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Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer Electron. J. Biotechnol.
Kantachote,Duangporn; Kowpong,Kanjana; Charernjiratrakul,Wilawan; Pengnoo,Ashara.
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...
Tipo: Journal article Palavras-chave: Lactobacillus plantarum; Morinda coreia Ham; Physicochemical property; Pichia spp.; Plant nutrients; Wild forest noni fermentation.
Ano: 2009 URL:
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