Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana


Citation

Terlabie J. L., . and Madilo F. K., . and Ametefe E. N., . and Jespersen L., . and Glover R. L. K., . Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana. pp. 602-611. ISSN 2231-7546

Abstract

This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentandra seeds into kantong a condiment in northern Ghana with a view to selecting some for starter culture development to aid commercial production of kantong. Bacillus amyloliquefaciens B. safensis B. altitudinis B. thuringiensis B. pumilus B. megaterium B. cereus B. circulans B. coagulans B. firmus B. subtilis and B. licheniformis which predominated two hundred and five Bacillus strains isolated from eleven stages of kantong production were assessed for some technological properties such as proliferation temperature and pH; substrate utilization preferences and inhibitory activity against selected pathogenic and spoilage organisms. Test strains proliferated at temperatures between 10C and 55C and pH of 2 to 9. Substrate utilization preferences were Nutrient Agar with 5-9 Sodium Chloride NA/ NaCl and ordinary Nutrient Broth NB Nutrient Agar NA Potato Dextrose Agar PDA Tryptone Soya AgarTSA and MacConkey Agar MCA. All strains exhibited inhibitory activity against one or more pathogenic and spoilage organisms Salmonella typhimurium being the most susceptible. Many strains qualified as potential candidates for selection and development as starter cultures to be used in the commercial production of kantong of consistent and acceptable organoleptic quality.


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Abstract

This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentandra seeds into kantong a condiment in northern Ghana with a view to selecting some for starter culture development to aid commercial production of kantong. Bacillus amyloliquefaciens B. safensis B. altitudinis B. thuringiensis B. pumilus B. megaterium B. cereus B. circulans B. coagulans B. firmus B. subtilis and B. licheniformis which predominated two hundred and five Bacillus strains isolated from eleven stages of kantong production were assessed for some technological properties such as proliferation temperature and pH; substrate utilization preferences and inhibitory activity against selected pathogenic and spoilage organisms. Test strains proliferated at temperatures between 10C and 55C and pH of 2 to 9. Substrate utilization preferences were Nutrient Agar with 5-9 Sodium Chloride NA/ NaCl and ordinary Nutrient Broth NB Nutrient Agar NA Potato Dextrose Agar PDA Tryptone Soya AgarTSA and MacConkey Agar MCA. All strains exhibited inhibitory activity against one or more pathogenic and spoilage organisms Salmonella typhimurium being the most susceptible. Many strains qualified as potential candidates for selection and development as starter cultures to be used in the commercial production of kantong of consistent and acceptable organoleptic quality.

Additional Metadata

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Item Type: Article
AGROVOC Term: Bacillus
AGROVOC Term: Fermented foods
AGROVOC Term: Starter cultures
AGROVOC Term: Ceiba pentandra
AGROVOC Term: Temperature
AGROVOC Term: Bacillus circulans
AGROVOC Term: Bacillus coagulans
AGROVOC Term: Bacillus subtilis
AGROVOC Term: Bacillus licheniformis
AGROVOC Term: Bacillus cereus
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24686

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