Work

Effect of Pediococcus acidilactici Inoculation on the Fermentation Profile and Physicochemical and Chemical Characteristics of Traditional Amazonian Cassava Flour

Year: 2026

Type: article

Abstract: Defined starter cultures may improve the control and consistency of traditional fermentations. Therefore, this study evaluated the effects of Pediococcus acidilactici inoculation (Pa) on the physicochemical and chemical characteristics of traditional Amazonian cassava flour fermentation compared with spontaneous fermentation (CT). Changes in pH, total titratable acidity (TTA), sugars, and hydrogen cyanide (HCN) were monitored throughout 120 h of fermentation, and the resulting flour was characterized by physicochemical properties, color, HCN, and biogenic amines. Pa promoted pronounced acidification during the final fermentation stages, reaching pH 4.77 and TTA 6.49 mEq NaOH/100 g at 120 h, and produced distinct temporal profiles of sugars and cyanogenic compounds. However, enhanced acidification did not correspond to greater cyanide removal during fermentation. Subsequent flour processing markedly reduced residual total HCN to 0.44 and 0.42 mg/kg in CT and Pa, respectively, while free HCN responses were below the calibration range in both flour samples. Among the ten biogenic amines investigated, four were quantitatively determined. Compared with CT, Pa showed significantly higher concentrations of putrescine and spermidine and a significantly lower concentration of cadaverine, whereas phenylethylamine did not differ significantly between treatments. Overall, P. acidilactici modulated fermentation and final-product characteristics, supporting further investigation of its technological potential as a starter culture for traditional fermented cassava flour production.

Source: Fermentation

DOI: 10.3390/fermentation12100475