This work aims to contribute to the elaboration of a stater consortium of performing Bacillus Spp capable of significantly standardizing the retting of cassava tubers. We monitored the retting, and the changes in multiple parameters, including pH, titrable acidity, bacterial level, texture profiles, volatile flavor compounds, and sensory quality. We proceeded with the isolation of bacteria of the genus Bacillus which were further characterized by classical microbiology techniques. In total, fifty-seven bacteria were obtained. Some of them were confirmed by FibE multiplex PCR. The identified organisms belonged to three Bacillus species: B. subtilis, B. pumilus, and B. safensis. Based on the Penetrometry Indices after 24, 48 and 72 hours (PI48) and enzymatic profiles, 24.5% (14) from Mokiki presented interesting fermentation potential, these were selected to realize seventy-seven Bacillus spp consortia in duo. 12% could easily soften cassava tubers after 24 and 48 hours (PI24≥6 and PI48≥8). These consortia allowed the retting of cassava with a shorter fermentation time of two days. Bacillus constituting the consortia also showed the ability to produce a range of biomolecules potentially involved in their fermentative capacity including Pectinase, Amylase, Protease and Biosurfactant.
| Published in | International Journal of Microbiology and Biotechnology (Volume 9, Issue 3) |
| DOI | 10.11648/j.ijmb.20240903.16 |
| Page(s) | 85-96 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Bacillus, Consortium, Cassava Tuber, Retting, Starter, Fermentation, Consortium, Bacillus
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APA Style
Ickofa, J., Kayath, C. A., Nzikou, J. M., Gadet, M. D. (2024). Bacillus Species Consortium as a New Starter in the Optimization of Cassava Tuber Retting. International Journal of Microbiology and Biotechnology, 9(3), 85-96. https://doi.org/10.11648/j.ijmb.20240903.16
ACS Style
Ickofa, J.; Kayath, C. A.; Nzikou, J. M.; Gadet, M. D. Bacillus Species Consortium as a New Starter in the Optimization of Cassava Tuber Retting. Int. J. Microbiol. Biotechnol. 2024, 9(3), 85-96. doi: 10.11648/j.ijmb.20240903.16
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Download@article{10.11648/j.ijmb.20240903.16,
author = {Josabeth Ickofa and Christian Aimé Kayath and Jean Mathurin Nzikou and Michel Dzondo Gadet},
title = {Bacillus Species Consortium as a New Starter in the Optimization of Cassava Tuber Retting
},
journal = {International Journal of Microbiology and Biotechnology},
volume = {9},
number = {3},
pages = {85-96},
doi = {10.11648/j.ijmb.20240903.16},
url = {https://doi.org/10.11648/j.ijmb.20240903.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20240903.16},
abstract = {This work aims to contribute to the elaboration of a stater consortium of performing Bacillus Spp capable of significantly standardizing the retting of cassava tubers. We monitored the retting, and the changes in multiple parameters, including pH, titrable acidity, bacterial level, texture profiles, volatile flavor compounds, and sensory quality. We proceeded with the isolation of bacteria of the genus Bacillus which were further characterized by classical microbiology techniques. In total, fifty-seven bacteria were obtained. Some of them were confirmed by FibE multiplex PCR. The identified organisms belonged to three Bacillus species: B. subtilis, B. pumilus, and B. safensis. Based on the Penetrometry Indices after 24, 48 and 72 hours (PI48) and enzymatic profiles, 24.5% (14) from Mokiki presented interesting fermentation potential, these were selected to realize seventy-seven Bacillus spp consortia in duo. 12% could easily soften cassava tubers after 24 and 48 hours (PI24≥6 and PI48≥8). These consortia allowed the retting of cassava with a shorter fermentation time of two days. Bacillus constituting the consortia also showed the ability to produce a range of biomolecules potentially involved in their fermentative capacity including Pectinase, Amylase, Protease and Biosurfactant.
},
year = {2024}
}
TY - JOUR T1 - Bacillus Species Consortium as a New Starter in the Optimization of Cassava Tuber Retting AU - Josabeth Ickofa AU - Christian Aimé Kayath AU - Jean Mathurin Nzikou AU - Michel Dzondo Gadet Y1 - 2024/08/30 PY - 2024 N1 - https://doi.org/10.11648/j.ijmb.20240903.16 DO - 10.11648/j.ijmb.20240903.16 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 85 EP - 96 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20240903.16 AB - This work aims to contribute to the elaboration of a stater consortium of performing Bacillus Spp capable of significantly standardizing the retting of cassava tubers. We monitored the retting, and the changes in multiple parameters, including pH, titrable acidity, bacterial level, texture profiles, volatile flavor compounds, and sensory quality. We proceeded with the isolation of bacteria of the genus Bacillus which were further characterized by classical microbiology techniques. In total, fifty-seven bacteria were obtained. Some of them were confirmed by FibE multiplex PCR. The identified organisms belonged to three Bacillus species: B. subtilis, B. pumilus, and B. safensis. Based on the Penetrometry Indices after 24, 48 and 72 hours (PI48) and enzymatic profiles, 24.5% (14) from Mokiki presented interesting fermentation potential, these were selected to realize seventy-seven Bacillus spp consortia in duo. 12% could easily soften cassava tubers after 24 and 48 hours (PI24≥6 and PI48≥8). These consortia allowed the retting of cassava with a shorter fermentation time of two days. Bacillus constituting the consortia also showed the ability to produce a range of biomolecules potentially involved in their fermentative capacity including Pectinase, Amylase, Protease and Biosurfactant. VL - 9 IS - 3 ER -
Laboratory of Cellular and Molecular Biology (BCM), Faculty of Science and Technology, Marien N’GOUABI University, Brazzaville, Republic of Congo; National Institute for Research in Exact and Natural Sciences (IRSEN), Avenue de l’Auberge Gascogne, Brazzaville, Congo; Laboratory of Molecular and Sensory Food Engineering (IMSA/ENSP), Marien N’GOUABI University, Brazzaville, Congo
Laboratory of Cellular and Molecular Biology (BCM), Faculty of Science and Technology, Marien N’GOUABI University, Brazzaville, Republic of Congo; National Institute for Research in Exact and Natural Sciences (IRSEN), Avenue de l’Auberge Gascogne, Brazzaville, Congo
Laboratory of Industrial Process Engineering (LGPI), National Higher Polytechnic School (ENSP), Marien Ngouabi University (UMNG), Brazzaville, Congo
Laboratory of Molecular and Sensory Food Engineering (IMSA/ENSP), Marien N’GOUABI University, Brazzaville, Congo; Center for Research and Initiation of Technology Projects, Scientific City, Avenue de l’Auberge Gascogne, Brazzaville, Congo
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