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Forty-six (46) bacteria were isolated from different sites associated with garriproduction from cassava: cassava pulp grated for garri production, grating machines,soil in the vicinity of the production of garri, and utensils involved in the processingof cassava into garri in several locations in Anambra State of Nigeria. Of these,Lactobacillus plantarum, Lactobacillus sp., Leuconostoc sp., Corynebacterium sp.and Bacillus sp. secreted methionine. The organisms were assessed for optimummethionine production at various levels of glucose, ammonium sulphate and varyingmixtures of potassium hydrogen phosphate and di-potassium hydrogen phosphate. Allthe organisms required 10 g glucose for maximum methionine secretion. All theisolates required 20 g of (NH4)2SO4/litre, except for Bacillus sp. which required aslittle as 5 g of (NH4)2SO4/litre. The organisms' requirement for phosphate variedwidely: the two lactobacilli required 0.5 g KH2PO4 and 1.5 g K2HPO4 per litre,Leuconostoc sp. and Bacillus sp. required 1.0 g KH2PO4 and 3.0 g K2HPO4 per litre.Lactobacillus spp. were the highest secreters of methionine, followed in that order byLeuconostoc sp., Corynebacterium sp. and Bacillus sp. The optimum period ofincubation for the secretion varied from 48 h to 96 h, which is the period for cassavamash fermentation in garri production. The findings on Lactobacillus plantarum,Lactobacillus sp. and Leuconostoc sp. are of importance in any possible effort toincrease the methionine content of garri. In this study the maximum quantities ofmethionine were secreted after 96 hours and 72 hours respectively by the lactobacilliand Leuconostoc sp. Since lactic acid bacteria are micro-aerophilic, it is suggestedthat lactic acid bacteria (the two lactobacilli and Leuconostoc sp.), which are themajor organisms involved in cassava fermentation for garri production, may, in theless aerated environment of the cassava mash, produce more methionine and inshorter time, than observed under the aerobic conditions of this work. Keywords : garri, fermentation, lactic acid, methionine AJFAND Vol. 8 (1) 2008 pp. 77-90

Secretion Of Methionine By Microorganisms Associated With Cassava Fermentation