Identification and Biochemical Analysis of Microorganisms involved in the Fermentation of Kawal-A Traditional Fermented Sicklepod Leaves (Senna obtusifolia)

Abstract

This study was carried out to determine, using microbial and chemical standards methods, the chemical composition, the quality and the major microorganisms of Kawal, fermented Senna obtusifolia leaves consumed as a substitute of meat or an appetizing agent in Chad. The pH was ranged between 5.82 ± 0.19 and 7.22 ± 0.31,the acidity between 0.31 ± 0.00 and 0.54 ± 0.00 %, the dry matter content, 90.00 ± 0.00 and 92.46 ± 0.43%, the protein content, 15.52 ± 0.09 and 22.06 ± 0.07%,the ash content, 17.12 ± 0.01 and 19.3 ± 0.00%.The Total viable counts were between 9.7 × 10 9 and 2.7 × 10 11 CFU / g; Bacillus sp., 3.7 × 10 8 and 9.1 × 10 9 CFU/g, lactic acid bacteria, 1.1 × 10 2 and 2.8 × 10 6 CFU/g; Staphylococcus sp., 1.5 × 10 3 and 3.7 × 10 7 CFU/g, Micrococcus sp.<10 CFU/g and 7.4 × 10 4 CFU / g. Yeasts and molds as well as enterobacteria were less represented or absent in most samples analyzed. Bacillus strains, the dominant microflora were isolated and grouped into 15 groups. Their biochemical and molecular characterizationshowed a high diversity involved in the fermentationof kawal among them B. subtilis, B. licheniformis, B. pumilus, and B. amyloliquefaciens were identified.