Life Sciences Commons^™

Comparison Of The In Vitro Fermentation Characteristic Of Fractionated Alfalfa And Sainfoin, L R. Mcmahon, M Goto, T A. Mcallister, G A. Jones, K J. Cheng

IGC Proceedings (1997-2023)

Alfalfa and sainfoin leaves were lyophilized and ground (A, S, respectively) or were fractionated into soluble (A_SOL, S_SOL) and insoluble (A_INS, S_INS)components and lyophilized and incubated in vitro with diluted ruminal fluid for 24h. Whole leaf and soluble fractions were also incubated with polyethylene glycol 8000 (PEG). Gas production (GP), ammonia concentration [NH3] and volatile fatty acid (VFA) production were lower (P< 0.05) from S and SSOL than from A and ASOL Insoluble fractions differed only in [NH3] (SINS < AINS, P < 0.05). Inclusion of PEG increased (P < 0.05) GP, [NH3] and VFA production from whole leaf and soluble fractions of sainfoin, but not alfalfa. Inactivating the condensed tannins in sainfoin with PEG overcame differences in degradability between these two forages.

Effect Of Microbial Inoculant On Fermentation Period And Chemical Composition Of Sweet Sorghum Silage, Azizza Mala, Babo Fadlalla, Elnour Mohamed, Siran Wang, Junfeng Li, Tao Shao

IGC Proceedings (1997-2023)

Sorghum is one of the most suitable plants for silage production and becoming an increasingly important forage crop in many regions of the world. Due to its high water-soluble carbohydrates contents (WSC) and low buffer capacity, it is easy to ensile. This study evaluates the effect of adding Lactobacillus plantarum AZZ4 and Pediococcus acidilactici AZZ5 isolated from elephant grass on the fermentation period and chemical composition of sweet sorghum silage. Two strains of Lactobacillus plantarum subsp. Plantarum (AZZ4) , Pediococcus acidilactici (AZZ5), and one commercial bacteria Lactobacillus Plantarum, Ecosyl MTD/1(CB)) were chosen as additives at 6 log colony forming units …

Review: Potential Of Using Seaweed Silage Inoculated With Lactic Acid Bacteria And Its Impact Towards Sustainable Animal Feed, Azziza Mala, Subha Bhassu, Norhidayah Mohd Taufek, Najiah M. Sadali, Siran Wang, Shao Tao, Elnour Mohamed, Adibi N, Nor

IGC Proceedings (1997-2023)

Since ancient times, seaweed has been used to supplement animal feed in coastal areas.

In recent years, there has been a growing demand for seaweed as an animal feed. Effective preservation methods are required because of annual variations in seaweed availability and biochemical composition. Ensiling could be an effective method to preserve seaweeds for animal feed applications. Using lactic acid bacteria is a substitute biological technique for keeping and restoring the usual physiological state of the animal and increasing efficiency. The aim of this review is the potential of using lactic acid bacteria as an inoculant for seaweed silage for …

Making Round Bale Silage – Lessons Learned From An On-Farm Survey Of Baleage In Kentucky, Jimmy C. Henning, Jeff Lehmkuhler, Brandon Sears, Corinne Belton, L. Berg, Don Sorrell, April Wilhoit

IGC Proceedings (1997-2023)

The ability to make silage in round bale packages allows producers to avoid rain damage and produce high quality stored forage. The proliferation of bale wrappers (both individual and inline types) has made this technology more available to producers. Although the process for making baleage is well documented, producers have experienced poor fermentation and in some cases botulism toxicity from baleage. The parameters of good silage are well known and include pH below 5.0 and lactic acid concentrations above 3% on a DM basis. However, tests of farmer- produced baleage reveals that often these target values are not achieved. To …

Integration Of Algae And Biomass Processes To Synthesize Renewable Bioproducts For The Circular Economy, Jessica Martin

USF Tampa Graduate Theses and Dissertations

Rapid population growth and global industrialization have substantially heightened the demand for fossil-based fuels and products in various sectors of the global economy, including energy production, transportation fuels, and as raw materials for petrochemicals. The intense consumption of fossil fuels has caused immense environmental impacts, especially pertaining to carbon dioxide emissions. Shifting to renewable feedstocks (raw materials) is expected to reduce these emissions by lowering the carbon footprint of fuels and products compared to traditional fossil-derived alternatives. This transition aligns with the goal of creating a sustainable and circular economy, emphasizing efficient resource use, and reducing waste generation through recycling …

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.

Selected Fermented Indigenous Vegetables And Fruits From Malaysia As Potential Sources Of Natural Probiotics For Improving Gut Health, Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare

Biochemistry Publications

In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant …

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 …

Influence Of Grass Species And Sample Preparation On Ensiling Characteristics, D. J. R. Cherney, M. A. Alessi, J. H. Cherney

IGC Proceedings (1997-2023)

Laboratory silos are considered a practical method of comparing a number of treatments (O'Kiely, 1993). Cherney et al. (2004) reported that vacuum-sealed polyethylene bags effectively ensiled corn silage samples in the laboratory. Grasses, with their inherently higher buffering capacities and lower sugar levels, generally are more difficult to ensile. Objectives were to evaluate the influence of species and chopping (whole vs. shredded) on pH and volatile fatty acid profile of grasses ensiled in vacuum-sealed polyethylene bags and to assess the suitability of this method as a laboratory ensiling method.

