Amoa-Awua W K, Appoh F E, Jakobsen M
Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana.
Int J Food Microbiol. 1996 Aug;31(1-3):87-98. doi: 10.1016/0168-1605(96)00967-1.
The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.
对木薯面团发酵成发酵木薯粉（agbelima）过程中的酸化情况进行了研究。使用了四种不同类型的传统接种物来发酵面团，可滴定酸度以乳酸计从0.31 - 0.38%（w/w）增加到0.78 - 0.91%，这证实了发酵是一个酸化过程。所有接种物和发酵面团的微生物群落中乳酸菌数量都很高，所有接种物中为10⁸ - 10⁹ cfu/g，在所有发酵过程中，0、24和48小时时分别为10⁷ - 10⁸、10⁸ - 10⁹和10⁹ cfu/g。植物乳杆菌是所有类型发酵过程中乳酸菌的优势种，占从发酵各阶段分离出的171株代表性菌株的51%。发现的其他主要乳酸菌有短乳杆菌（16%）、肠系膜明串珠菌（15%）以及一些球菌，包括链球菌属，其数量随发酵时间减少。乳酸菌通过产生乳酸导致agbelima变酸。检测的所有植物乳杆菌、短乳杆菌和肠系膜明串珠菌分离株都显示出亚麻苦苷酶以及其他酶活性，但不具备纤维素酶、果胶酯酶和聚半乳糖醛酸酶等组织降解酶。agbelima的香气特征不随所用接种物类型而变化，在所有样品中，香气化合物的积累以一种未鉴定的低分子量醇、1 - 丙醇、异戊醇、乙酸乙酯、3 - 甲基 - 1 - 丁醇和乙偶姻为主。木薯发酵成agbelima的过程中，木薯中存在的生氰化合物水平大幅降低，使用接种物可增强解毒作用。
