Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana
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Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana. / Kpikpi, Elmer Nayra; Thorsen, Line; Glover, Richard; Dzogbefia, Victoria Pearl; Jespersen, Lene.
In: International Journal of Food Microbiology, Vol. 180, 2014, p. 1-6.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana
AU - Kpikpi, Elmer Nayra
AU - Thorsen, Line
AU - Glover, Richard
AU - Dzogbefia, Victoria Pearl
AU - Jespersen, Lene
N1 - Copyright © 2014 Elsevier B.V. All rights reserved.
PY - 2014
Y1 - 2014
N2 - Kantong is a condiment produced in Ghana by the spontaneous fermentation of kapok tree (Ceiba pentandra) seeds with cassava flour as an additive. Fermentation is over a 48h period followed by a drying and a kneading process. Although lactic acid bacteria (LAB) have previously been identified other micro-organisms may also be involved in the fermentation process. In this study we examined the occurrence of aerobic endospore-forming bacteria (AEB) in raw materials, during fermentation and in the final product at 2 production sites in Northern Ghana. Total aerobic mesophilic bacterial counts increased from 5.4±0.1log10CFU/g in the raw materials to 8.9±0.1log10CFU/g in the final products, with the AEB accounting for between 23% and 80% of the total aerobic mesophilic (TAM) counts. A total of 196 AEB were identified at a species/subspecies level by the use of phenotypic tests and genotypic methods including M13-PCR typing, 16S rRNA and gyrA gene sequencing. Bacillus subtilis subsp. subtilis (63% of the AEB), Bacillus safensis (26% of the AEB) and Bacillus amyloliquefaciens subsp. plantarum/Bacillus methylotrophicus (9% of the AEB) were the predominant Bacillus species during fermentation and in the final products. B. amyloliquefaciens/B. methylotrophicus originated from cassava flour, B. safensis from seeds and cassava flour, while the origin of B. subtilis was less clear. Brevibacillus agri and Peanibacillus spp. occurred sporadically. Further investigations are required to elucidate the role of AEB occurring in high numbers, in the fermentation of Kantong.
AB - Kantong is a condiment produced in Ghana by the spontaneous fermentation of kapok tree (Ceiba pentandra) seeds with cassava flour as an additive. Fermentation is over a 48h period followed by a drying and a kneading process. Although lactic acid bacteria (LAB) have previously been identified other micro-organisms may also be involved in the fermentation process. In this study we examined the occurrence of aerobic endospore-forming bacteria (AEB) in raw materials, during fermentation and in the final product at 2 production sites in Northern Ghana. Total aerobic mesophilic bacterial counts increased from 5.4±0.1log10CFU/g in the raw materials to 8.9±0.1log10CFU/g in the final products, with the AEB accounting for between 23% and 80% of the total aerobic mesophilic (TAM) counts. A total of 196 AEB were identified at a species/subspecies level by the use of phenotypic tests and genotypic methods including M13-PCR typing, 16S rRNA and gyrA gene sequencing. Bacillus subtilis subsp. subtilis (63% of the AEB), Bacillus safensis (26% of the AEB) and Bacillus amyloliquefaciens subsp. plantarum/Bacillus methylotrophicus (9% of the AEB) were the predominant Bacillus species during fermentation and in the final products. B. amyloliquefaciens/B. methylotrophicus originated from cassava flour, B. safensis from seeds and cassava flour, while the origin of B. subtilis was less clear. Brevibacillus agri and Peanibacillus spp. occurred sporadically. Further investigations are required to elucidate the role of AEB occurring in high numbers, in the fermentation of Kantong.
KW - Acids
KW - Bacillus
KW - Bacteria
KW - Condiments
KW - DNA Gyrase
KW - Fermentation
KW - Food Microbiology
KW - Ghana
KW - Hydrogen-Ion Concentration
KW - Molecular Sequence Data
KW - RNA, Ribosomal, 16S
KW - Seeds
U2 - 10.1016/j.ijfoodmicro.2014.03.028
DO - 10.1016/j.ijfoodmicro.2014.03.028
M3 - Journal article
C2 - 24747716
VL - 180
SP - 1
EP - 6
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
ID: 131488943