Biopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufu

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cg.authorship.typesCGIAR and developing country institute
cg.contributor.affiliationBells University of Technology
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversity of Greenwich
cg.coverage.countryNigeria
cg.coverage.countryUnited Kingdom
cg.coverage.iso3166-alpha2NG
cg.coverage.iso3166-alpha2GB
cg.coverage.regionAfrica
cg.coverage.regionACP
cg.coverage.regionWestern Africa
cg.coverage.regionEurope
cg.coverage.regionNorthern Europe
cg.isijournalISI Journal
cg.issn1684-5315
cg.issue8
cg.reviewStatusPeer Review
cg.subject.iitaCASSAVA
cg.subject.iitaPLANT DISEASES
cg.subject.iitaPESTS OF PLANTS
cg.subject.iitaAGRIBUSINESS
cg.subject.iitaDISEASE CONTROL
cg.subject.iitaSMALLHOLDER FARMERS
cg.subject.iitaLIVELIHOODS
cg.subject.iitaPLANT PRODUCTION
cg.subject.iitaPLANT ECOLOGY
cg.subject.iitaFARM MANAGEMENT
cg.subject.iitaPLANT BREEDING
cg.subject.iitaFOOD SECURITY
cg.subject.iitaHANDLING, TRANSPORT, STORAGE AND PROTECTION OF AGRICULTURAL PRODUCTS
cg.volume5
dc.contributor.authorObadina, A.O.
dc.contributor.authorOyewole, O.
dc.contributor.authorSanni, Lateef O.
dc.contributor.authorTomlins, Keith I.
dc.date.accessioned2018-03-07T11:25:39Zen
dc.date.available2018-03-07T11:25:39Zen
dc.identifier.urihttps://hdl.handle.net/10568/91344
dc.titleBiopreservative activities of Lactobacillus plantarum strains in fermenting cassava fufuen
dcterms.abstractThe 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.en
dcterms.accessRightsOpen Access
dcterms.bibliographicCitationObadina, 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.en
dcterms.extentp. 620-623
dcterms.issued2006
dcterms.languageen
dcterms.subjectbio-preservationen
dcterms.subjectlactobacillus plantarumen
dcterms.subjectfermentationen
dcterms.subjectcassavaen
dcterms.subjectpathogensen
dcterms.typeJournal Article

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