First Development of a Biotechnological Ferment Based on a Consorsium of the Genus <i>Bacillus</i> for the Optimization of the Fermentation Process of Cassava Tubers

Abstract

Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as fibEone step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results Bacillus subtilis (MT994787), Bacillus subtillis (MT994789), Bacillus tequilensis (MT994788), Bacillus safensis, and Bacillus subtilis have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile Bacillus consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.

Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

“…7,8 The retting process has already been the subject of numerous studies focusing mainly on its kinetics and related factors 9,10 and on the biochemical and microbiological characterization of involved enzymes. 6,[10][11][12][13][14][15] Optimization of the retting process parameters was also investigated using suitable starters and assessing their effect in the product 12,13,[16][17][18][19] to optimize and standardize the retting process, as well as the quality of the endproducts. Based both on its central position in cassava processing and on biochemical phenomena involved in the process, retting can influence the acceptability and the adoption of cassava varieties, in terms of their retting ability.…”

Isolation and Identification of Bacterial Soft-Rot-Causing Isolates from Cassava, Homa-Bay County, Kenya

“…Cassava bacterial soft rot is a bacterial disease majorly associated with Erwinia carotovora (Pectobacterium) and Erwinia chrysanthemi (Dickey dadantii) bacterial strains [6]. The disease can also be associated with some Bacillus species: (B. subtulis, B. mycodes, B. pumilus, B. amyloliquefaciens, and B. lichenifomis) [7]. Clostridium manihotivorum sp.…”

“…There is a wide distribution and variation of pathogen species in the agroecological zones of Kenya [7]. Pathogen characterization help determine the ideal cassava bacterial soft rot causative strains [13].…”

Production of biosurfactant by Bacillus subtilis UCP 0999 using cassava wastewater (CWW) and waste frying oil (WFO) as renewable substrates

“…Thus, an alternative approach is related to the use of renewable carbon and nitrogen sources from agro-industrial waste and by-products. For instance, waste frying oil (WFO) and cassava wastewater (CWW), a by-product of cassava (Manihot esculenta) processing for flour production, are among the suitable medium components to produce biosurfactant (Maia, et al, 2018;Ickofa, et al, 2020).…”