Improvement in the conservation of sweet potato distiller's residue by formic acid addition
2007
Otsuka, M.(National Inst. of Livestock and Grassland Science, Tsukuba, Ibaraki (Japan)) | Omori, H. | Tajima, K. | Kawashima, T.
The effect of formic acid addition on the conservation of sweet potato distiller's residue was examined. The control group (CN) and 0.2% formic acid added group (FA) were incubated at 25 deg C for 10 days. Changes in pH, number of total aerobic bacteria, coliform and yeast, and concentrations of citric acid and ethanol were measured. The pH was significantly low in FA (P0.05). The number of total aerobic bacteria rapidly increased until day 4 in CN. On the contrary, that in FA gradually increased and was significantly low on days 4, 6, and 8 (P0.05). The number of yeast in CN increased rapidly on day 2, but the increase in FA was slow and the number was significantly lower than that in CN on days 2, 6, and 8 (P0.05). Concentrations of citric acid in CN greatly decreased on day 6 and disappeared on day 10. Consequently, that in FA hardly changed until day 6 and it was significantly higher than in CN (P0.05). The number of coliform was not detected in both groups and no difference in ethanol content was observed between them. This suggests that addition of 0.2% formic acid prevented proliferation of microorganism and improved the conservation quality of sweet potato distiller's residue.
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