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Sample records for preventing stuck fermentations

  1. A novel inhibitor of Lactobacillus biofilms prevents stuck fermentations in a shake flask model

    Science.gov (United States)

    Yeast ethanol fermentations contain contaminating bacteria and yeast, with Lactobacilli being a frequent contaminant. These bacteria tolerate the low pH and high ethanol concentrations present in the fermentation, and can decrease the ethanol yield. Fermentations are routinely treated with antibioti...

  2. Stuck pipe: Causes, detection and prevention

    Energy Technology Data Exchange (ETDEWEB)

    Bailey, L.; Jomnes, T. (Schlumberger Cambridge Research (UK)); Belaskie, J.; Orban, J.; Sheppard, M (Anadrill, Sugarland, TX (USA)); Houwen, O.; Jardine, S.; McCann, D. (Sedco Forex, Montrouge (France))

    1991-10-01

    Stuck pipe remains a major headache that demands and is getting industry-wide attention. It costs the oil industry between $200 and $500 million each year, occurs in 15% of wells, and in many cases is preventable. Several operators are making determined efforts to codify the warning signs and to improve communication for all on-site drilling and service company personnel, for which the data gathering ability of a computerized information system is a necessity. Meanwhile, better rig sensors and information systems are providing rig-floor smart'' alarms to help the driller recognize trouble before it gets out of hand. The causes of stuck pipe can be divided broadly among differential sticking, formation-related sticking and mechanical sticking. One of the results of the industry's current attention is a better understanding of the events leading up to stuck pipe and their interpretationn in terms of the causes of sticking. Knowing the causes is essential for taking remedial action. 15 figs., 19 refs.

  3. Effect of Sugar Transport Inactivation in Saccharomyces cerevisiae on Sluggish and Stuck Enological Fermentations

    Science.gov (United States)

    Salmon, J. M.

    1989-01-01

    Sluggish and stuck (i.e., very delayed or incomplete) fermentations have been often observed in wine making. Some of them appeared to be associated with insufficient levels of yeast nutrients such as assimilable nitrogen. In these conditions, sugar transport catabolite inactivation, which is triggered by the protein synthesis arrest, may account in part for the inhibition of fermentation. Moreover, this mechanism of inhibition may explain the failure of added ammoniacal nitrogen to nitrogen-limited musts to restore or elevate rate of fermentation after the early yeast growth phase. PMID:16347895

  4. Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate.

    Science.gov (United States)

    Blateyron, L; Sablayrolles, J M

    2001-01-01

    One hundred and seventy-eight musts from different regions in France were selected by enologists and fermented under standardized conditions. Two kinds of fermentation problems were distinguished: (a) slow and (b) sluggish (late-onset sluggish) and stuck (with residual sugar) fermentations. Slow fermentations, characterized by a low fermentation rate throughout the process, were always due to low assimilable nitrogen concentrations in the must. The advantages of using formol titration for measuring assimilable nitrogen are discussed. In contrast, sluggish and stuck fermentations, characterized by very low yeast viability at the end of fermentation, could not be predicted from the analytical data even though their probability was increased when the initial sugar concentration was high. All problems of stuck and sluggish fermentations (concerning 40% of the musts) were solved by supplying 7 mg/l oxygen and 300 mg/l diammonium phosphate at the halfway of the fermentation process, which confirmed (i) the importance of these two nutrients in enological practices and (ii) the importance of adding them at the right time.

  5. The Causes and Prevention Measures of Stuck Pump Phenomenon of Rod-pumped Well in CBM Field

    Science.gov (United States)

    Yonggui, Mei

    2018-02-01

    In the process of CBM field exploitation, in order to realize the drainage equipment to work continuous stably, the article pays attention to study and solve the stuck pump problem, and aim of reducing reservoir damage and lowing production costs. Through coal particles stuck pump experiment and sediment composition analysis, we find out five primary cause of stuck pump phenomenon: sand from coal seam, sediment from ground, iron corrosion, iron scrap caused by eccentric wear, coal cake. According to stuck pump mechanism, the article puts forward 8 measures to prevent stuck pump phenomenon, and the measures are focused on technology optimization, operation management and drainage process control. After 7 years production practice, the yearly stuck pump rate has dropped from 8.9% to 1.2%, and the pump inspection period has prolonged 2 times. The experiment result shows that pure coal particles cannot cause stuck pump, but sand, scrap iron, and iron corrosion are the primary cause of stuck pump. The article study and design the new pipe string structure that the bottom of the pipe string is open. This kind of pipe string applied the sedimentation terminal velocity theory to solve the stuck pump phenomenon, and it can be widely used in CBM drainage development.

  6. Stuck pipe prediction

    KAUST Repository

    Alzahrani, Majed

    2016-03-10

    Disclosed are various embodiments for a prediction application to predict a stuck pipe. A linear regression model is generated from hook load readings at corresponding bit depths. A current hook load reading at a current bit depth is compared with a normal hook load reading from the linear regression model. A current hook load greater than a normal hook load for a given bit depth indicates the likelihood of a stuck pipe.

  7. Fermentation of hexoses to ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Gustafsson, Lena [Goeteborg Univ. (Sweden). Dept. of General and Marine Microbiology]|[Chalmers Univ. of Technology, Goeteborg (Sweden). Dept of Chemical Reaction Engineering

    2000-06-01

    The Goals of the project has been: to increase the ethanol yield by reducing the by-product formation, primarily biomass and glycerol, and to prevent stuck fermentations, i.e. to maintain a high ethanol production rate simultaneously with a high ethanol yield. The studies have been performed both in defined laboratory media and in a mixture of wood- and wheat hydrolysates. The yeast strains used have been both industrial strains of bakers yeast, Saccharomyces cerevisiae, and haploid laboratory strains. The Relevance of these studies with respect to production of ethanol to be used as fuel is explained by: With the traditional process design used today, it is very difficult to reach a yield of more than 90 % of the theoretical maximal value of ethanol based on fermented hexose. During 'normal' growth and fermentation conditions in either anaerobic batch or chemostat cultures, substrate is lost as biomass and glycerol in the range of 8 to 11 % and 6 to 11 % of the substrate consumed (kg/kg). It is essential to reduce these by-products. Traditional processes are mostly batch processes, in which there is a risk that the biocatalyst, i.e. the yeast, may become inactivated. If for example yeast biomass production is avoided by use of non-growing systems, the ethanol production rate is instantaneously reduced by at least 50%. Unfortunately, even if yeast biomass production is not avoided on purpose, it is well known that stuck fermentations caused by cell death is a problem in large scale yeast processes. The main reason for stuck fermentations is nutrient imbalances. For a good process economy, it is necessary to ensure process accessibility, i.e. to maintain a high and reproducible production rate. This will both considerably reduce the necessary total volume of the fermentors (and thereby the investment costs), and moreover minimize undesirable product fall-out.

  8. Fermented dairy productsin children’ diet: Preventive and therapeutic possibilities of their use

    Directory of Open Access Journals (Sweden)

    M. K. Bekhtereva

    2017-01-01

    Full Text Available The article analyzes the preventive and therapeutic possibilities of using probiotic fermented dairy products (baby curds, yoghurts, biolacts in children with various pathological conditions. It outlines their effect in preventing respiratory and intestinal infections in children of different ages. Incorporation of probiotic strains with proven efficacy (including those as probiotic fermented dairy products into the combination treatment of pathological conditions associated with Helicobacter pylori is shown to significantly increase the efficiency of eradication therapy and to prevent the development antibiotic-associated diarrhea.

  9. Fermented whey as poultry feed additive to prevent fungal contamination.

    Science.gov (United States)

    Londero, Alejandra; León Peláez, María A; Diosma, Gabriela; De Antoni, Graciela L; Abraham, Analía G; Garrote, Graciela L

    2014-12-01

    Fungal contamination of poultry feed causes economic losses to industry and represents a potential risk to animal health. The aim of the present study was to analyze the effectiveness of whey fermented with kefir grains as additive to reduce fungal incidence, thus improving feed safety. Whey fermented for 24 h at 20 °C with kefir grains (100 g L(-1) ) reduced conidial germination of Aspergillus flavus, Aspergillus parasiticus, Aspergillus terreus, Aspergillus fumigatus, Penicillium crustosum, Trichoderma longibrachiatum and Rhizopus sp. Poultry feed supplemented with fermented whey (1 L kg(-1) ) was two to four times more resistant to fungal contamination than control feed depending on the fungal species. Additionally, it contained kefir microorganisms at levels of 1 × 10(8) colony-forming units (CFU) kg(-1) of lactic acid bacteria and 6 × 10(7) CFU kg(-1) of yeasts even after 30 days of storage. Fermented whey added to poultry feed acted as a biopreservative, improving its resistance to fungal contamination and increasing its shelf life. © 2014 Society of Chemical Industry.

  10. Potential of fermented papaya beverage in the prevention of foodborne illness incidence

    Directory of Open Access Journals (Sweden)

    Koh, S.P.

    2017-05-01

    Full Text Available Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne infections is common and the majority cases are undiagnosed or unreported. Apart from some diarrhea or minor gastrointestinal problem, some foodborne pathogenic microbes may cause death, particularly to those people with weakened immune system. In this study, we have developed a new fermented papaya beverage using symbiotic culture of yeast and acetic acid bacteria under controlled biofermentation process. An in-vitro assessment of fermented papaya beverage against few foodborne pathogenic microorganism was conducted to determine its minimum bactericidal concentration (MBC>99. Three types of foodborne pathogen: Escherichia coli O157, Salmonella enterica serovar Typhimurium ATCC 53648, Salmonella enterica serovar Enteritidis (isolated from infectious chicken were selected. From minimum bactericidal concentration (MBC>99 assay, both fermented papaya pulp and leaves beverages have shown 100% killing rate against three selected foodborne pathogenic microbes. Inversely, non-fermented papaya pulp and leaves beverages indicated no inhibition at all. In fact, further dilution of fermented papaya pulp and leaves beverages demonstrated different degree of MBC>99 and brix value, but the pH value remained less than 3.5. These findings indicated the combination of soluble solid compounds presents in both fermented papaya beverage and product acidity play an important role in the inhibition of pathogenic microorganisms. The preliminary promising results of this work have shown that the great potential of fermented papaya beverages as a preventive measure to reduce the incidence of foodborne illness.

  11. fermentation

    African Journals Online (AJOL)

    user

    2012-05-17

    May 17, 2012 ... osmotic pressure, ethanol stress and other metabolic inhibitors accumulation in broth. At 48 h, the maximum ethanol concentration reached 137 g L-1, after which fermentation ended with the residual glucose at approximately 4.71 g L-1 and the volumetric productivity at approximately 2.54 g L-1 h-1.

  12. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.

    Science.gov (United States)

    Medina, Karina; Boido, Eduardo; Dellacassa, Eduardo; Carrau, Francisco

    2012-07-02

    Yeast produces numerous secondary metabolites during fermentation that impact final wine quality. Although it is widely recognized that growth of diverse non-Saccharomyces (NS) yeast can positively affect flavor complexity during Saccharomyces cerevisiae wine fermentation, the inability to control spontaneous or co-fermentation processes by NS yeast has restricted their use in winemaking. We selected two NS yeasts from our Uruguayan native collection to study NS-S. cerevisiae interactions during wine fermentation. The selected strains of Hanseniaspora vineae and Metschnikowia pulcherrima had different yeast assimilable nitrogen consumption profiles and had different effects on S. cerevisiae fermentation and growth kinetics. Studies in which we varied inoculum size and using either simultaneous or sequential inoculation of NS yeast and S. cerevisiae suggested that competition for nutrients had a significant effect on fermentation kinetics. Sluggish fermentations were more pronounced when S. cerevisiae was inoculated 24h after the initial stage of fermentation with a NS strain compared to co-inoculation. Monitoring strain populations using differential WL nutrient agar medium and fermentation kinetics of mixed cultures allowed for a better understanding of strain interactions and nutrient addition effects. Limitation of nutrient availability for S. cerevisiae was shown to result in stuck fermentations as well as to reduce sensory desirability of the resulting wine. Addition of diammonium phosphate (DAP) and a vitamin mix to a defined medium allowed for a comparison of nutrient competition between strains. Addition of DAP and the vitamin mix was most effective in preventing stuck fermentations. Copyright © 2012 Elsevier B.V. All rights reserved.

  13. Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health.

    Science.gov (United States)

    Oh, N S; Kwon, H S; Lee, H A; Joung, J Y; Lee, J Y; Lee, K B; Shin, Y K; Baick, S C; Park, M R; Kim, Y; Lee, K W; Kim, S H

    2014-01-01

    The aim of this study was to determine the dual effect of Maillard reaction and fermentation on the preventive cardiovascular effects of milk proteins. Maillard reaction products (MRP) were prepared from the reaction between milk proteins, such as whey protein concentrates (WPC) and sodium caseinate (SC), and lactose. The hydrolysates of MRP were obtained from fermentation by lactic acid bacteria (LAB; i.e., Lactobacillus gasseri H10, L. gasseri H11, Lactobacillus fermentum H4, and L. fermentum H9, where human-isolated strains were designated H1 to H15), which had excellent proteolytic and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities (>20%). The antioxidant activity of MRP was greater than that of intact proteins in assays of the reaction with 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and trivalent ferric ions; moreover, the effect of MRP was synergistically improved by fermentation. The Maillard reaction dramatically increased the level of antithrombotic activity and 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) inhibitory effect of milk proteins, but did not change the level of activity for micellar cholesterol solubility. Furthermore, specific biological properties were enhanced by fermentation. Lactobacillus gasseri H11 demonstrated the greatest activity for thrombin and HMGR inhibition in Maillard-reacted WPC, by 42 and 33%, respectively, whereas hydrolysates of Maillard-reacted SC fermented by L. fermentum H9 demonstrated the highest reduction rate for micellar cholesterol solubility, at 52%. In addition, the small compounds that were likely released by fermentation of MRP were identified by size-exclusion chromatography. Therefore, MRP and hydrolysates of fermented MRP could be used to reduce cardiovascular risks. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. Magnet balls stuck to the frenulum of the lip.

    Science.gov (United States)

    Kondamudi, Noah P; Ayush Gupta; Kaur, Ranbir

    2014-03-01

    Accidents associated with magnets as foreign bodies pose a serious threat to the health of children and adolescents. Prompt management and removal of the magnet is important to avoid life-threatening complications. Our aim was to highlight an unusual health hazard associated with magnets in children. We report on a unique case of an adolescent girl who presented with two magnet balls stuck to the frenulum of her upper lip, resulting in intense pain and discomfort. The magnets were removed painlessly by induced magnetism through metallic mosquito forceps. As children experiment with toys and products containing detachable magnetic balls, more cases will likely present to emergency departments. Increased awareness and preventive measures should be undertaken to reduce the morbidity and mortality associated with magnets. Copyright © 2014 Elsevier Inc. All rights reserved.

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

    Science.gov (United States)

    Takagi, Akimitsu; Kano, Mitsuyoshi; Kaga, Chiaki

    2015-05-13

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

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

    Directory of Open Access Journals (Sweden)

    Akimitsu Takagi

    2015-05-01

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

  17. Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant.

    Science.gov (United States)

    Ando, Akira; Nakamura, Toshihide

    2016-10-01

    γ-Aminobutyric acid (GABA) is consumed by yeasts during fermentation. To prevent GABA reduction in bread dough, a baker's yeast mutant AY77 deficient in GABA assimilation was characterized and utilized for wheat dough fermentation. An amber mutation in the DAL81 gene, which codes for a positive regulator of multiple nitrogen degradation pathways, was found in the AY77 strain. The qPCR analyses of genes involved in nitrogen utilization showed that transcriptional levels of the UGA1 and DUR3 genes encoding GABA transaminase and urea transporter, respectively, are severely decreased in the AY77 cells. The AY77 strain cultivated by fed-batch culture using cane molasses exhibited inferior gas production during dough fermentation compared to that of wild-type strain AY13. However, when fed with molasses containing 0.5% ammonium sulfate, the mutant strain exhibited gas production comparable to that of the AY13 strain. In contrast to the AY13 strain, which completely consumed GABA in dough within 5 h, the AY77 strain consumed no GABA under either culture condition. Dough fermentation with the dal81 mutant strain should be useful for suppression of GABA reduction in breads. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  18. Prevention of antibiotic-associated diarrhoea by a fermented probiotic milk drink.

    Science.gov (United States)

    Wenus, C; Goll, R; Loken, E B; Biong, A S; Halvorsen, D S; Florholmen, J

    2008-02-01

    To study the preventive effect of a milk drink fermented with multistrain probiotics on antibiotic associated diarrhoea (AAD). Double-blind placebo controlled study. University Hospital of North Norway. Of 853 patients treated with antibiotics, 87 met the inclusion criteria, and were randomized to ingestion of a fermented milk drink containing LGG, La-5 and Bb-12 (n=46) or placebo with heat-killed bacteria (n=41), during a period of 14 days. A diary was recorded, and stool samples were collected for microbiological analyses. Sixty-three patients completed the study according to the protocol; two patients (5.9%) in the treatment group and eight (27.6%) in the placebo group developed AAD (P=0.035). The relative risk of developing AAD was 0.21 (95% confidence interval: 0.05-0.93) when given probiotic milk drink. A fermented multistrain probiotic milk drink may prevent four of five cases of AAD in adult hospitalized patients. TINE BA, Oslo, Norway.

