National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The pepper (Capsicum fructescens) is a condiment used in human food. In order to demonstrate the presence of lactic bacteria and their biodiversity in the fermentation of peppers, 33 lactic bacteria were isolated from the fermented pepper samples sold in the markets of Brazzaville and samples fermented in the laboratory. The pH was measured every 24 hours from the fermenting peppers homogenized in distilled water. The inoculated cultured were prepared from 10 grams of fermenting chili for 24 hours, homogenized in maximum recovery diluent CMO733 pH 7.0. The decimal dilutions of 10-1 to 10-6 were made from the suspension obtained. Isolation, purification and enumeration were made of 0.1ml seeded suspension on MRS CM0361 pH 6, 2. Three Petri dishes were inoculated for each dilution and incubated for 18 to 24 hours in an oven at 37 ° C. The morphological and physiological identification tests were performed on different cultures. The different bacteria isolated growth parameters were determined using the temperature variation ranges of pH and NaCl concentration. The results obtained have shown that 84.85% of the bacteria were of the genus Lactobacillus, Lactococcus of 12.12% and 3.03% of such kind Pediococcus. We observed the predominance of bacteria of the genus Lactobacillus throughout the fermentation. The measurements pH showed a decrease in pH of pimento during fermentation of 6.14 to 3.80. The Lactococcus or Streptococcus and Pediococcus appear after 24 hours of fermentation and disappear after 48 hours. The genus Pediococcus was absent in samples from some markets. Lactobacillus strains grow at pH ranging from 5 to 9. The growth depending on the temperature and the NaCl concentration of the bacteria isolated varies among species.
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