Microbial Quality and Aflatoxin Levels of Bread and Flour Products Vended in Akure Metropolis, Ondo State, Nigeria

Aim: This study evaluated the microbial quality characteristics of bread and flour-made products vended for human consummation in Akure metropolis. Methods: The sample products including bread, buns, puff puff, meat pie and cake collected from different locations were analysed using standard microbiological methods to enumerate the bacterial and fungal consortia. Macro and micro-morphological identification of the implicated fungi in the food samples were done via standard techniques. The presence and quantity of some aflatoxin types were also investigated using standard techniques. Results: The fungal organisms enumerated include species of Fusarium, Aspergillus, Cladosporium, Mucor, Sacharomyces cerevisiae, Rhizopus and Penicillium. Bacteria consortium implicated in sample products include; Staphylococcus aureus, Bacillus sp., Escherichia coli, Clostridium sp., Pseudomonas aeruginosa and the likes. The levels of aflatoxin B1 and B2 produced were predominantly associated with Aspergillus flavus enumerated from bread products which serve as a rider to the aflatoxin contamination in vended flour products. Conclusion: The toxicity and potency of aflatoxins make them a primary health hazard and as well accountable for losses associated with contamination of processed foods and ready-to-eat foods. It is recommended that bakers should implement the use of heat-treated flour in the production process of ready-to-eat products for human safety.

Saccharification and fermentation of the lignocellulosic residues of the orange to obtain bioalcohol

The production and consumption of oranges generates a large amount of lignocellulosic waste that is deposited in landfills without receiving any type of treatment that allows it to be used as by-products. The objective of the present investigation was to obtain bioalcohol through the saccharification and fermentation of lignocellulosic residues of the peel of the orange (Citrus sinensis). Three (3) different levels of sulfuric acid were used as treatment, to alter the lignocellulosic structure of the biomass, subsequently, a hydrolysis with cellulase enzymes was carried out, analyzing the presence of reducing sugars by spectrophotometry. The fermentation was carried out with two (2) different concentration levels of Sacharomyces cerevisiae yeast, subsequently, it was distilled and the presence of volatile organic compounds was determined by gas chromatography. The reducing sugars present in the highest proportion were: glucose (26.6 ± 0.77 g.L-1) and fructose (21.26 ± 0.51 g. L-1); the volatile organic compound with the highest concentration was ethanol (76.96%) and the index with the highest bioalcohol yield was obtained with the treatment with the highest concentration of sulfuric acid and yeast (12.72 ± 0.65 g. L-1); Orange peels are by-products of vegetable origin that can be used for the production of bioalcohol with percentages of ethanol higher than 76%.

POTENTIAL IN BIOETHANOL PRODUCTION FROM VARIOUS AGRO WASTES FERMENTING BY MICROORGANISMS USING CARROT PEEL, ONION PEEL, POTATO PEEL AND SUGAR BEET PEEL AS SUBSTRATES.

Large amount of agro wastes are produced in Rwanda each year. The global annual potential bioethanol production from the major vegetables wastes such as carrot peel, onion peel, potato peel and sugar beet peel was estimated. Those wastes processing were successfully used as raw materials for the production of bioethanol, employing by cellulase produced from various filamentous fungi including Cladosporium cladosporioides was used for hydrolysis and the fermentation of the hydrolyzed samples was done using Sacharomyces cerevisiae. The fermented product was purified by primary distillation process at 79 °C and the fraction was collected. The ethanol is then determined by specific dichromate method and Gas Chromatography. Instantaneous saccharification and fermentation process yielded maximum ethanol in the substrate of carrot peel was 16.9 % at 21st day and further confirmed by Gas chromatography and the yield of ethanol obtained was 15.8 %.

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists’ acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at the beginning of fermentation (A2). The inocula added were Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time was 120 h, then the fermented cocoa beans were processed into chocolate bars. The resulting chocolate bars were subjected to sensory analysis including evaluation of the taste of sepia, bitter, and sour taste and in the test the polyphenol content of chocolate bars was used. The results showed that there was a decrease in the septic, bitter and sour taste from treatment A0, A2 and A1, respectively. The highest polyphenol content was in A0, A2, and A1, respectively. Panellists stated that the preferred chocolate bar was made from cocoa beans with A1 treatment.

The effectiveness of Saccharomyces cerevisiae in inhibiting aflatoxin production and reducing the harmful effects of aflatoxin in ducklings

Sacharomyces cerevisiae isolates were obtained from baker's yeast, soil, fruit and identified with PCR. Twenty-seven isolates of S. cerevisiae were screened for capacity of inhibition of aflatoxin production of Aspergillus flavus (A. flavus) on coconut extract agar media (CEA). The results showed that the coculture method of S. cerevisiae isolates and aflatoxin producing A. flavus on CEA medium could be used for screening the strains that are able to antagonize aflatoxin-producing A. flavus. On ground corn medium, with the rate of 104 aflatoxin-producing A. flavus spores and 108 S. cerevisiae yeast cells/g, S. cerevisiae was able to reduce the amount of aflatoxin produced by A. flavus in corn. In an in vivo experiment, it was found that addition of 108 cells of S. cerevisiae to one kg of duck feed contaminated with 300 ppb aflatoxin from 1 to 10 days of age reduced adverse effects of aflatoxin on the liver and kidneys of ducks

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists’ acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at the beginning of fermentation (A2). The inocula added were Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time was 120 h, then the fermented cocoa beans were processed into chocolate bars. The resulting chocolate bars were subjected to sensory analysis including evaluation of the taste of sepia, bitter, and sour taste and in the test the polyphenol content of chocolate bars was used. The results showed that there was a decrease in the septic, bitter and sour taste from treatment A0, A2 and A1, respectively. The highest polyphenol content was in A0, A2, and A1, respectively. Panellists stated that the preferred chocolate bar was made from cocoa beans with A1 treatment.

