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Sample records for fermented soybean foods

  1. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.

    Science.gov (United States)

    Hong, Kee-Jong; Lee, Chan-Ho; Kim, Sung Woo

    2004-01-01

    This study evaluated the effect of fermentation on the nutritional quality of food-grade soybeans and feed-grade soybean meals. Soybeans and soybean meals were fermented by Aspergillus oryzae GB-107 in a bed-packed solid fermentor for 48 hours. After fermentation, their nutrient contents as well as trypsin inhibitor were measured and compared with those of raw soybeans and soybean meals. Proteins were extracted from fermented and non-fermented soybeans and soybean meals, and the peptide characteristics were evaluated after electrophoresis. Fermented soybeans and fermented soybean meals contained 10% more (P 60 kDa) (P 60 kDa), whereas 22.1% of peptides in soybean meal were large-size (>60 kDa). Collectively, fermentation increased protein content, eliminated trypsin inhibitors, and reduced peptide size in soybeans and soybean meals. These effects of fermentation might make soy foods more useful in human diets as a functional food and benefit livestock as a novel feed ingredient.

  2. Characterization and product innovation of sufu - a Chinese fermented soybean food

    NARCIS (Netherlands)

    Han, B.

    2003-01-01

     Over the centuries, Chinese people have consumed soybeans in various forms of traditional fermented soybean foods. Sufu ( Furu ), a cheese-like product originating in China, is one of the most popular fermented soybean foods in China, and is becoming popular

  3. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.

    Science.gov (United States)

    Hu, Yongjin; Ge, Changrong; Yuan, Wei; Zhu, Renjun; Zhang, Wujiu; Du, Lijuan; Xue, Jie

    2010-05-01

    To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, beta-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 microg g(-1) during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity.

  4. Whole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods.

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    Mayumi Kamada

    Full Text Available Bacillus subtilis is the main component in the fermentation of soybeans. To investigate the genetics of the soybean-fermenting B. subtilis strains and its relationship with the productivity of extracellular poly-γ-glutamic acid (γPGA, we sequenced the whole genome of eight B. subtilis stains isolated from non-salted fermented soybean foods in Southeast Asia. Assembled nucleotide sequences were compared with those of a natto (fermented soybean food starter strain B. subtilis BEST195 and the laboratory standard strain B. subtilis 168 that is incapable of γPGA production. Detected variants were investigated in terms of insertion sequences, biotin synthesis, production of subtilisin NAT, and regulatory genes for γPGA synthesis, which were related to fermentation process. Comparing genome sequences, we found that the strains that produce γPGA have a deletion in a protein that constitutes the flagellar basal body, and this deletion was not found in the non-producing strains. We further identified diversity in variants of the bio operon, which is responsible for the biotin auxotrophism of the natto starter strains. Phylogenetic analysis using multilocus sequencing typing revealed that the B. subtilis strains isolated from the non-salted fermented soybeans were not clustered together, while the natto-fermenting strains were tightly clustered; this analysis also suggested that the strain isolated from "Tua Nao" of Thailand traces a different evolutionary process from other strains.

  5. Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

    International Nuclear Information System (INIS)

    Byun, M.-W.; Son, J.-H.; Yook, H.-S.; Jo, Cheorun; Kim, D.-H.

    2002-01-01

    Effects of gamma irradiation on the physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5, 10 and 20 kGy of absorbed doses. The physiological activity was evaluated by angiotensin converting enzyme inhibition, xanthine oxidase inhibition, tyrosinase inhibition and radical scavenging ability and results indicated that at 10 kGy or below did not show any significant change on physiological activities by irradiation

  6. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.

    Science.gov (United States)

    Hachmeister, K A; Fung, D Y

    1993-01-01

    A variety of indigenous fermented foods exist today; however, tempeh has been one of the most widely accepted and researched mold-modified fermented products. Tempeh is a traditional fermented food made from soaked and cooked soybeans inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the soybeans are bound together into a compact cake by dense cottony mycelium. An important function of the mold in the fermentation process is the synthesis of enzymes, which hydrolyze soybean constituents and contribute to the development of a desirable texture, flavor, and aroma of the product. Enzymatic hydrolysis also may decrease or eliminate antinutritional constituents; consequently, the nutritional quality of the fermented product may be improved. Current technology and new scientific advancements have enabled researchers to examine specific strains of Rhizopus and new substrates such as cereal grains. Because Kansas produces numerous cereal grains, production of a fermented tempeh-like product using wheat, sorghum (milo), oats, rye, barley, corn, and triticale is a definite possibility for generating a Kansas Value-Added Product. In this study, several different tempeh-like products were produced using various cereal grains inoculated with Rhizopus oligosporus NRRL 2549 or R. oligosporus NRRL 2710. Grains used included hard red winter wheat, triticale, yellow sorghum (milo), and red sorghum (milo). The grain source as well as the strain of R. oligosporus used influenced the product's appearance, flavor, and patty integrity. Results showed that R. oligosporus NRRL 2549 produced more mycelium at a more rapid rate than did the R. oligosporus NRRL 2710 strain. The combination of red sorghum and R. oligosporus NRRL 2549 yielded a product with good patty texture, aroma, and appearance. Furthermore, the red sorghum fermented product was well suited for slicing. On the other hand, yellow sorghum inoculated with either R. oligosporus NRRL 2549 or

  7. Korean traditional fermented soybean products: Jang

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    Donghwa Shin

    2015-03-01

    Fermented products are going beyond the boundaries of their use as mere side dishes, and are seeing significant increases in their use as a functional food. Kanjang (fermented soy sauce, Doenjang (fermented soybean paste, and Gochujang (fermented red pepper paste are the most well-known fermented products in Korea. These products occupy an important place in people's daily lives as seasonings and are used in many side dishes. It has been proven through clinical studies that these products have many health benefits, such as their ability to fight cancer and diabetes, and to prevent obesity and constipation.

  8. Bacillus subtilis HJ18-4 from traditional fermented soybean food inhibits Bacillus cereus growth and toxin-related genes.

    Science.gov (United States)

    Eom, Jeong Seon; Lee, Sun Young; Choi, Hye Sun

    2014-11-01

    Bacillus subtilis HJ18-4 isolated from buckwheat sokseongjang, a traditional Korean fermented soybean food, exhibits broad-spectrum antimicrobial activity against foodborne pathogens, including Bacillus cereus. In this study, we investigated the antibacterial efficacy and regulation of toxin gene expression in B. cereus by B. subtilis HJ18-4. Expression of B. cereus toxin-related genes (groEL, nheA, nheC, and entFM) was downregulated by B. subtilis HJ18-4, which also exhibited strong antibacterial activity against B. cereus. We also found that water extracts of soy product fermented with B. subtilis HJ18-4 significantly inhibited the growth of B. cereus and toxin expression. These results indicate that B. subtilis HJ18-4 could be used as an antimicrobial agent to control B. cereus in the fermented soybean food industry. Our findings also provide an opportunity to develop an efficient biological control agent against B. cereus. © 2014 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists®

  9. Changes in biotin levels during production of natto, Japanese fermented soybean

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    Makoto Muratsugu

    2017-09-01

    Full Text Available The change of biotin level during production of natto (Japanese fermented soybean was investigated in this study.  The total biotin level was measured by an agar plate bioassay using Lactobacillus plantarum ATCC 8014.  The total biotin level decreased during water soaking, but increased after the fermentation of soybeans using Bacillus subtilis var. natto (B. natto and reached a maximum level.  The increase of total biotin was not affected by Asp, Arg, and Ile which promoted the growth of L. plantarum in high concentrations.  The peak level of biotin in the fermented soybeans was significantly higher than that of dry soybeans.  The fermented soybeans at the biotin peak level were adequate for food.  In addition, we detected 9 and 4 biotinylated polypeptides in the soybeans and B. natto used in this study, respectively.  We speculated that the increase of biotin level may depend on the increase of the 4 biotinylated polypeptides and free biotin in B. natto.

  10. Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production

    Science.gov (United States)

    Spore-forming Bacillus strains that produce extracellular poly-'-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 365 strains, including B. subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting n...

  11. Thua nao: Thai fermented soybean

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    Ekachai Chukeatirote

    2015-09-01

    Full Text Available Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao.

  12. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

    OpenAIRE

    Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A.

    2015-01-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the...

  13. Complete Genome Sequence of Staphylococcus succinus 14BME20 Isolated from a Traditional Korean Fermented Soybean Food

    OpenAIRE

    Jeong, Do-Won; Lee, Jong-Hoon

    2017-01-01

    ABSTRACT The complete genome sequence of Staphylococcus succinus 14BME20, isolated from a Korean fermented soybean food and selected as a possible starter culture candidate, was determined. Comparative genome analysis with S.?succinus CSM-77 from a Triassic salt mine revealed the presence of strain-specific genes for lipid degradation in strain 14BME20.

  14. Genome Sequencing of Bacillus subtilis SC-8, Antagonistic to the Bacillus cereus Group, Isolated from Traditional Korean Fermented-Soybean Food

    OpenAIRE

    Yeo, In-Cheol; Lee, Nam Keun; Hahm, Young Tae

    2012-01-01

    Bacillus subtilis SC-8 is a Gram-positive bacterium displaying narrow antagonistic activity for the Bacillus cereus group. B. subtilis SC-8 was isolated from Korean traditional fermented-soybean food. Here we report the draft genome sequence of B. subtilis SC-8, including biosynthetic genes for antibiotics that may have beneficial effects for control of food-borne pathogens.

  15. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis.

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    Han, Seon Su; Hur, Sun Jin; Lee, Si Kyung

    2015-08-01

    This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry.

  16. Amino acid profiles of sufu, a Chinese fermented soybean food

    NARCIS (Netherlands)

    Han, B.; Rombouts, F.M.; Nout, M.J.R.

    2004-01-01

    Sufu is a Chinese soybean cheese-like product obtained by solid-state fungal fermentation and ripening of tofu. The resulting "pehtze" is salted, followed by maturation in brine. Total (TAA) and free amino acid (FAA) profiles were determined during consecutive stages of sufu manufacture, i.e., tofu,

  17. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

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    Carolina Battistini

    Full Text Available Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

  18. Comparison of fermentation profiles between lupine and soybean by Aspergillus oryzae and Aspergillus sojae in solid-state culture systems

    NARCIS (Netherlands)

    Sardjono; Zhu, Y.; Knol, W.

    1998-01-01

    To explore the possibilities of using lupine as a soybean replacement in fermented foods, fermentation profiles of lupine and soybean by Aspergillus oryzae and A. sojae, respectively, in a solid-state culture were compared. Biomass, spore concentration, oxygen consumption rate, carbon dioxide

  19. Low Lactose Milk Production of Soybean by Fermentation Technique Using Rhizopus oligosporus

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    Farid Salahudin

    2013-06-01

    Full Text Available Milk is an important food for baby that contains lactose. Normally, a baby could produce lactase enzyme that digest lactose, but in the diarrhea case lactose could not be digested. So, Low Lactose Milk is needed. Low Lactose Milk usually produced from rice or almonds that have low protein. Soybean (Glycine max is the commodity with rich of protein and also contains raffinose and stachyose, which can lead flatulence. Raffinose and stachyose could be reduced by Rhizopus oryzae at tempe process from lamtoro beans.  So the aim in this research is to know the optimum time of soybean fermentation with R. oryzae to reduce stachyiose  and raffinose. The research was done with innoculation of R. oryzae isolate in the soybeans fermentation for 72 hours. N index, raffinose and stachyose level was tested. The result shows that optimum fermentation time is 48 hour and using 5% skim milk as filler.

  20. Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production ▿

    OpenAIRE

    Kubo, Yuji; Rooney, Alejandro P.; Tsukakoshi, Yoshiki; Nakagawa, Rikio; Hasegawa, Hiromasa; Kimura, Keitarou

    2011-01-01

    Spore-forming Bacillus strains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB, purH, gyrA, groEL, polC, and 16S rRNA) was used for phylogenetic analy...

  1. Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241

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    Muhammad Waqas Ali

    2017-12-01

    Full Text Available Fermented soybeans, cheonggukjang (CKJ, are considered to be more wholesome than soybeans in Korea. To select the best soybean cultivar for making functional CKJ, a comparison was made between the biological activities of four soybean cultivars in their unfermented soybean (UFS and CKJ states. Changes in 1,1-diphenyl-2-picrylhydrazyl (DPPH radical-scavenging activity, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS assays, superoxide dismutase (SOD-like activity, total phenolic compounds, total amino acids, and isoflavones were investigated. The levels of DPPH, ABTS, SOD-like activity, and total phenolic compounds increased in CKJ among all cultivars. The isoflavone aglycone and total amino acids showed the highest amount in CKJ prepared from soybean cultivar Aga 3. These results suggest that the improved antioxidant activity of CKJ in all cultivars might occur because of the higher levels of aglycones and total phenolic compounds achieved during fermentation. Moreover, CKJ prepared from soybean cultivar Aga 3 showed higher antioxidant activity than the other cultivars and so can be considered for the commercial production of functional foods in the future.

  2. Microbial changes during the production of Sufu - a Chinese fermented soybean food

    NARCIS (Netherlands)

    Han, B.; Cao, C.F.; Rombouts, F.M.; Nout, M.J.R.

    2004-01-01

    Sufu is a Chinese soybean cheese obtained by solid-state fungal fermentation of tofu followed by ripening in dressing mixture. The aim of this study was to quantify microflora changes during the sufu process, which is carried out under non-sterile conditions. From tofu to pehtze (tofu overgrown with

  3. Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production.

    Science.gov (United States)

    Kubo, Yuji; Rooney, Alejandro P; Tsukakoshi, Yoshiki; Nakagawa, Rikio; Hasegawa, Hiromasa; Kimura, Keitarou

    2011-09-01

    Spore-forming Bacillus strains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB, purH, gyrA, groEL, polC, and 16S rRNA) was used for phylogenetic analysis, and amplified fragment length polymorphism (AFLP) analysis was also conducted on the natto-fermenting strains. The ability to ferment natto was inferred from the two principal components of the AFLP banding pattern, and natto-fermenting strains formed a tight cluster within the B. subtilis subsp. subtilis group.

  4. Irradiation Detection in Korean Traditional Soybean-Based Fermented Powdered Sauces: Data for Establishing a Database for Regulation of Irradiated Foods

    International Nuclear Information System (INIS)

    Choi, I.D.; Kim, B.K.; Song, H.P.; Byun, M.W.; Kim, D.H.; Kim, M.C.; Lee, J.O.; Lee, H.J.

    2005-01-01

    To facilitate establishing regulations for irradiated foods, Korean traditional soybean-based fermented powdered doenjang (PD), kanjang (PK), kochujang (PKC) and chungkukjang (PC) were irradiated at 1, 3, 5 and 7 kGy, and subjected to irradiation detection analyses as part of establishing a database for detecting irradiated foods. Photostimulated luminescence (PSL) and electron spin resonance (ESR) were applied as the detection methods. Using PSL analysis, the irradiated PD, PK and PKC could be easily distinguished from the non-irradiated ones, while irradiation of the PC at 5 kGy or higher was detectable

  5. Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.

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    Zhang, Ping; Zhang, Pengfei; Xie, Mengxi; An, Feiyu; Qiu, Boshu; Wu, Rina

    2018-05-01

    Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by metaproteomics based on sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that the number and variety of microbial proteins in the traditional fermented da-jiang from different regions were different. The production site influences the fermentation in da-jiang. Then we analyzed the functions of the microbial proteins identified in da-jiang, and found that they were mainly involved in the process of protein synthesis, glycometabolism and nucleic acid synthesis. In addtion, we compared the proteins composition in different da-jiang. There are 51 common proteins of naturally fermented da-jiang, and 25 common microbial sources. The main commonly microbial sources of fungal proteins are Saccharomyces cerevisiae and Schizosaccharomyces; the main commonly microbial sources of bacterial proteins are Enterococcus faecalis, Leuconostoc mesenteroides, Acinetobacter baumannii, and Bacillus subtilis. These common microbes play the predominant role in da-jiang fermentation. The present results help us to understand the fermentation of da-jiang and improve the quality and safety of final products in the future. The study illustrated metaproteome of microbiota in traditional fermented soybean paste, da-jiang, by sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A method of extracting metaproteome from microbiota in da-jiang was attempted. The findings help to understand the fermentation of da-jiang and improve the quality and safety of da-jiang in fermented industry. © 2018 Institute of Food Technologists®.

  6. Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production ▿

    Science.gov (United States)

    Kubo, Yuji; Rooney, Alejandro P.; Tsukakoshi, Yoshiki; Nakagawa, Rikio; Hasegawa, Hiromasa; Kimura, Keitarou

    2011-01-01

    Spore-forming Bacillus strains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, including Bacillus subtilis and B. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB, purH, gyrA, groEL, polC, and 16S rRNA) was used for phylogenetic analysis, and amplified fragment length polymorphism (AFLP) analysis was also conducted on the natto-fermenting strains. The ability to ferment natto was inferred from the two principal components of the AFLP banding pattern, and natto-fermenting strains formed a tight cluster within the B. subtilis subsp. subtilis group. PMID:21764950

  7. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea.

    Science.gov (United States)

    Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A

    2015-09-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the mycobiota of Meju, and the aspergilli were identified based on phenotypic characteristics and sequencing of the β-tubulin gene. Most strains of Aspergillus were found to belong to the following sections: Aspergillus (n = 220), Flavi (n = 213), and Nigri (n = 54). The most commonly identified species were A. oryzae (n = 183), A. pseudoglaucus (Eurotium repens) (n = 81), A. chevalieri (E. chevalieri) (n = 62), A. montevidensis (E. amstelodami) (n = 34), A. niger (n = 21), A. tamari (n = 15), A. ruber (E. rubrum) (n = 15), A. proliferans (n = 14), and A. luchuensis (n = 14); 25 species were identified from 533 Aspergillus strains. Aspergillus strains were mainly found during the high temperature fermentation period in the later steps of Meju fermentation.

  8. Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels.

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    Chung, L; Chung, S-J

    2007-11-01

    One of the most important initial steps in exporting a food product to another country from the R&D perspective is to describe and translate the sensory characteristics of a food product appropriately into the language of the target country. The objectives of this study were to describe and compare the sensory characteristics of Korean and Japanese style fermented soybean products, and to cross-culturally compare the lexicons of the identical product generated by the Korean and Japanese panelists. Four types of Korean and 4 types of Japanese style fermented soybean consisting of whole bean type and paste type were analyzed. Ten Korean and 9 Japanese panelists were recruited in Korea. Two separate descriptive analyses were conducted, with the panelists differing in their country of origin. Each group was trained, developed lexicon, and conducted descriptive analysis independently. Analysis of variance and various multivariate analyses were applied to delineate the sensory characteristics of the samples and to compare the cross-cultural differences in the usage of lexicon. The Korean and Japanese panelists generated 48 and 36 sensory attributes, respectively. Cross-cultural consensus was shown for evaluating the whole bean type fermented soybean and white miso, which were relatively distinctive samples. However, for the less distinctive samples, the panelists tend to rate higher in negative attributes for the fermented soybeans that originated from the other country. The Japanese panelists grouped the samples by their country of origin and soy sauce flavor was the main attribute for cross-cultural differentiation. However, the Korean panelists did not make a cross-cultural distinction among the samples.

  9. Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus

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    Chukeatirote, E.,

    2017-07-01

    Full Text Available Fermented soybeans are traditional foods widely consumed in many countries (i.e., Natto in Japan, Jang in Korea, Kinema in India, Douichi in China, and Thua Nao in Thailand. In this study, an attempt was made with an expectation to improve the fermentation process using a co-culture of Bacillus subtilis and Rhizopus oligosporus. Initially, the raw soybeans were washed, sterilized by autoclaving, and inoculated with two inocula; for this, three different ratios between B. subtilis and R. oligosporus used were 100:0, 50:50, and 0:100. The fermentation was then carried out at 30°C for 3 days. The volatile compounds in the non-fermented and the fermented soybean products were determined by gas chromatography/ mass spectrometry (GC/MS and extracted using a solid phase microextraction (SPME technique. In total, 165 compounds were identified in the non-fermented and the fermented soybean products. For the non-fermented products, the predominant volatile compounds were alcohols (25.81%, aldehydes (13.64%, acids and esters (7.57%, furans (6.13% and ketones (0.88%. In contrast, the major volatiles compounds presented in the fermented soybeans were as follows: i The treatment of 100:0 consisted of acids and esters (35.89%, alcohols (14.55%, aldehydes (8.72%, ketones (4.97%, pyrazines (4.87%, and furans (4.22%; ii 50:50 comprised of acids and esters (55.62%, alcohols (16.22%, aldehydes (7.80%, pyrazine (3.65%, ketones (2.55%, furans (1.67%, and aromatic compounds (1.46%; and iii 0:100 included acids and esters (66.50%, alcohols (15.44%, aldehydes (2.59%, ketones (2.72%, furans (1.89%, aromatic compounds (1.80%, pyrazines (1.35%, and sulphur containing compounds (0.24% respectively.

  10. γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae.

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    Jang, Eun Kyeong; Kim, Nam Yeun; Ahn, Hyung Jin; Ji, Geun Eog

    2015-08-01

    To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30°C and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.

  11. A fermented barley and soybean formula enhances skin hydration.

    Science.gov (United States)

    Lee, Sein; Kim, Jong-Eun; Suk, Sujin; Kwon, Oh Wook; Park, Gaeun; Lim, Tae-Gyu; Seo, Sang Gwon; Kim, Jong Rhan; Kim, Dae Eung; Lee, Miyeong; Chung, Dae Kyun; Jeon, Jong Eun; Cho, Dong Woon; Hurh, Byung Serk; Kim, Sun Yeou; Lee, Ki Won

    2015-09-01

    Skin hydration is one of the primary aims of beauty and anti-aging treatments. Barley (Hordeum vulgare) and soybean (Glycine max) are major food crops, but can also be used as ingredients for the maintenance of skin health. We developed a natural product-based skin treatment using a barley and soybean formula (BS) incorporating yeast fermentation, and evaluated its skin hydration effects as a dietary supplement in a clinical study. Participants ingested a placebo- (n = 33) or BS- (3 g/day) containing drink (n = 32) for 8 weeks. A significant increase in hydration in the BS group as compared to the placebo group was observed on the faces of subjects after 4 and 8 weeks, and on the forearm after 4 weeks. Decreases in stratum corneum (SC) thickness were also observed on the face and forearm. BS enhanced hyaluronan (HA) and skin barrier function in vitro and reduced Hyal2 expression in human dermal fibroblasts (HDF). BS also recovered ultraviolet (UV) B-induced downregulation of HA in HaCaT cells. These results suggest that BS has promising potential for development as a health functional food to enhance skin health.

  12. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

    Science.gov (United States)

    Ryu, Dayeon; Choi, Bogyoung; Kim, Eunjoo; Park, Seri; Paeng, Hwijin; Kim, Cho-Il; Lee, Jee-Yeon; Yoon, Hae Jung; Koh, Eunmi

    2015-09-01

    Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.

  13. Combined "de novo" and "ex novo" lipid fermentation in a mix-medium of corncob acid hydrolysate and soybean oil by Trichosporon dermatis.

    Science.gov (United States)

    Huang, Chao; Luo, Mu-Tan; Chen, Xue-Fang; Qi, Gao-Xiang; Xiong, Lian; Lin, Xiao-Qing; Wang, Can; Li, Hai-Long; Chen, Xin-De

    2017-01-01

    Microbial oil is one important bio-product for its important function in energy, chemical, and food industry. Finding suitable substrates is one key issue for its industrial application. Both hydrophilic and hydrophobic substrates can be utilized by oleaginous microorganisms with two different bio-pathways (" de novo " lipid fermentation and " ex novo " lipid fermentation). To date, most of the research on lipid fermentation has focused mainly on only one fermentation pathway and little work was carried out on both " de novo " and " ex novo " lipid fermentation simultaneously; thus, the advantages of both lipid fermentation cannot be fulfilled comprehensively. In this study, corncob acid hydrolysate with soybean oil was used as a mix-medium for combined " de novo " and " ex novo " lipid fermentation by oleaginous yeast Trichosporon dermatis . Both hydrophilic and hydrophobic substrates (sugars and soybean oil) in the medium can be utilized simultaneously and efficiently by T. dermatis . Different fermentation modes were compared and the batch mode was the most suitable for the combined fermentation. The influence of soybean oil concentration, inoculum size, and initial pH on the lipid fermentation was evaluated and 20 g/L soybean oil, 5% inoculum size, and initial pH 6.0 were suitable for this bioprocess. By this technology, the lipid composition of extracellular hydrophobic substrate (soybean oil) can be modified. Although adding emulsifier showed little beneficial effect on lipid production, it can modify the intracellular lipid composition of T. dermatis . The present study proves the potential and possibility of combined " de novo " and " ex novo " lipid fermentation. This technology can use hydrophilic and hydrophobic sustainable bio-resources to generate lipid feedstock for the production of biodiesel or other lipid-based chemical compounds and to treat some special wastes such as oil-containing wastewater.

  14. Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends

    Science.gov (United States)

    Ng'ong'ola-Manani, Tinna A; Mwangwela, Agnes M; Schüller, Reidar B; Østlie, Hilde M; Wicklund, Trude

    2014-01-01

    Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans. PMID:24804070

  15. Mycoflora of Soybeans Used for Meju Fermentation

    OpenAIRE

    Kim, Dae-Ho; Kim, Seon-Hwa; Kwon, Soon-Wo; Lee, Jong-Kyu; Hong, Seung-Beom

    2013-01-01

    Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar (MEA), dichloran 18% glycerol agar (DG18), and dichloran rose bengal chloramphenicol agar (DRBC) medium. A total of 794 fungal strains were isolated and...

  16. Mycoflora of soybeans used for meju fermentation.

    Science.gov (United States)

    Kim, Dae-Ho; Kim, Seon-Hwa; Kwon, Soon-Wo; Lee, Jong-Kyu; Hong, Seung-Beom

    2013-06-01

    Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar (MEA), dichloran 18% glycerol agar (DG18), and dichloran rose bengal chloramphenicol agar (DRBC) medium. A total of 794 fungal strains were isolated and they were identified as 41 genera and 86 species. From sodium hypochlorite untreated soybeans, the genera, Cladosporium (55%), Eurotium (51%), Fusarium (33%), Penicillium (22%), and Aspergillus (exclusion of Eurotium) (20%), were mainly isolated, and Eurotium herbariorum (22%), Eurotium repens (18%), Cladosporium tenuissimum (18%), F. fujikuroi (18%), Aspergillus oryzae/flavus (7%), and Penicillium steckii (6%) were the predominant species. In case of sodium hypochlorite-treated soybeans, Eurotium (31%) and Cladosporium (5%) were frequently isolated, but Aspergillus (excluding Eurotium), Penicillium and Fusarium which were frequently isolated from untreated soybeans, were rarely isolated. Eurotium herbariorum (21%), Eurotium repens (8%), and Cladosporium tenuissimum (3%) were the predominant species. Of the 41 genera and 86 species isolated from soybeans, 13 genera and 33 species were also found in meju. These results suggest that the fungi on soybeans may influence the mycoflora of meju.

  17. Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats

    OpenAIRE

    Yang, Hye Jeong; Kwon, Dae Young; Kim, Min Jung; Kang, Suna; Park, Sunmin

    2012-01-01

    Abstract Background Although soybeans have the ability to attenuate insulin resistance, it is insufficient to alleviate type 2 diabetic symptoms and different types of fermented soybeans may have even better anti-diabetic effects. Meju, unsalted fermented soybeans exhibited better insulin sensitizing and insulinotropic actions than unfermented cooked soybeans (CSB). We investigated whether meju fermented in the traditional (TMS) manner for 60 days and meju fermented in the standardized (MMS) ...

  18. Solid-state fermentation of Mortierella isabellina for lipid production from soybean hull.

    Science.gov (United States)

    Zhang, Jianguo; Hu, Bo

    2012-02-01

    Soybean hull, generated from soybean processing, is a lignocellulosic material with limited industrial applications and little market value. This research is exploring a new application of soybean hull to be converted to fungal lipids for biodiesel production through solid-state fermentation. Mortierella isabellina was selected as the oil producer because of its high lipid content at low C/N ratio. Several cultivation factors were investigated, including moisture content, inoculums size, fungal spore age, and nutrient supplements, in an attempt to enhance the lipid production of the solid-state fermentation process. The results showed that lipid production with the increase of the moisture content and the spore age, while decreased as the size of inoculums increased. Nutrients addition (KH₂PO₄ 1.2 mg and MgSO₄ 0.6 mg/g soybean hull) improved the lipid production. The total final lipid reached 47.9 mg lipid from 1 g soybean hull after the conversion, 3.3-fold higher than initial lipid reserve in the soybean hull. The fatty acid profile analysis indicated that fatty acid content consisted of 30.0% of total lipid, and 80.4% of total fatty acid was C16 and C18. Therefore, lipid production from soybean hull is a possible option to enable soybean hull as a new resource for biodiesel production and to enhance the overall oil production from soybeans.

  19. Rapid purification and plasticization of D-glutamate-containing poly-γ-glutamate from Japanese fermented soybean food natto.

    Science.gov (United States)

    Ashiuchi, Makoto; Oike, Shota; Hakuba, Hirofumi; Shibatani, Shigeo; Oka, Nogiho; Wakamatsu, Taisuke

    2015-12-10

    Poly-γ-glutamate (PGA) is a major component of mucilage derived from natto, a Japanese fermented food made from soybeans, and PGAs obtained under laboratory's conditions contain numerous d-glutamyl residues. Natto foods are thus promising as a source for nutritionally safe d-amino acids present in intact and digested polymers, although there is little information on the stereochemistry of PGA isolated directly from natto. Here, we describe the development of a new process for rapid purification of PGA using alum and determined the D-glutamate content of natto PGA by chiral high-performance liquid chromatographic analysis. Further, using hexadecylpyridinium cation (HDP(+)), which is a compound of toothpaste, we chemically transformed natto PGA into a new thermoplastic material, called DL-PGAIC. (1)H nuclear magnetic resonance and calorimetric measurements indicate that DL-PGAIC is a stoichiometric complex of natto PGA and HDP(+) with glass transition points of -16.8 °C and -3.1 °C. Then, DL-PGAIC began decomposing at 210°C, suggesting thermal stability suitable for use as a supramolecular soft plastic. Copyright © 2015 Elsevier B.V. All rights reserved.

  20. Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts.

    Science.gov (United States)

    Vong, Weng Chan; Liu, Shao-Quan

    2017-01-01

    Soybean residue (okara), a by-product of soymilk, is produced in large volumes by the soy food industry and is often discarded due to its undesirable flavour. As it contains a considerable amount of protein and fats, biotransformation of okara to improve its flavour presents an opportunity for alternative utilisation. This paper evaluated 10 yeasts in the solid-state fermentation of okara based on their volatile profiles as analysed with HS-SPME GC-MS/FID. Four 'dairy yeasts' (Geotrichum candidum, Yarrowia lipolytica, Debaryomyces hansenii and Kluyveromyces lactis) and six 'wine yeasts' (Saccharomyces cerevisiae, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Torulaspora delbrueckii, and Williopsis saturnus) were studied. The main off-odourants in okara, hexanal and trans-2-hexenal, significantly decreased after fermentation due to their bioconversion into methyl ketones and/or esters. The okara fermented by dairy yeasts contained greater proportions of methyl ketones, while that by wine yeasts contained more ethyl and acetyl esters. Notably, the okara fermented by W. saturnus contained 13 esters and the total GC-FID peak area of esters was about 380 times that in fresh okara, leading to a perceptible fruity note. Okara can be exploited as an inexpensive substrate for bioflavour extraction and/or a more pleasant food ingredient via yeast fermentation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  1. Fermented soybean meal improves the growth performance, nutrient digestibility, and microbial flora in piglets

    Directory of Open Access Journals (Sweden)

    Lin Yuan

    2017-03-01

    Full Text Available In order to increase nutritive values of soybean meal (SBM, 3 species of microbes were used to ferment SBM. Through a 3 × 3 orthogonal design and parameter measurements of soybean peptide and anti-nutritional factor contents in the fermented soybean meal (FSBM, it was estimated that the best microbial proportion of Bacillus subtilis, Hansenula anomala and Lactobacillus casei was 2:1:2 for SBM fermentation (P  0.05. However, newly-weaned piglets (d 28–38 fed 10% FSBM and different levels of plasma protein obtained higher average daily gain (ADG and feed conversion ratio (FCR, compared with those without FSBM but with 6% plasma protein (P < 0.05. Piglets (d 38–68 fed diets supplemented with FSBM and soybean protein concentrate (SBPC at 3.75% and 7.5% respectively increased nutrient digestibility, fecal enzyme activity and lactic acid bacteria counts, and decreased fecal Escherichia coli counts (P < 0.05, compared with the control. These data indicated that FSBM had positive effects on nutrient digestibility and fecal microflora for piglets.

  2. Effects of dietary traditional fermented soybean on reproductive hormones, lipids, and glucose among postmenopausal women in northern Thailand.

    Science.gov (United States)

    Sapbamrer, Ratana; Visavarungroj, Nuwat; Suttajit, Maitree

    2013-01-01

    Isoflavone in soybean and its products have numerous beneficial health effects. A number of clinical studies have demonstrated that dietary soy isoflavone can relieve menopausal symptoms, lower risks of breast cancer, and lower cholesterol and glucose. Among the various effects of isoflavone, the role of cholesterol and glucose reduction seems to be well documented; however, other effects such as reproductive hormones were inconclusive and inconsistent. The main objective of the present study was to investigate the effects of six-month dietary traditional fermented soybean intake on BMI, reproductive hormones, lipids, and glucose among postmenopausal women. Subjects were women with their last menstrual period occurring at least 12 months prior to selection by interview and health screening from Baan Tham Village, Phayao Province, Thailand. A total of 60 women were divided into 2 groups: experimental group (n=31) and reference group (n=29). The experimental group was permitted to continue their usual diet, and supplemented with fermented soybean for 6 months. The fermented soybean provided approximately 60 mg of isoflavone per day. The remarkable findings were that dietary fermented soybean had favorable effects on progesterone and cholesterol, but had no effects on estradiol, glucose, and triglycerides. Although estradiol and glucose in the experimental group did not change, a decrease of estradiol and an increase of glucose were found in the reference group. Our results, therefore, suggest that fermented soybean may have beneficial effects on reproductive hormones and cholesterol, and they would be warrant further detail investigations.

  3. Degradation and removal of soybean allergen in Japanese soy sauce.

    Science.gov (United States)

    Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

    2017-08-01

    Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

  4. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical

  5. Comparison of soybean cultivars for enhancement of the polyamine contents in the fermented soybean natto using Bacillus subtilis (natto).

    Science.gov (United States)

    Kobayashi, Kazuya; Horii, Yuichiro; Watanabe, Satoshi; Kubo, Yuji; Koguchi, Kumiko; Hoshi, Yoshihiro; Matsumoto, Ken-Ichi; Soda, Kuniyasu

    2017-03-01

    Polyamines have beneficial properties to prevent aging-associated diseases. Raw soybean has relatively high polyamine contents; and the fermented soybean natto is a good source of polyamines. However, detailed information of diversity of polyamine content in raw soybean is lacking. The objectives of this study were to evaluate differences of polyamines among raw soybeans and select the high polyamine-containing cultivar for natto production. Polyamine contents were measured chromatographically in 16 samples of soybean, which showed high variation among soybeans as follows: 93-861 nmol/g putrescine, 1055-2306 nmol/g spermidine, and 177-578 nmol/g spermine. We then confirmed the high correlations of polyamine contents between raw soybean and natto (r = 0.96, 0.95, and 0.94 for putrescine, spermidine, and spermine, respectively). Furthermore, comparison of the polyamine contents among 9 Japanese cultivars showed that 'Nakasen-nari' has the highest polyamine contents, suggesting its suitability for enhancement of polyamine contents of natto.

  6. Zygomycota associated with traditional meju, a fermented soybean starting material for soy sauce and soybean paste

    NARCIS (Netherlands)

    Hong, S.B.; Kim, D.H.; Lee, M.; Baek, S.Y.; Kwon, S.; Houbraken, J.; Samson, R.A.

    2012-01-01

    Various zygomycota species were detected during a study of the mycobiota of meju, a brick of dried fermented soybeans, used in Korean cuisine. Two hundred and sixty-eight strains were isolated from 98 finished meju products collected in various regions of Korea from 2009 to 2011, and 96 strains were

  7. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).

    Science.gov (United States)

    Kim, H G; Hong, J H; Song, C K; Shin, H W; Kim, K O

    2010-09-01

    This study was conducted to examine the sensory profiles of fermented soybean paste (Doenjang), to understand consumers' acceptability of different types of Doenjang samples and to identify the sensory characteristics that drive consumer acceptability of Doenjang products. Descriptive analysis and consumer acceptability test were conducted for 7 different types of Doenjang samples. The samples included 2 types of Doenjang made by either traditional or commercially modified methods. For the descriptive analysis, 8 trained panelists developed and evaluated 31 descriptors. There were significant differences in all 31 attributes among the samples. Principal component analysis was also performed to summarize the sensory characteristics of the samples. In consumer testing, 200 consumers evaluated the acceptability of Doenjang samples. Significant differences in consumer acceptability were observed among the samples. The consumers preferred the Doenjang samples manufactured using a commercially modified method. In overall point of view, most consumers liked the Doenjang samples that had strong "sweet" and "MSG (monosodium glutamate)" tastes. It appears that "sweet" and "MSG" tastes are the drivers of liking for Doenjang. "Salty" taste, "meju,"traditional Korean soy sauce," and "fermented fish" odor/flavors seem to be the drivers of disliking for Doenjang. Cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 7 samples within a cluster. The results showed that each consumer cluster preferred different Doenjang samples. External preference mapping was performed to establish the relationships between the sensory attributes and consumer acceptability in each cluster. Consumption of the fermented soybean products is gradually expanding around the world, due to their various health benefits. Therefore, understanding sensory characteristics and consumer acceptability of Doenjang are becoming increasingly important. The intense and complex

  8. Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

    Science.gov (United States)

    Ng'ong'ola-Manani, Tinna Austen; Østlie, Hilde Marit; Mwangwela, Agnes Mbachi; Wicklund, Trude

    2014-01-01

    The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS, showed highest increase in soluble protein content at 48 h and this was highest in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and 75S were about 12%. Significant (P acids throughout fermentation were attributed to cysteine in 100S and 90S; and methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and 72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in free amino acids throughout fermentation were observed in glutamate (NFP and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in LFP than in NFP, and other organic acids detected were acetate and succinate. Maltose levels were the highest among the reducing sugars and were two to four times higher in LFP than in NFP at the beginning of the fermentation, but at 72 h, only fructose levels were significantly (P acid solubility and degradation of phytic acid (85% in NFP and 49% in LFP by 72 h). PMID:25493196

  9. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  10. Asian fungal fermented food

    NARCIS (Netherlands)

    Nout, M.J.R.; Aidoo, K.E.

    2010-01-01

    In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds,

  11. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Directory of Open Access Journals (Sweden)

    Tendekayi H. Gadaga

    2013-06-01

    Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

  12. FERMENTED MILK AS A FUNCTIONAL FOOD

    Directory of Open Access Journals (Sweden)

    Irena Rogelj

    2000-06-01

    Full Text Available Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fermented milk with probiotic bacteria has again become the prominent representative of this new category of food. Milk alone is much more than the sum of its nutrients. It contains an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth, and immunoregulation. When fermented milk is enriched with probiotic bacteria and prebiotics it meets all the requirements of functional food. The possible positive effects of enriched fermented milk on host health will be reviewed.

  13. [Nutrition and bone health. Soybean and soy foods, and bone health].

    Science.gov (United States)

    Kubota, Megumi; Shimizu, Hirotoshi

    2009-10-01

    Soybean and various types of soy products, such as natto, tofu, miso, and soy sauce, have long been consumed in Japan. Soybean, a rich source of plant proteins, contains a relatively high amount of calcium as well as being an important source of isoflavones, a group of substances whose chemical structure is similar to that of estrogen. Natto, fermented soybeans, contains vitamin K, which is involved in the activation of osteocalcin. For bone health and osteoporosis prevention in Japanese, it is thus beneficial to consume adequate amounts of soybean and soy products on a daily basis.

  14. Microbial diversity and dynamics of microbial communities during black-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning

    NARCIS (Netherlands)

    Yan, Y.Z.; Wolkers-Rooijackers, J.C.M.; Nout, M.J.R.; Han, B.Z.

    2013-01-01

    Tempe is a traditional fermented food in Indonesia. The manufacture process is quite complex, which comprises two stages, preparatory soaking of soybeans and fungal solid state fermentation. Daily addition of previous soak water (back-slopping) during the soybean soaking step is considered to be

  15. Characterization of antimicrobial lipopeptides produced by Bacillus sp. LM7 isolated from chungkookjang, a Korean traditional fermented soybean food.

    Science.gov (United States)

    Lee, Mi-Hwa; Lee, Jiyeon; Nam, Young-Do; Lee, Jong Suk; Seo, Myung-Ji; Yi, Sung-Hun

    2016-03-16

    A wild-type microorganism exhibiting antimicrobial activities was isolated from the Korean traditional fermented soybean food Chungkookjang and identified as Bacillus sp. LM7. During its stationary growth phase, the microorganism secreted an antimicrobial substance, which we partially purified using a simple two-step procedure involving ammonium sulfate precipitation and heat treatment. The partially purified antimicrobial substance, Anti-LM7, was stable over a broad pH range (4.0-9.0) and at temperatures up to 80 °C for 30 min, and was resistant to most proteolytic enzymes and maintained its activity in 30% (v/v) organic solvents. Anti-LM7 inhibited the growth of a broad range of Gram-positive bacteria, including Bacillus cereus and Listeria monocytogenes, but it did not inhibit lactic acid bacteria such as Lactobacillus plantarum and Lactococcus lactis subsp. Lactis. Moreover, unlike commercially available nisin and polymyxin B, Anti-LM7 inhibited certain fungal strains. Lastly, liquid chromatography-mass spectrometry analysis of Anti-LM7 revealed that it contained eight lipopeptides belonging to two families: four bacillomycin D and four surfactin analogs. These Bacillus sp. LM7-produced heterogeneous lipopeptides exhibiting extremely high stability and a broad antimicrobial spectrum are likely to be closely related to the antimicrobial activity of Chungkookjang, and their identification presents an opportunity for application of the peptides in environmental bioremediation, pharmaceutical, cosmetic, and food industries. Copyright © 2015 Elsevier B.V. All rights reserved.

  16. Complete genome sequences and comparative genome analysis of Lactobacillus plantarum strain 5-2 isolated from fermented soybean.

    Science.gov (United States)

    Liu, Chen-Jian; Wang, Rui; Gong, Fu-Ming; Liu, Xiao-Feng; Zheng, Hua-Jun; Luo, Yi-Yong; Li, Xiao-Ran

    2015-12-01

    Lactobacillus plantarum is an important probiotic and is mostly isolated from fermented foods. We sequenced the genome of L. plantarum strain 5-2, which was derived from fermented soybean isolated from Yunnan province, China. The strain was determined to contain 3114 genes. Fourteen complete insertion sequence (IS) elements were found in 5-2 chromosome. There were 24 DNA replication proteins and 76 DNA repair proteins in the 5-2 genome. Consistent with the classification of L. plantarum as a facultative heterofermentative lactobacillus, the 5-2 genome encodes key enzymes required for the EMP (Embden-Meyerhof-Parnas) and phosphoketolase (PK) pathways. Several components of the secretion machinery are found in the 5-2 genome, which was compared with L. plantarum ST-III, JDM1 and WCFS1. Most of the specific proteins in the four genomes appeared to be related to their prophage elements. Copyright © 2015 Elsevier Inc. All rights reserved.

  17. Protein concentrations of sweet soysauces from Rhizopus oryzae and R. oligosporus fermentation without moromi fermentation

    Directory of Open Access Journals (Sweden)

    NOOR SOESANTI HANDAJANI

    2007-07-01

    Full Text Available Soy sauce was produce from soybean that fermented with koji/tempeh fungi and thenfermented under salt solution or moromi fermentation. The objectives of this experiment was to compare of protein (total and soluble content of sweet soy sauce that produced from soybean fermented with Rhizopus oryzae and R. oligosporus without moromi fermentation to the sweet soysauce with moromi fermentation one. The total and soluble proteins of sweet soy sauces that produce from soybean without moromi fermentation were higher that sweet soy sauces that produce with moromi fermentation. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oligosporus without moromi fermentation was 8.2% and meet to the highest quality of sweet soy sweet sauce based on Indonesia Industrial Standard. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oryzae without moromi fermentation was 4.1% and meet to the medium quality of sweet soy sweet sauce based on Indonesia Industrial Standard.

  18. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek).

    Science.gov (United States)

    María Landete, José; Hernández, Teresa; Robredo, Sergio; Dueñas, Montserrat; de Las Rivas, Blanca; Estrella, Isabel; Muñoz, Rosario

    2015-03-01

    Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as "green soybeans", showed a different phenolic composition than yellow soybeans (Glycine max cv. Merit). Isoflavones were predominant in yellow soybeans, whereas they were completely absent in the green seeds on which flavanones were predominant. In order to enhance their health benefits, both types of bean were subjected to technological processes, such as soaking and fermentation. Soaking increased malonyl glucoside isoflavone extraction in yellow beans and produced an increase in apigenin derivatives in the green beans. Lactobacillus plantarum CECT 748 T fermentation produced an increase in the bioactivity of both beans since a conversion of glycosylated isoflavones into bioactive aglycones and an increase of the bioactive vitexin was observed in yellow and green beans, respectively. In spite of potential consumer confusion, since soybean and "green soybean" are different legumes, the health benefits of both beans were enhanced by lactic fermentation.

  19. Health benefits of fermented foods: microbiota and beyond.

    Science.gov (United States)

    Marco, Maria L; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J; Cotter, Paul D; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J; Hutkins, Robert

    2017-04-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Fermented dairy food and CVD risk.

    Science.gov (United States)

    Tapsell, Linda C

    2015-04-01

    Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

  1. Acetic acid bacteria in fermented foods and beverages.

    Science.gov (United States)

    De Roos, Jonas; De Vuyst, Luc

    2018-02-01

    Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Genetically modified soybeans and food allergies.

    Science.gov (United States)

    Herman, Eliot M

    2003-05-01

    Allergenic reactions to proteins expressed in GM crops has been one of the prominent concerns among biotechnology critics and a concern of regulatory agencies. Soybeans like many plants have intrinsic allergens that present problems for sensitive people. Current GM crops, including soybean, have not been shown to add any additional allergenic risk beyond the intrinsic risks already present. Biotechnology can be used to characterize and eliminate allergens naturally present in crops. Biotechnology has been used to remove a major allergen in soybean demonstrating that genetic modification can be used to reduce allergenicity of food and feed. This provides a model for further use of GM approaches to eliminate allergens.

  3. Food type soybean cooking time: a review

    Directory of Open Access Journals (Sweden)

    Deonisio Destro

    2013-01-01

    Full Text Available Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest proteincost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though itrepresents the fourth crop in grain production in the world (261 million tons year-1, most of its production is used as animal fodder.Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one theseveral characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of thiswork is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.

  4. Development of radiation hazard prevention action using fermented foods and growth factors

    International Nuclear Information System (INIS)

    Watanabe, Atsumitsu

    2004-01-01

    For investigation of the digestive tract death, three groups of mice which are raised with fermented foods, growth factors and expression vectors are irradiated by x-ray doses of 0, 8, 10, and 12 Gy. Survival rate curves of the mice groups are obtained by each of the irradiation doses. The small intestines, which are taken out of the irradiated mice, are stained. Numbers of regenerated gland foramen on the inside surface of the small intestine are counted. Soybeam pastes on different degrees of maturity are given to the mice. The number of regenerated gland foramen in the mice which are raised with fully matured soybean paste, increases clearly in comparison with that in the mice which are raised with early fermented soybean paste. Yogurt in Caucasus district is studied for the radiation protective effects, also. Effects of mushroom (MAK) and Agaricus are searched for the regeneration of gland foramen and the survival rate of the mice. A mixture of animal cell expression vector (VEGF) and cationic DNA cell introducing medicine (DMRIE) is injected into abdominal cavity of mice. The mice are irradiated after injection of the gene with 10 and 12 Gy. The number of regenerated grand foramen in the gene-injected group increases significantly in comparison with that in non-medication group. (M. Suetake)

  5. Development of radiation hazard prevention action using fermented foods and growth factors

    Energy Technology Data Exchange (ETDEWEB)

    Watanabe, Atsumitsu [Hiroshima Univ., Research Inst. for Radiation Biology and Medicine, Hiroshima (Japan)

    2004-02-01

    For investigation of the digestive tract death, three groups of mice which are raised with fermented foods, growth factors and expression vectors are irradiated by x-ray doses of 0, 8, 10, and 12 Gy. Survival rate curves of the mice groups are obtained by each of the irradiation doses. The small intestines, which are taken out of the irradiated mice, are stained. Numbers of regenerated gland foramen on the inside surface of the small intestine are counted. Soybeam pastes on different degrees of maturity are given to the mice. The number of regenerated gland foramen in the mice which are raised with fully matured soybean paste, increases clearly in comparison with that in the mice which are raised with early fermented soybean paste. Yogurt in Caucasus district is studied for the radiation protective effects, also. Effects of mushroom (MAK) and Agaricus are searched for the regeneration of gland foramen and the survival rate of the mice. A mixture of animal cell expression vector (VEGF) and cationic DNA cell introducing medicine (DMRIE) is injected into abdominal cavity of mice. The mice are irradiated after injection of the gene with 10 and 12 Gy. The number of regenerated grand foramen in the gene-injected group increases significantly in comparison with that in non-medication group. (M. Suetake)

  6. Traditional fermented foods and beverages of Namibia

    Directory of Open Access Journals (Sweden)

    Jane Misihairabgwi

    2017-09-01

    Conclusion: Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.

  7. Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats

    Directory of Open Access Journals (Sweden)

    Yang Hye

    2012-05-01

    Full Text Available Abstract Background Although soybeans have the ability to attenuate insulin resistance, it is insufficient to alleviate type 2 diabetic symptoms and different types of fermented soybeans may have even better anti-diabetic effects. Meju, unsalted fermented soybeans exhibited better insulin sensitizing and insulinotropic actions than unfermented cooked soybeans (CSB. We investigated whether meju fermented in the traditional (TMS manner for 60 days and meju fermented in the standardized (MMS method inoculating Bacillus subtilis and Aspergillus oryzae for 6 days modulated insulin resistance, insulin secretion, and pancreatic β-cell growth and survival in 90% pancreatectomized (Px diabetic rats, a moderate and non-obese type 2 diabetic animal model. Methods Diabetic rats were divided into 3 groups: 1 TMS (n = 20, 2 MMS (n = 20 or 3 casein (control; n = 20. Rats were provided with a high fat diet (40 energy % fat containing assigned 10% meju for 8 weeks. At the end of experiment insulin resistance and insulin secretion capacity were measured by euglycemic hyperinsulinemic clamp and by hyperglycemic clamp, respectively. Additionally, β-cell mass and islet morphohometry were determined by immunohistochemistry and insulin signaling in the liver was measured by western blot. Results TMS and MMS increased isoflavonoid aglycones much more than CSB. CSB and TMS/MMS improved glucose tolerance in diabetic rats but the mechanism was different between treatments (P Conclusions The anti-diabetic action of MMS, especially when fermented with Bacillus subtilis and Aspergillus oryzae, was superior to CSB by increasing isoflavonoid aglycones and small peptides with regard to type 2 diabetic rats.

  8. Chemical composition of tempeh from soybean cultivars specially developed for human consumption

    Directory of Open Access Journals (Sweden)

    Ana Carla Furlan Bavia

    2012-09-01

    Full Text Available Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267 were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81% and in tempeh (51.99%. On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average. The content of Kunitz trypsin inhibitor (KSTI reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.

  9. Functional Properties of Microorganisms in Fermented Foods

    Directory of Open Access Journals (Sweden)

    Jyoti Prakash Tamang

    2016-04-01

    Full Text Available Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

  10. Production of a water-soluble fertilizer containing amino acids by solid-state fermentation of soybean meal and evaluation of its efficacy on the rapeseed growth.

    Science.gov (United States)

    Wang, Jianlei; Liu, Zhemin; Wang, Yue; Cheng, Wen; Mou, Haijin

    2014-10-10

    Soybean meal is a by-product of soybean oil extraction and contains approximately 44% protein. We performed solid-state fermentation by using Bacillus subtilis strain N-2 to produce a water-soluble fertilizer containing amino acids. Strain N-2 produced a high yield of protease, which transformed the proteins in soybean meal into peptide and free amino acids that were dissolved in the fermentation products. Based on the Plackett-Burman design, the initial pH of the fermentation substrate, number of days of fermentation, and the ratio of liquid to soybean meal exhibited significant effects on the recovery of proteins in the resulting water-soluble solution. According to the predicted results of the central composite design, the highest recovery of soluble proteins (99.072%) was achieved at the optimum conditions. Under these conditions, the resulting solution contained 50.42% small peptides and 7.9% poly-γ-glutamic acid (γ-PGA). The water-soluble fertilizer robustly increased the activity of the rapeseed root system, chlorophyll content, leaf area, shoot dry weight, root length, and root weight at a concentration of 0.25% (w/v). This methodology offers a value-added use of soybean meal. Copyright © 2014 Elsevier B.V. All rights reserved.

  11. Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins.

    Science.gov (United States)

    Feng, Shengbao; Saw, Chin Lee; Lee, Yuan Kun; Huang, Dejian

    2008-11-12

    Black soybeans [Glycine max (L.) Merrill] were germinated under fungal stress with food grade R. oligosporus for 3 days and were homogenized and fermented with lactic acid bacteria (LAB) to produce soy yogurt. Fungal stress led to the generation of oxylipins [oxooctadecadienoic acids (KODES) isomers and their respective glyceryl esters] and glyceollins--a type of phytoalexins unique to soybeans. In soy yogurt, the concentrations of total KODES and total glyceollins were 0.678 mg/g (dry matter) and 0.953 mg/g, respectively. The concentrations of other isoflavones (mainly genistein and daidzein and their derivatives) in soy yogurt remained largely unchanged after the processes compared with the control soy yogurt. Germination of black soybean under fungal stress for 3 days was sufficient to reduce stachyose and raffinose (which cause flatulence) by 92 and 80%, respectively. With a pH value of 4.42, a lactic acid content of 0.262%, and a maximum viable cell count of 2.1 x 10 (8) CFU/mL in the final soy yogurt, soy milk from germinated soybeans under fungal stress was concluded to be a suitable medium for yogurt-making. The resulting soy yogurt had significantly altered micronutrient profiles with significantly reduced oligosaccharides and enriched glyceollins.

  12. Fermented foods, neuroticism, and social anxiety: An interaction model.

    Science.gov (United States)

    Hilimire, Matthew R; DeVylder, Jordan E; Forestell, Catherine A

    2015-08-15

    Animal models and clinical trials in humans suggest that probiotics can have an anxiolytic effect. However, no studies have examined the relationship between probiotics and social anxiety. Here we employ a cross-sectional approach to determine whether consumption of fermented foods likely to contain probiotics interacts with neuroticism to predict social anxiety symptoms. A sample of young adults (N=710, 445 female) completed self-report measures of fermented food consumption, neuroticism, and social anxiety. An interaction model, controlling for demographics, general consumption of healthful foods, and exercise frequency, showed that exercise frequency, neuroticism, and fermented food consumption significantly and independently predicted social anxiety. Moreover, fermented food consumption also interacted with neuroticism in predicting social anxiety. Specifically, for those high in neuroticism, higher frequency of fermented food consumption was associated with fewer symptoms of social anxiety. Taken together with previous studies, the results suggest that fermented foods that contain probiotics may have a protective effect against social anxiety symptoms for those at higher genetic risk, as indexed by trait neuroticism. While additional research is necessary to determine the direction of causality, these results suggest that consumption of fermented foods that contain probiotics may serve as a low-risk intervention for reducing social anxiety. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  13. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional

  14. Traditional fermented food and beverages for improved livelihoods

    OpenAIRE

    Mejia, Danilo; Marshall, Elaine

    2015-01-01

    "This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...

  15. Health benefits of fermented foods: microbiota and beyond

    NARCIS (Netherlands)

    Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert

    2017-01-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic

  16. Health benefits of fermented foods : microbiota and beyond

    NARCIS (Netherlands)

    Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert

    2017-01-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic

  17. Fermented food in the context of a healthy diet: how to produce novel functional foods?

    Science.gov (United States)

    Leroy, Frédéric; De Vuyst, Luc

    2014-11-01

    This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.

  18. Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats.

    Science.gov (United States)

    Yang, Hye Jeong; Kwon, Dae Young; Kim, Min Jung; Kang, Suna; Park, Sunmin

    2012-05-02

    Although soybeans have the ability to attenuate insulin resistance, it is insufficient to alleviate type 2 diabetic symptoms and different types of fermented soybeans may have even better anti-diabetic effects. Meju, unsalted fermented soybeans exhibited better insulin sensitizing and insulinotropic actions than unfermented cooked soybeans (CSB). We investigated whether meju fermented in the traditional (TMS) manner for 60 days and meju fermented in the standardized (MMS) method inoculating Bacillus subtilis and Aspergillus oryzae for 6 days modulated insulin resistance, insulin secretion, and pancreatic β-cell growth and survival in 90% pancreatectomized (Px) diabetic rats, a moderate and non-obese type 2 diabetic animal model. Diabetic rats were divided into 3 groups: 1) TMS (n = 20), 2) MMS (n = 20) or 3) casein (control; n = 20). Rats were provided with a high fat diet (40 energy % fat) containing assigned 10% meju for 8 weeks. At the end of experiment insulin resistance and insulin secretion capacity were measured by euglycemic hyperinsulinemic clamp and by hyperglycemic clamp, respectively. Additionally, β-cell mass and islet morphohometry were determined by immunohistochemistry and insulin signaling in the liver was measured by western blot. TMS and MMS increased isoflavonoid aglycones much more than CSB. CSB and TMS/MMS improved glucose tolerance in diabetic rats but the mechanism was different between treatments (P MMS enhanced only hepatic insulin sensitivity through activating insulin signaling in diabetic rats (P MMS, but not CSB, potentiated glucose-stimulated insulin secretion and β-cell mass (P MMS had better insulinotropic actions than the control (P MMS, especially when fermented with Bacillus subtilis and Aspergillus oryzae, was superior to CSB by increasing isoflavonoid aglycones and small peptides with regard to type 2 diabetic rats.

