresh muskmelon was lower than compared to fermented muskmelon products. The yeast, Enterobacteriaceae, and bacillus contained in fermented muskmelon with satisfactory quality. Bacillus presented in fresh and fermented muskmelon. Total viable count contained 1.6 x 103 CFU/g in fresh and 1.5 x 103 CFU/g fermented muskmelon. So, the quality of fresh and fermented muskmelon can be rated as “acceptable” and pathogenic strains of coliforms, salmonella, and Staphylococcus was absent. The application of lactic acid bacterial should be placed initial of fermented muskmelon for improving the quality and safety of product.