TY - JOUR
T1 - Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana
AU - Glover, R. L.K.
AU - Madilo, F. K.
AU - Terlabie, J. L.
AU - Ametefe, E. N.
AU - Jespersen, L.
N1 - Publisher Copyright:
© All Rights Reserved.
PY - 2018
Y1 - 2018
N2 - This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentandra 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°C and 55°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.
AB - This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentandra 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°C and 55°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.
KW - Bacillus spp.
KW - Condiment
KW - Fermented foods
KW - Kantong
KW - Starter culture
KW - Technological properties
UR - http://www.scopus.com/inward/record.url?scp=85047792418&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:85047792418
SN - 1985-4668
VL - 25
SP - 602
EP - 611
JO - International Food Research Journal
JF - International Food Research Journal
IS - 2
ER -