Fermentation of African locust bean (Parkia biglobosa) seeds: involvement of different species of Bacillus

Ogbadu, Lucy J.; Okagbue, R. N.

doi:10.1016/0740-0020(88)90018-4

Cited by 23 publications

(12 citation statements)

References 6 publications

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“…are capable of increasing the protein and fat contents of samples significantly ( Table 3). This is consistent with the study of Ogbadu and Okagbue [7], which shows that various Bacillus species were responsible for the fermentation of African locust bean seeds. The presence and use of these groups of organisms as a starter culture for the product may be desirable because of their probiotics potential.…”

Section: Discussionsupporting

confidence: 81%

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Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Ajayi¹

2014

JSS

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This study helps to determine the microbiological quality of local fermented food condiment, African locust bean (Parkia biglobosa) obtained from Ondo State, Nigeria. Bacterial species encountered during the study ranged from 20 × 10 3 cfu/g to 200 × 10 3 cfu/g for total bacterial count, 3 × 10 3 cfu/g to 120 × 10 3 cfu/g for coliform count and 1 × 10 3 cfu/g to 60 × 10 3 cfu/g for the Lactobacillus spp. in MRS agar. Some physical sensory study shows that odour became more pleasant when fermentation process take place for longer days and became slimy when fermentation continued at the day four. Adverse changes in this product such as the colour commences after 96 hours. Common bacterial species that persistently populate the samples includes Bacillus spp., Lueconostoc spp. and Staphylococcus spp. The Lueconostoc spp. only survives till the second day of fermentation as distinct from others which are still found after the seventh (7) day. This study helps in the investigation of microbiological hazards associated with fermented locust beans in order to safeguard the production of this food condiment meant for human consumption.

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Section: Discussionsupporting

confidence: 81%

“…Lipolysis and proteolysis are very important for the quality of African locust bean-based condiments fermented by Bacillus spp. [5] [7]. Proteolysis has been reported as the main metabolic activity during the fermentation of African locust bean [8] [9].…”

Section: Introductionmentioning

confidence: 99%

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Ajayi¹

2014

JSS

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“…till the end of the fermentation disagrees with that of Ogbadu and Okagbue (1988) who reported the absence of Staphylococcus in the 48 h fermentation of dawadawa, and that of Omafuvbe et al (2000) who found out that Staphylococcus was only present at the early stage of fermentation, this may be because Staphylococcus spp. has the ability to utilize the nutrients found in African locust bean.…”

Section: Change In Microbial Countcontrasting

confidence: 51%

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

Ayobam¹,

Odunfa²,

Mbom³

2017

Food Res.

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Staphylococcus spp. are regularly isolated from iru, but the role(s) they play in the fermentation process has not yet been determined; this work thus seeks to determine if Staphylococcus spp. isolated from iru play any role in the fermentation of African locust bean. Bacillus spp. and Staphylococcus spp. isolated from spontaneously fermented African locust bean (iru) were used to ferment African locust beans. The temperature, pH and moisture content were determined as fermentation progress while the total soluble sugar and total free amino acid were determined after fermentation. The microbial load for the three iru products increased gradually until the end of fermentation. The total free amino acids increased in all three iru (1.10, 1.51 and 2.35 mg leucine ml -1 for Staphylococcus spp. iru, Bacillus spp. iru and iru produced with combination of the two species of bacteria) when compared with that of the unfermented bean, while the total soluble sugars reduced after fermentation with Staphylococcus spp. iru having 3.84, Bacillus spp. iru has 3.60, and the unfermented bean has 5.30 mg glucose ml -1 total soluble sugar. The increased free amino acids in the iru fermented with Staphylococcus spp. and the ability of the Staphylococcus spp. to produce lipase showed that Staphylococcus spp. isolated from iru has the ability to ferment African locust bean and carry out the lipolytic activity during the fermentation.

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“…The ability of the bacterium to grow to high population in the food matrix confirmed the possibility that the organism is a major source of food poisoning in the food samples. The B. subtilis group bacteria are often reported as the dominating bacteria during the fermentation of vegetable proteins for condiment production (Odunfa 1983;Odunfa 1985;Ogbadu & Okagbue 1988). Some of these bacteria have been selected as starter cultures for production of condiments in West Africa (Sanni et al 2002).…”

Section: Diarrhoeagenic Genesmentioning

confidence: 99%

Determination of Toxigenic Potentials of Bacillus Strains Isolated from Okpehe, a Nigerian Fermented Condiment

Oguntoyinbo

Sanni

2006

World J Microbiol Biotechnol

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The toxigenic potential of Bacillus species isolated from the traditional fermented condiment okpehe was determined; this is aimed at selection of non-toxigenic bacilli as starter cultures to bring about production of safe product. B. subtilis and B. cereus strains isolated from okpehe were evaluated for their possible possession of virulence characteristics. Fifty isolates were screened for their ability to produce diarrhoea enterotoxin by reversed passive latex agglutination (BCET-RPLA) test kit; the result showed that 40% of the B. cereus strains were toxigenic. The ability of the selected isolates to compete in situ and in vitro toxin production during the fermentation was also determined. The enterotoxin was not detected using BCET-RPLA kit in the spontaneously fermented samples of okpehe, but the toxin was detected in the okpehe samples fermented using B. cereus enterotoxin producer in mixed starter culture fermentation. The PCR amplification of virulence genes revealed that Bacillus cereus and B. licheniformis, a strain from the B. subtilis group, contained DNA sequences encoding the haemolysin BL (hblD) enterotoxin complex. The growth ability of B. cereus strains to high population during the fermentation and the presence of detectable diarroheagenic genes in B. cereus and B. licheniformis showed that strains carrying virulence characteristics cannot be totally ruled out in traditionally fermented okpehe.

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Fermentation of African locust bean (Parkia biglobosa) seeds: involvement of different species of Bacillus

Cited by 23 publications

References 6 publications

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

Determination of Toxigenic Potentials of Bacillus Strains Isolated from Okpehe, a Nigerian Fermented Condiment

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