  19. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

    OpenAIRE

    Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C

    2016-01-01

    Abstract BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2S), 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...

  20. Overcoming bacterial contamination of fuel ethanol fermentations -- alterntives to antibiotics

    Science.gov (United States)

    Fuel ethanol fermentations are not performed under aseptic conditions and microbial contamination reduces yields and can lead to costly "stuck fermentations". Antibiotics are commonly used to combat contaminants, but these may persist in the distillers grains co-product. Among contaminants, it is kn...

  1. Preventive Effects of Fermented Brown Rice and Rice Bran against Prostate Carcinogenesis in TRAP Rats

    Directory of Open Access Journals (Sweden)

    Toshiya Kuno

    2016-07-01

    Full Text Available Fermented brown rice and rice bran with Aspergillus oryzae (FBRA is considered to have the potential to prevent chemically-induced carcinogenesis in multiple organs of rodents. In the present study, we evaluated the possible chemopreventive effects of FBRA against prostate tumorigenesis. Six-week-old male rats of the transgenic rat for adenocarcinoma of prostate (TRAP strain were fed diets containing 5% or 10% FBRA for 15 weeks. Animals were sacrificed at 21 weeks of age, and the ventral and lateral prostate were removed for histopathological evaluation and immunoblot analyses. FBRA decreased the incidence of adenocarcinoma in the lateral prostate and suppressed the progression of prostate carcinogenesis. Treatment with FBRA induced apoptosis and inhibited cell proliferation in histologically high-grade prostatic intraepithelial neoplasias. Phospho-AMP-activated kinase α (Thr172 was up-regulated in the prostate of rats fed the diet supplemented with FBRA. These results indicate that FBRA controls tumor growth by activating pathways responsive to energy deprivation and suggest that FBRA has translational potential for the prevention of human prostate cancer.

  2. A Fermented Whole Grain Prevents Lipopolysaccharides-Induced Dysfunction in Human Endothelial Progenitor Cells

    Directory of Open Access Journals (Sweden)

    Laura Giusti

    2017-01-01

    Full Text Available Endogenous and exogenous signals derived by the gut microbiota such as lipopolysaccharides (LPS orchestrate inflammatory responses contributing to development of the endothelial dysfunction associated with atherosclerosis in obesity, metabolic syndrome, and diabetes. Endothelial progenitor cells (EPCs, bone marrow derived stem cells, promote recovery of damaged endothelium playing a pivotal role in cardiovascular repair. Since healthy nutrition improves EPCs functions, we evaluated the effect of a fermented grain, Lisosan G (LG, on early EPCs exposed to LPS. The potential protective effect of LG against LPS-induced alterations was evaluated as cell viability, adhesiveness, ROS production, gene expression, and NF-kB signaling pathway activation. Our results showed that LPS treatment did not affect EPCs viability and adhesiveness but induced endothelial alterations via activation of NF-kB signaling. LG protects EPCs from inflammation as well as from LPS-induced oxidative and endoplasmic reticulum (ER stress reducing ROS levels, downregulating proinflammatory and proapoptotic factors, and strengthening antioxidant defense. Moreover, LG pretreatment prevented NF-kB translocation from the cytoplasm into the nucleus caused by LPS exposure. In human EPCs, LPS increases ROS and upregulates proinflammatory tone, proapoptotic factors, and antioxidants. LG protects EPCs exposed to LPS reducing ROS, downregulating proinflammatory and proapoptotic factors, and strengthening antioxidant defenses possibly by inhibiting NF-κB nuclear translocation.

  3. Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten

    Directory of Open Access Journals (Sweden)

    Niklas Engström

    2015-03-01

    Full Text Available The enzyme transglutaminase 2 (TG2 plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation plus addition of enzymes as a means to degrade gluten in order to prevent adverse response in celiacs. Processing for complete gluten degradation is often harsh and is not likely to yield products that are of comparable characteristics as their gluten-containing counterparts. We are concerned that incomplete degradation of gluten may have adverse effects because it leads to more available TG2-binding sites on gluten peptides. Therefore, we have investigated how lactic acid fermentation affects the potential binding of TG2 to gluten protein in wheat flour by means of estimating TG2-mediated transamidation in addition to measuring the available TG2-binding motif QLP, in α2-gliadin. We show that lactic fermentation of wheat flour, as slurry or as part of sourdough bread, did not decrease the TG2-mediated transamidation, in the presence of a primary amine, to an efficient level (73%–102% of unfermented flour. Nor did the lactic fermentation decrease the available TG2 binding motif QLP in α2-gliadin to a sufficient extent in sourdough bread (73%–122% of unfermented control to be useful for celiac safe food.

  4. Resolving Bacterial Contamination of Fuel Ethanol Fermentations with Beneficial Bacteria – an Alternative to Antibiotic Treatment

    Science.gov (United States)

    Fuel ethanol fermentations are not performed under aseptic conditions and microbial contamination reduces yields and can lead to costly “stuck fermentations.” Antibiotics are commonly used to combat contaminants, but these may persist in the distillers grains co-product. Among contaminants, it is kn...

  5. Soyamilk fermented with riboflavin-producing Lactobacillus plantarum CRL 2130 reverts and prevents ariboflavinosis in murine models.

    Science.gov (United States)

    Juarez Del Valle, M; Laiño, J E; de Moreno de LeBlanc, A; Savoy de Giori, G; LeBlanc, J G

    2016-10-01

    It has been previously shown that Lactobacillus plantarum CRL 2130 is able to produce riboflavin in soyamilk. The aim of the present study was to evaluate the efficiency of this riboflavin-bio-enriched soyamilk to revert and/or prevent the nutritional deficiency of riboflavin using different animal models. When used to supplement the diets of previously depleted animals, it was shown that the growth, riboflavin status and morphology of the small intestines reverted to normal parameters and were similar to animals supplemented with commercial riboflavin. In the prevention model, the same tendency was observed, where animals that received soyamilk fermented with L. plantarum CRL 2130 did not show signs of riboflavin deficiency. This new bio-fortified soya-based product could be used as part of normal diets to provide a more natural alternative to mandatory fortification with riboflavin for the prevention of its deficiency.

  6. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth.

    Science.gov (United States)

    Di Gioia, Diana; Mazzola, Giuseppe; Nikodinoska, Ivana; Aloisio, Irene; Langerholc, Tomaz; Rossi, Maddalena; Raimondi, Stefano; Melero, Beatriz; Rovira, Jordi

    2016-10-17

    In meat fermented foods, Clostridium spp. growth is kept under control by the addition of nitrite. The growing request of consumers for safer products has led to consider alternative bio-based approaches, the use of protective cultures being one of them. This work is aimed at checking the possibility of using two Lactobacillus spp. strains as protective cultures against Clostridium spp. in pork ground meat for fermented salami preparation. Both Lactobacillus strains displayed anti-clostridia activity in vitro using the spot agar test and after co-culturing them in liquid medium with each Clostridium strain. Only one of them, however, namely L. plantarum PCS20, was capable of effectively surviving in ground meat and of performing anti-microbial activity in carnis in a challenge test where meat was inoculated with the Clostridium strain. Therefore, this work pointed out that protective cultures can be a feasible approach for nitrite reduction in fermented meat products. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Cow's milk and rice fermented with Lactobacillus paracasei CBA L74 prevent infectious diseases in children: A randomized controlled trial.

    Science.gov (United States)

    Nocerino, Rita; Paparo, Lorella; Terrin, Gianluca; Pezzella, Vincenza; Amoroso, Antonio; Cosenza, Linda; Cecere, Gaetano; De Marco, Giulio; Micillo, Maria; Albano, Fabio; Nugnes, Rosa; Ferri, Pasqualina; Ciccarelli, Giuseppe; Giaccio, Giuliana; Spadaro, Raffaella; Maddalena, Ylenia; Berni Canani, Francesco; Berni Canani, Roberto

    2017-02-01

    Fermented foods have been proposed for the prevention of infectious diseases. We evaluated the efficacy of fermented foods in reducing common infectious diseases (CIDs) in children attending daycare. Prospective randomized, double-blind, placebo-controlled trial (registered under Clinical Trials.gov identifier NCT01909128) on healthy children (aged 12-48 months) consuming daily cow's milk (group A) or rice (group B) fermented with Lactobacillus paracasei CBA L74, or placebo (group C) for three months during the winter season. The main study outcome was the proportion of children who experienced at least one CID. All CIDs were diagnosed by family pediatricians. Fecal concentrations of innate (α- and β-defensins and cathelicidin LL-37) and acquired immunity biomarkers (secretory IgA) were also evaluated. 377 children (193 males, 51%) with a mean (SD) age of 32 (10) months completed the study: 137 in group A, 118 in group B and 122 in group C. Intention-to-treat analysis showed that the proportion of children who experienced at least one CID was lower in group A (51.8%) and B (65.9%) compared to group C (80.3%). Per-protocol analysis showed that the proportion of children presenting upper respiratory tract infections was lower in group A (48.2%) and group B (58.5%) compared with group C (70.5%). The proportion of children presenting acute gastroenteritis was also lower in group A (13.1%) and group B (19.5%) compared with group C (31.1%). A net increase of all fecal biomarkers of innate and acquired immunity was observed for groups A and B compared to group C. Moreover, there was a negative association between fecal biomarkers and the occurrence of CID. Dietary supplementation with cow's milk or rice fermented with L. paracasei CBA L74 prevents CIDs in children attending daycare possibly by means of a stimulation of innate and acquired immunity. Copyright © 2015 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

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

    International Nuclear Information System (INIS)

    Watanabe, Atsumitsu

    2004-01-01

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

  9. Lactococcal 936-type phages and dairy fermentation problems: from detection to evolution and prevention

    Directory of Open Access Journals (Sweden)

    Jennifer eMahony

    2012-09-01

    Full Text Available The so-called 936-type phages are the most frequently encountered lactococcal phage species in dairy fermentations, where they cause slow or even failed fermentations with concomitant economic losses. Several dairy phage population studies, performed in different geographical locations, have detailed their dominance in dairy phage populations, while various phage-resistance mechanisms have been assessed in a bid to protect against this virulent phage group. The impact of thermal and chemical treatments on 936 phages is an important aspect for dairy technologists and has been assessed in several studies, and has indicated that these phages have adapted to better resist such treatments. The abundance of 936 phage genome sequences has permitted a focused view on genomic content and regions of variation, and the role of such variable regions in the evolution of these phages. Here, we present an overview on detection and global prevalence of the 936 phages, together with their tolerance to industrial treatments and anti-phage strategies. Furthermore, we present a comprehensive review on the comparative genomic analyses of members of this fascinating phage species.

  10. Fuel Retrieval Sub-Project (FRS) Stuck Fuel Station Performance Test Data Report

    International Nuclear Information System (INIS)

    THIELGES, J.R.

    2000-01-01

    This document provides the test data report for Stuck Fuel Station Performance Testing in support of the Fuel Retrieval Sub-Project. The stuck fuel station was designed to provide a means of cutting open a canister barrel to release fuel elements, etc

  11. Preventive effects of a fermented dairy product against Alzheimer's disease and identification of a novel oleamide with enhanced microglial phagocytosis and anti-inflammatory activity.

    Science.gov (United States)

    Ano, Yasuhisa; Ozawa, Makiko; Kutsukake, Toshiko; Sugiyama, Shinya; Uchida, Kazuyuki; Yoshida, Aruto; Nakayama, Hiroyuki

    2015-01-01

    Despite the ever-increasing number of patients with dementia worldwide, fundamental therapeutic approaches to this condition have not been established. Epidemiological studies suggest that intake of fermented dairy products prevents cognitive decline in the elderly. However, the active compounds responsible for the effect remain to be elucidated. The present study aims to elucidate the preventive effects of dairy products on Alzheimer's disease and to identify the responsible component. Here, in a mouse model of Alzheimer's disease (5xFAD), intake of a dairy product fermented with Penicillium candidum had preventive effects on the disease by reducing the accumulation of amyloid β (Aβ) and hippocampal inflammation (TNF-α and MIP-1α production), and enhancing hippocampal neurotrophic factors (BDNF and GDNF). A search for preventive substances in the fermented dairy product identified oleamide as a novel dual-active component that enhanced microglial Aβ phagocytosis and anti-inflammatory activity towards LPS stimulation in vitro and in vivo. During the fermentation, oleamide was synthesized from oleic acid, which is an abundant component of general dairy products owing to lipase enzymatic amidation. The present study has demonstrated the preventive effect of dairy products on Alzheimer's disease, which was previously reported only epidemiologically. Moreover, oleamide has been identified as an active component of dairy products that is considered to reduce Aβ accumulation via enhanced microglial phagocytosis, and to suppress microglial inflammation after Aβ deposition. Because fermented dairy products such as camembert cheese are easy to ingest safely as a daily meal, their consumption might represent a preventive strategy for dementia.

  12. Preventive Effects of a Fermented Dairy Product against Alzheimer’s Disease and Identification of a Novel Oleamide with Enhanced Microglial Phagocytosis and Anti-Inflammatory Activity

    Science.gov (United States)

    Ano, Yasuhisa; Ozawa, Makiko; Kutsukake, Toshiko; Sugiyama, Shinya; Uchida, Kazuyuki; Yoshida, Aruto; Nakayama, Hiroyuki

    2015-01-01

    Despite the ever-increasing number of patients with dementia worldwide, fundamental therapeutic approaches to this condition have not been established. Epidemiological studies suggest that intake of fermented dairy products prevents cognitive decline in the elderly. However, the active compounds responsible for the effect remain to be elucidated. The present study aims to elucidate the preventive effects of dairy products on Alzheimer’s disease and to identify the responsible component. Here, in a mouse model of Alzheimer’s disease (5xFAD), intake of a dairy product fermented with Penicillium candidum had preventive effects on the disease by reducing the accumulation of amyloid β (Aβ) and hippocampal inflammation (TNF-α and MIP-1α production), and enhancing hippocampal neurotrophic factors (BDNF and GDNF). A search for preventive substances in the fermented dairy product identified oleamide as a novel dual-active component that enhanced microglial Aβ phagocytosis and anti-inflammatory activity towards LPS stimulation in vitro and in vivo. During the fermentation, oleamide was synthesized from oleic acid, which is an abundant component of general dairy products owing to lipase enzymatic amidation. The present study has demonstrated the preventive effect of dairy products on Alzheimer’s disease, which was previously reported only epidemiologically. Moreover, oleamide has been identified as an active component of dairy products that is considered to reduce Aβ accumulation via enhanced microglial phagocytosis, and to suppress microglial inflammation after Aβ deposition. Because fermented dairy products such as camembert cheese are easy to ingest safely as a daily meal, their consumption might represent a preventive strategy for dementia. PMID:25760987

  13. An overlooked effect of glycine betaine on fermentation: prevents caramelization and increases the L-lysine production.

    Science.gov (United States)

    Xu, Jianzhong; Xia, Xiuhua; Zhang, Junlan; Guo, Yanfeng; Zhang, Weiguo

    2014-10-01

    This article focuses on the effects of glycine betaine on preventing caramelization, and increasing DCW and L-lysine production. The additional glycine betaine not only decreased the browning intensity (decreased 4 times), and the concentrations of 5-hydroxymethylfurfural (decreased 7.8 times) and furfural (decreased 12 times), but also increased the availability of glucose (increased 17.5%) for L-lysine production. The DCW and L-lysine production were increased by adding no more than 20 mM glycine betaine, whereas the DCW and L-lysine production were decreased with the reduction of pH values, although pH had a better response to prevent caramelization than did glycine betaine. For L-lysine production, the highest increase (40%) was observed on the media with 20 mM glycine betaine. The crucial enzymes in glycolysis and L-lysine biosynthesis pathway were investigated. The results indicated that additional glycine betaine increases the activity of enzymes in glycolysis, in contrast to the effect of pH. All the results indicated that glycine betaine can be used to prevent caramelization and increase the L-lysine production. By applying this strategy, glucose would not be have to be separated from the culture media during autoclaving so that factories can save production costs and shorten the fermentation period.

  14. Prevention of hypertension-induced vascular dementia by Lactobacillus paracasei subsp. paracasei NTU 101-fermented products.

