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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- AVE-MARIA UNIVERSITY, PIYANKO, NASARAWA STATE 1
- Babcock University, Ilishan-Remo, Ogun State 7
- Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State 455
- Bauchi State College of Agriculture, Bauchi, Bauchi State 1
- Bauchi State University, Gadau, Bauchi State 16
- Bayelsa State Polytechnic, Aleibiri, Bayelsa State 13
- Bayero University, Kano, Kano State 587
- Benue State Polytechnic, Ugbokolo, Benue State 10
- Benue State University, Makurdi, Benue State 47
- Bingham University, Karu, Nasarawa State 3