Amoa-Awua W K, Frisvad J C, Sefa-Dedeh S, Jakobsen M
Food Research Institute, Accra, Ghana.
J Appl Microbiol. 1997 Sep;83(3):288-96. doi: 10.1046/j.1365-2672.1997.00227.x.
Agbelima, a fermented cassava meal widely consumed in Ghana, Togo and Benin, is produced by fermenting grated cassava with one of several types of traditional cassava dough inoculum. During fermentation a smooth textured sour dough is produced, the toxicity of cassava is reduced and there is a build up of volatile aroma compounds. Four types of inocula were included in the present investigation. In one type moulds were found to form a dominant part of the microbiota, the species present being Penicillium sclerotiorum, P. citrinum, P. nodulum, Geotrichum candidum and a basidiomycete. All these moulds were found to possess cellulase activity which was responsible for the hydrolysis of cassava tuber cellulose during fermentation leading to a breakdown of the coarse texture of cassava dough. The yeasts Candida krusei, C. tropicalis and Zygosaccharomyces spp. were present in high numbers in the four types of inocula including the moudly inoculum. The yeasts C. tropicalis and some strains of Zygosaccharomyces, all of which possessed cellulase activity, were also found to contribute to the modification of cassava texture during fermentation. All yeasts and moulds exhibited linamarase activity and were therefore capable of breaking down the cyanogenic glucosides present in cassava.
阿格贝利马是一种在加纳、多哥和贝宁广泛食用的发酵木薯粉，它是通过将磨碎的木薯与几种传统木薯面团接种物之一发酵制成的。在发酵过程中，会产生质地光滑的酸面团，木薯的毒性降低，挥发性香气化合物会积聚。本研究包括四种接种物。在其中一种接种物中，霉菌被发现是微生物群的主要组成部分，存在的物种有核盘青霉、桔青霉、结节青霉、白地霉和一种担子菌。所有这些霉菌都被发现具有纤维素酶活性，这种活性在发酵过程中负责水解木薯块茎纤维素，导致木薯面团的粗糙质地分解。克鲁斯假丝酵母、热带假丝酵母和接合酵母属酵母在包括含霉菌的接种物在内的四种接种物中大量存在。热带假丝酵母和一些接合酵母菌株，所有这些都具有纤维素酶活性，也被发现有助于在发酵过程中改变木薯的质地。所有酵母和霉菌都表现出亚麻苦苷酶活性，因此能够分解木薯中存在的氰苷。