    Science.gov (United States)

    Cheng, Meng-Chun; Pan, Tzu-Ming

    2017-12-01

    Numerous etiological studies have established positive clinical association between hypertension and vascular dementia (VaD). Lactobacillus paracasei subsp. paracasei NTU 101-fermented products have been shown to decrease vascular risk factors such as hypertension, atherosclerosis, hyperlipidemia and obesity. This study investigated the effect of ethanol extract of Lactobacillus paracasei subsp. paracasei NTU 101-fermented products (NTU101F) in hypertension-induced VaD in rats. Hypertension was promoted by subcutaneous injection of deoxycorticosterone acetate (DOCA, 25 mg/kg body weight/day, twice a week) and substitution of drinking water with 1.0% NaCl and 0.2% KCl. The NTU101F groups (0.5, 1.0, and 5.0) administered NTU101F at the concentrations 11, 22, and 110 mg/kg body weight/day, respectively, starting from day 51 day of DOCA-salt treatment. Morris water maze (MWM) was used for testing learning and memory. Different biochemical estimations were used to assess oxidative stress and inflammatory response in hippocampus. Oral administration of NTU101F in DOCA-salt hypertension-induced VaD rats resulted in a significant decrease in blood pressure by 18.3-23.2% (p < 0.001), which was regulated by increasing eNOS density (about 3-fold) in the aorta, promoting NO production, and decreasing of matrix metallopeptidase 9 activity (about 2-fold) in the hippocampus, in addition to improve the kidney function and structure, decrease escape latency and increase the times spent in the target quadrant by 23.5-27.8% (p < 0.05). Overall, our findings suggest that NTU101F could exert neuroprotection in the brain and attenuate hypertension-induced VaD.

  15. Staff dose calculation during a cobalt-60 source stuck

    Directory of Open Access Journals (Sweden)

    Massoud Eman

    2006-01-01

    Full Text Available One of the most postulated accidents in 60Co radiotherapy units is the source getting stuck, where one or more of the staff should enter the treatment room to deal with the problem. For such an accident, an emergency plan is important. A three-dimensional model of a 60Co therapy room has been done using the Monte Carlo code MCNP4B. The radiation safety measures taken and the drawings of the device are given together with suggestions for future use of the source for irradiation purposes. Moreover, the calculated results were compared with those of an experimental study dealing with this problem and were found to be in very good agreement.

  16. Method and apparatus for operating a powertrain system upon detecting a stuck-closed clutch

    Science.gov (United States)

    Hansen, R. Anthony

    2014-02-18

    A powertrain system includes a multi-mode transmission having a plurality of torque machines. A method for controlling the powertrain system includes identifying all presently applied clutches including commanded applied clutches and the stuck-closed clutch upon detecting one of the torque-transfer clutches is in a stuck-closed condition. A closed-loop control system is employed to control operation of the multi-mode transmission accounting for all the presently applied clutches.

  17. Exopolysaccharides Isolated from Milk Fermented with Lactic Acid Bacteria Prevent Ultraviolet-Induced Skin Damage in Hairless Mice.

    Science.gov (United States)

    Morifuji, Masashi; Kitade, Masami; Fukasawa, Tomoyuki; Yamaji, Taketo; Ichihashi, Masamitsu

    2017-01-13

    We studied the mechanism by which fermented milk ameliorates UV-B-induced skin damage and determined the active components in milk fermented with lactic acid bacteria by evaluating erythema formation, dryness, epidermal proliferation, DNA damage and cytokine mRNA levels in hairless mice exposed to acute UV-B irradiation. Nine week-old hairless mice were given fermented milk (1.3 g/kg BW/day) or exopolysaccharide (EPS) concentrate (70 mg/kg BW/day) orally for ten days. Seven days after fermented milk or EPS administration began, the dorsal skin of the mice was exposed to a single dose of UV-B (20 mJ/cm²). Ingestion of either fermented milk or EPS significantly attenuated UV-B-induced erythema formation, dryness and epidermal proliferation in mouse skin. Both fermented milk and EPS were associated with a significant decrease in cyclobutane pyrimidine dimers and upregulated mRNA levels of xeroderma pigmentosum complementation group A (XPA), which is involved in DNA repair. Furthermore, administration of either fermented milk or EPS significantly suppressed increases in the ratio of interleukin (IL)-10/IL-12a and IL-10/interferon-gamma mRNA levels. Together, these results indicate that EPS isolated from milk fermented with lactic acid bacteria enhanced DNA repair mechanisms and modulated skin immunity to protect skin against UV damage.

  18. Exopolysaccharides Isolated from Milk Fermented with Lactic Acid Bacteria Prevent Ultraviolet-Induced Skin Damage in Hairless Mice

    Directory of Open Access Journals (Sweden)

    Masashi Morifuji

    2017-01-01

    Full Text Available Background: We studied the mechanism by which fermented milk ameliorates UV-B-induced skin damage and determined the active components in milk fermented with lactic acid bacteria by evaluating erythema formation, dryness, epidermal proliferation, DNA damage and cytokine mRNA levels in hairless mice exposed to acute UV-B irradiation. Methods: Nine week-old hairless mice were given fermented milk (1.3 g/kg BW/day or exopolysaccharide (EPS concentrate (70 mg/kg BW/day orally for ten days. Seven days after fermented milk or EPS administration began, the dorsal skin of the mice was exposed to a single dose of UV-B (20 mJ/cm2. Results: Ingestion of either fermented milk or EPS significantly attenuated UV-B-induced erythema formation, dryness and epidermal proliferation in mouse skin. Both fermented milk and EPS were associated with a significant decrease in cyclobutane pyrimidine dimers and upregulated mRNA levels of xeroderma pigmentosum complementation group A (XPA, which is involved in DNA repair. Furthermore, administration of either fermented milk or EPS significantly suppressed increases in the ratio of interleukin (IL-10/IL-12a and IL-10/interferon-gamma mRNA levels. Conclusion: Together, these results indicate that EPS isolated from milk fermented with lactic acid bacteria enhanced DNA repair mechanisms and modulated skin immunity to protect skin against UV damage.

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

    Directory of Open Access Journals (Sweden)

    Nanny Djaya

    2012-06-01

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

  20. Oral intake of Lactobacillus helveticus-fermented milk whey decreased transepidermal water loss and prevented the onset of sodium dodecylsulfate-induced dermatitis in mice.

    Science.gov (United States)

    Baba, Hidehiko; Masuyama, Akihiro; Yoshimura, Chiaki; Aoyama, Yoshiko; Takano, Toshiaki; Ohki, Kohji

    2010-01-01

    We investigated the effects of oral intake of Lactobacillus helveticus-fermented milk whey on the intact and sodium dodecylsulfate (SDS)-exposed skin of Hos:HR-1 hairless mice. The mice were allowed to drink 10% L. helveticus-fermented milk whey in distilled water ad libitum for 5 weeks. SDS solution was topically applied to the dorsal skin at 4 weeks, leading to the development of dermatitis. The skin moisture content, transepidermal water loss, and sizes of the dermatitis areas were periodically measured. Compared with oral intake of water alone, oral intake of water containing L. helveticus-fermented milk whey for 4 weeks significantly lowered transepidermal water loss from intact skin, significantly reduced in size the areas of early SDS-induced dermatitis, and ameliorated both the SDS-induced decrease in moisture content and the increase in transepidermal water loss. These results suggest that oral intake of L. helveticus-fermented milk whey might be effective in promoting the epidermal barrier function and in preventing the onset of dermatitis.

  1. 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.

  2. The analysis of pressurizer safety valve stuck open accident for low power and shutdown PSA

    International Nuclear Information System (INIS)

    Lim, Ho Gon; Park, Jin Hee; Jang, Seong Chul; Kim, Tae Woon

    2005-01-01

    The PSV (Pressurizer Safety Valve) popping test carried out practically in the early phase of a refueling outage has a little possibility of triggering a test-induced LOCA due to a PSV not fully closed or stuck open. According to a KSNP (Korea Standard Nuclear Power Plant) low power and shutdown PSA (Probabilistic Safety Assessment), the failure of a HPSI (High Pressure Safety Injection) following a PSV stuck open was identified as a dominant accident sequence with a significant contribution to low power and shutdown risks. In this study, we aim to investigate the consequences of the NPP for the various accident sequences following the PSV stuck open as an initiating event through the thermal-hydraulic system code calculations. Also, we search the accident mitigation method for the sequence of HPSI failure, then, the applicability of the method is verified by the simulations using T/H system code

  3. Operational decision making for stuck-pipe incidents in the Gulf of Mexico: A risk economics approach

    Energy Technology Data Exchange (ETDEWEB)

    Shivers, R.M.; Domangue, R.J.

    1993-06-01

    The purpose of this study was to identify the most effective methods to free stuck pipe and to quantify the success rates of these methods under various wellbore conditions on the basis of historical data. This information has been integrated into a decision-making flow chart based on risk economic to determine when to begin and terminate operations to free stuck pipe.

  4. Lactobacillus GG-fermented milk prevents DSS-induced colitis and regulates intestinal epithelial homeostasis through activation of epidermal growth factor receptor

    Science.gov (United States)

    Yoda, Kazutoyo; Miyazawa, Kenji; Hosoda, Masataka; Hiramatsu, Masaru; Yan, Fang; He, Fang

    2014-01-01

    Background Fermented milk is considered one of the best sources for efficient consumption of probiotic strains by hosts to promote good health. The purpose of this study was to investigate the effects of orally administering LGG-fermented milk (LGG milk) on intestinal inflammation and injury and to study the mechanisms of LGG milk's action. Methods LGG milk and non-LGG-fermented milk (non-LGG milk) were administered through gavage to mice before and during dextran sodium sulfate (DSS)-induced intestinal injury and colitis. Inflammatory/injury score and colon length were assessed. Intestinal epithelial cells were treated with the soluble fraction of LGG milk to detect its effects on the epidermal growth factor receptor (EGFR) and its down stream target, Akt activation, cytokine-induced apoptosis, and hydrogen peroxide (H2O2)-induced disruption of tight junctions. Results LGG milk treatment significantly reduced DSS-induced colonic inflammation and injury, and colon shortening in mice, compared to that in non-LGG milk-treated and untreated mice. The soluble fraction of LGG milk, but not non-LGG milk, stimulated activation of EGFR and Akt in a concentration-dependent manner, suppressed cytokine-induced apoptosis, and attenuated H2O2-induced disruption of tight junction complex in the intestinal epithelial cells. These effects of LGG milk were blocked by the EGFR kinase inhibitor. LGG milk, but not non-LGG milk, contained two soluble proteins, p40 and p75, which have been reported to promote survival and growth of intestinal epithelial cells through activation of EGFR. Depletion of p40 and p75 from LGG milk abolished the effects of LGG milk on prevention of cytokine-induced apoptosis and H2O2-induced disruption of tight junctions. Conclusions These results suggest that LGG milk may regulate intestinal epithelial homeostasis and potentially prevent intestinal inflammatory diseases through activation of EGFR by LGG-derived proteins. PMID:23468308

  5. Lactobacillus GG-fermented milk prevents DSS-induced colitis and regulates intestinal epithelial homeostasis through activation of epidermal growth factor receptor.

    Science.gov (United States)

    Yoda, Kazutoyo; Miyazawa, Kenji; Hosoda, Masataka; Hiramatsu, Masaru; Yan, Fang; He, Fang

    2014-02-01

    Fermented milk is considered one of the best sources for efficient consumption of probiotic strains by hosts to promote good health. The purpose of this study was to investigate the effects of orally administering LGG-fermented milk (LGG milk) on intestinal inflammation and injury and to study the mechanisms of LGG milk's action. LGG milk and non-LGG-fermented milk (non-LGG milk) were administered through gavage to mice before and during dextran sodium sulfate (DSS)-induced intestinal injury and colitis. Inflammatory/injury score and colon length were assessed. Intestinal epithelial cells were treated with the soluble fraction of LGG milk to detect its effects on the epidermal growth factor receptor (EGFR) and its downstream target, Akt activation, cytokine-induced apoptosis, and hydrogen peroxide (H2O2)-induced disruption of tight junctions. LGG milk treatment significantly reduced DSS-induced colonic inflammation and injury, and colon shortening in mice, compared to that in non-LGG milk-treated and -untreated mice. The soluble fraction of LGG milk, but not non-LGG milk, stimulated the activation of EGFR and Akt in a concentration-dependent manner, suppressed cytokine-induced apoptosis, and attenuated H2O2-induced disruption of tight junction complex in the intestinal epithelial cells. These effects of LGG milk were blocked by the EGFR kinase inhibitor. LGG milk, but not non-LGG milk, contained two soluble proteins, p40 and p75, that have been reported to promote survival and growth of intestinal epithelial cells through the activation of EGFR. Depletion of p40 and p75 from LGG milk abolished the effects of LGG milk on prevention of cytokine-induced apoptosis and H2O2-induced disruption of tight junctions. These results suggest that LGG milk may regulate intestinal epithelial homeostasis and potentially prevent intestinal inflammatory diseases through activation of EGFR by LGG-derived proteins.

  6. The Song Stuck in My Head Phenomenon: A Melodic Din in the LAD?

    Science.gov (United States)

    Murphey, Tim

    1990-01-01

    Focuses on the relationship between involuntary verbal rehearsal, Piaget's egocentric speech, Vygotsky's inner speech, and the song stuck in my head phenomena. It is hypothesized that song may act as a Language Acquisition Device (LAD) activator or be a strategy of the LAD in the ontogenetic development of language. (28 references) (Author/VWL)

  7. Fault detection for discrete-time switched systems with sensor stuck faults and servo inputs.

    Science.gov (United States)

    Zhong, Guang-Xin; Yang, Guang-Hong

    2015-09-01

    This paper addresses the fault detection problem of switched systems with servo inputs and sensor stuck faults. The attention is focused on designing a switching law and its associated fault detection filters (FDFs). The proposed switching law uses only the current states of FDFs, which guarantees the residuals are sensitive to the servo inputs with known frequency ranges in faulty cases and robust against them in fault-free case. Thus, the arbitrarily small sensor stuck faults, including outage faults can be detected in finite-frequency domain. The levels of sensitivity and robustness are measured in terms of the finite-frequency H- index and l2-gain. Finally, the switching law and FDFs are obtained by the solution of a convex optimization problem. Copyright © 2015 ISA. Published by Elsevier Ltd. All rights reserved.

  8. Integrated hydraulic booster/tool string technology for unfreezing of stuck downhole strings in horizontal wells

    Science.gov (United States)

    Tian, Q. Z.

    2017-12-01

    It is common to use a jarring tool to unfreeze stuck downhole string. However, in a horizontal well, influenced by the friction caused by the deviated section, jarring effect is poor; on the other hand, the forcing point can be located in the horizontal section by a hydraulic booster and the friction can be reduced, but it is time-consuming and easy to break downhole string using a large-tonnage and constant pull force. A hydraulic booster - jar tool string has been developed for unfreezing operation in horizontal wells. The technical solution involves three elements: a two-stage parallel spring cylinder structure for increasing the energy storage capacity of spring accelerators; multiple groups of spring accelerators connected in series to increase the working stroke; a hydraulic booster intensifying jarring force. The integrated unfreezing tool string based on these three elements can effectively overcome the friction caused by a deviated borehole, and thus unfreeze a stuck string with the interaction of the hydraulic booster and the mechanical jar which form an alternatively dynamic load. Experimental results show that the jarring performance parameters of the hydraulic booster-jar unfreezing tool string for the horizontal wells are in accordance with original design requirements. Then field technical parameters were developed based on numerical simulation and experimental data. Field application shows that the hydraulic booster-jar unfreezing tool string is effective to free stuck downhole tools in a horizontal well, and it reduces hook load by 80% and lessens the requirement of workover equipment. This provides a new technology to unfreeze stuck downhole string in a horizontal well.

  9. Vegetable Fermentation

    OpenAIRE

    Eifert, Joell

    2014-01-01

    People have been fermenting vegetables for centuries to increase the stability of fresh foods, to make the foods safer to eat in the absence of refrigeration and to enhance their flavor. Today, vegetable fermentation is done on a large-scale setting in factories as well as in households across the world. In the United States, the primary vegetables fermented are cucumbers (pickles), cabbage (sauerkraut and Kimchi) and olives. In many parts of the world, especially in developing countries wher...

  10. EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    R.B. Almeida

    2001-12-01

    Full Text Available A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied.

  11. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

    OpenAIRE

    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 ...

  12. The 'Villa Stuck' museum in Munich. An internationally renowned museum of art; Museum Villa Stuck in Muenchen. Ein Kunstmuseum internationalen Rangs

    Energy Technology Data Exchange (ETDEWEB)

    Hausladen, G.; Kirschner, M.; Guendisch, K.

    2004-07-01

    All of the museum buildings were modernized in accordance with the specifications for conservation of historical buildings and with modern technology for heating, ventilation and air conditioning. The museum has excellent room air conditions, which makes it an ideal building for international art exhibitions. The building comprises exhibition rooms, workshops, an administrative wing, and a comfortable coffess shop. (orig.) [German] Das einstige Wohngebaeude von Franz von Stuck einschliesslich Atelieranbau und Dienstbotenunterkuenfte wurde vollstaendig im Einklang mit dem Denkmalschutz restauriert und zu einem Kunstmuseum mit internationalem Standard umgebaut. Das Museum wird aufgrund der hervorragenden Konstanz der Raumluftzustaende fuer Wechselausstellungen internationalen Rangs genutzt. Das Gebaeude besteht im Wesentlichen aus grosszuegigen ein- und mehrgeschossigen Ausstellungsraeumen, Atelier und Werkstattraeumen einem Verwaltungstrakt und einem gemuetlichen Cafe. (orig.)

