Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

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Carolina Saori Ishii Mauro

2016-12-01

Full Text Available This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 °C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 °C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL, with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage.

Oil Palm Frond Juice as Future Fermentation Substrate: A Feasibility Study

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Che Mohd Hakiman Che Maail

2014-01-01

Full Text Available Oil palm frond (OPF juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities.

Oil Palm Frond Juice as Future Fermentation Substrate: A Feasibility Study

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Che Maail, Che Mohd Hakiman; Ariffin, Hidayah; Hassan, Mohd Ali; Shah, Umi Kalsom Md; Shirai, Yoshihito

2014-01-01

Oil palm frond (OPF) juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities. PMID:25057489

Hydrocarbons by fermenting the juice of the Jerusalem artichoke

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Joud, F R

1976-02-13

The artichoke juice containing nonfermentable insulins is acidified to pH 3- and heated at 95/sup 0/ for 30 to 40 minutes to hydrolyze the insulins into fermentable sugars which are then fermented to ethanol. The ethanol is dried and reacted with H/sub 2/SO/sub 4/ to form C/sub 2/H/sub 4/ which is treated at 300/sup 0/ under pressure with a powdered Ni catalyst to form alkanes, alkenes, and alkynes.

The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

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MILAN MAKSIMOVIC

2004-09-01

Full Text Available The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L. and carrot juice (Daucus carota L. and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer’s yeast autolysate is richer in minerals (Ca, P, Fe and b-carotene than fermented beetroot juice with the same content of brewer’s yeast autolysate.

Study on yeast mutant with high alcohol yield fermented in sweet sorghum juice using carbon ion irradiation

International Nuclear Information System (INIS)

Yan Yaping; Lu Dong; Wang Jufang; Dong Xicun; Gao Feng; Ma Liang; Li Wenjian

2009-01-01

Five mutants with high ability of producing alcohol were selected out by using TTC as an indicator after irradiation of the alcohol yeast with 100 MeV/u carbon ions. The fermentation experiment in sweet sorghum juice showed that the alcohol production ability of mutant T4 strain increased 18.6% compared to the control strain. The residual sugar content in the juice was decreased too. After that,the optimum fermentation conditions of the T4 strain in sweet sorghum juice were investigated. The results showed that the optimum temperature and pH value for fermentation were 30 degree C and 4.5, respectively. The verification experiment was fermented in a 10 l bio-reactor and the obtained data indicated that the fermentative rate and the ability of producing alcohol in T4 strain was higher than that in the control strain under the same fermentation condition. (authors)

Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices.

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Valero-Cases, Estefanía; Frutos, María José

2017-06-01

The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum.

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.

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Ricci, Annalisa; Cirlini, Martina; Levante, Alessia; Dall'Asta, Chiara; Galaverna, Gianni; Lazzi, Camilla

2018-03-01

In this study we explored, for the first time, the lactic acid fermentation of elderberry juice (EJ). A total of 15 strains isolated from dairy and plant matrices, belonging to L. plantarum, L. rhamnosus and L. casei, were used for fermentations. The volatile profile of started and unstarted EJ was characterized by HS-SPME/GC-MS technique after 48h of fermentation and 12days of storage at 4°C. All L. plantarum and L. rhamnosus strains exhibited a good capacity of growth while not all L. casei strains showed the same ability. The aromatic profile of fermented juices was characterized by the presence of 82 volatile compounds pertaining to different classes: alcohols, terpenes and norisoprenoids, organic acids, ketones and esters. Elderberry juice fermented with L. plantarum strains showed an increase of total volatile compounds after 48h while the juices fermented with L. rhamnosus and L. casei exhibited a larger increase after the storage. The highest concentration of total volatile compounds were observed in EJ fermented with L. plantarum 285 isolated from dairy product. Ketones increased in all fermented juices both after fermentation and storage and the most concentrated were acetoin and diacetyl. The organic acids were also affected by lactic acid fermentation and the most abundant acids detected in fermented juices were acetic acid and isovaleric acid. Hexanol, 3-hexen-1-ol (Z) and 2-hexen-1-ol (E) were positively influenced during dairy lactic acid bacteria strains fermentation. The most represented esters were ethyl acetate, methyl isovalerate, isoamyl isovalerate and methyl salicylate, all correlated with fruit notes. Among terpenes and norisoprenoids, β-damascenone resulted the main representative with its typical note of elderberry. Furthermore, coupling obtained data with multivariate statistical analyses, as Principal Component Analysis (PCA) and Classification Trees (CT), it was possible to relate the characteristic volatile profile of samples with

Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains.

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Sabokbar, Nayereh; Khodaiyan, Faramarz

2015-06-01

Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25 ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results.

Studies on cytotoxic and clot lysis activity of probiotically fermented cocktail juice prepared using Camellia sinensis and Punica grantum

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Biswas, Ananya; Deori, Meenakshi; Nivetha, A.; Mohansrinivasan, V.

2017-11-01

In the current research the effect of probiotic microorganisms viz; Lactococcus lactis and Lactobacillus plantarum on fermentation of Camellia sinensis and Punica grantum was studied. In vitro test were done to analyze the anticancer, antioxidant and atherosclerosis (clot lysis) properties of fermented juice. The juice was fermented for 48 and 96h, during which concentration of phenolic content, total acid content and free radical scavenging activity of the sample was analyzed by DPPH assay (α, α-diphenyl-β-picrylhydrazyl). Dropping of pH was observed after 48 h of fermentation. The clot lysis activity was found to be 80 % in 100μl concentration of fermented cocktail juice. The 96 h fermented sample has shown around 70% inhibition against colon cancer cell lines. Analytical study of HPLC proves the organic acid production such as ascorbic acid in superior amount for 96h of fermented sample, Based on the retention time, the corresponding peaks were detected at 4.919 and 4.831 min.

Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.

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Wuyts, Sander; Van Beeck, Wannes; Oerlemans, Eline F M; Wittouck, Stijn; Claes, Ingmar J J; De Boeck, Ilke; Weckx, Stefan; Lievens, Bart; De Vuyst, Luc; Lebeer, Sarah

2018-06-15

Spontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are regaining popularity. However, their microbiology is still poorly understood, therefore raising concerns about food safety. In addition, such spontaneous fermentations form interesting cases of man-made microbial ecosystems. Here, samples from 38 carrot juice fermentations were collected through a citizen science initiative, in addition to three laboratory fermentations. Culturing showed that Enterobacteriaceae were outcompeted by lactic acid bacteria (LAB) between 3 and 13 days of fermentation. Metabolite-target analysis showed that lactic acid and mannitol were highly produced, as well as the biogenic amine cadaverine. High-throughput 16S rRNA gene sequencing revealed that mainly species of Leuconostoc and Lactobacillus (as identified by 8 and 20 amplicon sequence variants [ASVs], respectively) mediated the fermentations in subsequent order. The analyses at the DNA level still detected a high number of Enterobacteriaceae , but their relative abundance was low when RNA-based sequencing was performed to detect presumptive metabolically active bacterial cells. In addition, this method greatly reduced host read contamination. Phylogenetic placement indicated a high LAB diversity, with ASVs from nine different phylogenetic groups of the Lactobacillus genus complex. However, fermentation experiments with isolates showed that only strains belonging to the most prevalent phylogenetic groups preserved the fermentation dynamics. The carrot juice fermentation thus forms a robust man-made microbial ecosystem suitable for studies on LAB diversity and niche specificity. IMPORTANCE The usage of fermented food products by professional chefs is steadily growing worldwide. Meanwhile, this interest has also increased at the household level. However, many of these artisanal food products remain understudied. Here, an extensive microbial analysis was performed of spontaneous fermented

Acetone-butanol-ethanol from sweet sorghum juice by an immobilized fermentation-gas stripping integration process.

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Cai, Di; Wang, Yong; Chen, Changjing; Qin, Peiyong; Miao, Qi; Zhang, Changwei; Li, Ping; Tan, Tianwei

2016-07-01

In this study, sweet sorghum juice (SSJ) was used as the substrate in a simplified ABE fermentation-gas stripping integration process without nutrients supplementation. The sweet sorghum bagasse (SSB) after squeezing the fermentable juice was used as the immobilized carrier. The results indicated that the productivity of ABE fermentation process was improved by gas stripping integration. A total 24g/L of ABE solvents was obtained from 59.6g/L of initial sugar after 80h of fermentation with gas stripping. Then, long-term of fed-batch fermentation with continuous gas stripping was further performed. 112.9g/L of butanol, 44.1g/L of acetone, 9.5g/L of ethanol (total 166.5g/L of ABE) was produced in overall 312h of fermentation. At the same time, concentrated ABE product was obtained in the condensate of gas stripping. Copyright © 2016 Elsevier Ltd. All rights reserved.

Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangifera x odorata) Juice

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Desnilasari, D.; Kumalasari, R.

2017-12-01

Whey cheese could be utilized become product such as fermented drink which is added by mango kweni juice to improve their acceptance. The aim of this research was to characterized physicochemical, sensory, and microbiology of fermented drink based on whey cheese with addition different concentration mango kweni juice of (0%, 5%, 10%, and 15%) by Lactobacillus casei. Color scale, viscosity, pH, total soluble solid, total free acid, fat, protein, total L. casei and sensory evaluation from panelist were examined after 24 hour of fermentation. Result showed that addition mango juice significantly affects the color scale, viscosity, pH, protein and number of L. casei of the product. The color of the product becomes more dark, red, and yellow. The product becomes more viscous. pH of the product become more acid and reduces protein content. Respectively total number of L. casei of the product increased 1 log. But addition of mango juice significantly did not affect sensory acceptance, total soluble solid, total free acid, and fat of the product. Sensory acceptance of the product range in dislike slightly and slightly like score that means formulation of the product need to be improved again.

Batch fermentative production of lactic acid from green- sugarcane juices

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Liliana Serna Cock

2004-07-01

Full Text Available Juice from the CC85-92 variety of green (unburned sugar cane was tested as a suitable substrate in lactic-acid production. Fermentations were carried out with a homo-fermentative strain isolated from crops of the same variety of cane. Both the centrifugation pre-treatment and concentrated-nitrogen effects on substrate conversion, lactic-acid concentration and yield were evaluated. After a fermentation time of 48 h at 32° C with 5% of yeast extract as nitrogen source, 40,78 g/L of lactic-acid concentration, 0.58 g/g of product yield and 33% of substrate conversion were obtained. Centrifugation did not affect lactic acid production. Key words: Lactic acid, green sugar cane, Lactococcus lactis subs. lactis.

Improvement of growth, fermentative efficiency and ethanol tolerance of Kloeckera africana during the fermentation of Agave tequilana juice by addition of yeast extract.

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Díaz-Montaño, Dulce M; Favela-Torres, Ernesto; Córdova, Jesus

2010-01-30

The aim of this work was to improve the productivity and yield of tequila fermentation and to propose the use of a recently isolated non-Saccharomyces yeast in order to obtain a greater diversity of flavour and aroma of the beverage. For that, the effects of the addition of different nitrogen (N) sources to Agave tequilana juice on the growth, fermentative capacity and ethanol tolerance of Kloeckera africana and Saccharomyces cerevisiae were studied and compared. Kloeckera africana K1 and S. cerevisiae S1 were cultured in A. tequilana juice supplemented with ammonium sulfate, diammonium phosphate or yeast extract. Kloeckera africana did not assimilate inorganic N sources, while S. cerevisiae utilised any N source. Yeast extract stimulated the growth, fermentative capacity and alcohol tolerance of K. africana, giving kinetic parameter values similar to those calculated for S. cerevisiae. This study revealed the importance of supplementing A. tequilana juice with a convenient N source to achieve fast and complete conversion of sugars in ethanol, particularly in the case of K. africana. This yeast exhibited similar growth and fermentative capacity to S. cerevisiae. The utilisation of K. africana in the tequila industry is promising because of its variety of synthesised aromatic compounds, which would enrich the attributes of this beverage. (c) 2009 Society of Chemical Industry.

Solid state fermentation for extracellular polysaccharide production by Lactobacillus confusus with coconut water and sugar cane juice as renewable wastes.

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Seesuriyachan, Phisit; Techapun, Charin; Shinkawa, Hidenori; Sasaki, Ken

2010-01-01

Extracellular polysaccharide (EPS) production by Lactobacillus confusus in liquid and solid state fermentation was carried out using coconut water and sugarcane juice as renewable wastes. High concentrations of EPS of 62 (sugarcane juice) and 18 g/l of coconut water were produced in solid state fermentation when nitrogen sources were reduced 5-fold from the original medium.

Effect of aeration on the fermentative activity of Saccharomyces cerevisiae cultured in apple juice

OpenAIRE

Estela-Escalante, W.; Rychtera, M.; Melzoch, K.; Hatta-Sakoda, B.

2012-01-01

The influence of aeration on the fermentative activity of Saccharomyces cerevisiaeRTVE V 15-1-416 was studied in order to evaluate the synthesis of fermentation by-products. To achieve this, the strain was cultured in Erlenmeyer flasks and bioreactor containing sterilized and aroma removed apple juice. The chemical compounds produced during fermentations in shaken (200 min-¹) and static (without agitation) flasks and bioreactor, all in batch mode, were determined by GC and HPLC. The results s...

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains.

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Sabokbar, Nayereh; Khodaiyan, Faramarz

2016-01-01

Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel beverage by kefir grains. The effects of two different variables, fermentation, temperature (19 and 25 °C) and kefir grain amount (5 %w/v and 8 %w/v), on total phenolic content (TPC) and antioxidant activities of beverage were examined during a fermentation time of 32 h. TPC and antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, inhibition effect upon linoleic acid autoxidation and inhibition effect upon ascorbate autoxidation increased significantly (p < 0.05) during fermentation, but metal chelating effect showed no significant difference. The highest increases were observed when the temperature of 25 °C and kefir grain amount of 8 %w/v were applied. Results proved antioxidant activities of beverages were desirable and fermentation by kefir grains has the ability to enhance these antioxidant activities, as compared with unfermented beverage. Also pomegranate juice and whey were suitable media for producing a novel dairy-juice beverage.

Hydrogen production from sugar beet juice using an integrated biohydrogen process of dark fermentation and microbial electrolysis cell.

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Dhar, Bipro Ranjan; Elbeshbishy, Elsayed; Hafez, Hisham; Lee, Hyung-Sool

2015-12-01

An integrated dark fermentation and microbial electrochemical cell (MEC) process was evaluated for hydrogen production from sugar beet juice. Different substrate to inoculum (S/X) ratios were tested for dark fermentation, and the maximum hydrogen yield was 13% of initial COD at the S/X ratio of 2 and 4 for dark fermentation. Hydrogen yield was 12% of initial COD in the MEC using fermentation liquid end products as substrate, and butyrate only accumulated in the MEC. The overall hydrogen production from the integrated biohydrogen process was 25% of initial COD (equivalent to 6 mol H2/mol hexoseadded), and the energy recovery from sugar beet juice was 57% using the combined biohydrogen. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

Science.gov (United States)

2013-01-01

Background Sugar beet and intermediates of sugar beet processing are considered to be very attractive feedstock for ethanol production due to their content of fermentable sugars. In particular, the processing of the intermediates into ethanol is considerably facilitated because it does not require pretreatment or enzymatic treatment in contrast to production from starch raw materials. Moreover, the advantage of thick juice is high solid substance and saccharose content which eliminates problems with the storability of this feedstock. Results The objective of this study were to investigate bioethanol production from thick juice worts and the effects of their concentration, the type of mineral supplement, as well as the dose of yeast inoculum on fermentation dynamics and ethanol yield. The obtained results show that to ensure efficient ethanolic fermentation of high gravity thick juice worts, one needs to use a yeast strain with high ethanol tolerance and a large amount of inoculum. The highest ethanol yield (94.9 ± 2.8% of the theoretical yield) and sugars intake of 96.5 ± 2.9% were obtained after the fermentation of wort with an extract content of 250 g/kg supplemented with diammonium hydrogen phosphate (0.3 g/L of wort) and inoculated with 2 g of Ethanol Red dry yeast per L of wort. An increase in extract content in the fermentation medium from 250 g/L to 280 g/kg resulted in decreased efficiency of the process. Also the distillates originating from worts with an extract content of 250 g/kg were characterized by lower acetaldehyde concentration than those obtained from worts with an extract content of 280 g/kg. Conclusions Under the favorable conditions determined in our experiments, 38.9 ± 1.2 L of 100% (v/v) ethyl alcohol can be produced from 100 kg of thick juice. The obtained results show that the selection of process conditions and the yeast for the fermentation of worts with a higher sugar content can improve the economic performance of the

Production of ethanol at high temperatures in the fermentation of Jerusalem artichoke juice and a simple medium by Kluyveromyces marxianus

Energy Technology Data Exchange (ETDEWEB)

Rosa, M.F.; Correia, I.S.; Novais, J.M.

1987-01-01

Temperatures as high as 36 degrees C and 40 degrees C did not negatively affect the ethanol productivity of Jerusalem artichoke (J.a.) juice batch fermentation and the final concentrations of ethanol were close to those produced at lower temperatures. At higher process temperatures (36-40 degrees C), ethanol toxicity in Kluyveromyces marxianus was less important during the fermentation of J.a. juice as compared with a simple medium. In simple medium, the heat-sticking of fermentation was observed and the percentage of unfermented sugars steeply increased from 28 degrees C up to 40 degrees C. (Refs. 13).

Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice

International Nuclear Information System (INIS)

Estela Escalante, Waldir D; Rychtera, Mojmir; Melzoch, Karel; Guerrero Ochoa, Manuel R

2012-01-01

The influence of aeration on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate μ of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavor was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.

Effects of Juice Processing on Oxalate Contents in Carambola Juice Products.

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Huynh, Nha K; Nguyen, Ha V H

2017-09-01

Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89-17.29%), but resulted in higher total oxalate (1.60-1.73 times) and soluble oxalate contents (1.16-1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones.

The Use of Titrimetric, Nelson Somogyi and Hplc Methods for the Analysis of Cashew Apple Juice Fermentation Broths

OpenAIRE

Kantasubrata, Julia; T. Karossi, A; S. Pramudi, A

1993-01-01

In cashew apple juice fermentation to produce wine and vinegar, analysis of organic acids and sugars in fermentation broths is very important, due to the fact that optimum conditions of fermentation could only be established from results obtained on monitoring the concentrations of those components during the fermentation process. Analysis of organic acids by tiirimetric method and analysis of sugars by Nelson-Somogyi method only give a total amount of acids and sugars. HPLC is one of the pro...

Production of poly(malic acid) from sugarcane juice in fermentation by Aureobasidium pullulans: Kinetics and process economics.

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Wei, Peilian; Cheng, Chi; Lin, Meng; Zhou, Yipin; Yang, Shang-Tian

2017-01-01

Poly(β-l-malic acid) (PMA) is a biodegradable polymer with many potential biomedical applications. PMA can be readily hydrolyzed to malic acid (MA), which is widely used as an acidulant in foods and pharmaceuticals. PMA production from sucrose and sugarcane juice by Aureobasidium pullulans ZX-10 was studied in shake-flasks and bioreactors, confirming that sugarcane juice can be used as an economical substrate without any pretreatment or nutrients supplementation. A high PMA titer of 116.3g/L and yield of 0.41g/g were achieved in fed-batch fermentation. A high productivity of 0.66g/L·h was achieved in repeated-batch fermentation with cell recycle. These results compared favorably with those obtained from glucose and other biomass feedstocks. A process economic analysis showed that PMA could be produced from sugarcane juice at a cost of $1.33/kg, offering a cost-competitive bio-based PMA for industrial applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.

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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.

Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model

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S. Ghosh

2012-09-01

Full Text Available Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251. The physical parameters of the fermentation conditions such as temperature, pH, and time were investigated by Response Surface Methodology (RSM with 2³ factorial central composite designs (CCD. The optimum pH, temperature and time were 5.5, 30 °C and 72 hrs for the highest yield of acetic acid (68.12 g / L. The quadratic model equation had a R² value of 0.992. RSM played an important role in elucidating the basic mechanisms in a complex situation, thus providing better process control by maximizing acetic acid production with the respective physical parameters. At the optimized conditions of temperature, pH and time and with the help of mathematical kinetic equations, the Monod specific growth rate ( µ max= 0.021 h-1, maximum Logistic specific growth rate ( µ 'max = 0.027 h-1 and various other kinetic parameters were calculated, which helped in validation of the experimental data. Therefore, the established kinetic models may be applied for the production of natural vinegar by fermentation of low cost palm juice.

The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

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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.

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.

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Minnaar, P P; Jolly, N P; Paulsen, V; Du Plessis, H W; Van Der Rijst, M

2017-09-18

Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference fermentation using only S. cerevisiae was included. The fermentation was monitored by recording mass loss. At the end of fermentation, twelve untrained judges conducted free choice aroma profiling on the fruit wines. The Kei-apple juice and wines were analysed for total titratable acidity, total soluble solids, pH, alcohol, l-malic acid, and phenolic acids. Total titratable acidity was ca. 70% lower in Kei-apple wines produced with S. pombe+S. cerevisiae than in Kei-apple juice. Kei-apple wines produced with S. pombe+S. cerevisiae showed substantially lower concentrations of l-malic acid than Kei-apple wines produced with S. cerevisiae only. Wines produced with S. cerevisiae only proved higher in phenolic acid concentrations than wines produced with S. pombe+S. cerevisiae. Chlorogenic acid was the most abundant phenolic acid measured in the Kei-apple wines, followed by protocatechuic acid. Judges described the Kei-apple wines produced with S. pombe+S. cerevisiae as having noticeable off-odours, while wines produced with S. cerevisiae were described as fresh and fruity. Kei-apple wines (S. pombe+S. cerevisiae and S. cerevisiae) were of comparable vegetative and organic character. Saccharomyces cerevisiae produced Kei-apple wine with increased caffeic, chlorogenic, protocatechuic, and sinapic acids, whereas S. pombe+S. cerevisiae produced Kei-apple wines with increased ferulic, and p-coumaric acids and low l-malic acid. Copyright © 2017 Elsevier B.V. All rights reserved.

Artificial neural network approach to modeling of alcoholic fermentation of thick juice from sugar beet processing

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Jokić Aleksandar I.

2012-01-01

Full Text Available In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation time for the cultivation medium based on thick juice with starting sugar content of 5-15 g kg-1. For the fermentation of cultivation medium based on thick juice with starting sugar content of 20 and 25 g kg-1 significant increase in ethanol content was attained during the whole fermentation process, resulting in 12.51 and 10.95 dm3 m-3 ethanol contents after 48 h, respectively. Other goals of this work were to investigate the possibilities for experimental results prediction using artificial neural networks (ANNs and to find its optimal topology. A feed-forward back-propagation artificial neural network was used to test the hypothesis. As input variables fermentation time and starting sugar content were used. Neural networks had one output value, ethanol content, yeast cell number or sugar content. There was one hidden layer and the optimal number of neurons was found to be nine for all selected network outputs. In this study transfer function was tansig and the selected learning rule was Levenberg-Marquardt. Results suggest that artificial neural networks are good prediction tool for selected network outputs. It was found that experimental results are in very good agreement with computed ones. The coefficient of determination (the R-squared was found to be 0.9997, 0.9997 and 0.9999 for ethanol content, yeast cell number and sugar content, respectively.

Kinetic model-based feed-forward controlled fed-batch fermentation of Lactobacillus rhamnosus for the production of lactic acid from Arabic date juice.

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Choi, Minsung; Al-Zahrani, Saeed M; Lee, Sang Yup

2014-06-01

Arabic date is overproduced in Arabic countries such as Saudi Arabia and Iraq and is mostly composed of sugars (70-80 wt%). Here we developed a fed-batch fermentation process by using a kinetic model for the efficient production of lactic acid to a high concentration from Arabic date juice. First, a kinetic model of Lactobacillus rhamnosus grown on date juice in batch fermentation was constructed in EXCEL so that the estimation of parameters and simulation of the model can be easily performed. Then, several fed-batch fermentations were conducted by employing different feeding strategies including pulsed feeding, exponential feeding, and modified exponential feeding. Based on the results of fed-batch fermentations, the kinetic model for fed-batch fermentation was also developed. This new model was used to perform feed-forward controlled fed-batch fermentation, which resulted in the production of 171.79 g l(-1) of lactic acid with the productivity and yield of 1.58 and 0.87 g l(-1) h(-1), respectively.

Production of tannase under solid-state fermentation and its application in detannification of guava juice.

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Sharma, Naresh Kumar; Beniwal, Vikas; Kumar, Naveen; Kumar, Surender; Pathera, Ashok Kumar; Ray, Aradhita

2014-01-01

Guava juice is known to be rich in antioxidant activity due a high level of vitamins A and C. However, tannins present in the guava juice form tannin-protein complexes that affect the utilization of vitamins and minerals and inhibit digestive enzymes. Beside this, bitterness and cloudiness are the other major problems of juice industries. The present study aimed to utilize a low-cost substrate (tea residue) for the production of tannase and its application in detannification of guava juice. Solid-state fermentation (SSF) was evaluated to produce tannase from Aspergillus niger. Maximum tannase (1.86 U/g dry substrate) production was observed at 30°C after 96 hr of the incubation period. The optimum pH of the moistening agent was found to be 5.0. Partially purified enzyme using ammonium sulfate precipitation was subjected to guava juice treatment at a level of 0.5, 1.0, and 2.0% for 30 and 60 min. Decrease in tannic acid content of guava juice was found to be 17.60, 29.04, and 44.38% after 30 min and 40.59, 53.69, and 59.23% after 60 min, respectively.

Effect of juice and fermented vinegar from Hovenia dulcis peduncles on chronically alcohol-induced liver damage in mice.

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Xiang, Jinle; Zhu, Wenxue; Li, Zhixi; Ling, Shengbao

2012-06-01

The protective effects of juice and fermented vinegar from Hovenia dulcis peduncles on chronically ethanol-induced biochemical changes in male mice were investigated. Administration of ethanol (50%, v/v, 10 mL kg⁻¹) to mice for 6 weeks induced liver damage with a significant increase (P vinegar from Hovenia dulcis peduncles (10 mL kg⁻¹ bw) along with alcohol significantly (P vinegar from Hovenia dulcis peduncles showed better profiles of the antioxidant systems with relatively higher glutathione (GSH) content, total superoxide dismutase (T-SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities. All these results were accompanied by histological observations in liver. The results demonstrate that both of the juice and fermented vinegar from Hovenia dulcis peduncles have beneficial effects in reducing the adverse effect of alcohol.

Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration.

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Hernández-Cortés, Guillermo; Valle-Rodríguez, Juan Octavio; Herrera-López, Enrique J; Díaz-Montaño, Dulce María; González-García, Yolanda; Escalona-Buendía, Héctor B; Córdova, Jesús

2016-12-01

Agave (Agave tequilana Weber var. azul) fermentations are traditionally carried out employing batch systems in the process of tequila manufacturing; nevertheless, continuous cultures could be an attractive technological alternative to increase productivity and efficiency of sugar to ethanol conversion. However, agave juice (used as a culture medium) has nutritional deficiencies that limit the implementation of yeast continuous fermentations, resulting in high residual sugars and low fermentative rates. In this work, fermentations of agave juice using Saccharomyces cerevisiae were put into operation to prove the necessity of supplementing yeast extract, in order to alleviate nutritional deficiencies of agave juice. Furthermore, continuous fermentations were performed at two different aeration flow rates, and feeding sterilized and non-sterilized media. The obtained fermented musts were subsequently distilled to obtain tequila and the preference level was compared against two commercial tequilas, according to a sensorial analysis. The supplementation of agave juice with air and yeast extract augmented the fermentative capacity of S. cerevisiae S1 and the ethanol productivities, compared to those continuous fermentations non supplemented. In fact, aeration improved ethanol production from 37 to 40 g L(-1), reducing sugars consumption from 73 to 88 g L(-1) and ethanol productivity from 3.0 to 3.2 g (Lh)(-1), for non-aerated and aerated (at 0.02 vvm) cultures, respectively. Supplementation of yeast extract allowed an increase in specific growth rate and dilution rates (0.12 h(-1), compared to 0.08 h(-1) of non-supplemented cultures), ethanol production (47 g L(-1)), reducing sugars consumption (93 g L(-1)) and ethanol productivity [5.6 g (Lh)(-1)] were reached. Additionally, the effect of feeding sterilized or non-sterilized medium to the continuous cultures was compared, finding no significant differences between both types of cultures. The overall effect

Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.

Science.gov (United States)

Ong, Yien Yien; Tan, Wen Siang; Rosfarizan, Mohamad; Chan, Eng Seng; Tey, Beng Ti

2012-10-01

Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans. Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices. © 2012 Institute of Food Technologists®

Effect of the presence of initial ethanol on ethanol production in sugar cane juice fermented by Zymomonas mobilis

OpenAIRE

Tano,Marcia Sadae; Buzato,João Batista

2003-01-01

Ethanol production in sugar cane juice in high initial sugar concentration, fermented by Z. mobilis in the presence and absence of ethanol, was evaluated. Ethanol production was low in both media. The presence of initial ethanol in the sugar cane juice reduced ethanol production by 48.8%, biomass production by 25.0% and the total sugar consumption by 28.3%. The presence of initial ethanol in the medium did not affect significantly levan production and biomass yield coefficient (g biomass/g su...

Experimental study on bread yeast cultured in sweet sorghum juice

International Nuclear Information System (INIS)

Wang Jufang; Dong Xicun; Li Wenjian; Xiao Guoqing; Ma Liang; Gao Feng

2008-01-01

As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated out- standing advantage in fermentation. To obtain the optimized fermentation conditions, the growth, the bio- mass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10-100 1 bio-reactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential. (authors)

Lactobacillus fermentum HP3-Mediated Fermented Hericium erinaceus Juice as a Health Promoting Food Supplement to Manage Diabetes Mellitus.

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Chaiyasut, Chaiyavat; Woraharn, Sasimar; Sivamaruthi, Bhagavathi Sundaram; Lailerd, Narissara; Kesika, Periyanaina; Peerajan, Sartjin

2018-01-01

The current study investigated the antidiabetic property of Lactobacillus fermentum HP3-mediated fermented Hericium erinaceus juice (FHJ) using male Wistar rats with streptozotocin-induced diabetes mellitus (DM). FHJ was prepared using boiled mushroom juice and L. fermentum HP3. Amino acid and γ-aminobutyric acid (GABA) content of FHJ was analyzed. Streptozotocin-induced DM rats were supplemented with FHJ in a pre- and posttreatment method. The changes in plasma insulin, plasma glucose level, glycated hemoglobin (HbA1c), representative cytokines, and the antioxidant system were assessed in experimental rats using spectrophotometric methods and enzyme-linked immunosorbent assay. The supplementation of FHJ improved the body mass, insulin level, and recovery progress of hyperglycemia. HbA1c level was altered by the FHJ intervention. The inflammatory cytokines level was suppressed in FHJ supplemented group compared with control. Intervention of FHJ and insulin improved the production of interleukin-10 and transforming growth factor--β1 in DM rat. The study suggested that fermented H erinaceus juice may be used as one of the food-based health-promoting supplement to manage DM along with medication.

Lactobacillus fermentum HP3–Mediated Fermented Hericium erinaceus Juice as a Health Promoting Food Supplement to Manage Diabetes Mellitus

Science.gov (United States)

Chaiyasut, Chaiyavat; Woraharn, Sasimar; Sivamaruthi, Bhagavathi Sundaram; Lailerd, Narissara; Kesika, Periyanaina; Peerajan, Sartjin

2018-01-01

The current study investigated the antidiabetic property of Lactobacillus fermentum HP3–mediated fermented Hericium erinaceus juice (FHJ) using male Wistar rats with streptozotocin-induced diabetes mellitus (DM). FHJ was prepared using boiled mushroom juice and L. fermentum HP3. Amino acid and γ-aminobutyric acid (GABA) content of FHJ was analyzed. Streptozotocin-induced DM rats were supplemented with FHJ in a pre- and posttreatment method. The changes in plasma insulin, plasma glucose level, glycated hemoglobin (HbA1c), representative cytokines, and the antioxidant system were assessed in experimental rats using spectrophotometric methods and enzyme-linked immunosorbent assay. The supplementation of FHJ improved the body mass, insulin level, and recovery progress of hyperglycemia. HbA1c level was altered by the FHJ intervention. The inflammatory cytokines level was suppressed in FHJ supplemented group compared with control. Intervention of FHJ and insulin improved the production of interleukin-10 and transforming growth factor-–β1 in DM rat. The study suggested that fermented H erinaceus juice may be used as one of the food-based health-promoting supplement to manage DM along with medication. PMID:29619846

The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

OpenAIRE

Deenanath, Evanie Devi; Rumbold, Karl; Iyuke, Sunny

2013-01-01

Bioethanol as a fossil fuel additive to decrease environmental pollution and reduce the stress of the decline in crude oil availability is becoming increasingly popular. This study aimed to evaluate the concentration of bioethanol obtainable from fermenting cashew apple juice by the microorganism Saccharomyces cerevisiae Y2084 and Vin13. The fermentation conditions were as follows: initial sugar = 100 g/L, pH = 4.50, agitation = 150 rpm, temperatures = 30°C (Y2084) and 20°C (Vin13), oxygen sa...

Fig juice Fortified with Inulin and Lactobacillus Delbrueckii: A Promising Functional Food

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Sima Khezri

2018-03-01

Full Text Available Background and Objective: Nowadays, consumption of functional foods is favored because of their health promoting characteristics. Also there is an increasing demand for nondairy products because of lactose intolerance in dairies. Fig juice as a source of dietary fiber and other nutrients would be a functional food. Adding probiotics and prebiotics makes it more functional for daily use. No study has yet been done on synbiotic fig juice. Accordingly, the aim of this study was to characterize synbiotic fig juice prepared by Lactobacillus delbrueckii and inulin.Material and Methods: Samples consisted of control fig juice; fig juice fermented by Lactobacillus delbrueckii (probiotic and fig juice containing inulin fermented by Lactobacillus delbrueckii (synbiotic were produced. Physico-chemical parameters, total phenolic content, antioxidant capacity and microbial survival aspects were analyzed during the fermentation period. Aforementioned parameters were also evaluated in 4 weeks with one-week time intervals. Sensory characteristics of fig juices were assessed in the second week of storage.Results and Conclusion: The results showed significant differences among treatments (p≤0.05 in physico-chemical indices during incubation and storage time. Total phenolic content and antioxidant capacity of fermented fig juices were significantly increased in comparison to the control samples (p≤0.05. Viability of Lactobacillus delbrueckii was increased in both probiotic and synbiotic treatments during incubation; but a significant reduction was observed during storage time. Sensory analysis revealed that there were significant differences in terms of odor, taste and overall acceptance between the fermented fig juices and control (p≤0.05 and the highest scores were obtained for control. Considering viable counts of Lactobacillus delbrueckii depicted that fermented fig juice could be a suitable medium for survival and proliferation of Lactobacillus

27 CFR 24.176 - Crushing and fermentation.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Crushing and fermentation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Wine § 24.176 Crushing and fermentation. (a) Natural... fermentation but the density of the juice may not be reduced below 22 degrees Brix. However, if the juice is...

Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice.

Science.gov (United States)

Fiori, Stefano; Urgeghe, Pietro Paolo; Hammami, Walid; Razzu, Salvatorico; Jaoua, Samir; Migheli, Quirico

2014-10-17

Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting (Cyberlindnera jadinii 273 and Candida friedrichii 778) and two low-fermenting (Candida intermedia 235 and Lachancea thermotolerans 751) yeast strains against the pathogenic fungus and OTA-producer Aspergillus carbonarius, and their ability to remove OTA from grape juice. Two strains, 235 and 751, showed a significant ability to inhibit A. carbonarius both on grape berries and in in vitro experiments. Neither their filtrate nor their autoclaved filtrate culture broth was able to prevent consistently pathogen growth. Volatile organic compounds (VOCs) produced by all four selected yeasts were likely able to consistently prevent pathogen sporulation in vitro. VOCs produced by the non-fermenting strain 778 also significantly reduced A. carbonarius vegetative growth. Three yeast strains (235, 751, and 778) efficiently adsorbed artificially spiked OTA from grape juice, while autoclaving treatment improved OTA adsorption capacity by all the four tested strains. Biological control of A. carbonarius and OTA-decontamination using yeast is proposed as an approach to meet the Islamic dietary laws concerning the absence of alcohol in halal beverages. Copyright © 2014 The Authors. Published by Elsevier B.V. All rights reserved.

Direct fermentation of sweet sorghum juice by Clostridium acetobutylicum and Clostridium tetanomorphum to produce bio-butanol and organic acids

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B. Ndaba

2015-06-01

Full Text Available Single- and co-culture clostridial fermentation was conducted to obtain organic alcohols and acids from sweet sorghum juice as a low cost feedstock. Different inoculum concentrations of single cultures (3, 5, 10 v/v % as well as different ratios of C. acetobutylicum to C. tetanomorphum (3:10, 10:3, 6.5:6.5, 3:3, and 10:10 v/v %, respectively were utilized for the fermentation. The maximum butanol concentration of 6.49 g/L was obtained after 96 h fermentation with 10 % v/v C. acetobutylicum as a single culture. The fermentation with 10% v/v C. tetanomorphum resulted in more than 5 g/l butyric acid production. Major organic acid concentration (lactic acid of 2.7 g/L was produced when an inoculum ratio of 6.5: 6.5 %v/v C. acetobutylicum to C. tetanomorphum was used.

Watermelon juice: a promising feedstock supplement, diluent, and nitrogen supplement for ethanol biofuel production

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Bruton Benny D

2009-08-01

Full Text Available Abstract Background Two economic factors make watermelon worthy of consideration as a feedstock for ethanol biofuel production. First, about 20% of each annual watermelon crop is left in the field because of surface blemishes or because they are misshapen; currently these are lost to growers as a source of revenue. Second, the neutraceutical value of lycopene and L-citrulline obtained from watermelon is at a threshold whereby watermelon could serve as starting material to extract and manufacture these products. Processing of watermelons to produce lycopene and L-citrulline, yields a waste stream of watermelon juice at the rate of over 500 L/t of watermelons. Since watermelon juice contains 7 to 10% (w/v directly fermentable sugars and 15 to 35 μmol/ml of free amino acids, its potential as feedstock, diluent, and nitrogen supplement was investigated in fermentations to produce bioethanol. Results Complete watermelon juice and that which did not contain the chromoplasts (lycopene, but did contain free amino acids, were readily fermentable as the sole feedstock or as diluent, feedstock supplement, and nitrogen supplement to granulated sugar or molasses. A minimum level of ~400 mg N/L (~15 μmol/ml amino nitrogen in watermelon juice was required to achieve maximal fermentation rates when it was employed as the sole nitrogen source for the fermentation. Fermentation at pH 5 produced the highest rate of fermentation for the yeast system that was employed. Utilizing watermelon juice as diluent, supplemental feedstock, and nitrogen source for fermentation of processed sugar or molasses allowed complete fermentation of up to 25% (w/v sugar concentration at pH 3 (0.41 to 0.46 g ethanol per g sugar or up to 35% (w/v sugar concentration at pH 5 with a conversion to 0.36 to 0.41 g ethanol per g sugar. Conclusion Although watermelon juice would have to be concentrated 2.5- to 3-fold to serve as the sole feedstock for ethanol biofuel production, the results

Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation.

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González-Robles, Ivonne Wendolyne; Estarrón-Espinosa, Mirna; Díaz-Montaño, Dulce María

2015-09-01

The fermentative and aromatic capabilities of Kloeckera africana/Hanseniaspora vineae K1, K. apiculata/H. uvarum K2, and Saccharomyces cerevisiae S1 and S2 were studied in pure and mixed culture fermentations using Agave tequila juice as the culture medium. In pure and mixed cultures, Kloeckera/Hanseniaspora strains showed limited growth and sugar consumption, as well as low ethanol yield and productivity, compared to S. cerevisiae, which yielded more biomass, ethanol and viable cell concentrations. In pure and mixed cultures, S. cerevisiae presented a similar behaviour reaching high biomass production, completely consuming the sugar, leading to high ethanol production. Furthermore, the presence of S. cerevisiae strains in the mixed cultures promoted the production of higher alcohols, acetaldehyde and ethyl esters, whereas Kloeckera/Hanseniaspora strains stimulated the production of ethyl acetate and 2-phenyl ethyl acetate compounds.

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

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Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

2017-10-11

Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential

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Farhaneen Afzal Mazlan

2015-10-01

Full Text Available Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R,23(S-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice.

Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential.

Science.gov (United States)

Mazlan, Farhaneen Afzal; Annuar, M Suffian M; Sharifuddin, Yusrizam

2015-01-01

Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R),23(S)-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice.

Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

OpenAIRE

Oliveira, Adriano H.; Ogrodowski, Cristiane C.; de Macedo, André C.; Santana, Maria Helena A.; Gonçalves, Luciana R.B.

2014-01-01

In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass...

The effect of temperature on the growth of strains of Kloeckera apiculata and Saccharomyces cerevisiae in apple juice fermentation.

Science.gov (United States)

Bilbao, A; Irastorza, A; Dueñas, M; Fernandez, K

1997-01-01

The influence of temperature (10 degrees C and 25 degrees C) on the survival and growth of Saccharomyces cerevisiae and Kloeckera apiculata was examined in mixed and pure cultures during fermentation in apple juice. The growth reached by S. cerevisiae did not seem to be affected by temperature and the presence of K. apiculata. However, the growth and survival of K. apiculata, both in single and mixed cultures, were substantially enhanced at 10 degrees C. The highest amount of ethyl acetate was produced by K. apiculata in pure culture at 10 degrees C. Nevertheless, this concentration was lowest when both yeasts were fermented together at 10 degrees C and 25 degrees C.

Study on genotypic variation for ethanol production from sweet sorghum juice

Energy Technology Data Exchange (ETDEWEB)

Ratnavathi, C.V.; Suresh, K.; Kumar, B.S. Vijay; Pallavi, M.; Komala, V.V.; Seetharama, N. [Directorate of Sorghum Research, Rajendranagar, Hyderabad 500030, Andhra Pradesh (India)

2010-07-15

Sugarcane molasses is the main source for ethanol production in India. Sweet sorghum with its juicy stem containing sugars equivalent to that of sugarcane is a very good alternative for bio-ethanol production to meet the energy needs of the country. Sweet sorghum is drought resistant, water logging resistant and saline-alkaline tolerant. Growing sweet sorghum for ethanol production is relatively easy and economical and ethanol produced from sweet sorghum is eco-friendly. In view of this, it is important to identify superior genotypes for ethanol production in terms of percent juice brix, juice extractability, total fermentable sugars, ethanol yield and fermentation efficiency. This paper presents the study on the variability observed for the production of ethanol by various sweet sorghum genotypes in a laboratory fermentor. Five Sweet Sorghum (Sorghum bicolor L. Moench) genotypes were evaluated for ethanol production from stalk juice (Keller, SSV 84, Wray, NSSH 104 and BJ 248). Sweet sorghum juice differs from cane juice mainly in its higher content of starch and aconitic acid. Data were collected for biomass yield; stalk sugar yield and ethanol production in five genotypes. Maximum ethanol production of 9.0%w/v ethanol was obtained with Keller variety (20% sugar concentration was used), and decreased for other genotypes. A distiller's strain of Saccharomyces cerevisiae (gifted by Seagram Distilleries Ltd.) was employed for fermentation. The fermentation efficiency (FE) was 94.7% for this strain. High biomass of yeast was obtained with BJ 248 variety. When the similar experiments were conducted with unsterile sweet sorghum juice (15% sugar concentration) 6.47%w/v ethanol was produced. (author)

The optimization of l-lactic acid production from sweet sorghum juice by mixed fermentation of Bacillus coagulans and Lactobacillus rhamnosus under unsterile conditions.

Science.gov (United States)

Wang, Yong; Chen, Changjing; Cai, Di; Wang, Zheng; Qin, Peiyong; Tan, Tianwei

2016-10-01

The cost reduction of raw material and sterilization could increase the economic feasibility of l-lactic acid fermentation, and the development of an cost-effective and efficient process is highly desired. To improve the efficiency of open fermentation by Lactobacillus rhamnosus based on sweet sorghum juice (SSJ) and to overcome sucrose utilization deficiency of Bacillus coagulans, a mixed fermentation was developed. Besides, the optimization of pH, sugar concentration and fermentation medium were also studied. Under the condition of mixed fermentation and controlled pH, a higher yield of 96.3% was achieved, compared to that (68.8%) in sole Lactobacillus rhamnosus fermentation. With an optimized sugar concentration and a stepwise-controlled pH, the l-lactic acid titer, yield and productivity reached 121gL(-1), 94.6% and 2.18gL(-1)h(-1), respectively. Furthermore, corn steep powder (CSP) as a cheap source of nitrogen and salts was proved to be an efficient supplement to SSJ in this process. Copyright © 2016 Elsevier Ltd. All rights reserved.

Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice

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Carmen R. Pop

2015-11-01

Full Text Available This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of carrot juice at different levels (0%, 8%, 16%, 24% on sensory properties and the viability of probiotic bacteria in yogurts during storage (21 days at refrigerated temperature (4°C was evaluated. The yogurt supplementation with 24 % carrot juice significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 107 cfu/g probiotic bacteria at the end of 21-days shelf life. The yogurt with 24% carrot juice was the most appreciated (7.07 points, followed by the classic yogurt (6 points, yogurt with 8% (5.28 points and yogurt with16% carrot juice (5.5 points.

Effects of orange juice formulation on prebiotic functionality using an in vitro colonic model system.

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Adele Costabile

Full Text Available A three-stage continuous fermentative colonic model system was used to monitor in vitro the effect of different orange juice formulations on prebiotic activity. Three different juices with and without Bimuno, a GOS mixture containing galactooligosaccharides (B-GOS were assessed in terms of their ability to induce a bifidogenic microbiota. The recipe development was based on incorporating 2.75g B-GOS into a 250 ml serving of juice (65°Brix of concentrate juice. Alongside the production of B-GOS juice, a control juice--orange juice without any additional Bimuno and a positive control juice, containing all the components of Bimuno (glucose, galactose and lactose in the same relative proportions with the exception of B-GOS were developed. Ion Exchange Chromotography analysis was used to test the maintenance of bimuno components after the production process. Data showed that sterilisation had no significant effect on concentration of B-GOS and simple sugars. The three juice formulations were digested under conditions resembling the gastric and small intestinal environments. Main bacterial groups of the faecal microbiota were evaluated throughout the colonic model study using 16S rRNA-based fluorescence in situ hybridization (FISH. Potential effects of supplementation of the juices on microbial metabolism were studied measuring short chain fatty acids (SCFAs using gas chromatography. Furthermore, B-GOS juices showed positive modulations of the microbiota composition and metabolic activity. In particular, numbers of faecal bifidobacteria and lactobacilli were significantly higher when B-GOS juice was fermented compared to controls. Furthermore, fermentation of B-GOS juice resulted in an increase in Roseburia subcluster and concomitantly increased butyrate production, which is of potential benefit to the host. In conclusion, this study has shown B-GOS within orange juice can have a beneficial effect on the fecal microbiota.

Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol

Science.gov (United States)

Pinheiro, Álvaro Daniel Teles; Rocha, Maria Valderez Ponte; Macedo, Gorete R.; Gonçalves, Luciana R. B.

A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentrations. Maximal ethanol, cell, and glycerol concentrations were obtained when 103.1 g L-1 of initial sugar concentration was used. Cell yield (Yx/s) was calculated as 0.24 (g microorganism)/(g glucose + fructose) using cashew apple juice medium with 41.3 g L-1 of initial sugar concentration. Glucose was exhausted first, followed by fructose. Furthermore, the initial concentration of sugars did not influence ethanol selectivity. These results indicate that cashew apple juice is a suitable substrate for yeast growth and ethanol production.

Fermentative preparation of functional drink from Punica granatum using lactic acid bacteria and exploring its anti-tumor potential

Science.gov (United States)

Murthy, Shruthi N.; Patnaik, Amie; Srinivasan, Nandini; Selvarajan, E.; Nivetha, A.; Mohanasrinivasan, V.

2017-11-01

In the present research work probiotic pomegranate juice production by fermentation was carried out using two different strains such as Lactobacillus plantarum VITES07 and Lactobacillus acidophilus NCIM2903 (Lactic acid bacteria). Fermented pomegranate juice was carried out at room temperature for 72h. During the fermentation period at regular intervals viable cells was determined. Efficiency of the fermented juice was analysed for 4 weeks under refrigerated condition at 4˚C. Total phenolics, sugar concentration, antioxidant potential, and antibacterial activity were determined. Organic acid concentration was determined by HPLC with retention time of a compound at 9.1 can be suspected to be Kaempferol hexoside and functional group was determined by FTIR also LCMS analysis was carried out to enumerate the chemical composition of the fermented juice.

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

International Nuclear Information System (INIS)

Buratti, S.; Ballabio, D.; Giovanelli, G.; Dominguez, C.M. Zuluanga; Moles, A.; Benedetti, S.; Sinelli, N.

2011-01-01

Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: → We monitored time-related changes in red wine fermentation process. → NIR and MIR spectroscopies, electronic nose and tongue were applied. → Data were kinetically modelled to identify critical points during fermentation. → NIR, MIR electronic nose and tongue were able to follow the fermentation process. → The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

Energy Technology Data Exchange (ETDEWEB)

Buratti, S., E-mail: susanna.buratti@unimi.it [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Ballabio, D. [Department of Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126 Milano (Italy); Giovanelli, G. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Dominguez, C.M. Zuluanga [Instituto de Ciencia y Tecnologia de Alimentos, Universidad Nacional de Colombia, Ciudad Universitaria, Bogota (Colombia); Moles, A.; Benedetti, S.; Sinelli, N. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy)

2011-07-04

Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: > We monitored time-related changes in red wine fermentation process. > NIR and MIR spectroscopies, electronic nose and tongue were applied. > Data were kinetically modelled to identify critical points during fermentation. > NIR, MIR electronic nose and tongue were able to follow the fermentation process. > The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that NIR and MIR

Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process.

Science.gov (United States)

Arrizon, Javier; Gschaedler, Anne

2002-11-01

In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g x L(-1)) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase.

Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins.

Science.gov (United States)

Aguilar-Uscanga, Blanca; Arrizon, Javier; Ramirez, Jesús; Solis-Pacheco, Josué

2007-02-01

In this study, a characterization of cell wall polysaccharide composition of three yeasts involved in the production of agave distilled beverages was performed. The three yeast strains were isolated from different media (tequila, mezcal and bakery) and were evaluated for the beta(1,3)-glucanase lytic activity and the beta-glucan/ mannan ratio during the fermentation of Agave tequilana juice and in YPD media (control). Fermentations were performed in shake flasks with 30 g l(-1) sugar concentration of A. tequilana juice and with the control YPD using 30 g l(-1) of glucose. The three yeasts strains showed different levels of beta-glucan and mannan when they were grown in A. tequilana juice in comparison to the YPD media. The maximum rate of cell wall lyses was 50% lower in fermentations with A. tequilana juice for yeasts isolated from tequila and mezcal than compared to the bakery yeast.

Preservation of grass juice and wet leaf protein concentrate for animal feeds

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Matti Näsi

1983-09-01

Full Text Available Formic acid, mixtures of acids (AIV 1, AIV 2 and formalin-acid mixtures (Viher solution, Viher acid were tested as preservatives of juice and wet leaf protein concentrate (LPC obtained from grass, clover and pea. The main criteria used in judging the success of preservation were changes in the protein fraction, fermentation of sugars, and losses of dry matter and true protein during storage. Fermentation of sugars and moulding could be inhibited in plant juices by adding 0.5 % v/w preservative, but proteolysis continued and true protein was degraded in unheated juices. Ensiling losses of pea juice were considerable, 4.0-15.6 % of DM, in all treatments. For wet leaf protein concentrate precipitated by steaming (85°C, good preservation could be obtained with the additives used in silage making applied at a level of 1 % v/w. In these treatments protein breakdown was minimal, because heating eliminated proteolytic enzymes and partly sterilized the LPC product.

Discrimination and characterization of strawberry juice based on electronic nose and tongue: comparison of different juice processing approaches by LDA, PLSR, RF, and SVM.

Science.gov (United States)

Qiu, Shanshan; Wang, Jun; Gao, Liping

2014-07-09

An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to characterize five types of strawberry juices based on processing approaches (i.e., microwave pasteurization, steam blanching, high temperature short time pasteurization, frozen-thawed, and freshly squeezed). Juice quality parameters (vitamin C, pH, total soluble solid, total acid, and sugar/acid ratio) were detected by traditional measuring methods. Multivariate statistical methods (linear discriminant analysis (LDA) and partial least squares regression (PLSR)) and neural networks (Random Forest (RF) and Support Vector Machines) were employed to qualitative classification and quantitative regression. E-tongue system reached higher accuracy rates than E-nose did, and the simultaneous utilization did have an advantage in LDA classification and PLSR regression. According to cross-validation, RF has shown outstanding and indisputable performances in the qualitative and quantitative analysis. This work indicates that the simultaneous utilization of E-nose and E-tongue can discriminate processed fruit juices and predict quality parameters successfully for the beverage industry.

Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy.

Science.gov (United States)

González-Sáiz, José-María; Esteban-Díez, Isabel; Rodríguez-Tecedor, Sofía; Pizarro, Consuelo

2008-11-01

The overall purpose of the project, of which this study is a part, was to examine the feasibility of onion waste as a support-substrate for the profitable production of food-grade products. This study focused on the efficient production of ethanol from worthless onions by transforming the onion juice into onion liquor via alcoholic fermentation with the yeast Saccharomyces cerevisiae. The onion bioethanol produced could be later used as a favorable substrate for acetic fermentation to finally obtain onion vinegar. Near-infrared spectroscopy (NIRS), coupled with the multivariate curve resolution-alternating least squares (MCR-ALS) method, has been used to reveal the compositional and spectral profiles for both substrates and products of alcoholic fermentation runs, that is, total sugars, ethanol, and biomass concentration. The ambiguity associated with the ALS calculation was resolved by applying suitable inequality and equality constraints. The quality of the results provided by the NIR-based MCR-ALS methodology adopted was evaluated by several performance indicators, including the variance explained by the model, the lack of fit and the agreement between the MCR-ALS achieved solution and the results computed by applying previously validated PLS reference models. An additional fermentation run was employed to test the actual predictive ability of the ALS model developed. For all the components resolved in the fermentation system studied (i.e., total sugars, ethanol, and biomass), the final model obtained showed a high predictive ability and suitable accuracy and precision, both in calibration and external validation, confirmed by the very good agreement between the ALS responses and the reference values (the coefficient of determination was, in all cases, very close to 1, and the statistics confirmed that no significant difference was found between PLS reference models and the MCR-ALS methodology applied). Thus, the proven reliability of the MCR-ALS model presented

Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice; Influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata durante la fermentacion de jugo de manzana

Energy Technology Data Exchange (ETDEWEB)

Estela Escalante, Waldir D; Rychtera, Mojmir; Melzoch, Karel; Guerrero Ochoa, Manuel R

2012-07-01

The influence of aeration on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate μ of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavor was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.

Effects of fermentation by Saccharomyces cerevisiae and ...

African Journals Online (AJOL)

yassine

2013-02-13

Feb 13, 2013 ... Full Length Research Paper. Effect of Saccharomyces cerevisiae fermentation on the ... 2003). Besides, several alcoholic beverages such as wine or liqueurs are obtained from fruit juices fermented by Saccharomyces ..... (2003). Kinetics of pigment release from hairy root cultures of Beta vulgaris under the ...

Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue.

Science.gov (United States)

Yu, Haiyan; Zhang, Yan; Zhao, Jie; Tian, Huaixiang

2018-05-01

To evaluate the taste characteristics of Chinese bayberry juice, four types of bayberry juice sourced from different origins and varieties were analysed using sensory evaluation, chromatography, spectroscopy analysis and an electronic tongue (E-tongue). Nine organic acids and three sugars were assessed using high performance liquid chromatography. Total polyphenols were measured by spectrophotometry. The overall taste profile was collected using the E-tongue. The four types of bayberry juice differed in the sensory attributes of sour, sweet, bitter, and astringent. The E-tongue responses combined with discriminant analysis were able to characterise the taste profiles of the juices. The relationships between the taste compounds and the sensory panel scores established by partial least squares showed that total polyphenols, quininic acid, maleic acid, fructose, citric acid, lactic acid, succinic acid and sucrose made significant contributions to the taste characteristics of the Chinese bayberry juice.

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-01-01

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (Pyogurt. PMID:28078255

Characterization of carbohydrate fractions and fermentation quality ...

African Journals Online (AJOL)

This experiment was carried out to evaluate the effects of adding fast-sile (FS), previous fermented juice (PFJ), sucrose (S) or fast-sile + sucrose (FS + S) on the fermentation characteristics and carbohydrates fractions of alfalfa silages by the Cornell net carbohydrates and proteins systems (CNCPS). Silages quality were well ...

Changes induced by radiations in unfermented grape juice. Preliminary results

Science.gov (United States)

Jona, Roberto; Gribaudo, Ivana; Vigliocco, Rosanna

Tightly bottled samples of grape juice pressed out of cv 'Merlot' were irradiated at an industrial plant with 0, 500, 1000 and 2500 krad. The samples were stored at room temperature and analyzed after eight months. Irradiation, even at the higher doses was unable to eradicate completely the yeast population and some fermentation took place. Surprisingly after such long lag of time, fermentation was not equal in all the treatments, but the amount of alcohol appeared to be inversely propotional to the dose. Sugars followed, though less markedly, a complementary trend: they were more abundant in the samples irradiated with higher doses. Furthermore a peculiar taste of honey developed into the juice with irradiation and was more marked at higher doses.

Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production.

Science.gov (United States)

Oliveira, Adriano H; Ogrodowski, Cristiane C; de Macedo, André C; Santana, Maria Helena A; Gonçalves, Luciana R B

2013-12-01

In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation) to 1.76 g/L and 107 cP, when aeration (2 vvm) and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

Viability of L.casei in symbiotic carrot juice during fermentation and storage

OpenAIRE

Petreska Ivanovska, Tanja; Petrusevska Tozi, Lidija; Hadzieva, Jasmina; Smilkov, Katarina; Geskovski, Nikola; Mladenovska, Kristina

2011-01-01

Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics. However, the low survival rate of probiotics in fruit juices resulting from acid environment is of concern.In this study, carrot juice was inoculated with free probiotic cells of L. casei and symbiotic microparticles loaded with L. casei to compare the survival rat...

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

OpenAIRE

Nguyen, Linh; Hwang, Eun-Sun

2016-01-01

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37?C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aron...

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice.

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-12-01

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste ( P antioxidant potential of yogurt.

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

International Nuclear Information System (INIS)

Peris, Miguel; Escuder-Gilabert, Laura

2013-01-01

Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Energy Technology Data Exchange (ETDEWEB)

Peris, Miguel, E-mail: mperist@qim.upv.es [Departamento de Química, Universidad Politécnica de Valencia, 46071 Valencia (Spain); Escuder-Gilabert, Laura [Departamento de Química Analítica, Universitat de Valencia, C/ Vicente Andrés Estellés s/n, E-46100 Burjasot, Valencia (Spain)

2013-12-04

Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

Combination of membrane technologies for purification of L (+) - lactic acid from juice of banana (Musa AAA, variety Cavendish cultivar Gram naine) obtained from an agroindustrial waste

International Nuclear Information System (INIS)

Murillo Viera, Esteban

2013-01-01

The process that has allowed recovery and purification of the L (+)-acid present in the juice fermented waste produced from banana was developed, treated enzymatically, using tangential nanofiltration. The effect of the enzymatic treatment was evaluated on physical chemical parameters of fermented banana juice. The process parameters of centrifugal clarification and microfiltration were characterized on banana juice as activities prior operations to recovery and purification of lactic acid. The temperature and the transmembrane pressure on the permeate flow and the performance of recovery and purification of lactic acid were evaluated by the ultrafiltration and nanofiltration processes. The properties physico-chemical the banana juice fermented and of the liquid filtrate obtained at the stage recovery and purification of lactic acid were compared by ultrafiltration [es

Yeast species associated with the spontaneous fermentation of cider.

Science.gov (United States)

Valles, Belén Suárez; Bedriñana, Rosa Pando; Tascón, Norman Fernández; Simón, Amparo Querol; Madrera, Roberto Rodríguez

2007-02-01

This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple juice before and throughout fermentation at a cider cellar of Asturias (Spain), during two consecutive years were studied. The yeast strains were identified by restriction fragment length polymorphism analysis of the 5.8S rRNA gene and the two flanking internal transcribed sequences (ITS). The musts obtained by pneumatic pressing were dominated by non-Saccharomyces yeasts (Hanseniaspora genus and Metschnikowia pulcherrima) whereas in the apple juices obtained by traditional pressing Saccharomyces together with non-Saccharomyces, were always present. The species Saccharomyces present were S. cerevisiae and S. bayanus. Apparently S. bayanus, was the predominant species at the beginning and the middle fermentation steps of the fermentation process, reaching a percentage of isolation between 33% and 41%, whereas S. cerevisiae took over the process in the final stages of fermentation. During the 2001 harvest, with independence of cider-making technology, the species Hanseniaspora valbyensis was always isolated at the end of fermentations.

Recent advances in electronic nose techniques for monitoring of fermentation process.

Science.gov (United States)

Jiang, Hui; Zhang, Hang; Chen, Quansheng; Mei, Congli; Liu, Guohai

2015-12-01

Microbial fermentation process is often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, the monitoring of the process is critical for discovering unfavorable deviations as early as possible and taking the appropriate measures. However, the use of traditional analytical techniques is often time-consuming and labor-intensive. In this sense, the most effective way of developing rapid, accurate and relatively economical method for quality assurance in microbial fermentation process is the use of novel chemical sensor systems. Electronic nose techniques have particular advantages in non-invasive monitoring of microbial fermentation process. Therefore, in this review, we present an overview of the most important contributions dealing with the quality control in microbial fermentation process using the electronic nose techniques. After a brief description of the fundamentals of the sensor techniques, some examples of potential applications of electronic nose techniques monitoring are provided, including the implementation of control strategies and the combination with other monitoring tools (i.e. sensor fusion). Finally, on the basis of the review, the electronic nose techniques are critically commented, and its strengths and weaknesses being highlighted. In addition, on the basis of the observed trends, we also propose the technical challenges and future outlook for the electronic nose techniques.

Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

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Adriano H. Oliveira

2013-12-01

Full Text Available In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation to 1.76 g/L and 107 cP, when aeration (2 vvm and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

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

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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.

Fermented blueberry juice extract and its specific fractions have an anti-adipogenic effect in 3 T3-L1 cells.

Science.gov (United States)

Sánchez-Villavicencio, Mayra L; Vinqvist-Tymchuk, Melinda; Kalt, Wilhelmina; Matar, Chantal; Alarcón Aguilar, Francisco J; Escobar Villanueva, Maria Del Carmen; Haddad, Pierre S

2017-01-06

Obesity and Type 2 diabetes have reached epidemic status worldwide. Wild lowbush blueberry (Vaccinium angustifolium Aiton) is a plant of the North American Aboriginal traditional pharmacopeia with antidiabetic potential, especially when it is fermented with Serratia vaccinii. A phytochemical fractionation scheme was used to identify potential bioactive compounds as confirmed by HPLC retention times and UV-Vis spectra. 3 T3-L1 cells were differentiated for 7 days with either Normal Blueberry Extract (NBE), Fermented Blueberry Extract (FBE/F1), seven fractions and four pure compounds. Triglyceride content was measured. Examination of selected intracellular signalling components (p-Akt, p-AMPK) and transcriptional factors (SREBP-1c and PPARγ) was carried out by Western blot analysis. The inhibitory effect of FBE/F1 on adipocyte triglyceride accumulation was attributed to total phenolic (F2) and chlorogenic acid enriched (F3-2) fractions that both inhibited by 75%. Pure compounds catechol (CAT) and chlorogenic acid (CA) also inhibited adipogenesis by 70%. Treatment with NBE, F1, F3-2, CAT and CA decreased p-AKT, whereas p-AMPK tended to increase with F1. The expression of SREBP1-c was not significantly modulated. In contrast, PPARγ decreased in all experimental groups that inhibited adipogenesis. These results demonstrate that fermented blueberry extract contains compounds with anti-adipogenic activity, which can serve to standardize nutraceutical preparations from fermented blueberry juice and to develop novel compounds with anti-obesity properties.

Cofermentation of sweet sorghum juice and grain for production of fuel ethanol and distillers' wet grain

Energy Technology Data Exchange (ETDEWEB)

Gibbons, W.R.; Westby, C.A.

1989-01-01

In an attempt to reduce the costs associated with fuel ethanol production from grain, sweet sorghum juice was used as a partial or complete replacement for tap-water in mash preparation and fermentation. This juice, which was an unutilized by-product of sweet sorghum silage preservation by the Ag-Bag method, contained 6.5-7.6% (wt/wt) reducing sugar and produced up to 3.51% (v/v) ethanol beers after fermentation. Varying amounts of this juice were mixed with water and corn or wheat, either before or after liquefaction (front-end or back-end loading, respectively). When over 60% juice replacement was used in front-end loading trials, salt buildup, due to required pH adjustments during cooking, inhibited yeast metabolism and thereby reduced yields. This inhibition was not observed during back-end loading trials since acid and base usage during cooking were reduced. (author).

A study on some efficient parameters in batch fermentation of ...

African Journals Online (AJOL)

Siahe sardasht grape is famous variety of grape in Iran that is used for red grape juice concentrate. The pomace of this grape (as byproduct of fruit juice concentrate industry) is a favorable medium for growth of all type of yeasts. The ethanol production using Saccharomyces cerevesiae SC1 extracted from fermented siahe ...

Effects of Lactofermented Beetroot Juice Alone or with N-nitroso-N-methylurea on Selected Metabolic Parameters, Composition of the Microbiota Adhering to the Gut Epithelium and Antioxidant Status of Rats.

Science.gov (United States)

Klewicka, Elżbieta; Zduńczyk, Zenon; Juśkiewicz, Jerzy; Klewicki, Robert

2015-07-16

An objective of this work was to assess the biological activity of beetroot juice (Chrobry variety, Beta vulgaris L. ssp. vulgaris), which was lactofermented by probiotic bacteria Lactobacillus brevis 0944 and Lactobacillus paracasei 0920. The oxidative status of blood serum, kidneys, and liver of rats consuming the fermented beetroot juice were determined. The experimental rats were divided into four groups on diet type: Basal diet, basal diet supplemented with fermented beetroot juice, basal diet and N-nitroso-N-methylurea treatment, and basal diet supplemented with fermented beetroot juice and N-nitroso-N-methylurea treatment. Mutagen N-nitroso-N-methylurea, which was added to diet in order to induce aberrant oxidative and biochemical processes and disadvantageous changes in the count and metabolic activity of the gut epithelium microbiota. The nutritional in vivo study showed that supplementing the diet of the rats with the lactofermented beetroot juice reduced the level of ammonia by 17% in the group treated with N-nitroso-N-methylurea. Furthermore, the positive modulation of the gut microflora and its metabolic activity was observed in groups of rats fed with the diet supplemented with the fermented beetroot juice. A concomitant decrease in the b-glucuronidase activity was a consequence of the gut epithelium microbiota modulation. The antioxidant capacity of blood serum aqueous fraction was increased by about 69% in the group of rats treated N-nitroso-N-methylurea mixed with the fermented beetroot juice and N-nitroso-N-methylurea versus to the N-nitroso-N-methylurea treatment, whereas the antioxidant parameters of the blood serum lipid fraction, kidneys, and liver remained unchanged.

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

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Stephanie Rollero

2018-02-01

Full Text Available The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of the main interactions is competition for nutrients, especially nitrogen sources, that directly impacts not only fermentation performance but also the production of aroma compounds. In order to better understand the interactions taking place between non-Saccharomyces yeasts and S. cerevisiae during alcoholic fermentation, sequential inoculations of three yeast species (Pichia burtonii, Kluyveromyces marxianus, Zygoascus meyerae with S. cerevisiae were performed individually in a synthetic medium. Different species-dependent interactions were evidenced. Indeed, the three sequential inoculations resulted in three different behaviors in terms of growth. P. burtonii and Z. meyerae declined after the inoculation of S. cerevisiae which promptly outcompeted the other two species. However, while the presence of P. burtonii did not impact the fermentation kinetics of S. cerevisiae, that of Z. meyerae rendered the overall kinetics very slow and with no clear exponential phase. K. marxianus and S. cerevisiae both declined and became undetectable before fermentation completion. The results also demonstrated that yeasts differed in their preference for nitrogen sources. Unlike Z. meyerae and P. burtonii, K. marxianus appeared to be a competitor for S. cerevisiae (as evidenced by the uptake of ammonium and amino acids, thereby explaining the resulting stuck fermentation. Nevertheless, the results suggested that competition for other nutrients (probably vitamins occurred during the sequential inoculation of Z. meyerae with S. cerevisiae. The metabolic footprint of the non-Saccharomyces yeasts determined after 48 h of fermentation remained until the end of fermentation and combined with that of S. cerevisiae. For

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Science.gov (United States)

Rollero, Stephanie; Bloem, Audrey; Ortiz-Julien, Anne; Camarasa, Carole; Divol, Benoit

2018-01-01

The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of the main interactions is competition for nutrients, especially nitrogen sources, that directly impacts not only fermentation performance but also the production of aroma compounds. In order to better understand the interactions taking place between non-Saccharomyces yeasts and S. cerevisiae during alcoholic fermentation, sequential inoculations of three yeast species (Pichia burtonii, Kluyveromyces marxianus, Zygoascus meyerae) with S. cerevisiae were performed individually in a synthetic medium. Different species-dependent interactions were evidenced. Indeed, the three sequential inoculations resulted in three different behaviors in terms of growth. P. burtonii and Z. meyerae declined after the inoculation of S. cerevisiae which promptly outcompeted the other two species. However, while the presence of P. burtonii did not impact the fermentation kinetics of S. cerevisiae, that of Z. meyerae rendered the overall kinetics very slow and with no clear exponential phase. K. marxianus and S. cerevisiae both declined and became undetectable before fermentation completion. The results also demonstrated that yeasts differed in their preference for nitrogen sources. Unlike Z. meyerae and P. burtonii, K. marxianus appeared to be a competitor for S. cerevisiae (as evidenced by the uptake of ammonium and amino acids), thereby explaining the resulting stuck fermentation. Nevertheless, the results suggested that competition for other nutrients (probably vitamins) occurred during the sequential inoculation of Z. meyerae with S. cerevisiae. The metabolic footprint of the non-Saccharomyces yeasts determined after 48 h of fermentation remained until the end of fermentation and combined with that of S. cerevisiae. For instance

Repeated-batch ethanol fermentation from sweet sorghum juice by ...

African Journals Online (AJOL)

. It was found that sweet sorghum juice (SSJ) containing 100 g l-1 of total sugar without nutrient supplement could be used as the low-cost IP medium instead of the typical IP medium or yeast extract malt extract (YM) medium. Ethanol ...

Effects of Lactofermented Beetroot Juice Alone or with N-nitroso-N-methylurea on Selected Metabolic Parameters, Composition of the Microbiota Adhering to the Gut Epithelium and Antioxidant Status of Rats

OpenAIRE

Klewicka, Elżbieta; Zduńczyk, Zenon; Juśkiewicz, Jerzy; Klewicki, Robert

2015-01-01

An objective of this work was to assess the biological activity of beetroot juice (Chrobry variety, Beta vulgaris L. ssp. vulgaris), which was lactofermented by probiotic bacteria Lactobacillus brevis 0944 and Lactobacillus paracasei 0920. The oxidative status of blood serum, kidneys, and liver of rats consuming the fermented beetroot juice were determined. The experimental rats were divided into four groups on diet type: Basal diet, basal diet supplemented with fermented beetroot juice, basa...

Investigation of Antioxidant Activity of Pomegranate Juices by Means of Electron Paramagnetic Resonance and UV-Vis Spectroscopy.

Science.gov (United States)

Kozik, Violetta; Jarzembek, Krystyna; Jędrzejowska, Agnieszka; Bąk, Andrzej; Polak, Justyna; Bartoszek, Mariola; Pytlakowska, Katarzyna

2015-01-01

Pomegranate fruit (Punica granatum L.) is a source of numerous phenolic compounds, and it contains flavonoids such as anthocyanins, anthocyanidins, cyanidins, catechins and other complexes of flavonoids, ellagitannins, and hydrolyzed tannins. Pomegranate juice shows antioxidant, antiproliferative, and anti-atherosclerotic properties. The antioxidant capacity (TEAC) of the pomegranate juices was measured using electron paramagnetic resonance (EPR) spectroscopy and 1,1-diphenyl-2-picrylhydrazyl (DPPH•) as a source of free radicals, and the total phenolic (TP) content was measured using UV-Vis spectroscopy. All the examined pomegranate juices exhibited relatively high antioxidant properties. The TEAC values determined by means of EPR spectroscopy using Trolox (TE) as a free radical scavenger were in the range of 463.12 to 1911.91 μmol TE/100 mL juice. The TP content measured by the Folin-Ciocalteu method, using gallic acid (GA) as a free radical scavenger, widely varied in the investigated pomegranate juice samples and ranged from 1673.62 to 5263.87 mg GA/1 L juice. The strongest antioxidant properties were observed with the fresh pomegranate juices obtained from the fruits originating from Israel, Lebanon, and Azerbaijan. Correlation analysis of numerical data obtained by means of EPR spectroscopy (TEAC) and UV-Vis spectroscopy (TP) gave correlation coefficient (r)=0.90 and determination coefficient (r2)=0.81 (P<0.05).

Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

OpenAIRE

Qiannan Peng; Shuaiming Jiang; Jieling Chen; Chenchen Ma; Dongxue Huo; Yuyu Shao; Jiachao Zhang; Jiachao Zhang

2018-01-01

Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in the fermented vegetables were simultaneously predicted. At the genus level, Lactobacillus bacteria we...

Monitoring of beer fermentation based on hybrid electronic tongue.

Science.gov (United States)

Kutyła-Olesiuk, Anna; Zaborowski, Michał; Prokaryn, Piotr; Ciosek, Patrycja

2012-10-01

Monitoring of biotechnological processes, including fermentation is extremely important because of the rapidly occurring changes in the composition of the samples during the production. In the case of beer, the analysis of physicochemical parameters allows for the determination of the stage of fermentation process and the control of its possible perturbations. As a tool to control the beer production process a sensor array can be used, composed of potentiometric and voltammetric sensors (so-called hybrid Electronic Tongue, h-ET). The aim of this study is to apply electronic tongue system to distinguish samples obtained during alcoholic fermentation. The samples originate from batch of homemade beer fermentation and from two stages of the process: fermentation reaction and maturation of beer. The applied sensor array consists of 10 miniaturized ion-selective electrodes (potentiometric ET) and silicon based 3-electrode voltammetric transducers (voltammetric ET). The obtained results were processed using Partial Least Squares (PLS) and Partial Least Squares-Discriminant Analysis (PLS-DA). For potentiometric data, voltammetric data, and combined potentiometric and voltammetric data, comparison of the classification ability was conducted based on Root Mean Squared Error (RMSE), sensitivity, specificity, and coefficient F calculation. It is shown, that in the contrast to the separately used techniques, the developed hybrid system allowed for a better characterization of the beer samples. Data fusion in hybrid ET enables to obtain better results both in qualitative analysis (RMSE, specificity, sensitivity) and in quantitative analysis (RMSE, R(2), a, b). Copyright © 2012 Elsevier B.V. All rights reserved.

Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains.

Science.gov (United States)

Sabokbar, Nayereh; Khodaiyan, Faramarz; Moosavi-Nasab, Marzieh

2015-06-01

A central composite design (CCD) was used to evaluate the effects of fermentation temperature (20-30 ºC) and kefir grains amount (2-8%w/v) on total phenolic content and antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. The response surface methodology (RSM) showed that the significant second-order polynomial regression equation with high R(2) (>0.86) was successfully fitted for all response as function of independent variable. The overall optimum region was found to be at the combined level of 7.56%w/v kefir grains and temperature of 24.82 ºC with the highest value for total phenolic content (TPC) and antioxidant activities. At this optimum point TPC, 1, 1-Diphenyl-2-picrylhydrazyl radical scavenging, metal chelating effect, reducing power, inhibition of linoleic acid autoxidation and inhibition of ascorbate autoxidation were 165.02 mgGA/l, 0.38 ml/1 ml, 0.757 (absorbance at 700 nm), 46.12 %, 65.33 % and 21 %, respectively. No significant difference (p < 0.05) was found between actual values and predicated values.

An actidione resistant Candida tropicalis from custard apple juice.

Science.gov (United States)

Onkarayya, H; Suresh, E R; Ethiraj, S

1981-01-01

An actidione resistant yeast, Candida tropicalis, was isolated from fermenting custard apple juice. Though a slight inhibition of growth was observed on the first day with 5000 ppm of actidione, growth was equal to control after one week. Sorbic acid at 500 ppm and above inhibited the growth of this yeast while sodium benzoate and potassium metabisulphite were unable to suppress the growth even at 1000 ppm. Fermentation and assimilation of different carbon sources were delayed in the presence of 1000 ppm of actidione suggesting the disruption of protein synthesis by actidione.

Moringa extracts used in sugarcane juice treatment and effects on ...

African Journals Online (AJOL)

The objective of this study was to evaluate the effects of sugarcane juice treatment using Moringa oleifera leaf and seeds extracts on ethanolic fermentation. The experiment was arranged in a split plot statistical design, with four replications. Main treatments were three sedimentation agents (synthetic polyelectrolyte, ...

Utilization of concentrate after membrane filtration of sugar beet thin juice for ethanol production.

Science.gov (United States)

Kawa-Rygielska, Joanna; Pietrzak, Witold; Regiec, Piotr; Stencel, Piotr

2013-04-01

The subject of this study was to investigate the feasibility of the concentrate obtained after membrane ultrafiltration of sugar beet thin juice for ethanol production and selection of fermentation conditions (yeast strain and media supplementation). Resulting concentrate was subjected to batch ethanol fermentation using two strains of Saccharomyces cerevisiae (Ethanol Red and Safdistill C-70). The effect of different forms of media supplementation (mineral salts: (NH4)2SO4, K2HPO4, MgCl2; urea+Mg3(PO4)2 and yeast extract) on the fermentation course was also studied. It was stated that sugar beet juice concentrate is suitable for ethanol production yielding, depending on the yeast strain, ca. 85-87 g L(-1) ethanol with ca. 82% practical yield and more than 95% of sugars consumption after 72 h of fermentation. Nutrients enrichment further increased ethanol yield. The best results were obtained for media supplemented with urea+Mg3(PO4)2 yielding 91.16-92.06 g L(-1) ethanol with practical yield ranging 84.78-85.62% and full sugars consumption. Copyright © 2013. Published by Elsevier Ltd.

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

Directory of Open Access Journals (Sweden)

Jessica White

2018-04-01

Full Text Available Typically, probiotics are consumed in dairy based products such as yogurt. However, given the rise in various diet types, non-dairy alternatives have been developed, such as inoculating fruit juices with probiotics. Lactobacillus rhamnosus GR-1 is a probiotic strain exerting a number of human health benefits such as the prevention of urinary tract infections. Therefore, the objective of this study was to determine the viability of L. rhamnosus GR-1 in apple cider, orange, and grape juice when fortified with either 4% short chain or 4% long chain inulin fiber over 72 h of fermentation and 30 days of refrigerated storage. The secondary objective was to determine consumer acceptability of apple cider and orange juice samples using the hedonic scale. All of the fruit juice samples achieved a mean viable count of at least 107 CFU/mL during 72 h of fermentation and 30 days of refrigerated storage. According to the sensory evaluation, which evaluated samples according to appearance, flavor, texture, and overall acceptability, apple cider juice with long chain inulin fiber proved to have the highest score for all characteristics except appearance. Therefore, this study indicated a potential for probiotic fruit juices as a valid alternative to dairy based probiotic products.

Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75.

Science.gov (United States)

Liu, Quanlan; Wang, Shanglong; Zhi, Jian-Fei; Ming, Henglei; Teng, Dawei

2013-09-01

Sweet sorghum juice was a cheap and renewable resource, and also a potential carbon source for the fermentation production of lactic acid (LA) by a lactic acid bacterium. One newly isolated strain Lactobacillus salivarius CGMCC 7.75 showed the ability to produce the highest yield and optical purity of LA from sweet sorghum juice. Studies of feeding different concentrations of sweet sorghum juice and nitrogen source suggested the optimal concentrations of fermentation were 325 ml l(-1) and 20 g l(-1), respectively. This combination produced 142.49 g l(-1) LA with a productivity level of 0.90 g of LA per gram of sugars consumed. The results indicated the high LA concentration achieved using L. salivarius CGMCC 7.75 not only gives cheap industrial product, but also broaden the application of sweet sorghum.

From vineyard to winery: a source map of microbial diversity driving wine fermentation.