  19. The improvement of eggs quality of Mojosari duck (Anas javanica with soybean husk fermentation using cellulolytic bacteria of Spodoptera litura

    Directory of Open Access Journals (Sweden)

    Sri Hidanah

    2018-05-01

    Full Text Available Aim: This study was aimed to improve the quality of the eggs of Mojosari duck (Anas javanica through complete feeding containing soybean husk was fermented using cellulolytic bacteria of Spodoptera litura. Materials and Methods: This study consisted of three stages: The first stages, isolation and identification of cellulolytic bacteria from S. litura; the second stage, the fermentation of soybean husk through the application of bacterial cellulolytic isolate from the first stage; and the third stage, the application of the best complete feed formulation from the second stage to Mojosari duck. Results: There are four dominant bacteria: Bacillus sp., Cellulomonas sp., Pseudomonas sp., and Cytophaga sp. Furthermore, the best reduction of the crude fiber of soybean husks is the use of Cellulomonas sp. bacteria. The final of the study, the quality of the eggs of Anas javanica, was improved, as indicated by cholesterol decrease from the yolk without the decrease of egg weight and eggshell thickness, although the decrease in egg yolk color was inevitable. Conclusion: Soy husk fermentation using cellulolytic bacteria of S. litura was added to complete feeding can be performed to improve the quality of the eggs of Mojosari duck.

  20. Improving Breeding Selection of Seed Quality Traits for Food-Grade Soybeans

    OpenAIRE

    Escamilla Sanchez, Diana Marcela

    2018-01-01

    Natto and sprout soybeans are produced using small-seeded soybeans and their production is a high value alternative to grow grain soybeans for food in U.S. The development of soybean cultivars with improved natto and sprout quality is crucial for maintaining and increasing the soyfood market. However, there is insufficient information on sprout soybean characteristics. Therefore, the first objective of this study was to evaluate seed and sprout traits as potential selection criteria and study...

  1. Spontaneous Food Fermentations and Potential Risks for Human Health

    Directory of Open Access Journals (Sweden)

    Vittorio Capozzi

    2017-09-01

    Full Text Available Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters, starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.

  2. Fermentation of food and feed: A technology for efficient utilization of macro and trace elements in monogastrics.

    Science.gov (United States)

    Humer, Elke; Schedle, Karl

    2016-09-01

    Mineral deficiencies, especially of iron, zinc, and calcium, respectively, negatively affect human health and may lead to conditions such as iron deficiency anemia, rickets, osteoporosis, and diseases of the immune system. Cereal grains and legumes are of global importance in nutrition of monogastrics (humans and the respective domestic animals) and provide high amounts of several minerals, e.g., iron, zinc, and calcium. Nevertheless, their bioavailability is low. Plants contain phytates, the salts of phytic acid, chemically known as inositol-hexakisphosphate, which interact with several minerals and proteins. However, phytate may be hydrolysed by phytase. This enzyme is naturally present in plants and also widely distributed in microorganisms. Several food processing methods have been reported to enhance phytate hydrolysis, due to the activation of endogenous phytase activity or via the enzyme produced by microbes. In recent years, fermentation for food and feed improvement and preservation, respectively, has gained increasing interest as a promising method to degrade phytate and enhance mineral utilization in monogastrics. Indeed, several in vitro as well as in vivo studies confirm a positive effect on the utilization of minerals, such as P, Ca, Fe and Zn, using sourdough fermentation for baking or fermentation of legumes, mainly soybeans. This review summarizes the current knowledge regarding the potential of fermentation to enhance macro and trace element bioavailability in monogastric species. Copyright © 2016 Elsevier GmbH. All rights reserved.

  3. Effects of Replacing Soybean Meal with Fermented Rapeseed Meal on Performance, Serum Biochemical Variables and Intestinal Morphology of Broilers

    Directory of Open Access Journals (Sweden)

    F. Z. Xu

    2012-12-01

    Full Text Available This trial was performed to study the effects of replacing soybean meal (SBM with fermented rapeseed meal (RSM on growth performance, serum biochemistry variable and intestinal morphology of broilers. A total of 640 d-old Arbor Acres broiler chicks were randomly allocated to 4 dietary treatments, 4 pens per treatment and 40 birds per pen for a 6-wk feeding trial. In the four treatment groups, fermented RSM replaced soybean meal at 0, 5, 10, and 15%, respectively. On 21 d and 42 d, two birds from each pen were randomly selected and slaughtered. Blood samples and sections of duodenum, jejunum, and ileum were collected for measurement of serum biochemical variables and intestinal morphology, respectively. Results showed that body weight gain (BWG and feed conversion (FC were significantly (p<0.01 poorer for birds fed the 15% fermented RSM diet than those fed with 0, 5 and 10% fermented RSM diets during all periods. Compared with 0 and 5% fermented RSM groups, IgG content in the serum of birds in 10 and 15% fermented RSM groups was improved (p<0.01 urea nitrogen content of serum was reduced (p<0.01 during both growing and finishing periods. However, IgM, phosphorus and calcium levels increased (p<0.05 only during the growing period. Increased (p<0.05 villus height was observed in the duodenum and jejunum of broilers fed the diet with 10% fermented RSM. In addition, villus height to crypt depth ratio in the jejunum was significantly higher (p<0.01 for birds fed the diet with 10% fermented RSM than for those fed diets with 0, 5 and 15% fermented RSM. The present results suggest that RSM fermented with Lactobacillus fermentum and Bacillus subtilis is a promising alternative protein source and that it could be safely used replace up to 10% SBM in broiler diets.

  4. The potential for upgrading traditional fermented foods through ...

    African Journals Online (AJOL)

    Administrator

    Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present ...

  5. Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd.

    Science.gov (United States)

    Lioe, Hanifah Nuryani; Kinjo, Ayano; Yasuda, Shin; Kuba-Miyara, Megumi; Tachibana, Shinjiro; Yasuda, Masaaki

    2018-06-30

    Tofuyo, a Japanese traditional food, is a fermented soybean curd manufactured in Okinawa region. Due to its original cheese-like flavor, the current study was designed to evaluate the sensory and chemical characteristics of three stepwise ultrafiltration fractions, using 10,000, 3000 and 500 Da membranes and further chromatographic fractions from tofuyo. The results showed that umami, sweet and salty were the characteristic tastes of all fractions, with umami intensity evaluated for the fraction with MW less than 500 Da (F-500) as the most prominent among the three fractions. Subsequent Sephadex G-25 SF fractions and RP-HPLC fractions were subjected to sensory and chemical analyses. The tastiest fraction contained sodium chloride, sugars, organic acids, umami and sweet free amino acids, at concentrations above their thresholds. The abundant presence of umami and sweet free amino acids with certain concentrations of sodium chloride and glucose might provide the typical savory taste of tofuyo. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. Novel insights into the microbiology of fermented dairy foods.

    Science.gov (United States)

    Macori, Guerrino; Cotter, Paul D

    2018-02-01

    Fermentation is a traditional approach to food preservation that, in addition to improving food safety, also confers enhanced organoleptic, nutritional, and health-promoting attributes upon those foods. Dairy products can be fermented by a diverse microbiota. The accompanying microbes can be studied using a variety of different, including 'omics'-based, approaches that can reveal their composition and functionality. These methods have increasingly been recently applied to study fermented dairy foods from the perspective of genetic diversity, functionality and succession. The insights provided by these studies are summarised in this review. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Complete genome sequence of Bacillus methylotrophicus JJ-D34 isolated from deonjang, a Korean traditional fermented soybean paste.

    Science.gov (United States)

    Jung, Ji Young; Chun, Byung Hee; Moon, Ji Young; Yeo, Soo-Hwan; Jeon, Che Ok

    2016-02-10

    Bacillus methylotrophicus JJ-D34 showing good proteolytic and antipathogenic activities was isolated from doenjang, a Korean traditional fermented soybean paste. Here, we report the complete genome sequence of strain JJ-D34 harboring a 4,105,955 bp circular chromosome encoding 4044 genes with a 46.24% G+C content, which will provide insights into the genomic basis of its effects and facilitating its application to doenjang fermentation. Copyright © 2015 Elsevier B.V. All rights reserved.

  8. Microbe-microbe interactions in mixed culture food fermentations

    NARCIS (Netherlands)

    Smid, E.J.; Lacroix, C.

    2013-01-01

    Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other. These microbe–microbe interactions are complex but

  9. Importing food damages domestic environment: Evidence from global soybean trade.

    Science.gov (United States)

    Sun, Jing; Mooney, Harold; Wu, Wenbin; Tang, Huajun; Tong, Yuxin; Xu, Zhenci; Huang, Baorong; Cheng, Yeqing; Yang, Xinjun; Wei, Dan; Zhang, Fusuo; Liu, Jianguo

    2018-05-22

    Protecting the environment and enhancing food security are among the world's Sustainable Development Goals and greatest challenges. International food trade is an important mechanism to enhance food security worldwide. Nonetheless, it is widely concluded that in international food trade importing countries gain environmental benefits, while exporting countries suffer environmental problems by using land and other resources to produce food for exports. Our study shows that international food trade can also lead to environmental pollution in importing countries. At the global level, our metaanalysis indicates that there was increased nitrogen (N) pollution after much farmland for domestically cultivated N-fixing soybeans in importing countries was converted to grow high N-demanding crops (wheat, corn, rice, and vegetables). The findings were further verified by an intensive study at the regional level in China, the largest soybean-importing country, where the conversion of soybean lands to corn fields and rice paddies has also led to N pollution. Our study provides a sharp contrast to the conventional wisdom that only exports contribute substantially to environmental woes. Our results suggest the need to evaluate environmental consequences of international trade of all other major goods and products in all importing countries, which have significant implications for fundamental rethinking in global policy-making and debates on environmental responsibilities among consumers, producers, and traders across the world.

  10. Occurrence and function of yeasts in Asian indigenous fermented foods

    NARCIS (Netherlands)

    Aidoo, K.E.; Nout, M.J.R.; Sarkar, P.K.

    2006-01-01

    In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages

  11. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.

    Science.gov (United States)

    Shukla, Shruti; Lee, Jong Suk; Park, Hae-Kyong; Yoo, Jung-Ah; Hong, Sung-Yong; Kim, Jong-Kyu; Kim, Myunghee

    2015-08-01

    To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15-1 and BAM42-1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15-1 and BAM42-1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15-1 and BAM42-1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15-1 and BAM42-1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products. © 2015 Institute of Food Technologists®

  12. ELISA analysis of soybean trypsin inhibitors in processed foods.

    Science.gov (United States)

    Brandon, D L; Bates, A H; Friedman, M

    1991-01-01

    Soybean proteins are widely used in human foods in a variety of forms, including infant formulas, flour, protein concentrates, protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs the nutritional quality and possibly the safety of soybeans and other legumes. Processing, based on the use of heat or fractionation of protein isolates, does not completely inactivate or remove these inhibitors, so that residual amounts of inhibitors are consumed by animals and humans. New monoclonal antibody-based immunoassays can measure low levels of the soybean Kunitz trypsin inhibitor (KTI) and the Bowman-Birk trypsin and chymotrypsin inhibitor (BBI) and the Bowman-Birk foods. The enzyme-linked immunosorbent assay (ELISA) was used to measure the inhibitor content of soy concentrates, isolates, and flours, both heated and unheated; a commercial soy infant formula; KTI and BBI with rearranged disulfide bonds; browning products derived from heat-treatment of KTI with glucose and starch; and KTI exposed to high pH. The results indicate that even low inhibitor isolates contain significant amounts of specific inhibitors. Thus, infants on soy formula consume about 10 mg of KTI plus BBI per day. The immunoassays complement the established enzymatic assays of trypsin and chymotrypsin inhibitors, and have advantages in (a) measuring low levels of inhibitors in processed foods; and (b) differentiating between the Kunitz and Bowman-Birk inhibitors. The significance of our findings for food safety are discussed.

  13. Food fermentations: Microorganisms with technological beneficial use

    DEFF Research Database (Denmark)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

    2012-01-01

    Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganism......, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature....... cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables...

  14. Fermented Food and Non-Communicable Chronic Diseases: A Review.

    Science.gov (United States)

    Gille, Doreen; Schmid, Alexandra; Walther, Barbara; Vergères, Guy

    2018-04-04

    Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.

  15. MALDI based identification of soybean protein markers--possible analytical targets for allergen detection in processed foods.

    Science.gov (United States)

    Cucu, Tatiana; De Meulenaer, Bruno; Devreese, Bart

    2012-02-01

    Soybean (Glycine max) is extensively used all over the world due to its nutritional qualities. However, soybean is included in the "big eight" list of food allergens. According to the EU directive 2007/68/EC, food products containing soybeans have to be labeled in order to protect the allergic consumers. Nevertheless, soybeans can still inadvertently be present in food products. The development of analytical methods for the detection of traces of allergens is important for the protection of allergic consumers. Mass spectrometry of marker proteolytical fragments of protein allergens is growingly recognized as a detection method in food control. However, quantification of soybean at the peptide level is hindered due to limited information regarding specific stable markers derived after proteolytic digestion. The aim of this study was to use MALDI-TOF/MS and MS/MS as a fast screening tool for the identification of stable soybean derived tryptic markers which were still identifiable even if the proteins were subjected to various changes at the molecular level through a number of reactions typically occurring during food processing (denaturation, the Maillard reaction and oxidation). The peptides (401)Val-Arg(410) from the G1 glycinin (Gly m 6) and the (518)Gln-Arg(528) from the α' chain of the β-conglycinin (Gly m 5) proved to be the most stable. These peptides hold potential to be used as targets for the development of new analytical methods for the detection of soybean protein traces in processed foods. Copyright © 2011 Elsevier Inc. All rights reserved.

  16. Shuidouchi (Fermented Soybean Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury

    Directory of Open Access Journals (Sweden)

    Huayi Suo

    2015-11-01

    Full Text Available Shuidouchi (Natto is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein, and GVFS (glass vessel fermented Shuidouchi had the highest isoflavone levels among Shuidouchi samples fermented in different vessels. After treatment with GVFS, the gastric mucosal injury was reduced as compared to the control mice. The gastric secretion volume (0.47 mL and pH of gastric juice (3.1 of GVFS treated gastric mucosal injury mice were close to those of ranitidine-treated mice and normal mice. Shuidouchi could decrease serum motilin (MTL, gastrin (Gas level and increase somatostatin (SS, vasoactive intestinal peptide (VIP level, and GVFS showed the strongest effects. GVFS showed lower IL-6, IL-12, TNF-α and IFN-γ cytokine levels than other vessel fermented Shuidouchi samples, and these levels were higher than those of ranitidine-treated mice and normal mice. GVFS also had higher superoxide dismutase (SOD, nitric oxide (NO and malonaldehyde (MDA contents in gastric tissues than other Shuidouchi samples. Shuidouchi could raise IκB-α, EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-κB, COX-2, iNOS expressions as compared to the control mice. GVFS showed the best treatment effects for gastric mucosal injuries, suggesting that glass vessels could be used for Shuidouchi fermentation in functional food manufacturing.

  17. Probiotic potential of spontaneously fermented cereal based foods ...

    African Journals Online (AJOL)

    Probiotic potential of spontaneously fermented cereal based foods – A review. ... The realization that food has a role beyond provision of energy and body forming ... with growing interest in the research and development of functional foods.

  18. Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics.

    Science.gov (United States)

    Takagi, Akimitsu; Kano, Mitsuyoshi; Kaga, Chiaki

    2015-05-13

    The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

  19. Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics

    Directory of Open Access Journals (Sweden)

    Akimitsu Takagi

    2015-05-01

    Full Text Available The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd, and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

  20. Soybean meal fermented by Aspergillus awamori increases the cytochrome P-450 content of the liver microsomes of mice.

    Science.gov (United States)

    Kishida, T; Ataki, H; Takebe, M; Ebihara, K

    2000-04-01

    The effect of soybean meal fermented by Aspergillus awamori on the acute lethality of acetaldehyde, pentobarbital sleeping time, and cytochrome P-450 content of the hepatic microsomes was studied in mice. Most of the daidzin and genistin in soybean meal (SBM) were converted into the respective aglycones, daidzein and genistein, by fermentation. In experiment 1, mice were fed isonitrogenic test diets with one of the following five protein sources for 28 d: casein, SBM, fermented and hot-air-dried SBM (FSBM-HD), fermented and freeze-dried SBM (FSBM-FD), or methanol-extracted FSBM-FD (FSMB-FD-R). The acute lethality of acetaldehyde in mice fed the FSBM-FD diet was significantly lower than that in mice fed the SBM, FSBM-HD, or FSBM-FD-R diet. In experiments 2 and 3, mice were fed isonitrogenic test diets with one of the following four protein sources for 28 d: casein, SBM, FSBM-FD, and FSBM-FD-R. The pentobarbital sleeping time was significantly shorter and the cytochrome P-450 content was significantly higher in the mice fed the FSBM-FD diet than the respective value in mice fed the other test diets. In experiment 4, mice were fed one of eight diets which contained different levels of aglycone obtained by varying the proportion of FSBM-FD and FSBM-FD-R, for 28 d. The cytochrome P-450 content in hepatic microsomes increased as the dietary level of isoflavonoid aglycones increased, but there was a saturation phenomenon. These results suggest that soy isoflavonoid aglycones are more potent inducers of cytochrome P-450 than isoflavonoid glycosides.

  1. Soybean and Processed Soy Foods Ingredients, and Their Role in Cardiometabolic Risk Prevention.

    Science.gov (United States)

    Imai, Shinjiro

    2015-01-01

    Soybeans contain various components with potential health benefits effects, but the impact of soy foods and processed soy foods on human health has gone progressively characterized. Soy foods are the traditional Asian diets; however because of their intended health benefits they have gone popular in Westerners, especially postmenopausal women. There are lots of biologically active soybean constituents that might lead to the possible health benefits of soy, and almost consideration has concentrated on the isoflavones, which have both hormonal and nonhormonal activities. The various other constituents of soybeans (saponins, soy protein or peptides, lecithin, and flavonoids) have differing biological activities. These include hormonal, immunological, bacteriological and digestive effects. This review is the broad assessment of the literature comprehensive the health effects of soy constituents that are of superlative interest. The health benefits of soy foods on four diseases-cardiovascular disease (CVD), non-alcoholic fatty liver disease (NAFLD), obesity and diabetes-are the focus of the review.

  2. Co-Production of Nattokinase and Poly (γ-Glutamic Acid Under Solid-State Fermentation Using Soybean and Rice Husk

    Directory of Open Access Journals (Sweden)

    Guangjun Nie

    2015-10-01

    Full Text Available ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF. The results showed that the size of soybean particle and rice husk significantly improved the co-production of nattokinase and poly (γ-glutamic acid, yielding 2503.4 IU/gs and 320 mg/gs, respectively in the improved culture medium composed of 16.7% soybean flour and 13.3% rice husk with 70% water content. The yields increased by approximate 7- and 2-fold factor relative to their original ones. Thus, the co-production of nattokinase and poly (γ-glutamic acid under SSF could be considered as an efficient method to exploit agro-residues for economical production of some higher-value products.

  3. Fermented Food and Non-Communicable Chronic Diseases: A Review

    Directory of Open Access Journals (Sweden)

    Doreen Gille

    2018-04-01

    Full Text Available Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.

  4. The dynamic simulation model of soybean in Central Java to support food self sufficiency: A supply chain perspective

    Science.gov (United States)

    Oktyajati, Nancy; Hisjam, Muh.; Sutopo, Wahyudi

    2018-02-01

    Consider food become one of the basic human needs in order to survive so food sufficiency become very important. Food sufficiency of soybean commodity in Central Java still depends on imported soybean. Insufficiency of soybean because of there is much gap between local soybean productions and its demand. In the year 2016 the shortage of supply soybean commodity as much 68.79%. Soybean is an important and strategic commodity after rice and corn. The increasing consumption of soybean is related to increasing population, increasing incomes, changing of healthy life style. The aims of this study are to determine the soybean dynamic model based on supply chain perspective, define the proper price of local soybean to trigger increasing of local production, and to define the alternative solution to support food self sufficiency. This study will capture the real condition into dynamics model, then simulate a series of scenario into a computer program to obtain the best results. This study will be conducted the following first scenario with government intervention policy and second without government intervention policy. The best solution of the alternative can be used as government consideration for governmental policy. The results of the propose scenarios showed that self sufficiency on soybean can be achieved after the next 20 years by increasing planting area 4% and land productivity 1% per year.

  5. Umami taste components and their sources in Asian foods.

    Science.gov (United States)

    Hajeb, P; Jinap, S

    2015-01-01

    Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.

  6. PCR Primer Specific CaMV 35S Promoter to Detect Transgenic Soybean in Indonesia Commercial Soy Bean and Tempeh

    Directory of Open Access Journals (Sweden)

    Tri Joko Raharjo

    2017-11-01

    Full Text Available In the framework of the supervision and enforcement of the regulation regarding the content of soybean transgenic in food and processed foods such as tempeh, a reliable testing method is indispensable. Performance specific primer PCR amplification with promoter of CaMV 35S tested to detect the presence of GMOs. The parameters tested were specificity, precision and cut off detection using CRM transgenic soybean. The method is reliable to detect transgenic soybean specifically and has the annealing temperature at 59 °C during the 30 cycle standard PCR condition. The method did not show any false positive and false negative results meaning good precision. The cut off the methods is up to 2 copies total DNA of soybean or less than 104 copies of the CaMV 35S promoter. Observation to the commercial soybeans and tempeh found that most of the commercially available soybean in Indonesia are transgenic (8 of 10 sample while all tested tempeh sample were detected have been fermented from transgenic soybeans.

  7. Invited review: Fermented milk as antihypertensive functional food.

    Science.gov (United States)

    Beltrán-Barrientos, L M; Hernández-Mendoza, A; Torres-Llanez, M J; González-Córdova, A F; Vallejo-Córdoba, B

    2016-06-01

    Over the past decade, interest has risen in fermented dairy foods that promote health and could prevent diseases such as hypertension. This biological effect has mainly been attributed to bioactive peptides encrypted within dairy proteins that can be released during fermentation with specific lactic acid bacteria or during gastrointestinal digestion. The most studied bioactive peptides derived from dairy proteins are antihypertensive peptides; however, a need exists to review the different studies dealing with the evaluation of antihypertensive fermented milk before a health claim may be associated with the product. Thus, the objective of this overview was to present available information related to the evaluation of fermented milk containing antihypertensive peptides by in vitro and in vivo studies, which are required before a fermented functional dairy product may be introduced to the market. Although commercial fermented milks with antihypertensive effects exist, these are scarce and most are based on Lactobacillus helveticus. Thus, a great opportunity is available for the development of functional dairy products with new lactic acid bacteria that support heart health through blood pressure- and heart rate-lowering effects. Hence, the consumer may be willing to pay a premium for foods with important functional benefits. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins

    Directory of Open Access Journals (Sweden)

    Laura Acevedo-Pacheco

    2016-10-01

    Full Text Available Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. Objective: The aim was to determine and compare the essential amino acid (EAA scores, protein digestibility corrected amino acid scores (PDCAAS, and in vivo protein quality (protein digestibility, protein efficiency ratio (PER, biological values (BV, and net protein utilization (NPU values of regular versus soybean-fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas. Design: To comparatively assess differences in protein quality among maize tortillas, wheat flour tortillas, and yeast-leavened breads, EAA compositions and in vivo studies with weanling rats were performed. The experimental diets based on regular or soybean-fortified food products were compared with a casein-based diet. Food intake, weight gains, PER, dry matter and protein digestibility, BV, NPU, and PDCAAS were assessed. The soybean-fortified tortillas contained 6% of defatted soybean flour, whereas the yeast-leavened bread flour contained 4.5% of soybean concentrate. Results: The soybean-fortified tortillas and bread contained higher amounts of lysine and tryptophan, which improved their EAA scores and PDCAAS. Rats fed diets based on soybean-fortified maize or wheat tortillas gained considerably more weight and had better BV and NPU values compared with counterparts fed with respective regular products. As a result, fortified maize tortillas and wheat flour tortillas improved PER from 0.73 to 1.64 and 0.69 to 1.77, respectively. The PER improvement was not as evident in rats fed the enriched yeast-leavened bread because the formulation contained sugar that decreased lysine availability possibly to Maillard reactions. Conclusions: The proposed enrichment of cereal-based foods with soybean proteins greatly

  9. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.

    Science.gov (United States)

    Park, Kun-Young; Jeong, Ji-Kang; Lee, Young-Eun; Daily, James W

    2014-01-01

    Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi and the probiotic properties of its LAB.

  10. Optimum Condition of Ecologic Feed Fermentation by Pleurotus ostreatus Using Soybean Curd Residue as Raw Materials

    OpenAIRE

    Shi, Min; Yang, Yingnan; Li, Yiting; Wang, Yuepeng; Zhang, Zhenya

    2011-01-01

    A novel approach by utilizing soybean curd residue, to produce polysaccharide from the edible mushroom Pleurotus ostreatus in solid-state culture, was developed. Firstly, the significant effect of fermented conditions on P. ostreatus polysaccharide production were screened out to be inoculum size, moisture content and C/N ratio by using a single factor experiment. Secondly, the three factors were optimized using central composite design in response surface methodology. As results, a quadratic...

  11. Zinc absorption study using an enriched stable isotope (70Zn)

    International Nuclear Information System (INIS)

    Li Gongpan.

    1990-04-01

    A weaning food from fermented soybean was prepared for increasing the bioavailability of zinc. The zinc absorption was compared with that of a weaning food from non-fermented soybean and normal staple food. A stable isotope tracer technique ( 70 Zn) and neutron activation were used for determining the absorption of zinc. Nine children aged 7 to 18 months were tested. Zinc bioavailability of weaning food from fermented soybean is higher than that of normal weaning food. The weight increment and zinc nutrition of children having weaning food from fermented soybean are improved by this diet. 5 tabs

  12. Investigation of endogenous soybean food allergens by using a 2-dimensional gel electrophoresis approach.

    Science.gov (United States)

    Rouquié, David; Capt, Annabelle; Eby, William H; Sekar, Vaithilingam; Hérouet-Guicheney, Corinne

    2010-12-01

    As part of the safety assessment of genetically modified (GM) soybean, 2-dimensional gel electrophoresis analyses were performed with the isoxaflutole and glyphosate tolerant soybean FG72, its non-GM near-isogenic counterpart (Jack) and three commercial non-GM soybean lines. The objective was to compare the known endogenous human food allergens in seeds in the five different soybean lines in order to evaluate any potential unintended effect(s) of the genetic modification. In total, 37 protein spots representing five well known soybean food allergen groups were quantified in each genotype. Qualitatively, all the allergenic proteins were detected in the different genetic backgrounds. Quantitatively, among 37 protein spots, the levels of accumulation of three allergens were slightly lower in the GM soybean than in the non-GM counterparts. Specifically, while the levels of two of these three allergens fell within the normal range of variation observed in the four non-GM varieties, the level of the third allergen was slightly below the normal range. Overall, there was no significant increase in the level of allergens in FG72 soybean seeds. Therefore, the FG72 soybean can be considered as safe as its non-GM counterpart with regards to endogenous allergenicity. Additional research is needed to evaluate the biological variability in the levels of endogenous soybean allergens and the correlation between level of allergens and allergenic potential in order to improve the interpretation of these data in the safety assessment of GM soybean context. Copyright © 2010 Elsevier Inc. All rights reserved.

  13. Strain Screening from Traditional Fermented Soybean Foods and Induction of Nattokinase Production in Bacillus subtilis MX-6.

    Science.gov (United States)

    Man, Li-Li; Xiang, Dian-Jun; Zhang, Chun-Lan

    2018-02-06

    The plasminogen-free fibrin plate assay method was used to isolate Bacillus subtilis MX-6, a strain with high production of nattokinase from Chinese douchi. The presence of aprN, a gene-encoding nattokinase, was verified with PCR method. The predicted amino acid sequence was aligned with homologous sequences, and a phylogenetic tree was constructed. Nattokinase was sublimated with ammonium sulfate, using a DEAE-Sepharose Fast Flow column, a CM-Sepharose Fast Flow column and a Sephadex G-75 gel filtration column. SDS-PAGE analysis indicated that the molecular weight of the purified nattokinase from Bacillus subtilis MX-6 was about 28 kDa. Fermentation of Bacillus subtilis MX-6 nattokinase showed that nattokinase production was maximized after 72 h; the diameter of clear zone reached 21.60 mm on the plasminogen-free fibrin plate. Nattokinase production by Bacillus subtilis MX-6 increased significantly after supplementation with supernatant I, supernatant II and soy peptone but decreased substantially after the addition of amino acids. This result indicated that the nattokinase production by B. subtilis MX-6 might be induced by soybean polypeptides. The addition of MgSO 4 and CaCl 2 increased B. subtilis MX-6 nattokinase production.

  14. The research on super absorption resin made from irradiated soybean

    International Nuclear Information System (INIS)

    Fu Lixin; Xu Dechun; Meng Lifen; Zhao Xiaonan; Hu Shaoxin; Chen Changdong

    2011-01-01

    The research is based on the products made from the fermentation of soybean. Using γ-ray to irradiate the products made from the fermentation of soybean to make super absorption resin, and the result is that the products irradiated by 20 KGy can absorb nearly 2000 times of its volume. (authors)

  15. Fermented Brown Rice Flour as Functional Food Ingredient

    OpenAIRE

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

  16. Transgenic soybeans and soybean protein analysis: an overview.

    Science.gov (United States)

    Natarajan, Savithiry; Luthria, Devanand; Bae, Hanhong; Lakshman, Dilip; Mitra, Amitava

    2013-12-04

    To meet the increasing global demand for soybeans for food and feed consumption, new high-yield varieties with improved quality traits are needed. To ensure the safety of the crop, it is important to determine the variation in seed proteins along with unintended changes that may occur in the crop as a result various stress stimuli, breeding, and genetic modification. Understanding the variation of seed proteins in the wild and cultivated soybean cultivars is useful for determining unintended protein expression in new varieties of soybeans. Proteomic technology is useful to analyze protein variation due to various stimuli. This short review discusses transgenic soybeans, different soybean proteins, and the approaches used for protein analysis. The characterization of soybean protein will be useful for researchers, nutrition professionals, and regulatory agencies dealing with soy-derived food products.

  17. The research on super absorption resin made from irradiation soybean

    International Nuclear Information System (INIS)

    Fu Lixin; Xu Dechun; Meng Lifen; Zhao Xiao'nan; Hu Shaoxin; Chen Changdong

    2012-01-01

    The research is based on the products made from the fermentation of soybean. Using γ-ray to irradiate the products made from the fermentation of soybean to make super absorption resin, and the result is that the products irradiated by 20 kGy can absorb nearly 2000 times of its volume. (authors)

  18. Next-generation approaches to the microbial ecology of food fermentations

    Directory of Open Access Journals (Sweden)

    Nicholas A. Bokulich1,2,3 & David A. Mills1,2,3*

    2012-07-01

    Full Text Available Food fermentations have enhanced human health since the dawnof time and remain a prevalent means of food processing andpreservation. Due to their cultural and nutritional importance,many of these foods have been studied in detail using moleculartools, leading to enhancements in quality and safety. Furthermore,recent advances in high-throughput sequencing technologyare revolutionizing the study of food microbial ecology,deepening insight into complex fermentation systems. Thisreview provides insight into novel applications of selectmolecular techniques, particularly next-generation sequencingtechnology, for analysis of microbial communities in fermentedfoods. We present a guideline for integrated molecular analysis offood microbial ecology and a starting point for implementingnext-generation analysis of food systems.

  19. The preparation of soy-bean foods for use in rural communities of the developing world.

    Science.gov (United States)

    Kay, T

    1998-08-01

    Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.

  20. Effect of fermentation and malting on some cereal weaning foods ...

    African Journals Online (AJOL)

    Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans were carried out. Cereals (wheat and millet) were malted for the period of 144 hours and further fermented for 48 hours by natural fermentation. The millet, wheat and locust bean flours were mixed together in the ratio ...

  1. Effect of hemicellulolytic enzymes on mesophilic methane fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Oi, S; Matsui, Y; Iizuka, M; Yamamoto, T

    1977-01-01

    Mesophilic methane fermentation was examined using soybean seed coat, a waste from soybean processing for oil manufacture, with or without treatment with hemicellulolytic enzymes of Aspergillus niger, and the following results were obtained: (1) The methane fermentation bacteria acclimated to soybean seed coat medium were shown to consume monosaccharides and evolve methane in the following decreasing order: glucose, fructose, mannose > xylose, galactose, glucosamine, galacturonic acid > arabinose. The bacteria were also shown to form methane from a gas mixture of hydrogen and carbon dioxide. (2) In fermentation of soybean seed coat treated with the fungal enzyme, about 70% of the total sugar content as consumed in four weeks, and the gas evolution was about twice that without the fungal enzyme. The gas evolved was composed of 60% methane and 36% carbon dioxide. In general, vigorous evolution of hydrogen and carbon dioxide occurred at a very early stage of fermentation, and was followed by formation of methane. The maximum gas evolution of the enzyme-treated mash took place in 6 days while that of untreated mash occurred one week later. Chemical oxygen demand of the supernatant of the former mash was decreased by fermentation to 7.0% of the initial level.

  2. Batch dark fermentation from enzymatic hydrolyzed food waste for hydrogen production.

    Science.gov (United States)

    Han, Wei; Ye, Min; Zhu, Ai Jun; Zhao, Hong Ting; Li, Yong Feng

    2015-09-01

    A combination bioprocess of solid-state fermentation (SSF) and dark fermentative hydrogen production from food waste was developed. Aspergillus awamori and Aspergillus oryzae were utilized in SSF from food waste to generate glucoamylase and protease which were used to hydrolyze the food waste suspension to get the nutrients-rich (glucose and free amino nitrogen (FAN)) hydrolysate. Both glucose and FAN increased with increasing of food waste mass ratio from 4% to 10% (w/v) and the highest glucose (36.9 g/L) and FAN (361.3mg/L) were observed at food waste mass ratio of 10%. The food waste hydrolysates were then used as the feedstock for dark fermentative hydrogen production by heat pretreated sludge. The best hydrogen yield of 39.14 ml H2/g food waste (219.91 ml H2/VSadded) was achieved at food waste mass ratio of 4%. The proposed combination bioprocess could effectively accelerate the hydrolysis rate, improve raw material utilization and enhance hydrogen yield. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Fermentation of oat and soybean hull hydrolysates into ethanol and xylitol by recombinant industrial strains of Saccharomyces cerevisiae under diverse oxygen environments

    Science.gov (United States)

    In this study, we evaluated the capacity of recombinant industrial Saccharomyces cerevisiae YRH 396 and YRH 400 strains to ferment sugars from oat hull and soybean hull hydrolysates into ethanol and xylitol. The strains were genetically modified by chromosomal integration of Pichia stipitis XYLI/XYL...

  4. The advantages of deep ocean water for the development of functional fermentation food.

    Science.gov (United States)

    Lee, Chun-Lin

    2015-03-01

    Deep ocean water (DOW) is obtained from 600 m below the sea surface. In recent years, DOW has been applied in the development of fermentation biotechnologies and functional foods. DOW is rich in trace minerals, comprises multiple physiological and health functions, and is able to promote microbe growth; therefore, the application of DOW directly benefits the development of the fermentation industry and functional foods. This study integrated the current health functions and applications of DOW with the latest results from studies related to fermentation biotechnology. Subsequently, the influence of applying DOW in fermented functional food development and the effects in health function improvements were summarized. According to the previous studies, the main reasons for the increased effect of fermented functional foods through the application of DOW are increased generation of functional metabolite contents in the microbes, intrinsic health functions of DOW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body. These combined advantages not only enhance the health functions of fermentation products but also provide fermentation products with the intrinsic health functions of DOW.

  5. Effect of food to microorganism ratio on biohydrogen production from food waste via anaerobic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Pan, Jinming [Department of Biosystems Engineering, Zhejiang University, Hangzhou 310029 (China); Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); Zhang, Ruihong; Sun, Huawei [Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); El-Mashad, Hamed M. [Department of Biological and Agricultural Engineering, University of California at Davis, One Shields Avenue, Davis, CA 95616 (United States); Department of Agricultural Engineering, Mansoura University, El-Mansoura (Egypt); Ying, Yibin [Department of Biosystems Engineering, Zhejiang University, Hangzhou 310029 (China)

    2008-12-15

    The effect of different food to microorganism ratios (F/M) (1-10) on the hydrogen production from the anaerobic batch fermentation of mixed food waste was studied at two temperatures, 35 {+-} 2 C and 50 {+-} 2 C. Anaerobic sludge taken from anaerobic reactors was used as inoculum. It was found that hydrogen was produced mainly during the first 44 h of fermentation. The F/M between 7 and 10 was found to be appropriate for hydrogen production via thermophilic fermentation with the highest yield of 57 ml-H{sub 2}/g VS at an F/M of 7. Under mesophilic conditions, hydrogen was produced at a lower level and in a narrower range of F/Ms, with the highest yield of 39 ml-H{sub 2}/g VS at the F/M of 6. A modified Gompertz equation adequately (R{sup 2} > 0.946) described the cumulative hydrogen production yields. This study provides a novel strategy for controlling the conditions for production of hydrogen from food waste via anaerobic fermentation. (author)

  6. An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe.

    Science.gov (United States)

    Sõukand, Renata; Pieroni, Andrea; Biró, Marianna; Dénes, Andrea; Dogan, Yunus; Hajdari, Avni; Kalle, Raivo; Reade, Benedict; Mustafa, Behxhet; Nedelcheva, Anely; Quave, Cassandra L; Łuczaj, Łukasz

    2015-07-21

    Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented. Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European countries (Albania, Belarus, Bulgaria, Estonia, Hungary, Kosovo, and Poland) were conducted. Current or recently abandoned uses of 116 botanical taxa, belonging to 37 families in fermented food or medicinal food products were recorded. These findings demonstrate a rich bio-cultural diversity of use, and also a clear prevalence of the use of fruits of the tannin- and phenolic-rich Rosaceae species in alcoholic, lactic- and acetic acid fermented preparations. In the considered countries, fermentation still plays (or has played until recent years) a crucial role in folk cuisines and this heritage requires urgent and in-depth evaluation. Future studies should be aimed at further documenting and also bio-evaluating the ingredients and processes involved in the preparation of homemade fermented products, as this can be used to support local, community-based development efforts to foster food security, food sovereignty, and small-scale local food-based economies. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  7. Fermented soybean meal exhibits probiotic properties when included in Japanese quail diet in replacement of soybean meal.

    Science.gov (United States)

    Jazi, V; Ashayerizadeh, A; Toghyani, M; Shabani, A; Tellez, G; Toghyani, M

    2018-03-15

    This study was conducted to investigate and compare the effect of dietary probiotic mixture (PM) and organic acid (OA) mixture with fermented soybean meal (FSBM) on performance, crop, and ceca microbiota, small intestine morphology, and serum lipid profile in Japanese quails. A total of 800 day-old Japanese quails was randomly allotted to 5 treatments with 8 replicate pens of 20 birds each, for 35 days. The experimental diets consisted of a control corn-soybean meal diet and 4 test diets: 1) control diet + 0.1% PM; 2) control diet + 0.2% OA mixture; 3) control diet + the combination of both PM and OA; and 4) an additives-free diet in which the soybean meal in the control diet was replaced with FSBM. The results indicated that in starter and the entire rearing periods, FSBM, PM, and PM+OA diets had significantly lower FCR compared to control or OA diets (P < 0.05). Birds in the FSBM group gained higher weight than control and OA birds (P < 0.05; 1 to 35 d). At d 21 and 35, birds fed the control diet showed significantly lower numbers of lactic acid bacteria in the crop, while coliforms were higher in the cecal content compared to the other diets (P < 0.05). At d 21, the villus height and villus height to crypt depth ratio in the duodenum and jejunum of birds fed PM, PM+OA, and FSBM diets were greater than in other treatments (P < 0.05). The serum concentrations of cholesterol and low-density lipoprotein cholesterol of birds fed PM, PM+OA, and FSBM diets were significantly lower than birds in control and AO groups (P < 0.05). The results obtained herein suggest that FSBM exhibits probiotic properties and, when used in substitution of SBM in Japanese quail diet, can improve growth performance, balance of desirable gastrointestinal microbiota in crop and ceca, small intestinal morphology, and serum lipid profile-likewise, a probiotic supplement.

  8. Redox reactions in food fermentations

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2018-01-01

    involves oxidative steps in the early part of the pathways whereas a multitude of different reactions are used as compensating reductions. Much of the diversity seen between food fermentations arise from the different routes and the different electron acceptors used by microorganisms to counterbalance...... and this contributes to the diversity in flavor, color, texture, and shelf life. The review concludes that these reactions are still only incompletely understood and that they represent an interesting area for fundamental research and also represent a fertile field for product development through a more conscious use...... of the redox properties of strains used to compose food cultures....

  9. Production, characteristics and fermentation of soymilk

    Directory of Open Access Journals (Sweden)

    Rajka Božanić

    2006-12-01

    Full Text Available Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cow’s milk, due to lactose intolerance, allergies to cow’s milk proteins or non consumption of animal foodstuffs from belief. Health benefits of soymilk increase significantly by fermentation with lactic acid bacteria. Because of that, in this paper composition of soybean is described, with special overview on proteins, lipids, and carbohydrates as well as antinutritive factors and isoflavones. Soymilk composition and production, and its nutritive value are represented also. Advantages of fermentation of soybean and soymilk are described, especially with probiotic lactic acid bacteria.

  10. Evaluation of soymilk fermentation with a lactic culture

    Directory of Open Access Journals (Sweden)

    Martha Cecilia Quicazán

    2001-07-01

    Full Text Available Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology, was fermented by using a thermophyllic lactic culture consisting of L delbrueckii ss. bulgaricus, L. delbrueckii ss. lactis and S. salivarius ss. thermophilus. The soymilk composition was standardised (before fermentation, regarding solids and protein contení, by means of Brix0 as process variable. Soymilk was fermented by applying those same basic operations followed in cow milk fermentation. Acidification was assessed by evaluating pH, titrable acidity and organic acid production during the process by HPLC in an ionic exclusion column. Reologyc property modification was studied and compared with that for cow milk. It was proved that, despite the absence of lactose as substrate, soymilk acidification during this process can be explained by lactic acid production and that soymilk solid content influences acid production and changes in viscosity.

  11. Urea production by yeasts other than Saccharomyces in food fermentation

    NARCIS (Netherlands)

    Wu, Qun; Cui, Kaixiang; Lin, Jianchun; Zhu, Yang; Xu, Yan

    2017-01-01

    Urea is an important intermediate in the synthesis of carcinogenic ethyl carbamate in various food fermentations. Identifying urea-producing microorganisms can help control or reduce ethyl carbamate production. Using Chinese liquor fermentation as a model system, we identified the yeasts responsible

  12. Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique

    Directory of Open Access Journals (Sweden)

    S. Polyorach

    2016-09-01

    Full Text Available The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle (410±10 kg were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a, potential degradability (a+b and effective degradability of dry matter (EDDM linearly (p<0.01 increased with the increasing supplemental levels and the highest was in the 5% SBMFM supplemented group. However, there was no effect of SBMFM supplement on insoluble degradability fractions (b and rate of degradation (c. In conclusion, the optimal fermented time for fermented milk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.

  13. Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation.

    Science.gov (United States)

    Rodríguez de Olmos, A; Bru, E; Garro, M S

    2015-03-02

    The use of solid fermentation substrate (SSF) has been appreciated by the demand for natural and healthy products. Lactic acid bacteria and bifidobacteria play a leading role in the production of novel functional foods and their behavior is practically unknown in these systems. Soy is an excellent substrate for the production of functional foods for their low cost and nutritional value. The aim of this work was to optimize different parameters involved in solid state fermentation (SSF) using selected lactic cultures to improve soybean substrate as a possible strategy for the elaboration of new soy food with enhanced functional and nutritional properties. Soy flour and selected lactic cultures were used under different conditions to optimize the soy SSF. The measured responses were bacterial growth, free amino acids and β-glucosidase activity, which were analyzed by applying response surface methodology. Based on the proposed statistical model, different fermentation conditions were raised by varying the moisture content (50-80%) of the soy substrate and temperature of incubation (31-43°C). The effect of inoculum amount was also investigated. These studies demonstrated the ability of selected strains (Lactobacillus paracasei subsp. paracasei and Bifidobacterium longum) to grow with strain-dependent behavior on the SSF system. β-Glucosidase activity was evident in both strains and L. paracasei subsp. paracasei was able to increase the free amino acids at the end of fermentation under assayed conditions. The used statistical model has allowed the optimization of fermentation parameters on soy SSF by selected lactic strains. Besides, the possibility to work with lower initial bacterial amounts to obtain results with significant technological impact was demonstrated. Copyright © 2014 Elsevier B.V. All rights reserved.

  14. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China.

    Science.gov (United States)

    Xu, Lu; Du, Bin; Xu, Baojun

    2015-05-01

    The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the "Yangfan" black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A review

    Directory of Open Access Journals (Sweden)

    JAYANTA KUMAR KUMAR PATRA

    2016-09-01

    Full Text Available Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but lactic acid bacteria are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem and health benefits of kimchi.

  16. Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods

    Directory of Open Access Journals (Sweden)

    Ifeoma Korie

    2010-01-01

    Full Text Available Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi baba, wara, kunnu and ugba were investigated. Wara is a dairy-based food while the others are not dairy-based. The bacteria were isolated on MRS agar and purified by successive streaking on the same medium. The whey fraction of skimmed milk fermented with each isolate was assayed for radical scavenging effects using 2,2-diphenyl-1-picrylhydrazyl (DPPH radical. All the whey fractions showed radical scavenging activities. The five isolates with the highest activities were selected. On the basis of Gram stain reaction, cellular morphology, biochemical tests and carbohydrate utilization profiles they were identified as strains of Lactobacillus brevis, L. fermentum, L. plantarum, L. casei and L. delbrueckii. The antioxidant activities of whey fractions from 24-hour fermentations with the selected organisms were investigated using both radical scavenging effects and lipid peroxidation inhibitory activity. The radical scavenging activity was generally higher than the lipid peroxidation inhibition, except in the L. plantarum strain, which did not show any significant difference in both activities. The probiotic potential of the isolates was evaluated by pH and bile tolerance. None of the selected isolates showed any growth at pH=2.0 but L. casei and L. delbrueckii survived at this pH. Four of the five selected isolates were able to grow in 0.5 % dehydrated bile, with L. casei strain showing the highest level of growth, followed by L. delbrueckii. L. plantarum strain was not bile tolerant. The ability of L. casei and L. delbrueckii strains to survive at pH=2 and grow in the presence of bile indicates that the isolates may be able to colonize the gastrointestinal tract. The findings of this study indicate that Lactobacillus strains isolated from indigenous Nigerian fermented foods could be useful as starter cultures to provide antioxidants in food and that fermented milk

  17. Fermentative biohydrogen and biomethane co-production from mixture of food waste and sewage sludge: Effects of physiochemical properties and mix ratios on fermentation performance

    International Nuclear Information System (INIS)

    Cheng, Jun; Ding, Lingkan; Lin, Richen; Yue, Liangchen; Liu, Jianzhong; Zhou, Junhu; Cen, Kefa

    2016-01-01

    Highlights: • Microanalyses revealed food waste had more gelatinized organics and less mineral ash. • Mixed food waste and sewage sludge at 5 ratios were used for H_2 and CH_4 co-production. • Highest H_2 yield of 174.6 mL/gVS was achieved when food waste:sewage sludge was 3:1. • Co-fermentation enhanced carbon conversion by strengthening hydrolysis of substrates. • Energy yield rose from 1.9 kJ/gVS in H_2 to 11.3 kJ/gVS in H_2 and CH_4 co-production. - Abstract: The accumulation of increasingly generated food waste and sewage sludge is currently a heavy burden on environment in China. In this study, the physiochemical properties of food waste and sewage sludge were identified using scanning electron microscopy and Fourier transform infrared spectroscopy to investigate the effects on the fermentation performance in the co-fermentation of food waste and sewage sludge for biohydrogen production. The high gelatinized organic components in food waste, the enhanced bioaccessibility due to the dilution of mineral compounds in sewage sludge, and the balanced C/N ratio synergistically improved the fermentative biohydrogen production through the co-fermentation of food waste and sewage sludge at a volatile solids (VS) mix ratio of 3:1. The biohydrogen yield of 174.6 mL/gVS was 49.9% higher than the weighted average calculated from mono-fermentation of food waste and sewage sludge. Co-fermentation also strengthened the hydrolysis and acidogenesis of the mixture, resulting in a total carbon conversion efficiency of 63.3% and an energy conversion efficiency of 56.6% during biohydrogen production. After the second-stage anaerobic digestion of hydrogenogenic effluent, the energy yield from the mixed food waste and sewage sludge significantly increased from 1.9 kJ/gVS in the first-stage biohydrogen production to 11.3 kJ/gVS in the two-stage fermentative biohydrogen and biomethane co-production.

  18. Lupin seed (Lupinus albus and Lupinus luteus) as a protein source for fermentation use

    DEFF Research Database (Denmark)

    Jul, L.B.; Flengmark, Poul Kristiansen; Gylling, M.

    2003-01-01

    and substances known to inhibit or activate fermentation processes. For three chosen varieties (Juno, Borsaja (yellow lupins) and Amiga (white lupin)) fermentation tests were performed each year in laboratory fermentors. Three different fermentation models were applied: production of amylase by Aspergillus...... led to yields similar to those of soybean meal as a protein source though there were minor differences between the model fermentations with regard to the best protein source. The conclusion of the fermentation tests is that dehulled and ground lupin seed is a suitable substitute for soybean meal...... oryzae and by Bacillus amyloliquefaciens, and production of protease by B. amyloliquefaciens. In all cases the fermentation yields were compared with the yields of similar fermentations carried out with soybean meal as the source of protein. The use of lupins as a protein source in fermentation trials...

  19. Hydrolysis of Soybean Protein by Aspergillus Sojae, a. Oryzae, and Rhizpus Oligosporus

    OpenAIRE

    Rahayu, Endang Sutriswati

    1991-01-01

    Three species of molds, i.e. Aspergillus sojae. A. oryzae and Rhizopus oligosporus were used to hydrolyze soybean proteins. Whole soybeans were soaked overnight and cooked in boiling water for an hour, drained, sterilized at 121°C for 15 minutes, then cooled and inoculated with A. oryzae. A. sojae, and R. oligosporus. As a control treatment another batch of soybeans was prepared for spontaneous fermentation. Fermentation tasted for five days. Based on the colony forming units (CFU), A. sojae,...

  20. A Model of the Effect of the Microbial Biomass on the Isotherm of the Fermenting Solids in Solid-State Fermentation

    Directory of Open Access Journals (Sweden)

    Barbara Celuppi Marques

    2006-01-01

    Full Text Available We compare isotherms for soybeans and soybeans fermented with Rhizopus oryzae, showing that in solid-state fermentation the biomass affects the isotherm of the fermenting solids. Equations are developed to calculate, for a given overall water content of the fermenting solids, the water contents of the biomass and residual substrate, as well as the water activity. A case study, undertaken using a mathematical model of a well-mixed bioreactor, shows that if water additions are made on the basis of the assumption that fermenting solids have the same isotherm as the substrate itself, poor growth can result since the added water does not maintain the water activity at levels favorable for growth. We conclude that the effect of the microbial biomass on the isotherm of the fermenting solids must be taken into account in mathematical models of solid-state fermentation bioreactors.

  1. Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze

    NARCIS (Netherlands)

    Han, B.; Kuijpers, F.A.; Thanh, N.V.; Nout, M.J.R.

    2004-01-01

    Sufu is a fermented cheese-like soybean product in China and Vietnam, obtained by fungal solid-state fermentation of soybean curd (tofu), which results in moulded tofu or 'pehtze'. The final product sufu is obtained by maturing pehtze in a brine containing alcohol and salt during a period of several

  2. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review.

    Science.gov (United States)

    Zhao, Cindy J; Schieber, Andreas; Gänzle, Michael G

    2016-11-01

    Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations. Pathways of the generation of taste compounds are presented for soy sauce, cheese, fermented meats, and bread. Proteolysis or autolysis during food fermentations generates taste-active amino acids and peptides; peptides derived from proteolysis particularly impart umami taste (e.g. α-glutamyl peptides) or bitter taste (e.g. hydrophobic peptides containing proline). Taste active peptide derivatives include pyroglutamyl peptides, γ-glutamyl peptides, and succinyl- or lactoyl amino acids. The influence of fermentation microbiota on proteolysis, and peptide hydrolysis, and the metabolism of glutamate and arginine is well understood, however, the understanding of microbial metabolic activities related to the formation of taste-active peptide derivatives is incomplete. Improved knowledge of the interactions between taste-active compounds will enable the development of novel fermentation strategies to develop tastier, less bitter, and low-salt food products, and may provide novel and "clean label" ingredients to improve the taste of other food products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. [Germinated or fermented legumes: food or ingredients of functional food].

    Science.gov (United States)

    Davila, Marbelly A; Sangronis, Elba; Granito, Marisela

    2003-12-01

    Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.

  4. Liberation of fermentable sugars from soybean hull biomass using ionic liquid 1-butyl-3-methylimidazolium acetate and their bioconversion to ethanol.

    Science.gov (United States)

    da Cunha-Pereira, Fernanda; Rech, Rosane; Záchia Ayub, Marco Antônio; Pinheiro Dillon, Aldo; Dupont, Jairton

    2016-03-01

    Optimized hydrolysis of lignocellulosic waste biomass is essential to achieve the liberation of sugars to be used in fermentation process. Ionic liquids (ILs), a new class of solvents, have been tested in the pretreatment of cellulosic materials to improve the subsequent enzymatic hydrolysis of the biomass. Optimized application of ILs on biomass is important to advance the use of this technology. In this research, we investigated the effects of using 1-butyl-3-methylimidazolium acetate ([bmim][Ac]) on the decomposition of soybean hull, an abundant cellulosic industrial waste. Reaction aspects of temperature, incubation time, IL concentration, and solid load were optimized before carrying out the enzymatic hydrolysis of this residue to liberate fermentable glucose. Optimal conditions were found to be 75°C, 165 min incubation time, 57% (mass fraction) of [bmim][Ac], and 12.5% solid loading. Pretreated soybean hull lost its crystallinity, which eased enzymatic hydrolysis, confirmed by Fourier Transform Infrared analysis. The enzymatic hydrolysis of the biomass using an enzyme complex from Penicillium echinulatum liberated 92% of glucose from the cellulose matrix. The hydrolysate was free of any toxic compounds, such as hydroxymethylfurfural and furfural. The obtained hydrolysate was tested for fermentation using Candida shehatae HM 52.2, which was able to convert glucose to ethanol at yields of 0.31. These results suggest the possible use of ILs for the pretreatment of some lignocellulosic waste materials, avoiding the formation of toxic compounds, to be used in second-generation ethanol production and other fermentation processes. © 2015 American Institute of Chemical Engineers Biotechnol. Prog., 32:312-320, 2016. © 2015 American Institute of Chemical Engineers.

  5. Ruminal degradation kinetics of protein foods by in vitro gas production technique

    Directory of Open Access Journals (Sweden)

    Ivone Yurika Mizubuti

    2014-02-01

    Full Text Available Chemical analysis of carbohydrates and nitrogen fractions, as well as, determination their carbohydrates digestion rates in soyben meal (SM, crambe meal (CM, radish meal (RM, wet brewery residue (WBR and dehydrated silkworm chrysalis (SCD were accomplished. The kinetics parameters of non-fibrous carbohydrates (NFC and B2 fraction were estimated using cumulative gas production technique. Among the foods studied there was considerable variation in chemical composition. The crambe meal was the only food that did not present synchronism between carbohydrate and nitrogen fractions. In this food there was predominance of A+B1 carbohydrates fractions and B1+B2 nitrogen compounds fraction, and for the other predominated B2 carbohydrate fraction and B1+ B2 nitrogen compounds fraction. There were differences among the digestive kinetic parameters for all foods. The greater participation in gas production due to non-fibrous carbohydrates was found in the crambe meal and oilseed radish meal. The fermentation of fibrous carbohydrates provided higher gas volume in the wet brewery residue and in the soybean meal, however, the soybean meal was food with higher total gas volume. Non fibrous carbohydrates degradation rates of wet brewery residue and dehydrated silkworm chrysalis were far below the limits of degradation of this fraction. Due to the parameters obtained by the cumulative gas production, the soybean meal was the best food, however, all others have potential for use in animal nutrition. The cumulative gas production technique allows the estimative of degradation rates and provides further information about the ruminal fermentation kinetics of foods.

  6. Nutrient intake, rumen fermentation and growth performance of dairy calves fed extruded full-fat soybean as a replacement for soybean meal.

    Science.gov (United States)

    ZeidAli-Nejad, A; Ghorbani, G R; Kargar, S; Sadeghi-Sefidmazgi, A; Pezeshki, A; Ghaffari, M H

    2018-04-01

    The objective of this study was to investigate the effects of extruded full-fat soybean (ESB) as a replacement for soybean meal (SBM) on nutrient intake, rumen fermentation, and growth performance of dairy calves. A total of 45 male Holstein dairy calves (42.0±0.5 kg of BW) were randomly assigned to one of three experimental diets: (1) 0% ESB (Control): 35.3% SBM no ESB; (2) 25% ESB: 27.0% SBM+9.0% ESB; and (3) 50% ESB: 19.0% SBM+19.0% ESB. All calves were weaned on day 56 of age and remained in the study until day 70 of age. During the pre-weaning and overall periods, substituting of SBM with ESB had no effect on intake of starter feed, metabolizable energy (ME), CP and non-fiber carbohydrate (NFC). Compared with the control, 50% ESB resulted in a decrease in starter feed intake, and intakes of other nutrients including CP, NFC and ME during the post-weaning period. Substituting SBM with ESB decreased intake of C16 : 0 and increased intakes of n-9 C18 : 1, n-6 C18 : 2 and n-3 C18 : 3 during the pre-weaning, post-weaning and overall periods. Using ESB as a replacement for SBM did not affect average daily gain, feed efficiency, rectal temperature and fecal score over the trial periods. Compared with control, the rumen concentration of NH3-N decreased for 50% ESB on days 35 and 56 of age but not when compared with 25% ESB. Rumen pH, total volatile fatty acids concentrations, and the molar proportions of ruminal acetate, propionate and butyrate were not different among treatments. Body measurements were not affected by the treatments. In conclusion, substitution of SBM with ESB may improve nitrogen utilization efficiency in dairy calves but slightly reduce post-weaning starter intake with no negative outcomes on growth performance and rumen fermentation.

