【摘 要】
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Four freeze-dried Lactic acid bacteria (LAB) starter cultures (2 Lactobacillus plantanm:G2/25 and VE36; one Lactobacillus fermentum:G2/10 and one Weissella paramesenteroides:Lcl 1) isolated from 375 c
【机 构】
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Département de Nutrition & Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'A
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Four freeze-dried Lactic acid bacteria (LAB) starter cultures (2 Lactobacillus plantanm:G2/25 and VE36; one Lactobacillus fermentum:G2/10 and one Weissella paramesenteroides:Lcl 1) isolated from 375 cultures from Benin,Kenya,South Africa and Germany were evaluated singly or in combination in soy-palm oil cassava mash fermentation for production of fortified gari.Samples were taken at the beginning of the fermentation and at four (4) hours intervals for determination of pH,titratable acidity,microbial counts (totalLAB,Lactobacillus sp.,lactococci and yeasts),
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