Food Science 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. …

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 …

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 …

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 …

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 …

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 …

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, …

Comparative Analysis Of Metabolic Pathways Of Bacteria Used In Fermented Food, Keanu Hoang, Kiran Bastola

Theses/Capstones/Creative Projects

This study presents a novel methodology for analyzing metabolic pathways. Utilizing KEGG REST API through a Biopython package and file parser, data about whether or not a bacteria has an enzyme or not was extracted. The results found that differences in metabolic pathway enrichment values follow along the lines of genera and pathway type. In particular, bacteria found in food spoilage and commercial nitrogen fixing products had high values of enrichment.

Phylogenetic Diversity Of Arkansas Vineyard And Wine Microbiota, Natacha Cureau

Graduate Theses and Dissertations

Microorganisms inhabiting the soil, leaves, and grapes in vineyards influence the terroir, a set of environmental factors that impact wine characteristics. Previously, the main method to identify microorganisms was to culture on different media, but a large portion (> 99%) could not be cultured and were consequently unidentified. However, the emergence of new molecular tools has enabled further study and identification of microorganisms such as indigenous vineyard microbiota. The objective of this research was to investigate the phylogenetic diversity of Arkansas vineyard and wine microbiota using high-throughput sequencing. In terms of the Arkansas vineyards, the fungal and bacterial diversity of …

The Exploration Of Nanotoxicological Copper And Interspecific Saccharomyces Hybrids, Matthew Joseph Winans Phd

Graduate Theses, Dissertations, and Problem Reports

Nanotechnology takes advantage of cellular biology’s natural nanoscale operations by interacting with biomolecules differently than soluble or bulk materials, often altering normal cellular processes such as metabolism or growth. To gain a better understanding of how copper nanoparticles hybridized on cellulose fibers called carboxymethyl cellulose (CMC) affected growth of Saccharomyces cerevisiae, the mechanisms of toxicity were explored. Multiple methodologies covering genetics, proteomics, metallomics, and metabolomics were used during this investigation. The work that lead to this dissertation discovered that these cellulosic copper nanoparticles had a unique toxicity compared to copper. Further investigation suggested a possible ionic or molecular mimicry …

Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin

Electronic Theses and Dissertations

Craft beer production in the United States has been increasing significantly in recent years. As production and participation in the industry increases, so have consumer demands for more beer options. Breweries have met this call with experimentation of ingredients in their beer and also the styles they brew. One such beer, the sour beer, is an example of this experimentation and new product development. Sour beers are a style that differ from most other beers by how they are manufactured. Instead of being fermented with only yeast, both a lactic acid-producing bacteria and yeast are used. With increased competition amongst …

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted …

Development Of Kefir Products Using Aronia Or Elderberries And The Impacts Of Fermentation On The Health-Promoting Characteristics Of Aronia Polyphenols, Xue Du

Electronic Theses and Dissertations

Diabetes is a global health problem. The consumption of dietary polyphenols may help to decrease the risk of type 2 diabetes and slow the progression of diabetic complications. Aronia (Aronia melanocarpa) and elderberry (Sambucus nigra L. ssp. canadensis) fruits are rich in polyphenols and exhibit health-promoting properties, but they are underutilized. Aronia and elderberries are rarely consumed raw due to the astringent mouth feel. New food products are needed to increase their consumption. Kefir, a fermented dairy beverage, was chosen to be the matrix for incorporating berries due to: 1) the protein matrix can help …

Development And Shelf Life Evaluation Of A Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds, Sarah M. Brochu

Electronic Theses and Dissertations

Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American consumers over the past decade. Therefore, a lacto-fermented seaweed sauerkraut, containing seaweed and cabbage, was developed to address this trend and to create a value-added seaweed product with extended refrigerated shelf life. The objective of this study was to evaluate the effects of kelp species and seaweed incorporation level on the fermentative success, microbial safety, consumer acceptability, and refrigerated shelf life of seaweed sauerkraut for 60 days post inoculation.

Six treatments with varying levels (25%, 50%, …

The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins

Theses and Dissertations--Animal and Food Sciences

A challenge study to validate a 5 log₁₀ CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log₁₀ CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA.

Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate for use as …

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 …

Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits, Chandrakant Ankolekar

Open Access Dissertations

Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a preventive way to manage early stages of chronic oxidation linked diseases. Oxidation linked diseases are caused by excessive reactive oxygen species (ROS) generated by a disruption in cellular antioxidant homeostasis due to an overload of calories combined with stress, no excerise and a diet low in antioxidants. Phenolic compounds can not only act as antioxidants but also stimulate the activities of antioxidants enzyme through protective pathways which can help modulate …

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% …

Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni

Graduate Theses and Dissertations

Lactic acid bacteria (LAB) are important industrial microorganisms involved in fermentation of food and beverage products. The strict fermentative growth of LAB has complex requirements of various nutrients including amino acids, vitamins and minerals. Information about the effect of these nutrients on the growth of LAB in cucumber fermentation is not readily available. It is evident, from previous research that certain nutrients like; leucine, isoleucine, tryptophan, valine, biotin, nicotinic acid, pantothenic acid, riboflavin, manganese and magnesium are beneficial for LAB growth, but are not provided in sufficient quantities by the cucumber in the brine. The objective of this study was …

Improved Fermentation Process For Producing Methane From Cheese Whey, Abdulraman Y. Awad

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two methods of single-stage fermentation were used to produce methane from whey. The first method involved batch fermentation in which the pH was automatically controlled at 7.0. In addition to pH control, the second method was characterized by introducing the substrate continuously into the fermenter along with dilution water to keep the organic acids at a non-toxic level.

The first method did not improve the production of methane compared to the batch fermentation in which a pH control system was not used (41). However, the second method showed that the concentration of organic acids has a major effect on limiting …

Investigations On The Great Northern Beans (Phaseolus Vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, And Carbohydrates, Shridhar K. Sathe

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein content of the Great Northern beans was 26.10 percent on a dry weight basis. The apparent isoelectric pH of the NaCl extractable proteins was about 4.4. Among the several solubilizing agents, Na₂CO₃, K₂SO₄, sodium dodecyl sulfate (SDS), and NaOH at the respective concentrations of 0.5, 5.0, 5.0 (all w/v), and 0.02 N were the best protein solubilizing agents, solubilizing 93.6 grams Lowry protein per 100 grams Kjeldahl protein. AIbumins and globulins accounted for 21.18 and 73.40 percent, respectively, of the total bean proteins. The bean proteins were fractionated and protein concentrates …

Influence Of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides And Lactobacillus Plantarum On Physico-Chemical Properties Of Fresh And Dehydrated Sauerkraut, William T. Nabors

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L. plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components …