TITLE:
Proliferation of Microorganisms in Acidic Fermentation of Elaeis guineensis L. Waste
AUTHORS:
M. Adedolapo Orimoloye, A. Isaac Sanusi
KEYWORDS:
Elaeis guineensis L., Fermentation, Microorganism, Proliferation, Waste
JOURNAL NAME:
Advances in Microbiology,
Vol.6 No.9,
August
3,
2016
ABSTRACT: An investigation into the type of fermentation oil palm fruit waste
undergoes and the probable microorganisms involved within a short period was
carried out using simple fermenter. The temperature was determined using
mercury thermometer, the pH of the medium was monitored with calibrated pH
meter and the titratable acidic was determined using standard technique. The microbial
profile of the medium was also evaluated using standard procedures. The highest
temperature value was observed at day 0 (32.65°C) and the lowest at day
1 (29.50°C). The pH values of the fermentation oil palm fruit waste
ranged between 4.15 - 4.60. The highest pH value was obtained at day 3 of the
fermentation which was 4.60. The titratable acidity showed variation from day 0
- 2 and then with a continuous decrease till day 5. The least titratable
acidity was obtained at day 5 (0.03) and the highest at day 2 (0.77). Bacteria
load decreases from 1.0 × 108 - 1.6 × 107 cfu/ml, while the fungi population increases from day 0 to day 5 of the
fermentation period (1 × 103 - 2 × 104 sfu/ml). Bacterial
isolates obtained were Micrococcus leteus, Proteus vulgaris, Bacillus cereus, Baccillus subtilis, and Staphylococcus aureus while the fungal isolates obtained were Aspergillus niger, Neurospora crassa, Brachysporium spp, and Saccharomyces cerevisiae. It can be
concluded that oil palm waste fermentation is an acidic fermentation that
involved mesophiles microbes. And with these, several tons of oil palm epicarp
waste can be optimally fermented (though with further research) and used for
other purposes thereby reducing environmental pollution that would have
resulted leaving this oil palm fruit waste in the environment.