Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari

African Journal of Biotechnology

Volumn 8, Issue 19, 2009, Pages 4996-5004

  Yao, Amenan A ^a   Dortu, Carine ^a   Egounlety, Moutairou ^b   Pinto, Cristina ^c   Edward, Vinodh A ^c   Huch, Melanie ^d   Franz, Charles M A P ^d   Holzapfel, Willhelm ^d   Mbugua, Samuel ^e   Mengu, Moses ^f   Thonart, Philippe ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

^c DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^d Max Rubner Institute for Nutrition   (Germany)

^e UNIVERSITY OF NAIROBI   (Kenya)

^f Botswana Technology Center   (Botswana)

Author keywords

Cassava; Developing countries; Fermentation; Fermented food; Freeze drying; gari; Lactic acid bacteria; Starter culture

Indexed keywords

GLYCEROL; PROPIDIUM IODIDE; RHODAMINE 123;

ACIDIFICATION; ARTICLE; BACTERIAL STRAIN; BIOREACTOR; CASSAVA; CELL COUNT; CONTROLLED STUDY; DEHYDRATION; DRY WEIGHT; FERMENTATION; FLUORESCENCE MICROSCOPY; FREEZE DRYING; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; NONHUMAN; PH MEASUREMENT; STAINING; STARTER CULTURE; SURVIVAL RATE; TITRIMETRY; WEISSELLA PARAMESENTEROIDES;

GARI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MANIHOT ESCULENTA; WEISSELLA PARAMESENTEROIDES;

EID: 70350433924     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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