The influence of salt and temperature on the natural fermentation of African locust bean

Variations in salt (NaCl) content and temperature influenced the microbial development and organoleptic quality of fermenting African locust bean (Parkia filicoidea Welw.) seeds. The influences on microbial growth by different salt contents and temperatures were followed by changes of pH and titratable acidity. A 1% (w/w) salt addition and fermentation at 37 degrees C improved the organoleptic quality of the product. Salt additions above 3% (w/w) and temperatures below 25 degrees C resulted in lower microbial counts, low pH and titratable acid values; fermentation of the processed substrate of African locust bean seeds was inhibited and the organoleptic quality was poor. The predominant microorganism present throughout the fermentation was a Bacillus sp. with characteristics similar to Bacillus subtilis.