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Orientador(es)
Resumo(s)
Lactic acid bacteria (LAB) are known for their probiotic properties. Literature reports how they
can be isolated from both food products and their by-products, in particular from food/byproducts
which went through a fermentation process.
Cassava is a root crop with high nutritional value, widely consumed in many African, Asian and
South American countries. Cassava food items and by-products could be used to isolate
probiotic strains.
In this work we report about the isolation of several LAB strains from the effluents of gari and
fufu, two cassava-based food items typical of Nigeria.
The isolate were analysed to determine their morphology, Gram-staining, acid and bile salt
tolerance; moreover, molecular characterisation was also performed. Indeed some of the
strains showed interesting properties.
This study shows the potential of cassava as a source of LAB, which could find numerous
applications in the food industry.
Descrição
Palavras-chave
Lactic acid bacteria isolation
Contexto Educativo
Citação
AYODEJI, David … [et al.] - Isolation and characterisation of lactic acid bacteria from cassava by products. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 164
Editora
Universidade do Minho. Departamento de Engenharia Biológica