Microbial Biotechnology  

Environmental Biotechnology

Electronic Journal of Biotechnology ISSN: 0717-3458 Vol. 12 No. 3, Issue of July 15, 2009
© 2009 by Pontificia Universidad Católica de Valparaíso -- Chile Received June 3, 2008 / Accepted March 25, 2009
DOI: 10.2225/vol12-issue3-fulltext-12
RESEARCH ARTICLE

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

Duangporn Kantachote*
Department of Microbiology
Faculty of Science
Prince of Songkla University
Hat-Yai 90112, Thailand
Tel: 66 74 288310
Fax: 66 74 446661
E-mail: duangporn.k@psu.ac.th

Kanjana Kowpong
Department of Microbiology
Faculty of Science
Prince of Songkla University
Hat-Yai, Thailand 

Wilawan Charernjiratrakul
Department of Microbiology
Faculty of Science
Prince of Songkla University
Hat-Yai, Thailand 

Ashara Pengnoo
Department of Earth Science
Faculty of Natural Resources
Prince of Songkla University
Hat Yai, Songkhla, Thailand

*Corresponding author

Financial support: Graduate School, Prince of Songkla University, Hat-Yai, Thailand.

Keywords: Lactobacillus plantarum, Morinda coreia Ham, physicochemical property, Pichia spp., plant nutrients, wild forest noni fermentation.

Abbreviations:

C/N ratio: total carbon/total nitrogen ratio
EC: electrical conductivity
FPEs: fermented plant extracts
FWE: fermented wild forest noni extract
GA3: gibberellic acid
GAs: gibberellins
GI: germination index
IAA: indole -3-acetic acid
IP: integrated production
LAB: lactic acid bacteria
MRS: de man rogosa shape
PCA: plate count agar
PDA: potato dextrose agar
TBC: total bacterial count

Abstract   Full Text

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%.

Supported by UNESCO / MIRCEN network