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. Author manuscript; available in PMC: 2015 Sep 29.
Published in final edited form as: Int J Food Microbiol. 2015 Mar 7;203:35–40. doi: 10.1016/j.ijfoodmicro.2015.03.007

Table 3.

Biochemical changes during yacon spontaneous fermentation. Values presented are the average of triplicate samples.

Fermentation Age (days) Components Detected by HPLC Analysis (mM)
Glucose Fructose Lactic Acid Acetic Acid Mannitol Ethanol
0 81.6 ± 8 278.4 ± 28 ND ND ND ND
2 19.1 ± 4 102.1 ± 10 2.7 ± 0.8 8.5 ± 0.7 20.1 ± 3 ND
7 6.3 ± 0.7 ND 27.6 ± 4 31.1 ± 4 72.4 ± 2 22.6 ± 0.5
15 N/A¥ ND 36.2 ± 7 39.9 ± 6 77.1 ± 2 25.9 ± 3
30 N/A ND 41.5 ± 8 45.1 ± 7 82.8 ± 2 31.7 ± 0.2
*

ND: not detected

¥

Data not available