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Factors affecting the development of Bacillus subtilis
cowpea-system as starter for industrial production of Ugba
Isu, N. R.
Department of Biological Sciences, University of Abuja, Abuja,
Nigeria.
ABSTRACT
The effect of time, cell density, pH, temperature and ionic
concentration on the adherence properties of Bacillus subtilis cells
on cowpea granules was studied. The adhered cells were used as
starters for the fermentation of African oil bean (Pentaclethra
macrophylla Bentham) seeds to ugba in comparison with the natural
fermentation. The results obtained showed that the adherence pattern
indicates a binding isotherm characteristic of equilibria involving
cooperative interactions. The langmuir isotherm was linear with an
association constant (Ka) of 5.30+0.50 x 10-6.
The number of binding sites per gram carrier was determined as 5.30+0.50
x 106. Cell density, time, pH and ionic concentration all
enhanced the attachment process. Maximum attachment was obtained at
pH 6.50 and 50oC. Ugba produced by the attached cells
compared favourably with the traditionally produced sample. These
results are important for the use of biological materials in the
preparation of starter cultures for upgrading the fermentation of
traditional foods. |
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