The effect of adaptation of Lactobacillus amylovorus to increasing concentrations of sweet potato starch on the production of lactic acid for its potential use in the treatment of cannery waste

2018 ◽  
Vol 53 (12) ◽  
pp. 802-809
Author(s):  
Winifred Akoetey ◽  
Ruben Morawicki
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Potato Starch ◽  
Lactobacillus Amylovorus ◽  
Sweet Potato Starch ◽  
Potential Use

scholarly journals Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
NETI YULIANA ◽  
Sumardi SUMARDI ◽  
EDO JATMIKO ◽  
MENTARI ROSALINE ◽  
MUHAMMAD IQBAL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Potato Starch ◽  
Carbon Sources ◽  
Starch Granules ◽  
The Hours ◽  
Fermentation Profile ◽  
High Production ◽  
Sweet Potato Starch

  Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back-slopping and spontaneous procedure and was paid attention to the hours of 0, 24, 48, and 72.  The results showed that the 72 hours of fermentation was found to have the highest EPS metabolites, the number of a LAB, the total lactic acid, and the lowest pH. The 72 hours of fermentation also seemed to cause a significant change in the sweet potato starch granules morphology.   The potential starter, therefore, can be taken from the yellow sweet potato fermentation either spontaneously or by a back-slopping method, at 72 hours. From the sixty selected LAB, the 34 strains showed an ability to produce EPS. Among these, eight strains exhibited the potential high production of  EPS.  They were capable of growth on 28-45C and exhibited tolerance to 3-4% NaCl. The favorable carbon sources for the growth and production of EPS were isolated dependent.

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

scholarly journals Utilization of By-products in Manufacture of Sweet Potato Starch

1973 ◽  
Vol 20 (9) ◽  
pp. 405-410 ◽  
Author(s):  
MASAYOSHI TAKAKUWA ◽  
EIKO FURUKAWA
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch ◽  
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