ISOLATION, CHARACTERIZATION, AND MOLECULAR IDENTIFICATION OF LACTIC ACID BACTERIA IN FERMENTED CASSAVA TO PRODUCE GARI
Abstract
This project aims to isolate, characterize and identify the microorganism in fermented cassava used for gari production. This study employed tradition microbiological techniques along with molecular biology methods to identify and analyze the microbial diversity in the fermentation process by the presence of lactic acid bacterial, the project seek to optimize fermentation condition, improve product quality, and enhance food safety. The findings from the research contribute to a deeper understanding of the fermentation process and aid in the development of strategies to enhance the nutritional sensory properties of gari. Isolates were cultured from cassava mash during fermentation and the isolates were identified molecularly to strain level to be microorganism Weissellsa, ciberia, Enterococcus faecium, Enterococcus durians and Pediococcus pentosaecus.
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