Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.

Applied and Environmental Microbiology
A BraumanF Ampe

Abstract

The overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central Africa, was investigated in terms of microbial-population evolution and biochemical and physicochemical parameters. During the traditional process, endogenous cyanogens were almost totally degraded, plant cell walls were lysed by the simultaneous action of pectin methylesterase and pectate lyase, and organic acids (C(inf2) to C(inf4)) were produced. Most microorganisms identified were found to be facultative anaerobes which used the sugars (sucrose, glucose, and fructose) present in the roots as carbon sources. After 24 h of retting, the fermentation reached an equilibrium that was reproducible in all the spontaneous fermentations studied. Lactic acid bacteria were largely predominant (over 99% of the total flora after 48 h) and governed the fermentation. The epiphytic flora was first replaced by Lactococcus lactis, then by Leuconostoc mesenteroides, and finally, at the end of the process, by Lactobacillus plantarum. These organisms produced ethanol and high concentrations of lactate, which strongly acidified the retting juice. In addition, the rapid decrease in partial oxygen pressure rendered the process anaerobic. Strict anaerob...Continue Reading

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Citations

Aug 31, 2000·Applied and Environmental Microbiology·N ben Omar, F Ampe
Oct 5, 2019·Critical Reviews in Food Science and Nutrition·Netsanet Shiferaw Terefe, Mary Ann Augustin
Jan 5, 2002·Applied and Environmental Microbiology·Sylvie van Beek, Fergus G Priest
Oct 7, 2004·Applied and Environmental Microbiology·Angela MatthewsVladimir Jiranek
Nov 7, 2019·3 Biotech·John Ayobami AmaoPatricia Folakemi Omojasola
Dec 19, 2018·Frontiers in Microbiology·Carolina Gutiérrez-CortésSvetoslav Dimitrov Todorov
Mar 30, 2021·International Journal of Food Science & Technology·Layal DahdouhMichèle Delalonde

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