Abstract
The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (ϱ=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×102 mg/l. Progress of cassava fermentation can probably be determined indirectly by following the changes in the pH and BOD profiles of the liquor.
Résumé
La fermentation en milleu solide du manioc (Mannihot esculenta Crantz) a été caractérisée en déterminant le pH et la demande biolgique en oxygène (DBO). Les résultats montrent une forte corrélation (ϱ=0.73) entre le pH de la pâte en fermentation et celui de la liquer résiduaire. La DBO de la liqueur décroît au fur et à mesure que la fermentation progresse. Après 96hh de fermentation, la DBO était de 6×102 mg/l. L'avancement de la fermentation du manioc peut probablement être déterminée indirectement ectement en sulvant l'évolution des profiles en pH et en DBO de la liqueur.
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Ofuya, C.O., Adesina, A.A. & Ukpong, E. Characterization of the solid-state fermentation of cassava. World J Microbiol Biotechnol 6, 422–424 (1990). https://doi.org/10.1007/BF01202126
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DOI: https://doi.org/10.1007/BF01202126