Fermentative production of white pepper using indigenous bacterial isolates

Fermentative production of white pepper using indigenous bacterial isolates

ThreeBacillus strains were isolated from soil samples. Morphological and physiological characterization indicated that the isolated strains wereB. mycoides, B. licheniformis andB. brevis. White pepper was produced from black pepper by the fermentative method using the isolates in shake flaks as well...

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Veröffentlicht in:Biotechnology and bioprocess engineering 2004-11, Vol.9 (6), p.435-439
Hauptverfasser: Thankamani, Vaidyanatha Lyer, Giridhar, Raghavan Nair
Format: Artikel
Sprache:eng
Schlagworte:
Bacillus brevis
Bacillus licheniformis
Bacillus mycoides
Bacteria
Berries
Biomass
Cellulose
Contamination
Fermentation
Fermenters
Glucose
Microbial contamination
Microbiology
Microorganisms
Moisture content
Moisture effects
Morphology
Oil
Physiology
Piper nigrum
Piperine
Shelf life
Soil
Soil contamination
Soil moisture
Storage stability
Strains (organisms)
Volatiles
Water content
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Zusammenfassung:ThreeBacillus strains were isolated from soil samples. Morphological and physiological characterization indicated that the isolated strains wereB. mycoides, B. licheniformis andB. brevis. White pepper was produced from black pepper by the fermentative method using the isolates in shake flaks as well as in a large-scale fermenter. Volatile oil and piperine contents of the product were 3.2% (v/w) and 4% (v/w) respectively. The moisture content was 15%. The microbial contamination was less than 10 per 100 g. The product also exhibited excellent storage stability.
ISSN:1226-8372
1976-3816
DOI:10.1007/BF02933482