  7. Effect of Phellinus baumii-Biotransformed Soybean Powder on Lipid Metabolism in Rats.

    Science.gov (United States)

    Kim, Dae Ik; Kim, Kil Soo; Kang, Ji Hyuk; Kim, Hye Jeong

    2013-06-01

    In this study, we evaluated the hypolipidemic and antioxidative effects of biotransformed soybean powder (BTS; Phellinus baumii-fermented soybean) on lipid metabolism in rats. Sprague-Dawley (SD) male rats were divided into basal diet group (BA), high fat diet group (HF), high fat diet containing 10% BTS group (10 BTS), and high fat diet containing 20% BTS group (20 BTS). Changes in the content of various isoflavones, including daidzein and genistein, within the soybean after fermentation to BTS were investigated. The levels of daidzein and genistein were 149.28 μg/g and 364.31 μg/g, respectively. After six weeks experimental period, Food efficiency ratio in the 10 and 20 BTS group was significantly lower than the HF group (PBTS group were significantly lower than the HF group. The levels of alanine aminotransferase, aspartate aminotransferase and thiobarbituric acid reactive substance were significantly lower in the groups that received 10% and 20% BTS than the HF. The activities of SOD and CAT were significantly higher in the 10 and 20 BTS group than the HF group. The activity of XO in the 10 and 20 BTS group was significantly lower than in the HF group by 20% and 23%, respectively. In conclusion, these data suggest that BTS is an effective agent in improving lipid metabolism and antioxidant enzyme system.

  8. PENGARUH PENGOLAHAN KEDELAI MENJADI TEMPE DAN PEMASAKAN TEMPE TERHADAP KADAR ISOFLAVON (EFFECTS OF SOYBEAN PROCESSING BECOMING TEMPEH AND THE COOKING OF TEMPEH ON ISOFLAVONES LEVEL

    Directory of Open Access Journals (Sweden)

    Diah M Utari

    2013-07-01

    Full Text Available ABSTRACT Background: Research over the past two decades has provided significant clinical trial and epidemiological evidence for health benefits of the consumption of soybean-based foods. A health claim indicating that high soybean consumption is associated with a lower risk of coronary heart disease (CHD. Compositions of nutrient and non-nutrient in soybean have been examination and give the contribution on lower risk of CHD especially on improve of lipid profile. Isoflavones is a non-nutrient that abundant in soybean. Tempeh is fermented soybean that popular as Indonesian traditional food and content of isoflavones is greater than soybean. Objective: to study effect of soybean processing becoming tempeh and the cooking of tempeh on isoflavones level. Methods: The samples of this study is raw tempeh and steamed tempeh. The analysis of isoflavones has used high performance liquid chromatography (HPLC. Results: During soybean processing becoming tempeh, twice boiling of soybean produce result isoflavones 47.4 percent greater than once boiling. Steaming tempeh result minimized isoflavones reduction (13.3%. Although there is no dietary recommendation for individual isoflavones, may be great benefit in increased consumption of tempeh. [Penel Gizi Makan 2010, 33(2: 148-153]   Keywords: tempeh, processing, isoflavones

  9. Food Grade Ehanol Production With Fermentation And Distillation Process Using Stem Sorghum

    Directory of Open Access Journals (Sweden)

    Yuliana Setyowati

    2015-03-01

    Full Text Available 10% -12% of sugar in its stem which is the optimum sugar concentration in fermentation process for bioethanol production. Sorghum has a high potential to be developed as a raw material for food-grade ethanol production which can be used to support food-grade ethanol demand in Indonesia through a fermentation process. This research focused on the effect of microorganism varieties in the fermentation process which are mutant Zymomonas mobilis (A3, Saccharomyces cerevisiae and Pichia stipitis mixture. The Research for purification process are separated into two parts, distillation with steel wool structured packing and dehydration process using molecular sieve and eliminating impurities using activated carbon. The research can be concluded that the best productivity shown in continuous fermentation in the amount of 84.049 (g / L.hr using the mixture of Saccharomyces cerevisiae and Pichia stipitis. The highest percentage of ethanol yield produced in batch fermentation using the mixture of Saccharomyces cerevisiae and Pichia stipitis that is equal to 51.269%. And for the adsorption, the best result shown in continuous fermentation by using Zymomonas Mobilis of 88.374%..

  10. Purification, antitumor and immunomodulatory activity of polysaccharides from soybean residue fermented with Morchella esculenta.

    Science.gov (United States)

    Li, Shuhong; Gao, Ang; Dong, Shuang; Chen, Ye; Sun, Shuang; Lei, Zhongfang; Zhang, Zhenya

    2017-03-01

    Crude polysaccharides (MPS) from soybean residue fermented with Morchella esculenta were extracted and purified by DEAE Sephadex A-50 chromatography and Sephadex G-100 size-exclusion chromatography in sequence. Three main fractions MP-1, MP-3 and MP-4 were obtained during the purification steps. The recovery rates based on MPS used were 26.2%, 29.1% and 18.7% for MP-1, MP-3 and MP-4 respectively. The monosaccharide composition, ultraviolet spectrum, infrared spectrum and NMR of the three fractions were analyzed. Furthermore, the influence of polysaccharides fractions upon activation of macrophage cells (RAW 264.7), antitumor activities of the human hepatocellular cell line (HepG-2) and human cervical carcinoma cells (Hela) in vitro were evaluated. The results indicated that the proliferation of MP-3 on RAW 264.7 was 313.57% at 25μg/mL, which is high while MP-1 had a higher growth inhibition effect on HepG-2 cells of 68.01% at concentration of 50μg/mL. The fractions of MP-1, MP-3 and MP-4 induced apoptosis in HepG-2 cells and Hela cells by arresting cell cycle progression at the G 0 /G 1 phase. These findings suggest that the purified polysaccharides fractions may be a potent candidate for human hepatocellular and cervical carcinoma treatment and prevention in functional foods and pharmacological fields. Copyright © 2016 Elsevier B.V. All rights reserved.

  11. Diversity and killer activity of yeasts in Malaysian fermented food samples.

    Science.gov (United States)

    Lim, S L; Tay, S T

    2011-08-01

    The biodiversity and the killer activity of yeasts isolated from various types of fermented food in Malaysia were investigated in this study. Of 252 yeasts isolated from 48 fermented food samples in this study, 19 yeast species were identified based on sequence analysis of the ITS1-5.8S-ITS2 partial fragments of the yeasts. A total of 29 (11.5%) of the yeast isolates demonstrated killer activity to at least one Candida species tested in this study; including 22 isolates of Trichosporon asahii, 4 isolates of Pichia anomala, and one isolate each of Pichia norvegensis, Pichia fermentans and Issatchenkia orientalis, respectively. The presence of killer yeasts reflects antagonism that occurs during microbial interaction in the fermented food, whereby certain yeasts produce killer toxins and possibly other toxic substances in competition for limited nutrients and space. The anti-Candida activity demonstrated by killer yeasts in this study should be further explored for development of alternative therapy against candidiasis.

  12. Effect of γ irradiation on the fatty acid composition of soybean and soybean oil.

    Science.gov (United States)

    Minami, Ikuko; Nakamura, Yoshimasa; Todoriki, Setsuko; Murata, Yoshiyuki

    2012-01-01

    Food irradiation is a form of food processing to extend the shelf life and reduce spoilage of food. We examined the effects of γ radiation on the fatty acid composition, lipid peroxidation level, and antioxidative activity of soybean and soybean oil which both contain a large amount of unsaturated fatty acids. Irradiation at 10 to 80 kGy under aerobic conditions did not markedly change the fatty acid composition of soybean. While 10-kGy irradiation did not markedly affect the fatty acid composition of soybean oil under either aerobic or anaerobic conditions, 40-kGy irradiation considerably altered the fatty acid composition of soybean oil under aerobic conditions, but not under anaerobic conditions. Moreover, 40-kGy irradiation produced a significant amount of trans fatty acids under aerobic conditions, but not under anaerobic conditions. Irradiating soybean oil induced lipid peroxidation and reduced the radical scavenging activity under aerobic conditions, but had no effect under anaerobic conditions. These results indicate that the fatty acid composition of soybean was not markedly affected by radiation at 10 kGy, and that anaerobic conditions reduced the degradation of soybean oil that occurred with high doses of γ radiation.

  13. Folk to functional: An explorative overview of rice-based fermented foods and beverages in India

    Directory of Open Access Journals (Sweden)

    Mousumi Ray

    2016-03-01

    Full Text Available Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.

  14. Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods

    NARCIS (Netherlands)

    Linnemann, A.R.; Hansen, E.B.; Lelieveld, H.L.M.; Heising, J.K.; Dekker, M.

    2014-01-01

    Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some

  15. Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

    Science.gov (United States)

    Westerik, Nieke; Wacoo, Alex Paul; Sybesma, Wilbert; Kort, Remco

    2016-01-01

    A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C. For the purpose of frequent home production, the fresh starter is frozen into ice cubes, which can be used for the production of small volumes of up to 2 L of fermented milk. For the purpose of small-scale production in resource-poor countries, pasteurization of up to 100 L of milk is conducted in milk cans that are placed in a large sauce pan filled with water and heated on a fire at 85 °C for 30 min, and subsequently cooled to 45 °C. Next, the 100 L batch is inoculated with the 1 L freshly prepared starter mentioned before. To assure an effective fermentation at a temperature between 30 and 45 °C, the milk can is covered with a blanket for 12 hr. For the production of non-dairy fermented foods, the fresh starter is left in a cheese cloth for 12 hr, and the drained-off whey can be subsequently used for the inoculation of a wide range of food raw materials, including vegetables and cereal-based foods. PMID:27684196

  16. PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation

    Directory of Open Access Journals (Sweden)

    Anton Apriyantono1

    2004-08-01

    Full Text Available A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15, alcohol (15, aldehyde (14, ester (14, ketone (9, benzene derivative (11, fatty acid (9, furan (5, terpenoid (18, pyrazine (3, thiazole (1, pyridine (1 and sulfur containing compound (2.Concentration of compounds found in almost all fermentation steps, such as hexanal and benzaldehyde did. These compounds may be derived from raw soybean, since they were all present in raw soybean and their concentration did not change during fermentation. Concentration of palmitic acid and benzeneacetaldehyde, in general, increased during all fermentation steps. They are probably derived from lipid degradation or microorganism activities. Concentrations of some fatty acids, esters and hydrocarbons, such as linoleic acid, methyl palmitate and heptadecane increased during salt fermentation only. Concentration of some other compounds, such as 2,4 decadienal decreased or undetected during fermentation.The absence of some volatile compounds, e.g. (E-nerolidol and (E,E-famesol in boiled soybean which were previously present in raw soybean may be due to evaporation of these compounds during boiling. Some volatile compounds such as, methyl heptadecanoate and few aromatic alcohols are likely derived from Aspergillus sojae, since these compounds were identified only in 0 day koji

  17. Complete Genome Sequence of Bacillus velezensis YJ11-1-4, a Strain with Broad-Spectrum Antimicrobial Activity, Isolated from Traditional Korean Fermented Soybean Paste.

    Science.gov (United States)

    Lee, Hyo Jung; Chun, Byung-Hee; Jeon, Hye Hee; Kim, Yeon Bee; Lee, Se Hee

    2017-11-30

    Bacillus velezensis YJ11-1-4 is a strain that exhibits broad-spectrum antimicrobial activity against various pathogens. It was isolated from doenjang, a traditional Korean fermented soybean paste. The genome comprises a single circular chromosome of 4,006,637 bp with 46.42% G+C content without plasmids. Copyright © 2017 Lee et al.

  18. REVIEW ON AFLATOXIN IN INDONESIAN FOOD- AND FEEDSTUFFS AND THEIR PRODUCTS

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    OKKY SETYAWATI DHARMAPUTRA

    2002-01-01

    Full Text Available Aflatoxin is a human carcinogen that could contaminate food- and feedstuffs, and hence is a major food qua lity problem throughout the world. Afiatoxi n is produced by certain strains of AspergillusJlavus and //. parasiticus. A number of studies have been carried out in Indonesia on atlatoxin contamination in Indonesian food- and feedstuffs and their products from 1990 up to present. They were maize, maize product, peanuts, soybean and soybean meal, black and white pepper, feed ingredients; chicken and duck feeds. Samples were collected from farmers, traders (middlemen, retailers (markets, supermarkets, exporters; poultry and duck community-based farms; and feed mi ll industries. High levels of aflatoxins were often found in maize, peanuts, chicken feed derived from markets, and duck feed. Low levels of aflatoxins were found in soybean meal and chicken feedstuff. Aflatoxins were not detected in soybean, black and white pepper. Other studies have also been carried out on the effect of carbondioxide (CO2, phosphine, black pepper extract and antagonistic fungi on aflatoxin production of A. flavus in vitro and the effect of airtight storage, phosphine, ammonium hydroxide, fermentation process, bag types, and phosphine in combination with different bag types on atlatoxin contents of maize, peanuts and soybean meal. Some of these methods reduced aflatoxin contents significantly

  19. Effects of total replacement of soybean meal and corn on ruminal fermentation, volatile fatty acids, protozoa concentration, and gas production

    Directory of Open Access Journals (Sweden)

    A. Bahri

    2018-03-01

    Full Text Available The main purpose of this study is to evaluate the effect of total replacement of soybean meal and corn with triticale and faba bean or field pea on rumen fermentation, protozoa counts, and gas production of lactating ewes. A total of 30 Sicilo-Sarde ewes were randomly allocated into three groups and were fed 1.8 kg drymatter of oat hay plus 500 g of one of three concentrates: the first concentrate (CS was mainly composed of soybean meal, corn, and barley; the second (TFB was formed by triticale and faba bean; and the third (TFP was composed of triticale and field pea. The type of concentrate did not affect ruminal pH or ammonia nitrogen concentration (P  >  0.05. The individual concentrations of volatile fatty acids showed a significant interaction between the type of concentrate and sampling time (P  <  0.05, except for Butyric and Isobutyric acids. Within a post-feeding time, the pattern of evolution of total volatile fatty, acetic, and propionic acids differed significantly at 2 h post feeding (P  <  0.05, while butyric and valeric acid changed at 0 and 4 h post feeding. The type of concentrate affected the total number of ciliate protozoa and the Isotricha species (P  <  0.05, whereas Entodinium, Ophryoscolex, and Polyplastron were similar among concentrates (P  >  0.05. The cumulative gas production from the in vitro fermentation, the time of incubation, and their interaction was affected by concentrate (P  <  0.001. The substitution of soybean meal and corn in the concentrate with faba bean or field peas and triticale might maintain rumen parameters of dairy ewes.

  20. Effects of replacing soybean meal with canola meal or treated canola meal on ruminal digestion, fermentation pattern, omasal nutrient flow, and performance in lactating dairy cows

    Science.gov (United States)

    Extrusion-treated canola meal (TCM) was produced in an attempt to increase the rumen undegradable protein (RUP) fraction of canola meal (CM). The objective of this study was to evaluate the effects of replacing soybean meal (SBM) with CM or TCM on ruminal digestion, fermentation pattern, omasal nutr...

  1. Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.

    Science.gov (United States)

    Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

    2011-01-01

    This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

  2. The potential for upgrading traditional fermented foods through ...

    African Journals Online (AJOL)

    In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the ... The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good manufacturing practice. Factors ...

  3. Is Lactate an undervalued functional component of lactic acid bacteria-fermented food products?

    Directory of Open Access Journals (Sweden)

    Graciela eGarrote

    2015-06-01

    Full Text Available Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lactate can regulate critical functions of several key players of the immune system such as macrophages and dendritic cells, being able to modulate inflammatory activation of epithelial cells as well. Intraluminal levels of lactate derived from fermentative metabolism of lactobacilli have been shown to modulate inflammatory environment in intestinal mucosa. The molecular mechanisms responsible to these functions, including histone deacetylase dependent-modulation of gene expression and signalling through G-protein coupled receptors have started to be described. Since lactate is a major fermentation product of several bacterial families with probiotic properties, we here propose that it may contribute to some of the properties attributed to these microorganisms and in a larger view, to the properties of food products fermented by lactic acid bacteria.

  4. The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative

    National Research Council Canada - National Science Library

    Muller, Wayne

    2002-01-01

    ...: The antibacterial potential of the fermented taro and its development as a food preservative. In an attempt to understand the natural fermentation of taro to poi, bacteria have been isolated from freeze dried poi produced in Hawaii...

  5. Caregivers' knowledge and use of fermented foods for infant and young children feeding in a rural community of odi, gauteng province, South Africa.

    Science.gov (United States)

    Chelule, Paul K; Mokgatle, Mathildah M; Zungu, Lindiwe I; Chaponda, Armelia

    2014-01-01

    Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage. This study aimed to assess the caregivers' awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. A qualitative exploratory study was conducted in June, 2012, in a peri-urban/rural community to assess the awareness and use of fermented foods by child caregivers attending a local antenatal clinic through focus group discussions. Thirty three caregivers participated in the study; however 29 indicated their demographic profiles. Four major themes that emerged from the analysis included knowledge on fermented foods, perceived benefits of fermentation, varied views about fermentation and feeding practices. Fermented foods that caregivers, their families and community members consume include ting, fat cakes, dumplings, sorghum beer and mageu. Findings also showed that children consumed fermented foods in form of soft ting porridge; and yoghurt, marketed as Activia and Danone commercial brands. Also, caregivers were not comfortable feeding their children with fermented foods, indicating their limited knowledge on the nutri-tional value of these foods. It is critical to promote caregivers' knowledge and use of fermented foods for feeding infants and young children in South African rural communities.

  6. UTILIZATION OF BIOMOL AND TEA COMPOST SOLUTION FERMENTED BY THE FUNGUS Trichoderma spp. ON THE GROWTH OF SOYBEAN (Glycine Max (L. Merr. IN DRY LAND

    Directory of Open Access Journals (Sweden)

    Zurriyatun Solihah

    2017-02-01

    Full Text Available ABSTRACT The purpose of this research is to know whether the use of Biomol and Tea Compost solution fermented by Trichoderma spp. can increase the growth and development of soybean plants in dry land. The experiment was conducted in the field and was arranged according to a Split Plot Design with the main plot is Tea Compost Solution with 4 levels of treatment, i.e. at the rate of 0, 5, 10, or 15 liters/plot and the subplot is Biomol solution with 4 levels of treatment, i.e. 0, 5, 10, or 15 liters/plot. The treatments were repeated three times. The results showed that the use of the Biomol at the rate of 15 liters/plot and Tea Compost at the of 15 liters/plot can increase the growth and development of soybean plants mainly on plant height. In addition, Biomol and Tea Compost solution applied to soybean can  increase the weight of the wet and the dry berangkasan Keywords: Biomol, Tea Compost, Soybean, Trichoderma spp.

  7. Caregivers’ Knowledge and Use of Fermented Foods for Infant and Young Children Feeding in a Rural Community of Odi, Gauteng Province, South Africa

    Directory of Open Access Journals (Sweden)

    Paul K Chelule

    2014-07-01

    Full Text Available Background: Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage. This study aimed to assess the caregivers’ awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. Methods: A qualitative exploratory study was conducted in June, 2012, in a peri-urban/rural community to assess the awareness and use of fermented foods by child caregivers attending a local antenatal clinic through focus group discussions. Results: Thirty three caregivers participated in the study; however 29 indicated their demographic profiles. Four major themes that emerged from the analysis included knowledge on fermented foods, perceived benefits of fermentation, varied views about fermentation and feeding practices. Fermented foods that caregivers, their families and community members consume include ting, fat cakes, dumplings, sorghum beer and mageu. Findings also showed that children consumed fermented foods in form of soft ting porridge; and yoghurt, marketed as Activia and Danone commercial brands. Also, caregivers were not comfortable feeding their children with fermented foods, indicating their limited knowledge on the nutritional value of these foods. Conclusion: It is critical to promote caregivers’ knowledge and use of fermented foods for feeding infants and young children in South African rural communities.

  8. Caregivers’ Knowledge and Use of Fermented Foods for Infant and Young Children Feeding in a Rural Community of Odi, Gauteng Province, South Africa

    Science.gov (United States)

    Chelule, Paul K; Mokgatle, Mathildah M; Zungu, Lindiwe I; Chaponda, Armelia

    2014-01-01

    Background: Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to­wards fermented foods may limit their usage. This study aimed to assess the caregivers’ awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. Methods: A qualitative exploratory study was conducted in June, 2012, in a peri-urban/rural community to assess the awareness and use of fermented foods by child caregivers attending a local antenatal clinic through focus group discussions. Results: Thirty three caregivers participated in the study; however 29 indicated their demographic profiles. Four major themes that emerged from the analysis included knowledge on fermented foods, perceived benefits of fermentation, varied views about fermentation and feeding practices. Fermented foods that caregivers, their families and community members consume include ting, fat cakes, dumplings, sorghum beer and mageu. Findings also showed that children consumed fermented foods in form of soft ting porridge; and yoghurt, marketed as Activia and Danone commercial brands. Also, caregivers were not comfortable feeding their children with fermented foods, indicating their limited knowledge on the nutri­tional value of these foods. Conclusion: It is critical to promote caregivers’ knowledge and use of fermented foods for feeding infants and young children in South African rural communities. PMID:25097837

  9. Effects of adding food by-products mainly including noodle waste to total mixed ration silage on fermentation quality, feed intake, digestibility, nitrogen utilization and ruminal fermentation in wethers.

    Science.gov (United States)

    Ishida, Kyohei; Yani, Srita; Kitagawa, Masayuki; Oishi, Kazato; Hirooka, Hiroyuki; Kumagai, Hajime

    2012-11-01

    Four wethers were used in a 4 × 4 Latin square design experiment to evaluate the applicability of two types of total mixed ration (TMR) silage with food by-products. Four food by-products (i.e., potato waste, soy sauce cake, soybean curd residue and noodle waste) were obtained and mixed with commercial concentrate (CC) as TMR silage. The two types of TMR silage, T1 and T2, each contained CC, in addition to all by-products for T1 (TRE1), and soy sauce cake and noodle waste for T2 (TRE2) on a dry matter (DM) basis. The silage was well-fermented with low pH values and high lactic acid concentration. As the experimental treatments, T1, T2 and CC (CTL) were fed with a basal diet. The result showed that the digestibility of DM and organic matter (OM) were higher for T1 than for CC (P < 0.05), while crude protein digestibility was not significantly different among T1, T2 and CC. The retained nitrogen was not affected by inclusion of food by-products. Ruminal pH in TRE1 and TRE2 immediately decreased compared to that in CTL. The study suggested that the two types of TMR silage, including food by-products, might be used as a substitute for commercial concentrate. © 2012 The Authors. Animal Science Journal © 2012 Japanese Society of Animal Science.

  10. Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

    NARCIS (Netherlands)

    Flahaut, N.A.L.; Vos, de W.M.

    2014-01-01

    Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired

  11. Menaquinones, bacteria, and the food supply; the relevance of dairy and fermented food products to vitamin K

    Science.gov (United States)

    Vitamin K exists in the food supply as phylloquinone, a plant-based form, and as menaquinones (MK), a collection of isomers mostly originating from bacterial synthesis. Though multiple bacterial species used as starter cultures for food fermentations synthesize MK, relatively little is known about ...

  12. Parameter Estimation for Simultaneous Saccharification and Fermentation of Food Waste Into Ethanol Using Matlab Simulink

    Science.gov (United States)

    Davis, Rebecca Anne

    The increase in waste disposal and energy costs has provided an incentive to convert carbohydrate-rich food waste streams into fuel. For example, dining halls and restaurants discard foods that require tipping fees for removal. An effective use of food waste may be the enzymatic hydrolysis of the waste to simple sugars and fermentation of the sugars to ethanol. As these wastes have complex compositions which may change day-to-day, experiments were carried out to test fermentability of two different types of food waste at 27° C using Saccharomyces cerevisiae yeast (ATCC4124) and Genencor's STARGEN™ enzyme in batch simultaneous saccharification and fermentation (SSF) experiments. A mathematical model of SSF based on experimentally matched rate equations for enzyme hydrolysis and yeast fermentation was developed in Matlab Simulink®. Using Simulink® parameter estimation 1.1.3, parameters for hydrolysis and fermentation were estimated through modified Michaelis-Menten and Monod-type equations with the aim of predicting changes in the levels of ethanol and glycerol from different initial concentrations of glucose, fructose, maltose, and starch. The model predictions and experimental observations agree reasonably well for the two food waste streams and a third validation dataset. The approach of using Simulink® as a dynamic visual model for SSF represents a simple method which can be applied to a variety of biological pathways and may be very useful for systems approaches in metabolic engineering in the future.

  13. Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce.

    Science.gov (United States)

    Xie, Fang; Lai, WeiHua; Saini, Jasdeep; Shan, Shan; Cui, Xi; Liu, DaoFeng

    2014-05-01

    Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Stillage reflux in food waste ethanol fermentation and its by-product accumulation.

    Science.gov (United States)

    Ma, Hongzhi; Yang, Jian; Jia, Yan; Wang, Qunhui; Tashiro, Yukihiro; Sonomoto, Kenji

    2016-06-01

    Raw materials and pollution control are key issues for the ethanol fermentation industry. To address these concerns, food waste was selected as fermentation substrate, and stillage reflux was carried out in this study. Reflux was used seven times during fermentation. Corresponding ethanol and reducing sugar were detected. Accumulation of by-products, such as organic acid, sodium chloride, and glycerol, was investigated. Lactic acid was observed to accumulate up to 120g/L, and sodium chloride reached 0.14mol/L. Other by-products did not accumulate. The first five cycles of reflux increased ethanol concentration, which prolonged fermentation time. Further increases in reflux time negatively influenced ethanol fermentation. Single-factor analysis with lactic acid and sodium chloride demonstrated that both factors affected ethanol fermentation, but lactic acid induced more effects. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Immunomodulatory Effects of Soybeans and Processed Soy Food Compounds.

    Science.gov (United States)

    Tezuka, Hiroyuki; Imai, Shinjiro

    2015-01-01

    Inflammation is an immune response against both internal and external antigens in organisms, particularly in mammals, and includes both uncontrolled chronic and low-grade inflammations. Uncontrolled chronic inflammation often leads to severe diseases such as vascular disease, arthritis, cancer, diabete, allergy, and autoimmunity. On the other hand, low-grade inflammation is recognized as a relationship between obesity and risk of metabolic syndrome. Elevated production of pro-inflammatory cytokines and mediators is commonly observed in patients with uncontrolled or low-grade inflammation-associated diseases. Plants have been generated phytochemicals to overcome inflammations and infections through evolution. Phytochemicals belong to alkaloids, polyphenols, flavonoids, coumarins, and terpenoids. The consumption of soybeans plays a role in immune modulation through their components such as isoflavones, saponins, and anthocyanins. Recently, it was reported that the application of phytochemicals into patients with inflammatory diseases improves their symptoms. Therefore, it is important to identify novel phytochemicals with immunomodulatory activities. This review introduces and discusses recent advances and patents regarding soybean or processed soy food compounds which exhibit immunomodulatory activity in immune diseases, particularly allergy, by mediating the suppression of inflammatory pathways.

  16. Evaluation of Alkali-Pretreated Soybean Straw for Lignocellulosic Bioethanol Production

    Directory of Open Access Journals (Sweden)

    Seonghun Kim

    2018-01-01

    Full Text Available Soybean straw is a renewable resource in agricultural residues that can be used for lignocellulosic bioethanol production. To enhance enzymatic digestibility and fermentability, the biomass was prepared with an alkali-thermal pretreatment (sodium hydroxide, 121°C, 60 min. The delignification yield was 34.1~53%, in proportion to the amount of sodium hydroxide, from 0.5 to 3.0 M. The lignin and hemicellulose contents of the pretreated biomass were reduced by the pretreatment process, whereas the proportion of cellulose was increased. Under optimal condition, the pretreated biomass consisted of 74.0±0.1% cellulose, 10.3±0.1% hemicellulose, and 10.1±0.6% lignin. During enzymatic saccharification using Cellic® CTec2 cellulase, 10% (w/v of pretreated soybean straw was hydrolyzed completely and converted to 67.3±2.1 g/L glucose and 9.4±0.5 g/L xylose with a 90.9% yield efficiency. Simultaneous saccharification and fermentation of the pretreated biomass by Saccharomyces cerevisiae W303-1A produced 30.5±1.2 g/L ethanol in 0.5 L fermented medium containing 10% (w/v pretreated biomass after 72 h. The ethanol productivity was 0.305 g ethanol/g dry biomass and 0.45 g ethanol/g glucose after fermentation, with a low concentration of organic acid metabolites. Also, 82% of fermentable sugar was used by the yeast for ethanol fermentation. These results show that the combination of alkaline pretreatment and biomass hydrolysate is useful for enhancing bioethanol productivity using delignified soybean straw.

  17. [Effect of soybean lipoxygenae on baking properties of wheat flour].

    Science.gov (United States)

    Permiakova, M D; Trufanov, V A

    2011-01-01

    Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

  18. Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application.

    Science.gov (United States)

    Plessas, S; Alexopoulos, A; Voidarou, C; Stavropoulou, E; Bezirtzoglou, E

    2011-12-01

    Fermentation technology has become a modern method for food production the last decades as a process for enhancing product stability, safety and sensory standards. The main reason for this development is the increasing consumers' demand for safe and high quality food products. The above has led the scientific community to the thorough study for the appropriate selection of specific microorganisms with desirable properties such as bacteriocin production, and probiotic properties. The main food products produced through fermentation activity are bread, wine, beer cheese and other dairy products. The microorganisms conducting the above processes are mainly yeasts and lactic acid bacteria. The end products of carbohydrate catabolism by these microorganisms contribute not only to preservation as it was believed years ago, but also to the flavour, aroma and texture and to the increase of the nutritional quality by thereby helping determine unique product characteristics. Thus, controlling the function of specific microorganisms or the succession of microorganisms that dominate the microflora is therefore advantageous, because it can increase product quality, functionality and value. Throughout the process of the discovery of microbiological diversity in various fermented food systems, the development of starter culture technology has gained more scientific attention, and it could be used for the control of the manufacturing operation, and management of product quality. In the frame of this review the presentation of the quality enhancement of most consumed fermented food products around the world is attempted and the new trends in production of fermented food products, such as bread is discussed. The review is focused in kefir grains application in bread production. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Probiotic properties of yeasts occurring in fermented food and beverages

    DEFF Research Database (Denmark)

    Jespersen, Lene

    Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have...... probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health....

  20. Clinical characteristics of soybean allergy in Europe

    DEFF Research Database (Denmark)

    Ballmer-Weber, Barbara K; Holzhauser, Thomas; Scibilia, Joseph

    2007-01-01

    Soybean is a relevant allergenic food, but little is known about individual threshold doses in soy allergy.......Soybean is a relevant allergenic food, but little is known about individual threshold doses in soy allergy....

  1. Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

    Science.gov (United States)

    Kataoka, Shigehiro

    2005-09-01

    The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in soy sauce. The active compound was identified as nicotianamine, which comes from soybeans. Soy sauce exhibits anticarcinogenic effects. Giving diets containing soy sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in soy sauce were identified. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the

  2. Effect of organic fertilizer and its residual on cowpea and soybean in acid soils

    Directory of Open Access Journals (Sweden)

    Henny Kuntyastuty

    2017-10-01

    Full Text Available The expansion of planting areas on acid soils is one of the strategies to achieve Indonesian self-sufficiency program on food. Acidic soil has low pH that causes contents of Al, Fe, and Mn are high. In addition, acidic soil also only has low microbial population. These conditions make soybean growth is not optimal. This research consisted of two phases i.e., the first and second planting. The first planting was aimed to study the effectiveness of fertilizer treatment, with three replications, using cowpea commodity. The second planting was done without additional fertilizer that consisted of three replicates (continued from the first planting using soybean. This research that was carried out at Iletri’s greenhouse Malang in 2014 was arranged in a randomized block design consisting of eight treatments, namely: (a control/without fertilizer; (B 300 kg/ha (15% N, 15% P2O5, 15% K2O, 10% S; (C 1500 kg/ha cow manure; (D 3000 kg/ha cow manure; (E 5000 kg/ha cow manure; (F 1500 kg/ha fermented chicken + cow manures; (G 3000 kg/ha fermented chicken + cow manures; and (H 5000 kg/ha fermented chicken + cow manures. The results showed that organic fertilizer (cow manure 5000 kg/ha had higher yields both in the first planting and second planting compared to inorganic fertilizer 300 kg/ha (15% N, 15% P2O5, 15% K2O, 10% S

  3. Proteolytic activity of selected moulds in the first fermentation of black-seeded soysauce

    Science.gov (United States)

    Yulifianti, R.; Ginting, E.

    2018-01-01

    Black-seeded soybean is preferred as normally it has higher protein content and would give black colour to the soyfiltrate for making soysauce. Mould is usually used in the first fermentation of soysauce making to prepare koji with high soluble protein as a media for the subsequent bacteria fermentation in brine solution. Black-seeded soybean of Detam 1 variety was used as the soysauce ingredient. The trial was a randomized complete design with four replicates. The treatments were (1) Rhizopus oligosporus starter (in flour form) with two day-fermentation, (2) similar R. oligosporus starter with three-day fermentation, (3) Aspergillus sojae (pure culture) with three-day fermentation and (4) A. sojae in flour form with three-day fermentation. The black-seeded soybean had 100-grain weight of 11.7 g, high protein content of 42.5% dw and fat content of 14.9% dw. Koji prepared using R. oligosporus starter with two-day fermentation had the lowest protein content (48.9% dw). Both starters of A. sojae culture and flour gave the highest soluble protein content of koji (41.0-41.5% dw), followed by R. oligosporus starter with 3 day-fermentation (35.2% dw). Whilst the lowest value was noted in koji prepared using R. oligosporus starter with two day-fermentation (30.8% dw). This suggests that both A. sojae starters had similar proteolitic activity and higher than that of R. oligosporus starter. In terms of practical application and maintenance of the mould viability by soysauce processors, the use of A. sojae flour starter with three-day fermentation is suggested.

  4. Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

    Directory of Open Access Journals (Sweden)

    Shinsuke Kuwaki

    2012-01-01

    Full Text Available A plant-based paste fermented by lactic acid bacteria and yeast (fermented paste was made from various plant materials. The paste was made of fermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbohydrates, proteins, and lipids, 18 kinds of amino acids, and vitamins (vitamin A, B 1 B 2 , B 6 , B 12 , E, K, niacin, biotin, pantothenic acid, and folic acid. It contained five kinds of organic acids, and a large amount of dietary fiber and plant phytochemicals. Sucrose from brown sugar, used as a material, was completely resolved into glucose and fructose. Some physiological functions of the fermented paste were examined in vitro. It was demonstrated that the paste possessed antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-allergy and anti-tyrosinase activities in vitro. It was thought that the fermented paste would be a helpful functional food with various nutrients to help prevent lifestyle diseases.

  5. Strain screening, fermentation, separation, and encapsulation for production of nattokinase functional food.

    Science.gov (United States)

    Wei, Xuetuan; Luo, Mingfang; Xie, Yuchun; Yang, Liangrong; Li, Haojian; Xu, Lin; Liu, Huizhou

    2012-12-01

    This study presents a novel and integrated preparation technology for nattokinase functional food, including strain screening, fermentation, separation, and encapsulation. To rapidly screen a nattokinase-productive strain, PCR-based screening method was combined with fibrinolytic activity-based method, and a high productive strain, Bacillus subtilis LSSE-22, was isolated from Chinese soybean paste. Reduction of poly-γ-glutamic acid (γ-PGA) concentration may contribute to separation of nattokinase and reduction of late-onset anaphylaxis risk. Chickpeas were confirmed as the favorable substrate for enhancement of nattokinase production and reduction of γ-PGA yield. Using cracked chickpeas, the nattokinase activity reached 356.25 ± 17.18 FU/g (dry weight), which is much higher than previous reports. To further reduce γ-PGA concentration, ethanol fractional extraction and precipitation were applied for separation of nattokinase. By extraction with 50 % and precipitation with 75 % ethanol solution, 4,000.58 ± 192.98 FU/g of nattokinase powders were obtained, and the activity recovery reached 89 ± 1 %, while γ-PGA recovery was reduced to 21 ± 2 %. To improve the nattokinase stability at acidic pH condition, the nattokinase powders were encapsulated, and then coated with methacrylic acid-ethyl acrylate copolymer. After encapsulation, the nattokinase was protected from being denatured under various acid conditions, and pH-responsible controlled release at simulated intestinal fluid was realized.

  6. Impact of quorum sensing on the quality of fermented foods

    DEFF Research Database (Denmark)

    Johansen, Pernille; Jespersen, Lene

    2017-01-01

    The quality of fermented food highly dependents on the microorganisms involved, their metabolic activities and interactions. Recently, focus has been on quorum sensing (QS) being a cell density-dependent mechanism allowing adaptive responses. Specific QS molecules in prokaryotes and eukaryotes...

  7. The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort.

    Science.gov (United States)

    Praagman, Jaike; Dalmeijer, Geertje W; van der Schouw, Yvonne T; Soedamah-Muthu, Sabita S; Monique Verschuren, W M; Bas Bueno-de-Mesquita, H; Geleijnse, Johanna M; Beulens, Joline W J

    2015-02-14

    The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake (dairy products, cheese, vegetables and meat) and mortality due to all causes, total cancer and CVD. From the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort, 34 409 Dutch men and women, aged 20-70 years who were free from CVD or cancer at baseline, were included. Baseline intakes of total and subtypes of fermented foods were measured with a validated FFQ. Data on the incidence and causes of death were obtained from the national mortality register. Cox proportional hazards models were used to analyse mortality in relation to the quartiles of fermented food intake. After a mean follow-up of 15 (sd 2·5) years, 2436 deaths occurred (1216 from cancer and 727 from CVD). After adjustment for age, sex, total energy intake, physical activity, education level, hypertension, smoking habit, BMI, and intakes of fruit, vegetables and alcohol, total fermented food intake was not found to be associated with mortality due to all causes (hazard ratio upper v. lowest quartile (HR(Q4 v. Q1)) 1·00, 95% CI 0·88, 1·13), cancer (HR(Q4 v. Q1) 1·02, 95% CI 0·86, 1·21) or CVD (HR(Q4 v. Q1) 1·04, 95 % CI 0·83, 1·30). Bacterial fermented foods mainly consisted of fermented dairy foods (78 %) and cheese (16%). None of the subtypes of fermented foods was consistently related to mortality, except for cheese which was moderately inversely associated with CVD mortality, and particularly stroke mortality (HR(Q4 v. Q1) 0·59, 95% CI 0·38, 0·92, P trend= 0·046). In conclusion, the present study provides no strong evidence that intake of fermented foods, particularly fermented dairy foods, is associated with mortality.

  8. Fermented Brown Rice Flour as Functional Food Ingredient.

    Science.gov (United States)

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M; Muhammad, Kharidah; Makeri, Mohammad

    2014-02-12

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

  9. Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production.

    Science.gov (United States)

    Tabanelli, Giulia; Pasini, Federica; Riciputi, Ylenia; Vannini, Lucia; Gozzi, Giorgia; Balestra, Federica; Caboni, Maria Fiorenza; Gardini, Fausto; Montanari, Chiara

    2018-03-01

    Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut-based products and the microbial consortia able to colonize these products are not yet studied. This study characterized a hand-made vegan product obtained from cashew nut. Lactic acid bacteria responsible for fermentation were identified, revealing a succession of hetero- and homo-fermentative species during process. Successively, some lactic acid bacteria isolates from the home-made vegan product were used for a pilot-scale fermentation. The products obtained were characterized and showed features similar to the home-made one, although the microbiological hazards have been prevented through proper and rapid acidification, enhancing their safety features. Spontaneous fermented products are valuable sources of microorganisms that can be used in many food processes as starter cultures. The lactic acid bacteria isolated in this research can be exploited by industries to develop new foods and therefore to enter new markets. The use of selected starter cultures guarantees good organoleptic characteristics and food safety (no growth of pathogens). © 2018 Institute of Food Technologists®.

  10. Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults.

    Science.gov (United States)

    Nestel, Paul J; Mellett, Natalie; Pally, Suzana; Wong, Gerard; Barlow, Chris K; Croft, Kevin; Mori, Trevor A; Meikle, Peter J

    2013-12-01

    The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (Pfermented dairy diet than on that of the low-fat dairy diet (Pdairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.

  11. Evaluation of physical, chemical and heavy metal concentration of food waste composting

    Directory of Open Access Journals (Sweden)

    Abdul Kadir Aeslina

    2017-01-01

    Full Text Available In this study, food waste composting with rice husk and coconut fibre as compost medium were carried out. Two types of different fermentation liquids were prepared which were fermented liquid (banana peel and fermented liquid from fermented soybeans. During the composting process, a compost samples for a twenty week duration at an interval time of two weeks. Among the physico-chemical parameters that were tested were temperature, moisture content, pH value, Total Nitrogen, Total Phosphorous, Potassium and Total Organic Carbon and Carbon Nitrogen ratio. Heavy metals such as copper, cadmium, lead, nickel and arsenic were observed and analysed. From this study, it was found that, the temperature increased during the thermophilic phase while there was gradually increase of Total Nitrogen, Total Phosphorous and Potassium from the beginning till the end of the composting process. It was also found that the total organic carbon (TOC and the carbon nitrogen ratio decreased significantly during the decomposition process. Traces amounts of heavy metals were also detected and remains below the standard Malaysian Environmental regulations. It was concluded that, the composting process was faster with processed food waste followed by combination of processed food waste and raw. Raw food waste were demonstrated the lowest degradation rate.

  12. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.

    Science.gov (United States)

    Baschali, Aristea; Tsakalidou, Effie; Kyriacou, Adamantini; Karavasiloglou, Nena; Matalas, Antonia-Leda

    2017-06-01

    Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

  13. Feeding distillers' grains, soybean hulls, or a mixture of both to cows as a forage replacement: Effects on intake, digestibility, and ruminal fermentation characteristics.

    Science.gov (United States)

    Smith, W B; Coffey, K P; Rhein, R T; Kegley, E B; Philipp, D; Powell, J G; Caldwell, J D; Young, A N

    2017-08-01

    Coproduct feedstuffs offer a unique and potentially profitable avenue for cattle feeding strategies. However, research is lacking in the evaluation of varying coproducts on ruminal fermentation and digestive characteristics when included as the major component of the diet of cows. Our objective was to determine the effect of coproduct feedstuffs as a forage replacement on digestive and fermentative characteristics of cows. Eight ruminally fistulated cows (672 ± 32.0 kg initial BW and approximately 9 yr of age) were stratified by BW and randomly allocated to 1 of 4 diets (2 cows∙diet∙period) in a 2-period study: soybean hulls (SH), distillers' dried grains with solubles (DG), an isoenergetic mixture of soybean hulls and distillers' dried grains with solubles (MX), or ad libitum hay plus 0.9 kg/d of an isoenergetic mixture of soybean hulls and distillers' dried grains with solubles (HY). Diets were formulated to meet the ME requirements of a similar, companion study. Coproduct amounts were increased over a 14-d period. This was followed by a 14-d adaptation to diet and facilities and 5 d of total fecal collections. On the final day of fecal collections, rumen fluid was sampled immediately prior to feeding and 2, 4, 6, 8, 10 and 12 h after feeding for measurement of rumen VFA and ammonia concentrations. Intake of DM and OM was not different ( ≥ 0.28) among treatments, but digestibilities of DM, OM, NDF, and ADF were improved ( cows offered HY than for cows offered the coproduct diets, greater for cows offered SH than for cows offered DG, and for the mean of SH and DG vs. MX. Ruminal retention time was greater ( cows offered the coproduct diets than for cows offered HY and greater for cows offered DG than for cows offered SH. Total VFA averaged across sampling times were greatest ( cows offered SH, and ruminal ammonia N was greatest ( cows offered either DG or MX at all sampling times. Based on these data, coproduct feedstuffs may be fed to meet the energy

  14. Isolation of antifungal bacteria from Japanese fermented soybeans, natto.

    Science.gov (United States)

    Murata, Daichi; Sawano, Sayaka; Ohike, Tatsuya; Okanami, Masahiro; Ano, Takashi

    2013-12-01

    An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effect in vitro against plant pathogens on an agar medium. The supernatant of bacterial culture also showed strong activity against R. solani, which meant the antimicrobial substances were produced and secreted into the medium. Both of the bacteria were estimated as Bacillus amyloliquefaciens from a partial sequence of the 16s rRNA gene. High performance liquid chromatography analysis clearly showed the production of the lipopeptide antibiotic iturin A by BC-1 and GAc. Copyright © 2013 The Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences. Published by Elsevier B.V. All rights reserved.

  15. Development of food irradiation technology and consumer attitude toward irradiated food in Korea

    International Nuclear Information System (INIS)

    Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok

    1992-01-01

    In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from 60 Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.)

  16. 21 CFR 172.723 - Epoxidized soybean oil.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Epoxidized soybean oil. 172.723 Section 172.723... CONSUMPTION Other Specific Usage Additives § 172.723 Epoxidized soybean oil. Epoxidized soybean oil may be... reacting soybean oil in toluene with hydrogen peroxide and formic acid. (b) It meets the following...

  17. Effect of Extracts and Bacteria from Korean Fermented Foods on the Control of Sesame Seed-Borne Fungal Diseases

    Directory of Open Access Journals (Sweden)

    Yong-Ki Kim

    2015-12-01

    Full Text Available In order to control seed-borne diseases, we obtained extracts from commercial fermented food products of Kimchi, Gochujang, Doenjang, Ganjang and Makgeolli and their suppressive effects against seed-borne diseases were studied. In addition, the suppressive effects of bacterial strains isolated from the fermented foods were screened in vitro and in vivo. Among fifty food extracts, twenty food-extracts suppressed more than 92% incidence of seedling rots in vitro and seven food extracts increased 58.3-66.8% of healthy seedling in the greenhouse. Among 218 isolates from the fermented foods, 29 isolates showing high antifungal activity against seven seed-borne fungal pathogens were selected. Among 29 isolates, 13 isolates significantly reduced seedling rot and increased healthy seedlings. Sixteen isolates with high antifungal activity and suppressive effect against sesame seedling rots were identified by 16S rRNA sequencing. Fourteen of sixteen isolates were identified as Bacillus spp. and the other two isolates from Makgeolli were identified as Saccharomyces cerevisiae. It was confirmed that B. amyloliquifaciens was majority in the effective bacterial population of Korean fermented foods. In addition, when the bioformulations of the two selected effective microorganisms, B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1, were prepared in powder forms using bentonite, kaolin, talc and zeolite, talc- and kaolin-bioformulation showed high control efficacy against sesame seed-borne disease, followed by zeolite-bioformulation. Meanwhile control efficacy of each bentonite-bioformulation of B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1 was lower than that of bacterial suspension of them. It was found that the selected effective microorganisms from Korean fermented foods were effective for controlling seed-borne diseases of sesame in vitro and in the greenhouse. We think that Korean fermented food extracts and useful microorganisms

  18. Production of lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using soybean flour and rice straw as the substrate.

    Science.gov (United States)

    Zhu, Zhen; Zhang, Guoyi; Luo, Yi; Ran, Wei; Shen, Qirong

    2012-05-01

    This work was aimed to produce lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using agro-industrial byproducts. A central composite design was used to get the highest lipopeptides production. Results revealed that the optimal conditions for maximum lipopeptides production were 1.79% starch and 1.91% yeast extract by employing 5.58 g soybean flour and 3.67 g rice straw as the solid substrate with initial pH 7.5, moisture content 55% and a 10% inoculum level at 30°C for 2 days. Under these conditions, the experimental yield of lipopeptides reached 50.01 mg/gds, which was very close to the predicted value (49.91 mg/gds). At high concentration, the lipopeptides extracted from fermented substrates showed strong antibiotic activity against Rhizoctonia solani and Ralstonia solanacearum and certain emulsification but good emulsion stability. This is the first report on lipopeptides production that uses rice straw as a major substrate. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy in Beverage and Food Fermentation Process Monitoring

    Directory of Open Access Journals (Sweden)

    Shaneel Chandra

    2017-09-01

    Full Text Available The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density. These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed.

  20. A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India

    Directory of Open Access Journals (Sweden)

    Yutika Narzary

    2016-12-01

    Conclusion: The application of scientific methodology in the processing of such fermented foods and beverages would contribute to sustainability of regional economy by boosting the livelihood of the rural people.

  1. Methods of preparation of Swazi traditional fermented foods

    Directory of Open Access Journals (Sweden)

    Protus Simatende

    2015-09-01

    Conclusion: Umcombotsi, emahewu, buganu, and emasi were the fermented foods commonly prepared at a household level in the Hhohho region, Swaziland. The main ingredient used for preparing umcombotsi and emahewu was maize meal. Unmilled sorghum malt was also added during preparation of umcombotsi. However, typically no malt was added during the preparation of emahewu. Buganu and emasi also play an important role in the diet and socioeconomic activities of the population in Swaziland.

  2. Production of Fungal Mycelial Protein in Submerged Culture of Soybean Whey

    Science.gov (United States)

    Falanghe, Helcio; Smith, A. K.; Rackis, J. J.

    1964-01-01

    Various soybean whey media were tested as substrate for seven species of fungi in submerged culture. Very little mycelial growth was obtained with Morchella hybrida, Collybia velutipes, Cantharellus cibarius, and Xylaria polymorpha. Agaricus campestris failed to grow. Tricholoma nudum and Boletus indecisus showed the greatest rate of growth and production of mycelial protein and the best utilization of soybean whey solids, with much shorter incubation times compared with those of the other species. T. nudum developed as spheres having diameters of about 5 to 8 mm, instead of the usual slurry or yeastlike form, in the presence of added ammonium acetate. B. indecisus always developed as spheres. Mycelial yields and production of protein by T. nudum greatly decreased with the addition of more than 1% glucose to soybean whey, whereas with B. indecisus the yield of protein almost doubled when up to 3% glucose was added. The effect of minerals on mycelial growth was determined. With soybean whey concentrated to 50%, the rate of mycelial growth of T. nudum was nearly doubled, but protein content of mycelia was greatly reduced. Mycelial growth and yield of protein of B. indecisus grown in concentrated whey were increased greatly. About 4 to 6 g of mycelial protein per liter can be obtained from fermentation in soybean whey, depending upon the medium used. Utilization of soybean whey by fungal fermentation may have economic value in whey disposal and in the production of products of high protein content. PMID:14199023

  3. PRODUCTION OF FUNGAL MYCELIAL PROTEIN IN SUBMERGED CULTURE OF SOYBEAN WHEY.

    Science.gov (United States)

    FALANGHE, H; SMITH, A K; RACKIS, J J

    1964-07-01

    Various soybean whey media were tested as substrate for seven species of fungi in submerged culture. Very little mycelial growth was obtained with Morchella hybrida, Collybia velutipes, Cantharellus cibarius, and Xylaria polymorpha. Agaricus campestris failed to grow. Tricholoma nudum and Boletus indecisus showed the greatest rate of growth and production of mycelial protein and the best utilization of soybean whey solids, with much shorter incubation times compared with those of the other species. T. nudum developed as spheres having diameters of about 5 to 8 mm, instead of the usual slurry or yeastlike form, in the presence of added ammonium acetate. B. indecisus always developed as spheres. Mycelial yields and production of protein by T. nudum greatly decreased with the addition of more than 1% glucose to soybean whey, whereas with B. indecisus the yield of protein almost doubled when up to 3% glucose was added. The effect of minerals on mycelial growth was determined. With soybean whey concentrated to 50%, the rate of mycelial growth of T. nudum was nearly doubled, but protein content of mycelia was greatly reduced. Mycelial growth and yield of protein of B. indecisus grown in concentrated whey were increased greatly. About 4 to 6 g of mycelial protein per liter can be obtained from fermentation in soybean whey, depending upon the medium used. Utilization of soybean whey by fungal fermentation may have economic value in whey disposal and in the production of products of high protein content.

  4. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products.

    Science.gov (United States)

    Ghosh, Debasree; Chattopadhyay, Parimal

    2012-06-01

    The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component analysis (PCA) identified the six significant principal components that accounted for more than 90% of the variance in the sensory attribute data. Overall product quality was modelled as a function of principal components using multiple least squares regression (R (2) = 0.8). The result from PCA was statistically analyzed by analysis of variance (ANOVA). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring the fermented food product attributes that are important for consumer acceptability.

  5. Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food

    Directory of Open Access Journals (Sweden)

    Peng Chen

    2016-03-01

    Full Text Available Serofluid dish (or Jiangshui, in Chinese, a traditional food in the Chinese culture, is made from vegetables by fermentation. In this study, bacterial community of the fermented serofluid dish was assessed by Illumina amplicon sequencing. The metagenome comprised of 49,589 average raw reads with an average 11,497,917 bp and G+C content is 52.46%. This is the first report on V4 hyper-variable region of the 16S rRNA metagenome sequence employing Illumina platform to profile the microbial community of this little known fermented food from Gansu Province, China. The metagenome sequence can be accessed at NCBI, SRA database accession no. SRP065370. Keywords: Serofluid dish, Jiangshui, 16S rRNA, Cultivation-independent, Microbial diversity

  6. Changes of Raffinose and Stachyose in Soy Milk Fermentation by Lactic Acid Bacteria From Local Fermented Foods of Indonesian

    Directory of Open Access Journals (Sweden)

    Sumarna

    2008-01-01

    Full Text Available The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk. Lactobacillus plantarum pentosus SMN, 01, Lactobacillus casei subsp rhamnosus FNCC, 098, Lactobacillus casei subsp rhamnosus FNCC, 099, Streptococcus thermofilus, 001, Lactobacillus delbrueckii subsp. bulgaricus FNCC, 0045, Lactobacillus plantarum SMN, 25, and Lactobacillus plantarum pentosus FNCC, 235 exhibited variable α-galactosidase activity with Lactobacillus plantarum SMN, 25, showing the highest activity in MRS supplemented media. However, all organisms reached the desired therapeutic level (10^8 cfu/mL likely due to their ability to metabolize oligosaccharides during fermentation in soymilk at 41 °C. The oligosaccharide metabolism depended on α-galactosidase activity. Lactobacillus plantarum SMN, 25, L. plantarum pentosus SMN, 01 and Lactobacillus plantarum pentosus FNCC, 235 reduced raffinose and stachyose by 81.5, 73.0, 67.0 %, and 78.0, 72.5, 66.0 % respectively in soymilk.

  7. Improved quantification accuracy for duplex real-time PCR detection of genetically modified soybean and maize in heat processed foods

    Directory of Open Access Journals (Sweden)

    CHENG Fang

    2013-04-01

    Full Text Available Real-time PCR technique has been widely used in quantitative GMO detection in recent years.The accuracy of GMOs quantification based on the real-time PCR methods is still a difficult problem,especially for the quantification of high processed samples.To develop the suitable and accurate real-time PCR system for high processed GM samples,we made ameliorations to several real-time PCR parameters,including re-designed shorter target DNA fragment,similar lengths of amplified endogenous and exogenous gene targets,similar GC contents and melting temperatures of PCR primers and TaqMan probes.Also,one Heat-Treatment Processing Model (HTPM was established using soybean flour samples containing GM soybean GTS 40-3-2 to validate the effectiveness of the improved real-time PCR system.Tested results showed that the quantitative bias of GM content in heat processed samples were lowered using the new PCR system.The improved duplex real-time PCR was further validated using processed foods derived from GM soybean,and more accurate GM content values in these foods was also achieved.These results demonstrated that the improved duplex real-time PCR would be quite suitable in quantitative detection of high processed food products.

  8. Caregivers’ Knowledge and Use of Fermented Foods for Infant and Young Children Feeding in a Rural Community of Odi, Gauteng Province, South Africa

    OpenAIRE

    Chelule, Paul K; Mokgatle, Mathildah M; Zungu, Lindiwe I; Chaponda, Armelia

    2014-01-01

    Background: Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage. This study aimed to assess the caregivers’ awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. Methods: A qualitative exploratory study was conducted in June, 2012, in a peri-urban/rural community to assess the awareness and use of fermented ...

  9. Detection and Quantification of Genetically Modified Soybean in Some Food and Feed Products. A Case Study on Products Available on Romanian Market

    Directory of Open Access Journals (Sweden)

    Elena Rosculete

    2018-04-01

    Full Text Available The aim of this paper is to trace genetically modified soybean in food and feed products present on the Romanian market by using molecular extraction, identification and quantification methodologies. Nine samples (3 food samples, 5 soybean samples and 1 soybean meal were analysed using the classical and real-time polymerase chain reaction (PCR method. DNA-genetically modified organism (GMO was not detected in two of the three analysed samples (food products. However, it could be found in four samples ranging below the limit of 0.9%, and in three samples, above the limit of 0.9%. The results obtained through real-time PCR quantification show that DNA-RRS was detectable in different amounts in different samples: ranging between 0.27% and 9.36% in soy beans, and reaching 50.98% in soybean meal. The current research focuses on how products containing GMO above the limit (it is common knowledge that it is necessary to label the products containing more than 0.9% Genetically Modified DNA are differentiated on the market with a view to labeling food and feed products in terms of the accidental presence of approved genetically modified plants. The benefits brought by genetic engineering in obtaining genetically modified organisms can be balanced with their public acceptance and with certain known or unknown risks that they can bring.

  10. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties

    OpenAIRE

    Kanwar, S. S.; Keshani,

    2016-01-01

    Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, sugg...

  11. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.

