Abstract:
:Six different strains of yeast, namely Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala and Zygosaccharomyces bailii were found present in cassava-fermenting water in the early part of the fermentation. The latter part of the fermentation was dominated in all cases by three strains of yeast namely C. krusei, C. tropicalis and Z. bailii. All the yeast strains exhibited amylolytic capabilities while none was able to produce cellulase. All the strains except Zygosaccharomyces spp. exhibited polygalacturonase activity, but only C. krusei was able to produce linamarase. In a study on the inter-relationships between C. krusei and Lactobacillus plantarum, the growth of the yeast strain was not enhanced in cassava by the presence of the lactic acid bacteria, but the growth of the L. plantarum strain was significantly enhanced when co-inoculated with C. krusei.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Oyewole OBdoi
10.1016/s0168-1605(01)00431-7subject
Has Abstractpub_date
2001-05-10 00:00:00pages
213-8issue
3eissn
0168-1605issn
1879-3460pii
S0168160501004317journal_volume
65pub_type
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