Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana; Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, Ghana.
Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
Int J Food Microbiol. 2014 Jun 16;180:1-6. doi: 10.1016/j.ijfoodmicro.2014.03.028. Epub 2014 Apr 4.
Kantong is a condiment produced in Ghana by the spontaneous fermentation of kapok tree (Ceiba pentandra) seeds with cassava flour as an additive. Fermentation is over a 48h period followed by a drying and a kneading process. Although lactic acid bacteria (LAB) have previously been identified other micro-organisms may also be involved in the fermentation process. In this study we examined the occurrence of aerobic endospore-forming bacteria (AEB) in raw materials, during fermentation and in the final product at 2 production sites in Northern Ghana. Total aerobic mesophilic bacterial counts increased from 5.4±0.1log10CFU/g in the raw materials to 8.9±0.1log10CFU/g in the final products, with the AEB accounting for between 23% and 80% of the total aerobic mesophilic (TAM) counts. A total of 196 AEB were identified at a species/subspecies level by the use of phenotypic tests and genotypic methods including M13-PCR typing, 16S rRNA and gyrA gene sequencing. Bacillus subtilis subsp. subtilis (63% of the AEB), Bacillus safensis (26% of the AEB) and Bacillus amyloliquefaciens subsp. plantarum/Bacillus methylotrophicus (9% of the AEB) were the predominant Bacillus species during fermentation and in the final products. B. amyloliquefaciens/B. methylotrophicus originated from cassava flour, B. safensis from seeds and cassava flour, while the origin of B. subtilis was less clear. Brevibacillus agri and Peanibacillus spp. occurred sporadically. Further investigations are required to elucidate the role of AEB occurring in high numbers, in the fermentation of Kantong.
坎通是加纳生产的一种调味品，由木棉树（Ceiba pentandra）种子与木薯粉自然发酵而成。发酵过程需要 48 小时，然后进行干燥和揉捏。尽管以前已经鉴定出乳酸菌（LAB），但其他微生物也可能参与发酵过程。在这项研究中，我们在加纳北部的两个生产地点检查了原料、发酵过程中和最终产品中好氧内生孢子形成细菌（AEB）的发生情况。原料中好氧嗜温总细菌计数从 5.4±0.1log10CFU/g 增加到最终产品中的 8.9±0.1log10CFU/g，AEB 占好氧嗜温总细菌（TAM）计数的 23%至 80%之间。通过使用表型测试和包括 M13-PCR 分型、16S rRNA 和 gyrA 基因测序在内的基因型方法，共在种/亚种水平上鉴定出 196 种 AEB。发酵过程中和最终产品中优势芽孢杆菌物种为枯草芽孢杆菌亚种（63%的 AEB）、沙福芽孢杆菌（26%的 AEB）和解淀粉芽孢杆菌/甲基营养芽孢杆菌（9%的 AEB）。B. amyloliquefaciens/B. methylotrophicus 来自木薯粉，B. safensis 来自种子和木薯粉，而 B. subtilis 的来源则不太清楚。短芽孢杆菌和 Peanibacillus spp. 偶尔出现。需要进一步研究以阐明大量 AEB 在 Kantong 发酵中的作用。
