Microbial populations associated with the retting of melon pods (Colocynthis citrullus L.) during seed recovery.
The traditional process for the retting of melon pulp and microbiological characteristics in the recovery of melon seeds (Colocynthis citrullus L.) were investigated. Melon pods were sliced open and exposed for seven days. The pulp underwent a natural fermentation that was characterized by the growth of microorganisms to 10(8)-10(10) cfu/g. The pH fluctuated between 4.8 and 5.1 with a lactic acid content of 0.72%. Bacillus subtilis, B. polymyxa, Lactobacillus fermentum, L. brevis and Streptococcusfaecalis were the predominant microorganisms but, significant contributions were made by Staphylococcus saprophyticus and Enterobacter cloacae. Penicillium, Aspergillus and Rhizopus species including the yeasts, Saccharomyces cerevisiae, Candida krusei and Deboromyces hansenii were isolated from the fermentation. Growth of microorganisms was completely inhibited in antibiotic-treated samples indicating that the melon pods were the main source of microorganisms for the fermentation.
Offonry
S U
SU
Department of Food Science, Federal Polytechnic, Idah, Kogi State, Nigeria.
Achi
O K
OK
D019662:Cucurbitaceae / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D012639:Seeds / Q000382:microbiology