Potential uses of pigeon pea in the small-scale manufacture of fermented sausages in the Caribbean
Keywords:Pigeon pea, Pigeon pea extract, Lactobacilius plantarum
AbstractPopular as food in the Caribbean, pigeon pea (Cajanus cajan) was assessed as a possible medium for the cultivation and storage of Lactobacillus plantarum strains. The rate of growth of Lactobacillus plantarum strain 001 on pigeon pea extract (PPE) was comparable with that on MRS, a medium that is normally used for the growth of lactobacilli. Both Lactobacillus plantarum strains examined retained viability after storage for six months at -20°C in a medium consisting of PPE and glycerol. After three months under the same conditions, colony-forming units (CFU) were in excess of 30 × 106 ml -1. The addition of glucose to this medium did not enhance the storage performance. The results suggest that PPE is adequate to constitute a general cultivation and a starter culture medium which has potential for use in the small-scale fermented sausage manufacture in the Caribbean.