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首页> 外文期刊>BioTechnology: An Indian Journal >Protein enrichment of cassava with yeasts for garri production
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Protein enrichment of cassava with yeasts for garri production

机译：木薯用酵母富集木薯蛋白以生产g

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Saccharomyces cerevisiae strains PWO2A, PWO3C and PWO3D isolated from palm wine were used to enrich cassava for garri production. During the fermentation process, there were changes in microbiological and biochemical characteristics of the cassava mash. The total viable bacterial counts increased from 2.7 × 102 cfu/g to 4.2 × 102cfu/g for the enriched cassava mash after 48 hours while that of the unenriched increased from 2.7 × 101cfu/g to 3.0 × 101 after 24 hours and then decreased to 2.5 ×101cfu/ g after 48 hours. The fungi counts of the enriched cassava ranged from 3.5 × 102cfu/g to 6.8×102cfu/g while the fungi counts of the unenriched sample ranged from2.5×101cfu/g to 2.9×101cfu/g.Various bacterial species (Bacillus, Staphylococcus, Klebsiella, Corynebacterium, Escherichia), moulds (Aspergillus, Fusarium, Mucor, Rhizopus) and yeasts (Saccharomyces cerevisiae, Candida sp) were found to be associated with the fermentation process and probably contributed to the reduction of cyanide content of the cassava. The enriched garri had a protein content of 7.6%while the unenriched had a protein content of 6.3%. Itwas observed that commercially prepared garri had a protein content of 4.0%. Generally, good acceptability and organoleptic qualities (taste, aroma, colour, texture) of the protein enriched garri were best achieved within 48hours of enrichment. The results suggest that garri can be made more nutritious with yeasts particularly Saccharomyces cerevisiae strains PW02A, PW03C and PW03D.
机译：从棕榈酒中分离出的酿酒酵母菌株PWO2A，PWO3C和PWO3D用于丰富木薯以生产g。在发酵过程中，木薯的微生物学和生化特性发生了变化。 48小时后，富含木薯的活细菌总数从2.7×102 cfu / g增加到4.2×102cfu / g，而未富含木薯的活细菌总数从24小时后的2.7×101cfu / g增加到3.0×101，然后降至48小时后为2.5×101cfu / g。浓缩木薯的真菌计数范围为3.5×102cfu / g至6.8×102cfu / g，而未浓缩样品的真菌计数范围为2.5×101cfu / g至2.9×101cfu / g。酵母，克雷伯菌，棒状杆菌，大肠埃希氏菌，霉菌（曲霉，镰刀菌，Mucor，根霉菌）和酵母菌（酿酒酵母，假丝酵母​​）与发酵过程有关，并且可能有助于降低木薯中氰化物的含量。富集的arri的蛋白质含量为7.6％，而未富集的g的蛋白质含量为6.3％。据观察，商业制备的g具有蛋白质含量为4.0％。通常，富含蛋白质的g的最佳可接受性和感官品质（味道，香气，颜色，质地）最好在浓缩48小时内达到。结果表明，酵母尤其是酿酒酵母菌株PW02A，PW03C和PW03D可以使加里营养更高。

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