British Microbiology Research Journal, ISSN: 2231-0886,Vol.: 4, Issue.: 2 (February)
Sourcing Starter Cultures for Parkia biglobosa Fermentation Part II: Potential of Bacillus subtilis Strains
E. Y. Aderibigbe1*, W. Visessanguan2, B. Somphop2, K. Yutthana2 and D. Jureeporn2 1Department of Microbiology, Ekiti State University, P.M.B. 5363, Ado-Ekiti, Nigeria.
2Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathumthani, 12120, Thailand.
E. Y. Aderibigbe1*, W. Visessanguan2, B. Somphop2, K. Yutthana2 and D. Jureeporn2
1Department of Microbiology, Ekiti State University, P.M.B. 5363, Ado-Ekiti, Nigeria.
(1) Laleh Naraghi, Plant Disease Research Department, Iranian Research Institute of Plant Protection, Tehran, Iran.
(6) Sonia Sethi, Dr. B. Lal Institute of Biotechnology, India.
Complete Peer review History:http://www.sciencedomain.org/review-history/2461
Aim: To select good strains of Bacillus subtilis for use as starter culture in the fermentation of Parkia biglobosa.
Study Design: Fifteen (15) strains of Bacillus subtilis group obtained from commercial samples were used in starter-culture fermentation of Parkia biglobosa seeds to produce ‘iru’.
Place and Duration of Study: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pahumthani, Thailand, between March to May 2010.
Methodology: The quality of the starter culture-fermented products were compared on the bases of sensory evaluation, degree of hydrolysis (DH), level of ammonia nitrogen (NH3-N), pH and enzymatic activities. The 15 strains were also screened for haemolytic activity.
Results: On the basis of the sensory scores of 5 parameters (color, odor, consistency, texture and over-all liking), particularly the over-all liking, 5 strains were rated the best (in descending order): BC4333 > 8B > 2B > 7A > 5A, amongst the 15 tested. There were good correlations between pH and DH (r= 0.926), DH and NH3-N (r=0.962) and between pH and NH3-N (r=0.945). The strain BC4333 produced the very soft variant of ‘iru’ (‘iru-pete’), without the addition of ‘kuuru’ (local potash). The quantity of extracellular enzymes (protease, amylase, pectinase, phytase and lipase) produced during fermentation varied significantly. None of the 5 strains was haemolytic on sheep blood agar.
Conclusion: The 5 strains of Bacillus subtilis (BC4333, 8B, 2B, 7A, 5A) that showed potentials of being used as starter cultures for industrial production of ‘iru’, were non-hemolytic on blood agar.
Bacillus; Parkia biglobosa; starter-culture; haemolytic; enzymes.
DOI : 10.9734/BMRJ/2014/6471Review History Comments
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