Edward, VAHuch, MDortu, CThonart, PEgounlety, MVan Zyl, PJSingh, SHolzapfel, WHFranz, CMAP2010-12-132010-12-132011-03Edward, VA, Huch, M, Dortu, C et al. 2010. Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. Food Control, Vol. 22(3-4), pp 389-3950956-7135http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6S-511BYWW-5-1&_cdi=5038&_user=958262&_pii=S0956713510002859&_origin=search&_coverDate=09%2F15%2F2010&_sk=999999999&view=c&wchp=dGLzVlb-zSkWA&md5=45b950164a36983ad28d828977d93b85&ie=/sdarticle.pdfhttp://hdl.handle.net/10204/4665Copyright: 2010 Elsevier. This is the post print version of the work. The definitive version is published in Food Control, Vol. 22(3-4), pp 389-395Based 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 suitability for development as starter strains for this African traditional fermented cassava product. The strains were grown in optimized growth media in 2 L fermenters, harvested and freeze dried, and then tested in lab-scale cassava mash fermentation trials for their ability to ferment the cassava. The strains performed well and rapidly increased the titratable acidity from 1.1 to 1.3% at 24 h to 1.3-1.6% at 48 h. The benefit of including starter cultures was that it lowered the pH of the product much faster and to lower levels than in the uninoculated control fermentation. The results furthermore indicated that especially the L. plantarum-group strains could be produced as starter strains at low cost. Overall, the results of this study showed that starter strains could be easily and economically produced, and thus represent a feasible possibility for further development for application in the field.enLactic acid bacteriaGariStarter culturesCassavaFermentationLinamarinFood controlArticleEdward, V., Huch, M., Dortu, C., Thonart, P., Egounlety, M., Van Zyl, P., ... Franz, C. (2011). Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. http://hdl.handle.net/10204/4665Edward, VA, M Huch, C Dortu, P Thonart, M Egounlety, PJ Van Zyl, S Singh, WH Holzapfel, and CMAP Franz "Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations." (2011) http://hdl.handle.net/10204/4665Edward V, Huch M, Dortu C, Thonart P, Egounlety M, Van Zyl P, et al. Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. 2011; http://hdl.handle.net/10204/4665.TY - Article AU - Edward, VA AU - Huch, M AU - Dortu, C AU - Thonart, P AU - Egounlety, M AU - Van Zyl, PJ AU - Singh, S AU - Holzapfel, WH AU - Franz, CMAP AB - 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 suitability for development as starter strains for this African traditional fermented cassava product. The strains were grown in optimized growth media in 2 L fermenters, harvested and freeze dried, and then tested in lab-scale cassava mash fermentation trials for their ability to ferment the cassava. The strains performed well and rapidly increased the titratable acidity from 1.1 to 1.3% at 24 h to 1.3-1.6% at 48 h. The benefit of including starter cultures was that it lowered the pH of the product much faster and to lower levels than in the uninoculated control fermentation. The results furthermore indicated that especially the L. plantarum-group strains could be produced as starter strains at low cost. Overall, the results of this study showed that starter strains could be easily and economically produced, and thus represent a feasible possibility for further development for application in the field. DA - 2011-03 DB - ResearchSpace DP - CSIR KW - Lactic acid bacteria KW - Gari KW - Starter cultures KW - Cassava KW - Fermentation KW - Linamarin KW - Food control LK - https://researchspace.csir.co.za PY - 2011 SM - 0956-7135 T1 - Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations TI - Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations UR - http://hdl.handle.net/10204/4665 ER -