Isolation and screening of microorganisms from a gari fermentation process for starter culture development

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 from cassava. Cassava may contain high levels of linamarin, a cyanogenic glucoside, which in its natural state is toxic to man. Therefore, some processing methods that can enhance the  detoxification of cassava and lead to the improvement of the quality and hygienic safety of the food are vitally important for less toxic products to be obtained. Quality, safety and acceptability of traditional fermented  foods may be improved through the use of starter cultures. There has been a trend recently to isolate wild-type strains from traditional products for use as starter cultures in food fermentation. A total of 74 bacterial strains and 21 yeast strains were isolated from a cassava mash fermentation process in a rural village in Benin, West Africa. These strains were assessed, together with 26 strains isolated at the Council for Scientific and  Industrial Research (CSIR) from cassava samples sent from Benin previously, for phenotypic and  technological properties. 24 presumptive lactic acid bacteria (LAB) were selected for further phenotypic,  genotypic and technological characterization.Key words: Lactic acid bacteria, gari, cassava, fermentation

Analyse de l\'incidence du cout de l\'energei de cuisson sur la marge brute du gari produit us sud du Benin

No Abstract. J. Rech. Sci. Univ. Lomé (Togo) Vol. 7(1) (Serie A) 2005: pp. 9-1

Production du Gari commercial: Options energetiques et caracteristiques physico-chemiques et sensorielles du produit

No Abstract

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

peer reviewedSixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 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

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

peer reviewe