ISSN: 0973-7510

E-ISSN: 2581-690X

B. Boboye , K. Adeyemi and O.L. Jimoh
Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State (Nigeria).
J Pure Appl Microbiol. 2008;2(1):113-118
© The Author(s). 2008
Received: 19/01/2008 | Accepted: 25/02/2008 | Published: 30/04/2008
Abstract

Carica papaya (pawpaw) was naturally fermented for 14 days at the room temperature range of 27oC to 31oC. The pH of the pawpaw changed from 3.73 to 3.01.  During the fermentation, ‘Bol 1’ (Oval) and ‘Bol 2’ (elongated) forms of yeast were isolated and their properties namely: fermentation of carbohydrates, formation of pseudomycelium and spore, reduction of nitrate, optimum growth temperature and qualities of bread loaves made with the isolates were determined. The ‘Bol 1’ yeast fermented more carbohydrates faster than the elongated one. It fermented glucose, fructose, sucrose, mannose, trehalose, galactose, maltose and cellobiose but assimilated arabinose and lactose. The ‘Bol 2’ isolate could breakdown the carbohydrates with the exception of galactose,  arabinose, lactose, trehalose and cellobiose. The two yeasts did not form spore nor pseudomycelium neither reduce nitrate. They grew optimally at 37oC. Relative best quality bread loaves were obtained with mixture of the two yeasts followed by the ‘Bol 1’ isolate, then commercial yeast (Fermipan or Saf-instant) and ‘Bol 2’ type  with  total  scores of  82%, 80%, 72% and 51% respectively. Also, the mix isolates produced higher amount of alcohol from pawpaw than the ‘Bol 1’ while the ‘Bol 2’ yeast  synthesized the least quantity.

Keywords

Carica papaya (Pawpaw), yeasts,  fermentation

Article Metrics

Article View: 0

Share This Article

© The Author(s) 2008. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.