caa a22 4500 463157036 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0359-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0359-0 Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean ( Parkia biglobosa ) food Condiment [Elektronische Daten] [Labia Ouoba, Bréhima Diawara, Tove Christensen, Jørn Dalgaard Mikkelsen, Mogens Jakobsen] In order to select starter cultures for controlled fermentation of African locust beans, Bacillus subtilis and B. pumilus from Soumbala were investigated for their ability to degrade arabinogalactan, stachyose, raffinose and sucrose—the main polysaccharides and oligosaccharides in African locust bean. The methods used were liquefaction of gels of galactomannan for screening, pH measurement and High Performance Anion Exhange Chromatography - Pulsed Amperometric Detection (HPAEC-PAD) for detailed degradation study of the carbohydrates. For B. subtilis isolates, liquefaction of galactomannan gels was observed and HPAEC-PAD showed that arabinogalactan and stachyose were partially degraded while raffinose was fully degraded after 48h of fermentation. Melibiose, fructose and traces of galactose were detected as residual sugars. For B. pumilus isolates much weaker degradation of the carbohydrates was observed. Two isolates of B. subtilis showed strong ability to degrade the oligosaccharides and they are seen as promising starter cultures for fermentation of African locust bean. Springer-Verlag, 2006 Bacillus nationallicence Degradation of galactomannan nationallicence Arabinogalactan nationallicence Stachyose nationallicence Raffinose nationallicence Sucrose nationallicence Starter cultures nationallicence Ouoba Labia Department of Food Microbiology, Institute of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30 DK 1958, Frederiksberg C, Copenhagen, Denmark aut Diawara Bréhima Département de Technologie Alimentaire (DTA/IRSAT/CNRST), 03 BP: 7047, Ouagadougou 03, Burkina Faso aut Christensen Tove Danisco A/S Langebrogade 1, PO Box 17, 1001, Copenhagen K, Denmark aut Dalgaard Mikkelsen Jørn Danisco A/S Langebrogade 1, PO Box 17, 1001, Copenhagen K, Denmark aut Jakobsen Mogens Department of Food Microbiology, Institute of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30 DK 1958, Frederiksberg C, Copenhagen, Denmark aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 689-694 1438-2377 224:6<689 2007 224 217 https://doi.org/10.1007/s00217-006-0359-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0359-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ouoba Labia Department of Food Microbiology, Institute of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30 DK 1958, Frederiksberg C, Copenhagen, Denmark aut NATIONALLICENCE 700 1- Diawara Bréhima Département de Technologie Alimentaire (DTA/IRSAT/CNRST), 03 BP: 7047, Ouagadougou 03, Burkina Faso aut NATIONALLICENCE 700 1- Christensen Tove Danisco A/S Langebrogade 1, PO Box 17, 1001, Copenhagen K, Denmark aut NATIONALLICENCE 700 1- Dalgaard Mikkelsen Jørn Danisco A/S Langebrogade 1, PO Box 17, 1001, Copenhagen K, Denmark aut NATIONALLICENCE 700 1- Jakobsen Mogens Department of Food Microbiology, Institute of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30 DK 1958, Frederiksberg C, Copenhagen, Denmark aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 689-694 1438-2377 224:6<689 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer