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Starter culture evaluation for the production of ugba from African oil bean seed Pentaclethra macrophylla
Author(s) -
Mbajunwa O K,
Akingbala J O,
Mulongoy K,
Oguntimein G
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199805)77:1<127::aid-jsfa17>3.0.co;2-4
Subject(s) - pseudomonas chlororaphis , bacillus subtilis , bacillus cereus , food science , biology , fermentation , starter , staphylococcus saprophyticus , bacillus (shape) , pseudomonas , micrococcus , botany , bacteria , microbiology and biotechnology , staphylococcus , staphylococcus aureus , genetics
Ugba was prepared in the laboratory by the traditional method from the African oil bean seeds Pentaclethra macrophylla . Microorganisms were isolated from the fermenting slices of the beans at 24 h intervals for 5 days and characterised. The results show that only bacteria were isolated from the bean slices. Fungi and yeasts were not isolated. The bacterial isolates were identified as Bacillus subtilis , Bacillus cereus , Pseudomonas chlororaphis , Micrococcus roseus and Staphylococci saprophyticus . The identified bacterial isolates were evaluated for their ability to ferment the cooked oil bean slices into ugba with its desirable quality characteristics of colour, texture, aroma and overall acceptability. Bacillus subtilis was significantly ( P <0·05) more active in fermenting the oil bean than the other isolates. Pseudomonas chlororaphis fermented the oil bean actively but caused greening of the slices probably due to the production of the green chloraphin pigment. Staphylococcus saprophyticus , M roseus and B cereus appeared unimportant in the fermentation and may be contaminants. Bacillus subtilis was therefore selected as the single starter culture for ugba production. © 1998 SCI.