Publication

Type of publication:Article
Entered by:
TitleBiopreservative activities of Lactobacillus plantarum strains in fermenting cassava 'fufu'
Bibtex cite IDOBADINA:2006
Journal African Journal of Biotechnology
Year published 2006
Volume 5
Number 8
Pages 620-623
ISSN 1684-5315
Note RTB; Root and Tuber; Cassava
URL http://www.academicjournals.org/AJB
Keywords Bio-preservation,Lactobacillus plantarum,Fermentation,Cassava,Pathogens
Abstract
The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens were also determined by agar diffusion method. All the pathogens were inhibited by L. plantarum strains with Staph. aureus having the highest inhibitory zone followed by E. coli and S. thyphii. However, in the fermenting cassava, the pathogens increased in population within the first 36 h of the process and decreased to complete extinction after the 96 h of fermentation. The L. plantarum exhibited high but varying degree of inhibition on the pathogens. The findings justify the bio-preservative roles of lactic acid bacteria in traditional cassava products.
Peer Reviewed? Yes
In Thomson Index? Yes
Developing Country Author? Yes
Make Attachment Public? FALSE
Authors
Obadina, A. O.*
Oyewole, O.*
Sanni, L.
Tomlins, K.
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Total mark: 5

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