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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/3679

Title: Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari
Authors: Yao, AA
Dortu, C
Egounlety, M
Pinto, C
Edward, VA
Huch, M
Franz, CMAP
Holzapfel, W
Mbugua, S
Mengu, M
Thonart, P
Keywords: Lactic acid bacteria
Cassava fermentation
Starter culture
Developing countires
Fermented food
Freeze drying
Lactobacillus plantarum
L. pentosus
Weissella paramesenteroides
L. fermemtum
Leuconostoc mesenteroides ssp. mesenteroides
Issue Date: Oct-2009
Publisher: Academic Journals
Citation: Yao, AA, Dortu, C, Egounlety, M et al. 2009. Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari. African Journal of Biotechnology, Vol. 8(19), pp 4996-5004
Abstract: 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 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.
Description: Copyright: 2009 Academic Journals
URI: http://www.academicjournals.org/AJB/
ISSN: 1684–5315
Appears in Collections:General science, engineering & technology
Agroprocessing and chemical technology

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