The Microbial Activities Involved In The Alkaline Fermentation Of Soybeans Into Dawadawa

Edu Frontiers SARAH OPAI-TETTEH 123 PAGES (31863 WORDS) Thesis
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ABSTRACT

This study was initiated to identify the dominant microbial species and investigate their activities during the fermentation of soybeans to daw adaw a. The dominant microorganism s present in both the boiled and roasted soydaw adaw a, which were spontaneously fermented for 72 h, were isolated, characterized and identified using an API kit. The proteinase and a -a m y lase activities o f the microorganism s were determined. Q quality indices such as pH, m oisture, protein and fat contents of the soydaw draw a were measured. The breakdown of proteins during ferm entation o f soydaw adaw a w as studied using Gel electrophoresis. The trend in the level o f sugars during ferm entation o f soydaw adaw a w as carried out using the Lane and E ynon’s method. A rom atic com pounds (GC-M S m ethod) produced by the different types o f soydaw adaw a w ere also determ ined. Results show ed that Bacillus species w ere the dom inant m icro-organism s found and w hich increased from 10'’ to 10n cfu/g and 103 to 109 for the boiled and roasted soydaw adaw a from the start to the end o f ferm entation respectively. Lactic acid bacteria ( 104 to 106 cfu/g) w ere also found. Bacillus supplies accounted for 48% o f the representative isolates taken from various stages o f fermentation. Other Bacillus species accounted for 8% to 16% o f the isolates. All the identified Bacillus species demonstrated proteolytic activity in the order Bacillus subtilis >Baciflus furmis > Bacillus cerm s > Bacillus pumilus. At a = 0.05, proteolytic activity w as significantly affected by fermentation time and production method. H ow ever, there was no interaction betw een these tw o factors. a-am y lase activity w as positively affected by ferm entation tim e, increasing with increase in ferm entation time. H ydrolysis o f proteins during ferm entation w as confirm ed in^soydaw adaw a bv an increase in the fraction o f low er m olecular weight proteins and m ore distinct bands. The level o f sugars increased in the first 24 hours but decreased subsequently as ferm entation progressed. A rom a com pounds produced w ere m ore in the roasted products than the boiled. Both products w ere dom inated by 3-H exanol and 9, 12-O ctadecanoic acid. H ow ever, Tetradecanoic acid and 1,2-Benzene dicarboxylic acid w ere found only in the roasted product.

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APA

Edu, F (2021). The Microbial Activities Involved In The Alkaline Fermentation Of Soybeans Into Dawadawa. Afribary.com: Retrieved May 12, 2021, from https://afribary.com/works/the-microbial-activities-involved-in-the-alkaline-fermentation-of-soybeans-into-dawadawa-1

MLA 8th

Frontiers, Edu. "The Microbial Activities Involved In The Alkaline Fermentation Of Soybeans Into Dawadawa" Afribary.com. Afribary.com, 26 Apr. 2021, https://afribary.com/works/the-microbial-activities-involved-in-the-alkaline-fermentation-of-soybeans-into-dawadawa-1 . Accessed 12 May. 2021.

MLA7

Frontiers, Edu. "The Microbial Activities Involved In The Alkaline Fermentation Of Soybeans Into Dawadawa". Afribary.com, Afribary.com, 26 Apr. 2021. Web. 12 May. 2021. < https://afribary.com/works/the-microbial-activities-involved-in-the-alkaline-fermentation-of-soybeans-into-dawadawa-1 >.

Chicago

Frontiers, Edu. "The Microbial Activities Involved In The Alkaline Fermentation Of Soybeans Into Dawadawa" Afribary.com (2021). Accessed May 12, 2021. https://afribary.com/works/the-microbial-activities-involved-in-the-alkaline-fermentation-of-soybeans-into-dawadawa-1