Design and evaluation of a Lactobacillus manihotivorans species-specific rRNA-targeted hybridization probe and its application to the study of sour cassava fermentation

Article Abstract:

Lactobacillus manihotivorans species-specific rRNA-targeted hybridization probe has been developed. It is a 20-mer oligonucleotide that targets a region specific to the species. Its application to the study of sour cassava fermentation and evaluation are discussed. The probe recognized the rRNA from all the L. manihotivorans strains tested but did not recognize 56 strains of microorganisms from culture collections or isolated directly from sour cassava, 29 species of lactic acid bacteria included.

Canada, Physiological aspects, Lactobacillus, Ribosomal RNA, Cytochemistry

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Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production

Article Abstract:

The kinetic study of cassava spontaneous fermentation shows that it is a complex microbial process during which lactic acid bacteria (LAB) are formed by retting, along with a rapid drop in partial oxygen pressure. LAB produce large quantities of lactic acid during fermentation, reducing the pH to highly acidic levels. Due to LAB's high growth rates on the fermentable sugars present in cassava, they rapidly replace the epiphytic microflora, first by Lactococcus lactis, then by Leuconostoc mesenteroides, and finally by Lactobacillus plantarum.

Observations, Lactobacillus plantarum

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Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations

Article Abstract:

Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, has been carried out using culture-dependent and culture-independent methods. The study demonstrates the need for cultivation-independent methods that do not impose bias for study of traditional fermentations. If more information about the microflora present and active in the fermentation were available, the microbiological quality and safety of the food, balls of which are suspended in water and drunk daily as a beverage, might be improved.

France, Mexico, Statistical Data Included, Usage, Beverages, Food, Food and nutrition, Microbial ecology, Cultures (Biology), Batters (Food)

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