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All Journal Food ScienTech Journal
Adetunji, Faidat Ayomide
Department of Microbiology, Faculty of Science, Olabisi Onabanjo University, Ago-Iwoye, Ogun State, Nigeria
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Characterization and Determination of pH, Alcohol, and Temperature Tolerance of Microorganisms Recovered From Vegetable Samples Onajobi, Ismail Babatunde; Samson, Oyindamola John; Adekola, Hafeez Aderinsayo; Aina, Suliamon Adebisi; Salisu, Titilola Fausat; Kazeem, Muinat Olanike; Ogunlana, Inumidun Esther; Adetunji, Faidat Ayomide; Nubi, Mary Rereloluwa; Salau, Raliat Omobolanle; Adebajo, Lawrence Olubukunade
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24005

Abstract

This study aims to investigate the spectrum of bacteria and yeasts present in soaked vegetables and their resilience to varying pH levels, alcohol, and temperatures. Four samples were collected from Ago-Iwoye market, and initial isolation and identification were conducted using streaking techniques and biochemical tests. Standard procedures were employed to assess bacteria and yeast tolerance to different pH levels, alcohol concentrations, and temperature ranges. The biochemical tests identified microorganisms, including Lactobacillus spp., Lactobacillus spp., Enterococcus spp., Leuconostoc spp., Escherichia coli, and Saccharomyces cerevisiae. Bacterial and yeast isolates demonstrated viability at both 10°C and 45°C, while no visible growth occurred at 60°C, indicating the respective heat resistance of these microorganisms commonly found in vegetable samples. The evaluation of microbial tolerance to varying pH conditions is pivotal for exploring adaptability in food processing and digestion, particularly in fermentation processes. The research concludes the microbial diversity present, distinguishing between beneficial and potentially harmful strains.
Co-Authors Adebajo, Lawrence Olubukunade Adekola, Hafeez Aderinsayo Aina, Suliamon Adebisi Kazeem, Muinat Olanike Nubi, Mary Rereloluwa Ogunlana, Inumidun Esther Onajobi, Ismail Babatunde Salau, Raliat Omobolanle Salisu, Titilola Fausat Samson, Oyindamola John