Offonry S U, Achi O K
Department of Food Science, Federal Polytechnic, Idah, Kogi State, Nigeria.
Plant Foods Hum Nutr. 1998;52(1):37-47. doi: 10.1023/a:1007932829446.
The traditional process for the retting of melon pulp and microbiological characteristics in the recovery of melon seeds (Colocynthis citrullus L.) were investigated. Melon pods were sliced open and exposed for seven days. The pulp underwent a natural fermentation that was characterized by the growth of microorganisms to 10(8)-10(10) cfu/g. The pH fluctuated between 4.8 and 5.1 with a lactic acid content of 0.72%. Bacillus subtilis, B. polymyxa, Lactobacillus fermentum, L. brevis and Streptococcusfaecalis were the predominant microorganisms but, significant contributions were made by Staphylococcus saprophyticus and Enterobacter cloacae. Penicillium, Aspergillus and Rhizopus species including the yeasts, Saccharomyces cerevisiae, Candida krusei and Deboromyces hansenii were isolated from the fermentation. Growth of microorganisms was completely inhibited in antibiotic-treated samples indicating that the melon pods were the main source of microorganisms for the fermentation.
研究了甜瓜果肉 retting 的传统工艺以及甜瓜种子（苦西瓜）回收过程中的微生物特性。将甜瓜荚切开并暴露七天。果肉经历了自然发酵，其特征是微生物生长至10(8)-10(10) cfu/g。pH值在4.8至5.1之间波动，乳酸含量为0.72%。枯草芽孢杆菌、多粘芽孢杆菌、发酵乳杆菌、短乳杆菌和粪肠球菌是主要的微生物，但腐生葡萄球菌和阴沟肠杆菌也有显著贡献。从发酵物中分离出了青霉、曲霉和根霉属物种，包括酵母、酿酒酵母、克鲁斯假丝酵母和汉逊德巴利酵母。抗生素处理过的样品中微生物生长完全受到抑制，这表明甜瓜荚是发酵微生物的主要来源。
