Amajor, J.U., Ezeama, C.F., and Ubbor, C.S. DOWNLOAD PDF

Fufu flour is a fermented wet-paste made from cassava. It is ranked next to garri as an indigenous food of most Nigerians in the South. Dried fufu flour have a longer shelf life, convenient to store and less bulky. It is a product of naturally fermented dough. Fermentation is done by consortia of microorganisms, of which the majority of which belong to lactic acid bacteria (LAB) genera. The indigenous LAB of cassava mash could be a potential source of starter cultures and probiotics. The aim of this study was to isolate the LAB from the newly bred yellow cassava and white cassava mash and identify them by 16s rRNA sequencing. Method: The newly bred cassava were fermented and 8 (eight) mash/dough samples were collected from each sample at different fermentation stages at National Root Crop Research Institute, Umudike. The bacterial isolates obtained from the fermenting mash samples were selected on the basis of their been positive to acid production. The LAB were identified by morphology (Gram staining reaction and cell form) biochemistry (catalase-negative, oxidasenegative motility-non motile, glucose-positive, lactose positive and mannose negative). Genomic DNA of bacterial isolates were extracted using the zymo kit (zymo research group California, USA).