  13. Functional Properties of Microorganisms in Fermented Foods

    OpenAIRE

    Jyoti Prakash Tamang; Dong Hwa Shin; Soo Wan eChae; Su-Jin eJung

    2016-01-01

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

  14. Korean traditional fermented soybean products: Jang

    Directory of Open Access Journals (Sweden)

    Donghwa Shin

    2015-03-01

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

  15. Dynamic 3 T MRI of temporomandibular joint in diagnosing a stuck disk

    Directory of Open Access Journals (Sweden)

    J Sureka

    2012-01-01

    Full Text Available Magnetic resonance imaging (MRI is the imaging modality of choice in the evaluation of internal derangement of the temporomandibular joint (TMJ. Dynamic MRI including the open and close mouth views in sagittal plane determine the exact position of articular disk and thus help to evaluate the joint for internal derangement. We also highlight the role of dynamic MRI of TMJ in diagnosis of stuck disk in a 17-year-old male who presented with symptoms of pain and difficulty in opening the mouth.

  16. Using decision trees to characterize verbal communication during change and stuck episodes in the therapeutic process.

    Science.gov (United States)

    Masías, Víctor H; Krause, Mariane; Valdés, Nelson; Pérez, J C; Laengle, Sigifredo

    2015-01-01

    Methods are needed for creating models to characterize verbal communication between therapists and their patients that are suitable for teaching purposes without losing analytical potential. A technique meeting these twin requirements is proposed that uses decision trees to identify both change and stuck episodes in therapist-patient communication. Three decision tree algorithms (C4.5, NBTree, and REPTree) are applied to the problem of characterizing verbal responses into change and stuck episodes in the therapeutic process. The data for the problem is derived from a corpus of 8 successful individual therapy sessions with 1760 speaking turns in a psychodynamic context. The decision tree model that performed best was generated by the C4.5 algorithm. It delivered 15 rules characterizing the verbal communication in the two types of episodes. Decision trees are a promising technique for analyzing verbal communication during significant therapy events and have much potential for use in teaching practice on changes in therapeutic communication. The development of pedagogical methods using decision trees can support the transmission of academic knowledge to therapeutic practice.

  17. Using decision trees to characterize verbal communication during change and stuck episodes in the therapeutic process

    Science.gov (United States)

    Masías, Víctor H.; Krause, Mariane; Valdés, Nelson; Pérez, J. C.; Laengle, Sigifredo

    2015-01-01

    Methods are needed for creating models to characterize verbal communication between therapists and their patients that are suitable for teaching purposes without losing analytical potential. A technique meeting these twin requirements is proposed that uses decision trees to identify both change and stuck episodes in therapist-patient communication. Three decision tree algorithms (C4.5, NBTree, and REPTree) are applied to the problem of characterizing verbal responses into change and stuck episodes in the therapeutic process. The data for the problem is derived from a corpus of 8 successful individual therapy sessions with 1760 speaking turns in a psychodynamic context. The decision tree model that performed best was generated by the C4.5 algorithm. It delivered 15 rules characterizing the verbal communication in the two types of episodes. Decision trees are a promising technique for analyzing verbal communication during significant therapy events and have much potential for use in teaching practice on changes in therapeutic communication. The development of pedagogical methods using decision trees can support the transmission of academic knowledge to therapeutic practice. PMID:25914657

  18. Using Decision Trees to Characterize Verbal Communication During Change and Stuck Episodes in the Therapeutic Process

    Directory of Open Access Journals (Sweden)

    Víctor Hugo eMasías

    2015-04-01

    Full Text Available Methods are needed for creating models to characterize verbal communication between therapists and their patients that are suitable for teaching purposes without losing analytical potential. A technique meeting these twin requirements is proposed that uses decision trees to identify both change and stuck episodes in therapist-patient communication. Three decision tree algorithms (C4.5, NBtree, and REPtree are applied to the problem of characterizing verbal responses into change and stuck episodes in the therapeutic process. The data for the problem is derived from a corpus of 8 successful individual therapy sessions with 1,760 speaking turns in a psychodynamic context. The decision tree model that performed best was generated by the C4.5 algorithm. It delivered 15 rules characterizing the verbal communication in the two types of episodes. Decision trees are a promising technique for analyzing verbal communication during significant therapy events and have much potential for use in teaching practice on changes in therapeutic communication. The development of pedagogical methods using decision trees can support the transmission of academic knowledge to therapeutic practice.

  19. 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

  20. Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.

    Science.gov (United States)

    Sun, Xiang-Yu; Zhao, Yu; 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.

  1. Fermentation Industry.

    Science.gov (United States)

    Grady, C. P. L., Jr.; Grady, J. K.

    1978-01-01

    Presents a literature review of wastes from the fermentation industry, covering publications of 1976-77. This review focuses on: (1) alcoholic beverage production; (2) pharmaceuticals and biochemicals production; and (3) biomass production. A list of 62 references is also presented. (HM)

  2. Being stuck in a vice: The process of coping with severe depression in late life

    Directory of Open Access Journals (Sweden)

    Guro Hanevold Bjørkløf

    2015-06-01

    Full Text Available Articles describing older persons’ experiences of coping with severe depression are, to our knowledge, lacking. This article is methodologically grounded in phenomenological hermeneutics, inspired by Paul Ricoeur, and applies a descriptive design with in-depth interviews for producing the data. We included 18 older persons, 13 women and 5 men, with a mean age of 77.9 years, depressed to a severe or moderate degree, 1–2 weeks after admission to a hospital for treatment of depression. We found the metaphor “being in a vice” to capture the essence of meaning from the participants’ stories, and can be understood as being stuck in an immensely painful existence entirely dominated by depression in late life. This is the first article where coping in older men and women experiencing the most severe phase of depression is explored.

  3. Being stuck in a vice: The process of coping with severe depression in late life.

    Science.gov (United States)

    Bjørkløf, Guro Hanevold; Kirkevold, Marit; Engedal, Knut; Selbæk, Geir; Helvik, Anne-Sofie

    2015-01-01

    Articles describing older persons' experiences of coping with severe depression are, to our knowledge, lacking. This article is methodologically grounded in phenomenological hermeneutics, inspired by Paul Ricoeur, and applies a descriptive design with in-depth interviews for producing the data. We included 18 older persons, 13 women and 5 men, with a mean age of 77.9 years, depressed to a severe or moderate degree, 1-2 weeks after admission to a hospital for treatment of depression. We found the metaphor "being in a vice" to capture the essence of meaning from the participants' stories, and can be understood as being stuck in an immensely painful existence entirely dominated by depression in late life. This is the first article where coping in older men and women experiencing the most severe phase of depression is explored.

  4. Impact assessment of radionuclide dispersion due to stuck of sources used in well logging

    International Nuclear Information System (INIS)

    Amado, V. A.; Alvarez, D.E.; Lee Gonzáles, H.

    2015-01-01

    The well logging allows to characterize and to predict the hydrocarbon potential of an area. For this, tools that may contain one or more radioactive sources are used. Eventually, they may be stuck at a certain depth, without viable technical alternatives for recovery. In this case, it is necessary to implement actions that minimize the risk of release of radioactive material into the groundwater, because of the natural degradation of shielding or by the accidental destruction by the unexpected collision with another tool, in a possible future drilling. In this paper, a simplified assessment of the doses associated with the natural degradation and the breakdown of shielding radioactive sources is presented. For this purpose two main pathways of exposure; incorporation by ingestion of contaminated water from the aquifer and external irradiation because of the drilling mud that rise to the surface and distributed over it, are considered. Each of these pathways corresponds to a different scenario. In the first scenario, the evaluation was performed by applying the Dispersion of Radionuclides in Aquifers model that take in account pollutants dispersion in the aquifer unto extraction well water. This model solves the equation of solute transport in porous media in three dimensions, considering soil retention and radioactive decay. In the second scenario the contaminated mud rises from the well to the surface, due to actions taken to retrieve stuck sources or because of new drillings are assumed. The aim of this work is to present a simple and conservative method to estimate doses involved in the natural degradation of shielding or by accidental destruction of sources used in well logging. (authors) [es

  5. Coffee fermentation and flavor--An intricate and delicate relationship.

    Science.gov (United States)

    Lee, Liang Wei; Cheong, Mun Wai; Curran, Philip; Yu, Bin; Liu, Shao Quan

    2015-10-15

    The relationship between coffee fermentation and coffee aroma is intricate and delicate at which the coffee aroma profile is easily impacted by the fermentation process during coffee processing. However, as the fermentation process in coffee processing is conducted mainly for mucilage removal, its impacts on coffee aroma profile are usually neglected. Therefore, this review serves to summarize the available literature on the impacts of fermentation in coffee processing on coffee aroma as well as other unconventional avenues where fermentation is employed for coffee aroma modulation. Studies have noted that proper control over the fermentation process imparts desirable attributes and prevents undesirable fermentation which generates off-flavors. Other unconventional avenues in which fermentation is employed for aroma modulation include digestive bioprocessing and the fermentation of coffee extracts and green coffee beans. The latter is an area that should be explored further with appropriate microorganisms given its potential for coffee aroma modulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Fermentation temperature modulates phosphatidylethanolamine and phosphatidylinositol levels in the cell membrane of Saccharomyces cerevisiae.

    Science.gov (United States)

    Henderson, Clark M; Zeno, Wade F; Lerno, Larry A; Longo, Marjorie L; Block, David E

    2013-09-01

    During alcoholic fermentation, Saccharomyces cerevisiae is exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at "normal" temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using three Saccharomyces cerevisiae strains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation stages, when ethanol levels were low early in stationary phase and in late stationary phase at high ethanol concentrations. Several lipids exhibited dramatic differences in membrane concentration in a temperature-dependent manner. Principal component analysis (PCA) was used as a tool to elucidate correlations between specific lipid species and fermentation temperature for each yeast strain. Fermentations carried out at 35°C exhibited very high concentrations of several phosphatidylinositol species, whereas at 15°C these yeast strains exhibited higher levels of phosphatidylethanolamine and phosphatidylcholine species with medium-chain fatty acids. Furthermore, membrane concentrations of ergosterol were highest in the yeast strain that experienced stuck fermentations at all three temperatures. Fluorescence anisotropy measurements of yeast cell membrane fluidity during fermentation were carried out using the lipophilic fluorophore diphenylhexatriene. These measurements demonstrate that the changes in the lipid composition of these yeast strains across the range of fermentation temperatures used in this study did not significantly affect cell membrane fluidity. However, the results from this study indicate that fermenting S. cerevisiae modulates its membrane lipid composition in a temperature-dependent manner.

  7. Preventive effects of fermented brown rice and rice bran against N-nitrosobis (2-oxopropyl) amine-induced pancreatic tumorigenesis in male hamsters.

    Science.gov (United States)

    Kuno, Toshiya; Takahashi, Satoru; Tomita, Hiroyuki; Hisamatsu, Kenji; Hara, Akira; Hirata, Akihiro; Kobayashi, Hiroshi; Mori, Hideki

    2015-12-01

    Fermented brown rice by Aspergillus oryzae (FBRA) is known to have the potential to prevent chemical carcinogenesis of the colon, liver, esophagus, urinary bladder, stomach and lungs in rodents. The present study examined the possible chemopreventive effects of FBRA on N-nitrosobis(2-oxopropyl)amine (BOP)-induced pancreatic tumorigenesis in hamsters. Five-week-old male Syrian golden hamsters were divided into seven groups. Groups 1-5 were subcutaneously injected with BOP (10 mg/kg body weight) four times during week 6 to induce pancreatic tumors, while groups 6 and 7 were injected with saline. Groups 2 and 3 were fed diets containing 5 and 10% FBRA, respectively, during the initiation phase. By contrast, groups 4 and 5 were fed diets containing 5 and 10% FBRA, respectively, during the post-initiation phase. Group 6 received a diet containing 10% FBRA throughout the experiment, and group 7 was kept on the basal diet alone and served as the untreated control. At the termination of the study (week 22), oral intake of 10% FBRA (group 5) during the post-initiation phase was identified to have significantly reduced the multiplicity (number of lesions/animal) of ductal adenocarcinoma [pancreatic intraepithelial neoplasia 3 (PanIN3); carcinoma in situ and invasive carcinoma] in comparison with group 1 control hamsters (0.24±0.44 vs. 0.71±0.72; P<0.05). Treatment with 10% FBRA in the post-initiation phase inhibited the progression of normal/precancerous lesions (PanIN1, mild hyperplastic lesions; and PanIN2, papillary hyperplasia) to ductal adenocarcinomas. Furthermore, dietary exposure to 10% FBRA during the initiation (group 3) and post-initiation phases (group 5) significantly reduced the multiplicity of PanIN2 (group 3, 0.55±0.69; group 5, 0.45±0.69; versus group 1, 1.26±1.24; P<0.05 and P<0.01, respectively). A significant reduction of Ki-67 positivity of PanIN2 in group 5 was also confirmed (group 5, 0.05±0.03; group 1, 0.22±0.12; P<0.01). Using terminal

  8. Biofilm formation and ethanol inhibition by bacterial contaminants of biofuel fermentation.

    Science.gov (United States)

    Rich, Joseph O; Leathers, Timothy D; Bischoff, Kenneth M; Anderson, Amber M; Nunnally, Melinda S

    2015-11-01

    Bacterial contaminants can inhibit ethanol production in biofuel fermentations, and even result in stuck fermentations. Contaminants may persist in production facilities by forming recalcitrant biofilms. A two-year longitudinal study was conducted of bacterial contaminants from a Midwestern dry grind corn fuel ethanol facility. Among eight sites sampled in the facility, the combined liquefaction stream and yeast propagation tank were consistently contaminated, leading to contamination of early fermentation tanks. Among 768 contaminants isolated, 92% were identified as Lactobacillus sp., with the most abundant species being Lactobacillus plantarum, Lactobacillus casei, Lactobacillus mucosae, and Lactobacillus fermentum. Seven percent of total isolates showed the ability to form biofilms in pure cultures, and 22% showed the capacity to significantly inhibit ethanol production. However, these traits were not correlated. Ethanol inhibition appeared to be related to acetic acid production by contaminants, particularly by obligately heterofermentative species such as L. fermentum and L. mucosae. Published by Elsevier Ltd.

  9. Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

    Directory of Open Access Journals (Sweden)

    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.

  10. Functional Properties of Microorganisms in Fermented Foods

    Science.gov (United States)

    Tamang, Jyoti P.; Shin, Dong-Hwa; Jung, Su-Jin; Chae, Soo-Wan

    2016-01-01

    Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers. PMID:27199913

  11. Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must.

    Science.gov (United States)

    Gutiérrez, Alicia; Chiva, Rosana; Sancho, Marta; Beltran, Gemma; Arroyo-López, Francisco Noé; Guillamon, José Manuel

    2012-08-01

    Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine fermentations. Currently, the most common method for dealing with nitrogen-deficient fermentations is adding supplementary nitrogen (usually ammonium phosphate). However, it is important to know the specific nitrogen requirement of each strain, to avoid excessive addition that can lead to microbial instability and ethyl carbamate accumulation. In this study, we aimed to determine the effect of increasing nitrogen concentrations of three different nitrogen sources on growth and fermentation performance in four industrial wine yeast strains. This task was carried out using statistical modeling techniques. The strains PDM and RVA showed higher growth-rate and maximum population size and consumed nitrogen much more quickly than strains ARM and TTA. Likewise, the strains PDM and RVA were also the greatest nitrogen demanders. Thus, we can conclude that these differences in nitrogen demand positively correlated with higher growth rate and higher nitrogen uptake rate. The most direct effect of employing an adequate nitrogen concentration is the increase in biomass, which involves a higher fermentation rate. However, the impact of nitrogen on fermentation rate is not exclusively due to the increase in biomass because the strain TTA, which showed the worst growth behavior, had the best fermentation activity. Some strains may adapt a strategy whereby fewer cells with higher metabolic activity are produced. Regarding the nitrogen source used, all the strains showed the better and worse fermentation performance with arginine and ammonium, respectively. Copyright © 2012 Elsevier Ltd. All rights reserved.

  12. How to carry a U tube on a drill during stuck below a gas zone; Tubo em U

    Energy Technology Data Exchange (ETDEWEB)

    Pantoja, Sergio Romulo da Silva [PETROBRAS, Natal, RN (Brazil). Distrito de Perfuracao da Bacia Potiguar. Div. de Tecnicas de Perfuracao

    1988-12-31

    A new technique for freeing drill strings when differential pressure causes sticking below gas zones is described. This modified U-tube method differs from Thomas R. Wood`s original 1975 proposal in that it can be applied to any situation, even where the string has become stuck below the gas zone in a position which would preclude use of Wood`s method. (author) 6 refs., 13 figs., 4 tabs.

