OCCURRENCE OF AMYLASE PRODUCING ORGANISMS IN CASSAVA FERMENTATION FOR GARRI PRODUCTION
Asian Journal of Plant and Soil Sciences, Volume 6, Issue 1,
Page 255-261
Abstract
Amylases are enzymes that catalyse the hydrolysis of starch molecules to give by-products including dextrin and progressively smaller polymers composed of glucose units. These enzymes are of great importance in the present day biotechnology with applications ranging from food, fermentation, textile to paper industries. Although amylases can be derived from several sources, including plants, animals and microorganisms, microbial enzymes generally meet industrial demands. In this study, the microorganisms were isolated from cassava fermentation. The amylase producing potentials of bacterial and yeast isolates associated with cassava mash fermentation for garri production was analyzed. Samples were collected for 3 consecutive days from one particular batch of cassava fermenting for garri production in Orie Emene, Enugu state, Nigeria. The isolated organisms were Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus acidophilus, Rhodotorula mucilaginosa, Corynebacterium manihot, Saccharomyces cerevisiae and Lactobacillus fermentum. Amylase producing ability was screened for, using nutrient agar supplemented with starch. Results obtained revealed that Lactobacillus acidophilus, Lactobacillus plantarum and Rhodotorula mucilagenosa had α – amylase producing ability.
- Amylase
How to Cite
References
Okafor N, Umeh C, Ibenegbu C. Amelioration of garri, a fermented food derived from cassava, Manihot esculenta Crantz, by the inoculation into cassava mash, of micro-organisms simultaneously producing amylase, linamarase, and lysine. World Journal of Microbiology and Biotechnology. 1998;14: 835-838
Cereda MP, Mattos MCY (1996). Linamarin-the toxic compound of cassava. J. Venomous Anim. Toxins 2:612.
Kimaryo VM, Massawi GA, Olasupo NA, Holzapfel WH (2000). The use of a starter culture in the fermentation of cassava for the production of ‘Kivunde’, a traditional Tanzanian food product. Int. J. Food Microbiol. 56: 179-190.
Vasconcelos AT, Twiddy DR, Westby A, Reilly PJA (1990). Detoxification of cassava during Gari preparation. International J. Food Sci. Technol. 25:198-203.
Mozambique Ministry of Health, Mozambique (1984). Mantakassa: an epidemic of spastic paraparesis associated with chronic cyanide intoxication in a cassava staple area in Mozambique. 1. Epidemiology and clinical and laboratory findings in patients, 2. Nutritional factors and hydrocyanic content of cassava products. Bull. World Health Org. 62:477-492.
Ogunsua AO (1980). Changes in some chemical constituents during the fermentation of cassava tubers (Manihot esculenta Crantz). Food Chem. 5:249-255.
Okafor N, Ejiofor AO (1990). Rapid detoxification of cassava mash by a yeast simultaneously producing linamarase and amylase. Process Biochem. Int. 25:82-86.
Uzochukwu SA, Oyede RS, Atanda O. Utilization of cassava effluent in the preparation of ginger. Nigeria Journal of Microbiology. 2001;15:87-89.
Okafor N. An International Biosystem for the disposal of cassava waste peels. Journal of Microbiology and Biotechnology. 1998;5:165-169.
Morlon-Guyot JP, Calderon M. Effect of pH control on lactic acid fermentation of starch Lactobacillus manihotvorans. Journal of Applied Microbiology. 2000;88:176-182.
LeBlanc JG, de Giori GS, Smid EJ, et al. Folate production by lactic acid bacteria and other food-grade microorganisms. Communicating Curr. Res. Edu. Topics and Trends in Appl. Microbiol. 2007;1:329-339.
Chelule PK, Mokena MP, Gqualeni N. Advantages of traditional lactic acid bacteria fermentation of food in Africa. Current research Technology and Education Topics in Applied Microbiology and Biotechnology, Formatex, Spain. 2010;8:234-245.
Hasan M, Sultan M, Mar-E-Um M. Significance of fermented food in nutrition and food science. J. Scientific Res. 2014;6:373-386.
Anyogu A, Awamaria B, Sutherland J, et al. Molecular characterization and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation. Food Control. 2014;39: 119-127.
DOI:https://doi.org/10.1016/j.foodcont.2013.11.005
Okafor N. Production of fermented food in modern industrial microbiology and biotechnology. Science publisher. Enfield, NH USA. 2007;19:350-352.
Ezemba, C. C., Ezike, O., Ezembamalu, M. S., Okudo, C. L., Ozoemena, G. O., Harvey, A. N., Ezemba, A. S. and Chibogu, C. Isolation, Characterization and Identification of Fermentation Process for the Production of Fufu and Effects of Starter Culture Development. International Digital Organization for Scientific Research IDOSR Journal of Science and Technology. 2021;6(1):11 -25.
-
Abstract View: 0 times
PDF Download: 0 times
Download Statistics
Downloads
Current Issue
Subscription
Login to access subscriber-only resources.