Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato
文献类型： 外文期刊
第一作者： Aregbe, Afusat Yinka
作者： Aregbe, Afusat Yinka;Mu, Taihua;Sun, Hongnan;Aregbe, Afusat Yinka;Mu, Taihua;Sun, Hongnan
作者机构：
关键词： Acidification; fermentation; growth; indigenous; micro-organisms; potato
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2020 年 55 卷 4 期
页码：
收录情况： SCI
摘要： This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7 and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods. Weissella sp. strain IMAU50209 showed good acidification and proteolytic ability. More so, it generated more volatile compounds and recorded the highest exopolysaccharide content (824.44 +/- 4.19 mg L-1). Saccharomyces cerevisiae strain YJM1592 recorded high gas retention value (V-R) 1740.00 +/- 86.27 mL and produced beneficial volatile compounds, as compared to Pichia sp. strain AQGWD7. Therefore, Weissella sp. strain IMAU50209 and Saccharomyces cerevisiae strain YJM1592 could enhance gluten-free potato bread quality.
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