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Fermentative Production of White Pepper Using Indigenous Bacterial Isolates

Thankamani Vaidyanatha Lyer    (Department of Biotechnology, University of Kerala, Kariavattom Campus   ); Giridhar Raghavan Nair    (Senior Lecturer, Department of Chemical Engineering, TKM College of Engineering  );
  • 초록

    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.


  • 주제어

    white pepper .   retting .   bacteria .   Bacillus .   fermentation.  

  • 참고문헌 (8)

    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 
    2. APHA (1992) Standard Methods for the Examination of Water and Wastewater. American Public Health Association, Washington DC, USA 
    3. American spice trade association (1985) Official Analytical Methods. 3rd ed., American Spice Trade Association, Englewood Cliffs, NJ, USA 
    4. Hayashi, T., S. Todoriki, and K. Kohyama (1994) Irradiation effects on pepper starch viscosity. J. Food Sci. 59: 118-120 
    5. 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 
    6. 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 
    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 
    8. Breed, R. S., E. G. D. Murray, and N. R. Smith (1957) Bergey's Manual of Systematic Bacteriology. Williams and Wilkins. Baltimore, MD, USA 

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