Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules
Abstract
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular...
Paper Details
Title
Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules
Published Date
Jun 1, 2019
Journal
Volume
213
Pages
79 - 88
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Notes
History