Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala

Aims: To examine isolates of Bacillus subtilis and B. pumilus predominant in Soumbala for their ability to degrade African locust bean proteins (ALBP). Methods and Results: Agar diffusion test in casein and ALBP agar was used for screening of isolates. The profiles of water‐soluble proteins and free...

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Bibliographic Details
Published in:Journal of applied microbiology 2003-01, Vol.94 (3), p.396-402
Main Authors: Ouoba, L.I.I., Rechinger, K.B., Barkholt, V., Diawara, B., Traore, A.S., Jakobsen, M.
Format: Article
Language:English
Subjects:
amino acids
Amino Acids - analysis
Bacillus
Bacillus - metabolism
Bacillus subtilis - metabolism
Biological and medical sciences
Chromatography - methods
Condiments
Electrophoresis, Polyacrylamide Gel - methods
Fabaceae - microbiology
Fatty Acids, Nonesterified - metabolism
fermentation
Fermentation - physiology
Food industries
Food Microbiology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Immunodiffusion - methods
Plant Proteins - metabolism
proteins
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Summary:Aims: To examine isolates of Bacillus subtilis and B. pumilus predominant in Soumbala for their ability to degrade African locust bean proteins (ALBP). Methods and Results: Agar diffusion test in casein and ALBP agar was used for screening of isolates. The profiles of water‐soluble proteins and free amino acids (FAA) during the fermentation of ALBP by the Bacillus isolates were studied by SDS–PAGE and cation exchange chromatography. The profile of soluble proteins changed with the fermentation time and varied depending on the isolate. The quantity of total FAA and essential FAA such as lysine was increased sharply between 24 and 48 h of fermentation and differed among the isolates. Simultaneously, a pH increase was observed. Cysteine, methionine, leucine, isoleucine, tyrosine and phenylalaline appeared during fermentation. Conclusion: The Bacillus isolates studied degraded ALBP leading to a profile of soluble proteins and FAA specific for each isolate. Significance and Impact of the Study: This study contributes to the selection of Bacillus strains to be used as starter cultures for controlled production of Soumbala.
ISSN:1364-5072
1365-2672
DOI:10.1046/j.1365-2672.2003.01845.x