| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 685967 | Bioresource Technology | 2006 | 4 Pages |
Abstract
The objectives of this study were to evaluate the fundamental properties of potato pulp and to explore its potential uses. Lactic acid bacteria were the dominant microbes in potato pulp over the season (maximum being 108/g). The water content in potato pulp was approximately 80% in all season. Starch and fiber were the main components of potato pulp, amounting to 80% of the dried matter regardless of the season. The fermentation of potato pulp by Rhizopus oryzae progressed only in the potato pulp extracted at the end of the season. This indicated that the fermentation of potato pulp was influenced by the dates of extraction, and it was assumed that the quality of the components, such as pectin, varied with such dates.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Process Chemistry and Technology
Authors
Katsuichi Saito, Takahiro Noda, Shogo Tsuda, Motoyuki Mori, Yasuhiro Hasa, Hideki Kito, Yuji Oda,