Article
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
Systematic and applied microbiology - 1 Aug 2005
Kostinek Melanie, Specht Ingrid, Edward Vinodh A, Schillinger Ulrich, Hertel Christian, Holzapfel Wilhelm H, Franz Charles M A P
Abstract excerpt
Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glucosides. The production of Gari from cassava in Benin typically occurs on a household or small industrial scale, and consequently suffers from inconsistent product quality and may not...
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