Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.

@article{Oyewole2001CharacteristicsAS,
  title={Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.},
  author={Olusola Bandele Oyewole},
  journal={International journal of food microbiology},
  year={2001},
  volume={65 3},
  pages={213-8}
}
Six different strains of yeast, namely Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala and Zygosaccharomyces bailii were found present in cassava-fermenting water in the early part of the fermentation. The latter part of the fermentation was dominated in all cases by three strains of yeast namely C. krusei, C. tropicalis and Z. bailii. All the yeast strains exhibited amylolytic capabilities while none was able to produce cellulase. All the strains except… CONTINUE READING

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