Microbiological, Physicochemical and Enzymatic Changes in Fermented African Locust Bean (Parkia biglobosa) Seeds Using Bacillus subtilis and Additives

2018 ◽  
Vol 1 ◽  
pp. 22-29
Author(s):  
T.R. Omodara ◽  
Esther Y. Aderibigbe
Keyword(s):  
Bacillus Subtilis ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Enzymatic Properties ◽  
Microbial Count ◽  
Hibiscus Sabdariffa ◽  
Parkia Biglobosa ◽  
Local Product ◽  
African Locust Bean

Traditional fermentation of dried seeds ofParkia biglobosais used to produce a local product called ‘iru’. It is a condiment consumed mostly in Western Nigeria. In this study, the effect ofBacillussubtilisBC4333starter cultures and different additives, such as local softening agents called ‘kuuru’,Hibiscus sabdariffaseed cotyledon and ash from cashew (Anacardium occidentals) plants as on the microbiological, physicochemical, and enzymatic properties of fermentedParkia biglobosaseeds were investigated. The dried seeds ofParkia biglobosawere processed by boiling the cotyledons withHibiscus sabdariffa,‘kuuru’ andAnacardium occidentals(cashew plant) ash using natural fermentation andBacillus subtilisstrainBC4333as a starter culture. The fermentations were carried out at 35°C for 36 hrs. Commercially fermented Parkiabiglobosaseed (called ‘iru-pete’) was used as control. All the samples were analyzed for microbial, physico-chemical and enzymatic properties using standard biochemical techniques. ‘Iru’ produced using ‘kuuru’ (IFK) had the highest microbial count of 7.88 log CFU/g, while the microbial count of íru’ produced with ash (IFA) and íru’ produced with dried seeds ofHibscus sabdariffa(IFH) were 7.69 log CFU/g and 7.75 log CFU/g respectively. The pH of the fermented products ranged between 7.06 and 7.91, while the unfermented sample (UFS) had pH 6.68. The unfermented sample had the highest total titratable acidity (TTA) of 2.6×10-2N while the ‘iru’ samples produced using ‘kuuru’(IFK) had the least TTA of 1.0×10-2N. Fermentation significantly increased the moisture content of the products. Starter culture fermented ‘iru’ (F14) had the highest protease, amylase and phytase activity of 232.3UPR, 0.41UAM and 71.85UPH respectively. Findings from this study suggest that ‘iru’ produced by addition ofBacillus subtilisstrain BC4333 had the best desirable biochemical qualities when compared to the other test additives and thus recommened for commercial scale.

Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala

2004 ◽  
Vol 90 (2) ◽  
pp. 197-205 ◽  
Author(s):  
Labia Irène Ivette Ouoba ◽  
Bréhima Diawara ◽  
Wisdom kofi Amoa-Awua ◽  
Alfred Sababénedyo Traoré ◽  
Peter Lange Møller
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Pumilus ◽  
Starter Cultures ◽  
Parkia Biglobosa ◽  
Locust Bean ◽  
African Locust Bean

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals EFFECT OF BACILLUS SUBTILIS CONCENTRATION AND FERMENTATION TIME ON THE QUALITY OF AFRICAN LOCUST BEAN CONDIMENT

2021 ◽  
Vol 4 (2) ◽  
pp. e96
Author(s):  
Bose Joy Adesanya ◽  
Joseph Faasema ◽  
Israel Okpunyi Acham
Keyword(s):  
Bacillus Subtilis ◽  
Starter Culture ◽  
Market Value ◽  
Consumer Acceptability ◽  
Fermentation Time ◽  
Dose Concentration ◽  
Locust Bean ◽  
African Locust Bean ◽  
Hedonic Scale

Fermented locust bean condiment in Nigeria has continued to attract low market value. This may partly be due to inconsistent quality of the product. In order to improve the quality of the condiment, there is need to explore standardization of the production process through use of starter culture such as Bacillus subtilis. Six samples were developed and were fermented at 35 °C in the laboratory using Bacillus subtilis concentrations of 1.0 mL and 1.5 mL at fermentation time(s) of 24 h, 48 h and 72 h respectively. The pH, microbiological, chemical and sensory attributes of the fermented locust bean condiment samples were analysed using standard methods and a ten member semi trained panelists on a 3 point hedonic scale. As the dose concentration of Bacillus subtilis increased with fermentation time, the pH and microbial load showed a corresponding increase; except at fermentation time of 24 h where the total viable counts of the fermented locust bean were insignificant to be counted. The peroxide, FFA and TBA values of the fermented locust bean condiment samples showed increases, while protein exhibited a decline in content. Bacillus subtilis concentration of 1.0 mL and a fermentation time of 48 h produced a condiment with higher degree of consumer acceptability with no unpleasant odour. The use of Bacillus subtilis concentration was found to be concentration and time dependent. Excessive fermentation activities of Bacillus subtilis were undesirable at 72 h as this gave rise to low quality locust bean condiment with unpleasant odour.

scholarly journals Selection and study on technological parameters of symbiotic starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus for production of Vietnamese yogurt

