The Culture Condition For Maximum Lipase Production By Isolated Micrococcus

The Culture Condition For Maximum Lipase Production By Isolated Micrococcus

CHAPTER ONE

preface

Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnical group. It’s rich in protein and is attained by a solid state turmoil of the seed of African oil painting bean tree( Pentaclethra macrophyllaBenth). It’s essential food item from colorful traditional observances where it’s mixed with slices of boiled stock fish( ugba and okpoloko). The natural turmoil of the seed which at present is still done at the house- hold position, renders the product nutritional, palatable andnon-toxic( Enujiugha, 2002).

Its product, like numerous African fermented foods depends, entirely on mixed turmoil by microorganism from different source.

Some of these seeds have been exploited as haze bases similar as Gbegiri from Vigna unguicuata( Akanbi, 1992). Others are instigated and used as seasonings and seasonings similar as okpei from Prosopis africana( Achi, 1992) and ogiri from Ricinus cummunis( Odunka, 1989). Another of similar seeds is the African oil painting bean seed( Pentaclethra macrophylla Benth), a largely nutritional leguminous crop seed abundant in the rain timber areas of west and central Africa.

Pentaclethra macrophylla Benth is a large woody factory abundant in the rain timber areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937( Ladipo, 1984); where it’s set up in the South Nigeria,( Mbajunwa et al, 1998).

“ Ugba ” Pentaclethra macrophylla Benth belongs to the Family Leguminosae andsub-family microsoideae( Keay, 1989 and NFTA, 1995).

Ugba seeds are irregular and round, they’re flat, black and hard capsules. It’s composed of oil painting, protein and small quantities of carbohydrate( Obeta, 1982).

product of Ugba is still on age old traditional family in the pastoral area. The turmoil depends on arbitrary inoculation of boiled slices of the oil painting bean seed by microorganism within he immediate terrain. before report attribute the sources of themicro-organism to the leaves used in packaging, mortal running, vessel and implements used in processing( Obeta, 1993, Odunfa & Oyeyiola, 1985).

A number of inquiries have been carried out to know what causes this turmoil, and was attributed tomicro-organisms that are presumably introduced through the air, water, and banana leaves. Organisms similar asMicrococus roseus, Micrococcus luteus, Leuconostoc mesenteroides, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus substilis, Bacillus megaterium and Bacillus circclans,E-Coli

Fermented African oil painting bean seed( ugba), has a high rate of vulnerability to microbial corruption and thus has a veritably short tone life of 1- 2 weeks( Enujiugha & Olajundoye, 2001).

incarnation of food corruption are numerous and vary generally performing in an off smell, colour, taste and texture.

Reports by Mbajunwa( 1998) Obeta,( 1983) and Nwagu etal.( 2010) indicates that micrococcus species don’t play an active part during microbial turmoil of Ugba.

still, farther work on corruption association of ugba by Nwagu et al( 2010) showed that the population of Micrococcus sp increased with increase in keeping time of ugba. This indicates the capability of micrococcus to thrive in the alkalophilic terrain while constituting as a corruption organism of ugba. This may be attributed to the capability of microorganism to produce lipase, lipase, or protease suitable to use protein, carbohydrate or lipid content of ugba as source of nutrition( Njoku etal., 1990).

Lipase are defined as glycerol ester hydrolases( EC3.1.1.3) hydrolyzingtri-di and mono- glycerides present at oil painting- water interface( Saxena et al, 1999). Some lipases are also suitable to beget esterification, trans- esterification and enantioselective hydrolysis response( Nine et al, 2001, Shintre et al, 2002). The interest in microbial lipase product has increased in the last decades, because of its large eventuality in a wide range of artificial operations and complements in food processing( flavour revision).

Points And Objects

This work is aimed at the following;

segregating micrococcus from fermented ugba

producing lipase from the micrococcus from ugba