    Science.gov (United States)

    Moy, Yin-Soon; Lu, Ting-Jang; Chou, Cheng-Chun

    2012-02-01

    In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16 days (16-day sufu). Sufu was further held at room temperature for another 30 days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC-MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components. Copyright © 2011 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  12. Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods

    Science.gov (United States)

    Njobeh, Patrick; Obadina, Adewale

    2017-01-01

    Fermented food samples (n = 191) including maize gruel (ogi), sorghum gruel (ogi-baba), melon seed (ogiri), locust bean (iru) and African oil bean seed (ugba) from Southwest Nigeria were quantified for 23 mycotoxins, including aflatoxin B1 (AFB1), fumonisin B1 (FB1), and sterigmatocystin (STE) using liquid chromatography-tandem mass spectrometry. The practices, perceived understanding and health risks related to fungal and mycotoxin contamination amongst fermented food sellers was also established. Data obtained revealed that 82% of the samples had mycotoxins occurring singly or in combination. FB1 was present in 83% of ogi-baba samples, whereas 20% of ugba samples contained AFB1 (range: 3 to 36 µg/kg) and STE was present in 29% of the ogi samples. In terms of multi-mycotoxin contamination, FB1 + FB2 + FB3 + STE + AFB1 + alternariol + HT-2 co-occurred within one sample. The awareness study revealed that 98% of respondents were unaware of mycotoxin contamination, and their education level slightly correlated with their level of awareness (p contaminated these food commodities, coupled with the poor perception of the population under study on fungi and mycotoxins, justifies the need to enact fungal and mycotoxin mitigation strategies along the food chain. PMID:29117141

  13. Microbial Transformation of Bioactive Compounds and Production of ortho-Dihydroxyisoflavones and Glycitein from Natural Fermented Soybean Paste

    Directory of Open Access Journals (Sweden)

    Changhyun Roh

    2014-12-01

    Full Text Available Recently, there has been a great deal of remarkable interest in finding bioactive compounds from nutritional foods to replace synthetic compounds. In particular, ortho-dihydroxyisoflavones and glycitein are of growing scientific interest owing to their attractive biological properties. In this study, 7,8-ortho-dihydroxyisoflavone, 6,7-ortho-dihydroxyisoflavone, 3',4'-ortho-dihydroxyisoflavone and 7,4'-dihydroxy-6-methoxyisoflavone were characterized using microorganism screened from soybean Doenjang. Three ortho-dihydroxyisoflavones and glycitein were structurally elucidated by 1H-NMR and GC-MS analysis. Furthermore, bacterial strains from soybean Doenjang with the capacity of biotransformation were screened. The bacterial strain, identified as Bacillus subtilis Roh-1, was shown to convert daidzein into ortho-dihydroxyisoflavones and glycitein. Thus, this study has, for the first time, demonstrated that a bacterial strain had a substrate specificity for multiple modifications of the bioactive compounds.

  14. Characterization of Bacillus phage-K2 isolated from chungkookjang, a fermented soybean foodstuff.

    Science.gov (United States)

    Kim, Eun Ju; Hong, Jeong Won; Yun, Na-Rae; Lee, Young Nam

    2011-01-01

    An investigation of a virulent Bacillus phage-K2 (named Bp-K2) isolated from chungkookjang (a fermented soybean foodstuff) was made. Bp-K2 differed in infectivity against a number of Bacillus subtilis strains including starter strains of chungkookjang and natto, being more infectious to Bacillus strains isolated from the chungkookjang, but much less active against a natto strain. Bp-K2 is a small DNA phage whose genome size is about 21 kb. Bp-K2 is a tailed bacteriophage with an isometric icosahedral head (50 nm long on the lateral side, 80 nm wide), a long contractile sheath (85-90 nm × 28 nm), a thin tail fiber (80-85 nm long, 10 nm wide), and a basal plate (29 nm long, 47 nm wide) with a number of spikes, but no collar. The details of the structures of Bp-K2 differ from natto phage ϕBN100 as well as other known Bacillus phages such as SPO1-like or ϕ 29-like viruses. These data suggest that Bp-K2 would be a new member of the Myoviridae family of Bacillus bacteriophages.

  15. In vitro digestibility and fermentability of selected insects for dog foods

    NARCIS (Netherlands)

    Bosch, Guido; Vervoort, J. J M; Hendriks, W. H.

    2016-01-01

    Insects are considered as a sustainable protein source for future pet foods. Here we aimed to evaluate the protein quality of larvae of the black soldier fly (Hermetia illucens, BSF), housefly (Musca domestica, HF) and yellow mealworm (Tenebrio molitor, YMW) and to evaluate the fermentation

  16. Novel concepts on functional foods and nutrigenomics in healthy aging and chronic diseases: a review of fermented papaya preparation research progress

    Directory of Open Access Journals (Sweden)

    Francesco Marotta

    2012-05-01

    Full Text Available AbstractFunctional foods are an emerging research field corresponding with genomical, epidemiological and clinical studies integrated with the food industry in accordance with the consumer demands. Consequently, the features of the functional foods are being discussed by various researchers and related institutions, and a common view has been pointed out about the availability and the nature of the components of functional foods. Recently, the outcomes of functional foods are being assessed by the help of all the available scientific tools. Genomic medicine is one of the most promising areas of research to reveal the benefits of functional foods and the bioactive ingredients. Nutrigenomics aims at studying the genetic and epigenetic interactions with a nutrient or the functional component in order to lead to a phenotype change and therefore to the cell metabolism, differentiation or even apoptosis. Papaya and its fermentation product arespecific products derived from the technologically advanced and controlled environmentalfriendly bio-fermentation process. Functional Foods in Health and Disease 2012, 2(5:120-136 It has been well known for a long time that the natural anti-oxidant properties of papaya, mainly depending on vitamins A and C in addition to certain amino acids, were consistent both in the fruit and derived from the papain enzyme which is no longer present in the fermented product. In this article, functional foods in genomic medicine are discussed in review of the fermented papaya preparation research progress. Clinical evidences about fermented papaya as a functional food are reported as supported by various research protocols and experimental models. The benefits of fermented papaya preparation are also discussed in nutrigenomic basis and it is reported to have an important antioxidant and transcriptomic potential which deserves further investigation. As a conclusion, fermented papaya preparation represents a Functional Food

  17. Identification of natural lactoylcholine in lactic acid bacteria-fermented food.

    Science.gov (United States)

    Nakamura, Kozo; Okitsu, Sho; Ishida, Ryuya; Tian, Su; Igari, Naoki; Amano, Yoshihiko

    2016-06-15

    Acetylcholine (AcCh) is a major neurotransmitter and an agonist of nicotinic and muscarinic receptors in non-neuronal systems. Artificially synthesized lactoylcholine (LaCh) has potent nicotinic activity equal to that of AcCh. In this study, we report the isolation and purification of natural AcCh and LaCh from a lactic-fermented food known to reduce blood pressure. To our knowledge, we are the first to isolate natural LaCh. The choline esters were isolated using a novel purification procedure combining a weak cation-exchange cartridge with ODS and pentafluorophenyl HPLC columns, and the structure of LaCh was identified via various analyses. Assessment of D- and L-LaCh showed that the isolated LaCh was an enantiomer mixture with a D/L ratio of 1.6. D-LaCh induced vasorelaxation of thoracic aortas from spontaneously hypertensive rats (EC50=3.83×10(-7) M), while L-LaCh did not. Our results suggest that choline esters could be new functional ingredients in lactic-fermented foods. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. The effects of gamma radiation on soybean isoflavones contents

    International Nuclear Information System (INIS)

    Oliveira, Marcos R.R. de; Mastro, Nelida L. del; Mandarino, Jose M.G.

    2009-01-01

    Soybean (Glycine max) is the most common source of isoflavones in human feeding. It was suggested that there is a correlation among antioxidant activity of flavonoids and total phenolics content. Plants use isoflavones and their derivatives as part of the plant's defensive arsenal, to ward off disease-causing pathogenic fungi and other microbes. Highly processed foods made from legumes, such as tofu, retain most of their isoflavone content, with the exception of fermented miso, which has increased levels. Little is known about the influence of oxidative stress induced by radiation on the isoflavones contents. In the present paper, the effects of gamma irradiation on soybean isoflavones contents are presented. Samples from several Brazilian soybean cultivars were gamma irradiated with doses of 0, 1, 2, 5 e 10 kGy, dose rate about 3 kGy/h in a 60 Co (Gammacell 220 - AECL). Isoflavones contents were determined after extraction with 70% ethanol containing 0.1% acetic acid by an HPLC method. The total isoflavone content remained almost unchanged with the increase of radiation dose up to 10 kGy. Although a general correlation among total isoflavone content and radiation dose was not found, some data suggest that for a few of the isoflavones from specific cultivars, the increase in the radiation dose induced a decrease in their content as for glucosyl glucosides and malonyl isoflavones, as well as an increase in their aglycone content. (author)

  19. The effects of gamma radiation on soybean isoflavones contents

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, Marcos R.R. de; Mastro, Nelida L. del [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: nlmastro@ipen.br, e-mail: mrramos@ipen.br; Mandarino, Jose M.G. [EMBRAPA Soybean, Londrina, PR (Brazil)], e-mail: jmarcos@cnpso.embrapa.br

    2009-07-01

    Soybean (Glycine max) is the most common source of isoflavones in human feeding. It was suggested that there is a correlation among antioxidant activity of flavonoids and total phenolics content. Plants use isoflavones and their derivatives as part of the plant's defensive arsenal, to ward off disease-causing pathogenic fungi and other microbes. Highly processed foods made from legumes, such as tofu, retain most of their isoflavone content, with the exception of fermented miso, which has increased levels. Little is known about the influence of oxidative stress induced by radiation on the isoflavones contents. In the present paper, the effects of gamma irradiation on soybean isoflavones contents are presented. Samples from several Brazilian soybean cultivars were gamma irradiated with doses of 0, 1, 2, 5 e 10 kGy, dose rate about 3 kGy/h in a {sup 60}Co (Gammacell 220 - AECL). Isoflavones contents were determined after extraction with 70% ethanol containing 0.1% acetic acid by an HPLC method. The total isoflavone content remained almost unchanged with the increase of radiation dose up to 10 kGy. Although a general correlation among total isoflavone content and radiation dose was not found, some data suggest that for a few of the isoflavones from specific cultivars, the increase in the radiation dose induced a decrease in their content as for glucosyl glucosides and malonyl isoflavones, as well as an increase in their aglycone content. (author)

  20. In vitro digestibility and fermentability of selected insects for dog foods

    NARCIS (Netherlands)

    Bosch, G.; Vervoort, J.J.M.; Hendriks, W.H.

    2016-01-01

    Insects are considered as a sustainable protein source for future pet foods. Here we aimed to evaluate the protein quality of larvae of the black soldier fly (Hermetia illucens, BSF), housefly (Musca domestica, HF) and yellow mealworm (Tenebrio molitor, YMW) and to evaluate the fermentation

  1. Isolation of tannin-degrading lactobacilli from humans and fermented foods.

    Science.gov (United States)

    Osawa, R; Kuroiso, K; Goto, S; Shimizu, A

    2000-07-01

    Lactobacilli with tannase activity were isolated from human feces and fermented foods. A PCR-based taxonomic assay revealed that the isolates belong to Lactobacillus plantarum, L. paraplantarum, and L. pentosus. Additional studies on a range of Lactobacillus species from established culture collections confirmed that this enzymatic activity is a phenotypic property common to these three species.

  2. Bacillus subtilis from Soybean Food Shows Antimicrobial Activity for Multidrug-Resistant Acinetobacter baumannii by Affecting the adeS Gene.

    Science.gov (United States)

    Wang, Tieshan; Su, Jianrong

    2016-12-28

    Exploring novel antibiotics is necessary for multidrug-resistant pathogenic bacteria. Because the probiotics in soybean food have antimicrobial activities, we investigated their effects on multidrug-resistant Acinetobacter baumannii . Nineteen multidrug-resistant A. baumannii strains were clinifcally isolated as an experimental group and 11 multidrug-sensitive strains as controls. The growth rates of all bacteria were determined by using the analysis for xCELLigence Real-Time Cell. The combination of antibiotics showed synergistic effects on the strains in the control group but no effect on the strains in the experimental group. Efflux pump gene adeS was absent in all the strains from the control group, whereas it exists in all the strains from the experimental group. Furthermore, all the strains lost multidrug resistance when an adeS inhibitor was used. One strain of probiotics isolated from soybean food showed high antimicrobial activity for multidrug-resistant A. baumannii . The isolated strain belongs to Bacillus subtilis according to 16S RNA analysis. Furthermore, E. coli showed multidrug resistance when it was transformed with the adeS gene from A. baumannii whereas the resistant bacteria could be inhibited completely by isolated Bacillus subtilis . Thus, probiotics from soybean food provide potential antibiotics against multidrug-resistant pathogenic bacteria.

  3. Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste

    Directory of Open Access Journals (Sweden)

    Esra Uçkun Kiran

    2014-08-01

    Full Text Available In this study, food wastes such as waste bread, savory, waste cakes, cafeteria waste, fruits, vegetables and potatoes were used as sole substrate for glucoamylase production by solid state fermentation. Response surface methodology was employed to optimize the fermentation conditions for improving the production of high activity enzyme. It was found that waste cake was the best substrate for glucoamylase production. Among all the parameters studied, glucoamylase activity was significantly affected by the initial pH and incubation time. The highest glucoamylase activity of 108.47 U/gds was achieved at initial pH of 7.9, moisture content of 69.6% wt., inoculum loading of 5.2×105 cells/gram substrate (gs and incubation time of 6 d. The enzyme preparation could effectively digest 50% suspension of domestic food waste in 24 h with an almost complete saccharification using an enzyme dose of only 2U/g food waste at 60°C.

  4. Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods.

    Science.gov (United States)

    Lee, Young-Duck; Park, Jong-Hyun

    2017-01-01

    In this study, we report the morphogenetic analysis and genome sequence of a new WCP30 phage of Weissella cibaria , isolated from a fermented food. Based on its morphology, as observed by transmission electron microscopy, WCP30 phage belongs to the family Siphoviridae . Genomic analysis of WCP30 phage showed that it had a 33,697-bp double-stranded DNA genome with 41.2% G+C content. Bioinformatics analysis of the genome revealed 35 open reading frames. A BLASTN search showed that WCP30 phage had low sequence similarity compared to other phages infecting lactic acid bacteria. This is the first report of the morphological features and complete genome sequence of WCP30 phage, which may be useful for controlling the fermentation of dairy foods.

  5. EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods

    DEFF Research Database (Denmark)

    Hald, Tine

    A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union-related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant...... chromatography (HPLC)-based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls...... and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process-based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods....

  6. Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods.

    Science.gov (United States)

    Fowoyo, P T; Ogunbanwo, S T

    2017-01-31

    Coagulase-negative staphylococci have become increasingly recognized as the etiological agent of some infections. A significant characteristic of coagulase-negative staphylococci especially strains isolated from animals and clinical samples is their resistance to routinely used antibiotics although, resistant strains isolated from fermented foods have not been fully reported. A total of two hundred and fifty-five CoNS isolates were subjected to antimicrobial susceptibility test using the disc diffusion technique. The minimum inhibitory concentration of the isolates to the tested antibiotics was determined using the microbroth dilution method. Methicillin resistant strains were confirmed by detection of methicillin resistant genes (mecA) and also employing cefoxitin screening test. The isolates were confirmed to be methicillin resistant by the detection of mecA genes and the cefoxitin screening test. The isolates demonstrated appreciable resistance to ampicillin (86.7%), sulfomethoxazole-trimethoprim (74.9%), amoxicillin-clavulanic acid (52.5%) and oxacillin (35.7%). Methicillin resistance was exhibited by 13 out of the 255 isolates although no mecA gene was detected. It was also observed that the methicillin resistant isolates were prevalent in these traditional foods; iru, kindirmo, nono and wara. This study has ameliorated the incidence of multiple antibiotic resistant coagulase-negative staphylococci in Nigerian fermented foods and if not tackled adequately might lead to horizontal transfer of antibiotic resistance from food to man.

  7. Cardboard proportions and total solids contents as driving factors in dry co-fermentation of food waste.

    Science.gov (United States)

    Capson-Tojo, Gabriel; Trably, Eric; Rouez, Maxime; Crest, Marion; Bernet, Nicolas; Steyer, Jean-Philippe; Delgenès, Jean-Philippe; Escudié, Renaud

    2018-01-01

    This study evaluated the influence of the co-substrate proportions (0-60% of cardboard in dry basis) and the initial total solid contents (20-40%) on the batch fermentation performance. Maximum hydrogen yields were obtained when mono-fermenting food waste at high solids contents (89mlH 2 ·gVS -1 ). The hydrogen yields were lower when increasing the proportions of cardboard. The lower hydrogen yields at higher proportions of cardboard were translated into higher yields of caproic acid (up to 70.1gCOD·kgCOD bio -1 ), produced by consumption of acetic acid and hydrogen. The highest substrate conversions were achieved at low proportions of cardboard, indicating a stabilization effect due to higher buffering capacities in co-fermentation. Clostridiales were predominant in all operational conditions. This study opens up new possibilities for using the cardboard proportions for controlling the production of high added-value products in dry co-fermentation of food waste. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Factors Affecting Tocopherol Concentrations in Soybean Seeds.

    Science.gov (United States)

    Carrera, Constanza S; Seguin, Philippe

    2016-12-21

    Soybean seeds contain several health-beneficial compounds, including tocopherols, which are used by the nutraceutical and functional food industries. Soybean tocopherol concentrations are, however, highly variable. Large differences observed in tocopherol concentrations among soybean genotypes together with the relatively simple biosynthetic pathway involving few genes support the feasibility of selecting for high-tocopherol soybean. Tocopherol concentrations are also highly influenced by environmental factors and field management. Temperature during seed filling and soil moisture appear to be the main factors affecting tocopherol concentrations; other factors such as soil fertility and solar radiation also affect concentrations and composition. Field management decisions including seeding date, row spacing, irrigation, and fertilization also affect tocopherols. Knowledge of factors affecting soybean tocopherols is essential to develop management strategies that will lead to the production of seeds with consistent target concentrations that will meet the needs of the nutraceutical and functional food industries.

  9. Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

    NARCIS (Netherlands)

    Chadare, F.J.; Gayet, D.P.; Azokpota, P.; Nout, M.J.R.; Linnemann, A.R.; Hounhouigan, M.H.; Boekel, van M.A.J.S.

    2010-01-01

    Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu

  10. Improving protein quality of soybean through induced mutations

    International Nuclear Information System (INIS)

    Manjaya, J.G.

    2011-01-01

    Soybean is one of the most economical and nutritious food packed with basic nutrients that combat diseases stemming from mal- and under-nutrition. Despite its rich nutritional profile, use of soybean in food has been limited because soybean proteins are often associated with compounds, which could exert a negative impact on the nutritional quality of the protein. Trypsin inhibitor (TI) is one of the important anti-nutritional factors that exert negative effect by causing growth inhibition. Soybean cultivar VLS-2 was irradiated with 250 Gy gamma rays in a gamma cell (200) with 60 Co source installed at BARC to induce mutations for low trypsin inhibitor content. Three mutants with lower levels of TI content were identified and can be utilized for developing elite varieties of soybean. (author)

  11. Proteomic analysis of the flooding tolerance mechanism in mutant soybean.

    Science.gov (United States)

    Komatsu, Setsuko; Nanjo, Yohei; Nishimura, Minoru

    2013-02-21

    Flooding stress of soybean is a serious problem because it reduces growth; however, flooding-tolerant cultivars have not been identified. To analyze the flooding tolerance mechanism of soybean, the flooding-tolerant mutant was isolated and analyzed using a proteomic technique. Flooding-tolerance tests were repeated five times using gamma-ray irradiated soybeans, whose root growth (M6 stage) was not suppressed even under flooding stress. Two-day-old wild-type and mutant plants were subjected to flooding stress for 2days, and proteins were identified using a gel-based proteomic technique. In wild-type under flooding stress, levels of proteins related to development, protein synthesis/degradation, secondary metabolism, and the cell wall changed; however, these proteins did not markedly differ in the mutant. In contrast, an increased number of fermentation-related proteins were identified in the mutant under flooding stress. The root tips of mutant plants were not affected by flooding stress, even though the wild-type plants had damaged root. Alcohol dehydrogenase activity in the mutant increased at an early stage of flooding stress compared with that of the wild-type. Taken together, these results suggest that activation of the fermentation system in the early stages of flooding may be an important factor for the acquisition of flooding tolerance in soybean. Copyright © 2012 Elsevier B.V. All rights reserved.

  12. Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto).

    Science.gov (United States)

    Inomata, Naoko; Chin, Keishi; Nagashima, Mayumi; Ikezawa, Zenro

    2011-09-01

    Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. A 38-year-old man developed an anaphylactic reaction accompanied by flashing, generalized urticaria, conjunctival redness, and dyspnea 3 hours after ingestion of commercial cold Chinese noodles. He had avoided natto for the past year due to developing several anaphylactic reactions half a day after natto ingestion. The results of skin prick tests (SPTs) were strongly positive for natto and the soup of cold Chinese noodles. Furthermore, SPTs showed positive for poly (γ-glutamic acid) (PGA), which is a major constituent of natto mucilage, alone among all the ingredients of the cold Chinese noodle soup. Therefore, he was diagnosed with late-onset anaphylaxis to PGA contained in natto and the cold Chinese noodle soup. These results indicated that in the present case, the relevant allergen of late-onset anaphylaxis may have been PGA in all episodes and that the patient had been sensitized by PGA through natto ingestion. PGA is produced by Bacillus subtilis during fermentation and is a high-molecular, biodegradable polymer. The late onset is therefore, hypothesized to be due to a delayed absorption of PGA, as PGA biodegrades to peptides sufficiently small to be absorbed in the bowel. PGA has recently been applied to a wide range of fields such as foods, cosmetics, and medicine. Therefore, patients with late-onset anaphylaxis to PGA of natto should avoid not only natto but also other materials containing PGA.

  13. Utilization of Okara-Tempeh as Novel Food Material (B. LIVING SCIENCE)

    OpenAIRE

    河端, 信; 田口, 邦子; 大槻, 耕三; Makoto, Kawabata; Kuniko, Taguchi; Kozo, Ohtsuki; 京都府立大学生活科学部食物学科食品学講座; 光華女子短期大学家政科; 京都府立大学生活科学部食物学科食品学講座; Laboratory of Food Chemistry, Department of Food Science & Nutrition Kyoto Prefectural University; Kohka Women's Junior College; Laboratory of Food Chemistry, Department of Food Science & Nutrition Kyoto Prefectural University

    1990-01-01

    Okara-tempeh, fermented soybean pulp with Rhizopus oligosporus, was blanched for 3-4 minutes per 100g by electronic range and ground twice with meat chopper and stored in the freezer at -20℃. The functional properties, water holding capacity, oil retention, emulsifying capacity etc. and some organoleptic tests were performed to investigate the possibility of utilization as the novel food material. Present study indicated that Okara-tempeh is not only excellent dietary fiber supplement but als...

  14. Preparation of curcumin microemulsions with food-grade soybean oil/lecithin and their cytotoxicity on the HepG2 cell line.

    Science.gov (United States)

    Lin, Chuan-Chuan; Lin, Hung-Yin; Chi, Ming-Hung; Shen, Chin-Min; Chen, Hwan-Wen; Yang, Wen-Jen; Lee, Mei-Hwa

    2014-07-01

    The choice of surfactants and cosurfactants for preparation of oral formulation in microemulsions is limited. In this report, a curcumin-encapsulated phospholipids-based microemulsion (ME) using food-grade ingredients soybean oil and soybean lecithin to replace ethyl oleate and purified lecithin from our previous study was established and compared. The results indicated soybean oil is superior to ethyl oleate as the oil phase in curcumin microemulsion, as proven by the broadened microemulsion region with increasing range of surfactant/soybean oil ratio (approx. 1:1-12:1). Further preparation of two formula with different particle sizes of formula A (30nm) and B (80nm) exhibited differential effects on the cytotoxicity of hepatocellular HepG2 cell lines. At 15μM of concentration, curcumin-ME in formula A with smaller particle size resulted in the lowest viability (approx. 5%), which might be explained by increasing intake of curcumin, as observed by fluorescence microscopy. In addition, the cytotoxic effect of curcumin-ME is exclusively prominent on HepG2, not on HEK293, which showed over 80% of viability at 15μM. The results from this study might provide an innovative applied technique in the area of nutraceuticals and functional foods. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Improvement of Soybean Products Through the Response Mechanism Analysis Using Proteomic Technique.

    Science.gov (United States)

    Wang, Xin; Komatsu, Setsuko

    Soybean is rich in protein/vegetable oil and contains several phytochemicals such as isoflavones and phenolic compounds. Because of the predominated nutritional values, soybean is considered as traditional health benefit food. Soybean is a widely cultivated crop; however, its growth and yield are markedly affected by adverse environmental conditions. Proteomic techniques make it feasible to map protein profiles both during soybean growth and under unfavorable conditions. The stress-responsive mechanisms during soybean growth have been uncovered with the help of proteomic studies. In this review, the history of soybean as food and the morphology/physiology of soybean are described. The utilization of proteomics during soybean germination and development is summarized. In addition, the stress-responsive mechanisms explored using proteomic techniques are reviewed in soybean. © 2017 Elsevier Inc. All rights reserved.

  16. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9.

    Science.gov (United States)

    Chen, Yongfu; Liu, Wenjun; Xue, Jiangang; Yang, Jie; Chen, Xia; Shao, Yuyu; Kwok, Lai-yu; Bilige, Menghe; Mang, Lai; Zhang, Heping

    2014-11-01

    Hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. The inhibition of angiotensin-converting enzyme (ACE) is an effective target to manage essential hypertension. In this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ACE-inhibitory (ACEI) activity of fermented milks produced by 259 Lactobacillus helveticus strains previously isolated from traditional Chinese and Mongolian fermented foods were determined. Among them, 37 strains had an ACEI activity of over 50%. The concentrations of the antihypertensive peptides, Ile-Pro-Pro and Val-Pro-Pro, were further determined by ultra performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. The change of ACEI activity of the fermented milks of 3 strains exhibiting the highest ACEI activity upon gastrointestinal protease treatment was assayed. Fermented milks produced by strain H9 (IMAU60208) had the highest in vitro ACEI activity (86.4 ± 1.5%), relatively short fermentation time (7.5 h), and detectable Val-Pro-Pro (2.409 ± 0.229 µM) and Ile-Pro-Pro (1.612 ± 0.114 µM) concentrations. Compared with the control, a single oral dose of H9-fermented milk significantly attenuated the systolic, diastolic, and mean blood pressure of spontaneously hypertensive rats (SHR) by 15 to 18 mmHg during the 6 to 12 h after treatment. The long-term daily H9-fermented milk intake over 7 wk exerted significant antihypertensive effect to SHR, but not normotensive rats, and the systolic and diastolic blood pressure were significantly lower, by 12 and 10 mmHg, respectively, compared with the control receiving saline. The feeding of H9-fermented milk to SHR resulted in a significantly higher weight gain at wk 7 compared with groups receiving saline, commercial yogurt, and captopril. Our study identified a novel probiotic L. helveticus strain originated from kurut sampled from Tibet

  17. Study on NPK Performance in Food Waste Composting by Using Agricultural Fermentation

    Directory of Open Access Journals (Sweden)

    Jamaludin Siti Noratifah

    2017-01-01

    Full Text Available Food waste represents almost 60% from the total municipal solid waste disposed in the landfill. Alternative disposal method for food waste could be conducted by using composting method. In this study, investigationon food waste composting by using agricultural fermentation was carried out to find out the performance of the compost. Two types of compost were produced which were commercial compost and research compost and total of 8 reactors were tested during this study. Research compost consist of coconut fiber (decomposing medium and the combination of salt and breadfruit peels as the fermentation liquid, while rice husk was used as decomposing medium for commercial compost along with fermented soybeanand brown sugar as fermentation liquid. Physical and chemical parameters which are temperature, pH value, moisture content, Total Nitrogen (N, Total Phosphorus (P and Potassium (K concentration were determined. Based on the results of 20 weeks composting, the overall temperature range from 27 °C to 45 °C which shown the active phase for composting occurred. On the other hand, during the period of composting, most of the pH value in each reactor is above 5 and approximately at neutral. This shown that the microbial respiration in the composting reactor was inhibited and had approached the mature phase. As for NPK content, Total Nitrogen value range from 98 ppm to 2268 ppm for commercial compost, while 84 ppm to 2240 ppm for research compost. Total Phosphorus has the values of0.871 ppm to 11.615 ppm for commercial compost and 1.785 ppm to 14.143 ppm for research compost. On the other hand, result for potassium is from 91.85 ppm to 645.55 ppm for commercial compost and from 133.95 ppm to 686.2 ppm for research compost. As a conclusion from the results obtained, the compost in this study is sufficient to be use for agricultural purposes and the best performance of NPK value was demonstrated by Reactor C2 from research compost.

  18. Metagenomic data of fungal internal transcribed spacer from serofluid dish, a traditional Chinese fermented food

    Directory of Open Access Journals (Sweden)

    Peng Chen

    2016-03-01

    Full Text Available Serofluid dish (or Jiangshui, in Chinese, a traditional food in the Chinese culture for thousands of years, is made from vegetables by fermentation. In this work, microorganism community of the fermented serofluid dish was investigated by the culture-independent method. The metagenomic data in this article contains the sequences of fungal internal transcribed spacer (ITS regions of rRNA genes from 12 different serofluid dish samples. The metagenome comprised of 50,865 average raw reads with an average of 8,958,220 bp and G + C content is 45.62%. This is the first report on metagenomic data of fungal ITS from serofluid dish employing Illumina platform to profile the fungal communities of this little known fermented food from Gansu Province, China. The Metagenomic data of fungal internal transcribed spacer can be accessed at NCBI, SRA database accession no. SRP067411. Keywords: Serofluid dish, Jiangshui, Fungal ITS, Cultivation-independent, Microbial diversity

  19. Improving production of volatile fatty acids from food waste fermentation by hydrothermal pretreatment.

    Science.gov (United States)

    Yin, Jun; Wang, Kun; Yang, Yuqiang; Shen, Dongsheng; Wang, Meizhen; Mo, Han

    2014-11-01

    Food waste (FW) was pretreated by a hydrothermal method and then fermented for volatile fatty acid (VFAs) production. The soluble substance in FW increased after hydrothermal pretreatment (⩽200 °C). Higher hydrothermal temperature would lead to mineralization of the organic compounds. The optimal temperature for organic dissolution was 180 °C, at which FW dissolved 42.5% more soluble chemical oxygen demand than the control. VFA production from pretreated FW fermentation was significantly enhanced compared with the control. The optimal hydrothermal temperature was 160 °C with a VFA yield of 0.908 g/g VSremoval. Butyrate and acetate were the prevalent VFAs followed by propionate and valerate. FW fermentation was inhibited after 200 °C pretreatment. The VFAs were extracted from the fermentation broth by liquid-liquid extraction. The VFA recovery was 50-70%. Thus, 0.294-0.411 g VFAs could be obtained per gram of hydrothermally pretreated FW (in dry weight) by this method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Caracterização físico-química e tecnológica da farinha de soja integral fermentada com Aspergillus oryzae Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae

    Directory of Open Access Journals (Sweden)

    Leomar Hackbart da Silva

    2012-12-01

    Full Text Available Neste trabalho, estudou-se o efeito das condições de fermentação da farinha de soja integral, utilizando-se o fungo Aspergillus oryzae, sobre as características físico-químicas e as propriedades tecnológicas da farinha de soja integral autoclavada fermentada. A farinha de soja integral autoclavada foi fermentada com o fungo Aspergillus oryzae CCT 4359, incubada às temperaturas de 30 °C e 40 °C por 24 horas e 48 horas, e seca em estufa a vácuo, a 60 °C, até 10% de umidade final, obtendo-se a farinha de soja integral autoclavada fermentada. Esta farinha foi avaliada quanto aos seguintes aspectos: composição centesimal, índice de absorção de água, índice de solubilidade do nitrogênio, índice da atividade ureática, pH, índice de acidez do extrato etéreo e cor instrumental. Os resultados indicaram que a fermentação aumentou o conteúdo de proteínas e lipídeos, reduzindo o teor de carboidratos, e não alterou os teores de cinzas, fibras e a umidade. Além disso, aumentou o índice de acidez do extrato etéreo, reduziu os índices de absorção de água, de solubilidade do nitrogênio e da atividade ureática, o qual passou de 0,61 para 0,26 unidades de pH (após fermentação a 30 °C e 40 °C, por 48 horas, o que indica a redução de fatores antinutricionais. A fermentação, porém, não influenciou a cor e o pH. O processo de fermentação promoveu modificações nas propriedades nutricionais e tecnológicas da farinha de soja integral, ampliando seu potencial de utilização na produção de alimentos mais saudáveis para o consumidor.This work studied the effect of the fermentation conditions of whole soybean flour by the mould Aspergillus oryzae on the physical and chemical characteristics and technological quality of the whole autoclaved soybean flour. The whole autoclaved soybean flour was fermented by the mould Aspergillus oryzae CCT 4359 at 30 °C and 40 °C for 24 and 48 hours, and then dried to 10% moisture

  1. Genetic diversity and population structure of Lactobacillus delbrueckii subspecies bulgaricus isolated from naturally fermented dairy foods.

    Science.gov (United States)

    Song, Yuqin; Sun, Zhihong; Guo, Chenyi; Wu, Yarong; Liu, Wenjun; Yu, Jie; Menghe, Bilige; Yang, Ruifu; Zhang, Heping

    2016-03-04

    Lactobacillus delbrueckii subsp. bulgaricus is one of the most widely used starter culture strains in industrial fermented dairy manufacture. It is also common in naturally fermented dairy foods made using traditional methods. The subsp. bulgaricus strains found in naturally fermented foods may be useful for improving current industrial starter cultures; however, little is known regarding its genetic diversity and population structure. Here, a collection of 298 L. delbrueckii strains from naturally fermented products in Mongolia, Russia, and West China was analyzed by multi-locus sequence typing based on eight conserved genes. The 251 confirmed subsp. bulgaricus strains produced 106 unique sequence types, the majority of which were assigned to five clonal complexes (CCs). The geographical distribution of CCs was uneven, with CC1 dominated by Mongolian and Russian isolates, and CC2-CC5 isolates exclusively from Xinjiang, China. Population structure analysis suggested six lineages, L1-L6, with various homologous recombination rates. Although L2-L5 were mainly restricted within specific regions, strains belonging to L1 and L6 were observed in diverse regions, suggesting historical transmission events. These results greatly enhance our knowledge of the population diversity of subsp. bulgaricus strains, and suggest that strains from CC1 and L4 may be useful as starter strains in industrial fermentation.

  2. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.

    Science.gov (United States)

    Yu, J; Wang, H M; Zha, M S; Qing, Y T; Bai, N; Ren, Y; Xi, X X; Liu, W J; Menghe, B L G; Zhang, H P

    2015-08-01

    Russian traditional fermented dairy foods have been consumed for thousands of years. However, little research has focused on exploiting lactic acid bacteria (LAB) resources and analyzing the LAB composition of Russian traditional fermented dairy foods. In the present study, we cultured LAB isolated from fermented mare and cow milks, sour cream, and cheese collected from Kalmykiya, Buryats, and Tuva regions of Russia. Seven lactobacillus species and the Bifidobacterium genus were quantified by quantitative PCR. The LAB counts in these samples ranged from 3.18 to 9.77 log cfu/mL (or per gram). In total, 599 LAB strains were obtained from these samples using de Man, Rogosa, and Sharpe agar and M17 agar. The identified LAB belonged to 7 genera and 30 species by 16S rRNA and murE gene sequencing and multiplex PCR assay. The predominant LAB isolates were Lactobacillus helveticus (176 strains) and Lactobacillus plantarum (63 strains), which represented 39.9% of all isolates. The quantitative PCR results revealed that counts of 7 lactobacilli species and Bifidobacterium spp. of 30 fermented cow milk samples ranged from 1.19±0.34 (Lactobacillus helveticus in Tuva) to 8.09±0.71 (Lactobacillus acidophilus in Kalmykiya) log cfu/mL of fermented cow milk (mean ± standard error). The numbers of Bifidobacterium spp., Lb. plantarum, Lb. helveticus, and Lb. acidophilus revealed no significant difference between the 3 regions; nevertheless, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus sakei, and Lactobacillus delbrueckii ssp. bulgaricus exhibited different degrees of variation across 3 regions. The results demonstrate that traditional fermented dairy products from different regions of Russia have complex compositions of LAB species. The diversity of LAB might be related to the type of fermented dairy product, geographical origin, and manufacturing process. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. Soybean susceptibility to manufactured nanomaterials with evidence for food quality and soil fertility interruption

    OpenAIRE

    Priester, John H.; Ge, Yuan; Mielke, Randall E.; Horst, Allison M.; Moritz, Shelly Cole; Espinosa, Katherine; Gelb, Jeff; Walker, Sharon L.; Nisbet, Roger M.; An, Youn-Joo; Schimel, Joshua P.; Palmer, Reid G.; Hernandez-Viezcas, Jose A.; Zhao, Lijuan; Gardea-Torresdey, Jorge L.

    2012-01-01

    Based on previously published hydroponic plant, planktonic bacterial, and soil microbial community research, manufactured nanomaterial (MNM) environmental buildup could profoundly alter soil-based food crop quality and yield. However, thus far, no single study has at once examined the full implications, as no studies have involved growing plants to full maturity in MNM-contaminated field soil. We have done so for soybean, a major global commodity crop, using farm soil amended with two high-pr...

  4. Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.

    Science.gov (United States)

    Dust, Jolene M; Gajda, Angela M; Flickinger, Elizabeth A; Burkhalter, Toni M; Merchen, Neal R; Fahey, George C

    2004-05-19

    An experiment was conducted to determine the effects of extrusion conditions on chemical composition and in vitro hydrolytic and fermentative digestion of barley grits, cornmeal, oat bran, soybean flour, soybean hulls, and wheat bran. Extrusion conditions altered crude protein, fiber, and starch concentrations of ingredients. Organic matter disappearance (OMD) increased for extruded versus unprocessed samples of barley grits, cornmeal, and soybean flour that had been hydrolytically digested. After 8 h of fermentative digestion, OMD decreased as extrusion conditions intensified for barley grits and cornmeal but increased for oat bran, soybean hulls, and wheat bran. Total short-chain fatty acid production decreased as extrusion conditions intensified for barley grits, soybean hulls, and soybean flour. These data suggest that the effects of extrusion conditions on ingredient composition and digestion are influenced by the unique chemical characteristics of individual substrates.

  5. Fermentation optimization and antioxidant activities of mycelia ...

    African Journals Online (AJOL)

    uwerhiavwe

    2013-03-13

    Mar 13, 2013 ... soybean residues as basic substrates in the composition of the medium, and to evaluate the ... Ma (2002) studied the components required for the liquid ... esculenta fermentation and growth. While most studies were focused on the production of polysaccharides using cultural conditions of mycelia in M.

  6. Menaquinones, bacteria, and the food supply: the relevance of dairy and fermented food products to vitamin K requirements.

    Science.gov (United States)

    Walther, Barbara; Karl, J Philip; Booth, Sarah L; Boyaval, Patrick

    2013-07-01

    Vitamin K exists in the food supply as phylloquinone, a plant-based form and as menaquinones (MKs), a collection of isoprenologues mostly originating from bacterial synthesis. Although multiple bacterial species used as starter cultures for food fermentations synthesize MK, relatively little is known about the presence and distribution of MK in the food supply and the relative contribution of MK to total dietary vitamin K intake. Dairy products may be a predominant source of dietary MK in many regions of the world, and there is recent interest in enhancing the MK content of dairy products through identification and selection of MK-producing bacteria in dairy fermentations. This interest is increased by emerging evidence that current dietary recommendations based on the classic role of vitamin K as an enzyme cofactor for coagulation proteins may not be optimal for supporting vitamin K requirements in extrahepatic tissues and that MK may have unique bioactivity beyond that as an enzyme cofactor. Observational studies have reported favorable associations between MK intake and bone and cardiovascular health. Although randomized trials have provided some evidence to support the beneficial effects of MK on bone, the evidence to date is not definitive, and randomized trials have not yet examined MK intake in relation to cardiovascular outcomes. Food production practices provide a means to enhance dietary MK availability and intake. However, parallel research is needed to optimize these production practices, develop comprehensive food MK content databases, and test hypotheses of unique beneficial physiological roles of MK beyond that achieved by phylloquinone.

  7. An evaluation of replacing fish meal with fermented soybean meal in the diet of Macrobrachium nipponense: Growth, nonspecific immunity, and resistance to Aeromonas hydrophila.

    Science.gov (United States)

    Ding, Zhili; Zhang, Yixiang; Ye, Jinyun; Du, Zhenyu; Kong, Youqin

    2015-05-01

    Partial or complete replacement of fish meal (FM) with fermented soybean meal (FSM) was examined in Macrobrachium nipponense over an 8-week growth trial. Growth and immune characteristics were evaluated. Fermented soybean meal replaced 0 (FM, control), 25% (R25), 50% (R50), 75% (R75), or 100% of the FM (R100) in five isocaloric and isonitrogenous diets. Each diet was fed to juvenile prawns (mean weight, 0.103 ± 0.0009 g) twice daily to apparent satiation in five replicates. Weight gain and specific growth rate of M. nipponense were significantly higher in prawns fed the R25 diet than that of prawns fed the FM diet. No significant differences were observed among the other treatments. Total hemocyte count and hemolymph phagocytic activity decreased as the proportion of FSM increased. Total antioxidant activity competence and malondialdehyde level in the hepatopancreas were highest in prawns fed the R100 diet. mRNA levels of the antioxidant genes Cu-Zn superoxide dismutase and catalase, heat shock cognate protein 70, and heat shock protein 90 were significantly differentially regulated in the prawn hepatopancreas. In addition, percent mortality increased after challenge with live Aeromonas hydrophila. Percent mortality of prawns fed the R100 diet was significantly higher than that of prawns fed the FM and R25 diets. These findings demonstrate that (1) M. nipponense growth performance was not affected by including a high proportion of FSM in the diet, and the best growth performance was obtained when 25% of the FM was replaced with FSM; (2) nonspecific immunity was impaired when all of the FM was replaced with FSM. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Efficient production of free fatty acids from soybean meal carbohydrates.

    Science.gov (United States)

    Wang, Dan; Thakker, Chandresh; Liu, Ping; Bennett, George N; San, Ka-Yiu

    2015-11-01

    Conversion of biomass feedstock to chemicals and fuels has attracted increasing attention recently. Soybean meal, containing significant quantities of carbohydrates, is an inexpensive renewable feedstock. Glucose, galactose, and fructose can be obtained by enzymatic hydrolysis of soluble carbohydrates of soybean meal. Free fatty acids (FFAs) are valuable molecules that can be used as precursors for the production of fuels and other value-added chemicals. In this study, free fatty acids were produced by mutant Escherichia coli strains with plasmid pXZ18Z (carrying acyl-ACP thioesterase (TE) and (3R)-hydroxyacyl-ACP dehydratase) using individual sugars, sugar mixtures, and enzymatic hydrolyzed soybean meal extract. For individual sugar fermentations, strain ML211 (MG1655 fadD(-) fabR(-) )/pXZ18Z showed the best performance, which produced 4.22, 3.79, 3.49 g/L free fatty acids on glucose, fructose, and galactose, respectively. While the strain ML211/pXZ18Z performed the best with individual sugars, however, for sugar mixture fermentation, the triple mutant strain XZK211 (MG1655 fadD(-) fabR(-) ptsG(-) )/pXZ18Z with an additional deletion of ptsG encoding the glucose-specific transporter, functioned the best due to relieved catabolite repression. This strain produced approximately 3.18 g/L of fatty acids with a yield of 0.22 g fatty acids/g total sugar. Maximum free fatty acids production of 2.78 g/L with a high yield of 0.21 g/g was achieved using soybean meal extract hydrolysate. The results suggested that soybean meal carbohydrates after enzymatic treatment could serve as an inexpensive feedstock for the efficient production of free fatty acids. © 2015 Wiley Periodicals, Inc.

  9. EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2016. Scientific opinion on the safety of fermented soybean extract NSK-SD® as a novel food pursuant to Regulation (EC) No 258/97

    DEFF Research Database (Denmark)

    Poulsen, Morten

    2016-01-01

    and of the Council, taking into account the comments and objections of a scientific nature raised by Member States. The NF is the fermented soybean extract NSK-SD®, which is standardised to a nattokinase enzyme activity of 20,000–28,000 fibrin degradation units/g. The information provided on the composition...... pregnant and lactating women. The Panel noted that nattokinase exhibits in vitro fibrinolytic activity and in vivo thrombolytic activity in animals when administered parenterally. However, the information provided with respect to absorption, distribution, metabolism and excretion of the NF does not allow...... conclusions to be drawn on the absorption of active nattokinase or any functional metabolites therefrom. A bacterial reverse mutation test did not show any indication of mutagenicity, and the NF was not clastogenic in an in vitro chromosome aberration assay. Taking into account the no observed adverse effect...

  10. RNA-seq data comparisons of wild soybean genotypes in response to soybean cyst nematode (Heterodera glycines

    Directory of Open Access Journals (Sweden)

    Hengyou Zhang

    2017-12-01

    Full Text Available Soybean [Glycine max (L. Merr.] is an important crop rich in vegetable protein and oil, and is a staple food for human and animals worldwide. However, soybean plants have been challenged by soybean cyst nematode (SCN, Heterodera glycines, one of the most damaging pests found in soybean fields. Applying SCN-resistant cultivars is the most efficient and environmentally friendly strategy to manage SCN. Currently, soybean breeding and further improvement in soybean agriculture are hindered by severely limited genetic diversity in cultivated soybeans. G. soja is a soybean wild progenitor with much higher levels of genetic diversity compared to cultivated soybeans. In this study, transcriptomes of the resistant and susceptible genotypes of the wild soybean, Glycine soja Sieb & Zucc, were sequenced to examine the genetic basis of SCN resistance. Seedling roots were treated with infective second-stage juveniles (J2s of the soybean cyst nematode (HG type 2.5.7 for 3, 5, 8 days and pooled for library construction and RNA sequencing. The transcriptome sequencing generated approximately 245 million (M high quality (Q > 30 raw sequence reads (125 bp in length for twelve libraries. The raw sequence reads were deposited in NCBI sequence read archive (SRA database, with the accession numbers SRR5227314-25. Further analysis of this data would be helpful to improve our understanding of the molecular mechanisms of soybean-SCN interaction and facilitate the development of diverse SCN resistance cultivars.

  11. Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions

    Directory of Open Access Journals (Sweden)

    Małgorzata Ziarno

    2015-11-01

    Full Text Available Background: In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the acidity of the gastric juices and bile present in the duodenum. Objective: The paper reports effects of selected fermented milk components on the viability of three strains of bifidobacteria in fermented milk during subsequent incubation under conditions representing model digestive juices. Design: The viability of the bifidobacterial cells was examined after a 3-h incubation of fermented milk under simulated gastric juice conditions and then after 5-h incubation under simulated duodenum juice conditions. The Bifidobacterium strains tested differed in their sensitivity to the simulated conditions of the gastrointestinal juices. Results: Bifidobacterial cell viability in simulated intestinal juices was dependent on the strain used in our experiments, and product components acted protectively towards bifidobacterial cells and its dose. Conclusions: Bifidobacterial cells introduced into the human gastrointestinal tract as food ingredients have a good chance of survival during intestinal transit and to reach the large intestine thanks to the protective properties of the food components and depending on the strain and composition of the food.

  12. Ethanol production from soybean molasses by Zymomonas mobilis

    International Nuclear Information System (INIS)

    Letti, Luiz Alberto Junior; Karp, Susan Grace; Woiciechowski, Adenise Lorenci; Soccol, Carlos Ricardo

    2012-01-01

    This work deals with the utilization of soybean molasses (a low cost byproduct) to produce ethanol, an important biofuel, using the microorganism Zymomonas mobilis NRRL 806, a gram negative bacterium. At the first part of the work, laboratorial scale tests, using 125 mL flasks were performed to evaluate the effect of three variables on ethanol production: soybean molasses concentration (the sole carbon and nitrogen source), pH and period of previous aerobial phase. The optimal soybean concentration was around 200 g L -1 of soluble solids, pH between 6.0 and 7.0, and the period of previous aerobial phase did not provide significant effect. At the second part, kinetic tests were performed to compare the fermentation yields of Zymomonas mobilis NRRL 806 in flasks and in a bench scale batch reactor (it was obtained respectively 78.3% and 96.0% of the maximum theoretical yields, with productions of 24.2 and 29.3 g L -1 of ethanol). The process with a reactor fermentation using Saccharomyces cerevisiae LPB1 was also tested (it was reached 89.3% of the theoretical maximum value). A detailed kinetic behavior of the molasses sugars metabolism for Z. mobilis was also shown, either in reactor or in flasks. This work is a valuable tool for further works in the subject of ethanol production from agro-industrial by-products. -- Highlights: ► Zymomonas mobilis was able to grow and produce ethanol on diluted soybean molasses. ► Best conditions for ethanol production:200g L -1 of soluble solids; pH around 6,5. ► Z. mobilis had better ethanol production and yield when compared to S. cerevisiae. ► In reactor, Z. mobilis produced 29.3 g L -1 of ethanol, 96.0% of the maximum yield.

  13. Effect of substitution of low linolenic acid soybean oil for hydrogenated soybean oil on fatty acid intake.

    Science.gov (United States)

    DiRienzo, Maureen A; Astwood, James D; Petersen, Barbara J; Smith, Kim M

    2006-02-01

    Low linolenic acid soybean oil (LLSO) has been developed as a substitute for hydrogenated soybean oil to reduce intake of trans FA while improving stability and functionality in processed foods. We assessed the dietary impact of substitution of LLSO for hydrogenated soybean oil (HSBO) used in several food categories. All substitutions were done using an assumption of 100% market penetration. The impact of this substitution on the intake of five FA and trans FA was assessed. Substitution of LLSO for current versions of HSBO resulted in a 45% decrease in intake of trans FA. Impacts on other FA intakes were within the realm of typical dietary intakes. No decrease in intake of alpha-linolenic acid was associated with the use of LLSO in place of HSBO because LLSO substitutes for HSBO that are already low in alpha-linolenic acid.

  14. Distribution of radioactive cesium ((134)Cs Plus(137)Cs) in a contaminated Japanese soybean cultivar during the preparation of tofu, natto, and nimame (Boiled Soybean).

    Science.gov (United States)

    Hachinohe, Mayumi; Kimura, Keitarou; Kubo, Yuji; Tanji, Katsuo; Hamamatsu, Shioka; Hagiwara, Shoji; Nei, Daisuke; Kameya, Hiromi; Nakagawa, Rikio; Matsukura, Ushio; Todoriki, Setsuko; Kawamoto, Shinichi

    2013-06-01

    We investigated the fate of radioactive cesium ((134)Cs plus (137)Cs) during the production of tofu, natto, and nimame (boiled soybean) from a contaminated Japanese soybean cultivar harvested in FY2011. Tofu, natto, and nimame were made from soybean grains containing radioactive cesium (240 to 340 Bq/kg [dry weight]), and the radioactive cesium in the processed soybean foods and in by-product fractions such as okara, broth, and waste water was measured with a germanium semiconductor detector. The processing factor is the ratio of radioactive cesium concentration of a product before and after processing. For tofu, natto, nimame, and for the by-product okara, processing factors were 0.12, 0.40, 0.20, and 0.18, respectively; this suggested that these three soybean foods and okara, used mainly as an animal feed, can be considered safe for human and animal consumption according to the standard limit for radioactive cesium of soybean grains. Furthermore, the ratio of radioactive cesium concentrations in the cotyledon, hypocotyl, and seed coat portions of the soybean grain was found to be approximately 1:1:0.4.

  15. Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food.

    Science.gov (United States)

    Hong, Sung Wook; Choi, Jae Young; Chung, Kun Sub

    2012-10-01

    The bacterial community of Chungkookjang and raw rice-straw collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. Pure cultures were isolated from Chungkookjang and raw rice-straw on tryptic soy agar plates with 72 to 121 colonies and identified by 16S rDNA gene sequence analysis, respectively. The traditional culture-based method and denaturing gradient gel electrophoresis analysis of PCR-amplified 16S rDNA confirmed that Pantoea agglomerans and B. subtilis were identified as predominant in the raw rice-straw and Chungkookjang, respectively, from Iljuk district of Gyeonggi province, P. ananatis and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Wonju district of Gangwon province, and Microbacterium sp. and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Sunchang district of Jeolla province. Other strains, such as Bacillus, Enterococcus, Pseudomonas, Rhodococcus, and uncultured bacteria were also present in raw rice-straw and Chungkookjang. A comprehensive analysis of these microorganisms would provide a more detailed understanding of the biologically active components of Chungkookjang and help improve its quality. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis can be successfully applied to a fermented food to detect unculturable or more species than the culture-dependent method. This technique is an effective and convenient culture-independent method for studying the bacterial community in Chungkookjang. In this study, the bacterial community of Chungkookjang collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. © 2012 Institute of Food Technologists®

  16. Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food.

    Science.gov (United States)

    Obinna-Echem, Patience C; Kuri, Victor; Beal, Jane

    2014-01-30

    Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally isolated LAB and yeasts from traditionally fermented akamu were confirmed by PCR sequencing analysis. The relationships between pH, acidity and lactic acid levels and proximate composition of the akamu samples were investigated. The LAB communities in the akamu samples comprised mainly Lactobacillus species, including Lb. fermentum, Lb. plantarum, Lb. delbrueckii ssp. bulgaricus and Lb. helveticus, as well as Lactococcus lactis ssp. cremoris. Identified yeasts were Candida tropicalis, Candida albicans, Clavispora lusitaniae and Saccharomyces paradoxus. Low pH (3.22-3.95) was accompanied by high lactic acid concentrations (43.10-84.29 mmol kg⁻¹). Protein (31.88-74.32 g kg⁻¹) and lipid (17.74-36.83 g kg⁻¹ contents were negatively correlated with carbohydrate content (897.48-926.20 g kg⁻¹, of which ≤1 g kg⁻¹ was sugars). Ash was either not detected or present only in trace amounts (≤4 g kg⁻¹). Energy levels ranged from 17.29 to 18.37 kJ g⁻¹. The akamu samples were predominantly starchy foods and had pH < 4.0 owing to the activities of fermentative LAB. © 2013 Society of Chemical Industry.

  17. Enzymatic solubilisation and degradation of soybean fibre demonstrated by viscosity, fibre analysis and microscopy

    DEFF Research Database (Denmark)

    Ravn, Jonas Laukkonen; Martens, Helle Juel; Pettersson, Dan

    2015-01-01

    The effect of a commercial multienzyme product obtained by fermentation from Aspergillus aculeatus on soybean and soybean meal was investigated using viscosity measurements, dietary fibre component analysis and different microscopy techniques utilizing histochemical dyes and antibody labelling....... The results obtained demonstrated a strong viscosity reducing effect of the enzyme preparation on soluble galactomannan and xyloglucan polysaccharides and in addition non-starch polysaccharide analysis demonstrated a notable solubilisation of all polysaccharide constituents. The degradation...

  18. Biochemical changes in low-salt solid-state fermented soy sauce

    African Journals Online (AJOL)

    hope&shola

    2010-11-29

    Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

  19. Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis

    Science.gov (United States)

    Miranda, Breanna; Lawton, Nicole M.; Tachibana, Sean R.; Swartz, Natasja A.; Hall, W. Paige

    2016-01-01

    Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed using acid-base titration and high-performance liquid…

  20. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

    Directory of Open Access Journals (Sweden)

    Chaminda Senaka Ranadheera

    2017-12-01

    Full Text Available Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.

  1. Solid substrate fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Tengerdy, R P

    1985-04-01

    Solid Substrate Fermentation (SSF) describes the microbiological tranformation of biological materials in their natural state, in contrast with liquid or submerged fermentations which are carried out in dilute solutions or slurries. The most important industrial microorganisms used in SSF are filamentous fungi and the critical factors in their growth are the control of the moisture level and the temperature. Traditionally, most SSFs are conducted in shallow trays (so that heat build up is avoided) and stacked in a moist chamber, however, the modern SSF should be able to mix large amounts of substrate for a uniform fermentation, maximum automization scale-up of the process, continuous operation and fermentation control and a promising new design is the Helical screw fermenter. At the present time SSF is used in the production of foods (e.g. mushrooms and oriental foods) in municipal, agricultural and industrial solid waste disposal and in the production of enzymes and speciality chemicals but it does not seem likely that it will replace prevalent liquid fermentation technologies. 29 references.

  2. Optimization of fermentation medium for enhanced production of ...

    African Journals Online (AJOL)

    Jane

    2011-07-20

    Jul 20, 2011 ... The Plackett-Burman design indicated that yeast extract, soybean flour, KH2PO4, FeSO4 .... Extraction and HPLC analysis of the milbemycin ... performed with an Agilent 1200 HPLC system and the elution was detected at ..... fermentation, isolation, structural elucidation and biological activities. J. Antibiot.

  3. Recovery of phosphorus and volatile fatty acids from wastewater and food waste with an iron-flocculation sequencing batch reactor and acidogenic co-fermentation.

    Science.gov (United States)

    Li, Ruo-Hong; Li, Xiao-Yan

    2017-12-01

    A sequencing batch reactor-based system was developed for enhanced phosphorus (P) removal and recovery from municipal wastewater. The system consists of an iron-dosing SBR for P precipitation and a side-stream anaerobic reactor for sludge co-fermentation with food waste. During co-fermentation, sludge and food waste undergo acidogenesis, releasing phosphates under acidic conditions and producing volatile fatty acids (VFAs) into the supernatant. A few types of typical food waste were investigated for their effectiveness in acidogenesis and related enzymatic activities. The results show that approximately 96.4% of total P in wastewater was retained in activated sludge. Food waste with a high starch content favoured acidogenic fermentation. Around 55.7% of P from wastewater was recovered as vivianite, and around 66% of food waste loading was converted into VFAs. The new integration formed an effective system for wastewater treatment, food waste processing and simultaneous recovery of P and VFAs. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production.