The Effect Of Fermentation Of Calliandra Calothyrsus, Gliricidia Sepium, Leucaena Leucocephala And Maize Forage On Rumen Degradation And Microbial Protein Synthesis, H. Kato, F. B. Bareeba, Elly N. Sabiiti, C. Ebong

IGC Proceedings (1997-2023)

Ensiling as a means of storing green fodder by acidification has a profound effect on the chemical composition of the resultant silage. Ensiling could therefore, ameliorate the effects of anti-nutritional factors associated with browses. The objective of the experiment was to determine fermentation characteristics and rumen degradation (D) of ensiled Calliandra calothyrsus (C), Gliricidia sepium (G), Leucaena leucocephala (L) and maize forage.

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 …

Parameters Of Ensiled Maize With Biological And Chemical Additives, J. Grajewski, A. Potkański, K. Raczkowska-Werwińska, M. Twarużek, B. Miklaszewska

IGC Proceedings (1997-2023)

The amount of maize grown in Poland has increased rapidly. Nowadays it takes about 600,000 ha, 40% of which is used as silage. Changing climate in Poland, with dry summer followed by wet autumn with ground frost causes extensive moulds contamination and high presence of the fusarium toxins in the maize during the harvest. The norms accepted in the EU concerning the acceptable level of deoxynivalenol (DON) and zearalenol (ZON) in feedstuffs for cattle require detailed examination of this problem as it decides on the health quality and production results. The aim of the study was to evaluate the effects …

Field Beans And Spring Wheat As Whole Crop Silage: Yield, Chemical Composition And Fermentation Characteristics, L. Ericson, K. Arvidsson, K. Martinsson

IGC Proceedings (1997-2023)

There has been an increasing interest in field beans (Vicia faba L.) in recent years because of its N-fixating ability. The objective of this study was to compare the yield, chemical composition and fermentation characteristics of field bean/spring wheat as whole-crop silage ensiled with and without an additive.

The crop was drilled on 27 May 2003 at a seed rate of 205 kg/ha field beans and 68 kg/ha spring wheat. The crop was harvested at four different growth stages (Zadoks et al., 1974); end of blooming, (stage 69), when 50% of the pods had reached full length, …

Influence Of Different Alfalfa-Grass Mixtures And The Use Of Additives On Nutritive Value And Fermentation Of Silage, P. Lättemäe, U. Tamm

IGC Proceedings (1997-2023)

Legumes have a high nutritive value but they are known to be difficult to ensile and often result in poorly fermented silage. This is usually due to high buffering capacity and low available sugar concentration. However, the results have shown that silage quality can considerably be improved by using additives or when legume-grass mixtures are ensiled (Lättemäe & Tamm, 2002). Different legume-grass mixtures differ in their ensiling properties and also may affect the fermentation. The objective of this experiment was to study the effect of alfalfa-grass mixtures and the use of additives on nutritive value and fermentation of silage.

Effect Of Biological Additives In Red Clover – Timothy Conservation, A. Olt, H. Kaldmäe, E. Songisepp, O. Kärt

IGC Proceedings (1997-2023)

Red clover at early flower bud formation is difficult to ensile. For efficient improvement of the quality of leguminous silages, chemical additives are used. The present research focuses on the effectiveness of biological additives with different composition on the fermentation and quality of clover silage.

The Influence Of The Application Of A Biological Additive On The Fermentation Process Of Red Clover Silage, Ľ. Rajčáková, R. Mlynár, M. Gallo

IGC Proceedings (1997-2023)

In Slovakia, mainly in the submontane and mountainous regions, growing of red clover is an important source of proteinous feeds. It is grown on 3.0% of arable land. It was the aim of this work to verify the possibilities of using a biological additive in red clover silage conservation.

Metabolic Engineering Of Escherichia Coli For N-Acetyl-Glucosamine Production, Anica Tasnim Protity

Graduate Research Theses & Dissertations

Glucosamine (GlcN) and GlcN-based supplements, such as N-acetyl-glucosamine (GlcNAc), are commonly used by osteoarthritis patients to relieve pain and maintain the health of bone joints. However, the current production methods for GlcN-based products are not eco-friendly and pose risks to individuals with shrimp allergies. Microbial cell-based systems have been explored to address these issues as an eco-friendly alternative for GlcN and GlcNAc production. This study focused on developing an Escherichia coli (E. coli) strain for GlcNAc fermentation. E. coli has an endogenous pathway for peptidoglycan biosynthesis involving GlcNAc-1-P. However, altering this pathway could affect cell growth and integrity. Therefore, two …

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 …

The Effects Of Processed Seaweed Supplements On Rumen Fermentation And Methane Production In Vitro, Ashley Winter Driemel

Graduate College Dissertations and Theses

Seaweed supplementation in ruminants is not a novel practice but has recently regained popularity due to promising nutritional benefits for the animal as well as the presence of bioactive compounds that reduce methanogenesis within the rumen. It is important to broaden our assessment of different seaweed species and identify key seaweed species that have the most efficient CH4-reducing potential, do not negatively impact rumen fermentation parameters, and are abundant enough to meet consumer demand. Chapter 1 of this thesis reviews the published literature relevant to seaweed supplementation in ruminants, with a focus on the comparison of seaweed processing methods utilized …

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.

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 …

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 …

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.