Exopolysaccharide Production from Sweet Potato-<i>Shochu</i>Distillery Wastewater by<i>Lactobacillus Sakei</i>CY1

Yuliani, Emma; Imai, Tsuyoshi; Teeka, Jantima; Tomita, Shintaro; Suprayogi, Suprayogi

doi:10.5504/bbeq.2011.0049

Cited by 9 publications

(3 citation statements)

References 20 publications

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“…They used the cooked sweet potato water as a growing medium. However, Yuliani et al [18] found 3.8 g/l of exopolysaccharides after 48h 8min of fermentation. The yields observed by Sethuraman et al [17] and Yuliani et al [18] are lower than yields obtained with cooked sweet potato water.…”

Section: Yield Of Exopolysaccharidementioning

confidence: 97%

“…However, Yuliani et al [18] found 3.8 g/l of exopolysaccharides after 48h 8min of fermentation. The yields observed by Sethuraman et al [17] and Yuliani et al [18] are lower than yields obtained with cooked sweet potato water. This can be explained by the fact that, after a long fermentation time, the amount of lactic acid in the medium was high.…”

Section: Yield Of Exopolysaccharidementioning

confidence: 97%

“…Quadratic effect of quantity and interaction does not affect the pH. Yuliani et al [18] extracted the exopolysaccharides from the water distilled soschu made from sweet potato and obtained maximum yield at pH 6.2. Sivakumar et al [20] obtained exopolysaccharides from Frateuria aurentia by varying the pH from 3 to 9, after 72h of fermentation at 30 ° C. The pH of 6 and 7 were those at which the yield is maximum.…”

Section: Ph Of the Mediamentioning

confidence: 99%

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

Beka¹,

Panyoo²,

Yadang³

et al. 2021

BTBP

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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.

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Section: Yield Of Exopolysaccharidementioning

confidence: 97%