    Science.gov (United States)

    Meng, Shi; Chang, Sam; Gillen, Anne M; Zhang, Yan

    2016-12-15

    Food-grade soybeans with large seed size, uniformity, clear hilum and a high 11S/7S ratio are favoured by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, 22 soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. Eight lines were identified, from 22 lines harvested in 2014, to be suitable for tofu making, as judged by chemical composition and sensory quality of pressed tofu. In the filled tofu making and texture analysis study, the correlation between A3 subunit content and filled tofu firmness was significant (N=22, r=0.77, Pquality information for the selection of soybean genotypes for improving food quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Laura: Soybean variety lacking Kunitz trypsin inhibitor

    Directory of Open Access Journals (Sweden)

    Srebrić Mirjana

    2010-01-01

    Full Text Available Grain of conventional soybean varieties requires heat processing to break down trypsin inhibitor's activity before using as food or animal feed. At the same time, protein denaturation and other qualitative changes occur in soybean grain, especially if the temperature of heating is not controlled. Two types of trypsin inhibitor were found in soybean grain the Kunitz trypsin inhibitor and the Bowman-Birk inhibitor. Mature grain of soybean Laura is lacking Kunitz trypsin inhibitor. Grain yield of variety Laura is equal to high yielding varieties from the maturity group I, where it belongs. Lacking of Kunitz-trypsin inhibitor makes soybean grain suitable for direct feeding in adult non ruminant animals without previous thermal processing. Grain of variety Laura can be processed for a shorter period of time than conventional soybeans. This way we save energy, and preserve valuable nutritional composition of soybean grain, which is of interest in industrial processing.

  6. Preservation of hatchery waste by lactic acid fermentation. 2. Large-scale fermentation and feeding trial to evaluate feeding value.

    Science.gov (United States)

    Deshmukh, A C; Patterson, P H

    1997-09-01

    Two waste streams from a Leghorn hatchery were preserved and recycled by fermentation with a by-product carbohydrate and extrusion processing into new feed ingredients that were evaluated with broiler chickens. Cockerel chicks (CC) and a 60:40 ratio of CC:shell waste (CC:SW) were fermented in 189-L barrels for 21 d following grinding, then mixing with a liquid culture (0.2%) and carbohydrate source at 15 and 16.66%, respectively. At 2 wk, pH was 4.44 and 5.09 for the CC and CC:SW products compared with higher values of 6.54 and 6.98 for the raw ingredients at the onset. Negligible hydrogen sulfide and no ammonia gas were recorded during the fermentation period. At 21 d, the fermented CC and CC:SW were extruded, dried, and ground to meals containing CP and TMEn levels of 47.4%, 3,187 kcal/kg, and 33.1%, 2,696 kcal/kg, respectively. Broiler chickens were fed a control diet and the CC (5 and 10%) and CC:SW (2.5 and 5%) ingredient diets with corn and soybean meal for 6 wk to evaluate feeding value and carcass yield. Body weight, gain and feed conversion at 42 d for birds fed diets supplemented with CC or CC:SW at all levels were comparable to those of the control. Diets supplemented with hatchery by-product had no negative effect on carcass measurements except ready to cook carcass and wing yield, which were significantly greater for the 10% CC:SW birds than for the control. These data indicate that nutrient dense hatchery by-products can be preserved with fermentation up to 21 d and support broiler live performance and carcass yield as dietary ingredients equal to or better than a corn-soybean meal control.

  7. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.

    Science.gov (United States)

    Fujimoto, Akihito; Ito, Keisuke; Itou, Madoka; Narushima, Noriko; Ito, Takayuki; Yamamoto, Akihisa; Hirayama, Satoru; Furukawa, Soichi; Morinaga, Yasushi; Miyamoto, Takahisa

    2018-01-01

    Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period. Comparisons were made for two types of rye and wheat flours, using different production sites and different milling, distribution, and storage conditions. The microbial count was evaluated using different culture media. All sourdough types showed a significant increase in lactic acid levels on fermentation day 2 and a decrease in free amino acid levels on day 4. Low overall lactic acid production and little fluctuation in sugar levels occurred in sourdough made from French ingredients. For sourdough made from Japanese ingredients, sugar levels (chiefly glucose, sucrose, and maltose) declined on fermentation day 1, increased on day 2, and declined by day 5. With the French ingredients, no yeast cells were detected until day 3, and many acid precursors of sourdough flavor components were detected. Yet with the Japanese ingredients, 10 6 /g yeast cells were detected on days 3-5, as well as sourdough-flavor esters and alcohols. Differences in raw material quality affected the microbial behavior and changes in food constituents during the fermentation process and, consequently, the sourdough flavor. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  8. FERMENTED SOYBEAN CAKE AND ALBUMIN FORMULA AS NUTRITIONAL SUPPORT PREVENTS PROTEIN ENERGY MALNUTRITION AND AKI IN STROKE PATIENTS

    Directory of Open Access Journals (Sweden)

    Nanny Djaya

    2012-06-01

    Full Text Available Stroke is the leading cause of death in every hospital in Indonesia. The death rate of newly formed or recurrent stroke is estimated around 750.000 case every year nation wide, 200.000 of which are recurrent stroke. Stroke patients have higher risk to develop another stroke attack. In 5 years time, the recurrence of stroke attack is estimated around 30–43%. In many cases, elderly stroke patients who were admitted to the hospital with recurrent stroke attack also suffer from anorexia which leads to hypoalbuminemia, hyponatremia, hypokalemia and impaired renal function marked by a rise in ureum level with or without elevation in blood creatinin levels. This study uses pre and post nutrition intervention method. Hospital’s fermented soybean cake and albumin blend formula was given through nasogastric tube. The amount of calorie was adjusted according to basal needs x 1,3 and consisted of carbohydrate, protein 1 gram/kg BB (albumin : fermented soybean cake=3:1 and 25% fat. This formula was given to 11 stroke patients who had been admitted to Atma Jaya Hospital for at least 10 days and met the inclusion & exclusion criteria, such as did not receive parenteral blood and albumin transfusion without history of renal failure. All the patients’ intake and fluid balance were monitored. The average albumin level of these patients was ±3,1 mg/dL(pre intervention. After receiving nutrition (NGT and fluid (parenteral nutrition intervention, the result is as follows: There was an average of±5 mg increase in Natrium level during day 3–5 of hospital stay. There was an average of±0,3 mg increase in Kalium level during day 2–3 of hospital stay. There was an average of ±15 mg reduction of Ureum level during day 5–7 of hospital stay When there was inadequate calorie intake, protein from muscle might be broken down marked by a rise in blood ureum level with or without an increase in creatinin level. In this condition, electrolyte level, such as

  9. Over production of fermentable sugar for bioethanol production from carbohydrate-rich Malaysian food waste via sequential acid-enzymatic hydrolysis pretreatment.

    Science.gov (United States)

    Hafid, Halimatun Saadiah; Nor 'Aini, Abdul Rahman; Mokhtar, Mohd Noriznan; Talib, Ahmad Tarmezee; Baharuddin, Azhari Samsu; Umi Kalsom, Md Shah

    2017-09-01

    In Malaysia, the amount of food waste produced is estimated at approximately 70% of total municipal solid waste generated and characterised by high amount of carbohydrate polymers such as starch, cellulose, and sugars. Considering the beneficial organic fraction contained, its utilization as an alternative substrate specifically for bioethanol production has receiving more attention. However, the sustainable production of bioethanol from food waste is linked to the efficient pretreatment needed for higher production of fermentable sugar prior to fermentation. In this work, a modified sequential acid-enzymatic hydrolysis process has been developed to produce high concentration of fermentable sugars; glucose, sucrose, fructose and maltose. The process started with hydrothermal and dilute acid pretreatment by hydrochloric acid (HCl) and sulphuric acid (H 2 SO 4 ) which aim to degrade larger molecules of polysaccharide before accessible for further steps of enzymatic hydrolysis by glucoamylase. A kinetic model is proposed to perform an optimal hydrolysis for obtaining high fermentable sugars. The results suggested that a significant increase in fermentable sugar production (2.04-folds) with conversion efficiency of 86.8% was observed via sequential acid-enzymatic pretreatment as compared to dilute acid pretreatment (∼42.4% conversion efficiency). The bioethanol production by Saccharomyces cerevisiae utilizing fermentable sugar obtained shows ethanol yield of 0.42g/g with conversion efficiency of 85.38% based on the theoretical yield was achieved. The finding indicates that food waste can be considered as a promising substrate for bioethanol production. Copyright © 2017. Published by Elsevier Ltd.

  10. Determination of carbohydrates in fermentation processes by high-performance liquid chromatography

    Energy Technology Data Exchange (ETDEWEB)

    Plaga, A.; Stuempfel, J.; Fiedler, H.P. (Tuebingen Univ. (Germany, F.R.). Fakultaet fuer Biologie)

    1989-11-01

    HPLC is a universal, fast, accurate and selective method for the quantification of carbohydrates during fermentation processes. HPLC is not affected by complex constituents of fermentation media, such as meat extract, soybean meal or distillers solubles. The detection limit of the different investigated carbohydrates by refractive index monitoring ranges between 20 and 40 mg/l using a cation-exchange resin and between 50 and 100 mg/l using amino- or diol-bonded phases. (orig.).

  11. Factors Affecting Isoflavone Content in Soybean Seeds Grown in Thailand

    OpenAIRE

    Teekachunhatean, Supanimit; Hanprasertpong, Nutthiya; Teekachunhatean, Thawatchai

    2013-01-01

    Soybeans are the most common source of isoflavones in human foods. The objectives of this study were to determine the effects of Thai soybean variety, planting date, physical seed quality, storage condition, planting location, and crop year on isoflavone content, as well as to analyze the relationship between seed viability and isoflavone content in soybean seeds grown in Thailand. Isoflavone content in Thai soybeans varied considerably depending on such factors as variety, physical seed qual...

  12. Exploring the selective lactic acid production from food waste in uncontrolled pH mixed culture fermentations using different reactor configurations.

    Science.gov (United States)

    Bonk, Fabian; Bastidas-Oyanedel, Juan-Rodrigo; Yousef, Ahmed F; Schmidt, Jens Ejbye

    2017-08-01

    Carboxylic acid production from food waste by mixed culture fermentation is an important future waste management option. Obstacles for its implementation are the need of pH control, and a broad fermentation product spectrum leading to increased product separation costs. To overcome these obstacles, the selective production of lactic acid (LA) from model food waste by uncontrolled pH fermentation was tested using different reactor configurations. Batch experiments, semi-continuously fed reactors and a percolation system reached LA concentrations of 32, 16 and 15gCOD LA /L, respectively, with selectivities of 93%, 84% and 75% on COD base, respectively. The semi-continuous reactor was dominated by Lactobacillales. Our techno-economic analysis suggests that LA production from food waste can be economically feasible, with LA recovery and low yields remaining as major obstacles. To solve both problems, we successfully applied in-situ product extraction using activated carbon. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Harnessing functional food strategies for the health challenges of space travel—Fermented soy for astronaut nutrition

    Science.gov (United States)

    Buckley, Nicole D.; Champagne, Claude P.; Masotti, Adriana I.; Wagar, Lisa E.; Tompkins, Thomas A.; Green-Johnson, Julia M.

    2011-04-01

    Astronauts face numerous health challenges during long-duration space missions, including diminished immunity, bone loss and increased risk of radiation-induced carcinogenesis. Changes in the intestinal flora of astronauts may contribute to these problems. Soy-based fermented food products could provide a nutritional strategy to help alleviate these challenges by incorporating beneficial lactic acid bacteria, while reaping the benefits of soy isoflavones. We carried out strain selection for the development of soy ferments, selecting strains of lactic acid bacteria showing the most effective growth and fermentation ability in soy milk ( Streptococcus thermophilus ST5, Bifidobacterium longum R0175 and Lactobacillus helveticus R0052). Immunomodulatory bioactivity of selected ferments was assessed using an in vitro challenge system with human intestinal epithelial and macrophage cell lines, and selected ferments show the ability to down-regulate production of the pro-inflammatory cytokine interleukin-8 following challenge with tumour necrosis factor-alpha. The impact of fermentation on vitamin B1 and B6 levels and on isoflavone biotransformation to agluconic forms was also assessed, with strain variation-dependent biotransformation ability detected. Overall this suggests that probiotic bacteria can be successfully utilized to develop soy-based fermented products targeted against health problems associated with long-term space travel.

  14. Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns.

    Science.gov (United States)

    Tuck, C; Ly, E; Bogatyrev, A; Costetsou, I; Gibson, P; Barrett, J; Muir, J

    2018-06-01

    The low FODMAP (fermentable, oligo-, di-, mono-saccharides and polyols) diet is an effective strategy to improve symptoms of irritable bowel syndrome. However, combining the low FODMAP diet with another dietary restriction such as vegetarianism/veganism is challenging. Greater knowledge about the FODMAP composition of plant-based foods and food processing practices common to vegetarian/vegan eating patterns would assist in the implementation of the diet in this patient population. The present study aimed to quantify the FODMAP content of plant-based foods common in vegetarian/vegan diets and to investigate whether food processing can impact FODMAP levels. Total FODMAP content was quantified in 35 foods, including fructose-in-excess-of-glucose, lactose, sorbitol, mannitol, galacto-oligosaccharide and total fructan, using high-performance-liquid-chromatography and enzymatic assays. The effects of cooking, sprouting, pickling, fermentation, activation and canning on FODMAP content were assessed. The Monash University criteria to classify foods as low FODMAP was used. Of the 35 foods, 20 were classified as low FODMAP, including canned coconut milk (0.24 g serve -1 ), dulse (0.02 serve -1 ), nutritional yeast (0.01 serve -1 ), soy cheese (0.03 serve -1 ), tempeh (0.26 serve -1 ), wheat gluten (0.13 serve -1 ) and wheat grass (0.05 serve -1 ). No FODMAPs were detected in agar-agar, egg replacer, vegan egg yolk, kelp noodles and spirulina. Food processing techniques that produced the greatest reduction in FODMAP content included pickling and canning. The present study provides a greater FODMAP composition knowledge of plant-based foods that can now be applied to the dietetic management of vegetarians/vegans requiring a low FODMAP diet. Food processing lowered the FODMAP content of foods, thereby increasing options for patients following a low FODMAP diet. © 2018 The British Dietetic Association Ltd.

  15. Production of high docosahexaenoic acid by Schizochytrium sp. using low-cost raw materials from food industry.

    Science.gov (United States)

    Song, Xiaojin; Zang, Xiaonan; Zhang, Xuecheng

    2015-01-01

    The low-cost substrates from food industry, including maize starch hydrolysate and soybean meal hydrolysate, were used to produce docosahexaenoic acid (DHA) by Schizochytrium limacinum OUC88. Glucose derived from maize starch hydrolysate was used as the carbon source and soybean meal hydrolysate as the nitrogen sources. In 10L bioreactor fermentation, by using the soybean meal hydrolysate as the main nitrogen source, the biomass of Schizochytrium limacinum OUC88 reached 85.27 g L(-1), and the yields of DHA was 20.7g L(-1). As a comparison, when yeast extract was used as the main nitrogen source, the yields of biomass and DHA were 68.93 g L(-1) and 13.3 g L(-1), respectively. From the results of this study, these hydrolysates can provide all the nutrients required for high-density cultivation of S. limacinum OUC88 and DHA production, that will improve the economical and competitive efficiency of commercial DHA production.

  16. Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food.

    Science.gov (United States)

    Cárdenas, C; Barkla, B J; Wacher, C; Delgado-Olivares, L; Rodríguez-Sanoja, R

    2014-12-05

    Pozol is a traditional fermented maize dough prepared in southeastern Mexico. Wide varieties of microorganisms have already been isolated from this spontaneously fermented product; and include fungi, yeasts, and lactic- and non-lactic acid bacteria. Pozol presents physicochemical features different from that of other food fermentation products, such as a high starch content, in addition to a low protein content. It is these qualities that make it intractable for protein recovery and characterization. The aim of this study was to develop a methodology to optimize the recovery of proteins from the pozol dough following fermentation, by reducing the complexity of the mixture prior to 2D-PAGE analysis and sequencing, to allow the characterization of the metaproteome of the dough. The proteome of 15day fermented maize dough was characterized; proteins were separated and analyzed by mass spectrometry (LC-MS/MS). Subsequent sequence homology database searching, identified numerous bacterial and fungi proteins; with a predominance of lactic acid bacterial proteins, mainly from the Lactobacillus genus. Fungi are mainly represented by Aspergillus. For dominant genera, the most prevalent proteins belong to carbohydrate metabolism and energy production, which suggest that at 15days of fermentation not only fungi but also bacteria are metabolically active. Several methodologies have been employed to study pozol, with a specific focus toward the identification of the microbiota of this fermented maize dough, using both traditional cultivation techniques and culture independent molecular techniques. However to date, the dynamics of this complex fermentation is not well understood. With the purpose to gain further insight into the nature of the fermentation, we used proteomic technologies to identify the origin of proteins and enzymes that facilitate substrate utilization and ultimately the development of the microbiota and fermentation. In this paper we overcome the first general

  17. Focused Review: Agmatine in fermented foods

    Directory of Open Access Journals (Sweden)

    Fernanda eGalgano

    2012-06-01

    Full Text Available Polyamines (PAs are ubiquitous substances considered as bioregulators of numerous cell functions, being involved in cell growth, division and differentiation. These biogenic amines are also involved in tissue repairing and in intracellular signaling; in fact, because of their polycationic character, they interact strongly with membrane phospholipids and may play an important role in the regulation of membrane-linked enzymes. The intracellular polyamines content derives from the simultaneous regulation of their synthesis, catabolism, uptake and elimination; furthermore, PAs are present in all cell types at variable concentrations, but the highest levels are found in rapid-turnover tissues. In addition to spermidine, spermine and putrescine, also agmatine (AGM, deriving from arginine and identified in mammals in the 1990s, belongs to PAs and several studies have reported its possible positive role in secretagogues, neuronal, vascular, metabolic and therapeutic functions. Because of the low arginine decarboxylase activity (ADC in mammalians, the amounts of AGM found in their tissues can be only minimally ascribed to an endogenous de novo synthesis by the ADC, while a substantial AGM portion can be of dietary origin. Several food products contain only small amounts of polyamines, while higher concentrations can be found in fermented foods. PAs could also be considered as indicators of freshness in fish and meat products, being these moieties produced during food storage, thus confirming the main role of microorganisms in their synthesis. Although many biological functions have been attributed to polyamines, high levels of these compounds in foodstuffs can have toxicological effects; however, the safe level of dietary polyamines intake has not yet been established. In this paper the presence of AGM in different foodstuffs is discussed, taking also into account the various factors affecting its presence and concentration.

  18. Soybean in China: adaptating to the liberalization

    Directory of Open Access Journals (Sweden)

    Jamet Jean-Paul

    2016-11-01

    Full Text Available Since 1978 and its opening, China has undergone a process of nutrition transition, animal products taking an increasing share. Anxious to ensure a certain level of food independence, Chinese authorities have developed national livestock production. The increase in volumes and the development of large scale breeding have increased the demand for commercial feed and thus soymeal. Meanwhile, edible oil consumption rose sharply, accentuating the demand for soybeans. To meet this demand, soybean imports were liberalized early, leading the country to become heavily dependent. China has indeed made the choice to maintain its independence in cereals at the expense of other grains, such as soybeans. Competition between corn and soybeans has turned in favor of the cereal, soybean production levelling off then regressing. China’s dependence extends to the crushing sector, controlled by foreign companies. Public supports in place, such as minimum prices, have resulted in increasing the price gap with imported products, leading to a reform of soybean policy in 2014.

  19. Functional Screening of Antibiotic Resistance Genes from a Representative Metagenomic Library of Food Fermenting Microbiota

    Directory of Open Access Journals (Sweden)

    Chiara Devirgiliis

    2014-01-01

    Full Text Available Lactic acid bacteria (LAB represent the predominant microbiota in fermented foods. Foodborne LAB have received increasing attention as potential reservoir of antibiotic resistance (AR determinants, which may be horizontally transferred to opportunistic pathogens. We have previously reported isolation of AR LAB from the raw ingredients of a fermented cheese, while AR genes could be detected in the final, marketed product only by PCR amplification, thus pointing at the need for more sensitive microbial isolation techniques. We turned therefore to construction of a metagenomic library containing microbial DNA extracted directly from the food matrix. To maximize yield and purity and to ensure that genomic complexity of the library was representative of the original bacterial population, we defined a suitable protocol for total DNA extraction from cheese which can also be applied to other lipid-rich foods. Functional library screening on different antibiotics allowed recovery of ampicillin and kanamycin resistant clones originating from Streptococcus salivarius subsp. thermophilus and Lactobacillus helveticus genomes. We report molecular characterization of the cloned inserts, which were fully sequenced and shown to confer AR phenotype to recipient bacteria. We also show that metagenomics can be applied to food microbiota to identify underrepresented species carrying specific genes of interest.

  20. Ultrasound Assisted Synthesis of Hydroxylated Soybean Lecithin from Crude Soybean Lecithin as an Emulsifier.

    Science.gov (United States)

    Chiplunkar, Pranali P; Pratap, Amit P

    2017-10-01

    Soybean lecithin is a by-product obtained during degumming step of crude soybean oil refining. Crude soybean lecithin (CSL) contains major amount of phospholipids (PLs) along with minor amount of acylglycerols, bioactive components, etc. Due to presence of PLs, CSL can be used as an emulsifier. Crude soybean lecithin (CSL) was utilized to synthesize hydroxylated soybean lecithin (HSL) by hydroxylation using hydrogen peroxide and catalytic amount of lactic acid to enhance the hydrophilicity and emulsifying properties of CSL. To reduce the reaction time and to increase rate of reaction, HSL was synthesized under ultrasound irradiation. The effect of different operating parameters such as lactic acid, hydrogen peroxide, temperature, ultrasonic power and duty cycle in synthesis of HSL were studied and optimized. The surface tension (SFT), interfacial tension (IFT) and the critical micelle concentration (CMC) of the HSL (26.11 mN/m, 2.67 mN/m, 112 mg/L) were compared to CSL (37.53 mN/m, 6.22 mN/m, 291 mg/L) respectively. The HSL has better emulsion stability and low foaming characteristics as compared to CSL. Therefore, the product as an effective emulsifier can be used in food, pharmacy, lubricant, cosmetics, etc.

  1. Effect of Soybean Meal and Soluble Starch on Biogenic Amine Production and Microbial Diversity Using Rumen Fermentation

    Directory of Open Access Journals (Sweden)

    Chang-Dae Jeong

    2015-01-01

    Full Text Available This study was conducted to investigate the effect of soybean meal (SM and soluble starch (SS on biogenic amine production and microbial diversity using in vitro ruminal fermentation. Treatments comprised of incubation of 2 g of mixture (expressed as 10 parts containing different ratios of SM to SS as: 0:0, 10:0, 7:3, 5:5, 3:7, or 0:10. In vitro ruminal fermentation parameters were determined at 0, 12, 24, and 48 h of incubation while the biogenic amine and microbial diversity were determined at 48 h of incubation. Treatment with highest proportion of SM had higher (p<0.05 gas production than those with higher proportions of SS. Samples with higher proportion of SS resulted in lower pH than those with higher proportion of SM after 48 h of incubation. The largest change in NH3-N concentration from 0 to 48 h was observed on all SM while the smallest was observed on exclusive SS. Similarly, exclusive SS had the lowest NH3-N concentration among all groups after 24 h of incubation. Increasing methane (CH4 concentrations were observed with time, and CH4 concentrations were higher (p<0.05 with greater proportions of SM than SS. Balanced proportion of SM and SS had the highest (p<0.05 total volatile fatty acid (TVFA while propionate was found highest in higher proportion of SS. Moreover, biogenic amine (BA was higher (p<0.05 in samples containing greater proportions of SM. Histamines, amine index and total amines were highest in exclusive SM followed in sequence mixtures with increasing proportion of SS (and lowered proportion of SM at 48 h of incubation. Nine dominant bands were identified by denaturing gradient gel electrophoresis (DGGE and their identity ranged from 87% to 100% which were mostly isolated from rumen and feces. Bands R2 (uncultured bacterium clone RB-5E1 and R4 (uncultured rumen bacterium clone L7A_C10 bands were found in samples with higher proportions of SM while R3 (uncultured Firmicutes bacterium clone NI_52, R7 (Selenomonas sp

  2. Bacteriophages in food fermentations: new frontiers in a continuous arms race.

    Science.gov (United States)

    Samson, Julie E; Moineau, Sylvain

    2013-01-01

    Phage contamination represents an important risk to any process requiring bacterial growth, particularly in the biotechnology and food industries. The presence of unwanted phages may lead to manufacturing delays, lower quality product, or, in the worst cases, total production loss. Thus, constant phage monitoring and stringent application of the appropriate control measures are indispensable. In fact, a systematic preventive approach to phage contamination [phage analysis and critical control points (PACCP)] should be put in place. In this review, sources of phage contamination and novel phage detection methods are described, with an emphasis on bacterial viruses that infect lactic acid bacteria used in food fermentations. Recent discoveries related to antiphage systems that are changing our views on phage-host interactions are highlighted. Finally, future directions are also discussed.

  3. 21 CFR 573.450 - Fermented ammoniated condensed whey.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fermented ammoniated condensed whey. 573.450... ANIMALS Food Additive Listing § 573.450 Fermented ammoniated condensed whey. (a) Identity. The product is produced by the Lactobacillus bulgaricus fermentation of whey with the addition of ammonia. (b...

  4. Genetically modified soybean plants and their ecosystem

    Directory of Open Access Journals (Sweden)

    Milošević Mirjana B.

    2004-01-01

    Full Text Available Transgenic plants are developed by introgressing new genes using methods of molecular genetics and genetic engineering. The presence of these genes in plant genome is identified on the basis of specific oligonucleotides primers, and the use of PCR (Polymerase Chain Reaction and DNA fragments multiplication. Genetically modified plants such as soybean constitute a newly created bioenergetic potential whose gene expression can cause disturbance of the biological balance ecosystem, soil structure and soil microbiological activity. Genetically modified plants may acquire monogenic or polygenic traits causing genetic and physiological changes in these plants, which may elicit a certain reaction of the environment including changes of microbiological composition of soil rhizosphere. The aim of introgressing genes for certain traits into a cultivated plant is to enhance its yield and intensify food production. There are more and more genetically modified plant species such as soybean, corn, potato, rice and others and there is a pressure to use them as human food and animal feed. Genetically modified soybean plants with introgressed gene for resistance to total herbicides, such as Round-up, are more productive than non-modified herbicide-sensitive soybeans.

  5. Effects of bacterial inoculation on the fermentation characteristics ...

    African Journals Online (AJOL)

    The effect of bacterial inoculation on the fermentation and aerobic stability of two ensiled whole plant soybean (WPSB) cultivars was determined in a 2 x 2 factorial design. Two WPSB cultivars, Link LF6466 and Pannar 522 RR, were harvested at their R6 growth stage, chopped to 25 mm and ensiled in 1.5 L anaerobic jars.

  6. Operation of a two-stage continuous fermentation process producing hydrogen and methane from artificial food wastes

    Energy Technology Data Exchange (ETDEWEB)

    Nagai, Kohki; Mizuno, Shiho; Umeda, Yoshito; Sakka, Makiko [Toho Gas Co., Ltd. (Japan); Osaka, Noriko [Tokyo Gas Co. Ltd. (Japan); Sakka, Kazuo [Mie Univ. (Japan)

    2010-07-01

    An anaerobic two-stage continuous fermentation process with combined thermophilic hydrogenogenic and methanogenic stages (two-stage fermentation process) was applied to artificial food wastes on a laboratory scale. In this report, organic loading rate (OLR) conditions for hydrogen fermentation were optimized before operating the two-stage fermentation process. The OLR was set at 11.2, 24.3, 35.2, 45.6, 56.1, and 67.3 g-COD{sub cr} L{sup -1} day{sup -1} with a temperature of 60 C, pH5.5 and 5.0% total solids. As a result, approximately 1.8-2.0 mol-H{sub 2} mol-hexose{sup -1} was obtained at the OLR of 11.2-56.1 g-COD{sub cr} L{sup -1} day{sup -1}. In contrast, it was inferred that the hydrogen yield at the OLR of 67.3 g-COD{sub cr} L{sup -1} day{sup -1} decreased because of an increase in lactate concentration in the culture medium. The performance of the two-stage fermentation process was also evaluated over three months. The hydraulic retention time (HRT) of methane fermentation was able to be shortened 5.0 days (under OLR 12.4 g-COD{sub cr} L{sup -1} day{sup -1} conditions) when the OLR of hydrogen fermentation was 44.0 g-COD{sub cr} L{sup -1} day{sup -1}, and the average gasification efficiency of the two-stage fermentation process was 81% at the time. (orig.)

  7. Processed soybean in diets for pacu (Piaractus mesopotamicus

    Directory of Open Access Journals (Sweden)

    Marcia Regina Stech

    2015-02-01

    Full Text Available Changes in development and in physiological parameters of fingerlings of the pacu (Piaractus mesopotamicus fed on diets with high levels of integral crude, extruded, toasted soybean and soybean meal were assessed. The products were evaluated in practical diets for pacu, initially weighing 70 ± 2.19 g, during 82 days. Nine treatments were studied in a 2 × 4 + 1 factorial scheme which corresponded to two fish meal protein replacement levels (50 and 100% and four soybean products, plus control (100% of fish meal - FM. Development, organosomatic indexes and physiological parameters were evaluated. No differences were reported with regard to weight gain, food intake, food conversion, protein efficiency ratio and specific growth rate. A significant interaction was registered for plasma protein between the evaluated ingredients and replacement percentage of fish meal protein. Results showed that the ingredients assessed did not affect the development of the pacu when compared to fish fed on control diet. Protein retention was favored when toasted soybean and when 50% of the diet’s protein fraction from fish meal were employed.

  8. 21 CFR 573.500 - Condensed, extracted glutamic acid fermentation product.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Condensed, extracted glutamic acid fermentation product. 573.500 Section 573.500 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... fermentation product. Condensed, extracted glutamic acid fermentation product may be safely used in animal feed...

  9. Effects of household detergent on anaerobic fermentation of kitchen wastewater from food waste disposer.

    Science.gov (United States)

    Lee, K H; Park, K Y; Khanal, S K; Lee, J W

    2013-01-15

    This study examines the effects of household detergent on anaerobic methane fermentation of wastewater from food waste disposers (FWDs). Anaerobic toxicity assay (ATA) demonstrated that methane production substantially decreased at a higher detergent concentration. The Gompertz three-parameter model fitted well with the ATA results, and both the extent of methane production (M) and methane production rate (R(m)) obtained from the model were strongly affected by the concentration of the detergent. The 50% inhibitory concentration (IC(50)) of the detergent was 603 mg/L based on R(m). Results from fatty acid methyl esters (FAMEs) analysis of microbial culture revealed that deterioration of methane fermentation was attributed to impaired structure of anaerobic microbial membrane due to detergent. This study suggests that wastewater from FWD could be used for methane production, but it is necessary to reduce the concentration of detergent prior to anaerobic fermentation. Copyright © 2012 Elsevier B.V. All rights reserved.

  10. Feasibility of converting lactic acid to ethanol in food waste fermentation by immobilized lactate oxidase

    International Nuclear Information System (INIS)

    Ma, Hong-zhi; Xing, Yi; Yu, Miao; Wang, Qunhui

    2014-01-01

    Highlights: • Residue lactic acid in food waste could be converted to pyruvic acid. • Calcium alginate immobilized the lactate oxidase with high pH and thermal stability. • Immobilized enzyme could convert 70% lactic acid to pyruvic acid. • Ethanol yield could be increased by 20% with lactate oxidase added. - Abstract: Adoption of lactic acid bacteria (LAB) into ethanol fermentation from food waste can replace the sterilization process. However, LAB inoculation will convert part of the substrate into lactic acid (LA), not ethanol. This study adopted lactate oxidase to convert the produced LA to pyruvate, and then ethanol fermentation was carried out. The immobilization enzyme was utilized, and corresponding optimum conditions were determined. Results showed that calcium alginate could successfully immobilize the enzyme and improve pH and thermal stability. The optimum pH and temperature were 6.2 and 55 °C, respectively. The utilization of immobilized enzyme with catalytic time of 5 h could convert 70% LA to pyruvate, and the addition of enzyme increased the ethanol yield by 20% more than that of the control. The process could be applied in food waste storage and can help in reducing carbon source consumption

  11. The Strategies of Tofu and Fermented Soybean Cake Cooperation in Facing China-Asean Free Trade

    Directory of Open Access Journals (Sweden)

    Rusdarti Rusdarti

    2015-12-01

    Full Text Available This research was aimed to identify the internal and external factor for encountering free trade China-Asean and to find some strategic model alternative that can be applied by Primkopti Semarang to develop their business. The analysis methods used were descriptive analysis method and SWOT analysis. The result of this research showed that internal factors for cooperation’s strength for encountering free trade including soybean distributor in form of cooperation in Semarang and experienced manager to carry out the business. The weakness one was the research and development of cooperation hasn’t been optimal and the management of information system hasn’t worked well. External factors for opportunity one including the soybean buyer or main customer was cooperation members having dual identity, as for the threat including no resistance for new competitor, increasing soybean import, soybean importer has strong bargain position. Compatible strategy for cooperation implementation in encountering free trade China-Asean was market penetration strategy and product development.

  12. Extract from the fermented soybean product Natto inhibits Vibrio biofilm formation and reduces shrimp mortality from Vibrio harveyi infection.

    Science.gov (United States)

    Yatip, Pattanan; Nitin Chandra Teja, D; Flegel, Timothy W; Soowannayan, Chumporn

    2018-01-01

    Many bacteria, including Vibrio pathogens of shrimp, need to colonize and/or form biofilms in hosts or the environment to cause disease. Thus, one possible control strategy for shrimp Vibriosis is biofilm inhibition. With this objective, an extract from the Japanese fermented soybean product, Natto was tested with the luminescent shrimp pathogen Vibrio harveyi (VH) for its ability to inhibit or degrade biofilm and to interfere with cell growth in broth. Natto is a traditional fermentation product of Bacillus subtilis var Natto (BSN1). Using 96 well microtiter plates coated with 0.4% chitosan, we found that biofilm formation by VH was inhibited, while growth in parallel broth cultures was not. When an extract from Natto prepared using BSN1 was mixed with feed for the whiteleg shrimp Penaeus vannamei before immersion challenge with V. harveyi at 10 6  cfu/ml, survival was significantly higher (p≤0.05) than for control shrimp given feed without these additives. Further work done to test whether d-amino acids were involved in biofilm formation as previously reported for B. subtilis, Staphylococus aureus and Pseudomonas aeruginosa gave negative results. In conclusion, we discovered that Natto extract can inhibit Vibrio biofilm formation and that it or BSN1 alone added to shrimp feed can significantly reduce shrimp mortality in immersion challenges with pathogenic VH. This shows some promise for possible application against Vibriosis in shrimp since Natto is generally regarded as safe (GRAS) for human consumption. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Soybean allergen detection methods--a comparison study

    DEFF Research Database (Denmark)

    Pedersen, M. Højgaard; Holzhauser, T.; Bisson, C.

    2008-01-01

    Soybean containing products are widely consumed, thus reliable methods for detection of soy in foods are needed in order to make appropriate risk assessment studies to adequately protect soy allergic patients. Six methods were compared using eight food products with a declared content of soy...

  14. Physical-chemical, microbiological and sensory evaluation of spicy soybean paste

    Directory of Open Access Journals (Sweden)

    Daniela Cristina Faria Vieira

    2016-10-01

    Full Text Available This study aimed to develop a spicy soybean paste. Three formulations of spicy soybean paste were prepared, and then submitted to prior microbiological and sensory acceptance test with 50 untrained tasters. The most accepted formulation was evaluated on the microbiological quality during its shelf life. Significant differences were found (p <0.05 for the attributes flavor, aroma, texture and overall impression for the formulation B of spicy soybean paste, the most accepted of the two. It was found that the microbiological analyzes are within the established by the Technical Regulation on microbiological standards for food nº 12 of January 2nd, 2001. The mean values found for the physicochemical analyzes were 38.93% for moisture, 11.00% for lipids, proteins and 11.12% to 6.85% for ash content. The spicy soybean paste is a good food option, presenting good sensory acceptance.

  15. Management of soybean oil refinery wastes through recycling them for producing biosurfactant using Pseudomonas aeruginosa MR01.

    Science.gov (United States)

    Partovi, Maryam; Lotfabad, Tayebe Bagheri; Roostaazad, Reza; Bahmaei, Manochehr; Tayyebi, Shokoufe

    2013-06-01

    Biosurfactant production through a fermentation process involving the biodegradation of soybean oil refining wastes was studied. Pseudomonas aeruginosa MR01 was able to produce extracellular biosurfactant when it was cultured in three soybean oil refinement wastes; acid oil, deodorizer distillate and soapstock, at different carbon to nitrogen ratios. Subsequent fermentation kinetics in the three types of waste culture were also investigated and compared with kinetic behavior in soybean oil medium. Biodegradation of wastes, biosurfactant production, biomass growth, nitrate consumption and the number of colony forming units were detected in four proposed media, at specified time intervals. Unexpectedly, wastes could stimulate the biodegradation activity of MR01 bacterial cells and thus biosurfactant synthesis beyond that of the refined soybean oil. This is evident from higher yields of biodegradation and production, as revealed in the waste cultures (Ydeg|(Soybean oil) = 53.9 % YP/S|(Soybean oil) = 0.31 g g(-1), respectively). Although production yields were approximately the same in the three waste cultures (YP/S|(wastes) =/~ 0.5 g g(-1)), microbial activity resulted in higher yields of biodegradation (96.5 ± 1.13 %), maximum specific growth rate (μ max = 0.26 ± 0.02 h(-1)), and biosurfactant purity (89.6 %) with a productivity of 14.55 ± 1.10 g l(-1), during the bioconversion of soapstock into biosurfactant. Consequently, applying soybean oil soapstock as a substrate for the production of biosurfactant with commercial value has the potential to provide a combination of economical production with environmental protection through the biosynthesis of an environmentally friendly (green) compound and reduction of waste load entering the environment. Moreover, this work inferred spectrophotometry as an easy method to detect rhamnolipids in the biosurfactant products.

  16. Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain-based food.

    Science.gov (United States)

    Bostic, Joshua N; Palafox, Sherilyn J; Rottmueller, Marina E; Jahren, A Hope

    2015-05-30

    Isotope ratio mass spectrometry (IRMS) is used extensively to reconstruct general attributes of prehistoric and modern diets in both humans and animals. In order to apply these methods to the accurate determination of specific intakes of foods/nutrients of interest, the isotopic signature of individually consumed foods must be constrained. For example, 86% of the calories consumed in the USA are derived from processed and prepared foods, but the relationship between the stable isotope composition of raw ingredients and the resulting products has not been characterized. To examine the effect of common cooking techniques on the stable isotope composition of grain-based food items, we prepared yeast buns and sugar cookies from standardized recipes and measured bulk δ(13) C and δ(15) N values of samples collected throughout a 75 min fermentation process (buns) and before and after baking at 190°C (buns and cookies). Simple isotope mixing models were used to determine if the isotopic signatures of 13 multi-ingredient foods could be estimated from the isotopic signatures of their constituent raw ingredients. No variations in δ(13) C or δ(15) N values were detected between pre- and post-baked yeast buns (pre: -24.78‰/2.61‰, post: -24.75‰/2.74‰), beet-sugar cookies (pre: -24.48‰/3.84‰, post: -24.47‰/3.57‰), and cane-sugar cookies (pre: -19.07‰/2.97‰, post: -19.02‰/3.21‰), or throughout a 75 min fermentation process in yeast buns. Using isotopic mass balance equations, the δ(13) C/δ(15) N values of multi-ingredient foods were estimated from the isotopic composition of constituent raw ingredients to within 0.14 ± 0.13‰/0.24 ± 0.17‰ for gravimetrically measured recipes and 0.40 ± 0.38‰/0.58 ± 0.53‰ for volumetrically measured recipes. Two common food preparation techniques, baking and fermentation, do not substantially affect the carbon or nitrogen isotopic signature of grain-based foods. Mass-balance equations can be used to

  17. Scientific Opinion on the safety of ‘heat-treated milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food

    DEFF Research Database (Denmark)

    Tetens, Inge; Poulsen, Morten

    2015-01-01

    Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for ‘pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food (NF) in the context of Regulation (EC) No 258/97. Pasteurised or ultra-high-temp......Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for ‘pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food (NF) in the context of Regulation (EC) No 258/97. Pasteurised or ultra......-high-temperature-treated milk is used for the fermentation process with B. xylanisolvens DSM 23964. After fermentation the product is heat treated for one hour at 75 °C to ensure the absence of viable B. xylanisolvens DSM 23964. The Panel considers the information provided on the identity and characterisation of B...

  18. Isolation and characterization of Pseudoalteromonas sp. from fermented Korean food, as an antagonist to Vibrio harveyi.

    Science.gov (United States)

    Morya, V K; Choi, Wooyoung; Kim, Eun-Ki

    2014-02-01

    The microbial intervention for sustainable management of aquaculture, especially use of probiotics, is one of the most popular and practical approaches towards controlling pathogens. Vibrio harveyi is a well-known pathogenic bacterium, which is associated to a huge economic loss in the aquaculture system by causing vibriosis. The present study is crafted for screening and characterization of anti-Vibrio strains, which were isolated from various traditional fermented Korean foods. A total of 196 strains have been isolated from soybean paste (78 strains), red chili paste (49 strains), soy sauce (18 strains), jeotgal-a salted fish (34 strains), and the gazami crab-Portunus trituberculatus (17 strains). Fifteen strains showed an inhibitory effect on the growth of V. harveyi when subjected to coculture condition. Among the strains isolated, one has been identified as a significant anti-Vibrio strain. Further biochemical characterization and 16S rDNA sequencing revealed it as Pseudoalteromonas aliena, which had been deposited at the Korean Culture Center of Microorganisms (KCCM), Korea and designated as KCCM 11207P. The culture supernatants did not have any antimicrobial properties either in pure or in coculture condition. The culture supernatant was not toxic when supplemented to the swimming crab, Zoea, and Artemia larvae in aquaculture system. The results were very encouraging and showed a significant reduction in accumulated mortality. Here, we reported that pathogenic vibriosis can be controlled by Pseudoalteromonas sp. under in vitro and in vivo conditions. The results indicated that the biotic treatment offers a promising alternative to the use of antibiotics in crab aquaculture.

  19. BIOSURFACTANTS PRODUCTION BY Pseudomonas aeruginosa USING SOYBEAN OIL AS SUBSTRATE

    Directory of Open Access Journals (Sweden)

    Venty Suryanti

    2010-06-01

    Full Text Available Optimization condition of the biosurfactants production by P. aeruginosa using soybean oil as substrate has been examined. The media containing 10% v/v of the soybean oil and 6 days of the fermentation time was the optimum condition for the biosurfactants production. The extraction technique using different solvent polarity (n-hexane, chloroform, ethyl acetate and buthanol, respectively was applied for the isolation of the biosurfactants. The biosurfactant was found in the extract chloroform of the crude biospasoy (biosurfactants obtained from soybean oil as substrate which then is called chlo-biospasoy. The chlo-biospasoy was identified as rhamnolipids which had oil in water (o/w emulsion type, had the CMC of 860 mg/L and could reduced the surface tension of the water from 72 mN/m to 52 mN/m. The chlo-biospasoy could be used as an emulsifier to form emulsion between water and hydrocarbon such as palm oil, benzene, premium or toluene with various stability. The results indicated that chlo-biospasoy could be used as an emulsifying and emulsion-stabilizing agent.     Keywords: Biosurfactants, P. aeruginosa, Soybean Oil, Emulsifier

  20. Development and utilization of protein enriched feed by yeast (Saccharomyces cerevisiae) fermentation in ruminants

    International Nuclear Information System (INIS)

    Wanapat, M.; Piadang, Nattayana; Boonnop, K.; Polyorach S; Nontaso, N.; Khampa, S.

    2006-09-01

    The two experiments have been carried out to investigate on the development and supplementation of yeast fermented cassava chip (YEFECAP) and yeast-fermented liquid (YEL) with coconut oil (CCO) in concentrate containing soybean meal or cassava hay in rumen ecology, digestibility, nitrogen balance and feed intakes in ruminants. This paper reports on the progress of the on-going work with in vivo digestion trials which are currently evaluating the protein value of the two sources and their effects on the rumen fermentation, microorganisms, fermentation end-products, blood metabolite, nitrogen balance nutrient digest abilities. Based on the preliminary data, the two proteins sources have potential protein and feeding values as protein sources and rumen enhancers for possible rumen fermentation and the subsequent ruminant productivity.

  1. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

    OpenAIRE

    Chaminda Senaka Ranadheera; Janak K. Vidanarachchi; Ramon Silva Rocha; Adriano G. Cruz; Said Ajlouni

    2017-01-01

    Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form ...

  2. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

    Science.gov (United States)

    Kort, Remco; Westerik, Nieke; Mariela Serrano, L; Douillard, François P; Gottstein, Willi; Mukisa, Ivan M; Tuijn, Coosje J; Basten, Lisa; Hafkamp, Bert; Meijer, Wilco C; Teusink, Bas; de Vos, Willem M; Reid, Gregor; Sybesma, Wilbert

    2015-12-08

    The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name Lactobacillus rhamnosus yoba 2012, world's first generic probiotic strain. We have been able to overcome the strain's limitations to grow in food matrices like milk, by formulating a dried starter consortium with Streptococcus thermophilus that enables the propagation of both strains in milk and other food matrices. The affordable seed culture is used by people in resource-poor communities. We used S. thermophilus C106 as an adjuvant culture for the propagation of L. rhamnosus yoba 2012 in a variety of fermented foods up to concentrations, because of its endogenous proteolytic activity, ability to degrade lactose and other synergistic effects. Subsequently, L. rhamnosus could reach final titers of 1E+09 CFU ml(-1), which is sufficient to comply with the recommended daily dose for probiotics. The specific metabolic interactions between the two strains were derived from the full genome sequences of L. rhamnosus GG and S. thermophilus C106. The piliation of the L. rhamnosus yoba 2012, required for epithelial adhesion and inflammatory signaling in the human host, was stable during growth in milk for two rounds of fermentation. Sachets prepared with the two strains, yoba 2012 and C106, retained viability for at least 2 years. A stable dried seed culture has been developed which facilitates local and low-cost production of a wide range of fermented foods that subsequently act as delivery vehicles for beneficial bacteria to communities in east Africa.

  3. Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia.

    Science.gov (United States)

    Sunano, Yui

    2016-07-01

    For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.

  4. Food, novel foods, and allergenicity

    NARCIS (Netherlands)

    Loveren H van; LPI

    2002-01-01

    Certain foods lead may to allergic responses in certain individuals. Main allergenic foods are Crustacea (shrimp, lobster, crab), egg, fish, milk, peanuts, soybeans, tree nuts, and wheat, and allergens are always proteins. A wide array of symptoms can result from food allergy (gastrointestinal,

  5. High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation

    NARCIS (Netherlands)

    Gamero, Amparo; Quintilla, R.; Groenewald, Marizeth; Alkema, Wynand; Boekhout, Teun; Hazelwood, Lucie

    2016-01-01

    Saccharomyces yeast species are currently the most important yeasts involved in industrial-scale food fermentations. However, there are hundreds of other yeast species poorly studied that are highly promising for flavour development, some of which have also been identified in traditional food

  6. Physical and physicochemical stability evaluation of cosmetic formulations containing soybean extract fermented by Bifidobacterium animalis

    Directory of Open Access Journals (Sweden)

    Rafael Pinto Vieira

    2009-09-01

    Full Text Available Peel off facial masks, based on polyvinyl alcohol (PVA, are formulations that, after application and drying, form an occlusive film over the face. After removing, they provide cleanness, tensor and moisturizing effects, removing dead cells, residues and other materials deposited on the stratum corneous. The soybean extract fermented by Bifidobacterium animalis has sugars, amino acids, peptides, proteins and free isoflavonoids in high concentrations, when compared to the unfermented extract, providing benefits to the cosmetic formulations like anti-aging effect, moisture, tensor action and emollience. The cosmetic bases of peel off facial masks, added with 5.0% w/w of fermented soybean extract, were submitted to Preliminary and Accelerated Stability Studies. Eight (8 preparations were evaluated in several conditions of temperature (-10.0, 5.0, 22.0 and 45.0 ºC and time (maximum of 15 days, comparing the results with the initial condition (48 h after preparation. The variables observed were: organoleptic characteristics, pH and appearing viscosity value and film drying time. The preparation containing 17.0% w/w of PVA and 0.5% w/w of guar gum was selected between the eight preparations initially prepared, because it presented the best performance in the stability test, being recommended storage at low temperatures (5.0 ºC.As máscaras faciais peel off a base de álcool polivinílico (PVA são formulações que, após a aplicação e secagem, formam um filme oclusivo sobre a face e, após sua remoção, conferem limpeza, ação tensora e hidratação à pele, retirando células mortas do estrato córneo, resíduos e outros materiais depositados. O extrato de soja fermentado por Bifidobacterium animalis possui açúcares, aminoácidos, peptídeos, e alto teor de isoflavonas na forma livre, quando comparado ao leite não fermentado, propiciando benefícios às formulações cosméticas, como ação antienvelhecimento, hidratação, efeito tensor e

  7. Migration of Epoxidized Soybean Oil (ESBO) and Phthalates From Twist Closures into Food and Enforcement of the Overall Migration Limit

    DEFF Research Database (Denmark)

    Pedersen, Gitte Alsing; Jensen, Lisbeth Krüger; Fankhauser, A.

    2008-01-01

    Nineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such as vegetables in oil, herring in dressing or pickle, soft spreadable cheese, cream, dressings, peanut butter, sauces...... and infant food. The composition of the plasticizers in the gaskets was analysed by gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Epoxidized soybean oil (ESBO) and phthalates were determined in the homogenized food samples. ESBO...... was the principal plasticizer in five of the gaskets; in 14 it was phthalates. ESBO was found in seven of the food samples at concentrations from 6 to 100 mg kg(-1). The highest levels (91-100 mg kg(-1)) were in oily foods such as garlic, chilli or olives in oil. Phthalates, i.e. di-iso-decylphthalate (DIDP) and di...

  8. Effects of feeding forage soybean silage on milk production, nutrient digestion, and ruminal fermentation of lactating dairy cows

    DEFF Research Database (Denmark)

    Vargas-Bello-Pérez, E.; Mustafa, A. F.; Seguin, P.

    2008-01-01

    The objective of this study was to determine the feeding value of forage soybean silage (SS) for dairy cows relative to a fourth-cut alfalfa silage (AS). Forage soybean was harvested at full pod stage. Two iso-nitrogenous diets were formulated with a 48:52 foragerconcentrate ratio. Soybean silage...

  9. Strain-Level Metagenomic Analysis of the Fermented Dairy Beverage Nunu Highlights Potential Food Safety Risks.

    Science.gov (United States)

    Walsh, Aaron M; Crispie, Fiona; Daari, Kareem; O'Sullivan, Orla; Martin, Jennifer C; Arthur, Cornelius T; Claesson, Marcus J; Scott, Karen P; Cotter, Paul D

    2017-08-15

    The rapid detection of pathogenic strains in food products is essential for the prevention of disease outbreaks. It has already been demonstrated that whole-metagenome shotgun sequencing can be used to detect pathogens in food but, until recently, strain-level detection of pathogens has relied on whole-metagenome assembly, which is a computationally demanding process. Here we demonstrated that three short-read-alignment-based methods, i.e., MetaMLST, PanPhlAn, and StrainPhlAn, could accurately and rapidly identify pathogenic strains in spinach metagenomes that had been intentionally spiked with Shiga toxin-producing Escherichia coli in a previous study. Subsequently, we employed the methods, in combination with other metagenomics approaches, to assess the safety of nunu, a traditional Ghanaian fermented milk product that is produced by the spontaneous fermentation of raw cow milk. We showed that nunu samples were frequently contaminated with bacteria associated with the bovine gut and, worryingly, we detected putatively pathogenic E. coli and Klebsiella pneumoniae strains in a subset of nunu samples. Ultimately, our work establishes that short-read-alignment-based bioinformatics approaches are suitable food safety tools, and we describe a real-life example of their utilization. IMPORTANCE Foodborne pathogens are responsible for millions of illnesses each year. Here we demonstrate that short-read-alignment-based bioinformatics tools can accurately and rapidly detect pathogenic strains in food products by using shotgun metagenomics data. The methods used here are considerably faster than both traditional culturing methods and alternative bioinformatics approaches that rely on metagenome assembly; therefore, they can potentially be used for more high-throughput food safety testing. Overall, our results suggest that whole-metagenome sequencing can be used as a practical food safety tool to prevent diseases or to link outbreaks to specific food products. Copyright

  10. Acoustical experiment of yogurt fermentation process.

    Science.gov (United States)

    Ogasawara, H; Mizutani, K; Ohbuchi, T; Nakamura, T

    2006-12-22

    One of the important factors through food manufacturing is hygienic management. Thus, food manufactures prove their hygienic activities by taking certifications like a Hazard Analysis and Critical Control Point (HACCP). This concept also applies to food monitoring. Acoustical measurements have advantage for other measurement in food monitoring because they make it possible to measure with noncontact and nondestructive. We tried to monitor lactic fermentation of yogurt by a probing sensor using a pair of acoustic transducers. Temperature of the solution changes by the reaction heat of fermentation. Consequently the sound velocity propagated through the solution also changes depending on the temperature. At the same time, the solution change its phase from liquid to gel. The transducers usage in the solution indicates the change of the temperature as the change of the phase difference between two transducers. The acoustic method has advantages of nondestructive measurement that reduces contamination of food product by measuring instrument. The sensor was inserted into milk with lactic acid bacterial stain of 19 degrees C and monitored phase retardation of propagated acoustic wave and its temperature with thermocouples in the mild. The monitoring result of fermentation from milk to Caspian Sea yogurt by the acoustic transducers with the frequency of 3.7 MHz started to show gradient change in temperature caused by reaction heat of fermentation but stop the gradient change at the end although the temperature still change. The gradient change stopped its change because of phase change from liquid to gel. The present method will be able to measure indirectly by setting transducers outside of the measuring object. This noncontact sensing method will have great advantage of reduces risk of food contamination from measuring instrument because the measurement probes are set out of fermentation reactor or food containers. Our proposed method will contribute to the

  11. PROTEOLYTIC AND FIBRINOLYTIC ACTIVITIES OF HALOPHILIC LACTIC ACID BACTERIA FROM TWO INDONESIAN FERMENTED FOODS

    Directory of Open Access Journals (Sweden)

    Asep A. Prihanto

    2013-04-01

    Full Text Available Exploration of fermented foods as sources of fibrinolytic enzymes is increased in the last decades. Terasi and Jambal roti is Indonesian traditional fermented fish products, which were famous in Java Island. Both are important products in Indonesian dishes, especially in Java. Investigation on halophilic lactic acid bacteria using MRS and M-17 agar obtained seventy four isolated strains. Their proteolytic and fibrinolytic activities were determined using skim milk agar and plasminogen-free fibrin plate. Twenty five isolates showed protease activities, while only four of them secreted fibrinolitic enzyme. The highest proteolytic and fibrinolytic activity was shown by TB1 strain, which is identified as Bacillus coagulans. The 16s rDNA is still in investigating to confirm the TB1 strain identity.

  12. Nutrient content and acceptability of soybean based complementary ...

    African Journals Online (AJOL)

    Nutrient content and acceptability of soybean based complementary food. ... African Journal of Food, Agriculture, Nutrition and Development ... A study was carried out in Morogoro region, Tanzania, to determine composition and acceptability of soy-based formulations with banana and cowpeas as traditional staples.

  13. Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

    Directory of Open Access Journals (Sweden)

    Kassia Kiss Firmino Dourado COSTA

    2017-09-01

    Full Text Available Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92 with probiotic bacteria and different concentrations of waxy maize starch (WMS in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g–1 of WMS and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix and total acidity (from 0.29 to 0.30 g 100 g–1, whereas total soluble sugars (from 9.24 to 8.73 g 100 g–1 and syneresis (from 10.16 to 0.99 g 100 g–1 decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g–1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g-1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption.

  14. The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi

    OpenAIRE

    Kim, Dae-Ho; Kim, Sun-Hwa; Kwon, Soon-wo; Lee, Jong-Kyu; Hong, Seung-Beom

    2015-01-01

    The fungi on Meju are known to play an important role as degrader of macromolecule of soybeans. In order to elucidate the origin of fungi on traditional Meju, mycobiota of the air both inside and outside traditional Meju fermentation rooms was examined. From 11 samples of air collected from inside and outside of 7 Meju fermentation rooms, 37 genera and 90 species of fungi were identified. In outside air of the fermentation room, Cladosporium sp. and Cladosporium cladosporioides were the domin...

  15. Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue.

    Science.gov (United States)

    Shi, Min; Yang, Yingnan; Hu, Xuansheng; Zhang, Zhenya

    2014-07-15

    A crude Ganoderma lucidum polysaccharide (GLPL) was extracted from fermented soybean curd residue by ultrasonic assisted extraction. The optimal extraction conditions were 30 min at 80 °C with 80 W and water to solid ratio of 10, and with this method 115.47 ± 2.95 mg/g of GLPL yield was obtained. Additionally, the antioxidant and immunomodulatory activities of GLPL were investigated. The results showed that GLPL exhibited strong antioxidant effects, which included scavenging activities against DPPH radicals, hydrogen oxide and ABTS radicals with IC50 values of 0.23, 0.48 and 0.69 mg/mL, respectively. For immunomodulatory activities, GLPL was shown to strongly stimulate the proliferation of macrophages (158.02 ± 13.12%), the production of nitric oxide and phagocytosis (21.16 ± 1.65 μM), and, at 40.00 μg/mL, protected macrophage from Doxorubicin (DOX) (0.16 ± 0.003). Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of Bacillus subtilis in Submerged and Solid State Fermentation

    Science.gov (United States)

    Haq, Ikramul

    2013-01-01

    The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain of Bacillus subtilis IH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease by Bacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions. PMID:24294129

  17. Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of Bacillus subtilis in Submerged and Solid State Fermentation

    Directory of Open Access Journals (Sweden)

    Hamid Mukhtar

    2013-01-01

    Full Text Available The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain of Bacillus subtilis IH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease by Bacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

  18. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties.

    Science.gov (United States)

    Kanwar, S S; Keshani

    2016-01-01

    Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality.

  19. Biotransformation and recovery of the isoflavones genistein and daidzein from industrial antibiotic fermentations

    Science.gov (United States)

    Weber, J. Mark; Reeves, Andrew R.; Seshadri, Ramya; Cernota, William H.; Gonzalez, Melissa C.; Gray, Danielle L.; Wesley, Roy K.