Science.gov (United States)

Morrison-Whittle, Peter; Goddard, Matthew R

2018-01-01

Humans have been making wine for thousands of years and microorganisms play an integral part in this process as they not only drive fermentation, but also significantly influence the flavour, aroma and quality of finished wines. Since fruits are ephemeral, they cannot comprise a permanent microbial habitat; thus, an age-old unanswered question concerns the origin of fruit and ferment associated microbes. Here we use next-generation sequencing approaches to examine and quantify the roles of native forest, vineyard soil, bark and fruit habitats as sources of fungal diversity in ferments. We show that microbial communities in harvested juice and ferments vary significantly across regions, and that while vineyard fungi account for ∼40% of the source of this diversity, uncultivated ecosystems outside of vineyards also prove a significant source. We also show that while communities in harvested juice resemble those found on grapes, these increasingly resemble fungi present on vine bark as the ferment proceeds. © 2017 The Authors. Environmental Microbiology published by Society for Applied Microbiology and John Wiley & Sons Ltd.

optimisation of solid optimisation of solid state fermentation

African Journals Online (AJOL)

eobe

from banana peels via solid state fermentation using Aspergillus niger. ermentation ... [7,8], apple pomace [9], banana peels [4], date palm. [10], carob ... powder, jams, juice, bar, biscuits, wine etc results in ... Yeast extract was taken as nitrogen.

Utilization of date carbohydrate as substrate in microbial fermentation

Energy Technology Data Exchange (ETDEWEB)

Kamel, B.S.

1979-06-01

In a study of 3 yeasts, ogi yeast showed the highest conversion rate and cell production in both shake flasks and fermenters using a juice with 4% soluble solids extracted from dates with an average of 65% sugar. Corn steep liquor increased the growth rate, 4% having the greatest effect. The highest cell production of the ogi yeast was at 37 degrees (4.92 g/L) and 50% of the sugar was converted. An associative fermentation using a mixed culture of Candida utilis and Saccharomyces cerevisiae gave better results than fermentations using each organism alone. The fermentation using S.rouxxi NRRL Y-2547 was also studied.

CONVERSION OF PINEAPPLE JUICE WASTE INTO LACTIC ACID IN BATCH AND FED – BATCH FERMENTATION SYSTEMS

Directory of Open Access Journals (Sweden)

Abdullah Mochamad Busairi

2012-01-01

Full Text Available Pineapple juice waste contains valuable components, which are mainly sucrose, glucose, and fructose. Recently, lactic acid has been considered to be an important raw material for the production of biodegradable lactide polymer. The fermentation experiments were carried out in a 3 litres fermentor (Biostat B Model under anaerobic condition with stirring speed of 50 rpm, temperature at 40oC, and pH of 6.00. Effect of feed concentration on lactic acid production, bacterial growth, substrate utilisation and productivity was studied. The results obtained from fed- batch culture fermentation showed that the maximum lactic acid productivity was 0.44 g/L.h for feed concentration of 90 g/L at 48 hours. Whereas the lactic acid productivity obtained from fed-batch culture was twice and half fold higher than that of batch culture productivity.  Buangan jus nanas mengandung komponen yang berharga terutama sukrosa, glukosa, dan fruktosa. Asam laktat adalah bahan baku yang terbaru dan penting untuk dibuat sebagai polimer laktat yang dapat terdegradasi oleh lingkungan. Percobaan dilakukan pada fermentor 3 liter (Model Biostat B di bawah kondisi anaerob dengan kecepatan pengadukan 50 rpm, temperatur 40oC, dan pH 6,00. Pengaruh konsentrasi umpan terhadap produksi asam laktat, pertumbuhan mikroba, pengggunaan substrat dan produktivitas telah dipelajari. Hasil yang didapatkan pada fermentasi dengan menggunakan sistem fed-batch menunjukkan bahwa produktivitas asam laktat maksimum adalah 0.44 g/L,jam dengan konsentrasi umpan, 90 g/L pada waktu 48 jam. Bahkan produktivitas asam laktat yang didapat pada kultur fed-batch lebih tinggi 2,5 kali dari pada proses menggunakan sistem batch

Lactic acid fermentation of crude sorghum extract

Energy Technology Data Exchange (ETDEWEB)

Samuel, W.A.; Lee, Y.Y.; Anthony, W.B.

1980-04-01

Crude extract from sweet sorghum supplemented with vetch juice was utilized as the carbohydrate source for fermentative production of lactic acid. Fermentation of media containing 7% (w/v) total sugar was completed in 60-80 hours by Lactobacillus plantarum, product yield averaging 85%. Maximum acid production rates were dependent on pH, initial substrate distribution, and concentration, the rates varying from 2 to 5 g/liter per hour. Under limited medium supplementation the lactic acid yield was lowered to 67%. The fermented ammoniated product contained over eight times as much equivalent crude protein (N x 6.25) as the original medium. Unstructured kinetic models were developed for cell growth, lactic acid formation, and substrate consumption in batch fermentation. With the provision of experimentally determined kinetic parameters, the proposed models accurately described the fermentation process. 15 references.

Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.

Science.gov (United States)

Wang, J; Guo, Z; Zhang, Q; Yan, L; Chen, W; Liu, X-M; Zhang, H-P

2009-06-01

Lactobacillus casei Zhang is a novel strain that was screened out of koumiss collected in Inner Mongolia, and our previous research showed that L. casei Zhang has health benefits such as cholesterol-reducing and immunomodulating effects. The fermentation characteristics of L. casei Zhang in soymilk and bovine milk and the transit tolerance of L. casei Zhang in fermented milk products during refrigerated storage for 28 d were assessed. A faster decrease in pH and faster growth of L. casei Zhang during fermentation were observed in soymilk compared with bovine milk at various inoculation rates, probably because of the low pH buffering capacity of soymilk. The fermented bovine milk samples had much higher final titratable acidity (TA) values (between 0.80 and 0.93%) than the soymilk samples (between 0.40 and 0.46%). Dramatic increases in TA values in the fermented soymilk samples during storage were observed, and the TA values of the fermented soymilk samples changed from survival rates of freshly prepared cultures of L. casei Zhang in simulated gastric juice at pH 2.0 and 2.5 were 31 and 69%, respectively, and the delivery of L. casei Zhang through fermented soymilk and bovine milk significantly improved the viability of L. casei Zhang in simulated gastric transit. Lactobacillus casei Zhang showed good tolerance to simulated gastric juice and intestinal juice in the fermented soymilk and bovine milk samples, and maintained high viability (>10(8) cfu/g) during storage at 4 degrees C for 28 d. Our results indicated that both soymilk and bovine milk could serve as vehicles for delivery of probiotic L. casei Zhang, and further research is needed to elucidate the mechanism of the change in pH and TA of L. casei Zhang in fermented milk samples during fermentation and storage and to understand the difference between soy- and milk-based systems.

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.

Science.gov (United States)

Arrizon, Javier; Fiore, Concetta; Acosta, Guillermina; Romano, Patrizia; Gschaedler, Anne

2006-01-01

Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l(-1)) and low (30 g l(-1)) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l(-1) of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.

Butanol-acetone fermentation of sugar-cane juice

Energy Technology Data Exchange (ETDEWEB)

Perdomo, E V

1958-01-01

Sixteen new varieties of Clostridium acetobutylicum of varying activity were isolated from different sources. The most active one was obtained from sugar-cane roots. The effects of 86 additives were studied. The following formulation gave a 32% yield (with respect to sucrose) of solvent mixture (73% BuOH, 19 to 23% acetone, and 3 to 4% EtOH) sugar-cane juice (I) (20/sup 0/ Brix) 250 ml, ground Vicia sativa 1 g, KH/sub 2/PO/sub 4/ 2.5 g, CaCO/sub 3/ 4 g, H/sub 2/O 1000 ml; the pH of this solution was 5.6 to 6.0. Unclarified, it was inverted by invertase; the other components were added and the mixture was sterilized (20 minutes, 15 pounds).

Direct spray drying and microencapsulation of probiotic Lactobacillus reuteri from slurry fermentation with whey.

Science.gov (United States)

Jantzen, M; Göpel, A; Beermann, C

2013-10-01

Formulations of dietary probiotics have to be robust against process conditions and have to maintain a sufficient survival rate during gastric transit. To increase efficiency of the encapsulation process and the viability of applied bacteria, this study aimed at developing spray drying and encapsulation of Lactobacillus reuteri with whey directly from slurry fermentation. Lactobacillus reuteri was cultivated in watery 20% (w/v) whey solution with or without 0·5% (w/v) yeast extract supplementation in a submerged slurry fermentation. Growth enhancement with supplement was observed. Whey slurry containing c. 10(9)  CFU g(-1) bacteria was directly spray-dried. Cell counts in achieved products decreased by 2 log cycles after drying and 1 log cycle during 4 weeks of storage. Encapsulated bacteria were distinctively released in intestinal milieu. Survival rate of encapsulated bacteria was 32% higher compared with nonencapsulated ones exposed to artificial digestive juice. Probiotic L. reuteri proliferate in slurry fermentation with yeast-supplemented whey and enable a direct spray drying in whey. The resulting microcapsules remain stable during storage and reveal adequate survival in simulated gastric juices and a distinct release in intestinal juices. Exploiting whey as a bacterial substrate and encapsulation matrix within a coupled fermentation and spray-drying process offers an efficient option for industrial production of vital probiotics. © 2013 The Society for Applied Microbiology.

APPLE VINEGAR PRODUCTION BY FERMENTATION IN PILOT SCALE

OpenAIRE

Reyna M., Leoncio; Robles, R.; Huamán R., M. A.

2014-01-01

Vinegar has been elaborated from apple juice by inmersed fermentation at room temperature. The process was developed in two stages, firstly, the alcoholic termentation was carried out using Saccharomyces Cerevísíae yeast, Ellipsoideus variety. Secondly, an acetic fermentation was carried out using acetobacter. The global yield of the process, based on row material usage was around 52%. The product obtained has an acidity of 6,8% in acetic acid and fulfill the market requirements. Se ha ela...

Biotransformation of the fish waste by fermentation

African Journals Online (AJOL)

Administrator

2006-10-02

Oct 2, 2006 ... 1920, Virtanen used a sulphuric and hydrochloric acid mixture for the ... investment and by using acidifying microorganisms and molasses (source of carbon) ... The yeast was isolated from sugar-based juice. Their selection is ... agitated medium leads to a reduction of the length of fermentation to three days ...

White Grape Juice Elicits a Lower Breath Hydrogen Response Compared with Apple Juice in Healthy Human Subjects: A Randomized Controlled Trial.

Science.gov (United States)

Erickson, Jennifer; Wang, Qi; Slavin, Joanne

2017-06-01

Diets low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPS) are used to manage symptoms in individuals with irritable bowel syndrome. Although effective at reducing symptoms, the diet can be complex and restrictive. In addition, there are still large gaps in the literature and many foods with unclear effects in the gastrointestinal (GI) tract, like fruit juice. Although many fruits are allowable on a low-FODMAP diet, consumption of all fruit juice is generally cautioned due to the large fructose load contained in juice, regardless of the glucose concentration. Very little research exists regarding the importance of limiting fructose load during a low-FODMAP diet; therefore, individuals following a low-FODMAP diet may be unnecessarily restricting their diets. To determine whether there is a difference in GI tolerance between juice from a high-FODMAP fruit (apple juice) and juice from a low-FODMAP fruit (white grape juice) in healthy human subjects. The goal is to provide insight into the role of juice in a low-FODMAP diet. A double-blind, randomized, controlled crossover study was conducted with 40 healthy adults. Fasted subjects consumed 12 oz of either apple juice or white grape juice. Breath hydrogen measures were taken at baseline, 1, 2, and 3 hours. Subjective GI tolerance surveys were completed at the same time intervals and at 12 and 24 hours. Breath hydrogen and GI symptoms were assessed with area under the curve analysis. Significance was determined with a two-sided t test with a P value juice resulted in a greater mean breath hydrogen area under the curve at 23.3 ppm/hour (95% CI 13.0 to 33.6) compared with white grape juice at 5.8 ppm/hour (95% CI -4.6 to 16.1) (Pjuices were well tolerated and neither produced any severe symptoms in healthy adults. White grape juice consumption resulted in only a small rise in breath hydrogen, which may suggest excluding foods only because of the high fructose load could be

Complex media from processing of agricultural crops for microbial fermentation

DEFF Research Database (Denmark)

Thomsen, M.H.

2005-01-01

, is converted to a basic, universal fermentation medium by lactic acid fermentation, is outlined. The resulting all-round fermentation medium can be used for the production of many useful fermentation products when added a carbohydrate source, which could possibly be another agricultural by-product. Two...... examples of such products-polylactic acid and L-lysine-are given. A cost calculation shows that this fermentation medium can be produced at a very low cost approximate to 1.7 Euro cent/kg, when taking into account that the green crop industry has expenses amounting to 270,000 Euro/year for disposal...... of the brown juice. A newly built lysine factory in Esbjerg, Denmark, can benefit from this process by buying a low price medium for the fermentation process instead of more expensive traditional fermentation liquids such as corn steep liquor....

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

OpenAIRE

Carlin, Frederic; Renard, Catherine

2015-01-01

Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentation by Lactobacillus strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highest bacterial growth was evaluated for bacteria viability during 4 weeks of cold storage, superoxide dismutase (SOD) activity and folates production a...

Morphological and mineral analysis of dental enamel after erosive challenge in gastric juice and orange juice.

Science.gov (United States)

Braga, Sheila Regina Maia; De Faria, Dalva Lúcia Araújo; De Oliveira, Elisabeth; Sobral, Maria Angela Pita

2011-12-01

This study evaluated and compared in vitro the morphology and mineral composition of dental enamel after erosive challenge in gastric juice and orange juice. Human enamel specimens were submitted to erosive challenge using gastric juice (from endoscopy exam) (n = 10), and orange juice (commercially-available) (n = 10), as follows: 5 min in 3 mL of demineralization solution, rinse with distilled water, and store in artificial saliva for 3 h. This cycle was repeated four times a day for 14 days. Calcium (Ca) loss after acid exposure was determined by atomic emission spectroscopy. The presence of carbonate (CO) and phosphate (PO) in the specimens was evaluated before and after the erosive challenge by FT-Raman spectroscopy. Data were tested using t-tests (P enamel was observed in scanning electron microscopy (SEM). The mean loss of Ca was: 12.74 ± 3.33 mg/L Ca (gastric juice) and 7.07 ± 1.44 mg/L Ca (orange juice). The analysis by atomic emission spectroscopy showed statistically significant difference between erosive potential of juices (P = 0.0003). FT-Raman spectroscopy found no statistically significant difference in the ratio CO/PO after the erosive challenge. The CO/PO ratios values before and after the challenge were: 0.16/0.17 (gastric juice) (P = 0.37) and 0.18/0.14 (orange juice) (P = 0.16). Qualitative analysis by SEM showed intense alterations of enamel surface. The gastric juice caused more changes in morphology and mineral composition of dental enamel than orange juice. The atomic emission spectroscopy showed to be more suitable to analyze small mineral loss after erosive challenge than FT-Raman. Copyright © 2011 Wiley Periodicals, Inc.

New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide.

Science.gov (United States)

Chasseriaud, Laura; Coulon, Joana; Marullo, Philippe; Albertin, Warren; Bely, Marina

2018-04-01

Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora uvarum, Pichia kluyveri), mimicking the composition of the natural non-Saccharomyces community found in grape must, was used for alcoholic fermentation. The impact of CO 2 saturation of the grape juice was studied first on this mixture alone, and then in the presence of Saccharomyces cerevisiae. Two isogenic strains of this species were used: the first with a short and the second a long fermentation lag phase. This study demonstrated that saturating grape juice with CO 2 had interesting potential as an oenological technique, inhibiting undesirable species (S. bacillaris and H. uvarum) and stimulating non-Saccharomyces of interest (T. delbrueckii and P. kluyveri). This stimulating effect was particularly marked when CO 2 saturation was associated with the presence of S. cerevisiae with long fermentation lag phase. The direct consequence of this association was an enhancement of 3-SH levels in the resulting wine.

The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.

Science.gov (United States)

Herrero, Mónica; García, Luis A; Díaz, Mario

2003-05-21

SO(2) is widely used in cider fermentation but also in other alcoholic beverages such as wine. Although the authorized limit is 200 ppm total SO(2), the International Organizations recommend its total elimination or at least reduction due to health concerns. Addition of SO(2) to apple juice at levels frequently used in industrial cidermaking (100 mg/L) induced significantly higher acetaldehyde production by yeast than that obtained without SO(2). Although the practical implications of acetaldehyde evolution under cidermaking conditions has been overcome by research and few data are available, this compound reached levels in two 2000 L bioreactors that may have prevented the occurrence of simultaneous alcoholic and malolactic fermentation. It was observed that malolactic fermentation had a positive effect promoting reduction of acetaldehyde levels in cider fermented with juice, SO(2)-treated or not. The addition of SO(2) clearly delayed malolactic fermentation comparing to the control, affecting not the onset of the malolactic fermentation but the rate of malic acid degradation. This compound, however, had a stimulatory effect on alcoholic fermentation.

Fermentation of irradiated sugarcane must

International Nuclear Information System (INIS)

Alcarde, Andre Ricardo; Horii, Jorge; Walder, Julio Marcos Melges

2003-01-01

Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and my influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the general Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated: yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%. (author)

Fast method for in-flight estimation of total dose from protons and electrons using RADE Minstrument on JUICE

Science.gov (United States)

Hajdas, Wojtek; Mrigakshi, Alankrita; Xiao, Hualin

2017-04-01

The primary concern of the ESA JUICE mission to Jupiter is the harsh particle radiation environment. Ionizing particles introduce radiation damage by total dose effects, displacement damages or single events effects. Therefore, both the total ionizing dose and the displacement damage equivalent fluence must be assessed to alert spacecraft and its payload as well as to quantify radiation levels for the entire mission lifetime. We present a concept and implementations steps for simplified method used to compute in flight a dose rate and total dose caused by protons. We also provide refinement of the method previously developed for electrons. The dose rates values are given for predefined active volumes located behind layers of materials with known thickness. Both methods are based on the electron and proton flux measurements provided by the Electron and Proton Detectors inside the Radiation Hard Electron Monitor (RADEM) located on-board of JUICE. The trade-off between method accuracy and programming limitations for in-flight computations are discussed. More comprehensive and precise dose rate computations based on detailed analysis of all stack detectors will be made during off-line data processing. It will utilize full spectral unfolding from all RADEM detector subsystems.

Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

OpenAIRE

Daneshi,Mohammad; Ehsani,Mohammad Reza; Razavi,Seyed Hadi; Labbafi,Mohsen

2013-01-01

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sed...

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

Directory of Open Access Journals (Sweden)

Cíntia Lacerda Ramos

2013-09-01

Full Text Available Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 ºC, in 0.04% sulphite, 1 mol L-1 NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Yp/s, glycerol (Yg/s and acetic acid (Yac/s, were calculated. The highest values of Yp/s in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46 and the others from sugar cane (0.45, 0.44 and 0.43. These values were higher than the value obtained using traditional yeast (0.38 currently employed in the Brazilian bioethanol industry. The parameters Yg/s and Yac/s were low for all strains. The UFLA FW221 presented the higher values for parameter related to bioethanol production. Thus, it was tested in co-culture with Lactobacillus fermentum. Besides this, a 20-L vessel for five consecutive batches of fermentation was performed. This strain was genetically stable and remained viable during all batches, producing high amounts of ethanol. The UFLA FW221 isolated from fruit was suitable to produce bioethanol in sugar cane juice. Therefore, the study of the biodiversity of yeasts from different environmental can reveal strains with desired characteristics to industrial applications.

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

Directory of Open Access Journals (Sweden)

Gabriela Azofeifa

2011-08-01

Full Text Available Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anti-carcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to be stored for longer periods. One important issue required for these techniques is to preserve the health-promoting capacities of blackberries. This study compared the antioxidant activity and the lipid peroxidation protector effect between a fresh blackberry juice (FJ and a microfiltrated blackberry juice (MJ. Chemical analysis of both juices show less polyphenols concentration in the MJ. Despite this difference, values for biological activities, such as protection of lipid peroxidation, was not significantly different between FJ and MJ. These results suggest that the compounds responsible for the antioxidant activity are maintained even after microfiltration and the free radical scavenging capacity of these compounds could protect the initiation of lipid peroxidation. Microfiltration could be used as an industrial technique to produce blackberry juice that maintains biological activities of polyphenols.

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

OpenAIRE

Bautista-Rosales, Pedro Ulises; Ragazzo-Sánchez, Juan Arturo; Ruiz-Montañez, Gabriela; Ortiz-Basurto, Rosa Isela; Luna-Solano, Guadalupe; Calderón-Santoyo, Montserrat

2014-01-01

Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (

Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis.

Science.gov (United States)

Hasegawa, Momoko; Yamane, Daisuke; Funato, Kouichi; Yoshida, Atsushi; Sambongi, Yoshihiro

2018-03-01

Dates are commercially consumed as semi-dried fruit or processed into juice and puree for further food production. However, the date residue after juice and puree production is not used, although it appears to be nutrient enriched. Here, date residue was fermented by a lactic acid bacterium, Lactobacillus brevis, which has been generally recognized as safe. Through degradation of sodium glutamate added to the residue during the fermentation, γ-aminobutyric acid (GABA), which reduces neuronal excitability, was produced at the conversion rate of 80-90% from glutamate. In order to achieve this GABA production level, pretreatment of the date residue with carbohydrate-degrading enzymes, i.e., cellulase and pectinase, was necessary. All ingredients used for this GABA fermentation were known as being edible. These results provide us with a solution for the increasing commercial demand for GABA in food industry with the use of date residue that has been often discarded. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Determination of yeast killer activity in fermenting sugarcane juice using selected ethanol-making strains

Directory of Open Access Journals (Sweden)

Sandra Regina Ceccato-Antonini

2004-03-01

Full Text Available Twenty-four yeasts out of 342 isolated from the fermentative process showed killer activity and three of them were selected for the fermentative efficiency evaluation in batch system with cell recycle, flask and fermentor experiments. The selected three killer strains did not present similar results to those of pressed (baking yeast concerning ethanol (0.07-0.18; 0.12-0.20; 0.10-0.13; 0.22-0.25 g/g, respectively and biomass (0.19-0.26; 0.33-0.39; 0.13-0.27; 0.47-0.61 g/g, respectively yields and fermentative efficiency (12.3-36.3; 21.0-40.0; 19.3-26.3; 47.6-54.0 %, respectively in sugarcane juice, in flasks. In fermentor, similar behaviour was observed. However, the selected strains showed high cellular viability and killer activity (using cell-free filtrate along the fermentative cycles, in spite of the unfavourable conditions of the medium, like high pH variation of the medium (from 5.5-6.0 to 3.0-4.0, low aeration and higher temperature (30º C, which were not the ideal ones for the production/activity of killer toxins. A Pichia strain (CCA 510 showed the best results among the killer yeasts tested, exhibiting a killer activity against 92% of isolated fermentative yeasts of the process and against the pressed (baking ferment. It also demonstrated killer activity (using crude toxin preparation at higher temperatures (38ºC and low pH (4.0 after 72 hours of incubation, under proliferative and non-proliferative conditions. The results indicated that the killer activity should be a characteristic to be looked for in the strain selection for ethanolic fermentation, beside other important productivity-based characteristics, since it assure the permanence of the selected strain during the process.A atividade 'killer' poderia garantir às leveduras fermentativas uma vantagem competitiva sobre outras linhagens durante a fermentação etanólica, no entanto, pouco se sabe sobre o papel do sistema 'killer' nesse tipo de fermentação alcoólica. A sele

Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China.

Science.gov (United States)

Zhu, Li-Xia; Wang, Guan-Qiong; Xue, Ju-Lan; Gou, Dong-Qi; Duan, Chang-Qing

2017-08-01

Saccharomyces cerevisiae strains worldwide show genetic and phenotypic diversity and their population substructures are greatly affected by their technological application or geographical origins. Msalais is a traditional wine obtained via a unique method of spontaneous fermentation of local boiled grape juice in Southern Xinjiang. We analyzed 436 indigenous S. cerevisiae strains associated with Msalais fermentation. These strains were highly diverse with respect to the interdelta region and 24 phenotypic traits, with apparent differentiation according to strain origins and technologies used to produce Msalais. The genetic and phenotypic diversity of strains from traditional workshops was higher than in strains from modern plants. These local strains had different origin- or technology-specific fermentative characteristics. Strains growing in large-scale fermentation tanks tolerated high temperature, whereas strains from traditional workshops tolerated high alcohol content (16%) and low temperature (13°C). Almost all the strains were characterized by the highest fermenting vigor, with weak H2S production and no histamine, cadaverine, phenethylamine and tryptamine production. Majority of strains had pronounced autolytic activity with high β-glucosidase and polygalacturonase activity and alcohol production. Our study reveals a direct stamp of technology or origin on genotypic and phenotypic variation of an indigenous S. cerevisiae population. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Production of ethanol in batch and fed-batch fermentation of soluble sugar

International Nuclear Information System (INIS)

Chaudhary, M.Y.; Shah, M.A.; Shah, F.H.

1991-01-01

Keeping in view of the demand and need for alternate energy source, especially liquid fuels and the availability of raw materials in Pakistan, we have carried out biochemical and technological studies for ethanol through fermentation of renewable substrates. Molasses and sugar cane have been used as substrate for yeast fermentation. Selected yeast were used in both batch and semi continuous fermentation of molasses. Clarified dilute molasses were fermented with different strains of Saccharomyces cerevisiae. Ethanol concentration after 64 hours batch fermentation reached 9.4% with 90% yield based on sugar content. During feed batch system similar results were obtained after a fermentation cycle of 48 hours resulting in higher productivity. Similarly carbohydrates in fruit juices and hydro lysates of biomass can be economically fermented to ethanol to be used as feed stock for other chemicals. (author)

Sucrose purification and repeated ethanol production from sugars remaining in sweet sorghum juice subjected to a membrane separation process.

Science.gov (United States)

Sasaki, Kengo; Tsuge, Yota; Kawaguchi, Hideo; Yasukawa, Masahiro; Sasaki, Daisuke; Sazuka, Takashi; Kamio, Eiji; Ogino, Chiaki; Matsuyama, Hideto; Kondo, Akihiko

2017-08-01

The juice from sweet sorghum cultivar SIL-05 (harvested at physiological maturity) was extracted, and the component sucrose and reducing sugars (such as glucose and fructose) were subjected to a membrane separation process to purify the sucrose for subsequent sugar refining and to obtain a feedstock for repeated bioethanol production. Nanofiltration (NF) of an ultrafiltration (UF) permeate using an NTR-7450 membrane (Nitto Denko Corporation, Osaka, Japan) concentrated the juice and produced a sucrose-rich fraction (143.2 g L -1 sucrose, 8.5 g L -1 glucose, and 4.5 g L -1 fructose). In addition, the above NF permeate was concentrated using an ESNA3 NF membrane to provide concentrated permeated sugars (227.9 g L -1 ) and capture various amino acids in the juice, enabling subsequent ethanol fermentation without the addition of an exogenous nitrogen source. Sequential batch fermentation using the ESNA3 membrane concentrate provided an ethanol titer and theoretical ethanol yield of 102.5-109.5 g L -1 and 84.4-89.6%, respectively, throughout the five-cycle batch fermentation by Saccharomyces cerevisiae BY4741. Our results demonstrate that a membrane process using UF and two types of NF membranes has the potential to allow sucrose purification and repeated bioethanol production.

La fermentation éthanolique. Les microorganismes Ethanol Fermentation. The Microorganisms

Directory of Open Access Journals (Sweden)

Ballerini D.

2006-11-01

Full Text Available Cette étude précise l'état actuel des connaissances concernant la fermentation éthanolique, d'un point de vue microbiologique. Outre les microorganismes utilisés depuis longtemps, sont décrites les nouvelles espèces de levures et de bactéries capables de transformer en éthanol des substrats aussi divers que les composés cellulosiques et hémicellulosiques issus de la biomasse et leurs produits d'hydrolyse. Pour la fermentation des substrats traditionnels tels que les mélasses et les jus d'extraction de plantes sucrières, ou encore l'amidon de maïs, les performances des levures du genre Saccharomyces sont comparées à celles des bactéries du genre Zymomonas. This review gives the state-of-the-art of what is known about ethanol fermentation from the microbiological viewpoint. In addition to the microorganisms that have been used for a long time, it describes new species of yeasts and bacteria capable of transforming, in ethanol, substrates including such different ones as cellulosic and hemicellulosic compounds issuing from biomass and their hydrolysis products. For the fermentation of traditional substrates such as molasses and juices extracted from sugar plants, or cornstarch, the performances of yeasts of the Saccharomyces type are compared to those of bacteria of the Zymomonas type.

Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

International Nuclear Information System (INIS)

Lim, D.G.; Seol, K.H.; Jeon, H.J.; Jo, C.; Lee, M.

2008-01-01

The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage

Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

Science.gov (United States)

Lim, D. G.; Seol, K. H.; Jeon, H. J.; Jo, C.; Lee, M.

2008-06-01

The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage.

Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt

Directory of Open Access Journals (Sweden)

Lilik Eka Radiati

2016-09-01

Full Text Available Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%,   pH value (3.80±0.06 – 4.17± 0.10,   viscosity  (133±2.30 cP–146±2.10cP,  β-carotene (0-173.19±1.02 µg/g, EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g,   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g.    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.

Toxicity evaluation of e-juice and its soluble aerosols generated by electronic cigarettes using recombinant bioluminescent bacteria responsive to specific cellular damages.

Science.gov (United States)

Bharadwaj, Shiv; Mitchell, Robert J; Qureshi, Anjum; Niazi, Javed H

2017-04-15

Electronic-cigarettes (e-cigarette) are widely used as an alternative to traditional cigarettes but their safety is not well established. Herein, we demonstrate and validate an analytical method to discriminate the deleterious effects of e-cigarette refills (e-juice) and soluble e-juice aerosol (SEA) by employing stress-specific bioluminescent recombinant bacterial cells (RBCs) as whole-cell biosensors. These RBCs carry luxCDABE-operon tightly controlled by promoters that specifically induced to DNA damage (recA), superoxide radicals (sodA), heavy metals (copA) and membrane damage (oprF). The responses of the RBCs following exposure to various concentrations of e-juice/SEA was recorded in real-time that showed dose-dependent stress specific-responses against both the e-juice and vaporized e-juice aerosols produced by the e-cigarette. We also established that high doses of e-juice (4-folds diluted) lead to cell death by repressing the cellular machinery responsible for repairing DNA-damage, superoxide toxicity, ion homeostasis and membrane damage. SEA also caused the cellular damages but the cells showed enhanced bioluminescence expression without significant growth inhibition, indicating that the cells activated their global defense system to repair these damages. DNA fragmentation assay also revealed the disintegration of total cellular DNA at sub-toxic doses of e-juice. Despite their state of matter, the e-juice and its aerosols induce cytotoxicity and alter normal cellular functions, respectively that raises concerns on use of e-cigarettes as alternative to traditional cigarette. The ability of RBCs in detecting both harmful effects and toxicity mechanisms provided a fundamental understanding of biological response to e-juice and aerosols. Copyright © 2016 Elsevier B.V. All rights reserved.

Kinetics of ethanol production from Jerusalem artichoke juice with some Kluyveromyces species

Energy Technology Data Exchange (ETDEWEB)

Kuvnjak, Z.; Kosaric, N.; Hayes, R.D.

1981-01-01

The kinetics of ethanol production by Kluyveromyces marxianus ATCC 12708 and ATCC 10606, K. cicerisporus ATCC 22295 and K. fragilis 105 were studied using raw juice of the Jerusalem artichoke in which the carbohydrates were not hydrolyzed prior to fermentation. This juice contains enough nutrients and can serve as a complete medium without additional nutrients both for growth of the yeasts and for ethanol production. Both specific ethanol productivity and specific glucose uptake rates were the highest with K. marxianus ATCC 12708 (1.68 gg-1 h-1 and 3.78 gg-1h-1, respectively). This microorganism produced an ethanol yield of 87.5% of the theoretical value in 25 hours.

Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat.

Science.gov (United States)

Yeon, Su-Jung; Hong, Go-Eun; Kim, Chang-Kyu; Park, Woo Joon; Kim, Soo-Ki; Lee, Chi-Ho

2015-01-01

This experiment investigated whether yogurt containing fermented pepper juice (FPJY) affects cholesterol level in high fat and high cholesterol diet (HFCD) fed rat. Twenty five Sprague-Dawley male rats of 7 wk were divided into 5 groups, and fed following diets for 9 wk; CON (control diet), HFCD (HFCD), PY (HFCD supplemented with 2% of plain yogurt), LFY (HFCD supplemented with 2% of FPJY), and HFY (HFCD supplemented with 5% of FPJY). In the LFY group, hepatic total lipid level decreased significantly compared to the HFCD group (p0.05). In HFY group, body weight and hepatic total lipid level significantly decreased over the HFCD group (p0.05). Liver weight decreased as FPJY content was increased. Results suggested FPJY would inhibit organ hypertrophy and accumulation of body fat, hepatic lipid, and cholesterol in HFCD fed rat.

Ethanol and sugar tolerance of wine yeasts isolated from fermenting ...

African Journals Online (AJOL)

Seventeen wine yeasts isolated from fermenting cashew apple juice were screened for ethanol and sugar tolerance. Two species of Saccharomyces comprising of three strains of S. cerevisiae and one S. uvarum showed measurable growth in medium containing 9% (v/v) ethanol. They were equally sugar-tolerant having ...

Effect of exogenous electron shuttles on growth and fermentative metabolism in Clostridium sp. BC1

Energy Technology Data Exchange (ETDEWEB)

Yarlagadda V. N.; Francis A.; Gupta, A.; Dodge, C. J.

2012-03-01

In this study, the influence exogenous electron shuttles on the growth and glucose fermentative metabolism of Clostridium sp. BC1 was investigated. Bicarbonate addition to mineral salts (MS) medium accelerated growth and glucose fermentation which shifted acidogenesis (acetic- and butyric-acids) towards solventogenesis (ethanol and butanol). Addition of ferrihydrite, anthraquinone disulfonate, and nicotinamide adenine dinucleotide in bicarbonate to growing culture showed no significant influence on fermentative metabolism. In contrast, methyl viologen (MV) enhanced ethanol- and butanol-production by 28- and 12-fold, respectively with concomitant decrease in hydrogen, acetic- and butyric-acids compared to MS medium. The results show that MV addition affects hydrogenase activity with a significant reduction in hydrogen production and a shift in the direction of electron flow towards enhanced production of ethanol and butanol.

Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

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Tzu-Ying Sun

2015-12-01

Full Text Available Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v and wheatgrass juice (WGJ were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus, was inoculated at 20% (v/v, and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v. The highest antioxidant activity was obtained using a 1:1 (v/v black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress.

Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage.

Science.gov (United States)

Sun, Tzu-Ying; Li, Jia-Shiun; Chen, Chinshuh

2015-12-01

Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis) and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus), was inoculated at 20% (v/v), and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v). The highest antioxidant activity was obtained using a 1:1 (v/v) black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress. Copyright © 2015. Published by Elsevier B.V.

Improved energy efficiency in juice production through waste heat recycling

International Nuclear Information System (INIS)

Anderson, J.-O.; Elfgren, E.; Westerlund, L.

2014-01-01

Highlights: • A heating system at a juice production was investigated and improved. • Different impacts of drying cycle improvements at the energy usage were explored. • The total heat use for drying could thereby be decreased with 52%. • The results point out a significant decrease of heat consumption with low investment costs. - Abstract: Berry juice concentrate is produced by pressing berries and heating up the juice. The by-products are berry skins and seeds in a press cake. Traditionally, these by-products have been composted, but due to their valuable nutrients, it could be profitable to sell them instead. The skins and seeds need to be separated and dried to a moisture content of less than 10 %wt (on dry basis) in order to avoid fermentation. A berry juice plant in the north of Sweden has been studied in order to increase the energy and resource efficiency, with special focus on the drying system. This was done by means of process integration with mass and energy balance, theory from thermodynamics and psychrometry along with measurements of the juice plant. Our study indicates that the drying system could be operated at full capacity without any external heat supply using waste heat supplied from the juice plant. This would be achieved by increasing the efficiency of the dryer by recirculation of the drying air and by heat supply from the flue gases of the industrial boiler. The recirculation would decrease the need of heat in the dryer with about 52%. The total heat use for the plant could thereby be decreased from 1262 kW to 1145 kW. The improvements could be done without compromising the production quality

Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.

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Eisinaite, Viktorija; Vinauskiene, Rimante; Viskelis, Pranas; Leskauskaite, Daiva

2016-09-01

The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages. © 2016 Institute of Food Technologists®

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.

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Laaksonen, Oskar; Kuldjärv, Rain; Paalme, Toomas; Virkki, Mira; Yang, Baoru

2017-10-15

Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae. Copyright © 2017 Elsevier Ltd. All rights reserved.

Bioethanol production from date palm fruit waste fermentation using ...

African Journals Online (AJOL)

CDPW is a renewable and sustainable resource of energy that is not greatly used in industries. The date is rich in biodegradable sugars, providing bioethanol after fermentation during 72 h at 30°C in the presence of Saccharomyces cerevisiae yeast and the distillation of date's juice obtained. In the first experience, a solar ...

Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile

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Etjen Bizaj

2014-01-01

Full Text Available The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838, S. cerevisiae mutant with low H2S production phenotype (AWRI 1640, interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539 and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810 were exposed separately to fungicides pyrimethanil (Pyr, 10 mg/L and fenhexamid (Fhx, 10 mg/L, as well as to the most common toxin produced by moulds on grapes, ochratoxin A (OTA, 5 μg/L, during alcoholic fermentation of Vitis vinifera L. cv. Sauvignon blanc juice. Contaminants were found to strongly impair fermentation performance and metabolic activity of all yeast strains studied. The chemical profile of wine was analyzed by HPLC (volatile acidity, concentrations of ethanol, fructose, glucose, glycerol and organic acids and the aromatic profile was analyzed using a stable isotope dilution technique using GC/MS (ethyl esters, acetates and aromatic alcohols and Kitagawa tubes (H2S. The chemical composition of wine with added contaminants was in all cases significantly different from the control. Of particular note is that the quantity of aromatic compounds produced by yeast was significantly lower. Yeast’s capacity to remove contaminants from wine at the end of the alcoholic fermentation, and after extended contact (7 days was determined. All the strains were able to remove contaminants from the media, moreover, after extended contact, the concentration of contaminants was in most cases lower.

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification

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Tapati Bhanja Dey

2014-01-01

Full Text Available Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103 using wheat bran by solid state fermentation (SSF process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated charcoal powder in a single step with 65.1%, 69.8% and 60% recoveries, respectively. Apple juice was clarified by these decolourized and partially purified enzymes. In presence of 1% polygalacturonase from mosambi peels (9.87 U/mL and 0.4% α-amylase (899 U/mL, maximum clarity (%T660nm = 97.0% of juice was attained after 2 h of incubation at 50 ºC in presence of 10 mM CaCl2. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.

Science.gov (United States)

Dey, Tapati Bhanja; Banerjee, Rintu

2014-01-01

Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated charcoal powder in a single step with 65.1%, 69.8% and 60% recoveries, respectively. Apple juice was clarified by these decolourized and partially purified enzymes. In presence of 1% polygalacturonase from mosambi peels (9.87 U/mL) and 0.4% α-amylase (899 U/mL), maximum clarity (%T(660 nm) = 97.0%) of juice was attained after 2 h of incubation at 50 °C in presence of 10 mM CaCl2. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Science.gov (United States)

Sulaiman, Alifdalino; Farid, Mohammed; Silva, Filipa Vm

2017-04-01

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach

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Stevan Popov

2010-01-01

Full Text Available Response surface methodology (RSM was used for selecting optimal fermentation time and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in order to produce ethanol. Optimal fermentation time and initial sugar mass fraction for ethanol production in batch fermentation by free Saccharomyces cerevisiae cells under anaerobic conditions at the temperature of 30 °C and agitation rate of 200 rpm were estimated to be 38 h and 12.30 % by mass, respectively. For selecting optimal conditions for industrial application, further techno-economic analysis should be performed by using the obtained mathematical representation of the process (second degree polynomial model. The overall fermentation productivity of five different types of yeast was examined and there is no significant statistical difference between them.

Kinetics of ethanol production from Jerusalem artichoke juice with some Klugveromyces species

Energy Technology Data Exchange (ETDEWEB)

Duvnjak, Z.; Kosaric, N.; Hayes, R.D.

1981-01-01

The kinetics of ethanol produce by Kluyveromyces marxianus ATCC 12708 and ATCC 10606, K. cicerisporus ATCC 22295, and K. fragilis 105 have been studied using raw juice of the Jerusalem artichoke in which the carbohydrates were not hydrolyzed prior to fermentation. The experiments revealed that this juice contains enough nutrients and can serve as a complete medium without additional nutrients both for growth of the yeasts and for ethanol production. It was found that both specific ethanol productivity and specific uptake rates were the highest with K. marxianus ATCC 12708 (1.68 g/g/hour and 3.78 g/g/hour respectively). This microorganism produced an ethanol yield of 87.5% of the theoretical value in 25 hours. (Refs. 15).

