Open AccessRemoval of tannin from Shea nut cake by Pseudomonas strain
Author(s) -
F. M-I-M Danikuu,
A. K. Quainoo,
Elias Nortaa Kunedeb Sowley
Publication year - 1970
Publication title -
journal of medical and biomedical sciences
Language(s) - English
Resource type - Journals
ISSN - 2026-6294
DOI - 10.4314/jmbs.v5i1.3
Subject(s) - nut , tannin , food science , biodegradation , pseudomonas , chemistry , bacteria , horticulture , microbiology and biotechnology , biology , ecology , genetics , structural engineering , engineering
The use of microorganisms to remove the anti-nutritional factors in shea nut cake as the most cost effective and environmentally friendly approach to permit its use in agriculture for animal nutrition and soil fertility is long anticipated. Bacteria isolated from shea nut cake polluted soil in Sagnarigu District of Northern Region of Ghana showed that anti-nutritional factors in shea nut cake are bio-degradable. The bacteria were grown in mineral salt medium supplemented with 2% shea nut cake as sole source of carbon. The bacteria isolate was identified biochemically as Pseudomonas aerugenosa and reduced total tannin concentration in shea nut cake from 54.58 g Kg-1 to 8.71 g Kg-1 (84%) in 10 days and 92% in 20 days. Boiling of shea nut cake reduced tannin content from 54.58 g Kg-1 to 16.36 g Kg-1 (70%) and enhanced biodegradation of tannin in the shea nut cake, removing up to 95% of total tannins in shea nut cake in 20 days.Journal of Medical and Biomedical Sciences (2016) 5(1), 17-22Keywords: Tannins, biodegradability, bacteria, mineral salt medium