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FERMENTATION OF CASAVA (Manihot esculenta Crantz)
Author(s) -
NGABA P.R.,
LEE J.S.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06496.x
Subject(s) - fermentation , flavor , lactic acid , manihot esculenta , food science , bacteria , microorganism , manihot , biology , lactobacillus , fermentation in food processing , chemistry , botany , genetics
Microorganisms were isolated from traditionally fermented cassava from Cameroon and from fermented cassava in the laboratory. These isolates were examined for their abilities to produce gari flavor. Cassava fermentation was mainly due to lactic acid bacteria. Lactobacillus sp. and to a lesser degree Streptococcus sp. were responsible for the acid production and gari flavor development.