Fermentative production of white pepper using indigenous bacterial isolates |
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| Authors: | Vaidyanatha Lyer Thankamani Raghavan Nair Giridhar |
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| Institution: | (1) Department of Biotechnology, University of Kerala, Kariavattom Campus, 695 581 Trivandrum, India;(2) Department of Chemical Engineering, TKM College of Engineering, 691 005 Kollam, India |
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| Abstract: | ThreeBacillus strains were isolated from soil samples. Morphological and physiological characterization indicated that the isolated strains
wereB. mycoides, B. licheniformis andB. 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. |
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| Keywords: | white pepper retting bacteria Bacillus fermentation |
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