Solid-state fermentation (SSF) is a promising technology for producing value-added
products from cassava (Manihot esculenta Crantz). In this process, microorganisms are …

The cassava plant is grown in tropical and subtropical countries, which represents,
alongside with its by-products, an important source of food and feed. Hence, this plant has …

The microorganisms involved in the traditional fermentation of cassava for 'lafun'production
were investigated. The microorganisms isolated during the fermentation include Bacillus sp …

Single starter cultures were used to ferment cassava for fufu production in a process which
involved steeping seeded cassava tubers in water for 96 h. The cultures used include …

Based on their predominance in Gari fermentations, as well as suitable technological
properties, Lactobacillus plantarum, Lactobacillus fermentum, Weissella paramesenteroides …

We developed a simultaneous saccharification and fermentation (SSF) process of cassava
flour at very high gravity (VHG). Cassava flour (CF) was dissolved in water to reach 315.4 g/l …

Advances in industrial biotechnology offer potential opportunities for economic utilization of
agro-industrial residues such as cassava bagasse. Cassava bagasse, which is a fibrous …

There is serious concern about the disposal of solid residues left after large scale extraction
of starch from cassava. Owing to the high starch content (55-65% on dry weight basis) and …

Improvement in the nutritive quality of cassava and its by-products through microbial
fermentation Page 1 African Journal of Biotechnology Vol. 7 (25), pp. 4789-4797, 29 …

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation
conducted by microorganisms from raw materials and fermentation tanks. This product is …