Aim: This study aimed to investigate the microbiological and nutrient composition of naturally fe... more Aim: This study aimed to investigate the microbiological and nutrient composition of naturally fermented apple cider. Place and Study Duration: Department of Microbiology, between June and August 2023. Methodology: The purchased apples were weighed, cut into dice, cleaned, and incorporated into distilled water. Subsequently, they were allowed to ferment spontaneously at room temperature in a 500 mL conical flask. The sample was inoculated onto sterilized glucose yeast carbonate agar and subsequently incubated at 30°C for 48 hours. The colony characteristics of the isolates on glucose yeast carbonate agar were observed. Gram's staining and other standard biochemical tests were performed to identify the isolates. During the fermentation period, the pH of the sample was determined. The proximate content (moisture, protein, crude fat, and carbohydrate) of the apple cider was also analyzed.
Aim: This study aimed to investigate the microbiological and nutrient composition of naturally fe... more Aim: This study aimed to investigate the microbiological and nutrient composition of naturally fermented apple cider. Place and Study Duration: Department of Microbiology, between June and August 2023. Methodology: The purchased apples were weighed, cut into dice, cleaned, and incorporated into distilled water. Subsequently, they were allowed to ferment spontaneously at room temperature in a 500 mL conical flask. The sample was inoculated onto sterilized glucose yeast carbonate agar and subsequently incubated at 30°C for 48 hours. The colony characteristics of the isolates on glucose yeast carbonate agar were observed. Gram's staining and other standard biochemical tests were performed to identify the isolates. During the fermentation period, the pH of the sample was determined. The proximate content (moisture, protein, crude fat, and carbohydrate) of the apple cider was also analyzed.
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