Pasaribu Tiurma, Soeka Yati Sudaryati, Nurhidayat Novik, Suciatmih Suciatmih, Yulinery Titin, Triana Evi, Sulistiyani Tri Ratna, Setyowati Ninik, Sulistyowati Desty Dwi, Susilowati Dwi Ningsih
Research Center for Animal Husbandry, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor No.32, Pakansari, Kec. Cibinong, Kabupaten Bogor, West Java 16915, Indonesia.
Research Center for Applied Microbiology, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor No.32, Pakansari, Kec. Cibinong, Kabupaten Bogor, West Java 16915, Indonesia.
Vet World. 2025 Jul;18(7):1870-1880. doi: 10.14202/vetworld.2025.1870-1880. Epub 2025 Jul 11.
Purple sweet potatoes ( var. Ayamurasaki) possess high nutritional potential due to their rich content of amino acids, minerals, and fatty acids. However, their nutritional profile can be further improved through fermentation. This study aimed to evaluate the ability of InaCC B157 to enhance the biochemical and functional composition of purple sweet potato flour.
Six strains were screened for enzymatic activities. The strain with the highest amylolytic, proteolytic, and qualitative cellulolytic activity (InaCC B157) was selected for solid-state fermentation of purple sweet potato flour. Fermented flour (FIB) and unfermented flour (UIB) samples were analyzed for amino acid, mineral, and fatty acid content, along with vitamins A and C, dietary fiber, antioxidants, and bioactive compounds. Microstructure was examined using scanning electron microscopy (SEM). Data were statistically analyzed using a one-way analysis of variance and Duncan's multiple range test.
Fermentation significantly increased the levels of essential amino acids - histidine, threonine, valine, methionine, cysteine, isoleucine, leucine, and phenylalanine (excluding lysine) - and non-essential amino acids, including glutamine, serine, glycine, and tyrosine. Mineral concentrations of zinc, calcium, potassium, magnesium, and phosphorus improved by up to 17.65%, while copper decreased. Linoleic and linolenic acids increased by 55.5% and 100%, respectively. Protein, fat, carbohydrates, fiber, and vitamins A and C also increased, while ash, anthocyanins, phenols, and steroids showed a decline. Antioxidant activity increased by 13.7%. SEM analysis revealed no substantial morphological differences between FIB and UIB.
Fermentation of purple sweet potato flour with InaCC B157 significantly enhanced its nutritional value, particularly amino acid, mineral, and essential fatty acid profiles. These findings support the potential application of fermented purple sweet potato as a functional food and sustainable feed ingredient. Limitations include the lack of sensory evaluation and long-term stability data. Future studies should investigate sensory profiling, shelf-life extension, and optimization of fermentation parameters to further enhance the application of this functional ingredient.
紫甘薯（紫薯品种）富含氨基酸、矿物质和脂肪酸，具有很高的营养潜力。然而，通过发酵可以进一步改善其营养成分。本研究旨在评估InaCC B157增强紫甘薯粉生化和功能成分的能力。
筛选了六种菌株的酶活性。选择具有最高淀粉分解、蛋白水解和定性纤维素分解活性的菌株（InaCC B157）用于紫甘薯粉的固态发酵。对发酵粉（FIB）和未发酵粉（UIB）样品进行氨基酸、矿物质和脂肪酸含量分析，以及维生素A和C、膳食纤维、抗氧化剂和生物活性化合物的分析。使用扫描电子显微镜（SEM）检查微观结构。数据采用单因素方差分析和邓肯多重范围检验进行统计分析。
发酵显著提高了必需氨基酸（组氨酸、苏氨酸、缬氨酸、蛋氨酸、半胱氨酸、异亮氨酸、亮氨酸和苯丙氨酸，不包括赖氨酸）和非必需氨基酸（包括谷氨酰胺、丝氨酸、甘氨酸和酪氨酸）的水平。锌、钙、钾、镁和磷的矿物质浓度提高了17.65%，而铜含量下降。亚油酸和亚麻酸分别增加了55.5%和100%。蛋白质、脂肪、碳水化合物、纤维以及维生素A和C也有所增加，而灰分、花青素、酚类和类固醇含量下降。抗氧化活性提高了13.7%。SEM分析显示FIB和UIB之间没有实质性的形态差异。
用InaCC B157发酵紫甘薯粉显著提高了其营养价值，特别是氨基酸、矿物质和必需脂肪酸成分。这些发现支持了发酵紫甘薯作为功能性食品和可持续饲料成分的潜在应用。局限性包括缺乏感官评价和长期稳定性数据。未来的研究应调查感官特征、保质期延长以及发酵参数的优化，以进一步增强这种功能性成分的应用。
