Browsing by Author "Onilude, A. A."

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Characteristic properties of derived wort from lactic acid bacteria (LAB) challenged sorghum Samples.
(Science domain International, 2016) Afolabi, F. T.; Onilude, A. A.
"Aim: This study aimed at investigating lactic acid bacteria (LAB) as starter cultures for the improvement of alcoholic beverages. Methodology: Sorghum was obtained from Bodija market and also from the Institute of Agricultural Research and Training, Ibadan. LAB were isolated from spontaneously-fermenting sorghum. The abilities of the LAB strains to produce antimicrobials and their antagonistic activity against known cereal pathogens were used to select the best three strains for further work. The selected strains were applied singly and in combination at inoculum concentration of 2.3 x 104 cells/mL for five days to challenge sorghum seeds prior to malting and wort production. Sorghum wort was fermented for five days with Saccharomyces carlsbergensis. Physiological and nutritional characteristics of the unchallenged and challenged sorghum, and fermentative characteristics of the wort were determined. Results: One hundred and twenty-seven strains of LAB were isolated and identified as L. plantarum (32), L. brevis (31), L. fermentum (25), L. delbrueckii (8), L. casei (12) and L. acidophilus (19). The pH reduced from 6.50+0.03 to 2.93+0.03. L. plantarum (WS) and L. casei (WS) also had the same total residual sugar content with value of 0.97+ 0.03% at day 5. L. plantarum (WS) and L. casei (WS) produced the highest Total titratable acidity (TTA) with values of 4.77+ 0.03% while control (RS) had the least TTA with value of 3.97+0.09%. Control (WS) had the highest protein content of 1.17+0.03%, L. casei (RS) had the least protein content with value of 0.93+0.03%. L. plantarum (WS) had the highest FAN content of 29.97+0.19mg/L while the least Free amino nitrogen (FAN) was produced by control (RS) with value of 19.37+0.07mg/L. Fermentation of the unchallenged wort with pH of 6.2 yielded ethanol content of 2.2 %. The subsequent fermentation produced 4.8 % ethanol. Conclusion: This study demonstrated the use of biological control methods, involving the use of LAB as starter cultures. It improved the quality of the end products in brewing. The use of LAB as starter cultures is an alternative treatment to chemical treatment which can be used to control microbial contamination during sorghum malting."
Effect of lactic cultures on fermented drink produced from sorghum (Sorghum bicolor)
(Marsland Press / Zhengzhou University, 2016) Afolabi, F. T.; Onilude, A. A.
A total of thirty four lactic acid bacteria (LAB) isolates were isolated from fermented cereal gruels and processed yoghurt and they were identified as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus bulgaricus. Three of the LAB that produced the highest antimicrobials i.e lactic acid, diacetyl and hydrogen peroxide when the lactic acid bacteria were screened for the production of antimicrobials were selected as starter organisms to treat the germinating sorghum that was used for the drink production. Production of drink was done after the sorghum samples were malted. Proximate analysis which include specific gravity, total protein, viscousity, total sugar, pH, sugar level and colour were also carried out on the sorghum drink. The sample treated with L. plantarum and L. acidophilus had the highest specific gravity of 1.03 and the least was L. brevis 1.02; L.brevis and L. plantarum used for treating sorghum the drink sample produced the highest protein value of 0.62% and L. brevis produced drink with highest viscousity with value of 13.25. The highest sugar was produced by L. acidophilus and L. plantarum treated sample with values of 3.98mg/ml. The pH of the drink were ranged between 3.85 to 4.08. The sugar level was highest with value of 0.25mg/ml in the sample treated with L. brevis. L. acidophilus had the highest effect on the colour of the drink with value of 5.92 with L.brevis being the least with value of 4.82. Analysis of the sensory evaluation results revealed consumer acceptance of the lactic acid bacteria (LAB) treated sorghum drink than the sample not treated with Lactic acid bacteria.
Improvement of the production process and nutritional quality of Nigerian Tofu (Beske) through fermentation
(Valahia University Press, 2017) Afolabi, F. T.; Onilude, A. A.; Babade, F. M.
Tofu (Nigerian Beske) is a soybeans based food that is highly rich in protein. It is made from curdling of hot soymilk using a coagulant. The food has a short shelf life of about two to three days. This work is aimed at improving the nutritional quality and shelf life of tofu by using starter cultures of lactic acid bacteria (LAB) for fermentation of soy milk. A total of 52 LAB were isolated from spontaneously fermented soymilk and they were; Leuconostoc mesenteroides(11.5%),Pediococcus pentosaceus cremoris(9.6%),Lactobacillus casei (11.5%), (7.7%),Lactococcus Lactobacillus curvatus lactis (13.5%),Lactococcus (9.6%),Pediococcus acidilactic (7.7%),Lactobacillus delbrueckii (5.8%),Streptococcus sp (11.5%), Lactobacillus acidophilus (3.8%) and Enterococcus faecalis (7.7%). The fermenting soymilk recorded a pH of 6.5 and a total titratable acidity of 0.74% at 0hr and pH of 4.8 and a total titratable acidity of 1.96% at 18hrs. The soymilk fermented with Lactococcus lactis SO51 (SYL2) had the highest protein and ash content with a mean score of (4.06 ± 0.01) and (0.34±0.01) respectively while the unfermented soymilk had the highest carbohydrate content (1.99±0.00) and fat content (1.81±0.00). The fried fermented tofu with combined starters (FFTL1L2) recorded the highest mean score in protein (24.81±0.13), fat (11.02 ±0.05) and ash content (1.58±0.01). The fried fermented tofu using Lactobacillus casei SO36 (FFTL1) had the least phytate and lectin content with a mean score of (0.03±0.00) % and (11.24±0.02) HU/mg respectively. This study showed that fermentation process increased the nutritional quality and shelf life of tofu, reduced the anti-nutritional factors and also brought about a new variety of the food product.
