Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation

Coulin, Pierre; Farah, Z.; Assanvo, Justine Bomo; Spillmann, Hannes; Puhan, Z.

doi:10.1016/j.ijfoodmicro.2005.06.012

Cited by 101 publications

(84 citation statements)

References 12 publications

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“…The decrease in pH values during the fermentation of cassava roots could have resulted from the production of organic acids by lactic acid bacteria. Similar trend in reduction as observed in the screened isolates was reported (Kobawila et al, 2005;Coulin, Farah, Assanvo, Spillmann, & Puhan, 2006) with a decrease in values with increasing fermentation time. The preservative action of starter culture in food is being attributed to a wide range of metabolites produced during fermentation, as reported by Caplice and Fitzgerald (1999).…”

Section: Ijfs April 2016 Volume 5 Pages 61-72supporting

confidence: 89%

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Oyinlola¹,

Onilude²,

Garuba

2016

IJFS

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Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi. Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98) isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0%) in both fermentations. All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours. Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.

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Section: Ijfs April 2016 Volume 5 Pages 61-72supporting

confidence: 89%

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Oyinlola¹,

Onilude²,

Garuba

2016

IJFS

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“…Lack of growth not until the third day could be the reductive effect of steam (heat) on the vegetative microorganisms as similarly reported, and not until then that emergence of spores that growth was recorded [28].…”

Section: Discussionsupporting

confidence: 56%

Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

G¹,

S²,

D³

2017

J Microb Biochem Technol

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“…That was justified because the fermented paste contained many micro-organisms (Lactobacillus, enterococci, yeasts and moulds) brought during the traditional starter incorporation, and which constitutes the primary source of micro-organisms according to several authors [15][16][17]. The major micro-organisms present, were Lactobacillus sp.…”

Section: Discussionmentioning

confidence: 99%

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

Daouda¹,

Achille²,

Abodjo³

et al. 2012

FNS

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To improve the process of "Attiéké" production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the "Attiéké" quality. "Attiéké" obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for "Attiéké" production. The importance of traditional starter inoculums in "Attiéké" processing could be necessary to standardization at small and industrial scale the process of production.

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Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation

Cited by 101 publications

References 12 publications

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

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Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation

Cited by 101 publications

References 12 publications

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of &quot;Atti&#233;k&#233;”

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Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”