Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Abstract

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch.

Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

“…Traditionally fufu and gari, food products made from cassava are spontaneously fermented without consideration for the addition of starters. Recent interest in standardizing the fermentation process has led to research efforts focussed on isolation, identification and characterization of the major lactic acid organisms with a view to developing these as viable starter organisms [2,5]. On the other hand, correct identification of the potential starter organism is vital to any quality assurance and safety assessment plan to ensure the safe use of such live cultures in mass food production.…”

“…Cassava (Manihot esculenta Crantz) is a major staple food crop in the developing world, it is reputed to constitute the basic diet for about 500 million people globally and the fifth most cultivated plant in the world [1]. Spontaneous fermentation of cassava is widely used in these resource-challenged countries as means of processing the harvested tubers into less easily perishable food products, to reduce the cyanide content and to improve the nutritional status of the food [2,3]. Fermentation is also known to confer some sensory characteristics on food (such as colour, taste and aroma) to the delight of the consumers [4].…”

Biotechnological applications of the medicinal plant Pseudobrickellia brasiliensis and its isolated endophytic bacteria

“…Classification of the bacteria that produced bioactive compounds was based on the analysis of 16S rRNA gene sequencing using the universal primers 27 F/1492R (Penido et al 2018). For DNA extraction, a loopful of freshly grown bacterial cells was dissolved in tubes with 100 ll of Tris-EDTA (TE).…”

Various Factors Affect the Quality of Fermented Cassava Starch

“…Modifikasi asam melalui proses fermentasi sudah terbukti sebagai salah satu metoda terbaik dalam proses modifikasi berbagai jenis pati. Secara tradisional proses fermentasi pati ubikayu sangat cocok diaplikasikan dengan tujuan untuk menghilangkan racun yang ada dalam umbinya, sebagai proses pengawetan dan untuk pengembangan berbagai produk yang memiliki tekstur viskoelastik yang khas (Penido, et.al., 2018).…”

“…Walaupun pati fermentasi ini diproduksi di pabrik pengolahan pati ubikayu modern, namun kualitas produk yang dihasilkannya tidak homogen, ada keberagaman kualitas fisikokimia dan kualitas sensorinya. Telah diketahui juga bahwa bakteri asam laktat yang digunakan sebagai kultur pada pangan terfermentasi, mampu mengasidifikasi dan meningkatkan aroma serta dapat melindungi pangan dari perkembangan patogen karena terbentuknya senyawa-senyawa antimikroba (Penido, et al, 2018).…”