Synergistic fermentative nutritional quality of Lactobacillus delbrueckii and Bacillus pumilus on date fruits (Phoenix dactylifera)

Abstract

The work examd. the effect of mixed cultural fermn. on the nutritional quality of date palm fruits (Phoenix dactylifera). This was done by isolating microorganism from samples subjected to natural fermn. The isolated organisms were thereafter used as starter culture in a five day controlled fermn. Lactobacillus delbrueckii and Bacillus pumilus were identified as the predominant microorganisms and were used as starter culture. pH, titratable acidity, proximate, amino acid and mineral compn. of the fermented samples were detd. The sample fermented with mixed culture gave best nutritional value of 15.3% protein as compared to the 9.62% and 11.61% yield in B. pumilus and L. delbrueckii, resp., on the fifth day of fermn. Arginine was found to be on the high side among the amino acids discovered and the mineral compn. of the products gave an appreciable amt. of sodium, potassium and calcium. [on SciFinder(R)]