The study was carried out to select lactic acid bacteria can reduce effectively the cyanide compounds in the
processing yam flour. Lactic acid bacteria used in the study were Lactobacillus plantarum FNCC-0027; Lactobacillus
casei FNCC-90; Lactobacillus acidophillus FNCC-0051; Bifidobacterium bifidum BRL-130; Bifidobacterium breve
BRL-131. Data were analyzed using One Way ANOVA and continued with Tukey's test (HSD). Lactobacillus
plantarum FNCC-0027 as lactic acid bacteria the most effectively reduced cyanide compound in the yam flour was of
41.98% for 24 hours. At 72 hours fermentation can reduce cyanide compound from 411.65 ppm to 23.917 ppm. This
level of cyanide is safe. Reducing sugar of yam flour was 0.06%
