ABSTRACT
Ugba is a fermented product gotten from the fermentation of African oil bean seeds (Pentaclethra macrophylla Benth). It is an important source of carbohydrate, protein and lipids. Microorganisms such as Micrococus roseus, Micrococus luteus, Leuconostoc mesenteroides, Staphylococcus epidermidis, Bacillus substilis, Bacillus megatarium, and Bacillus lichenifornis are predominant in its fermentation process where they secrete enzymes that break down the biomolecules of ugba. Micrococcus was aseptically isolated from ugba samples. 80% of the five different samples screened contain Micrococcus species. Iodine starch test colorimetric method was employed in the determination of amylase production by the isolate. Micrococcus was aseptically inoculated in a soluble starch solution and incubated for 48hours at different temperature and pH range, a test tube containing no Micrococcus was used as a control. After incubation, Micrococcus hydrolysed the starch by producing enzyme, the spectrophotometric absorbance of the blue black coloration was read; the reduction in starch activity as shown by the reduced absorbance relative to the control measured the enzyme activity signifying utilization and reduction in the starch incorporated in the media. Optimum production of amylase was seen at 600C and pH value of 6. Temperature and pH had significant effect on the rate of enzyme “amylase” production by Micrococcus. The ability of the Micrococcus isolated in this study to break down starch shows its role in amylase production which breaks down the starch molecules in Ugba and supports the use of microorganisms as starter cultures in fermentation, breaking down of complex organic molecules and in enzyme production.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables viii
List of Figures ix
Abstract x
CHAPTER ONE
1.1 INTRODUCTION 1
1.2 Aims and Objectives 3
CHAPTER TWO
2.0 LITERATURE REVIEW 4
2.1 Amylase (History and Discovery) 4
2.1.1 Uses and Applications of Amylases 5
2.2 Microorganisms and Amylases 6
2.3 Production of Amylases 8
2.4 Fermented foods 10
2.5 Method of production of Ugba 11
2.6 Microorganisms involved in Ugba Fermentation 12
2.7 Micrococcus species in Ugba 13
2.7.1 Industrial uses of Micrococcus 13
CHAPTER THREE
3.0 MATERIALS AND METHODS 15
3.1 Materials and equipment 15
3.1.1 Source of Materials (Sample collection) 15
3.2 Samples/Media Preparation 15
3.3 Isolation of Micrococcus 16
3.4 Characterization of isolate for identification of Micrococcus species 18
3.5 Identification of isolates 19
3.5.1 Gram staining 19
3.5.2 Spore staining 19
3.6 Biochemical tests 19
3.7 Screening of isolate for enzyme production 21
3.8 Determination of Amylase activity 22
3.8.1 Determination of temperature effect on enzyme production 23
3.8.2 Determination of pH effect on enzyme production 23
CHAPTER FOUR
4.0 RESULTS 24
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION 32
5.1 Discussion 32
5.2 Conclusion 33
5.3 Recommendation 34
REFERENCES 35
APPENDIX 39
CHINONYEREM, M (2020). PRODUCTION OF AMYLASE FROM FERMENTED UGBA USING Micrococcus species. Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-of-amylase-from-fermented-ugba-using-micrococcus-species
MOUAU/11/18479, CHINONYEREM. " PRODUCTION OF AMYLASE FROM FERMENTED UGBA USING Micrococcus species" Mouau.afribary.org. Mouau.afribary.org, 28 Apr. 2020, https://repository.mouau.edu.ng/work/view/production-of-amylase-from-fermented-ugba-using-micrococcus-species. Accessed 24 Nov. 2024.
MOUAU/11/18479, CHINONYEREM. " PRODUCTION OF AMYLASE FROM FERMENTED UGBA USING Micrococcus species". Mouau.afribary.org, Mouau.afribary.org, 28 Apr. 2020. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-of-amylase-from-fermented-ugba-using-micrococcus-species >.
MOUAU/11/18479, CHINONYEREM. " PRODUCTION OF AMYLASE FROM FERMENTED UGBA USING Micrococcus species" Mouau.afribary.org (2020). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-of-amylase-from-fermented-ugba-using-micrococcus-species