Microorganisms were isolated from traditionally fermented cassava from Cameroon and from fermented cassava in the laboratory. These isolates were examined for their abilities to produce gari flavor. Cassava fermentation was mainly due to lactic acid bacteria. Lactobacillus sp. and to a lesser degree Streptococcus sp. were responsible for the acid production and gari flavor development.
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NGABA et al. (1979) studied this question.
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