Fermentation of soybean ( Glycine max) for soy- daddawa production by starter cultures of Bacillus

Bacillus species ( Bacillus subtilis, B. licheniformis and B. pumilus) previously isolated from samples of soy- daddawa prepared traditionally were tested singly and in combinations (as starters) for their ability to ferment sterile dehusked cooked soybean for the production of organoleptically acceptable soy- daddawa. The total viable count pattern of organisms in fermenting soybean samples inoculated with single and mixed starter cultures of the Bacillus species were similar. Of the three Bacillus species, only B. subtilis as single or member of a mixed starter produced soy- daddawa which do not differ significantly ( P>0·05) from the naturally fermented soy- daddawa in their sensory attributes. This organism also gave the highest level of proteolytic enzyme activity and free amino acid.