Authors: OYEWOLE, O.B. and ODUNFA, S.A.

Abstract

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.

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Last Updated on April 8, 2019 by admin

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