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Biochemical analysis of elephant foot yam (Amorphophallus paeoniifolius) lacto-pickle with probiotic Lactobacillus plantarum

Behera, Sudhanshu S., Panda, Smita H., Panda, Sandeep K., Kumar, Awanish
Annals of microbiology 2019 v.69 no.6 pp. 577-590
Amorphophallus paeoniifolius, Fourier transform infrared spectroscopy, Lactobacillus plantarum, acidification, adhesion, antioxidant activity, deformation, diet, fermentation, gas chromatography-mass spectrometry, moieties, pH, probiotics, scanning electron microscopy, sensory evaluation, sodium chloride, starter cultures, titratable acidity, volatile organic compounds, yams
Lacto-pickles are tangy, crisp, and definitely not intimidating to eat. We previously standardized fermentations of elephant foot yam (EFY) into lacto-pickle using different fermentation specifications. The aims of this work were to perform the effect of starter culture strain Lactobacillus plantarum (MTCC-1325) on chemical and biochemical properties of EFY lacto-pickle. In this study, we conducted the preprocessing of blanched EFY blocks/cubes in brine (NaCl, 8%, w/v) and inoculated with the starter culture (L. plantarum MTCC-1325). The impact of L. plantarum (MTCC-1325) during lacto-pickle fermentation and its effect on the antioxidant property, structural characterization (scanning electron microscopy (SEM) and infrared spectroscopy (FTIR)), sensory analysis, and volatilome profile (gas chromatography and mass spectrometry (GC-MS)) of EFY lacto-pickle were determined. Inoculated samples showed significantly higher acidification of the brine, reaching a pH of 2.67 and titratable acidity (TA) of 2.8 g/L within 42 days of fermentation, suggesting potential antioxidant activity. The FTIR technique revealed the changes/deformation of functional groups and SEM study suggested the interaction/adhesion between starter culture L. plantarum (MTCC 1325) on EFY lacto-pickle. The starter culture used clearly influenced volatile organic compounds (VOCs) profiles of EFY lacto-pickle. Moreover, EFY lacto-pickle produced with the starter culture significantly perceived a positive response in the overall acceptance. Overall results indicated the successful and accelerated EFY lacto-pickle was achieved when using L. plantarum (MTCC-1325) as starter culture and thus the possible use of this fortified product by the consumers in their diet.