Involvement of Bacillus Species in the Understanding of the Softening Process of Safou Pulp (Dacryodes Edulis H.J.Lam) |Biomedgrid

For the last twenty years, Biotechnology, including techniques for preserving of traditional fermented foods, has grown considerably. Safou, some fruit from Dacryodes edulis, is widely consumed in Africa but poses conservation problems because of its very rapid softening. In the Republic of Congo, a fermentation technique has been developed in order to preserve fruits. This work aims to study the bacteria of the genus Bacillus involved in the softening of Safou. Using classical microbiological techniques, we estimated the number of bacteria to be 2.5±0.7. 102 FCFU/g from the softened safous and at 4±0.8. 106 CFU/g from the non-softened safous. By using PCR multiplex of fibE gene, Bacillus subtilis and Ballus safensis have been mostly ientified and strains have shown degradation percentages of pectin, amylose, proteolytic up to 55%, 55% and 63 %, respectively. 45% of isolates including Bacillus subtilis and Bacillus safensis can secrete pectinases, amylase and proteases. The assessment of Penetrometry index showed that B. subtilis and B. safensis are able to contribute to the softening of african pears.