Purification and characterization of extracellular proteinases excreted by a strain ofBacillus subtilisBS2, isolated from fermented African locust bean ‘iru’

1988 ◽  
Vol 65 (5) ◽  
pp. 361-369 ◽  
Author(s):  
E.Y. Aderibigbe ◽  
S.A. Odunfa
Keyword(s):  
Purification And Characterization ◽  
Extracellular Proteinases ◽  
Locust Bean ◽  
African Locust Bean

Purification and Characterization of Three Extracellular Proteinases Produced by Pseudomonas fluorescens INIA 745, an Isolate from Ewe's Milk

1999 ◽  
Vol 62 (5) ◽  
pp. 543-546 ◽  
Author(s):  
J. FERNÁNDEZ ◽  
A. F. MOHEDANO ◽  
P. GAYA ◽  
M. MEDINA ◽  
M. NUÑEZ
Keyword(s):  
Pseudomonas Fluorescens ◽  
Culture Medium ◽  
Inhibitory Effect ◽  
Divalent Metal ◽  
Divalent Metal Ions ◽  
Purification And Characterization ◽  
Ph Optimum ◽  
Extracellular Proteinases ◽  
Ewe's Milk

Three proteinases were isolated from culture medium of Pseudomonas fluorescens INIA 745 and purified to homogeneity by a combination of Phenyl-Sepharose, DEAE-Sepharose, and Sephadex G-100 chromatography. Optimal temperature for enzymatic activity was 45°C for all three proteinases. The pH optimum of proteinases I and II was found to be 7.0, while that of proteinase III was 8.0. Divalent metal ions like Cu2+, Co2+, Zn2+, Fe2+, and Hg2+ were inhibitory to proteinase activity while Ca2+, Mg2+, and Mn2+ had little or no inhibitory effect. The three enzymes were strongly inhibited by EDTA and 1,10-phenantroline and partially by cysteine. The three enzymes are metalloproteinases since they were inhibited by chelators and reactivated by Co2+, Mn2+, Cu2+, and Zn2+. The Km values of proteinases I, II, and III for casein were calculated to be 3.2, 2.6, and 5.2 mg/ml, respectively. Proteinases II and III rapidly degraded β-casein, with preference to αs1-casein, whereas proteinase I hydrolyzed both casein fractions at a slow rate.

Extracellular proteinases ofBacillus spp. isolated from fermented African locust bean,Iru

1990 ◽  
Vol 7 (4) ◽  
pp. 281-293 ◽  
Author(s):  
E.Y. Aderibigbe ◽  
B. Schink ◽  
S.A. Odunfa
Keyword(s):  
Extracellular Proteinases ◽  
Locust Bean ◽  
African Locust Bean

Isolation and evaluation of some physicochemical properties of Parkia biglobosa starch

2009 ◽  
Vol 81 (1) ◽  
pp. 97-104 ◽  
Author(s):  
Nnemeka Edith Ihegwuagu ◽  
Moses Olubayo Omojola ◽  
Martins Ochobiojo Emeje ◽  
Olobayo Olufunsho Kunle
Keyword(s):  
Physicochemical Properties ◽  
Food Industry ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Parkia Biglobosa ◽  
Locust Bean ◽  
African Locust Bean

This paper describes the isolation and physicochemical characterization of starch obtained from Parkia biglobosa (African locust bean). The results show that the properties of starch from this source compare favorably with those of corn starch BP, and suggest that it could be useful as a stabilizer in baking powders and as an emulsifier in the food industry.

scholarly journals Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

2021 ◽  
Vol 3 (2) ◽  
pp. 63-67
Author(s):  
Evelyn Mnguchivir Tersoo-Abiem ◽  
Stephen Sule ◽  
Izuchukwu Iwuamadi ◽  
Esther Obiye Awulu
Keyword(s):  
Fungal Growth ◽  
Plate Count ◽  
Fermented Soybean ◽  
Isolation And Characterization ◽  
Significant Difference ◽  
The Common ◽  
Locust Bean ◽  
African Locust Bean ◽  
Β Carotene

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative to fermented locust bean condiment in meal preparations. The dried fermented condiments were subjected to chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (p<0.05) higher protein (54.06%), ash (6.21%), crude fat (14.15%) and pH (8.90) content in fermented soybean condiment. Higher values of 44.72 mg/100 g, 20.06 mg/100 g, 612.40 mg/100 g and 164.34 mg / 100 g were also observed in fermented soybean condiment with respect to iron, magnesium, potassium, and calcium respectively. Furthermore, fermented soybean condiment revealed significantly (p<0.05) higher vitamin content of 647.62 UI/100 g, 0.047 mg/100 g and 0.030 mg/100 g for pro-vitamin A (β-Carotene), vitamins B1 and B2 respectively. Microbiologically, total plate count of 1.7×105 CFU/g and 1.4×105 CFU/g were observed for fermented soybean and locust bean condiments respectively. There was however no fungal growth observed in both condiments. Isolation and characterization of bacteria isolates revealed Bacillus subtilis as the common microorganism in both condiments. Bacillus licheniformis was predominant in locust bean condiment, while Bacillus pumilus was more in soybean condiment. With the exception of appearance, there was no significant difference (p>0.05) between the condiments in terms of their sensory attributes. Sensory scores for fermented soybean condiment were however higher than that of fermented African locust bean. From this study, soybean condiment may be a suitable substitute to locust bean (Parkia biglobosa) condiment, following the gradual extinction of the plant.

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