Abstract
Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Pô and Bobo-Dioulasso). Four processing methods of Mantchoua production were characterized by determination of numbers of Aerobic Mesophilic Bacteria (AMB), Bacillus spp. and pH. A total of 251 Bacillus spp. from 619 AMB isolates were identified using M13-PCR and ITS-PCR typing, 16S rRNA and gyrA gene sequencing. AMB and Bacillus spp. counts in raw material ranged between 4.2-4.7 log10 CFU/g and 3.8-4.1 log10 CFU/g in kapok seeds and between 2.2-2.3 log10 CFU/g and 1.1-1.8 log10 CFU/g in ash lye solution, respectively. Microbial counts in seeds mash during fermentation ranged between 9-10.9 log10 CFU/g for AMB and between 8.6-10.5 log10 CFU/g for Bacillus spp. In dried Mantchoua, AMB counts ranged between 7.7-10.4 log10 CFU/g while Bacillus spp. counts ranged between 7.5-10.3 log10 CFU/g.
 The fermentation of Mantchoua involved different species of Bacillus spp. At Bobo-Dioulasso pilot plant, B. subtilis subsp. subtilis dominated (50% of the Bacillus isolates) followed by B. cereus sensu lato (28% of the Bacillus isolates) while at Pô traditional production site, B. cereus sensu lato dominated (54% of the Bacillus isolates) followed also by B. subtilis subsp. subtilis (26% of the Bacillus isolates). For the Mantchoua processes including ash lye solution, pH were consistently higher during fermentation (pH 8.6-8.9), and the number of isolated B. cereus sensu lato were lower.
Highlights
Mantchoua is a Kapok tree (Ceiba pentadra) seed condiment produced and consumed by some people in the Sahel region of Burkina Faso
Total Aerobic Mesophilic Bacteria (AMB) and Bacillus spp. counts were 10.4±0.1 and 10.3±0.08 log10 colony forming units (CFU)/g, respectively, for samples processed with method A, while for samples processed with method B1 these counts were 7.7±0.06 and 7.6±0.02log10 CFU/g, respectively
The total aerobic mesophilic bacteria and 12% (B), with only a minor amount of B. subtilis subsp. subtilis observed in (AMB) counts and Bacillus spp. counts increased to a maximum of 10.9 log10 the samples processed with method A (8% of the isolates)
Summary
Mantchoua is a Kapok tree (Ceiba pentadra) seed condiment produced and consumed by some people in the Sahel region of Burkina Faso. Kapok tree seeds are of local interest as a valuable source of food raw material to be further explored in an African region of regular food shortage. Seed condiments are reported to be a valuable source of proteins, lipids, carbohydrates, essential amino acids, fatty acids and vitamins (Achi, 2005; Yagoub and Mohammed, 2008; Parkouda et al, 2009; Dosumu et al, 2012). Aerobic endospore-forming bacteria (AEB) of the genus Bacillus have been reported to be the dominant microorganisms responsible for the fermentation of seed condiments (Achi, 2005; Parkouda et al, 2009, Savadogo et al, 2011)
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