Resumo

TEJADA-TOVAR, Ronald E. et al. Use of post-harvest hawthorn yam (Dioscorea rotundata) in the extraction of lactic acid. Prospect. [online]. 2018, vol.16, n.1, pp.76-82. ISSN 1692-8261.  https://doi.org/10.15665/rp.v16i1.1429.

The aim of the present study was obtain lactic acid (LA) from post-harvest hawthorn (Dioscorea rotundata) starch was studied by fermentation of the starch using Lactobacillus del brueckii ssp. bulgaricus and Streptococcus thermophilus at 37°C. Were washed 5 kg of fresh tubers, peeled, reduced in size, liquefied and filtered; the filtrate was decanted by washing the sediment with distilled water, vacuum filtered and dried at 60°C for 12 h, followed by milling for subsequent packing. Starch was characterized by determining the content of crude fiber, ash, grease, protein, residual moisture and amylose. The percentage of LA was determined by titration of 100 mL of NaOH fermented sample using phenolphthalein as indicator and the concentration was measured by high-performance liquid chromatography (HPLC). Was obtained a star with 73,22% of amylopectin, 28,7% of amylose, 7,64% of crude protein, 0,26% of total fats, 0,88% of crude fiber and 8,26 of humidity. It was found that pH significantly affects the enzymatic activities and the assimilation of nutrients by the microorganisms used and that the fermentation of the yam starch with the selected microorganisms produced 16,26 % of LA. From results was concluded that LA could be obtained from D. rotundata starch.

Palavras-chave : Starch native; Lactobacillus del brueckii ssp. bulgaricus; Streptococcus thermophiles..

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )