The microorganism isolated from the fermented african oil bean seed (ugba)

Project Abstract

Fermented African oil bean seed (ugba) is a popular food condiment in West Africa known for its unique flavor and nutritional benefits. In this study, we isolated and characterized the microorganisms present in the fermentation process of African oil bean seed to understand their role in the fermentation and the resulting product. A total of ten bacterial and five fungal strains were isolated and identified from the fermented ugba samples. The bacterial isolates belonged to the genera Bacillus, Lactobacillus, and Staphylococcus, while the fungal isolates were identified as Aspergillus and Penicillium species. The microbial diversity observed during the fermentation process indicates the complex nature of the microbial community involved in ugba fermentation. These microorganisms play a crucial role in the breakdown of macromolecules in the oil bean seed, leading to the development of characteristic flavors and textures in the final product. Furthermore, the isolated microorganisms were screened for various enzymatic activities, including protease, amylase, and lipase production. The results revealed that the bacterial isolates exhibited a wide range of enzymatic activities, with Bacillus species showing the highest enzymatic potential. Additionally, the antimicrobial activity of the isolated strains was assessed against a panel of pathogenic bacteria and fungi. The results demonstrated varying degrees of antimicrobial activity among the isolates, with some strains exhibiting potent inhibitory effects against the test pathogens. Overall, this study provides valuable insights into the microbial composition of fermented African oil bean seed (ugba) and highlights the potential of the isolated microorganisms for various biotechnological applications. The enzymatic and antimicrobial activities exhibited by the isolated strains underscore their significance in the fermentation process and suggest their possible use in food and pharmaceutical industries. Further research is warranted to explore the full biotechnological potential of these microorganisms and their role in enhancing the quality and safety of fermented food products.

Project Overview

<p> </p><p>1.0 &nbsp; INTRODUCTION</p><p>Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophyllaBenth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).</p><p>Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.</p><p>Some of these seeds have been exploited as soup bases such as Gbegiri from Vigna unguicuata (Akanbi, 1992). Others are fermented and used as condiments and seasonings such as okpei from Prosopis africana (Achi, 1992) and ogiri from Ricinus cummunis (Odunka, 1989). Another of such seeds is the African oil bean seed (Pentaclethra macrophylla Benth), a highly nutritious leguminous crop seed abundant in the rain forest areas of west and central Africa.</p><p>Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al, 1998).</p><p>“Ugba” Pentaclethra macrophylla Benth belongs to the Family Leguminosae and sub-family microsoideae (Keay, 1989 and NFTA, 1995).</p><p>Ugba seeds are irregular and oval, they are flat, black and hard pods. It is composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).</p><p>Production of Ugba is still on age old traditional family in the rural area. The fermentation depends on random inoculation of boiled slices of the oil bean seed by microorganism within he immediate environment. Earlier report attribute the sources of the micro-organism to the leaves used in packaging, human handling, container and utensils used in processing (Obeta, 1993, Odunfa &amp; Oyeyiola, 1985).</p><p>A number of researches have been carried out to know what causes this fermentation, and was attributed to micro-organisms that are probably introduced through the air, water, and banana leaves. Organisms such asMicrococus roseus, Micrococcus luteus, Leuconostoc mesenteroides,Staphylococcus aureus, Staphylococcus epidermidis, Bacillus substilis,Bacillus megaterium and Bacillus circclans, E-Coli</p><p>Fermented African oil bean seed (ugba), has a high rate of susceptibility to microbial spoilage and therefore has a very short self life of 1-2 weeks (Enujiugha &amp; Olajundoye, 2001).</p><p>Manifestation of food spoilage are many and vary typically resulting in an off smell, colour, taste and texture.</p><p>Reports by Mbajunwa (1998) Obeta, (1983) and Nwagu et al. (2010) indicates that micrococcus species do not play an active role during microbial fermentation of Ugba.</p><p>However, further work on spoilage association of ugba by Nwagu et al(2010) showed that the population of Micrococcus sp increased with increase in keeping time of ugba. This indicates the ability of micrococcus to thrive in the alkalophilic environment while constituting as a spoilage organism of ugba. This may be attributed to the ability of microorganism to produce amylase, lipase, or protease able to utilize protein, carbohydrate or lipid content of ugba as source of nutrition (Njoku et al., 1990).</p><p>Amylases are enzymes that breakdown starch or glycogen. The amylases can be derived from several sources such as plants, animals and microbes. The major advantage of using microorganisms for production of amylase is in economical bulk production capacity and microbes are also easy to manipulate to obtain enzymes of desired characteristics</p><p>1.1 &nbsp; Aims and Objectives</p><p>This work is aimed at the following;</p><p>a. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; isolating micrococcus from fermented ugba</p><p>b. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; producing amylase from the micrococcus from ugba</p> <br><p></p>