Monitoring microbiological and biochemical changes in fermented yam.

Monitoring microbiological and biochemical changes in fermented yam. Research Abstract Details 

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Monitoring microbiological and biochemical changes in fermented yam. Abstract Text:

The microbiological and biochemical changes occurring in yam (Dioscorea rotundata L.) tissues fermented in 2% brine under anaerobic conditions at ambient temperature were studied. The ash. fibre and fat contents of the yam tissues were reduced at an average rate of 1.98, 1.72 and 0.42 mg g(-1) d(-1), respectively.Lactobacillus andLeuconostoc spp., as well as other fermentative microorganisms, showed a tendency to increased growth. The decrease in the total aerobic count after a 4-d fermentation was due to depletion of available nutrients, increased acidity of the medium and complete anaerobiosis of the environment. The fermenting microbes showed a higher amylolytic activity, releasing between 52 and 73 mg glucose per mL, than proteolytic activity, where between 120 and 250 microg amino acids per mL was released.

Monitoring microbiological and biochemical changes in fermented yam. Publishing Authors By Initials

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Monitoring microbiological and biochemical changes in fermented yam. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Folia microbiologica

VOLUME: 42

Page Numbers: 141-4

Journal Abbreviation: Folia Microbiol. (Praha)

ISSN: 0015-5632

DAY: 5

MONTH: Apr

YEAR: 1997

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LANGUAGE: eng

NlmUniqueID: 376757

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Grant and Affiliation Information for Monitoring microbiological and biochemical changes in fermented yam.

AFFILIATION: Department of Microbiology, Ondo State University, Ado-Ekiti, Nigeria.

Country: Czech Republic

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MEDLINETA: Folia Microbiol (Praha)

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