2020 ◽  
Vol 3 (2) ◽  
pp. 118
Author(s):  
Thanh Le ◽  
Bogdan Goranov ◽  
Radka Vlaseva
Keyword(s):  
Maximum Rate ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Technological Parameters ◽  
Coagulation Time ◽  
The Moment ◽  
Natural Milk

In this paper ten symbiotic starter cultures for yogurt production were examined for their coagulation time, titratable acidity, pH at the moment of coagulation. Their maximum rate of acidification was also determined by model of fermentation kinetics. Three starter cultures were selected for production of Vietnamese yogurt. With the selected starter culture, yogurt from natural milk and reconstituted whole milk was obtained. Their coagulation time, acidity, maximum rate of acidification and rate of acidification during storage of product were studied. As a result of this study and mathematical modeling, we concluded that maximum rate of acidification at moment of coagulation and during storage was affected by the type of milk used in yogurt production.

scholarly journals Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Viviane Michele dos Santos ◽  
Gerlane Souza de Lima ◽  
Viviane Lansky Xavier de Souza Leão ◽  
Karina Correia da Silveira ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Physicochemical Properties ◽  
Cheese Whey ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Melting Rate ◽  
Starter Cultures ◽  
Culture Viability ◽  
Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

scholarly journals Effect of Starter Culture on the Fatty Acid and Amino Acid Profile of Fermented Parkia biglobosa Seeds

2020 ◽  
Vol 9 ◽  
pp. 15-22
Author(s):  
Ayowole Victor Atere ◽  
Victor O. Oyetayo ◽  
Felix A. Akinyosoye
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Bacillus Subtilis ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Bacterial Load ◽  
Starter Culture ◽  
Amino Acid Profile ◽  
Parkia Biglobosa

Iru , a condiment used for seasoning soup is often obtained from the fermentation of Parkiabiglobosa seeds. The present study therefore investigates the effect of different starter culture on the amino and fatty acid profile of Parkiabiglobosa seed fermented to produce iru. Starter culture of Lactobacillus plantarum, Bacillus subtilis and Leuconostoc sp were used to ferment Parkiabiglobosa seeds. The bacterial load increased from 0.00 log10cfu/g in boiled raw sample to 8.67 log10cfu/g in naturally fermented sample. Fermentation significantly (P<0.05) increased the quantity of the amino acids in fermented samples. Aspartic acid (25.85 g/100g) and linoleic acid (42.99 %) were the highest amino and fatty acids respectively in the fermented samples. The result from this study reveals that fermentation significantly increase the amino and fatty acid profile of Parkiabiglobosa fermented to produce iru, a Nigerian condiment.

scholarly journals Evaluation of Fermentation Rate for the Production of a Protein Based African  Seed Condiment

2018 ◽  
Author(s):  
Modupe Ojewumi ◽  
J.A. Omoleye ◽  
A.A. Adesola ◽  
E. E. Alagbe
Keyword(s):  
Weight Loss ◽  
Vegetable Protein ◽  
Starter Culture ◽  
Parkia Biglobosa ◽  
Strong Evaluation ◽  
Final Weight ◽  
Carbon Dioxide Release ◽  
Locust Bean ◽  
The Difference ◽  
African Locust Bean

Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein based condiment using various temperature differences and ambient temperature. The rate of fermentation was monitored using three (3) different methods namely: weight loss, pH and Carbon dioxide release. Samples were inoculated using Bacillus subtilis and Saccharomyces cerevisiae as starter culture. During fermentation, several changes occur in the seeds of the African Locust bean. The difference in the weight loss (initial and final weight of the fermenting samples) were used to monitor the rate of fermentation of the African Locust bean (parkia biglobosa) seeds to vegetable protein called &lsquo;Iru&rsquo;. Fermentation of this seed to &lsquo;Iru&rsquo; is an alkaline fermentation, which was confirmed by this work. As means of monitoring the rate of fermentation, the evolution of CO2 was also monitored.

scholarly journals Molecular Compositions and Morphological Structures of Fermented African Locust Bean Seed (Parkia biglobosa)

2021 ◽  
Vol 11 (1) ◽  
pp. 3111-3119
Keyword(s):  
Starter Culture ◽  
Morphological Structure ◽  
Sem Analysis ◽  
Surface Pattern ◽  
Parkia Biglobosa ◽  
Organic Functional Groups ◽  
Locust Bean ◽  
African Locust Bean ◽  
Seed Fermentation ◽  
Edible Seed

The effect of production processes on molecular compositions and structure of fermented Parkia biglobosa were investigated in this study. The protein-based condiment was obtained from fermented P. biglobosa seed. Fermentation took place for five days with Bacillus subtilis used as a starter culture. The raw seeds were processed to bring out the edible seed for fermentation. There were examined the effect of fermentation with respect to time and temperature on identifying organic functional groups using FTIR (Fourier Transform Infrared Spectroscopy) and morphological structure of the seed using SEM (Scanning Electron Microscopy. Different magnifications were used for the SEM analysis, and the ones with the best images were reported in this work. Images were described based on the surface pattern morphology.

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