    2013-01-01

    The objective of this study was to follow the metabolic fate of isoflavone glucosides from the soybean meal in a model industrial fermentation to determine if commercially useful isoflavones could be harvested as coproducts from the spent broth at the end of the fermentation. The isoflavone aglycones, genistein and daidzein, together make up 0.1 - 0.2% of the soybean meal by weight but serve no known function in the manufacturing process. After feeding genistein to washed cells of the erythromycin-producing organism, Saccharopolyspora erythraea, the first biotransformation product (Gbp1) was determined by x-ray crystallography to be genistein-7-O-α-rhamnoside (rhamnosylgenistein). Subsequent feeding of rhamnosylgenistein to growing cells of S. erythraea led to the production of a second biotransformation product, Gbp2. Chromatographic evidence suggested that Gbp2 accumulated in the spent broth of the erythromycin fermentation. When the spent broth was hydrolyzed with acid or industrial enzyme preparations the isoflavone biotransformation products were returned back to their parental forms, genistein and daidzein, which were then recovered as coproducts. Desirable features of this method are that it does not require modification of the erythromycin manufacturing process or genetic engineering of the producing organism to be put into practice. A preliminary investigation of five additional antibiotic fermentations of industrial importance were also found to have isoflavone coproduct potential. PMID:23604533

  20. Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

    Directory of Open Access Journals (Sweden)

    Sasimar Woraharn

    2014-12-01

    Full Text Available L-glutaminase and glutamic acid decarboxylase (GAD catalyzes the hydrolysis of L-glutamine and glutamate, respectively. L-glutaminase widely used in cancer therapy along with a combination of other enzymes and most importantly these enzymes were used in food industries, as a major catalyst of bioconversion. The current investigation was aimed to screen and select L-glutaminase, and GAD producing lactic acid bacteria (LAB. A total of 338 LAB were isolated from fermented meat, fermented fish, fermented soya bean, fermented vegetables and fruits. Among 338 isolates, 22 and 237 LAB has been found to be positive for L-glutaminase and GAD, respectively. We found that 30 days of incubation at 35 ºC and pH 6.0 was the optimum condition for glutaminase activity by G507/1. G254/2 was found to be the best for GAD activity with the optimum condition of pH 6.5, temperature 40 ºC and ten days of incubation. These LAB strains, G507/1 and G254/2, were identified as close relative of Lactobacillus brevis ATCC 14869 and Lactobacillus fermentum NBRC 3956, respectively by 16S rRNA sequencing. Further, improvements in up-stream of the fermentation process with these LAB strains are currently under development.

  1. Produção de complexos enzimáticos por A. niger a partir de soja por fermentação em estado sólido=Enzyme complexes production by A. niger from soybean under solid state fermentation

    Directory of Open Access Journals (Sweden)

    Salah Din Mahmud Hasan

    2012-04-01

    Full Text Available A soja possui ampla disponibilidade de componentes bioquímicos como proteínas, polissacarídeos, lipídios, carboidratos, minerais, vitaminas, fibras, lecitina, dentre outros, tornando interessante sua utilização como substrato para a fermentação em estado sólido (FES. Este processo, apesar de não ser tão utilizado industrialmente quanto à fermentação submersa (Fsm, apresenta-se viável, pois tem apresentado resultados superiores de produtividade, principalmente no cultivo de fungos filamentosos e na produção de enzimas. Assim, o objetivo deste trabalho foi o de comparar a produção de diferentes tipos de complexos enzimáticos por FES utilizando diferentes tipos de sojas (orgânica, transgênica e convencional com o fungo Aspergillus niger. Realizou-se a caracterização dos substratos para a produção de amilase, protease e lipase, avaliação das curvas de crescimento do microrganismo e das condições ótimas de produção da protease utilizando planejamento de experimentos. As maiores atividades enzimáticas no estudo dos parâmetros da fermentação foram observadas para a protease, utilizando soja convencional com umidade inicial de 50%, 144h de fermentação, concentração inicial do inóculo de 4.106 esporos g-1 e tamanho de partícula de 0,6 mm. O estudo de otimização do processo indicou que os melhores resultados de atividade enzimática para a protease foram obtidos em pH 3,0 e tamanho de partícula dos grãos de soja de 0,6 mm após a fragmentação para as fermentações.Soybean has a wide availability of biochemical compounds as proteins, polysaccharides, lipids, carbohydrates, minerals, vitamins, fibers, lecithin, among others, making interesting its employment as substrate for solid state fermentation. Although the process of SSF is not extensively used industrially like the submerged fermentation (SmF, it can be a viable alternative, since presents higher results of productivity, especially at the cultivation

  2. Alleviation of harmful effect in stillage reflux in food waste ethanol fermentation based on metabolic and side-product accumulation regulation.

    Science.gov (United States)

    Ma, Hongzhi; Yang, Jian; Jia, Yan; Wang, Qunhui; Ma, Xiaoyu; Sonomoto, Kenji

    2016-10-01

    Stillage reflux fermentation in food waste ethanol fermentation could reduce sewage discharge but exert a harmful effect because of side-product accumulation. In this study, regulation methods based on metabolic regulation and side-product alleviation were conducted. Result demonstrated that controlling the proper oxidation-reduction potential value (-150mV to -250mV) could reduce the harmful effect, improve ethanol yield by 21%, and reduce fermentation time by 20%. The methods of adding calcium carbonate to adjust the accumulated lactic acid showed that ethanol yield increased by 17.3%, and fermentation time decreased by 20%. The accumulated glyceal also shows that these two methods can reduce the harmful effect. Fermentation time lasted for seven times without effect, and metabolic regulation had a better effect than side-product regulation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. A functional food: a traditional Tarhana fermentation

    Directory of Open Access Journals (Sweden)

    Merih KIVANÇ

    Full Text Available Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 CFU/g, in the content of Tarhana dough. It was observed that Lactococcus lactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Kluyveromyces marxianus, Yarrowia lipolytica, Pichia membranaefaciens, Pichia mexicana, Pichia angusta, Debaryomyces hansenii, Candida sorboxylosa, Candida fluviatilis, Saccharomyces cerevisiae were identified during the Tarhana fermentation.

  4. Macroscopic modelling of solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.J.

    2007-01-01

    Solid-state fermentation is different from the more well known process of liquid fermentation because no free flowing water is present. The technique is primarily used in Asia. Well-known products are the foods tempe, soy sauce and saké. In industrial solid-state fermentation, the substrate usually

  5. Influence of Non-fibrous Carbohydrate and Degradable Intake protein and Ruminal Fermentation ,Nutrien Digestion and performance of Local Sheep

    Directory of Open Access Journals (Sweden)

    Efka AR

    2001-05-01

    Full Text Available The objective of current study was to evaluate the impact dietary non-fibrous carbohydrate ( NFC and ruminally degradable intake protein (DIP concentration have on ruminal fermentation , nutrient digestion and performance of local sheep. The animal had a mean of  liveweight 19.80 ±1.55 kg. four diets ,arranged in a 2x2 factorial ,were formulated to contain either 40 or 50 % NFC and 50 or 60 % of dietary crude protein as DIP .dietary DM contained 25 % Indonesian field grass and 75 % concentrate. Solvent –extracted or formaldehyd  2 % -treated soybean meal were used to alter DIP and corn or soybean hulls to alter NFC level. Percentage of  energy and NDF digestion was similar ( p<0,01 as DIP level decreased in the diets. The soybean hulls was fermentable and total VFA concentration in the rumen increased ( p<0.01, but N-NH3 concentration was decreased ( p<0.01 as DIP level decreased in the diets. Daily live weight gain ( 146.29±25.84 g and body composition ( fat, water , protein and mineral was similar ( p<0.05 among diets. The preponderance ruminal fermentation ,nutrient digestion and performance of local sheeps did not be improved by sincronization of energy and nitrogen release but may more likely be limited by either energy or nitrogen alone. (Animal Production 3(2: 53-61 (2001 Key Word : Carbohydrate, protein, rumen fermentation, nutrients digestion and performance

  6. Diversity of halophilic archaea in fermented foods and human intestines and their application.

    Science.gov (United States)

    Lee, Han-Seung

    2013-12-01

    Archaea are prokaryotic organisms distinct from bacteria in the structural and molecular biological sense, and these microorganisms are known to thrive mostly at extreme environments. In particular, most studies on halophilic archaea have been focused on environmental and ecological researches. However, new species of halophilic archaea are being isolated and identified from high salt-fermented foods consumed by humans, and it has been found that various types of halophilic archaea exist in food products by culture-independent molecular biological methods. In addition, even if the numbers are not quite high, DNAs of various halophilic archaea are being detected in human intestines and much interest is given to their possible roles. This review aims to summarize the types and characteristics of halophilic archaea reported to be present in foods and human intestines and to discuss their application as well.

  7. Mystery behind Chinese liquor fermentation

    OpenAIRE

    Jin, Guangyuan; Zhu, Yang; Xu, Yan

    2017-01-01

    Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our qua...

  8. Effect of cultural conditions on antrodin C production by basidiomycete Antrodia camphorata in solid-state fermentation.

    Science.gov (United States)

    Xia, Yongjun; Wang, Yuanlong; Zhang, Bobo; Xu, Ganrong; Ai, Lianzhong

    2014-01-01

    Antrodia camphorata is a medicinal fungus and antrodin C is one of the main bioactive components of A. camphorata in the submerged fermentation (SmF). To optimize the culture conditions, the factors influencing the production of antrodin C by A. camphorata under solid-state fermentation (SSF) were investigated in this study. Different solid substrates and external nitrogen sources were tested for their efficiency in producing antrodin C. The response surface methodology was applied to evaluate the influence of several variables, namely, the concentrations of soybean meal, initial moisture content, and inoculum density on antrodin C production in solid-state fermentation. The experimental results show that the optimum fermentation medium for antrodin C production by A. camphorata was composed of 0.578 g soybean meal, 0.05 g Na2 HPO4 , 0.05 g MgSO4 for 100 g rice, with 51.83% initial moisture content, 22 day culture time, 28 °C culture temperature, and 35.54% inoculum density. At optimized conditions, 6,617.36 ± 92.71 mg kg(-1) yield of antrodin C was achieved. Solid-state fermentation is one good cultural method to improve the production of antrodin C by A. camphorata. © 2014 International Union of Biochemistry and Molecular Biology, Inc.

  9. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    OpenAIRE

    Chin-Feng Chan; Ching-Cheng Huang; Ming-Yuan Lee; Yung-Sheng Lin

    2014-01-01

    Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

  10. Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

    OpenAIRE

    Kumari, Anila; Angmo, Kunzes; Monika; Bhalla, Tek Chand

    2016-01-01

    The present research was designed to explore indigenous probiotic Lactic acid bacteria from traditional fermented foods and beverages of North-western Himalayas for their probiotic potential. It was achieved through a step-by step approach focused on the technological characterization, evaluation of the probiotic traits and adherence ability. Fifty one LAB isolates from traditional fermented foods and beverages were initially screened for their technological properties and among them twenty i...

  11. Microbioligical Hazard Contamination in Fermented Vegetables Sold in Local Markets in Cambodia.

    Science.gov (United States)

    Chrun, Rithy; Hosotani, Yukie; Kawasaki, Susumu; Inatsu, Yasuhiro

    2017-01-01

     Fermented vegetables are common part of Cambodian diet. The food safety status for these foods has not been investigated. This study was conducted to evaluate the microbiological hazards that contaminated fermented vegetables. A total of 68 samples of fermented vegetables were purchased randomly from five wet markets in Phnom Penh. The conventional culture methods for microbiological analysis were used. Coliform bacteria (Escherichia coli, Cronobactersakazakii, and Enterobacter spp.), opportunistic non-Entrobacteriaceae, Enterococcus spp., Staphylococcus spp., and Listeria spp. were found in these fermented foods. The highest contamination rate of Enterococcus spp. was 34% of total fermented vegetable samples, followed by Bacillus spp. coliform bacteria and E. coli (31%, 24% and 10%, respectively). The potential foodborne pathogen, C. sakazakii, was identified in one sample. Fermented mixed vegetables showed higher contamination rate of coliform bacteria (50%) than fermented single-type vegetables (13%). The results showed that fermented vegetables sold in wet market are poor in hygiene. The stage in the processing chain where contamination occurred should be identified and basic sanitary practice should be enforced to improve the food safety of fermented vegetables in Cambodia.

  12. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    Directory of Open Access Journals (Sweden)

    Chin-Feng Chan

    2014-08-01

    Full Text Available Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

  13. Effect of Oxidized Soybean Oil against Pomegranate Seed as Antioxidant on the in vitro Rumen Fermentation Parameters

    Directory of Open Access Journals (Sweden)

    Sayed Ehsan Ghiasi

    2016-04-01

    Full Text Available Introduction Oxidative stress is an inevitable consequence of intensive production due to mismatched balance between free radical production and natural antioxidant capacity of animals. Reactive oxygen species (ROS refers to a group of free radicals produced by oxidative energy cycle and also recently demonstrated to be as a weapon for macrophage cells. Moreover, feed processing phenomena such as extruding and pelleting is one of the major sources of ROS production in feed due to lipid peroxidation and notably oxidation cascades in unstable organic matters of feed. Although ROS could be a source of adverse effect on fiber degradation in the gut of ruminant by reducing microbial population counts and diversity, because rumen bacterial, protozoal and fungal community as well as eukaryotes are susceptible to oxidative damages. Therefore, using plant or feed base antioxidant in the diet of dairy animals would be necessary in further feeding strategies. The aim of this study was to evaluate antioxidant capacity of pomegranate seed against the adverse effect of peroxide content of feed that induced by supplementation of oxidized soybean oil as energy and fiber source in preparturient dairy goats. Materials and Methods The gas production experiment and batch culture degradability test were carried out to investigate the effects of fresh soybean oil (FSO, oxidized soybean oil (OSO and biologically active constituents of pomegranate seed (PS on microbial fermentation characteristics, kinetics of gas production, methane and carbon dioxide production, in vitro dry matter degradation (DMD, t 0.5, and lag time. Also, the calculated parameters e.g. microbial protein, molar proportion of volatile fatty acids, metabolizable energy (ME, and organic matter digestibility (OMD % were evaluated for different treatments. The parameters were analyzed through the completely randomized design with repeated measurements. The treatments were 1 base diet and FSO (4% of dry

  14. SOYBEAN - MOLECULAR ASPECTS OF BREEDING

    Directory of Open Access Journals (Sweden)

    Aleksandra Sudarić

    2012-12-01

    Full Text Available The book Soybean: Molecular Aspects of Breeding focuses recent progress in our understanding of the genetics and molecular biology of soybean. This book is divided into four parts and contains 22 chapters. Part I, Molecular Biology and Biotechnology focuses advances in molecular biology and laboratory procedures that have been developed recently to manipulate DNA. Part II, Breeding for abiotic stress covers proteomics approaches form as a powerful tool for investigating the molecular mechanisms of the plant responses to various types of abiotic stresses. Part III, Breeding for biotic stress addresses issues related to application of molecular based strategies in order to increase soybean resistance to various biotic factors. Part IV, Recent Technology reviews recent technologies into the realm of soybean monitoring, processing and product use. While the information accumulated in this book is of primary interest for plant breeders, valuable insights are also offered to agronomists, molecular biologists, physiologists, plant pathologists, food scientists and students. The book is a result of efforts made by many experts from different countries (USA, Japan, Croatia, Serbia, China, Canada, Malawi, Iran, Hong Kong, Brasil, Mexico.

  15. Label-free biochips for rapid detection of soybean allergen GlymBd ...

    African Journals Online (AJOL)

    detection. Keywords: Soybean Allergen, Gly mBd 30K, Biochip, Detection, Foods ... methods of choice by food industries and food .... shrimp, fish, peanut, wheat, and graham bread served as negative controls. Manufactured foods such as cream cake, cereal bar, chocolate biscuits, and pineapple cake were screened for.

  16. Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties.

    Science.gov (United States)

    Shukla, Shruti; Park, Juyeon; Park, Jung Hyun; Lee, Jong Suk; Kim, Myunghee

    2018-02-01

    Lotus ( Nelumbo nucifera ) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root fermented sugar syrup as a fermented food supplement or condiment for human health benefits. In this study, the physicochemical, nutritional and microbiological safety properties of lotus root syrup fermented with 57° Brix brown sugar at different time periods until 6 months (180 days) was investigated. There was a significant improvement as compared to 57° Brix brown sugar broth (as a control) in the total acceptability and physicochemical properties of lotus root sugar syrup samples such as pH and color improvement. The red color values of 180 days lotus root fermented sugar syrup samples were significantly enhanced (6.85 ± 0.58) when compared with the control (0.20 ± 0.15). In addition, the total protein content was increased from 8.27 ± 0.86 to 392.33 ± 7.19 μg/mL, along with the increase in fermentation time reaching to the level of consumption acceptability. All the lotus root fermented sugar syrup samples were subjected to microbiological analysis. It was found that the coliform, Bacillus cereus , Escherichia coli , Salmonella and Staphylococcus aureus counts were not detected in majority of the samples, confirming the high degree of hygiene processing of lotus root fermented sugar syrup samples for its use as a food supplement or condiment.

  17. Koji – where East meets West in fermentation

    NARCIS (Netherlands)

    Yang Zhu, Yang; Tramper, J.

    2013-01-01

    Almost all biotechnological processes originate from traditional food fermentations, i.e. the many indigenous processes that can be found already in the written history of thousands of years ago. We still consume many of these fermented foods and beverages on a daily basis today. The evolution of

  18. Radiation-induced electron paramagnetic resonance signal and soybean isoflavones content

    International Nuclear Information System (INIS)

    Oliveira, Marcos R.R. de; Mandarino, José M.G.; Mastro, Nelida L. del

    2012-01-01

    Electron Paramagnetic Resonance (EPR) is a well-known spectroscopic technique that detects paramagnetic centers and can detect free radicals with high sensitivity. In food, free radicals can be generated by several commonly used industrial processes, such as radiosterilization or heat treatment. EPR spectroscopy is used to detect radioinduced free radicals in food. In this work the relation between EPR signal induced by gamma irradiation treatment and soybean isoflavones content was investigated. Present results did not show correlation between total isoflavones content and the EPR signal. Nevertheless, some isoflavone contents had a negative correlation with the radiation-induced EPR signal. - Highlights: ► Electron Paramagnetic Resonance (EPR) detects free radicals. ► Ionizing radiation as free radicals inducer. ► Total soybean isoflvones do not correlate with radiation-induced EPR intensity but a soybean glucosyl glucoside isoflavone does.

  19. Food Applications and Regulation

    Science.gov (United States)

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  20. Interactions between levels of heat-treated soybean meal and prilled fat on growth, rumen fermentation, and blood metabolites of Holstein calves.

    Science.gov (United States)

    Kazemi-Bonchenari, M; Mirzaei, M; Jahani-Moghadam, M; Soltani, A; Mahjoubi, E; Patton, R A

    2016-10-01

    This study evaluated the interaction of RUP and fat levels on growth, rumen fermentation, and blood metabolites of Holstein calves. Forty 3-d-old calves (20 females and 20 males) with a starting BW of 40.6 ± 2.8 kg were used in a completely randomized design with a 2 × 2 factorial arrangement of treatments. Within sex treatments were: (1) high RUP and low fat (HRUP-LF); (2) low RUP and high fat (LRUP-HF); (3) high RUP and low fat (HRUP-LF); and high RUP and high fat (HRUP-HF). Low-RUP starter contained 21.5%, whereas high RUP starter contained 34.3% RUP as % of CP, whereas low fat starter contained 2.9% and high starter contained 5.8% crude fat based on DM. Isonitrogenous levels in the starter grain were maintained by replacing solvent soybean meal with heat treated soybean meal while fat levels were increased by the addition of prilled fatty acids. Calves were housed individually and had ad libitum access to water and calf starter throughout the study. All calves were weaned on d 60 of age but remained in the study until d 70 for final measurements. Overall, there was no interaction between RUP and fat levels for measured variables. Starter intake tended ( = 0.09) to be greater for calves fed low fat starter during the postweaning period, although over the whole experiment and during the preweaning period, differences in starter intake were not different. Although there were no differences for most VFA concentrations, the molar proportion of butyrate tended ( RUP ( RUP starter. However, feeding a calf starter with over 3% fat appeared to decrease starter intake as growth progressed.

  1. Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems.

    Science.gov (United States)

    Al-Ajeeli, M N; Miller, R K; Leyva, H; Hashim, M M; Abdaljaleel, R A; Jameel, Y; Bailey, C A

    2018-05-01

    Consumers have begun to awaken to the food on their plates with respect to human health and the environment, as well as animal welfare. They have become more demanding about what they buy or prefer in their food, such as soy-free, gluten-free, or organic products. The objective of this study was to evaluate consumer acceptance of eggs from hens fed soybean meal or soybean-free diets utilizing cottonseed meal and distillers' dried grains, using cage or free-range rearing systems. All eggs were stored at the sensory lab at Texas A&M University (TAMU) for a d prior to each test at 4°C. A panel of consumers (n = 60) made up of TAMU students, faculty, and staff, ages 18 to 50, were recruited to evaluate consumer acceptance based on 2 tests using scrambled and hard cooked eggs. Samples were placed in separate weigh boats labeled with 3-digit codes to avoid visual bias. Sensory ballots were based on overall like or dislike of flavor, texture, odor, and color using the 9-point hedonic scales. For scrambled eggs, flavor did not differ (P > 0.05), but texture liking was higher (P = 0.064) for scrambled eggs from the soybean-free diet (7.08) vs. scrambled eggs from the soybean meal diet (6.65). With respect to the hard cooked eggs, the consumer panel preferred the flavor of the eggs from the caged rearing system (7.11) vs. eggs from the free-range system (6.60; P = 0.014). Consumers liked the texture (P = 0.018) for eggs collected from hens fed soybean meal (6.91) vs. eggs from hens fed the soybean-free diet (6.30).

  2. Analysis of soybean root proteins affected by gibberellic acid treatment under flooding stress.

    Science.gov (United States)

    Oh, Myeong Won; Nanjo, Yohei; Komatsu, Setsuko

    2014-01-01

    Flooding is a serious abiotic stress for soybean because it restricts growth and reduces grain yields. To investigate the effect of gibberellic acid (GA) on soybean under flooding stress, root proteins were analyzed using a gel-free proteomic technique. Proteins were extracted from the roots of 4-days-old soybean seedlings exposed to flooding stress in the presence and absence of exogenous GA3 for 2 days. A total of 307, 324, and 250 proteins were identified from untreated, and flooding-treated soybean seedlings without or with GA3, respectively. Secondary metabolism- and cell-related proteins, and proteins involved in protein degradation/synthesis were decreased by flooding stress; however, the levels of these proteins were restored by GA3 supplementation under flooding. Fermentation- and cell wall-related proteins were not affected by GA3 supplementation. Furthermore, putative GA-responsive proteins, which were identified by the presence of a GA-responsive element in the promoter region, were less abundant by flooding stress; however, these proteins were more abundant by GA3 supplementation under flooding. Taken together, these results suggest that GA3 affects the abundance of proteins involved in secondary metabolism, cell cycle, and protein degradation/synthesis in soybeans under flooding stress.

  3. Quality, safety, biofunctionality and fermentation control in soya

    NARCIS (Netherlands)

    Nout, M.J.R.

    2015-01-01

    Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and

  4. Comparative Genomic Analysis of Lactobacillus plantarum GB-LP1 Isolated from Traditional Korean Fermented Food.

    Science.gov (United States)

    Yu, Jihyun; Ahn, Sojin; Kim, Kwondo; Caetano-Anolles, Kelsey; Lee, Chanho; Kang, Jungsun; Cho, Kyungjin; Yoon, Sook Hee; Kang, Dae-Kyung; Kim, Heebal

    2017-08-28

    As probiotics play an important role in maintaining a healthy gut flora environment through antitoxin activity and inhibition of pathogen colonization, they have been of interest to the medical research community for quite some time now. Probiotic bacteria such as Lactobacillus plantarum , which can be found in fermented food, are of particular interest given their easy accessibility. We performed whole-genome sequencing and genomic analysis on a GB-LP1 strain of L. plantarum isolated from Korean traditional fermented food; this strain is well known for its functions in immune response, suppression of pathogen growth, and antitoxin effects. The complete genome sequence of GB-LP1 is a single chromosome of 3,040,388 bp with 2,899 predicted open reading frames. Genomic analysis of GB-LP1 revealed two CRISPR regions and genes showing accelerated evolution, which may have antibiotic and antitoxin functions. The aim of the present study was to predict strain specific-genomic characteristics and assess the potential of this new strain as lactic acid bacteria at the genomic level using in silico analysis. These results provide insight into the L. plantarum species as well as confirm the possibility of its utility as a candidate probiotic.

  5. Irradiating of Bulk Soybeans: Influence on Their Functional and Sensory Properties for Soyfood Processing

    Science.gov (United States)

    Chia, Chiew-Ling; Wilson, Lester A.; Boylston, Terri; Perchonok, Michele; French, Stephen

    2006-01-01

    Soybeans were chosen for lunar and planetary missions, where soybeans will be supplied in bulk or grown locally, due to their nutritive value and ability to produce oil and protein for further food applications. However, soybeans must be processed into foods prior to consumption. Radiation that soybeans would be exposed to during bulk storage prior to and during a Mars mission may influence their germination and functional properties. The influence of radiation includes the affect of surface pasteurization to ensure the astronauts safety from food-borne illnesses (HACCP, CCP), and the affect of the amount of radiation the soybeans receive during a Mars mission. Decreases in the amount of natural antioxidants free radical formation, and oxidation-induced changes in the soybean will influence the nutritional value, texture, color, and aroma of soyfoods. The objective of this study was to determine the influence of pasteurization and sterilization surface radiation on whole soybeans using gamma and electron beam radiation. The influence of 0, 1, 5, 10, and 30kGy on microbial load, germination rate, ease of processing, and quality of soymilk and tofu were determined. Surface radiation of whole dry soybeans using electron beam or gamma rays from 1-30kGy did provide microbial safety for the astronauts. However, the lower dose levels had surviving yeasts and molds. These doses caused oxidative changes that resulted in soymilk and tofu with rancid aromas. GC-MS of the aroma compounds using SPME Headspace confirmed the presence of lipid oxidation compounds. Soybean germination ability was reduced as radiation dosage increased. While lower doses may reduce these problems, the ability to insure microbial safety of bulk soybeans will be lost. Counter measures could include vacuum packaging, nitrogen flushing, added antioxidants, and radiating under freezing conditions. Doses below 1kGy need to be investigated further to determine the influence of the radiation encountered

  6. The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

    Directory of Open Access Journals (Sweden)

    Josip Baras

    2004-01-01

    Full Text Available The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L. using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748 during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive.

  7. Recent advances in microbial fermentation for dairy and health

    Science.gov (United States)

    Arendt, Elke; Hill, Colin; Stanton, Catherine; Ross, R Paul

    2017-01-01

    Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application. PMID:28649371

  8. Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan.

    Science.gov (United States)

    Chen, Yi-sheng; Wu, Hui-chung; Li, Ya-han; Leong, Kun-hon; Pua, Xiao-hui; Weng, Ming-kai; Yanagida, Fujitoshi

    2012-01-30

    Sian-sianzih (fermented clams) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in sian-sianzih have not been studied in detail. In this study, LAB from sian-sianzih were isolated, characterized and identified. A total of 186 cultures of LAB were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. The identification results revealed up to 11 distinct bacterial species belonging to five genera in sian-sianzih, and three species belonging to two genera in clams. The most common bacterial genera in sian-sianzih were Lactobacillus and Weissella, followed by Leuconostoc, Pediococcus and Lactococcus. A regional similarity in LAB, with differences in diversity, was observed in the current study. On the other hand, Lactococcus lactis subsp. lactis was the most common species found in raw clam samples. The results also suggested that greater LAB diversity could be observed in wild clams than in cultured ones. Furthermore, antibacterial activities of the isolates were determined, and one Weisella hellenica strain showed inhibitory activity against the indicator strain Lactobacilluas sakei JCM 1157(T) . A sensory assessment of seven sian-sianzih samples was also performed and the results indicated that diversity of LAB has a great effect on its aroma and taste formation. The results demonstrate that various LAB species are distributed in sian-sianzih and have a great effect on the flavor of sian-sianzih. Copyright © 2011 Society of Chemical Industry.

  9. Evolutionary engineering to enhance starter culture performance in food fermentations.

    Science.gov (United States)

    Bachmann, Herwig; Pronk, Jack T; Kleerebezem, Michiel; Teusink, Bas

    2015-04-01

    Microbial starter cultures are essential for consistent product quality and functional properties such as flavor, texture, pH or the alcohol content of various fermented foods. Strain improvement programs to achieve desired properties in starter cultures are diverse, but developments in next-generation sequencing lead to an increased interest in evolutionary engineering of desired phenotypes. We here discuss recent developments of strain selection protocols and how computational approaches can assist such experimental design. Furthermore the analysis of evolved phenotypes and possibilities with complex consortia are highlighted. Studies carried out with mainly yeast and lactic acid bacteria demonstrate the power of evolutionary engineering to deliver strains with novel phenotypes as well as insight into underlying mechanisms. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Microbial fermented tea - a potential source of natural food preservatives

    NARCIS (Netherlands)

    Mo, H.Z.; Yang Zhu, Yang; Chen, Z.M.

    2008-01-01

    Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process

  11. Oil Bodies Extracted from High-Fat and Low-Fat Soybeans: Stability and Composition During Storage.

    Science.gov (United States)

    Wang, Qiu Ling; Li Cui, Chun; Jiang, Lian Zhou; Liu, Yue; Liang, Xin Ting; Hou, Jun Cai

    2017-06-01

    Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre-emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds of 2 soybean crop cultivars, high-fat soybean and low-fat soybeans. The compositions of the extracted OBs were analyzed during storage at room temperature up to 14 d (pH = 7). The oxidative stability of these OBs, stored at 60 °C, was evaluated by measuring the presence of primary (lipid hydroperoxides) and secondary lipid oxidation products (malondialdehyde) by determining the standard peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value. During storage, the contents of unsaturated fatty acids, phospholipids, and tocopherols declined in both OBs, while their mean particle diameters (d 32 ) and ζ-potentials increased. The changes in PV and TBARS values exhibited a similar trend for both OBs, but the OBs from low-fat soybeans had significantly lower PV and higher TBARS values than the OBs from high-fat soybean cultivars (P soybean cultivars had good stability during storage. © 2017 Institute of Food Technologists®.

  12. Soybean nutritional properties: The good and the bad about soy ...

    African Journals Online (AJOL)

    Consumption of soy foods is increasing worldwide mainly due to their acclaimed health benefits. However, nutritional demerits associated with soy foods consumption exist. Proteins and lipids, some vitamins and minerals, are major nutritionallyimportant components of soybeans; carbohydrates are major constituents ...

  13. Detection of free radicals in gamma-irradiated soybean paste and model system by electron spin resonance spectroscopy

    International Nuclear Information System (INIS)

    Lee, E.-J.; Volkov, Vitaly I.; Byun, M.-W.; Lee, C.-H.

    2002-01-01

    We have investigated ESR spectra of fermented soybean paste irradiated at 77 K and compared with those of soybean protein isolate and soybean oil. The influences of irradiation dose, moisture content and heating after irradiation on the free radical concentration and species were examined. Four different carbon type free radicals, FR1-FR4, were identified as the product of amino acid decomposition. In the case of FR1, the doublet line arises from the hydrogen atom on the β-carbon adjacent to the carbonyl free radical. It disappeared at 150 K. FR2 was most abundant and disappeared at 190 K in wet soybean paste (WSP) and at 210 K in dry soybean paste (DSP), respectively. The radical FR4 originated from decarboxylation and deamination of amino acids, which disappeared at 210 K in both WSP and DSP. FR3 was assumed to be formed by the damage of amino acid side chains. The radical · OH was originated from water molecules, and was not observed in dry system. Sulfur radical was stable even at room temperature observed in both wet and dry systems. Aldehyde radical must be originated from the chemical reactions of enzymatic hydrolysates of soybean

  14. Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud.

    Science.gov (United States)

    da Silveira, Roberta; Vágula, Julianna Matias; de Lima Figueiredo, Ingrid; Claus, Thiago; Galuch, Marilia Bellanda; Santos Junior, Oscar Oliveira; Visentainer, Jesui Vergilio

    2017-12-01

    Fast and innovative methodology to monitors the addition of soybean oil in extra virgin olive oil was developed employing ESI-MS with ionization operating in positive mode. A certified extra virgin olive oil and refined soybean oil samples were analyzed by direct infusion, the identification of a natural lipid marker present only in soybean oil (m/z 886.68 [TAG+NH 4 ] + ) was possible. The certified extra virgin olive oil was purposely adulterated with soybean oil in different levels (1, 5, 10, 20, 50, 70, 90%) being possible to observe that the new methodology is able to detect even small fraud concentration, such as 1% (v/v). Additionally, commercial samples were analyzed and were observed the addition of soybean oil as a common fraud in this segment. This powerful analytical method proposed could be applied as routine analysis by control organization, as well as food industries, considering its pronounced advantages; simplicity, rapidity, elevated detectability and minor amounts of sample and solvent consumed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Characterization of Natural and Simulated Herbivory on Wild Soybean (Glycine soja Seib. et Zucc. for Use in Ecological Risk Assessment of Insect Protected Soybean.

    Directory of Open Access Journals (Sweden)

    Hidetoshi Goto

    Full Text Available Insect-protected soybean (Glycine max (L. Merr. was developed to protect against foliage feeding by certain Lepidopteran insects. The assessment of potential consequences of transgene introgression from soybean to wild soybean (Glycine soja Seib. et Zucc. is required as one aspect of the environmental risk assessment (ERA in Japan. A potential hazard of insect-protected soybean may be hypothesized as transfer of a trait by gene flow to wild soybean and subsequent reduction in foliage feeding by Lepidopteran insects that result in increased weediness of wild soybean in Japan. To assess this potential hazard two studies were conducted. A three-year survey of wild soybean populations in Japan was conducted to establish basic information on foliage damage caused by different herbivores. When assessed across all populations and years within each prefecture, the total foliage from different herbivores was ≤ 30%, with the lowest levels of defoliation (< 2% caused by Lepidopteran insects. A separate experiment using five levels of simulated defoliation (0%, 10%, 25%, 50% and 100% was conducted to assess the impact on pod and seed production and time to maturity of wild soybean. The results indicated that there was no decrease in wild soybean plants pod or seed number or time to maturity at defoliation rates up to 50%. The results from these experiments indicate that wild soybean is not limited by lepidopteran feeding and has an ability to compensate for defoliation levels observed in nature. Therefore, the potential hazard to wild soybean from the importation of insect-protected soybean for food and feed into Japan is negligible.

  16. Genome-Wide Identification and Characterization of the GmSnRK2 Family in Soybean.

    Science.gov (United States)

    Zhao, Wei; Cheng, Yi-Hui; Zhang, Chi; Shen, Xin-Jie; You, Qing-Bo; Guo, Wei; Li, Xiang; Song, Xue-Jiao; Zhou, Xin-An; Jiao, Yong-Qing

    2017-08-23

    Sucrose non-fermenting-1 (SNF1)-related protein kinase 2s (SnRK2s) that were reported to be involved in the transduction of abscisic acid (ABA) signaling, play important roles in response to biotic and abiotic stresses in plants. Compared to the systemic investigation of SnRK2s in Arabidopsis thaliana and Oryza sativa , little is known regarding SnRK2s in soybean, which is one of the most important oil and protein crops. In the present study, we performed genome-wide identification and characterization of GmSnRK2s in soybean. In summary, 22 GmSnRK2s were identified and clustered into four groups. Phylogenetic analysis indicated the expansion of SnRK2 gene family during the evolution of soybean. Various cis -acting elements such as ABA Response Elements (ABREs) were identified and analyzed in the promoter regions of GmSnRK2s . The results of RNA sequencing (RNA-Seq) data for different soybean tissues showed that GmSnRK2s exhibited spatio-temporally specific expression patterns during soybean growth and development. Certain GmSnRK2s could respond to the treatments including salinity, ABA and strigolactones. Our results provide a foundation for the further elucidation of the function of GmSnRK2 genes in soybean.

  17. Genome-Wide Identification and Characterization of the GmSnRK2 Family in Soybean

    Science.gov (United States)

    Zhao, Wei; Cheng, Yi-Hui; Zhang, Chi; Shen, Xin-Jie; You, Qing-Bo; Guo, Wei; Li, Xiang; Song, Xue-Jiao; Zhou, Xin-An

    2017-01-01

    Sucrose non-fermenting-1 (SNF1)-related protein kinase 2s (SnRK2s) that were reported to be involved in the transduction of abscisic acid (ABA) signaling, play important roles in response to biotic and abiotic stresses in plants. Compared to the systemic investigation of SnRK2s in Arabidopsis thaliana and Oryza sativa, little is known regarding SnRK2s in soybean, which is one of the most important oil and protein crops. In the present study, we performed genome-wide identification and characterization of GmSnRK2s in soybean. In summary, 22 GmSnRK2s were identified and clustered into four groups. Phylogenetic analysis indicated the expansion of SnRK2 gene family during the evolution of soybean. Various cis-acting elements such as ABA Response Elements (ABREs) were identified and analyzed in the promoter regions of GmSnRK2s. The results of RNA sequencing (RNA-Seq) data for different soybean tissues showed that GmSnRK2s exhibited spatio-temporally specific expression patterns during soybean growth and development. Certain GmSnRK2s could respond to the treatments including salinity, ABA and strigolactones. Our results provide a foundation for the further elucidation of the function of GmSnRK2 genes in soybean. PMID:28832544

  18. Potential for the use of germinated wheat and soybeans to enhance human nutrition.

    Science.gov (United States)

    Finney, P L

    1978-01-01

    Wheat and soybeans are the major agricultural exports of the United States. The U.S. sells more of each crop than any other nation. Soybeans are the main staple in China, but the U.S. sells more soybeans than China grows. For hundreds of millions of other people, wheat is the main staple. And yet, most Americans eat whole grains of neither wheat nor soybeans. In the United States, many nutrients of wheat and soybeans are lost in processing or are fed to animals. A highly significant share of the wheat nutrients are lost from the main foodstream when the germ and bran (with aleurone) portions are separated. Whole soybeans are carefully processed for food by only a handful of Americans.

  19. Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.

    Directory of Open Access Journals (Sweden)

    Satoru Tomita

    Full Text Available In this study, we investigated the applicability of NMR-based metabolomics to discriminate strain-dependent fermentation characteristics of lactic acid bacteria (LAB, which are important microorganisms for fermented food production. To evaluate the discrimination capability, six type strains of Lactobacillus species and six additional L. brevis strains were used focusing on i the difference between homo- and hetero-lactic fermentative species and ii strain-dependent characteristics within L. brevis. Based on the differences in the metabolite profiles of fermented vegetable juices, non-targeted principal component analysis (PCA clearly separated the samples into those inoculated with homo- and hetero-lactic fermentative species. The separation was primarily explained by the different levels of dominant metabolites (lactic acid, acetic acid, ethanol, and mannitol. Orthogonal partial least squares discrimination analysis, based on a regions-of-interest (ROIs approach, revealed the contribution of low-abundance metabolites: acetoin, phenyllactic acid, p-hydroxyphenyllactic acid, glycerophosphocholine, and succinic acid for homolactic fermentation; and ornithine, tyramine, and γ-aminobutyric acid (GABA for heterolactic fermentation. Furthermore, ROIs-based PCA of seven L. brevis strains separated their strain-dependent fermentation characteristics primarily based on their ability to utilize sucrose and citric acid, and convert glutamic acid and tyrosine into GABA and tyramine, respectively. In conclusion, NMR metabolomics successfully discriminated the fermentation characteristics of the tested strains and provided further information on metabolites responsible for these characteristics, which may impact the taste, aroma, and functional properties of fermented foods.

  20. [Application of DNA extraction kit, 'GM quicker' for detection of genetically modified soybeans].

    Science.gov (United States)

    Sato, Noriko; Sugiura, Yoshitsugu; Tanaka, Toshitsugu

    2012-01-01

    Several DNA extraction methods have been officially introduced to detect genetically modified soybeans, but the choice of DNA extraction kits depend on the nature of the samples, such as grains or processed foods. To overcome this disadvantage, we examined whether the GM quicker kit is available for both grains and processed foods. We compared GM quicker with four approved DNA extraction kits in respect of DNA purity, copy numbers of lectin gene, and working time. We found that the DNA quality of GM quicker was superior to that of the other kits for grains, and the procedure was faster. However, in the case of processed foods, GM quicker was not superior to the other kits. We therefore investigated an unapproved GM quicker 3 kit, which is available for DNA extraction from processed foods, such as tofu and boiled soybeans. The GM quicker 3 kit provided good DNA quality from both grains and processed foods, so we made a minor modification of the GM quicker-based protocol that was suitable for processed foods, using GM quicker and its reagents. The modified method enhanced the performance of GM quicker with processed foods. We believe that GM quicker with the modified protocol is an excellent tool to obtain high-quality DNA from grains and processed foods for detection of genetically modified soybeans.

  1. ANALYSIS IMPORT POLICY OF SOYBEAN ON ECONOMICS PERFORMANCE OF INDONESIAN SOYBEAN

    Directory of Open Access Journals (Sweden)

    Muthiah Abda Azizah

    2015-11-01

    Full Text Available Trade liberalization is closely related to the opening of market access for Indonesian products to the world and vice versa. Since the soybean trade out of BULOG control began in 1998, soybean imports increased very rapidly (Sudaryanto and Swastika, 2007. This research aims to determine the general picture of soybean economy, factors analyses that influence the economic performance of Indonesian soybean and findings the alternative of policies that can reduce soybean imports in Indonesia. Methods of data analysis are descriptive analysis, 2SLS simultaneous equations, and simulation of policy alternatives. Results of the analysis of the factors that affect the economic performance of Indonesian soybean, consists of 1 The area of soybean harvest is influenced significantly by the price of domestic soybean and domestic prices of corn, 2 Productivity soybean influenced significantly by the domestic prices of soybean and fertilizer prices, 3 soybean demand influenced significantly by population, domestic prices of soybean, 4 domestic prices of soybean significantly affected by world prices of soybean, exchange rates, and soybean supply, 5 Imports of soybean influenced significantly by the domestic demand of soybean and soybean production. Therefore, policy scenarios should be made to reduce soybean imports, including by carrying out the expansion of soybean harvest policy, the policy of increasing the productivity of soybean, the policy of subsidizing the price of fertilizer.

  2. 21 CFR 184.1685 - Rennet (animal-derived) and chymosin preparation (fermentation-derived).

    Science.gov (United States)

    2010-04-01

    ... (fermentation-derived). 184.1685 Section 184.1685 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... (animal-derived) and chymosin preparation (fermentation-derived). (a)(1) Rennet and bovine rennet are... clear solution containing the active enzyme chymosin (E.C. 3.4.23.4). It is derived, via fermentation...

  3. FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

    Directory of Open Access Journals (Sweden)

    Tolulope P. Alakeji

    2015-04-01

    Full Text Available Yeasts play important roles in confering some desirable qualities such as nutritional value in traditional fermented foods. This study was carried out to investigate the potentials of yeasts isolated from some Nigerian traditional fermented foods for functional characteristics such as growth at pH 2.5 and 2% bile salts concentration and ability to lower cholesterol in culture medium. A total of 40 yeast strains were isolated from burukutu, ogi and pito. They were characterized phenotypically. Fifteen strains were selected based on the ability to tolerate pH 2.5 and 2% bile salts and they were further identified using API 20C AUX (Biomerieux, France to be Debaryomyces hansenii (5, Candida krusei (4, Candida glabrata (2, Candida colliculosa (1, Pichia anomala (1, Pichia farinosa (1 and Pichia membranefaciens (1. At pH 2.5, C. glabrata SA2 showed the highest increase in viable cells count after 24h (6.31 log10 cfu ml-1 while the most sensitive strain was P. membranefaciens BA2 (0.70 log10 cfu ml-1. P. membranefaciens BA2 survived in 2% bile salts than other yeast strains, with viable cell increase of 0.84 log10 cfu ml-1 after 24 h while the least tolerance was observed for D. hansenii OA1 with an increase in viable cells of 7.76 log10 cfu ml-1. C. krusei OB1 exhibited the greatest reduction of cholesterol of 91.34% while the least reduction of 24.28% was observed for D. hansenii OA1 after 48h incubation. The yeast strains in this study demonstrated functional attributes which can be employed as dietary adjuncts for the development of non-dairy beverages with hypocholesterolemic attributes.

  4. Predictive modelling for shelf life determination of nutricereal based fermented baby food.

    Science.gov (United States)

    Rasane, Prasad; Jha, Alok; Sharma, Nitya

    2015-08-01

    A shelf life model based on storage temperatures was developed for a nutricereal based fermented baby food formulation. The formulated baby food samples were packaged and stored at 10, 25, 37 and 45 °C for a test storage period of 180 days. A shelf life study was conducted using consumer and semi-trained panels, along with chemical analysis (moisture and acidity). The chemical parameters (moisture and titratable acidity) were found inadequate in determining the shelf life of the formulated product. Weibull hazard analysis was used to determine the shelf life of the product based on sensory evaluation. Considering 25 and 50 % rejection probability, the shelf life of the baby food formulation was predicted to be 98 and 322 days, 84 and 271 days, 71 and 221 days and 58 and 171 days for the samples stored at 10, 25, 37 and 45 °C, respectively. A shelf life equation was proposed using the rejection times obtained from the consumer study. Finally, the formulated baby food samples were subjected to microbial analysis for the predicted shelf life period and were found microbiologically safe for consumption during the storage period of 360 days.

  5. The influence of slaughterhouse waste on fermentative H2 production from food waste: Preliminary results

    International Nuclear Information System (INIS)

    Boni, Maria Rosaria; Sbaffoni, Silvia; Tuccinardi, Letizia

    2013-01-01

    Highlights: • Co-digestion process finalized to bio-H 2 production was tested in batch tests. • Slaughterhouse waste (SHW) and food waste (FW) were co-digested in different proportions. • The presence of SHW affected the H 2 production from FW. • When SHW ranging between 50% and 70% the H 2 production is improved. • SHW percentages above 70%, led to a depletion in H 2 production. - Abstract: The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H 2 production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H 2 production compared to that in FW only, reaching H 2 -production yields of 145 and 109 ml gVS 0 -1 , respectively, which are 1.5–2 times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H 2 production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process

  6. Analysis of Gamma-irradiated Soybean Components by Electron Paramagnetic Resonance

    International Nuclear Information System (INIS)

    Oliveira, M.R. R. de; Quadrado, M.G.O.; Mastro, N.L. del

    2007-01-01

    Soybean (Glycine max) seeds contain besides oil and protein, important phytochemicals that have been shown in recent years to offer important health benefits. Soybean contains at least six classes of antioxidant compounds: flavonol, isoflavones, anthocyanins, proanthocyanidins, tocopherols, and poly carboxylic acids. An increasing number of studies have documented the significant value of many classes of these compounds, mainly isoflavones, not only as potent antioxidants, but also as antitumor agents and cardio protective compounds. Food irradiation is gaining increasing attention around the world but it is not a worldwide approved treatment yet. Electron paramagnetic resonance, EPR, is considered the most important technique to detect free-radicals on food. Results from a previous work showed that irradiated soybean could be detected by EPR only when higher doses were employed. This study was undertaken to investigate the radiation response of the diverse parts of the soy seed: hull or seed coat, cotyledons, hilum and hypocotyl axis or germ, from different soybean cultivars. Soybean samples were obtained from the National Soybean Research Center (Embrapa-Soja), Londrina, Brazil, separated in their components and gamma-irradiated in a Gamma cell 220 (AECL) with doses of 0.1 and 2.0 kGy at a dose rate of 2.9 kGy/h. EPR measurements were performed on an X-band spectrometer (ER 041 XG Microwave Bridge, Bruker). Both irradiation and EPR measurements were performed at room temperature (20-25 C). The results showed that the EPR signal intensity correlated with the ionizing radiation dose, although different cultivars presented differences in their radiation response. The main EPR peak corresponding to free radical presented differences in shape and intensity. The hull and the hilum presented signals higher and easier to be analyzed than the whole bean, indicating strong differences in radiation sensitivity of soybean components. (Author)

  7. Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6.

    Science.gov (United States)

    Shu, Guowei; Shi, Xiaoyu; Chen, He; Ji, Zhe; Meng, Jiangpeng

    2018-03-23

    Hypertension is a serious threat to human health and food-derived angiotensin converting enzyme (ACE; EC 3.4.15.1) inhibitory peptides can be used to regulate high blood pressure without side effects. The composition of the nutrient medium for the production of these peptides by fermenting goat milk with Lactobacillus bulgaricus LB6 was optimized to increase the ACE inhibitory activity by Box-Behnken design (BBD) of response surface methodology (RSM) in the present study. Soybean peptone, glucose, and casein had significant effects on both ACE inhibition rate and viable counts of L. bulgaricus LB6 during incubation. The results showed that the maximum values of ACE inhibition rate and viable counts for L. bulgaricus LB6 were reaching to 86.37 ± 0.53% and 8.06 × 10 7 under the optimal conditions, which were 0.35% (w/w) soybean peptone, 1.2% (w/w) glucose, and 0.15% (w/w) casein. The results were in close agreement with the model prediction. The optimal values of the medium component concentrations can be a good reference for obtaining ACE inhibitory peptides from goat milk.

  8. (RR) soybean cultivars estimated by phenotypic characteristics

    African Journals Online (AJOL)

    SAM

    2014-06-25

    Jun 25, 2014 ... phenotypic characteristics and microsatellite molecular markers (SSR). ... discriminatory analysis, principal components, coordinate and cluster analysis .... were employed with 10.000 simulations to attribute significance values to ...... association analysis of protein and oil content in food-grade soybeans ...

  9. Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

    Directory of Open Access Journals (Sweden)

    Hasan Tangüler

    2014-04-01

    Full Text Available Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

  10. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  11. Factors Affecting Isoflavone Content in Soybean Seeds Grown in Thailand

    Directory of Open Access Journals (Sweden)

    Supanimit Teekachunhatean

    2013-01-01

    Full Text Available Soybeans are the most common source of isoflavones in human foods. The objectives of this study were to determine the effects of Thai soybean variety, planting date, physical seed quality, storage condition, planting location, and crop year on isoflavone content, as well as to analyze the relationship between seed viability and isoflavone content in soybean seeds grown in Thailand. Isoflavone content in Thai soybeans varied considerably depending on such factors as variety, physical seed quality, crop year, planting date (even in the same crop year, and planting location. Most varieties (except for Nakhon Sawan 1 and Sukhothai 1 had significantly higher isoflavone content when planted in early rather than in late dry season. Additionally, seed viability as well as long-term storage at 10∘C or at ambient condition seemed unlikely to affect isoflavone content in Thai soybean varieties. Isoflavone content in soybean seeds grown in Thailand depends on multiple genetic and environmental factors. Some varieties (Nakhon Sawan 1 and Sukhothai 1 exhibited moderately high isoflavone content regardless of sowing date. Soybeans with decreased seed viability still retained their isoflavone content.

  12. Electron beam irradiation: a novel technology to enhance the quality of soybean seeds

    International Nuclear Information System (INIS)

    Bhalla, Shashi; Srinivasan, K.; Singh, Subadas; Thakur, Manju; Sharma, S.K.; Pramod, R.; Dwivedi, J.; Bapna, S.C.

    2010-01-01

    Soybean seeds, rich in protein and oil, maintain their germinability only for short durations under ambient conditions. Loss of viability of stored seeds often hampers soybean production in harsh environments worldwide. Physiological factors favored by high temperature and high moisture content accelerate the seed deterioration in the tropics. Several chemical and physical treatments are being used to enhance quality. Irradiation is a novel technology for food preservation and is gaining importance all over the world. Low doses of irradiation bring about improvement in quality of food/seeds, which can be beneficial in several ways. Electron Beam (EB) irradiation is a new approach in this area. The objective of present study was to investigate the effect of EB irradiation in enhancing the quality of low vigour soybean seeds

  13. A new soybean variety ''Ichihime''

    International Nuclear Information System (INIS)

    Hajika, M.; Takahashi, M.; Igita, K.; Sakai, S.; Nakazawa, Y.

    2002-01-01

    Ichihime, a new soybean variety registered as ''Soybean Norin 103'', was developed at Kyushu National Agricultural Experiment Station in 1995. It was selected from the progeny induced by a cross between Kankei 2 and Kankei 1 using gamma-ray irradiation. ''Ichihime'' is a medium-early maturing variety with determinate growth. It has broad leaflets, and purple flowers. The color of its pubescence is light tawny and its pods are dark brown. The main stem length, number of main stem nodes, and seed size are medium. It has strong resistance to the soybean mosaic virus (SMV), medium resistance to the soybean cyst nematode, and medium resistance to purple seed stain. The yield of Ichihime is slightly lower than Suzuyutaka, but classified as medium. The protein components of its seeds are medium and the firmness of the tofu (soybean curd) is the same as that of Suzuyutaka. Ichihime lacks all seed lipoxygenase isozymes and is recommended for new type of soybean food processing materials. Ichihime is suitable for growth in the southern part of the Tohoku area and the northern part of the Kanto area

  14. The Effects of Technological Modifications on the Fermentation of ...

    African Journals Online (AJOL)

    ... load of borde from all the above treatments. It was found possible to shorten the duration and simplify the technology of borde fermentation with some variations in acceptability. Key Words: food processing; traditional fermentation; cereal beverage, borde; Ethiopia Journal of Food Technology in Africa Vol.9(1) 2004: 3-12 ...

  15. Effects of fermented soya bean on digestion, absorption and diarrhoea

    NARCIS (Netherlands)

    Kiers, J.L.

    2001-01-01

    For many centuries Asian people have consumed soya beans in various forms of traditional fermented soya bean foods. Major desirable aspects of fermented soya bean foods are their attractive flavour and texture, certain nutritional properties, and possible health promoting effects. This

  16. Genetic improvement of soybean seed proteins by γ-ray irradiation

    International Nuclear Information System (INIS)

    Kitamura, Keisuke

    1998-01-01

    Although soybeans have the highest protein content among seed crops, the protein quality is poor due to the low content of the sulfur-containing amino acids, cysteine and methionine. Soybean 7S globulin and 11S globulin are the two major protein components, accounting for about 70% of the total seed protein. The 11S globulin contains three to four times more methionine and cysteine per unit protein than that of the 7S globulin. Furthermore, the two globulins show considerable differences in food processing properties such as gel-making ability and emulsifying capacity. The 7S globulin is composed of three kinds of polypeptides, designated as α, α' and β subunits. A variety of soybean cv. Keburi, which lacks α' subunit was identified in a germplasm collection. An induced mutant line which lacks both α and α' subunits, was recently identified in the progeny of γ-ray-irradiated seeds from a line lacking α' subunit. On the other hand, the 11S globulin is composed of the A 1a B 2 , A 1b B 1b , A 2 B 1a , A 3 B 4 and A 4 A 5 B 3 subunits. It has become possible to breed soybeans with markedly modified protein composition from extremely high to extremely low 7S : 11S ratios using mutant genes for the subunits of the two globulins. Lipoxygenase catalyzes the hydroperoxydation of unsaturated fatty acids and polyunsaturated lipids. Soybean seeds contain three lipoxygenase isozymes, called L-1, L-2 and L-3, which are responsible for the generation of grassy-beany and bitter tastes, limiting the use of whole soybeans and soy proteins in certain food products. In the early 1980s, three types of spontaneous mutant soybean varieties lacking L-1, L-2 or L-3 were detected. Soybean cultivars having the lipoxygenase-null traits could become economically valuable for the manufacture of soy products such as soy milk due to their low levels of beany taste and their enhanced storage stability. (J.P.N.)

  17. Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat-processing methods.

    Science.gov (United States)

    Zhang, Yan; Chang, Sam K C; Liu, Zhisheng

    2015-05-01

    Isoflavones impart health benefits and their overall content and profile in foods are greatly influenced at each step during processing. In this study, 2 soybean varieties (Prosoy and black soybean) were processed with 3 different grinding (ambient, cold, and hot grinding) and heating methods (traditional stove cooking, 1-phase UHT, and 2-phase UHT) for soymilk making. The results showed after cold, ambient, and hot grinding, the total isoflavones were 3917, 5013, and 5949 nmol/g for Prosoy; the total isoflavones were 4073, 3966, and 4284 nmol/g for black soybean. Grinding could significantly increase isoflavone extraction. The grinding process had a destructive effect on isoflavones and this effect varied with grinding temperature. Different heating methods had different effects on different isoflavone forms. Two soybean varieties showed distinct patterns with respect to the change of isoflavone profile during processing. © 2015 Institute of Food Technologists®

  18. Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations

    Science.gov (United States)

    Oguntoyinbo, Folarin A.; Fusco, Vincenzina; Cho, Gyu-Sung; Kabisch, Jan; Neve, Horst; Bockelmann, Wilhelm; Huch, Melanie; Frommherz, Lara; Trierweiler, Bernhard; Becker, Biserka; Benomar, Nabil; Gálvez, Antonio; Abriouel, Hikmate; Holzapfel, Wilhelm H.; Franz, Charles M. A. P.

    2016-01-01

    A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa’s populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa’s resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the African people, and is largely a home-based process. Fermentation of leafy vegetables and fruits is, however, underutilized in Africa, although such fermented products could contribute toward improving nutrition and food security in this continent, where many are still malnourished and suffer from hidden hunger. Fermentation of leafy vegetables and fruits may not only improve safety and prolong shelf life, but may also enhance the availability of some trace minerals, vitamins and anti-oxidants. Cassava, cow-peas, amaranth, African nightshade, and spider plant leaves have a potential for fermentation, as do various fruits for the production of vinegars or fruit beers and wines. What is needed to accelerate efforts for production of fermented leaves and vegetables is the development of fermentation protocols, training of personnel and scale-up of production methods. Furthermore, suitable starter cultures need to be developed and produced to guarantee the success of the fermentations. PMID:27458430

  19. Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks.

    Science.gov (United States)

    Salmerón, I

    2017-08-01

    The consumption of fermented foods by human kind goes a long way back in history and there are as many types of fermented food as civilizations. Food Science and Technology has progressed from designing nutritional foods towards food with health improvement characteristics such as functional foods. In this sense, the area of food with properties to improve gastrointestinal health such as probiotics, prebiotics and synbiotics has been the most important segment within functional foods. Most of these products are dairy-based so the development of nondairy gut improvement products has been of great interest for the food industry, resulting in the rise of cereal-based probiotic and synbiotic products. Finally, through Nanoscience and the application of Nanotechnology techniques in the food sector, it has been possible to design fermented beverages with synbiotic properties, and the incorporation of nanoparticles with unique and specific bioactivity, which has opened a new horizon in this segment of food created to improve human health and well-being. There is currently a great interest in producing healthy food in particular that which has an impact in improving the gastrointestinal health such as probiotics, prebiotics and synbiotics. Most of these functional foods are dairy based and have been greatly accepted worldwide. Nevertheless, there has been a need for the development of nondairy probiotic, prebiotic and synbiotic products. This has encouraged food scientists to study the feasibility of applying other fermenting substrates such as cereals for the development of innovative nondairy fermented functional foods. Therefore, in this review we have addressed the significance of applying cereals and their fractions for the development of probiotic, prebiotic and synbiotic beverages. Furthermore, we have presented the importance of including nanoscience and nanotechnology techniques for the creation of fermented cereal beverages that contain specific bioactive

  20. Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

    DEFF Research Database (Denmark)

    Thorsen, Line; Azokpota, Paulin; Hansen, Bjarne Munk

    2010-01-01

    Bacillus cereus sensu lato is often detected in spontaneously fermented African foods but is rarely identified to species level. Only some of the B. cereus group species are reported to be pathogenic to humans and identification to species level is necessary to estimate the safety of these products...... (cluster 1). Highly similar PM13 profiles were obtained for seven of the isolates, one from afitin, one from iru and five from sonru (cluster 2). Four of the isolates, one from afitin and three from sonru, did not form any particular cluster. The PM13 profiles of cluster 2 isolates were identical to those...... which are specific to emetic toxin producers. Cereulide production of these isolates was confirmed by liquid chromatography mass spectrometry/mass spectrometry. This is the first report on cereulide producing B. cereus in African fermented foods. Occurrence of the opportunistic human pathogen B. cereus...

  1. Losses through gases and effluent and nutritional value of Brachiaria decumbens with addition of soybean hulls

    Directory of Open Access Journals (Sweden)

    Carlos Clayton Oliveira Dantas

    2014-05-01

    Full Text Available The objective of this experiment was to evaluate the losses of nutrient through gases and effluents, the nutrient recovery, fermentation parameters and the chemical parameters of silages of Brachiaria decumbens with the addition of soybean hulls, testing five levels of inclusion: 0, 10, 20, 30 and 40% (as is, with five replications per treatment. After the standardization cut of the forage, performed at 5 cm from the soil level, the soil was fertilized with nitrogen and potassium in the form of ammonium sulfate and potassium chloride, respectively, at 60 kg/ha. After 60 days, the grass was cut at 10 cm from the soil and ensiled. Experimental silos with capacity of 10 liters with Bunsen valve were used. Silos had 3 kg of sand conditioned at the bottom for retention of the effluents. The results show that the contents of dry matter, crude protein, acid detergent insoluble fiber and total digestible nutrients presented positive linear behavior with the inclusion of soybean hulls. In the grass silages with addition of soybean hulls, there was greater recovery of dry matter in relation to the control silage, which is a reflection of the negative linear behavior for the values of losses of gases and effluent. There was quadratic behavior in the pH values and negative linear behavior for the ammonia N values and buffering capacity with the inclusion of the additive in the grass silage. Inclusion of soybean hulls is sufficient to improve the fermentation pattern and minimize the losses through gases and effluents, contributing to the nutrient recovery, in addition to promoting overall improvement of the nutritional value of Brachiaria grass silages.

  2. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products

    Directory of Open Access Journals (Sweden)

    Adimpong David B

    2012-05-01

    Full Text Available Abstract Background Indigenous fermented food products play an essential role in the diet of millions of Africans. Lactic acid bacteria (LAB are among the predominant microbial species in African indigenous fermented food products and are used for different applications in the food and biotechnology industries. Numerous studies have described antimicrobial susceptibility profiles of LAB from different parts of the world. However, there is limited information on antimicrobial resistance profiles of LAB from Africa. The aim of this study was to characterize 33 LAB previously isolated from three different African indigenous fermented food products using (GTG5-based rep-PCR, sequencing of the 16S rRNA gene and species-specific PCR techniques for differentiation of closely related species and further evaluate their antibiotic resistance profiles by the broth microdilution method and their haemolytic activity on sheep blood agar plates as indicators of safety traits among these bacteria. Results Using molecular biology based methods and selected phenotypic tests such as catalase reaction, CO2 production from glucose, colonies and cells morphology, the isolates were identified as Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus ghanensis, Lactobacillus plantarum, Lactobacillus salivarius, Leuconostoc pseudomesenteroides, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella confusa. The bacteria were susceptible to ampicillin, chloramphenicol, clindamycin and erythromycin but resistant to vancomycin, kanamycin and streptomycin. Variable sensitivity profiles to tetracycline and gentamicin was observed among the isolates with Lb. plantarum, Lb. salivarius, W. confusa (except strain SK9-5 and Lb. fermentum strains being susceptible to tetracycline whereas Pediococcus strains and Lb. ghanensis strains were resistant. For gentamicin, Leuc. pseudomesenteroides, Lb. ghanensis and Ped. acidilactici strains were resistant to 64

  3. Aspergillus-fermented Jatropha curcas seed cake: proximate composition and effects on biochemical indices in Wistar rats

    Directory of Open Access Journals (Sweden)

    FAOZIYAT SULAIMAN ADENIKE

    2014-06-01

    Full Text Available This study evaluated Jatropha curcas seed cake fermented by Aspergillus niger for use as a potential source of protein in animal feed production. Wistar rats were randomly assigned to 4 groups (A–D, of 3 rats each and fed different protein-rich diets for 4 weeks. Group 1 (control was fed with soybean as a protein source, while Groups 2, 3, and 4 were given feeds supplemented instead with Aspergillus-fermented J. curcas, unfermented J. curcas, and a mix of Aspergillus-fermented J. curcas and soybean (1:1, respectively. At the end of the experiment, rats were sacrificed, and their serum and vital organs were harvested for further analyses. Proximate analyses of the various diet combinations showed significant (P < 0.05 variations in crude protein, crude fibre, ether extract, and ash content. Enzyme assays (alanine transaminase, aspartate transaminase, and alkaline phosphatase in rat serum and tissue homogenates indicate that the detoxification of J. curcas kernel cake by A. niger fermentation is viable and promising. Body weight generally did not differ significantly between the groups, but all rats put on weight in week 1 (Group 2 most strongly. The initial weight gain was followed by a slight decreasing trend in all groups in weeks 2–4, probably due to an adaptation mechanism. One rat fed with the unfermented cake (Group 3 died in week 2, confirming that the cake is not safe for direct consumption until it is processed. Our data support further use of Aspergillus-fermented J. curcas as an alternative protein source in animal feed preparation.

  4. Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours.

    Science.gov (United States)

    Kaczmarska, Kornelia T; Chandra-Hioe, Maria V; Zabaras, Dimitrios; Frank, Damian; Arcot, Jayashree

    2017-11-22

    This study investigated the effect of germination and fermentation on the composition of carbohydrates in Australian sweet lupin. Specifically, the amount of sugars (sucrose, fructose, and glucose), starch, oligosaccharides (verbascose, stachyose, and raffinose), and dietary fiber were measured in germinated lupin seeds and fermented lupin flour, and compared with those in soy. High performance liquid chromatography coupled with refractive index was employed for quantitation of sugars, starch, and oligosaccharides, and gas chromatography coupled with a flame ionization detector was used for quantitation of simple sugars in total, and soluble, and insoluble dietary fiber. The enzyme activities of α-amylase and α-glucosidase were compared before and after germination or fermentation. The α-amylase activity in germinated lupin increased to  ∼17 nmol/mL/min/0.1 g and in germinated soy∼32; in fermented lupin, the activity increased to ∼52, while in fermented soy it decreased to ∼20. In general, germination or fermentation decreased the oligosaccharide content, and increased the total sugar in samples (p Fermentation with yogurt culture lowered the content of total oligosaccharides due to 94% decrease in stachyose. Total oligosaccharides in soy flour prior to fermentation were 180 mg/g and significantly decreased to ∼124 mg/g in fermented soy. Germination did not affect the starch content. There was no significant change in the amounts of total, soluble, and insoluble dietary fiber after germination or fermentation of lupin except for galactose, which was significantly reduced in germinated lupin seeds. Soluble dietary fiber in germinated soy significantly increased. Germination and fermentation are simple and effective techniques to reduce the oligosaccharides while maintaining the composition of dietary fibers.

  5. Attenuation of neurobehavioral and neurochemical abnormalities in animal model of cognitive deficits of Alzheimer's disease by fermented soybean nanonutraceutical.

    Science.gov (United States)

    Bhatt, Prakash Chandra; Pathak, Shruti; Kumar, Vikas; Panda, Bibhu Prasad

    2018-02-01

    The present study was performed to evaluate the efficacy of nanonutraceuticals (NN) for attenuation of neurobehavioral and neurochemical abnormalities in Alzheimer's disease. Solid-state fermentation of soybean with Bacillus subtilis was performed to produce different metabolites (nattokinase, daidzin, genistin and glycitin and menaquinone-7). Intoxication of rats with colchicine caused impairment in learning and memory which was demonstrated in neurobehavioral paradigms (Morris water maze and passive avoidance) linked with decreased activity of acetylcholinesterase (AChE). NN treatment led to a significant increase in TLT in the retention trials as compared to acquisition trial TLT suggesting an improved learning and memory in rats. Further, treatment of NN caused an increase in the activity of AChE (42%), accompanied with a reduced activity of glutathione (42%), superoxide dismutase (43%) and catalase (41%). It also decreased the level of lipid peroxidation (28%) and protein carbonyl contents (30%) in hippocampus as compared to those treated with colchicine alone, suggesting a possible neuroprotective efficacy of NN. Interestingly, in silico studies also demonstrated an effective amyloid-β and BACE-1 inhibition activity. These findings clearly indicated that NN reversed colchicine-induced behavioral and neurochemical alterations through potent antioxidant activity and could possibly impart beneficial effects in cognitive defects associated with Alzheimer's disease.

  6. The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi.

    Science.gov (United States)

    Kim, Dae-Ho; Kim, Sun-Hwa; Kwon, Soon-Wo; Lee, Jong-Kyu; Hong, Seung-Beom

    2015-09-01

    The fungi on Meju are known to play an important role as degrader of macromolecule of soybeans. In order to elucidate the origin of fungi on traditional Meju, mycobiota of the air both inside and outside traditional Meju fermentation rooms was examined. From 11 samples of air collected from inside and outside of 7 Meju fermentation rooms, 37 genera and 90 species of fungi were identified. In outside air of the fermentation room, Cladosporium sp. and Cladosporium cladosporioides were the dominant species, followed by Cladosporium tenuissimum, Eurotium sp., Phoma sp., Sistotrema brinkmannii, Alternaria sp., Aspergillus fumigatus, Schizophyllum commune, and Penicillium glabrum. In inside air of the fermentation room, Cladosporium sp., Aspergillus oryzae, Penicillium chrysogenum, Asp. nidulans, Aspergillus sp., Cla. cladosporioides, Eurotium sp., Penicillium sp., Cla. tenuissimum, Asp. niger, Eur. herbariorum, Asp. sydowii, and Eur. repens were collected with high frequency. The concentrations of the genera Aspergillus, Eurotium, and Penicillium were significantly higher in inside air than outside air. From this result and those of previous reports, the origin of fungi present on Meju was inferred. Of the dominant fungal species present on Meju, Lichtheimia ramosa, Mucor circinelloides, Mucor racemosus, and Scopulariopsis brevicaulis are thought to be originated from outside air, because these species are not or are rarely isolated from rice straw and soybean; however, they were detected outside air of fermentation room and are species commonly found in indoor environments. However, Asp. oryzae, Pen. polonicum, Eur. repens, Pen. solitum, and Eur. chevalieri, which are frequently found on Meju, are common in rice straw and could be transferred from rice straw to Meju. The fungi grow and produce abundant spores during Meju fermentation, and after the spores accumulate in the air of fermentation room, they could influence mycobiota of Meju fermentation in the following

  7. Protease of Stenotrophomonas sp. from Indonesian fermented food: gene cloning and analysis

    Directory of Open Access Journals (Sweden)

    Frans Kurnia

    2018-02-01

    Full Text Available Screening of proteolytic and fibrinolytic bacteria from Indonesian soy bean based fermented food Oncom revealed several potential isolates. Based on 16s rDNA gene analysis, one particular isolate with the highest proteolytic and fibrinolytic activity was identified as Stenotrophomonas sp. The protease gene was amplified to generate a 1749 bp Polymerase Chain Reaction product and BLAST analysis, revealed 90% homology with gene encoding protease enzyme from Stenotrophomonas maltophilia. The putative amino acid sequence indicated a serine protease enzyme with typical amino acid aspartate, histidine and serine in the catalytic triad. The gene was translated into a pre-pro-protein consisted of cleavage site on its N terminal and Pre-Peptidase Cterminal domain. Cloning of the protease gene in pET22b with Escherichia coli BL21 DE3 as the host showed that the gene was expressed as insoluble protein fraction. This is the first report for analysis of protease gene from food origin Stenotrophomonas sp.

  8. Effect of high-oleic-acid soybeans on production performance, milk fatty acid composition, and enteric methane emission in dairy cows.

    Science.gov (United States)

    Lopes, J C; Harper, M T; Giallongo, F; Oh, J; Smith, L; Ortega-Perez, A M; Harper, S A; Melgar, A; Kniffen, D M; Fabin, R A; Hristov, A N

    2017-02-01

    The objective of this study was to investigate the effect of 3 soybean sources differing in fatty acid profile and processing method on productivity, milk composition, digestibility, rumen fermentation, and enteric methane emission in lactating dairy cows. The soybean sources were conventional, high-linoleic-acid variety extruded soybean meal (ESBM; 8.7% ether extract with 15% oleic and 54% linoleic acids); extruded Plenish (DuPont Pioneer, Johnston, IA), high-oleic-acid variety soybean meal (EPSBM; 8.4% ether extract with 73% oleic and 8% linoleic acids); and whole, heated Plenish soybeans (WPSB; 20.2% ether extract). The study involved 15 Holstein cows in a replicated 3 × 3 Latin square design experiment with three 28-d periods. The inclusion rate of the soybean sources in the diet was (dry matter basis) 17.1, 17.1, and 7.4% for ESBM, EPSBM, and WPSB, respectively, which resulted in ether extract concentration of the diets of 3.99, 3.94, and 4.18%, respectively. Compared with ESBM, the Plenish diets tended to increase dry matter intake and decreased feed efficiency (but had no effect on energy-corrected milk feed efficiency). The Plenish diets increased milk fat concentration on average by 5.6% and tended to increase milk fat yield, compared with ESBM. The WPSB diet tended to increased milk true protein compared with the extruded soybean meal diets. Treatments had no effect on rumen fermentation and enteric methane or carbon dioxide emissions, except pH was higher for WPSB versus EPSBM. The Plenish diets decreased the prevalence of Ruminococcus and increased that of Eubacterium and Treponema in whole ruminal contents. Total-tract apparent digestibility of organic matter and crude protein were decreased by WPSB compared with ESBM and EPSBM. Compared with the other treatments, urinary N excretion was increased by EPSBM and fecal N excretion was greater for WPSB. Treatments had marked effects on milk fatty acid profile. Generally, the Plenish diets increased mono

  9. Gamma rays induced mutation for low phytic acid and trypsin inhibitor content in soybean

    International Nuclear Information System (INIS)

    Gupta, S.K.; Manjaya, J.G.

    2017-01-01

    Soybean (Glycine max (L.) Merrill) is an important source of vegetable protein and is used as a food, feed and health supplement. However, consumption of soybean as food is limited because of the presence of many anti-nutritional factors. Trypsin inhibitors and phytic acid are two major anti-nutritional factors present in soybean that need to be removed for increasing the soybean consumption as food. Trypsin inhibitor is known to inhibit the trypsin/chymotrpsin activity and phytic acid reduces the bioavailability of essential micronutrients in digestive tract, resulting in adverse effect on health. Therefore, developing soybean cultivars having low trypsin inhibitors and phytic acid content is highly desirable. Soybean cultivar JS 93-05 was irradiated with 250 Gy gamma rays to induce mutation for various morphological and biochemical characters. A large number of mutants with altered morphological characters were identified. Ninety true breeding mutant lines in M6 generation were screened for trypsin inhibitor and phytic acid content. The phytic acid content was estimated using modified colorimetric method and trypsin inhibitor concentration was estimated using BAPNA as substrate in colorimetric method. The phytic acid content in the mutants varied from 7.59 to 24.14 mg g -1 . Two mutants lines TSG - 62 (7.59 mg g -1 ) and TSG - 66 (9.62 mg g -1 ) showed significant low phytic acid content as compared to the parent JS 93-05 (20.19 mg g -1 ). The trypsin inhibitor concentration in the mutants varied from 19.92 to 53.64 TIU mg -1 and one mutant line (TSG -14) was found with the lowest trypsin inhibitor concentration of 19.92 TIU mg -1 compared to parent JS 93-05 (50.90 TIU mg -1 ). The mutant lines identified in this study will serve as important genetic resources for developing low phytic acid and low trypsin inhibitor cultivars in soybean. (author)

  10. Comparative efficacy of up to 50% partial fish meal replacement with fermented soybean meal or enzymatically prepared soybean meal on growth performance, nutrient digestibility and fecal microflora in weaned pigs.

    Science.gov (United States)

    Jeong, Jin Suk; Kim, In Ho

    2015-06-01

    This study was conducted to determine the comparative efficacy of partial fish meal (FM) replacement (up to 50%) with fermented soybean meal (FSBM; SoELAB, PepSoyGen and Soytide) or enzymatically prepared SBM (HP 300) on growth performance, nutrient digestibility and fecal microflora in weaned pigs. A total of 100 weaned pigs (body weight 6.59 ± 0.29 kg) were used in experimental feeding trials, lasting for up to 6 weeks, and were randomly allotted to five groups with four block replicates of five pigs per pen serving as one block. Dietary treatments were as follows: (i) 100% FM, (ii) 50% FM + 50% SoELAB-54, (iii) 50% FM + 50% PepSoyGen, (iv) 50% FM + 50% Soytide and (v) 50% FM + 50% HP 300. Concerning growth performance, none of the treated SBM preparations demonstrated any significantly different effect compared with FM treatment. With respect to nutrient digestibility, SoELAB and HP 300 treatments demonstrated no significant difference compared with FM treatment. Lastly, none of the SBM preparations demonstrated any significant differences in animal fecal score and all of the differentially treated SBM increased fecal Lactobacillus counts, while maintaining similar Escherichia coli counts compared with FM treatment. © 2014 Japanese Society of Animal Science.

  11. Assessing antioxidant activity of some varieties of gamma-irradiated Brazilian soybean by ESR

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, M.R.R.; Mastro, N.L. Del [Center of Radiation Technology, Institute of Energy and Nuclear Research, P.O. Box 11049 cep. 0422-970 Sao Paulo (Brazil)]. E-mail: nlmastro@ipen.br

    2004-07-01

    Soybean production and utilization as food has increased during the last decades. The protein and oil contents are high in quantity and quality. Soy is natural source of flavonoids - biologically active components that are thought to possess antioxidant effects in vivo and in vitro systems. Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. This study was undertaken to investigate by means of electron paramagnetic resonance (EPR) the stability of free radicals generated by radiation processing on three different soybean cultivars. The soybean cultivars investigated were gamma-irradiated with doses of 0, 2.0, 5.0, 10.0 and 15.0 kGy. Both irradiation and EPR measurements were performed at room temperature. The EPR signal intensity correlated well with the ionizing radiation dose. EPR spectra were recorded 16 h, 11 days and 40 days after irradiation. The results showed that the EPR signal intensities remained almost constant up to 40 days after irradiation for all the varieties assayed. Further experiments are required in order to identify the species responsible for the EPR peaks and the proper antioxidant capability of these soybean cultivars against the radiation-induced oxidative shock. (Author)

  12. Assessing antioxidant activity of some varieties of gamma-irradiated Brazilian soybean by ESR

    International Nuclear Information System (INIS)

    Oliveira, M.R.R.; Mastro, N.L. Del

    2004-01-01

    Soybean production and utilization as food has increased during the last decades. The protein and oil contents are high in quantity and quality. Soy is natural source of flavonoids - biologically active components that are thought to possess antioxidant effects in vivo and in vitro systems. Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. This study was undertaken to investigate by means of electron paramagnetic resonance (EPR) the stability of free radicals generated by radiation processing on three different soybean cultivars. The soybean cultivars investigated were gamma-irradiated with doses of 0, 2.0, 5.0, 10.0 and 15.0 kGy. Both irradiation and EPR measurements were performed at room temperature. The EPR signal intensity correlated well with the ionizing radiation dose. EPR spectra were recorded 16 h, 11 days and 40 days after irradiation. The results showed that the EPR signal intensities remained almost constant up to 40 days after irradiation for all the varieties assayed. Further experiments are required in order to identify the species responsible for the EPR peaks and the proper antioxidant capability of these soybean cultivars against the radiation-induced oxidative shock. (Author)

  13. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties.

    Science.gov (United States)

    James, Andrew T; Yang, Aijun

    2016-03-01

    The content and globulin subunit composition of soybean proteins are known to affect tofu quality and food-grade soybeans usually have higher levels of proteins. We studied the tofu quality of soybeans with high (44.8%) or low (39.1%) protein content and with or without the 11S globulin polypeptide, 11SA4. Both protein content and 11SA4 significantly affected tofu gel properties. Soybeans containing more protein had smaller seeds which produced significantly firmer (0.663 vs.0.557 N, pseed size, tofu hardness and water holding capacity and led to significant changes to the profile of storage protein subunits, which may have contributed to the improvement in tofu gel properties. These results suggest that, in combination with higher protein content, certain protein subunits or their polypeptides can also be targeted in selecting soybeans to further improve soy food quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Listianingrum, Zaenudin, Ahmad; Trihatmoko, Kharisrama

    2015-12-01

    The processing of cassava into fermented cassava flour (fercaf) or the widely known as modified cassava flour (mocaf) presents an alternative solution to improve the competitiveness of local foods and to support national food security. However, the mass production of fercaf is being limited by several problems, among which is the availability of starter cultures. This paper presents the mapping of the effect of microbial starter compositions on the nutritional content of fercaf in order to obtain the suitable nutritional composition. Based on their enzymatic activities, the combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were tested during the study. In addition, commercial starter was also tested. During the fermentation, the dynamics in microbial population were measured as well as changes in cyanogenic glucoside content. The microbial starter composition was observed to affect the dynamics in microbial populationcynaogenic glucoside content of the produced fercaf. In general, steady state microbial population was reached within 12 hours of fermentation. Cyanogenic glucoside was observed to decrease along the fermentation.

  15. [Use of flour from sunflower oil cake in the biosynthesis of antigungal antibiotics].

    Science.gov (United States)

    Sukharevich, V M; Shvetsova, N N; Prodan, S I; Malkov, M A

    1977-04-01

    The possibility of replacing soybean meal and corn-steep liquor by food wastes of the oilpress industry and the meal of the sunflower oil cake in particular is discussed as applied to the fermentation media for production of antifungal antibiotics, such as levorin, mycoheptin, amphotericin. The studies showed that replacement of soybean meal by sunflower oil cake meal with simultaneous increasing of the amount of carbohydrates in the medium increased the levorin levels by 60--70 per cent as compared to the media used at present. When soybean meal and corn-steep liquor were simultaneously replaced by sunflower oil cake meal in amounts of 3--4 per cent the levels of mycoheptin in the fermentation broth increased by 30--65 per cent respectively. Replacement of soybean meal and corn-steep liquor by 3 per cent of sunflow oil cake meal in the medium used presently increased the amphotericin levels by 27 percent as compared to the control. Therefore, sunflower oil cake meal is a substitute of full value for soybean meal and corn-steep liquor in the fermentation media for production of antifungal antibiotics.

  16. Dietary supplement with fermented soybeans, natto, improved the neurobehavioral deficits after sciatic nerve injury in rats.

    Science.gov (United States)

    Pan, Hung-Chuan; Cheng, Fu-Chou; Chen, Chun-Jung; Lai, Shu-Zhen; Liu, Mu-Jung; Chang, Ming-Hong; Wang, Yeou-Chih; Yang, Dar-Yu; Ho, Shu-Peng

    2009-06-01

    Clearance of fibrin and associated inflammatory cytokines by tissue-type plasminogen activator (t-PA) is related to improved regeneration in neurological disorder. The biological activity of fermented soybean (natto) is very similar to that of t-PA. We investigated the effect of the dietary supplement of natto on peripheral nerve regeneration. The peripheral nerve injury was produced by crushing the left sciatic nerve with a vessel clamp in Sprague-Dawley rats. The injured animals were fed orally either with saline or natto (16 mg/day) for seven consecutive days after injury. Increased functional outcome such as sciatic nerve functional index, angle of ankle, compound muscle action potential and conduction latency were observed in natto-treated group. Histological examination demonstrated that natto treatment improved injury-induced vacuole formation, S-100 and vessel immunoreactivities and axon loss. Oral intake of natto prolonged prothrombin time and reduced fibrinogen but did not change activated partial thromboplastin time and bleeding time. Furthermore, natto decreased injury-induced fibrin deposition, indicating a tolerant fibrinolytic activity. The treatment of natto significantly improved injury-induced disruption of blood-nerve barrier and loss of matrix component such as laminin and fibronectin. Sciatic nerve crush injury induced elevation of tumor necrosis factor alpha (TNF-alpha) production and caused apoptosis. The increased production of TNF-alpha and apoptosis were attenuated by natto treatment. These findings indicate that oral intake of natto has the potential to augment regeneration in peripheral nerve injury, possibly mediated by the clearance of fibrin and decreased production of TNF-alpha.

  17. Whey-derived valuable products obtained by microbial fermentation.

    Science.gov (United States)

    Pescuma, Micaela; de Valdez, Graciela Font; Mozzi, Fernanda

    2015-08-01

    Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

  18. Effect of high oleic acid soybean on seed oil, protein concentration, and yield

    Science.gov (United States)

    Soybeans with high oleic acid content are desired by oil processors because of their improved oxidative stability for broader use in food, fuel and other products. However, non-GMO high-oleic soybeans have tended to have low seed yield. The objective of this study was to test non-GMO, high-oleic s...

  19. Nutritional and amino acid analysis of raw, partially fermented and ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development ... The nutritional and amino acid analysis of raw and fermented seeds of Parkia ... between 4.27 and 8.33 % for the fully fermented and the partially fermented seeds, respectively.

  20. Complete Genome Sequence of Bacillus subtilis Strain DKU_NT_03, Isolated from a Traditional Korean Food Using Soybean (Chung-gook-jang) for High-Quality Nattokinase Activity.

    Science.gov (United States)

    Jeong, Hee-Won; Bang, Man-Seok; Lee, Yea-Jin; Lee, Su Ji; Lee, Sang-Cheol; Shin, Jang-In; Oh, Chung-Hun

    2018-06-21

    We present here the complete genome sequence of Bacillus subtilis strain DKU_NT_03 isolated from the traditional Korean food chung-gook-jang, which is made from soybeans. This strain was chosen to identify genetic factors with high-quality nattokinase activity. Copyright © 2018 Jeong et al.

  1. Rapid production of organic fertilizer by dynamic high-temperature aerobic fermentation (DHAF) of food waste.

    Science.gov (United States)

    Jiang, Yang; Ju, Meiting; Li, Weizun; Ren, Qingbin; Liu, Le; Chen, Yu; Yang, Qian; Hou, Qidong; Liu, Yiliang

    2015-12-01

    Keep composting matrix in continuous collision and friction under a relatively high-temperature can significantly accelerate the progress of composting. A bioreactor was designed according to the novel process. Using this technology, organic fertilizer could be produced within 96h. The electric conductivity (EC) and pH value reached to a stable value of 2.35mS/cm and 7.7 after 96h of fermentation. The total carbon/total nitrogen (TC/TN) and dissolved carbon/dissolved nitrogen (DC/DN) ratio was decrease from 27.3 and 36.2 to 17.4 and 7.6 respectively. In contrast, it needed 24days to achieve the similar result in traditional static composting (TSC). Compost particles with different size were analyzed to explore the rapid degradation mechanism of food waste. The evidence of anaerobic fermentation was firstly discovered in aerobic composting. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Effects of Fermentation on the Fatty Acids, Sterols and ...

    African Journals Online (AJOL)

    Walnut contains fatty acids that are essential for infants' growth and development. This study explored the possibility of fermenting walnuts for use as a complementary food. Raw fermented (RF), cooked fermented (CF), raw unfermented (RUF) and cooked unfermented (CUF) samples of walnuts products were analyzed for ...

  3. Acidogenic fermentation characteristics of different types of protein-rich substrates in food waste to produce volatile fatty acids.

    Science.gov (United States)

    Shen, Dongsheng; Yin, Jun; Yu, Xiaoqin; Wang, Meizhen; Long, Yuyang; Shentu, Jiali; Chen, Ting

    2017-03-01

    In this study, tofu and egg white, representing typical protein-rich substrates in food waste based on vegetable and animal protein, respectively, were investigated for producing volatile fatty acids (VFAs) by acidogenic fermentation. VFA production, composition, conversion pathways and microbial communities in acidogenesis from tofu and egg white with and without hydrothermal (HT) pretreatment were compared. The results showed HT pretreatment could improve the VFA production of tofu but not for egg white. The optimum VFA yields were 0.46g/gVS (tofu with HT) and 0.26g/gVS (egg white without HT), respectively. Tofu could directly produce VFAs through the Stickland reaction, while egg white was converted to lactate and VFAs simultaneously. About 30-40% of total protein remained in all groups after fermentation. Up to 50% of the unconverted soluble protein in the HT groups was protease. More lactate-producing bacteria, mainly Leuconostoc and Lactobacillus, were present during egg white fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Traditional fermented protein condiments in Nigeria | Achi | African ...

    African Journals Online (AJOL)

    Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and ... in the scope of the microbiology and biochemical changes of the raw materials. ... Fermented vegetable proteins have potential food uses as protein ...

  5. Characterization of Soybean WRKY Gene Family and Identification of Soybean WRKY Genes that Promote Resistance to Soybean Cyst Nematode.

    Science.gov (United States)

    Yang, Yan; Zhou, Yuan; Chi, Yingjun; Fan, Baofang; Chen, Zhixiang

    2017-12-19

    WRKY proteins are a superfamily of plant transcription factors with important roles in plants. WRKY proteins have been extensively analyzed in plant species including Arabidopsis and rice. Here we report characterization of soybean WRKY gene family and their functional analysis in resistance to soybean cyst nematode (SCN), the most important soybean pathogen. Through search of the soybean genome, we identified 174 genes encoding WRKY proteins that can be classified into seven groups as established in other plants. WRKY variants including a WRKY-related protein unique to legumes have also been identified. Expression analysis reveals both diverse expression patterns in different soybean tissues and preferential expression of specific WRKY groups in certain tissues. Furthermore, a large number of soybean WRKY genes were responsive to salicylic acid. To identify soybean WRKY genes that promote soybean resistance to SCN, we first screened soybean WRKY genes for enhancing SCN resistance when over-expressed in transgenic soybean hairy roots. To confirm the results, we transformed five WRKY genes into a SCN-susceptible soybean cultivar and generated transgenic soybean lines. Transgenic soybean lines overexpressing three WRKY transgenes displayed increased resistance to SCN. Thus, WRKY genes could be explored to develop new soybean cultivars with enhanced resistance to SCN.

  6. Development of a fermented quinoa-based beverage.

    Science.gov (United States)

    Ludena Urquizo, Fanny Emma; García Torres, Silvia Melissa; Tolonen, Tiina; Jaakkola, Mari; Pena-Niebuhr, Maria Grazzia; von Wright, Atte; Repo-Carrasco-Valencia, Ritva; Korhonen, Hannu; Plumed-Ferrer, Carme

    2017-05-01

    Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa-based beverage was developed. Two quinoa varieties (Rosada de Huancayo and Pasankalla) were studied. The fermentation process, viscosity, acidity, and metabolic activity during the preparation and storage of the drink were monitored, as well as the preliminary organoleptic acceptability of the product. The drink had viable and stable microbiota during the storage time and the fermentation proved to be mostly homolactic. Both quinoa varieties were suitable as base for fermented products; Pasankalla, however, has the advantage due to higher protein content, lower saponin concentration, and lower loss of viscosity during the fermentation process. These results suggest that the differences between quinoa varieties may have substantial effects on food processes and on the properties of final products. This is a factor that should be taken into account when planning novel products based on this grain.

  7. The influence of slaughterhouse waste on fermentative H2 production from food waste: preliminary results.

    Science.gov (United States)

    Boni, Maria Rosaria; Sbaffoni, Silvia; Tuccinardi, Letizia

    2013-06-01

    The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H2 production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H2 production compared to that in FW only, reaching H2-production yields of 145 and 109 ml g VS 0(-1), respectively, which are 1.5-2 times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H2 production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Effects of N management on growth, N-2 fixation and yield of soybean

    NARCIS (Netherlands)

    Gan, YB; Stulen, [No Value; Posthumus, F; van Keulen, H; Kuiper, P

    Soybean (Glycine max) is one of the most important food and cash crops in China. Although soybean has the capacity to obtain a large proportion of its N from N-2 fixation, it is common farmer's practice to apply an N top dressing to maximize grain yield. A field experiment was conducted to study the

  9. Aflatoxin B1 Detoxification by Aspergillus oryzae from Meju, a Traditional Korean Fermented Soybean Starter.

    Science.gov (United States)

    Lee, Kyu Ri; Yang, Sun Min; Cho, Sung Min; Kim, Myunghee; Hong, Sung-Yong; Chung, Soo Hyun

    2016-11-04

    Aflatoxins are classified as Group 1 (carcinogenic to humans) by the International Agency for Research on Cancer (IARC). In this study, a total of 134 fungal strains were isolated from 65 meju samples, and two fungal isolates were selected as potential aflatoxin B₁ (AFB₁)-biodetoxification fungi. These fungi were identified as Aspergillus oryzae MAO103 and A. oryzae MAO104 by sequencing the beta-tubulin gene. The two A. oryzae strains were able to degrade more than 90% of AFB1 (initial concentration: 40 µg/L) in a culture broth in 14 days. The mutagenic effects of AFB₁ treated with A. oryzae MAO103 and MAO104 significantly decreased to 5.7% and 6.4%, respectively, in the frame-shift mutation of Ames tests using Salmonella typhimurium TA 98. The base-substituting mutagenicity of AFB₁ was also decreased by the two fungi. Moreover, AFB1 production by A. flavus was significantly decreased by the two A. oryzae strains on soybean-based agar plates. Our data suggest that the two AFB1-detoxification A. oryzae strains have potential application to control AFB₁ in foods and feeds.

  10. [Luring effect of the fermented Laminaria japonica to Oncomelania hupensis].

    Science.gov (United States)

    Ma, An-ning; Ni, Hong; Wang, Wan-xian; Zhang, Yun; Geng, Peng

    2010-02-01

    To study the attraction effect of the food attractants on Oncomelania hupensis. Oncomelania snail food was prepared with the fermented kelp (Laminaria japonica) mixed with corn starch. Snails were fed with the food and kept for 12, 24, 36, and 48 h at 15, 25, 35 degrees C respectively. Meanwhile, snail-killing effect was tested by granules containing jack-in-the-pulpit (Arisama heterophyllum) with or without the fermented kelp under the condition of 25 degrees C, 30% or 60% soil humidity. The snail-attracting rate of the fermented kelp was affected by the temperature, highest under 25 degrees C and lowest under 35 degrees C at any time point, with a rate of 80.3% in 48 h at 25 degrees C which was higher than that of the control (17.0%) (Pjack-in-the-pulpit with fermented kelp (85.3%) was higher than that of the group without fermented kelp (26.8%) (P<0.05). The mortality under 60% of soil humidity was higher than that under 30% humidity (P<0.01). The fermented kelp shows a strong luring effect to the Oncomelania snails.

  11. Proteomic Techniques and Management of Flooding Tolerance in Soybean.

    Science.gov (United States)

    Komatsu, Setsuko; Tougou, Makoto; Nanjo, Yohei

    2015-09-04

    Climate change is considered a major threat to world agriculture and food security. To improve the agricultural productivity and sustainability, the development of high-yielding stress-tolerant, and climate-resilient crops is essential. Of the abiotic stresses, flooding stress is a very serious hazard because it markedly reduces plant growth and grain yield. Proteomic analyses indicate that the effects of flooding stress are not limited to oxygen deprivation but include many other factors. Although many flooding response mechanisms have been reported, flooding tolerance mechanisms have not been fully clarified for soybean. There were limitations in soybean materials, such as mutants and varieties, while they were abundant in rice and Arabidopsis. In this review, plant proteomic technologies are introduced and flooding tolerance mechanisms of soybeans are summarized to assist in the improvement of flooding tolerance in soybeans. This work will expedite transgenic or marker-assisted genetic enhancement studies in crops for developing high-yielding stress-tolerant lines or varieties under abiotic stress.

  12. Influence of Hydroponically Grown Hoyt Soybeans and Radiation Encountered on Mars Missions on the Yield and Quality of Soymilk and Tofu

    Science.gov (United States)

    Wilson, Lester A.

    2005-01-01

    Soybeans were chosen for hmar and planetary missions due to their nutritive value and ability to produce oil and protein for further food applications. However, soybeans must be processed into foods prior to crew consumption. Wilson et al. (2003) raised questions about (1) the influence of radiation (on germination and functional properties) that the soybeans would be exposed to during bulk storage for a Mars mission, and (2) the impact of using hydroponically grown versus field grown soybeans on the yield and quality of soyfoods. The influence of radiation can be broken down into two components: (A) affect of surface pasteurization to ensure the astronauts safety from food-borne illnesses (a Hazard Analysis Critical Control Point), and (B) affect of the amount of radiation the soybeans receive during a Mars mission. Decreases in the amount of natural antioxidants and free radical formation and oxidation induced changes in the soybean (lipid, protein, etc.) will influence the nutritional value, texture, quality, and safety of soyfoods made from them. The objectives of this project are to (1) evaluate the influence of gamma and electron beam radiation on bulk soybeans (HACCP, CCP) on the microbial load, germination, ease of processing, and quality of soymilk and tofu; (2) provide scale up and mass balance data for Advanced Life Support subsystems including Biomass, Solid Waste Processing, and Water Recovery Systems; and (3) to compare Hoyt field grown to hydroponically grown Hoyt soybeans for soymilk and tofu production. The soybean cultivar Hoyt, a small standing, high protein cultivar that could grow hydroponically in the AIMS facility on Mars) was evaluated for the production of soymilk and tofu. The quality and yield of the soymilk and tofu from hydroponic Hoyt, was compared to Vinton 81 (a soyfood industry standard), field Hoyt, IA 2032LS (lipoxygenase-free), and Proto (high protein and antioxidant potential). Soymilk and tofu were produced using the Japanese

  13. REDUCING WASTEWATER FROM CUCUMBER PICKLING PROCESS BY CONTROLLED CULTURE FERMENTATION

    Science.gov (United States)

    On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. ...

  14. Characterization of proteins in soybean roots under flooding and drought stresses.

    Science.gov (United States)

    Oh, MyeongWon; Komatsu, Setsuko

    2015-01-30

    Flooding and drought affect soybean growth because soybean is a stress-sensitive crop. In 2-day-old plants exposed to 2-day flooding or drought, the fresh weight of roots was markedly suppressed, although the root morphology clearly differed between two conditions. To understand the response mechanisms of soybean to flooding and drought stresses, a gel-free proteomic technique was used. A total of 97 and 48 proteins were significantly changed in response to flooding and drought stresses, respectively. Proteins involved in protein synthesis were decreased by flooding stress and increased by drought. Glycolysis-related proteins were increased in roots by both flooding and drought stresses. Fermentation, stress, and cell wall-related proteins were increased in response to flooding stress, whereas cell organization and redox-related proteins were increased under drought stress. Among the identified proteins, three S-adenosylmethionine synthetases were commonly decreased and increased in response to flooding and drought stresses, respectively. The mRNA expression levels of S-adenosylmethionine synthetase genes displayed a similar tendency to the changes in protein abundance. These results suggest that S-adenosylmethionine synthetase is involved in the regulation of stress response because it was changed in response to flooding and drought stresses. This study reported on the response mechanisms of soybean to flooding and drought stresses using the gel-free proteomic technique. Proteins involved in protein synthesis were decreased by flooding stress and increased by drought. Glycolysis-related proteins were increased in roots by both flooding and drought stresses. Fermentation, stress, and cell wall-related proteins were increased in response to flooding stress, whereas cell organization and redox-related proteins were increased under drought stress. Among the identified proteins, three S-adenosylmethionine synthetases were commonly decreased and increased in response to

  15. Microbial composition of the Korean traditional food "kochujang" analyzed by a massive sequencing technique.

    Science.gov (United States)

    Nam, Young-Do; Park, So-lim; Lim, Seong-Il

    2012-04-01

    Kochujang is a traditional Korean fermented food that is made with red pepper, glutinous rice, salt, and soybean. Kochujang is fermented by naturally occurring microorganisms through which it obtains various health-promoting properties. In this study, the bacterial diversities of 9 local and 2 commercial brands of kochujang were analyzed with a barcoded pyrosequencing technique targeting the hyper-variable regions V1/V2 of the 16S rRNA gene. Through the analysis of 13524 bacterial pyrosequences, 223 bacterial species were identified, most of which converged on the phylum Firmicutes (average 93.1%). All of the kochujang samples were largely populated (>90.9% of abundance) by 12 bacterial families, and Bacillaceae showed the highest abundance in all but one sample. Bacillus subtilis and B. licheniformis were the most dominant bacterial species and were broadly distributed among the kochujang samples. Each sample contained a high abundance of region-specific bacterial species, such as B. sonorensis, B. pumilus, Weissella salipiscis, and diverse unidentified Bacillus species. Phylotype- and phylogeny-based community comparison analysis showed that the microbial communities of the two commercial brands were different from those of the local brands. Moreover, each local brand kochujang sample had region-specific microbial community reflecting the manufacturing environment. © 2012 Institute of Food Technologists®

  16. Improving food and agricultural production. Thailand. Breeding for soybean resistance to anthracnose disease

    International Nuclear Information System (INIS)

    Backman, P.A.

    1992-01-01

    This is the report of a mission to evaluate projects using mutation breeding techniques to develop resistance in soybeans to anthracnose disease. The project to date is generally successful in that training has been provided to numerous scientists in Thailand, and this will lead to improved University teaching and better research. Several changes in experimental procedure are suggested to increase the chances of finding anthracnose resistance in soybean

  17. The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies.

    Science.gov (United States)

    Zhao, Luping; Chen, Yeming; Cao, Yanyun; Kong, Xiangzhen; Hua, Yufei

    2013-10-09

    Soybean oil bodies (OBs), naturally pre-emulsified soybean oil, have been examined by many researchers owing to their great potential utilizations in food, cosmetics, pharmaceutical, and other applications requiring stable oil-in-water emulsions. This study was the first time to confirm that lectin, Gly m Bd 28K (Bd 28K, one soybean allergenic protein), Kunitz trypsin inhibitor (KTI), and Bowman-Birk inhibitor (BBI) were not contained in the extracted soybean OBs even by neutral pH aqueous extraction. It was clarified that the well-known Gly m Bd 30K (Bd 30K), another soybean allergenic protein, was strongly bound to soybean OBs through a disulfide bond with 24 kDa oleosin. One steroleosin isoform (41 kDa) and two caleosin isoforms (27 kDa, 29 kDa), the integral bioactive proteins, were confirmed for the first time in soybean OBs, and a considerable amount of calcium, necessary for the biological activities of caleosin, was strongly bound to OBs. Unexpectedly, it was found that 24 kDa and 18 kDa oleosins could be hydrolyzed by an unknown soybean endoprotease in the extracted soybean OBs, which might give some hints for improving the enzyme-assisted aqueous extraction processing of soybean free oil.

  18. Fermentation instead of animal feeding; In den Fermenter statt in den Magen des Schweins

    Energy Technology Data Exchange (ETDEWEB)

    Brombach, T.

    2008-07-01

    Since 2006, Germany has prohibited the feeding of class K3 waste food from gastronomy, canteens and the food industry to pigs. Fermentation is a creative solution. In Haid on the Schwaebische Alb mountain range, two creative waste managers developed a plant for power generation from fat and used oils. (orig.)

  19. The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

    NARCIS (Netherlands)

    Praagman, J.; Dalmeijer, G.W.; Schouw, van der Y.T.; Soedamah-Muthu, S.S.; Verschuren, W.M.M.; Bueno-de Mesquita, H.B.; Geleijnse, J.M.; Beulens, J.W.J.

    2015-01-01

    The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake (dairy products, cheese, vegetables and meat) and mortality due to all causes, total cancer and CVD. From the European Prospective Investigation into Cancer and

  20. Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

    Directory of Open Access Journals (Sweden)

    Leandro Galván-D’Alessandro

    2018-01-01

    Full Text Available Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.

  1. Volume 9 No. 9 December 2009 1945 LOCALLY PROCESSED ...

    African Journals Online (AJOL)

    2009-12-09

    Dec 9, 2009 ... ABSTRACT. Tom Brown (roasted-maize porridge) is one of the traditional weaning foods in Ghana. ... weanimix was among the food items used in their supplementary feeding program for improving ..... mothers, the research on and the promotion of cowpea/soybean-fortified fermented maize dough [3, 24,.

  2. Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows.

    Science.gov (United States)

    Amanlou, H; Maheri-Sis, N; Bassiri, S; Mirza-Aghazadeh, A; Salamatdust, R; Moosavi, A; Karimi, V

    2012-01-01

    Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (Pfat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; PMilk fat yield and percentage of cows fed fat-supplemented diets were significantly (Pfat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (Pfat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

  3. Effect of salt on the fermentation of soybean (Glycine max) into ...

    African Journals Online (AJOL)

    Previous studies showed that 1% salt improved the organoleptic attributes of traditional fermented daddawa. Also, Bacillus subtilis as a monoculture starter produced daddawa of same quality with traditional daddawa. The aim of this study was to investigate the effect of 1% salt on some biochemical changes occurring in the ...

  4. Potential of greenhouse gas emission reductions in soybean farming

    DEFF Research Database (Denmark)

    Mohammadi, Ali; Dalgaard, Tommy; Knudsen, Marie Trydeman

    2013-01-01

    Joint implementation of Life Cycle Assessment (LCA) and Data Envelopment Analysis (DEA) has recently showed to be a suitable tool for measuring efficiency in agri-food systems. In the present study, LCA + DEA methodologies were applied for a total of 94 soybean farms in Iran to benchmark the leve...... residue in the field generate significantly more greenhouse gas emissions than other farms. The raising of operational input efficiency and limiting of crop residue burning in the field are recommended options to ensure more environmental friendly soybean farming systems in the region....

  5. 75 FR 59268 - Draft Guidance for Industry: Acidified Foods; Availability

    Science.gov (United States)

    2010-09-27

    ... fermented dairy products, such as yogurt, belong to a separate category that is not relevant to the... the draft guidance, processors of non-acidified foods (e.g., some acid foods or fermented foods) who... regulations. Under the draft guidance, processors of acid foods and fermented foods who conclude that such...

  6. Sucrose and raffinose family oligosaccharides (RFOs) in soybean seeds as influenced by genotype and growing location.

    Science.gov (United States)

    Kumar, Vineet; Rani, Anita; Goyal, Lokesh; Dixit, Amit Kumar; Manjaya, J G; Dev, Jai; Swamy, M

    2010-04-28

    Sucrose content in soybean seeds is desired to be high because as a sweetness-imparting component, it helps in wider acceptance of soy-derived food products. Conversely, galactosyl derivatives of sucrose, that is, raffinose and stachyose, which are flatulence-inducing components, need to be in low concentration in soybean seeds not only for augmenting utilization of the crop in food uses but also for delivering soy meal with improved metabolizable energy for monogastric animals. In the present study, analysis of 148 soybean genotypes for sucrose and total raffinose family oligosaccharides (RFOs) contents revealed a higher variation (4.80-fold) for sucrose than for RFOs content (2.63-fold). High-performance liquid chromatography analyses revealed ranges of 0.64-2.53 and 2.09-7.1 mmol/100 g for raffinose and stachyose contents, respectively. As information concerning the environmental effects on the sucrose and RFOs content in soybean seeds is not available, we also investigated a set of seven genotypes raised at widely different geographical locations for these quality traits. Sucrose content was found to be significantly higher at cooler location (Palampur); however, differences observed for raffinose and stachyose contents across the growing locations were genotype-dependent. The results suggest that soybean genotypes grown at cooler locations may be better suited for processing soy food products with improved taste and flavor.

  7. 固体发酵豆粕、菜粕和棉粕的复合菌筛选%Choose Complex Bacterium and Fungus as Fermentation Microform on Soybean Meal, Rapeseed Meal and Cottonseed Meal

    Institute of Scientific and Technical Information of China (English)

    邓露芳; 范学珊; 王加启

    2012-01-01

    试验根据豆粕、菜粕和棉粕作为植物性蛋白饲料的营养特性,选择中性蛋白酶活较高的细菌和真菌作为发酵豆粕、菜粕和棉粕的菌种以改善豆粕、菜粕和棉粕的蛋白质品质.通过细菌和真菌的两两组合生长试验,分别筛选出适合发酵豆粕、菜粕和棉粕的最佳复合菌各一组.试验结果表明,发酵豆粕、菜粕和棉粕的最佳菌株组合为BS-2和Ao、BS-natto和Ao、BS-natto和Ao.%Based on nutrition characters on soybean meal, rapeseed meal and cotton seed meal, high neutral enzyme production of bacteria and fungus were chose to inoculate in them to improve their protein quality as animal feed. Compounded one bacterium strain and one fungus strain cultured together, chose the best group to ferment the soybean meal, rapeseed meal and cotton seed meal. The results showed the best groups were BS-2 and Ao for soybean meal, BS-natto and Ao for rapeseed meal, and BS-natto and Ao for cotton seed meal.

  8. Targeted association mapping demonstrating the complex molecular genetics of fatty acid formation in soybean.

    Science.gov (United States)

    Li, Ying-hui; Reif, Jochen C; Ma, Yan-song; Hong, Hui-long; Liu, Zhang-xiong; Chang, Ru-zhen; Qiu, Li-juan

    2015-10-23

    The relative abundance of five dominant fatty acids (FAs) (palmitic, stearic, oleic, linoleic and linolenic acids) is a major factor determining seed quality in soybean. To clarify the currently poorly understood genetic architecture of FAs in soybean, targeted association analysis was conducted in 421 diverse accessions phenotyped in three environments and genotyped using 1536 pre-selected SNPs. The population of 421 soybean accessions displayed significant genetic variation for each FA. Analysis of the molecular data revealed three subpopulations, which reflected a trend depending on latitude of cultivation. A total of 37 significant (p seed quality of soybean with benefits for human health and for food processing.

  9. Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food

    NARCIS (Netherlands)

    Han, B.; Wang, J.H.; Rombouts, F.M.; Nout, M.J.R.

    2003-01-01

    Sufu is made by solid state fungal fermentation (using Actinomucor elegans) of tofu, followed by salting and maturation in dressing mixtures containing salt, alcohol and various other ingredients. NaCl in dressing mixtures strongly affected the changes in textural properties and the hydrolysis of

  10. Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand.

    Science.gov (United States)

    Inatsu, Y; Nakamura, N; Yuriko, Y; Fushimi, T; Watanasiritum, L; Kawamoto, S

    2006-09-01

    To clarify the diversity of Bacillus subtilis strains in Thua nao that produce high concentrations of products useful in food manufacturing and in health-promoting compounds. Production of amylase, protease, subtilisin NAT (nattokinase), and gamma-polyglutamic acid (PGA) by the Bacillus subtilis strains in Thua nao was measured. Productivity of protease NAT by these strains tended to be higher than by Japanese commercial natto-producing strains. Molecular diversity of isolated strains was analysed via randomly amplified polymorphic DNA-PCR fingerprinting. The strains were divided into 19 types, including a type with the same pattern as a Japanese natto-producing strain. B. subtilis strains that could be a resource for effective production of protease, amylase, subtilisin NAT, or PGA were evident in Thua nao produced in various regions in northern Thailand. This study clearly demonstrated the value of Thua nao as a potential resource of food-processing enzymes and health-promoting compounds.

  11. Study Quality Protein and Fat in Some Romanian and Foreign Soybean Varieties

    Directory of Open Access Journals (Sweden)

    Daniela Cenan (Pasc

    2014-11-01

    Full Text Available Worldwide soy is one of the most important sources of vegetable protein and vegetable fats supplying plant. Soybean proteins are important both for human food and animal feed industry concentrated. In the last twenty years soybeans have become an irreplaceable product for the food industry. This paper presents the results of the production capacity, protein and oil content of 25 soybean genotypes studied in 2011-2013 at Agricultural Research Station Turda Development. Were calculated  the amounts of protein and oil produced by each genotype in part each year and averaged over three experimental years. Protein content was between 39 per cent and 43.9 per cent and for fat percentage values ​​were between 18.9 per cent and 21.8 per cent. Romanian genotypes quality results are similar to those obtained for foreign genotypes. These genotypes can be grown in climatic conditions of Transylvania resulting quality for there production.

  12. The influence of slaughterhouse waste on fermentative H{sub 2} production from food waste: Preliminary results

    Energy Technology Data Exchange (ETDEWEB)

    Boni, Maria Rosaria; Sbaffoni, Silvia; Tuccinardi, Letizia, E-mail: letizia.tuccinardi@uniroma1.it

    2013-06-15

    Highlights: • Co-digestion process finalized to bio-H{sub 2} production was tested in batch tests. • Slaughterhouse waste (SHW) and food waste (FW) were co-digested in different proportions. • The presence of SHW affected the H{sub 2} production from FW. • When SHW ranging between 50% and 70% the H{sub 2} production is improved. • SHW percentages above 70%, led to a depletion in H{sub 2} production. - Abstract: The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H{sub 2} production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H{sub 2} production compared to that in FW only, reaching H{sub 2}-production yields of 145 and 109 ml gVS{sub 0}{sup -1}, respectively, which are 1.5–2 times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H{sub 2} production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process.

  13. Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

    NARCIS (Netherlands)

    Sieuwerts, Sander; Bron, Peter A.; Smid, Eddy J.

    2018-01-01

    Interactions between microorganisms are key to their performance in food habitats. Improved understanding of these interactions supports rational improvement of food fermentations. This study aimed at identifying interactions between lactic acid bacteria and yeast during sourdough fermentation.

  14. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.

    Science.gov (United States)

    Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C

    2017-01-01

    Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H 2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S 0 ) (known to result in increased H 2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). Only S 0 led to increased H 2 S production. Fenbuconazole (≥0.2 mg L -1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L -1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L -1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

  15. Cellulolytic potential of probiotic Bacillus Subtilis AMS6 isolated from traditional fermented soybean (Churpi): An in-vitro study with regards to application as an animal feed additive.

    Science.gov (United States)

    Manhar, Ajay K; Bashir, Yasir; Saikia, Devabrata; Nath, Dhrubajyoti; Gupta, Kuldeep; Konwar, Bolin K; Kumar, Rahul; Namsa, Nima D; Mandal, Manabendra

    2016-01-01

    The aim of the present study is to evaluate the probiotic attributes of Bacillus subtilis AMS6 isolated from fermented soybean (Churpi). This isolate exhibited tolerance to low pH (pH 2.0) and bile salt (0.3%), capability to autoaggregate and coaggregate. AMS6 also showed highest antibacterial activity against the pathogenic indicator strain Salmonella enterica typhimurium (MTCC 1252) and susceptibility towards different antibiotics tested. The isolate was effective in inhibiting the adherence of food borne pathogens to Caco-2 epithelial cell lines, and was also found to be non-hemolytic which further strengthen the candidature of the isolate as a potential probiotic. Further studies revealed B. subtilis AMS6 showed cellulolytic activity (0.54±0.05 filter paper units mL(-1)) at 37°C. The isolate was found to hydrolyze carboxymethyl cellulose, filter paper and maize (Zea mays) straw. The maize straw digestion was confirmed by scanning electron microscopy studies. The isolate was able to degrade filter paper within 96h of incubation. A full length cellulase gene of AMS6 was amplified using degenerate primers consisting of 1499 nucleotides. The ORF encoded for a protein of 499 amino acids residues with a predicted molecular mass of 55.04kDa. The amino acids sequence consisted of a glycosyl hydrolase family 5 domain at N-terminal; Glycosyl hydrolase catalytic core and a CBM-3 cellulose binding domain at its C terminal. The study suggests potential probiotic B. subtilis AMS6 as a promising candidate envisaging its application as an animal feed additive for enhanced fiber digestion and gut health of animal. Copyright © 2016 Elsevier GmbH. All rights reserved.

  16. Effect of corn inclusion on soybean hull-based diet digestibility and growth performance in continuous culture fermenters and beef cattle.

    Science.gov (United States)

    Russell, J R; Sexten, W J; Kerley, M S

    2016-07-01

    Two experiments were conducted using soybean hull (SH) diets with increasing corn proportions to determine increasing corn inclusion effects on fermentation characteristics, diet digestibility, and feedlot performance. The hypothesis was that fiber digestibility would quadratically respond to starch proportion in the diet with a break point where starch inclusion improved fiber digestion and feedlot performance. Proportionately, the diets contained 100:0 (SH100), 90:10 (SH90), 80:20 (SH80), 60:40 (SH60), or 20:80 SH:corn (SH20). In Exp. 1, diets were randomly distributed over 24 continuous culture fermenters and fed for 7 d. In Exp. 2, forty steers (347 ± 29 kg BW) and 50 heifers (374 ± 24 kg BW) were blocked by gender, stratified by BW, and distributed across diets. Cattle were fed for 70 d with titanium dioxide included in the diet for the final 14 d and fecal samples collected to measure digestibility. Individual DMI was measured using GrowSafe Feed Intake system. Data were analyzed using the MIXED procedure of SAS with diet evaluated as the fixed effect. In Exp. 1, NDF digestibility (NDFd) linearly decreased ( = 0.04) and ADF digestibility (ADFd) tended to linearly decrease ( = 0.09) as corn increased. Dry matter digestibility (DMd) was cubic ( = 0.01) and OM digestibility (OMd) was quadratic ( = 0.03), and among the 4 SH-based diets, DMd and OMd were greatest for SH90. Acetate:propionate ratio and pH were quadratic ( digestibility decreased as corn inclusion increased. However, based on continuous culture digestibility and VFA values as well as feedlot digestibility and performance, optimal corn inclusion for growth and diet utilization in the 4 SH-based diets fell between SH80 and SH90, or 0.4 and 0.2% BW corn supplementation. In this study, providing 0.4% BW corn supplementation in fiber-based diets (SH80) provided greater improvement in performance compared with 0.2% BW corn supplementation (SH90).

