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Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations

Author: Edward, VA ; Huch, M ; Dortu, C ; Thonart, P ; Egounlety, M ; Van Zyl, PJ ; Singh, S ; Holzapfel, WH ; Franz, CMAP Date: Mar 2011 Based on their predominance in Gari fermentations, as well as suitable technological properties, Lactobacillus plantarum, Lactobacillus fermentum, Weissella paramesenteroides and Leuconostoc mesenteroides strains were investigated for their ... Read more
Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

Author: Kostinek, M ; Specht, I ; Edward, VA ; Pinto, C ; Egounlety, M ; Sossa, C ; Mbugua, S ; Dortu, C ; Thonart, P ; Taljaard, L ; Mengu, M ; Franz, CMAP ; Holzapfel, WH Date: Mar 2007 A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of ... Read more
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

Author: Kostinek, M ; Specht, I ; Edward, VA ; Schillinger, U ; Hertel, C ; Holzapfel, WH ; Franz, CMAP Date: Aug 2005 Traditional 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
Isolation and screening of microorganisms from a gari fermentation process for starter culture development

Author: Edward, VA ; Egounlety, M ; Huch, M ; Van Zyl, PJ ; Singh, S ; Nesengani, ND ; Haakuria, VM ; Franz, CMAP Date: Aug 2012 Cassava (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
Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari

Author: Yao, AA ; Dortu, C ; Egounlety, M ; Pinto, C ; Edward, VA ; Huch, M ; Franz, CMAP ; Holzapfel, W ; Mbugua, S ; Mengu, M ; Thonart, P Date: Oct 2009 Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, two Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and ... Read more

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Browsing by Subject "Gari"

Browsing by Subject "Gari"

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