Horizon 1 1 5 OS CH : Chapitres d'ouvrages scientifiques Cassava flour and starch : progress in research and development Publication - CIAT 210-220 FERMENTATION AMIDON GLUCOSE MICROBIOLOGIE BACTERIE MILIEU DE CULTURE ENZYME PURIFICATION PH TEMPERATURE ACTIVITE ENZYMATIQUE AMYLASE ACIDE LACTIQUE 1996 Montpellier (FRA) ; Cali CIRAD ; CIAT fdi:010008964 ENG 271 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 Horizon (IRD) 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) 084FERMEN