Optimal Conditions for Expression of Enzymatic Activities in Bacillus Strains Essential for Production of Soumbara, a Functional Fermented Food Involved in Blood Pressure Homeostasis
Microbiology Research Journal International,
Page 38-52
DOI:
10.9734/mrji/2021/v31i230295
Abstract
Background: Soumbara is a traditional fermented food involved in the blood pressure homeostasis. The functional properties of this food strongly depend on the fermentative microbiota. In this study, we screened and identified at molecular level, some potential starters strain among the main microbiota associated with soumbara in Cote d’Ivoire, and investigated the conditions for optimal expression of their functional performance.
Methods: We screened and identified by ribosomal gene sequencing, interesting microbial strains and conditions for optimal expression of their functional performance notably proteolytic, lipolytic, pectinolytic, amylolytic and cellulolytic activities was investigated using semi quantitative method.
Results: The isolated microbiota was composed of 90.41 % of Bacillus strains, the rest being yeast and lactic acid bacteria. A total of 4 performant strains, specifically Bacillus subtilis (BS14P), Bacillus subtilis (KS16P), Bacillus velezensis (HS27M) and Bacillus pumilis (PS10P) were extracellular enzymes producing strains with halo diameter ranging between 1.9 and 2.8 cm. These strains grew optimally in the temperature range of 30- 35°C at pH 7-8. The largest enzyme producer Bacillus velezensis strain (HS27M) was remarkably able to grow well at relatively high temperature (40°C) and in a larger pH range (6-9). Proteolysis enzymes were produced optimally at 40-45°C, pH 7 whereas lipolysis occurred maximally at 40°C, pH 7. Likewise maximum pectinolytis, cellulolysis and amylolysis occurred at 45°C, pH range 7-8.
Conclusion: This study suggests Bacillus velezensis HS27M as valuable starter cultures for the production of soumbara with bioactive and organoleptic quality.
Keywords:
- Food microbiology
- microorganisms
- Bacillus
- soumbara
How to Cite
Kouakou, Y. A., Ouattara, H. G., & Karou, G. T. (2021). Optimal Conditions for Expression of Enzymatic Activities in Bacillus Strains Essential for Production of Soumbara, a Functional Fermented Food Involved in Blood Pressure Homeostasis. Microbiology Research Journal International, 31(2), 38-52. https://doi.org/10.9734/mrji/2021/v31i230295
References
Almeida EG, Rachid CC, Schwan RF. Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians. International Journal of Food Microbiology. 2007;120:146-151.
Schwan RF, Almeida EG, Souza-Dias MA, Jespersen L. Yeast diversity in rice cassava fermentations produced by the indigenous Tapirapé people of Brazil. FEMS Yeas Research. 2007;7(6):966–972.
Fagbemi AO, Ijah UJ. Microbial population and biochemical changes during production of protein-enriched fufu. World Journal of Microbiology and Biotechnology. 2006;22:635-640.
Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH. The microbiology of Ghanaian cocoa fermentations analysed using culture dependent and culture-independent methods. International Journal of Food Microbiology. 2007;114(2):168– 186.
Haruta S, Ueno S, Egawa I, Hashiguchi K, Fujii A, Nagano M, et al. Sucession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. International Journal of Food Microbiology. 2006;109(1-2):79-87.
Savadogo A, Tapi A, Chollet M, Wathelet B, Traoré AS, Jacques PH. Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using polymerase chain reaction and matrix assisted laser desorption/ionization-mass spectrometry methods. International Journal of Food Microbiology. 2011;151(3):299-306.
Ouoba LI. Traditional alkaline fermented foods : Selection of functional Bacillus starter cultures for soumbala production. In: Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M (1st Edtion). Starter Cultures in Food Production. Ltd: Hoboken, New Jersey (NJ), United States: John Wiley & Sons. 2017;370-383.
Akanda F, Parkouda C, Suurbaar J, Donkor AM, Owusu-Kwarteng J. Effects of mechanical dehulling on microbiological characteristics and chemical changes during processing of Parkia biglobosa seeds into dawadawa, a West African alkaline fermented condiment. Journal of the Ghana Science Association. 2018;17(2):13-19.
