First Development of a Biotechnological Ferment Based on a Consorsium of the Genus <i>Bacillus</i>for the Optimization of the Fermentation Process of Cassava Tubers

• 作者: Christian Aimé Kayath Josabeth Ickofa Michel Dzondo Gadet
• 来源期刊: 微生物学(英文)
• 学科: 农学
• 关键词: Consorsium Fermentation Process CASSAVA Strains
• 年，卷（期）: 2020,（10）
• 页码范围: 563-574
• 页数: 12页
• 分类号: S53

摘要

Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as <i>fibE</i>one step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results <i>Bacillus subtilis</i> (MT994787), <i>Bacillus subtillis</i> (MT994789), <i>Bacillus tequilensis</i> (MT994788), <i>Bacillus safensis</i>, and <i>Bacillus subtilis</i> have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile <i>Bacillus</i> consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.