Lactic acid fermentation of sweetpotato

Sweetpotato was saccharifed by the combination of amylolytic enzymes; alpha amylase and glucoamylase. Steamed and mashed sweetpotato was blended with enzyme solution at 1 : 2 ratio, w/w. The saccharification process was terminated after 90 minutes incubation at 55 deg C when 0.1 percent of alpha amy...

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Veröffentlicht in:	Witthayāsān Kasētsārt. Sākhā thammācht 1995-10, Vol.29 (4)
1. Verfasser:	Chakamas Wongkhalaung (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Format:	Artikel
Sprache:	eng
Schlagworte:	BACTERIAS ÁCIDO LÁCTICAS BACTÉRIE LACTIQUE BATATA ENZIMAS ENZYME ENZYMES FERMENTACIÓN FERMENTATION LACTIC ACID BACTERIA PATATE DOUCE SWEET POTATOES
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