  13. O Corpo Feminino e Seus Enigmas: A Esfinge na Pintura de Franz Stuck

    Directory of Open Access Journals (Sweden)

    Enéias Farias Tavares

    2015-10-01

    Full Text Available http://dx.doi.org/10.5007/2175-8026.2015v68n3p27 Neste ensaio, discutirei o problema da representação do feminino nas artes do final do século 19. Para tanto, partirei da leitura de Bram Dijkstra em Idols of Perversity (1986. Na sequência, refletirei sobre o modo como o imaginário do corpo feminino está associado ao encontro de Édipo e a Esfinge, monstro feminino que oferta enigmas e apresenta uma composição corporal tripartida. O estereotipo desse feminino demonizado, todavia, começa a ser repensado no mesmo século, tornando-se a própria esfinge e sua constituição um enigma a ser desvendado. Minha análise para a leitura dessa alteração de sensibilidade nas artes do 19 se centrará em três diferentes pinturas do artista alemão Franz Stuck para o tema da Esfinge. Para tanto, usarei, além de Dijkstra, as reflexões de Connell, Edmunds, Paglia e Goex.

  14. Isolation, feeling 'stuck' and loss of control: understanding persistence of depression in British Pakistani women.

    Science.gov (United States)

    Gask, Linda; Aseem, Saadia; Waquas, Ayesha; Waheed, Waquas

    2011-01-01

    Persistent depression is more commonly experienced by British Pakistani women. The processes by which this results in an experience of chronic depression are not well understood. Qualitative thematic analysis of 15 in-depth interviews with British Pakistani women being treated for depression in primary care, collected in the process of a larger three-centre research project to explore experience of depression and its treatment (the QUEST-D study) in England. Three key overlapping themes emerged: a) 'feeling stuck'--for many of the women, the persistence of depression was experienced as inescapable because it was related to family conflict that seemed impossible to resolve; b) 'isolation'--which might be externally determined by social and cultural factors but also in some cases appeared to be self-imposed; c) 'control'--issues related to loss of a sense of control in depression, and attempts to regain it. The study was carried out in only one area of the United Kingdom, East Lancashire. It formed part of a larger study to explore views of treatment, and there were therefore limited opportunities for further development of some of the themes that have subsequently emerged in this secondary analysis of the data. Psychological therapy for this population needs to be tailored to specific needs by identifying and addressing both the underlying cause(s) and the specific consequences of depression and associated social isolation for each individual person. Copyright © 2010 Elsevier B.V. All rights reserved.

  15. When "embedded" means "stuck": Moderating effects of job embeddedness in adverse work environments.

    Science.gov (United States)

    Allen, David G; Peltokorpi, Vesa; Rubenstein, Alex L

    2016-12-01

    Job embeddedness is predominately assumed to benefit employees, work groups, and organizations (e.g., higher performance, social cohesion, and lower voluntary turnover). Challenging this assumption, we examined the potentially negative outcomes that may occur if employees are embedded in an adverse work environment-feeling "stuck," yet unable to exit a negative situation. More specifically, we considered two factors representing adverse work conditions: abusive supervision and job insecurity. Drawing from conservation of resources theory, we hypothesized that job embeddedness would moderate the relationship between these conditions and outcomes of voluntary turnover, physical health, emotional exhaustion, and sleep quality/quantity, such that employees embedded in more adverse environments would be less likely to quit, but would experience more negative personal outcomes. Results from two independent samples, one in Japan (N = 597) and one in the United States (N = 283), provide support for the hypothesized pattern of interaction effects, thereby highlighting a largely neglected "dark side" of job embeddedness. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

  16. Prevention

    Science.gov (United States)

    ... Error processing SSI file About Heart Disease & Stroke Prevention Heart disease and stroke are an epidemic in ... secondhand smoke. Barriers to Effective Heart Disease & Stroke Prevention Many people with key risk factors for heart ...

  17. Prevention

    Science.gov (United States)

    ... Contact Aging & Health A to Z Find a Geriatrics Healthcare Professional Medications & Older Adults Making Your Wishes ... Prevention Hearing Loss Heart Attack High Blood Pressure Nutrition Osteoporosis Shingles Skin Cancer Related News Quitting Smoking, ...

  18. Investigation on Releasing of a Stuck Drill String by Means of a Mechanical Jar

    Directory of Open Access Journals (Sweden)

    Moisyshyn V.

    2017-09-01

    Full Text Available Purpose. In this article the most important part is dedicated to the research of elimination of accident that is caused by drill string sticking during the process. That is why it is necessary to develop a mathematical model of the mechanic system: travelling system + drill string + mechanical jar + rock, to develop a computer model for numerical calculation of dynamic characteristics of firing gear. The aim is to use the results of the research and to work out recommendations for expediency of jar application. Methods. For description of the drill string we are using synthesis of the wave theory and theory of the local distortions. For mathematical modeling of firing device we are offering the use of the combined method that combines static solutions of the theory of elasticity for contact zone of drill string and method of a plain wave of Saint-Venant. We solved systems of differential equations using the methods of mathematical physics. An algorithm of the numerical decision which mounted in the computing environment were used at simulation of the longitudinal impact to the stuck drill pipe. In this article we designed a wave chart of the equation system of the drill pipe and conducted step-by-step calculation of a collision momentum. We also designed a computer program for numerical modeling of the drill pipe mechanism with firing gear. We also designed a method of calculation of main dynamic characteristics of firing device that will help analyze and prove the performance of the mechanical jar. A wave diagram was built that shows the impact forces and speeds on the boundary surfaces of the sections of the drill string. There were calculated main dynamic characteristic of mechanical the jar. Originality. Authors also developed a dynamic mathematical model that combined elastic vibrations of continual system of loose part drill pipe, impact mechanisms and discrete movements of a given drill pipe. The process of a mechanical jar

  19. Protein modification by fermentation

    DEFF Research Database (Denmark)

    Barkholt, Helle Vibeke; Jørgensen, P.B.; Sørensen, Anne Dorthe

    1998-01-01

    The effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. Pea flour was fermented with three lactic acid bacteria, Pediococcus pentosaceus, Lactococcus raffinolactis, and Lactobacillus plantarum, and two fungi, Rhizopus microsporus, var. oligosp...

  20. Probiotic fermented dairy products

    OpenAIRE

    Adnan Tamime; Rajka Božanić; Irena Rogelj

    2003-01-01

    Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

  1. Probiotic fermented dairy products

    Directory of Open Access Journals (Sweden)

    Adnan Tamime

    2003-04-01

    Full Text Available Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

  2. Prevention

    DEFF Research Database (Denmark)

    Halken, S; Høst, A

    2001-01-01

    , breastfeeding should be encouraged for 4-6 months. In high-risk infants a documented extensively hydrolysed formula is recommended if exclusive breastfeeding is not possible for the first 4 months of life. There is no evidence for preventive dietary intervention neither during pregnancy nor lactation...... populations. These theories remain to be documented in proper, controlled and prospective studies. Breastfeeding and the late introduction of solid foods (>4 months) is associated with a reduced risk of food allergy, atopic dermatitis, and recurrent wheezing and asthma in early childhood. In all infants....... Preventive dietary restrictions after the age of 4-6 months are not scientifically documented....

  3. GUT FERMENTATION SYNDROME

    African Journals Online (AJOL)

    boaz

    individuals who became intoxicated after consuming carbohydrates, which became fermented in the gastrointestinal tract. These claims of intoxication without drinking alcohol, and the findings on endogenous alcohol fermentation are now called Gut. Fermentation Syndrome. This review will concentrate on understanding ...

  4. The effect of lactic acid bacteria on cocoa bean fermentation.

    Science.gov (United States)

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2015-07-16

    Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences

  5. Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety.

    Science.gov (United States)

    Medina, Eduardo; Romero, Concepción; de Castro, Antonio; Brenes, Manuel; García, Aranzazu

    2008-10-15

    Frequently, a delay or lack of lactic acid fermentation occurs during the processing of Spanish-style green olives, in particular of the Manzanilla variety. Many variables can affect the progress of fermentation such as temperature, nutrients, salt concentration, antimicrobials in brines, and others. In this study, it was demonstrated that an inappropriate alkaline treatment (low NaOH strength and insufficient alkali penetration) allowed for the presence of several antimicrobial compounds in brines, which inhibited the growth of Lactobacillus pentosus. These substances were the dialdehydic form of decarboxymethyl elenolic acid either free or linked to hydroxytyrosol and an isomer of oleoside 11-methyl ester. Olive brines, from olives treated with a NaOH solution of low concentration up to 1/2 the distance to the pit, contained these antimicrobials, and no lactic acid fermentation took place in them. By contrast, a more intense alkaline treatment (2/3 lye depth penetration) gave rise to an abundant growth of lactic acid bacteria without any antimicrobial in brines. Therefore, the precise cause of stuck fermentation in Manzanilla olive brines was demonstrated for the first time and this finding will contribute to better understand the table olive fermentation process. Copyright © 2008 Elsevier Ltd. All rights reserved.

  6. Microbial interactions associated with secondary cucumber fermentation.

    Science.gov (United States)

    Franco, W; Pérez-Díaz, I M

    2013-01-01

    To evaluate the interaction between selected yeasts and bacteria and associate their metabolic activity with secondary cucumber fermentation. Selected yeast and bacteria, isolated from cucumber secondary fermentations, were inoculated as single and mixed cultures in a cucumber juice model system. Our results confirmed that during storage of fermented cucumbers and in the presence of oxygen, spoilage yeasts are able to grow and utilize the lactic and acetic acids present in the medium, which results in increased brine pH and the chemical reduction in the environment. These conditions favour opportunistic bacteria that continue the degradation of lactic acid. Lactobacillus buchneri, Clostridium bifermentans and Enterobacter cloacae were able to produce acetic, butyric and propionic acids, respectively, when inoculated in the experimental medium at pH 4.6. Yeast and bacteria interactions favoured the survival of Cl. bifermentans and E. cloacae at the acidic pH typical of fermented cucumbers (3.2), but only E. cloacae was able to produce a secondary product. The methodology used in this study confirmed that a complex microbiota is responsible for the changes observed during fermented cucumber secondary fermentation and that certain microbial interactions may be essential for the production of propionic and butyric acids. Understanding the dynamics of the development of secondary cucumber fermentation aids in the identification of strategies to prevent its occurrence and economic losses for the pickling industry. © 2012 No claim to US Government works.

  7. Effect of Long Term Administration of Frozen and Fermented Colostrums of Vaccinated Cows on Performance and Prevention of Neonatal Calf Diarrhea

    Directory of Open Access Journals (Sweden)

    M. Pourjafar*, K. Badiei, M. Gh. Nadalian1 and R. Jafari Jozani2

    2011-06-01

    Full Text Available Diarrhea in calves under 30 days of age is one of the most common syndromes. In order to present a useful and convenient method for reduction of calf diarrhea, thirty newborn Holstein calves, with normal parturition, were divided randomly into three equal groups (T1, T2 and Control (C. Calves weighing 31-40 kg and more than 40 kg at birth were respectively offered 2 and 2.5 kg of vaccinated cow’s colostrum immediately after birth and the same amounts 4-6 hours later. All calves were fed milk twice daily. Both groups T1 and T2, were fed once daily, 0.8-1 kg of respectively thawed and natural fermented colostrums diluted with 1-1.2 kg cow milk from 2nd to 30th day of their life. Ten calves of Group C were fed only 1.8-2.5 kg warm milk in each meal everyday. Calves were weighed at 0, 10th, 20th and 30th day after birth. Incidence and severity of diarrhea were recorded based on current landmarks. Totally 143 cases of diarrhea recorded. The cumulative incidence rate of diarrhea was significantly (P0.05.

  8. Isoflavone and protein constituents of lactic acid-fermented soy milk combine to prevent dyslipidemia in rats fed a high cholesterol diet.

    Science.gov (United States)

    Kobayashi, Maki; Egusa, Shintaro; Fukuda, Mitsuru

    2014-12-10

    A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet), or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet) for five weeks. The plasma total cholesterol (TC) level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG) level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein.

  9. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    Directory of Open Access Journals (Sweden)

    Maki Kobayashi

    2014-12-01

    Full Text Available A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet, a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet, a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet, or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet for five weeks. The plasma total cholesterol (TC level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein.

  10. An introduction to the traditional fermented foods and beverages of Turkey.

    Science.gov (United States)

    Kabak, Bulent; Dobson, Alan D W

    2011-03-01

    Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (turşu, şalgam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey.

  11. Very high gravity ethanol fermentation by flocculating yeast under redox potential-controlled conditions

    Directory of Open Access Journals (Sweden)

    Liu Chen-Guang

    2012-08-01

    Full Text Available Abstract Background Very high gravity (VHG fermentation using medium in excess of 250 g/L sugars for more than 15% (v ethanol can save energy consumption, not only for ethanol distillation, but also for distillage treatment; however, stuck fermentation with prolonged fermentation time and more sugars unfermented is the biggest challenge. Controlling redox potential (ORP during VHG fermentation benefits biomass accumulation and improvement of yeast cell viability that is affected by osmotic pressure and ethanol inhibition, enhancing ethanol productivity and yield, the most important techno-economic aspect of fuel ethanol production. Results Batch fermentation was performed under different ORP conditions using the flocculating yeast and media containing glucose of 201 ± 3.1, 252 ± 2.9 and 298 ± 3.8 g/L. Compared with ethanol fermentation by non-flocculating yeast, different ORP profiles were observed with the flocculating yeast due to the morphological change associated with the flocculation of yeast cells. When ORP was controlled at −100 mV, ethanol fermentation with the high gravity (HG media containing glucose of 201 ± 3.1 and 252 ± 2.9 g/L was completed at 32 and 56 h, respectively, producing 93.0 ± 1.3 and 120.0 ± 1.8 g/L ethanol, correspondingly. In contrast, there were 24.0 ± 0.4 and 17.0 ± 0.3 g/L glucose remained unfermented without ORP control. As high as 131.0 ± 1.8 g/L ethanol was produced at 72 h when ORP was controlled at −150 mV for the VHG fermentation with medium containing 298 ± 3.8 g/L glucose, since yeast cell viability was improved more significantly. Conclusions No lag phase was observed during ethanol fermentation with the flocculating yeast, and the implementation of ORP control improved ethanol productivity and yield. When ORP was controlled at −150 mV, more reducing power was available for yeast cells to survive, which in turn improved their viability and VHG

  12. Asian fungal fermented food

    NARCIS (Netherlands)

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

    2010-01-01

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

  13. Enzymes in Fermented Fish.

    Science.gov (United States)

    Giyatmi; Irianto, H E

    Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria. Fermented fish products processed using the whole fish show a different characteristic compared to those prepared from headed and gutted fish. Endogenous enzymes like trypsin, chymotrypsin, elastase, and aminopeptidase are the most involved in the fermentation process. Muscle tissue enzymes like cathepsins, peptidases, transaminases, amidases, amino acid decarboxylases, glutamic dehydrogenases, and related enzymes may also play a role in fish fermentation. Due to the decreased bacterial number during fermentation, contribution of microbial enzymes to proteolysis may be expected prior to salting of fish. Commercial enzymes are supplemented during processing for specific purposes, such as quality improvement and process acceleration. In the case of fish sauce, efforts to accelerate fermentation process and to improve product quality have been studied by addition of enzymes such as papain, bromelain, trypsin, pepsin, and chymotrypsin. © 2017 Elsevier Inc. All rights reserved.

  14. Fermented milk for hypertension

    DEFF Research Database (Denmark)

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-01-01

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle i...

  15. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

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

  16. Recent advances in microbial fermentation for dairy and health

    Science.gov (United States)

    Arendt, Elke; Hill, Colin; Stanton, Catherine; Ross, R Paul

    2017-01-01

    Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application. PMID:28649371

  17. 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.

  18. Fermentative alcohol production

    Science.gov (United States)

    Wilke, Charles R.; Maiorella, Brian L.; Blanch, Harvey W.; Cysewski, Gerald R.

    1982-01-01

    An improved fermentation process for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using "water load balancing" (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

  19. Verbal expressions used by anaclitic and introjective patients with depressive symptomatology: Analysis of change and stuck episodes within therapeutic sessions

    Directory of Open Access Journals (Sweden)

    Nelson Valdés

    2015-01-01

    Full Text Available A person’s speech makes it possible to identify significant indicators which reflect certain characteristics of his/her personality organization, but also can vary depending on the relevance of specific moments of the session and the symptoms type. The present study analyzed 10 completed and successful therapeutic processes using a mixed methodology. The therapies were video–and audio-taped, as well as observed through a one-way mirror by trained observers. All the sessions of each therapy were considered (N = 230 in order to identify, delimit, transcribe, and analyze Change Episodes (CEs = 24 and Stuck Episodes (SEs = 26. Each episode was made up by patients’ speech segments (N = 1,282, which were considered as the sampling unit. The Therapeutic Activity Coding System (TACS-1.0 was used to manually code each patient’s verbalizations, nested within episodes and individuals, in order to analyze them using Hierarchical Linear Modelling (HLM. The findings suggest that anaclitic patients tend to use more verbalizations in order to ask for feedback or to be understood by their therapists (attune, whereas introjective patients tend to use more verbalizations in order to construct new meanings (resignify during therapeutic conversation, but especially during SEs. Clinical implications to enrich the therapeutic practice are discussed.

  20. Genome-wide identification of the Fermentome; genes required for successful and timely completion of wine-like fermentation by Saccharomyces cerevisiae.

