Involvement of Bacillus Species in the Understanding of the Softening Process of Safou Pulp (Dacryodes Edulis H.J.Lam)

Nicaise Saturnin Mokemiabeka | Nelly Josiane Awah-Lekaka Niebi | Christian Aime Kayath ^[3] | Gloiriche Eumarise Koubemba Boundzou | Etienne Nguimbi ^[5]

Abstract: For the last twenty years, techniques including preservation of traditional fermented foods have been considerably grown. Safou is a fruit from Dacryodes edulis widely consumed in Africa. The Safou preservation poses a myriad of problems. In the Republic of Congo, a fermentation technique has been developed in order to preserve fruits. This work aims to study the bacteria of the genus Bacillus involved in the softening of Safou. Using classical microbiological techniques, bacteria have been estimated with number about 2.5 ± 0.7.102 FCFU / g from the softened safous and at 4 ± 0.8.106 CFU / g from the non-softened safous. By using PCR multiplex of fibE gene, Bacillus subtilis and Bacillus safensis have been mostly identified and strains have shown to degrade pectin, amylose and proteins with the percentages up to 55 %, 55 % and 63 %, respectively.45 % of isolates including Bacillus subtilis and Bacillus safensis can secrete pectinases, amylase and proteases. The assessment of Penetrometry index showed that B. subtilis and B. safensis are able to contribute in the softening of african pears.

Keywords: Safou, Fermentation, preservation, PCR multiplex, Bacillus

Edition: Volume 10 Issue 1, January 2021,

Pages: 355 - 359