Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso

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Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso. / Kere-Kando, Christine; Greve-Johansen, Pernille; Compaoré, Clarisse S.; Sawadogo-Lingani, Hagrétou; A.-Ouédraogo, George; Diawara, Bréhima; Thorsen, Line; Jespersen, Lene.

In: Journal of Microbiology, Biotechnology and Food Sciences, Vol. 9, No. 5, 2020, p. 1009-1015.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Kere-Kando, C, Greve-Johansen, P, Compaoré, CS, Sawadogo-Lingani, H, A.-Ouédraogo, G, Diawara, B, Thorsen, L & Jespersen, L 2020, 'Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso', Journal of Microbiology, Biotechnology and Food Sciences, vol. 9, no. 5, pp. 1009-1015. https://doi.org/10.15414/jmbfs.2020.9.5.1009-1015

APA

Kere-Kando, C., Greve-Johansen, P., Compaoré, C. S., Sawadogo-Lingani, H., A.-Ouédraogo, G., Diawara, B., ... Jespersen, L. (2020). Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso. Journal of Microbiology, Biotechnology and Food Sciences, 9(5), 1009-1015. https://doi.org/10.15414/jmbfs.2020.9.5.1009-1015

Vancouver

Kere-Kando C, Greve-Johansen P, Compaoré CS, Sawadogo-Lingani H, A.-Ouédraogo G, Diawara B et al. Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso. Journal of Microbiology, Biotechnology and Food Sciences. 2020;9(5):1009-1015. https://doi.org/10.15414/jmbfs.2020.9.5.1009-1015

Author

Kere-Kando, Christine ; Greve-Johansen, Pernille ; Compaoré, Clarisse S. ; Sawadogo-Lingani, Hagrétou ; A.-Ouédraogo, George ; Diawara, Bréhima ; Thorsen, Line ; Jespersen, Lene. / Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso. In: Journal of Microbiology, Biotechnology and Food Sciences. 2020 ; Vol. 9, No. 5. pp. 1009-1015.

Bibtex

@article{5e69e2e86d43407d85e5b27b5e339d6f,
title = "Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso",
abstract = "Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Po and Bobo-Dioulasso). Four processing methods of Mantchoua production were characterized by determination of numbers of Aerobic Mesophilic Bacteria (AMB), Bacillus spp. and pH. A total of 251 Bacillus spp. from 619 AMB isolates were identified using M13-PCR and ITS-PCR typing, 16S rRNA and gyrA gene sequencing. AMB and Bacillus spp. counts in raw material ranged between 4.2-4.7 log10 CFU/g and 3.8-4.1 log10 CFU/g in kapok seeds and between 2.2-2.3 log10 CFU/g and 1.1-1.8 log10 CFU/g in ash lye solution, respectively. Microbial counts in seeds mash during fermentation ranged between 9-10.9 log10 CFU/g for AMB and between 8.6-10.5 log10 CFU/g for Bacillus spp. In dried Mantchoua, AMB counts ranged between 7.7-10.4 log10 CFU/g while Bacillus spp. counts ranged between 7.5-10.3 log10 CFU/g. The fermentation of Mantchoua involved different species of Bacillus spp. At Bobo-Dioulasso pilot plant, B. subtilis subsp. subtilis dominated (50{\%} of the Bacillus isolates) followed by B. cereus sensu lato (28{\%} of the Bacillus isolates) while at Po traditional production site, B. cereus sensu lato dominated (54{\%} of the Bacillus isolates) followed also by B. subtilis subsp. subtilis (26{\%} of the Bacillus isolates). For the Mantchoua processes including ash lye solution, pH were consistently higher during fermentation (pH 8.6-8.9), and the number of isolated B. cereus sensu lato were lower.",
keywords = "Bacillus spp., Fermentation, Kapok seeds, Mantchoua",
author = "Christine Kere-Kando and Pernille Greve-Johansen and Compaor{\'e}, {Clarisse S.} and Hagr{\'e}tou Sawadogo-Lingani and George A.-Ou{\'e}draogo and Br{\'e}hima Diawara and Line Thorsen and Lene Jespersen",
year = "2020",
doi = "10.15414/jmbfs.2020.9.5.1009-1015",
language = "English",
volume = "9",
pages = "1009--1015",
journal = "Journal of Microbiology, Biotechnology and Food Sciences",
issn = "1338-5178",
publisher = "Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture",
number = "5",

}

RIS

TY - JOUR

T1 - Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso

AU - Kere-Kando, Christine

AU - Greve-Johansen, Pernille

AU - Compaoré, Clarisse S.

