Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction
Journal Title: JOURNAL OF ADVANCES IN BIOTECHNOLOGY - Year 2016, Vol 6, Issue 2
Abstract
Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role. Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiéképroduction for healthy nutrition for consumers were developed in this work.
Authors and Affiliations
SAVADOGO Aly, GUIRA Flibert, TAPSOBA François
Keywords
Related Articles
- EP ID EP170087
- DOI -
- Views 89
- Downloads 0
Antibacterial Activity of Lyophilized Aqueous Extract of Coriaria Myrtifolia from Northern Morocco
This work aims to evaluate the antibacterial activity of lyophilized aqueous extract of Coriaria myrtifolia against twenty three bacterial strains belonging to twelve main genera, known to be involved in some pathologies...
Production, Characterization and Application of Inulinase from Pseudozyma sp. CCMB 300.
The use of inulinases provides an alternative way to obtain fructose syrup through the hydrolysis of inulin. The objective of this work was to study the production, characterization and application of an inulinase from P...
Population Structure and Genetic Diversity of the Medicinal and Aromatic Plant Cunila spicata Benth. (Lamiaceae) Based on Inter-Simple Sequence Repeat (ISSR) Markers
Cunila spicata is an endangered aromatic and medicinal plant of South Brazil. In the present paper, the ISSR technique was employed to study the intra- and inter-population genetic diversity of this species. Nine primers...
Organic Compounds Generated in Bioethanol Production from Agave Bagasse
In bioethanol production through lignocellulosic residues fermentations are generated by-products such as organic compounds (OCs). The organic compounds (OCs) had been well studied in wine and beer industry, but little i...
Phytochemical and Biological Activity of Cucurbita Seed Extract
The present study was performed to investigate the phytochemical screening, total phenol, tannin content, antioxidant and antibacterial activity from seed extracts of Cucurbita pepo and Cucurbita maxima (Tindivanam). The...