Development of starter culture for improved processing of Lafun, an African fermented cassava food product

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Development of starter culture for improved processing of Lafun, an African fermented cassava food product. / Padonou, S.W.; Nielsen, Dennis Sandris; Akissoe, N.H.; Hounhouigan, J.D.; Nago, M.C.; Jakobsen, Mogens.

In: Journal of Applied Microbiology, Vol. 109, No. 4, 2010, p. 1402-1410.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Padonou, SW, Nielsen, DS, Akissoe, NH, Hounhouigan, JD, Nago, MC & Jakobsen, M 2010, 'Development of starter culture for improved processing of Lafun, an African fermented cassava food product', Journal of Applied Microbiology, vol. 109, no. 4, pp. 1402-1410. https://doi.org/10.1111/j.1365-2672.2010.04769.x

APA

Padonou, S. W., Nielsen, D. S., Akissoe, N. H., Hounhouigan, J. D., Nago, M. C., & Jakobsen, M. (2010). Development of starter culture for improved processing of Lafun, an African fermented cassava food product. Journal of Applied Microbiology, 109(4), 1402-1410. https://doi.org/10.1111/j.1365-2672.2010.04769.x

Vancouver

Padonou SW, Nielsen DS, Akissoe NH, Hounhouigan JD, Nago MC, Jakobsen M. Development of starter culture for improved processing of Lafun, an African fermented cassava food product. Journal of Applied Microbiology. 2010;109(4):1402-1410. https://doi.org/10.1111/j.1365-2672.2010.04769.x

Author

Padonou, S.W. ; Nielsen, Dennis Sandris ; Akissoe, N.H. ; Hounhouigan, J.D. ; Nago, M.C. ; Jakobsen, Mogens. / Development of starter culture for improved processing of Lafun, an African fermented cassava food product. In: Journal of Applied Microbiology. 2010 ; Vol. 109, No. 4. pp. 1402-1410.

Bibtex

@article{f2d3585680754fd2b86f54b9f2d8b71e,
title = "Development of starter culture for improved processing of Lafun, an African fermented cassava food product",
abstract = "AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory quality testing showed that Lafun obtained from S. cerevisiae-fermented cassava gave the most preferred stiff porridge. Saccharomyces cerevisiae 2Y48P22 showed pectinase production in a model system. CONCLUSIONS: The results suggest that S. cerevisiae 2Y48P22 is the most efficient organism for cassava softening during the fermentation. Therefore, it could be combined with LAB and used as starter for Lafun processing. SIGNIFICANCE AND IMPACT OF THE STUDY: Starter cultures are made available for controlled fermentation of Lafun.",
keywords = "LIFE, Cassava fermentation, Lafun, Pectinase, Saccharomyces cerevisiae, softening",
author = "S.W. Padonou and Nielsen, {Dennis Sandris} and N.H. Akissoe and J.D. Hounhouigan and M.C. Nago and Mogens Jakobsen",
year = "2010",
doi = "10.1111/j.1365-2672.2010.04769.x",
language = "English",
volume = "109",
pages = "1402--1410",
journal = "Journal of Applied Microbiology",
issn = "1364-5072",
publisher = "Wiley-Blackwell",
number = "4",

}

RIS

TY - JOUR

T1 - Development of starter culture for improved processing of Lafun, an African fermented cassava food product

AU - Padonou, S.W.

AU - Nielsen, Dennis Sandris

AU - Akissoe, N.H.

AU - Hounhouigan, J.D.

AU - Nago, M.C.

AU - Jakobsen, Mogens

PY - 2010

Y1 - 2010

N2 - AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory quality testing showed that Lafun obtained from S. cerevisiae-fermented cassava gave the most preferred stiff porridge. Saccharomyces cerevisiae 2Y48P22 showed pectinase production in a model system. CONCLUSIONS: The results suggest that S. cerevisiae 2Y48P22 is the most efficient organism for cassava softening during the fermentation. Therefore, it could be combined with LAB and used as starter for Lafun processing. SIGNIFICANCE AND IMPACT OF THE STUDY: Starter cultures are made available for controlled fermentation of Lafun.

AB - AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory quality testing showed that Lafun obtained from S. cerevisiae-fermented cassava gave the most preferred stiff porridge. Saccharomyces cerevisiae 2Y48P22 showed pectinase production in a model system. CONCLUSIONS: The results suggest that S. cerevisiae 2Y48P22 is the most efficient organism for cassava softening during the fermentation. Therefore, it could be combined with LAB and used as starter for Lafun processing. SIGNIFICANCE AND IMPACT OF THE STUDY: Starter cultures are made available for controlled fermentation of Lafun.

KW - LIFE

KW - Cassava fermentation

KW - Lafun

KW - Pectinase

KW - Saccharomyces cerevisiae

KW - softening

U2 - 10.1111/j.1365-2672.2010.04769.x

DO - 10.1111/j.1365-2672.2010.04769.x

M3 - Journal article

VL - 109

SP - 1402

EP - 1410

JO - Journal of Applied Microbiology

JF - Journal of Applied Microbiology

SN - 1364-5072

IS - 4

ER -

ID: 32329744