Yeast Derived LysA2 Can Control Bacterial Contamination in Ethanol Fermentation

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Jun-Seob Kim

2018-05-01

Full Text Available Contamination of fuel-ethanol fermentations continues to be a significant problem for the corn and sugarcane-based ethanol industries. In particular, members of the Lactobacillaceae family are the primary bacteria of concern. Currently, antibiotics and acid washing are two major means of controlling contaminants. However, antibiotic use could lead to increased antibiotic resistance, and the acid wash step stresses the fermenting yeast and has limited effectiveness. Bacteriophage endolysins such as LysA2 are lytic enzymes with the potential to contribute as antimicrobials to the fuel ethanol industries. Our goal was to evaluate the potential of yeast-derived LysA2 as a means of controlling Lactobacillaceae contamination. LysA2 intracellularly produced by Pichia pastoris showed activity comparable to Escherichia coli produced LysA2. Lactic Acid Bacteria (LAB with the A4α peptidoglycan chemotype (L-Lys-D-Asp crosslinkage were the most sensitive to LysA2, though a few from that chemotype were insensitive. Pichia-expressed LysA2, both secreted and intracellularly produced, successfully improved ethanol productivity and yields in glucose (YPD60 and sucrose-based (sugarcane juice ethanol fermentations in the presence of a LysA2 susceptible LAB contaminant. LysA2 secreting Sacharomyces cerevisiae did not notably improve production in sugarcane juice, but it did control bacterial contamination during fermentation in YPD60. Secretion of LysA2 by the fermenting yeast, or adding it in purified form, are promising alternative tools to control LAB contamination during ethanol fermentation. Endolysins with much broader lytic spectrums than LysA2 could supplement or replace the currently used antibiotics or the acidic wash.

Effects of feedstock and co-culture of Lactobacillus fermentum and wild Saccharomyces cerevisiae strain during fuel ethanol fermentation by the industrial yeast strain PE-2.

Science.gov (United States)

Reis, Vanda R; Bassi, Ana Paula G; Cerri, Bianca C; Almeida, Amanda R; Carvalho, Isis G B; Bastos, Reinaldo G; Ceccato-Antonini, Sandra R

2018-02-16

Even though contamination by bacteria and wild yeasts are frequently observed during fuel ethanol fermentation, our knowledge regarding the effects of both contaminants together is very limited, especially considering that the must composition can vary from exclusively sugarcane juice to a mixture of molasses and juice, affecting the microbial development. Here we studied the effects of the feedstock (sugarcane juice and molasses) and the co-culture of Lactobacillus fermentum and a wild Saccharomyces cerevisiae strain (rough colony and pseudohyphae) in single and multiple-batch fermentation trials with an industrial strain of S. cerevisiae (PE-2) as starter yeast. The results indicate that in multiple-cycle batch system, the feedstock had a minor impact on the fermentation than in single-cycle batch system, however the rough yeast contamination was more harmful than the bacterial contamination in multiple-cycle batch fermentation. The inoculation of both contaminants did not potentiate the detrimental effect in any substrate. The residual sugar concentration in the fermented broth had a higher concentration of fructose than glucose for all fermentations, but in the presence of the rough yeast, the discrepancy between fructose and glucose concentrations were markedly higher, especially in molasses. The biggest problem associated with incomplete fermentation seemed to be the lower consumption rate of sugar and the reduced fructose preference of the rough yeast rather than the lower invertase activity. Lower ethanol production, acetate production and higher residual sugar concentration are characteristics strongly associated with the rough yeast strain and they were not potentiated with the inoculation of L. fermentum.

Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

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Vanessa Elisa Pinheiro

2017-04-01

Full Text Available Summary Polygalacturonases are enzymes with the biotechnological potential for use in fruit juice clarification and for the enhancement of filtration efficiency. The aim of this work was to assess the production of polygalacturonase by the fungus Neosartorya glabra by means of solid-state and submerged fermentation using fruit peel residues as the carbon source, and also apply the enzyme in the clarification and decrease in viscosity of passion fruit and apple juices. The highest polygalacturonase (4.52 U/g/h production was obtained by means of submerged fermentation in Vogel´s medium (1964 containing orange peel – Bahia variety (Citrus sinensis, at a concentration of 1.5% (w/v, dried mass at 30-35°C for 72 h. The polygalacturonase of the crude extract presented optimal activity at 60°C and pH 5.5. The enzyme retained around 90% of the initial activity after 180 minutes at 40°C, and 50% of the initial activity after 150 minutes at 50°C. The enzyme was shown to be stable at acid pH values (3.0-6.5 after 120 minutes at 25oC. All these favourable enzymatic properties make the polygalacturonase attractive for potential uses in the industry of pectin-rich fruit juices, since the application of the crude extract to passion fruit (Passiflora edulis juice caused an 80% reduction in viscosity and 75% decrease in light absorbance. In the processing of apple pulp juice (Malus domestica, there was a 50% reduction in viscosity and 78% decrease in light absorbance.

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

Science.gov (United States)

Resende Oliveira, Érica; Caliari, Márcio; Soares Soares Júnior, Manoel; Ribeiro Oliveira, Aryane; Cristina Marques Duarte, Renata; Valério de Barros Vilas Boas, Eduardo

2018-01-01

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L -1 , pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g -1 , density of 0.991 g cm -3 , reduced dry matter of 14.15 g L -1 , sulfates lower than 0.7 g K 2 SO 4  L -1 . Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p -coumaric acid (0.24%), ferulic acid (6.63%), m -coumaric acid (0.36%), and o -coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

Determination of the 13C/12C ratio of ethanol derived from fruit juices and maple syrup by isotope ratio mass spectrometry: collaborative study.

Science.gov (United States)

Jamin, Eric; Martin, Frédérique; Martin, Gilles G

2004-01-01

A collaborative study of the carbon-13 isotope ratio mass spectrometry (13C-IRMS) method based on fermentation ethanol for detecting some sugar additions in fruit juices and maple syrup is reported. This method is complementary to the site-specific natural isotope fractionation by nuclear magnetic resonance (SNIF-NMR) method for detecting added beet sugar in the same products (AOAC Official Methods 995.17 and 2000.19), and uses the same initial steps to recover pure ethanol. The fruit juices or maple syrups are completely fermented with yeast, and the alcohol is distilled with a quantitative yield (>96%). The carbon-13 deviation (delta13C) of ethanol is then determined by IRMS. This parameter becomes less negative when exogenous sugar derived from plants exhibiting a C4 metabolism (e.g., corn or cane) is added to a juice obtained from plants exhibiting a C3 metabolism (most common fruits except pineapple) or to maple syrup. Conversely, the delta13C of ethanol becomes more negative when exogenous sugar derived from C3 plants (e.g., beet, wheat, rice) is added to pineapple products. Twelve laboratories analyzed 2 materials (orange juice and pure cane sugar) in blind duplicate and 4 sugar-adulterated materials (orange juice, maple syrup, pineapple juice, and apple juice) as Youden pairs. The precision of that method for measuring delta13C was similar to that of other methods applied to wine ethanol or extracted sugars in juices. The within-laboratory (Sr) values ranged from 0.06 to 0.16%o (r = 0.17 to 0.46 percent per thousand), and the among-laboratories (SR) values ranged from 0.17 to 0.26 percent per thousand (R = 0.49 to 0.73 percent per thousand). The Study Directors recommend that the method be adopted as First Action by AOAC INTERNATIONAL.

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

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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.

Volatile changes in Hawaiian noni fruit, Morinda citrifolia L., during ripening and fermentation

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Noni fruit (Morinda citrifolia L., Rubiaceae) have been used in traditional medicine in Polynesia, South and Southeast Asia, India, Australia, and the Caribbean, and are now attracting interest in western medicine. Fermented noni juice has been of particular interest for its demonstrated antitumor ...

Yeast hulls: effect on spontaneous fermentation in different vinification conditions

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Rosa López

2000-09-01

Full Text Available The effect of the addition of yeast hulls in vinification was investigated during three consecutive years. The study was carried out in the experimental winery of C.I.D.A in La Rioja (Spain with free running white grape juice of the Viura variety. Four different vinifications were studied. In two of these vinifications, stuck fermentations were detected. In all the studies, the addition of yeast hulls (yeast ghosts improved the fermentation kinetics, increasing the number of viable yeasts at the end of the exponential stage and decreasing the final content of reducing sugars. This work revealed a new effect of yeast hull addition which had not been identified previously; their selection effect on the wild yeast strain in spontaneous fermentation.

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

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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.

Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars.

Science.gov (United States)

Mohamad, Nurul Elyani; Keong Yeap, Swee; Beh, Boon Keen; Romli, Muhammad Firdaus; Yusof, Hamidah Mohd; Kristeen-Teo, Ye Wen; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

2018-01-01

Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars. Following acute and sub-chronic in vivo toxicity evaluation, no toxicity and mortality were evident and there were no significant differences in the serum biochemical profiles between mice administered the vinegars versus the control group. In the sub-chronic toxicity evaluation, the highest liver antioxidant levels were found in mice fed with pineapple juice vinegar, followed by coconut juice and nipah juice vinegars. However, compared to the pineapple juice and nipah juice vinegars, the mice fed with coconut juice vinegar, exhibited a higher population of CD4 + and CD8 + T-lymphocytes in the spleen, which was associated with greater levels of serum interleukin-2 and interferon-γ cytokines. Overall, the data suggested that not all vinegar samples cause acute and sub-chronic toxicity in vivo. Moreover, the in vivo immunity and organ antioxidant levels were enhanced, to varying extents, by the phenolic acids present in the vinegars. The results obtained in this study provide appropriate guidelines for further in vivo bioactivity studies and pre-clinical assessments of vinegar consumption. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices.

Science.gov (United States)

Densupsoontorn, Narumon; Jirapinyo, Pipop; Thamonsiri, Nuchnoi; Wongarn, Renu; Phosuya, Panarat; Tritiprat, Amornrat; Patraarat, Siriphan; Pidatcha, Pannee; Suwannthol, Lerson

2002-08-01

To compare the types and quantities of carbohydrate, electrolytes, pH and osmolarity of fresh fruit juices and commercial fruit juices. Forty kinds of fresh fruits available in Thai markets were analyzed for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with previously obtained data for commercial fruit juices. Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices mostly have sucrose in the range of 3-112 g/L. Although both fruit juices were acidic (pH varied from 3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potassium, phosphorus, and magnesium than commercial fluids. The nutrient content of fresh fruit juices and commercial fruit juices from the same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physicians should know the composition of fruit juices in order to advise patients properly.

Effect of production phase on bottle-fermented sparkling wine quality.

Science.gov (United States)

Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

2015-01-14

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

Bioconversion of Agave tequilana fructans by exo-inulinases from indigenous Aspergillus niger CH-A-2010 enhances ethanol production from raw Agave tequilana juice.

Science.gov (United States)

Huitrón, Carlos; Pérez, Rosalba; Gutiérrez, Luís; Lappe, Patricia; Petrosyan, Pavel; Villegas, Jesús; Aguilar, Cecilia; Rocha-Zavaleta, Leticia; Blancas, Abel

2013-01-01

Agave tequilana fructans are the source of fermentable sugars for the production of tequila. Fructans are processed by acid hydrolysis or by cooking in ovens at high temperature. Enzymatic hydrolysis is considered an alternative for the bioconversion of fructans. We previously described the isolation of Aspergillus niger CH-A-2010, an indigenous strain that produces extracellular inulinases. Here we evaluated the potential application of A. niger CH-A-2010 inulinases for the bioconversion of A. tequilana fructans, and its impact on the production of ethanol. Inulinases were analyzed by Western blotting and thin layer chromatography. Optimal pH and temperature conditions for inulinase activity were determined. The efficiency of A. niger CH-A-2010 inulinases was compared with commercial enzymes and with acid hydrolysis. The hydrolysates obtained were subsequently fermented by Saccharomyces cerevisiae to determine the efficiency of ethanol production. Results indicate that A. niger CH-A-2010 predominantly produces an exo-inulinase activity. Optimal inulinase activity occurred at pH 5.0 and 50 °C. Hydrolysis of raw agave juice by CH-A-2010 inulinases yielded 33.5 g/l reducing sugars, compared with 27.3 g/l by Fructozyme(®) (Novozymes Corp, Bagsværd, Denmark) and 29.4 g/l by acid hydrolysis. After fermentation of hydrolysates, we observed that the conversion efficiency of sugars into ethanol was 97.5 % of the theoretical ethanol yield for enzymatically degraded agave juice, compared to 83.8 % for acid-hydrolyzed juice. These observations indicate that fructans from raw Agave tequilana juice can be efficiently hydrolyzed by using A. niger CH-A-2010 inulinases, and that this procedure impacts positively on the production of ethanol.

New vineyard fields: Grape Juice. Selection of grapevine species, juice making, stabilization / Nouvelle filière : jus de raisin. Sélection des cépages, élaboration, stabilisation

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Escudier Jean-Louis

2016-01-01

Full Text Available Proposed by FOULON-SOPAGLY society and INRA, a six years applied research program was developed in France to enable creation of create specific lines to elaborate high quality juice with new adapted grapevine varieties and specialized vineyards, with adapted technology. 448 vine varieties from INRA Vassal first international collection of grapevine species were evaluated to finally select 14: 2 V.vinifera,9 hybrids, and 3 from INRA creation (ref A. Bouquet by hybridization. These last references, obtained from 4 or 5 back crossing between Muscadinia. rotondifolia.X.V.vinifera, have in particular a high level of resistance against mildew and oidium.These varieties have RUN 1 and RPV1. resistance genes, with several other secondary genes on one chromosome locus. This makes access to organic market easier. Agronomic criteria are studied for this selection. Among the 14 selected grapevine species, some have high level of polyphenols (6 times more than alicante. Others (white and red have a high aromatic potential. Others have a low sugar content 135 g/l to 150 g/l and adapted sugar/ acidity ratio. -In the cellar: The absence of fermentation and alcohol requires optimization of the process for juice making. For example by increasing polyphenols extraction and colour stability by using thermo-treatment. Flash release process coupled with enzymatic soaking on grapes at 45°C for example, increases 2 or 3 fold polysaccharide juice content, and increases anthocyanins extraction and hence colour intensity. With this process the draining of grape marc and juice production increase. Pressure technology by on line horizontal decanter is possible. -In juice storehouse. Electro membrane process, (oenodia membrane process with specific membranes gives possibilities to achieve two objectives on juice: - Decrease pH and increase acidity of juice and colour stabilization, without any additive.

Fermentation of sugar to ethyl alcohol in the presence of proteolytic enzymes

Energy Technology Data Exchange (ETDEWEB)

Coates, E W; Conde Julio, C

1963-06-11

Sugar is fermented to EtOH by yeasts capable of elaborating zymase and proteolytic enzymes, the zymase component comprising exceptionally large amounts of phosphatase. Saccharomyces ellipsoideus was acclimated to 20% EtOH by growing on fresh pineapple juice in a medium consisting of malt sirup 15, sugar sirup 3, and pineapple juice 82%. An aqueous solution of 2000 gallons of sugar cane molasses in H/sub 2/O to give a Brix of 16/sup 0/ was placed in a 48,000-gallon fermentor. S. ellipsoideus with a cell constant of 1 x 10/sup 9/ cells/ml was added, with sufficient H/sub 2/SO/sub 4/ to adjust the pH to approximately 4.5. Fermentation was carried out at 35/sup 0/ until the Brix dropped to 8/sup 0/, after which it was brought back to 16/sup 0/ by adding 6000 gallons of sirup containing nutrients in H/sub 2/O. This process was repeated with another 6000 and then 2000 gallons of sirup. The total fermentation required 48 h and the EtOH content was 15.25% by volume. Te EtOH was recovered in the usual manner by removal of solids and fractional distillation.

RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICES

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Ionica Deliu

2010-01-01

Full Text Available In order to keep its place on the wine international market, Romania should produce typical wines starting from localgrape varieties and conducting the alcoholic fermentation by starter cultures obtained from local isolated wine yeast.The present study was initiated due to the fact that there are few informations regarding the evolution of winemicrorganisms in plantations and in the fermentations process for quantitative point of view.The population dynamics of microbiota in Valea Calugareasca vineyard was analysed during the alcoholicfermentation. No yeast starter cultures had been used in order to investigate the dynamics of grape-related indigenousmicroorganisms population. Classical works and methods for alcoholic fermentation monitoring have been employed atthis level.At the beginning of fermentation the total number of yeasts found is doubling, while the number of bacteria is stabilizedat a value of 103 CFU/ml. During the alcoholic fermentation the yeasts become predominant (107–108 cfu/ml andcontinue the fermentation until its completion. Significant differences regarding the evolution of yeast microbiota forquantitative point of view between varieties have been recorded.

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Science.gov (United States)

Ragazzo-Sánchez, Juan Arturo; Ortiz-Basurto, Rosa Isela; Luna-Solano, Guadalupe; Calderón-Santoyo, Montserrat

2014-01-01

Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains. PMID:25506606

Use of a wine yeast deletion collection reveals genes that influence fermentation performance under low-nitrogen conditions.

Science.gov (United States)

Peter, Josephine J; Watson, Tommaso L; Walker, Michelle E; Gardner, Jennifer M; Lang, Tom A; Borneman, Anthony; Forgan, Angus; Tran, Tina; Jiranek, Vladimir

2018-05-01

A deficiency of nitrogenous nutrients in grape juice can cause stuck and sluggish alcoholic fermentation, which has long been a problem in winemaking. Nitrogen requirements vary between wine yeast strains, and the ability of yeast to assimilate nitrogen depends on the nature and concentration of nitrogen present in the medium. In this study, a wine yeast gene deletion collection (1844 deletants in the haploid AWRI1631 background) was screened to identify genes whose deletion resulted in a reduction in the time taken to utilise all sugars when grown in a chemically defined grape juice medium supplemented with limited nitrogen (75 mg L-1 as a free amino acid mixture). Through micro-scale and laboratory-scale fermentations, 15 deletants were identified that completed fermentation in a shorter time than the wildtype (c.a. 15%-59% time reduction). This group of genes was annotated to biological processes including protein modification, transport, metabolism and ubiquitination (UBC13, MMS2, UBP7, UBI4, BRO1, TPK2, EAR1, MRP17, MFA2 and MVB12), signalling (MFA2) and amino acid metabolism (AAT2). Deletion of MFA2, encoding mating factor-a, resulted in a 55% decrease in fermentation duration. Mfa2Δ was chosen for further investigation to understand how this gene deletion conferred fermentation efficiency in limited nitrogen conditions.

Production of baker's yeast using date juice.

Science.gov (United States)

Beiroti, A; Hosseini, S N

2007-07-01

Baker's yeast is an important additive among the products which improves bread quality and for present time is being produced in different countries by batch, fed batch or continuous cultures. Saccharomyces cerevisiae is used in fermentation of starch in dough, giving a favourable taste and produces a variety of vitamins and proteins. The main ingredient in yeast production is carbon source such as beet molasses, cane molasses, and so on. Since beet molasses has other major function as in high yield alcohol production and also due to the bioenvironmental issues and related wastewater treatment, the use of other carbohydrate sources may be considered. One of these carbohydrate sources is date which is wasted a great deal annually in this country (Iran) . In this study, the capability of date to act as a suitable carbon sources was investigated. The waste date turned into juice and consequently production and growth rate of Sacchromyces cervisiae were studied with this juice. A maximum possible yield of 50% was obtained by the optimum medium (P3), at pH 3.4, 30 degrees C, 1.4 vvm aeration rate and agitation of 500 r/min.

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

Science.gov (United States)

Cousin, Fabien J; Le Guellec, Rozenn; Schlusselhuber, Margot; Dalmasso, Marion; Laplace, Jean-Marie; Cretenet, Marina

2017-07-25

Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.

Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review.

Science.gov (United States)

Chen, Meng; Zhou, Shu-Yi; Fabriaga, Erlinda; Zhang, Pian-Hong; Zhou, Quan

2018-04-01

This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs). Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice- 99m Tc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine), increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids). Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food-drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice-drug interactions and help

Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition.

Science.gov (United States)

Chagas, Clarice M A; Honorato, Talita L; Pinto, Gustavo A S; Maia, Geraldo A; Rodrigues, Sueli

2007-05-01

Cashew apples are considered agriculture excess in the Brazilian Northeast because cashew trees are cultivated primarily with the aim of cashew nut production. In this work, the use of cashew apple juice as a substrate for Leuconostoc mesenteroides cultivation was investigated. The effect of yeast extract and phosphate addition was evaluated using factorial planning tools. Both phosphate and yeast extract addition were significant factors for biomass growth, but had no significant effect on maximum enzyme activity. The enzyme activities found in cashew apple juice assays were at least 3.5 times higher than the activity found in the synthetic medium. Assays with pH control (pH = 6.5) were also carried out. The pH-controlled fermentation enhanced biomass growth, but decreased the enzyme activity. Crude enzyme free of cells produced using cashew apple juice was stable for 16 h at 30 degrees C at a pH of 5.0.

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.

Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review

Directory of Open Access Journals (Sweden)

Meng Chen

2018-04-01

Full Text Available This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs. Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice-99mTc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine, increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids. Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food–drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice

Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.

Science.gov (United States)

Dos Santos, Karina Mo; de Oliveira, Isabel C; Lopes, Marcos Ac; Cruz, Ana Paula Gil; Buriti, Flávia Ca; Cabral, Lourdes M

2017-03-01

Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods with probiotics can be good vehicles to deliver these bioactive compounds. The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with grape juice were investigated. The TP concentration increased significantly in fermented milks with the addition of GPE. A protective effect of GPE on the viability of L. acidophilus was observed. However, after 14 days of storage, the populations of L. acidophilus were significantly lower when compared with those of L. rhamnosus, and only the last probiotic maintained its viability above 7 log CFU mL -1 throughout the period investigated. The sensory scores of flavor, color and overall acceptability of the fermented milk containing L. rhamnosus HN001 were significantly increased when GPE was added. The use of GPE might increase the functionality of probiotic fermented goat milk processed with L. rhamnosus HN001 and grape juice because grape polyphenols are known for their antioxidant properties and positive effect on the modulation of gut microbiota. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Chemical composition and properties of spray-dried sugar beet concentrate obtained after ultrafiltration of diffusion juice

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Regiec Piotr

2015-03-01

Full Text Available Ultrafiltration of diffusion juice is a method that can reduce environmental pollution during the production of sugar. A by-product (concentrate of ultrafiltration contains a large amount of sucrose, but due to its properties, it is difficult to manage. The aim of this study was to determine the effects of the temperature used during drying of diffusion juice concentrates on the content of certain components and characteristics of resultant preparations. Diffusion juice obtained from one of the Polish sugar plants was subjected to ultrafiltration and the obtained concentrates were dried in a spray dryer. In the dried samples, the following parameters were analyzed: dry mass, sucrose, total ash, protein, crude fiber and color. It has been declared that the degree of concentration and drying temperature influenced the chemical composition and the properties of the dehydrated diffusion juice concentrates. An increase in drying temperature was accompanied by the increased content of dry mass, protein, ash and fiber content in the preparations. The greater the degree of juice concentration, the greater was the content of dry mass, ash, and fiber. Inversely, the greater the degree of juice concentration, the lower the content of sucrose. The brightest color of the dehydrated product was observed at the drying temperature of 200°C. Spray-drying may be used for waste management after the diffusion juice membrane filtration, and the resultant preparations might be used in the production of feedstuff or food industry in general e.g. as sucrose source, in fermentation processes or in microorganisms propagation.

Technical and economic assessments of storage techniques for long-term retention of industrial-beet sugar for non-food industrial fermentations

Science.gov (United States)

Vargas-Ramirez, Juan Manuel

Industrial beets may compete against corn grain as an important source of sugars for non-food industrial fermentations. However, dependable and energy-efficient systems for beet sugar storage and processing are necessary to help establish industrial beets as a viable sugar feedstock. Therefore, technical and economic aspects of beet sugar storage and processing were evaluated. First, sugar retention was evaluated in whole beets treated externally with either one of two antimicrobials or a senescence inhibitor and stored for 36 wk at different temperature and atmosphere combinations. Although surface treatment did not improve sugar retention, full retention was enabled by beet dehydration caused by ambient air at 25 °C and with a relative humidity of 37%. This insight led to the evaluation of sugar retention in ground-beet tissue ensiled for 8 wk at different combinations of acidic pH, moisture content (MC), and sugar:solids. Some combinations of pH ≤ 4.0 and MC ≤ 67.5% enabled retentions of at least 90%. Yeast fermentability was also evaluated in non-purified beet juice acidified to enable long-term storage and partially neutralized before fermentation. None of the salts synthesized through juice acidification and partial neutralization inhibited yeast fermentation at the levels evaluated in that work. Conversely, yeast fermentation rates significantly improved in the presence of ammonium salts, which appeared to compensate for nitrogen deficiencies. Capital and operating costs for production and storage of concentrated beet juice for an ethanol plant with a production capacity of 76 x 106 L y-1 were estimated on a dry-sugar basis as U.S. ¢34.0 kg-1 and ¢2.2 kg-1, respectively. Storage and processing techniques evaluated thus far prove that industrial beets are a technically-feasible sugar feedstock for ethanol production.

Fermented Citrus Lemon Reduces Liver Injury Induced by Carbon Tetrachloride in Rats

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Yi Jinn Lillian Chen

2018-01-01

Full Text Available Fermented lemon juice displays a variety of important biological activities, including anti-inflammatory and antioxidant capabilities. The aim of the present study is to investigate hepatic-protective effects of no-sugar-added fermented lemon juice (FLJ for liver inflammation caused by carbon tetrachloride (CCl4 in rats. Rats are divided into six groups: H2O, CCl4 + H2O, CCl4 + silymarin, and CCl4 plus three different FLJ doses by oral administration, respectively. The results show that the contents of plasma ALT and AST, hepatic lipid peroxidation, splenomegaly, and liver water are reduced significantly in rats under FLJ treatment, and pathological examination of liver fibrosis is improved. The reduced hepatic injury by increasing liver soluble protein and glutathione and albumin is observed in FLJ treated groups, and FLJ has comparable efficacies to medicine silymarin in liver therapies. The no-sugar-added FLJ differs from traditional fermentation by adding lots of sugar and prevents any hidden sugar intake while taking it as a complimentary treatment for liver inflammation. The green color and the taste of sourness are both associated with treating and healing the liver based on the five-element theory in traditional Chinese medicine, and the green and sour FLJ may be applied to the ancient theory in preventing hepatic injury accordingly.

Thermotolerant yeasts capable of producing bioethanol: isolation from natural fermented sources, identification and characterization

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Ali Azam Talukder

2016-11-01

Full Text Available Recently, the demands of biofuels have increased, because of their significant role in reducing various pollutants created by fossil fuels. Here, we have collected 25 samples containing various thermotolerant microorganisms from the nine natural fermented sources of Bangladesh, such as Boiled potato (Bp, Decomposed foods (Df, Municipal liquid waste (Mlw, Municipal solid waste (Msw, Sugarcane juice (Sc, Pantavat (Pv, Sugar molasses (Sm, Tari (Tari and Watermelon juice (Wm for bioethanol production. Among them, 18 isolates are capable of producing bioethanol. Cultural, morphological, physiological, biochemical and genetic analyses were carried out under various physiological conditions. Ethanol fermentation was checked by different carbon sources, temperatures and pH. All of the isolates could grow well in the medium containing Dextrose and Arabinose and only two strains Pv-1 and Bp-2 could ferment Xylose as a sole carbon source. At 42 °C, the highest ethanol concentration 6.58% (v/v was obtained by a strain Wm-1 isolated from Watermelon juice. At 37 °C, maximal ethanol concentrations of 6.74% (v/v, 6.50% (v/v and 6.22% (v/v were obtained by the strains Bp-2, Wm-l and Pv-1, respectively. Among the various pH tested, the highest ethanol concentration 6.6% (v/v was obtained at pH 4.5 by a strain named Tari-2. Finally, yeast 26S rDNA sequencing information identified the strains Sc-2 as Saccharomyces cerevisiae Pv-2, Tari-2 and Df-1 as Pichia kudriavzevii, Mlw-l and Bp-2 as Candida tropicalis, Pv-1 as Pichia guilliermondii and Df-2 as Candida rugosa.

Electron beam irradiation enhances the digestibility and fermentation yield of water-soaked lignocellulosic biomass

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Jin Seop Bak

2014-12-01

Full Text Available In order to overcome the limitation of commercial electron beam irradiation (EBI, lignocellulosic rice straw (RS was pretreated using water soaking-based electron beam irradiation (WEBI. This environment-friendly pretreatment, without the formation (or release of inhibitory compounds (especially hydroxymethylfurfural and furfural, significantly increased the enzymatic hydrolysis and fermentation yields of RS. Specifically, when water-soaked RS (solid:liquid ratio of 100% was treated with WEBI doses of 1 MeV at 80 kGy, 0.12 mA, the glucose yield after 120 h of hydrolysis was 70.4% of the theoretical maximum. This value was predominantly higher than the 29.5% and 52.1% measured from untreated and EBI-treated RS, respectively. Furthermore, after simultaneous saccharification and fermentation for 48 h, the ethanol concentration, production yield, and productivity were 9.3 g/L, 57.0% of the theoretical maximum, and 0.19 g/L h, respectively. Finally, scanning electron microscopy images revealed that WEBI induced significant ultrastructural changes to the surface of lignocellulosic fibers.

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions

Science.gov (United States)

Bernard, Margaux; Trujillo, Marine; Prodhomme, Duyên; Barbe, Jean-Christophe; Gibon, Yves; Marullo, Philippe

2018-01-01

This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats. The vessel used also offers the possibility to assay 32 volatiles compounds using a headspace solid-phase micro-extraction coupled to gas chromatography and mass spectrometry. The vessel shaking applied strongly impacted most of the phenotypes investigated due to oxygen transfer occuring in the first hours of the alcoholic fermentation. The impact of grape must and micro-oxygenation was investigated illustrating some relevant genetic x environmental interactions. By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. Moreover, a multivariate analysis illustrates that some grape musts are more able than others to discriminate commercial strains since some are less robust to environmental changes. PMID:29351285

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.

Science.gov (United States)

Peltier, Emilien; Bernard, Margaux; Trujillo, Marine; Prodhomme, Duyên; Barbe, Jean-Christophe; Gibon, Yves; Marullo, Philippe

2018-01-01

This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats. The vessel used also offers the possibility to assay 32 volatiles compounds using a headspace solid-phase micro-extraction coupled to gas chromatography and mass spectrometry. The vessel shaking applied strongly impacted most of the phenotypes investigated due to oxygen transfer occuring in the first hours of the alcoholic fermentation. The impact of grape must and micro-oxygenation was investigated illustrating some relevant genetic x environmental interactions. By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. Moreover, a multivariate analysis illustrates that some grape musts are more able than others to discriminate commercial strains since some are less robust to environmental changes.

Gamma radiation in some microbiological and biochemical parameters of ethanolic fermentation

International Nuclear Information System (INIS)

Alcarde, Andre Ricardo

2000-01-01

The objective of this work was to evaluate the effect of gamma radiation in reducing the bacterial population of the sugar cane must and verify its influence in the ethanolic fermentation. For this purpose, some microbiological and biochemical parameters of the ethanolic fermentation were analyzed, such as bacterial count; viability, replication and living replicates of the yeast; p H, acidity (total and volatile), glycerol and production of organic acids (acetic, lactic and succinic) during the fermentation; and fermentative yield. Bacteria of the genera Bacillus and Lactobacillus are the most common contaminants of the ethanolic fermentation and they might cause a decrease in the fermentative yield. The ionizing radiations may affect the microorganisms altering the DNA of the cells, which lose the ability to reproduce themselves and die. The experimental design was in randomized blocks (three) with one replicate in each block. The must was sugar-cane juice with approximately 5% of total reducing sugar. Bacteria of the following species were tested: Bacillus subtilis, Bacillus coagulans, Lactobacillus plantarum and Lactobacillus fermentum. The experiments were the inoculation of each bacteria separately in the must, the inoculation of the mixture of the four bacteria in the must and the use of natural sugar-cane juice with its own contaminating microorganisms. The contaminated must was irradiated with the doses of 0.0 (control), 2.0,4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation (60-Cobalt) at an average rate of 2.0 kGy/h. After the irradiation, the fermentation of the must was carried out using the yeast Saccharomyces cerevisiae (Fleischmann). It was also accomplished an experiment with the inoculation of the mixture of the four bacteria in the must and, instead of using gamma radiation to decontaminate the must, it was used the antimicrobial Kamoran ID in the concentration of 3 ppm. The effects of the irradiation of the must were: reduction of the bacterial

Effect of electron-ion treatment on fermentative activity of food yeasts

International Nuclear Information System (INIS)

Sergeev, I.N.; Ostapenkov, A.M.

1988-01-01

Investigation into effect of electron-ion treatment (EIT) on fermentative activity (FA) of Sacch cerevisial type yeasts of 12 breed was conducted. It is shown that even within the limits of one and the same type different treatment regimes are meded. This is obviously connected with physiologic peculiarities of different yeast breeds. Therefore an individual optimal treatment regime should be determined in each particular case during EIT of different breeds

Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production.

Science.gov (United States)

Bautista-Rosales, Pedro Ulises; Ragazzo-Sánchez, Juan Arturo; Ruiz-Montañez, Gabriela; Ortiz-Basurto, Rosa Isela; Luna-Solano, Guadalupe; Calderón-Santoyo, Montserrat

2014-01-01

Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (industrial scale was obtained. Alcoholic fermentations were performed at 28°C, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains.

Yeast species associated with the spontaneous fermentation of cider.

OpenAIRE

Suárez, Belén; Pando, Rosa; Fernández, Norman; Querol, Amparo; Rodríguez, Roberto

2018-01-01

This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple juice before and throughout fermentation at a cider cellar of Asturias (Spain), during two consecutive years were studied. The yeast strains were identified by restriction fragment length polymorphism analysis of the 5.8S rRNA gene and the two flanking internal transcribed sequences (ITS). The musts obtained by ...

Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[Gamma irradiation; Fermented anchovy; Color; Flavor compounds; Electronic nose; Sensory evaluation

Energy Technology Data Exchange (ETDEWEB)

Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo E-mail: mwbyun@kaeri.re.kr

2004-02-01

Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell.

27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

Science.gov (United States)

2010-04-01

... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or... fruit juice to which spirits have been added will be included in the appropriate tax class of any wine inventory and will be properly identified. Juice or concentrated juice to which wine spirits are added will...

Bread-Board Testing of the Radiation Hard Electron Monitor (RADEM) being developed for the ESA JUICE Mission

Science.gov (United States)

Mrigakshi, Alankrita; Hajdas, Wojtek; Marcinkowski, Radoslaw; Xiao, Hualin; Goncalves, Patricia; Pinto, Marco; Pinto, Costa; Marques, Arlindo; Meier, Dirk

2016-04-01

The RADEM instrument will serve as the radiation monitor for the JUICE spacecraft. It will characterize the highly dynamic radiation environment of the Jovian system by measuring the energy spectra of energetic electrons and protons up to 40 MeV and 250 MeV, respectively. It will also determine the directionality of 0.3-10 MeV electrons. Further goals include the detection of heavy ions, and the determination of the corresponding LET spectra and dose rates. Here, the tests of the Electron and Proton Telescopes, and the Directionality Detector of the RADEM Bread-Board model are described. The objective of these tests is to validate RADEM design and physical concept applied therein. The tests were performed at various irradiation facilities at the Paul Scherrer Institute (PSI) where energy ranges relevant for space applications can be covered (electrons: ≤100 MeV and protons: ≤230 MeV). The measured values are also compared with GEANT4 Monte-Carlo Simulation results.

Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation.

Science.gov (United States)

Amaya-Delgado, L; Herrera-López, E J; Arrizon, Javier; Arellano-Plaza, M; Gschaedler, A

2013-05-01

Traditionally, industrial tequila production has used spontaneous fermentation or Saccharomyces cerevisiae yeast strains. Despite the potential of non-Saccharomyces strains for alcoholic fermentation, few studies have been performed at industrial level with these yeasts. Therefore, in this work, Agave tequilana juice was fermented at an industrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus) with fermentation efficiency higher than 85 %. Pichia kluyveri (GRO3) was more efficient for alcohol and ethyl lactate production than S. cerevisiae (AR5), while Kluyveromyces marxianus (GRO6) produced more isobutanol and ethyl-acetate than S. cerevisiae (AR5). The level of volatile compounds at the end of fermentation was compared with the tequila standard regulation. All volatile compounds were within the allowed range except for methanol, which was higher for S. cerevisiae (AR5) and K. marxianus (GRO6). The variations in methanol may have been caused by the Agave tequilana used for the tests, since this compound is not synthesized by these yeasts.

Ethanol production by fermentation using immobilized cells of Saccharomyces cerevisiae in cashew apple bagasse.

Science.gov (United States)

Pacheco, Alexandre Monteiro; Gondim, Diego Romão; Gonçalves, Luciana Rocha Barros

2010-05-01

In this work, cashew apple bagasse (CAB) was used for Saccharomyces cerevisiae immobilization. The support was prepared through a treatment with a solution of 3% HCl, and delignification with 2% NaOH was also conducted. Optical micrographs showed that high populations of yeast cells adhered to pre-treated CAB surface. Ten consecutive fermentations of cashew apple juice for ethanol production were carried out using immobilized yeasts. High ethanol productivity was observed from the third fermentation assay until the tenth fermentation. Ethanol concentrations (about 19.82-37.83 g L(-1) in average value) and ethanol productivities (about 3.30-6.31 g L(-1) h(-1)) were high and stable, and residual sugar concentrations were low in almost all fermentations (around 3.00 g L(-1)) with conversions ranging from 44.80% to 96.50%, showing efficiency (85.30-98.52%) and operational stability of the biocatalyst for ethanol fermentation. Results showed that cashew apple bagasse is an efficient support for cell immobilization aiming at ethanol production.

Yeast vitality during cider fermentation: assessment by energy metabolism.

Science.gov (United States)

Dinsdale, M G; Lloyd, D; McIntyre, P; Jarvis, B

1999-03-15

In an apple juice-based medium, an ethanol-tolerant Australian wine-yeast used for cider manufacture produced more than 10% ethanol over a 5 week period. Growth of the inoculum (10(6) organisms ml(-1)) occurred to a population of 3.1 x 10(7) ml(-1) during the first few days; at the end of the fermentation only 5 x 10(5) yeasts ml(-1) could be recovered as colony-forming units on plates. Respiratory and fermentative activities were measured by mass spectrometric measurements (O2 consumption and CO2 and ethanol production) of washed yeast suspensions taken from the cider fermentation at intervals. Both endogenous and glucose-supported energy-yielding metabolism declined, especially during the first 20 days. Levels of adenine nucleotides also showed decreases after day 1, as did adenylate energy charge, although in a prolonged (16.5 week) fermentation the lowest value calculated was 0.55. AMP was released into the medium. 31P-NMR spectra showed that by comparison with aerobically grown yeast, that from the later stages of the cider fermentation showed little polyphosphate. However, as previously concluded from studies of 'acidification power' and fluorescent oxonol dye exclusion (Dinsdale et al., 1995), repitching of yeast indicated little loss of viability despite considerable loss of vitality.

Electronic tongue response to chemicals in orange juice that change concentration in relation to harvest maturity and citrus greening or Huanglongbing (HLB) disease

Science.gov (United States)

In an earlier study, the electronic tongue system (etongue) was used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an etongue system to the main chemicals in orange ...

The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.

Science.gov (United States)

Bohlscheid, J C; Fellman, J K; Wang, X D; Ansen, D; Edwards, C G

2007-02-01

To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250 mg l(-1)) and biotin (0, 1 or 10 microg l(-1)) as variables. All media contained 240 g l(-1) glucose + fructose (1 : 1) and were fermented using biotin-depleted Saccharomyces cerevisiae strains EC1118 or UCD 522. Both strains exhibited weak growth and sluggish fermentation rates without biotin. Increased nitrogen concentration resulted in higher maximum fermentation rates, while adjusting biotin from 1 to 10 microg l(-1) had no effect. Nitrogen x biotin interactions influenced fermentation time, production of higher alcohols and hydrogen sulfide (H(2)S). Maximum H(2)S production occurred in the medium containing 60 mg l(-1) YAN and 1 microg l(-1) biotin. Nitrogen x biotin interactions affect fermentation time and volatile production by Saccharomyces depending on strain. Biotin concentrations sufficient to complete fermentation may affect the organoleptic impact of wine. This study demonstrates the necessity to consider nutrient interactions when diagnosing problem fermentations.

