Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state
This paper evaluate the effect of the temperature and incubation time in some fermentative indicators of potato subjected to solid-state fermentation. We used a completely random design with factorial arrangement: three temperature treatments (20°, 25° and 30 °C) and two time treatments (24 and 48 h...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2014
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835 |
| _version_ | 1801706464023150592 |
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| author | Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Moyano-Bautista, Mónica Andrea |
| author_facet | Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Moyano-Bautista, Mónica Andrea |
| author_sort | Borras-Sandoval, Luis Miguel |
| collection | OJS |
| description | This paper evaluate the effect of the temperature and incubation time in some fermentative indicators of potato subjected to solid-state fermentation. We used a completely random design with factorial arrangement: three temperature treatments (20°, 25° and 30 °C) and two time treatments (24 and 48 hours), with three replicates for each one. We mixed fresh chopped potatoes with a drying agent, molasses, urea, effective microorganisms, mineral premix and sodium sulfate; and we placed the mixture in 1 Kg plastic bags to ferment according to the time and temperature treatments. The Fespotato product incubated at different temperatures showed significant changes (P <0.01) in the evaluated fermentative indicators. The pH declined steadily since the beginning (pH 5.7) to the end of the assessment after 48 hours (pH 4.4) regardless of the incubation temperature. Similarly, the ammonia concentration (NH3-N) and total volatile fatty acids (AGVt) decreased with fermentation time related to the decrease of pH. The dry matter (DM) content increased (19.3 to 38.5%) with the raise in temperature at 24 hours, whereas it decreased at 48 hours (38.1 to 17.9%). The Fes-papa is a simple biotechnological process that takes advantage of the tubers crop residues to generate an energy-protein food, which according to the fermentative and content in MS indicators could be used in animal feed in addition to counter environmental pollution. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-3835 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2014 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-38352018-11-21T00:14:26Z Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state Efecto de la temperatura y el tiempo sobre los indicadores de la papa (Solanum tuberosum) fermentada en estado sólido Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Moyano-Bautista, Mónica Andrea solid state fermentation incubation environmental pollution potatoes biotechnology effective microorganisms. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Microorganismos eficientes. This paper evaluate the effect of the temperature and incubation time in some fermentative indicators of potato subjected to solid-state fermentation. We used a completely random design with factorial arrangement: three temperature treatments (20°, 25° and 30 °C) and two time treatments (24 and 48 hours), with three replicates for each one. We mixed fresh chopped potatoes with a drying agent, molasses, urea, effective microorganisms, mineral premix and sodium sulfate; and we placed the mixture in 1 Kg plastic bags to ferment according to the time and temperature treatments. The Fespotato product incubated at different temperatures showed significant changes (P <0.01) in the evaluated fermentative indicators. The pH declined steadily since the beginning (pH 5.7) to the end of the assessment after 48 hours (pH 4.4) regardless of the incubation temperature. Similarly, the ammonia concentration (NH3-N) and total volatile fatty acids (AGVt) decreased with fermentation time related to the decrease of pH. The dry matter (DM) content increased (19.3 to 38.5%) with the raise in temperature at 24 hours, whereas it decreased at 48 hours (38.1 to 17.9%). The Fes-papa is a simple biotechnological process that takes advantage of the tubers crop residues to generate an energy-protein food, which according to the fermentative and content in MS indicators could be used in animal feed in addition to counter environmental pollution. El presente documento pretende evaluar el efecto que producen la temperatura y el tiempo de incubación en algunos indicadores fermentativos de papa sometida a fermentación en estado sólido. Se utilizó un diseño completamente aleatorio con arreglo factorial (tres tratamientos de temperatura (20°, 25° y 30 °C) y dos tratamiento de tiempo (24 y 48 horas), con tres repeticiones para cada uno. La papa fresca y picada se mezcló con un material secante, melaza, urea, microorganismos eficientes, premezcla mineral y sulfato de sodio y se dejó fermentar acorde con el tiempo y la temperatura, según tratamiento, en bolsas plásticas de un kilogramo de capacidad. El producto Fes-papa incubado a distintas temperaturas presentó modificaciones significativas (P&lt, 0.01) en los indicadores fermentativos evaluados. El pH descendió constantemente desde el inicio (5.7) hasta terminar la evaluación (pH 4.4), a las 48 horas, independientemente de la temperatura de incubación. Algo similar ocurrió con la concentración de amoniaco (N-NH3) y de ácidos grasos volátiles totales (AGVt), los cuales descendieron con el tiempo de fermentación, valores relacionados con el descenso del pH. El contenido en materia seca (MS) aumentó (de 19.3 a 38.5%) con el incremento en la temperatura a las 24 horas, mientras que a las 48 horas descendió (de 38.1 a 17.9%). La Fes-papa es un proceso biotecnológico sencillo para aprovechar los tubérculos de los residuos de cosecha para generar un alimento energético-proteico que, acorde con los indicadores fermentativos y contenido en MS, pudiera ser empleado en la alimentación animal, lo cual, además, contrarrestaría la contaminación ambiental. Universidad Pedagógica y Tecnológica de Colombia 2014-07-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835 10.19053/01228420.3835 Ciencia y Agricultura; Vol. 11 No. 2 (2014); 31-38 Ciencia y Agricultura; Vol. 11 Núm. 2 (2014); 31-38 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835/3375 Copyright (c) 2015 CIENCIA Y AGRICULTURA |
| spellingShingle | solid state fermentation incubation environmental pollution potatoes biotechnology effective microorganisms. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Microorganismos eficientes. Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Moyano-Bautista, Mónica Andrea Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state |
| title | Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state |
| title_alt | Efecto de la temperatura y el tiempo sobre los indicadores de la papa (Solanum tuberosum) fermentada en estado sólido |
| title_full | Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state |
| title_fullStr | Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state |
| title_full_unstemmed | Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state |
| title_short | Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state |
| title_sort | effect of temperature and time on indicators of potato solanum tuberosum fermented in solid state |
| topic | solid state fermentation incubation environmental pollution potatoes biotechnology effective microorganisms. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Microorganismos eficientes. |
| topic_facet | solid state fermentation incubation environmental pollution potatoes biotechnology effective microorganisms. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Microorganismos eficientes. |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835 |
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