Lactic acid bacteria of the sour cassava starch fermentation

1995 ◽  
Vol 21 (2) ◽  
pp. 126-130 ◽  
Author(s):  
C. Figueroa ◽  
A.M. Davila ◽  
J. Pourquié
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starch Fermentation

scholarly journals Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

2019 ◽  
Vol 56 (9) ◽  
pp. 3969-3979
Author(s):  
Fernanda Corrêa Leal Penido ◽  
Carmen de Oliveira Goulart ◽  
Yara Cristina Fidelis Galvão ◽  
Carolina Vasconcelos Teixeira ◽  
Roseane Batitucci Passos de Oliveira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starter Cultures ◽  
Starch Production

Cassava starch/carboxymethylcellulose edible films embedded with lactic acid bacteria to extend the shelf life of banana

2020 ◽  
Vol 248 ◽  
pp. 116805 ◽  
Author(s):  
Siying Li ◽  
Yanlan Ma ◽  
Tengteng Ji ◽  
Dur E. Sameen ◽  
Saeed Ahmed ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Edible Films ◽  
Cassava Starch

scholarly journals Design and Evaluation of a Lactobacillus manihotivorans Species-Specific rRNA-Targeted Hybridization Probe and Its Application to the Study of Sour Cassava Fermentation

2000 ◽  
Vol 66 (5) ◽  
pp. 2224-2226 ◽  
Author(s):  
Frédéric Ampe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sequence Comparison ◽  
Cassava Starch ◽  
Rrna Sequence ◽  
16S Rrna Sequence ◽  
Hybridization Probe ◽  
Culture Collections ◽  
Species Specific ◽  
Rna Blots

ABSTRACT Based on 16S rRNA sequence comparison, we have designed a 20-mer oligonucleotide that targets a region specific to the speciesLactobacillus manihotivorans recently isolated from sour cassava fermentation. The probe recognized the rRNA obtained from all the L. manihotivorans strains tested but did not recognize 56 strains of microorganisms from culture collections or directly isolated from sour cassava, including 29 species of lactic acid bacteria. This probe was then successfully used in quantitative RNA blots and demonstrated the importance of L. manihotivoransin the fermentation of sour cassava starch, which could represent up to 20% of total lactic acid bacteria.

scholarly journals Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam

2015 ◽  
Vol 1 (1) ◽  
pp. 26-33
Author(s):  
IRA ERDIANDINI ◽  
TITI CANDRA SUNARTI ◽  
ANJA MERYANDINI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Viability ◽  
Starter Culture ◽  
Cassava Starch ◽  
Raw Material ◽  
Spontaneous Fermentation ◽  
Industrial Fermentation ◽  
Freeze Dried ◽  
The Matrix

The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolates from spontaneous fermentation of carbohydrates commodity were selected based on their acid production capabilities and antibiotics susceptibilities. Isolate of E 1222 showed the best result and was identified as Pediococcus pentosaceus. The isolate was encapsulated with sour cassava starch matrix for making dried starter by using freeze dryer and spray dryer. Freeze dried starter culture could maintained the cell viability higher than spray dried starter culture i.e 10.34 log CFU/g and 8.91 log CFU/g, respectively. Finally, freeze dried starter culture could maintain the percentage of cell viability until 89.38% during four-weeks storage at 4 oC. 

scholarly journals Role of Lactic Acid Bacteria on Structural and Physicochemical Properties of Sour Cassava Starch

2012 ◽  
Vol 2 ◽  
pp. 104-109 ◽  
Author(s):  
Widya Dwi Rukmi Putri ◽  
Haryadi ◽  
Djagal Wiseso Marseno ◽  
Muhammad Nur Cahyanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Cassava Starch

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains
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