Use of Lactobacillus strains to start cassava fermentations for Gari production

Huch, Melanie; Hanak, Alexander; Specht, Ingrid; Dortu, C.; Thonart, Philippe; Mbugua, Samuel; Holzapfel, Wilhelm H.; Hertel, Christian; Franz, Charles M. A. P.

doi:10.1016/j.ijfoodmicro.2008.08.017

Cited by 30 publications

(8 citation statements)

References 25 publications

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“…Kostinek et al 33 assessed the technological properties of the prevalent LAB in the fermentation of gari , an African product obtained by cassava solid-state fermentation, and noted that L. plantarum exhibited better and faster acid production among the isolated bacteria and was recommended as the starter culture. Huch et al 49 tested L. plantarum and concluded that its success to predominate in cassava fermentation demonstrates the potential for its development as a starter culture for gari industrialization. Edward et al 50 investigated the use of lyophilized LAB strains as starter cultures for gar i production and found that L. plantarum could be produced at low cost.…”

Section: Discussionmentioning

confidence: 99%

“…Besides that, the use of starter cultures may optimize the fermentation process decreasing the fermentation time. Huch et al 49 tested L. plantarum and L. fermentum as starter cultures for the production of gari . The molecular monitoring by Random Amplified Polymorphic DNA (RAPD)-PCR and typing techniques by Pulsed Field Gel Electrophoresis (PFGE) indicated that L. plantarum was successful in asserting itself as a predominant strain, which did not happen with L. fermentum .…”

Section: Discussionmentioning

confidence: 99%

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Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Penido

Piló

Sandes

et al. 2018

Brazilian Journal of Microbiology

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Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Penido

Piló

Sandes

et al. 2018

Brazilian Journal of Microbiology

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“…PFGE using the restriction enzyme Sma I was also used to investigate the clonality of the four isolates. PFGE was done as described by Huch et al (2008). The results again showed that LMG 27205 and MRI-F 18 had highly similar fingerprints, while LMG 27206 and LMG 27207 T showed distinct fingerprints (Fig.…”

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confidence: 81%

Streptococcus rubneri sp. nov., isolated from the human throat

Huch

Bruyne

Cleenwerck

et al. 2013

International Journal of Systematic and Evolutionary Microbiology

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The novel, Gram-stain-positive, ovoid, lactic acid bacterial isolates LMG 27205, LMG 27206, LMG 27207 T and MRI-F 18 were obtained from throat samples of healthy humans. 16S rRNA gene sequence analyses indicated that these isolates belong to the genus Streptococcus, specifically the Streptococcus mitis group, with Streptococcus australis and Streptococcus mitis as the nearest neighbours (99.45 and 98.56 % 16S rRNA gene sequence similarity to the respective type strains). Genotypic fingerprinting by fluorescent amplified fragment length polymorphism (FAFLP) and pulsed-field gel electrophoresis (PFGE), DNA-DNA hybridizations, comparative sequence analysis of pheS, rpoA and atpA and physiological and biochemical tests revealed that these bacteria formed a taxon well separated from its nearest neighbours and other species of the genus Streptococcus with validly published names and, therefore, represent a novel species, for which the name Streptococcus rubneri sp. nov. is proposed, with LMG 27207 T (5DSM 26920 T ) as the type strain.The streptococci are lactic acid bacteria that belong to the phylum Firmicutes, class Bacilli, order Lactobacillales and family Streptococcaceae. Comparative 16S rRNA gene sequence analysis clusters species of the genus Streptococcus into six main species groups (Bentley et al., 1991;Kawamura et al., 1995) that are referred to as the anginosus, bovis, mitis, mutans, pyogenes and salivarius species groups (Kawamura et al., 1995). The mitis group currently includes Streptococcus australis, S. cristatus, S. gordonii, S. infantis, S. lactarius, S. massiliensis, S. mitis, S. oligofermentans, S. oralis, S. parasanguinis, S. peroris, S. pseudopneumoniae, S. pneumoniae, S. sanguinis, S. sinensis and S. tigurinus (Kawamura et al., 1999;Hoshino et al., 2005;Glazunova et al., 2006;Naser, 2006; Martín et al., 2011;Zbinden et al., 2012), and combines the Streptococcus mitis and Streptococcus sanguinis groups reported by Facklam (2002). However, assignment of Streptococcus massiliensis to the mitis group is based on partial sequences of housekeeping genes, and not on a 16S rRNA gene sequence comparison, which allocates it to the mutans group (Glazunova et al., 2006(Glazunova et al., , 2010.Isolates LMG 27205, LMG 27206, LMG 27207 T and MRI-F 18 were obtained during an investigation of the microbial populations associated with the throats of healthy human volunteers taking part in a probiotics study (Seifert et al., 2011). Isolates LMG 27205 and MRI-F 18 were taken from throat swabs of the same individual on different sampling occasions, while LMG 27206 and LMG 27207 T originated from throat swabs of different individuals participating in the study. Streptococci were isolated on Columbia CNA 5 % sheep blood agar (Becton Dickinson) and were purified by repeated streaking using the same medium. Cells were Gram-stained and and observed by microscopy.The nearly complete 16S rRNA gene sequences of all four isolates were determined as follows. DNA was extracted according to the method of Pitcher et al. (19...

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“…The fast growth of the starters and their success to establish themselves as dominant microorganisms in the fermentation leads to fast acidification and prevents growth of potential pathogens ( Motarjemi and Nout, 1996 ; Holzapfel, 2002 ). An attractive alternative to back-slopping is the development of suitable starter cultures for fast growth and acidification in the fermentation medium ( Holzapfel, 1997 , 2002 ; Leroy and De Vuyst, 2004 ; Huch et al, 2008 ). However, for this a suitable industrial starter culture producer would need to be present locally, unless starter cultures are produced also at a household level using low-level technology ( Holzapfel, 2002 ).…”

Section: Research and Development Potential And Recommendationsmentioning

confidence: 99%

Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations

et al. 2016

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A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa’s populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa’s resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the African people, and is largely a home-based process. Fermentation of leafy vegetables and fruits is, however, underutilized in Africa, although such fermented products could contribute toward improving nutrition and food security in this continent, where many are still malnourished and suffer from hidden hunger. Fermentation of leafy vegetables and fruits may not only improve safety and prolong shelf life, but may also enhance the availability of some trace minerals, vitamins and anti-oxidants. Cassava, cow-peas, amaranth, African nightshade, and spider plant leaves have a potential for fermentation, as do various fruits for the production of vinegars or fruit beers and wines. What is needed to accelerate efforts for production of fermented leaves and vegetables is the development of fermentation protocols, training of personnel and scale-up of production methods. Furthermore, suitable starter cultures need to be developed and produced to guarantee the success of the fermentations.

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Use of Lactobacillus strains to start cassava fermentations for Gari production

Cited by 30 publications

References 25 publications

Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Streptococcus rubneri sp. nov., isolated from the human throat

Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations

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