Isolation and screening of microorganisms associated with locust bean (iru) for the ability to ferment soya bean to produce iru
(Science Domain international, 2016) Afolabi, F. T.; Abdulkadir, M.; Onilude, A. A.
"Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to produce soya iru using functional starter culture in order to improve the quality of the product. Place and Duration of Study: Soybeans (Glycine max) samples were collected from markets in Ibadan, in Oyo State Nigeria. Analyses of the samples were conducted in the Department of Microbiology, University of Ibadan and Central Multidisciplinary Research Laboratory in the University of Ibadan, Nigeria. The sampling and analyses were done between August 2014 to January 2015. Methodology: Soybean (Glycine max) seeds were purchased from markets, in Ibadan, Oyo State, Nigeria. Spontaneously fermented locust bean iru samples were also purchased from iru seller from markets, Ibadan, Oyo State and they were analysed using Nutrient agar, DeMann Rogosa and Sharpe medium (MRS), MacConkey Agar and Malt Extract Agar and isolates were also screened for enzymatic activity. The antibacterial activity of LAB metabolites against some indicator organisms was also determined; Results: A total of thirty eight (38) strains of bacteria were isolated, seven (7) isolates from locust bean iru (LBI) and thirty one (31) isolates from soya bean iru (SBI). Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 produced the three enzymes and the highest protease activity was produced by Bacillus subtilis SBI 13. All the isolated LAB produced antimicrobial compounds; lactic acid, diacetyl and hydrogen peroxides with Leuconostoc mesenteroides SBI 15 producing the highest quantity of diacetyl (0.91 g/l) and hydrogen peroxide (1.10 g/l) while the highest quantity of lactic acid (1.61 g/l) was produced by Lactobacillus plantarum. Bacillus subtilis SBI 13 and Leuconostoc mesenteroides SBI 15 were chosen as starter cultures for further study. Conclusion: Bacillus subtilis and Leuconostoc mesenteroides exhibit the best potentials of a good starter so they can be used as starter culture in the fermentation of soya beans to produce Soy Iru."
Tolerance of yeast to formic acid during ethanol fermentation
(Bulgarian Society for Microbilogist, 2019) Afolabi, F. T.; Oduokpaha, G. E.; Onilude, A. A.
This study was carried out to investigate the tolerance of yeasts isolated from some Nigerian traditional fermented foods to formic acid during laboratory-scale fermentation of ethanol. A total of 27 yeast strains were isolated from burukutu, ogi, kunu and palm wine. The yeasts were screened for formic acid tolerance using spot plate technique on two culture media. One strain was selected based on its ability to tolerate up to 15 mM concentration of formic acid on Yeast Extract Peptone Dextrose Agar and was further identified as Candida tropicalis strain IFM 63517. C. tropicalis was used for fermentation of ethanol with varying concentrations of formic acid, ethanol and residual glucose concentrations which were monitored at intervals. The total viable cell count was determined using plate count technique. The highest ethanol yield of 8.36% (v/v) with a residual glucose concentration of 0.33 g/L was obtained from 0 mM formic acid (control fermentation vessel) with a total viable cell count of 8.7x109 cfu/ml, while the lowest ethanol yield of 8.00% (v/v) with a residual glucose concentration of 0.14g/L was obtained from 15 mM concentration of formic acid with a total viable cell count of 6.1x109 cfu/ml. The yeast strain used in this work exhibited a high ethanol yield despite the presence of an inhibitory compound (formic acid) when comparing the ethanol yield at its tolerance threshold (15 mM of formic acid) to the control fermentation vessel without formic acid.
Tolerance of yeast to formic acid during ethanol fermentation
(Bulgarian Society for Microbilogist, 2019) Afolabi, F. T.; Oduokpaha, G. E.; Onilude, A. A.
This study was carried out to investigate the tolerance of yeasts isolated from some Nigerian traditional fermented foods to formic acid during laboratory-scale fermentation of ethanol. A total of 27 yeast strains were isolated from burukutu, ogi, kunu and palm wine. The yeasts were screened for formic acid tolerance using spot plate technique on two culture media. One strain was selected based on its ability to tolerate up to 15 mM concentration of formic acid on Yeast Extract Peptone Dextrose Agar and was further identified as Candida tropicalis strain IFM 63517. C. tropicalis was used for fermentation of ethanol with varying concentrations of formic acid, ethanol and residual glucose concentrations which were monitored at intervals. The total viable cell count was determined using plate count technique. The highest ethanol yield of 8.36% (v/v) with a residual glucose concentration of 0.33 g/L was obtained from 0 mM formic acid (control fermentation vessel) with a total viable cell count of 8.7x109 cfu/ml, while the lowest ethanol yield of 8.00% (v/v) with a residual glucose concentration of 0.14g/L was obtained from 15 mM concentration of formic acid with a total viable cell count of 6.1x109 cfu/ml. The yeast strain used in this work exhibited a high ethanol yield despite the presence of an inhibitory compound (formic acid) when comparing the ethanol yield at its tolerance threshold (15 mM of formic acid) to the control fermentation vessel without formic acid.