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

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 proceeding › Conference contribution › peer-review

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Abstract

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 language	English
Title of host publication	Book of Abstracts of the 1st Congress on Food Structure Design
Editors	A. A. Vicente, C. L. M. Silva, L. Piazza
Publisher	Universidade do Minho
Pages	78-78
Number of pages	1
Edition	1º
ISBN (Print)	9789899747852
Publication status	Published - Oct 2014
Event	1st congress on food structure design: Innovation in food structure properties-relationships - Fundação Dr. António Cupertino de Miranda, Porto, Portugal Duration: 15 Oct 2014 → 17 Oct 2014

Conference

Conference	1st congress on food structure design
Country/Territory	Portugal
City	Porto
Period	15/10/14 → 17/10/14

Keywords

Lactic acid bacteria isolation

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64330009Final published version, 1.12 MBLicence: Unspecified

http://hdl.handle.net/10400.14/17512Licence: Unspecified

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Ayodeji, D., Piccirillo, C., Ferraro, V., Moreira, P., Obadina, A., Sanni, L., & Pintado, M. (2014). Isolation and characterisation of lactic acid bacteria from cassava by products. In A. A. Vicente, C. L. M. Silva, & L. Piazza (Eds.), Book of Abstracts of the 1st Congress on Food Structure Design (1º ed., pp. 78-78). Universidade do Minho. http://hdl.handle.net/10400.14/17512

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title = "Isolation and characterisation of lactic acid bacteria from cassava by products",

abstract = "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.",

keywords = "Lactic acid bacteria isolation",

author = "David Ayodeji and Clara Piccirillo and Vincenza Ferraro and Patr{\'i}cia Moreira and Adewale Obadina and Lateef Sanni and Manuela Pintado",

year = "2014",

month = oct,

language = "English",

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pages = "78--78",

editor = "Vicente, {A. A.} and Silva, {C. L. M.} and L. Piazza",

booktitle = "Book of Abstracts of the 1st Congress on Food Structure Design",

publisher = "Universidade do Minho",

address = "Portugal",

edition = "1º",

note = "1st congress on food structure design : Innovation in food structure properties-relationships ; Conference date: 15-10-2014 Through 17-10-2014",

}

Ayodeji, D, Piccirillo, C, Ferraro, V, Moreira, P, Obadina, A, Sanni, L & Pintado, M 2014, Isolation and characterisation of lactic acid bacteria from cassava by products. in AA Vicente, CLM Silva & L Piazza (eds), Book of Abstracts of the 1st Congress on Food Structure Design. 1º edn, Universidade do Minho, pp. 78-78, 1st congress on food structure design, Porto, Portugal, 15/10/14. <http://hdl.handle.net/10400.14/17512>

Isolation and characterisation of lactic acid bacteria from cassava by products. / Ayodeji, David; Piccirillo, Clara; Ferraro, Vincenza et al.
Book of Abstracts of the 1st Congress on Food Structure Design. ed. / A. A. Vicente; C. L. M. Silva; L. Piazza. 1º. ed. Universidade do Minho, 2014. p. 78-78.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Isolation and characterisation of lactic acid bacteria from cassava by products

AU - Ayodeji, David

AU - Piccirillo, Clara

AU - Ferraro, Vincenza

AU - Moreira, Patrícia

AU - Obadina, Adewale

AU - Sanni, Lateef

AU - Pintado, Manuela

PY - 2014/10

Y1 - 2014/10

N2 - 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.

AB - 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.

KW - Lactic acid bacteria isolation

M3 - Conference contribution

SN - 9789899747852

SP - 78

EP - 78

BT - Book of Abstracts of the 1st Congress on Food Structure Design

A2 - Vicente, A. A.

A2 - Silva, C. L. M.

A2 - Piazza, L.

PB - Universidade do Minho

T2 - 1st congress on food structure design

Y2 - 15 October 2014 through 17 October 2014

ER -

Isolation and characterisation of lactic acid bacteria from cassava by products

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Keywords

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