Characterization and use of lactic acid bacteria in traditional gari production. (323)
Keywords:Cassava, Gari, Starter culture, Lactic acid bacteria
AbstractThree varieties of cassava, TMS 30001, Fernando Pó, and Precoce de Angola were subjected to a spontaneous fermentation under pressure as occurs in traditional preparation of gari. The fermentation was carried out at 30°C for two days with regular measurement of pH. After two days, dominating lactic acid bacteria were isolated (total of 30 isolates), and characterized by testing their ability to ferment 49 different carbohydrates (API 50CH) together with the API patterns from 240 different lactic acid bacteria. Data were processed by Jaccard (SJ) coefficient and unweighted pair of group algorithm with arithmetic averages. At the SJ-similarity level of 75%, members of Leuconostoc mesenteroides, L. paramesenteroides, L. pseudomesenteroides, Lactobacilus plantarum, and Lactococcus lactis subsp. lactis were found together with unidentified stragglers. Selected isolates were evaluated as starter cultures for production of gari. A good performance of the inoculates was characterized by a decrease in pH from 6.5 to about 4.0 in 24 h giving good organoleptic qualities. The results showed that by using selected starter cultures, the fermentation time can be significantly reduced, thus ensuring a more stable product quality for potentially industrial production.