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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Autores:

Tipo de recurso:

Fecha de publicación:

2014

Institución:

Universidad Pedagógica y Tecnológica de Colombia

Repositorio:

RiUPTC: Repositorio Institucional UPTC

Idioma:

spa

OAI Identifier:

oai:repositorio.uptc.edu.co:001/10531

Acceso en línea:

https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/3835
https://repositorio.uptc.edu.co/handle/001/10531

Palabra clave:

solid state fermentation
incubation
environmental pollution
potatoes
biotechnology
effective microorganisms.
Fermentación en estado sólido
Incubación
Contaminación ambiental
Papa
Biotecnología
Microorganismos eficientes.

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