Characterization of the microbial diversity in yacon spontaneous fermentation at 20 °C.

ABSTRACT: The prebiotic fructooligosaccharide content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermentation with 2% NaCl and define the viability of the proposed process. The biochemical analysis of spontaneous heterolactic fermentation of yacon showed a progressive drop in pH with increased lactic and acetic acids, and the production of mannitol during fermentation. The microbial ecology of yacon fermentatio

SUBMITTER: Reina LD 

PROVIDER: S-EPMC4587664 | biostudies-literature | 2015 Jun

REPOSITORIES: biostudies-literature