The Isolation and Identification of Wesiella Species During the Fermentation of Tiger Nut Drink
Student: Gertrudis Nkemjika Ihenacho (Project, 2025)
Department of Microbiology
Imo State University, Owerri, Imo State
Abstract
BSTRACT This study focuses on isolating and identifying Weissella species during the fermentation of tiger nut drink. TND is cherished for its nutritional and probiotic properties. The research used traditional fermentation methods using Cyperus esculentus obtained from Owerri, Imo state, Nigeria. The samples were analyzed in the laboratory for microbial content using De man Rogosa Sharpe (MRS) agar supplemented with sorbic acid. The result shows creamy white, gram-positive, coccoid colonies belonging to Weissella spp confirmed through biochemical test, including sugar fermentation and catalase tests. The study observed a decrease in pH from 6.5 to 3.8 during fermentation. Further study is recommended to explore molecular identification and technological properties of Weissella ssp.
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For the full publication, please contact the author directly at: nkemjikai2021@gmail.com
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- Kebbi State University of Science and Technology, Aliero, Kebbi State 6
- Kenule Benson Saro-Wiwa Polytechnic, Bori, Rivers State 18
- Kogi State Polytechnic, Lokoja, Kogi State 4
- Kogi State University, Anyigba 2
- Kwara State College of Health Technology, offa, Kwara State 9
- Kwara State Polytechnic, Ilorin, Kwara State 20
- Kwara State University, Malete, Ilorin, Kwara State 13
- Ladoke Akintola University of Technology, Ogbomoso, Oyo State 39
- Lagos State Poly, Ikorodu, Lagos State 2
- Lagos State University, Ojo, Lagos State 8