Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.

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 Microbiol

authors

Oyewole OB

doi

10.1016/s0168-1605(01)00431-7

subject

Has Abstract

pub_date

2001-05-10 00:00:00

pages

213-8

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168160501004317

journal_volume

65

pub_type

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