Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp

Abstract

The drying and utilization of potato pulp have become a bottleneck problem of the potato starch industry. In this study, the process of pectinase and cellulase-assisted fermentation was assessed regarding their effects on the microbial composition and drying of potato pulp. Enzyme-assisted fermentation increased the levels of organic acids, specifically lactic acid, acetic acid, and citric acid. Enzyme-assisted fermentation promoted the growth of Lactobacillus plantarum, which inhibited the growth of bacterial and fungi. Scanning electron microscopy and light microscopy showed that pectinase-assisted fermentation degraded cell walls, altering the microstructure and colloidal properties of potato pulp. Reduction in the water holding capacity and viscosity by pectinase-assisted fermentation improved the drying properties. Texture profile analysis also revealed higher hardness and lower cohesiveness values of potato pulp. Quick drying analysis indicated that pectinase-assisted fermentation could facilitate rapid drying of potato pulp. Based on these findings we could develop more efficient methods for drying and utilization of potato pulp.