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Fermentation potentials of Citrus limon and Hibiscus sabdariffa juice extracts
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ado, Abdulrazak Ajibade, Ga Maikaje, D. B. |
| Copyright Year | 2013 |
| Abstract | This study aimed to determine the fermentation potentials of yeast isolates from Citrus limon and Hibiscus sabdariffa for the fermentation of juice extracts of C. limon and H. sabdariffa . Isolation and morphological studies of yeast cells were carried out by standard protocols. Fourier Transform Infra-red (FT-IR) spectrophotometer was used to characterize the fermentation products. The result of yeasts morphology showed cylindrical, slender and spherical yeast cells. The standardized fermentation showed significant change in pH (α=0.05>p 0.00). The FT-IR profiles suggest the presence of alcohol in the fermented plant juices thus suggesting C. limon and H. sabdariffa juices as good sources for environment friendly biofuel. |
| Starting Page | 11 |
| Ending Page | 18 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| Volume Number | 18 |
| Alternate Webpage(s) | https://www.ajol.info/index.php/njcr/article/download/110894/100650 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
