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Articles 1 - 9 of 9
Full-Text Articles in Food Microbiology
Evaluating Microbial Contamination Of Bakeries, Wheat Flour In Ghaemshahr, Iran, Reyhaneh Gouran, Nazanin Khakipour
Evaluating Microbial Contamination Of Bakeries, Wheat Flour In Ghaemshahr, Iran, Reyhaneh Gouran, Nazanin Khakipour
Journal of Bioresource Management
Although flour is regarded as a safe product from the perspective of microbiology due to its low water activity, it can be a suitable environment for the growth of microorganisms if suitable conditions are provided for their growth and reproduction. The objective of this study was to examine the microbial quality of 82 % and 78 % flours distributed in 5 bakeries in the city of Ghaemshahr. The evaluation of the results of the physicochemical tests on the samples revealed that sample No.5's moisture content (82 % of the flour sample from the bakery E) was significantly higher than other …
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
ORBioM (Open Research BioSciences Meeting)
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett
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 …
Phylogenetic Diversity Of Arkansas Vineyard And Wine Microbiota, Natacha Cureau
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 …
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The focus of this article is the cultivation of a food grade yeast for the production of fatty acids without the restrictions of climate or growing season. Torula yeast (Candida utilis) was selected since it can grow on a wide variety of culture media and has over 60 years of use in the food industry. The fatty acid composition of C. utilis grown on two different media are presented in this article; the first example using completely synthetic media and another using distiller’s vinasse. Also, the effect of different culturing conditions on the percentage of various fatty …
Growing Yeast For Livestock, Zachary Christman
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. 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
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. …
Utilisation Of Spent Dairy Yeast Kluyveromyces Marxianus For The Production Of Flavoured Yeast Extracts., Brendan Mccarra
Utilisation Of Spent Dairy Yeast Kluyveromyces Marxianus For The Production Of Flavoured Yeast Extracts., Brendan Mccarra
Theses
Spent dairy yeast Kluyveromyces marxianus (SDYK), a by-product of whey to ethanol fermentations, was investigated as a natural biomass source for the production of alternative flavoured yeast extracts. SDYK which was characterised by a high protein content (55.3% (w/w) ± 0.8) and comparable levels of flavor enhancing amino acids to that of S. cerevisiae was prepared for induced autolysis at different pH values in the presence of inductors sodium chloride and the proteolytic enzyme papain. An induced autolysis process was developed for the production of flavoured yeast extracts in which pH and autolytic treatment applied were found to have a …
Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke
Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke
Articles
Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (103 CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for …