Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production
K. J. Mogaji *
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
D. J. Arotupin
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
O. Mogaji
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
A. O. Arogunjo
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
O. B. AJayi-Moses
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
I. M. Akinwunmi
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
P. O. Gabriel
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
E. S. Orekoya
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
O. L. Olajesu
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
H. J. Adeleye
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
J. O. Aribisala
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.
Keywords: “Agadagidi”, local alcoholic beverages, ripe and unripe plantain, plantain wine, microbial loads, microflora