Abstract
In Brazil and Colombia, ‘sour starch’ is traditionally obtained by a submerged lactic fermentation of crude cassava starch followed by sun drying. It is used by local bakers to prepare breadlike products which display the same expanded crumb texture as in wheat bread. In this process, suspended starch is settled down and left aside for a few weeks under anaerobic conditions where natural lactic populations develop. Three collections of clones isolated from local fermentations have been identified using the API procedure and further characterized. Most of them belong to different species of Lactobacillus. Many display a ropy phenotype, typical for exopolysaccharide (EPS) excretion. A possible role of these EPS in the special properties of sour starch is discussed.
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