Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala

Journal of Applied Microbiology

Volumn 94, Issue 3, 2003, Pages 396-402

  Ouoba, L I I ^a,b   Rechinger, K B ^b,c   Barkholt, V ^d   Diawara, B ^a   Traore, A S ^e   Jakobsen, M ^b  

^a Ctr Natl Rech Scie/Technol   (Burkina Faso)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Foss   (United States)

^d TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^e Université de Ouagadougou ^*  (Burkina Faso)

Author keywords

Amino acids; Bacillus; Fermentation; Proteins

Indexed keywords

ALGAE; AMINO ACIDS; BACTERIOLOGY; FERMENTATION; POLYSACCHARIDES;

AFRICAN LOCUST BEANS; AMINO-ACIDS; BACILLUS PUMILUS; BACILLUS SUBTILIS; CATION EXCHANGE CHROMATOGRAPHY; FREE AMINO ACIDS; PUMILUS; SDS-PAGE; SOLUBLE PROTEINS; WATER SOLUBLE PROTEIN;

PROTEINS;

BACTERIUM; FERMENTATION;

AGAR GEL DIFFUSION; ARTICLE; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIUM ISOLATION; BEAN; FERMENTATION MONITORING; GENE LOCUS; ION EXCHANGE CHROMATOGRAPHY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SCREENING; STRAIN DIFFERENCE;

BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); PARKIA BIGLOBOSA; PARKIA FILICOIDEA; PHASEOLUS (ANGIOSPERM); PUMILUS;

EID: 0037221074     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01845.x     Document Type: Article

References (21)

1. Addy, E.O.H., Salami, L.I., Igboeli, L.C. and Remawa, H.S. (1995) Effect of processing on the nutrient composition and anti-nutritive substances of African locust bean. Plant Foods for Human Nutrition 48, 113-117.
2. Antai, S.P. and Ibrahim, M.H. (1986) Microorganisms associated with African locust bean (Parkia filicoidea welw) fermentation for "dawadawa" production. Journal of Applied Bacteriology 61, 145-148.
3. Barkholt, V. and Jensen, A.L. (1989) Amino acid analysis: determination of cysteine plus half-cystine in proteins after hydrochloric acid hydrolysis with a disulfide compound as additive. Analytical Biochemistry 177, 318-322.
4. Berkeley, R.C.W., Logan, N.A. Shute, L.A. and Capey, A.G. (1984) Identification of Bacillus species. In Methods in Microbiology ed. Bergan, T. pp. 292-328. London: Academic press.
5. Berot, S. and Davin, A. (1985) Technologie d' extraction et de purification des matieres proteiques vegetales. In Proteínes végetales ed. Godon, B. pp. 335-472. Paris: Lavoisier.
6. Campbell-Platt, G. (1980) African Locust bean (Parkia species) and its wet African fermented food product, dawadawa. Ecology of Food and Nutrition 9, 123-132.
7. Creighton, T.E. (1993) Proteins, structures and molecular properties, 2nd edn. New York: W.H. Freeman and Company.
8. Diawara, B., Sawadogo, L. and Kabore, I.Z. (1992). Contribution a l'étude des procédés traditionnels de fabrication du "soumbala" au Burkina Faso. Aspects biochimiques, microbiologiques et technologiques. Sciences et Techniques 20, 5-14.(CNRST: Ouagadougou, Burkina Faso)
9. Diawara, B., Sawadogo, L., Amoa Amwa, W.K.A. and Jakobsen, M. (1998) HACCP System for Traditional African Fermented Foods: Soumbala. Taastrup: WAITRO, Danish Technological Institute.
10. Fetuga, B.L., Babatunde, G.M. and Oyenuga, V.A. (1974) Protein quality of some unusual protein foodstuffs. Studies on the African locust-bean seed (Parkia filicoidea welw). British Journal of Nutrition 32, 27-36.
11. Garlick, P.J. and Reeds, P.J. (1993) Proteins. In Human Nutrition and Dieteticsed. Garrow, J.S. and James, W.P.T. pp. 56-76. London: Churchill Livingstone.
12. N'dir, B., Gningue, R.D., Keita, N'D.G., Souane, M., Laurent, L., Cornelius, C. and Thonard, P. (1997) Caractéristiques microbiologiques et organoleptiques du nététu du commerce. Cahiers Agricultures 6, 299-304.
13. Odunfa, S.A. (1981) Microorganisms associated with African locust bean (Parkia filicoidea) during "iru" preparation. Qualitas plantarum Plant foods for Human Nutrition 32, 3-10.
14. Odunfa, S.A. (1985) Biochemical changes during "iru" fermentation. Journal of food Technology 20, 295-303.
15. Odunfa, S.A. and Adesomoju, A. (1986) Fatty acid composition of African locust bean (Parkia biglobosa). Chemie Mikrobiologie Technologie Lebensmittel 10, 125-127.
16. Odunfa, S.A. and Oyewole, O.B. (1986) Identification of Bacillus species from 'iru', a fermented African locust bean product. Journal of Basic Microbiology 26, 101-108.
17. Petzke, K.J., Ezeagu, I.E., Proll, J., Akinsoyinu, A.O. and Metiges, C.C. (1997) Amino acids composition, available lysine content and in vitro protein digestibility of selected tropical crop seeds. Plant Foods for Human Nutrition 50, 151-152.
18. Szczesna, M. and Galas, E. (2000) Protein hydrolysis by immobilised Bacillus subtilis cells. In Foods Biotechnology ed. Bielecki, S., Tramper, J. and Polak, J. pp. 177-185. Amsterdam: Elsevier.
19. Vuillemard, J.C. and Amiot, J. (1985) Hydrolysis of food proteins by Bacteria. Microbiologie - Aliments - Nutrition 3, 333-343.
20. Vuillemard, J.C., Amiot, J. and Gauthier, S. (1985) Evaluation de l'activité proteolytique des bactéries par une technique de diffusion sur plaque. Microbiologie - Aliments - Nutrition 3, 327-332.
21. Wang, J. and Fung, D.Y.C. (1996) Alkaline fermented foods: a review with emphasis on pidan fermentation. Critical Reviews in Microbiology 22, 101-138.