Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer

The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreia Ham) fermentation, the changes in its physico-chemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant popu...

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Autores principales:	Kantachote,Duangporn, Kowpong,Kanjana, Charernjiratrakul,Wilawan, Pengnoo,Ashara
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2009
Materias:	Lactobacillus plantarum Morinda coreia Ham physicochemical property Pichia spp. plant nutrients wild forest noni fermentation
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000300009
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spelling	oai:scielo:S0717-345820090003000092010-04-01Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizerKantachote,DuangpornKowpong,KanjanaCharernjiratrakul,WilawanPengnoo,Ashara Lactobacillus plantarum Morinda coreia Ham physicochemical property Pichia spp. plant nutrients wild forest noni fermentation The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreia Ham) fermentation, the changes in its physico-chemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant population until after day 21 when the LAB were declining and the yeasts began to dominate. Identification of the LAB and yeasts to species level showed that the dominant LAB throughout was Lactobacillus plantarum while Lactobacillus pentosus was found but only at day 21. Saccharomyces cerevisiae was the most dominant species of yeast throughout but was slowly replaced by Pichia membranifaciens and then Pichia anomala. Rhodotolura mucilaginosa, an aerobic yeast, was only detected at the beginning of the fermentation process. It is suggested that the Pichia spp. were responsible for consuming lactic acid. After 56 days, the values of pH, acetic acid, ethanol and electrical conductivity in the fermented product were 3.66, 3.34 g L-1, 16.98 g L-1 and 14.47 mS cm-1, respectively. Increased amounts of plant nutrients were present at day 56 mostly derived from the degradation of plant material. At day 56 the amounts were as follows (in mg L-1): N 633, P 1210, K 4356, Ca 693, Mg 536, Mn 7, B 51, Zn 169, and total carbon/total nitrogen ratio (C/N ratio) 18. Based on the seed germination index (GI) of cherry tomato (Lycopersicon esculentum Mill), the extract diluted 256-fold gave the best GI of 157%.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.12 n.3 20092009-07-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000300009en10.4067/S0717-34582009000300009
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Lactobacillus plantarum Morinda coreia Ham physicochemical property Pichia spp. plant nutrients wild forest noni fermentation
spellingShingle	Lactobacillus plantarum Morinda coreia Ham physicochemical property Pichia spp. plant nutrients wild forest noni fermentation Kantachote,Duangporn Kowpong,Kanjana Charernjiratrakul,Wilawan Pengnoo,Ashara Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
description	The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreia Ham) fermentation, the changes in its physico-chemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant population until after day 21 when the LAB were declining and the yeasts began to dominate. Identification of the LAB and yeasts to species level showed that the dominant LAB throughout was Lactobacillus plantarum while Lactobacillus pentosus was found but only at day 21. Saccharomyces cerevisiae was the most dominant species of yeast throughout but was slowly replaced by Pichia membranifaciens and then Pichia anomala. Rhodotolura mucilaginosa, an aerobic yeast, was only detected at the beginning of the fermentation process. It is suggested that the Pichia spp. were responsible for consuming lactic acid. After 56 days, the values of pH, acetic acid, ethanol and electrical conductivity in the fermented product were 3.66, 3.34 g L-1, 16.98 g L-1 and 14.47 mS cm-1, respectively. Increased amounts of plant nutrients were present at day 56 mostly derived from the degradation of plant material. At day 56 the amounts were as follows (in mg L-1): N 633, P 1210, K 4356, Ca 693, Mg 536, Mn 7, B 51, Zn 169, and total carbon/total nitrogen ratio (C/N ratio) 18. Based on the seed germination index (GI) of cherry tomato (Lycopersicon esculentum Mill), the extract diluted 256-fold gave the best GI of 157%.
author	Kantachote,Duangporn Kowpong,Kanjana Charernjiratrakul,Wilawan Pengnoo,Ashara
author_facet	Kantachote,Duangporn Kowpong,Kanjana Charernjiratrakul,Wilawan Pengnoo,Ashara
author_sort	Kantachote,Duangporn
title	Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
title_short	Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
title_full	Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
title_fullStr	Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
title_full_unstemmed	Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
title_sort	microbial succession in a fermenting of wild forest noni (morinda coreia ham) fruit plus molasses and its role in producing a liquid fertilizer
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2009
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000300009
work_keys_str_mv	AT kantachoteduangporn microbialsuccessioninafermentingofwildforestnonimorindacoreiahamfruitplusmolassesanditsroleinproducingaliquidfertilizer AT kowpongkanjana microbialsuccessioninafermentingofwildforestnonimorindacoreiahamfruitplusmolassesanditsroleinproducingaliquidfertilizer AT charernjiratrakulwilawan microbialsuccessioninafermentingofwildforestnonimorindacoreiahamfruitplusmolassesanditsroleinproducingaliquidfertilizer AT pengnooashara microbialsuccessioninafermentingofwildforestnonimorindacoreiahamfruitplusmolassesanditsroleinproducingaliquidfertilizer
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Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer

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