Fermentation of Purple Yam (Dioscorea alata L.) by Lactobacillus plantarum B1765 for Fructooligosaccharide Production

Tri Ayu Sukma NIngsih, Prima Retno Wikandari

Abstract

Purple yam (Dioscorea alata L.) contains inulin that can be hydrolyzed into fructooligosaccharides (FOS) by inulinase from lactic acid bacteria (LAB). FOS are useful prebiotic compounds in functional foods. This study examined the influence of fermentation time on FOS content and its relationship with LAB growth, pH, and total titratable acidity (TTA) during the fermentation of purple yam by Lactobacillus plantarum B1765. Purple yam slices were fermented using a 2% (v/v) inoculum of L. plantarum B1765 at 37 °C for 0, 6, 12, 18, 24, and 30 hours. LAB counts, pH, and TTA were quantified using the total plate count method, pH meter, and acid-alkalimetric titration, respectively. FOS content in fermented purple yam flour was quantified using high-performance liquid chromatography (HPLC) analysis. The fermentation time significantly influenced LAB growth, pH, TTA, and FOS content. LAB growth peaked at 18 hours (9.21 log CFU ml-1). At the end of the fermentation process, the pH value decreased to 3.90±0.01, and TTA increased to 0.30±0.01%. Fermentation produced 3 commercial FOS, with nystose being the predominant FOS throughout the process, reaching a concentration of 124.773±0.19 mg g-1 at the end of fermentation. These results indicate that fermentation time affects both the levels and composition of FOS in fermented purple yam flour. Therefore, fermented purple yam flour has the potential to serve as a beneficial alternative source of FOS for industrial applications.

Keywords

inulin; inulinase; lactic acid bacteria; prebiotic

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References

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DOI: https://doi.org/10.20961/agrihealth.v7i2.123234

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