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Micro‐organisms Associated with Cassava Fermentation for Garri Production
Author(s) -
OKAFOR NDUKA
Publication year - 1977
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1977.tb00693.x
Subject(s) - fermentation , leuconostoc , bacteria , biology , food science , sugar , corynebacterium , pulp (tooth) , lactobacillus , medicine , pathology , genetics
1 The predominant micro‐organisms isolated from de‐watered cassava pulp fermenting for garri production over a six‐day period were mainly Leuconostoc and, to a lesser extent, yeasts. 2 Corynebacterium sp. which had been implicated by earlier workers as the bacterium fermenting cassava was present in low numbers only. 3 It is suggested that although the predominant bacteria would be expected to produce lactice acid from the free sugar of the cassava, the breakdown of the cassava glucoside linamanin is probably accomplished more by the endogenous enzyme linamarase than by bacterial activity.