Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi. Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98) isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0%) in both fermentations. All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours. Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.
Abe M, Lindsay R. Evidence for a lactic streptococcal role in nigerian acidic cassava (manihot-esculenta crantz) fermentations. Journal of Food Protection. 1978. p. 781–4.
2.
Adesokan I, Odetoyinbo B, Olubamiwa A. Biopreservative activity of lactic acid bacteria on suya produced from poultry meat. African Journal of Biotechnology. 2008. p. 3796–800.
3.
Altan A. Isolation and molecular characterization of extracellular lipase and pectinase producing bacteria from olive oil mills (Doctoral dissertation. 2004.
4.
Ayankunbi M, Keshinro O, Egele P. Effect of methods of preparation on the nutrient composition of some cassava products -garri (eba), lafun and fufu. Food Chemistry. 1991. p. 90059.
5.
Caplice E, Fitzgerald G. 17th International Conference on Ecology and Physiology of Food Related Micro-Organisms (FOOD MICRO 99), VELDHOVEN, NETHER-LANDS, SEP 13-17. Journal of Food Microbiology. 1999. p. 131–49.
6.
Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z. Characterisation of the microflora of attieke, a fermented cassava product, during traditional smallscale preparation. International Journal of Food Microbiology. 2006. p. 131–6.
7.
Edward V, Egounlety M, Huch M, Van Zyl P, Singh S, Nesengani N, et al.
8.
Franz C. Isolation and screening of microorganisms from a gari fermentation process for starter culture de-velopment. African Journal of Biotechnology. 2012. p. 12865–77.
9.
Etejere E, Bhat R. Traditional preparation and uses of cassava in nigeria. Economic Botany. 1985. p. 157–64.
10.
Giraud E, Gosselin L, Raimbault M. Production of a lactobacillusplantarum starter with linamarase and amylase activities for cassava fermentation. Journal of the Science of Food and Agriculture. 1993. p. 77–82.
11.
Hahn S. An overview of african traditional cassava processing and utilization. Outlook on Agriculture. 1989. p. 110–8.
12.
Hamnes W, Weiss N, Holzapfel W. The genera lactobacillus and carnobacterium. Springer-Verlag; 1992.
13.
Holt J, Krieg N, Sneath P, Stalely J, Williams S. Bergey’s manual of determinative bacteriology. Bergey’s Manual of Determinative Bacteriology. Williams & Wilkins; 1994.
14.
Holzapfel W. FAO/WHO Workshop on the Assessment of Fermentation as a Household Technology for Improving Food Safety. Food Control. 1997. p. 241–58.
15.
Holzapfel W. Annual Meeting of the Institute-of-Food-Technologists, KEMPTHALL, SWITZERLAND. International Journal of Food Microbiology. 2002. p. 197–212.
16.
Kalalou I, Faid M, Ahami A. Extending shelf life of fresh minced camel meat at ambient temperature by lactobacillus dlbrueckii subsp delbrueckii. Electronic Journal of Biotechnology. 2004.
17.
Ketiku A, Oyenuga V. Changes in carbohydrate consitituents of cassava root-tuber (manihot-utilissima pohl) dur-ing growth. Journal of the Science of Food and Agriculture. 1972. p. 1451–6.
18.
Kimaryo V, Massawe G, Olasupo N, Holzapfel W. The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional tanzanian food product. International Journal of Food Microbiology. 2000. p. 179–90.
19.
Kobawila S, Louembe D, Keleke S, Hounhouigan J, Gamba C. Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from congo. African Journal of Biotechnology. 2005. p. 689–96.
20.
Kostinek M, Specht I, Edward V, Pinto C, Egounlety M, Sossa C, et al. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. International Journal of Food Microbiology. 2007. p. 342–51.
21.
Kostinek M, Specht I, Edward V, Schillinger U, Hertel C, Holzapfel W, et al. 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. 2005. p. 527–40.
22.
Lacerda I, Miranda R, Borelli B, Nunes A, Nardi R, Lachance M, et al. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in brazil. International Journal of Food Microbiology. 2005. p. 213–9.
23.
Lane D. Nucleic acid techniques in bacterial systematics. 1991. p. 125–75.
24.
Liasi S, Azmi T, Hassan M, Shuhaimi M, Rosfarizan M, Ariff A. Antimicrobial activity and antibiotic sensitivity of three isolates of lac-IJFS. 2009. p. 61–72.
25.
