World Journal of
Pharmaceutical and Life Sciences

BACILLUS SPECIES: AN EXCELLENT FERMENTER OF LEGUMES AND OIL SEEDS

I. C. Oladipo* and A. O. Adeyemi

ABSTRACT

Bacillus species is generally active in the fermentation of legumes and oil seeds due to its highly efficient protein system and adaptable metabolism; this makes it relevant for use as probiotics or feed additives where their heat-stability can ensure survival in food matrix or enable long term storage at ambient temperature. In this review, the metabolism of Bacillus species in the fermentation of legumes and oil seeds is being observed alongside with its bio-characterization and phenotypic identification. Oil seeds and legumes are very high in protein component, hence, the fermentation of oil seeds and legumes into flavoring condiments by solid state fermentation results from extensive hydrolysis of protein and carbohydrate components as well as lipids, which are mostly used up by these fermenting microorganisms for energy. These proteins are broken down into its main components (amino acids and peptides) after fermentation has taken place likewise carbohydrates (passing through sugar metabolism later converting to organic acids, alcohols and carbonyl compounds) which are present in the resulting metabolite as a result of the microbial activities. Certain metabolites are produced by Bacillus fermenters in the cause of the fermentation; some of which contain certain antibiotics which have been demonstrated to exert antimicrobial activities towards various pathogens, antioxidants which have the ability to prevent risk of infections by protecting cells against harmful oxygen radicals thereby stabilizing cellular membrane, enzymes that possess antithrombolytic activities that can be supplemented with food to be consumed or taken as medication to improve or prevent cardiovascular conditions in humans and other humanly beneficial properties which can be applied in various sectors of life ranging from individual use to industrial use.

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