%0 Book Section
%9 OS CH : Chapitres d'ouvrages scientifiques
%A Giraud, Eric
%A Brauman, Alain
%A Kéléke, S.
%A Gosselin, Laurent
%A Raimbault, Maurice
%T A lactic acid bacterium with potential application in cassava fermentation
%B Cassava flour and starch : progress in research and development
%C Montpellier (FRA) ; Cali
%D 1996
%E Dufour, D.
%E O'Brien, G.M.
%E Best, R.
%L fdi:010008964
%G ENG
%I CIRAD ; CIAT
%@ 958-9439-88-8
%K FERMENTATION ; AMIDON ; GLUCOSE ; MICROBIOLOGIE ; BACTERIE ; MILIEU DE CULTURE ; ENZYME ; PURIFICATION ; PH ; TEMPERATURE ; ACTIVITE ENZYMATIQUE
%K AMYLASE ; ACIDE LACTIQUE
%N 271
%P 210-220
%U https://www.documentation.ird.fr/hor/fdi:010008964
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/pleins_textes_6/b_fdi_45-46/010008964.pdf
%W Horizon (IRD)
%X 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)
%S Publication - CIAT
%$ 084FERMEN