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
| [1] | Kimura 木村 啓太郎 K, Yokoyama 横山 智 S: Trends in the application of Bacillus in fermented foods. Curr Opin Biotechnol 2019, 56: 36-42. |
| [2] | Bernardeau M, Lehtinen MJ, Forssten SD, Nurminen P: Importance of the gastrointestinal life cycle of Bacillus for probiotic functionality. J Food Sci Technol 2017, 54(8): 2570-2584. |
| [3] | Etienne Nguimbi JGT, Victor Mamonekene, Augustin Aime Lebonguy, Gabriel Ahombo: Towards the Understanding of Fermented Food Biotechnology in Congo Brazzaville. Advance Journal of Food Science and Technology 2016, 12(11): 593-602. |
| [4] | Lee JY, Shim JM, Yao Z, Liu X, Lee KW, Kim HJ, Ham KS, Kim JH: Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods. Food Sci Biotechnol 2016, 25(2): 525-532. |
| [5] | Ma S, Cao J, Liliu R, Li N, Zhao J, Zhang H, Chen W, Zhai Q: Effects of Bacillus coagulans as an adjunct starter culture on yogurt quality and storage. J Dairy Sci 2021, 104(7): 7466-7479. |
| [6] | Rahmati F: Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures. AIMS Microbiol 2017, 3(4): 815-825. |
| [7] | Wang P, Wu Q, Jiang X, Wang Z, Tang J, Xu Y: Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. Int J Food Microbiol 2017, 250: 59-67. |
| [8] | Yan Z, Zheng XW, Han BZ, Han JS, Nout MJ, Chen JY: Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods. J Microbiol Biotechnol 2013, 23(5): 614-622. |
| [9] | Todorov SD, Ivanova IV, Popov I, Weeks R, Chikindas ML: Bacillus spore-forming probiotics: benefits with concerns? Crit Rev Microbiol 2022, 48(4): 513-530. |
| [10] | Kayath CA, Ibala Zamba A, Mokemiabeka SN, Opa-Iloy M, Elenga Wilson PS, Kaya-Ongoto MD, Mouellet Maboulou RJ, Nguimbi E: Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. Int J Microbiol 2020, 2020: 8417693. |
| [11] | Ruiz-Barba, J. L., Caballero-Guerrero, B., Maldonado-Barragan, A. and Jimenez-Diaz, R. Coculture with Specific Bacteria Enhances Survival of Lactobacillus plantarum NC8, an Autoinducer-Regulated Bacteriocin Producer, in Olive Fermentations. Food Microbiology 2010, 27, 413 417. |
| [12] | Anisha, A. H., Anandham, R., Kwon, S. W., Gandhi, P. I. and Gopal, N. O. Evaluation of Bacillus spp. as Dough Starters for Adhirasam—A Traditional Rice Based Fermented Food of Southern India. Brazilian Journal of Microbiology 2015, 46, 1183-1191. |
| [13] | Ouoba LII, Mbozo ABV, Thorsen L, Anyogu A, Nielsen DS, Kobawila SC, Sutherland JP: Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology 2015, 65(Pt_11): 4256-4262. |
| [14] | Tamang JP, Watanabe K, Holzapfel WH: Diversity of microorganisms in global fermented foods and beverages. Frontiers in microbiology 2016, 7: 377. |
| [15] | Moorthy SN, Mathew G: Cassava fermentation and associated changes in physicochemical and functional properties. Crit Rev Food Sci Nutr 1998, 38(2): 73-121. |
| [16] | Ickofa, J., Kayath, C. A., and Dzondo, G. M. First Development of a Biotechnological Ferment Based on a Consorsium of the Genus Bacillus for the Optimization of the Fermentation Process of Cassava Tubers. Advances in Microbiology 2020, 10, 563-574. |
| [17] | Swain MR, Ray RC: Alpha-amylase production by Bacillus subtilis CM3 in solid state fermentation using cassava fibrous residue. J Basic Microbiol 2007, 47(5): 417-425. |
