Controlled fermentation of Sweet potato () var. Beauregard by yeast, (MAY 796) to enhance the nutritional value of sweet potato was investigated. An average 8.00 × 10 Colony Forming Units (CFU)/g of viable cells were obtained over 5-day high-solid fermentation. Yeast cell viability did not change significantly over time at 4°C whereas the number of viable yeast cells reduced significantly at room temperature (25°C), which was approximately 40% in 12 months. Overall, the controlled fermentation of sweet potato by MAY 796 enhanced protein, crude fiber, neutral detergent fiber, acid detergent fiber, amino acid, and fatty acid levels. Development of value-added sweet potato has a great potential in animal feed and human nutrition. - fermented sweet potato has great potential as probiotic-enriched animal feed and/or functional food for human nutrition.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448380 | PMC |
| http://dx.doi.org/10.1002/fsn3.441 | DOI Listing |
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