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

  • Sudhanshu S. Behera
  • Smita H. Panda
  • Sandeep K. Panda
  • Awanish KumarEmail author
Original Article
  • 18 Downloads

Abstract

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.

Keywords

Submerged fermentation Elephant foot yam lacto-pickle Proximate composition Sensory evaluation 

Notes

Acknowledgments

We are incredibly grateful to the support provided by National Institute of Technology Raipur, India, and North Orissa University, Odisha, India, for providing the facility, space, and opportunity for this work.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interests.

Supplementary material

13213_2019_1449_MOESM1_ESM.docx (17 kb)
ESM 1 (DOCX 17 kb)

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Copyright information

© Università degli studi di Milano 2019

Authors and Affiliations

  1. 1.Department of BiotechnologyNational Institute of TechnologyRaipurIndia
  2. 2.Department of ZoologyNorth Orissa UniversityMayurbhanjIndia
  3. 3.School of BiotechnologyKIIT UniversityBhubaneswarIndia

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