Screening and Identification of an Indigenous Bacterial Strain High Active for Fermentative Production of White Pepper (Piper nigrum L.)

Abstract:

An indigenous bacterial strain high active for fermentative production of white pepper was isolated from soil samples. Initially isolates were screened by yellow ring and the speed of color change in the plating medium. Then, the secondary screening was done through the abilities of the strains for the retting of green pepper. The selected strain WC17 showed excellent activity for the retting of the green pepper.The produced white pepper by this method achieved superior level. Volatile oil and piperine contents of the product were 3.26% (v/w) and 4.15% (v/w), respectively. The microbial contamination was no more than 1.3×10² per 1g. Physiological, biochemical characteristics and 16SrDNA sequencing indicated that the isolated strain WC17 was belonging to Bacillus cereus group. This screening could be used as a rapid and reliable method for the isolation of bacterial strain for fermentative production of white pepper.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1489-1494
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1489
• Online since: September 2013
• Authors: Jian Cheng Feng
• Keywords: Bacterial Strain, Fermentation, Identification, Screening, White Pepper

References

[1] S.M. Gordo, D.G. Pinheiro, E.C. Moreira and S Rodrigues: BMC Plant Biol. Vol. 12(2012),P. 168.

[2] F. l. Gu, L.H. Tan, H.S. Wu, Y.M. Fang, Q.H. Wang: Food Chem. Vol. 138 (2013) ,P. 797.

[3] M. Steinhaus, P. Schieberle: J. Agric. Food Chem. Vol. 53(2005), P. 6056.

[4] C. Dawid, A. Henze, O. Frank, A Glabasnia: J. Agric. Food Chem. Vol. 60(2012), P. 2884.

[5] G. Chithra, S. M. Mathew and C. Deepthi: J. Food Process Eng. Vol. 34(2011),P. 2.

[6] G. S. Hoondal ,R. P. Tiwari ,R. Tewari , N. Dahiya ,Q. K. Beg: Appl. Microbiol. Biotechnol. Vol. 59 (2002),P. 409.

[7] K.M. Gopinathan, V.B. Manilal : J. Food Sci. Technol. Vol. 41(2004),P. 74-77.

[8] V.L. Thankamani and R. N. Giridhar : Biotechnol. and Bioproc. E. Vol. 9(2004),P. 435.

[9] L. S Zheng, Y. M Du, J. Y Zhang: Bioresource Technol. Vol. 78 (2001) ,P. 89.

[10] R.E. Buchanan, N.E. Gibbons: Bergey's Manual of Determinative Bacteriology. 9th(Science Press, China 1994).

[11] T. Xiong, S. H Song, X.H. Huang, C. Feng, G. Q Liu, J. Q Huang, and M.Y. Xie: J. Food Sci. Vol. 78(2013),P. 84.

[12] J. Zhang, G. Henriksson, J. Gunnar:J. Biotechnol. Vol. 81(2000), P. 85.

[13] M. Steinhaus and P. Schieberle: J. Agric. Food Chem. Vol. 53( 2005), P. 6049.