Original properties of ropy strains of Lactobacillus plantarum isolated from the sour cassava starch fermentation

Sour cassava starch is the result of a lactic fermentation of raw cassava starch followed by sun drying. Lactobacillus plantarum strains are commonly isolated from this fermentation, Among them, a particular group of strains has been characterized by a strong ropy phenotype, the production of a thickening factor under submerged cultures conditions, a low nutritional requirement for organic nitrogen and an absence of amylolytic activity. However, these strains have been shown to thrive on starch, through commensalistic interactions with amylolytic lactic acid bacteria. These results explain the frequent occurrence of ropy, non-amylolytic strains in sour starch fermentation, and support the hypothesis of exopolysaccharides production during this fermentation.