Selection of starter cultures for the production of ugba, a fermented soup condiment

Sanni, A.I.; Onilude, A. A.; Fadahunsi, I. F.; Ogunbanwo, S. T.; Afolabi, R. O.

doi:10.1007/s00217-002-0520-3

Cited by 35 publications

(24 citation statements)

References 2 publications

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“…count. (Isu and Njoku 1997;Isu and Ofuya 2000;Mbajunwa et al 1998;Sanni et al 2000;Sanni et al 2002) African locust bean ( Nigeria (Addy et al 1995;Igboeli et al 1997;Nnam and Obiakor 2003;Osman 2004) NB: In bold the main microorganism involved.…”

Section: West African Dawadawamentioning

confidence: 99%

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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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Section: West African Dawadawamentioning

confidence: 99%

“…It is mainly produced in the south-eastern parts of Nigeria and used to flavor dishes or as a low-cost protein source (Sanni et al 2002). Ugba production basically involves the same unit operations used in dawadawa production and is also laborious, time, energy and water consuming.…”

Section: Ugbamentioning

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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“…The B. subtilis group bacteria are often reported as the dominating bacteria during the fermentation of vegetable proteins for condiment production (Odunfa 1983;Odunfa 1985;Ogbadu & Okagbue 1988). Some of these bacteria have been selected as starter cultures for production of condiments in West Africa (Sanni et al 2002). These strains were only characterized using phenotypic methods, with no attention to the possibility of virulence characteristics among the strains.…”

Section: Diarrhoeagenic Genesmentioning

confidence: 99%

Determination of Toxigenic Potentials of Bacillus Strains Isolated from Okpehe, a Nigerian Fermented Condiment

Oguntoyinbo

Sanni

2006

World J Microbiol Biotechnol

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The toxigenic potential of Bacillus species isolated from the traditional fermented condiment okpehe was determined; this is aimed at selection of non-toxigenic bacilli as starter cultures to bring about production of safe product. B. subtilis and B. cereus strains isolated from okpehe were evaluated for their possible possession of virulence characteristics. Fifty isolates were screened for their ability to produce diarrhoea enterotoxin by reversed passive latex agglutination (BCET-RPLA) test kit; the result showed that 40% of the B. cereus strains were toxigenic. The ability of the selected isolates to compete in situ and in vitro toxin production during the fermentation was also determined. The enterotoxin was not detected using BCET-RPLA kit in the spontaneously fermented samples of okpehe, but the toxin was detected in the okpehe samples fermented using B. cereus enterotoxin producer in mixed starter culture fermentation. The PCR amplification of virulence genes revealed that Bacillus cereus and B. licheniformis, a strain from the B. subtilis group, contained DNA sequences encoding the haemolysin BL (hblD) enterotoxin complex. The growth ability of B. cereus strains to high population during the fermentation and the presence of detectable diarroheagenic genes in B. cereus and B. licheniformis showed that strains carrying virulence characteristics cannot be totally ruled out in traditionally fermented okpehe.

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“…Previous studies on condiment production in West Africa has only focused mainly on the microbiological and biochemical changes that takes place during the production and scientific information is available on them (Odibo et al 1990;Omafuvbe et al 2000, Azokpota et al 2005. The predominance of Bacillus species during the fermentation is well documented (Oguntoyinbo et al 2001;Sanni et al 2002). Reports showed a general agreement that Bacillus subtilis species are the main microorganisms responsible for the fermentation (Sanni et al 1998;Sarkar et al 2002;Terlabie et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Use of some strains of Bacillus species were also selected, based on the information on the microbiological changes (Odunfa and Adewuyi 1985;Sanni et al 1998;Sanni et al 2002). Most of these studies were devoid of knowledge of Bacillus diversity and technological parameters for their selection were not considered.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic diversity and technological properties of Bacillus subtilis species isolated from okpehe, a traditional fermented condiment

Oguntoyinbo

Sanni

Franz³

et al. 2006

World J Microbiol Biotechnol

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The Bacillus subtilis wild strains isolated from okpehe, a traditional fermented condiment used as seasoning in Nigeria, the reference and typed strains were investigated for their phenotypic diversity and their technological parameters with a view to obtain adequate data that would enable selection of appropriated starter cultures for vegetable protein fermentation in West Africa. All the 7 strains studied demonstrated diverse phenotypic characteristics and they were identified as Bacillus subtilis, based on the API 50 CHB combined with API 20E profile. Specific sugars that indicated a good hydrolytic potential of the wild strains were fermented. The highest proteinase activity of 90 AU/ml determined quantitatively was observed in the strain Bacillus subtilis BFE 5372, the proteinase was identified by the APIZYM gallery as chymotrypsin. Highest amylase activity of 13 AU/ml was noticed in strain Bacillus subtilis DSM 347 while only 4 strains produced polyglutamic acid with the strain Bacillus subtilis BFE 5359 producing the highest polyglutamate activity of 2.5 mm. Although strain Bacillus subtilis BFE 5301 did not release detectable polyglutamate, the strain demonstrated antagonism against different bacteria and the antimicrobial substance produced by strain Bacillus subtilis BFE 5301 was confirmed as a bacteriocin since its activities were lost after treatment with chymotrypsin and pepsin. The data generated showed the technological parameters that can aid selection of wild strains such as Bacillus subtilis BFE 5301, BFE 5359 and BFE 5372 for optimization of condiment production.

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Selection of starter cultures for the production of ugba, a fermented soup condiment

Cited by 35 publications

References 2 publications

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

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

Determination of Toxigenic Potentials of Bacillus Strains Isolated from Okpehe, a Nigerian Fermented Condiment

Phenotypic diversity and technological properties of Bacillus subtilis species isolated from okpehe, a traditional fermented condiment

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