Study on rapid drying and spoilage prevention of potato pulp using solid-state fermentation with Aspergillus aculeatus.

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ID: 64815
2019
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Abstract
Effects of solid-state fermentation on rapid drying and spoilage prevention of potato pulp were evaluated. Pectin hydrolyzing and antibacterial ability of pectinase-secreting Aspergillus aculeatus and Bacillus subtilis were compared. A. aculeatus grew better in potato pulp, with highest pectinase yield of 342.71 ± 5.09 U/mL and rapid pH reduction to 3.76 ± 0.01. Next generation sequencing showed that the abundance of genera Candida and Enterobacter, which probably caused undesirable fermentation and spoilage, were significantly reduced after inoculation with A. aculeatus. In addition, fermentation with A. aculeatus significantly reduced water holding capacity from 16.63 ± 0.36 g/g to 7.78 ± 0.12 g/g, which resulted in lower viscosity and water binding capacity, and concomitantly significantly decreased moisture content from 76.05 ± 0.24% to 12.95 ± 0.19% after filtration and airflow drying. These results suggested that solid-state fermentation might be a promising technology for efficient processing and utilization of potato pulp.
Reference Key
zhao2019studybioresource Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhao, Liyao;Cheng, Li;Deng, Yu;Li, Zhaofeng;Hong, Yan;Li, Caiming;Ban, Xiaofeng;Gu, Zhengbiao;
Journal Bioresource technology
Year 2019
DOI
S0960-8524(19)31553-6
URL
Keywords
solid-state fermentation aspergillus aculeatus potato pulp rapid drying spoilage prevention

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