Diversity and enzymatic characterization of &lt;i&gt;Bacillus&lt;/i&gt; species isolated from traditional cassava starters used for &lt;i&gt;attiéké&lt;/i&gt; production

Kakou, Abodjo Celah; Ollo, Kambiré; Boli, Zamble Bi Abel; Yoro, Thierry Dezay; Koffi, Nevry Rose; Koussémon, Marina

doi:10.4314/ijbcs.v11i2.1

Cited by 7 publications

(3 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The SEM analysis of S. lavendulae C27 showed typical Streptomyces aerial branched hyphae. The enzymatic characterization of the B. amyloliquefaciens C11 strain showed similar positive reactions to amylase, phosphatase, lipase, and protease enzymes, similar to the results obtained by Kakou et al [ 62 ], who evaluated seven species of Bacillus , including B. amyloliquefaciens . Overall, Bacillus species have been shown to have good α-glucosidase (100%) and ß-glucosidase (94%) synthesis abilities.…”

Section: Discussionsupporting

confidence: 86%

Biosurfactant Production by Bacillus amyloliquefaciens C11 and Streptomyces lavendulae C27 Isolated from a Biopurification System for Environmental Applications

et al. 2022

View full text Add to dashboard Cite

Biosurfactant-producing bacteria can be found in contaminated environments such as biopurification systems (BPS) for pesticide treatments. A total of 18 isolates were screened to determine their ability to produce extracellular biosurfactants, using olive oil as the main carbon source. Out of the eighteen isolates, two strains (C11 and C27) were selected for biosurfactant production. The emulsification activities of the C11 and C27 strains using sunflower oil was 58.4 and 53.7%, respectively, and 46.6 and 48.0% using olive oil. Using molecular techniques and MALDI-TOF, the strains were identified as Bacillus amyloliquefaciens (C11) and Streptomyces lavendulae (C27). The submerged cultivation of the two selected strains was carried out in a 1 L stirred-tank bioreactor. The maximum biosurfactant production, indicated by the lowest surface tension measurement, was similar (46 and 45 mN/m) for both strains, independent of the fact that the biomass of the B. amyloliquefaciens C11 strain was 50% lower than the biomass of the S. lavendulae C27 strain. The partially purified biosurfactants produced by B. amyloliquefaciens C11 and S. lavendulae C27 were characterized as a lipopeptide and a glycolipid, respectively. These outcomes highlight the potential of the selected biosurfactant-producing microorganisms for improving pesticides’ bioavailability and therefore the degradational efficacy of BPS.

show abstract

Section: Discussionsupporting

confidence: 86%

Biosurfactant Production by Bacillus amyloliquefaciens C11 and Streptomyces lavendulae C27 Isolated from a Biopurification System for Environmental Applications

et al. 2022

View full text Add to dashboard Cite

show abstract

“…For example, the Bacillus species isolated from naturally fermented BG was shown to produce carbohydrate-degrading enzymes, such as amylase, galactase, galactosidase, glucosidase and fructofuranosidase (Aigbodion 2017;Kakou et al 2017).…”

Section: Carbohydratementioning

confidence: 99%

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

et al. 2023

View full text Add to dashboard Cite

Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product's quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG.Future research on the fermented BG's nutrient digestibility should be of concern to unlock its full potential as human food or animal feed.

show abstract

“…fresh with the peel, braised with the peel and boiled without the peel) are used in Côte d'Ivoire for the preparation of attiéké [14,15]. These different types of cassava starters used for the preparation of attiéké have been the subject of several studies of cassava starters [16,17,18], but no technical sheet concerning the establishment and the regrouping of their technique of use has not yet been made. It is in this perspective that this study was initiated to identify and enhance the techniques of preparation of different traditional cassava starters.…”

Section: Introductionmentioning

confidence: 99%

Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire

Abel

Jean-Paul

Alfred

et al. 2020

BJI

View full text Add to dashboard Cite

Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods. Study Design: Sampling of cassava starters were collected from attiéké producers de four areas of south of Côte d’Ivoire. The cassava starters obtained with the braised cassava were collected from attiéké women producers of Grand-Lahou, those obtained directly from fresh cassava were collected from attiéké producers in the region of Bonoua, and those obtained with the cassava cooked at water were collected from attiéké women producers of Abidjan and Jacqueville. Place and Duration of Study: University of Nangui Abrogoua, Abidjan, Côte d’Ivoire (between March 2018 and June 2019). Methodology: Traditional cassava starters are produced with the bitter or sweet variety of cassava, either freshly preserved without cooking until fermented, boiled in boiling water or braised over a wood fire. Conclusion: This study highlighted five methods of preparing traditional cassava starters used in Côte d'Ivoire for the preparation of attiéké, a food derived from cassava. This is the starters from fresh preserved uncooked cassava that derived from fresh braised cassava and those (three) from fresh cassava cooked with boiling water either with the casing or without the casing after cooking and without the shell during cooking.

show abstract

Diversity and enzymatic characterization of <i>Bacillus</i> species isolated from traditional cassava starters used for <i>attiéké</i> production

Cited by 7 publications

References 13 publications

Biosurfactant Production by Bacillus amyloliquefaciens C11 and Streptomyces lavendulae C27 Isolated from a Biopurification System for Environmental Applications

Biosurfactant Production by Bacillus amyloliquefaciens C11 and Streptomyces lavendulae C27 Isolated from a Biopurification System for Environmental Applications

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire

Contact Info

Product

Resources

About