  17. PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin

    Directory of Open Access Journals (Sweden)

    Yusmarini1*

    2013-06-01

    Full Text Available Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect. One of the mechanisms is by increasing the binding of bile salt. This research was aimed to assess the ability of soymilk, fermented soymilk products and fermented soymilk products combined with enzymatic hydrolysis to bind bile salts. The stability of the binding against hydrolysis by digestive enzymes (pepsin and pancreatin was also evaluated. Fermented soybean products inoculated with isolates of L. plantarum 1 R.11.1.2 was be able to bind 1.40 μmol/100 mg protein (62.26% of natrium taurocholate. This binding ability is slightly higher than that of soymilk to natrium taurocholate, i.e.1.33 μmol/100 mg protein (59.04%. Addition of a protease enzyme specific to hydrophobic amino acid (thermolysin on fermented soymilk products was able to enhance the ability of bind natrium taurocholate. Enzymatic hydrolysis products having a molecular weight of <7 kDa could bind 1.51 μmol/100 mg protein natrium taurocholate (67.4%. There was a significant increase in the binding, i.e. 7.9% by the fermented products or an increase of 13.5% from soymilk. Meanwhile peptides measuring ≥7 kDa showed no binding ability against natrium taurocholate.

  18. Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

    Science.gov (United States)

    Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

    2013-11-15

    Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Microbiota of Tayohounta, a fermented baobab flavour food of Benin

    NARCIS (Netherlands)

    Chadare, F.J.; Jonkman, J.; Wolkers-Rooijackers, J.C.M.; Nout, M.J.R.; Hounhouigan, J.D.; Zwietering, M.H.

    2011-01-01

    The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using

  20. A cross-cultural study of acceptability and food pairing for hot sauces.

    Science.gov (United States)

    Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

    2018-04-01

    This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

  1. Fermentation of Anaerobic Cow Waste as Bio-Slurry Organic Fertilizer and Nitrogen Chemical Fertilizer on Soybean

    Science.gov (United States)

    Yafizham; Sutarno

    2018-02-01

    The study aimed was to evaluate the effect of bio-slurry organic fertilizer and urea chemical fertilizer combination on fresh material weight, phosphorus and potassium soybean straw, and seed weight per soybean plant plot. The experiment was conducted with a randomized block design with a single treatment repeated 5 times consisting of P0: control (without fertilizer), P1: bio-slurry 10 t/ha + 25 kg of N/ha, P2: bio-slurry 10 t/ha + 50 kg of N/ha, P3: bio-slurry 10 t/ha + 75 kg of N/ha, P4: bio-slurry 10 t/ha + 100 kg of N/ha and P5: bio-slurry 10 t/ha. The results showed that bio-slurry treatment of 10 t/ha + 25 kg of N/ha resulted in the highest fresh weight and dry weight of soybean plants, respectively of 240.7 g and 22.33 g, but not significantly different from the bio-slurry treatment of 10 t/ha + 50 kg of N/ha which yielded fresh weight of 197.7 g and a dry weight of 19.08 g. P production of 10.23 g per plant was significantly higher than other treatments but didn’t differ significantly between P2 and P4 treatments of 8.05 and 7.17 g per plant. The bio-slurry treatment of 10 t/ha + 25 kg of N/ha also yielded K of 6.46 g per plant butn’t unlike the bio-slurry treatment of 10 t/ha + 50 kg of N/ha. While the number of pods per plant and weight of 100 grains of the highest soybean seeds were also produced from bio-slurry treatment of 10 t/ha + 25 kg of N/ha.

  2. Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

    DEFF Research Database (Denmark)

    Bavaro, Simona L.; Susca, Antonia; Frisvad, Jens Christian

    2017-01-01

    Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food...

  3. Soyasaponin Bh, a Triterpene Saponin Containing a Unique Hemiacetal-Functional Five-Membered Ring from Glycine max (Soybeans)

    Science.gov (United States)

    Soybeans (Glycine max L. Merill) and soy-based food products are major dietary sources of saponins. An oleanane triterpenoid saponin, soyasaponin Bh (1) containing a unique five-membered ring with a hemiacetal functionality together with seven known saponins were isolated from soybeans. Their struct...

  4. Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

    Directory of Open Access Journals (Sweden)

    A. Moosavi

    2012-09-01

    Full Text Available Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05 high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01 and FCM production (1.05-2.79; P<0.01. Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01 higher than control. Body weight, body weight change and BCS (body condition score of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

  5. Enhanced production of pullulan by two strains of A. pullulans with different concentrations of soybean oil in sucrose solution in batch fermentations

    Directory of Open Access Journals (Sweden)

    R. F. Sena

    2006-12-01

    Full Text Available Aureobasidium pullulans is a microorganism that produces pullulan (homopolysaccharide extracellularly through a fermentation process with sugars (maltose, d-xylose, sucrose and starch as its carbon source. Pullulan is a linear polysaccharide of D-glycopyranose containing (1 ->4-alpha and (1 -> 6-alpha linkages at a 2:1 ratio, is highly soluble in water and has various applications in the food, packaging, film and pharmaceutical industries. Lipids, primarily oils, having antifoaming properties as well as nutritional particularities, are considered an essential additional carbon source for the growth of microorganisms, especially fungi. These nutrient sources are very important for the maintenance of microorganism cells. In fact, these positive effects are only achieved when the right source is added at both the right time and the right dosage into the broth of the fermentation process. In this research on pullulan production with the strains NRRL Y-6220 and NRRL Y-2311-1, it was found that the latter strain achieved better results for undesirable pigment formation, pullulan titer, time of maximum production (96 hours and biomass yields than strain NRRL Y-6220, which also showed suitable results for biomass yields and cell morphology. However, the dark pigmentation of the strain NRRL Y-6220, formed through the process, makes its application unacceptable for foods and pharmaceuticals. Strain NRRL Y-2311-1 was shown to be a promising potential industrial microorganism, whose applications should be studied more in depth.

  6. Health and Safety Considerations of Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Askild Holck

    2017-01-01

    Full Text Available Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

  7. Combinational Effects of Prebiotics and Soybean against Azoxymethane-Induced Colon Cancer In Vivo

    Directory of Open Access Journals (Sweden)

    V. P. Gourineni

    2011-01-01

    Full Text Available Prebiotic fructans are nondigestible carbohydrates with numerous health benefits. Soybean is a rich source of phytonutrients such as isoflavones. The objective of this study was to evaluate the chemopreventive effects of prebiotics (Synergy1 and soybean meal (SM at 5% and 10% levels alone and in combination on azoxymethane- (AOM- induced colon carcinogenesis. After one wk of acclimatization, Fisher 344 male rats (N=90 were randomly assigned to 9 groups (n=10. Control rats (C were fed AIN-93G/M. Two s/c injections of AOM were administered to rats at 7 and 8 wk of age at 16 mg/kg body weight. Rats were killed by CO2 asphyxiation at 45 wk. Tumor incidence (% in treatment groups ranged from 40 to 75 compared to 100 in C. Results indicate that feeding prebiotics and soybean in combination significantly reduced incidence of AOM-induced colon tumors with implications for food industry in the food-product development.

  8. Antihyperglycemic and anti-inflammatory effects of fermented food paste in high-fat diet and streptozotocin-challenged mice

    Science.gov (United States)

    Zulkawi, Noraisyah; Ng, Kam Heng; Zamberi, Nur Rizi; Yeap, Swee Keong; Satharasinghe, Dilan A; Tan, Sheau Wei; Ho, Wan Yong; Abd Rashid, Nur Yuhasliza; Md Lazim, Mohd Izwan; Jamaluddin, Anisah; Alitheen, Noorjahan Banu; Long, Kamariah

    2018-01-01

    Background Fermented food has been widely consumed as health food to ameliorate or prevent several chronic diseases including diabetes. Xeniji™, a fermented food paste (FFP), has been previously reported with various bioactivities, which may be caused by the presence of several metabolites including polyphenolic acids, flavonoids, and vitamins. In this study, the anti-hyperglycemic and anti-inflammatory effects of FFP were assessed. Methods In this study, type 2 diabetes model mice were induced by streptozotocin and high-fat diet (HFD) and used to evaluate the antihyperglycemic and anti-inflammatory effects of FFP. Mice were fed with HFD and challenged with 30 mg/kg body weight (BW) of streptozotocin for 1 month followed by 6 weeks of supplementation with 0.1 and 1.0 g/kg BW of FFP. Metformin was used as positive control treatment. Results Xeniji™-supplemented hyperglycemic mice were recorded with lower glucose level after 6 weeks of duration. This effect was contributed by the improvement of insulin sensitivity in the hyperglycemic mice indicated by the oral glucose tolerance test, insulin tolerance test, and end point insulin level. In addition, gene expression study has shown that the antihyperglycemic effect of FFP is related to the improvement of lipid and glucose metabolism in the mice. Furthermore, both 0.1 and 1 g/kg BW of FFP was able to reduce hyperglycemia-related inflammation indicated by the reduction of proinflammatory cytokines, NF-kB and iNOS gene expression and nitric oxide level. Conclusion FFP potentially demonstrated in vivo antihyperglycemic and anti-inflammatory effects on HFD and streptozotocin-induced diabetic mice. PMID:29872261

  9. A review of conversion processes for bioethanol production with a focus on syngas fermentation

    Directory of Open Access Journals (Sweden)

    Mamatha Devarapalli

    2015-09-01

    Full Text Available Bioethanol production from corn is a well-established technology. However, emphasis on exploring non-food based feedstocks is intensified due to dispute over utilization of food based feedstocks to generate bioethanol. Chemical and biological conversion technologies for non-food based biomass feedstocks to biofuels have been developed. First generation bioethanol was produced from sugar based feedstocks such as corn and sugar cane. Availability of alternative feedstocks such as lignocellulosic and algal biomass and technology advancement led to the development of complex biological conversion processes, such as separate hydrolysis and fermentation (SHF, simultaneous saccharification and fermentation (SSF, simultaneous saccharification and co-fermentation (SSCF, consolidated bioprocessing (CBP, and syngas fermentation. SHF, SSF, SSCF, and CBP are direct fermentation processes in which biomass feedstocks are pretreated, hydrolyzed and then fermented into ethanol. Conversely, ethanol from syngas fermentation is an indirect fermentation that utilizes gaseous substrates (mixture of CO, CO2 and H2 made from industrial flue gases or gasification of biomass, coal or municipal solid waste. This review article provides an overview of the various biological processes for ethanol production from sugar, lignocellulosic, and algal biomass. This paper also provides a detailed insight on process development, bioreactor design, and advances and future directions in syngas fermentation.

  10. Effects of dietary supplementation of multi-enzyme complex on the ...

    African Journals Online (AJOL)

    Jane

    2011-07-25

    Jul 25, 2011 ... and protein escape digestion, reach the midgut and undergo fermentation ... soybean broiler starter diet with an enzyme preparation containing a mixture .... due to the rapid food rate and the deficiency of the necessary innate ...

  11. Quality assessment and potential utilization of high amylolytic ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-12-03

    Dec 3, 2008 ... Defatted flour was dispersed in. 70% ethanol at a ratio .... This suggests that they all contain almost the same mineral content. Lipid bodies decrease in .... fermented composite blends of cereal and soybeans. Plant Food. Hum.

  12. Cellulolytic Enzymes Production via Solid-State Fermentation: Effect of Pretreatment Methods on Physicochemical Characteristics of Substrate.

    Science.gov (United States)

    Brijwani, Khushal; Vadlani, Praveen V

    2011-01-01

    We investigated the effect of pretreatment on the physicochemical characteristics-crystallinity, bed porosity, and volumetric specific surface of soybean hulls and production of cellulolytic enzymes in solid-state fermentation of Trichoderma reesei and Aspergillus oryzae cultures. Mild acid and alkali and steam pretreatments significantly increased crystallinity and bed porosity without significant change inholocellulosic composition of substrate. Crystalline and porous steam-pretreated soybean hulls inoculated with T. reesei culture had 4 filter paper units (FPU)/g-ds, 0.6 IU/g-ds β-glucosidase, and 45 IU/g-ds endocellulase, whereas untreated hulls had 0.75 FPU/g-ds, 0.06 IU/g-ds β-glucosidase, and 7.29 IU/g-ds endocellulase enzyme activities. In A. oryzae steam-pretreated soybean hulls had 47.10 IU/g-ds endocellulase compared to 30.82 IU/g-ds in untreated soybean hulls. Generalized linear statistical model fitted to enzyme activity data showed that effects of physicochemical characteristics on enzymes production were both culture and enzyme specific. The paper shows a correlation between substrate physicochemical properties and enzyme production.

  13. Novel Synthesis of Phytosterol Ester from Soybean Sterol and Acetic Anhydride.

    Science.gov (United States)

    Yang, Fuming; Oyeyinka, Samson A; Ma, Ying

    2016-07-01

    Phytosterols are important bioactive compounds which have several health benefits including reduction of serum cholesterol and preventing cardiovascular diseases. The most widely used method in the synthesis of its ester analogous form is the use of catalysts and solvents. These methods have been found to present some safety and health concern. In this paper, an alternative method of synthesizing phytosterol ester from soybean sterol and acetic anhydride was investigated. Process parameters such as mole ratio, temperature and time were optimized. The structure and physicochemical properties of phytosterol acetic ester were analyzed. By the use of gas chromatography, the mole ratio of soybean sterol and acetic anhydride needed for optimum esterification rate of 99.4% was 1:1 at 135 °C for 1.5 h. FTIR spectra confirmed the formation of phytosterol ester with strong absorption peaks at 1732 and 1250 cm(-1) , which corresponds to the stretching vibration of C=O and C-O-C, respectively. These peaks could be attributed to the formation of ester links which resulted from the reaction between the hydroxyl group of soybean sterol and the carbonyl group of acetic anhydride. This paper provides a better alternative to the synthesis of phytosterol ester without catalyst and solvent residues, which may have potential application in the food, health-care food, and pharmaceutical industries. © 2016 Institute of Food Technologists®

  14. Fermented fruits and vegetables of Asia: a potential source of probiotics.

    Science.gov (United States)

    Swain, Manas Ranjan; Anandharaj, Marimuthu; Ray, Ramesh Chandra; Parveen Rani, Rizwana

    2014-01-01

    As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.

  15. The Legal Status of Microbial Food Cultures in the European Union

    DEFF Research Database (Denmark)

    Herody, Caroline; Soyeux, Y; Hansen, Egon Bech

    2010-01-01

    The production of fermented foods is one of the oldest food processing technologies known to man. Since the dawn of civilisation, methods for the fermentation of milks, meats, fish and vegetables have been used to produce safe foods with distinctive organoleptic properties. Microbial food cultures...... (MFC) with a technological impact on food are called “starter cultures”. They may be present as natural microflora in the food, or as a result of the intentional addition of the microorganisms in an industrial food fermentation process. MFC that are used for their beneficial effect on consumers’ health...... are called probiotics. Probiotics are always intentionally added to the food as they have been carefully selected and studied to guarantee that they provide a proven beneficial effect to consumers. They may be used in both fermented and non-fermented foods such as food supplements. This paper aims to provide...

  16. Scleroglucan: Fermentative Production, Downstream Processing and Applications

    Directory of Open Access Journals (Sweden)

    Shrikant A. Survase

    2007-01-01

    Full Text Available Exopolysaccharides produced by a variety of microorganisms find multifarious industrial applications in foods, pharmaceutical and other industries as emulsifiers, stabilizers, binders, gelling agents, lubricants, and thickening agents. One such exopolysaccharide is scleroglucan, produced by pure culture fermentation from filamentous fungi of genus Sclerotium. The review discusses the properties, fermentative production, downstream processing and applications of scleroglucan.

  17. Beta-conglycinin and gut histology of sunshine bass fed diets with new varieties of non-GM soybeans

    Science.gov (United States)

    It is reported that the soybean protein (Beta-conglycinin) might cause inflammation of the distal intestine and stimulate endogenous cholecystokinin release that suppresses food intake in fish. We are studying the effects of meals made from new strains of non-GMO soybeans with high protein and redu...

  18. Spectral Detection of Soybean Aphid (Hemiptera: Aphididae) and Confounding Insecticide Effects in Soybean

    Science.gov (United States)

    Alves, Tavvs Micael

    Soybean aphid, Aphis glycines (Hemiptera: Aphididae) is the primary insect pest of soybean in the northcentral United States. Soybean aphid may cause stunted plants, leaf discoloration, plant death, and decrease soybean yield by 40%. Sampling plans have been developed for supporting soybean aphid management. However, growers' perception about time involved in direct insect counts has been contributing to a lower adoption of traditional pest scouting methods and may be associated with the use of prophylactic insecticide applications in soybean. Remote sensing of plant spectral (light-derived) responses to soybean aphid feeding is a promising alternative to estimate injury without direct insect counts and, thus, increase adoption and efficiency of scouting programs. This research explored the use of remote sensing of soybean reflectance for detection of soybean aphids and showed that foliar insecticides may have implications for subsequent use of soybean spectral reflectance for pest detection. (Abstract shortened by ProQuest.).

  19. Lipoxygenase activity of soybean and protein evaluation of soy milk produced from irradiated grains

    Energy Technology Data Exchange (ETDEWEB)

    Barros, Erica A., E-mail: ericabarros@fca.unesp.br [UNESP - Fazenda Experimental Lageado, Botucatu, SP (Brazil). Fac. de Ciencias Agronomicas; Broetto, Fernando, E-mail: broetto@ibb.unesp.br [UNESP - Universidade Estadual Paulista Julio de Mesquita Filho, Botucatu, SP (Brazil). Inst. de Biociencias. Dept. de Quimica e Bioquimica; Costa, Vladimir E., E-mail: vladimir@ibb.unesp.br [UNESP - Universidade Estadual Paulista Julio de Mesquita Filho, Botucatu, SP (Brazil). Inst. de Biociencias. Dept. de Fisica e Biofisica

    2011-07-01

    Soybean and its derivative are considered as a functional food because it has high quality protein and are used for the prevention of chronic degenerative diseases. The irradiation technique is used in soybeans to increase shelf life and avoid problems in plant products consumed raw or processed. However, the controversy in the literature that the irradiation dose up 10 kGy food can alter the functional properties and structures of macronutrients. With the prospect of more information on the use of radiation on soybeans, the objective of this study was to determine the activity of lipoxygenase in soybeans and to evaluate possible changes in the protein content of soymilk processed from grain-BRS 213, BRS 258 and Embrapa 48 subjected to dosages of 2.5 , 5.0 and 10.0 kGy of gamma radiation. The soybean cultivars were wrapped in plastic bags and subjected to gamma radiation source {sup 60}Co, Gammacell 220 (Atomic Energy of Canada Ltd.), except the control. The grains irradiated induced reduction of enzyme activity. The results for the protein content of soymilk were similar, appropriate to that required by ANVISA and showed little protein solubility for cultivars BRS-258 and Embrapa48. It was concluded that the technique of irradiation beyond to keep the nutritional value of soy can contribute to the organoleptic quality of soymilk. (author)

  20. Lipoxygenase activity of soybean and protein evaluation of soy milk produced from irradiated grains

    International Nuclear Information System (INIS)

    Barros, Erica A.; Broetto, Fernando; Costa, Vladimir E.

    2011-01-01

    Soybean and its derivative are considered as a functional food because it has high quality protein and are used for the prevention of chronic degenerative diseases. The irradiation technique is used in soybeans to increase shelf life and avoid problems in plant products consumed raw or processed. However, the controversy in the literature that the irradiation dose up 10 kGy food can alter the functional properties and structures of macronutrients. With the prospect of more information on the use of radiation on soybeans, the objective of this study was to determine the activity of lipoxygenase in soybeans and to evaluate possible changes in the protein content of soymilk processed from grain-BRS 213, BRS 258 and Embrapa 48 subjected to dosages of 2.5 , 5.0 and 10.0 kGy of gamma radiation. The soybean cultivars were wrapped in plastic bags and subjected to gamma radiation source 60 Co, Gammacell 220 (Atomic Energy of Canada Ltd.), except the control. The grains irradiated induced reduction of enzyme activity. The results for the protein content of soymilk were similar, appropriate to that required by ANVISA and showed little protein solubility for cultivars BRS-258 and Embrapa48. It was concluded that the technique of irradiation beyond to keep the nutritional value of soy can contribute to the organoleptic quality of soymilk. (author)

  1. Soybean and lactose in meat products and preparations sampled at retail

    Directory of Open Access Journals (Sweden)

    Filomena Piccolo

    2016-06-01

    Full Text Available Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers’ adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy and to evaluate the food labels compliance with Regulation (EU n.1169/2011. Soybean and lactose were searched using commercial kits in n. 58 samples of meat products produced in or distributed by 19 establishments, and in n. 55 samples of meat products and n. 8 of meat preparations produced in 21 plants. All samples were selected on the basis of the absence of any information on the labels about the presence of the two searched allergens, with the exception of n. 5 samples tested for lactose. Traces of soybean were detected in 50 out of the 58 examined samples, at concentrations up to 0.93 mg kg–1. Only two samples contained levels above the detection limit of 0.31 mg kg–1. Lactose levels ranging from 0.11 to 2.95 g/100 g, i.e. above the detection limit, were found in all the tested samples (n. 63. The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans, and deserve attention from the competent authorities considering not only the consumers’ health but also the great attention media pay to regulations providing consumers with information on food.

  2. Valorisation of untreated cane molasses for enhanced phytase production by Bacillus subtilis K46b and its potential role in dephytinisation.

    Science.gov (United States)

    Rocky-Salimi, Karim; Hashemi, Maryam; Safari, Mohammad; Mousivand, Maryam

    2017-01-01

    The high cost of phytase production is the most limiting factor in its application in animal feeds. The present study aimed to develop a low-cost medium for production of a novel phytase in submerged fermentation using inexpensive agro-industrial by-products. The applicability of phytase in dephytinisation of commonly used food/feed ingredients, i.e. soybean meal and wheat bran, was also investigated. Using a one-factor-at-a-time approach, soybean meal and cane molasses were identified as significant agro-industrial by-products and these factors were subsequently optimised using response surface methodology (RSM). A central composite design was employed to further enhance phytase yield. Under optimum conditions of soybean meal 22.3 g L -1 , cane molasses 100 g L -1 and 39 h fermentation, phytase production increased to 56.562 U mL -1 , indicating more than 28-fold enhancement. The enzyme efficiently dephytinised wheat bran and soybean meal after 24 h incubation at 56.5 °C and increased inorganic phosphate content by 240% and 155%, respectively. Soybean meal and cane molasses were successfully used for enhancement of phytase production as economical carbon, nitrogen and phytic acid sources using RSM. The phytase showed a good capability to dephytinise wheat bran and soybean meal, demonstrating that the enzyme can be considered as a potential candidate for industrial food and feed applications. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  3. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...

  4. Solid-state fermentation of cornmeal with the basidiomycete Hericium erinaceum for degrading starch and upgrading nutritional value.

    Science.gov (United States)

    Han, Jianrong

    2003-01-15

    The ability of the basidiomycete Hericium erinaceum to degrade starch and upgrade nutritional value of cornmeal during solid-state fermentation was studied. On the basal medium which consisted of cornmeal and salt solution, H. erinaceum produced a strong alpha-amylase on the 15th day after inoculation, which resulted in a 52% degradation of the starch. By supplementation with 5-15 g soybean meal per 100 g cornmeal the alpha-amylase activity and degradation rate of starch was raised significantly (P cornmeal, the starch content in the product decreased from 63% to 22% (P < 0.001) and protein content increased from 12% to 17% (P < 0.01). In the protein in the product, the lysine content was increased from 36 to 56 mg/ g and tryptophan from 9 to 13 mg/g. Using egg protein as a standard, an evaluation on the protein quality of the fermented product showed that it was superior to that of the nonfermented control and to other cereals, was close to that of soybean and chicken, but was inferior to that of milk and red meats.

  5. Natural occurrence of heavy metal, fungi and mycotoxins in soybean ...

    African Journals Online (AJOL)

    Yomi

    2011-12-16

    Dec 16, 2011 ... Heavy metals are a definite human health hazard be- cause of their .... The mean values of nutrient composition of the soybean meal samples ..... A food borne disease outbreak due to the consumption of moldy sorghum and.

  6. Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

    Science.gov (United States)

    Hur, Jeong Min; Park, Doo Hyun

    2015-08-01

    The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

  7. Second meal effect on appetite and fermentation of wholegrain rye foods.

    Science.gov (United States)

    Ibrügger, Sabine; Vigsnæs, Louise Kristine; Blennow, Andreas; Skuflić, Dan; Raben, Anne; Lauritzen, Lotte; Kristensen, Mette

    2014-09-01

    Wholegrain rye has been associated with decreased hunger sensations. This may be partly mediated by colonic fermentation. Sustained consumption of fermentable components is known to change the gut microflora and may increase numbers of saccharolytic bacteria. To investigate the effect of wholegrain rye consumption on appetite and colonic fermentation after a subsequent meal. In a randomized, controlled, three-arm cross-over study, twelve healthy male subjects consumed three iso-caloric evening test meals. The test meals were based on white wheat bread (WBB), wholegrain rye kernel bread (RKB), or boiled rye kernels (RK). Breath hydrogen excretion and subjective appetite sensation were measured before and at 30 min intervals for 3 h after a standardized breakfast in the subsequent morning. After the 3 h, an ad libitum lunch meal was served to assess energy intake. In an in vitro study, RKB and RK were subjected to digestion and 24 h-fermentation in order to study SCFA production and growth of selected saccharolytic bacteria. The test meals did not differ in their effect on parameters of subjective appetite sensation the following day. Ad libitum energy intake at lunch was, however, reduced by 11% (P < 0.01) after RKB and 7% (P < 0.05) after RK compared with after WWB evening meal. Breath hydrogen excretion was significantly increased following RKB and RK evening meals compared with WWB (P < 0.01 and P < 0.05, respectively). Overall, RKB and RK were readily fermented in vitro and exhibited similar fermentation profiles, although total SCFA production was higher for RK compared with RKB (P < 0.001). In vitro fermentation of RKB and RK both increased the relative quantities of Bifidobacterium and decreased Bacteroides compared with inoculum (P < 0.001). The C. coccoides group was reduced after RKB (P < 0.001). Consumption of wholegrain rye products reduced subsequent ad libitum energy intake in young healthy men, possibly mediated by

  8. Soybean oil and linseed oil supplementation affect profiles of ruminal microorganisms in dairy cows.

    Science.gov (United States)

    Yang, S L; Bu, D P; Wang, J Q; Hu, Z Y; Li, D; Wei, H Y; Zhou, L Y; Loor, J J

    2009-11-01

    The objective of this study was to evaluate changes in ruminal microorganisms and fermentation parameters due to dietary supplementation of soybean and linseed oil alone or in combination. Four dietary treatments were tested in a Latin square designed experiment using four primiparous rumen-cannulated dairy cows. Treatments were control (C, 60 : 40 forage to concentrate) or C with 4% soybean oil (S), 4% linseed oil (L) or 2% soybean oil plus 2% linseed oil (SL) in a 4 × 4 Latin square with four periods of 21 days. Forage and concentrate mixtures were fed at 0800 and 2000 h daily. Ruminal fluid was collected every 2 h over a 12-h period on day 19 of each experimental period and pH was measured immediately. Samples were prepared for analyses of concentrations of volatile fatty acids (VFA) by GLC and ammonia. Counts of total and individual bacterial groups (cellulolytic, proteolytic, amylolytic bacteria and total viable bacteria) were performed using the roll-tube technique, and protozoa counts were measured via microscopy in ruminal fluid collected at 0, 4 and 8 h after the morning feeding. Content of ruminal digesta was obtained via the rumen cannula before the morning feeding and used immediately for DNA extraction and quantity of specific bacterial species was obtained using real- time PCR. Ruminal pH did not differ but total VFA (110 v. 105 mmol/l) were lower (P ruminal NH3-N (4.4 v. 5.6 mmol/l) was greater (P ruminal fluid was substantially lower (P ruminal microorganisms, except proteolytic bacteria, are highly susceptible to dietary unsaturated fatty acids supplementation, particularly when linolenic acid rich oils were fed. Dietary oil effects on ruminal fermentation parameters seemed associated with the profile of ruminal microorganisms.

  9. Acidulocompost, a food waste compost with thermophilic lactic acid fermentation: its effects on potato production and weed growth

    OpenAIRE

    Naomi Asagi; Keisuke Minamide; Toru Uno; Masanori Saito; Toyoaki Ito

    2016-01-01

    Acidulocomposting recycles food wastes by means of thermophilic lactic acid fermentation. This process can decrease ammonia volatilization and odor emission during processing and produce compost with high nitrogen (N) content. To compare the yield of potatoes (Solanum tuberosum L. ‘Dansyakuimo’) and the suppression of weeds with acidulocompost (AC) and those with conventional composts and inorganic fertilizer (IF), we conducted field experiments in Miyagi Prefecture, northeastern Japan. Potat...

  10. In Vitro Ruminal Degradability of Soybean Meal Protein Protected with Natural Tannin

    Science.gov (United States)

    Prasetiyono, B. W. H. E.; Subrata, A.; Tampoebolon, B. I. M.; Surono; Widiyanto

    2018-02-01

    The influence of tannin from tea waste and gambier as natural tannin sources on ruminal protein degradability was studied in this investigation. The soybean meal was used as protein source in this investigation. There were three treatments in this investigation mainly without protection (NT); protection with tea waste (Tt); and protection with gambier (Tg). The measured parameters consisted of in vitro dry matter digestibility (IVDMD), in vitro organic matter digestibility (IVOMD), and the ruminal fermentation characteristics. Results of this experiment showed that protection with tannin from tea waste as well as gambier increased (pRUP) in Tt and Tg group was higher than that in NT group (66.29 and 69.20 vs 51.10%). The ruminal protozoa population decreased (pRUP. The ruminal protozoa population and ammonia concentration, on the other hand, were decreased by tannin protection from those tannin natural sources. The natural tannin from gambier was the most effective protection agent for soybean meal protein.

  11. Effect of gamma irradiation on microbial load, physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill)

    International Nuclear Information System (INIS)

    Yun Juan; Li Xihong; Fan Xuetong; Tang Yao; Xiao Yao; Wan Sen

    2012-01-01

    Gamma irradiation is highly effective in inactivating microorganisms in various foods and offers a safe alternative method of food decontamination. In the present study, soybeans (Glycine max L. Merrill) were treated with 0, 1.0, 3.0, 5.0 and 10.0 KGy of gamma irradiation. Microbial populations on soybeans, isoflavone, tocopherol contents, raffinose family oligosaccharides, color and sensory properties were evaluated as a function of irradiation dose. The results indicated that gamma irradiation reduced aerobic bacterial and fungal load. Irradiation at the doses applied did not cause any significant change (p>0.05) in the contents of isoflavone of soybeans, but decreased tocopherol contents. The content of key flatulence-producing raffinose family oligosaccharides in irradiated soybeans (10.0 kGy) decreased by 82.1% compared to the control. Sensory analysis showed that the odor of the soybeans was organoleptically acceptable at doses up to 5.0 kGy and no significant differences were observed between irradiated and nonirradiated samples in flavor, texture and color after irradiation. - Highlights: ► The objective of this study concerns the elimination of microbial load factors at different radiation dose (0.0, 1.0, 3.0, 5.0 and 10.0 kGy). ► Investigated the degradation of the gamma irradiation on the reduction of flatulence-causing. ► Indicated the effect of irradiation on the isoflavone and tocopherol contents of the soybeans. ► Evaluated the effect of the gamma irradiation on the sensory properties of soybeans.

  12. Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

    OpenAIRE

    Zhang, Jiachao; Wang, Xiaoru; Huo, Dongxue; Li, Wu; Hu, Qisong; Xu, Chuanbiao; Liu, Sixin; Li, Congfa

    2016-01-01

    Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobact...

  13. APPEARANCE OF GEMA AND BURANGRANG SUPERIOR SOYBEAN BANTARWARU VILLAGE, GANTAR DISTRICT, INDRAMAYU

    Directory of Open Access Journals (Sweden)

    Tri Hastini

    2014-01-01

    Full Text Available Soybean is one of important food crop useful as feedstock of tofu and tempe, soy souce and other product. Domestic soybean production is still very low compared with the soybean needs. The amount of soybean import volume was greater than domestic production. New varieties implementation is one of the technology to increase production. Gema and Burangrang are soybean new varieties with high yield, however have not known by the farmers. Through farmer demfarm, the two varieties are introduced to the farmers. The cultivation done by no-tillage cultivation technology, certified seed, Rhizobium seed treatment, cow manure application, drainage, and by row spacing 40 cm × 15 cm. The agronomic characters observed are plant height, number of pods per plant, number of filled pods per plant, number of unfilled pod per plant, number of productive branches, yield and productivity of Gema and Burangrang. Data was analyzed using non-parametric statistica Mann-Whitney, and description statistica for yield. The result showed that Burangrang more superior than Gema in number of pod per plant, number of filled pods per plant and productivity.

  14. Enviromental Effects on Oleic Acid in Soybean Seed Oil of Plant Introductions with Elevated Oleic Concentration

    Science.gov (United States)

    Soybean [Glycine max (L.) Merr.] oil with oleic acid content >500 g per kg is desirable for a broader role in food and industrial uses. Seed oil in commercially grown soybean genotypes averages about 230 g per kg oleic acid (18:1). Some maturity group (MG) II to V plant introductions (PIs) have el...

  15. Soybean (Glycine max) oil bodies and their associated phytochemicals.

    Science.gov (United States)

    Fisk, Ian D; Gray, David A

    2011-01-01

    Soybean oil bodies were isolated from 3 cultivars (Ustie, K98, and Elena) and the occurrence of 2 classes of phytochemicals (tocopherol isoforms and isoflavones) and strength of their association with isolated oil bodies was evaluated. Tocopherol is shown to be closely associated with soybean oil bodies; δ-tocopherol demonstrated a significantly greater association with oil bodies over other tocopherol isoforms. Isoflavones do not show a significant physical association with oil bodies, although there is some indication of a passive association of the more hydrophobic aglycones during oil body isolation. Oil bodies are small droplets of oil that are stored as energy reserves in the seeds of oil seeds, and have the potential to be used as future food ingredients. If oil body suspensions are commercialized on a large scale, knowledge of the association of phytochemicals with oil bodies will be valuable in deciding species of preference and predicting shelf life and nutritional value. © 2011 Institute of Food Technologists®

  16. Recent advances in microbial fermentation for dairy and health [version 1; referees: 3 approved

    Directory of Open Access Journals (Sweden)

    Daragh Hill

    2017-05-01

    Full Text Available Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application.

  17. Gel-free/label-free proteomic analysis of root tip of soybean over time under flooding and drought stresses.

    Science.gov (United States)

    Wang, Xin; Oh, MyeongWon; Sakata, Katsumi; Komatsu, Setsuko

    2016-01-01

    Growth in the early stage of soybean is markedly inhibited under flooding and drought stresses. To explore the responsive mechanisms of soybean, temporal protein profiles of root tip under flooding and drought stresses were analyzed using gel-free/label-free proteomic technique. Root tip was analyzed because it was the most sensitive organ against flooding, and it was beneficial to root penetration under drought. UDP glucose: glycoprotein glucosyltransferase was decreased and increased in soybean root under flooding and drought, respectively. Temporal protein profiles indicated that fermentation and protein synthesis/degradation were essential in root tip under flooding and drought, respectively. In silico protein-protein interaction analysis revealed that the inductive and suppressive interactions between S-adenosylmethionine synthetase family protein and B-S glucosidase 44 under flooding and drought, respectively, which are related to carbohydrate metabolism. Furthermore, biotin/lipoyl attachment domain containing protein and Class II aminoacyl tRNA/biotin synthetases superfamily protein were repressed in the root tip during time-course stresses. These results suggest that biotin and biotinylation might be involved in energy management to cope with flooding and drought in early stage of soybean-root tip. Copyright © 2015 Elsevier B.V. All rights reserved.

  18. Reversibility of hepatocyte nuclear modifications in mice fed on genetically modified soybean

    Directory of Open Access Journals (Sweden)

    M Malatesta

    2009-06-01

    Full Text Available In the literature, the reports on the effects of a genetically modified (GM diet are scanty and heterogeneous; in particular, no direct evidence has so far been reported that GM food may affect human or animal health. Hepatocytes represent a suitable model for monitoring the effects of a GM diet, the liver potentially being a primary target. In a previous study, we demonstrated that some modifications occur in hepatocyte nuclei of mice fed on GM soybean. In order to elucidate whether such modifications can be reversed, in the present study, 3 months old mice fed on GM soybean since their weaning were submitted to a diet containing wild type soybean only, for one month. In parallel, to investigate the influence of GM soybean on adult individuals, mice fed on wild type soybean were changed to a GM diet, for the same time. Using immunoelectron microscopy, we demonstrated that a one-month diet reversion can influence some nuclear features in adult mice, restoring typical characteristics of controls in GM-fed animals, and inducing in control mice modifications similar to those observed in animals fed on GM soybean from weaning. This suggests that the modifications related to GM soybean are potentially reversible, but also that some modifications are inducible in adult organisms in a short time.

  19. Produce from Africa?s Gardens: Potential for Leafy Vegetable and Fruit Fermentations

    OpenAIRE

    Oguntoyinbo, Folarin A.; Fusco, Vincenzina; Cho, Gyu-Sung; Kabisch, Jan; Neve, Horst; Bockelmann, Wilhelm; Huch, Melanie; Frommherz, Lara; Trierweiler, Bernhard; Becker, Biserka; Benomar, Nabil; G?lvez, Antonio; Abriouel, Hikmate; Holzapfel, Wilhelm H.; Franz, Charles M. A. P.

    2016-01-01

    A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa’s populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa’s resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the A...

  20. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables

    Directory of Open Access Journals (Sweden)

    Dai-Ja Jang

    2015-09-01

    Conclusion: For thousands of years, Korea has had its own traditional fermented food, especially fermented food with red pepper, and kimchi is our unique and traditional ethnic food. Due to the false assertion that red pepper was introduced into Korea from Japan during the invasion of Korea, some argue that kimchi is only 100 years old. Such assertions are quite incorrect. Even in the Samkuksaki (三國史記, the Chronicles of the Three Kingdoms of Korea, we can see that people already ate cabbage kimchi in the three states around 1,500 years ago. By directly interpreting the facts shown in the records, it is clear that kimchi is our fermented food invented thousands of years ago. Therefore, we hope the present study will provide an opportunity to correct the historical defaults and develop Korea's kimchi.

  1. Elemental Study in Soybean and Products by Neutron Activation Analysis

    International Nuclear Information System (INIS)

    Vorapot, Permnamtip; Arporn Busamongkol; Sirinart, Laoharojanaphand

    2009-07-01

    Full text: Elements were analyzed in soybean and products by Instrumental Neutron Activation Analysis (INAA), Pseudo-Cyclic Instrumental Neutron Activation Analysis (PCINAA) and Epithermal Instrumental Neutron Activation Analysis (EINAA). Elements detected in sample were include Al, Br, Ca, Cl, Cu, Fe, I, K, Mg, Mn Na, Se and Zn. The result showed that the nutritional contents changed after food processing. From experiments (n = 2), it was found that after food processing, the concentration of Cl and Na in soy bean curd increased from 0.0045 and 0.0011% to found 0.91 and 0.39 %, respectively. Other elements did not differ from soybean. Limits of detection for Al, Br, Ca, Cl, Cu, Fe, I, K, Mg, Mn Na, Se and Zn were 0.05, 0.2, 50, 6, 10, 15, 0.05, 30, 40, 5, 5, 0.05 and 1 mg.kg - 1, respectively

  2. Utilizing soybean milk to culture soybean pathogens

    Science.gov (United States)

    Liquid and semi-solid culture media are used to maintain and proliferate bacteria, fungi, and Oomycetes for research in microbiology and plant pathology. In this study, a comparison was made between soybean milk medium, also referred to as soymilk, and media traditionally used for culturing soybean ...

  3. Optimization of biosurfactant production in soybean oil by rhodococcus rhodochrous and its utilization in remediation of cadmium-contaminated solution

    Science.gov (United States)

    Suryanti, Venty; Hastuti, Sri; Andriani, Dewi

    2016-02-01

    Biosurfactant production by Rhodococcus rhodochrous in soybean oil was developed, where the effect of medium composition and fermentation time were evaluated. The optimum condition for biosurfactant production was achieved when a medium containing 30 g/L TSB (tryptic soy broth) and 20% v/v soybean oil was used as media with 7 days of fermentation. Biosurfactant was identified as glycolipids type biosurfactant which had critical micelle concentration (CMC) value of 896 mg/L. The biosurfactant had oil in water emulsion type and was able to reduce the surface tension of palm oil about 52% which could stabilize the emulsion up to 12 days. The batch removal of cadmium metal ion by crude and partially purified biosurfactants have been examined from synthetic aqueous solution at pH 6. The results exhibited that the crude biosurfactant had a much better adsorption ability of Cd(II) than that of partially purified biosurfactant. However, it was found that there was no significant difference in the adsorption of Cd(II) with 5 and 10 minutes of contact time. The results indicated that the biosurfactant could be used in remediation of heavy metals from contaminated aqueous solution.

  4. Traditional biotechnology for new foods and beverages.

    Science.gov (United States)

    Hugenholtz, Jeroen

    2013-04-01

    The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods.

    Science.gov (United States)

    Wu, Qinglong; Shah, Nagendra P

    2017-04-01

    Residual lactose and galactose in fermented dairy foods leads to several industrial and health concerns. There is very little information pertaining to manufacture of fermented dairy foods that are low in lactose and galactose. In the present study, comparative genomic survey demonstrated the constant presence of chromosome-encoded tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group. Lactose/galactose utilization tests and β-galactosidase assay suggest that PTS Gal system, PTS Lac system and T6P pathway are major contributors for lactose/galactose catabolism in this group of organisms. In addition, it was found than lactose catabolism by Lb. casei group accumulated very limited galactose in the MRS-lactose medium and in reconstituted skim milk, whereas Streptococcus thermophilus and Lb. delbrueckii subsp. bulgaricus (Lb. bulgaricus) strains secreted high amount of galactose extracellularly. Moreover, co-culturing Lb. casei group with Str. thermophilus showed significant reduction in galactose content, while co-culturing Lb. casei group with Lb. bulgaricus showed significant reduction in lactose content but significant increase in galactose content in milk. Overall, the present study highlighted the potential of Lb. casei group for reducing galactose accumulation in fermented milks due to its species-specific T6P pathway. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. A Novel Millet-Based Probiotic Fermented Food for the Developing World

    Directory of Open Access Journals (Sweden)

    Elisa Di Stefano

    2017-05-01

    Full Text Available Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to alleviate malnutrition and disease. In sub-Saharan African countries, fermentation of cereals such as millet, is culturally significant. The aim of this study was to investigate the fermentation capability of millet when one gram of the Fiti sachet consortium was added. An increase of 1.8 and 1.4 log CFU/mL was observed for S. thermophilus C106 and L. rhamnosus GR-1 when grown in 8% millet in water. Single cultures of L. rhamnosus GR-1 showed the highest μmax when grown in the presence of dextrose, galactose and fructose. Single cultures of S. thermophilus C106 showed the highest μmax when grown in the presence of sucrose and lactose. All tested recipes reached viable counts of the probiotic bacteria, with counts greater than 106 colony-forming units (CFU/mL. Notably, a number of organic acids were quantified, in particular phytic acid, which was shown to decrease when fermentation time increased, thereby improving the bioavailability of specific micronutrients. Millet fermented in milk proved to be the most favorable, according to a sensory evaluation. In conclusion, this study has shown that sachets being provided to African communities to produce fermented milk, can also be used to produce fermented millet. This provides an option for when milk supplies are short, or if communities wish to utilize the nutrient-rich qualities of locally-grown millet.

  7. Recent trends in bioethanol production from food processing byproducts.

    Science.gov (United States)

    Akbas, Meltem Yesilcimen; Stark, Benjamin C

    2016-11-01

    The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

  8. Antihyperglycemic and anti-inflammatory effects of fermented food paste in high-fat diet and streptozotocin-challenged mice

    Directory of Open Access Journals (Sweden)

    Zulkawi N

    2018-05-01

    Full Text Available Noraisyah Zulkawi,1 Kam Heng Ng,1 Nur Rizi Zamberi,2,3 Swee Keong Yeap,4 Dilan A Satharasinghe,5 Sheau Wei Tan,2 Wan Yong Ho,6 Nur Yuhasliza Abd Rashid,3 Mohd Izwan Md Lazim,3 Anisah Jamaluddin,3 Noorjahan Banu Alitheen,2,7 Kamariah Long3 1Technical Research – Product Development Department, Elken Global Sdn. Bhd, Kuala Lumpur, Malaysia; 2Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia; 3Malaysian Agricultural Research and Development Institute (MARDI, Serdang, Selangor, Malaysia; 4China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor, Malaysia; 5Department of Basic Veterinary Sciences, Faculty of Veterinary Medicine & Animal Science, University of Peradeniya, Peradeniya, Sri Lanka; 6School of Biomedical Sciences, The University of Nottingham Malaysia Campus, Semenyih, Selangor, Malaysia; 7Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia Background: Fermented food has been widely consumed as health food to ameliorate or prevent several chronic diseases including diabetes. Xeniji™, a fermented food paste (FFP, has been previously reported with various bioactivities, which may be caused by the presence of several metabolites including polyphenolic acids, flavonoids, and vitamins. In this study, the anti-hyperglycemic and anti-inflammatory effects of FFP were assessed. Methods: In this study, type 2 diabetes model mice were induced by streptozotocin and high-fat diet (HFD and used to evaluate the antihyperglycemic and anti-inflammatory effects of FFP. Mice were fed with HFD and challenged with 30 mg/kg body weight (BW of streptozotocin for 1 month followed by 6 weeks of supplementation with 0.1 and 1.0 g/kg BW of FFP. Metformin was used as positive control treatment. Results: Xeniji™-supplemented hyperglycemic mice were recorded with lower glucose level after 6 weeks of duration

  9. Soybean (Glycine max) allergy in Europe: Gly m 5 (beta-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy

    DEFF Research Database (Denmark)

    Holzhauser, Thomas; Wackermann, Olga; Ballmer-Weber, Barbara K

    2008-01-01

    BACKGROUND: Soybean is considered an important allergenic food, but published data on soybean allergens are controversial. OBJECTIVE: We sought to identify relevant soybean allergens and correlate the IgE-binding pattern to clinical characteristics in European patients with confirmed soy allergy....

  10. Profitability and Technical Efficiency of Soybean Production in Northern Nigeria

    Directory of Open Access Journals (Sweden)

    Ugbabe, OO.

    2017-01-01

    strictly to the recommended soybean production practices towards ensuring efficient utilization of their available resources so that they can improve their technical efficiency and increase their profit level towards enhancing their household food security.

  11. Species boundaries and nomenclature of Rhizopus arrhizus (syn. R. oryzae)

    NARCIS (Netherlands)

    Dolatabadi, Somayeh; de Hoog, G Sybren; Meis, Jacques F; Walther, Grit

    2014-01-01

    Rhizopus arrhizus (Mucorales, Mucoromycotina) is the prevalent opportunist worldwide among the mucoralean species causing human infections. On the other hand the species has been used since ancient times to ferment African and Asian traditional foods and condiments based on ground soybeans. As

  12. Purification and characterization of a fibrinolytic enzyme of Bacillus subtilis DC33, isolated from Chinese traditional Douchi

    NARCIS (Netherlands)

    Wang, C.T.; Ji, B.P.; Li, B.; Nout, M.J.R.; Li, P.L.; Ji, H.; Chen, L.F.

    2006-01-01

    Bacillus subtilis DC33 producing a novel fibrinolytic enzyme was isolated from Ba-bao Douchi, a traditional soybean-fermented food in China. The strong fibrin-specific enzyme subtilisin FS33 was purified to electrophoretic homogeneity using the combination of various chromatographic steps. The

  13. Chemical composition of tempeh from soybean cultivars specially developed for human consumption Composição química de tempeh de cultivares de soja especialmente desenvolvidas para o consumo humano

    Directory of Open Access Journals (Sweden)

    Ana Carla Furlan Bavia

    2012-09-01

    Full Text Available Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267 were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81% and in tempeh (51.99%. On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average. The content of Kunitz trypsin inhibitor (KSTI reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.O tempeh é um alimento obtido por meio da fermentação dos grãos de soja pelo fungo Rizophusoligosporus. É um alimento tradicional da Indonésia que apresenta benefícios para a saúde humana, protegendo contra a diarréia e doenças crônicas. O processamento de tempeh inclui descasque, cozimento, inoculação e fermentação. Nesse estudo, as características químicas de tempeh produzido com cultivares de soja especialmente desenvolvidas para alimentação humana, BRS 216, BRS 232, BRS 257 e BRS 267 foram investigadas. Os grãos das cultivares e os tempehs foram analisados quanto aos teores de óleo e proteína, fatores antinutricionais e teor de isoflavonas. A cultivar BRS 216

  14. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

    Science.gov (United States)

    Yang, Juan; Ding, Xiaowen; Qin, Yingrui; Zeng, Yitao

    2014-08-06

    To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.

  15. Ethanol Production from Non-Food Tubers of Iles-iles (Amorphophallus campanulatus by Using Separated Hydrolysis and Fermentation

    Directory of Open Access Journals (Sweden)

    Kusmiyati Kusmiyati

    2014-07-01

    Full Text Available The decrease in production and the raise in needs have led to the rise in oil prices. This work investigated the possibility of Iles-iles (Amorphophallus campanulatus tuber flour, which is rich in carbohydrate con-tent, as a raw material to produce bioethanol. To obtain the maximum ethanol concentration, several parameters had been studied, such as: the concentration of α-amylase and β-amylase in liquefaction and sac-charification processes, respectively, the type of S. cerevisiae enzyme (pure, dry, wet and instant and weight of Diammonium phosphate (DAP as a nutrient for S. cerevisiae in fermentation. The result shows that the highest reducing sugar content (12.5% was achieved when 3.2 ml α-amylase/kg flour and 6.4 ml β-amylase/kg flour were used during liquefaction and saccharification processes. Since the concentration of α- and β-amylase increased, the reducing sugar obtained also increased. The higher sugar content resulted the higher the ethanol concentration in the fermentation broth. Furthermore, the highest concentration of ethanol (9 %v/v was obtained at 72 h fermentation using the dry S. cerevisiae, at 3.2 ml and 6.4 ml /kg flour of α-amylase and β-amylase enzymes, respectively. From the study of the effect of S. cerevisiae type, it was shown that dry S. cereviseae produced the highest ethanol concentration 10.2% (v/v at 72 h fermentation. The DAP was used as a nitrogen supply required by S. cerevisiae to growth and as a results can increase the ethanol concentration. The addition of DAP in the fermentation proved that 8.45% (v/v of ethanol was obtained. This result shows that the proposed tuber flour has the potential a raw material for bioethanol production. © 2014 BCREC UNDIP. All rights reservedReceived: 7th January 2014; Revised: 10th March 2014; Accepted: 18th March 2014[How to Cite: Kusmiyati, K. (2014. Ethanol Production from Non-Food Tubers of Iles-iles (Amorphophallus campanulatus by using Separated Hydrolysis and

  16. The Utilization of Banana Peel in the Fermentation Liquid in Food Waste Composting

    Science.gov (United States)

    Kadir, A. A.; Rahman, N. A.; Azhari, N. W.

    2016-07-01

    Municipal solid waste in Malaysia contains a high amount of organic matters, particularly food waste. Food waste represents almost 60% from the total municipal solid waste disposed in the landfill. Food waste can be converted into useful materials such as compost. However, source separation of food waste for recycling is not commonly practiced in Malaysia due to various constraints. These constraints include low awareness among the waste generators and low demand of the products produced from the food waste such as composts. Composting is one of the alternatives that can be used in food waste disposal from Makanan Ringan Mas. The aim of the study is to convert food waste generated from Makanan Ringan Mas which is a medium sale industry located at Parit Kuari Darat, Batu Pahat by using composting method. The parameters which include temperature, pH value, NPK (Nitrogen, Phosphorus, Potassium) values has been examined. Banana peel is being used as the fermentation liquid whilst soil and coconut husk were used as the composting medium. Based on the results during the composting process, most of the pH value in each reactor is above 5 and approximately at neutral. This shown that the microbial respiration in the well controlled composting reactor was inhibited and had approached the mature phase. On the other hand, during the period of composting, the overall temperature range from 25 °C to 47 °C which shown the active phase for composting will occoured. As for NPK content Nitrogen value range is 35325 mg/L to 78775 mg/L, Phosphorus, 195.83 mg/L to 471 mg/L and potassium is 422.3 mg/L to 2046 mg/L which is sufficient to use for agricultural purpose. The comparison was made with available organic compost in the market and only showed slightly difference. Nevertheless, in comparison with common fertilizer, the NPK value of organic compost are considerably very low.

  17. Quantification of nitrogen in the liquid fraction and in vitro assessment of lysine bioavailability in the solid fraction of soybean meal hydrolysates.

    Science.gov (United States)

    Luján-Rhenals, D; Morawicki, R; Shi, Z; Ricke, S C

    2018-01-02

    Soybean meal (SBM) is a product generated from the manufacture of soybean oil and has the potential for use as a source of fermentable sugars for ethanol production or as a protein source for animal feeds. Knowing the levels of nitrogen available from ammonium is a necessary element of the ethanolic fermentation process while identifying the levels of essential amino acids such as lysine is important in determining usage as a feed source. As such the purpose of this study was to quantify total nitrogen and ammonium in the liquid fraction of hydrolyzed SBM and to evaluate total and bioavailable lysine in the solid fraction of the hydrolyzed SBM. The effects of acid concentration, cellulase and β-glucosidase on total and ammonium nitrogen were studied with analysis indicating that higher acid concentrations increased nitrogen compounds with ammonium concentrations ranging from 0.20 to 1.24 g L -1 while enzymatic treatments did not significantly increase nitrogen levels. Total and bioavailable lysine was quantified by use of an auxotrophic gfpmut3 E.coli whole-cell bioassay organism incapable of lysine biosynthesis. Acid and enzymatic treatments were applied with lysine bioavailability increasing from a base of 82% for untreated SBM to up to 97%. Our results demonstrated that SBM has the potential to serve in ethanolic fermentation and as an optimal source essential amino acid lysine.

  18. Soybean flour asthma: detection of allergens by immunoblotting

    International Nuclear Information System (INIS)

    Bush, R.K.; Schroeckenstein, D.; Meier-Davis, S.; Balmes, J.; Rempel, D.

    1988-01-01

    A 43-year-old woman developed asthma 6 years after beginning work in a food-processing plant in which soybean flour was used as a protein extender. Symptoms of sneezing, coughing, and wheezing would begin within minutes of exposure to soybean flour and resolve 2 hours after exposure ceased. Skin tests were positive to a soy extract prepared from the flour. Airway hyperreactivity was confirmed by a positive bronchial challenge to methacholine. Bronchial challenge with soybean flour produced an immediate increase in specific airway resistance from 5.0 to 22.7 L. cm of H2O/L/sec. There was no response to challenge with lactose. The patient's allergic response to soy-flour extract was further characterized by several immunologic methods. IgE binding to soy-flour protein by direct RAST was 5.98 times that of a normal control serum. The soy-flour extract was separated by dodecyl sulfate-polyacrylamide gel electrophoresis. Twenty-four protein bands were detected in the crude soy-flour extract. After immunoblotting and subsequent autoradiography, nine proteins with molecular weights ranging from 54,500 to 14,875 were found. Cross-reactivity studies with other legumes demonstrated apparent immunologic identity between a component in green pea extract and a soybean protein with a molecular weight of 17,000. The clinical significance of this cross-reactivity is not known. We conclude that in this case of occupational asthma to soybean flour, multiple allergens were involved. Immunoblotting may be useful in identifying the allergens involved in occupational asthma

  19. Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading.

    Science.gov (United States)

    Liu, Jiang; Yang, Cai-qiong; Zhang, Qing; Lou, Ying; Wu, Hai-jun; Deng, Jun-cai; Yang, Feng; Yang, Wen-yu

    2016-09-15

    The profiles of isoflavone and fatty acids constitute important quality traits in soybean seeds, for making soy-based functional food products, due to their important contributions to the flavor and nutritional value of these products. In general, the composition of these constituents in raw soybeans is affected by cultivation factors, such as sunlight; however, the relationship of the isoflavone and fatty acid profiles with cultivation factors is not well understood. This study evaluated the isoflavone and fatty acid profiles in soybeans grown under a maize-soybean relay strip intercropping system with different row spacings, and with changes in the photosynthetic active radiation (PAR) transmittance. The effects of PAR on the isoflavone and fatty acid contents were found to be quadratic. Appropriate intercropping shading may reduce the bitterness of soybeans caused by soy aglycone and could improve their fatty acid composition. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles.

    Science.gov (United States)

    Dura, Angela; Rose, Devin J; Rosell, Cristina M

    2017-06-14

    Enzymatically modified starches have been widely used in food applications to develop new products, but information regarding digestion and fecal fermentation of these products is sparse. The objective of this study was to determine the fermentation properties of corn starch modified with α-amylase, amyloglucosidase, or cyclodextrin glycosyltransferase and the possible role of hydrolysis products. Samples differed in their digestibility and availability to be fermented by the microbiota, resulting in differences in microbial metabolites produced during in vitro fermentation. The presence or absence of hydrolysis products and gelatinization affected starch composition and subsequent metabolite production by the microbiota. Amyloglucosidase-treated starch led to the greatest production of short- and branched-chain fatty acid production by the microbiota. Results from this study could be taken into consideration to confirm the possible nutritional claims and potential health benefits of these starches as raw ingredients for food development.