Usr international seminar on food security

Saccharomyces cerevisiae is group of yeast in food categorized in GRAS. It possesses several of extracellular and intracellular of enzymes beneficial to the tapioca modification. Tapioca has low characteristic of pasting properties that its use in food production was narrow. Modified tapioca could be defined as change of its physical, biochemical, or microbiological properties for the better purpose. The introduction of yeast Saccharomyces cerevisiae in to the cassava starch suspension was investigated in order to evaluate its potential in modifying pasting and physicochemical properties of the starch. Saccharomyces cerevisiae at the various concentrations was inoculated into cassava starch suspension and incubated at room temperature (30C) in facultative aerobic condition for 24, 48, 60 and 72h. The growth of Saccharomyces cerevisiae was monitored; the pH and starch granules were evaluated. The result showed that there was sign of erosion to the structure of cassava starch granules of the inoculated starch and of which could result in the change of its pasting properties. However, the growth of Saccharomyces cerevisiae was not in high counts which indicated non-optimally growth. It could have been lacking of growth factor, nutrition, or the presence of another microbe as competitor. Thus, the investigation on the present of lactic acid bacteria involved in the fermentation of the cassava starch suspension was needed.