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Provedor de dados:  IRD
País:  France
Título:  A lactic acid bacterium with potential application in cassava fermentation
Cassava flour and starch : progress in research and development
Autores:  Giraud, Eric
Brauman, Alain
Kéléke, S.
Gosselin, Laurent
Raimbault, Maurice
Data:  1996
Ano:  1996
Palavras-chave:  FERMENTATION
AMIDON
GLUCOSE
MICROBIOLOGIE
BACTERIE
MILIEU DE CULTURE
ENZYME
PURIFICATION
PH
TEMPERATURE
ACTIVITE ENZYMATIQUE
AMYLASE
ACIDE LACTIQUE
Resumo:  An amylolytic lactic acid bacterium, identified as #Lactobacillus plantarum$, was isolated from cassava roots (#Manihot esculenta$ var. Ngansa) during retting. Cultured on starch, the strain displayed a growth rate of 0.43 per hour, a biomass yield of 0.19 g/g, and a lactate yield of 0.81 g/g. The growth kinetics were similar on starch and glucose. Enough enzyme was synthesized, and starch hydrolysis was not a limiting factor for growth. The synthesized amylolytic enzyme was purified by fractionated precipitation with ammonium sulfate and by anion exchange chromatography. It was identified as an alpha-amylase with an optimal pH of 5.5 and an optimal temperature of 65°C. The use of such a strain as a cassava fermentation starter for gari production had the following effects : a change from a heterofermentative pattern observed in natural fermentation to a homofermentation one, a lower final pH, a faster pH decline rate, and a greater production of lactic acid (50 g/kg of dry matter). (Résumé d'auteur)
Tipo:  Text
Idioma:  Inglês
Identificador:  http://www.documentation.ird.fr/hor/fdi:010008964

oai:ird.fr:fdi:010008964

Giraud Eric, Brauman Alain, Kéléke S., Gosselin Laurent, Raimbault Maurice. A lactic acid bacterium with potential application in cassava fermentation. In : Dufour D. (ed.), O'Brien G.M. (ed.), Best R. (ed.) Cassava flour and starch : progress in research and development. Montpellier (FRA) ; Cali : CIRAD ; CIAT, 1996, p. 210-220. (Publication - CIAT ; 271).
Editor:  CIRAD

CIAT
Formato:  text/pdf
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