The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)
Journal Title: Food Research - Year 2018, Vol 2, Issue 2
Abstract
Staphylococcus spp. are regularly isolated from iru, but the role(s) they play in the fermentation process has not yet been determined; this work thus seeks to determine if Staphylococcus spp. isolated from iru play any role in the fermentation of African locust bean. Bacillus spp. and Staphylococcus spp. isolated from spontaneously fermented African locust bean (iru) were used to ferment African locust beans. The temperature, pH and moisture content were determined as fermentation progress while the total soluble sugar and total free amino acid were determined after fermentation. The microbial load for the three iru products increased gradually until the end of fermentation. The total free amino acids increased in all three iru (1.10, 1.51 and 2.35 mg leucine ml-1 for Staphylococcus spp. iru, Bacillus spp. iru and iru produced with combination of the two species of bacteria) when compared with that of the unfermented bean, while the total soluble sugars reduced after fermentation with Staphylococcus spp. iru having 3.84, Bacillus spp. iru has 3.60, and the unfermented bean has 5.30 mg glucose ml-1 total soluble sugar. The increased free amino acids in the iru fermented with Staphylococcus spp. and the ability of the Staphylococcus spp. to produce lipase showed that Staphylococcus spp. isolated from iru has the ability to ferment African locust bean and carry out the lipolytic activity during the fermentation.
Authors and Affiliations
J. A. Amao, S. A. Odunfa, C. N. Mbom
Keywords
Related Articles
- EP ID EP291082
- DOI 10.26656/fr.2017.2(2).014
- Views 202
- Downloads 0
Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)
Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 were inoculated singly or jointly on carabeef (pindang damulag) and allowed to ferment at 10 and 32°C for five days, in comparison with uninoculated naturally f...
Isolation and antibiotic susceptibility profile of Vibrio cholerae isolated from catfish (Pangasius hypophthalmus)
To date, cholera has cycle the world seven times through the seven pandemic cycles that has affected tens of millions of people. The objective of this study was to determine the presence and density as well as the antibi...
The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period
In recent years, there is increasing consumption and interest in berry fruits in general and blueberries in particular due to their nutritional and health characteristics. However, blueberries are highly susceptible to m...
Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of d...
Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods
The safety level of microwaved foods remains at vague as this subject was less addressed scientifically. A study was initiated to address the matter by investigating on the survivability of Salmonella and Shiga-toxigenic...