Graduate Thesis Or Dissertation
 

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Public Deposited

Contenu téléchargeable

Télécharger le fichier PDF
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/n583xx463

Descriptions

Attribute NameValues
Creator
Abstract
  • Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles responsible for the gari flavor were isolated by gas chromatography employing the head-space analysis technique and tentatively identified by mass spectral analysis. Cassava fermentation involved mainly the lactic acid fermentation. Lactobacillus sp., and to a lesser extent, Streptococcus sp. were responsible for the acid production and gari flavor development during this fermentation. A starter culture that consisted of Lactobacillus plantarum or a combination of L. plantarum, and Streptococcus sp. were suitable for use in gari production. L. acidophilus 3532, a widely used dairy starter culture, was as effective as L. plantarum in producing acid but it contributed a foreign (dairy) flavor to the gari. Yeasts were not found to play a major role in gari production and the molds were detrimental. Potassium sorbate could be used as a mycostat without greatly affecting the acidity development but it had negative influence on the gari flavor production. In addition to lactic acid, the fermented cassava mash contained acetic acid, 2-methyl-propanol-l, 2-methyl-butanol and n-hexanal as the principal flavor volatiles. Gari in the traditionally served form (fermented, palm oil added and heated) contained n-hexanal, hex-2-enal, heptanal, hepta-2, 4-dienal, 1-pentanol, methoxy-ethanol, 2, 5 dimethyl pyrazine, 2-ethyl-3, 5, 6-trimethyl pyrazine and limonene.
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Déclaration de droits
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces

Des relations

Parents:

This work has no parents.

Dans Collection:

Articles

La vignette Titre Date de téléchargement Visibilité actes
file details MBIAKOPPIERRE1977.pdf 2017-08-08 Public Télécharger