Proliferation of Microorganisms in Acidic Fermentation of Elaeis guineensis L. Waste

Abstract

An investigation into the type of fermentation oil palm fruit waste undergoes and the probable microorganisms involved within a short period was carried out using simple fermenter. The temperature was determined using mercury thermometer, the pH of the medium was monitored with calibrated pH meter and the titratable acidic was determined using standard technique. The microbial profile of the medium was also evaluated using standard procedures. The highest temperature value was observed at day 0 (32.65°C) and the lowest at day 1 (29.50°C). The pH values of the fermentation oil palm fruit waste ranged between 4.15 - 4.60. The highest pH value was obtained at day 3 of the fermentation which was 4.60. The titratable acidity showed variation from day 0 - 2 and then with a continuous decrease till day 5. The least titratable acidity was obtained at day 5 (0.03) and the highest at day 2 (0.77). Bacteria load decreases from 1.0 × 108 - 1.6 × 107 cfu/ml, while the fungi population increases from day 0 to day 5 of the fermentation period (1 × 103 - 2 × 104 sfu/ml). Bacterial isolates obtained were Micrococcus leteus, Proteus vulgaris, Bacillus cereus, Baccillus subtilis, and Staphylococcus aureus while the fungal isolates obtained were Aspergillus niger, Neurospora crassa, Brachysporium spp, and Saccharomyces cerevisiae. It can be concluded that oil palm waste fermentation is an acidic fermentation that involved mesophiles microbes. And with these, several tons of oil palm epicarp waste can be optimally fermented (though with further research) and used for other purposes thereby reducing environmental pollution that would have resulted leaving this oil palm fruit waste in the environment.