Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
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DOI：
10.1016/j.syapm.2005.03.001
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发表时间：
2005-08-01
影响因子：
3.4
通讯作者：
Franz, CMAP
中科院分区：
文献类型：
--
作者：
Kostinek, M;Specht, I;Franz, CMAP
木薯的传统发酵由乳酸菌（LAB）群体主导。发酵对于改善产品风味和香气以及安全性非常重要，特别是通过减少其有毒的生氰糖苷。在贝宁，用木薯生产Gari通常在家庭或小工业规模上进行，因此产品质量不稳定，并不总是安全的。因此，从一个典型的木薯发酵制备加里，和他们的技术相关特性的多样性的实验室进行了调查，以期选择合适的发酵剂。采用rep-PCR和RAPD-PCR等表型和基因型分析方法对从发酵木薯中分离的139株优势菌株进行了鉴定。对所选菌株进行DNA-DNA杂交和16 S rRNA基因测序。植物乳杆菌是分离最多的菌种（54.6%），其次是白色明串珠菌（22.3%）和发酵乳杆菌（18.0%）。短乳杆菌、类肠明串珠菌和类肠旁魏斯氏菌为零星分离菌。洛杉矶plantarum菌株是更好的产酸菌，并且比L. fallax或L.发酵菌株β-葡萄糖苷酶（linamarase）活性的发生率也是该物种菌株中最高的。而产生H2 O2和细菌素等拮抗物质的菌株则以L. fallax和L.发酵菌株所有三个物种的菌株都能够利用不消化的糖，棉子糖和水苏糖。因此，建议使用含有所有三种菌种的混合菌株的发酵剂。(c)2005年Elsevier GmbH。All rights reserved.
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 always be safe for consumption. Therefore, the diversity of LAB from a typical cassava fermentation for the preparation of Gari, and their technologically relevant characteristics were investigated with a view towards selection of appropriate starter cultures. A total of 139 predominant strains isolated from fermenting cassava were identified using phenotypic tests and genotypic methods such as rep-PCR and RAPD-PCR. DNA-DNA hybridisation and sequencing of the 16S rRNA genes were done for selected strains. Lactobacillus plantarum was the most abundantly isolated species (54.6% of isolates), followed by Leuconostoc fallax (22.3%) and Lactobacillus fermentum (18.0%). Lactobacillus brevis, Leuconostoc pseudomesenteroides and Weissella paramesenteroides were sporadically isolated. The L. plantarum strains were shown to be better acid producers and capable of faster acid production than the L. fallax or L. fermentum strains. The incidence of beta-glucosidase (linamarase) activity was also highest among strains of this species. Production of antagonistic substances such as H2O2 and bacteriocins, however, was more common among L. fallax and L. fermenturn strains. Strains of all three species were capable of utilising the indigestible sugars raffinose and stachyose. Therefore, a starter culture containing a mixture of strains from all three species was recommended. (c) 2005 Elsevier GmbH. All rights reserved.