Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7 and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods. Weissella sp. strain IMAU50209 showed good acidification and proteolytic ability. More so, it generated more volatile compounds and recorded the highest exopolysaccharide content (824.44 ± 4.19 mg L⁻¹). Saccharomyces cerevisiae strain YJM1592 recorded high gas retention value (VR) 1740.00 ± 86.27 mL and produced beneficial volatile compounds, as compared to Pichia sp. strain AQGWD7. Therefore, Weissella sp. strain IMAU50209 and Saccharomyces cerevisiae strain YJM1592 could enhance gluten‐free potato bread quality.

• Publication year

  2020

• Venue

  International Journal of Food Science and Technology

• Publication date

  2020-04-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/ijfs.14432
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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