Isolation and Characterisation of Native Microorganisms for the Fermentation of Cassava into High-Quality Fufu in Rivers State

Fufu is a traditional fermented cassava product of significant dietary importance in southern Nigeria, yet the microbial ecology of its fermentation and the quality implications of different microbial communities remain incompletely understood. This study isolates and characterises the native microorganism communities responsible for fufu fermentation in Rivers State, South South Nigeria, and evaluates the relationship between microbial community composition and product quality. Fresh cassava roots were obtained from farms in Ahoada and Degema, and spontaneous fermentation trials were conducted over 96 hours. Microbial sampling was performed at 12-hour intervals, and isolates were characterised by phenotypic methods and 16S rRNA gene sequencing. Yeast identification was conducted by ITS1-ITS4 PCR amplification. Product quality parameters assessed at the end of fermentation included pH, titratable acidity, cyanide content, texture (firmness and elasticity), and sensory acceptability. A total of 24 bacterial and 8 yeast species were identified, with Lactobacillus fermentum, Leuconostoc mesenteroides, and Saccharomyces cerevisiae dominating the microbiota. Principal component analysis revealed that microbial community composition explained 68 percent of the variance in product quality outcomes. Fermentation trials inoculated with the dominant consortium achieved faster cyanide reduction and more consistent product quality than spontaneous fermentation. The study draws on recent food fermentation microbiology literature and contributes to the development of defined starter cultures for commercial fufu production. Keywords: fufu, cassava, fermentation, lactic acid bacteria, microbial characterisation