The structural properties of “Huilou” yam starch fermented with five microbial species

• Published in: International journal of biological macromolecules 2024-11, Vol.280 (Pt 3), p.135955, Article 135955
• Main Authors: Xing, Xiaolong, Song, Yang, Yang, Yong, Tang, Ning, Pan, Liying, Wang, Yuhong, Chen, Qingbin, Gao, Hang, Ni, Kexin, Sun, Yang, Shen, Lixia, Shen, Weijie, Ding, Jiongyi, Yang, Yang
• Format: Article
• Language: English
• Subjects: Fermentation; Lactobacteria; Yam starch
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.135955

In this study, we employed two lactic acid bacterial species, two yeast species, and Bacillus amyloliquefaciens to ferment “Huilou” yam starch. The aim was to explore the effects of fermentation time and microbial species on the structural properties of yam starch. The results showed that fermentation caused an increase in relative crystallinity (29.23 %–37.98 %) compared with native starch (25.69 %). The fermentation process altered the thermal properties of yam starch, leading to higher enthalpy of gelatinization values compared with unfermented starch. Notably, an absorption peak of native starch shifted from 992 cm−1 to 1015 cm−1 upon 2-day fermentation by Bacillus amyloliquefaciens and 5-day fermentation by Lactobacillus plantarum or Pediococcus pentococcus, associated with an increase in the presence of amorphous structures in yam starch. “Huilou” yam starch obtained through lactic acid bacterial fermentation exhibited a significant presence of organic acids, whereas samples derived from Bacillus amyloliquefaciens fermentation were primarily affected by amylase activity. Following yeast fermentation, organic acids and amylase were observed, albeit with relatively low influence. This research reveals that microbial fermentation can potentially alter the structural characteristics of yam starch, which can improve the quality of yam starch-based foods. •Analyzed the effects of five microbial species and fermentation time on the structural properties of yam starch.•Microbial fermentation increased the enthalpy of gelatinization values of yam starch.•Lactobacteria fermentation shifted the absorption peak of yam starch.