ORBi: Yao Amenan Anastasie - Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.

Reference : Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science Life sciences : Microbiology
	To cite this reference:	http://hdl.handle.net/2268/29601

Title :	Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.
Language :	English
Author, co-author :	Yao, Amenan Anastasie [Université de Liège - ULg > > > Doct. sc. (bioch., bioch. mol.&cell., bioinf.&mod.-Bologne) >]
	Dortu, Carine [> >]
	Egounlety, Moutairu [University of Bénin >]
	Pinto, Cristina [> >]
	Vinodh, A. Edward [> >]
	Huch, Melanie [Max Rubner Institute for Nutrition (Germany) >]
	Franz, Charles M. A. P. [Max Rubner Institute for Nutrition (Germany) >]
	Holzapfel, Willhelm [Max Rubner Institute for Nutrition (Germany) >]
	Mbugua, Samuel [University of Nairobi >]
	Mengu, Moses [Botswana Technology Center >]
	Thonart, Philippe [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles - Bio-industries >]
Publication date :	2009
Journal title :	African Journal of Biotechnology
Publisher :	Academic Journals
Volume :	8
Issue/season :	19
Pages :	4996-5004
Peer reviewed :	Yes
Audience :	International
ISSN :	1684-5315
City :	Nairobi
Country :	Kenya
Keywords :	[en] Freeze-drying ; gari ; lactic acid bacteria ; fermentation ; starter culture ; cassava ; developing ; fermented food
Abstract :	[en] Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected on the basis of their biochemical properties with a view to selecting appropriate starter cultures during cassava fermentation for gari production. In this study, the potential of these pre-selected strains as suitable freeze-dried cultures was evaluated. Their ability to tolerate the freeze-drying process was assessed by dehydration in a glycerol solution of increasing concentration, followed by staining with two fluorescent markers: rhodamine 123 and propydium iodide. Twelve strains that recovered more than 50% of their population value after visualisation on an epi-fluorescent microscope were produced in a bioreactor and freeze-dried. The technological characteristics identified after the freeze-drying process, were a high cell concentration or high survival rate. The ability of the freeze-dried strains to recover their acidification activity was evaluated through the determination of the pH, titratable acidity (% lactic acid/g Dry Weight) and cell count over 24 h on MRS broth. Ultimately, the strains L. plantarum VE36, G2/25, L. fermentum G2/10 and W. paramesenteroides LC11 were selected to be developed as freeze-dried starter cultures for gari production.
Permalink :	http://hdl.handle.net/2268/29601

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