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Micro‐organisms Associated with Cassava Fermentation for Garri Production

1977; Wiley; Volume: 42; Issue: 2 Linguagem: Inglês

10.1111/j.1365-2672.1977.tb00693.x

2056-5232

N. Okafor,

Cassava research and cyanide

The predominant micro‐organisms isolated from de‐watered cassava pulp fermenting for garri production over a six‐day period were mainly Leuconostoc and, to a lesser extent, yeasts. Corynebacterium sp. which had been implicated by earlier workers as the bacterium fermenting cassava was present in low numbers only. It is suggested that although the predominant bacteria would be expected to produce lactice acid from the free sugar of the cassava, the breakdown of the cassava glucoside linamanin is probably accomplished more by the endogenous enzyme linamarase than by bacterial activity.