Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour
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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.
I: Report and Opinion, Bind 2, Nr. 8, 2010, s. 1-7.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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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