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

Research output: Contribution to journalJournal articleResearchpeer-review

S.W. Padonou, Dennis Sandris Nielsen, N.H. Akissoe, J.D. Hounhouigan, M.C. Nago, Mogens Jakobsen

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.

Original languageEnglish
JournalJournal of Applied Microbiology
Volume109
Issue number4
Pages (from-to)1402-1410
Number of pages9
ISSN1364-5072
DOIs
Publication statusPublished - 2010

ID: 32329744