Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

Kpikpi, Elmer Nayra; Thorsen, Line; Glover, Richard L.K.; Dzogbefia, V.P.; Jespersen, Lene

doi:10.1016/j.ijfoodmicro.2014.03.028

Cited by 13 publications

(14 citation statements)

References 24 publications

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“…According to the respondents, the "conôro" allows to raise the taste of the sauces accompanying their basic dishes. This form of use (sauces seasoning) is in accordance with that of (Chadare et al, 2008;Parkouda et al, 2008;Kpikpi et al, 2014;Fatoumata et al, 2016) respectively for condiments Tayohounta (fermented kernels of Adansonia digitata), Bikalga (fermented seeds of Hibiscus sabdariffa), kantong (fermented seeds of Ceiba pentandra) and soumbara (fermented seeds of Parkia biglobosa). Sauces consumed with staple foods are an essential component of the diet.…”

Section: Discussionsupporting

confidence: 83%

“…To added value to local products for consumption and to enlarge their sale market, some fermented seed products in sub-Saharan Africa have been investigated. Indeed, studies on soumbala (Côte d'Ivoire and Mali), kantong (Ghana), dikouanyouri (Benin), bikalga (Burkina Faso) and ugba (Nigeria) showed that these fermented products have a potential flavoring ability for sauces, good nutritional and therapeutic values (Azokpota et al, 2011;Kaboré et al, 2012;Onyenekwe et al, 2012;Okorie and Olasupo, 2013;Kpikpi et al, 2014;Ojewumi, 2016;Fatoumata et al, 2016). As well, "conôro" is used by North-Eastern people of Côte d'Ivoire to season sauces.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, some food products derived from these seeds have been identified. Condiments such as Dikouanyouri and Kantong are obtained from the fermentation of baobab and kapok tree seeds respectively (Chadare, 2010;Kpikpi et al, 2014;Parkouda et al, 2015). Also, coffee substitute was made from the roasted seeds of okra (Çalişir et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Endogenous knowledge and importance of "conoro", fermented condiment from seeds of Baobab (Adansonia digitata), Kapok (Ceiba pentandra) and Okra (Abelmoschus sp) by Bondoukou department populations (North-Eastern Cote d'Ivoire)

Adaye

Betty

Ghislaine

et al. 2018

5005

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"Conoro" is a traditional fermented condiments prepared from seeds of Baobab, Kapok and Okra. It is consumed by the North-Eastern Ivoirians. The aim was to report ethno-nutritional knowledge of "conôro" and to understand theirs uses. Data showed that respondents had a high knowledge level of "conôro" (86 to 96.67%). A significant difference is found in ethnic and age groups (p <0.05). Koulango were majority ethnic and people over 65 years old had the high knowledge level of "Conôro" to 96.8-100 % and 85.7-100 % respectively. Conoro’s utilization rates varied between 85.27 to 97.93 %. Sauces seasoning (ICF = 0.92) and addition of "Conôro" to other natural substances (ICF = 0.46) were respectively the most reported food and therapeutic uses. Blood pressure (ICF = 0.19) and abdominal pain after childbirth (ICF = 0.33) represented the most common treated diseases. "Conôro" was made from seeds taken individually or combined. The production processes of "conôro" were studied in different localities. Fermentation took 3 days in all localities. It was sold in dumpling form at 25 to 100 FCFA. The conservation time of "conôro" was from 6 to 12 months.

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Section: Discussionsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Endogenous knowledge and importance of "conoro", fermented condiment from seeds of Baobab (Adansonia digitata), Kapok (Ceiba pentandra) and Okra (Abelmoschus sp) by Bondoukou department populations (North-Eastern Cote d'Ivoire)

Adaye

Betty

Ghislaine

et al. 2018

5005

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“…amyloliquefaciens HTI-19 and B. subtilis HTI-23, which are associated with fermentation products, were successfully isolated from stingless bee honey. These species, together with B. methylotrophicus, B. safensis, and B. vallismortis, have been previously detected in A. mellifera honey, Korean traditional soy sauce, and the fermented seed condiment Kantong [8,43,44]. In fact, an assessment of cultivable microorganisms in honey has reported B. amyloliquefaciens to be the most prevalent strain among 13 species isolated from 38 honeys [45].…”

