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.

Keywords
Wesiella citrate+ fermented at 6hrs interval
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