Bio-preservation of processed watermelon (Citrullus lanatus) juice using Lactobacillus species isolated from processed fermented maize (akamu).

Christian Chukwuemeka Ike; Happiness Odinakachi Ogwuegbu; Dike Kalu Akwari

doi:10.30574/gscbps.2020.10.3.0047

Authors

Christian Chukwuemeka Ike Department of Biological Sciences (Microbiology Programme), College of Basic and Applied Sciences, Rhema University, Nigeria, P.M.B. 7021 Aba, Abia State.
Happiness Odinakachi Ogwuegbu Department of Microbiology, Abia State University Uturu, P.M.B. 2000 Uturu, Abia State. Nigeria.
Dike Kalu Akwari Department of Biological Sciences (Microbiology Programme), College of Basic and Applied Sciences, Rhema University, Nigeria, P.M.B. 7021 Aba, Abia State.

DOI:

https://doi.org/10.30574/gscbps.2020.10.3.0047

Keywords:

Bio-preservation, Watermelon, Food safety, Shelf life, Lactic acid bacteria (LAB).

Abstract

Bio-preservation of processed watermelon (Citrullus lanatus) juice using Lactobacillus species isolated from processed fermented maize (akamu) was conducted using standard methods for shelf life study. Two Lactobacillus isolates designated L₁ and L₂ isolated from processed fermented maize (akamu) and identified as Lactobacillus fermentum and Lactobacillus brevis were used in the treatment. Three (3) different designates for inoculum volumes and species: L₁T₁/L₂T₁, L₁T₂/L₂T₂, L₁T₃/L₂T₃ were used for inoculated watermelon samples and the un-inoculated (T₀) was used as control. All were stored at ambient temperature and monitored for shelf life study for seven days. The bacterial count (CFU/mL) ranged from 1.8 x 10⁵ ±0.08 to 5.9 x 10⁵ ±0.45, while fungal count ranged from 0.9 x 10³ ±0.90 to 4.7 x 10³ ±0.32. Reduced pH and increased acidity values were observed in the inoculated juice samples than in the un-inoculated samples. Sample L₁T₃ had the best shelf life study parameters followed by L₂T₃ and T₀ as the least. Therefore, this study has shown that treated watermelon juice samples with Lactobacillus species isolated from fermented maize (akamu) could produce antimicrobial or organic compounds that are capable of stemming the problem of spoilage, retaining the organoleptic properties of the processed juice and eventually extending the shelf life of the preserved juice, ensuring non seasonal availability of watermelon juice possible.

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