Benefits of Utilizing Starter Cultures in the Fermentation of Glycine max for Production of Condiment in the Food Industry

Gberikon, G. M.; Agbulu, C O

doi:10.3923/jm.2015.33.37

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…As highly important and popular as ethnic fermented food condiments are world-wide, available data highlighted some notable exceptions where they have been associated with bacterial pathogens implicated in outbreaks of foodborne illnesses [27,32,58], most likely due to contaminations during processing. It then means, in spite of quality, safety and acceptability of the traditional fermented food condiments being tremendously improved, by the use of starter cultures [59,60], which are selected on the basis of multifunctional considerations [45], as well as, being natural food products that appeal to the consumers, who often doubt the safety of synthetic chemical food additives [5]; the presence of multi-antibiotic resistance makes dependence of traditionally fermented food condiments on inoculation from previous fermented batch, as starter cultures, source of enhancement and transference of antibiotic resistance virulence, and growthdetrimental interactions, on the fermenting bacterial species [61]. Antibiotic resistance genes are then vertically passed to the next generation of microbes; while in some cases, they are acquired through horizontal transfer from one microbe to another, when thriving in the same microbial environment [62,63].…”

Section: Discussionmentioning

confidence: 99%

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

Ogunshe

2019

JAMB

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Problem of Research: Food safety implications of fermented-condiment-adapted bacterial strains, regarding their intrinsic, acquired and transferable antibiotic resistance potentials are yet to be reportedly fully ascertained. Aim: To determine food safety implications of culturalable fermented-condiment-adapted bacterial strains. Methodology: Using the Kirby-Bauer agar disc-diffusion method, phenotypic multi-antibiotic-drug-in-discs resistance (MADIDR) profiles of 138 fermented-condiment-borne (Gram-positive = 71; Gram-negative = 67) bacterial strains from iru, ogiri and okpehe were evaluated by in-discs antibiotics, which are commonly administered in human and animal prophylaxis and therapy. Results: None of the fermented-condiment-adapted bacterial strains was totally susceptible to the test in-discs antibiotics; just five (3.62%: n = 0.7%: Gram-positive: n = 2.9% Gram-negative) strains were mono-resistant, while six (4.37%) were totally or pandrug-resistant (PDR). Of the remaining 92.03% fermented-condiment-adapted-bacterial strains, 6.57% exhibited co-antibiotic drug resistance (CDR); 43.8% (Gram-positive = 17.52%; Gram-negative = 26.28%) were multi-drug resistant (MDR); and 41.55% (Gram-positive = 25.55%: Gram-negative = 16.0%) displayed extensive-drug resistance (XDR). A total of 43.48% Gram-positive and 36.96% Gram-negative bacterial strains were multi-resistant to between four and eight of the test in-discs antibiotics. Overall, augmentin (95.8%), cloxacillin (94.4%) cotrimoxazole (71.8%) and erythromycin (71.8%) were the most-resisted in-discs antibiotics by the condiment-adapted Gram-positive bacteria, while cloxacillin (93.8%), ciprofloxacin (80.0%) and augmentin (76.9%) were the most-resisted in-discs antibiotics by Gram-negative bacteria. Conclusion: Tremendous multi and extensive resistance to in-discs antibiotics were recorded among fermented-food-condiment-environment-adapted bacteria, indicating a serious food safety challenge in the ethnic cottage-food industries, food chain, and the community. Thus, preliminary screening for antibiotic resistance in food-condiment-borne bacteria, using in-discs antibiotics is strongly suggested.

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Section: Discussionmentioning

confidence: 99%

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

Ogunshe

2019

JAMB

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“…As a result of the improved control it provides, inoculated fermentation is now widely employed in the food sector. Starter cultures have been proven to minimise fermentation time and ensure the quality of fermented products, according to [6].…”

Section: Introductionmentioning

confidence: 99%

Molecular Identification of Bacillus Species during Spontaneous Fermentation of Lima Bean Flour (Phaseolus lunatus)

N’zi

Attchelouwa

N’guessan

et al. 2022

BJI

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Aims: Bacillus species is used as starter culture to improve quality of the fermented product. Thus, the purpose of this study is to identify Bacillus species during the spontaneous fermentation of Phaseolus lunatus with prospective selection as starter cultures. Study Design: Spontaneous fermentation of Phaseolus lunatus flour was allowed to proceed at ambient temperature (29±2°C) for three days under anaerobic condition. Methodology: The Bacillus counts were determined and 100 isolates were identified by PCR and the sequencing of 16S rDNA domain. Results: In unfermented sample the Bacillus count was 3.14 log CFU/mL. During fermentation the count being between 2.68 and 2.88 log CFU/mL. Based on PCR and the sequencing of 16S rDNA domain, Bacillus isolates were assigned to four species Bacillus sp, Bacillus subtilis, Brevibacillus agri and Bacillus xiamensisis. Bacillus spp, Bacillus subtillis and Bacillus cereus were detected at all the fermentation times. Their frequencies were between 14.29 and 45.83%, 25 and 35.71%, 25 and 50% respectively. Conclusion: Among these species Bacillus subtillis could be used as starter culture to improve quality of the fermented product.

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Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

Rabi, M.,

Mukhtar, M.D.,

Magashi, A.M.

et al. 2018

UJMR

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Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced. The local and fermented laboratory controlled samples were treated with of Ginger extract 8mg/g and 2.5mg/g of Ascorbic acid. A control experiment was left untreated. The samples were stored at ambient temperature (34ºC and 30ºC) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.

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Benefits of Utilizing Starter Cultures in the Fermentation of Glycine max for Production of Condiment in the Food Industry

Cited by 3 publications

References 5 publications

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

Molecular Identification of Bacillus Species during Spontaneous Fermentation of Lima Bean Flour (Phaseolus lunatus)

Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

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