Screening of potential starters for fufu and usi production 71 tic acid bacteria from fermented fish product, budu. Malaysian Journal of Microbiology. p. 33–7.
26.
Longe O. Effect of processing on the chemical-composition and energy value of cassava. Nutrition Reports International. 1980. p. 819–28.
27.
Lönner C, Welander T, Molin N, Dostalek M, Blickstad E. The microflora in a sour dough started spontaneously on typical swedish rye meal. Food Microbiology. 1986. p. 3–12.
28.
Mishra S, Behera N. Amylase activity of a starch degrading bacteria isolated from soil receiving kitchen wastes. African Journal of Biotechnology. 2008. p. 3326–31.
29.
Montet D, Loiseau G, Zakhia-Rozis N. Microbial technology of fermented vegetables. Microbial Biotechnology in Horticulture. 2006. p. 309–43.
30.
Ngaba P, Lee J. Fermentation of cassava (manihot-esculenta crantz). Journal of Food Science. 1979. p. 1570–1.
31.
Nweke F, Dunstan S, Spencer D, Lyman J. Studies on the microbiology of cassava retting for foo-foo production. Journal of Applied Bacteriology. Michigan State: University press; 2002. p. 1–13.
32.
Okolie N, Ibeh I, Ugochukwu E. Antagonistic effect of lactobacillus isolates from kunnu and cowmilk on selected pathogenic microorganisms. Internet Journal of food safety. 1992. p. 63–6.
33.
Omemu A, Faniran O. Assessment of the antimicrobial activity of lactic acid bacteria isolated from two fermented maize products-ogi and kunnuzaki. Malaysian Journal of Microbiology. 2011. p. 124–8.
34.
Oyewole O. Optimization of cassava fermentation for fufu production -effects of single starter cultures. Journal of Applied Bacteriology. 1990. p. 49–54.
35.
Oyewole O. Cassava processing in africa. Application of Biotechnology to traditional fermented foods. National Research Council [USA]. Pg; 1992. p. 89–92.
36.
Oyewole O. Transformation alimentaire du manioc= Cassava food processing. Agbor-Egbe. 1995.
37.
Oyewole O. Lactic fermented foods in africa and their benefits. Food Control. 1997. p. 289–97.
38.
Oyewole O, Odunfa S. Microbiological studies on cassava fermentation for lafunproduction. Food microbiology. 1988. p. 125–33.
39.
Oyewole O, Odunfa S. Effects of fermentation on the carbohydrate, mineral, and protein contents of cassava during fufu production. Journal of Food Composition and Analysis. 1989. p. 90078–9.
40.
Oyewole O, Sanni L. Constraints in traditional cassava processing: the case of" fufu" production= les contraintes au cours de la transformation traditionnelle du manioc: le cas de la production de foufou. Agbor-Egbe. 1995.
41.
Transformation alimentaire du manioc= Cassava food processing.
42.
Panda S, Parmanick M, Ray R. Lactic acid fermentation of sweet potato (ipomoea batatas l.) into pickles. Journal of Food Processing and Preservation. 2007. p. 83–101.
43.
Pitcher D, Saunders N, Owen R. Rapid extraction of bacterial genomic dna with guanidium thiocyanate. Letters in Applied Microbiology. 1989. p. 57–81.
44.
Sanni A, Fapohunda E, Onilude A. Characteristic properties of lactic acid bacteria isolated from the rumen of maradi goats. Chemie, Mikrobiologie. Technologie der Lebensmittel. 1995. p. 99–104.
45.
Sanni L, Akingbala J, Oguntunde A, Bainbridge Z, Graffham A, Westby A. Technology and Development. Science. 1998.
46.
Saranya S, Hemashenpagam N. Antagonistic activity and antibiotic sensitivity of lactic acid bacteria from fermented dairy products. Advances in Applied Science Research. 2011. p. 528–34.
47.
Schillinger U, Lucke F. Antibacterial activity of lactobacillus-sake isolated from meat. Applied and Environmental Microbiology. 1989. p. 1901–6.
48.
Tajabadi N, Mardan M, Manap M, Mustafa S. Molecular identification of lactobacillus spp. isolated from the honey comb of the honey bee (apis dorsata) by 16s rrna gene sequencing. Journal of Apicultural Research. 2013.
49.
Tannock G. A special fondness for lactobacilli. Applied and Environmental Microbiology. 2004. p. 61–72.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
