Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu
The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens w...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
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2006
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| Online Access: | https://hdl.handle.net/10568/91344 |
| _version_ | 1855527378731663360 |
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| author | Obadina, A.O. Oyewole, O. Sanni, Lateef O. Tomlins, Keith I. |
| author_browse | Obadina, A.O. Oyewole, O. Sanni, Lateef O. Tomlins, Keith I. |
| author_facet | Obadina, A.O. Oyewole, O. Sanni, Lateef O. Tomlins, Keith I. |
| author_sort | Obadina, A.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens were also determined by agar diffusion method. All the pathogens were inhibited by L. plantarum strains with Staph. aureus having the highest inhibitory zone followed by E. coli and S. thyphii. However, in the fermenting cassava, the pathogens increased in population within the first 36 h of the process and decreased to complete extinction after the 96 h of fermentation. The L. plantarum exhibited high but varying degree of inhibition on the pathogens. The findings justify the bio-preservative roles of lactic acid bacteria in traditional cassava products. |
| format | Journal Article |
| id | CGSpace91344 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| record_format | dspace |
| spelling | CGSpace913442023-06-12T14:42:37Z Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu Obadina, A.O. Oyewole, O. Sanni, Lateef O. Tomlins, Keith I. bio-preservation lactobacillus plantarum fermentation cassava pathogens The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens were also determined by agar diffusion method. All the pathogens were inhibited by L. plantarum strains with Staph. aureus having the highest inhibitory zone followed by E. coli and S. thyphii. However, in the fermenting cassava, the pathogens increased in population within the first 36 h of the process and decreased to complete extinction after the 96 h of fermentation. The L. plantarum exhibited high but varying degree of inhibition on the pathogens. The findings justify the bio-preservative roles of lactic acid bacteria in traditional cassava products. 2006 2018-03-07T11:25:39Z 2018-03-07T11:25:39Z Journal Article https://hdl.handle.net/10568/91344 en Open Access Obadina, A.O., Oyewole, O., Sanni, L. & Tomlins, K. (2006). Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava 'fufu'. African Journal of Biotechnology, 5(8), 620-623. |
| spellingShingle | bio-preservation lactobacillus plantarum fermentation cassava pathogens Obadina, A.O. Oyewole, O. Sanni, Lateef O. Tomlins, Keith I. Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu |
| title | Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu |
| title_full | Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu |
| title_fullStr | Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu |
| title_full_unstemmed | Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu |
| title_short | Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu |
| title_sort | biopreservative activities of lactobacillus plantarum strains in fermenting cassava fufu |
| topic | bio-preservation lactobacillus plantarum fermentation cassava pathogens |
| url | https://hdl.handle.net/10568/91344 |
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