Ajayi Olusegun B, Adebolu Tinuola T
Department of Botany and Microbiology University of Ibadan Ibadan Nigeria.
Department of Microbiology Federal University of Technology Akure Nigeria.
Food Sci Nutr. 2013 Apr 2;1(3):235-240. doi: 10.1002/fsn3.28. eCollection 2013 May.
The contributions of microorganisms in the deterioration of African breadfruit during storage were investigated in this study. Matured fruits of the seedless variety of the African breadfruit (, Forst) were stored under different temperature conditions and morphological changes observed at 24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with microbial growth. Although all the fruits in the different media deteriorated by the 72nd hour (this was revealed in morphology and confirmed by the proximate analysis which showed an increase in %crude protein in all the stored fruits), microbial growth was observed only in those fruits stored at room temperature and in water, and there was no significant microbial growth in fruits stored in refrigerator, freezer, and vinegar. A higher rate of deterioration (i.e., higher %crude protein) was observed in morphology of fruits which had microbial growth during storage (i.e., those stored in the room, under water, and refrigerator) than in those stored fruits with no significant microbial growth. The difference between the %crude protein in fruits where there is microbial growth and that of the fruits where there is no microbial growth (i.e., freezer and vinegar) proved to be significant (≤0.05). The study thus reveals that microorganisms play a substantial role in the spoilage of African breadfruit. A strain of the sp., two strains of the sp., and a strain of the sp. were isolated as fungal spoilage organisms. sp. and sp. strains were isolated as bacteria spoilage organisms.
本研究调查了微生物在非洲面包果储存期间变质过程中的作用。对非洲面包果（Artocarpus altilis (Parkinson) Fosberg）无籽品种的成熟果实，在不同温度条件下进行储存，并每隔24小时观察其形态变化，持续120小时。72小时后观察到面包果因微生物生长而变质。尽管到第72小时不同培养基中的所有果实均已变质（这在形态学上得到体现，并通过近似分析得到证实，该分析表明所有储存果实中的粗蛋白百分比均有所增加），但仅在室温下储存于水中的果实中观察到微生物生长，而在冰箱、冷冻室和醋中储存的果实中未观察到显著的微生物生长。与无显著微生物生长的储存果实相比，储存期间有微生物生长的果实（即室温下、水中和冰箱中储存的果实）在形态学上观察到更高的变质速率（即更高的粗蛋白百分比）。有微生物生长的果实与无微生物生长的果实（即冷冻室和醋中的果实）之间的粗蛋白百分比差异被证明具有显著性（≤0.05）。因此，该研究表明微生物在非洲面包果的变质过程中起重要作用。分离出一株青霉属（Penicillium sp.）、两株曲霉属（Aspergillus sp.）和一株根霉属（Rhizopus sp.）作为真菌腐败菌。分离出芽孢杆菌属（Bacillus sp.）和假单胞菌属（Pseudomonas sp.）菌株作为细菌腐败菌。
