Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour

Research output: Contribution to journalJournal articleResearchpeer-review

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Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour. / Kpikpi, Elmer Nayra; Glover, Richard L.K.; Dzogbefia, Victoria Pearl; Nielsen, Dennis Sandris; Jakobsen, Mogens.

In: Report and Opinion, Vol. 2, No. 8, 2010, p. 1-7.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Kpikpi, EN, Glover, RLK, Dzogbefia, VP, Nielsen, DS & Jakobsen, M 2010, 'Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour', Report and Opinion, vol. 2, no. 8, pp. 1-7.

APA

Kpikpi, E. N., Glover, R. L. K., Dzogbefia, V. P., Nielsen, D. S., & Jakobsen, M. (2010). Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour. Report and Opinion, 2(8), 1-7.

Vancouver

Kpikpi EN, Glover RLK, Dzogbefia VP, Nielsen DS, Jakobsen M. Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour. Report and Opinion. 2010;2(8):1-7.

Author

Kpikpi, Elmer Nayra ; Glover, Richard L.K. ; Dzogbefia, Victoria Pearl ; Nielsen, Dennis Sandris ; Jakobsen, Mogens. / Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour. In: Report and Opinion. 2010 ; Vol. 2, No. 8. pp. 1-7.

Bibtex

@article{7e49b4332c114e639f26d06d1298ad3a,
title = "Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour",
abstract = "Kantong, a traditional food condiment of the people of Northern Ghana, is produced by fermentation of Ceiba pentandra seeds and cassava flour. Knowledge of the microbiology of the fermentation process will be useful in its technological improvement and starter culture development. There was a drop in the initial pH from 6.9 before fermentation to 4.9 after fermentation with change in color of the product from grayish to dark brown as well as the development of a more desirable flavor. Lactic acid bacteria (LAB) with counts between 106 and 109 cfu/g were isolated on MRS agar and subjected to Gram, catalase and oxidase tests. The LAB were further identified by biochemical and genotypic methods using rep-PCR, (GTG)5 primer, 16S rRNA gene sequencing and carbohydrate assimilation profiling. A total of 331 Lactic acid bacteria were isolated of which 47{\%} were Lactobacillus plantarum , 18{\%} Lactobacillus fermentum, 8{\%} Leuconostoc mesenteroides, 12{\%} Pediococcus acidilactici and 15{\%} as Lactobacillus brevis",
keywords = "Former LIFE faculty, Fermentation, Condiment, Lactic acid bacteria, Ceiba pentandra",
author = "Kpikpi, {Elmer Nayra} and Glover, {Richard L.K.} and Dzogbefia, {Victoria Pearl} and Nielsen, {Dennis Sandris} and Mogens Jakobsen",
year = "2010",
language = "English",
volume = "2",
pages = "1--7",
journal = "Report and Opinion",
issn = "1553-9873",
publisher = "Marsland Press",
number = "8",

}

RIS

TY - JOUR

T1 - Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour

AU - Kpikpi, Elmer Nayra

AU - Glover, Richard L.K.

AU - Dzogbefia, Victoria Pearl

AU - Nielsen, Dennis Sandris

AU - Jakobsen, Mogens

PY - 2010

Y1 - 2010

N2 - Kantong, a traditional food condiment of the people of Northern Ghana, is produced by fermentation of Ceiba pentandra seeds and cassava flour. Knowledge of the microbiology of the fermentation process will be useful in its technological improvement and starter culture development. There was a drop in the initial pH from 6.9 before fermentation to 4.9 after fermentation with change in color of the product from grayish to dark brown as well as the development of a more desirable flavor. Lactic acid bacteria (LAB) with counts between 106 and 109 cfu/g were isolated on MRS agar and subjected to Gram, catalase and oxidase tests. The LAB were further identified by biochemical and genotypic methods using rep-PCR, (GTG)5 primer, 16S rRNA gene sequencing and carbohydrate assimilation profiling. A total of 331 Lactic acid bacteria were isolated of which 47% were Lactobacillus plantarum , 18% Lactobacillus fermentum, 8% Leuconostoc mesenteroides, 12% Pediococcus acidilactici and 15% as Lactobacillus brevis

AB - Kantong, a traditional food condiment of the people of Northern Ghana, is produced by fermentation of Ceiba pentandra seeds and cassava flour. Knowledge of the microbiology of the fermentation process will be useful in its technological improvement and starter culture development. There was a drop in the initial pH from 6.9 before fermentation to 4.9 after fermentation with change in color of the product from grayish to dark brown as well as the development of a more desirable flavor. Lactic acid bacteria (LAB) with counts between 106 and 109 cfu/g were isolated on MRS agar and subjected to Gram, catalase and oxidase tests. The LAB were further identified by biochemical and genotypic methods using rep-PCR, (GTG)5 primer, 16S rRNA gene sequencing and carbohydrate assimilation profiling. A total of 331 Lactic acid bacteria were isolated of which 47% were Lactobacillus plantarum , 18% Lactobacillus fermentum, 8% Leuconostoc mesenteroides, 12% Pediococcus acidilactici and 15% as Lactobacillus brevis

KW - Former LIFE faculty

KW - Fermentation

KW - Condiment

KW - Lactic acid bacteria

KW - Ceiba pentandra

M3 - Journal article

VL - 2

SP - 1

EP - 7

JO - Report and Opinion

JF - Report and Opinion

SN - 1553-9873

IS - 8

ER -

ID: 32330399