Enzyme profiles of potential starter cultures for the fermentation of baobab seeds | Zendy

Charles Parkouda | Zendy; Diawaraa Brhima | Zendy; KwakuTano Debrahb | Zendy

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Enzyme profiles of potential starter cultures for the fermentation of baobab seeds

Author(s) -

Charles Parkouda,

Diawaraa Brhima,

KwakuTano Debrahb

Publication year - 2014

Publication title -

african journal of food science

Language(s) - English

Resource type - Journals

ISSN - 1996-0794

DOI - 10.5897/ajfs2014.1144

Subject(s) - starter , fermentation , mesophile , bacteria , lactic acid , enzyme , food science , extracellular , biology , acid phosphatase , trypsin , fermentation starter , enzyme assay , chemistry , microbiology and biotechnology , biochemistry , genetics

The extracellular enzymatic activity of ten (10) strains of predominant bacteria involved in Maari process has been investigated using the APIZYM (BioMerieux, France) commercial system, with the objective of determining the differences in the enzymatic profiles of the various species. Variable enzymatic activity was recorded showing the specific activity of each species during the fermentation of baobab seeds. Almost all isolates possessed phosphatase activity. All aerobic mesophilic bacteria (AMB) lacked trypsin. No lactic acid bacterium (LAB) was able to produce α-galactosidase. Naphthol-AS-BIphosphohydrolase was produced by all isolates. The enzymatic pattern of these potential starter cultures can be used for predicting their suitability for baobab seeds fermentation and for monitoring their stability.

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