ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A study was conducted on high alkalinity lye-peeling wastes from Irish potatoes to determine the optimum time and temperature of fermentation, predominant types of bacteria, and handling conditions suitable for fermentation. The optimum temperature for fermentation was 30°C. Both aerobic and anaerobic conditions were suitable for fermentation, but aerobic fermentation at 30-35°C was efficient in reducing the pH below 7.0. Wastes fermented more rapidly when seeded with previously fermented wastes. Starch content decreased in the wastes during fermentation, but total sugars and pectin increased in both nonsterilized and sterilized lots. Dry matter content decreased approximately 1% during fermentation but remained stable in storage. The greatest increase in acidity was due to lactic acid although small changes occurred in other organic acids. The major bacteria found in the fermented wastes were tentatively identified as L. delbrueckii, S. faecium and S. lads.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03806.x
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