| [18] | Swain MR, Kar S, Ray RC: Exo-polygalacturonase production by Bacillus subtilis CM5 in solid state fermentation using cassava bagasse. Braz J Microbiol 2009, 40(3): 636-648. |
| [19] | Singh V, Sharma R, Sharma P: Isolation, screening and optimization of amylase producing Bacillus sp. from soil. Asian Pacific Journal of Health Sciences 2015, 2(3): 86-93. |
| [20] | Oumer OJ, Abate D: Characterization of pectinase from Bacillus subtilis strain Btk 27 and its potential application in removal of mucilage from coffee beans. Enzyme research 2017, 2017. |
| [21] | Mohandas A, Raveendran S, Parameswaran B, Abraham A, Athira RS, Kuruvilla Mathew A, Pandey A: Production of pectinase from Bacillus sonorensis MPTD1. Food technology and biotechnology 2018, 56(1): 110-116. |
| [22] | Abdullah R, Zafar W, Nadeem M, Iqtedar M, Naz S, Syed Q, Kaleem A: Process optimisation for the biosynthesis of cellulase by Bacillus PC-BC6 and its mutant derivative Bacillus N3 using submerged fermentation. Nat Prod Res 2015, 29(12): 1133-1138. |
| [23] | Asha Poorna C, Prema P: Production of cellulase-free endoxylanase from novel alkalophilic thermotolerent Bacillus pumilus by solid-state fermentation and its application in wastepaper recycling. Bioresour Technol 2007, 98(3): 485-490. |
| [24] | Kazemi A, Rasoul-Amini S, Shahbazi M, Safari A, Ghasemi Y: Isolation, identification, and media optimization of high-level cellulase production by Bacillus sp. BCCS A3, in a fermentation system using response surface methodology. Prep Biochem Biotechnol 2014, 44(2): 107-118. |
| [25] | Sindhu I, Chhibber S, Capalash N, Sharma P: Production of cellulase-free xylanase from Bacillus megaterium by solid state fermentation for biobleaching of pulp. Curr Microbiol 2006, 53(2): 167-172. |
| [26] | Thomas L, Sindhu R, Binod P, Pandey A: Production of a cellulase-free alkaline xylanase from Bacillus pumilus MTCC 5015 by submerged fermentation and its application in biobleaching. Indian J Exp Biol 2015, 53(6): 356-363. |
| [27] | Vijayaraghavan P, Arun A, Al-Dhabi NA, Vincent SG, Arasu MV, Choi KC: Novel Bacillus subtilis IND19 cell factory for the simultaneous production of carboxy methyl cellulase and protease using cow dung substrate in solid-substrate fermentation. Biotechnol Biofuels 2016, 9: 73. |
| [28] | Ye M, Sun L, Yang R, Wang Z, Qi K: The optimization of fermentation conditions for producing cellulase of Bacillus amyloliquefaciens and its application to goose feed. R Soc Open Sci 2017, 4(10): 171012. |
| [29] | Nagar S, Gupta VK, Kumar D, Kumar L, Kuhad RC: Production and optimization of cellulase-free, alkali-stable xylanase by Bacillus pumilus SV-85S in submerged fermentation. J Ind. |
| [30] | Cao J, Yu Z, Zhang Q, Yu L, Zhao J, Zhang H, Chen W, Zhai Q: Effects of Bacillus coagulans GBI-30, 6086 as an adjunct starter culture on the production of yogurt. Food Res Int 2022, 160: 111398. |
| [31] | Chen JY, Yu YH: Bacillus subtilis-Fermented Products Ameliorate the Growth Performance, Alleviate Intestinal Inflammatory Gene Expression, and Modulate Cecal Microbiota Community in Broilers during the Starter Phase under Dextran Sulfate Sodium Challenge. J Poult Sci 2022, 59(3): 260-271. |
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
Share This Article
Twitter
Linked In
Facebook
Copy
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
