Ouoba L I I, Cantor M D, Diawara B, Traoré A S, Jakobsen M
Département de Technologie Alimentaire, Centre National de la Recherche Scientifique et Technologique, Ouagadougou, Burkina Faso.
J Appl Microbiol. 2003;95(4):868-73. doi: 10.1046/j.1365-2672.2003.02063.x.
To investigate predominant isolates of Bacillus subtilis and B. pumilus in soumbala, a fermented African locust bean condiment, for their ability to degrade African locust bean oil (ALBO).
Agar diffusion test in tributyrin and ALBO agar was used for screening of the isolates for esterase and lipase activity, respectively. The quantity and the profile of free fatty acids (FFA) during 72 h of degradation of ALBO by the Bacillus isolates were studied by titration and gas chromatography. The degradation of tributyrin and ALBO was variable among the isolates. Two strains of B. subtilis and two strains of B. pumilus showed significantly higher esterase and lipolytic activities than the others. The degradation ALBO was most pronounced in enriched nutrient agar except for one isolate of B. pumilus degrading ALBO to the same extent regardless of the enrichment. The quantity of FFA released from ALBO by the most lipolytic strains of Bacillus increased mainly between 0 and 24 h and differed among the isolates. The profile of FFA was similar for the Bacillus isolates with oleic acid (C18:2) occurring as the major FFA in all the samples except in samples incubated with B. subtilis B9 where stearic acid (C18) was dominant.
Bacillus isolates from soumbala showed high strain dependent lipolytic activity against ALBO.
This study contributes to the selection of Bacillus strains to be used as starter cultures for controlled production of soumbala.
研究非洲发酵刺槐豆调味品苏姆巴拉中枯草芽孢杆菌和短小芽孢杆菌的优势分离株降解非洲刺槐豆油（ALBO）的能力。
分别采用在三丁酸甘油酯和ALBO琼脂中的琼脂扩散试验，筛选分离株的酯酶和脂肪酶活性。通过滴定法和气相色谱法研究了芽孢杆菌分离株在72小时内降解ALBO过程中游离脂肪酸（FFA）的数量和分布情况。不同分离株对三丁酸甘油酯和ALBO的降解情况各不相同。两株枯草芽孢杆菌和两株短小芽孢杆菌的酯酶和脂肪分解活性明显高于其他菌株。除一株短小芽孢杆菌无论是否富集，降解ALBO的程度相同外，在富集营养琼脂中ALBO的降解最为明显。芽孢杆菌中最具脂肪分解活性的菌株从ALBO释放的FFA数量主要在0至24小时之间增加，且各分离株之间存在差异。除了与枯草芽孢杆菌B9孵育的样品中硬脂酸（C18）占主导外，所有样品中油酸（C18:2）作为主要FFA，芽孢杆菌分离株的FFA分布情况相似。
从苏姆巴拉分离出的芽孢杆菌对ALBO表现出高度依赖菌株的脂肪分解活性。
本研究有助于选择芽孢杆菌菌株作为苏姆巴拉可控生产的起始培养物。
