FERMENTATION OF CASSAVA (MANIHOT-ESCULENTA CRANTZ)

被引：47

作者：

NGABA, PR

LEE, JS

机构：

[1] The Dept of Food Science & Technology, Oregon State University, Corvallis, Oregon

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06496.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microorganisms were isolated from traditionally fermented cassava from Cameroon and from fermented cassava in the laboratory. These isolates were examined for their abilities to produce gari flavor. Cassava fermentation was mainly due to lactic acid bacteria. Lactobacillus sp. and to a lesser degree Streptococcus sp. were responsible for the acid production and gari flavor development. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1570 / 1571

页数：2

共 6 条

[1] FERMENTATION OF CASSAVA [J].