Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter

Neti Yuliana, Dewi Sartika, Sutikno, Edo Jatmiko

Abstract

This study aimed to know the fermentation profile of yellow sweet potato (total lactic acid bacteria, total non-lactic acid bacteria, total lactic acid, pH, total exopolysaccharides, and morphology changing on starch granules) using Leuconostoc mesenteroides as a starter. The sample's withdrawal was performed at 0, 24, 48, and 72 hours. The results showed that during 72 hours fermentation time, there was a linearly decreased of pH (minimum at pH 3.80), a linearly increased of total lactic acid (0.0023% /h), reducing sugars (0.26 mg/ml/h), crude exopolysaccharides (EPS) (0.017 g/l/h), and total Lactic Acid Bacteria (LAB) (maximum at log 8.40 cfu/ml), as well as a decreased of non-Lactic Acid Bacteria. Leuconostoc mesenteroides had significant effect on granule of yellow sweet potato. There was an alteration of starch granules at the end of fermentation time (at 72 hours).

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Paper Citation


in Harvard Style

Yuliana N., Sartika D., Sutikno. and Jatmiko E. (2020). Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 64-68. DOI: 10.5220/0010514200003108


in Bibtex Style

@conference{6th fiac20,
author={Neti Yuliana and Dewi Sartika and Sutikno and Edo Jatmiko},
title={Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={64-68},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010514200003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter
SN - 978-989-758-540-1
AU - Yuliana N.
AU - Sartika D.
AU - Sutikno.
AU - Jatmiko E.
PY - 2020
SP - 64
EP - 68
DO - 10.5220/0010514200003108