Brauman Alain, Kéléké S., Malonga M., Miambi E., Ampe F. (1996). Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Applied and Environmental Microbiology, 62 (8), p. 2854-2858. ISSN 0099-2240.
Titre du document
Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production
Année de publication
1996
Auteurs
Brauman Alain, Kéléké S., Malonga M., Miambi E., Ampe F.
Source
Applied and Environmental Microbiology, 1996,
62 (8), p. 2854-2858 ISSN 0099-2240
The overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central Africa, was investigated in terms of microbial-population evolution and biochemical and physicochemical parameters. During the traditional process, endogenous cyanogens were almost totally degraded, plant cell walls were lysed by the simultaneous action of pectin methylesterase and pectate lysate, and organic acids (C2 to C4) were produced. Most microorganisms identified were found to be facultative anaerobes which used the sugars (sucrose, glucose, and fructose) present in the roots as carbon sources. After 24 h of retting, the fermentation reached an equilibrium that was reproducible in all the spontaneous fermentations studied. Lactic acid bacteria were largely predominant (over 99 % of the total flora after 48 h) and governed the fermentation. The epiphytic flora was first replaced by Lactococcus lactis, then by Leuconostoc mesenteroides, and finally, at the end of the process, by Lactobacillus plantarum. These organisms produced ethanol and high concentrations of lactate, which strongly acidified the retting juice. In addition, the rapid decrease in partial oxygen pressure rendered the process anaerobic. Strict anaerobes, such as Clostridium spp., developed and produced the volatile fatty acids (mainly butyrate) responsible, together with lactate, for the typical flavor of retted cassava. Yeasts (mostly Candida spp.) did not seem to play a significant role in the process, but their increasing numbers in the last stage of the process might influence the flavor and the preservation of the end products. (Résumé d'auteur)
Plan de classement
Fermentations [084FERMEN]
Descripteurs
FERMENTATION ; BACTERIOLOGIE ; NUMERATION ; METABOLISME ; ACTIVITE ENZYMATIQUE
Localisation
Fonds IRD [F B010006642]
Identifiant IRD
fdi:010006642
