Technological properties of Bacillus spp. involved in fermenting Ceiba pentandra seeds into ‘kantong’ a condiment prepared and consumed in the northern part of Ghana were invested so as to develop starter cultures with the predominant species for commercial production of ‘kantong’. The Bacillus species which predominated 205 Bacillus strains isolated from 11 stages of ‘kantong’ production includes: Bacillus amyloliquefaciens, B. safensis, B. altitudinis, B. thuringiensis, B. pumilus, B. megaterium, B. cereus, B. circulans, B. coagulans, B. firmus, B. subtilis and B. licheniformis. These predominant species were assessed for some technological properties such as proliferation at different temperatures and pH; substrate utilization preferences including ‘kantong’ formulated media (i.e. 48 h sample, dried pellet and the final product) and inhibitory activity against 12 selected pathogenic and spoilage microorganisms. The strains proliferated at different temperatures between 10 °C and 55 °C and pH of 2 to 9. Substrate utilization preferences were Nutrient Agar with 5–9 % Sodium Chloride (NA/NaCl C, and ordinary Nutrient Broth [NB], Nutrient Agar (NA), Potato Dextrose Agar (PDA), Tryptone Soya Agar (TSA), MacConkey Agar (MCA) and ‘kantong’ formulated media. All strains exhibited inhibitory activity against one or more pathogenic and spoilage organisms. Salmonella typhimurium, Staphylococcus aureus, E. faecium and Proteus vulgaris were the most susceptible indicator microorganisms. Many strains qualified as potential candidates for selection and development as starter cultures to be used in the large scale commercial production of ‘kantong’ of consistent and acceptable organoleptic quality.

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