Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo- a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub

Ogunshe, Adenike A. O.; Omotosho, Mopelola O.; Ayansina, Ayantade Dayo Victor

doi:10.3923/pjn.2007.620.627

Cited by 33 publications

(28 citation statements)

References 20 publications

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“…Similar results were observed by [34,35]. Results in Table 5 also indicate that larger amounts of the bacteriocins were synthesized only in MRS medium supplemented with K 2 HPO 4 (1.0%), Tween 80 (1%), Beef extract (1%), glucose, cyctein and peptone extract (1%), while addition of tri-ammonium citrate, sodium acetate and magnesium sulphate, had no effect on bacteriocin production.…”

Section: Diameter Of the Inhibition-zone (Mm) For E Coli Atcc 25922supporting

confidence: 75%

Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions

Mahrous¹,

Mohamed²,

El-Mongy³

et al. 2013

FNS

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Lactobacilli belong to the group of lactic acid bacteria (LAB), that have several distinguished abilities such as production of lactic acid, enzymes such as β-Galactosidase and natural antimicrobial substances called bacteriocins. Bacteriocin is a biopreservative agent potential of suppressing growth of some contaminant bacteria in food industry but its commercial availability is limited and costly. The study aimed to select isolates of Lactobacillus spp. potential for producing bacteriocins to suppress the growth of Escherichia coli ATCC 25922 and Bacillus subtilis NCIB3610, and to optimize the process of bacteriocin production. Results obtained in this study showed that L. acidophilus isolate CH1 was selected as the best candidate for bacteriocin among the four isolates that tested. The largest amounts of the bacteriocins were synthesized only in MRS medium was supplemented with K 2 HPO 4 (1.0%), Tween 80 (1%), Beef extract (1%), glucose, cyctein and peptone extract (1%). The optimization of culture conditions for bacteriocin production areas showed that corn steep liquor medium was the best medium for all isolates against Bacillus subtilis while no effect was observed on Escherichia coli ATCC 25922 except when used MRS medium. The optimum conditions for bacteriocin production were pH 6.0, temperature 34˚C with 4% Phenyl acetamide showing the greatest growth inhibition areas.

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Section: Diameter Of the Inhibition-zone (Mm) For E Coli Atcc 25922supporting

confidence: 75%

Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions

Mahrous¹,

Mohamed²,

El-Mongy³

et al. 2013

FNS

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“…Bacillus species including B. subtilis, B. licheniformis, B. megaterium, and B. puhilus, are mainly responsible for the fermentation, but Staphylococcus epidermis, Micrococcus spp., Enterobacter cloacae, Klebsiella pneumonia, Lactobacillus spp., Escherichia coli, Proteus spp., and Pseudomonas spp. have all been isolated and identified on the basis of phenotypic traits (Achi 1992;Ogunshe et al 2007;Omafuvbe et al 1999). …”

Section: Okpehementioning

confidence: 99%

“…In most African and Asian countries, the traditional diets of a majority of people rely largely on starchy staples such as cereals, cassava, yam and plantain which are rich in calories but poor in other nutrients (Achi 2005;Dakwa et al 2005). The indigenous alkaline-fermented food condiments are prepared from many different types of raw materials including seeds from several wild trees (Achi 1992;Ejiofor et al 1987;Ogunshe et al 2007;Ouoba et al 2004) as well as various cultivated plant seeds (Table 1a and Table 1b) (Inatsu et al 2006;Terlabie et al 2006). Apart from Japanese natto which is widely produced industrially using Bacillus subtilis var.…”

Section: Introductionmentioning

confidence: 99%

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

116

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Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

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“…Ogunshe et al (2007), reported an increase in the total sugars during the first 24h of fermentation, followed by a subsequent decrease on the second day of fermentation; and the peak came on the 3rd and 6th days of fermentation, but the total amino acids level was found to increase throughout the fermentation period. Uaboi-Egbenni et al (2009) reported that the highest mean value obtained for reducing sugar was 1.25 mg at the fourth day of fermentation, Ogunjobi et al (2005) reported a slight increase in the moisture contents of brined samples of Irish potatoes, Pelig-Ba (2009) reported an increase in moisture during the fermentation of African locust beans.…”

Section: Introductionmentioning

confidence: 99%

“…Omafuvbe et al (2000) found out that Staphylococcus was only present at the early stage of soybean fermentation to produce soy-iru. Ogunshe et al (2007) isolated non-sporing Staphylococcus spp. and some Bacillus spp.…”

Section: Introductionmentioning

confidence: 99%

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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Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo- a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub

Cited by 33 publications

References 20 publications

Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions

Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

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

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Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo- a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub

Cited by 33 publications

References 20 publications

Study Bacteriocin Production and Optimization Using New Isolates of &lt;i&gt;Lactobacillus&lt;/i&gt; spp. Isolated from Some Dairy Products under Different Culture Conditions

Study Bacteriocin Production and Optimization Using New Isolates of &lt;i&gt;Lactobacillus&lt;/i&gt; spp. Isolated from Some Dairy Products under Different Culture Conditions

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

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

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Product

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Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions

Study Bacteriocin Production and Optimization Using New Isolates of <i>Lactobacillus</i> spp. Isolated from Some Dairy Products under Different Culture Conditions