Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation

1995 ◽  
Vol 38 (1) ◽  
pp. 39-44 ◽  
Author(s):  
Lene Kaaber ◽  
Thea Wenche Sundt ◽  
Erik Slinde
Keyword(s):  
Lactic Acid ◽  
Solanum Tuberosum ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Lactic Acid Fermentation ◽  
Potato Cultivars ◽  
Acid Fermentation ◽  
High Sugar ◽  
High Sugar Content

scholarly journals Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 37 ◽  
Author(s):  
Hong-Ting Victor Lin ◽  
Mei-Ying Huang ◽  
Te-Yu Kao ◽  
Wen-Jung Lu ◽  
Hsuan-Ju Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Content ◽  
Carbon Sources ◽  
Lactic Acid Fermentation ◽  
Microbial Fermentation ◽  
Acid Fermentation ◽  
High Production Cost ◽  
Fermentation Parameters ◽  
The Cost

Biodegradable polylactic acid material is manufactured from lactic acid, mainly produced by microbial fermentation. The high production cost of lactic acid still remains the major limitation for its application, indicating that the cost of carbon sources for the production of lactic acid has to be minimized. In addition, a lack of source availability of food crop and lignocellulosic biomass has encouraged researchers and industries to explore new feedstocks for microbial lactic acid fermentation. Seaweeds have attracted considerable attention as a carbon source for microbial fermentation owing to their non-terrestrial origin, fast growth, and photoautotrophic nature. The proximate compositions study of red, brown, and green seaweeds indicated that Gracilaria sp. has the highest carbohydrate content. The conditions were optimized for the saccharification of the seaweeds, and the results indicated that Gracilaria sp. yielded the highest reducing sugar content. Optimal lactic acid fermentation parameters, such as cell inoculum, agitation, and temperature, were determined to be 6% (v/v), 0 rpm, and 30 °C, respectively. Gracilaria sp. hydrolysates fermented by lactic acid bacteria at optimal conditions yielded a final lactic acid concentration of 19.32 g/L.

CHIP COLOR, SUGAR CONTENT AND YIELD OF SUMMER POTATOES DURING GROWTH IN SOUTHERN ONTARIO

1989 ◽  
Vol 69 (1) ◽  
pp. 341-346 ◽  
Author(s):  
M. J. LESZKOWIAT ◽  
R. Y. YADA ◽  
D. W. STANLEY ◽  
R. H. COFFIN ◽  
A. W. McKEOWN
Keyword(s):  
Solanum Tuberosum ◽  
Reducing Sugars ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Chip Color ◽  
Potato Cultivars ◽  
Marketable Yield ◽  
Southern Ontario ◽  
Sugar Levels ◽  
Standard Cultivar

Tubers of five summer potato cultivars were monitored weekly for chip color, reducing sugars, sucrose, and marketable yield for 4 wk commencing 3 July, about 80 d after planting, in 1985 and 1986 at Harrow and Simcoe, Ontario. Atlantic and Conestoga tubers generally contained the lowest sugar levels, were the only cultivars to produce acceptable colored chips by 3 July, and had lighter chip color than all cultivars, even lighter than the standard cultivar, Superior. Conestoga yields by 3 July (about 13 t ha−1) exceeded those of Superior (about 10 t ha−1), but Atlantic required 7–10 d more growth to produce comparable yields. Atlantic and especially Conestoga may be more suitable than Superior for use as main summer chipping cultivars in southern Ontario.Key words: Solanum tuberosum L., cultivar, chip color, sugar content, marketable yield, maturity

Lactic acid fermentation influence on sugar content and colour of deep-fried carrot chips

1993 ◽  
Vol 26 (4) ◽  
pp. 255-260 ◽  
Author(s):  
E. Slinde ◽  
G. Skrede ◽  
T. Aukrust ◽  
H. Blom ◽  
P. Baardseth
Keyword(s):  
Lactic Acid ◽  
Sugar Content ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Carrot Chips

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

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