Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru

Aderibigbe, E. Y.; Odunfa, S. A.

doi:10.1111/j.1365-2672.1990.tb01560.x

Cited by 41 publications

(23 citation statements)

References 34 publications

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“…This suggests that the bacterial starter culture might have little (or no) effect on fatty acid concentration. This is in agreement with previous research describing that most Bacillus species do not have (or slightly have) lipase enzyme activity (Aderibigbe, Odunfa, 1990;Omafuvbe et al 2000;Chukeatirote et al 2006).…”

Section: Resultssupporting

confidence: 94%

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

2017

EEB

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There are various types of fermented soybean products in Asia including Natto (Japan), Jang (Korea), Kinema (India), and Thua Nao (Thailand). For these products, bacteria mostly belonging to the genus Bacillus (i.e., Bacillus subtilis) are used. This study was aimed to use a co-culture between B. subtilis and Rhizopus oligosporus in preparing the fermented soybean. Initially, the raw soybeans were washed, sterilized by autoclaving, and inoculated with these inocula; for this, three different ratios between B. subtilis and R. oligosporus were used (100:0, 50:50, and 0:100). The fermentation was carried out at 30 °C for 3 days, and fatty acid concentration was determined. Results showed that palmitic, stearic, oleic, linoleic, and eicosanoic acids were present in the fermented soybeans products. The major fatty acids present in all samples were oleic and linoleic, ranging between 30.49 to 34.07 and 50.35 to 53.72% of total fatty acids, respectively.

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Section: Resultssupporting

confidence: 94%

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

2017

EEB

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“…isolated from iru to carry out amylolytic, lipolytic and proteolytic activities (Figure 1) was in agreements with the report of Mossel (1982), that Staphylococcus spp. isolated from foods produced extracellular enzymes of which lipase is a major; this is however in contrast with the report of Aderibigbe and Odunfa (1990), who reported that no extracellular lipolytic activity was detected for some Bacillus spp. isolated from iru, when grown in nutrient broth.…”

Section: Moisture Contentcontrasting

confidence: 89%

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

Ayobam¹,

Odunfa²,

Mbom³

2017

Food Res.

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Staphylococcus spp. are regularly isolated from iru, but the role(s) they play in the fermentation process has not yet been determined; this work thus seeks to determine if Staphylococcus spp. isolated from iru play any role in the fermentation of African locust bean. Bacillus spp. and Staphylococcus spp. isolated from spontaneously fermented African locust bean (iru) were used to ferment African locust beans. The temperature, pH and moisture content were determined as fermentation progress while the total soluble sugar and total free amino acid were determined after fermentation. The microbial load for the three iru products increased gradually until the end of fermentation. The total free amino acids increased in all three iru (1.10, 1.51 and 2.35 mg leucine ml -1 for Staphylococcus spp. iru, Bacillus spp. iru and iru produced with combination of the two species of bacteria) when compared with that of the unfermented bean, while the total soluble sugars reduced after fermentation with Staphylococcus spp. iru having 3.84, Bacillus spp. iru has 3.60, and the unfermented bean has 5.30 mg glucose ml -1 total soluble sugar. The increased free amino acids in the iru fermented with Staphylococcus spp. and the ability of the Staphylococcus spp. to produce lipase showed that Staphylococcus spp. isolated from iru has the ability to ferment African locust bean and carry out the lipolytic activity during the fermentation.

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“…It is generally accepted that proteolysis due to Bacillus spp. results in the production of amino acids and ammonia from proteins which is responsible for the increase in pH during alkaline fermentations (Aderibigbe and Odunfa 1990;Ouoba et al 2003b).…”

Section: Proteinsmentioning

confidence: 97%

“…The main poly-and oligosaccharides contained in some of the seeds are stachyose, raffinose, sucrose and arabinogalactan (Aderibigbe et al 1990;Karr-Lilienthal et al 2005;Kiers et al 2000;Odunfa 1983;Terlabie et al 2006). In addition soybean seeds contain verbascose (Karr-Lilienthal et al 2005).…”

Section: Carbohydratesmentioning

confidence: 99%

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

124

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Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

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Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru

Cited by 41 publications

References 34 publications

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

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