Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 9, 2008, Pages 1753-1760

  Ouattara, Honoré G ^a,b   Koffi, Ban L ^b   Karou, Germain T ^a   Sangaré, Abdourahamane ^b   Niamke, Sebastien L ^a   Diopoh, Jacques K ^a  

^a UNIVERSITÉ FÉLIX HOUPHOUËT BOIGNY   (Côte d’Ivoire)

^b Centre National de Recherche Agronomique Abidjan   (Côte d’Ivoire)

Author keywords

Bacillus; Cocoa fermentation; Pectinolytic enzymes; Potential production; Screening

Indexed keywords

AMINO ACIDS; AMMONIUM COMPOUNDS; ARSENIC COMPOUNDS; BACTERIOLOGY; BEVERAGES; BIOCHEMICAL ENGINEERING; CATALYSTS; COMPLEXATION; CONCENTRATION (PROCESS); ETHANOL; FERMENTATION; FOOD ADDITIVES; GLUCOSE; IRON; LIGHT EMISSION; LUMINESCENCE; NITRATES; NITROGEN; NITROGEN COMPOUNDS; NONMETALS; OXYGEN; POLYSACCHARIDES; PROTEINS; SUGAR (SUCROSE); SUGARS; SULFATE MINERALS; ZINC; ZINC SULFIDE;

ACIDIC PH; AMMONIUM NITRATE (AN); AMMONIUM SULPHATE; ANAEROBIC CONDITIONING; ARGININE (ARG); BACILLUS SP.; BUSINESS MEDIA; ENZYME PRODUCTION; FERMENTATION PRODUCTS; GALACTOSE (GLCN); GALACTURONIC ACIDS; LACTATE (LAC); LOW CONCENTRATIONS; NITROGEN STARVATION; OXYGEN AVAILABILITY; PECTIN-LYASE; POLYGALACTURONASE (PG); SOLE CARBON SOURCE; SUBMERGED FERMENTATION (SMF);

ENZYMES;

BACILLI (CLASS); BACILLUS (BACTERIUM); BACILLUS SP.; THEOBROMA CACAO;

EID: 48349121514     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9683-9     Document Type: Article

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