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


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.

Get full text

Last Updated on April 8, 2019 by admin

Leave a Reply