Selection of Lactic Acid Bacteria Can Reduce the Cyanide Compound on The Processing Yam Flour (Dioscorea Hispida Dennst.)

The study was carried out to select lactic acid bacteria can reduce effectively the cyanide compounds in the processing yam flour. Lactic acid bacteria used in the study were Lactobacillus plantarum FNCC-0027; Lactobacillus casei FNCC-90; Lactobacillus acidophillus FNCC-0051; Bifidobacterium bifidum BRL-130; Bifidobacterium breve BRL-131. Data were analyzed using One Way ANOVA and continued with Tukey's test (HSD). Lactobacillus plantarum FNCC-0027 as lactic acid bacteria the most effectively reduced cyanide compound in the yam flour was of 41.98% for 24 hours. At 72 hours fermentation can reduce cyanide compound from 411.65 ppm to 23.917 ppm. This level of cyanide is safe. Reducing sugar of yam flour was 0.06%