STUDIES ON THE BACTERIAL ACIDIFICATION PROCESS OF CASSAVA (MANIHOT-ESCULENTA)

Different types of inocula for cassava were compared in the Gari type fermentation of cassava. High acidification rates were achieved with Lactobacillus plantarum, Lactobacillus cellobiosus and with re-inoculation from the liquid drained from a previous batch. Slower rates were obtained inoculating from a previously fermented batch and with the natural acidification process. Serial fermentations made re-inoculating from a previous batch increased the acidification rates and established a population of Lactococcus, Leuconostoc and Pediococcus.