one isolate each, collectively making up 6% of the total isolates. The
isolates in Group H and J were identified as L. rhamnosus (99%
similarity) and Ped. acidilactici (99% similarity) respectively by 16S
rRNA gene sequencing. For Group I, while 16S rRNA gene
sequencing was unable to distinguish between L. hilgardii, Lactobacillus
parabuchneri and Lactobacillus buchneri (100% similarity),
identity was confirmed as L. hilgardii (97% similarity) by pheS gene
sequencing. The LAB components of the microflora from the cassava
roots and cassava dough were similar to each other but
different from that of cassava leaves. The general LAB components
from the cassava roots tended to be rods; L. plantarum andWeissella
species. Similarly only rods (Lactobacillus spp.) were isolated from
the fermented cassava dough, while the LAB components of the
microflora of the leaves tended to be cocci, specifically Enterococcus
and Pediococcus (Table 1).