A Meta Development of a Biotechnological Ferment based on a Consortium of the Genus Bacillus for the Optimization of the Fermentation Process of Cassava Tubers

No screening and characterization of potential Bacillus starter cultures for fermenting of cassava tubers has been published. No biological consortium ferment has been proposed to date on the fermentation of cassava tubers for the manufacture of cassava-derived products. Bacteria of the genus Bacillus are ubiquitous and present themselves as a value-added solution. This study aims to develop a biotechnological stater using bacteria of the genus Bacillus in the cassava tubers fermentation. 105 isolates have been obtained. The different isolates can secrete essential enzymes for the biotransformation of cassava like amylases (63.80%), cellulases (56.19%) and proteases (41.90%). In addition, isolates were able produce biosurfactants-like molecules (38.09%). The penetrometry test revealed 60% of bacteria of the monofermentative Bacillus genus whose penetrometry indices (PI) were ranged from 5 to 10 between 48 hours and 72 hours. The consortium between homofermentative isolates increased the ability of Bacillus to reduce fermentation time to 24 hours. The consortia (B. safensis + B. subtilis), (B. safensis + B. subtilis), (B. safensis + B. subtilis, (B. safensis + B. tequilensis, (B. tequilensis + Bacillus sp), (B. tequilensis + B. pumilus), (B. safensis + Bacillus sp), (B. safensis + B. pumilus) created a stimulus in cell growth during the fermentation process of cassava tubers. The retting time was reduced from 48 to 24 H. With three consortia having the highest penetrometry indices: (B. Safensis + B. Pumilus), (B. tequilensis + B. Pumilus), and (B. subtilis+ B. Safensis). The development of a starter is a first step in this area and could help reduce the fermentation time of cassava tubers.