Every year, Colombia witnesses the production of approximately 5,500 tons of starch derived from 27,000 tons of cassava roots. This process, while integral to various industries, poses environmental challenges due to the significant volumes of wastewater generated. The conventional methods of starch production not only consume substantial water resources but also result in the discharge […]
Cassava, a versatile crop widely grown in Brazil, serves various purposes, from culinary applications to industrial processing. This article delves into the intricacies of cassava, exploring its structure, chemical composition, and the management of its byproducts and wastes. Cassava Structure and Composition: Cassava roots, rich in carbohydrates, phosphorus, and calcium, are a staple in Brazilian […]
Abstract: The present research delves into the intricacies of isolating and characterizing an amylolytic lactic acid bacterium, specifically identified as Lactobacillus plantarum, extracted from cassava roots. The strain, denoted as L. plantarum A6, demonstrated remarkable growth on starch, with its amylolytic enzyme identified as α-amylase exhibiting optimal activity at pH 5.5 and a temperature of […]