Application of a bioreactor system for the development of probiotic starter cultures for fufu fermentation

Abstract

This study aimed to develop starter cultures for fufu production to enhance fermentation efficiency, product quality, and nutritional value. Healthy cassava tubers were sourced from Umuanyagu and Abua farmlands in Rivers State, Nigeria, and fermented in sterile water for 3–5 days. Microbial isolates were obtained, and the resulting organisms were cultured in a bioreactor for 14 days. Molecular characterization identified the isolates as Lactobacillus plantarum, Kluyveromyces marxianus, and Bacillus pumilus. The fermentation process was monitored by measuring physicochemical parameters such as pH and temperature, which ranged from 4.25 to 6.00 and 26.2°C to 28.1°C, respectively. Proximate composition analysis revealed that moisture content ranged from 57% to 75%, crude protein from 0.025% to 1.75%, ash content from 1.1% to 2.8%, crude fiber from 1.25% to 1.75%, fat content from 0.1% to 1.3%, and carbohydrates from 30% to 39%. The bacterial population ranged from 1.07 × 10⁹ to 2.10 × 10⁹ CFU/ml, while fungal populations ranged from 0.00 to 3.00 × 10⁸ CFU/ml. The study successfully demonstrated that the combination of Lactobacillus plantarum, Kluyveromyces marxianus, and Bacillus pumilus is effective in cassava fermentation, improving the quality of fufu. It is recommended to incorporate these starter cultures in fufu production to enhance safety, consistency, and nutritional quality.

Keywords: Starter cultures, bioreactor system, fermentation, fufu production.