    Science.gov (United States)

    Walker, Michelle E; Nguyen, Trung D; Liccioli, Tommaso; Schmid, Frank; Kalatzis, Nicholas; Sundstrom, Joanna F; Gardner, Jennifer M; Jiranek, Vladimir

    2014-07-03

    Wine fermentation is a harsh ecological niche to which wine yeast are well adapted. The initial high osmotic pressure and acidity of grape juice is followed by nutrient depletion and increasing concentrations of ethanol as the fermentation progresses. Yeast's adaptation to these and many other environmental stresses, enables successful completion of high-sugar fermentations. Earlier transcriptomic and growth studies have tentatively identified genes important for high-sugar fermentation. Whilst useful, such studies did not consider extended growth (>5 days) in a temporally dynamic multi-stressor environment such as that found in many industrial fermentation processes. Here, we identify genes whose deletion has minimal or no effect on growth, but results in failure to achieve timely completion of the fermentation of a chemically defined grape juice with 200 g L-1 total sugar. Micro- and laboratory-scale experimental fermentations were conducted to identify 72 clones from ~5,100 homozygous diploid single-gene yeast deletants, which exhibited protracted fermentation in a high-sugar medium. Another 21 clones (related by gene function, but initially eliminated from the screen because of possible growth defects) were also included. Clustering and numerical enrichment of genes annotated to specific Gene Ontology (GO) terms highlighted the vacuole's role in ion homeostasis and pH regulation, through vacuole acidification. We have identified 93 genes whose deletion resulted in the duration of fermentation being at least 20% longer than the wild type. An extreme phenotype, 'stuck' fermentation, was also observed when DOA4, NPT1, PLC1, PTK2, SIN3, SSQ1, TPS1, TPS2 or ZAP1 were deleted. These 93 Fermentation Essential Genes (FEG) are required to complete an extended high-sugar (wine-like) fermentation. Their importance is highlighted in our Fermentation Relevant Yeast Genes (FRYG) database, generated from literature and the fermentation-relevant phenotypic characteristics of

  1. 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

  2. Non-SaccharomycesYeasts 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

  3. Xylose fermentation to ethanol

    Energy Technology Data Exchange (ETDEWEB)

    McMillan, J.D.

    1993-01-01

    The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

  4. Kombucha tea fermentation: Microbial and biochemical dynamics.

    Science.gov (United States)

    Chakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, Debanjana; Gachhui, Ratan

    2016-03-02

    Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea. Moreover, an extensive study into the microbial and biochemical dynamics has also been missing. In this study, we thus explored the structure and dynamics of the microbial community along with the biochemical properties of Kombucha tea at different time points up to 21 days of fermentation. We hypothesized that several biochemical properties will change during the course of fermentation along with the shifts in the yeast and bacterial communities. The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. (73.5-83%). The soup however, showed a significant shift in dominance from Candida sp. to Lachancea sp. on the 7th day of fermentation. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%). The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. The biochemical properties changed with the progression of the fermentation, i.e., beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7. We further observed a significantly higher D-saccharic acid-1,4-lactone content and caffeine degradation property compared to previously described Kombucha tea fermentations. Our

  5. Filamentous Fungi Fermentation

    DEFF Research Database (Denmark)

    Nørregaard, Anders; Stocks, Stuart; Woodley, John

    2014-01-01

    Filamentous fungi (including microorganisms such as Aspergillus niger and Rhizopus oryzae) represent an enormously important platform for industrial fermentation. Two particularly valuable features are the high yield coefficients and the ability to secrete products. However, the filamentous...... morphology, together with non-Newtonian rheological properties (shear thinning), result in poor oxygen transfer unless sufficient energy is provided to the fermentation. While genomic research may improve the organisms, there is no doubt that to enable further application in future it will be necessary...... to match such research with studies of oxygen transfer and energy supply to high viscosity fluids. Hence, the implementation of innovative solutions (some of which in principle are already possible) will be essential to ensure the further development of such fermentations....

  6. Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.

    Science.gov (United States)

    Varela, C; Torrea, D; Schmidt, S A; Ancin-Azpilicueta, C; Henschke, P A

    2012-12-15

    Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these nutrients can inhibit sugar uptake and growth, which leads to incomplete or 'stuck' fermentation. Oxygen or lipids supplementation not only restores yeast fermentative activity and also affects formation of yeast volatile metabolites. To clarify the effect of oxygen and lipid supplementation on the formation of flavour active metabolites during wine fermentation, we evaluated the addition of these two nutrients to chemically defined grape juice and filter clarified Chardonnay must. Lipid addition increased the concentration of esters, higher alcohols and volatile acids, whereas oxygen increased the concentration of higher alcohols and altered the proportion of acetate to ethyl esters and the proportion of branch-chain acids to medium-chain fatty acids. Combined addition of lipids and oxygen showed an additive effect on concentration of higher alcohols whereas oxygen suppressed the enhancing effect of lipids on formation of esters and volatile acids. Our results demonstrate the potential of lipid and oxygen supplementation for the manipulation of wine aroma in white wine fermentation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. Fermentative Alcohol Production

    DEFF Research Database (Denmark)

    Martín, Mariano; Sánchez, Antonio; Woodley, John M.

    2018-01-01

    In this chapter we present some of key principles of bioreactor design for the production of alcohols by fermentation of sugar and syngas . Due to the different feedstocks, a detailed analysis of the hydrodynamics inside the units , bubble columns or stirred tank reactors , the gas-liquid mass...

  8. Stuck in the loop

    DEFF Research Database (Denmark)

    Nielbo, Kristoffer Laigaard; Eilam, David

    for Obsessive Compulsive Disorder (OCD). Although OCD is characterized by an excessive amount of motor rituals, diagnosis of OCD relies heavily upon psychological evaluation of the patient’s subjective report of the severity of recurrent thoughts and repetitive behaviors. While this diagnostic method......According to several behavioral and cognitive and behavioral ritual theories, individual and collective rituals can function as reliable signals. Rituals are characterized by a set of perceptually accessible motor features (i.e., stereotypy, repetitions, insertion of irrelevant acts) that has...

  9. Stuck in the mine

    International Nuclear Information System (INIS)

    McCloskey, G.

    1992-01-01

    Privatising British Coal is becoming something of a nightmare. There is now a risk of reducing the industry to just a handful of pits scattered throughout today's coalfields. The reason? Privatisation of electricity has failed to live up to its promise of bringing a competitive market - and hence lower electricity prices. But, in terms of fuel procurement, now, power companies have behaved all too like private operations. All four coal-burning utilities, Scottish Power, Northern Ireland Electricity, PowerGen and National Power have embarked on a vigorous programme of diversifying their fuel sources, building gas stations, signing up for short-term contracts for coal imports and for long-term contracts for the Venezuelan bitumen/water mix, Orimulsion. Whatever fuel they have gone for has sliced into British Coal's market. The implications for British Coal are examined. (Author)

  10. Redox reactions in food fermentations

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2018-01-01

    Food fermentations are typically performed without actively supplying air. Except for possible surface microorganisms, oxygen will only be transiently available and the redox reactions during the fermentation need to be in balance. Production of ATP from fermentation of carbohydrates typically in...... of the redox properties of strains used to compose food cultures.......Food fermentations are typically performed without actively supplying air. Except for possible surface microorganisms, oxygen will only be transiently available and the redox reactions during the fermentation need to be in balance. Production of ATP from fermentation of carbohydrates typically...... involves oxidative steps in the early part of the pathways whereas a multitude of different reactions are used as compensating reductions. Much of the diversity seen between food fermentations arise from the different routes and the different electron acceptors used by microorganisms to counterbalance...

  11. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics

    NARCIS (Netherlands)

    Reu, de J.C.

    1995-01-01

    Solid-substrate fermentations (SSF) are restricted by heat- and mass transfer limitations, which might result in unfavourable growth conditions. One way to prevent such conditions is by agitation of the substrate. In this study a Rotating Drum Reactor (RDR) was designed for the fermentation of soya

  12. Effects of Fermentation and Its Control on the Sensory Characteristics of Conservolea Variety Green Olives

    Science.gov (United States)

    Balatsouras, G.; Tsibri, A.; Dalles, T.; Doutsias, G.

    1983-01-01

    The various factors assumed to retard or even prevent the lactic acid fermentation of Conservolea variety green olives have been investigated. Of these, the sugar supplement along with the appropriate lactic starter culture supported a complete lactic acid fermentation. Acidification, particularly of starting brine, was shown to have little or no effect, whereas heat shock treatment improved the olive fermentability slightly without modifying the course of fermentation. These findings indicate that Conservolea olives do not contain phenolic compounds in concentrations inhibitory to lactic acid bacteria. PMID:16346354

  13. Assessment of the probiotic potential of a dairy product fermented by Propionibacterium freudenreichii in piglets.

    Science.gov (United States)

    Cousin, Fabien J; Foligné, Benoît; Deutsch, Stéphanie-Marie; Massart, Sébastien; Parayre, Sandrine; Le Loir, Yves; Boudry, Gaëlle; Jan, Gwénaël

    2012-08-15

    Dairy propionibacteria, including Propionibacterium freudenreichii , display promising probiotic properties, including immunomodulation. These properties are highly strain-dependent and rarely studied in a fermented dairy product. We screened 10 strains, grown in a newly developed fermented milk ultrafiltrate, for immunomodulatory properties in vitro. The most anti-inflammatory strain, P. freudenreichii BIA129, was further tested on piglets. P. freudenreichii -fermented product improved food intake and growth of piglets. Colonic mucosa explants of treated pigs secreted less interleukin 8 (-25%, P dairy propionibacteria-fermented products, which are promising for the prevention or healing of inflammatory bowel diseases.

  14. Electro-Fermentation - Merging Electrochemistry with Fermentation in Industrial Applications.

    Science.gov (United States)

    Schievano, Andrea; Pepé Sciarria, Tommy; Vanbroekhoven, Karolien; De Wever, Heleen; Puig, Sebastià; Andersen, Stephen J; Rabaey, Korneel; Pant, Deepak

    2016-11-01

    Electro-fermentation (EF) merges traditional industrial fermentation with electrochemistry. An imposed electrical field influences the fermentation environment and microbial metabolism in either a reductive or oxidative manner. The benefit of this approach is to produce target biochemicals with improved selectivity, increase carbon efficiency, limit the use of additives for redox balance or pH control, enhance microbial growth, or in some cases enhance product recovery. We discuss the principles of electrically driven fermentations and how EF can be used to steer both pure culture and microbiota-based fermentations. An overview is given on which advantages EF may bring to both existing and innovative industrial fermentation processes, and which doors might be opened in waste biomass utilization towards added-value biorefineries. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Carbohydrates for fermentation.

    Science.gov (United States)

    Peters, Dietmar

    2006-01-01

    Biomass accumulated by the photosynthetic fixation of carbon dioxide is the only renewable carbon source, and hence, the only renewable raw material for the chemical industry. Carbohydrates are the main constituents of biomass and occur as cell wall and storage carbohydrates, transportation carbohydrates and glycoconjugates. Cellulose, hemicelluloses and starch in particular as well as pectin, inulin and saccharose to a smaller extent are the most abundant carbohydrates. Glucose is the most important monosaccharide and monomer of polysaccharides in natural carbohydrates. Thus, it is the most abundant organic compound on earth. Production of pulp from wood cellulose, applications of starch for paper making as well as uses of glucose and saccharose for fermentation are the most important chemical and technical uses of carbohydrates. Carbohydrates used as fermentation feedstock are essential for the chemical industry. Their importance is steadily growing due to the increasing implementation of biotechnological processes.

  16. Simultaneous saccharification and fermentation (SSF) of very high gravity (VHG) potato mash for the production of ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Srichuwong, Sathaporn; Fujiwara, Maki; Wang, Xiaohui; Seyama, Tomoko; Shiroma, Riki; Arakane, Mitsuhiro; Tokuyasu, Ken [National Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 (Japan); Mukojima, Nobuhiro [National Agricultural Research Center for Hokkaido Region, NARO, 9-4 Shinsei-minami, Memuro-cho, Kasai-gun, Hokkaido 082-0071 (Japan)

    2009-05-15

    Simultaneous saccharification and fermentation (SSF) of very high gravity (VHG) potato mash, containing 304 g L{sup -1} of dissolved carbohydrates, was carried out for ethanol production. Potato tubers were ground into a mash, which was highly viscous. Mash viscosity was reduced by the pretreatment with mixed enzyme preparations of pectinase, cellulase and hemicellulase. The enzymatic pretreatment established the use of VHG mash with a suitable viscosity. Starch in the pretreated mash was liquefied to maltodextrins by the action of thermo-stable {alpha}-amylase at 85 C. SSF of liquefied mash was performed at 30 C with the simultaneous addition of glucoamylase, yeast (Saccharomyces cerevisiae) and ammonium sulfate as a nitrogen source for the yeast. The optimal glucoamylase loading, ammonium sulfate concentration and fermentation time were 1.65 AGU g{sup -1}, 30.2 mM and 61.5 h, respectively, obtained using the response surface methodology (RSM). Ammonium sulfate supplementation was necessary to avoid stuck fermentation under VHG condition. Using the optimized condition, ethanol yield of 16.61% (v/v) was achieved, which was equivalent to 89.7% of the theoretical yield. (author)

  17. Health benefits of fermented foods.

    Science.gov (United States)

    Şanlier, Nevin; Gökcen, Büşra Başar; Sezgin, Aybüke Ceyhun

    2017-09-25

    In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.

  18. Recombinant Zymomonas for pentose fermentation

    Science.gov (United States)

    Picataggio, Stephen K.; Zhang, Min; Eddy, Christina K.; Deanda, Kristine A.

    1998-01-01

    The invention relates to microorganisms which normally do not ferment pentose sugar and which are genetically altered to ferment pentose sugar to produce ethanol, and fermentation processes utilizing the same. Examples include Zymomonas mobilis which has been transformed with combinations of E. coli genes for xylose isomerase, xylulokinase, transaldolase, transketolase, L-arabinose isomerase, L-ribulokinase, and L-ribulose-5-phosphate 4-epimerase. Expression of the added genes are under the control of Zymomonas mobilis promoters. These newly created microorganisms are useful for fermenting pentoses and glucose, produced by hydrolysis of hemicellulose and cellulose, to produce ethanol.

  19. Pentose fermentation by recombinant zymomonas

    Science.gov (United States)

    Picataggio, Stephen K.; Zhang, Min; Eddy, Christina K.; Deanda, Kristine A.; Finkelstein, Mark; Mohagheghi, Ali; Newman, Mildred M.; McMillan, James D.

    1998-01-01

    The invention relates to microorganisms which normally do not ferment pentose sugar and which are genetically altered to ferment pentose sugar to produce ethanol, and fermentation processes utilizing the same. Examples include Zymomonas mobilis which has been transformed with combinations of E. coli genes for xylose isomerase, xylulokinase, transaldolase, transketolase, L-arabinose isomerase, L-ribulokinase, and L-ribulose 5-phosphate 4-epimerase. Expression of the added genes are under the control of Zymomonas mobilis promoters. These newly created microorganisms are useful for fermenting pentoses and glucose, produced by hydrolysis of hemicellulose and cellulose, to produce ethanol.

  20. Fermentation for Disinfesting Fruit Waste From Drosophila Species (Diptera: Drosophilidae).

    Science.gov (United States)

    Noble, R; Dobrovin-Pennington, A; Shaw, B; Buss, D S; Cross, J V; Fountain, M T

    2017-08-01

    Economic losses in a range of fruit crops due to the Drosophila suzukii (Matsumura) have become severe. Removal and treatment of fruit waste, which may harbor D. suzukii, is a key step in preventing reinfestation of fruit production. Natural fermentation for disinfesting fruit wastes from D. suzukii was examined at ambient air temperatures of 12-20 °C. Soft and stone fruit wastes infested with eggs, larvae, and pupae of Drosophila melanogaster (Meigen) or D. suzukii were placed in sealed vessels containing fruit wastes, and samples were retrieved at intervals and tested for the emergence of adults. Mean temperatures of the fruit waste in the sealed vessels during fermentation were 15-23 °C. Fermentation for 3 d was effective in disinfesting waste from different life stages of D. suzukii. Treatment for 4 d also ensured that the waste was free of viable life stages of D. melanogaster, which could be used as an indicator species for disinfestation of waste from D. suzukii owing to its greater tolerance of fermentation. The O2 concentration of the headspace air in the vessels became undetectable after 13-16 h, with a corresponding increase in CO2 concentration, which exceeded 80% vol/vol. The resulting hypoxia and hypercapnia may explain the efficacy of the fermentation treatment in disinfesting the waste. Fermented fruit remained attractive to D. suzukii and retained its capacity to rear a life cycle. Covering or mixing fermented fruit with a sufficient depth (0.1 m) or volume (×9) of soil or coir prevented the reinfestation of treated waste. © The Authors 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  1. Dietary factors affecting hindgut protein fermentation in broilers: a review

    NARCIS (Netherlands)

    Qaisrani, S.N.; Krimpen, van M.M.; Kwakkel, R.P.; Verstegen, M.W.A.; Hendriks, W.H.

