Molecular Screening of Bacteriocin-Producing Bacillus spp. isolated from Soumbala, a Fermented Food Condiment from Parkia biglobosa Seeds

Fermented food condiments form an integral part of African diets as they supply nutrients with claimed medicinal properties. This research was designed to investigate the effect of period of fermentation on the microbial, mineral and proximate composition of fermented Parkia biglobosa seeds. The bacteriological, nutritional and sensory parameters were carried out on the raw, dehulled and fermented seeds. The result of the total bacterial counts showed that the raw seed had 3.67 log10cfu, there was a significant increase in the total bacteria count from 2.20 log10cfu/g in dehulled unfermented bean to 9.248 log10cfu/g at 96 hr of fermentation. The bacteria isolated were Bacillus subtilis (32 isolates), Lactobacillus plantarum (9 isolates), and Leuconostoc spp (3 isolates). The pH increased significantly from 4.57 in the raw seeds to 8.40 at 96 hr of fermentation. The titratable acidity decreased from 0.179N in the raw seeds until it got to 0.0313N at 96hr of fermentation. The proximate composition on dry mass basis showed that ‘iru’ fermented for 48hr had the highest protein content of 41.023%. The carbohydrate decreased from 42.153% in the raw seed to 20.733% at the end of fermentation. Four of the minerals; lead, cadmium, cobalt and nickel were detected in the raw seeds but were no longer available after dehulling. Phosphorus, sodium, calcium and potassium increased during the fermentation period. The sensory result showed that the intensity of growth on the surface of the fermenting bean increased. Moreover, the sensory score on the texture showed that the seed became softer as the fermentation progressed. The colour became darker and the ammonia odour became more pungent. The overall-liking showed a significant increase as the fermentation progressed where the panelist preferred the product fermented for 72hr. The result from this study revealed that the best time for fermentation of Parkia biglobosa seeds to produce good quality iru was between 48hr and 72hr.

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Probiotic Attributes, GABA-Producing Capacity and Cytotoxic Effects of Microbes Isolated from Thai Fermented Foods

International Journal of Agriculture and Biology ◽

10.17957/ijab/15.1682 ◽

2021 ◽

Vol 25 (02) ◽

pp. 409-419

Author(s):

Vijitra Luang-In

Keyword(s):

Monosodium Glutamate ◽

Fermented Food ◽

Mental Illnesses ◽

Food Sources ◽

Fermented Foods ◽

Gamma Aminobutyric Acid ◽

Bifidobacterium Adolescentis ◽

Cytotoxic Effects ◽

Bacillus Spp ◽

Mcf 7

Mental illnesses and cancer deaths have been alarmingly increased in Thailand over the past decade. There is a search for an alternative remedy from natural sources. This work revealed the probiotic attributes of eighteen microbes from Thai fermented food sources, their neurotransmitter-producing capacities and cytotoxic effects. The probiotic attributes were comprehensively assessed by gelatin hydrolysis, antibiotic susceptibility, auto-aggregation, virulence gene detection, hemolytic activity, hydrophobicity determination, bile and acid tolerance. Neurotransmitters were produced from precursors by microbes over 3 days and analyzed by high-throughput LC-MS/MS. Cytotoxic effects of the selected microbial extracts on MCF-7, HepG2, and HeLa were determined using MTT assay. The results showed that only seven strains; Enterococcus casseliflavus 3.10A1, Enterobacter xiangfangensis 4A-2A3.1, Saccharomyces cerevisiae TC6, Pedicoccus pentosaceus WS11, Lactococcus lactis subspp. lactis TBRC 375, Lactobacillus brevis TBRC 3003 and Bifidobacterium adolescentis TBRC 7154 exhibited promising probiotic potential in every probiotic assessment. Only E. xiangfangensis 4A-2A3.1 and Bacillus spp. PS15 were capable of producing gamma-aminobutyric acid (GABA) from monosodium glutamate (20 mg/mL). GABA production of 4.60 μg/mL over 2 days was found in E. xiangfangensis 4A-2A3.1; however, Bacillus spp. PS15 produced the highest GABA at 5.57 μg/mL on day 1. Moreover, B. adolescentis TBRC 7154 extract showed the lowest IC50 values against MCF-7 (750.02 μg/mL), HepG2 (681.08 μg/mL), and HeLa (425.50 μg/mL) followed by E. xiangfangensis 4A-2A3.1, E. casseliflavus 3.10A1 and P. pentosaceus WS11. These microbes can be used as probiotic supplement with neurodegeneration preventive or chemopreventive potential. © 2021 Friends Science Publishers

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Antibacterial and Antioxidant Activity of Bacillus Species Isolated from Fermented Parkia biglobosa (IRU) and Ricinus communis (OGIRI)- African Traditionally Fermented Food Condiments

The Asia Journal of Applied Microbiology ◽

10.18488/journal.33.2020.71.19.29 ◽

2020 ◽

Vol 7 (1) ◽

pp. 19-29

Author(s):

Ozabor P .T ◽

Olaitan J. O ◽

Olaosun O. S ◽

Fadahunsi I.F

Keyword(s):

