Summary
Organisms isolated during the fermentation of cassava tubers, as practised for ‘fufu’ production, includedBacillus subtilis, Pseudomonas alcaligenes, Lactobacillus plantarum, Corynebacterium manihot, Leuconostoc mesenteroides andPseudomonas aeruginosa. All isolates displayed amylase activity. Optimum growth and amylase activities of isolated organisms was at 42°C and between pH values 5 and 6. Isolated organisms also displayed similar patterns of antibiotic resistance. Plasmids purified from isolates could not be transferred or maintained inEscherichia coli RR1 cells.
Résumé
La fermentation des tubercules de manioc a été effectuée comme on le pratique traditionnellement pour la production de ‘fufu’. On a utilisé quatre variétés différentes de tubercules de manioc. Au cours du processus de fermentation, un grand nombre d'espèces microbiennes agissent de concert pour dégrader l'amidon contenu dans les tubercules. Les glycosides cyanogènes, linamarine et lotaustraline sont également degradés. Les microorganismes isolés au cours de la fermentation des tubercules de manioc, comme on la pratique pour la production de ‘fufu’, comprennentBacillus subtilis, Pseudomonas alcaligenes, Lactobacillus plantarum,Corynebacterium manihot, Leuconostoc mesenteroides andPseudomonas aeruginosa. Tous les microorganismes isolés révèlent une activité amylolytique. Les croissances et activités amylolytiques des microorganismes isolés montrent un optimum à 42°C et un pH entre 5 et 6. Les organismes isolés exhibent aussi des profils semblables de résistance aux antibiotiques. Les plasmides purifiés des isolats n'ont pas pu être transférés ni maintenus dans des cellules d'Escherichia coli RR1.
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Nwankwo, D., Anadu, E. & Usoro, R. Cassava-fermenting organisms. World J Microbiol Biotechnol 5, 169–179 (1989). https://doi.org/10.1007/BF01741840
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DOI: https://doi.org/10.1007/BF01741840