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The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough
Author(s) -
AmoaAwua W.K.,
Frisvad J.C.,
SefaDedeh S.,
Jakobsen M.
Publication year - 1997
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1997.00227.x
Subject(s) - geotrichum , fermentation , food science , biology , cellulase , aroma , penicillium citrinum , candida krusei , candida tropicalis , yeast , botany , hydrolysis , biochemistry
Agbelima, a fermented cassava meal widely consumed in Ghana, Togo and Benin, is produced by fermenting grated cassava with one of several types of traditional cassava dough inoculum. During fermentation a smooth textured sour dough is produced, the toxicity of cassava is reduced and there is a build up of volatile aroma compounds. Four types of inocula were included in the present investigation. In one type moulds were found to form a dominant part of the microbiota, the species present being Penicillium sclerotiorum, P. citrinum, P. nodulum, Geotrichum candidum and a basidiomycete. All these moulds were found to possess cellulase activity which was responsible for the hydrolysis of cassava tuber cellulose during fermentation leading to a breakdown of the coarse texture of cassava dough. The yeasts Candida krusei, C. tropicalis and Zygosaccharomyces spp. were present in high numbers in the four types of inocula including themouldy inoculum. The yeasts C. tropicalis and some strains of Zygosaccharomyces, all ofwhich possessed cellulase activity, were also found to contribute to the modification of cassavatexture during fermentation. All yeasts and moulds exhibited linamarase activity and were therefore capable of breaking down the cyanogenic glucosides present in cassava.