Antioxidant Activity ◽

Ricinus Communis ◽

Fermented Food ◽

Bacillus Species ◽

Parkia Biglobosa ◽

Food Condiments ◽

Antibacterial And Antioxidant Activity

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Isolation of Microorganisms from Fermenting Parkia biglobosa in Kuje Market, Abuja

Asian Food Science Journal ◽

10.9734/afsj/2019/v7i329974 ◽

2019 ◽

pp. 1-7

Author(s):

Makut Danladi Makwin ◽

Olatilu OluKemi Anna

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Optical Density ◽

Fermented Food ◽

Malt Extract ◽

Parkia Biglobosa ◽

Morphological Examination ◽

Seed Market ◽

Glucose Agar ◽

Agar Media

Lactic acid bacteria constitute one of the most abundant groups of microorganisms in most fermented food products across Nigeria. The biochemical signatures of these species make the ideal catalysts for a range of processing events with the food industry. This study was undertaken to isolate and screen for lactic acid bacteria strains obtainable from fermented Parkia biglobosa seeds purchased at a rural seed market in Abuja. Data obtained revealed that seven morphologically distinct bacteria isolates were obtained using antifungal induced (0.3 mg/ml Fluconazole) yeast extract, malt extract, peptone, glucose, agar media. The seven bacterial isolates were given the designations TEA, TEB, TEC, TED, TEF, TEJ, and TEL respectively. The obtained all but two isolates (TEB and TEL) were all capable of fermenting fructose, glucose, lactose, sucrose and trehalose as the sole carbon source in the broth. Morphological examination revealed that the isolates obtained were non-spore forming gram positive colonies ranging from creamy to white, clear, cocci and rod-shaped, smooth textured and flat elevation with transparent opacity. Their Growth measurements were determined by measuring the optical density of the cells in broth using spectrophotometer at 600nm over a 96 hour incubatory period in nutrient broth at 37oC. Isolate TEC displayed the highest overall growth pattern over the 24 hour period via optical density readout 1.85, 2.40, 2.65, 2.80. All isolates except TEB were negative for catalase and citrate, thereby suggesting that TEB was a specie of the Citrobacter family. All isolates tested negative for coagulase, indole and motility tests. Suggestions from the data obtained lean towards the use and suitability of the isolated bacteria as ideal cultures for commercial fermentation.

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Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

Brazilian Journal of Microbiology ◽

10.1590/s1517-838246420140409 ◽

2015 ◽

Vol 46 (4) ◽

pp. 1183-1191 ◽

Cited By ~ 3

Author(s):

Anvar Hussain Noorul Anisha ◽

Rangasamy Anandham ◽

Soon Woo Kwon ◽

Pandiyan Indira Gandhi ◽

Nellaiappan Olaganathan Gopal

Keyword(s):

Fermented Food ◽

Southern India ◽

Bacillus Spp ◽

Traditional Rice

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The Reduction of Carbohydrate, Fat and The Increment of Protein Content of Some Nigerian Diets by Traditional Fermentation

Medical Laboratory Technology Journal ◽

10.31964/mltj.v4i2.194 ◽

2018 ◽

Vol 4 (2) ◽

pp. 69

Author(s):

Ehoche E Elijah ◽

Henry Y Adeyemi

Keyword(s):

Protein Content ◽

Food Processing ◽

Food Product ◽

Fermented Milk ◽

Fermented Food ◽

Cow Milk ◽

Soy Milk ◽

Parkia Biglobosa ◽

Moisture Contents ◽

Traditional Fermentation

Fermentation is vital to African food processing. Its effects on the percentage carbohydrate, proteins, lipid and moisture composition of laboratory prototypes of the fermented seed from Parkia biglobosa, (Dawadawa) condiment paste, fermented milk (Nono), corn (Zea mays)-based pap (Akamu), soybean (Glycine max) based-cheese paste (wara) and soy-milk (soymilk). The major macro-nutrient and moisture contents of each food product and their respective substrates were determined using standard methods and compared. The result showed that there was a noticeable fall in the carbohydrate content in the Corn (56.23±9.09 %) as it was converted to Akamu (7 .63±2.67 %) just as was noticed in the fermentation of Nono (11.99±2.67 %) from fresh cow milk (42.3±1.60 %). The similar trend was also found in the fermentation of the lipid-containing soy bean seed (41±7) to soy wara (7.6±2 %) and soymilk (5.6±2.2 %). However, there was an increase in the protein content from the fermentation of Parkia biglobosa seed: 31.62±0.83 - 34.17±3.6 % in Dawadawa and 25.25±0.59 - 37.74±1.8 % in Nono. Moisture contents of the various fermented food products also increased as follows: from 9.00 ±0.01-90.0±0.70 in Akamu; 89.0±0.58 into 92.7±0.98 in Nono, 13.0±0.87 -33±0.01 in Dawadawa paste, and 5.0±0.01 - 39±1.41 % in soy milk and 31 ±1.4 % in soy wara. These show that fermenting foods could reduce their carbohydrate and fat content relatively but increase their protein content. These cannot be overemphasized considering the problem of malnutrition which is prevalent around this part of the world.

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