Assane M, Baba MR, Bassene E, Sere A. Antihypertensive action of Parkia biglobosa (Jacq) Benth seeds in rat. Darkar Med. 1993;38:49-54.
N’Dir B, Gningue R, Keita N, Souane L, Laurent L, Cornelius C, et al. Caractéristiques microbiologiques et organoleptiques du nététu du commerce. Cahiers Agricultures. 1997;6:299-304.
Ouoba LI, Diawara B, Amoa-Awua WK, Traoré AS, Moller PL. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala. International Journal of Food Microbiology. 2004;90(2):197-205.
Azokpota P. Etude de la dynamique physico-chimique et microbiologique de la fermentation des grains de néré (Parkia biblobosa) pour la production de l’afitin, de l’iru et du sonrou au Bénin. Thèse de Doctorat Unique, Université Agricole et Vétérinaire de Copenhague, Université d’Abomey-Calavi. 2005;174.
Adjoumani KY, Ouattara GH, Karou TG, Ghislaine KZ. Molecular identification and species diversity of the microbiota associated with Soumbara, a traditional fermented food commonly consumed in Cote d’Ivoire. Research Journal of Food Science and Nutrition. 2019;4(2):48-57.
Odunfa SA. Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation. Journal of Food Technology. 1985;20(3):295-303.
Allangheny NO, Banu ZA, Campbell-Platt G, Owens JD. Control of ammonia formation during Bacillus fermentation of legumes. Int J Food Microbiol. 1996;29(2-3):321-333.
Ouoba LI, Cantor M, Diawara B, Traore A, Jakobsen M. Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean condiment. Journal of Applied Microbiology. 2003a;95:868-873.
Ouoba LI, Rechinger KB, Barkholt V, Diawara B, Traore AS, Jakobsen M. Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of soumbala. Journal of Applied Microbiology. 2003;95(4):868-873.
Achi OK. Traditional fermented protein condiments in Nigeria. African Journal of Biotechnology. 2005;4:1612-1621.
Antai SP, Ibrahim MH. Microorganisms associated with African locust bean (Parkia filicoidea welm) fermentation for Dawadawa production. Journal of Applied Bacteriology. 1986;61(2):145-148.
Lasekan OO, Feijiao Teixeira, JP Salva TJ. Volatile flavour compounds of cooked acha (Digitaria exilis Stapf). Food Chemistry. 2001;75(3):333-337.
Diawara B, Jakobsen M. Valorisation technologique et nutritionnelle du néré ou Parkia biglobosa (Jacq.) benth: Une espèce agroforestière. CNRST/IRSAT, Ouagadougou: Burkina Faso. 2004;173.
Abalaka SE, Fatihu MY, Ibrahim ND, Kazeem HM. Phytochemical composition and toxicity of the aqueous extract of Parkia biglobosa pods in adult Clarias gariepinus. An International Journal of the Nigerian Society for Experimental Biology. 2013;25(2):79-84.
Ouoba LI, Diawara B, Annan N, Poll L, Jakobsen M. Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment. Journal of Applied Microbiology. 2005;99(6):1413-1421.
Xu BJ, Chang SK. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvent. Journal of Food Science. 2007;72(2):159- 166.
Adi K, Metowogo K, Mouzou A, Lawson-Evi P, Eklu-Gadegbeku K, Agbonon A, et al. Evaluation of cardioprotective effects of Parkia biglobosa (Jacq.Benth) mimosaceae stems bark. Journal of Applied Pharmaceutical Science. 2013;3(2):060-064.
Gutierrez M, Maizi P, Nago C, Hounhouigan J. Production et commercialisation de l´afitin dans la région d´Abomey-Bohicon au Bénin. CERNA, CNEARC, CIRAD Librairie de CIRAD, France. 2000;100-124.
Rainbaul A. Bactéries lactiques et fermentation du manioc. In: Transformation alimentaire du manioc. In: Agbor Egbe T, Brauman A, Griffon D, Trèche S. (eds). Paris: ORSTOM. 1995;258-275.
