Bacillus spp. are commonly used as probiotic species in the feed industry, however, their benefits need to be confirmed. This study describes a high throughput screening combined with the detailed characterization of endospore-forming bacteria with the aim to identify new Bacillus spp. strains for use as probiotic additives in pig feed. A total of 245 bacterial isolates derived from African fermented food, feces and soil were identified by 16S rRNA gene sequencing and screened for antimicrobial activity and growth in the presence of antibiotics, bile salts and at pH 4.0. Thirty-three Bacillus spp. isolates with the best characteristics were identified by gyrB and rpoB gene sequencing as B. amyloliquefaciens subsp. plantarum, B. amyloliquefaciens subsp. amyloliquefaciens, B. subtilis subsp. subtilis, B. licheniformis, B. mojavensis, B. pumilus and B. megaterium. These isolates were further investigated for their activity against the pathogenic bacteria, antibiotic susceptibility, sporulation rates, biofilm formation and production of glycosyl hydrolytic enzymes. Additionally, ten selected isolates were assessed for heat resistance of spores and the effect on porcine epithelial cells IPEC-J2. Isolates of B. amyloliquefaciens, B. subtilis and B. mojavensis, showed the best overall characteristics and, therefore, potential for usage as probiotic additives in feed. A large number of taxonomically diverse strains made it possible to reveal species and subspecies-specific trends, contributing to our understanding of the probiotic potential of Bacillus species.

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This paper reports on the activities of three major food enzymes (amylase, protease and lipase) during the traditional fermentation of Ceiba pentandra seeds into “kantong,” a condiment used in Northern Ghana for soups. Samples were taken at periodic intervals during the fermentation, and enzyme activities and other parameters were determined. All enzyme activities increased steadily during fermentation, but leveled off when the fermentation was stopped at 48 h and the product dried. The increase in enzyme activities led to significant reductions in the levels of fiber and lipids, whereas protein and ash contents increased significantly (P < 0.05). The fermentation produced significant increases in the concentration of all the amino acids. The process was acidic, as the pH dropped from 6.95 to 4.91. “Kantong,” used in poor homes as substitute for meat or fish for flavoring soups, can serve as a nutritious condiment in the diet and its consumption should be encouraged. PRACTICAL APPLICATIONS “Kantong” is a traditional fermented condiment produced by the fermentation of the seeds of silk cotton (Ceiba pentandra). It is widely used in Northern Ghana as flavoring for soups and stews. However, no scientific studies about the fermentation process have been carried out. A scientific understanding of the fermentation process will enable a technological improvement on the process, either by the use of starter cultures or the addition of exogenous enzymes to the medium for the substrate conversion. The work also provided information on the nutritional value of the product, and thus its role in providing food security to the people who use it. The microbiological aspects of the fermentation are described under a different topic.