Aims: The main objective of this study is to inhibit the production of aflatoxins during the dry fermentation of cassava. To do this, we substituted the traditional ferment with a pure culture biomass of Rhizopus oryzae used as a starter (micro ferment).
Study Design: Six successive
replications, in controlled fermentation and uncontrolled fermentation, in a
peasant environment (Beni, North Kivu) and fermentation directed by the strain
of R. oryzae were carried out.
Place and Duration of Study: A
total of 57 samples were collected from the local markets in 18 sites in North
Kivu, Democratic Republic of Congo and 36 samples were obtained from the
experimental fermentation with the R. oryzae strain between March and April
2018.
Methodology: The levels of aflatoxin
were determined by biological detection and spectrophotometric assay. For
biological detection, aflatoxins were detected by inhibiting the growth of
sensitive E. coli C600 on nutrient agar following their diffusion. The
aflatoxin assay was done by the rapid multitoxin assay method using the Acquity
Spectrophotometer HPTLC and the Quattro Preparier XE mass spectrophotometric at
South Africa's Perishable Products Export Control Board (PPECB) (RSA).
Results: The results of the assay
revealed an absence of aflatoxins in cassava fermented by scrapings from
fermentation led by R. oryzea, while the non-directed fermentation controls
were all contaminated with aflatoxins.
Conclusion: These results show
that it is possible to prevent the production of aflatoxins in cassava during
fermentation when an aflatoxin-inhibiting microbial biomass is used which can
progressively invade and colonize the fermentation site and thereby control the
fermentation activities of cassava.
Author (s) Details
Masika Yalala,
Laboratory of Nutrition and Molecular Biology, Faculty of Sciences,
University of Kinshasa, P.O. Box 190, Kinshasa XI, Congo.
L. Tshilenge-Lukanda,
Department of Genetics and Plant Breeding, General Atomic Energy
Commission/Regional Center of Nuclear Studies, Kinshasa, P.O. Box 868, Kinshasa
XI, Democratic Republic of Congo and Plant Pathology Laboratory, Faculty of
Agronomy, University of Kinshasa, P. O. Box 117, Kinshasa XI, Democratic
Republic of Congo.
DL Yandju,
Laboratory of Nutrition and Molecular Biology, Faculty of Sciences,
University of Kinshasa, P.O. Box 190, Kinshasa XI, Congo.
A. Kalonji-Mbuyi
Department of Genetics and Plant Breeding, General Atomic Energy
Commission/Regional Center of Nuclear Studies, Kinshasa, P.O. Box 868, Kinshasa
XI, Democratic Republic of Congo and Plant Pathology Laboratory, Faculty of
Agronomy, University of Kinshasa, P. O. Box 117, Kinshasa XI, Democratic
Republic of Congo.
Please see the book here:-
https://doi.org/10.9734/bpi/cpafs/v8/7762C
No comments:
Post a Comment