Abstract
The extracellular enzymatic activity of ten (10) strains of predominant bacteria involved in Maari process has been investigated using the APIZYM (BioMérieux, France) commercial system, with the objective of determining the differences in the enzymatic profiles of the various species. Variable enzymatic activity was recorded showing the specific activity of each species during the fermentation of baobab seeds. Almost all isolates possessed phosphatase activity. All aerobic mesophilic bacteria (AMB) lacked trypsin. No lactic acid bacterium (LAB) was able to produce α-galactosidase. Naphthol-AS-BI-phosphohydrolase was produced by all isolates. The enzymatic pattern of these potential starter cultures can be used for predicting their suitability for baobab seeds fermentation and for monitoring their stability. Key words: Enzymatic activity, baobab seeds, fermentation, starter cultures.
Highlights
Spontaneous fermentation of baobab seeds is a processing technique applied in Burkina Faso and in others countries in West Africa including Benin, Mali and Nigeria for the production of Maari, an indigenous condiment (Parkouda et al, 2010)
Several microorganisms are known to be involved in the fermentation of baobab seeds
We reported that during the processing of the baobab seeds, carbohydrates and lipids content decrease but not protein content (Parkouda, 2010)
Summary
Spontaneous fermentation of baobab seeds is a processing technique applied in Burkina Faso and in others countries in West Africa including Benin, Mali and Nigeria for the production of Maari, an indigenous condiment (Parkouda et al, 2010). The spontaneous nature of the process results in varying product quality which invariably depends heavily on the producer skill and processing conditions. Several microorganisms are known to be involved in the fermentation of baobab seeds. Bacillus subtilis is reported by Parkouda et al (2010). Have been reported to be associated with the fermentation of baobab seeds. We reported that during the processing of the baobab seeds, carbohydrates and lipids content decrease but not protein content (Parkouda, 2010)
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