Identification of oxygen-independent pathways for pyridine-nucleotide and Coenzyme-A synthesis in anaerobic fungi by expression of candidate genes in yeast

Neocallimastigomycetes are rare examples of strictly anaerobic eukaryotes. This study investigates how these anaerobic fungi bypass reactions involved in synthesis of pyridine nucleotide cofactors and coenzyme A that, in canonical fungal pathways, require molecular oxygen. Analysis of Neocallimastigomycete proteomes identified a candidate L-aspartate-decarboxylase (AdcA), and L-aspartate oxidase (NadB) and quinolinate synthase (NadA), constituting putative oxygen-independent bypasses for coenzyme A synthesis and pyridine nucleotide cofactor synthesis, respectively. The corresponding gene sequences indicated acquisition by ancient horizontal gene transfer event involving bacterial donors. To test whether these enzymes suffice to bypass corresponding oxygen-requiring reactions, they were introduced into fms1Δ and bna2Δ Sacharomyces cerevisiae strains. Expression of nadA and nadB, and adcA from the Neocallimastigomycetes Piromyces finnis and Neocallimastix californiae, respectively, conferred cofactor prototrophy under aerobic and anaerobic conditions. This study simulates how horizontal gene transfer can drive eukaryotic adaptation to anaerobiosis, and provides a basis for elimination of auxotrophic requirements in anaerobic industrial applications of yeasts and fungi.

Microbia And Biochemistry Of Cocoa Bean During Fermentation

This research aims to study the fermentation parameters of dry cocoa beans in a quantitative and qualitative perspective, so that it is more effective in determining the role and function of microorganisms. The three methods of fermentation are control (without the addition of inoculums), then Sacharomyces cerevisiae (FNCC) inoculums 3056), Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016), about 108 cfu / g each were given simultaneously at the beginning of the fermentation (A) and all three inoculums were given in stages (B) at the beginning of the fermentation added Sacharomyces cerevisiae (FNCC 3056) ), then the 24th hour was added Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016) at 48 hours and then fermented until 120 hours. The results showed that there was a decrease in total sugar content, pH and total polyphenols in the three treatments during fermentation. Concentrations of ethanol, lactic acid and acetic acid in all treatments reached their peak amounts respectively at 24, 60 and 108 hours of fermentation. Sacharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti from the three treatments reached the highest populations respectively at 24, 48 and 72 hours of fermentation.

STUDI MIKROBIA DAN BIOKIMIA FERMENTASI BIJI KAKAO KERING

This study aims to study the fermentation parameters of dried cocoa beans in a quantitative manner and a qualitative perspective, so that it is more effective in determining the role and function of microorganisms. The three methods of fermentation are control (without the addition of an inoculum), then inoculum Sacharomyces cerevisiae (FNCC 3056), Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016), respectively about 108 cfu / g given simultaneously at the beginning of fermentation (A) and Acetobacter aceti (FNCC 0016), each of which is around 108 cfu / g given simultaneously at the beginning of fermentation (A) and three inoculums were given in stages (B) at the beginning of fermentation, Sacharomyces cerevisiae (FNCC 3056) was added, then 24 hours were added to Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016) at 48 hours and then fermented until 120 hours. showed that there was a decrease in total sugar content, pH and total polyphenols in all three treatments during fermentation. Concentrations of ethanol, lactic acid and acetic acid in all treatments reached their peak amounts respectively at 24, 60 and 108 hours of fermentation. Sacharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti from the three treatments reached the highest populations respectively at 24, 48 and 72 hours of fermentation

Studi Mikrobia dan Biokimia Fermentasi Biji Kakao Kering

Penelitian ini bertujuan mempelajari parameter fermentasi biji kakao kering secara kuantitatif dan sudut pandang kualitatif, sehingga lebih efektif menentukan peran dan fungsi mikroorganisme. Ketiga cara fermentasi yaitu kontrol (tanpa penambahan inokulum), selanjutnya inokulum Sacharomyces cerevisiae (FNCC 3056), Lactobacillus lactis (FNC 0086) dan Acetobacter aceti (FNCC 0016), masing–masing sekitar 108 cfu/g diberikan serentak diawal fermentasi (A) dan ketiga inokulum diberikan secara bertahap (B) di awal fermentasi ditambahkan Sacharomyces cerevisiae (FNCC 3056), selanjutnya jam ke 24 ditambahkan Lactobacillus lactis (FNC 0086) dan Acetobacter aceti (FNCC 0016) pada jam ke 48 selanjutnya difermentasi hingga jam ke 120. Hasil penelitian menunjukan bahwa terjadi penurunan kadar gula total, pH dan total polifenol pada ketiga perlakuan selama fermentasi. Konsentrasi etanol, asam laktat dan asam asetat pada semua perlakuan mencapai jumlah puncaknya berturut – turut pada jam ke 24, 60 dan 108 fermentasi. S. cerevisiae, L. lactis dan A. aceti dari ketiga perlakuan mencapai populasi tertinggi berturut –turut pada jam ke 24, 48 dan 72 fermentasi.