The effect of fermentation time and consortium starter bacteria on properties of modified purple sweet potato flour

Abstract

This study was aimed at determining the appropriate fermentation time and bacterial consortium starter on modified purple sweet potato flour's characteristics. The purple sweet potato slices were fermented at 12, 24, 36, 48, 60, 72, and 84 hours with bacterial consortium starter consisting of (Lactobacillus plantarum: Lactococcus lactis), (Lactobacillus plantarum: Bacillus subtilis), (Lactococcus lactis: Bacillus subtilis) in a ratio of (1:1) (v/v). The bacteria consortium starter added for fermentation was 2% (v/v fermentation medium). Fermentation was carried out at 30±2oCC and was taken every 12 hours until the end of fermentation. The samples were washed and dried at 60°C for 8-9 h and milled into flours. The results showed that the fermentation time significantly affected the moisture and pasting properties of flours. The interaction between fermentation time and bacterial consortium starter influenced the amylose, swelling, solubility, water absorption capacity, and better treatment 48 hours by Lactococcus lactis: Bacillus subtilize.