Laboratory experiments and field trials have shown that low concentrations of acetic acid can be used to prevent the growth of amlyolytic lactic acid bacteria during storage. Cassava starch treated with 2% acetic acid prior to storage had a viscosity value 32% higher than the minimum value specified in the Indian standard for textile starch after wet storage.
Graffham, A.J.; Shegaonkar, V.; Saxena, S.; Thangaraj, G.S.; Raghu-Raman, S.V.; Westby, A. Chemically acidified wet storage of cassava starch in India. In: Balagopalan, C.; Nayar, T.V.R.; Sundaresan, S.; Premkumar, T.; Lakshmi, K.R. (Eds) Tropical Tuber Crops in Food Security and Nutrition. Oxford and IBH Publishing Co.Pvt.Ltd, Calcutta, India (1998) 27-36.