Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

被引：0
|
作者：
Glover, R. L. K. [3 ]
Madilo, F. K. [1 ]
Terlabie, J. L. [2 ]
Ametefe, E. N. [5 ]
Jespersen, L. [4 ]
机构：
[1] St John Boscos Coll Educ, Navrongo, Upper East Regi, Ghana
[2] Kwame Nkrumah Univ Sci & Technol, Coll Sci, Dept Theoret & Appl Biol, Kumasi, Ghana
[3] Int Council Sci, Reg Off Africa, POB 13252, ZA-0028 Pretoria, South Africa
[4] Univ Copenhagen, Dept Food Sci Food Microbiol, Copenhagen, Denmark
[5] UDS, Fac Appl Sci, Dept Appl Biol, Navrongo, Upper East Regi, Ghana
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 02期
关键词：
Technological properties; Bacillus spp; Kantong; Condiment; Starter culture; Fermented foods; BEAN PARKIA-BIGLOBOSA; FERMENTED MAIZE DOUGH; LANTIBIOTIC SUBTILIN; IDENTIFICATION; SOUMBALA; CONDIMENT; PUMILUS; PROTEIN; MICROORGANISMS; BIOSYNTHESIS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentendra seeds into kantong a condiment in northern Ghana with a view to selecting some for starter culture development to aid commercial production of kantong. Bacillus amyloliquefaciens, B. safensis, B. altitudinis, B. thuringiensis, B. pumilus, B. megaterium, B. cereus, B. circulans, B. coagulans. B. firmus, B. subtilis, and B. licheniformis which predominated two hundred and five Bacillus strains isolated from eleven stages of kantong production were assessed for some technological properties such as proliferation temperature and pH; substrate utilization preferences and inhibitory activity against selected pathogenic and spoilage organisms. Test strains proliferated at temperatures between 10 degrees C and 55 degrees C and pH of 2 to 9. Substrate utilization preferences were Nutrient Agar with 5-9% Sodium Chloride [NA/ NaCl], and ordinary Nutrient Broth [NB], Nutrient Agar [NA], Potato Dextrose Agar [PDA], Tryptone Soya Agar[TSA] and MacConkey Agar [MCA]. All strains exhibited inhibitory activity against one or more pathogenic and spoilage organisms, Salmonella typhimurium being the most susceptible. Many strains qualified as potential candidates for selection and development as starter cultures to be used in the commercial production of kantong of consistent and acceptable organoleptic quality. (C) All Rights Reserved
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页码：602 / 611
页数：10
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