Fermentative production of white pepper using indigenous bacterial isolates

被引：17

作者：

Thankamani, VL

Giridhar, RN

机构：

[1] Univ Kerala, Dept Biotechnol, Trivandrum 695581, Kerala, India

[2] TKM Coll Engn, Dept Chem Engn, Kollam 691005, India

来源：

BIOTECHNOLOGY AND BIOPROCESS ENGINEERING | 2004年 / 9卷 / 06期

关键词：

white pepper; retting; bacteria; Bacillus; fermentation;

D O I：

10.1007/BF02933482

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Three Bacillus strains were isolated from soil samples. Morphological and physiological characterization indicated that the isolated strains were B. mycoides, B. licheniformis and B. 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.

引用

页码：435 / 439

页数：5

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