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Parada, J.L.; Zapata, E.; De Fabrizio, S.V.; Martinez, A. "Microbiological and technological aspects of cassava-starch fermentation" (1996) World Journal of Microbiology and Biotechnology. 12(1):53-56
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Abstract:

The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showed bacteria and yeasts in contact with the starch granules and signs of erosion on the granule surface. Lactic acid was the main metabolite; no oligosaccharides, maltose or glucose were detected, indicating their rapid utilization. The degree of acidification, which correlated with the decrease in viscosity and the final quality of the product, was influenced by the variable microbial ecology.

Registro:

Documento: Artículo
Título:Microbiological and technological aspects of cassava-starch fermentation
Autor:Parada, J.L.; Zapata, E.; De Fabrizio, S.V.; Martinez, A.
Filiación:Lab. de Microbiologia de Alimentos, Depto. de Quimica Organica, Ciudad Universitaria (1428), Buenos Aires, Argentina
Inst. de Invest. Tecnologicas, Colombia
Palabras clave:Cassava; Fermentation; Starch
Año:1996
Volumen:12
Número:1
Página de inicio:53
Página de fin:56
DOI: http://dx.doi.org/10.1007/BF00327801
Título revista:World Journal of Microbiology and Biotechnology
Título revista abreviado:World J. Microbiol. Biotechnol.
ISSN:09593993
CODEN:WJMBE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09593993_v12_n1_p53_Parada

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Citas:

---------- APA ----------
Parada, J.L., Zapata, E., De Fabrizio, S.V. & Martinez, A. (1996) . Microbiological and technological aspects of cassava-starch fermentation. World Journal of Microbiology and Biotechnology, 12(1), 53-56.
http://dx.doi.org/10.1007/BF00327801
---------- CHICAGO ----------
Parada, J.L., Zapata, E., De Fabrizio, S.V., Martinez, A. "Microbiological and technological aspects of cassava-starch fermentation" . World Journal of Microbiology and Biotechnology 12, no. 1 (1996) : 53-56.
http://dx.doi.org/10.1007/BF00327801
---------- MLA ----------
Parada, J.L., Zapata, E., De Fabrizio, S.V., Martinez, A. "Microbiological and technological aspects of cassava-starch fermentation" . World Journal of Microbiology and Biotechnology, vol. 12, no. 1, 1996, pp. 53-56.
http://dx.doi.org/10.1007/BF00327801
---------- VANCOUVER ----------
Parada, J.L., Zapata, E., De Fabrizio, S.V., Martinez, A. Microbiological and technological aspects of cassava-starch fermentation. World J. Microbiol. Biotechnol. 1996;12(1):53-56.
http://dx.doi.org/10.1007/BF00327801