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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 12, No. 3, 2009
Bioline Code: ej09029
Full paper language: English
Document type: Research Article
Document available free of charge

Electronic Journal of Biotechnology, Vol. 12, No. 3, 2009

 en Microbial succession in a fermenting of wild forest noni ( Morinda coreia check for this species in other resources Ham) fruit plus molasses and its role in producing a liquid fertilizer
Kantachote, D.; Kowpong, K.; Charernjiratrakul, W. & Pengnoo, A.

Abstract

The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni ( Morinda coreia check for this species in other resources Ham) fermentation, the changes in its physico-chemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant population until after day 21 when the LAB were declining and the yeasts began to dominate. Identification of the LAB and yeasts to species level showed that the dominant LAB throughout was Lactobacillus plantarum check for this species in other resources while Lactobacillus pentosus check for this species in other resources was found but only at day 21. Saccharomyces cerevisiae check for this species in other resources was the most dominant species of yeast throughout but was slowly replaced by Pichia membranifaciens check for this species in other resources and then Pichia anomala check for this species in other resources . Rhodotolura mucilaginosa check for this species in other resources , an aerobic yeast, was only detected at the beginning of the fermentation process. It is suggested that the Pichia check for this species in other resources spp. were responsible for consuming lactic acid. After 56 days, the values of pH, acetic acid, ethanol and electrical conductivity in the fermented product were 3.66, 3.34 g L-1, 16.98 g L-1 and 14.47 mS cm-1, respectively. Increased amounts of plant nutrients were present at day 56 mostly derived from the degradation of plant material. At day 56 the amounts were as follows (in mg L-1): N 633, P 1210, K 4356, Ca 693, Mg 536, Mn 7, B 51, Zn 169, and total carbon/total nitrogen ratio (C/N ratio) 18. Based on the seed germination index (GI) of cherry tomato ( Lycopersicon esculentum check for this species in other resources Mill), the extract diluted 256-fold gave the best GI of 157%.

Keywords
Lactobacillus plantarum, Morinda coreia Ham, physicochemical property, Pichia spp., plant nutrients, wild forest noni fermentation

 
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