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- Title
Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii.
- Authors
Campbell, Carmen; Nanjundaswamy, Ananda K.; Njiti, Victor; Xia, Qun; Chukwuma, Franklin
- Abstract
Controlled fermentation of Sweet potato ( Ipomoea batatas) var. Beauregard by yeast, Saccharomyces boulardii (MAY 796) to enhance the nutritional value of sweet potato was investigated. An average 8.00 × 1010 Colony Forming Units (CFU)/g of viable cells were obtained over 5-day high-solid fermentation. Yeast cell viability did not change significantly over time at 4°C whereas the number of viable yeast cells reduced significantly at room temperature (25°C), which was approximately 40% in 12 months. Overall, the controlled fermentation of sweet potato by MAY 796 enhanced protein, crude fiber, neutral detergent fiber, acid detergent fiber, amino acid, and fatty acid levels. Development of value-added sweet potato has a great potential in animal feed and human nutrition. S. boulardii- fermented sweet potato has great potential as probiotic-enriched animal feed and/or functional food for human nutrition.
- Subjects
PROBIOTICS; SWEET potatoes; FERMENTATION; SACCHAROMYCES; NUTRITIONAL value
- Publication
Food Science & Nutrition, 2017, Vol 5, Issue 3, p633
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.441