Giraud Eric, Brauman Alain, Kéléke S., Gosselin Laurent, Raimbault Maurice. (1996). A lactic acid bacterium with potential application in cassava fermentation. In :
Dufour D. (ed.), O'Brien G.M. (ed.), Best R. (ed.). Cassava flour and starch : progress in research and development. Montpellier (FRA) ; Cali : CIRAD ; CIAT, p. 210-220. (Publication - CIAT ; 271). ISBN 958-9439-88-8.
Titre du document
A lactic acid bacterium with potential application in cassava fermentation
Année de publication
1996
Type de document
Partie d'ouvrage
Auteurs
Giraud Eric, Brauman Alain, Kéléke S., Gosselin Laurent, Raimbault Maurice
In
Dufour D. (ed.), O'Brien G.M. (ed.), Best R. (ed.), Cassava flour and starch : progress in research and development
Source
Montpellier (FRA) ; Cali : CIRAD ; CIAT, 1996,
p. 210-220 (Publication - CIAT ; 271). ISBN 958-9439-88-8
An amylolytic lactic acid bacterium, identified as Lactobacillus plantarum, was isolated from cassava roots (Manihot esculenta var. Ngansa) during retting. Cultured on starch, the strain displayed a growth rate of 0.43 per hour, a biomass yield of 0.19 g/g, and a lactate yield of 0.81 g/g. The growth kinetics were similar on starch and glucose. Enough enzyme was synthesized, and starch hydrolysis was not a limiting factor for growth. The synthesized amylolytic enzyme was purified by fractionated precipitation with ammonium sulfate and by anion exchange chromatography. It was identified as an alpha-amylase with an optimal pH of 5.5 and an optimal temperature of 65°C. The use of such a strain as a cassava fermentation starter for gari production had the following effects : a change from a heterofermentative pattern observed in natural fermentation to a homofermentation one, a lower final pH, a faster pH decline rate, and a greater production of lactic acid (50 g/kg of dry matter). (Résumé d'auteur)
Plan de classement
Fermentations [084FERMEN]
Descripteurs
FERMENTATION ; AMIDON ; GLUCOSE ; MICROBIOLOGIE ; BACTERIE ; MILIEU DE CULTURE ; ENZYME ; PURIFICATION ; PH ; TEMPERATURE ; ACTIVITE ENZYMATIQUE ; AMYLASE ; ACIDE LACTIQUE
