¹ Bioresources Development Centre Odi, Bayelsa State, Nigeria

² Niger Delta University, Wilberforce Island Amassoma, Bayelsa State, Nigeria

³ University of Africa, Toru-Orua, Bayelsa State

Corresponding author email: aalifare@gmail.com

Article Publishing History

INTRODUCTION

Yoghurt is a very nutritious food and its continued consumption in the Western World owes much to the development of its health food image (Early, 1998).The methods of production of yoghurt have, in essence, changed little over the years and although there have been some refinements, especially in relation to lactic acid bacteria, that bring about the fermentation. Yoghurt is produced in the form of a highly viscous liquid. Yoghurt is also produced in a drinking form and can be frozen or blended with other ingredients to create, for example, mousse type products, sorbet, yoghurt ice-cream or other forms of dairy dessert (Early, 1998). The initial popularity of yoghurt in Western Europe owed much to the work of the Russian and Metchnikoff, 1908 he attributed the good health and longevity of Balkan peasants to the effects of certain bacteria in the yoghurt they consumed. He postulated the theory that prolongation of life would follow ingestion of a lactic acid bacterium named as Bulgarian bacillus.

The presence of this organism in yoghurt was supposed to inhibit the growth of putrefactive organisms in the intestine. The quality of yoghurt or any food product can be defined against a wide range of criteria including the chemical, physical, microbiological and nutritional characteristics hence food or dairy manufacturers are to ensure that the safety and quality of their product will satisfy the highest expectation of the consumers. The raw material required in the yoghurt production is paramount and as such starter culture is identified to play a key role in a quality and healthy yoghurt processing. As the Nigeria consumer is focusing more towards health and well-being, the volume of yoghurt consumption is steadily increasing. It is therefore of importance that the manufacturer can assure that this food is safe and of consistent high quality.

In yoghurt processing, the lactic acid bacterial have found novel applications in the conversion of fermentable milk sugar into lactic acid resulting in lowered pH of the milk. Isolation of lactic acid producing bacteria will continue to be an important aspect of yoghurt processing industry. Establishing an alternative source of lactic acid bacterial in domesticating Orytce rhinoceros larvae will help to solve one of the problems of food security and job opportunity. This study intends to provide informed recommendation on the use of different local starter culture such as the African palm (Orycete rhinoceros) larvae species in yoghurt production.

MATERIALS AND METHODS

Collection of Samples: African palm weevil larvae (Orycete rhinoceros) were collected from Odi community, Bayelsa State aseptically into a transparent cover perforated four (4) litres bucket. They were taken to the Biotechnology unit laboratory of University of Africa Toru-Orua for microbiology assessment. Isolates were obtained using standard microbiological techniques and characterized through Gram staining

Isolation and Characterization of isolates: Microorganisms were isolated from the gut of Orycete rhinoceros larvae through desertion, using the pour plate technique and microscopic based on the morphology of the individual cells, catalase test and identified with the Analytical Bacterial Identification System (ABIS) Map

Fermentation: Fresh and powdered milk were pasteurized milk at 82⁰C for 15 minutes, subjected to thermoduric shock to get rid of heat labile bacteria and reduced the temperature of the milk to 45⁰C were inoculated with standard starter culture (yogoumet) and 1ml of the prepared inoculums (0.5ml macfalan standard) of Orycete rhinoceros larvae isolate in fresh milk (ORLIFM) and Orycete rhinoceros larvae isolate in powdered milk (ORLIPM) for eight (8) hours. The pH, texture, odor, color and titratable acidity evaluated by titrating 20ml of the resulting yoghurt containing LAB isolate with 0.1M of NaOH and 1ml of phenolphthalein indicator (0.5% in 50% alcohol). The titratable acidity was calculated as lactic (% w/v), the millilitre of 1M NaOH  can be estimated as 90.08mg of lactic acid was calculated in  accordance to AOAC, (2000).

Where N=normality of titrant

90= equivalent weight of lactic acid

Statistical Analysis: Data obtained was presented as Mean ± SEM in Tables, Graphs and Charts where appropriate Analysis of variance (ANOVA); and Mean comparism was done using student t-test at 95% confidence level {p=0.05}           

RESULT

The best growth plate of the homogenized Oryctes rhinoceros larvae gut with 10^-7 been the clear separation of the microorganisms as compared to others alongside the control plate. The serial dilution test tube 10^-7 shows the best culture plate as shown figure 3.1.

Figure 1: Isolated microorganism from Orycetes rhinoceros.

The morphology of the isolate from Orycetes rhinoceros larvae shows Lactobacillus specie two strains of microorganisms with one been rod-like in shape appears single cell and others short chain and  second  been coccid shape single and short chained  Lactococci species as show in figure 3.2. Below.

Figure 2: Two microorganisms  isolated were identify as lactobacillus species and lactococcous  species.

Table 3.1. Physicochemical Properties of yoghurt cultured with Orycete rhinoceros larvae isolate.

S/NO	Isolates	pH	Titratible acidity %	Texture	Sensory	Remarks
1	Yogournet standard culture on fresh milk (YSCFM)	4.5	96±20.79b	Coagulation formed	Yoghurt aroma	Successful yoghurt
2	Yogournet standard culture on powdered milk (YSCPM)	4.6	120± 20.79b	Coagulation formed	Yoghurt aroma	Successful yoghurt
3	Orycete rhinoceros  larvae isolate on fresh milk (ORLIFM)	6.9	72± 0.00a	No coagulation	Fresh milk smell	No fermentatiom
4	Orycete rhinoceros  larvae isolate on powdered milk(ORLIPM)	6.8	72± 0.00a	No coagulation	Fresh milk smell	No fermentation

DISCUSSION

The larvae isolate showed no fermentation capability. These findings contrast sharply with Codex and FAO/WHO requirements. Oryctes rhinoceros larvae contain microorganism that resulted in decreasing the acidity but are not lactic acid bacterial as it did not culture the milk to yoghurt but kept the in its fresh form while the fresh milk and powdered milk cultured with standard culture give the expected codex and FAO/WHO standard of homofermenter.

CONCLUSION

African palm weevil (Orycete rhinoceros) larvae isolates did not qualify as effective starter cultures for yoghurt production. As it fails to meet physicochemical, sensory and antimicrobial standards in yoghurt production.

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