Development of starter culture for improved processing of Lafun, an African fermented cassava food product

Abstract

Aims: To select appropriate micro‐organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. Methods and Results: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory quality testing showed that Lafun obtained from S. cerevisiae‐fermented cassava gave the most preferred stiff porridge. Saccharomyces cerevisiae 2Y48P22 showed pectinase production in a model system. Conclusions: The results suggest that S. cerevisiae 2Y48P22 is the most efficient organism for cassava softening during the fermentation. Therefore, it could be combined with LAB and used as starter for Lafun processing. Significance and Impact of the Study: Starter cultures are made available for controlled fermentation of Lafun.

Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety

“…BAM15‐1 and BAM42‐1, fermented with equal mixing ratios of 3 Meju strains, showed the highest sensory scores for taste and smell. Previously, similar findings on sensory attributes of other fermented products using different microbial strains as starter cultures have been reported (Padonou and others ).…”

“…Finally, 2 other samples of Doenjang (BAM15‐3 and BAM42‐3) were prepared from (VIII) B Meju , A Meju , and M15 Meju and (IX) B Meju , A Meju , and M42 Meju at mixing ratio of 1:1.5:0.5. Similarly other reports have previously studied various combinations of microbial strains as starter cultures for production of other fermented products (Eman and others ; Padonou and others ; Jeon and others ).…”

“…On the other hand, Doenjang samples prepared from 3 strains of Meju showed pH values in the range from 4.9 to 5.3. Fermented foods below pH value 4 to 5 are usually considered safe, as most of the pathogens are unable to survive at this pH range (Padonou and others ). Previously, the effects of various combinations of microbial strains as starter cultures on the pH values of different fermented products have been evaluated, and the results strongly support the outcomes of this study (Padonou and others ).…”

Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety

“…The commercial Doenjang samples as controls (control-1 and control-2) showed pH values of 5.6 for both. Fermented foods below a pH value of 4e5 are usually considered to be safe, as most pathogens are unable to survive in this pH range (Padonou et al, 2010). Padonou et al (2010) reported the effects of various combinations of microbial strains as starter cultures on the pH levels of different fermented products, and the results strongly support the outcomes of this study.…”

Effects of storage of fresh cassava in moist sawdust on the proximate chemical and functional properties of gari

“…There were significant differences (p<0.05) in the fat content amongst the studied gari samples. The gari samples were in line with those of 0.1% to 0.4% reported by Charles et al (2005) and 0.65% reported by Padonou et al (2005).…”