Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari

Yao, AADortu, CEgounlety, MPinto, CEdward, VAHuch, MFranz, CMAPHolzapfel, WMbugua, SMengu, MThonart, P2009-10-232009-10-232009-10Yao, 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 4996-50041684–5315http://www.academicjournals.org/AJB/http://www.academicjournals.org/AJB/PDF/pdf2009/5Oct/Yao%20et%20al.pdfhttp://hdl.handle.net/10204/3679Copyright: 2009 Academic JournalsSixteen 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.enLactic acid bacteriaCassava fermentationGariStarter cultureDeveloping countiresFermented foodFreeze dryingBiotechnologyLactobacillus plantarumL. pentosusWeissella paramesenteroidesL. fermemtumLeuconostoc mesenteroides ssp. mesenteroidesProduction of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gariArticleYao, A., Dortu, C., Egounlety, M., Pinto, C., Edward, V., Huch, M., ... Thonart, P. (2009). Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari. http://hdl.handle.net/10204/3679Yao, AA, C Dortu, M Egounlety, C Pinto, VA Edward, M Huch, CMAP Franz, et al "Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari." (2009) http://hdl.handle.net/10204/3679Yao A, Dortu C, Egounlety M, Pinto C, Edward V, Huch M, et al. Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari. 2009; http://hdl.handle.net/10204/3679.TY - Article AU - Yao, AA AU - Dortu, C AU - Egounlety, M AU - Pinto, C AU - Edward, VA AU - Huch, M AU - Franz, CMAP AU - Holzapfel, W AU - Mbugua, S AU - Mengu, M AU - Thonart, P AB - 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. DA - 2009-10 DB - ResearchSpace DP - CSIR KW - Lactic acid bacteria KW - Cassava fermentation KW - Gari KW - Starter culture KW - Developing countires KW - Fermented food KW - Freeze drying KW - Biotechnology KW - Lactobacillus plantarum KW - L. pentosus KW - Weissella paramesenteroides KW - L. fermemtum KW - Leuconostoc mesenteroides ssp. mesenteroides LK - https://researchspace.csir.co.za PY - 2009 SM - 1684–5315 T1 - Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari TI - Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari UR - http://hdl.handle.net/10204/3679 ER -