Single starter cultures were used to ferment cassava for fufu production in a process which involved steeping seeded cassava tubers in water for 96 h. The cultures used includeBacillus subtilis, Klebsiellasp.,Lactobacillus plantarumandCandida krusei. Lactobacillus plantarumexhibited the highest acid producing ability, decreasing the pH of the cassava tubers from 6.0 to 3.62, with a corresponding increase in total titratable acidity (TTA) from 0.072% to 0.250% during the 96 h fermentation period. The effected changes in pH and TTA by other organisms ranged respectively from 5.03 and 0.125% forKlebsiellasp., 5.07 and 0.126% forC. krusei, to 5.20 and 0.128% forB. subtiliswithin the period.Lactobacillus plantarumgrew better than other cultures singly inoculated. While all the cultures were found to contribute to the characteristic odour of fufu,C. kruseieffected the highest perceived characteristic odour. Also, the cultures variably caused softening of the tubers, withB. subtilisshowing the highest softening capability.