营养价值的测定及菌株、接种量、温度和培养时间对马铃薯pH值发酵的影响

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Aminuddin Hussin, Musaalbakri Abdul Manan, Shaiful Adzni Sharifudin, Norrakiah Abdullah Sani
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引用次数: 0

摘要

甘薯(Ipomoea batatas),也被称为甘薯,属于卷薯科,是世界上最重要的粮食作物之一。本研究对维多(橙色)、根多(黄色)和昂贡(紫色)三个甘薯品种的营养价值和理化性质进行了评价。结果表明,与根都和昂贡相比,维多的粗纤维(2.02%)、灰分(0.65%)和碳水化合物(25%)含量最高。VitAto的高碳水化合物含量使该品种适合作为通过食品生物加工开发高营养产品的基质。菌株类型(amyomyces rouxii F0050)、接种量(0.4%)、培养温度(30℃)和发酵时间(36 h)等参数的组合不仅影响微生物的生长,而且提高了培养发酵的pH值。这表明,为了获得所需的产物或代谢物,适当利用微生物将碳水化合物或淀粉水解成单糖是非常重要的,因为这是微生物生长的碳源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of nutritional value and the effect of strain, inoculum size, temperature, and incubation period on pH fermentation of Ipomoea batatas
Ipomoea batatas, also known as sweet potato, belongs to the Convolculaceae family, and serves as one of the most important food crops worldwide. In the present work, the nutritional values and physicochemical properties of selected sweet potato varieties, namely VitAto (orange), Gendut (yellow), and Anggun (purple) were evaluated. Results indicated that VitAto had the highest content of crude fibre (2.02%), ash (0.65%), and carbohydrate (25%) as compared to Gendut and Anggun. The high carbohydrate content of VitAto makes this variety suitable as a substrate in the development of high nutrition products through food bioprocessing. The combination of parameters studied, such as strain type (Amylomyces rouxii F0050), inoculum size (0.4%), incubation temperature (30°C), and fermentation period (36 h) was found to not only affect the growth of microorganisms, but also improved the pH of culture fermentation. This demonstrated that to obtain the required products or metabolites, proper use of microorganisms to hydrolyse carbohydrates or starches into simpler sugars is very important as a source of carbon to grow the microorganisms.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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