Development of starter culture for improved processing of Lafun, an African fermented cassava food product

Journal of Applied Microbiology

Volumn 109, Issue 4, 2010, Pages 1402-1410

  Padonou, S W ^a   Nielsen, D S ^b   Akissoe, N H ^a   Hounhouigan, J D ^a   Nago, M C ^a   Jakobsen, M ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

cassava fermentation; Lafun; pectinase; Saccharomyces cerevisiae; softening

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; FOOD PROCESSING; LACTIC ACID; YEAST;

CASSAVA ROOTS; CASSAVUM FERMENTATION; LACTIC ACID BACTERIA; LACTOBACILLUS FERMENTUM; LAFUN; MICRO-ORGANISMS; PECTINASES; S.CEREVISIAE; SOFTENING; STARTER CULTURES;

FERMENTATION;

POLYGALACTURONASE;

CARBOXYLIC ACID; ENZYME ACTIVITY; FERMENTATION; FOOD PRODUCTION; INOCULATION; NUMERICAL MODEL; SHRUB; SPECIES DIVERSITY; YEAST;

ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; BACTERIUM CULTURE; CASSAVA; CONTROLLED STUDY; ENZYME SYNTHESIS; FERMENTATION; FOOD INDUSTRY; FUNGUS CULTURE; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PICHIA; SACCHAROMYCES CEREVISIAE; SCREENING;

BACILLUS CEREUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MANIHOT ESCULENTA; SACCHAROMYCES CEREVISIAE;

EID: 77956943175     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2010.04769.x     Document Type: Article

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