Life Sciences Commons^™

Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha, Gil Cohen

Masters Theses

Kombucha is a fermented tea beverage consumed for its probiotics and functional properties and has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids, yet less is known about the impact on the sensory profile and consumer acceptance. Thus, we aim to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. …

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.

Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng

Research Collection Lee Kong Chian School Of Business

Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted …

Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha - Data, Gil Cohen, David A. Sela, Alissa A. Nolden

Data and Datasets

In this data set we can see the pH, brix, and titratable acidity measurements in triplicate, as well as the sensory study data. The kombucha batches were combined prior to sensory testing and measured for their combined titratable acidity as well.

Chef Sensory Perspectives And Consumer Acceptance Of Fermented Green Crab Sauce, Bryson J. Mcdonough

Electronic Theses and Dissertations

The European green crab (Carcinus maenas) is an invasive species responsible for immense ecological and economic damage along the Northeastern coast of the United States. Despite multiple population control methods explored, intensive indiscriminate trapping has been the only effective approach However, this type of trapping is currently not financially viable because of the low price and demand for hard-shell green crabs due to their small size and difficult-to-extract crabmeat.

To address this issue, researchers have investigated green crab sauce, a fermented condiment inspired by fish sauce. This umami-enhancing condiment has the potential to raise hard-shell green crab value …

Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi

Food and Machinery

Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.

Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin

Food and Machinery

Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic …

Research Progress On Microorganism Of Dry Cured Ham, Ming Ju, Xin Liu, Guan-Hao Li, Qian-Kun Zheng, Min Li, Chun-Xiang Piao, Ming-Xun Cui

Food and Machinery

This paper summarized the research status of microorganisms in dry cured ham, summarized the influence of yeast, mold and bacteria on the microbial diversity of ham, elaborated the influence of mycotoxins, pathogenic bacteria and spoilage bacteria on the safety of ham, and prospected the development direction of dry cured ham fermentation industry.

Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You

Food and Machinery

The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F_综合=1.214 2×(0.386 2F₁₊0.241 2F₂+0.196 2F₃). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of …

Profiling The Cell Wall Polysaccharides Of Hemp (Cannabis Sativa L.) Inflorescence And Hempseed And Exploring Their Application As Ruminant Feed Ingredients, Miranda Agbana

Theses and Dissertations--Animal and Food Sciences

Hemp (Cannabis sativa L.) is used in the United States as a source of CBD oil, fiber, and grain. While hempseeds are consumed whole or as dehulled hemp hearts, hempseed oil is also a desirable seed oil in human nutrition. The process of collecting hempseed oil leaves behind hempseed cakes that are abundant in protein and fiber. Feeding of hempseed cakes to animals, including ruminants, has only initially been explored. Extraction of CBD from hemp inflorescences generates organic waste that may find a second purpose as a fiber feed for cattle. Little is known about the exact fiber composition …

Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio

The Journal of Extension

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Investigating Quality Attributes And Wine Production Methods Of Arkansas-Grown Grapes, Amanda Fleming

Graduate Theses and Dissertations

Grapevines (Vitis species) are grown worldwide to produce table grapes, juice grapes, dried grapes, and wine with the United States as one of the world’s largest wine and grape producers. Though not a large contributor to the U.S. grape and wine industry, Arkansas’ industry plays an important role in the state’s agritourism and economy. Most grapes grown in Arkansas’ warm climate include native species, such as muscadines (V. rotundifolia) and hybrids (crosses of Vitis species). Two important hybrid red wine grapes grown in Arkansas are Chambourcin, grown commercially for its positive viticulture and enological quality, and Enchantment, a newer cultivar …

Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling

Food and Machinery

Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase …

Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang

Food and Machinery

The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.

Prebiotics Enhance Persistence Of Fermented-Food Associated Bacteria In In Vitro Cultivated Fecal Microbial Communities, Chloe M. Christensen, Car Reen Kok, Jennifer Auchtung, Robert Hutkins

Department of Food Science and Technology: Faculty Publications

It is well established that the gastrointestinal (GI) microbiota plays a major role in human health. Dietary interventions, and consumption of fermented foods that contain live microbes, in particular, are among the approaches being investigated to modulate the GI microbiota and improve health. However, the persistence of fermented food-associated bacteria (FAB) within the GI tract is typically limited by host factors that limit colonization and competition with autochthonous microbes. In this research, we examined if the addition of prebiotics, dietary substrates that are selectively metabolized by microbes to improve health, would enhance the persistence of FAB. We evaluated the persistence …

The Rapid Enumeration Of A Mixed Culture Of S. Cerevisiae & L. Plantarum In Beer Using Image-Based Cytometry, Kevin M. Kennedy

Electronic Theses and Dissertations

Mixed cultures are prevalent in the food industry. From sour beer to sourdough bread, mix culture popularity is growing. A number of microbiological mixtures are used in these unique fermenting processes to create distinctive flavor profiles of consumers’ favorite foods. Although mixed cultures seem ubiquitous, they are often not well enumerated. The aim of this thesis was to create a novel rapid image-based cytometry method to enumerate mixed cultures in beer. Imaged-based cytometry can be used to rapidly enumerate mixed microbial cultures, as opposed to traditional plate counting methods that can take days to grow and count. A novel method …

Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf, Ye Hui-Yuan, Ding Song-Shuang, Duan Wang-Jun, Huang Ming-Yue, Shi Xiang-Dong

Food and Machinery

This paper reviews the exogenous additives such as microorganisms, enzymes and excipients currently applied to cigar tobacco leaf fermentation and their research and application results to improve the quality of tobacco leaves, and prospects the research direction of cigar tobacco industrial excipient fermentation.

Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng

Food and Machinery

Objective:This study aimed to explore the preservation conditions and quality changes of sweet potato leaf sauerkraut fermented by lactic acid bacteria.Methods:After vacuum packaging, the pH value, lactic acid content, nitrite content, colony number, color difference and sensory score of sweet potato leaves were compared under four different kinds of storage conditions, including 25 ℃ at room temperature, 4 ℃ at low temperature, 4 ℃ after pasteurization at 80 ℃-15 min, and 4 ℃ after pasteurization at 85 ℃-10 min.Results:When stored at 25 ℃, the luminance decreased the fastest, and the color became darker at 60 …

Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie

Food and Machinery

Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread …

The Effects Of Cofermentation Of Cider And Apple Pomace On Cider Attributes, Abigail D. Affonso

Master's Theses

Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. However, a promising method to increase their phenolic content is through maceration with apple pomace. This study evaluated the effect maceration with apple pomace during cider fermentation on the extraction of phenolic compounds, as well as its effect on the sensory properties of the final product. For this study, ciders were fermented with 0% …

Alternative Sweeteners For Cultivating Water Kefir Grains, Morgan Barnes

Honors Theses

Water kefir is traditionally fermented using dark brown sugar due to a fast growth rate, however the use of other sweeteners, such as honey, is relatively unexplored. This paper describes the investigation of using alternative mediums made with honey, agave nectar, Truvia/stevia, and monk fruit sweetener, each supplemented with dark brown sugar on the biomass growth of water kefir grains (WKGs). Growth in these alternative mediums was compared to WKG growth in the standard medium prepared using only dark brown sugar. Two trials were conducted, each with three replicates for each experimental medium as well as three replicates of dark …

Lactic Acid Production Paths From Organic Sources, Julio Alexander Canas Reyes

English Language Institute

The research for better options in the industry of lactic acid production is a modern concern to solve in the most efficient way, in which we achieve the preservation of food security, a sustainable and economic viable production, and solutions to reduce global plastic pollution adopting biodegradable alternatives. There must be a previous critic evaluation to start production that considers the specific substrate and its characteristics, desire product, viability in a social and economic way, and fermentative microorganism.

16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro

The Philippine Agricultural Scientist

Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), …

The Effects Of Wort Oxygenation Scenarios On Fermentation Performance, Volatile Flavor Compound Development, And Flavor Stability In High Gravity Brewing, Ben Jabson

Master's Theses

High gravity (HG) brewing has become the most used strategy for maximizing fermenter productivity in commercial brewing. While HG brewing has many benefits, the additional stress placed on the yeast due to the higher concentration of fermentable sugars in the wort can negatively impact fermentation performance and flavor compound formation. A proper dissolved oxygen (DO) level is vital to guarantee adequate yeast performance during HG fermentations. Dissolved oxygen is vital to yeast viability throughout the fermentation process, as yeast requires oxygen to synthesize vital cell membrane components needed for continued anaerobic growth and cell division. Previous research has demonstrated the …

Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann

Electronic Theses and Dissertations

Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …

Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett

All Graduate Theses, Dissertations, and Other Capstone Projects

Many microbreweries practice serial fermentation, or serial repitching. Serial repitching is the process by which one yeast culture is reused for multiple batches of beer. Each batch of subsequent beer is called a “pitch.” This technique helps breweries limit production costs. However, fermentation is difficult to predict throughout serial fermentation. This leads to beer quality issues such as fluctuation in alcohol production, buildup of unwanted flavor compounds, and decreased carbon dioxide production, which results in reduced profit. To combat this issue, many breweries will attempt to predict fermentation efficiency through viable cell counting in order to ensure a consistent number …

Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan

Doctoral Dissertations

The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been reported to enhance the health-promoting potentials of various grains, legumes, and beans. Tempeh fermentation on soybeans can modulate the bioavailability of phenolic compounds, particularly isoflavones, bioactive compounds that have been found to be protective against lung, prostrate, and colon cancers. However, the mechanism of the protective benefits was unknown. Using whole-food and in vitro models, this study addressed this research gap by investigating the effects of tempeh fermentation using various cultures on the compositions of soy free, bound, and minor phenolics, as well as their antioxidative, …

Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui

Food and Machinery

The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu

Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei

Food and Machinery

To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain