LAUSR

This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGMCC 14177 were 286.8 and 208.1 U/g, respectively. Fermentation created obvious fissures on potato granule surfaces. The granule properties changed to have a 1.9% increase in relative crystallinity. Overall the starch changed to have slight increases in onset, peak and conclusion temperature, but resulted a decrease of enthalpy. Fermentation decreased peak viscosity and breakdown value, while increased trough viscosity, final viscosity, and setback. Further analysis showed that fermentation increased the gel hardness and chewiness of the potato starch, but made little differences in the springiness, cohesiveness and resilience. Collectively, these results provide insight on how Lactobacillus strains can be used to modify the physicochemical properties of potato starch in ways that extend its use in industrial applications.