Somda K, Savadogo A, Tapsoba F, Ouédraogo N, Zongo C, Traoré A. Impact of traditional process on hygienic quality of Soumbala a fermented cooked condiment in burkina faso. Journal of Food Security. 2014;2(2):59-64.
Wagner DB, Furnier GR, Saghay-Maroof MA, Williams SM, Dancik BP, Allard RW. Chloroplast DNA polymorphisms in lodgepole and jack pines and their hybrids. Proceedings of the National Academy of Science USA. 1987;84(7):2097-2100.
Normand P, Cournoyer B, Simonet P, Nazaret S. Analysis of a ribosomal RNA operon in the actinomycete Frankia. Gene. 1992;111(1):119-124.
Mitchell J, Zuccaro A. Sequence: The environment and fungi. Mycologist. 2006;20(2):62-74.
Bocchese CAC, Martinelli JA, Matsumura ATS, Federizzi LC, Prestes AM. Virulência, atividade enzimática e padrões de isoesterases de isolados de pyrenophora chaetomioides, agente etiológico da mancha de grãos e folhas de aveia. Fitopatologia Brasileira, Brasília. 2003;28(1):11-16.
Ruegger MJS, Tauk-Tornisielo SM. Cellulase activity of fungi isolated from soil of the ecological station of Jur ́eia-Itatins, Sao Paulo, Brazil. Brazilian Journal Botany. 2004;27:205-211.
Bastos CN. Produção de enzimas extracelulares por crinipellis perniciosa. Fitopatologia Brasileira, Brasília. 2005;30(3):286-288.
Ten LN, Im WT, Kim MK, Kang MS, Lee ST. Development of a plate technique for screening of poly-saccharide-degrading microorganisms by using a mixture of insoluble chromogenic substrates. Journal of Microbiological Methods. 2004;56(3):375-382.
Omafuvbe BO, Falade OS, Osuntogun BA, Adewusi SRA. Chemical and biochemical changes in African locust bean (Parkia biglobosa) and Melon (Citrullus vulgaris) seeds during fermentation to condiments. Pakistan Journal of Nutrition. 2004;3(3):140-145.
Azokpota P, Møller PL, Hounhouigan JD, Jakobsen M. Biodiversity of predominant Bacillus isolated from afitin, iru and sonru at different fermentation time. International Journal of Biological and Chemical Sciences. 2007;1(3):211 -222.
Aderibigbe EY, Odunfa, SA. Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru. Journal of Applied Bacteriology. 1990;69(5):662-671.
Mienda B, Yahya A, Galadima I, Shamsir M. An overview of microbial proteases for industrial applications. Res J Pharm Biol Chem Sci. 2014;5:388-96.
Kubo Y, Rooney AP, Tsukakoshi Y, Nakagawa R, Hasegawa H, Kimura K. Phylogenetic analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production. Applied and Environmental Microbiology. 2011;77(18):6463-6469.
Ruiz-Garcia C, Béjar V, Martinez-Checa F, Llamas I, Quesada E. Bacillus velezensis sp. nov. a surfactant-producing bacterium isolated from the river Vélez in Malaga, southern Spain. International Journal of Systematic and Evolutionary Microbiology. 2005;55(1):191-195.
N’Dir B, Hbid Ch, Cornelius C, Roblain D, Jacques Ph, Vanhentenryck F, et al. Propriétés antifongiques de la microflore sporulée du nététu. Cahiers Agricultures. 1994;3(1):23-30.
Azokpota P, Hounhouigan D, Nago M. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. International Journal of Food Microbiology. 2006;107(3):304- 309.
Aniche GN, Nwokedi SI, Odeyemi O. Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of Ogiri - A fermented castor seed soup condiment. World J Microbiology & Biotechnol. 1993;9(6):653-655.
Sarkar PK, Tamang, JP. Changes in the microbial profile and proximate composition during and controlled fermentations of soybeans. Food Microbiology. 1995;12:317- 325.
Amadi EN, Barimalaa IS, Omosigho J. Influence of temperature on the fermentation of bambara groundnut Vigna subterranea, to produce a dawadawa-type product. Plant Foods for Human Nutrition. 1999;54(1):13-20.