Section: Discussionmentioning

confidence: 96%

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Amin

Sabri

Ismail

et al. 2019

IJERPH

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This study aimed to isolate, identify, and evaluate the probiotic properties of Bacillus species from honey of the stingless bee Heterotrigona itama. Bacillus spp. were isolated from five different H. itama meliponicultures, and the isolates were characterized through Gram-staining and a catalase test. Tolerance to acidic conditions and bile salt (0.3%), hydrophobicity, and autoaggregation tests were performed to assess the probiotic properties of the selected isolates, B. amyloliquefaciens HTI-19 and B. subtilis HTI-23. Both Bacillus isolates exhibited excellent antimicrobial activity against both Gram-positive and Gram-negative bacteria and possessed significantly high survival rates in 0.3% bile solution for 3 h. Their survival rates in acidic conditions were also comparable to a commercial probiotic strain, Lactobacillus rhamnosus GG. Interestingly, the hydrophobicity and autoaggregation percentage showed no significant difference from L. rhamnosus GG, a commercial probiotic strain. The results from this study suggest that B. amyloliquefaciens HTI-19 and B. subtilis HTI-23 isolated from stingless bee honey have considerably good probiotic properties. Therefore, more studies should be done to investigate the effects of these bacteria cultures on gastrointestinal health.

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“…Therefore these isolates have been called Bacillus Sp. The presence of the genus Bacillus in food is not surprising, since several studies have reported their presence although most studies have been carried out on fermented foods, it is the case de du NtobaMbodi in Congo Brazzaville [21,26,27], Ugba in Nigeria [28] for is quoted only that.…”

Section: Discussionmentioning

confidence: 99%

Molecular Characterization of Bacillus-Genus Bacteria with Fibrinolytic Potential Isolated from Squashes «NTETE» in Brazzaville in the Republic of Congo

SolokaMabika¹,

Nguimbi²,

Kayath³

et al. 2020

AJMR

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Thromboses appearing in the blood and causing cardiovascular disease by the presence of fibrin remain a problem of concern worldwide. The fibrinolytic enzymes developed by bacteria of the Bacillus-genus are today an interesting and promising alternative to chemicals with multiple consequences. It is in this perspective that three (3) samples of cooked squash wrapped in sheets and consumed in Brazzaville and collected and in three Brazzaville markets were explored. The estimated count of the total flora of each sample for each of the three markets, namely Total, Moukondo and Tsié mé was carried out on PCA and represents respectively (5.2 ± 0.12) 107 CFU / g, (1.73 ± 0 , 16) 107 CFU / g, and (9.43 ± 1.06) 107 CFU / g while bacteria of the genus Bacillus are estimated in Mossel respectively at (3.5 ± 1.16) 106 CFU / g, (4, 01 ± 0.85) 106 CFU / g (8.96 ± 0.60) 106 CFU / g. Sixty-six isolates of bacteria of the genus Bacillus isolated from squash by conventional microbiology techniques have been phenotypically characterized. The morphological types characterized are essentially the bacillary form and the spherical form. The ability to produce fibrinolytic enzymes correlated with growth was assessed. The growth in terms of optical density varies from 0.800 to 0.97 and the enzymatic production in all the isolates tested varies from 12 to 21 mm. After DNA extraction from 36 isolates, PCR amplification of the rR16S gene revealed fragments of approximately 1500bp by electrophoresis on Agarose Gel. The sequencing of thirty-four (34) fragments made it possible to obtain fifteen (15) sequences having a strong similarity between them and also with the homologs of the databases (97% to 100%) and therefore the molecular identification of: Bacillus sp 40%, Bacillus amyloliquefaciens 6.66%, Bacillus subtilis 33.33%, Bacillus Pumilus 6.66%, Bacillus megaterum 6.66%, Bacillus velezensis 6.66%. Five (5) of these sequences have been submitted to GenBank and the accession numbers are successively: MK193815.1 (Bacillus subtilis strain ASM1), MK207434.1 (Bacillus subtilis strain ASM3), MK207435.1 (Bacillus pumilus strain ASM5) , MK207436.1 (Bacillus subtilis strain ASM4), MK207437.1 (Bacillus megaterium strain ASM2).The multiple alignment of sequences obtained shows a high conservation of this gene in bacteria of the genus Bacillus. The phylogenetic classification clearly shows this monophyletic class of bacteria of the genus Bacillus with very short distances(less than 3%).

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Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

Cited by 13 publications

References 24 publications

Endogenous knowledge and importance of "conoro", fermented condiment from seeds of Baobab (Adansonia digitata), Kapok (Ceiba pentandra) and Okra (Abelmoschus sp) by Bondoukou department populations (North-Eastern Cote d'Ivoire)

Endogenous knowledge and importance of "conoro", fermented condiment from seeds of Baobab (Adansonia digitata), Kapok (Ceiba pentandra) and Okra (Abelmoschus sp) by Bondoukou department populations (North-Eastern Cote d'Ivoire)

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Molecular Characterization of Bacillus-Genus Bacteria with Fibrinolytic Potential Isolated from Squashes «NTETE» in Brazzaville in the Republic of Congo

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