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Studies on the bacterial acidification process of cassava ( Manihot esculenta )
Author(s) -
Meraz Mónica,
Shirai Keiko,
Larralde Patrcia,
Revah Sergio
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600409
Subject(s) - lactobacillus plantarum , fermentation , inoculation , lactococcus , food science , leuconostoc , pediococcus , population , biology , manihot , manihot esculenta , chemistry , lactobacillus , bacteria , agronomy , lactic acid , lactococcus lactis , horticulture , genetics , demography , sociology
Different types of inocula for cassava were compared in the Gari type fermentation of cassava. High acidification rates were achieved with Lactobacillus plantarum, Lactobacillus cellobiosus and with re‐inoculation from the liquid drained from a previous batch. Slower rates were obtained inoculating from a previously fermented batch and with the natural acidification process. Serial fermentations made re‐inoculating from a previous batch increased the acidification rates and established a population of Lactococcus, Leuconostoc and Pediococcus .