Effects of amylolytic Lactobacillus fermentation on the nutritional quality and digestibility of purple potato flour

This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177 fermentation on nutritional quality and digestibility of purple potato flour (PPF), compared with L. plantarum CGMCC 15358 fermentation and natural fermentation. The maximum alpha-amylase and total amylase production of CGMCC 14177 were 202.53 U/mL and 272.09 U/mL, respectively. Fermentation decreased the total starch content of PPF, while its protein and ash content increased. After CGMCC 14177 fermentation, the first limiting amino acid (methionine + cysteine) content of PPF increased by 37.48%. CGMCC 14177 fermentation significantly improved the protein quality and mineral bioavailability of PPF. Furthermore, fermentation increased the resistance of PPF to hydrolases. Compared with CGMCC 15358 fermentation and natural fermentation, CGMCC 14177 fermented PPF showed the highest resistant starch content (5.23 g/100 g) and lowest predicted glycemic index (55.04). Conclusively, amylolytic Lactobacillus fermentation is a promising method in enhancing nutritional value and decreasing the digestibility of PPF.

Automated summary

This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177 fermentation on the nutritional quality and digestibility of purple potato flour. The results showed that CGMCC 14177 fermentation significantly improved the protein quality and mineral bioavailability of the flour, and increased its resistance to hydrolases.