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THE EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE

✍ Scribed by M.J.A. MARCON; M.A. VIEIRA; K. SANTOS; K.N. DE SIMAS; R. DIAS DE MELLO CASTANHO AMBONI; E.R. AMANTE

Book ID
111339066
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
383 KB
Volume
29
Category
Article
ISSN
0145-8876

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The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showe