Optimization Of Microbial Activity In Irvingia Gabonensis Seeds Fermentation During Itugha Production

ABSTRACT Optimization of this process is meant to develop the design and unit processes of fermenting irvingia gabonensis seeds in the production of a product considered more nutritious than the raw material from which it is produced. This study assesses the optimal conditions in which the microbes thrive and give the desired product quality. The parameters pH temperature acidity of fermenting medium and the different organic acids produced during the fermentation process were monitored on a daily basis. Bacterial isolates included Bacillus spp Micrococcus spp and streptococcus spp. Principally only one fungi Candida tropicalis DMB321 was involved in the entire process. Three stages were categorized in the process flow chart. The early stage fermentation caused by Bacillus spp at pH 6-7 30OC and 1.8 acidity of extract the intermediary stage micro-organism Micrococcus spp and Streptococcus at pH 5.6 35-38OC and 4.4 acidity of extract while the late stage showed drastic decrease in bacterial load and prolific increase in growth of Candida tropicallis at pH 4.5-5.1 70OC and 5.4 acidity of extract. Organic acids in the fermenting substrate included citric acid 2.4 DM glycolic acid 1.22 DM and oxalic acid 2.98 were quantified. Optimization of this fermentation process would enable itugha product development and commercialization. Thereby expanding the frontiers of irvingia gabonensis utilization.