@article{fdi:010006642,
  title = {{M}icrobiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production},
  author = {{B}rauman, {A}lain and {K}{\'e}l{\'e}k{\'e}, {S}. and {M}alonga, {M}. and {M}iambi, {E}. and {A}mpe, {F}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central {A}frica, was investigated in terms of microbial-population evolution and biochemical and physicochemical parameters. {D}uring 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 ({C}2 to {C}4) were produced. {M}ost microorganisms identified were found to be facultative anaerobes which used the sugars (sucrose, glucose, and fructose) present in the roots as carbon sources. {A}fter 24 h of retting, the fermentation reached an equilibrium that was reproducible in all the spontaneous fermentations studied. {L}actic acid bacteria were largely predominant (over 99 % of the total flora after 48 h) and governed the fermentation. {T}he epiphytic flora was first replaced by #{L}actococcus lactis$, then by #{L}euconostoc mesenteroides$, and finally, at the end of the process, by #{L}actobacillus plantarum$. {T}hese organisms produced ethanol and high concentrations of lactate, which strongly acidified the retting juice. {I}n addition, the rapid decrease in partial oxygen pressure rendered the process anaerobic. {S}trict anaerobes, such as #{C}lostridium$ spp., developed and produced the volatile fatty acids (mainly butyrate) responsible, together with lactate, for the typical flavor of retted cassava. {Y}easts (mostly #{C}andida$ 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. ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{FERMENTATION} ; {BACTERIOLOGIE} ; {NUMERATION} ; {METABOLISME} ; {ACTIVITE} {ENZYMATIQUE}},
  booktitle = {},
  journal = {{A}pplied and {E}nvironmental {M}icrobiology},
  volume = {62},
  numero = {8},
  pages = {2854--2858},
  ISSN = {0099-2240},
  year = {1996},
  URL = {https://www.documentation.ird.fr/hor/fdi:010006642},
}