Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food Condiment |
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Authors: | Labia Irène Ivette Ouoba Bréhima Diawara Tove Christensen Jørn Dalgaard Mikkelsen Mogens Jakobsen |
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Affiliation: | (1) Department of Food Microbiology, Institute of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30 DK 1958, Frederiksberg C, Copenhagen, Denmark;(2) Département de Technologie Alimentaire (DTA/IRSAT/CNRST), 03 BP: 7047, Ouagadougou 03, Burkina Faso;(3) Danisco A/S Langebrogade 1, PO Box 17, 1001 Copenhagen K, Denmark |
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Abstract: | In order to select starter cultures for controlled fermentation of African locust beans, Bacillus subtilis and B. pumilus from Soumbala were investigated for their ability to degrade arabinogalactan, stachyose, raffinose and sucrose—the main polysaccharides
and oligosaccharides in African locust bean. The methods used were liquefaction of gels of galactomannan for screening, pH
measurement and High Performance Anion Exhange Chromatography – Pulsed Amperometric Detection (HPAEC–PAD) for detailed degradation
study of the carbohydrates. For B. subtilis isolates, liquefaction of galactomannan gels was observed and HPAEC–PAD showed that arabinogalactan and stachyose were partially
degraded while raffinose was fully degraded after 48 h of fermentation. Melibiose, fructose and traces of galactose were detected
as residual sugars. For B. pumilus isolates much weaker degradation of the carbohydrates was observed. Two isolates of B. subtilis showed strong ability to degrade the oligosaccharides and they are seen as promising starter cultures for fermentation of
African locust bean. |
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Keywords: | Bacillus Degradation of galactomannan Arabinogalactan Stachyose Raffinose Sucrose Starter cultures |
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