Lactic acid bacteria isolated in the fermentation of cassava for ‘fufu’ were Lactobacillus plantarium,
Lactobacillus sp and Leuconostoc mesenterodes. L plantarium was identified as the most predominant lactic acid bacteria and was used as a starter culture for the fermentation of ‘fufu’ production. The mean value counts during spontaneous fermentation, the total dissolved loads in all the samples, the total reducing sugars of all samples, the microbial loads in all the samples, the contents of crude protein, crude father, ash, crude fidbe, phytic acid and Tannin were determined. The mean value counts during spontaneous fermentation process from zero hour to 72hours were found to increase 0.67 x 1012cfu/ml to 3.56 x 1012 in lactic acid bacteria than total bacteria with an
increase from 0.69 x 1012 to 2.94 x 1012cfu/ml and yeasts which increased from0.07 x 1012 to 2.06 x 1012cfu/ml. There was corresponding increase in total dissolved solids of sample from 600mg/l to 2500mg/l, when varying the concentration of particulate materials for 72 hours and from 500mg/l to 1400mg/l when varying the concentration of Osmoregulators. The total reducing sugar for all the samples ranged from 5.8mg/l to 5.7mg/l at zero hour. At 24 hours, it ranged from 3.0mg/l to 5.4mg/l, at 48 hours it ranged from 3.5mg/l to 6.2mg/l and 72 hours, it ranged from 4.8mg/l to 6.4mg/l. Sample A inoculated with starter culture highest counts of Lactic acid bacteria ranged from 3.35 to 5.50 x 109cfu/ml while total bacterial counts ranged from 1.23 to 1.32 x 109cfu/ml. Other samples with
supplemented materials had lactic acid bacterial counts ranged from 2.60cfu/ml to 3.92 x 109cfu/ml while bacterial counts ranged from 3.15 to 3.80 x 109cfu/ml. Control had LAB counts ranged from 2.52 to 3.04 x 109cfu/ml while total bacterial counts ranged from 2.48 to 2.80 x 109cfu/ml.
[Adetunde L. A., Onilude A. A., Adetunde I. A. Effect Of Particulate Materials On Lactic Fermentation Of New Local White Variety Cassava (“Bianbasse”) Using Both Spontaneous And Starter Culture. Nature and Science 2011;9(1):50-56]. (ISSN: 1545-0740). http://www.sciencepub.net.