allowed an estimation of the survival of pathogens coexisting with
starter LAB during the controlled fermentations. As a control, the
ability was tested of the individual pathogens to survive and/or
grow in cassava in the absence of the starter LAB. An inoculum
(2.5 ml) of each pathogenwas separately added to the fermentation
jars containing 100 g of cassava steeped in 250 ml of distilled water
and incubated at 37 C aerobically for 5 days, with sampling at 24 h
intervals. All antimicrobial experiments were carried out in duplicate
on two or three separate occasions.