Omafuvbe BO, Shonukan O, Abiose S. Microbiological and biochemical changes in the traditional fermentation of soybean for soy-daddawa-a Nigerian food condiment. Journal of Food Microbiology. 2000;17(5):469-474.
Ojewumi ME, Omoleye JA, Emetere ME, Ayoola AA, Obanla OM, Babatunde DE, et al. Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed. International Journal of Food Science and Nutrition. 2018;3(1):117-122.
Fapojuwo O, Oladapo A, Kelechi E, Joseph A. Nature of lipids in African locust beans and changes occuring during processing and storage. Journal of Agricultural and Food Chemistry. 1986;34(2):246-248.
N’Dir B, Keita N, Laurent L, Gningue R, Cornelius C, Diop M, et al. Procédé traditionnel de fabrication du Nététu. Composition microbienne et determination des points critiques de contrôle. Cerevisia. 1999;24:45- 50.
Kiers JL, Van Laeken AE A, Rombouts FM, Nout MJR. In vitro digestibility of Bacillus fermented soya bean. International Journal of Food Microbiology. 2000;60(2-3):163- 169.
Schwan RF, Almeida EG, Souza-Dias MA, Jespersen L. Yeast diversity in rice cassava fermentations produced by the indigenous Tapirapé people of Brazil. FEMS Yeas Research. 2007;7(6):966–972.
Fagbemi AO, Ijah UJ. Microbial population and biochemical changes during production of protein-enriched fufu. World Journal of Microbiology and Biotechnology. 2006;22:635-640.
Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH. The microbiology of Ghanaian cocoa fermentations analysed using culture dependent and culture-independent methods. International Journal of Food Microbiology. 2007;114(2):168– 186.
Haruta S, Ueno S, Egawa I, Hashiguchi K, Fujii A, Nagano M, et al. Sucession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. International Journal of Food Microbiology. 2006;109(1-2):79-87.
Savadogo A, Tapi A, Chollet M, Wathelet B, Traoré AS, Jacques PH. Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using polymerase chain reaction and matrix assisted laser desorption/ionization-mass spectrometry methods. International Journal of Food Microbiology. 2011;151(3):299-306.
Ouoba LI. Traditional alkaline fermented foods : Selection of functional Bacillus starter cultures for soumbala production. In: Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M (1st Edtion). Starter Cultures in Food Production. Ltd: Hoboken, New Jersey (NJ), United States: John Wiley & Sons. 2017;370-383.
Akanda F, Parkouda C, Suurbaar J, Donkor AM, Owusu-Kwarteng J. Effects of mechanical dehulling on microbiological characteristics and chemical changes during processing of Parkia biglobosa seeds into dawadawa, a West African alkaline fermented condiment. Journal of the Ghana Science Association. 2018;17(2):13-19.
Assane M, Baba MR, Bassene E, Sere A. Antihypertensive action of Parkia biglobosa (Jacq) Benth seeds in rat. Darkar Med. 1993;38:49-54.
N’Dir B, Gningue R, Keita N, Souane L, Laurent L, Cornelius C, et al. Caractéristiques microbiologiques et organoleptiques du nététu du commerce. Cahiers Agricultures. 1997;6:299-304.
Ouoba LI, Diawara B, Amoa-Awua WK, Traoré AS, Moller PL. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala. International Journal of Food Microbiology. 2004;90(2):197-205.
Azokpota P. Etude de la dynamique physico-chimique et microbiologique de la fermentation des grains de néré (Parkia biblobosa) pour la production de l’afitin, de l’iru et du sonrou au Bénin. Thèse de Doctorat Unique, Université Agricole et Vétérinaire de Copenhague, Université d’Abomey-Calavi. 2005;174.
Adjoumani KY, Ouattara GH, Karou TG, Ghislaine KZ. Molecular identification and species diversity of the microbiota associated with Soumbara, a traditional fermented food commonly consumed in Cote d’Ivoire. Research Journal of Food Science and Nutrition. 2019;4(2):48-57.
