Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari
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Date
2009-10Author
Yao, A A
Dortu, C
Egounlety, M
Pinto, C
Edward, V A
Huch, M
Franz, C M A P
Holzapfel, W
Mbugua, S
Mengu, M
Thonart, P
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Sixteen 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.
URI
http://www.academicjournals.org/AJBhttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/16818
Citation
African Journal of Biotechnology Vol. 8 (19), pp. 4996-5004, 5 October, 2009Publisher
Department of Food Science, Nutrition and Technology, University of Nairobi
Subject
Freeze-dryingGari
Lactic acid bacteria
Fermentation
Starter culture
Cassava
Developing countries
Fermented food
Description
Journal article