ISSN 2756-388X
International Journal of Plant and Animal Sciences ISSN 2167-0366 Vol. 6 (3), pp. 001-004, March, 2018. © International Scholars Journals
Full Length Research Paper
Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’
Obadina A.O.1*, Oyewole O.B.2, Sanni L.O.3 and Tomlins K.I.4
1Department of Food Biotechnology, Bells University of Technology, P.M.B. 1015, Ota. Nigeria.
2Department of Food Science and Technology, University of Agriculture, Abeokuta, P.M.B. 2240, Nigeria.
3International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.
4Natural Resources Institute (NRI), University of Greenwich, Chatham Maritime, Kent ME4 4TB, UK.
Accepted 21 October, 2017
Abstract
The 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.
Key words: Bio-preservation, Lactobacillus plantarum, fermentation, cassava and pathogens.