Abortion and determination of stages for embryo rescue in crosses between sweet-potato, Ipomoea batatas Lam. (2n=6x=90) and its wild relative, I. trifida (H. B. K.) G. Don. (2n=2x=30)

1993 ◽  
Vol 6 (3) ◽  
Author(s):  
Jos� Mont ◽  
Masaru Iwanaga ◽  
Gisella Orjeda ◽  
Kazuo Watanabe
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Embryo Rescue ◽  
Wild Relative

Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

2021 ◽  
Vol 2 (7) ◽  
pp. 01-11
Author(s):  
Robert Germain Beka ◽  
Emmanuel Akdowa Panyoo ◽  
Germaine Yadang ◽  
Pamela Homsi ◽  
Laurette Blandine Mezajoug Kenfack ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characterization ◽  
Sweet Potatoes ◽  
Fermentation Time ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

scholarly journals Determination of Aroma Changes in Sweet Potato (Ipomoea batatas (L.) Lam) during Sweet Potato Juice Production

2007 ◽  
Vol 33 (2) ◽  
pp. 51-61
Author(s):  
Kazuhiko TAMAKI ◽  
Katsuo EHARA ◽  
Takeshi TAMAKI ◽  
Takashi YAMAZAKI
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas

scholarly journals Mass spectrometric determination of ribosyl trans-zeatin from sweet potato tubers (Ipomoea batatas L. cv. Kohkei No. 14).

1983 ◽  
Vol 47 (7) ◽  
pp. 1665-1666 ◽  
Author(s):  
Shin-ichiro SUYE ◽  
Tamiji SUGIYAMA ◽  
Takeshi HASHIZUME
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Mass Spectrometric ◽  
Potato Tubers ◽  
Mass Spectrometric Determination

Plant regeneration from stem and petiole protoplasts of sweet potato (Ipomoea batatas) and its wild relative, I. lacunosa

1994 ◽  
Vol 37 (2) ◽  
pp. 145-150 ◽  
Author(s):  
M. M. Belarmino ◽  
T. Abe ◽  
T. Sasahara
Keyword(s):  
Plant Regeneration ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Wild Relative

Amperometric Biosensor for the Determination of Phenols Using a Crude Extract of Sweet Potato(Ipomoea Batatas (L.) Lam.)

1997 ◽  
Vol 30 (5) ◽  
pp. 895-907 ◽  
Author(s):  
Iolanda da Cruz Vieira ◽  
Orlando Fatibello-Filho
Keyword(s):  
Sweet Potato ◽  
Crude Extract ◽  
Ipomoea Batatas ◽  
Amperometric Biosensor
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