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Isolation, characterization and identification of pericarp‐degrading bacteria for the production of off‐odour‐free white pepper from fresh berries of P iper nigrum L .
Author(s) -
Vinod V.,
Kumar A.,
Zachariah T.J.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12431
Subject(s) - pepper , biology , piperine , piper , food science , microbacterium , bacillus licheniformis , horticulture , 16s ribosomal rna , microbiology and biotechnology , botany , bacteria , bacillus subtilis , genetics , pharmacology
Aim To isolate, fermentatively evaluate and identify black pepper ( P iper nigrum L.)‐associated bacteria for the microbial decortication of fresh ripened berries and dried black pepper for preparation of off‐odour‐free white pepper. Methods and Results Among 45 bacterial isolates obtained from black pepper, seven of them were found to decorticate black pepper (>60%) and fresh pepper berries (98–100%) into white pepper within 5 days of immersion in bacterial suspension. The 16S rRNA genes (1500‐bp amplicon) of these bacteria were sequenced, and species identity was established by closest match in G en B ank. Superior‐quality white pepper was obtained with B acillus subtilis ( IISR WP 33, 34, 38), B acillus licheniformis ( IISR WP 43), A cinetobacter baumanii ( IISR WP 35), Klebsiella pneumoniae ( IISR WP 19) and M icrobacterium barkeri ( IISR WP 25). The bacterial isolates were found to secrete multiple hydrolytic enzymes such as cellulase, pectinase, amylase, protease and xylanase. Bacterial cultures were deposited with International Depository Authority at M icrobial T ype C ulture C ollection, India, as patent deposits as prescribed in B udapest T reaty for microbial deposits. The white pepper, thus obtained from bacterial decortication process, was free from off‐odour compound, especially skatole. Other biochemical constituents such as oleoresin, piperine and essential oils were found in the acceptable range. The bacterial decortication did not affect inherent constituents of pepper such as essential oil constituents, oleoresin and piperine content. Conclusion One of the most significant findings of the work is identification of specific bacterial species for decortication of fresh berries or black pepper berries into value‐added white pepper. Significance and Impact of the Study This work paved way for developing a technological process for microbial decortication of fresh/black pepper for the production of superior‐quality white pepper.