Reference : Production of freeze-dried lactic acid bacteria starter culture for cassava fermentat...
Scientific journals : Article
Life sciences : Food science
Life sciences : Microbiology
Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.
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 mailto [Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles - Bio-industries >]
African Journal of Biotechnology
Academic Journals
[en] Freeze-drying ; gari ; lactic acid bacteria ; fermentation ; starter culture ; cassava ; developing ; fermented food
[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.

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