Effect of temperature on biochemical changes induced by Bacillus subtilis (SDA3) during starter culture fermentation of soybean into condiment (soy-daddawa)

American Journal of Food Technology

Volumn 3, Issue 1, 2008, Pages 33-41

  Omafuvbe, B O ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Bacillus subtilis; Daddawa; Fermentation; Soybean; Temperature

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 38049081112     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2008.33.41     Document Type: Article

References (28)

1. Achi, O.K., 2005. Traditional fermented protein condiments in Nigeria. Afr. J. Biotechnol., 4: 1612-1621.
2. Azokpota, P., D.J. Hounhouigan and M.C. Nago, 2006. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin Int. J. Food Microbiol., 107: 304-309.
3. Dakwa, S., M. Sakyi-Dawson, C. Diako, N.T. Annan and W.K. Amoa-Awua, 2005. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa). Int. J. Food Microbiol., 104: 69-82.
4. Dike, E.N. and S.A. Odunfa, 2003. Microbiological and biochemical evaluation of a fermented soybean product-Soy-dawadawa. J. Food Sci. Technol., 40: 606-610.
5. Fuwa, H., 1954. A simple new method for micro-determination of amylase by the use of amylose as the substrate. J. Biochem., 41: 583-603.
6. Glantz, S.A., 1992. Primer of Biostatistics: The Program. McGraw-Hill Inc.
7. Ikenebomeh, M.J., 1989. Influence of salt and temperature on the natural fermentation of African locust bean. Int. J. Food Microbiol., 8: 133-139.
8. Ikpeme, C.A., A.O. Oguntunde and C.O. Aworh, 2003. Effect of levels of Bacillus sp. as inoculum on pH and titratable acidity during controlled fermentation of soybean to daddawa. Global J. Pure Applied Sci., 9: 205-212.
9. Odunfa, S.A. and E.Y. Adewuyi, 1985. Optimization of process conditions for the fermentation of African locust bean (Parkia biglobosa) II. Effect of starter cultures. Chem. Microbiol. Technol. Lebensm., 9: 118-122.
10. Ogbadu, L.J. and R.N. Okagbue, 1988a. Bacterial fermentation of soybean for daddawa production. J. Applied Bacteriol., 65: 353-356.
11. Ogbadu, L.J. and R.N. Okagbue, 1988b. Fermentation of African locust bean (Parkia biglobosa) seeds: Involvement of different species of Bacillus. Food Microbiol., 5: 195-199.
12. Ohta, T., 1986. Natto. In: Legume-Based Fermented Foods. Reddy, N.R., M.D. Pierson and D.K. Salunkhe (Eds.), Florida, CRC Press, pp: 85-95.
13. Omafuvbe, B.O., 1994. Natural fermentation of soybean (Glycine max) with added salt for soy-daddawa production. World J. Microbiol. Biotechnol., 10: 479-480.
14. Omafuvbe, B.O., O.O. Shonukan and S.H. Abiose, 2000. Microbiological and biochemical changes in the traditional fermentation of soybean for soy-daddawa-Nigerian food condiment. Food Microbiol., 17: 469-474.
15. Omafuvbe, B.O., S.H. Abiose and O.O. Shonukan, 2002. Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures of Bacillus. Food Microbiol., 19: 561-566.
16. Omafuvbe, B.O. and R.A. Awowole, 2003. Effect of fermentation on the carbohydrate constituents of soybean (Glycine max L.) Menill) during soy-daddawa production. Sci. Focus, 3: 69-73.
17. Omafuvbe, B.O., 2006. Effect of salt on the fermentation of soybean (Glycine max) into daddawa using B. subtilis as starter culture. Afr. J. Biotechnol., 5: 1001-1005.
18. Omafuvbe, B.O., E.O. Esosuakpo, T.S. Oladejo and A.A. Toye, 2007. Effect of soaking and roasting dehulling methods of soybean on Bacillus fermentation of soy-daddawa. Am. J. Food Technol., 2: 257-264.
19. Popoola, T.O.S. and C.O. Akueshi, 1986. Nutritional evaluation of daddawa, a local spice made from soybean (Glycine max). Mircen J., 2: 405-409.
20. Rosen, H., 1957. A modified ninhydrin colorimetric analysis for amino acids. Arch. Biochem. Biophys., 67: 10-15.
21. Sanni, A.I., A.A. Onilude and F.A. Oguntoyinbo, 1998. Optimization of process conditions for owoh, a fermented cotton seed condiment. Adv. Food Sci., 20: 163-167.
22. Sarkar, P.K., P.E. Cook and J.D. Owens, 1993. Bacillus fermentation of soybeans. World J. Microbiol. Biotechnol., 9: 295-299.
23. Sarkar, P.K. and J.P. Tamang, 1994. The influence of process variables and inoculum composition on the sensory quality of kinema. Food Microbiol., 11: 317-325.
24. Sarkar, P.K., J.P. Tamang, P.E. Cook and J.D. Owens, 1994. Kinema-a traditional soybean fermented food: Proximate composition and microflora. Food Microbiol., 11: 47-55.
25. Somogyi, M., 1945. A new reagent for the determination of sugars. J. Biol. Chem., 160: 61-68.
26. Steinkraus, K.H., 1996. Indigenous Fermented Foods Involving an Alkaline Fermentation. In: Handbook of Indigenous Fermented Foods. Steinkraus, K.H. (Ed.), 2nd Edn., Marcel Dekker, Inc., New York, USA., pp: 349-362.
27. Tamang, J.P. and S. Nikkuni, 1998. Effect of temperatures during pure culture fermentation of kinema. World J. Microbiol. Biotechnol., 14: 847-850.
28. Terlabie, N.N., E. Sakyi-Dawson and W.K. Amoa-Awua, 2006. The comparative ability of four isolates of B. subtilis to ferment soybeans into daddawa. Int. J. Food Microbiol., 106: 145-152.