Identification of gamma-irradiated fruit juices by EPR spectroscopy

International Nuclear Information System (INIS)

Aleksieva, K.I.; Dimov, K.G.; Yordanov, N.D.

2014-01-01

The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation. - Highlights: • The EPR analysis of juices, nectars and syrups proves that the sample has been irradiated. • Two sample preparation procedures were used. • The stability of the radiation induced EPR signals was studied over 2 months. • Application of European standards can be extended for irradiated juices and syrups

Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

Science.gov (United States)

Inyang, U E; Abah, U J

1997-01-01

Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavor, after taste and overall acceptability.

Co-fermentation of onion and whey: A promising synbiotic combination

DEFF Research Database (Denmark)

Tinello, Federica; Vendramin, Veronica; Barros Divino, Vitoria

2017-01-01

Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks...... for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased...... significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose. In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste...

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...

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L. Juice: Synergism in the Aroma Compounds Production

Directory of Open Access Journals (Sweden)

Pedro Ulises Bautista-Rosales

2014-01-01

Full Text Available Blackberry (Rubus sp. juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574 recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6GL° with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at 28C°, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA, and factorial discriminant analysis (DFA permit to demonstrate the synergism between the strains.

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

Directory of Open Access Journals (Sweden)

Fatma Coskun

2017-01-01

Full Text Available Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7–10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 °C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.

Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process.

Science.gov (United States)

Pinal, L; Cornejo, E; Arellano, M; Herrera, E; Nuñez, L; Arrizon, J; Gschaedler, A

2009-05-01

The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Fermentations were carried out with Agave juice obtained from two cultivation fields (CF1 and CF2), as well as two ages (4 and 8 years) and two Saccharomyces cerevisiae yeast strains (GU3 and AR5) isolated from tequila fermentation must. Sugar consumption and ethanol production varied as a function of cultivation field and agave age. The production of ethyl acetate, 1-propanol, isobutanol and amyl alcohols were influenced in varying degrees by yeast strain, agave age and cultivation field. Methanol production was only affected by the agave age and 2-phenylethanol was influenced only by yeast strain. This work showed that the use of younger Agave tequilana for tequila fermentation resulted in differences in sugar consumption, ethanol and volatile compounds production at the end of fermentation, which could affect the sensory quality of the final product.

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.

Ethanol fermentation by immobilized cells of Zymomonas mobilis

Energy Technology Data Exchange (ETDEWEB)

Grote, W.

1985-01-01

Previous studies have shown that immobilized yeast cell cultures have commercial potential for fuel ethanol production. In this study the suitability of strains of Z. mobilis for whole cell immobilization was investigated. Experiments revealed that immobilization in Ca-alginate or K-carrageenan gel or use of flocculating strains was effective for ethanol production at relatively high productivities. Two laboratory size reactors were designed and constructed. These were a compartmented multiple discshaft column and a tower fermentor. Results of this work supported other studies that established that growth and fermentation could be uncoupled. The data indicated that specific metabolic rates were dependent on the nature of the fermentation media. The addition of lactobacilli to Z. mobilis continuous fermentations had only a transient effect, and was unlikely to affect an immobilized Z. mobilis process. With 150 gl/sup -1/ glucose media and a Z. mobilis ZM4 immobilized cell reactor, a maximum volumetric ethanol productivity of 55 gl/sup -1/h/sup -1/ was obtained. The fermentation of sucrose media or sucrose-based raw materials (molasses, cane juice, synthetic mill liquor) by immobilized Z. mobilis ZM4 revealed a pattern of rapid sucrose hydrolysis, preferential glucose utilization and the conversion of fructose to the undesirable by-products levan and sorbitol.

Saccharomyces cerevisiae in the Production of Fermented Beverages

Directory of Open Access Journals (Sweden)

Graeme M Walker

2016-11-01

Full Text Available Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane in the case of rums, or from fruits (which do not require pre-hydrolysis in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

OpenAIRE

Sung, Jung-Min; Kim, Young-Boong; Kum, Jun-Seok; Choi, Yun-Sang; Seo, Dong-Ho; Choi, Hyun-Wook; Park, Jong-Dae

2015-01-01

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h....

High-intensity-exercise-induced intestinal damage is protected by fermented milk supplemented with whey protein, probiotic and pomegranate (Punica granatum L.).

Science.gov (United States)

Chaves, Fernanda M; Baptista, Igor L; Simabuco, Fernando M; Quaresma, Paula G F; Pena, Fabiola L; Bezerra, Rosangela M N; Pauli, Jose R; da Cunha, Diogo T; Campos-Ferraz, Patricia L; Antunes, Adriane E C

2018-04-01

Here we evaluated the effect of fermented milk supplemented with whey protein (approximately 80 % protein), probiotic (Bifidobacterium animalis subsp. lactis BB12) and pomegranate juice (Punica granatum L.) on the physical performance, intestinal motility and villi structure, inflammatory markers and intestinal microbiota of rats under high-intensity acute exercise. In all, twenty-four Wistar rats were separated into groups: control (Ctrl), supplemented (Supp), exercised (Exe) and exercised and supplemented (Exe+Supp). Rats in the Supp groups received fermented milk during 6 weeks by oral administration. At the end of the supplementation period, the Exe groups were submitted to high-intensity acute exercise on a treadmill. We found that intense acute exercise caused changes in the intestinal villi interspace, changes in the proportion of Lactobacillus species and an increase in Clostridium species, as well as a decrease in intestinal motility. Supplementation increased intestinal motility, and maintained the intestinal villi interspace and the natural microbiota proportions of the exercised rats. Physical performance was not improved by fermented milk supplementation. We conclude that the fermented milk containing whey protein, B. animalis (BB12) and pomegranate juice can re-establish intestinal microbiota and protect the animals from the undesirable effects of intense acute exercise.

How Much Cranberry Juice Is in Cranberry-Apple Juice? A General Chemistry Spectrophotometric Experiment

Science.gov (United States)

Edionwe, Etinosa; Villarreal, John R.; Smith, K. Christopher

2011-01-01

A laboratory experiment that spectrophotometrically determines the percent of cranberry juice in cranberry-apple juice is described. The experiment involves recording an absorption spectrum of cranberry juice to determine the wavelength of maximum absorption, generating a calibration curve, and measuring the absorbance of cranberry-apple juice.…

Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar

Directory of Open Access Journals (Sweden)

Marinko Petrović

2013-01-01

Full Text Available Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc. in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm. The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples.

Identification of gamma-irradiated fruit juices by EPR spectroscopy

Science.gov (United States)

Aleksieva, K. I.; Dimov, K. G.; Yordanov, N. D.

2014-10-01

The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to "cellulose-like" EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical "sugar-like" spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation.

The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

International Nuclear Information System (INIS)

Bittman, Mark E.; Callahan, Michael J.

2014-01-01

Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

Energy Technology Data Exchange (ETDEWEB)

Bittman, Mark E. [Cohen Children' s Medical Center of New York, North Shore Long Island Jewish Health System, Department of Radiology, New Hyde Park, NY (United States); Callahan, Michael J. [Boston Children' s Hospital, Department of Radiology, Boston, MA (United States)

2014-07-15

Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae.

Science.gov (United States)

Lencioni, Livio; Romani, Cristina; Gobbi, Mirko; Comitini, Francesca; Ciani, Maurizio; Domizio, Paola

2016-10-03

Over the last few years the use of multi-starter inocula has become an attractive biotechnological practice in the search for wine with high flavour complexity or distinctive characters. This has been possible through exploiting the particular oenological features of some non-Saccharomyces yeast strains, and the effects that derive from their specific interactions with Saccharomyces. In the present study, we evaluated the selected strain Zygotorulaspora florentina (formerly Zygosaccharomyces florentinus) in mixed culture fermentations with Saccharomyces cerevisiae, from the laboratory scale to the winery scale. The scale-up fermentation and substrate composition (i.e., white or red musts) influenced the analytical composition of the mixed fermentation. At the laboratory scale, mixed fermentation with Z. florentina exhibited an enhancement of polysaccharides and 2-phenylethanol content and a reduction of volatile acidity. At the winery scale, different fermentation characteristics of Z. florentina were observed. Using Sangiovese red grape juice, sequential fermentation trials showed a significantly higher concentration of glycerol and esters while the sensorial analysis of the resulting wines showed higher floral notes and lower perception of astringency. To our knowledge, this is the first time that this yeasts association has been evaluated at the winery scale indicating the potential use of this mixed culture in red grape varieties. Copyright © 2016. Published by Elsevier B.V.

Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media.

Science.gov (United States)

Aldrete-Tapia, J A; Miranda-Castilleja, D E; Arvizu-Medrano, S M; Hernández-Iturriaga, M

2018-02-01

The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to agave juice, could improve the process. In this study, a 2-step selection process of yeasts isolated from spontaneous fermentations for tequila production was carried out based on analysis of the growth dynamics in combined conditions of high fructose and ethanol. First, yeast isolates (605) were screened to identify strains tolerant to high fructose (20%) and to ethanol (10%), yielding 89 isolates able to grow in both conditions. From the 89 isolates, the growth curves under 8 treatments of combined fructose (from 20% to 5%) and ethanol (from 0% to 10%) were obtained, and the kinetic parameters were analyzed with principal component analysis and k-means clustering. The resulting yeast strain groups corresponded to the fast, medium and slow growers. A second clustering of only the fast growers led to the selection of 3 Saccharomyces strains (199, 230, 231) that were able to grow rapidly in 4 out of the 8 conditions evaluated. This methodology differentiated strains phenotypically and could be further used for strain selection in other processes. A method to select yeast strains for fermentation taking into account the natural differences of yeast isolates. This methodology is based on the cell exposition to combinations of sugar and ethanol, which are the most important stress factors in fermentation. This strategy will help to identify the most tolerant strain that could improve ethanol yield and reduce fermentation time. © 2018 Institute of Food Technologists®.

Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation.

Science.gov (United States)

Springer, Lindsay F; Chen, Lei-An; Stahlecker, Avery C; Cousins, Peter; Sacks, Gavin L

2016-11-02

In red winemaking, the extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, Vitis vinifera and interspecific hybrids (Vitis ssp.) from both hot and cool climates were vinified under small-scale, controlled conditions. The final CT concentration in wine was well modeled from initial grape tannin and juice protein concentrations using the Freundlich equation (r 2 = 0.686). In follow-up experiments, separation and pretreatment of juice by bentonite, heating, freezing, or exogenous tannin addition reduced protein concentrations in juices from two grape varieties. The bentonite treatment also led to greater wine CT for one of the varieties, indicating that prefermentation removal of grape protein may be a viable approach to increasing wine CT.

Novel 1,3-dioxanes from apple juice and cider.

Science.gov (United States)

Kavvadias, D; Beuerle, T; Wein, M; Boss, B; König, T; Schwab, W

1999-12-01

Extracts obtained by XAD solid-phase extraction of apple juice and cider were separated by liquid chromatography on silica gel. Several new 1,3-dioxanes including the known 2-methyl-4-pentyl-1,3-dioxane and 2-methyl-4-[2'(Z)-pentenyl]-1,3-dioxane, were identified in the nonpolar fractions by GC/MS analysis and confirmed by chemical synthesis. The enantioselective synthesis of the stereoisomers of the 1,3-dioxanes was performed using (R)- and (R,S)-octane-1,3-diol and (R)- and (R,S)-5(Z)-octene-1,3-diol as starting material. Comparison with the isolated products indicated that the natural products consisted of a mixture of (2S,4R) and (2R,4R) stereoisomers in the ratio of approximately 10:1, except for 1,3-dioxanes generated from acetone and 2-butanone. It is assumed that the 1, 3-dioxanes are chemically formed in the apples and cider from the natural apple ingredients (R)-octane-1,3-diol, (R)-5(Z)-octene-1, 3-diol, (3R,7R)- and (3R,7S)-octane-1,3,7-triol, and the appropriate aldehydes and ketones, which are produced either by the apples or by yeast during fermentation of the apple juice.

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice.

Science.gov (United States)

Zhang, Haixia; Liu, Xuan; Chen, Ting; Ji, Yazhen; Shi, Kun; Wang, Lin; Zheng, Xiaodong; Kong, Jin

2018-02-27

Synthetic melatonin ( N -acetyl-5-methoxytryptamine, MT) is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in 'Fuji' apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning). The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o -diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

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Haixia Zhang

2018-02-01

Full Text Available Synthetic melatonin (N-acetyl-5-methoxytryptamine, MT is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in ‘Fuji’ apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning. The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o-diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

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Wenye Zhang

2017-01-01

Full Text Available This study evaluated the chemical and volatile composition of hawthorn wines fermented with Saccharomyces cerevisiae A3.12 with and without pulp contact and pectase treatment during fermentation. The results indicated that the addition of pectase was in favor of pH decrease and clarification. The pectase-treated wines had significantly higher concentrations of acetic acid, ethyl octanoate, and isoamyl acetate than the non-enzyme-treated wines. Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. The first principal component separated the wine from the nonextracted juice with pectase from other samples based on the higher concentrations of isoamyl acetate (0.14 μg/g, diethyl butanedioate (0.07 μg/g, 2-phenylethyl acetate (0.23 μg/g, and acetoin (1.47 μg/g. The wine from nonextracted pulpy juice with pectase was significantly more aromatic than the others and 26.2% of the consumers were found to be willing to purchase this product.

The ability to use nitrate confers advantage to Dekkera bruxellensis over S. cerevisiae and can explain its adaptation to industrial fermentation processes.

Science.gov (United States)

de Barros Pita, Will; Leite, Fernanda Cristina Bezerra; de Souza Liberal, Anna Theresa; Simões, Diogo Ardaillon; de Morais, Marcos Antonio

2011-06-01

The yeast Dekkera bruxellensis has been regarded as a contamination problem in industrial ethanol production because it can replace the originally inoculated Saccharomyces cerevisiae strains. The present study deals with the influence of nitrate on the relative competitiveness of D. bruxellensis and S. cerevisiae in sugar cane ethanol fermentations. The industrial strain D. bruxellensis GDB 248 showed higher growth rates than S. cerevisiae JP1 strain in mixed ammonia/nitrate media, and nitrate assimilation genes were only slightly repressed by ammonia. These characteristics rendered D. bruxellensis cells with an ability to overcome S. cerevisiae populations in both synthetic medium and in sugar cane juice. The results were corroborated by data from industrial fermentations that showed a correlation between high nitrate concentrations and high D. bruxellensis cell counts. Moreover, the presence of nitrate increased fermentation efficiency of D. bruxellensis cells in anaerobic conditions, which may explain the maintenance of ethanol production in the presence of D. bruxellensis in industrial processes. The presence of high levels of nitrate in sugar cane juice may be due to its inefficient conversion by plant metabolism in certain soil types and could explain the periodical episodes of D. bruxellensis colonization of Brazilian ethanol plants.

Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells.

Science.gov (United States)

Nedovic; Durieuxb; Van Nedervelde L; Rosseels; Vandegans; Plaisant; Simon

2000-06-01

Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and malo-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either "soft" or "dry" cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.

Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

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Danfeng Long

2018-02-01

Full Text Available Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturally occurring nitrogen source to overcome the need for nitrogen supplementation and/or the risk of stuck or sluggish fermentations would be most beneficial. This study describes the isolation and evaluation of a novel wine yeast isolate, Q7, obtained through ethyl methanesulfonate (EMS mutagenesis. The utilisation of proline by the EMS isolate was markedly higher than by the QA23 wild type strain, with approximately 700 and 300 mg/L more consumed under aerobic and self-anaerobic fermentation conditions, respectively, in the presence of preferred nitrogen sources. Higher intracellular proline contents in the wild type strain implied a lesser rate of proline catabolism or incorporation by this strain, but with higher cell viability after freezing treatment. The expression of key genes (PUT1, PUT2, PUT3, PUT4, GAP1 and URE2 involved in proline degradation, transport and repression were compared between the parent strain and the isolate, revealing key differences. The application of these strains for efficient conduct for nitrogen-limited fermentations is a possibility.

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.

Science.gov (United States)

Magalhães, Frederico; Krogerus, Kristoffer; Vidgren, Virve; Sandell, Mari; Gibson, Brian

2017-08-01

Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.

Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

Science.gov (United States)

Brown, Helen L.; Reuter, Mark; Salt, Louise J.; Cross, Kathryn L.; Betts, Roy P.

2014-01-01

The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) on C. jejuni surface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four C. jejuni isolates and one C. coli isolate in both microaerobic and aerobic conditions. When incubated with chicken juice, C. jejuni was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that C. jejuni cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes to C. jejuni biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of C. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of C. jejuni biofilms in food chain-relevant conditions and also show a possible mechanism for C. jejuni cell attachment and biofilm initiation on abiotic surfaces within the food chain. PMID:25192991

Desenvolvimento do perfil sensorial e avaliação sensorial/instrumental de suco de maracujá Sensory profile development and sensory/instrumental passion fruit juice evaluation

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Regina C. Della Modesta

2005-06-01

developing the sensory profile and evaluating the changes that may occur during the passion fruit juice processing. Three passion fruit juices were analyzed: the raw material (pulp, which was pasteurized, kept in tambour and frozen; the ready-to-drink (formulated with sugar and water; and the pasteurized at 98 ºC, 30s. The sensory profile was composed of 13 attributes The quantitative descriptive analysis design comprised two factors, i.e. type of juice and panelists. The results were also analyzed using principal components analysis. Significant differences were found among the three juices except for the attribute passion fruit aroma and sweet aroma. the artificial aroma, cooked aroma, fermented aroma and fermented flavor were significantly higher (p<0.05 on the processed passion fruit juice. The first two principal components accounted for 57% of the variance. There were significant differences among the three juices regarding the colour parameters, except for the haze. The frozen juice kept in tambour was darker than both the formulated juice and the pasteurized juice. The red color of the frozen juice kept in tambour and the formulated juice was similar. On the other hand, the red color for the pasteurized juice was less intense. However the yellow colour was higher on the formulated juice, presenting lower values on the pasteurized juice and on the frozen juice kept in tambour.

Fermentation and Characterization of Pitaya Wine

Science.gov (United States)

Gong, Xiao; Yang, Yaxuan; Ma, Lina; Peng, Shaodan; Lin, Mao

2017-12-01

Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. Dragon fruit wine of the communist party of detect aroma components is 56 kinds, content is more than 0.5%, 17 kinds, 9 esters are among those kinds, 5 kinds alcohol, there are 2 kinds of acids, one kind of alkanes. The physicochemical characteristics of wines produced from pitaya is attractive, with unique flavor and rich nutritional value, which makes it widely accepted and even liked.

Fermentação alcoólica do caldo de cana-de-açúcar var. co. 290. IV - Efeito da adição de tiamina e manganês sôbre o rendimento alcoólico On the influence of thiamine and manganese sulfate in the alcoholic fermentation of sugar cane juice var. Co.290

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C. G. Teixeira

1957-01-01

Full Text Available Realizou-se uma experiência comparativa para verificar a influência da adição de tiamina e sulfato de manganês sôbre o rendimento alcoólico obtido pela fermentação do caldo de cana de açúcar da variedade Co. 290. Verificou-se que tanto a tiamina como o sulfato de manganês provocam um aumento no rendimento alcoólico. Pela adição das duas substâncias ao caldo de cana a ser fermentado, obtêm-se rendimentos alcoólicos superiores àquêles resultantes da adição de cada uma delas em separado. Rendimentos alcoólicos mais elevados foram ainda obtidos pela adição de farelo de arroz ao caldo de cana a ser fermentado. O farelo de arroz parece ser altamente benéfico na fermentação alcoólica em virtude do seu teor elevado em tiamina e, talvez, outras substâncias de importância para a nutrição e atividade do fermento alcoólico, tais como o ácido pantotênico e o manganês.Experiments were carried out to evaluate the influence of the addition of thiamine and manganese sulfate in the alcoholic fermentation of the sugar cane juice var. Co. 290. The results showed an activation of the alcoholic fermentation resulting in better alcoholic yields. The addition of the two substances together resulted in better yields than those obtained from fermenting juices enriched with only one of them. Still better yields were obtained by the enrichment of the sugar cane juice with rice polishings. Rice polishings seem to be active because of their high content in thiamine and/or perhaps by the presence of other substances which are useful for the yeast nutrition and activity such as pantothenic acid and manganese.

Halogenated pesticide analysis in orange juice by gas chromatography with electron capture detector (GC-ECD) with "6"3Ni nuclide

International Nuclear Information System (INIS)

Manhani, Kelly C.; Amaral, Priscila O.; Bustillos, José O.V.; Mendes, Cristiana de A.; Lacerda, João P.A. de; Silva, Jorge L. da; Instituto de Pesquisas Tecnológicas do Estado de São Paulo

2017-01-01

Brazil has been gain space in the market of orange juice in the last years. For the exportation of this product to keep growing, its quality of this product must be ensured by putting in force more strict legislations and custom barriers, in order to improve the well-being and health of the population. In this work were analyzed four orange juices brands produced in the State of São Paulo. It was quantified the acaricide known as Dicofol (2,2,2-trichloro-1,1-bis(4-chlorophenyl) ethanol) widely used to combat the Citrusleprosis virus, transmitted by mites to the citrus culture. This pesticide was chosen due to its importance in the production of orange in large scale and their indiscriminate use may pose risks to humans and of environment. The analytical technique applied was gas chromatography coupled with electron capture detector (GC-ECD) using the "6"3Ni nuclide. This beta (β) radiation source ionizes the carrier gas (N_2), generating an electron current that forms the baseline. The analites pass through the detector and capture electrons, generating the analytical signal that is proportional to the concentration of analite. The sample preparation was done by QuEChERS. The limits of detection (LOD) and quantification (LOQ) found were 0.005 and 0.025 mg kg"-"1 respectively. The applied methodology was efficient and presented excellent analytical sensitivity for the pesticide Dicofol, being that of four samples analyzed, only in one was found concentration of 0.03 mg kg"-"1, above the LOQ, however below the Maximum Residue Limit (MRL) for fruits (0.1 mg kg"-"1) established by Codex alimentarius. (author)

Halogenated pesticide analysis in orange juice by gas chromatography with electron capture detector (GC-ECD) with {sup 63}Ni nuclide

Energy Technology Data Exchange (ETDEWEB)

Manhani, Kelly C.; Amaral, Priscila O.; Bustillos, José O.V.; Mendes, Cristiana de A.; Lacerda, João P.A. de; Silva, Jorge L. da, E-mail: ovega@ipen.br, E-mail: kmanhani@gmail.com [Instituto de Pesquisas Energeticas e Nucleares (CQMA/IPEN-CNEN-SP), Sao Paulo, SP (Brazil). Centro de Química e Meio Ambiente; Instituto de Pesquisas Tecnológicas do Estado de São Paulo (LAQ- CQuim/IPT-SP), SP (Brazil). Lab. de Análises Químicas

2017-11-01

Brazil has been gain space in the market of orange juice in the last years. For the exportation of this product to keep growing, its quality of this product must be ensured by putting in force more strict legislations and custom barriers, in order to improve the well-being and health of the population. In this work were analyzed four orange juices brands produced in the State of São Paulo. It was quantified the acaricide known as Dicofol (2,2,2-trichloro-1,1-bis(4-chlorophenyl) ethanol) widely used to combat the Citrusleprosis virus, transmitted by mites to the citrus culture. This pesticide was chosen due to its importance in the production of orange in large scale and their indiscriminate use may pose risks to humans and of environment. The analytical technique applied was gas chromatography coupled with electron capture detector (GC-ECD) using the {sup 63}Ni nuclide. This beta (β) radiation source ionizes the carrier gas (N{sub 2}), generating an electron current that forms the baseline. The analites pass through the detector and capture electrons, generating the analytical signal that is proportional to the concentration of analite. The sample preparation was done by QuEChERS. The limits of detection (LOD) and quantification (LOQ) found were 0.005 and 0.025 mg kg{sup -1} respectively. The applied methodology was efficient and presented excellent analytical sensitivity for the pesticide Dicofol, being that of four samples analyzed, only in one was found concentration of 0.03 mg kg{sup -1}, above the LOQ, however below the Maximum Residue Limit (MRL) for fruits (0.1 mg kg{sup -1}) established by Codex alimentarius. (author)

Modelling of Ethanol Production from Red Beet Juice by Saccharomyces cerevisiae under Thermal and Acid Stress Conditions

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Donaji Jiménez-Islas

2014-01-01

Full Text Available In this work the effects of pH and temperature on ethanol production from red beet juice by the strains Saccharomyces cerevisiae ITD00196 and S. cerevisiae ATCC 9763 are studied. Logistic, Pirt, and Luedeking-Piret equations were used to describe quantitatively the microbial growth, substrate consumption, and ethanol production, respectively. The two S. cerevisiae strains used in this study were able to produce ethanol with high yield and volumetric productivity under acid and thermal stress conditions. The equations used to model the fermentation kinetics fit very well with the experimental data, thus establishing that ethanol production was growth associated under the evaluated conditions. The yeast S. cerevisiae ITD00196 had the best fermentative capacity and could be considered as an interesting option to develop bioprocesses for ethanol production.

Internationalization of Boost Juice to Malaysia

OpenAIRE

Jane L. Menzies; Stuart C. Orr

2014-01-01

This case describes the process that the Australian juice retail chain, Boost Juice, has used to internationalize to Malaysia. The main objective of this case is to demonstrate good practice in regard to internationalization. The case provides the background of the juice bar industry in Malaysia and determines that it is an attractive market for new start-up juice bars. An analysis of Boost Juice's capability determined that the company utilized the skills of its staff, product innovations, b...

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.

Science.gov (United States)

Larcher, Roberto; Tonidandel, Loris; Román Villegas, Tomás; Nardin, Tiziana; Fedrizzi, Bruno; Nicolini, Giorgio

2015-01-01

The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hexanol and 3-mercaptohexyl acetate, characteristic of Sauvignon blanc wines, offers new opportunities for enhancing the tropical aroma in fermented beverages. In this study this new hypothesis was investigated: Müller Thurgau (17 samples) and Sauvignon blanc (15 samples) grapes were fermented with and without addition of a selected grape tannin. As expected, the tannin-added juices were higher in precursors, and they produced wines with increased free thiols. Preliminary informal sensory tests confirmed that in particular the Sauvignon wines produced with the tannin addition were often richer with increased "fruity/green" notes than the corresponding reference wines. This outcome confirms that grape tannin addition prior to fermentation can fortify the level of these compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

Dynamics of chemical elements in the fermentation process of ethanol production

International Nuclear Information System (INIS)

Nepomuceno, N.; Fernandes, E.A.N.; Bacchi, M.A.

1997-01-01

Brazil has become the largest producer of biomass ethanol derived from sugar cane. The industrial production is based on the fermentation of sugar cane juice by yeast, inside of large volume vats, in a fed-batch process that recycles yeast cells. To study the dynamics of chemical elements in each operating cycle, five stages of the fermentation process were considered: must, yeast suspension, wine, non-yeast wine and yeast cream. For this, a mass balance of the terrigenous elements, Ce, Co, Cs, Eu, Fe, Hf, La, Na, Sc, Sm, and Th, and the sugar cane plant elements, Br, K, Rb, and Zn, were established in fermentation vats of an industrial scale unit, with sampling undertaken during different climatic conditions (dry and rainy periods). A similar distribution of the sugar cane characteristics elements was found for the stages analysed, while for the terrigenous elements a trend of accumulation in the yeast cream was observed. Preferential absorption of Br, K, Rb, and Zn by yeast cells was indicated by the smaller concentrations observed in yeast suspension than in yeast cream. (author)

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Science.gov (United States)

2015-01-01

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt. PMID:26877641

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage.

Science.gov (United States)

Sung, Jung-Min; Kim, Young-Boong; Kum, Jun-Seok; Choi, Yun-Sang; Seo, Dong-Ho; Choi, Hyun-Wook; Park, Jong-Dae

2015-01-01

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

21 CFR 146.135 - Orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice. 146.135 Section 146.135 Food and....135 Orange juice. (a) Orange juice is the unfermented juice obtained from mature oranges of the... name of the food is “orange juice”. The name “orange juice” may be preceded on the label by the...

Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice.

Science.gov (United States)

Morán-Marroquín, G A; Córdova, J; Valle-Rodríguez, J O; Estarrón-Espinosa, M; Díaz-Montaño, D M

2011-11-15

Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabolic features of these yeasts is required. The effects of dilution rate, nitrogen and phosphorus source addition and micro-aeration on growth, fermentation and synthesis of volatile compounds of two native Saccharomyces cerevisiae strains, cultured in continuous fed with Agave tequilana juice were studied. For S1 and S2 strains, maximal concentrations of biomass, ethanol, consumed sugars, alcohols and esters were obtained at 0.04 h⁻¹. Those concentrations quickly decreased as D increased. For S. cerevisiae S1 cultures (at D=0.08 h⁻¹) supplemented with ammonium phosphate (AP) from 1 to 4 g/L, concentrations of residual sugars decreased from 29.42 to 17.60 g/L and ethanol increased from 29.63 to 40.08 g/L, respectively. The S1 culture supplemented with AP was then micro-aerated from 0 to 0.02 vvm, improving all the kinetics parameters: biomass, ethanol and glycerol concentrations increased from 5.66, 40.08 and 3.11 g/L to 8.04, 45.91 and 4.88 g/L; residual sugars decreased from 17.67 g/L to 4.48 g/L; and rates of productions of biomass and ethanol, and consumption of sugars increased from 0.45, 3.21 and 7.33 g/L·h to 0.64, 3.67 and 8.38 g/L·h, respectively. Concentrations of volatile compounds were also influenced by the micro-aeration rate. Ester and alcohol concentrations were higher, in none aerated and in aerated cultures respectively. Copyright © 2011. Published by Elsevier B.V.

Development of a Fermented, Low-alcoholic Cherry-based Beverage

DEFF Research Database (Denmark)

Kristensen, Mia Irene

2015-01-01

Formålet med dette projekt var at udvikle en fermenteret, lav-alkoholisk drik baseret på lokale surkirsebær. Systematisk idegenerering blev brugt i de første faser af ideudviklingen. To forskellige vine blev brygget, ved brug af samme metode til fermentering af saft fra lokale ”Stevnsbær” surkirs......Formålet med dette projekt var at udvikle en fermenteret, lav-alkoholisk drik baseret på lokale surkirsebær. Systematisk idegenerering blev brugt i de første faser af ideudviklingen. To forskellige vine blev brygget, ved brug af samme metode til fermentering af saft fra lokale ”Stevnsbær...... opbevaring ved 25°C. Alle behandlinger, på nær tilsætning af kaliumsorbat, sikrede den mikrobielle stabilitet and ingen vækst blev observeret disse blandinger. To kirsebærvinsblandinger blev valgt til videre udvikling L9-(50:50) and FR-(25:75) (vin:juice).Til slut blev Busines Model Canvas brugt til...

Antioxidant activity of polyphenol-enriched apple juice

Directory of Open Access Journals (Sweden)

Šumić Zdravko M.

2009-01-01

Full Text Available This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total cotent of phenolics in clarified apple juice and apple pomace extract, determined spectrophotometrically using the Folin- Ciocalteu reagent, was 0.496 mg/ml and 6.505 mg/g, respectively. The antioxidant activity of clarified and polyphenol-enriched clarified juice (with addition of apple pomace extract in the concentrations 0.05 g, 0.1 g, 0.5 g and 1 g of phenolic compounds per liter of clarified apple juice was examined on stable 1,1-diphenyl-2-picrylhydrazyl (DPPH free radicals. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice.

Efficient Expression of an Acidic Endo-polygalacturonase from Aspergillus niger and Its Application in Juice Production.

Science.gov (United States)

Wang, Jiaojiao; Zhang, Yuhong; Qin, Xing; Gao, Lingyu; Han, Bin; Zhang, Deqing; Li, Jinyang; Huang, He; Zhang, Wei

2017-04-05

An endo-polygalacturonase gene (pga-zj5a) was cloned by reverse transcription from cDNAs synthesized from Aspergillus niger ZJ5 total RNA. The open reading frame of pga-zj5a was 1089 base pairs encoding 362 amino acids. Pga-zj5a lacking a signal peptide sequence was successfully amplified using A. niger ZJ5 cDNA as the template and was ligated into the pPIC9 vector. The resulting plasmid was transformed into competent cells of Pichia pastoris GS115 for heterologous expression. The polygalacturonase showed a maximum activity level of 10436 U/mL in the culture supernatant from a 3 L fermenter. Assays of enzymatic properties showed that the optimal pH and temperature of the recombinant PGA-ZJ5A were 4.5 and 40 °C, respectively. PGA-ZJ5A was effective in pear juice clarification, increased the volume of pear juice by 41.8%, and improved its light transmittance 3-fold.

21 CFR 146.141 - Canned orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food... Beverages § 146.141 Canned orange juice. (a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to which...

Comparing a Dynamic Fed-Batch and a Continuous Steady-State Simulation of Ethanol Fermentation in a Distillery to a Stoichiometric Conversion Simulation

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G.C. Fonseca

Full Text Available Abstract An autonomous sugarcane bioethanol plant was simulated in EMSO software, an equation oriented process simulator. Three types of fermentation units were simulated: a six parallel fed-batch reactor system, a set of four CSTR in steady state and one consisting of a single stoichiometric reactor. Stoichiometric models are less accurate than kinetic-based fermentation models used for fed-batch and continuous fermenter simulations, since they do not account for inhibition effects and depend on a known conversion rate of reactant to be specified instead. On the other hand, stoichiometric models are faster and simpler to converge. In this study it was found that the conversion rates of sugar for the fermentation systems analyzedwere predictable from information on the composition of the juice stream. Those rates were used in the stoichiometric model, which accurately reproduced the results from both the fed-batch and the continuous fermenter system.

Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

Science.gov (United States)

Peng, Qiannan; Jiang, Shuaiming; Chen, Jieling; Ma, Chenchen; Huo, Dongxue; Shao, Yuyu; Zhang, Jiachao

2018-01-01

Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in the fermented vegetables were simultaneously predicted. At the genus level, Lactobacillus bacteria were the most abundant. Lactobacillus plantarum was the most abundant species, followed by Lactobacillus fermentum, Lactobacillus pentosaceus, and Weissella cibaria. These species were present in each sample with average absolute content values greater than 1% and were thus defined as core microbiota. Analysis results based on the alpha and beta diversities of the microbial communities showed that the microbial profiles of the fermented vegetables differed significantly based on the regions and raw materials used, and the species of the vegetables had a greater effect on the microbial community structure than the region from where they were harvested. Regarding microbial functional metabolism, we observed an enrichment of metabolic pathways, including membrane transport, replication and repair and translation, which implied that the microbial metabolism in the fermented vegetables tended to be vigorous. In addition, Lactobacillus plantarum and Lactobacillus fermentum were calculated to be major metabolic pathway contributors. Finally, we constructed a network to better explain correlations among the core microbiota and metabolic pathways. This study facilitates an understanding of the differences in microbial profiles and fermentation pathways involved in the production of fermented vegetables, establishes a basis for optimally selecting microorganisms to manufacture high-quality fermented vegetable products, and lays the foundation for better utilizing tropical microbial

Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

Directory of Open Access Journals (Sweden)

Qiannan Peng

2018-03-01

Full Text Available Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in the fermented vegetables were simultaneously predicted. At the genus level, Lactobacillus bacteria were the most abundant. Lactobacillus plantarum was the most abundant species, followed by Lactobacillus fermentum, Lactobacillus pentosaceus, and Weissella cibaria. These species were present in each sample with average absolute content values greater than 1% and were thus defined as core microbiota. Analysis results based on the alpha and beta diversities of the microbial communities showed that the microbial profiles of the fermented vegetables differed significantly based on the regions and raw materials used, and the species of the vegetables had a greater effect on the microbial community structure than the region from where they were harvested. Regarding microbial functional metabolism, we observed an enrichment of metabolic pathways, including membrane transport, replication and repair and translation, which implied that the microbial metabolism in the fermented vegetables tended to be vigorous. In addition, Lactobacillus plantarum and Lactobacillus fermentum were calculated to be major metabolic pathway contributors. Finally, we constructed a network to better explain correlations among the core microbiota and metabolic pathways. This study facilitates an understanding of the differences in microbial profiles and fermentation pathways involved in the production of fermented vegetables, establishes a basis for optimally selecting microorganisms to manufacture high-quality fermented vegetable products, and lays the foundation for better utilizing

Preparation of Ready to Serve Grape Juice

International Nuclear Information System (INIS)

Mya Mya Than, Daw; Molly Ahad, Daw; Khin Khin Lay, Daw

1997-10-01

Studies were carried out at the Food Technology Research Department of Myanma Scientific and Technological Research Department to prepare ready to serve grape juice from ripe fruits of the red varieties of grapes. The sugar content of grapes varied from (10) to (14) % depending on the season. To get a maximum content of (16) % sugar in the juice, (2) to (6) % sugar was added. The yields of the seasonal grape juice varied from (62.5) to (72.2) % by weight. The tannin content was (0.36) % by volume in the fresh juice. It was decreased to (0.03) % by volume after the cold storage at (10)C for (10 to 15) days. The pH of the original fruit juice was (3.2). The best juice was obtain when the pH of the juice was(4.0). To obtain the higher yield of the juice, desirable bright colour and rapid clarification, (0.01) %. Pectinex enzyme was added. In this investigation grape juice was preserved with (0.1) % sodium benzoate. Storage studies, which also included microbiological aspects indicated that the pasteurized grape juice bottle can be stored at room temperature for minimum (6) months without any deterioration in quality

Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation

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Yu-hui Shang

2016-05-01

Full Text Available The yeast (Saccharomyces cerevisiae strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation. Fermentation tests were conducted using lychee juice supplemented with acetic acid. The ability of yeast cells to metabolize acetic acid was stronger at 20 °C than at 25 °C or 30 °C. The addition of acetic acid suppressed the yeast cell growth at the tested temperatures. The viability was higher and the reactive oxygen species concentration was lower at 20 °C than at 30 °C; this result indicated that acid stress adaptation protects S. cerevisiae from acetic-acid-mediated programmed cell death. The acetic acid enhanced the thermal death of yeast at high temperatures. The fermentation temperature modified the metabolism of the yeasts and the activity of related enzymes during deacidification, because less acetaldehyde, less glycerol, more ethanol, more succinic acid and more malic acid were produced, with higher level of acetyl–CoA synthetase and isocitrate lyase activity, at 20 °C.

Survival of Lactobacillus delbrueckii UFV H2b20 in fermented milk under simulated gastric and intestinal conditions.

Science.gov (United States)

da Conceição, L L; Leandro, E S; Freitas, F S; de Oliveira, M N V; Ferreira-Machado, A B; Borges, A C; de Moraes, C A

2013-09-01

The survival of Lactobacillus delbrueckii UFV H2b20 was assessed in fermented milk, both during the storage period and after exposure to simulated gastric and intestinal juices, as well the detection of the gene fbpA involved in adherence to human gastrointestinal tract. L. delbrueckii UFV H2b20 remained stable and viable for 28 days under refrigerated storage conditions. After one day of storage, that strain exhibited a one-log population reduction following exposure in tandem to simulated gastric and intestinal juices. After 14 days of storage, a two-log reduction was observed following 90 min of exposure to the simulated gastric conditions. However, the strain did not survive following exposure to the simulated intestinal juice. The observed tolerance to storage conditions and resistance to the simulated gastric and intestinal conditions confirm the potential use of L. delbrueckii UFV H2b20 as a probiotic, which is further reinforced by the detection of fbpA in this strain.

Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.

Science.gov (United States)

Narváez-Zapata, J A; Rojas-Herrera, R A; Rodríguez-Luna, I C; Larralde-Corona, C P

2010-11-01

Mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked Agave spp. plant stalks (agave must), and each region in Mexico with denomination of origin uses defined Agave species to prepare mezcal with unique organoleptic characteristics. During fermentation to produce mezcal in the state of Tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. In order to address this lack of knowledge on this traditional Mexican beverage, we performed a DGGE-16S rRNA analysis of the lactic acid bacterial diversity and metabolite accumulation during the fermentation of a typical agave must that is rustically produced in San Carlos County (Tamaulipas, Mexico). The analysis of metabolite production indicated a short but important malolactic fermentation stage not previously described for mezcal. The denaturing gradient gel electrophoresis (DGGE) analysis of the 16S rRNA genes showed a distinctive lactic acid bacterial community composed mainly of Pediococcus parvulus, Lactobacillus brevis, Lactobacillus composti, Lactobacillus parabuchneri, and Lactobacillus plantarum. Some atypical genera such as Weissella and Bacillus were also found in the residual must. Our results suggest that the lactic acid bacteria could strongly be implicated in the organoleptic attributes of this traditional Mexican distilled beverage.

