Article (Scientific journals)
Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.
Yao, Amenan Anastasie; Dortu, Carine; Egounlety, Moutairu et al.
2009In African Journal of Biotechnology, 8 (19), p. 4996-5004
Peer reviewed
 

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Keywords :
Freeze-drying; gari; lactic acid bacteria; fermentation; starter culture; cassava; developing; fermented food
Abstract :
[en] Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected on the basis of their biochemical properties with a view to selecting appropriate starter cultures during cassava fermentation for gari production. In this study, the potential of these pre-selected strains as suitable freeze-dried cultures was evaluated. Their ability to tolerate the freeze-drying process was assessed by dehydration in a glycerol solution of increasing concentration, followed by staining with two fluorescent markers: rhodamine 123 and propydium iodide. Twelve strains that recovered more than 50% of their population value after visualisation on an epi-fluorescent microscope were produced in a bioreactor and freeze-dried. The technological characteristics identified after the freeze-drying process, were a high cell concentration or high survival rate. The ability of the freeze-dried strains to recover their acidification activity was evaluated through the determination of the pH, titratable acidity (% lactic acid/g Dry Weight) and cell count over 24 h on MRS broth. Ultimately, the strains L. plantarum VE36, G2/25, L. fermentum G2/10 and W. paramesenteroides LC11 were selected to be developed as freeze-dried starter cultures for gari production.
Disciplines :
Microbiology
Food science
Author, co-author :
Yao, Amenan Anastasie ;  Université de Liège - ULiège > Doct. sc. (bioch., bioch. mol.&cell., bioinf.&mod.-Bologne)
Dortu, Carine
Egounlety, Moutairu;  University of Bénin
Pinto, Cristina
Vinodh, A. Edward
Huch, Melanie;  Max Rubner Institute for Nutrition (Germany)
Franz, Charles M. A. P.;  Max Rubner Institute for Nutrition (Germany)
Holzapfel, Willhelm;  Max Rubner Institute for Nutrition (Germany)
Mbugua, Samuel;  University of Nairobi
Mengu, Moses;  Botswana Technology Center
Thonart, Philippe ;  Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles - Bio-industries
Language :
English
Title :
Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.
Publication date :
2009
Journal title :
African Journal of Biotechnology
ISSN :
1684-5315
Publisher :
Academic Journals, Nairobi, Kenya
Volume :
8
Issue :
19
Pages :
4996-5004
Peer reviewed :
Peer reviewed
Available on ORBi :
since 11 May 2010

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