Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment

Ouoba, L.I.I.; Cantor, M. D.; Diawara, Bréhima; Traoré, Alfred S.; Jakobsen, Mogens

doi:10.1046/j.1365-2672.2003.02063.x

Cited by 73 publications

(52 citation statements)

References 15 publications

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“…15 (30) 8 (16) 12 (24) 12 (24) 3 (6) 50(100) β-GLU 14 (28) 8 (16) 9 (18) 11 (22) 3 (6) 45 (90 (Ouoba et al, 2003a;Ouoba et al, 2003b;Mo et al, 2010;May and AlAllaf, 2011). According to Azokpota et al (2006), the proteolytic activity of Bacillus species enables them to contribute to the release of bioactive peptides which play a very important role in the enzymatic process during fermentation.…”

Section: Introductionmentioning

confidence: 99%

Diversity and enzymatic characterization of Bacillus species isolated from traditional cassava starters used for attiéké production

Kakou¹,

Ollo²,

Boli³

et al. 2017

Int. J. Bio. Chem. Sci

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Fermentation plays an important role in the production of cassava-based foods in West Africa. In Côte d'Ivoire, this step requires the use of a traditional cassava starter. Thus, the objective of this study was to identify and evaluate the enzymatic profile of the different Bacillus species present in these traditional cassava starters. Technique based on the analysis of the 16S rDNA sequence was used for the identification of Bacillus species. Enzymatic activity of different species identified was carried out with API ZYM system. Based on the 16S r DNA sequence analysis, seven species of Bacillus (Bacillus subtilis, Bacillus cereus, Bacillus pumilus, Bacillus amyloliquefaciens, Bacillus methylotrophicus, Bacillus vallismortis and Bacillus toyonensis) were identified. B. subtilis was the most identified species with a frequency of 30% followed by B. amyloliquefaciens (18%), B. methylotrophicus (10%), B. cereus (6%), B. toyonensis (6%), B. vallismortis (4%) and B. pumilus (4%). Many of these species have been able to produce osidases, phosphatases, lipases and proteases. Seventeen enzymes from these different enzyme groups were synthesized by the identified Bacillus species. The dominant and enzyme-producing species could be used for the development of a starter culture.

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Section: Introductionmentioning

confidence: 99%

Diversity and enzymatic characterization of Bacillus species isolated from traditional cassava starters used for attiéké production

Kakou¹,

Ollo²,

Boli³

et al. 2017

Int. J. Bio. Chem. Sci

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“…This is particularly a common scenario for many fermented condi-ment (Ouoba et al, 2003;Harper and Collin, 1992). The effect of different ash leachate concentration on the proximate composition of 'dawadawan botso' is shown on Table 3, the least and highest lipid values were; 19.67 and 21.67% respectively.…”

Section: Resultsmentioning

confidence: 95%

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

Ibrahim¹,

Pedovoah²,

Bawa³

et al. 2014

Afr. J. Biotechnol.

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“…Fermentation of African locust bean (Parkia biglobosa) at pH 7.5 to 9 by different Bacillus subtilis subspecies increased essential AA and unsaturated fatty acids, for example linoleic and linolenic acids content, and also decreased oligosaccharides (Ouoba et al, 2003 and. Fermentation of RSM with Lactobacillus fermentum and B. subtilis increased CP, Lys, sulfur AA and considerably decreased isothiocyanates (from 108.7 to 13.1 mmol/kg) (Xu et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Fermentation of legumes could eliminate ANF, for example tannins, TI, α-galactosides and modify AA profile by microbial synthesis and breakdown (Ouoba et al, 2003;Ouoba et al, 2007;Gefrom et al, 2013). Moreover, fermentation of an ingredient could provide a high number of beneficial microorganisms with probiotic effects on the microbiology and morphology of the gastrointestinal tract (GIT).…”

Section: Introductionmentioning

confidence: 99%

The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers

Boroojeni

Senz

Kozłowski

et al. 2017

Animal

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The present study examined the impacts of native, fermented or enzymatically treated peas (Pisum sativum L.) inclusion in broiler diets, on growth performance and nutrient digestibility. For the fermentation process, Madonna pea was mixed with water (1/1) containing 2.57 × 10 8 Bacillus subtilis (GalliPro ® ) spores/kg pea and then, incubated for 48 h at 30°C. For the enzymatic treatment process, the used water for dough production contained three enzymes, AlphaGal TM (α-galactosidase), RONOZYME ® ProAct and VP (protease and pectinases respectively -DSM, Switzerland) and the pea dough incubated for 24 h at 30°C. Nine corn-wheatsoybean diets were formulated by supplying 10%, 20% and 30% of the required CP with either native, fermented or enzymatically treated peas. Performance was recorded weekly and at the end of the experiment (day 35), apparent ileal digestibility (AID) of CP, amino acids (AA), crude fat, starch, Ca, P and K were determined. Data were subjected to ANOVA using GLM procedure with a 3 × 3 factorial arrangement of treatments. Both processes reduced α-galactosides, phytate, trypsin inhibitor activity and resistant starch in peas. Increasing levels of pea products up to 300 g/kg diet, reduced BW gain and feed intake (P ⩽ 0.05). Broilers fed diets containing enzymatically treated pea had the best feed conversion ratio at day 35. Different types of pea product and their inclusion levels had no effect on AID of all nutrients. The interaction between type of the pea products and inclusion levels was significant for AID of starch. For native pea diets, 10% group showed similar AID of starch to 20% native pea but it had higher AID than 30% native pea. For fermented and enzymatically treated groups, all three levels displayed similar AID of starch. In conclusion, enzymatic treatment and fermentation could improve the nutritional quality of pea. Inclusion of enzymatically treated pea in broiler diets could improve broiler performance compared with other pea products while, it displayed neither positive nor negative impact on nutrient digestibility. The present findings indicate the feasibility of these processes, particularly enzymatic treatment, for improving the nutritional quality of pea as a protein source for broiler nutrition.Keywords: anti-nutritional factors, enzymatic treatment, legumes, solid state fermentation, α-galactosides ImplicationsThere is an urgent need for new plant proteins for poultry nutrition. As is, the majority of protein needs for poultry production are covered by the soybean products. The dependence of European feed production industry on soybean as well as the growing economic, environmental and ethical concerns on the loss of ecologically important rainforests have led to an increasing demand for homegrown and sustainable protein sources (e.g. European domestic grain legumes) for feeding livestock. The present study aimed to evaluate innovative and classic biotechnological approaches for production of high quality alternatives for soybean meal from domestic European peas. Intro...

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Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment

Cited by 73 publications

References 15 publications

Diversity and enzymatic characterization of <i>Bacillus</i> species isolated from traditional cassava starters used for <i>attiéké</i> production

Diversity and enzymatic characterization of <i>Bacillus</i> species isolated from traditional cassava starters used for <i>attiéké</i> production

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers

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