Bio-preservative activities of Lactobacillus plantarum fermenting Casssava


Obadina A.O,Oyewole O.B,Sanni L.O andTomlins K.I.

Cassava (Manihot esculenta Crantz) is one of the most important food plants in West Africa and many parts of the tropics (Brujin and Fresco, 1989).Cassava has assumed the status of security and industrial crop in the tropics (Oyewole, 2002). Fermentation is one of the oldest and most economical methods of producing and preserving foods (Steinkraus et al., 1983; Cooke et al., 1987; Chavan and Kadam, 1989), particularly in the tropical countries where there is high temperature and high humidity, which favour food spoilage. In developed countries, most fermented foods are produced under controlled conditions. In developing countries, such foods are processed under uncontrolled conditions, using age-old techniques

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