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...

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Tipo de recurso:
Fecha de publicación:
2015
Institución:
Universidad Pedagógica y Tecnológica de Colombia
Repositorio:
RiUPTC: Repositorio Institucional UPTC
Idioma:
spa
OAI Identifier:
oai:repositorio.uptc.edu.co:001/10546
Acceso en línea:
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125
https://repositorio.uptc.edu.co/handle/001/10546
Palabra clave:
solid state fermentation
incubation
environmental pollution
potato
biotechnology
prepared microbial.
Fermentación en estado sólido
Incubación
Contaminación ambiental
Papa
Biotecnología
Preparado microbiano
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Copyright (c) 2016 CIENCIA Y AGRICULTURA
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oai_identifier_str oai:repositorio.uptc.edu.co:001/10546
network_acronym_str REPOUPTC2
network_name_str RiUPTC: Repositorio Institucional UPTC
repository_id_str
spelling 2015-01-192024-07-05T18:11:23Z2024-07-05T18:11:23Zhttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/412510.19053/01228420.4125https://repositorio.uptc.edu.co/handle/001/10546The 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.application/pdfspaspaUniversidad Pedagógica y Tecnológica de Colombiahttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125/3564Copyright (c) 2016 CIENCIA Y AGRICULTURAhttp://purl.org/coar/access_right/c_abf2Ciencia y Agricultura; Vol. 12 No. 1 (2015); 73-82Ciencia y Agricultura; Vol. 12 Núm. 1 (2015); 73-822539-0899solid state fermentationincubationenvironmental pollutionpotatobiotechnologyprepared microbial.Fermentación en estado sólidoIncubaciónContaminación ambientalPapaBiotecnologíaPreparado microbianoFinal product conservation dynamic evaluation of a food obtained by the potato solid state fermentationEvaluación de la dinámica de conservación del producto final de un alimento obtenido por fermentación en estado sólido de la papa (Fes-papa)info:eu-repo/semantics/articleinvestigationhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1Borrás Sandoval, Luis Miguel Iglesias, Arabel ElíasSaavedra-Montañez, Gabriel Fernando001/10546oai:repositorio.uptc.edu.co:001/105462025-07-18 11:01:10.754metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co
dc.title.en-US.fl_str_mv Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
dc.title.es-ES.fl_str_mv Evaluación de la dinámica de conservación del producto final de un alimento obtenido por fermentación en estado sólido de la papa (Fes-papa)
title Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
spellingShingle Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
solid state fermentation
incubation
environmental pollution
potato
biotechnology
prepared microbial.
Fermentación en estado sólido
Incubación
Contaminación ambiental
Papa
Biotecnología
Preparado microbiano
title_short Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
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_sort Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
dc.subject.en-US.fl_str_mv solid state fermentation
incubation
environmental pollution
potato
biotechnology
prepared microbial.
topic solid state fermentation
incubation
environmental pollution
potato
biotechnology
prepared microbial.
Fermentación en estado sólido
Incubación
Contaminación ambiental
Papa
Biotecnología
Preparado microbiano
dc.subject.es-ES.fl_str_mv Fermentación en estado sólido
Incubación
Contaminación ambiental
Papa
Biotecnología
Preparado microbiano
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.
publishDate 2015
dc.date.accessioned.none.fl_str_mv 2024-07-05T18:11:23Z
dc.date.available.none.fl_str_mv 2024-07-05T18:11:23Z
dc.date.none.fl_str_mv 2015-01-19
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.en-US.fl_str_mv investigation
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.identifier.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125
10.19053/01228420.4125
dc.identifier.uri.none.fl_str_mv https://repositorio.uptc.edu.co/handle/001/10546
url https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125
https://repositorio.uptc.edu.co/handle/001/10546
identifier_str_mv 10.19053/01228420.4125
dc.language.none.fl_str_mv spa
dc.language.iso.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125/3564
dc.rights.en-US.fl_str_mv Copyright (c) 2016 CIENCIA Y AGRICULTURA
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv Copyright (c) 2016 CIENCIA Y AGRICULTURA
http://purl.org/coar/access_right/c_abf2
dc.format.none.fl_str_mv application/pdf
dc.publisher.en-US.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
dc.source.en-US.fl_str_mv Ciencia y Agricultura; Vol. 12 No. 1 (2015); 73-82
dc.source.es-ES.fl_str_mv Ciencia y Agricultura; Vol. 12 Núm. 1 (2015); 73-82
dc.source.none.fl_str_mv 2539-0899
institution Universidad Pedagógica y Tecnológica de Colombia
repository.name.fl_str_mv Repositorio Institucional UPTC
repository.mail.fl_str_mv repositorio.uptc@uptc.edu.co
_version_ 1839633818506493952

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