Micro‐organisms Associated with Cassava Fermentation for Garri Production
Open Access
- 1 April 1977
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 42 (2) , 279-284
- https://doi.org/10.1111/j.1365-2672.1977.tb00693.x
Abstract
The predominant micro‐organisms isolated from de‐watered cassava pulp fermenting for garri production over a six‐day period were mainly Leuconostoc and, to a lesser extent, yeasts. Corynebacterium sp. which had been implicated by earlier workers as the bacterium fermenting cassava was present in low numbers only. It is suggested that although the predominant bacteria would be expected to produce lactice acid from the free sugar of the cassava, the breakdown of the cassava glucoside linamanin is probably accomplished more by the endogenous enzyme linamarase than by bacterial activity.This publication has 6 references indexed in Scilit:
- The Growth Factor and Amino Acid Requirements of Species of the Genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov.) and Leuconostoc oenosJournal of General Microbiology, 1967
- The isolation, properties, and enzymic breakdown of linamarin from cassavaJournal of the Science of Food and Agriculture, 1966
- Micro-organisms associated with Dead Insect Larvae in NigeriaNature, 1965
- Fermentation of cassavaJournal of the Science of Food and Agriculture, 1964
- A Species ofCorynebacteriumIsolated from Fermenting Cassava RootsJournal of Applied Bacteriology, 1963
- A Two-Stage Fermentation of CassavaNature, 1959