Effect of Different Salt Concentrations On the Fermenting Organisms Isolated from Citrullus Vulgaris Samples
Falegan, C. R., Olowomofe, T. and Akoja, S. O.
Corresponding Author : Falegan C.R. A,
Department of Microbiology, Ekiti State University, Ado Ekiti. Ekiti State, Nigeria.
Email ID : Faleganchristopherrotimi@gmail.com
Received : 2017-11-02 Accepted : 2017-12-10 Published : 2017-12-10
Abstract : The effect of sodium chloride (NaCl) on the organisms isolated from fermented melon seeds in the production of â€˜ogiriâ€™ was studied. The organisms isolated were Bacillus spp., Staphylococcus aureus, Escherichia coli, Lactobacillus brevis, and Lactobacillus casei. All the organisms were sensitive to the salt because there was an initial decrease in growth measured in form of optical density. Staphylococcus spp., which had been shown to be salt tolerant, grew at high salt concentration thus there were increased in growths on the third day. At higher salt concentration of 2M, there was a drastic reduction in growth. Bacillus spp. and Escherichia coli are not halotolerant and thus their growth was inhibited at low salt concentration. A 2M salt concentration is therefore recommended for the preservation of the condiment.
Keywords : Ogiri (Citrullus vulgaris), salt concentrations, Fermenting organisms, Fermentation, sodium chloride
Citation : Falegan C.R. A et al. (2017 Effect of Different Salt Concentrations On the Fermenting Organisms Isolated from Citrullus Vulgaris Samples. J. of Advancement in Medical and Life Sciences. V6I1. DOI : 10.5281/zenodo.1116795
Copyright : 2017 Falegan C.R. A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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