@incollection{fdi:010008964,
  title = {{A} lactic acid bacterium with potential application in cassava fermentation},
  author = {{G}iraud, {E}ric and {B}rauman, {A}lain and {K}{\'e}l{\'e}ke, {S}. and {G}osselin, {L}aurent and {R}aimbault, {M}aurice},
  editor = {},
  language = {{ENG}},
  abstract = {{A}n amylolytic lactic acid bacterium, identified as #{L}actobacillus plantarum$, was isolated from cassava roots (#{M}anihot esculenta$ var. {N}gansa) during retting. {C}ultured 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. {T}he growth kinetics were similar on starch and glucose. {E}nough enzyme was synthesized, and starch hydrolysis was not a limiting factor for growth. {T}he synthesized amylolytic enzyme was purified by fractionated precipitation with ammonium sulfate and by anion exchange chromatography. {I}t was identified as an alpha-amylase with an optimal p{H} of 5.5 and an optimal temperature of 65°{C}. {T}he 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 p{H}, a faster p{H} decline rate, and a greater production of lactic acid (50 g/kg of dry matter). ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{FERMENTATION} ; {AMIDON} ; {GLUCOSE} ; {MICROBIOLOGIE} ; {BACTERIE} ; {MILIEU} {DE} {CULTURE} ; {ENZYME} ; {PURIFICATION} ; {PH} ; {TEMPERATURE} ; {ACTIVITE} {ENZYMATIQUE} ; {AMYLASE} ; {ACIDE} {LACTIQUE}},
  booktitle = {{C}assava flour and starch : progress in research and development},
  numero = {271},
  pages = {210--220},
  address = {{M}ontpellier ({FRA}) ; {C}ali},
  publisher = {{CIRAD} ; {CIAT}},
  series = {{P}ublication - {CIAT}},
  year = {1996},
  ISBN = {958-9439-88-8},
  URL = {https://www.documentation.ird.fr/hor/fdi:010008964},
}