Papers by Keyword: Mixed Microbes

Abstract: Varieties of long known traditional fermented beverages are developed since their unique delicious and aroma. Additional nutrition value added in fermented drinks revealing their health benefits are especially interesting for the consumers nowadays. In the fermentation process isolated indigenous microbes habituated on the fruit surface as well as inoculated commercial species or niches have been shown for their success in Saccharification process. In this study, the researchers have applied our identified microbial mixtures isolated to be anticipating community starter in sugar production process. In addition, they were aimed to do enhancing nutritional value to the fermented juice. The selective cultures were obtained from fermented banana juice including yeasts Saccharomyces spp. and bacteria Lactobacillus sp., and Bacillus sp., yielding high protein contents, sweet aroma, and organic acids. Moreover, it was observed that weak acidity with pH 3-4 together with high reducing sugar and nutritious protein contents could be detected if particularly prior activated microbes were incubated for at least 10-15 days in fragrant bananas juice and two banana varieties; Naamwa banana (Musa sapientum L.) and lady finger banana. The modified wine fermentation approach of microbe mixtures can considerably use to improve the unique characteristics of wine that are nutritive protein supplementation as well as juice fermentation savour.

Abstract: Bioremediation as a strategy of clean- up of crude oil spills in water using a mixed microbial population of E. Coli, Aspergillus niger, Penicillum notatum and Pseudomonas aeruginosa was investigated in this study. The sample of crude oil polluted water containing the mixed microbes and the control was monitored for parameters such as BOD, pH, Total Hydrocarbon Content (THC) and Turbidity over a period of nine weeks. At the end of the bioremediation period, the results obtained showed that the sample remediated with the mixed microbes gave a THC drop from 14975mg/l -1.960mg/l (99.9% drop) compared to the control with a drop from 14975 – 18.72mg/l (99.8% drop). A BOD drop from 1447.4mg/l – 17.1mg/l (98.8% drop) for the sample mixed microbes and 1447.4 – 90.8mg/l (93.7% drop) for the control. Turbidity values increased from 5.0 NTU – 25.2NTU for sample with mixed microbes and 5.0 NTU – 23.1 NTU for the control. The values of THC (1.96 mg/l) and BOD (17.1 mg/l) at the end of the experimentation period fell within the FEPA and DPR limits of 10mg/l and 30mg/l for THC and BOD respectively.The results above thus indicates that the use of mixed microbial population of Pseudomonas aureginosa, Penicillium notatum, E. Coli and