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首页> 外文期刊>International Journal of Swarm Intelligence and Evolutionary Computation >Effect of Fermentation on the Proximate Composition of the Epicarp of Watermelon (Citrullus lanatus)
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Effect of Fermentation on the Proximate Composition of the Epicarp of Watermelon (Citrullus lanatus)

机译：发酵对西瓜（Citrullus lanatus）果皮附近成分的影响

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摘要

This research was carried out to study the effect of fermentation on the proximate composition, pH, titratable acidity and microbiological changes of the epicarp of watermelon with a view of harnessing it for consumption and possible industrial usage. The seeds were manually and aseptically separated from the fruit’s pods, cleaned, washed with distilled water, air dried and the epicarp was removed with a sterile knife and grated. The sample was subjected to natural fermentation for 96 h. The following bacteria isolates were obtained from the fermentation; Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus delbrueckii, Staphylococcus epidermidis, Streptococcus lactis, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, and Micrococcus luteus of which Lactobacillus species were the most dominant throughout the period of fermentation. The pH of the sample decreased from 5.0 to 4.5 and the total titratable acidity increased from 1.0 to 2.6. The decrease in pH and increase in TTA during the fermentation could have been caused by the presence of lactic acid bacteria which are known to be aciduric. The result of the proximate composition indicated that the epicarp of the unfermented and fermented watermelon contained considerable amount of protein (7.69 + 0.54 and 11.14 + 0.41), carbohydrate (67.59 + 0.69 and 61. 54 + 0.69), fat (7.04 + 0.74 and 6.82 + 0.37), fiber (6.73 + 0.61 and 9.71 + 0.44), ash ( 6.69 + 0.32 and 6.70 + 0.45) and moisture (7.92 + 0.32 and 7.54 + 0.37), respectively. These proximate values show that the sample is a potential food supplement.
机译：进行这项研究以研究发酵对西瓜果皮的近成分，pH，可滴定酸度和微生物变化的影响，以期将其用于消费和可能的工业用途。用手工和无菌方式将种子从果荚中分离出来，清洗，用蒸馏水洗涤，风干，并用无菌刀除去果皮并切碎。将样品进行自然发酵96小时。从发酵中获得以下细菌分离物;植物乳杆菌，嗜酸乳杆菌，发酵乳杆菌，干酪乳杆菌，保加利亚乳杆菌，德氏乳杆菌，表皮葡萄球菌，乳酸链球菌，金黄色葡萄球菌，最主要的蜡状芽孢杆菌，微芽孢杆菌，芽孢杆菌，芽孢杆菌，芽孢杆菌样品的pH从5.0降低到4.5，总可滴定酸度从1.0升高到2.6。发酵过程中pH降低和TTA升高可能是由于存在已知为酸性尿的乳酸菌引起的。接近组成的结果表明，未发酵和发酵西瓜的果皮含有大量蛋白质（7.69 + 0.54和11.14 + 0.41），碳水化合物（67.59 + 0.69和61. 54 + 0.69），脂肪（7.04 + 0.74和分别为6.82 + 0.37），纤维（6.73 + 0.61和9.71 + 0.44），灰分（6.69 + 0.32和6.70 + 0.45）和水分（7.92 + 0.32和7.54 + 0.37）。这些近似值表明该样品是潜在的食品补充剂。

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