Exiguobacterium aurantiacum mediated fermentation of bamboo shoot, and process optimization for Soibum production: A traditional food of Manipur, North-East India

Abstract

Bamboo shoot are an important traditional food delicacies which are consumed as fresh, fermented, or canned in many Asian countries and is intricately related with human diet. In this study, several bamboo shoot samples (fermented and succulent bamboo shoots) were collected to determine the cynogenic glycoside content, followed by process optimization by using Exiguobacteruim aurantiacum FB6-1b, which was used for fermentation at different conditions. E. aurantiacum was isolated from bamboo shoot. The cyanide content was analyzed and fermentation process was also evaluated by estimating nutritional parameters of final product. Fresh succulent bamboo shoot had high cyanide content (approx 43 mg/g) compared with fermented samples (22.8–30.4 mg/g). It was observed that boiling the succulent bamboo shoots and fermented shoots removed all the cyanide content. The amount of protein, sugar, amino acid for fermentation of sterilized bamboo shoot with FB6-1b, against fermentation in presence of indigenous bacteria in raw bamboo shoot were found to be (2.2±0.6, 1.3±0.04, 0.38±0.004) mg/g and (2.44±0.03, 1.85±0.3, 0.31±0.006) mg/g, respectively. The nutritional parameter including concentrations of protein, sugar, amino acid were better when fermentation was done at temp 30°C (3.56±0.04, 11.1±0.2, 0.75±0.05 g/100g, respectively) and inoculum size 104 cfu/ml (2.57±0.1, 10.5±0.1, 0.27±0.04 g/100g, respectively).