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.

Continuous fed-batch vacuum fermentation system for glycerol from molasses by the sulfite process

Energy Technology Data Exchange (ETDEWEB)

Kalle, G.P.; Naik, S.C.

1985-01-01

A continuous fed-batch vacuum fermentation system has been described for the production of glycerol from cane molasses (and juice) by a conventional sulfite process. A glycerol concentration of 80 g/l was achieved with a productivity of 30 g/l/day at a dilution rate of 0.4/day which is twice that from a vacuum batch process (15 g/l/day) or four times that obtained without vacuum (8 g/l/day). 8 references.

Comparative analysis of the gene expression profile of probiotic Lactobacillus casei Zhang with and without fermented milk as a vehicle during transit in a simulated gastrointestinal tract.

Science.gov (United States)

Wang, Jicheng; Zhong, Zhi; Zhang, Wenyi; Bao, Qiuhua; Wei, Aibin; Meng, He; Zhang, Heping

2012-06-01

Studies have found that the survival of probiotics could be strongly enhanced with dairy products as delivery vehicles, but the molecular mechanism by which this might occur has seldom been mentioned. In this study, microarray technology was used to detect the gene expression profile of Lactobacillus casei Zhang with and without fermented milk used as a delivery vehicle during transit in simulated gastrointestinal juice. Numerous genes of L. casei Zhang in strain suspension were upregulated compared to those from L. casei Zhang in fermented milk. These data might indicate that L. casei Zhang is stimulated directly without the protection of fermented milk, and the high-level gene expression observed here may be a stress response at the transcriptional level. A large proportion of genes involved in translation and cell division were downregulated in the bacteria that were in strain suspension during transit in simulated intestinal juice. This may impede protein biosynthesis and cell division and partially explain the lower viability of L. casei Zhang during transit in the gastrointestinal tract without the delivery vehicle. Copyright © 2012 Institut Pasteur. Published by Elsevier Masson SAS. All rights reserved.

Evaluation of cashew apple juice for surfactin production by Bacillus subtilis LAMI008.

Science.gov (United States)

Ponte Rocha, Maria Valderez; Gomes Barreto, Raphaela V; Melo, Vânia Maria M; Barros Gonçalves, Luciana Rocha

2009-05-01

Bacillus subtilis LAMI008 strain isolated from the tank of Chlorination at the Wastewater Treatment Plant on Campus do Pici in Federal University of Ceará, Brazil has been screened for surfactin production in mineral medium containing clarified cashew apple juice (MM-CAJC). Results were compared with the ones obtained using mineral medium with glucose PA as carbon source. The influence on growth and surfactin production of culture medium supplementation with yeast extract was also studied. The substrate concentration analysis indicated that B. subtilis LAMI008 was able to degrade all carbon sources studied and produce biosurfactant. The highest reduction in surface tension was achieved with the fermentation of MM-CAJC, supplemented with yeast extract, which decreased from 58.95 +/- 0.10 to 38.10 +/- 0.81 dyn cm(-1). The biosurfactant produced was capable of emulsifying kerosene, achieving an emulsification index of 65%. Surfactin concentration of 3.5 mg L(-1) was obtained when MM-CAJC, supplemented with yeast extract, was used, thus indicating that it is feasible to produce surfactin from clarified cashew apple juice, a renewable and low-cost carbon source.

A safe potential juice clarifying pectinase from Trichoderma viride EF-8 utilizing Egyptian onion skins

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Abdel-Mohsen S. Ismail

2016-06-01

Full Text Available The production of a notable, safe and highly active pectinase by the local fungal strain Trichoderma viride EF-8 utilizing the abundant pigmented Egyptian onion (Allium cepa L. skins (6.5%, w/v was achieved in 4 days submerged fermentation (SMF cultures, at temperature and pH of 30 °C and 4.0, respectively. The indigenously produced pectinase was partially purified by 50% batch ethanol precipitation and its general properties were studied following the standard procedures. The lyophilized enzyme preparation was free of any ochra or aflatoxins. The optimum conditions for the partially purified enzyme form were 2 mg/mL and 1% (w/v enzyme protein and substrate (citrus pectin concentrations, reaction pH and temperature of 7.0 and 40 °C, respectively. The results presented the low cost onion skins waste as the major substrate for the fungal pectinase production and its subsequent use in perfect fruit (apple, lemon and orange juices clarification with remarkable stability during and after this process, which certainly enhance fruit juices processing in the tropics.

21 CFR 146.152 - Orange juice with preservative.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with preservative... of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added...

21 CFR 146.140 - Pasteurized orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized orange juice. 146.140 Section 146.140... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared from unfermented juice obtained from mature oranges as specified in § 146.135, to which may be added...

21 CFR 146.145 - Orange juice from concentrate.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice from concentrate. 146.145 Section 146... Juices and Beverages § 146.145 Orange juice from concentrate. (a) Orange juice from concentrate is the food prepared by mixing water with frozen concentrated orange juice as defined in § 146.146 or with...

21 CFR 146.146 - Frozen concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135...

PEMBUATAN BIOETANOL MELALUI FERMENTASI NIRA TEBU (Saccharum officinarum MENGGUNAKAN Saccharomyces cerevisiae DENGAN PENAMBAHAN VITAMIN B KOMPLEKS SEBAGAI NUTRISI FERMENTASI

Directory of Open Access Journals (Sweden)

Wahyu Budi Utama

2016-06-01

Full Text Available Bioethanol is alternative energy produced from the fermentation of carbohydrates like sugar cane juice. The fermentation process is influenced by several factors like nutrition of fermentation. This research to determine the addition weigh (g of vitamin B complex gr and time of fermentation as theoptimumconditions of fermentaced toproduceethanol with high concentrations. Sugar cane juice as raw material fermented using Saccharomyces cereviceaea with variation additional of vitamin B complex are 0%; 0.1%; 0.2%; and 0.3% (w/v sugar cane juice fermented during time of fermentation with the variation are 6 day, 7 day and 8 day. Purification of bioethanol by process of distillation.Alcohol content analysis using gas chromatography. The results showed optimumconditions of fermentaced are addition of Vitamin B complex is 0.1% (w/v and time of fermentation is 7 days to produced ethanol 30.177%.   Keywords: Ethanol, Fermentation, Sugar cane juice, Vitamin B complex.

Are Fruit Juice Categories Separable?

OpenAIRE

Knight, Erika P.; House, Lisa; Lee, Jonq-Ying; Spreen, Thomas H.

2008-01-01

Supermarket shelves are saturated with numerous varieties and brands of juice beverages. This high level of assortment has dramatically changed beverage consumption patterns and trends throughout the United States. In fact, during 2004-2005, energy and sport drinks experienced significant increases in sales, 65.9% and 20.6 %, respectively. During the same period of time, refrigerated juice sales increased a mere 2.2%, shelved non-fruit drinks decreased 0.9%, bottled juices and cocktails both ...

21 CFR 146.137 - Frozen orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded on...

Transcriptome analysis identifies genes involved in ethanol response of Saccharomyces cerevisiae in Agave tequilana juice.

Science.gov (United States)

Ramirez-Córdova, Jesús; Drnevich, Jenny; Madrigal-Pulido, Jaime Alberto; Arrizon, Javier; Allen, Kirk; Martínez-Velázquez, Moisés; Alvarez-Maya, Ikuri

2012-08-01

During ethanol fermentation, yeast cells are exposed to stress due to the accumulation of ethanol, cell growth is altered and the output of the target product is reduced. For Agave beverages, like tequila, no reports have been published on the global gene expression under ethanol stress. In this work, we used microarray analysis to identify Saccharomyces cerevisiae genes involved in the ethanol response. Gene expression of a tequila yeast strain of S. cerevisiae (AR5) was explored by comparing global gene expression with that of laboratory strain S288C, both after ethanol exposure. Additionally, we used two different culture conditions, cells grown in Agave tequilana juice as a natural fermentation media or grown in yeast-extract peptone dextrose as artificial media. Of the 6368 S. cerevisiae genes in the microarray, 657 genes were identified that had different expression responses to ethanol stress due to strain and/or media. A cluster of 28 genes was found over-expressed specifically in the AR5 tequila strain that could be involved in the adaptation to tequila yeast fermentation, 14 of which are unknown such as yor343c, ylr162w, ygr182c, ymr265c, yer053c-a or ydr415c. These could be the most suitable genes for transforming tequila yeast to increase ethanol tolerance in the tequila fermentation process. Other genes involved in response to stress (RFC4, TSA1, MLH1, PAU3, RAD53) or transport (CYB2, TIP20, QCR9) were expressed in the same cluster. Unknown genes could be good candidates for the development of recombinant yeasts with ethanol tolerance for use in industrial tequila fermentation.

Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage.

Science.gov (United States)

Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B

2017-04-01

Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29°C) showed an increase in antioxidant properties compared to samples stored at 4°C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend. Copyright © 2016 Elsevier Ltd. All rights reserved.

Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

Science.gov (United States)

Ackarabanpojoue, Yuwadee; Chindapan, Nathamol; Yoovidhya, Tipaporn; Devahastin, Sakamon

2015-05-01

This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice. ED could reduce the nitrate content of 1 L of pineapple juice from an initial value of 50 ppm to less than 5 ppm within 30 min. A significant decrease in the electrical conductivity, acidity, pH, TSS, and yellowness, but a significant increase in the lightness, of the juice was observed upon ED. Concentrations of almost all amino acids of the ED-treated juice significantly decreased. The concentrations of 8 major compound contributors to the pineapple aroma also significantly decreased. Adding the pulp back to the ED-treated juice increased the amino acids concentrations; however, it led to a significant decrease in the concentrations of the aroma compounds. © 2015 Institute of Food Technologists®

UV-blocking potential of oils and juices.

Science.gov (United States)

Gause, S; Chauhan, A

2016-08-01

Sunscreens are commonly used to protect the body from damage caused by UV light. Some components of organic sunscreens have been shown to pass through the skin during wear which could raise toxicity concerns for these compounds. This study explores the potential for oils and fruit and vegetable juices to be substitutes for these compounds. The absorptivity of various oils (canola oil, citronella oil, coconut oil, olive oil, soya bean oil, vitamin E, as well as aloe vera) and fruit and vegetable juices (acerola, beet, grape, orange carrot, purple carrot and raspberry) was measured in vitro. The mean absorptivity was compared with FDA-approved UV absorbers to gauge the potential of the natural products. The most promising candidates were incorporated into formulations, and the UV transmittance of a 20-μm-thick film of the formulation was measured. The formulations were also imaged by light microscopy and scanning electron microscopy. The absorptivity of oils was at least two orders of magnitude lower compared to the commercial UV blockers. The fruit juice powders were more effective at UV blocking but still showed an order of magnitude lower absorptivity compared to commercial UV blockers. The UV blocking from most natural oils is insufficient to obtain a significant UV protection. Formulations containing 50wt% purple carrot showed good UV-blocking capabilities and represent a promising ingredient for sunscreen and cosmetic applications. © 2015 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

Electron donation characteristics and interplays of major volatile fatty acids from anaerobically fermented organic matters in bioelectrochemical systems.

Science.gov (United States)

Zhang, Zhiqiang; Li, Jiamiao; Hao, Xiaoxuan; Gu, Zaoli; Xia, Siqing

2018-02-23

Anaerobic fermentation liquid of waste organic matters (WOMs) is rich in volatile fatty acids (VFAs), which can be treated with bioelectrochemical systems for both electrical energy recovery and organics removal. In this work, four major VFAs in the fermented WOMs supernatant were selected to examine their electron donation characteristics for power output and their complicated interplays in microbial fuel cells (MFCs). Results indicated a priority sequence of acetate, propionate, n-butyrate and i-valerate when served as the sole electron donor for electricity generation. The MFC solely fed with acetate showed the highest coulombic efficiency and power density, and the longest period for electricity production. When two of the VFAs were added with equal proportion, both acids contributed positively to electricity generation, while the selective or competitive use of substrates by diverse microorganisms behaved as an antagonism effect to prolong the degradation time of each VFA. When acetate and propionate, the preferable substrates for electricity generation, were mixed in various proportions, their large concentration difference led to improved electrical performance but decreased organic removal rate.

Stability of patulin to sulfur dioxide and to yeast fermentation.

Science.gov (United States)

Burroughs, L F

1977-01-01

The affinity of patulin for sulfur dioxide (SO2) is much less than was previously reported and is of little significance at the SO2 concentrations (below 200 ppm) used in the processing of apple juice and cider. However, at concentrations of 2000 ppm SO2 and 15 ppm patulin, combination was 90% complete in 2 days. Removal of SO2 liberated only part of the patulin, which suggests that 2 mechanisms are involved: one reversible (opening the hemiacetal ring) and one irreversible (SO2 addition at the double bond). Test with 2 yeasts used in English commercial cider making confirmed that patulin is effectively removed during yeast fermentation.

21 CFR 146.151 - Orange juice for manufacturing.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice for manufacturing. 146.151 Section... Fruit Juices and Beverages § 146.151 Orange juice for manufacturing. (a) Orange juice for manufacturing... from oranges as provided in § 146.135, except that the oranges may deviate from the standards for...

21 CFR 146.150 - Canned concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned concentrated orange juice. 146.150 Section... Fruit Juices and Beverages § 146.150 Canned concentrated orange juice. (a) Canned concentrated orange... labeling of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is not...

Habitual intake of fruit juice predicts central blood pressure.

Science.gov (United States)

Pase, Matthew P; Grima, Natalie; Cockerell, Robyn; Pipingas, Andrew

2015-01-01

Despite a common perception that fruit juice is healthy, fruit juice contains high amounts of naturally occurring sugar without the fibre content of the whole fruit. Frequent fruit juice consumption may therefore contribute to excessive sugar consumption typical of the Western society. Although excess sugar intake is associated with high blood pressure (BP), the association between habitual fruit juice consumption and BP is unclear. The present study investigated the association of fruit juice consumption with brachial and central (aortic) BP in 160 community dwelling adults. Habitual fruit juice consumption was measured using a 12 month dietary recall questionnaire. On the same day, brachial BP was measured and central (aortic) BP was estimated through radial artery applanation. Frequency of fruit juice consumption was classified as rare, occasional or daily. Those who consumed fruit juice daily, versus rarely or occasionally, had significantly higher central systolic BP (F (2, 134) = 6.09, p juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs. Copyright © 2014 Elsevier Ltd. All rights reserved.

Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.

Science.gov (United States)

Schilling, Susanne; Schmid, Sandra; Jäger, Henry; Ludwig, Michael; Dietrich, Helmut; Toepfl, Stefan; Knorr, Dietrich; Neidhart, Sybille; Schieber, Andreas; Carle, Reinhold

2008-06-25

As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

Influence of temperature, pH and yeast on in-field production of ethanol from unsterilized sweet sorghum juice

Energy Technology Data Exchange (ETDEWEB)

Kundiyana, Dimple K.; Bellmer, Danielle D.; Huhnke, Raymond L.; Wilkins, Mark R. [Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078 (United States); Claypool, P.L. [Department of Statistics, Oklahoma State University, Stillwater, OK 74078 (United States)

2010-10-15

It is inevitable that ethanol production in the United States will continue to increase. Sweet sorghum has the potential to be used as a renewable energy crop, and is a viable candidate for ethanol production. Previous barriers to commercialization of sweet sorghum to ethanol have primarily been the high capital cost involved in building a central processing plant that may be operated only seasonally. In order to reduce the investment necessary in a central processing facility, the proposed process involves in-field production of ethanol from sweet sorghum. The overall objective of the research was to determine whether fermentation can take place in the environment with no process control. The goals were to evaluate the effects of yeast type, pH, and nutrients on fermentation process efficiency. Results indicated that both strains of Saccharomyces cerevisiae tested were able to perform fermentation within a wide ambient temperature range (10-25 C). Maximum ethanol produced was 7.9% w v{sup -1} in 120 h under ambient temperature conditions. Other process variables such as adding urea or lowering pH did not significantly improve the sugar to ethanol conversion efficiency of yeasts. Results indicate that in-field fermentation of sweet sorghum juice to ethanol is possible with minimal or no process controls and is a feasible process for ethanol production. (author)

A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.

Science.gov (United States)

Boggia, Raffaella; Casolino, Maria Chiara; Hysenaj, Vilma; Oliveri, Paolo; Zunin, Paola

2013-10-15

Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or its simple dilution, or polyphenols subtraction are deceptively used. At present, time-consuming analyses are used to control the quality of this product. Furthermore these analyses are expensive and require well-trained analysts. Thus, the purpose of this study was to propose a high-speed and easy-to-use shortcut. Based on UV-VIS spectroscopy and chemometrics, a screening method is proposed to quickly screening some common fillers of pomegranate juice that could decrease the antiradical scavenging capacity of pure products. The analytical method was applied to laboratory prepared juices, to commercial juices and to representative experimental mixtures at different levels of water and filler juices. The outcomes were evaluated by means of multivariate exploratory analysis. The results indicate that the proposed strategy can be a useful screening tool to assess addition of filler juices and water to pomegranate juices. Copyright © 2012 Elsevier Ltd. All rights reserved.

Use of ion chromatography for monitoring microbial spoilage in the fruit juice industry.

Science.gov (United States)

Trifirò, A; Saccani, G; Gherardi, S; Vicini, E; Spotti, E; Previdi, M P; Ndagijimana, M; Cavalli, S; Reschiotto, C

1997-05-16

Fruit juices and purees are defined as fermentable, but unfermented, products obtained by mechanical processing of fresh fruits. The presence of undesired metabolites derived from microbial growth can arise from the use of unsuitable fruit or from defects in the production line or subsequent contamination. This involves a loss in the overall quality that cannot be resolved by thermal treatment following the start of fermentation. With these considerations, together with microbiological control, the analysis of different metabolites, which can be considered as microbial growth markers, such as alcohols (i.e. ethanol, etc.), acids (i.e. acetic, fumaric, lactic, etc.) is fundamental in order to achieve a better evaluation of product quality. Enzymatic determination and other single-component analytical techniques are often used for the determination of these metabolites. When the microbial spoilage is not well known, this results in a long and cumbersome procedure. A versatile technique that is capable of determining many metabolites in one analysis could be helpful in improving routine quality control. For this purpose, an ion chromatographic technique, such as ion exclusion, for separation, and diode array spectrophotometry and conductivity, for detection, were evaluated. Both different industrial samples and inoculated samples were analyzed.

Microbiological Quality of Fresh Nopal Juice.

Science.gov (United States)

Hernández-Anguiano, Ana María; Landa-Salgado, Patricia; Eslava-Campos, Carlos Alberto; Vargas-Hernández, Mateo; Patel, Jitendra

2016-12-10

The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices ( n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli . Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower ( p nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

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Jovanka Lukic

2013-01-01

Full Text Available Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze β-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran β-glucan (Nutrim®, even when used as the sole carbon source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim®. Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim® contained about 107 CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.

Overexpression of smORF YNR034W-A/EGO4 in Saccharomyces cerevisiae increases the fermentative efficiency of Agave tequilana Weber must.

Science.gov (United States)

Vargas-Maya, Naurú Idalia; González-Hernández, Gloria Angélica; Padilla-Guerrero, Israel Enrique; Torres-Guzmán, Juan Carlos

2017-01-01

Fermentative processes are widely used to produce food, beverages and biofuels. Saccharomyces cerevisiae is an efficient ethanol-producing microorganism. However, a concentration of high ethanol and other metabolites can affect yeast viability and decrease the ethanol yield. Many studies have focused on improving the fermentative efficiency, mostly through the genetic engineering of genes that have a direct impact on specific metabolic pathways. In the present study, we characterized a small open reading frame encoding a protein with an unknown function and biological role termed YNR034W-A. We analyzed the expression profile of the YNR034W-A gene during growth and glucose treatment, finding that it is expressed during the diauxic shift and stationary phase and is negatively regulated by glucose. We overexpressed the YNR034W-A gene in the BY4741 laboratory strain and a wild-type yeast strain (AR5) isolated during the Tequila fermentation process. Transformant derivatives of the AR5 strain showed an improved fermentative efficiency during fermentation of Agave tequilana Weber juice. We suggest that the improved fermentative efficiency is the result of a higher stress tolerance response in the YNR034W-A overexpressing transformant.

In vitro Study of Noni Juice Extract Waste (Morinda citrifolia L.) and Pineapple Industrial Wastes (Ananas comosus L. Merr) as Energy Supplement in Dairy Goat Ration

Science.gov (United States)

Evvyernie, D.; Tjakradidjaja, A. S.; Permana, I. G.; Toharmat, T.; Insani, A.

2018-02-01

The aim of the study was to evaluate the potency of noni juice extract waste (Morinda citrifolia L.) and pineapple industrial wastes (Ananas comosus L. Merr) as an energy supplement in dairy goat ration through in vitro study. This study used a complete randomized design with 5 treatments and 3 rumen fluid groups. The treatments were R0 as control (60% Napier grass (NG) + 40% concentrate), R1 (45% NG + 15% noni juice extract waste + 40% concentrate) + R2 (45% NG + 15% noni juice extract waste ammoniated + 40% concentrate), R3 (45% NG + 15% pineapple peel + 40% concentrate), and R4 (45% NG + 15% pineapple crown + 40% concentrate). The variables were totalbacterial population, protozoal population, fermentation characteristic (total VFA and NH3 concentration), and digestibility (dry matter and organic matter).Data were analyzed with analysis of variance (ANOVA) and differences among treatments were determined by orthogonal contrast.The results showed that total VFA concentration was significant increased (Ppineapple peel (R3). The average increasing of total VFA concentration was 74% compared to control. As conclusions, 15% pineapple peel or 15% noni juice extract waste can use as an energy supplement by replacing 25% of napier grass in lactating dairy goat ration.

Effect of Processing on the Quality of Pineapple Juice

NARCIS (Netherlands)

Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

2014-01-01

Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing,

Fruits, vegetables, 100% juices, and cognitive function.

Science.gov (United States)

Lamport, Daniel J; Saunders, Caroline; Butler, Laurie T; Spencer, Jeremy Pe

2014-12-01

Although reviews of the association between polyphenol intake and cognition exist, research examining the cognitive effects of fruit, vegetable, and juice consumption across epidemiological and intervention studies has not been previously examined. For the present review, critical inclusion criteria were human participants, a measure of fruit, vegetable, or 100% juice consumption, an objective measure of cognitive function, and a clinical diagnosis of neuropsychological disease. Studies were excluded if consumption of fruits, vegetables, or juice was not assessed in isolation from other food groups, or if there was no statistical control for education or IQ. Seventeen of 19 epidemiological studies and 3 of 6 intervention studies reported significant benefits of fruit, vegetable, or juice consumption for cognitive performance. The data suggest that chronic consumption of fruits, vegetables, and juices is beneficial for cognition in healthy older adults. The limited data from acute interventions indicate that consumption of fruit juices can have immediate benefits for memory function in adults with mild cognitive impairment; however, as of yet, acute benefits have not been observed in healthy adults. Conclusions regarding an optimum dietary intake for fruits, vegetables, and juices are difficult to quantify because of substantial heterogeneity in the categorization of consumption of these foods. © 2014 International Life Sciences Institute.

[Analysis of changes in minerals contents during cider fermentation process by inductively coupled plasma mass spectrometry].

Science.gov (United States)

Ye, Meng-qi; Yue, Tian-li; Gao, Zhen-peng; Yuan, Ya-hong; Nie, Gang

2015-01-01

The changes in mineral elements during cider fermentation process were determined using ICP-MS. The results showed that the main minerals in the fermentation liquor included K, Na, Ca, Mg, Fe, Mn, Zn, Cu, Sr and B. The content of K was the highest in both the apple juice and the cider, being 1 853. 83 and 1 654. 38 mg . L-1 respectively. The content of minerals was in dynamic changes along with the fermentation process. As a whole, during 72-120 h and 144-216 h, most of the minerals contents underwent great fluctuation. Especially when fermented for 192 h, the content of most of the minerals reached peak value or valley value. The content of Fe and Zn achieved their peak value, while the content of K, Na, Ca, Mg, Mn and B achieved valley value. But during the following 24 h, the content of minerals underwent a sharp reversal. After fermentation, the content of K, Mg, Cu, Zn and B decreased significantly, while the content of Na, Ca, Mn, Fe and Sr did not change significantly. The correlational analysis was conducted to evaluate the correlation between the mineral elements, and the result showed that the correlation between Ca and Mn was the most significant, with the correlation index reaching 0. 924. The information of this study will supply sufficient data for the fermentation process control and quality improvement of cider.

Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation.

Science.gov (United States)

Reis, Vanda Renata; Bassi, Ana Paula Guarnieri; da Silva, Jessica Carolina Gomes; Ceccato-Antonini, Sandra Regina

2013-12-01

Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth colonies in an attempt to identify alternatives that could contribute to the management of rough colony yeasts in alcoholic fermentation. Characterisation tests for invasiveness in Agar medium, killer activity, flocculation and fermentative capacity were performed on 22 strains (11 rough and 11 smooth colonies). The effects of acid treatment at different pH values on the growth of two strains ("52"--rough and "PE-02"--smooth) as well as batch fermentation tests with cell recycling and acid treatment of the cells were also evaluated. Invasiveness in YPD Agar medium occurred at low frequency; ten of eleven rough yeasts exhibited flocculation; none of the strains showed killer activity; and the rough strains presented lower and slower fermentative capacities compared to the smooth strains in a 48-h cycle in a batch system with sugar cane juice. The growth of the rough strain was severely affected by the acid treatment at pH values of 1.0 and 1.5; however, the growth of the smooth strain was not affected. The fermentative efficiency in mixed fermentation (smooth and rough strains in the same cell mass proportion) did not differ from the efficiency obtained with the smooth strain alone, most likely because the acid treatment was conducted at pH 1.5 in a batch cell-recycle test. A fermentative efficiency as low as 60% was observed with the rough colony alone.

Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.

Science.gov (United States)

Lukić, Igor; Budić-Leto, Irena; Bubola, Marijan; Damijanić, Kristijan; Staver, Mario

2017-06-01

The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C. CPM treatment lowered the extraction of seed tannins, exhibited the highest acetaldehyde, ethyl acetate and C 6 -compounds levels, and had increased ester levels in relation to control C. POH wine contained the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanols, and color intensity and hue. S and PHT wines contained lower amount of total phenols, but higher than in C and CPM wines. The calculated Odor Activity Values were used to establish significant differences between the treatments. Copyright © 2016 Elsevier Ltd. All rights reserved.

Quality of jinchen orange juice treated with irradiation and pasteurization

International Nuclear Information System (INIS)

Qiao Yu; Cheng Wei; Wang Shaohua; Xiong Guangquan; Liao Li; Chen Xueling; Fan Gang; Pan Siyi

2010-01-01

Jinchen orange juice was treated by pasteurization and irradiation (1.4, 2.8 and 5.6 kGy) to study the effects of sterilization methods on quality of orange juice. The volatile compounds were analyzed by solid phase micro-extraction method combined with GC-MS. The juice color, pH and Vc content were determined, and sensory evaluation of the juice were evaluated. The results showed a total of 54, 47, 57, 55, 53 kinds of compounds were detected in fresh juice, pasteurized juice and 3 irradiated juices, respectively. The irradiated juices had bigger peak area of volatile compounds than pasteurized juice,and the biggest peak area was found in 2.8 kGy irradiation sample. β - myrcene, D - limonene and γ-terpinene, which were the characteristic aroma compounds in orange juice, were detected a higher level in irradiation sample than pasteurization. Vc content and aroma decreased after all treatments. The sample after 1.4 kGy treatment showed highest score in sensory evaluation. It was concluded that low dose irradiation could be used in sterilization processing of orange juice. (authors)

Tomato juices and tomato juice concentrates : a study of factors contributing to their gross viscosity

NARCIS (Netherlands)

Heutink, R.

1986-01-01

The gross viscosity of tomato juice and tomato juice concentrates was found to be determined primarily by the water insoluble solids (WIS) content. The serum viscosity did not contribute to gross viscosity. The WIS consisted of whole tomato cells, vascular bundles and skin fragments. In general the

A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

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Nagaraja

2015-12-01

Full Text Available INTRODUCTION Fruit and sugarcane juices are nutritious drinks with great taste and health benefits. Food borne illnesses associated with consumption of Fruit and sugarcane juices at several places in India and elsewhere. Fruit juices were served with added ice pieces. Hygienic standards are not maintained while transporting from the field to the place of extraction and preparation. Hence a rapid review of the fruit juices from street vendors has been undertaken along with sugarcane juice. Raw sugarcane juice is a refreshing juice in many parts of Andhra Pradesh. The present study is to assess the prevalence of different organisms from different fruit juices collected from street vendors. METHODS Fruit juices are collected namely sugarcane, sweet lemon, orange, grape apple, pineapple pomegranate. A total 100 samples of fruit juices were collected from road side from different vendors. 150 ml of each variety of fruit juices were collected from different vendors in screw capped bottles and subjected to microbial analysis, processed with in 30mts in the department of microbiology at KIMS by standard methods. RESULTS The analysed samples of fruit juices are found to be contaminated with different bacteria, Escherichia coli 30% Klebsiella pneumoniae 10% Staphylococcus aureus 20% Enterococcus faecalis 04% Pseudomonas aeruginosa 10% ASB 04% (aerobic spore bearers Micrococci 02% Proteus 20% Salmonella. Shigella and Vibrios were not isolated. CONCLUSION It is high time that street vendors should have health education by volunteers, health workers from PHC (primary health centers and people well versed with community medicine practice for implementation of standard hygienic protocols may reduce contamination of fruit and sugarcane juices The concerned health authorities need to ensure and insist to follow the protocols by the vendors and license holders to the vendors.

21 CFR 146.187 - Canned prune juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

21 CFR 146.154 - Concentrated orange juice with preservative.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of optional...

Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.

Science.gov (United States)

García-Llobodanin, L; Achaerandio, I; Ferrando, M; Güell, C; López, F

2007-05-02

Pear juice obtained from pear concentrate was fermented at room temperature using Saccharomyces cerevisiae (BDX, ENOFERM, France) as the fermentation microorganism. During the fermentation process, total sugars were measured. High performance liquid chromatography analyses were used to monitor the fermentation process and to characterize the pear wine. The pear wine obtained was distilled with its lees using three different equipments: a glass alembic (a glass pot still coupled to a glass column), a copper alembic, and a glass alembic with the addition of 5 g/L of copper shavings to the pot still. The same distillations were repeated with the wine without its lees (separated by decanting). Several distillation fractions were collected, up to a total of 500 mL of distillate. Gas chromatography was used to identify and quantify the volatile compounds in each fraction, and the methanol and ethanol contents. Based on these results, the heart fraction was defined. ANOVA tests were performed on the heart fractions to determine quantitative differences between some volatile compounds depending on the equipment used and the presence or absence of the wine lees. From this series of ANOVA tests, it can be concluded that the concentrations of the compounds that are considered to have a negative effect on the quality of the distillates (methanol, ethyl acetate, furfural) decrease or do not change when they are distilled in the presence of lees and in the copper alembic. In addition, the concentrations of the positive compounds (ethyl decanoate and ethyl-2-trans-4-cis-decadienoate) increase in the presence of lees for all of the equipment tested. So, it can be assumed that the distillation of pear wine with its lees in copper alembic leads to a better quality product.

Polyphenols content and antioxidant capacity of traditional juices ...

African Journals Online (AJOL)

SARAH

2015-03-31

Mar 31, 2015 ... traditional juices consumed in Côte d'Ivoire. Amoin Georgette ... Baobab fruit juice and Roselle calices juices exhibited the highest ... from plants involved in this study must be considered for their ..... by liquid carbon dioxide.

An overview on the Brazilian orange juice production chain

OpenAIRE

Renato Marcio dos Santos; Irenilza de Alencar Nääs; Mario Mollo Neto; Oduvaldo Vendrametto

2013-01-01

Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in ...

Sucrose and color profiles in sugarcane (Saccharum sp.) juice analyzed by UFLC-ELSD and Synapt High-Definition Mass Spectrometry during radiation treatment

Science.gov (United States)

Lima, Roberta B.; de Aguiar, Claudio Lima; Galaverna, Renan; Baptista, Antonio S.; Eberlin, Marcos N.; Arthur, Valter

2016-04-01

This work evaluated the effect of electron beam irradiation (E-beam) on sugarcane juice and compared the results with preliminary tests performed on sugarcane juice treated with gamma irradiation. The samples were irradiated at 5, 10 and 20 kGy doses and results were compared wile control samples without irradiation. The results showed a significant increase (p≤0.05) of phenolic compounds in both treatments. We also observed increased contents of reducing sugars (glucose and fructose) for the samples irradiated with gamma rays and E-beam measured by the DNS methods. However, there was no significant difference of sugars content measured by chromatographic analyses performed in the sugarcane juice treated with E-beam. Therefore reducing sugars content could be overestimated by the DNS method because salts in sugarcane juice. The treatments were able to reduce sugarcane juice ICUMSA color intensity in both treatments with irradiation. E-beam reduced sugarcane juice color by roughly 49% compared the control, while gamma irradiation reduced it by 30%.

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

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Alessandro Nogueira

2008-10-01

Full Text Available The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU, the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE, the final values were lower (55 and 313 mg.L-1. In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.O objetivo deste trabalho foi estudar o efeito da fermentação alcoólica no teor de compostos fenólicos de cinco mostos de maçãs industriais. Os compostos fenólicos foram analisados por HPLC. Os mostos apresentaram fenóis totais entre 188,4 a 2776,17 mg.L-1. Os teores de fenóis durante a fermentação permaneceram os mesmos para as variedades DC, PJ e GU, entretanto, em DM e KE foi observada uma diminuição dos teores de fenóis (55 e 313 mg.L-1, respectivamente. Em KE o teor do ácido caféico aumentou de 6,6 mg.L-1 para 41,8 mg.L-1. O teor de catequinas aumentou cerca de 13 mg.L-1 durante o processo, independente da variedade. As outras classes de fenóis não apresentaram modificações com a fermentação alcoólica, permanecendo na sidra os compostos fenólicos do suco de maçã clarificado.

Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

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Pin-Rou Lee

2013-01-01

Full Text Available The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine.

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation

Science.gov (United States)

Liu, Ling-ling; Jia, Bo; Zhao, Fang; Huang, Wei-dong; Zhan, Ji-cheng

2015-01-01

At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China’s stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress. PMID:26030864

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.

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Xiang-Yu Sun

Full Text Available At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China's stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress.

Gamma radiation in some microbiological and biochemical parameters of ethanolic fermentation.; Efeito da radiacao gama em alguns parametros microbiologicos e bioquimicos da fermentacao alcoolica

Energy Technology Data Exchange (ETDEWEB)

Alcarde, Andre Ricardo

2000-07-01

The objective of this work was to evaluate the effect of gamma radiation in reducing the bacterial population of the sugar cane must and verify its influence in the ethanolic fermentation. For this purpose, some microbiological and biochemical parameters of the ethanolic fermentation were analyzed, such as bacterial count; viability, replication and living replicates of the yeast; p H, acidity (total and volatile), glycerol and production of organic acids (acetic, lactic and succinic) during the fermentation; and fermentative yield. Bacteria of the genera Bacillus and Lactobacillus are the most common contaminants of the ethanolic fermentation and they might cause a decrease in the fermentative yield. The ionizing radiations may affect the microorganisms altering the DNA of the cells, which lose the ability to reproduce themselves and die. The experimental design was in randomized blocks (three) with one replicate in each block. The must was sugar-cane juice with approximately 5% of total reducing sugar. Bacteria of the following species were tested: Bacillus subtilis, Bacillus coagulans, Lactobacillus plantarum and Lactobacillus fermentum. The experiments were the inoculation of each bacteria separately in the must, the inoculation of the mixture of the four bacteria in the must and the use of natural sugar-cane juice with its own contaminating microorganisms. The contaminated must was irradiated with the doses of 0.0 (control), 2.0,4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation (60-Cobalt) at an average rate of 2.0 kGy/h. After the irradiation, the fermentation of the must was carried out using the yeast Saccharomyces cerevisiae (Fleischmann). It was also accomplished an experiment with the inoculation of the mixture of the four bacteria in the must and, instead of using gamma radiation to decontaminate the must, it was used the antimicrobial Kamoran ID in the concentration of 3 ppm. The effects of the irradiation of the must were: reduction of the bacterial

In vitro demineralization of enamel by orange juice, apple juice, Pepsi Cola and Diet Pepsi Cola.

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Grobler, S R; Senekal, P J; Laubscher, J A

1990-12-01

Enamel demineralization was studied over periods related to normal use of an orange juice, an apple juice, Pepsi Cola and Diet Pepsi Cola. Rectangular blocks of intact human enamel (3 mm x 3 mm) were cut from teeth, coated with nail varnish except for the enamel surface and exposed to the drinks for 2, 4, 5, 6 or 40 minutes. The amount of calcium released from the enamel into solution was determined with the use of an atomic absorption spectrophotometer. The results showed the following degree of enamel demineralization: Pepsi Cola = orange juice greater than apple juice greater than Diet Pepsi Cola. The results suggest that diet colas are less demineralizing than other acid drinks, and complementary plaque studies indicate that they are also less cariogenic. The study emphasized the importance of acid-type, buffer capacity, pH and the presence of other components on the degree of enamel demineralization.

Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration

International Nuclear Information System (INIS)

Oliveira, Aline Cristine Garcia de

2007-01-01

Sugarcane juice is a taste drink, energetic, no alcoholic that conserves all the nutrients in cane sugar. It was very appreciated by the Brazilian population and its production has been shown to be a highly lucrative business. This research had the following objectives: evaluate the acceptance of the consuming market and the stability of pure sugarcane juice or added with natural fruit juices, submitted of heat treatment (70 deg C/ 25 min) and/ or gamma radiation (2,5 kGy) and stored in high density polyethylene bottles, under refrigeration (5 +- 1 deg C). Sugarcane juice market test was evaluated through the application of 350 questionnaires on six Sao Paulo cities. Sugarcane juice stability was evaluated through microbiological (psychotropic count, lactic bacteria and yeasts and molds count), physical-chemical (pH, color, titratable acidity, soluble solids, ratio and polyphenoloxidase activity) and sensory (hedonic test) parameters. Centesimal composition was determined analyzing: humidity, caloric value, total carbohydrates, total and reducing sugars, lipids, proteins, ascorbic acid, ash and minerals. Sugarcane juice shelf life period was determinate ever 7 days over a period of 42 days stored under refrigeration. The data were submitted to the variance analysis and compared by Tukey's test (p<0,05). Among the 350 interviewed people, more of the half one is interested about its habitual food safe and care about street foods. Sandwiches had been cited foods as routinely consumed, followed for the sugarcane juice and 'pastel'. Among the interviewed ones, 80% had mentioned to appreciate sugarcane juice. It had not correlation between age and school age and the preference for the consumption form was with lemon juice addition. About 55% of the interviewed ones had mentioned that would more frequently consume sugarcane juice processed and packed. Sugarcane juice processing did not modify the flavor and taste of the drink. It was concluded from the sensory analyses

27 CFR 24.10 - Meaning of terms.

Science.gov (United States)

2010-04-01

... juice or natural wine before, during, or after fermentation, of either water or pure dry sugar, or a... kind of fruit to juice before or during fermentation to develop alcohol by fermentation. Cider. See... wine, agricultural wine, and other than standard wine (except for distilling material and vinegar stock...

Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice.

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Sharma, M; Adler, B B; Harrison, M D; Beuchat, L R

2005-01-01

A study was performed to determine D values of acid-adapted and unadapted cells of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Salmonella enterica serotype Poona, S. enterica serotype Saphra, two strains of E. coli O157:H7, and two strains of L. monocytogenes were grown in tryptic soy broth (TSB) and TSB supplemented with 1% glucose for 24 h at 37 degrees C. Decimal reduction times (D values) of cells suspended in unpasteurized cantaloupe juice and watermelon juice were determined. Acid-adapted cells of Salmonella and E. coli O157:H7, but not L. monocytogenes, had increased thermal tolerance compared with cells that were not acid-adapted. There was no correlation between soluble solids content of the two types of juice and thermal resistance. Growth of Salmonella and E. coli O157:H7 in cantaloupe juice, watermelon juice, or other acidic milieu, either in preharvest or postharvest environments, may result in cross protection to heat. The pasteurization conditions necessary to achieve elimination of pathogens from these juices would consequently have to be more severe if cells are habituated to acidic environments. Insights from this study provide guidance to developing pasteurization processes to eliminate Salmonella, E. coli O157:H7, and L. monocytogenes in cantaloupe juice and watermelon juice.

