Browsing by Author "Adesokan, T.E."

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    Isolation, Identification, and Screening of Citric Acid-Producing Fungi from Fermented Orange, Pawpaw, and Banana Peels
    (Cameroon Biosciences Society, 2024-07-26) Ajiboye, A.E.; Yusuf, N.A.; Adesokan, T.E.
    The high demand for citric acid in diverse industries is increasing annually. Fruit peels which serve as wastes can be utilized as valuable substrates for cultivating fungi that can be used to produce citric acid through fermentation. The present study was conducted to isolate, identify, and screen citric acid-producing fungi from selected fruit peels. Orange, pawpaw, and banana peels were obtained from Ipata market, Ilorin, Kwara State, Nigeria. They were rinsed, dried, and pulverized. Submerged fermentation of the peels was carried out for 14 days to isolate naturally occurring fungi. The peels were fermented singly and combined as pawpaw and orange, pawpaw and banana and banana and orange. Isolation was performed using the pour plate method, identification was made using macroscopic and microscopic characteristics of the isolates, while screening for citric acid was done using Czapek-dox agar and bromocresol green as indicator. The highest fungal count was obtained from fermented pawpaw peels (49.0 ± 2.83 x 103 cfu/g), while banana peels had 43.00 ± 0.71 x 103 cfu/g and orange peels 40.50 ± 0.71 x 103 cfu/g. Fermented banana and orange peels had the highest fungal count of 38.00 ± 1.41 x 103 cfu/g, while fermented pawpaw and orange peels had a fungal count of 28.00 ± 1.41 x 103 cfu/g. A total of five fungi were isolated and identified as Aspergillus niger, Fusarium sp, Aspergillus flavus, Mucor sp, and Penicillium sp. Four of the fungal isolates screened positively with yellow halos surrounding the colonies except for Fusarium sp. which screened negatively. Aspergillus niger had the highest zone of yellow coloration with a diameter of 41.00 mm, followed by Penicillium sp. (33.00 mm), Mucor sp (29.00 mm), and A. flavus (0 mm). It can be concluded that orange, pawpaw, and banana peels are potential substrates for cultivating citric acid-producing fungi and A. niger screened best for citric acid production.
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    Solid State Fermentation of Plantain Peels for Bioethanol Production by Saccharomyces cerevisiae and Aspergillus niger
    (Federal University, Oye- Ekiti, 2024-12) Ajiboye, A.E.; Nnebedum, I; Adesokan, T.E.
    Plantain peels and other agricultural wastes are in abundance and are a nuisance to the environment. This study evaluated the possibility of ethanol production from plantain peels in solid-state fermentation using naturally occurring fungi and Saccharomyces cerevisiae. Naturally occurring fungi were obtained from the plantain peels by solid-state fermentation and were identified with macroscopic and microscopic methods. Proximate composition of the plantain peel was analyzed using standard methods. Co-cultures of isolated fungus and S. cerevisiae were adopted for ethanol production in solid-state fermentation for an incubation period of five days. Assay was done daily using the fermented filtrate, which was used to determine the reducing sugar, ethanol yield, total titratable acid, pH, and specific gravity using standard microbiological procedures. The plantain peel has carbohydrate content of 41.66%, protein, 6.98%, and moisture, 7.08%. The highest reducing sugar, 31.20 ± 0.14 mg/L, was obtained on day 1 by co-cultures of S. cerevisiae and A. niger. The highest ethanol yield, 7.22 ± 0.13 mg/L, was obtained on day 5 by co-cultures of S. cerevisiae and A. niger. Total titratable acid (TTA) ranged between 33.64 ± 0.06 and 59.04 ± 0.11 mg/L. The pH ranged between 3.91 ± 0.01 and 5.18 ± 0.01. The specific gravity ranged between 0.925 ± 0.06 kg/m3 and 0.995 ± 0.01 kg/m3 . In conclusion, co-cultures of S. cerevisiae and A. niger have great potential for bioethanol production using plantain peels in solid-state fermentation.