Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana
2018
Terlabie, J. L. | Madilo, F. K. | Ametefe, E. N. | Jespersen, L. | Glover, R. L. K.
This study investigated some technological properties of Bacillus spp. involved in fermenting Ceiba pentandra seeds into kantong a condiment in northern Ghana with a view to selecting some for starter culture development to aid commercial production of kantong. Bacillus amyloliquefaciens, B. safensis, B. altitudinis, B. thuringiensis, B. pumilus, B. megaterium, B. cereus, B. circulans, B. coagulans, B. firmus, B. subtilis, and B. licheniformis which predominated two hundred and five Bacillus strains isolated from eleven stages of kantong production were assessed for some technological properties such as proliferation temperature and pH; substrate utilization preferences and inhibitory activity against selected pathogenic and spoilage organisms. Test strains proliferated at temperatures between 10°C and 55°C and pH of 2 to 9. Substrate utilization preferences were Nutrient Agar with 5-9% Sodium Chloride [NA/ NaCl], and ordinary Nutrient Broth [NB], Nutrient Agar [NA], Potato Dextrose Agar [PDA], Tryptone Soya Agar[TSA] and MacConkey Agar [MCA]. All strains exhibited inhibitory activity against one or more pathogenic and spoilage organisms, Salmonella typhimurium being the most susceptible. Many strains qualified as potential candidates for selection and development as starter cultures to be used in the commercial production of kantong of consistent and acceptable organoleptic quality.
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