Bacterial Fermentation of High Alkaline Waste from Irish Potatoes
Mohamed Ismail Abdul Karim
Pertanika Journal of Science & Technology, Volume 1, Issue 1, July 1978
Keywords: Bacterial Fermentation, High Alkaline Wastes, Irish Potatoes
A study was conducted to determine: (1) the feasibility of utilizing bacterial fermentation as a means of neutralizing the excess alkali of lye-peel wastes from potatoes; (2) the compositional changes in the fermented caustic peel wastes; (3) the predominant types of microorganisms in fermented waste that are responsible for acid production; and (4) the optimum condition for fermentation and handling. The optimum condition for fermentation was found to be at 30°C. No difference was found between using aerobic or anaerobic fermentation. The lye-peel potato wastes fermented more rapidly when seeded with previously fermented waste. Significant carbohydrate changes and minor changes in mineral and protein content occurred during fermentation and storage of potato waste. A significant increase in lactic acid occurred in the fermented waste which probably accounted for the reduction in pH. Gram positive rods and gram positive cocci were isolated from the fermented potato waste and they were tentatively identified as Lactobacillus delbrueckii and Streptococcus faecium respectively.