Food Science Commons^™

Influence Of Lipolytic Enzymes On The Fractional Composition Of Wheat Alcohol, Bobir S. Kayumov, Saida Sh. Khakimova, Khasan T. Khasanov

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of this work is to study the influence of lipolytic enzymes on the fermentation activity and fractional composition of alcohol by the yeast Saccharamyces cerevisea during alcoholic fermentation. Lipolytic enzymes, intensifying the fermentation process and increasing the yield of the target product, have a positive effect on the physiological activity of yeast cells. Hydrolysis of carboxylic acid esters also occurs due to the hydrolase activity of lipases. In the presence of exogenous lipases, hydrolysis of lipids occurs due to the hydrolase activity of lipases and the fractional composition of alcohol changes. The content of esters is reduced by …

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.

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 …

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 …

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.

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 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 …

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%), …

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, …

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

Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan

Food and Machinery

In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions

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

Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith

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

There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough …

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Growing Yeast For Livestock, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products.5 The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …

Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day

Graduate Theses and Dissertations

Grain sorghum is an underutilized crop despite many advantages to its cultivation. A drought-tolerant plant with many pest-resistant cultivars, its applications are limited by problems with nutrient availability, particularly protein digestibility. Digestibility of grain sorghum protein is reduced by antinutritional compounds in the grain like tannins and phytates, and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility. Fermentation can also concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and used as a substrate for yeast fermentation. …

Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey

Graduate Theses and Dissertations

Several studies have verified that lactic acid bacteria are capable of directly producing lactic acid from starch. One of these bacteria, L. amylovorus, has been studied using corn, potato, and cassava starches. However, the use of sweet potato starch, a widely available starch, has not been considered. Furthermore, there exists the possibility that the efficiency of lactic acid production can benefit from the systematic exposure of bacteria to increasing concentrations of a particular starch. In this work, fermentation studies were conducted to understand the adaptation of L. amylovorus to rising concentrations of sweet potato starch. L. amylovorus was cultured in …

Production Of Bioethanol By Fermentation Of Sugars Released By Dilute-Acid And Enzymatic Hydrolysis Of Soybean Meal, Deivis E. Lujan-Rhenals

Graduate Theses and Dissertations

Soybean meal (SBM) is a co-product of soybean oil extraction mostly used as animal feed due to its protein content ranging from 40 to 49%. Additionally, SBM contains 35-42% of carbohydrates, half of which are structural, and the remaining consists of approximately 17% of mono- and disaccharides--especially sucrose--up to 8% oligosaccharides, and 1-2% starch. When used as animal feed, only sucrose and starch are digested and absorbed by monogastric animals. Although SBM contributes carbohydrates to their diet, its main function is to provide proteins. Therefore, the selective removal of carbohydrates would create a protein-enriched meal with a greater value, which …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana

Graduate Theses and Dissertations

Organic waste generated from industrial sweet potato canning is estimated to be 30% of incoming raw material. This waste contains carbohydrates (sugars and starch) that could be used as substrates for the production of useful compounds via fermentation (e.g. lactic acid), resulting in the production of value-added products. The goal of this research project is to produce a substrate from the sweet potato processing waste material that supports the growth of lactic acid bacteria, which results in the production of lactic acid. The sweet potato waste product was characterized, and found to contain 16.5% solids. The solids components were 18.5% …

Process Characteristics And Microbiology Of Fura Produced In Ghana, James Owusu-Kwarteng, Kwaku Tano-Debra, Fortune Akabanda, Richard Glover

James Owusu-Kwarteng

Majority of traditional cereal-based foods consumed in Africa are processed by spontaneous fermentation and are important as weaning foods for infants and as dietary staples for adults. Detailed knowledge of traditional processing is a prerequisite for investigating ways to improve both the nutritional and microbiological qualities of the corresponding product. In this study, the traditional processing of millet into fura, a popular millet-based dumpling consumed throughout West Africa, particularly Nigeria, Burkina-Faso and Ghana was investigated in a range of production units in northern Ghana. Microbiology of the processing was also investigated. Processing steps included soaking or steeping the grains, washing, …