Paper presented at the 52nd CFCS Annual Meeting, Guadeloupe, July 10-16, 2016
Figure 2: Shows the effect of fermentation temperature on TSS for the different cultures
Figure 1: Shows the effect of fermentation temperature on acid volumes for the different cultures
Fermentation was more successful at the lowest temperature (26⁰C) for the bacteria only and at the lower temperature ranges for yeast (optimum was 35⁰C). The least optimum temperatures were; 45⁰C for yeast and 35-45⁰C for bacteria. There is an increase in the volume of acid produced at the higher temperature set points for the yeast and bacteria mix. Samples fermented at 41⁰C was the optimum temperature, followed by 45⁰C, the least optimum temperature for the yeast and bacteria mix was 26⁰C.Samples fermented at different temperatures all showed degradation of TSS more significant at the optimum temperatures identified for bacteria only and the yeast and bacteria mixture. Only the TSS degradation for the yeast only mixture did not follow the trend of being the highest at the optimum temperature for yeast. The TSS for yeast was the same for all other temperatures other than the optimum temperature which had the highest TSS. Conclusion This work reveals that temperature has a significant effect on the degree to which papaya and leaf samples are fermented to produce organic acids. Based on the data gathered as well as the referenced research, the activity of both species used, yeast (Saccharomyces cerevisiae) and bacteria (Lactobacillus plantarum), was quantified by the amount of acid produced upon the completion of the sixteen (16) day fermentation process, and optimum temperatures for fermentation for different culture mediums were identified at 41⁰C, 26⁰C and 35⁰C for yeast and bacteria mix, bacteria only and then yeast only respectively. The objective of the study was completed and was as expected given the understanding of temperate conditions for enzyme activity, yet it still provided new data as it relates to the function of both species within the same environment, simultaneously acting on the same carbohydrate source across different temperature set points, all within and on the border of the optimum temperature range for both the yeast and Lactobacillus species. Bibliographic references Cordeo, L. (2014). Fermented Papaya Preparation. Retrieved from http://flipper.diff.org/apprulesitems/items/6944 Dolson, L. (2016). What Are Oligosaccharides and Prebiotics? Retrieved from https://www.verywell.com/oligosaccharides-and-prebiotics-health-benefits-2242223 Aruoma, O., Hayashi, Y., Marotta, F., Mantello, P. Rachmilewitz, E. and Montagneir, L. (2010). Applications and bioefficacy of the functional food supplement fermented papaya preparation. Toxicology, 278(1), 6-16. doi: 10.1016/ j.tox.2010.09.006
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