Impact of Controlled Fermentation on the Nutritional and Amino Acids composition of Termitomyces species.


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Authors

  • Ruth Adefolakemi Gabriel-Ajobiewe Federal University Oye-Ekiti
  • Bamidele Juliet Akinyele Federal University of Technology, Akure
  • Babatunde Sunday Awoyemi Federal University Oye-Ekiti

Abstract

Wild edible mushrooms been considered delicacies, with no good means of preservation in developing countries. This study was targeted at determining the outcomes of fermentation as a mode of preservation on the nutritional quality vis-à-vis the proximate and amino acid composition of the Termitomyces species in Southwestern Nigeria. Microbial load on the fresh samples were determined using standard methods. Disinfected mushroom samples were inoculated aseptically with 106cfu/ml B. subtilis using Solid State Fermentation (SSF) for 72h, incubated at 37°C, while the unfermented (UF) functioned as control. A total of 8 bacterial and 4 fungal species were isolated from the fresh mushroom samples. The proximate composition of the fresh unfermented samples varies significantly for different locations. Fermentation causes a significant increase in the protein and fat contents of the samples while the ash, carbohydrate & moisture contents reduces. There was a significant reduction in Fe, P, Na & Mn content compared to the control, whereas for both Ca & Zn significant increased occurred. The amino acid composition of T. le-tetsui has little significant difference whereas those of T. robustus shows high significant differences. Alamine, arginine, glutanic acid and glycine respectively of T. robustus has significant increase in comparison with the control. During storage, there were significant (P≤0.05) reduction in the total bacterial count while the total fungal counts showed steadily increased. It can be clinched from the results of this research that fermentation of wild edible mushrooms using starter culture, improves the nutritional composition but has no effect on the shelf-life.

Author Biographies

  • Ruth Adefolakemi Gabriel-Ajobiewe, Federal University Oye-Ekiti

    Department of Microbiology, 

    Professor

  • Bamidele Juliet Akinyele, Federal University of Technology, Akure
    Deoartment of Microbiology and Professor
  • Babatunde Sunday Awoyemi, Federal University Oye-Ekiti
    Department of Plant Science and Biotechnology; Research Manager

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Submitted

2019-08-27

Published

2020-11-13

Issue

Vol. 28 No. 2 (2019)

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How to Cite

Gabriel-Ajobiewe, R. A., Akinyele, B. J., & Awoyemi, B. S. (2020). Impact of Controlled Fermentation on the Nutritional and Amino Acids composition of Termitomyces species. Mushroom Research, 28(2). https://epubs.icar.org.in/index.php/MR/article/view/93096