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Microbial Populations Associated with The Retting of African Breadfruit (Treculia africana) Pulp

Uzoh CV, Oranusi SU, Onuoha CO and Braide W

The retting of African breadfruit pulp and microorganisms associated with this process were investigated. Samples were collected from the African breadfruit pulp on 2 days interval, plated on different media and isolates were characterized and identified. The pulp underwent natural fermentation which was characterized by the growth of bacteria 102-3.5 × 1010 CFU/g, yeast 10-4.5 × 105 CFU/g, mold 102-2.8 × 103 CFU/g and lactic acid bacteria 1.0 × 102 to 3.8 × 105 CFU/g. The pH values ranged from 5.0 to 5.4 and the lactic acid content from 0.30% to 0.52%. The bacteria isolated were Micrococcus sp., Lactobacillus fermentum, Bacillus subtilis, Streptococcus sp., molds like Aspergillus niger, Rhizopus stolonifer and the yeast, Saccharomyces cerevisiae. The growth of microorganisms was completely inhibited by alcohol sterilized and antibiotic-treated samples.