Characterization of the solid-state fermentation of cassava

Area of Science:

• Agricultural Science
• Biotechnology
• Environmental Science

Background:

• Cassava (Manihot esculenta Crantz) fermentation is a key process in food and biofuel production.
• Understanding fermentation dynamics is crucial for optimizing yield and quality.
• Solid-state fermentation (SSF) offers advantages but requires effective monitoring.

Purpose of the Study:

• To characterize the solid-state fermentation of cassava.
• To investigate the relationship between pH and biological oxygen demand (BOD) during fermentation.
• To establish indirect methods for monitoring cassava fermentation progress.

Main Methods:

• Solid-state fermentation of cassava was conducted.
• pH levels of the fermenting slurry and waste liquor were measured.
• Biological oxygen demand (BOD) of the waste liquor was determined over time.

Main Results:

• A strong positive correlation (ϱ=0.73) was observed between the pH of the fermenting slurry and the waste liquor.
• Biological oxygen demand (BOD) in the waste liquor decreased as the fermentation progressed.
• After 96 hours of fermentation, the BOD reached approximately 6×10^2 mg/l.

Conclusions:

• pH and BOD profiles of the waste liquor serve as reliable indirect indicators of cassava fermentation progress.
• Monitoring these parameters can aid in process control and optimization of cassava SSF.
• This study provides a basis for developing non-invasive monitoring techniques for SSF processes.