    2015-01-01

    High growth rates in modern-day broilers require diets concentrated in digestible protein and energy. In addition to affecting feed conversion efficiency, it is important to prevent surplus dietary protein because of greater amounts of undigested protein entering the hindgut that may be fermented by

  2. Probiotic fermentation of plant based products: possibilities and opportunities.

    Science.gov (United States)

    Gupta, Shilpi; Abu-Ghannam, Nissreen

    2012-01-01

    Functional foods are claimed to have several health-specific advantages. In addition to their basic nutritive value, they contain a proper balance of ingredients which help in the prevention and treatment of illnesses and diseases. Within this category, products containing lactic acid bacteria or probiotics are increasingly gaining importance. The recognition of the beneficial effects of dairy products containing probiotics has been well established. The allergy to dairy products, lactose intolerance, and cholesterol content are the major drawbacks related to the use of fermented dairy products for a large percentage of consumers. Modern consumers are increasingly interested in their personal health, and expect the food that they eat to be healthy or even capable of preventing illness. Because of this, probiotic food products made out of fermentation of cereals and fruits and vegetables is receiving attention from the scientific world as well as consumers and constitutes the major part of this review. The use of mathematical models for the probiotic fermentation will help in reducing the time and effort involved in the optimization of the probiotic fermentation process. We have tried to summarize the developments in the use of mathematical models for probiotic fermentation. Future technological prospects exist in innovations which represent solutions for the stability and viability problems of probiotics in new food environments. Current research on novel probiotic formulations and microencapsulation technologies exploiting biological carrier and barrier materials has also been discussed.

  3. Alcohol by fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Tamoki, H.

    1973-08-22

    Alcohol was obtained by culturing Saccharomyces diastaticus and S. cerevisiae on a medium containing saccharified starch as the main carbon source. Starch was saccharified with either acid or enzyme. Thus, 185 ml fermented mash (10.52% EtOH) was obtained by culturing yeast starter on 200 ml saccharified solution containing yeast extract 2 and peptone 2 g for 94 hours at 30 degrees; the saccharified solution was prepared by adding 0.006 mole NaCl, 0.001 mole CaCl2, and 40 mg bacterial dextrinogenic amylase to 20% potato starch suspension and allowed to react for 30 minutes at 75 degrees.

  4. "Stuck in the muck": an eco-idiom of distress from childhood respiratory diseases in an urban mangrove in Northeast Brazil.

    Science.gov (United States)

    Nations, Marilyn; Gondim, Ana Paula Soares

    2013-02-01

    Situated in neo-democratic globalizing Northeast Brazil, this anthropological study probes the role of ecological context in framing, experiencing, and expressing human distress. Ethnographic interviews, narratives, and "contextualized semantic analysis" reveal the lived experience of childhood respiratory diseases among 22 urban mangrove dwellers. Informants speak an "eco-idiom of respiratory distress" based on a popular "eco-logic", reflecting the harsh reality of "living in dampness". "Higher-up" residents legitimize their feelings of superiority by stigmatizing "lowlanders" as taboo, diseased (with porcine cysticercosis, swine flu) "filthy pigs, stuck in the muck" (atolados na lama). Animalizing inhabitants' identities demotes them to nonpersons. Besides infections, children suffer social stigma, ostracism, and barriers for accessing care. Promoting a "favorable environment" requires reducing ecological risk, challenging class-based prejudice, and restoring human dignity.

  5. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Directory of Open Access Journals (Sweden)

    Tendekayi H. Gadaga

    2013-06-01

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

  6. Hydrogen Production by Thermophilic Fermentation

    NARCIS (Netherlands)

    Niel, van E.W.J.; Willquist, K.; Zeidan, A.A.; Vrije, de T.; Mars, A.E.; Claassen, P.A.M.

    2012-01-01

    Of the many ways hydrogen can be produced, this chapter focuses on biological hydrogen production by thermophilic bacteria and archaea in dark fermentations. The thermophiles are held as promising candidates for a cost-effective fermentation process, because of their relatively high yields and broad

  7. Yeast ecology of Kombucha fermentation.

    Science.gov (United States)

    Teoh, Ai Leng; Heard, Gillian; Cox, Julian

    2004-09-01

    Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products and identified using conventional biochemical and physiological tests. During the fermentation of each of the four products, yeasts were enumerated from both the cellulosic pellicle and liquor of the Kombucha. The number and diversity of species varied between products, but included Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. While these yeast species are known to occur in Kombucha, the enumeration of each species present throughout fermentation of each of the four Kombucha cultures demonstrated for the first time the dynamic nature of the yeast ecology. Kombucha fermentation is, in general, initiated by osmotolerant species, succeeded and ultimately dominated by acid-tolerant species.

  8. Recent advances in microbial fermentation for dairy and health [version 1; referees: 3 approved

    Directory of Open Access Journals (Sweden)

    Daragh Hill

    2017-05-01

    Full Text Available Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application.

  9. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.

    Science.gov (United States)

    Breidt, Fred; Medina, Eduardo; Wafa, Doria; Pérez-Díaz, Ilenys; Franco, Wendy; Huang, Hsin-Yu; Johanningsmeier, Suzanne D; Kim, Jae Ho

    2013-03-01

    Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fermentations can result in significant economic loss for industrial producers. The microbiota that result in spoilage remain incompletely defined. Previous studies have implicated yeasts, lactic acid bacteria, enterobacteriaceae, and Clostridia as having a role in spoilage fermentations. We report that Propionibacterium and Pectinatus isolates from cucumber fermentation spoilage converted lactic acid to propionic acid, increasing pH. The analysis of 16S rDNA cloning libraries confirmed and expanded the knowledge gained from previous studies using classical microbiological methods. Our data show that Gram-negative anaerobic bacteria supersede Gram-positive Fermincutes species after the pH rises from around 3.2 to pH 5, and propionic and butyric acids are produced. Characterization of the spoilage microbiota is an important first step in efforts to prevent cucumber fermentation spoilage. An understanding of the microorganisms that cause commercial cucumber fermentation spoilage may aid in developing methods to prevent the spoilage from occurring. © 2013 Institute of Food Technologists®

  10. Lactose fermentation by engineered Saccharomyces cerevisiae capable of fermenting cellobiose.

    Science.gov (United States)

    Liu, Jing-Jing; Zhang, Guo-Chang; Oh, Eun Joong; Pathanibul, Panchalee; Turner, Timothy L; Jin, Yong-Su

    2016-09-20

    Lactose is an inevitable byproduct of the dairy industry. In addition to cheese manufacturing, the growing Greek yogurt industry generates excess acid whey, which contains lactose. Therefore, rapid and efficient conversion of lactose to fuels and chemicals would be useful for recycling the otherwise harmful acid whey. Saccharomyces cerevisiae, a popular metabolic engineering host, cannot natively utilize lactose. However, we discovered that an engineered S. cerevisiae strain (EJ2) capable of fermenting cellobiose can also ferment lactose. This finding suggests that a cellobiose transporter (CDT-1) can transport lactose and a β-glucosidase (GH1-1) can hydrolyze lactose by acting as a β-galactosidase. While the lactose fermentation by the EJ2 strain was much slower than the cellobiose fermentation, a faster lactose-fermenting strain (EJ2e8) was obtained through serial subcultures on lactose. The EJ2e8 strain fermented lactose with a consumption rate of 2.16g/Lh. The improved lactose fermentation by the EJ2e8 strain was due to the increased copy number of cdt-1 and gh1-1 genes. Looking ahead, the EJ2e8 strain could be exploited for the production of other non-ethanol fuels and chemicals from lactose through further metabolic engineering. Copyright © 2016 Elsevier B.V. All rights reserved.

  11. Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation.

    Science.gov (United States)

    López-Malo, María; García-Rios, Estéfani; Melgar, Bruno; Sanchez, Monica R; Dunham, Maitreya J; Guillamón, José Manuel

    2015-07-22

    Wine produced at low temperature is often considered to improve sensory qualities. However, there are certain drawbacks to low temperature fermentations: e.g. low growth rate, long lag phase, and sluggish or stuck fermentations. Selection and development of new Saccharomyces cerevisiae strains well adapted at low temperature is interesting for future biotechnological applications. This study aimed to select and develop wine yeast strains that well adapt to ferment at low temperature through evolutionary engineering, and to decipher the process underlying the obtained phenotypes. We used a pool of 27 commercial yeast strains and set up batch serial dilution experiments to mimic wine fermentation conditions at 12 °C. Evolutionary engineering was accomplished by using the natural yeast mutation rate and mutagenesis procedures. One strain (P5) outcompeted the others under both experimental conditions and was able to impose after 200 generations. The evolved strains showed improved growth and low-temperature fermentation performance compared to the ancestral strain. This improvement was acquired only under inositol limitation. The transcriptomic comparison between the evolved and parental strains showed the greatest up-regulation in four mannoprotein coding genes, which belong to the DAN/TIR family (DAN1, TIR1, TIR4 and TIR3). Genome sequencing of the evolved strain revealed the presence of a SNP in the GAA1 gene and the construction of a site-directed mutant (GAA1 (Thr108)) in a derivative haploid of the ancestral strain resulted in improved fermentation performance. GAA1 encodes a GPI transamidase complex subunit that adds GPI, which is required for inositol synthesis, to newly synthesized proteins, including mannoproteins. In this study we demonstrate the importance of inositol and mannoproteins in yeast adaptation at low temperature and the central role of the GAA1 gene by linking both metabolisms.

  12. Inhibition of Bacillus cereus in milk fermented with kefir grains.

    Science.gov (United States)

    Kakisu, Emiliano J; Abraham, Analía G; Pérez, Pablo F; De Antoni, Graciela L

    2007-11-01

    The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed. The presence of metabolically active kefir grains diminished titers of nonhemolytic enterotoxin A, as assessed by enzyme-linked immunosorbent assay. During fermentation, kefir microorganisms produce extracellular metabolites such as organic acids, which could play a role in the inhibition of spore germination and growth of B. cereus, although the effect of other factors cannot be ruled out. Results of the present study show that kefir-fermented milk is able to antagonize key mechanisms involved in the growth of B. cereus as well as interfere with the biological activity of this microorganism.

  13. Gut fermentation seems to promote decompression sickness in humans.

    Science.gov (United States)

    de Maistre, Sébastien; Vallee, Nicolas; Gempp, Emmanuel; Louge, Pierre; Duchamp, Claude; Blatteau, Jean-Eric

    2016-10-01

    Massive bubble formation after diving can lead to decompression sickness (DCS) that can result in neurological disorders. In experimental dives using hydrogen as the diluent gas, decreasing the body's H 2 burden by inoculating hydrogen-metabolizing microbes into the gut reduces the risk of DCS. In contrast, we have shown that gut bacterial fermentation in rats on a standard diet promotes DCS through endogenous hydrogen production. Therefore, we set out to test these experimental results in humans. Thirty-nine divers admitted into our hyperbaric center with neurological DCS (Affected Divers) were compared with 39 healthy divers (Unaffected Divers). Their last meal time and composition were recorded. Gut fermentation rate was estimated by measuring breath hydrogen 1-4 h after the dive. Breath hydrogen concentrations were significantly higher in Affected Divers (15 ppm [6-23] vs. 7 ppm [3-12]; P = 0.0078). With the use of a threshold value of 16.5 ppm, specificity was 87% [95% confidence interval (CI) 73-95] for association with neurological DCS onset. We observed a strong association between hydrogen values above this threshold and an accident occurrence (odds ratio = 5.3, 95% CI 1.8-15.7, P = 0.0025). However, high fermentation potential foodstuffs consumption was not different between Affected and Unaffected Divers. Gut fermentation rate at dive time seemed to be higher in Affected Divers. Hydrogen generated by fermentation diffuses throughout the body and could increase DCS risk. Prevention could be helped by excluding divers who are showing a high fermentation rate, by eliminating gas produced in gut, or even by modifying intestinal microbiota to reduce fermentation rate during a dive. Copyright © 2016 the American Physiological Society.

  14. (AJST) INFLUENCE OF FERMENTATION AND COWPEA ...

    African Journals Online (AJOL)

    opiyo

    Cowpeas was the main source of glucose/galactose. Fermentation caused a reduction in stacchyose and glucose/galactose. The mixing of cowpea flour with fermented maize dough prior to drying (single component fermentation) gave similar effects on sugar concentrations as detected in the co-fermented samples ...

  15. Controlled fermentation of kimchi using naturally occurring antimicrobial agents.

    Science.gov (United States)

    Kim, Jinsol; Bang, Jihyun; Beuchat, Larry R; Kim, Hoikyung; Ryu, Jee-Hoon

    2012-10-01

    Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrobial agents. Many researchers have investigated ways to delay over-acidification by adding minor ingredients, fruits or fruit seed extracts, extracts of medicinal herbs, culinary herbs and spices, and other miscellaneous substances to kimchi. The addition of naturally occurring antimicrobial agents may enhance the acceptability of kimchi to consumers over a longer period of time but may also have a disadvantage in that it may cause changes in sensory quality, especially if added in large amounts. To avoid undesirable sensory changes, application of hurdle technologies (i.e., multifactor preservative systems) which involve using combinations of low amounts of various naturally occurring antimicrobial agents as ingredients should be explored with the goal of controlling fermentation. If synergistic or additive antimicrobial effects can be achieved using small amounts of a combination of natural agents, changes in sensory qualities will be minimized, thereby prolonging shelf life. Research findings summarized in this review provide a basis for developing effective hurdle technologies using naturally occurring antimicrobial agents to extend shelf life of kimchi and perhaps other types of traditional fermented foods. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Development of a fermented quinoa-based beverage.

    Science.gov (United States)

    Ludena Urquizo, Fanny Emma; García Torres, Silvia Melissa; Tolonen, Tiina; Jaakkola, Mari; Pena-Niebuhr, Maria Grazzia; von Wright, Atte; Repo-Carrasco-Valencia, Ritva; Korhonen, Hannu; Plumed-Ferrer, Carme

    2017-05-01

    Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa-based beverage was developed. Two quinoa varieties (Rosada de Huancayo and Pasankalla) were studied. The fermentation process, viscosity, acidity, and metabolic activity during the preparation and storage of the drink were monitored, as well as the preliminary organoleptic acceptability of the product. The drink had viable and stable microbiota during the storage time and the fermentation proved to be mostly homolactic. Both quinoa varieties were suitable as base for fermented products; Pasankalla, however, has the advantage due to higher protein content, lower saponin concentration, and lower loss of viscosity during the fermentation process. These results suggest that the differences between quinoa varieties may have substantial effects on food processes and on the properties of final products. This is a factor that should be taken into account when planning novel products based on this grain.

  17. Development of Monascus fermentation technology for high hypolipidemic effect.

    Science.gov (United States)

    Lee, Chun-Lin; Pan, Tzu-Ming

    2012-06-01

    Monascus species has been used as the traditional food fungus in Eastern Asia for several centuries. Monascus-fermented products are gradually developed as the popular functional food for the prevention of cardiovascular disease, but we know that culture condition affects the hypolipidemic effect of Monascus-fermented product. In the past, the cholesterol-lowering agent--monacolin K--is regarded as the most important hypolipidemic agent. Two natural yellow pigments--monascin and ankaflavin--are also proven as novel hypolipidemic agents in recent years. However, the hypolipidemic effect of Monascus-fermented product should contribute from monacolin K, monascin, ankaflavin, and other unknown functional ingredients. In addition to hypolipidemic effect, the safety concern of Monascus-fermented product is involved in the levels of mycotoxin--citrinin. The hypolipidemic effect and the production of these functional metabolites or mycotoxin are influenced by many factors such as the choice of culture substrates, carbon and nitrogen source, pH value, extra nutrients, and so on. Therefore, this review focused on the effect of various culture conditions and nutrients on the functional metabolites production, hypolipidemic effect as well as citrinin concentration, and further organized the fermentation technologies used by previous studies for the promotion of hypolipidemic effect and safety.

  18. Inhibition of proteolytic ferments by taurin in radiation sickness

    International Nuclear Information System (INIS)

    Dokshina, G.A.; Klimova, A.D.; Yartsev, E.I.; Yakovlev, V.G.

    1975-01-01

    The application of taurin potassium phosphate (TKPh) as radioprotective remedy resulted in a considerable influence on the activity of the proteolytic ferments in the irradiated organism. White male rats with a weight of 160 to 180 g being kept in cages without any food for 12 hours before this experiment were irradiated with a gamma unit GUM-Co-60 with a dose of 700 rad (LDsub(70/30)). A 4% solution of the preparation was injected in an amount of 40 mg per rat 1, 3, 5, 7 days after irradiation. Under the effect of ionizing radiation there was a progredient increase of proteolytic ferment activity of liver and spleen which was detected already 30 min after irradiation with maximum rate of proteolysis on the 21st day. After injection of the preparation a two-phase reaction developed: on the 7th to 12th day an increased activity of cathepsins in the tissue and in the following time up to the 30th day of observation an inhibition of ferment activity was demonstrated. Simultaneously it was found that the radiation-induced corticosteroid level was prevented by the preparation. A similar effect was also shown by TKPh inhibiting proteolytic ferment activity in experiments with rats with preceding application of hydrocortisone in high doses. The obtained results permit the assumption that the radioprotective activity of taurin comes about by its effect in the direction of structural integrity of the cell membranes leading to a normalization of the hormonal and fermentative events

  19. Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae.