AU - Sawadogo-Lingani, Hagrétou

AU - A.-Ouédraogo, George

AU - Diawara, Bréhima

AU - Thorsen, Line

AU - Jespersen, Lene

PY - 2020

Y1 - 2020

N2 - Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Po and Bobo-Dioulasso). Four processing methods of Mantchoua production were characterized by determination of numbers of Aerobic Mesophilic Bacteria (AMB), Bacillus spp. and pH. A total of 251 Bacillus spp. from 619 AMB isolates were identified using M13-PCR and ITS-PCR typing, 16S rRNA and gyrA gene sequencing. AMB and Bacillus spp. counts in raw material ranged between 4.2-4.7 log10 CFU/g and 3.8-4.1 log10 CFU/g in kapok seeds and between 2.2-2.3 log10 CFU/g and 1.1-1.8 log10 CFU/g in ash lye solution, respectively. Microbial counts in seeds mash during fermentation ranged between 9-10.9 log10 CFU/g for AMB and between 8.6-10.5 log10 CFU/g for Bacillus spp. In dried Mantchoua, AMB counts ranged between 7.7-10.4 log10 CFU/g while Bacillus spp. counts ranged between 7.5-10.3 log10 CFU/g. The fermentation of Mantchoua involved different species of Bacillus spp. At Bobo-Dioulasso pilot plant, B. subtilis subsp. subtilis dominated (50% of the Bacillus isolates) followed by B. cereus sensu lato (28% of the Bacillus isolates) while at Po traditional production site, B. cereus sensu lato dominated (54% of the Bacillus isolates) followed also by B. subtilis subsp. subtilis (26% of the Bacillus isolates). For the Mantchoua processes including ash lye solution, pH were consistently higher during fermentation (pH 8.6-8.9), and the number of isolated B. cereus sensu lato were lower.

AB - Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Po and Bobo-Dioulasso). Four processing methods of Mantchoua production were characterized by determination of numbers of Aerobic Mesophilic Bacteria (AMB), Bacillus spp. and pH. A total of 251 Bacillus spp. from 619 AMB isolates were identified using M13-PCR and ITS-PCR typing, 16S rRNA and gyrA gene sequencing. AMB and Bacillus spp. counts in raw material ranged between 4.2-4.7 log10 CFU/g and 3.8-4.1 log10 CFU/g in kapok seeds and between 2.2-2.3 log10 CFU/g and 1.1-1.8 log10 CFU/g in ash lye solution, respectively. Microbial counts in seeds mash during fermentation ranged between 9-10.9 log10 CFU/g for AMB and between 8.6-10.5 log10 CFU/g for Bacillus spp. In dried Mantchoua, AMB counts ranged between 7.7-10.4 log10 CFU/g while Bacillus spp. counts ranged between 7.5-10.3 log10 CFU/g. The fermentation of Mantchoua involved different species of Bacillus spp. At Bobo-Dioulasso pilot plant, B. subtilis subsp. subtilis dominated (50% of the Bacillus isolates) followed by B. cereus sensu lato (28% of the Bacillus isolates) while at Po traditional production site, B. cereus sensu lato dominated (54% of the Bacillus isolates) followed also by B. subtilis subsp. subtilis (26% of the Bacillus isolates). For the Mantchoua processes including ash lye solution, pH were consistently higher during fermentation (pH 8.6-8.9), and the number of isolated B. cereus sensu lato were lower.

KW - Bacillus spp.

KW - Fermentation

KW - Kapok seeds

KW - Mantchoua

U2 - 10.15414/jmbfs.2020.9.5.1009-1015

DO - 10.15414/jmbfs.2020.9.5.1009-1015

M3 - Journal article

VL - 9

SP - 1009

EP - 1015

JO - Journal of Microbiology, Biotechnology and Food Sciences

JF - Journal of Microbiology, Biotechnology and Food Sciences

SN - 1338-5178

IS - 5

ER -

ID: 239615775