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Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production
Author(s) -
Oyewole O.B.,
Odunfa S.A.
Publication year - 1990
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.1365-2672.1990.tb02559.x
Subject(s) - leuconostoc mesenteroides , lactic acid , fermentation , lactobacillus brevis , lactobacillus plantarum , leuconostoc , bacteria , food science , lactobacillus , lactobacillaceae , biology , microbiology and biotechnology , genetics
One hundred and thirty four lactic acid bacterial strains isolated during the 96‐h period of cassava fermentation for fufu production were identified. The spectrum and proportion of the strains include Lactobacillus plantarum , 81%; Leuconostoc mesenteroides , 16%; Lact. cellobiosus , 15%; Lact. brevis , 9%; Lact, coprophilus , 5%; Lact. lactis , 4%; Leuc. lactis , 3% and Lact. bulgaricus , 1%. The isolates were characterized into strains. The succession among the lactic isolates was established. Lactobacillus plantarum was identified as the most dominant lactic acid bacterial strain involved in the fermentation.