Single starter Lactobacillus plantarum for modified cassava flour (mocaf) fermentation

Abstract

Modified fermentation of cassava to produce modified cassava flour (mocaf) is generally used spontaneous fermentation or used mixed culture as starter. Mixed culture starter application in mocaf fermentation still has limitations because it requires a large number of microbial species and a more complex starter medium. In this study, optimization of single starter lactic acid bacteria (LAB) Lactobacillus plantarum formulation was carried out to obtain mocaf products. The eight-month cassava (110.20 ± 6.48 ppm of HCN content) was obtained from the local market in Gunungkidul, DI. Yogyakarta, Indonesia. We used general mocaf processing, including stripping, slicing, fermenting, rinsing, drying, milling, and sieving. The starter formula including A : L. plantarum FNCC 0027 in 5% skim milk media + 0.2 % glucose and B: L. plantarum FNCC 0027 in 5% skim milk media without glucose. LAB total and pH were measured during fermentation process. Carbohydrate and HCN content of mocaf product were analysed. Carbohydrate content of mocaf were 97.34 ± 3.76 % and 96.78 ± 4.49 % whereas the HCN of mocaf products were 9.79 ± 0.08 ppm and 13.16 ± 0.48 ppm and reduction percentage of HCN content were 91.11 ± 0.11 and 88.06 ± 1.32 for starter A and starter B, respectively. Statistical analysis using T test showed that there is no sigficanlty different between starter with and without glucose addtition. For single culture application, starter L. plantarum FNCC 0027 in 5% skims milk + 0.2 % glucose resulted the better mocaf quality.