Fermentation lactique d'un amidon de manioc enrichi en protéines de levures
1997
Billard, Patrice | Montet, Didier | Pourquié, J.
Starting from crude cassava starch, mineral salts and water, the succession of a Candida tropicalis culture, a thermal autolysis treatment and a Lactobacillus plantarum fermentation, results in a final liquid product which has been nutritionally improved by an increase of its content in proteins and vitamins originating from the biomass of yeasts and lactic acid bacteria. The concentration of lactic acid (ca 7 g/l) which has been obtained, provides some guarantee for a safe conservation. Such a product can be proposed as a basis for the development of more elaborated food products for African and South American markets. (Résumé d'auteur)
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