Isolation and characterisation of lactic acid bacteria from cassava by products

David Ayodeji, Clara Piccirillo*, Vincenza Ferraro, Patrícia Moreira, Adewale Obadina, Lateef Sanni, Manuela Pintado

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review


Lactic acid bacteria (LAB) are known for their probiotic properties. Literature reports how they can be isolated from both food products and their by-products, in particular from food/byproducts which went through a fermentation process. Cassava is a root crop with high nutritional value, widely consumed in many African, Asian and South American countries. Cassava food items and by-products could be used to isolate probiotic strains. In this work we report about the isolation of several LAB strains from the effluents of gari and fufu, two cassava-based food items typical of Nigeria. The isolate were analysed to determine their morphology, Gram-staining, acid and bile salt tolerance; moreover, molecular characterisation was also performed. Indeed some of the strains showed interesting properties. This study shows the potential of cassava as a source of LAB, which could find numerous applications in the food industry.
Original languageEnglish
Title of host publicationBook of Abstracts of the 1st Congress on Food Structure Design
EditorsA. A. Vicente, C. L. M. Silva, L. Piazza
PublisherUniversidade do Minho
Number of pages1
ISBN (Print)9789899747852
Publication statusPublished - Oct 2014
Event1st congress on food structure design: Innovation in food structure properties-relationships - Fundação Dr. António Cupertino de Miranda, Porto, Portugal
Duration: 15 Oct 201417 Oct 2014


Conference1st congress on food structure design


  • Lactic acid bacteria isolation


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