Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry

Abstract

Abstract: In this study, sweet potato starch processing slurry was fermented using Lactobacillus plantarum (L.p), Lactobacillus bulgaricus (L.b), Streptococcus thermophilus (S.t), Pediococcus pentosus (P.p), Lactobacillus casei (L.c) and commercial Lactobacillus plantarum (SZ), respectively, and the Effects of the different lactic acid bacteria on nutritional and functional components (protein, ash, soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total acid, total sugar, lactic acid, short chain fatty acid, total polyphenol, and free amino acid) and sensory characteristics (electronic nose, electronic tongue, GC-MS, and sensory evaluation) of sweet potato starch processing slurry were compared. The results showed that after fermentation, the contents of protein, sugar, soluble dietary fiber, insoluble dietary fiber and total dietary fiber decreased significantly, while the ash content exhibited little change. All kinds of lactic acid bacteria showed excellent fermentation activity, e.g. pH of the slurry decreased from 6.62 to 3.67-3.88, total acid content increased from 0.29 g/100 ml to 2.88 69-3.67g/100ml, and contents of lactic acid and short chain fatty acids increased significantly. L.b and L.C fermentation significantly increased the total polyphenol content in the slurry by 31.30% and 30.18%, respectively. Also, 16 kinds of free amino acids were detected in the fermented slurry, of which the content of essential free amino acids increased significantly. The GC-MS profile showed that lactic acid bacteria fermentation could effectively improve the flavor substances and quality of sweet potato starch processing slurry, among them, slurry fermented by P.p、S.t, and SZ exhibited better overall acceptability. In conclusion, these findings can lay a theoretical support for the research and development of lactic acid bacteria-fermented beverage from sweet potato starch processing slurry.

Key words: Sweet potato starch processing slurry, lactobacillus, nutritional and functional components, sensory characteristics.

CLC Number:

TS209

Tai-Hua MU Meng-Mei MA. Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry[J]. FOOD SCIENCE, 0, (): 0-0.

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