Effect of Bacillus subtilis Strains 3B and BC4333 Starter Cultures on the Quality of Fermented Parkia biglobosa Seeds, ''iru''
Aderibigbe, Esther Yetunde
Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria.
Omodara, Tolani Rachael *
Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria.
Afolabi, Ibiwumi Ebenezer
Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
A comparative study was conducted to determine the effect of field application of the starter cultures Bacillus subtilis strains 3B and BC4333 on the quality of fermented Parkia biglobosa seeds. The proximate composition, microbial load, and other physicochemical properties of the fermented products were determined. The result showed that the microbial load of the commercial ‘iru’ sample was higher than that of ‘iru’ fermented using starter culture. The pH, moisture content, protein, ash, fat and crude fibre of the ‘iru’ fermented using starter culture was significantly higher than the commercially produced ‘iru’ and the unfermented substrate. However, carbohydrate and total titratable acidity (TTA) in the commercial ‘iru’ sample was lower than those of the starter culture- fermented samples. This research proves that the starter culture helps to produce ‘iru’ of better quality. Hence, these strains (3B and BC4333) can be made available to local women for commercial production of ‘iru’.
Keywords: Fermentation, starter culture, proximate composition, physiochemical properties, Parkia biglobosa, Bacillus subtilis.