Author:Kostinek, M; Specht, I; Edward, VA; Schillinger, U; Hertel, C; Holzapfel, WH; Franz, CMAPDate:Aug 2005Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glycosides. The ...Read more
Author:Edward, VA; Egounlety, M; Huch, M; Van Zyl, PJ; Singh, S; Nesengani, ND; Haakuria, VM; Franz, CMAPDate:Aug 2012Cassava (Manihot esculenta Crantz), is used for the production of a variety of West African foods and ranks fourth in the list of major crops in developing countries after rice, wheat and maize. Gari is one of the most popular foods produced ...Read more
Author:Dawlal, Pranitha; Brabet, C; Thantsha, MS; Buys, EMDate:Oct 2017Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of ...Read more
Author:Dawlal, Pranitha; Brabet, C; Thantsha, MS; Buys, EMDate:Jan 2019Consumption of fumonisin-contaminated foods has a negative influence on the health of humans (carcinogen; oesophageal cancer in Eastern Cape in South Africa). Lactic acid bacteria (LAB) have emerged as a promising natural detoxification agent ...Read more