Odunfa SA. Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation. Journal of Food Technology. 1985;20(3):295-303.
Allangheny NO, Banu ZA, Campbell-Platt G, Owens JD. Control of ammonia formation during Bacillus fermentation of legumes. Int J Food Microbiol. 1996;29(2-3):321-333.
Ouoba LI, Cantor M, Diawara B, Traore A, Jakobsen M. Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean condiment. Journal of Applied Microbiology. 2003a;95:868-873.
Ouoba LI, Rechinger KB, Barkholt V, Diawara B, Traore AS, Jakobsen M. Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of soumbala. Journal of Applied Microbiology. 2003;95(4):868-873.
Achi OK. Traditional fermented protein condiments in Nigeria. African Journal of Biotechnology. 2005;4:1612-1621.
Antai SP, Ibrahim MH. Microorganisms associated with African locust bean (Parkia filicoidea welm) fermentation for Dawadawa production. Journal of Applied Bacteriology. 1986;61(2):145-148.
Lasekan OO, Feijiao Teixeira, JP Salva TJ. Volatile flavour compounds of cooked acha (Digitaria exilis Stapf). Food Chemistry. 2001;75(3):333-337.
Diawara B, Jakobsen M. Valorisation technologique et nutritionnelle du néré ou Parkia biglobosa (Jacq.) benth: Une espèce agroforestière. CNRST/IRSAT, Ouagadougou: Burkina Faso. 2004;173.
Abalaka SE, Fatihu MY, Ibrahim ND, Kazeem HM. Phytochemical composition and toxicity of the aqueous extract of Parkia biglobosa pods in adult Clarias gariepinus. An International Journal of the Nigerian Society for Experimental Biology. 2013;25(2):79-84.
Ouoba LI, Diawara B, Annan N, Poll L, Jakobsen M. Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment. Journal of Applied Microbiology. 2005;99(6):1413-1421.
Xu BJ, Chang SK. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvent. Journal of Food Science. 2007;72(2):159- 166.
Adi K, Metowogo K, Mouzou A, Lawson-Evi P, Eklu-Gadegbeku K, Agbonon A, et al. Evaluation of cardioprotective effects of Parkia biglobosa (Jacq.Benth) mimosaceae stems bark. Journal of Applied Pharmaceutical Science. 2013;3(2):060-064.
Gutierrez M, Maizi P, Nago C, Hounhouigan J. Production et commercialisation de l´afitin dans la région d´Abomey-Bohicon au Bénin. CERNA, CNEARC, CIRAD Librairie de CIRAD, France. 2000;100-124.
Rainbaul A. Bactéries lactiques et fermentation du manioc. In: Transformation alimentaire du manioc. In: Agbor Egbe T, Brauman A, Griffon D, Trèche S. (eds). Paris: ORSTOM. 1995;258-275.
Somda K, Savadogo A, Tapsoba F, Ouédraogo N, Zongo C, Traoré A. Impact of traditional process on hygienic quality of Soumbala a fermented cooked condiment in burkina faso. Journal of Food Security. 2014;2(2):59-64.
Wagner DB, Furnier GR, Saghay-Maroof MA, Williams SM, Dancik BP, Allard RW. Chloroplast DNA polymorphisms in lodgepole and jack pines and their hybrids. Proceedings of the National Academy of Science USA. 1987;84(7):2097-2100.
Normand P, Cournoyer B, Simonet P, Nazaret S. Analysis of a ribosomal RNA operon in the actinomycete Frankia. Gene. 1992;111(1):119-124.
Mitchell J, Zuccaro A. Sequence: The environment and fungi. Mycologist. 2006;20(2):62-74.
Bocchese CAC, Martinelli JA, Matsumura ATS, Federizzi LC, Prestes AM. Virulência, atividade enzimática e padrões de isoesterases de isolados de pyrenophora chaetomioides, agente etiológico da mancha de grãos e folhas de aveia. Fitopatologia Brasileira, Brasília. 2003;28(1):11-16.
Ruegger MJS, Tauk-Tornisielo SM. Cellulase activity of fungi isolated from soil of the ecological station of Jur ́eia-Itatins, Sao Paulo, Brazil. Brazilian Journal Botany. 2004;27:205-211.
