Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 18, Issue 2, 2016; Page No.(525-534)

CHEMICAL ANALYSIS OF NATURAL AND CONTROLLED MICROBIAL DEGRADATION OF MAGNIFERA INDICA (MANGO) PEEL

GABRIEL-AJOBIEWE RUTH A.O. AND MABAYOJE-BALI, OLABISI C.

Abstract

Mango (Magnifera indica) peels were washed and surfaced sterilized aseptically. It was left to degrade aerobically for 40 days. The isolated bacteria are: Enterobacter cloacae, Brevibacillus laterosporus, Pseudomonas putida, Lactobacillus fructivorans, Klebsiella variicola, Micrococcus leutus and Bacillus licheniformis. Two of the bacterial isolates Lactobacillus fructivorans and Klebsiella variicola were then used for the controlled degradation. The physiochemical parameters such as the moisture content, crude fibre, lipid, protein, carbohydrate, pH, total titratable acid, saponification value and the peroxide value were determined. The result revealed an increase in pH from 2.36 to 4.80 and reduction in free fatty acid from 16.83 ±0.01mg KOH/ g to 2.81 ±0.00mg KOH/g, peroxide value from 3.7 ±0.01mmolperoxide/g to 2.6 ±0.03 mmolperoxide/g, saponification value 3.51 ± 0.01mg/g to 0.45 ±0.0 mg/g, crude fibre from 14.03 ±0.2 to 9.99 ±0.01. Total titratable acidity and total reducing sugar showed significant difference. Conclusively, mixed-culture of bacteria isolates can bio-convert mango peel under controlled conditions to useful chemicals.

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