Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back...

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Autores principales:	NETI YULIANA, Sumardi SUMARDI, EDO JATMIKO, MENTARI ROSALINE, MUHAMMAD IQBAL
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	back-slopping, eps, lactic acid bacteria starter, spontaneous, sweet potato Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/615df280315642589440a5541f7f5775
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spelling	oai:doaj.org-article:615df280315642589440a5541f7f57752021-11-22T00:41:43ZPotentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation1412-033X2085-472210.13057/biodiv/d210944https://doaj.org/article/615df280315642589440a5541f7f57752020-08-01T00:00:00Zhttps://smujo.id/biodiv/article/view/6418https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back-slopping and spontaneous procedure and was paid attention to the hours of 0, 24, 48, and 72. The results showed that the 72 hours of fermentation was found to have the highest EPS metabolites, the number of a LAB, the total lactic acid, and the lowest pH. The 72 hours of fermentation also seemed to cause a significant change in the sweet potato starch granules morphology. The potential starter, therefore, can be taken from the yellow sweet potato fermentation either spontaneously or by a back-slopping method, at 72 hours. From the sixty selected LAB, the 34 strains showed an ability to produce EPS. Among these, eight strains exhibited the potential high production of EPS. They were capable of growth on 28-45C and exhibited tolerance to 3-4% NaCl. The favorable carbon sources for the growth and production of EPS were isolated dependent.NETI YULIANASumardi SUMARDIEDO JATMIKOMENTARI ROSALINEMUHAMMAD IQBALMBI & UNS Soloarticleback-slopping, eps, lactic acid bacteria starter, spontaneous, sweet potatoBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 9 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	back-slopping, eps, lactic acid bacteria starter, spontaneous, sweet potato Biology (General) QH301-705.5
spellingShingle	back-slopping, eps, lactic acid bacteria starter, spontaneous, sweet potato Biology (General) QH301-705.5 NETI YULIANA Sumardi SUMARDI EDO JATMIKO MENTARI ROSALINE MUHAMMAD IQBAL Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
description	Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back-slopping and spontaneous procedure and was paid attention to the hours of 0, 24, 48, and 72. The results showed that the 72 hours of fermentation was found to have the highest EPS metabolites, the number of a LAB, the total lactic acid, and the lowest pH. The 72 hours of fermentation also seemed to cause a significant change in the sweet potato starch granules morphology. The potential starter, therefore, can be taken from the yellow sweet potato fermentation either spontaneously or by a back-slopping method, at 72 hours. From the sixty selected LAB, the 34 strains showed an ability to produce EPS. Among these, eight strains exhibited the potential high production of EPS. They were capable of growth on 28-45C and exhibited tolerance to 3-4% NaCl. The favorable carbon sources for the growth and production of EPS were isolated dependent.
format	article
author	NETI YULIANA Sumardi SUMARDI EDO JATMIKO MENTARI ROSALINE MUHAMMAD IQBAL
author_facet	NETI YULIANA Sumardi SUMARDI EDO JATMIKO MENTARI ROSALINE MUHAMMAD IQBAL
author_sort	NETI YULIANA
title	Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
title_short	Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
title_full	Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
title_fullStr	Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
title_full_unstemmed	Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
title_sort	potentially lactic acid bacteria as an eps producing starter from yellow sweet potato fermentation
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/615df280315642589440a5541f7f5775
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Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

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