Microbiological and technological aspects of cassava-starch fermentation
The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showe...
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1996
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09593993_v12_n1_p53_Parada http://hdl.handle.net/20.500.12110/paper_09593993_v12_n1_p53_Parada |
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paper:paper_09593993_v12_n1_p53_Parada2023-06-08T15:56:49Z Microbiological and technological aspects of cassava-starch fermentation Cassava Fermentation Starch The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showed bacteria and yeasts in contact with the starch granules and signs of erosion on the granule surface. Lactic acid was the main metabolite; no oligosaccharides, maltose or glucose were detected, indicating their rapid utilization. The degree of acidification, which correlated with the decrease in viscosity and the final quality of the product, was influenced by the variable microbial ecology. 1996 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09593993_v12_n1_p53_Parada http://hdl.handle.net/20.500.12110/paper_09593993_v12_n1_p53_Parada |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Cassava Fermentation Starch |
| spellingShingle |
Cassava Fermentation Starch Microbiological and technological aspects of cassava-starch fermentation |
| topic_facet |
Cassava Fermentation Starch |
| description |
The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showed bacteria and yeasts in contact with the starch granules and signs of erosion on the granule surface. Lactic acid was the main metabolite; no oligosaccharides, maltose or glucose were detected, indicating their rapid utilization. The degree of acidification, which correlated with the decrease in viscosity and the final quality of the product, was influenced by the variable microbial ecology. |
| title |
Microbiological and technological aspects of cassava-starch fermentation |
| title_short |
Microbiological and technological aspects of cassava-starch fermentation |
| title_full |
Microbiological and technological aspects of cassava-starch fermentation |
| title_fullStr |
Microbiological and technological aspects of cassava-starch fermentation |
| title_full_unstemmed |
Microbiological and technological aspects of cassava-starch fermentation |
| title_sort |
microbiological and technological aspects of cassava-starch fermentation |
| publishDate |
1996 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09593993_v12_n1_p53_Parada http://hdl.handle.net/20.500.12110/paper_09593993_v12_n1_p53_Parada |
| _version_ |
1768546548376928256 |