The Influence of Temperature and Ph During the Heap Fermentation of Melon Fruit

Student: Enwongo Nsikak Udonta (Project, 2025)
Department of Microbiology
AKWA-IBOM STATE POLYTECHNIC (IEI), IKOT-OSURUA, AKWA IBOM STATE

Abstract

ABSTRACTThis study investigated the effects of temperature and pH on the fermentation of the melon pulp, as well as the microbial population dynamics during the process. The melon were sliced open and exposed for fermentation for a duration of fifteen days. The pulp underwent a natural fermentation that was characterized by the growth of microorganisms from 2.1x104 to 9.7x104 cfu/ml. The temperature and pH range were 272oC to 36oC and 5.57 to 7.0, with the optimal temperature and pH for fermentation being in the range 30-35oC and 6.5-6.90 respectively. Lactobacillus sp., Bacillus sp., Streptococcus sp. and Staphylococcus sp., were the predominant bacteria. However, on the last day of fermentation; the microbial population shifted, with only three bacteria remaining. They were Lactobacillus sp., Bacillus sp and Streptococcus sp. The microbial analysis revealed that Lactobacillus sp., was the dominant bacterial specie throughout the fermentation process, with a percentage occurrence of 43% on Day 1 and 40.9% on the last day of fermentation. This study provides valuable insight into optimization of fermentation conditions as well as associated microbial dynamics for improved fermentation process. 

Keywords
influence temperature during fermentation melon fruit microorganisms.
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