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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2016.5(9): 261-270
DOI: http://dx.doi.org/10.20546/ijcmas.2016.509.029


Identification and Biochemical Analysis of Microorganisms involved in the Fermentation of Kawal-A Traditional Fermented Sicklepod Leaves (Senna obtusifolia)
Abakar Idriss Lawane, Savadogo Aly*, Tapsoba François, Guira Flibert and Traore Yves
LABIA,  Centre de Recherche en Sciences Biologique, Alimentaire et Nutritionnelle (CRSBAN), Université Ouaga 1 Pr Joseph KI-ZERBO, Burkina Faso  
*Corresponding author
Abstract:

This study was carried out to determine, using microbial and chemical standards methods, the chemical composition, the quality and the major microorganisms of Kawal, fermented Senna obtusifolia leaves consumed as a substitute of meat or an appetizing agent in Chad. The pH was ranged between 5.82 ± 0.19 and 7.22 ± 0.31,the acidity between 0.31 ± 0.00 and 0.54 ± 0.00 %, the dry matter content, 90.00 ± 0.00 and 92.46 ± 0.43%, the protein content, 15.52 ± 0.09 and 22.06 ± 0.07%,the ash content, 17.12 ± 0.01 and 19.3 ± 0.00%.The Total viable counts were between 9.7 × 109 and 2.7 × 1011 CFU / g; Bacillus sp., 3.7 × 108 and 9.1 × 109 CFU/g, lactic acid bacteria, 1.1 × 102 and 2.8 × 106 CFU/g; Staphylococcus sp., 1.5 × 103 and 3.7 × 107 CFU/g, Micrococcus sp.<10 CFU/g and 7.4 × 104 CFU / g. Yeasts and molds as well as enterobacteria were less represented or absent in most samples analyzed. Bacillus strains, the dominant microflora were isolated and grouped into 15 groups. Their biochemical and molecular characterizationshowed a high diversity involved in the fermentationof kawal among them B. subtilis, B. licheniformis, B. pumilus, and B. amyloliquefaciens were identified.


Keywords: Kawal, chad, Bacillus, biochemical composition, characterization, PCR.
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How to cite this article:

Abakar Idriss Lawane, Savadogo Aly, Tapsoba François, Guira Flibert and Traore Yves. 2016. Identification and Biochemical Analysis of Microorganisms involved in the Fermentation of Kawal-A Traditional Fermented Sicklepod Leaves (Senna obtusifolia).Int.J.Curr.Microbiol.App.Sci. 5(9): 261-270. doi: http://dx.doi.org/10.20546/ijcmas.2016.509.029