Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

Adeleke Bartholomew Saanu; Olaniyi Oladipo Oladiti

doi:doi:10.11648/j.jb.20180201.11

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Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

Adeleke Bartholomew Saanu, Olaniyi Oladipo Oladiti

Published in Journal of Biomaterials (Volume 2, Issue 1)

Received: 12 March 2018 Accepted: 27 March 2018 Published: 18 April 2018

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Abstract

This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.

Published in	Journal of Biomaterials (Volume 2, Issue 1)
DOI	10.11648/j.jb.20180201.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Cassava Peels, Lactic acid Bacteria, Solid State Fermentation, Starter Culture, Proximate and Antinutrient Content

References

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APA Style

Adeleke Bartholomew Saanu, Olaniyi Oladipo Oladiti. (2018). Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels. Journal of Biomaterials, 2(1), 1-6. https://doi.org/10.11648/j.jb.20180201.11

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ACS Style

Adeleke Bartholomew Saanu; Olaniyi Oladipo Oladiti. Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels. J. Biomater. 2018, 2(1), 1-6. doi: 10.11648/j.jb.20180201.11

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AMA Style

Adeleke Bartholomew Saanu, Olaniyi Oladipo Oladiti. Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels. J Biomater. 2018;2(1):1-6. doi: 10.11648/j.jb.20180201.11

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@article{10.11648/j.jb.20180201.11,
  author = {Adeleke Bartholomew Saanu and Olaniyi Oladipo Oladiti},
  title = {Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels},
  journal = {Journal of Biomaterials},
  volume = {2},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.jb.20180201.11},
  url = {https://doi.org/10.11648/j.jb.20180201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jb.20180201.11},
  abstract = {This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.},
 year = {2018}
}

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TY  - JOUR
T1  - Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels
AU  - Adeleke Bartholomew Saanu
AU  - Olaniyi Oladipo Oladiti
Y1  - 2018/04/18
PY  - 2018
N1  - https://doi.org/10.11648/j.jb.20180201.11
DO  - 10.11648/j.jb.20180201.11
T2  - Journal of Biomaterials
JF  - Journal of Biomaterials
JO  - Journal of Biomaterials
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2640-2629
UR  - https://doi.org/10.11648/j.jb.20180201.11
AB  - This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.
VL  - 2
IS  - 1
ER  -

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Author Information

Adeleke Bartholomew Saanu

Department of Microbiology, Federal University of Technology, Akure, Nigeria
Olaniyi Oladipo Oladiti

Department of Microbiology, Federal University of Technology, Akure, Nigeria

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APA Style

Adeleke Bartholomew Saanu, Olaniyi Oladipo Oladiti. (2018). Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels. Journal of Biomaterials, 2(1), 1-6. https://doi.org/10.11648/j.jb.20180201.11

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ACS Style

Adeleke Bartholomew Saanu; Olaniyi Oladipo Oladiti. Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels. J. Biomater. 2018, 2(1), 1-6. doi: 10.11648/j.jb.20180201.11

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AMA Style

Adeleke Bartholomew Saanu, Olaniyi Oladipo Oladiti. Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels. J Biomater. 2018;2(1):1-6. doi: 10.11648/j.jb.20180201.11

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@article{10.11648/j.jb.20180201.11,
  author = {Adeleke Bartholomew Saanu and Olaniyi Oladipo Oladiti},
  title = {Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels},
  journal = {Journal of Biomaterials},
  volume = {2},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.jb.20180201.11},
  url = {https://doi.org/10.11648/j.jb.20180201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jb.20180201.11},
  abstract = {This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.},
 year = {2018}
}

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TY  - JOUR
T1  - Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels
AU  - Adeleke Bartholomew Saanu
AU  - Olaniyi Oladipo Oladiti
Y1  - 2018/04/18
PY  - 2018
N1  - https://doi.org/10.11648/j.jb.20180201.11
DO  - 10.11648/j.jb.20180201.11
T2  - Journal of Biomaterials
JF  - Journal of Biomaterials
JO  - Journal of Biomaterials
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2640-2629
UR  - https://doi.org/10.11648/j.jb.20180201.11
AB  - This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.
VL  - 2
IS  - 1
ER  -

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