Abstract

In this study, three Bacillus subtilis (B7, B9 and B3) and one Bacillus amyloliquefaciens (I8) strains previously selected as potential starter cultures were cultivated on boiled dehulled African locust bean seeds to produce ready to use ferments. These ferments were then used to produce soumbala. The microbial load changes during ferments production were evaluated. Biochemical and microbiological characteristics of the obtained soumbala were also determined using standard methods. Variable growth ability on the carrier material was observed for the tested starters with Bacillus loads ranging between 8.21 and 10.37 Log CFU/g in the ferments. The highest microbial counts were observed for ferments prepared with the starters B9 and B7. These ferments also demonstrated the strongest fermentation capacity of soumbala. The ferment-based dried soumbala had a pH and moisture ranging from 7.17 to 7.37 and 5.67 to 8.46%, respectively. On dry matter (DM) basis, it contained 1.77 to 2.11% of ashes, 41 to 43% of proteins, 37 to 40% of fat and 13 to 15% of carbohydrates. Soumbala prepared with the starter B7 showed the highest content in valine, isoleucine, leucine, phenylalanine, tyrosine and proline. 

Key words: African locust bean, starter culture, Bacillus, fermentation, soumbala, carrier.