Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii.
TLDR
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, and development of value‐added sweet potato has a great potential in animal feed and human nutrition.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.read more
Citations
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Journal ArticleDOI
Application of Saccharomyces cerevisiae var. boulardii in food processing: a review.
Marco A. Lazo-Vélez,Sergio O. Serna-Saldívar,M.F. Rosales-Medina,M. Tinoco-Alvear,Miriam Briones-Garcia +4 more
TL;DR: Examining the applications of S. boulardii to different food matrices and its implication in food processing (stability, sensorial properties and other technological implications) and the concomitant effects on nutrition and health.
Journal ArticleDOI
Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks
TL;DR: In this paper, a study was conducted to compare the broiler chicks responses to raw sesame meal (RSM), either processed by microbial fermentation or enzyme supplementation, with a total of 420-day-old boiler chicks.
Book ChapterDOI
Post Harvest Microbial Biotechnology of Tropical Root and T\iber Crops
Ramesh C. Ray,Owen P. Ward +1 more
Journal ArticleDOI
Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
Ana María Romero-Espinoza,Sergio O. Serna-Saldívar,María Cecilia Vintimilla-Alvarez,Miriam Briones-Garcia,Marco A. Lazo-Vélez +4 more
TL;DR: Lupin (Lupinus mutabilis) is an ancient legume crop with high nutritional value especially in terms of protein, however, its consumption is limited due to the presence of anti-nutritional factors like alkaloids and oligosaccharides.
Dissertation
Učinak sorte i gnojidbe na funkcionalnu vrijednost batata (Ipomoea batatas L.)
TL;DR: Batat (Ipomoea batatas L.) je visegodisnja tropska vrsta iznimno velike nutritivne vrijednosti korijena i lista.
References
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