Effect of 24, 48 and 72 hours fermented leaves extract of mistletoe on some physical properties of water

This study evaluated the effects of different fermentation durations of Tapinanthus bangwensis extracts on water quality. Water samples were treated with extracts fermented for 24 hrs, 48 hrs, and 72 hrs and monitored over 20 days for pH, electrical conductivity (EC), total dissolved solids (TDS), turbidity, color, and microbial activity. Results showed that 24 hrs fermentation maintained stable pH (6.4–8.5), moderate EC and TDS, low turbidity, and minimal color change, indicating balanced water chemistry and controlled microbial activity. The 48 hrs extract exhibited peak microbial activity and higher pH, EC, and TDS, accompanied by increased turbidity and noticeable darkening of water, reflecting active nutrient release. In contrast, 72 hrs fermentation caused variable pH, fluctuating EC and TDS, high turbidity, strong odor, and pronounced discoloration, indicative of over-fermentation and microbial overgrowth. Days 8–12 consistently corresponded to maximum microbial and physico-chemical changes, while Days 16–20 showed partial stabilization. The findings indicate that short-term fermentation (24 hrs) produces water suitable for aquaculture, 48 hrs fermentation enriches water for irrigation, and prolonged fermentation (72 hrs) deteriorates water quality, rendering it unsuitable for domestic or aquaculture use. This study underscores the importance of optimizing fermentation duration to balance water quality and nutrient release from mistletoe extracts.