MICROORGANISMS ASSOCIATED WITH PALM OIL MILL EFFLUENT AND ASSESSMENT OF THEIR GROWTH RATE BIOCHEMICAL CHARACTERISTICS

Nigeria is one of the leading producers and exporters of palm oil. The serious problems in the palm fruit processing is the managing of the wastes generated during the processing. The wastes consist of a significant amount of solid wastes and a wastewater called palm oil mill effluent (POME). This calls for investigation on the microbiological and physiochemical characteristics of palm oil mill effluent (POME) in Apoje, Maamu and Odoye in Ijebu-North Local Government Area, Ogun State. palm oil mill effluent (POME) was tested for physiochemical properties such as pH using standard procedures. The streak plate technique was used for the isolation of the microorganisms. Result of the physiochemical analysis showed that pH recorded for contaminants was between 5.8 and 6.4 for the effluents. Microorganisms recovered from the palm oil mill effluents are Proteus vulgaris,Staphyloccocusaureus, Bacillus cereus, Klebsiella pneumonia, Psuedomonasaeruginosa, Fusarium, microoccussp., Candida and Aspergillusniger. The total microbial counts ranged from 8 x 10⁴ (cfu/ml) to 4.1 x 10⁵ (cfu/ml). The study therefore concluded that palm oil mill effluents should be properly treated before discharging into the environment due to the presence of several hazardous organisms in the effluents.

TABLE OF CONTENTS

CHAPTER ONE: INTRODUCTION

1.0       Background to the Study

1.2       Aim and Objectives

1.3       Justification

1.4       Significance of the Study

CHAPTER TWO: LITERATURE REVIEW

2.1       The Origin of Palm Oil Mill Effluent

2.1.1    Palm Oil Processing Industry

2.1.2    Characteristic of POME

2.2       Palm Oil Mill Effluent Treatment

CHAPTER THREE: MATERIALS AND METHODS

3.1       Samples Sites

3.2       Sample Collection

3.3       Sterilisation of Materials

3.4       Media

3.5       Characteristion and Identification of Biochemical Characteristics

3.6       Gram Staining

3.7       Biochemical Identification of the Microorganisms

3.7.1    Catalase Test

3.7.2    Oxidase Test

3.7.3    Citrate Utilization Test

3.7.4    Urease Test

3.7.5    Methyl-Red Test

3.7.6    VogesProskauer Test

3.7.7    Starch Hydrolysis

3.7.8    Indole Production Test

3.7.9    Sugar Fermentation Test

3.8       Lactophenol Staining

CHAPTER FOUR: RESULTS

4.1       Isolates Recovered from the Samples

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.1       Discussion

5.2       Conclusion

References