The Microbiology and Biochemistry of Treculia Africana (African Breadfruit) Fermentation

AbstractIn the fermentation of African breadfruit, the microorganisms present were isolated and identified. The process involved microbial succession, with the participation of bacteria fungi and yeast genera. The bacteria genera isolated were Bacillus, Lactobacillus, Micrococcus, Enterobacter, and Staphylococcus, with Bacillus and lactobacillus constituting the predominant microflora. The fungi genera isolated were Aspergillus, Curvularia and Alternaria while the only yeast isolated was Saccharomyces spp. The heterotrophic, proteolytic, lipolytic and saccharolytic bacterial population increased progressively from the first day till the seventh day when a peak was recorded. The physical parameters like temperature, pH and moisture were observed during the process. Also the proximate analysis of the as the fermentation progresses. The decrease in crude fibre contents could be attributed to breakdown of the fibre components by the fermentative organisms. The proximate analysis reveals that the breadfruit has rich food value and hence may be used with other food supplements in the production of human food and animal feed.