Biotechnology and Bioprocess Engineering:BBE

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지

Fermentative Production of White Pepper Using Indigenous Bacterial Isolates

  • Published : 2004.11.01
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Jagella, T. and W. Grosch (1999) Flavor and off-flavor compounds of black and white pepper (Piper nigrum L.): I. Evaluation of potent odorants of black pepper by dilution and concentration techniques. Eur. Food Res. Technol. 209: 16-21 https://doi.org/10.1007/s002170050449
  2. Jose, A. I., P. P. Suma, P. Prameela, and P. B. Binoo (2002) Package of Practices Recommendations: Crops. 12th ed., pp. 278-280. Kerala Agricultural University, Trichur, India
  3. Breed, R. S., E. G. D. Murray, and N. R. Smith (1957) Bergey's Manual of Systematic Bacteriology. Williams and Wilkins. Baltimore, MD, USA
  4. APHA (1992) Standard Methods for the Examination of Water and Wastewater. American Public Health Association, Washington DC, USA
  5. American spice trade association (1985) Official Analytical Methods. 3rd ed., American Spice Trade Association, Englewood Cliffs, NJ, USA
  6. Thankamani, V. and R. Giridhar (2003) Development of laboratory scale process for the bacterial retting of black pepper to white pepper. Proceedings of International Conference on Chemical and Bioprocess Engineering. August 27-29. University Malaysia Sabah, Malaysia
  7. Schreiber, G. A., A. Leffke, M. Mager, N. Helle, and K. W. Bogl (1994) Viscosity of alkaline suspensions of ground black and white pepper samples: An indication or identification of high-dose radiation treatment. Radiat. Phys. Chem. 44: 467-472 https://doi.org/10.1016/0969-806X(94)90042-6
  8. Hayashi, T., S. Todoriki, and K. Kohyama (1994) Irradiation effects on pepper starch viscosity. J. Food Sci. 59: 118-120 https://doi.org/10.1111/j.1365-2621.1994.tb06912.x