Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa

International Journal of Food Microbiology

Volumn 106, Issue 3, 2006, Pages 343-347

  Amoa Awua, Wisdom Kofi ^a   Terlabie, Nora Narkie ^b   Sakyi Dawson, Esther ^c  

^a Food Research Institute Ghana   (Ghana)

^b Food and Drugs Board   (Ghana)

^c UNIVERSITY OF GHANA   (Ghana)

Author keywords

Bacillus species; Dawadawa; Soybeans; Starter culture

Indexed keywords

AGAR; AMYLASE; STARCH;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIUM CULTURE; BACTERIUM ISOLATE; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; MILK; NONHUMAN; PH; PH MEASUREMENT; PROTEIN DEGRADATION; SCREENING; SENSORY ANALYSIS; SOYBEAN; STARTER CULTURE; TASTE;

BACILLUS; BACILLUS SUBTILIS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SOYBEANS; SPECIES SPECIFICITY; TASTE; TIME FACTORS;

BACILLUS (BACTERIUM); BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 31544481441     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.08.016     Document Type: Article

References (25)

1. E.Y. Aderibigbe, and S.A. Odunfa Purification and characterization of proteinases, excreted by a strain of Bacillus subtilis BS2, from fermented African locust bean, iru J. Appl. Bacteriol. 65 1988 361 369
2. E.Y. Aderibigbe, and S.A. Odunfa Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru J. Appl. Bacteriol. 69 1990 662 671
3. E.O. Anosike, and C.K. Egwautu Biochemical changes during the fermentation of castor oil (Ricinus communis) seeds for use as seasoning agent Qual. Plant., Plant Foods Hum. Nutr. 30 1981 181 185
4. I.S. Barimalaa, S.C. Achinewhu, I. Yibatama, and E.N. Amadi Studies on solid substrate fermentation of soybeans (Glycine max var Merril) J. Appl. Bacteriol. 80 1994
5. G. Campbell-Platt African locust bean (Parkia species) and its West African fermented food product, 'dawadawa' Ecol. Food Nutr. 9 1980 123 132
6. S. Dakwa, W.K. Amoa-Awua, and E. Sakyi-Dawson The role of Bacillus species in the characteristic aroma of traditionally fermented soy-dawadawa J. Ghana Sci. Assoc. 5 2003 72 79
7. S. Dakwa, E. Sakyi-Dawson, C. Diako, N.T. Annan, and W.K. Amoa-Awua Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa) Int. J. Food Microbiol. 104 2005 69 82
8. Diawara, B., Sawadogo, L., Amoa-Awua, W.K.A., Jakobsen, M. 1998. HACCP system for traditional African fermented foods: Soumbala, Taastrup: WAITRO. ISBN 87-90737-03-02.
9. I.A.O. Jideani, and C.R. Okeke Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds Plant Foods Hum. Nutr. 41 1991 27 34
10. F.E. Jonsyn Mycological contamination of ogiri (fermented sesame seeds) during production in Sierra Leone Mycopathologia 110 1990 113 117
11. M. Meilgaard, B.S. Civille, and T.B. Carr Sensory Evaluation Techniques 2nd edition 1991 CRC Press, Inc. Boca Raton
12. J.A.N. Obeta A note on the microorganisms associated with the fermentation of seeds of the African oil bean tree (Pentaclethra macrophylla) J. Appl. Bacteriol. 54 1983 433 435
13. J.A.N. Obeta, and M.A.A. Ugwuanyi Microbiology of the production of okpeye, a condiment from seeds of Prosopis africana Tuab Trop. Sci. 36 1996 206 210
14. F.J.C. Odido, E. Nwabunnia, and D.I. Osuigwe Biochemical changes during fermentation of Telfairia seeds for 'ogiri' production World J. Microbiol. Biotechnol. 6 1990 425 427
15. S.A. Odunfa Microbiology and amino acid composition of 'Ogiri'. A food condiment from fermented melon seeds Die Nahrung 25 1981 811 816
16. S.A. Odunfa African fermented foods B.J.B. Wood Microbiology of Fermented Foods vol. 2 1985 Elsevier London
17. S.A. Odunfa Biochemical changes in fermenting African locust bean (Parkia biglobosa) during 'iru' fermentation J. Food Technol. 20 1985 295 303
18. L. Ogbadu, and R.N. Okagbue Bacterial fermentation of soya bean for 'daddawa' production J. Appl. Bacteriol. 65 1988 353 356
19. B.O. Omafuvbe, O.O. Shonukan, and S.H. Abiose Microbiological and biochemical changes in the traditional fermentation of soybeans for 'soy-daddawa'-Nigerian food condiment Food Microbiol. 17 2000 469 474
20. Opai-Tetteh, S., 1999. The microbial activities involved in the alkaline fermentation of soybeans into dawadawa. MPhil thesis. University of Ghana.
21. L.I.I. Ouoba, M.D. Cantor, B. Diawara, A.S. Traore, and M. Jakobsen Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment J. Appl. Microbiol. 95 2003 868 873
22. L.I.I. Ouoba, K.B. Rechinger, V. Barkholt, B. Diawara, S.A. Traore, and M. Jakobsen Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala J. Appl. Microbiol. 94 2003 396 402
23. L.L.I. Ouoba, B. Diawara, W. Amoa-Awua, A.S. Traore, and P.L. Moller Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala Int. J. Food Microbiol. 90 2004 197 205
24. T.O.S. Popoola, and C.O. Akueshi Microorganisms associated with the fermentation of soya bean for production of soya bean dawadawa (a food condiment) Niger. Food J. 2&3 1985 194 196
25. A.I. Sanni, and D.N. Ogbonna The production of owoh-a Nigerian fermented seasoning agent from cotton seed (Gossypium hirsutum L.) Food Microbiol. 8 1990 23 229