Bastos CN. Produção de enzimas extracelulares por crinipellis perniciosa. Fitopatologia Brasileira, Brasília. 2005;30(3):286-288.
Ten LN, Im WT, Kim MK, Kang MS, Lee ST. Development of a plate technique for screening of poly-saccharide-degrading microorganisms by using a mixture of insoluble chromogenic substrates. Journal of Microbiological Methods. 2004;56(3):375-382.
Omafuvbe BO, Falade OS, Osuntogun BA, Adewusi SRA. Chemical and biochemical changes in African locust bean (Parkia biglobosa) and Melon (Citrullus vulgaris) seeds during fermentation to condiments. Pakistan Journal of Nutrition. 2004;3(3):140-145.
Azokpota P, Møller PL, Hounhouigan JD, Jakobsen M. Biodiversity of predominant Bacillus isolated from afitin, iru and sonru at different fermentation time. International Journal of Biological and Chemical Sciences. 2007;1(3):211 -222.
Aderibigbe EY, Odunfa, SA. Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru. Journal of Applied Bacteriology. 1990;69(5):662-671.
Mienda B, Yahya A, Galadima I, Shamsir M. An overview of microbial proteases for industrial applications. Res J Pharm Biol Chem Sci. 2014;5:388-96.
Kubo Y, Rooney AP, Tsukakoshi Y, Nakagawa R, Hasegawa H, Kimura K. Phylogenetic analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production. Applied and Environmental Microbiology. 2011;77(18):6463-6469.
Ruiz-Garcia C, Béjar V, Martinez-Checa F, Llamas I, Quesada E. Bacillus velezensis sp. nov. a surfactant-producing bacterium isolated from the river Vélez in Malaga, southern Spain. International Journal of Systematic and Evolutionary Microbiology. 2005;55(1):191-195.
N’Dir B, Hbid Ch, Cornelius C, Roblain D, Jacques Ph, Vanhentenryck F, et al. Propriétés antifongiques de la microflore sporulée du nététu. Cahiers Agricultures. 1994;3(1):23-30.
Azokpota P, Hounhouigan D, Nago M. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. International Journal of Food Microbiology. 2006;107(3):304- 309.
Aniche GN, Nwokedi SI, Odeyemi O. Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of Ogiri - A fermented castor seed soup condiment. World J Microbiology & Biotechnol. 1993;9(6):653-655.
Sarkar PK, Tamang, JP. Changes in the microbial profile and proximate composition during and controlled fermentations of soybeans. Food Microbiology. 1995;12:317- 325.
Amadi EN, Barimalaa IS, Omosigho J. Influence of temperature on the fermentation of bambara groundnut Vigna subterranea, to produce a dawadawa-type product. Plant Foods for Human Nutrition. 1999;54(1):13-20.
Omafuvbe BO, Shonukan O, Abiose S. Microbiological and biochemical changes in the traditional fermentation of soybean for soy-daddawa-a Nigerian food condiment. Journal of Food Microbiology. 2000;17(5):469-474.
Ojewumi ME, Omoleye JA, Emetere ME, Ayoola AA, Obanla OM, Babatunde DE, et al. Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed. International Journal of Food Science and Nutrition. 2018;3(1):117-122.
Fapojuwo O, Oladapo A, Kelechi E, Joseph A. Nature of lipids in African locust beans and changes occuring during processing and storage. Journal of Agricultural and Food Chemistry. 1986;34(2):246-248.
N’Dir B, Keita N, Laurent L, Gningue R, Cornelius C, Diop M, et al. Procédé traditionnel de fabrication du Nététu. Composition microbienne et determination des points critiques de contrôle. Cerevisia. 1999;24:45- 50.
Kiers JL, Van Laeken AE A, Rombouts FM, Nout MJR. In vitro digestibility of Bacillus fermented soya bean. International Journal of Food Microbiology. 2000;60(2-3):163- 169.
-
Abstract View: 62 times
PDF Download: 30 times
Download Statistics
Downloads
Download data is not yet available.
