Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
The present work shows the solid state fermentation effect on a type of food prepared on potato tuber (Solanum tuberosum) basis and their possible use in animal feed. Some chopped fresh potato was mixed with a drying fibrous material (alfalfa meal), molasses, urea, a microbial preparation, mineral p...
| Main Authors: | , , |
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2015
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125 |
| _version_ | 1801706465947287552 |
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| author | Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Saavedra-Montañez, Gabriel Fernando |
| author_facet | Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Saavedra-Montañez, Gabriel Fernando |
| author_sort | Borras-Sandoval, Luis Miguel |
| collection | OJS |
| description | The present work shows the solid state fermentation effect on a type of food prepared on potato tuber (Solanum tuberosum) basis and their possible use in animal feed. Some chopped fresh potato was mixed with a drying fibrous material (alfalfa meal), molasses, urea, a microbial preparation, mineral premix, calcium carbonate and sodium sulfate and then fermented according to the time and temperature previously established (48 h and 20 °C), in plastic bags of 50 kg capacity. The Fes-potato product was sampled the day one and then at thirty to ninety days respectively. The Fes-potato product showed significant changes in the fermentation indicators evaluated. The pH fell steadily from baseline (6.3) to complete the evaluation (pH 4.86) at 48 hours, regardless of the incubation temperature. Something similar happened with the dry matter (MSI) and the fibrous component (FDN-FDA), which decreased with the fermentation time, sensible improving the product digestion. The Fes-potato is a simple process to take advantage of the biotechnology tubers crop residues, and to generate an energy—protein food, consistent with the content in MS fermentative indicators that could be used in animal feed; plus it should help to counteract environmental pollution. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-4125 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2015 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-41252018-11-21T00:12:12Z Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation Evaluación de la dinámica de conservación del producto final de un alimento obtenido por fermentación en estado sólido de la papa (Fes-papa) Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Saavedra-Montañez, Gabriel Fernando solid state fermentation incubation environmental pollution potato biotechnology prepared microbial. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Preparado microbiano The present work shows the solid state fermentation effect on a type of food prepared on potato tuber (Solanum tuberosum) basis and their possible use in animal feed. Some chopped fresh potato was mixed with a drying fibrous material (alfalfa meal), molasses, urea, a microbial preparation, mineral premix, calcium carbonate and sodium sulfate and then fermented according to the time and temperature previously established (48 h and 20 °C), in plastic bags of 50 kg capacity. The Fes-potato product was sampled the day one and then at thirty to ninety days respectively. The Fes-potato product showed significant changes in the fermentation indicators evaluated. The pH fell steadily from baseline (6.3) to complete the evaluation (pH 4.86) at 48 hours, regardless of the incubation temperature. Something similar happened with the dry matter (MSI) and the fibrous component (FDN-FDA), which decreased with the fermentation time, sensible improving the product digestion. The Fes-potato is a simple process to take advantage of the biotechnology tubers crop residues, and to generate an energy—protein food, consistent with the content in MS fermentative indicators that could be used in animal feed; plus it should help to counteract environmental pollution. Se expone el efecto de la fermentación en estado sólido sobre un alimento preparado a base del tubérculo de la papa (Solanum tuberosum), y su posible utilización en la alimentación animal. La papa fresca y picada se mezcló con un material fibroso secante (harina de alfalfa), melaza, urea, un preparado microbiano, premezcla mineral, carbonato de calcio y sulfato de sodio, y se dejó fermentar, acorde con el tiempo y la temperatura previamente establecidos (48 h y 20°C), en bolsas plásticas de 50 kg. El producto Fes-papa se muestreó el día uno de elaboración y a los treinta y noventa días. El producto Fes-papa presentó modificaciones significativas en los indicadores fermentativos evaluados. El pH descendió constantemente desde el inicio (6.3) hasta terminar la evaluación (pH 4.86), algo similar ocurrió con la materia seca (MSI) y el componente fibroso (FDN-FDA), los cuales descendieron con el tiempo de fermentación, mejorando sensiblemente la digestibilidad del producto. La Fes-papa es un proceso biotecnológico sencillo para aprovechar los tubérculos de los residuos de cosecha y generar un alimento energético-proteico que, acorde con los indicadores fermentativos y contenido en MS, pudiera ser empleado en la alimentación animal, además, contrarrestaría la contaminación ambiental. Universidad Pedagógica y Tecnológica de Colombia 2015-01-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125 10.19053/01228420.4125 Ciencia y Agricultura; Vol. 12 No. 1 (2015); 73-82 Ciencia y Agricultura; Vol. 12 Núm. 1 (2015); 73-82 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125/3564 Copyright (c) 2016 CIENCIA Y AGRICULTURA |
| spellingShingle | solid state fermentation incubation environmental pollution potato biotechnology prepared microbial. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Preparado microbiano Borras-Sandoval, Luis Miguel Iglesias, Arabel Elías Saavedra-Montañez, Gabriel Fernando Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| title | Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| title_alt | Evaluación de la dinámica de conservación del producto final de un alimento obtenido por fermentación en estado sólido de la papa (Fes-papa) |
| title_full | Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| title_fullStr | Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| title_full_unstemmed | Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| title_short | Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| title_sort | final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation |
| topic | solid state fermentation incubation environmental pollution potato biotechnology prepared microbial. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Preparado microbiano |
| topic_facet | solid state fermentation incubation environmental pollution potato biotechnology prepared microbial. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Preparado microbiano |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125 |
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