| Cassava fermentation and the industrialization of cassava food production, Bokanga, M., pages 197-201, ISTRC-AB; International Institute of Tropical Agriculture (IITA), 1992. |
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| Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Alamu, E. O. and Maziya-Dixon, B., in: Journal of Culinary Science & Technology, pages 1-17, ISSN 1542-8052, 2021. [DOI] |
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| Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Alamu, E. O. and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 7, number 1: 1883827, pages 1-24, ISSN 2331-1932, 2021. [DOI] |
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| Comparison of metabolite profile of aflatoxin-contaminated yellow and white maize Ogi after fermentation with lactic acid bacteria and yeast, Aribisala, O. R.*, University of Ibadan, 2021. |
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| Effects of fermentation length and varieties on the pasting properties of sour cassava starch, Adegunwa, M.*, Sanni, L. O.* and Maziya-Dixon, B., in: Tropical Roots and Tuber Crops and the Challenges of Globalization and Climate Changes. Proceedings of the 11th triennial Symposium of the ISTRC-AB, 4 to 8 October 2010, pages 476-484, ISTRC-AB, Ibadan, Nigeria, 2012. |
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| Effects of fermentation length and varieties on the pasting properties of sour cassava starch, Adegunwa, M.*, Sanni, L. O.* and Maziya-Dixon, B., Abstract (Poster) in Book of Abstracts of the 11th Triennial Symposium of ISTRC-AB, held at Memling Hotel, Kinshasa. 4-8 October, 2010. |
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| Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt, Eze, C. M.*, Aremu, K. O.*, Alamu, E. O. and Okonkwo, T. M.*, in: Food Science & Nutrition, pages 1-16, ISSN 2048-7177, 2021. [DOI] |
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| Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava 'fufu', Obadina, A. O.*, Oyewole, O.*, Sanni, L. and Tomlins, K., in: African Journal of Biotechnology, volume 5, number 8, pages 620-623, ISSN 1684-5315, 2006. |
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| Keywords: | Bio-preservation, Lactobacillus plantarum,Fermentation, Cassava, Pathogens
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| Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava 'fufu', Obadina, A. O.*, Oyewole, O.*, Sanni, L. and Tomlins, K., in: African Journal of Biotechnology, volume 5, number 8, pages 620-623, ISSN 1684-5315, 2006. |
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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.
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