Fermented Palm Research Articles

Recovery and Purification of Fumaric Acid from Fermented Oil Palm Empty Fruit Bunches Using a Simple Two-Stage Precipitation Procedure

Oil palm empty fruit bunches (EFBs) are an attractive lignocellulosic material that can be used as a cheap renewable feedstock to produce organic acids and many other value-added products. This research is aimed at investigating the potential of steam-exploded oil palm EFBs for the production of fumaric acid, a food additive widely used for flavor and preservation, through a separate hydrolysis and fermentation process using the selected fungal isolate Rhizopus oryzae K20. To develop an efficient method for the recovery and purification of fumaric acid from fermented oil palm EFBs, a two-stage precipitation protocol was employed, followed by an activated carbon-mediated polishing step to remove contaminants. After these two processes were accomplished, a recovery yield of 81.2% and a purity of 83.5% were achieved.

Dietary Sulfur and Phosphorus Supplementation on Kacang Goats Fed Diet Containing Fermented Oil Palm Fronds

Dietary Sulfur and Phosphorus Supplementation on Kacang Goats Fed Diet Containing Fermented Oil Palm Fronds

Effect of Tea Leaves Powder Supplementation on Fermented Oil Palm Fronds on Fermentation Characteristics, Rumen Microbial Profile, and Methane Production In vitro

Effect of Tea Leaves Powder Supplementation on Fermented Oil Palm Fronds on Fermentation Characteristics, Rumen Microbial Profile, and Methane Production In vitro

Antimicrobial activity of coconut water, oil and palm kernel oils extracted from coconut and palm kernel on some plasmid-mediated multi-drug resistant organisms associated with food spoilage

This study is aimed at evaluating the antibacterial and anticandidal activity of coconut oil, fermented and unfermented coconut water and palm kernel oil (PKO) on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Corynebacterium sp. and Candida albicans. The coconut water was fermented with Saccharomyces cerevisiae and the pH, sugar and alcohol contents were determined before and after fermentation. The plant materials were screened for antimicrobial phytochemicals. The antimicrobial activity of the coconut water, coconut oil and palm kernel oil and the antibiotic susceptibility of the organisms were done on Muiller Hinton agar using disc diffusion method. The plasmids of the organisms were cured using 10% sodium dodecyl sulphate. The pH and ethanol content of the fermented coconut water were higher than the unfermented while the sugar content decreased after fermentation. There were no phytochemicals detected in the coconut water whereas all the phytochemicals were detected in the PKO while only reducing sugar and steroids were absent in the coconut oil. All the bacteria exhibited multi-drug resistance. After plasmid curing, there were reductions in the resistance indicating that the resistance is plasmid mediated. There was a reduction in the percentage antibiotic resistance of Corynebacterium sp. which was 60 and 0% before and after curing respectively. The PKO was more effective in inhibiting the bacteria and Candida sp. than coconut oil but were all resistant to the coconut water. PKO and coconut oil may thus be used as natural substitutes to control E. coli, S. aureus, P. aeruginosa and Candida sp. Key words: Bacteria, antimicrobial, resistance, coconut water, coconut oil, palm kernel oil, phytochemicals.

Digestibility of Nutrient and Performance of Kacang Goats which are Given Fermented Oil Palm Fronds Extract

Digestibility of Nutrient and Performance of Kacang Goats which are Given Fermented Oil Palm Fronds Extract

Nutritive Value, Digestibility and Gas Production of Fermented Sugar Palm Peel with Pineapple Peel

An experiment was conducted to examine the nutritive value, digestibility and gas production of fermented sugar palm peel with pineapple peel. The treatment was conducted as a 3×2 factorial in a completely randomized design (CRD). The experiment consisted of six treatment combinations; sugar palm peel to pineapple peel ratios (2:1, 1:1 and 1:2 by weight) and fermentation times (day-14 and day-21). All treatment combinations were fermented under anaerobic condition in airtight plastic pouches. The result showed that ether extract content of fermented sugar palm peel with pineapple peel in 2:1 ratio at day-14 was significantly higher than other treatment combinations (P 0.05) thereafter (24 hr, 48 hr and 72 hr). Fermented sugar palm peel with pineapple peel in 2:1 ratio at day-21 recorded the highest gas volume (45.16 ml). Results of this study suggested that the fermented sugar palm peel with pineapple peel in 1:2 ratio at day-14 produced a lower fiber content and higher digestibility silage, making it a suitable silage for ruminant animal since high fiber content had adverse effect on the nutrients digestibility.

Fermentation research in Nigeria

The development of fermentation research in Nigeria since independence in 1960 is reviewed. The first section deals with microbiological studies on traditional fermented foods and beverages, in relation to attempts aimed at developing starter cultures, processes and preservation methods for the fermented products, namely gari, foo-foo, ogi, pito, dawadawa and palm wine. Some recent advances are high-lighted, for example, the use of local microbial strains, carbohydrate sources, bittering agents and tropical fruits as appropriate, in beer brewing and wine making, and the use of palm wine in vinegar production. The last section reviews diverse attempts in which local microbial strains and local substrates have been applied to research for development of other fermentation products such as microbial biomass, antibiotics, bioinsecticides, biogas, enzymes and chemicals.