[ AMELIORATION DU ROUISSAGE DU MANIOC PAR UTILISATION D'UN STARTER MICROBIEN DE TROIS SOUCHES ]
Volume 14, Issue 2, April 2015, Pages 268–277
Roger DJOULDE DARMAN1, Jean Justin ESSIA NGANG2, and Francois-Xavier ETOA3
1 Institut Supérieur du Sahel, Université de Maroua, B.P46 Maroua, Cameroun
2 Département de microbiologie, Faculté des Sciences, Université de Yaoundé I, Cameroun
3 Département de microbiologie, Faculté des Sciences, Université de Yaoundé I, Cameroun
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Cassava retting is one of the main step for cassava processing. This step involve some microorganisms which activity impact on the quality of cassava derived products. With the aims of ensuring a good quality of cassava products, tree strains of microorganism namely Lactobacillus sp., Saccharomyces sp., and Rhyzopus sp., were tested as starter culture on cassava variety TMS 3001, fermentation. The use of this starter made of 109 cells/ml of Lactobacillus sp., 106 cells/ml of yeast, and 104 cells/ml of mould spores, permitted to reduce the retting time from five days to two days, to reduce cassava cyanogen by 95% and to ameliorate the hygienic quality of by products by eliminating pathogens development. This new approach may encourage industrial production of stabilized quality cassava derived product.
Author Keywords: Cassava Retting, Stater Culture of Three Strains.
Volume 14, Issue 2, April 2015, Pages 268–277
Roger DJOULDE DARMAN1, Jean Justin ESSIA NGANG2, and Francois-Xavier ETOA3
1 Institut Supérieur du Sahel, Université de Maroua, B.P46 Maroua, Cameroun
2 Département de microbiologie, Faculté des Sciences, Université de Yaoundé I, Cameroun
3 Département de microbiologie, Faculté des Sciences, Université de Yaoundé I, Cameroun
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Cassava retting is one of the main step for cassava processing. This step involve some microorganisms which activity impact on the quality of cassava derived products. With the aims of ensuring a good quality of cassava products, tree strains of microorganism namely Lactobacillus sp., Saccharomyces sp., and Rhyzopus sp., were tested as starter culture on cassava variety TMS 3001, fermentation. The use of this starter made of 109 cells/ml of Lactobacillus sp., 106 cells/ml of yeast, and 104 cells/ml of mould spores, permitted to reduce the retting time from five days to two days, to reduce cassava cyanogen by 95% and to ameliorate the hygienic quality of by products by eliminating pathogens development. This new approach may encourage industrial production of stabilized quality cassava derived product.
Author Keywords: Cassava Retting, Stater Culture of Three Strains.
Abstract: (french)
Le rouissage du manioc est l'une des principales étapes des procédées de transformation du manioc. Celle-ci fait intervenir une succession de divers micro-organismes dont l'activité a un impact sur la qualité des produits finis. Afin de permettre un meilleur contrôle du rouissage naturel, et d'assurer une meilleure qualité des produits de transformation du manioc, trois souches microbiennes dont Lactobacillus sp., Saccharomyces sp., et Rhyzopus sp., ont été testées comme starter sur du manioc amers de variété TMS 3001. L'utilisation de ce starter composé de 109 cellules/ml de Lactobacillus sp., 106 cellules/ml de levures, et 104 cellules/ml de spores fongique, a permis de réduire la durée du rouissage de cinq jours à 40 heures, de réduire le taux de glucosides cyanogénétiques de 95%, et d'améliorer la qualité microbiologique du manioc rouis en éliminant le développement des germes pathogènes. Cette nouvelle approche permet d'augurer une production à l'échelle industrielle des produits fermentés dérivés du manioc de qualité standardisé.
Author Keywords: Manioc, rouissage, ferment.
How to Cite this Article
Roger DJOULDE DARMAN, Jean Justin ESSIA NGANG, and Francois-Xavier ETOA, “AMELIORATION OF CASSAVA RETTING BY A STATER CULTURE OF THREE STRAINS,” International Journal of Innovation and Scientific Research, vol. 14, no. 2, pp. 268–277, April 2015.
