A lactic acid bacterium with potential application in cassava fermentation Cassava flour and starch : progress in research and development /Giraud, Eric /Brauman, Alain Kéléke, S. /Gosselin, Laurent /Raimbault, Maurice FERMENTATION AMIDON GLUCOSE MICROBIOLOGIE BACTERIE MILIEU DE CULTURE ENZYME PURIFICATION PH TEMPERATURE ACTIVITE ENZYMATIQUE AMYLASE ACIDE LACTIQUE 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) CIRAD CIAT Dufour, D. (ed.) O'Brien, G.M. (ed.) Best, R. (ed.) 1996 text https://www.documentation.ird.fr/hor/fdi:010008964 fdi:010008964 Giraud Eric, Brauman Alain, Kéléke S., Gosselin Laurent, Raimbault Maurice. 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 CIRAD ; CIAT, ; 271). 1996, 210-220 EN