Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 7 Issue 7

Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus Arrhizus Extends the Keeping Time of Fresh Poultry Meat

Christopher Osazuwa*, Oladipo Oladiti Olaniyi, Bamidele Juliet Akinyele and Felix Akinsola Akinyosoye

Department of Microbiology, School of Science, Federal University of Technology Akure, Ondo State, Nigeria

*Corresponding Author: Christopher Osazuwa, Department of Microbiology, School of Science, Federal University of Technology Akure, Ondo State, Nigeria.

Received: May 09, 2023; Published: June 07, 2023


Wheat straw is an abundant renewable lignocellulosic biomass. It can serve as substrate for numerous biotechnological processes. Wheat straw was used as substrate for lactic acid production with Rhizopus arrhizus in submerged fermentation. On-site enzymatic Saccharification using Trichoderma viride and subsequent sugar fermentation were performed for the production of lactic acid. 100 gL-1 of pretreated wheat straw slurry at 50 ± 1 °C was subjected to enzymatic hydrolysis. The obtained hydrolysate was then subjected to fermentation at 35 ± 1 °C for 7 days at an agitation speed of 180 rpm, pH was adjusted to 5.0 after which 10% inoculum was added. Product was analyzed using HPLC method. 19.25 gL-1 of Lactic acid was generated with a % yield of 55.24%. Meat samples were then treated by soaking in varying concentration (1%, 2%, 3% and control) of lactic acid (n = 4). Treated samples were then stored in HDPE films at 4oC for 14 days. TVC, TCC, TVB-N and TBARS were evaluated during storage. pH, meat acid-activity and sensory parameters were also evaluated for each treatment. Significant differences in the TVC and TCC were observed within the treatments (P < 0.05) as storage progressed. Treatment with 3% gave the lowest TVC and TCC of 1.98 ± 0.30 and 0.04 ± 0.04 log10 CFU g-1 on day 8 and 7 respectively. 2% lactic acid concentration also gave the highest keeping time of 10 days, while maintaining maximum sensory attributes (above 17.00). Hence, the bio-conversion of lignocellulosic waste with microorganisms can be adopted for the generation of useful industrial products.

Keywords:Lignocellulosic-Wastes; Organic Acids; Fermentation; Meat Preservation; Shelf-Life


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Citation: Christopher Osazuwa., et al. “Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus arrhizus Extends the Keeping Time of Fresh Poultry Meat".Acta Scientific Nutritional Health 7.7 (2023): 32-42.


Copyright: © 2023 Christopher Osazuwa., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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