Evidence for a Lactic Streptococcal Role in Nigerian Acidic Cassava (Manihot esculenta Crantz) Fermentations

Abstract

The predominant acid-producing organism isolated from Nigerian cassava mixed fermentation cultures was Streptococcus faecium. Corynebacterium manihot was also abundant in the mixed cultures, but contrary to earlier reports, this organism grew slowly and lacked significant acid-producing capabilities. Cultural characteristics of S. faecium indicated that it was the primary fermentation organism in acidic cassava fermentations rather than the earlier indicated C. manihot. Diacetyl production in both milk cultures and fermented cassava was demonstrated for S. faecium. Detection of diacetyl in fermented cassava products indicated that S. faecium may also play an additional role in the flavor development of these products.

Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production

“…These include okra (Hibiscus esculentus) juice (Kotzekidou & Roukas 1987), tef (Eragrostis tef) (Gashe 1985), soya sauce (Yong & Wood 1976), sauerkraut (Pederson 1960), olives (Vaughn 1975) and cucumber (Etchells et al 1975). The involvement of lactic acid bacteria has also been reported in other cassava fermentation processes (Abe & Lindsay 1978;Ngaba & Lee 1979). The majority of the lactic acid bacteria isolated in this investigation belonged to the Lact.…”

Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire)

“…Differences in the traditional starter used are the basis of the different organoleptic qualities of the various types of attiéké sold on the market (Desmazeaud, 1996;Westby, 1991). The microflora of attiéké traditional starters has not been studied so far, but similar studies on fermented cassava products such as Agbelima in Ghana showed that the active organisms in the fermentation process are generally lactic acid bacteria, yeasts, moulds, Bacillus and Enterobacteriacea, at a mildly acid pH (Abe & Lindsay, 1978;Amoa-Awua & Jakobsen, 1996;Lei, Amoa-Awua, & Brimer, 1999).…”

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

“…II -F1C, F1J, F1P, F2H, F2L, F2M III -F1H, F1L, F2N, F3D, F3O, F3M, U1N, U2N, U3C, U3H, U3N, U2L IV -F1I, F1O, F2D, F3K, U3O, U3B, U2E, U1O, U2M, U1K V -F1N, F2J, F3B, F3L, U1M, U1P, U2J, U2P VI -F1Q, F2K, F2O, U1C, U2I, U2O, U3A, U3G, U3J, U3P, U1F VII -F2P, F3Q sava in numerous fermented food products (Abe & Lindsay, 1978;Ngaba & Lee, 1979;Oyewole & Odunfa, 1988;Kobawila, Louembe, Keleke, Hounhouigan, & Gamba, 2005). Screening of organisms for starter development during cassava fermentation involves the ability of the microorganisms to produce microbial enzymes (amylase, linamarase, pectinase) which are essential for starch hydrolysis, cyanide detoxification and tissue disintegration, the ability to rapidly acidify the fermentation process as well as production of antimicrobial compounds which antagonise unwanted pathogens (Kostinek et al, 2007;Edward et al, 2012).…”