Electron transport phosphorylation in rumen butyrivibrios: unprecedented ATP yield for glucose fermentation to butyrate

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Timothy eHackmann

2015-06-01

Full Text Available From a genomic analysis of rumen butyrivibrios (Butyrivibrio and Pseudobutyrivibrio spp., we have re-evaluated the contribution of electron transport phosphorylation to ATP formation in this group. This group is unique in that most (76% genomes were predicted to possess genes for both Ech and Rnf transmembrane ion pumps. These pumps act in concert with the NifJ and Bcd-Etf to form a electrochemical potential (ΔμH+ and ΔμNa+, which drives ATP synthesis by electron transport phosphorylation. Of the 62 total butyrivibrio genomes currently available from the Hungate 1000 project, all 62 were predicted to possess NifJ, which reduces oxidized ferredoxin (Fdox during pyruvate conversion to acetyl-CoA. All 62 possessed all subunits of Bcd-Etf, which reduces Fdox and oxidizes reduced NAD (NADred during crotonyl-CoA reduction. Additionally, 61 genomes possessed all subunits of the Rnf, which generates ΔμH+ or ΔμNa+ from oxidation of reduced Fd and reduction of oxidized NAD (NADox. Further, 47 genomes possessed all 6 subunits of the Ech, which generates ΔμH+ from oxidation of reduced Fd (Fdred. For glucose fermentation to butyrate and H2, the electrochemical potential established should drive synthesis of ~1.5 ATP by the F0F1-ATP synthase (possessed by all 62 genomes. The total yield is ~4.5 ATP/glucose after accounting for 3 ATP formed by classic substrate-level phosphorylation, and it is one the highest yields for any glucose fermentation. The yield was the same when unsaturated fatty acid bonds, not H+, served as the electron acceptor (as during biohydrogenation. Possession of both Ech and Rnf had been previously documented in only a few sulfate-reducers, was rare in other rumen prokaryotic genomes in our analysis, and may confer an energetic advantage to rumen butyrivibrios. This unique energy conservation system might enhance the butyrivibrios’ ability to overcome growth inhibition by unsaturated fatty acids, as postulated herein.

Fruit Juice in Infants, Children, and Adolescents: Current Recommendations.

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Heyman, Melvin B; Abrams, Steven A

2017-06-01

Historically, fruit juice was recommended by pediatricians as a source of vitamin C and as an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute load. It was also sometimes recommended for children with constipation. Fruit juice is marketed as a healthy, natural source of vitamins and, in some instances, calcium. Because juice tastes good, children readily accept it. Although juice consumption has some benefits, it also has potential detrimental effects. High sugar content in juice contributes to increased calorie consumption and the risk of dental caries. In addition, the lack of protein and fiber in juice can predispose to inappropriate weight gain (too much or too little). Pediatricians need to be knowledgeable about juice to inform parents and patients on its appropriate uses. Copyright © 2017 by the American Academy of Pediatrics.

Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.

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Lee, S-Y; Sagong, H-G; Ryu, S; Kang, D-H

2012-04-01

The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. Orange juice and tomato juice were treated with electric field strengths in the range of 25-40 V cm(-1) for different treatment times. The temperature of the samples increased with increasing treatment time and electric field strength. The rate of temperature change for tomato juice was higher than for orange juice at all voltage gradients applied. Higher electric field strength or longer treatment time resulted in a greater reduction of pathogens. Escherichia coli O157:H7 was reduced by more than 5 log after 60-, 90- and 180-s treatments in orange juice with 40, 35 and 30 V cm(-1) electric field strength, respectively. In tomato juice, treatment with 25 V cm(-1) for 30 s was sufficient to achieve a 5-log reduction in E. coli O157:H7. Similar results were observed in Salm. Typhimurium and L. monocytogenes. The concentration of vitamin C in continuous ohmic heated juice was significantly higher than in conventionally heated juice (P pasteurize fruit and vegetable juices in a short operating time and that the effect of inactivation depends on applied electric field strengths, treatment time and electric conductivity. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

Spray Drying of Mosambi Juice in Lab

Science.gov (United States)

Singh, S. V.; Verma, A.

2014-01-01

The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5-7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel.

Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation.

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Huang, Chien-Wei; Walker, Michelle E; Fedrizzi, Bruno; Gardner, Richard C; Jiranek, Vladimir

2017-08-01

An early burst of hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae during fermentation could increase varietal thiols and therefore enhance desirable tropical aromas in varieties such as Sauvignon Blanc. Here we attempted to identify genes affecting H2S formation from cysteine by screening yeast deletion libraries via a colony colour assay on media resembling grape juice. Both Δlst4 and Δlst7 formed lighter coloured colonies and produced significantly less H2S than the wild type on high concentrations of cysteine, likely because they are unable to take up cysteine efficiently. We then examined the nine known cysteine permeases and found that deletion of AGP1, GNP1 and MUP1 led to reduced production of H2S from cysteine. We further showed that deleting genes involved in the SPS-sensing pathway such as STP1 and DAL81 also reduced H2S from cysteine. Together, this study indirectly confirms that Agp1p, Gnp1p and Mup1p are the major cysteine permeases and that they are regulated by the SPS-sensing and target of rapamycin pathways under the grape juice-like, cysteine-supplemented, fermentation conditions. The findings highlight that cysteine transportation could be a limiting factor for yeast to generate H2S from cysteine, and therefore selecting wine yeasts without defects in cysteine uptake could maximise thiol production potential. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Storage test on apple juice after ultrasound treatment

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Filomena Montemurro

2014-03-01

Full Text Available Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice.

6'7'-Dihydroxybergamottin contributes to the grapefruit juice effect.

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Kakar, Shefali M; Paine, Mary F; Stewart, Paul W; Watkins, Paul B

2004-06-01

Our objective was to assess the contribution of 6',7'-dihydroxybergamottin (DHB) to the inhibitory effect of grapefruit juice toward intestinal cytochrome P450 (CYP) 3A4. An aqueous extract was prepared from grapefruit juice by centrifugation, filtration, and repeated washing of the particulate with water. The concentrations of various furanocoumarins in this grapefruit juice "serum" and in whole grapefruit juice were measured by HPLC and their identities confirmed by liquid chromatography-tandem mass spectrometry. Five healthy volunteers were given a single tablet of felodipine (10 mg) with whole grapefruit juice, orange juice-containing serum, or plain orange juice (control). The pharmacokinetic outcomes of felodipine were evaluated by noncompartmental methods. The effects of serum and purified DHB (at the same concentrations as those measured in the orange juice-containing serum used in the clinical study) were compared, in vitro, with regard to (1) the reversible and mechanism-based inhibition of the catalytic activity of complementary deoxyribonucleic acid-expressed CYP3A4 and (2) the time-dependent loss of immunoreactive CYP3A4 protein in modified Caco-2 cells. The concentration of DHB in serum was comparable to that measured in whole grapefruit juice (38 micromol/L versus 43 micromol/L), and the concentrations of other known furanocoumarins were well below the lowest published concentration required to inhibit catalytic activity by 50%. Relative to plain orange juice, orange juice-containing serum significantly increased the median felodipine area under the plasma concentration-time curve by 1.9-fold (P =.04) and increased the maximum concentration by 1.7-fold (P =.01). In vitro, serum and purified DHB had similar inhibitory effects toward CYP3A4 activity with respect to both reversible inhibition (95% confidence interval, 85% +/- 5.7% and 75% +/- 4.5%, respectively) and mechanism-based inhibition after a 15-minute preincubation (95% confidence interval, 79

Apple juice inhibits human low density lipoprotein oxidation.

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Pearson, D A; Tan, C H; German, J B; Davis, P A; Gershwin, M E

1999-01-01

Dietary phenolic compounds, ubiquitous in vegetables and fruits and their juices possess antioxidant activity that may have beneficial effects on human health. The phenolic composition of six commercial apple juices, and of the peel (RP), flesh (RF) and whole fresh Red Delicious apples (RW), was determined by high performance liquid chromatography (HPLC), and total phenols were determined by the Folin-Ciocalteau method. HPLC analysis identified and quantified several classes of phenolic compounds: cinnamates, anthocyanins, flavan-3-ols and flavonols. Phloridzin and hydroxy methyl furfural were also identified. The profile of phenolic compounds varied among the juices. The range of concentrations as a percentage of total phenolic concentration was: hydroxy methyl furfural, 4-30%; phloridzin, 22-36%; cinnamates, 25-36%; anthocyanins, n.d.; flavan-3-ols, 8-27%; flavonols, 2-10%. The phenolic profile of the Red Delicious apple extracts differed from those of the juices. The range of concentrations of phenolic classes in fresh apple extracts was: hydroxy methyl furfural, n.d.; phloridzin, 11-17%; cinnamates, 3-27%; anthocyanins, n.d.-42%; flavan-3-ols, 31-54%; flavonols, 1-10%. The ability of compounds in apple juices and extracts from fresh apple to protect LDL was assessed using an in vitro copper catalyzed human LDL oxidation system. The extent of LDL oxidation was determined as hexanal production using static headspace gas chromatography. The apple juices and extracts, tested at 5 microM gallic acid equivalents (GAE), all inhibited LDL oxidation. The inhibition by the juices ranged from 9 to 34%, and inhibition by RF, RW and RP was 21, 34 and 38%, respectively. Regression analyses revealed no significant correlation between antioxidant activity and either total phenolic concentration or any specific class of phenolics. Although the specific components in the apple juices and extracts that contributed to antioxidant activity have yet to be identified, this study

Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

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Kamal Rai Aneja

2014-01-01

Full Text Available Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. Aspergillus flavus and Rhodotorula mucilaginosa were observed in the maximum number of juice samples. Among bacteria Bacillus cereus and Serratia were dominant. Escherichia coli and Staphylococcus aureus were detected in few samples. Candida sp., Curvularia, Colletotrichum, and Acetobacter were observed only in citrus juice samples. Alternaria, Aspergillus terreus, A. niger, Cladosporium, and Fusarium were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.

21 CFR 146.185 - Pineapple juice.

Science.gov (United States)

2010-04-01

... reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146...

Lactic acid fermentation of human urine to improve its fertilizing value and reduce odour emissions.

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Andreev, N; Ronteltap, M; Boincean, B; Wernli, M; Zubcov, E; Bagrin, N; Borodin, N; Lens, P N L

2017-08-01

During storage of urine, urea is biologically decomposed to ammonia, which can be lost through volatilization and in turn causes significant unpleasant smell. In response, lactic acid fermentation of urine is a cost-effective technique to decrease nitrogen volatilization and reduce odour emissions. Fresh urine (pH = 5.2-5.3 and NH 4 + -N = 1.2-1.3 g L -1 ) was lacto-fermented for 36 days in closed glass jars with a lactic acid bacterial inoculum from sauerkraut juice and compared to untreated, stored urine. In the lacto-fermented urine, the pH was reduced to 3.8-4.7 and the ammonium content by 22-30%, while the pH of the untreated urine rose to 6.1 and its ammonium content increased by 32% due to urea hydrolysis. The concentration of lactic acid bacteria in lacto-fermented urine was 7.3 CFU ml -1 , suggesting that urine is a suitable growth medium for lactic acid bacteria. The odour of the stored urine was subjectively perceived by four people to be twice as strong as that of lacto-fermented samples. Lacto-fermented urine induced increased radish germination compared to stored urine (74-86% versus 2-31%). Adding a lactic acid bacterial inoculum to one week old urine in the storage tanks in a urine-diverting dry toilet reduced the pH from 8.9 to 7.7 after one month, while the ammonium content increased by 35%, probably due to the high initial pH of the urine. Given that the hydrolyzed stale urine has a high buffering capacity, the lactic acid bacterial inoculum should be added to the urine storage tank of a UDDT before urine starts to accumulate there to increase the efficiency of the lactic acid fermentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Microbiological Quality of Fresh Nopal Juice

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Ana María Hernández-Anguiano

2016-12-01

Full Text Available The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162 made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p < 0.05 in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma▿

Science.gov (United States)

Holt, Sylvester; Cordente, Antonio G.; Williams, Simon J.; Capone, Dimitra L.; Jitjaroen, Wanphen; Menz, Ian R.; Curtin, Chris; Anderson, Peter A.

2011-01-01

Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed a Saccharomyces cerevisiae gene, STR3, which led to an increase in 3MH release during fermentation of a V. vinifera L. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5′-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiols in vitro that can be applied in the development of self-cloned yeast to enhance wine flavor. PMID:21478306

Moro orange juice prevents fatty liver in mice.

Science.gov (United States)

Salamone, Federico; Li Volti, Giovanni; Titta, Lucilla; Puzzo, Lidia; Barbagallo, Ignazio; La Delia, Francesco; Zelber-Sagi, Shira; Malaguarnera, Michele; Pelicci, Pier Giuseppe; Giorgio, Marco; Galvano, Fabio

2012-08-07

To establish if the juice of Moro, an anthocyanin-rich orange, may improve liver damage in mice with diet-induced obesity. Eight-week-old mice were fed a high-fat diet (HFD) and were administrated water or Moro juice for 12 wk. Liver morphology, gene expression of lipid transcription factors, and metabolic enzymes were assessed. Mice fed HFD displayed increased body weight, insulin resistance and dyslipidemia. Moro juice administration limited body weight gain, enhanced insulin sensitivity, and decreased serum triglycerides and total cholesterol. Mice fed HFD showed liver steatosis associated with ballooning. Dietary Moro juice markedly improved liver steatosis by inducing the expression of peroxisome proliferator-activated receptor-α and its target gene acylCoA-oxidase, a key enzyme of lipid oxidation. Consistently, Moro juice consumption suppressed the expression of liver X receptor-α and its target gene fatty acid synthase, and restored liver glycerol-3-phosphate acyltransferase 1 activity. Moro juice counteracts liver steatogenesis in mice with diet-induced obesity and thus may represent a promising dietary option for the prevention of fatty liver.

Breaking the spores of Ganoderma lucidum by fermentation with ...

African Journals Online (AJOL)

In this paper, fermentation of G. lucidum with Lactobacillus plantarum was applied to break down the sporoderm. Scanning electron microscope (SEM) was used to characterize the spores. The broken spores were found on the 3rd day and complete breaking on the 5th day of fermentation. Lactic acid, acetic acid and ...

fruit juice

African Journals Online (AJOL)

Femi Olorunniji

2013-08-31

Aug 31, 2013 ... The soursop juice without treatment (T1) was used as the control while others in .... The fruits were washed carefully under flowing tap water, peeled, cut .... hygiene, pre and post harvest wounds on processed fruits, and the ...

Squeezing fact from fiction about 100% fruit juice.

Science.gov (United States)

Clemens, Roger; Drewnowski, Adam; Ferruzzi, Mario G; Toner, Cheryl D; Welland, Diane

2015-03-01

Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as improved cardiovascular health and decreased obesity, although some of these and other potential benefits are controversial. Comprehensive analyses of the evidence by the Academy of Nutrition and Dietetics in 2014, the US Dietary Guidelines Advisory Committee in 2010, and the Australian Dietary Guidelines of 2013 concluded that 100% fruit juice is not related to adiposity in children when consumed in appropriate amounts for age and energy needs. However, some reports suggest the consumption of fruit juice contributes to unhealthful outcomes, particularly among children. A dietary modeling study on the best ways to meet the fruit intake shortfall showed that a combination of whole fruit and 100% juice improved dietary density of potassium and vitamin C without significantly increasing total calories. Notably, 100% juice intake was capped at amounts consistent with the 2001 American Pediatric Association guidance. The preponderance of evidence supports the position that 100% fruit juice delivers essential nutrients and phytonutrients, provides year-round access to a variety of fruits, and is a cost-effective way to help people meet fruit recommendations. © 2015 American Society for Nutrition.

Identification of specific microorganisms in fresh squeezed street vended fruit juices

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K Sahithi Reddy

2016-01-01

Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Reduced acid frozen concentrated orange juice. 146... Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food that complies with the requirements for composition...

Freeze concentration of lime juice

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Ampawan Tansakul

2008-11-01

Full Text Available The main objective of this research was to study the effects of processing conditions, i.e. cooling medium temperature (-6, -12 and -18C and scraper blade rotational speed (50, 100 and 150 rpm on the freeze concentration of lime juice. The initial soluble solid content of lime juice was 7.6 Brix. Results showed that soluble solid content of lime juice increased as cooling medium temperature decreased while scraper blade rotational speed increased. It was also found that the processing condition with -18˚C cooling medium temperature and 150 rpm rotational speed of the scraper blade was the best among all studied conditions, although the loss of the soluble solids with ice crystals during ice separation was relatively high at 35%.

The Effects of Glucose Therapy Agents-Apple Juice, Orange Juice, and Cola-on Enteral Tube Flow and Patency.

Science.gov (United States)

Steinberg, Daphna J; Montreuil, Jasmine; Santoro, Andrea L; Zettas, Antonia; Lowe, Julia

2016-06-01

To develop evidence-based hypoglycemia treatment protocols in patients receiving total enteral nutrition, this study determined the effect on enteral tube flow of glucose therapy agents: apple juice, orange juice, and cola, and it also examined the effects of tube type and feed type with these glucose therapy agents. For this study, 12 gastrostomy tubes (6 polyethylene and 6 silicone) were set at 50 mL/h. Each feeding set was filled with Isosource HN with fibre or Novasource Renal. Each tube was irrigated with 1 glucose therapy agent, providing approximately 20 g of carbohydrate every 4 h. Flow-rate measurements were collected at 2 h intervals. The results showed that the glucose therapy agent choice affected flow rates: apple juice and cola had higher average flow rates than orange juice (P = 0.01). A significant difference was found between tube type and enteral formula: polyethylene tubes had higher average flow rates than silicone tubes (P orange juice, and thus may be considered as primary treatment options for hypoglycemia in enterally fed patients. Polyethylene tubes and Isosource HN with fibre were less likely to clog than silicone tubes and Novasource Renal.

[Freeze drying process optimization of ginger juice-adjuvant for Chinese materia medica processing and stability of freeze-dried ginger juice powder].

Science.gov (United States)

Yang, Chun-Yu; Guo, Feng-Qian; Zang, Chen; Cao, Hui; Zhang, Bao-Xian

2018-02-01

Ginger juice， a commonly used adjuvant for Chinese materia medica， is applied in processing of multiple Chinese herbal decoction pieces. Because of the raw materials and preparation process of ginger juice， it is difficult to be preserved for a long time， and the dosage of ginger juice in the processing can not be determined base on its content of main compositions. Ginger juice from different sources is hard to achieve consistent effect during the processing of traditional Chinese herbal decoction pieces. Based on the previous studies， the freeze drying of ginger juice under different shelf temperatures and vacuum degrees were studied， and the optimized freeze drying condition of ginger juice was determined. The content determination method for 6-gingerol， 8-gingerol， 10-gingerol and 6-shagaol in ginger juice and redissolved ginger juice was established. The content changes of 6-gingerol， 8-gingerol， 10-gingerol， 6-gingerol， 6-shagaol， volatile oil and total phenol were studied through the drying process and 30 days preservation period. The results showed that the freeze drying time of ginger juice was shortened after process optimization; the compositions basically remained unchanged after freeze drying， and there was no significant changes in the total phenol content and gingerol content， but the volatile oil content was significantly decreased( P <0.05). Within 30 days， the contents of gingerol， total phenol， and volatile oil were on the decline as a whole. This study has preliminarily proved the feasibility of freeze-drying process of ginger juice as an adjuvant for Chinese medicine processing. Copyright© by the Chinese Pharmaceutical Association.

The addition of zeolite adsorbents and calcium oxide on purification of bioethanol from sugar palm (arenga pinnata merr)

Science.gov (United States)

Herlina, Netti; Siska Dewi Harahap, Ici

2018-03-01

Bioethanol (C2H5OH) is a biochemical liquid produced by microorganisms through fermentation process on sugar molecules from carbohydrates. Bioethanol is a fuel of vegetable oil that has similar properties to premium. With its main product of palm juice, Sugar palm (Arenga pinnata) is a potential source of sugar and carbohydrate for bioethanol production. Production of palm juice can reach up to 12-14 liters/tree/day with total sugar content in palm juice ranges from 12-15%. The purpose of this research was to produce highly-concentrated bioethanol from palm juice through fermentation proccess to subtitude fossil fuel. This study was conducted with three stages of treatment, namely: the fermentation of palm juice, distillation of bioethanol, and purification of bioethanol with the addition of adsorbent zeolite and calcium oxide.

Composition of apple juice.

Science.gov (United States)

Mattick, L R; Moyer, J C

1983-09-01

Thirty-one samples from 8 geographic growing regions of the United States and 15 varieties common to these areas were converted to apple juice and analyzed for their attributes over the 3 year period 1979, 1980, and 1981. The total of 93 samples were analyzed for ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose. The elements cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc were also determined. These data are presented to serve as a data base for the detection of fraudulent or adulterated apple juice.

Development of passion fruit juice beverage

Science.gov (United States)

Zhu, Xiang-hao; Duan, Zhen-hua; Yang, Yu-xia; Huang, Xin-hui; Xu, Cheng-ling; Huang, Zhi-zhuo

2017-12-01

In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.

Opalescent and cloudy fruit juices: formation and particle stability.

Science.gov (United States)

Beveridge, Tom

2002-07-01

Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.

Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

Science.gov (United States)

Blazquez Rojas, Inmaculada; Smith, Paul A; Bartowsky, Eveline J

2012-12-01

Wine colour, phenolics and volatile fermentation-derived composition are the quintessential elements of a red wine. Many viticultural and winemaking factors contribute to wine aroma and colour with choice of yeast strain being a crucial factor. Besides the traditional Saccharomyces species S. cerevisiae, S. bayanus and several Saccharomyces interspecific hybrids are able to ferment grape juice to completion. This study examined the diversity in chemical composition, including phenolics and fermentation-derived volatile compounds, of an Australian Cabernet Sauvignon due to the use of different Saccharomyces strains. Eleven commercially available Saccharomyces strains were used in this study; S. cerevisiae (7), S. bayanus (2) and interspecific Saccharomyces hybrids (2). The eleven Cabernet Sauvignon wines varied greatly in their chemical composition. Nine yeast strains completed alcoholic fermentation in 19 days; S. bayanus AWRI 1375 in 26 days, and S. cerevisiae AWRI 1554 required 32 days. Ethanol concentrations varied in the final wines (12.7-14.2 %). The two S. bayanus strains produced the most distinct wines, with the ability to metabolise malic acid, generate high glycerol concentrations and distinctive phenolic composition. Saccharomyces hybrid AWRI 1501 and S. cerevisiae AWRI 1554 and AWRI 1493 also generated distinctive wines. This work demonstrates that the style of a Cabernet Sauvignon can be clearly modulated by choice of commercially available wine yeast.

Analytical characterization of some pasteurized apple juices during storage

Directory of Open Access Journals (Sweden)

Damian Cristina

2015-06-01

Full Text Available The aim of the study was to assess the effect of three weeks of storage on the chemical and rheological properties of apple juices obtained from Idared and Jonatan apples variety. Total antioxidant activity, levels of bio-active compound groups and the viscosity were measured to characterize the investigated juices. The method applied for the determination of ascorbic acid concentration was with 2, 6-diclorophenolindophenol. Total phenols (TP in apple juices were determined using the Folin-Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The viscosity of apple juices was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime with RV spindles. During three weeks of storage, different rates of all measured properties have been observed decreasing for both studied apples varieties juices. The juices from Jonatan apples have higher antioxidant activities that are correlated with the higher content in polyphenols and lower values of viscosity.

The Orange Juice Distribution Channel: Some Characteristics ...

African Journals Online (AJOL)

The fruit juice market is growing for several years, and will be continuing to expand, ... Several changes are taking place in the fruit juice distribution channels ... using the strategic SWOT (strong and weak points, opportunities and threats) ...

Sterol Profile for Natural Juices Authentification by GC-MS

Science.gov (United States)

Culea, M.

2007-04-01

A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15m×0.25mm, 0.25μm film thickness, in a temperature program from 50°C for 1 min, then ramped at 15°C/min to 300°C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices.

Sterol Profile for Natural Juices Authentification by GC-MS

International Nuclear Information System (INIS)

Culea, M.

2007-01-01

A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15mx0.25mm, 0.25μm film thickness, in a temperature program from 50 deg. C for 1 min, then ramped at 15 deg. C/min to 300 deg. C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

Science.gov (United States)

Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

2015-06-01

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta. © 2015 Institute of Food Technologists®

Grape Juice: Same Heart Benefits as Wine?

Science.gov (United States)

... eating Does grape juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... juices may provide some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

Bioactive compounds and juice quality from selected grape cultivars

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Renata Vieira da Mota

2017-12-01

Full Text Available ABSTRACT Grape juices have been valued due to their potential health benefits, which have demanded increased grape productivity and quality. Five grape cultivars grown in Brazil, Isabel Precoce, Carmem, Violeta, Concord and Bordo were evaluated in 2013 and 2014 seasons for bioactive components and also for juice processing quality traits. Production cycle was the longest for Carmem but lower and similar for Violeta, Isabel, Bordo and Concord. Isabel showed higher productivity (5.4 kg∙plant-1 but lowest soluble solids content (16.9 °Brix, anthocyanins (26.7 mg∙100 g-1 and total phenolics (110.7 mg∙100 g-1. The highest anthocyanins contents were observed in Violeta (189.9 mg∙100 g-1 and Bordo (133.8 mg∙100 g-1. These cultivars were also rich in phenolics (356.1 and 239.5 mg∙100 g-1, respectively. The highest anthocyanin and total phenolics concentrations were found in Violeta juice (2.68 and 6.33 g∙L-1 followed by Bordo (1.44 and 2.86 g∙L-1. Isabel juice had the lowest content, 0.14 and 1.29 g∙L-1, respectively. Biogenic amines were found at low concentrations only in the juices. Putrescine and spermidine were the major amines detected in juices. Phenylethylamine was detected only in Bordo juice from 2013 season and tryptamine was detected only in 2014 season. Blends were preferred over varietal juices except for Carmem.

Enzymatic added extraction and clarification of fruit juices-A review.

Science.gov (United States)

Sharma, Harsh P; Patel, Hiral; Sugandha

2017-04-13

Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic process is claimed to offer a number of advantages over mechanical-thermal comminution of several fruit pulps. Enzymes are an integral component of modern fruit juice manufacturing and are highly suitable for optimizing processes. Their main purposes are: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, which may be achieved through diffusion extraction, decanter centrifuge, screw type juice extractor, fruit pulper and by different types of presses. Enzymatic treatment prior to mechanical extraction significantly improves juice recovery compared to any other extraction process. Enzymatic hydrolysis of the cell walls increases the extraction yield, reducing sugars, soluble dry matter content and galacturonic acid content and titrable acidity of the products. Enzymatic degradation of the biomaterial depends upon the type of enzyme, incubation time, incubation temperature, enzyme concentration, agitation, pH and use of different enzyme combinations. We can conclude from the technical literature that use of the enzymes i.e. cellulases, pectinases, amylases and combination of these enzymes can give better juice yield with superior quality of the fruit juice. Pectinase enzyme can give maximum juice yield i.e. 92.4% at 360 minutes incubation time, 37°C incubation temperature and 5 mg/100 g of enzyme concentration. Whereas the combination of two enzymes i.e. pectin methyl esterase (PME) and polygalacturonase (PG) at 120 minutes of incubation time, 50°C of incubation temperature and 0.05 mg/100 gm of enzymatic concentration can give the maximum yield of 96.8% for plum fruits. This paper discusses the use of enzymes in fruit juice production focusing on the juice recovery

Appropriate vacuolar acidification in Saccharomyces cerevisiae is associated with efficient high sugar fermentation.

Science.gov (United States)

Nguyen, Trung D; Walker, Michelle E; Gardner, Jennifer M; Jiranek, Vladimir

2018-04-01

Vacuolar acidification serves as a homeostatic mechanism to regulate intracellular pH, ion and chemical balance, as well as trafficking and recycling of proteins and nutrients, critical for normal cellular function. This study reports on the importance of vacuole acidification during wine-like fermentation. Ninety-three mutants (homozygous deletions in lab yeast strain, BY4743), which result in protracted fermentation when grown in a chemically defined grape juice with 200 g L -1 sugar (pH 3.5), were examined to determine whether fermentation protraction was in part due to a dysfunction in vacuolar acidification (VA) during the early stages of fermentation, and whether VA was responsive to the initial sugar concentration in the medium. Cells after 24 h growth were dual-labelled with propidium iodide and vacuolar specific probe 6-carboxyfluorescein diacetate (6-CFDA) and examined with a FACS analyser for viability and impaired VA, respectively. Twenty mutants showed a greater than two-fold increase in fluorescence intensity; the experimental indicator for vacuolar dysfunction; 10 of which have not been previously annotated to this process. With the exception of Δhog1, Δpbs2 and Δvph1 mutants, where dysfunction was directly related to osmolality; the remainder exhibited increased CF-fluorescence, independent of sugar concentration at 20 g L -1 or 200 g L -1 . These findings offer insight to the importance of VA to cell growth in high sugar media. Copyright © 2017 Elsevier Ltd. All rights reserved.

BIOLOGICAL ACTIVITY OF APPLE JUICE ENRICHED BY HERBAL EXTRACTS

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Eva Ivanišová

2015-02-01

Full Text Available Herbal phytochemicals have recently become an attractive subject for scientists in many different research areas. The aim of this study was to determine antioxidant activity, total polyphenol and flavonoid content of apple juice enriched by water herbal extracts. Secondary was to evaluate sensory characteristic of enriched apple juice. It was found that applications of water herbal extracts to apple juice increase antioxidant activities, and also total polyphenol and flavonoid content with compare to pure apple juice. The highest biological activities were detected in apple juice with addition of lemon balm (14.42 mg TEAC/L; 84.38 mg TEAC/L; 50.88 mg GAE/L; 36.26 μg QE/L, oregano (14.92 mg TEAC/L; 79.97 mg TEAC/L; 50.51 mg GAE/L; 31.02 μg QE/L and salvia (8.40 mg TEAC/L; 30.40 mg TEAC/L; 23.33 mg GAE/L; 27.67 μg QE/L water extract. Sensorial analysis of samples showed, that enriched juices had better properties for evaluators with compared to pure juice. The aim of this study was also to mention the potential use of medicinal herbs in food industry, because plant bioactive compounds can play an important role in preventing cardiovascular diseases, cancers and reduction inflammatory action.

Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

DEFF Research Database (Denmark)

Meyer, Anne S.; Zeuner, Birgitte; Pinelo-Jiménez, Manuel

2010-01-01

during cold storage (haze formation) is assumed to be due to protein–phenol interactions. Our results suggest that proteins play a decisive role in the formation of immediate turbidity in cherry juice, and point to that pectin may contribute to turbidity development during cold storage of cherry juice...

Production, Characterization of Tannase from Penicillium montanense URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (Vitis vinifera L.)

Science.gov (United States)

Cruz, Roberta; Fonseca, Julyanna Cordoville; de Medeiros, Erika Valente; Maciel, Marília de Holanda Cavalcanti; Moreira, Keila Aparecida; Motta, Cristina Maria de Souza

2014-01-01

Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent producers of this enzyme. The search for fungi that produce high levels of tannase as well as new substrates for the enzyme production by the SSF is required. The objectives of this study were to evaluate the production of tannase by Aspergillus and Penicillium species through SSF using leaves and agroindustrial waste barbados cherry and mangaba fruit as substrate, select the best producer, optimize production, characterize the crude enzyme extract, and apply it the clarification of grape juice. Selecting the best producer was performed by planning Placket-Burman and RSM. P. montanense showed highest activity with 41.64 U/mL after 72 h of fermentation residue using barbados cherry, with 3.5% tannic acid and 70% moisture. The enzyme showed the highest activity at pH 9.0 and 50°C. The tannase of P. montanense was stable over a wide pH range and temperature and, when applied to grape juice, showed higher efficiency by reducing 46% of the tannin content after incubation 120 m. PMID:25506607

Production, Characterization of Tannase from Penicillium montanense URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (Vitis vinifera L.

Directory of Open Access Journals (Sweden)

Juliana Silva de Lima

2014-01-01

Full Text Available Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent producers of this enzyme. The search for fungi that produce high levels of tannase as well as new substrates for the enzyme production by the SSF is required. The objectives of this study were to evaluate the production of tannase by Aspergillus and Penicillium species through SSF using leaves and agroindustrial waste barbados cherry and mangaba fruit as substrate, select the best producer, optimize production, characterize the crude enzyme extract, and apply it the clarification of grape juice. Selecting the best producer was performed by planning Placket-Burman and RSM. P. montanense showed highest activity with 41.64 U/mL after 72 h of fermentation residue using barbados cherry, with 3.5% tannic acid and 70% moisture. The enzyme showed the highest activity at pH 9.0 and 50°C. The tannase of P. montanense was stable over a wide pH range and temperature and, when applied to grape juice, showed higher efficiency by reducing 46% of the tannin content after incubation 120 m.

Production, characterization of tannase from Penicillium montanense URM 6286 under SSF using agroindustrial wastes, and application in the clarification of grape juice (Vitis vinifera L.).

Science.gov (United States)

de Lima, Juliana Silva; Cruz, Roberta; Fonseca, Julyanna Cordoville; de Medeiros, Erika Valente; Maciel, Marília de Holanda Cavalcanti; Moreira, Keila Aparecida; Motta, Cristina Maria de Souza

2014-01-01

Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent producers of this enzyme. The search for fungi that produce high levels of tannase as well as new substrates for the enzyme production by the SSF is required. The objectives of this study were to evaluate the production of tannase by Aspergillus and Penicillium species through SSF using leaves and agroindustrial waste barbados cherry and mangaba fruit as substrate, select the best producer, optimize production, characterize the crude enzyme extract, and apply it the clarification of grape juice. Selecting the best producer was performed by planning Placket-Burman and RSM. P. montanense showed highest activity with 41.64 U/mL after 72 h of fermentation residue using barbados cherry, with 3.5% tannic acid and 70% moisture. The enzyme showed the highest activity at pH 9.0 and 50°C. The tannase of P. montanense was stable over a wide pH range and temperature and, when applied to grape juice, showed higher efficiency by reducing 46% of the tannin content after incubation 120 m.

Phenolics content and antioxidant capacity of commercial red fruit juices

Directory of Open Access Journals (Sweden)

Mitić Milan N.

2011-01-01

Full Text Available The content of phenolics: total phenols (TP, flavonoids (TF, anthocyanins (TA and hydroxicinnamic acid as well as the total antioxidant capacity (TAC in nine commercial red fruit juices (sour cherry, black currant, red grape produced in Serbia were evaluated. The total compounds content was measured by spectrophotometric methods, TAC was determined using DPPH assays, and individual anthocyanins and hydroxycinnamic acids was determined using HPLC-DAD methods. Among the examined fruit juices, the black currant juices contained the highest amounts of all groups of the phenolics and exhibited strong antioxidant capacity. The amount of anthocyanins determined by HPLC method ranged from 92.36 to 512.73 mg/L in red grape and black currant juices, respectively. The anthocyanins present in the investigated red fruit juices were derivatives of cyanidin, delphinidin, petunidin, peonidin and malvidin. The predominant phenolic acid was neoclorogenic acid in sour cherry, caffeic acid in black currant, and p-coumaric acid in black grape juices. Generally, the red fruit juices produced in the Serbia are a rich source of the phenolic, which show evident antioxidant capacity.

Laboratory and Field Age of Aqueous Grape Juice Bait and Capture of Zaprionus indianus (Diptera: Drosophilidae).

Science.gov (United States)

Epsky, Nancy D; Gill, Micah A

2017-06-01

Volatile chemicals produced by actively fermenting aqueous grape juice bait have been found to be highly attractive to the African fig fly, Zaprionus indianus Gupta. This is a highly dynamic system and time period of fermentation is an important factor in bait efficacy. A series of field tests were conducted that evaluated effects of laboratory versus field fermentation and sampling period (days after placement [DAP]) on bait effectiveness as the first step in identifying the chemicals responsible for attraction. Tests of traps with bait that had been aged in the laboratory for 0, 3, 6, and 9 d and then sampled 3 DAP found higher capture in traps with 0- and 3-d-old baits than in traps with 6- or 9-d-old baits. To further define the time period that produced the most attractive baits, a subsequent test evaluated baits aged for 0, 2, 4, and 6 d in the laboratory and sampled after 1-4 DAP, with traps sampled and bait discarded at the end of each DAP period. The highest capture was in traps with 4-d-old bait sampled 1 DAP, with the second best capture in traps with 0-d-old bait sampled 3 DAP. However, there tended to be fewer flies as DAP increased, indicating potential loss of identifiable flies owing to decomposition in the actively fermenting solutions. When traps were sampled and bait recycled daily, the highest capture was in 2- and 4-d-old baits sampled 1 DAP and in 0-d-old baits sampled 2-4 DAP. Similar patterns were observed for capture of nontarget drosophilids. Published by Oxford University Press on behalf of Entomological Society of America 2017. This work is written by US Government employees and is in the public domain in the US.

Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

Science.gov (United States)

Yuan, Y; Wang, X; Hatab, S; Wang, Z; Wang, Y; Luo, Y; Yue, T

2014-12-01

This study aimed to investigate the reduction of patulin (PAT) in apple juice by 12 inactivated Alicyclobacillus strains. The reduction rate of PAT by each strain was determined by high-performance liquid chromatography (HPLC). The results indicated that the removal of PAT was strain specific. Alicyclobacillus acidoterrestris 92 and A. acidoterrestris 96 were the most effective ones among the 12 tested strains in the removal of PAT. Therefore, these two strains were selected to study the effects of incubation time, initial PAT concentration and bacteria powder amount on PAT removal abilities of Alicyclobacillus. The highest PAT reduction rates of 88·8 and 81·6% were achieved after 24-h incubation with initial PAT concentration of 100 μg l(-1) and bacteria powder amount of 40 g l(-1) , respectively. Moreover, it was found that the treatment by these 12 inactivated Alicyclobacillus strains had no negative effect on the quality parameters of apple juice. Similar assays were performed in supermarket apple juice, where inactivated Alicyclobacillus cells could efficiently reduce PAT content. Taken together, these data suggest the possible application of this strategy as a means to detoxify PAT-contaminated juices. Inactivated Alicyclobacillus cells can efficiently reduce patulin concentration in apple juice. It provides a theoretical foundation for recycling of Alicyclobacillus cells from spoiled apple juice to reduce the source of pollution and the cost of juice industry. This is the first report on the use of Alicyclobacillus to remove patulin from apple juice. © 2014 The Society for Applied Microbiology.

An overview on the Brazilian orange juice production chain

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Renato Marcio dos Santos

2013-03-01

Full Text Available Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in order to make possible selection of all interveners involved in the chain. The study using the Social Network Analysis (SNA showed that the densest relationships in the network are from exporters to importers and from orange growers to the orange processing industry. No difference was found in the values of the network geodesic distance or the clustering coefficients from 2005 to 2009. The degree of centrality increased steadily throughout the years indicating that the processing industry attempts to minimize the risks by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6 t to 2008 (2.05 10(6 t was found, probably due to the world's financial crisis with recovery in 2009. Since 2004, there has been an increase of nearly 10% per year in the market preference of concentrate juice (OFCJ when compared to the "not from concentrated" juice (NFC. Nowadays the NFC market represents nearly 50% of all Brazilian export which impacted in the logistic distribution and transportation issues.

NADPH-dependent D-aldose reductases and xylose fermentation in Fusarium oxysporum

DEFF Research Database (Denmark)

Panagiotou, Gianni; Christakopoulos, P.

2004-01-01

for NADPH over NADH. In this study, the influence of aeration and the response to the addition of electron acceptors on xylose fermentation by F. oxysporum were also studied. The batch cultivation of F. oxysporum on xylose was performed under aerobic, anaerobic and oxygen-limited conditions in stirred tank...... conditions (0.3 vvm). When the artificial electron acceptor acetoin was added to an anaerobic batch fermentation of xylose by F. oxysporum, the ethanol yield increased while xylitol excretion was also decreased....

STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

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Ana LEAHU

2017-06-01

Full Text Available In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively and two starter cultures. Carrot yoghurt was prepared in the laboratory by adding carrot juice to milk and inoculated with a 3% yoghurt culture. The effects of the carrot juice on the sensory quality and consumers’ aceptance of the yoghurt samples were determined. The data obtained on various parameters were statistically analyzed.

