title: Effect of the dates of extraction on the quality of potato pulp.
abstract: The objectives of this study were to evaluate the fundamental properties of potato pulp and to explore its potential uses. Lactic acid bacteria were the dominant microbes in potato pulp over the season (maximum being 10(8)/g). The water content in potato pulp was approximately 80% in all season. Starch and fiber were the main components of potato pulp, amounting to 80% of the dried matter regardless of the season. The fermentation of potato pulp by Rhizopus oryzae progressed only in the potato pulp extracted at the end of the season. This indicated that the fermentation of potato pulp was influenced by the dates of extraction, and it was assumed that the quality of the components, such as pectin, varied with such dates.
authors.affiliation: Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Kasai, Hokkaido, Japan. k.saito@affrc.go.jp
authors.forename: Katsuichi
authors.initials: K
authors.lastname: Saito
authors.forename: Takahiro
authors.initials: T
authors.lastname: Noda
authors.forename: Shogo
authors.initials: S
authors.lastname: Tsuda
authors.forename: Motoyuki
authors.initials: M
authors.lastname: Mori
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Hasa
authors.forename: Hideki
authors.initials: H
authors.lastname: Kito
authors.forename: Yuji
authors.initials: Y
authors.lastname: Oda
mesh_terms: D005285:Fermentation; D012233:Rhizopus / Q000378:metabolism*; D011198:Solanum tuberosum / Q000378:metabolism / Q000382:microbiology*; D013997:Time Factors