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 link:- https://doi.org/10.9734/bpi/cpafs/v8/7762C
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