JUICE space mission to Jupiter

CERN Document Server

CERN. Geneva

2018-01-01

JUICE - JUpiter ICy moons Explorer - is the first large-class mission in ESA's Cosmic Vision 2015-2025 programme. Planned for launch in 2022 and arrival at Jupiter in 2029, it will spend at least three years making detailed observations of the giant gaseous planet Jupiter and three of its largest moons, Ganymede, Callisto and Europa. JUICE will perform detailed investigations of Jupiter and its system in all their inter-relations and complexity with particular emphasis on Ganymede as a planetary body and potential habitat. Investigations of Europa and Callisto would complete a comparative picture of the Galilean moons. Jupiter is the archetype for the giant planets of the Solar System and for the numerous giant planets now known to orbit other stars. Moreover, Jupiter's diverse Galilean satellites - three of which are believed to harbour internal oceans - are central to understanding the habitability of icy worlds. JUICE spacecraft will carry the most powerful remote sensing, geophysical, and in situ paylo...

Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

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Katia Rezzadori

2014-03-01

Full Text Available Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature, P (pressure, and V (tangential velocity. The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD and response surface methodology (RSM. The tests were performed at a filtration pilot plant using a polyamide hollow-fiber membrane with an average pore diameter of 0.4 µm and filtration area of 0.723 m². In addition, the resistances to the permeate flux during the microfiltration were investigated according to the series resistance. The final permeate flux ranged from 7.05 to 17.84 L·h- 1·m- 2. There was a rapid decline in flux (50% in the initial stages of microfiltration. T and V were the major variables responsible for the flux increase. The concentration polarization showed the greatest influence on the flux decline, and highest values for the flux decline rate (λ were found when low pressures were used. In the clarified juice there was a reduction in the contents of total solids, proteins, vitamin C, and acidity, while the soluble solids, pH, and ash contents did not change. Finally, membrane process could produce high quality filtered sugarcane juice with substantial flux and increased luminosity improving organoleptical properties.

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.

Science.gov (United States)

Dobson, Gary; McDougall, Gordon J; Stewart, Derek; Cubero, Miguel Ángel; Karjalainen, Reijo O

2017-01-01

The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides. © 2016 Institute of Food Technologists®.

Utilization of dried roselle calyces extract in fruit juice processing

OpenAIRE

Kilima, Beatrice Mgaya

2014-01-01

There has been an increased consumption of fruit juice as consumers have become aware of the nutritional and health benefits of fruit juices. This increased consumption goes together with the growth of varieties of fruit juices and beverages offered for sale. Among these products is roselle (Hibiscus sabdariffa L.) juice, or drink, which is a good source of anthocyanins, vitamins (thiamine, riboflavin, niacin, ascorbic acid) and minerals (Ca, P, Fe). In addition, roselle is also used as flavo...

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.

Science.gov (United States)

Araújo, Suzane Macêdo; Silva, Cristina Ferraz; Moreira, Jane Jesus Silveira; Narain, Narendra; Souza, Roberto Rodrigues

2011-09-01

In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of this fruit, which reaches about 85% of the annual production of 1 million tons. This work focuses on the development of an alcoholic product obtained by the fermentation of cashew apple juice. The inoculation with two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, were standardized to a concentration of 10(7 )cells ml(-1). Each inoculum was added to 1,500 ml of cashew must. Fermentation was performed at 28 ± 3°C and aliquots were withdrawn every 24 h to monitor soluble sugar concentrations, pH, and dry matter contents. The volatile compounds in fermented products were analyzed using the gas chromatography/mass spectrometry (GC/MS) system. After 6 days, the fermentation process was completed, cells removed by filtration and centrifugation, and the products were stabilized under refrigeration for a period of 20 days. The stabilized products were stored in glass bottles and pasteurized at 60 ± 5°C/30 min. Both fermented products contained ethanol concentration above 6% (v v(-1)) while methanol was not detected and total acidity was below 90 mEq l(-1), representing a pH of 3.8-3.9. The volatile compounds were characterized by the presence of aldehyde (butyl aldehyde diethyl acetal, 2,4-dimethyl-hepta-2,4-dienal, and 2-methyl-2-pentenal) and ester (ethyl α-methylbutyrate) representing fruity aroma. The strain SCT was found to be better and efficient and this produced 10% more alcohol over that of strain SCP.

Enhanced bioavailability of lycopene when consumed as cis-isomers from tangerine compared to red tomato juice, a randomized, cross-over clinical trial.

Science.gov (United States)

Cooperstone, Jessica L; Ralston, Robin A; Riedl, Ken M; Haufe, Thomas C; Schweiggert, Ralf M; King, Samantha A; Timmers, Cynthia D; Francis, David M; Lesinski, Gregory B; Clinton, Steven K; Schwartz, Steven J

2015-04-01

Tangerine tomatoes (Solanum lycopersicum) are rich in tetra-cis-lycopene resulting from natural variation in carotenoid isomerase. Our objective was to compare the bioavailability of lycopene from tangerine to red tomato juice, and elucidate physical deposition forms of these isomers in tomatoes by light and electron microscopy. Following a randomized cross-over design, subjects (n = 11, 6 M/5 F) consumed two meals delivering 10 mg lycopene from tangerine (94% cis) or red tomato juice (10% cis). Blood was sampled over 12 h and triglyceride-rich lipoprotein fractions of plasma were isolated and analyzed using HPLC-DAD-MS/MS. Lycopene was crystalline in red tomato chromoplasts and globular in tangerine tomatoes. With tangerine tomato juice we observed a marked 8.5-fold increase in lycopene bioavailability compared to red tomato juice (p rich foods. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Isotope analysis (δ13C of pulpy whole apple juice

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Ricardo Figueira

2011-09-01

Full Text Available The objectives of this study were to develop the method of isotope analysis to quantify the carbon of C3 photosynthetic cycle in pulpy whole apple juice and to measure the legal limits based on Brazilian legislation in order to identify the beverages that do not conform to the Ministry of Agriculture, Livestock and Food Supply (MAPA. This beverage was produced in a laboratory according to the Brazilian law. Pulpy juices adulterated by the addition of sugarcane were also produced. The isotope analyses measured the relative isotope enrichment of the juices, their pulpy fractions (internal standard and purified sugar. From those results, the quantity of C3 source was estimated by means of the isotope dilution equation. To determine the existence of adulteration in commercial juices, it was necessary to create a legal limit according to the Brazilian law. Three brands of commercial juices were analyzed. One was classified as adulterated. The legal limit enabled to clearly identify the juice that was not in conformity with the Brazilian law. The methodology developed proved efficient for quantifying the carbon of C3 origin in commercial pulpy apple juices.

Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro

DEFF Research Database (Denmark)

Landbo, Anne-Katrine Regel; Meyer, Anne Boye Strunge

2001-01-01

. Red grape juice concentrate inhibited lipid peroxidation of LDL by prolonging the lag phase by 2.7 times relative to a control when evaluated at a total phenolic concentration of 10 muM gallic acid equivalents (GAE). Both red grape juices tested blocked lipid peroxidation of LDL at 20 muM GAE. White.......96, P acid alone did not exert antioxidant activity towards LDL, but combinations of 5 muM ascorbic acid with 5 muM GAE juice phenols eliminated the prooxidant activity of white grape juice, and significantly...

Research on the Influencing Factors of China Apple Juice Trade

OpenAIRE

Du Juan

2013-01-01

China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is...

Physicochemical and sensory characteristics of reduced sugar starfruit juice

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Prasetijio, L.D.,

2017-06-01

Full Text Available The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with citric acid, Na- CMC and different ratio of cane sugar and sorbitol i.e. 10.0%:0.0%, 7.5%:2.5%, 5.0%:5.0%, 2.5%:5.0% and 0.0%:10.0% (% b/v. Physicochemical characteristics of the starfruit juice were total soluble solids in a range of 9.20 and 11.90%, the viscosity of 8.27 and 8.65 cP, pH of 3.56 and 3.63; and titratable acidity of 0.29 and 0.31%. Those cane sugar and sorbitol ratios affected significantly only on the total soluble solids. Based on the sensory evaluation, starfruit juice with cane sugar and sorbitol ratio of 7.50%:2.50% had the highest total preference scores of color, appearance, and taste. Colloidal stability of the starfruit juices during 10 days storage was in a range of 86.26% and 88.18%.

Stable-isotope composition of the water of apple juice

International Nuclear Information System (INIS)

Bricout, Jacques; Merlivat, Liliane

1973-01-01

By deuterium and oxygen 18 analysis, it was shown that apples' water is enriched in heavier isotopes as compared to rain water. The isotopic composition of the water of reconstituted apple juice is closed to the isotopic content of the rain water used for dilution. Thus, deuterium and oxyden 18 analysis allows a good analytical distinction between natural apple juice and reconstituted juices [fr

Role of pomegranate and citrus fruit juices in colon cancer prevention

Science.gov (United States)

Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko

2014-01-01

Colorectal cancer is the second leading cause of cancer-related deaths in the United States. Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer, they become non-effective when the cancer progresses to an invasive stage. Since consumption of certain dietary agents has been linked with various cancers, fruit juices have been investigated for their consistently protective effect against colon cancer. The unique biochemical composition of fruit juices is responsible for their anticancer properties. In this review, the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed. For this purpose, the bioavailability, in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted. Moreover, there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer. This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer. PMID:24782614

Sucralfate protects blood clots from peptic digestion by gastric juice in vitro.

Science.gov (United States)

Nysaeter, Gunnar; Berstad, Arnold

2006-01-01

To test in vitro the ability of sucralfate to protect a blood clot from peptic digestion by gastric juice. Blood clots adhering to the bottom of plastic tubes were exposed to native acidic gastric juice or gastric juice to which Al-Mg antacids, sucralfate or alkali had been added. The tubes were tilted regularly at room temperature and clot digestion monitored by measuring the diameters of the clots. After 15 h, the liquids, but not the adherent clots, were poured out and the tubes refilled with native acidic gastric juice. Further clot digestion was measured, as before. Native gastric juice digested the clots completely during approximately 7 h, while in neutralized gastric juice or in gastric juice containing antacids or sucralfate no digestion was seen. In the second experiment, native gastric juice completely digested all remaining clots, except those previously exposed to sucralfate. A dose-response study indicated that gastric juice containing 3% or more of sucralfate had this long-lasting, clot-protective effect. In vitro, sucralfate adheres to and protects blood clots from digestion by gastric juice pepsin. This unique effect of sucralfate may be of clinical relevance in the treatment of bleeding peptic ulcers. Copyright 2006 S. Karger AG, Basel.

Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach

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W.Y. Koh

2018-03-01

Full Text Available The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inoculum and ingredient concentration with response variables (fermentation time at the fermentation endpoint pH 4.5, survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tract enzyme fluids, α-glucosidase inhibitory activity and sensory overall acceptability after 4 weeks of refrigerated storage was investigated using response surface methodology. Optimal formulation was obtained at an approximation of 40% pumpkin puree concentration, 8 Log CFU/mL inoculum and at 35 °C. The product derived from this optimum formula reached the fermentation endpoint after 28.34 ± 0.10 h and the quality change during 4 weeks storage was studied. The product achieved 88.56 ± 0.67% of L. mali survival after treatment with simulated gastric and intestinal juices; demonstrated 95.89 ± 0.30% α-glucosidase inhibitory activity, as well as scored 6.99 ± 0.40 on sensory overall acceptability after 4 weeks of storage. These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability, thus may offer a dietary means for the management of hyperglycaemia. Keywords: Probiotics, Response surface methodology, Box-Behnken, Hyperglycaemia, Functional food

Effect of irradiation and blanching on the quality of juices of Spuriopinella bracycarpar during storage

International Nuclear Information System (INIS)

Oh, D.H.; Ham, S.S.; Lee, S.Y.; Park, B.K.; Kim, S.H.; Chung, C.K.; Kang, I.J.

1998-01-01

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and 25℃. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at 4℃ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at 4℃ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non

Prunus fruit juices

NARCIS (Netherlands)

Toydemir, Gamze; Boyacioglu, Dilek; Hall, R.D.; Beekwilder, M.J.; Capanoglu, Esra

2017-01-01

The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional

Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

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Daniel Simões Couto

2011-12-01

Full Text Available Reverse osmosis has been used for the concentration of fruit juices with promising considering the quality of the obtained products. The objective of this study was to concentrate single strength pineapple juice by reverse osmosis. The concentration was carried out with polyamide composite membranes in a 0.65 m² plate and frame module at 60 bar transmembrane pressure at 20 °C. The permeate flux was 17 L.hm-2. The total soluble solid content of the juice increased from 11 to 31 °Brix corresponding to a Volumetric Concentration Factor (VCF of 2.9. The concentration of soluble solids, total solids, and total acidity increased proportionally to FCV. The concentrated juice and three commercial concentrated pineapple juices were evaluated regarding preference and purchase intention by 79 pineapple juice consumers. The concentrated juice by reverse osmosis was the preferred among consumers. It can be concluded that this process may be considered an alternative to the pre-concentration of fruit juices.

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy.

Science.gov (United States)

García Carrillo, Mercedes; Ferrario, Mariana; Guerrero, Sandra

2018-08-01

The aim of this study was to analyze the effectiveness of UV-C light (0-10.6 kJ/m 2 ) assisted by mild heat treatment (50 °C) on the inactivation of Saccharomyces cerevisiae KE 162 in peptone water and fresh carrot-orange juice blend (pH: 3.8; 9.8°Brix; 707 NTU; absorption coefficient: 0.17 cm -1 ). Yeast induced damage by single UV-C and mild heat (H) and the combined treatment UV-C/H, was investigated by flow cytometry (FC) and transmission electron microscopy (TEM). When studying induced damage by FC, cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) to monitor membrane integrity and esterase activity. UV-C/H provoked up to 4.7 log-reductions of S. cerevisiae; whereas, only 2.6-3.3 log-reductions were achieved by single UV-C and H treatments. FC revealed a shift with treatment time from cells with esterase activity and intact membrane to cells with permeabilized membrane. This shift was more noticeable in peptone water and UV-C/H treated juice. In the UV-C treated juice, double stained cells were detected, suggesting the possibility of being sub-lethally damaged, with compromised membrane but still metabolically active. TEM images of treated cells revealed severe damage, encompassing coagulated inner content, disorganized lumen and cell debris. FC and TEM provided additional information regarding degree and type of damage, complementing information revealed by the traditional plate count technique. Copyright © 2018 Elsevier Ltd. All rights reserved.

Deacidification of cranberry juice by electrodialysis with bipolar membranes.

Science.gov (United States)

Rozoy, Elodie; Boudesocque, Leslie; Bazinet, Laurent

2015-01-21

Cranberry is recognized for its many benefits on human health; however, its high acidity may be a limiting factor for its consumption. This study aimed to investigate the deacidification of cranberry juice using a two simultaneous step electrodialysis with bipolar membranes (EDBM) process. In step 1 (deacidification), during the 6 h treatment, the pH of the juice increased from 2.47 to 2.71 and a deacidification rate of 22.84% was obtained, whereas in step 2 (pH lowering) the pH of juice 2 was almost stable. Citric, quinic, and malic acid were extracted with a maximum of 25% and were mainly transferred to the KCl 2 fraction. A significant loss of anthocyanins in juice 2 (step 2) was observed, due to their oxidation by oxygen incorporated by the centrifugal pump. This also affected its coloration. The first step of the EDBM process was successful for cranberry juice deacidification and could be improved by increasing the number of membranes stacked.

Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis).

Science.gov (United States)

Glabasnia, Anneke; Dunkel, Andreas; Frank, Oliver; Hofmann, Thomas

2018-03-14

Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.

Colour, phenolic content and antioxidant activity of grape juice

Directory of Open Access Journals (Sweden)

Vívian Maria Burin

2010-12-01

Full Text Available Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566 between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

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Benard O. Oloo

2014-04-01

Full Text Available This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06 were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA, lactic acid (LA, starch, total sugar, reducing sugar (g/kg roots, texture (N/m2, β-carotene (mg/kg roots] and sensory (texture, taste, flavour and after taste attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05 in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Directory of Open Access Journals (Sweden)

Wenye ZHANG

2016-01-01

Full Text Available Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other samples based on the higher concentrations of medium-chain fatty acids and medium-chain ethyl esters. Sensory evaluation showed pulp contact and protease could improve the intensity and complexity of wine aroma due to the increase of the assimilable nitrogen.

Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels

Directory of Open Access Journals (Sweden)

Xuefang Guan

Full Text Available ABSTRACT Objective To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. Methods The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays. Results The isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940 and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5% (w/v in simulated gastric juice (pH 2.5 for 2 h and in simulated intestinal fluid (pH 8.0 for 3 h. The auto-aggregation rate increased to 87.74% after 24 h, while the co-aggregation with Escherichia coli DH5 was 27.76%. Strain HLX37 was intrinsically resistant to antibiotics such as penicillin, tobramycin, kanamycin, streptomycin, vancomycin and amikacin. Compared with rats in the model hyperlipidemia group, the total cholesterol content in the serum and the liver as well as the atherogenic index of rats in the viable fermented milk group significantly decreased by 23.33%, 32.37% and 40.23%, respectively. Fewer fat vacuoles and other lesions in liver tissue were present in both the inactivated and viable fermented milk groups compared to the model group. Conclusion These studies indicate that strain HLX37 of L. plantarum demonstrates probiotic potential, potential for use as a candidate for commercial use for promoting health.

Sucrose and color profiles in sugarcane (Saccharum sp.) juice analyzed by UFLC-ELSD and Synapt High-Definition Mass Spectrometry during radiation treatment

International Nuclear Information System (INIS)

Lima, Roberta B.; Lima de Aguiar, Claudio; Galaverna, Renan; Baptista, Antonio S.; Eberlin, Marcos N.; Arthur, Valter

2016-01-01

This work evaluated the effect of electron beam irradiation (E-beam) on sugarcane juice and compared the results with preliminary tests performed on sugarcane juice treated with gamma irradiation. The samples were irradiated at 5, 10 and 20 kGy doses and results were compared wile control samples without irradiation. The results showed a significant increase (p≤0.05) of phenolic compounds in both treatments. We also observed increased contents of reducing sugars (glucose and fructose) for the samples irradiated with gamma rays and E-beam measured by the DNS methods. However, there was no significant difference of sugars content measured by chromatographic analyses performed in the sugarcane juice treated with E-beam. Therefore reducing sugars content could be overestimated by the DNS method because salts in sugarcane juice. The treatments were able to reduce sugarcane juice ICUMSA color intensity in both treatments with irradiation. E-beam reduced sugarcane juice color by roughly 49% compared the control, while gamma irradiation reduced it by 30%. - Highlights: • E-beam and γ-radiation were evaluated on color reduction of sugarcane juice. • Any severe degradation of sucrose content was perceived by E-beam or γ-radiation. • Little degradation of sucrose was associated to the increase on radiation doses. • Average color reduction was found to be 49% with E-beam and 30% with γ-radiation. • Synapt HDMS was able to confirm the presence of sucrose, glucose and fructose.

Consumer acceptance of orange juice mixed with water mint leave extract.

Science.gov (United States)

Ali, Marwa Rashad

2017-10-31

Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15 minutes then storage at 5°C for 3 months. The physicochemical, nutritional value, microbiological and sensory characteristics of the juice was evaluated. There is no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the sample A2, "orange juice with 15% of mint leaves extract" recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than sample (C) or (C1) because of increasing in addition% of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The result indicated that the juice was acceptable up to 3 months of storage 5°C. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Microbial Count and Shelf Life of Phalsa(Grewia Asiatica) Juice

International Nuclear Information System (INIS)

Saddozai, A. A.; Mumtaz, A.; Raza, S.; Saleem, S. A.

2015-01-01

The study investigated the shelf life of laboratory developed phalsa juice at room temperature. Phalsa was purchased from local market, juice was prepared and kept in sterilized bottles at room temperature. Physicochemical and microbial and oragnoleptic quality of the juice was examined till two weeks. Microbial activity in phalsa juice increased while organoleptic attributes such as texture (mouth feel), flavour, taste, colour and overall acceptability of phalsa juice were decreased during the study period. The pH and TSS value were decreased from 3.99 to 3.54 and from 11.22 to 9.55, respectively after 2 weeks storage. Total plate count also showed decline from 6.2*10/sup -1/ to 3.2 * 10/sup -1/ cfuml/sup -1/ whereas yeast and mould counts increased simultaneously from 2.6*10/sup -1/ and nil to 5.5*10/sup -1/ and 2.4*10/sup -1/ cfuml/sup -1/, respectively during the storage. To increase shelf life of phalsa juice storage at refrigerated temperature with/without preservatives is recommended. (author)

Effect of probiotics on patulin removal from synbiotic apple juice.

Science.gov (United States)

Zoghi, Alaleh; Khosravi-Darani, Kianoush; Sohrabvandi, Sara; Attar, Hosein; Alavi, Sayed Abolhasan

2017-06-01

Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage. Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample. In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Determination of essential and toxic elements in commercially available fruit juices

International Nuclear Information System (INIS)

Yawar, W.; Rahman, S.

1997-01-01

A study has been carried out for the determination of Cr, Pb, Fe in different varieties of commercially available packed fruit juices like apple, mango orange and mixed flavour by using flame and electrothermal atomic absorption spectrophotometric technique. These juices are available at a reasonable price and are commonly used by public. Like many other articles the baseline levels of essential and toxic elements in Pakistani fruit juices are generally not available. It was, therefore, considered to monitor the levels of essential as well toxic elements in the juices. Hence a variety of juices was collected from local market and measurements of the above mentioned elements were made. (author)

Stable isotopes determination in some Romanian fruit juices.

Science.gov (United States)

Magdas, Dana Alina; Puscas, Romulus

2011-09-01

The characterisation of 45 Romanian single-strength fruit juices (apples, pears, plums and grapes) collected from different Transylvanian areas by means of stable isotope approach are presented and discussed in this study. We measured (2)H/(1)H, (18)O/(16)O ratios from water juice and (13)C/(12)C from pulp and compared these results with those already reported in the literature for single-strength juices, in order to see how the geographical and climatic conditions of Transylvania and the meteorological peculiarities of the year 2010 influence the isotopic composition of the investigated fruit juices. The δ(13)C mean values that we found for apple pulp picked up from different Transylvanian areas show slight differences, probably due to the environmental conditions of the plants. No significant correlation either between the variety of apple or the geographical origin and δ(13)C value was established.

Enhanced bioavailability of lycopene when consumed as cis-isomers from tangerine compared to red tomato juice, a randomized, cross-over clinical trial

Science.gov (United States)

Cooperstone, Jessica L.; Ralston, Robin A.; Riedl, Ken M.; Haufe, Thomas C.; Schweiggert, Ralf M.; King, Samantha A.; Timmers, Cynthia D.; Francis, David M.; Lesinski, Gregory B.; Clinton, Steven K.; Schwartz, Steven J.

2015-01-01

Scope Tangerine tomatoes (Solanum lycopersicum) are rich in tetra-cis-lycopene resulting from natural variation in carotenoid isomerase. Our objective was to compare the bioavailability of lycopene from tangerine to red tomato juice, and elucidate physical deposition forms of these isomers in tomatoes by light and electron microscopy. Methods and results Following a randomized crossover design, subjects (n=11, 6M/5F) consumed two meals delivering 10 mg lycopene from tangerine (94% cis) or red tomato juice (10% cis). Blood was sampled over 12 hours and triglyceride-rich lipoprotein fractions of plasma (TRLs) were isolated and analyzed using HPLC-DAD-MS/MS. Lycopene was crystalline in red tomato chromoplasts and globular in tangerine tomatoes. With tangerine tomato juice we observed a marked 8.5-fold increase in lycopene bioavailability compared to red tomato juice (PLycopene is markedly more bioavailable from tangerine than from red tomato juice, consistent with a predominance of cis-lycopene isomers and presence in chromoplasts in a lipid dissolved globular state. These results justify using tangerine tomatoes as a lycopene source in studies examining the potential health benefits of lycopene-rich foods. PMID:25620547

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

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Kazutaka Sawada

2016-01-01

Full Text Available Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investigated. In this study, we showed that the major proportion of unsaturated fatty acids of ester-linked lipids in sake fermentation mash is derived from the sake yeast rather than from rice or koji (rice fermented with Aspergillus. Additionally, during alcoholic fermentation, inhibition of the residual mitochondrial activity of sake yeast increases the levels of unsaturated fatty acids of ester-linked lipids. These findings indicate that the residual activity of the mitochondrial electron transport chain reduces molecular oxygen levels and decreases the synthesis of unsaturated fatty acids, thereby increasing the synthesis of estery flavors by sake yeast. This is the first report of a novel link between residual mitochondrial transmembrane potential and the synthesis of unsaturated fatty acids by the brewery yeast during alcoholic fermentation.

Damages of spittlebug on sugarcane quality and fermentation process Danos promovidos por cigarrinha-das-raízes na qualidade da cana e processo fermentativo

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Débora Branquinho Garcia

2010-10-01

Full Text Available The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854 pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids, Pol (apparent sucrose, Purity, reducing sugars (RS, total reducing sugars (TRS, Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.A qualidade da matéria-prima define o potencial de produção da indústria. A colheita de cana sem queima proporcionou um ambiente favorável ao aumento da infestação da Mahanarva fimbriolata (Stål, 1854, que suga a planta e afeta seu desenvolvimento. Avaliaram-se os danos

Protective Effects of Lemon Juice on Alcohol-Induced Liver Injury in Mice

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Tong Zhou

2017-01-01

Full Text Available Chronic excessive alcohol consumption (more than 40–80 g/day for males and more than 20–40 g/day for females could induce serious liver injury. In this study, effects of lemon juice on chronic alcohol-induced liver injury in mice were evaluated. The serum biochemical profiles and hepatic lipid peroxidation levels, triacylglycerol (TG contents, antioxidant enzyme activities, and histopathological changes were examined for evaluating the hepatoprotective effects of lemon juice in mice. In addition, the in vitro antioxidant capacities of lemon juice were determined. The results showed that lemon juice significantly inhibited alcohol-induced increase of alanine transaminase (ALT, aspartate transaminase (AST, hepatic TG, and lipid peroxidation levels in a dose-dependent manner. Histopathological changes induced by alcohol were also remarkably improved by lemon juice treatment. These findings suggest that lemon juice has protective effects on alcohol-induced liver injury in mice. The protective effects might be related to the antioxidant capacity of lemon juice because lemon juice showed in vitro antioxidant capacity.

Fermentative Bacteria Influence the Competition between Denitrifiers and DNRA Bacteria

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Eveline M. van den Berg

2017-09-01

Full Text Available Denitrification and dissimilatory reduction to ammonium (DNRA are competing nitrate-reduction processes that entail important biogeochemical consequences for nitrogen retention/removal in natural and man-made ecosystems. The nature of the available carbon source and electron donor have been suggested to play an important role on the outcome of this microbial competition. In this study, the influence of lactate as fermentable carbon source on the competition for nitrate was investigated for varying ratios of lactate and nitrate in the influent (Lac/N ratio. The study was conducted in an open chemostat culture, enriched from activated sludge, under strict anoxia. The mechanistic explanation of the conversions observed was based on integration of results from specific batch tests with biomass from the chemostat, molecular analysis of the biomass enriched, and a computational model. At high Lac/N ratio (2.97 mol/mol both fermentative and respiratory nitrate reduction to ammonium occurred, coupled to partial oxidation of lactate to acetate, and to acetate oxidation respectively. Remaining lactate was fermented to propionate and acetate. At a decreased Lac/N ratio (1.15 mol/mol, the molar percentage of nitrate reduced to ammonium decreased to 58%, even though lactate was supplied in adequate amounts for full ammonification and nitrate remained the growth limiting compound. Data evaluation at this Lac/N ratio suggested conversions were comparable to the higher Lac/N ratio, except for lactate oxidation to acetate that was coupled to denitrification instead of ammonification. Respiratory DNRA on acetate was likely catalyzed by two Geobacter species related to G. luticola and G. lovleyi. Two Clostridiales members were likely responsible for lactate fermentation and partial lactate fermentation to acetate coupled to fermentative DNRA. An organism related to Propionivibrio militaris was identified as the organism likely responsible for denitrification. The

Observation on CEA and IL-6 contents in gastric juice

International Nuclear Information System (INIS)

Jiang Zhonglin

2003-01-01

Objective: To study the changes of CEA and IL-6 contents in blood and gastric juice in patients with gastric cancer and gastritis. Methods: CEA and IL-6 contents in blood and gastric juice were measured with RIA in 60 patients and 30 controls. Results: Gastric juice CEA and IL-6 contents in patients with gastric carcinoma were significantly higher than those in the controls (p < 0.001), however, CEA and IL-6 contents in patients with gastritis and controls were not much different. Conclusion: Gastric juice CEA and IL-6 assay is of diagnostic significance in patients with gastric malignant tumor

Optimization of enzymatic clarification of green asparagus juice using response surface methodology.

Science.gov (United States)

Chen, Xuehong; Xu, Feng; Qin, Weidong; Ma, Lihua; Zheng, Yonghua

2012-06-01

Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity. Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification. © 2012 Institute of Food Technologists®

Spray drying of fruit and vegetable juices--a review.

Science.gov (United States)

Verma, Anjali; Singh, Satya Vir

2015-01-01

The main cause of spray drying is to increase the shelf life and easy handling of juices. In the present paper, the studies carried out so far on spray drying of various fruits and vegetables are reported. The major fruit juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on vegetable juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work.

Anti-Oxidant effects of pomegranate juice on Saccharomyces ...

African Journals Online (AJOL)

Conclusion: Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development. Key words: Pomegranate juice, SDS-PAGE, fatty acid, vitamin.

Health benefit of vegetable/fruit juice-based diet: Role of microbiome

OpenAIRE

Henning, Susanne M.; Yang, Jieping; Shao, Paul; Lee, Ru-Po; Huang, Jianjun; Ly, Austin; Hsu, Mark; Lu, Qing-Yi; Thames, Gail; Heber, David; Li, Zhaoping

2017-01-01

The gut microbiota is an important contributor to human health. Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect. Juice-based diets are becoming popular. However, there is a lack of scientific evidence of their health benefits. It was our hypothesis that changes in the intestinal microbiota induced by a juice-based diet play an important role in their health benefits. Twenty healthy adults consumed only vege...

Marketing research of consumer preferences in juice products market in Kemerovo

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T. F. Kiseleva

2017-01-01

Full Text Available In this paper, studies on juice products market in Kemerovo, preferences of Kemerovo residents buying juice products were conducted. With the help of the data obtained, the characteristics of juice products market in Kemerovo with the identification of the main suppliers of products were given. The object of the study in thiswork was the residents of Kemerovo. The purpose of the work was to study juice products market in Kemerovo, to investigate the preferences of Kemerovo residents buying juice products. The objectives of this work werethe following: characteristics of juice products market in Kemerovo, determining of the potential of the juice products market, analysis of the division of the market between producers, processing of the data obtained concerning the state of the juice products market in Kemerovo. The survey method was used to study the goals. Questioning is a method of collecting primary material in the form of a written survey of a large number of respondents to collect information on the state of certain aspects of the process under study. The questionnaire can cover a wide range of people, which makes it possible to minimize atypical manifestations, while personal contact with the respondent is not necessary. Another important advantage of the method is the convenience of performing mathematical processing of questionnaires. According to the processed questionnaires, advice of recommendation character, which is not mandatory for use, was given to the producers of juice products. Taking these recommendations into account, the manufacturer will be able to determine the characteristic and inherent features of the juice market in Kemerovo. Kemerovo residents were asked to answer a number of questions. The survey was conducted anonymously. The answers are informative and will be used for further study.

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

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Antoine Gobert

2017-11-01

Full Text Available Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available. We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Science.gov (United States)

Gobert, Antoine; Tourdot-Maréchal, Raphaëlle; Morge, Christophe; Sparrow, Céline; Liu, Youzhong; Quintanilla-Casas, Beatriz; Vichi, Stefania; Alexandre, Hervé

2017-01-01

Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the

Effect of genotype and environment on citrus juice carotenoid content.

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Dhuique-Mayer, Claudie; Fanciullino, Anne-Laure; Dubois, Cecile; Ollitrault, Patrick

2009-10-14

A selection of orange and mandarin varieties belonging to the same Citrus accession and cultivated in Mediterranean (Corsica), subtropical (New Caledonia), and tropical areas (principally Tahiti) were studied to assess the effect of genotype and environmental conditions on citrus juice carotenoid content. Juices from three sweet orange cultivars, that is, Pera, Sanguinelli, and Valencia ( Citrus sinensis (L.) Osbeck), and two mandarin species ( Citrus deliciosa Ten and Citrus clementina Hort. ex Tan), were analyzed by HPLC using a C(30) column. Annual carotenoid content variations in Corsican fruits were evaluated. They were found to be very limited compared to variations due to varietal influences. The statistical analysis (PCA, dissimilarity tree) results based on the different carotenoid compounds showed that citrus juice from Corsica had a higher carotenoid content than citrus juices from tropical origins. The tropical citrus juices were clearly differentiated from citrus juices from Corsica, and close correlations were obtained between beta-cryptoxanthin and phytoene (r = 0.931) and beta-carotene and phytoene (r = 0.918). More broadly, Mediterranean conditions amplified interspecific differentiation, especially by increasing the beta-cryptoxanthin and cis-violaxanthin content in oranges and beta-carotene and phytoene-phytofluene content in mandarins. Thus, at a quantitative level, environmental conditions also had a major role in determining the levels of carotenoids of nutritional interest, such as the main provitamin A carotenoids in citrus juice (beta-cryptoxanthin and beta-carotene).

Low dose irradiation influence on yield and quality of fruit juice

International Nuclear Information System (INIS)

Mitchell, G.E.; Isaacs, A.R.; Williams, D.J.; McLauchlan, R.L.; Nottingham, S.M.; Hammerton, K.

1991-01-01

Granny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p0.05) affect yield of orange juice (OJ). Acceptability significantly (p0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5 degrees C for 8 wk showed similar results

77 FR 51750 - United States Standards for Grades of Grapefruit Juice

Science.gov (United States)

2012-08-27

... standards in order to encourage uniformity and consistency in commercial practices.'' AMS is committed to... Grapefruit Juice. The petitioner requested the removal of the maximum limit for ``free and suspended pulp... concentrate, grapefruit juice, and frozen concentrated grapefruit juice establish limits for maximum free and...

Influence of antioxidant rich fresh vegetable juices on starch induced postprandial hyperglycemia in rats.

Science.gov (United States)

Tiwari, Ashok K; Reddy, K Srikanth; Radhakrishnan, Janani; Kumar, D Anand; Zehra, Amtul; Agawane, Sachin B; Madhusudana, K

2011-09-01

This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices. This journal is © The Royal Society of Chemistry 2011

Development of functional beverage from wheat grass juice

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Liana Claudia SALANTA

2016-11-01

Full Text Available The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

Orange juice substantially reduces the bioavailability of the beta-adrenergic-blocking agent celiprolol.

Science.gov (United States)

Lilja, Jari J; Juntti-Patinen, Laura; Neuvonen, Pertti J

2004-03-01

Grapefruit juice was recently found to decrease plasma concentrations of the beta-adrenergic receptor-blocking agent celiprolol. Our objective was to investigate the effect of orange juice on the pharmacokinetics of celiprolol in healthy subjects. In a randomized crossover study with 2 phases and a washout of 2 weeks, 10 healthy volunteers ingested either 200 mL normal-strength orange juice or water 3 times a day for 2 days. On the morning of day 3, 1 hour after ingestion of 200 mL orange juice or water, each subject ingested 100 mg celiprolol with either 200 mL orange juice or water. In addition, 200 mL orange juice or water was ingested at 4, 10, 22, and 27 hours after celiprolol intake. The concentrations of celiprolol in plasma and its excretion into urine were measured up to 33 hours after its dosing. Systolic and diastolic blood pressures and heart rate were recorded up to 10 hours. Orange juice reduced the mean peak plasma concentration of celiprolol by 89% (P orange juice. Orange juice reduced the urinary excretion of celiprolol by 77% (P Orange juice substantially reduces the bioavailability of celiprolol, but the mechanism of this interaction remains to be resolved. For example, modulation of intestinal pH and of function of transporters implicated in the absorption of celiprolol may be involved. Because of the great extent of the orange juice-celiprolol interaction and a wide use of orange juice, this interaction is likely to have clinical importance in some patients, although hemodynamic consequences were not seen in young healthy subjects.

Survey of South African fruit juices using a fast screening HILIC-MS method.

Science.gov (United States)

Stander, Marietjie A; Kühn, Wernich; Hiten, Nicholas F

2013-01-01

Adulteration of fruit juices--by the addition of sugar or other less expensive fruit juices as well as preservatives, artificial sweeteners and colours--was tested for by using a developed screening method. The method employs hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) using electrospray ionisation in the negative mode and ultraviolet light detection. Different fruit juices can be differentiated by the content of marker compounds like sorbitol, certain phenolic molecules and their saccharide profile. This method was used to test 46 fruit juice samples from the retail market as well as 12 control samples. The study focused on the main types of fruit juices consumed on the South African market including apple, orange, grape and blends of these juices with other fruits like mango, pear and guava. Overall, the 46 samples tested mostly agreed with label claims. One grape juice sample was adulterated, probably with apple juice. Natamycin above the legal limits was found in two samples. In addition, two samples contained natamycin and one sample benzoate without it being indicated on the label. The method is well suited as a quick screening method for fruit juice adulteration and if used routinely would reduce fruit juice adulteration without the cost of the current array of tests needed for authenticity testing.

Study of flavour compounds from orange juices by HS-SPME and GC-MS

Science.gov (United States)

Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

2013-11-01

The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

Comparison of Pancreas Juice Proteins from Cancer Versus Pancreatitis Using Quantitative Proteomic Analysis

Science.gov (United States)

Chen, Ru; Pan, Sheng; Cooke, Kelly; Moyes, Kara White; Bronner, Mary P.; Goodlett, David R.; Aebersold, Ruedi; Brentnall, Teresa A.

2008-01-01

Objectives Pancreatitis is an inflammatory condition of the pancreas. However, it often shares many molecular features with pancreatic cancer. Biomarkers present in pancreatic cancer frequently occur in the setting of pancreatitis. The efforts to develop diagnostic biomarkers for pancreatic cancer have thus been complicated by the false-positive involvement of pancreatitis. Methods In an attempt to develop protein biomarkers for pancreatic cancer, we previously use quantitative proteomics to identify and quantify the proteins from pancreatic cancer juice. Pancreatic juice is a rich source of proteins that are shed by the pancreatic ductal cells. In this study, we used a similar approach to identify and quantify proteins from pancreatitis juice. Results In total, 72 proteins were identified and quantified in the comparison of pancreatic juice from pancreatitis patients versus pooled normal control juice. Nineteen of the juice proteins were overexpressed, and 8 were underexpressed in pancreatitis juice by at least 2-fold compared with normal pancreatic juice. Of these 27 differentially expressed proteins in pancreatitis, 9 proteins were also differentially expressed in the pancreatic juice from pancreatic cancer patient. Conclusions Identification of these differentially expressed proteins from pancreatitis juice provides useful information for future study of specific pancreatitis-associated proteins and to eliminate potential false-positive biomarkers for pancreatic cancer. PMID:17198186

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Science.gov (United States)

Juarez-Enriquez, Edmundo; Salmerón, Ivan; Gutierrez-Mendez, Nestor; Ortega-Rivas, Enrique

2016-01-01

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake. PMID:28231106

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

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Edmundo Juarez-Enriquez

2016-02-01

Full Text Available Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake.

Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

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Dorsey, Pamela Garner; Greenspan, Phillip

2014-01-01

Abstract The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pomegranate juice produced the greatest inhibition on protein glycation when incubated at both the same phenolic concentration and the same antioxidant potential. Both punicalagin and ellagic acid significantly inhibited the glycation of albumin by ∼90% at 5 μg/mL. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis revealed that pomegranate, but not apple juice, protected albumin from modification. These results demonstrate that pomegranate juice and two of its major constituents are potent inhibitors of fructose-mediated protein glycation. PMID:24433074

FERMENTATION ACTIVITY OF LACTOSE-FERMENTATION YEAST IN WHEY-MALT WORT

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E. V. Greek

2013-04-01

Full Text Available The main parameters of fermentation of whey-malt wort with the use of different strains of lactose-fermentation yeast was investigated experimentally. According to the findings of investigation of fermentive activity for different types of lactose-fermentation microorganisms in whey-malt wort it was found that the most active spirituous fermentation for all parameters was in wort fermented by microorganisms Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95. High capacity for utilization of malt carbohydrates represented by easily metabolized carbohydrates of malt extract was determined. Also organoleptic analysis of fermented whey drinks derived from the renewed mixtures of dry whey and fermented malt and yeast Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95 was carried out. It was found that the drink fermented with yeast Zygosaccharomyces lactis 868-K had intense refreshing flavor of rye bread with fruit tones. Intensity growth of aromatization for complex of sample with microorganisms Saccharomyces lactis 95, indicating high organoleptic indexes of the drink was observed.

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

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Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

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Kamal Rai Aneja

2014-01-01

Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

Science.gov (United States)

Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

Cranberry juice for urinary tract infection in children