    Science.gov (United States)

    Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Quartacci, Mike F; Andrich, Gianpaolo

    2013-01-01

    Although many studies on the different aspects of alcoholic fermentation are available in the literature, it is still difficult to identify the possible causes of the slowing-down or stuck of fermentations, even if the change of some compositional parameters (D-glucose/D-fructose and glycerine produced/hexoses converted ratios) could be assumed as sound signals of a possible deviation from the usual Saccharomyces metabolic pathways. The reason why alcoholic yeasts preferably metabolise D-glucose rather than D-fructose was investigated by a kinetic model based on six functional parameters having a well-defined chemical-physical meaning. The time evolution of different initial concentrations of D-glucose and D-fructose, dissolved in a model solution simulating a must (citrate buffer at pH 3.4 inoculated by a commercial strain of Saccharomyces cerevisiae), was investigated adding or not ethanol to the reaction medium. When a reduced amount of ethanol was dissolved in the reaction medium, the time evolution of the fermentation rates of these two sugars did not differ significantly, to diversify rather strongly when the alcoholic concentration increased. The hypothesised mathematical model accounts for this particular kinetic behaviour. In fact, only the sensitivity to ethanol showed by the enzymatic protein involved in the limiting steps of the fermentation process of these two sugars differed significantly, the enzymatic transformation of D-fructose being more sensitive to ethanol than D-glucose. This difference was able to justify the different kinetic behaviours shown by the two sugars when ethanol concentration in the reaction medium increased. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  20. Technology and potential applications of probiotic encapsulation in fermented milk products.

    Science.gov (United States)

    Iravani, Siavash; Korbekandi, Hassan; Mirmohammadi, Seyed Vahid

    2015-08-01

    Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

  1. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    OpenAIRE

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

    2014-01-01

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

  2. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    Directory of Open Access Journals (Sweden)

    Chin-Feng Chan

    2014-08-01

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

  3. Modelling ethanol production from cellulose: separate hydrolysis and fermentation versus simultaneous saccharification and fermentation

    NARCIS (Netherlands)

    Drissen, R.E.T.; Maas, R.H.W.; Tramper, J.; Beeftink, H.H.

    2009-01-01

    In ethanol production from cellulose, enzymatic hydrolysis, and fermentative conversion may be performed sequentially (separate hydrolysis and fermentation, SHF) or in a single reaction vessel (simultaneous saccharification and fermentation, SSF). Opting for either is essentially a trade-off between

  4. Starter cultures for kimchi fermentation.

    Science.gov (United States)

    Lee, Mo-Eun; Jang, Ja-Young; Lee, Jong-Hee; Park, Hae-Woong; Choi, Hak-Jong; Kim, Tae-Woon

    2015-05-01

    Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

  5. OXYGEN MANAGEMENT DURING ALCOHOLIC FERMENTATION

    OpenAIRE

    MOENNE VARGAS, MARÍA ISABE

    2013-01-01

    Oxygen additions are a common practice in winemaking, as oxygen has a positive effect in fermentative kinetics, biomass synthesis and improvement of color, structure and :flavor in treated wines. However, most oxygen additions are carried out heuristically through pump-over operations solely on a know-how basis, which is difficult to manage in terms of the exact quantity of oxygen transferred to the fermenting must. It is important to estímate the amount of oxygen added because...

  6. Stimulation of electro-fermentation in single-chamber microbial electrolysis cells driven by genetically engineered anode biofilms

    Science.gov (United States)

    Awate, Bhushan; Steidl, Rebecca J.; Hamlischer, Thilo; Reguera, Gemma

    2017-07-01

    Unwanted metabolites produced during fermentations reduce titers and productivity and increase the cost of downstream purification of the targeted product. As a result, the economic feasibility of otherwise attractive fermentations is low. Using ethanol fermentation by the consolidated bioprocessing cellulolytic bacterium Cellulomonas uda, we demonstrate the effectiveness of anodic electro-fermentations at maximizing titers and productivity in a single-chamber microbial electrolysis cell (SCMEC) without the need for metabolic engineering of the fermentative microbe. The performance of the SCMEC platform relied on the genetic improvements of anode biofilms of the exoelectrogen Geobacter sulfurreducens that prevented the oxidation of cathodic hydrogen and improved lactate oxidation. Furthermore, a hybrid bioanode was designed that maximized the removal of organic acids in the fermentation broth. The targeted approach increased cellobiose consumption rates and ethanol titers, yields, and productivity three-fold or more, prevented pH imbalances and reduced batch-to-batch variability. In addition, the sugar substrate was fully consumed and ethanol was enriched in the broth during the electro-fermentation, simplifying its downstream purification. Such improvements and the possibility of scaling up SCMEC configurations highlight the potential of anodic electro-fermentations to stimulate fermentative bacteria beyond their natural capacity and to levels required for industrial implementation.

  7. Antihypertensive effect of fermented skim camel (Camelus dromedarius) milk on spontaneously hypertensive rats.

    Science.gov (United States)

    Yahya, Mohammed A; Alhaj, Omar A; Al-Khalifah, Abdullrahman S

    2017-03-30

    Hypertension is one of the most common diseases in worldwide, thus prevention of hypertension is important in reducing the risks of cardiovascular disease. Milk contains bioactive peptides released during milk fermentation which lead to exhibit angiotensin I converting enzyme (ACE) inhibitory. The aim of this study was to investigate the antihypertensive effect of fermented skim camel milk on rats and compared with unfermented skim camel milk as control. The antihypertensive effect of fermented skim camel milk on thirty six male spontaneously hypertensive rats (SHR) was carried out for (short-term) and (long-term) using different doses (80, 240 and 1200 mg/kg body weight). Angiotensin converting enzyme (ACE) activity was also measured using ACE Kit. The blood pressure (systolic and diastolic) of spontaneously hypertensive rats (SHR) in short term administration (24 hours) of 1200 mg/kg body weight fermented skim camel milk decreased significantly (p camel milk for long-term (20 days) decreased and affected the heart rate (beats/min). The lowest record of systolic (41 mmHg) and diastolic blood pressure (19 mmHg) were at dose of 1200 mg/kg body weight of fermented skim camel milk at 15 days of administration. Likewise, ACE activity in plasma of SHR administered fermented skim camel milk decreased significantly (p camel milk by L. helveticus and S. thermophillus in SHR rats depends on the high dose of fermented skim camel milk in short and long-term. The ACE activity inhibitory was clear with fermented skim camel milk.

  8. A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

    Directory of Open Access Journals (Sweden)

    Lilis Nuraida

    2015-06-01

    Full Text Available Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB, including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture. This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects. A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods. Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts. Hypocholesterolemic effects, stimulation of the immune system, and prevention of diarrhea by some probiotic strains have been shown in animal studies. However, human studies on the efficacy of probiotic strains are still limited. Two strains isolated from dadih, a fermented buffalo milk, are examples of promising probiotic strains that have gone through human studies. The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health. The studies should also consider factors that may influence the functional properties of probiotics, both in foods and in humans.

  9. Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.

    Science.gov (United States)

    Hernández-Cortés, Guillermo; Córdova-López, Jesús A; Herrera-López, Enrique J; Morán-Marroquín, Gabriel A; Valle-Rodríguez, Juan O; Díaz-Montaño, Dulce M

    2010-07-01

    Continuous cultures have been used since the 1950s in beer and wine fermentations due to their higher productivities compared to traditional batch systems; nevertheless, the tequila industry has not taken advantage of the possible improvements that continuous fermentations could offer. In this work, the effect of pH, aeration and feeding of non-sterilized medium, on the fermentative capability of two Saccharomyces cerevisiae strains (S1 and S2) cultured in continuous fermentation, using agave juice as the fermentation medium, were studied. In continuous cultures, the control of the medium pH (set point at 4) did not have a significant effect on fermentation efficiency compared to fermentations in which the pH was not controlled (pH 2.5 +/- 0.3). Conversely, aeration of the cultures of both strains improved biomass production and consumption of reducing sugars and ammonium. The aeration also significantly augmented ethanol production only for S1 cultures (P fermentative performance in continuous non-sterilized medium fermentations. Not controlling the pH during the cultures could prevent the possibility of microbial contamination as a result of the extreme medium acidity (pH 2.5 +/- 0.3). This work showed the possibility of scaling up agave juice continuous fermentation feeding non-sterilized medium with no control of pH.

  10. Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.

    Directory of Open Access Journals (Sweden)

    María López-Malo

    Full Text Available Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effects of temperature on commercial wine yeast, we compared its metabolome growing at 12 °C and 28 °C in a synthetic must. Some species of the Saccharomyces genus have shown better adaptation at low temperature than Saccharomyces cerevisiae. This is the case of the cryotolerant yeasts Saccharomyces bayanus var. uvarum and Saccharomyces kudriavzevii. In an attempt to detect inter-specific metabolic differences, we characterized the metabolome of these species growing at 12°C, which we compared with the metabolome of S. cerevisiae (not well adapted at low temperature at the same temperature. Our results show that the main differences between the metabolic profiling of S. cerevisiae growing at 12 °C and 28 °C were observed in lipid metabolism and redox homeostasis. Moreover, the global metabolic comparison among the three species revealed that the main differences between the two cryotolerant species and S. cerevisiae were in carbohydrate metabolism, mainly fructose metabolism. However, these two species have developed different strategies for cold resistance. S. bayanus var. uvarum presented elevated shikimate pathway activity, while S. kudriavzevii displayed increased NAD(+ synthesis.

  11. Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.

    Science.gov (United States)

    López-Malo, María; Querol, Amparo; Guillamon, José Manuel

    2013-01-01

    Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effects of temperature on commercial wine yeast, we compared its metabolome growing at 12 °C and 28 °C in a synthetic must. Some species of the Saccharomyces genus have shown better adaptation at low temperature than Saccharomyces cerevisiae. This is the case of the cryotolerant yeasts Saccharomyces bayanus var. uvarum and Saccharomyces kudriavzevii. In an attempt to detect inter-specific metabolic differences, we characterized the metabolome of these species growing at 12°C, which we compared with the metabolome of S. cerevisiae (not well adapted at low temperature) at the same temperature. Our results show that the main differences between the metabolic profiling of S. cerevisiae growing at 12 °C and 28 °C were observed in lipid metabolism and redox homeostasis. Moreover, the global metabolic comparison among the three species revealed that the main differences between the two cryotolerant species and S. cerevisiae were in carbohydrate metabolism, mainly fructose metabolism. However, these two species have developed different strategies for cold resistance. S. bayanus var. uvarum presented elevated shikimate pathway activity, while S. kudriavzevii displayed increased NAD(+) synthesis.

  12. Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions.

    Science.gov (United States)

    Orellana, Marcelo; Aceituno, Felipe F; Slater, Alex W; Almonacid, Leonardo I; Melo, Francisco; Agosin, Eduardo

    2014-05-01

    During alcoholic fermentation, Saccharomyces cerevisiae is exposed to continuously changing environmental conditions, such as decreasing sugar and increasing ethanol concentrations. Oxygen, a critical nutrient to avoid stuck and sluggish fermentations, is only discretely available throughout the process after pump-over operation. In this work, we studied the physiological response of the wine yeast S. cerevisiae strain EC1118 to a sudden increase in dissolved oxygen, simulating pump-over operation. With this aim, an impulse of dissolved oxygen was added to carbon-sufficient, nitrogen-limited anaerobic continuous cultures. Results showed that genes related to mitochondrial respiration, ergosterol biosynthesis, and oxidative stress, among other metabolic pathways, were induced after the oxygen impulse. On the other hand, mannoprotein coding genes were repressed. The changes in the expression of these genes are coordinated responses that share common elements at the level of transcriptional regulation. Beneficial and detrimental effects of these physiological processes on wine quality highlight the dual role of oxygen in 'making or breaking wines'. These findings will facilitate the development of oxygen addition strategies to optimize yeast performance in industrial fermentations. © 2014 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

  13. Use of high-gradient magnetic fishing for reducing proteolysis during fermentation

    DEFF Research Database (Denmark)

    Maury, Trine Lütken; Ottow, Kim Ekelund; Brask, Jesper

    2012-01-01

    Proteolysis during fermentation may have a severe impact on the yield and quality of a secreted product. In the current study, we demonstrate the use of high-gradient magnetic fishing (HGMF) as an efficient alternative to the more conventional methods of preventing proteolytic degradation....... Bacitracin-linked magnetic affinity adsorbents were employed directly in a fermenter during Bacillus licheniformis cultivation to remove trace amounts of unwanted proteases. The constructed magnetic adsorbents had excellent, highly specific binding characteristics in the fermentation broth (K(d) = 1...

  14. Technology and potential applications of probiotic encapsulation in fermented milk products

    OpenAIRE

    Iravani, Siavash; Korbekandi, Hassan; Mirmohammadi, Seyed Vahid

    2014-01-01

    Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important c...

  15. Coincident steam generator tube rupture and stuck-open safety relief valve carryover tests: MB-2 steam generator transient response test program

    International Nuclear Information System (INIS)

    Garbett, K.; Mendler, O.J.; Gardner, G.C.; Garnsey, R.; Young, M.Y.

    1987-03-01

    In PWR steam generator tube rupture (SGTR) faults, a direct pathway for the release of radioactive fission products can exist if there is a coincident stuck-open safety relief valve (SORV) or if the safety relief valve is cycled. In addition to the release of fission products from the bulk steam generator water by moisture carryover, there exists the possibility that some primary coolant may be released without having first mixed with the bulk water - a process called primary coolant bypassing. The MB-2 Phase II test program was designed specifically to identify the processes for droplet carryover during SGTR faults and to provide data of sufficient accuracy for use in developing physical models and computer codes to describe activity release. The test program consisted of sixteen separate tests designed to cover a range of steady-state and transient fault conditions. These included a full SGTR/SORV transient simulation, two SGTR overfill tests, ten steady-state SGTR tests at water levels ranging from very low levels in the bundle up to those when the dryer was flooded, and three moisture carryover tests without SGTR. In these tests the influence of break location and the effect of bypassing the dryer were also studied. In a final test the behavior with respect to aerosol particles in a dry steam generator, appropriate to a severe accident fault, was investigated

  16. Fermentation of irradiated sugarcane must

    Energy Technology Data Exchange (ETDEWEB)

    Alcarde, Andre Ricardo; Horii, Jorge [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz. Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: aralcard@esalq.usp.br; Walder, Julio Marcos Melges [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia

    2003-12-01

    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)

  17. Treatment of biomass to obtain fermentable sugars

    Science.gov (United States)

    Dunson, Jr., James B.; Tucker, Melvin [Lakewood, CO; Elander, Richard [Evergreen, CO; Hennessey, Susan M [Avondale, PA

    2011-04-26

    Biomass is pretreated using a low concentration of aqueous ammonia at high biomass concentration. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

  18. Experiments with Fungi Part 2: Fermentation.

    Science.gov (United States)

    Dale, Michele; Hetherington, Shane

    1996-01-01

    Gives details of three experiments with alcoholic fermentation by yeasts which yield carbon dioxide and ethanol. Lists procedures for making cider, vinegar, and fermentation gases. Provides some historical background and detailed equipment requirements. (DDR)

  19. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

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

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

    Science.gov (United States)

    Sunano, Yui

    2016-07-01

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

  1. PYRUVATE FERMENTATION BY STREPTOCOCCUS FAECALIS.

    Science.gov (United States)

    DEIBEL, R H; NIVEN, C F

    1964-07-01

    Deibel, R. H. (American Meat Institute Foundation, Chicago, Ill.), and C. F. Niven, Jr. Pyruvate fermentation by Streptococcus faecalis. J. Bacteriol. 88:4-10. 1964.-Streptococcus faecalis, as opposed to S. faecium, utilizes pyruvate as an energy source for growth. The fermentation is adaptive, as demonstrated by growth experiments in a casein-hydrolysate medium and the fermentation of pyruvate by cell suspensions. The principal products of pyruvate catabolism were acetoin, CO(2), and lactic, acetic, and formic acids, although carbon recoveries were low due to the formation of slime. End-product analyses suggested that both the phosphoroclastic and dismutation systems were active in pyruvate breakdown. Studies with cell-free extracts indicated a thiamine diphosphate requirement for active pyruvate catabolism. The involvement of lipoic acid in the phosphoroclastic system was investigated, and, although inconclusive results were obtained, no association of this cofactor with phosphoroclastic activity could be made.

  2. Stuck in a vicious circle of stress. Parental concerns and barriers to changing children's dietary and physical activity habits.

    Science.gov (United States)

    Norman, Åsa; Berlin, Anita; Sundblom, Elinor; Elinder, Liselotte Schäfer; Nyberg, Gisela

    2015-04-01

    Dietary habits and physical activity are often the focus of obesity prevention programmes and involving parents in such programmes has proven to be effective. The aims of this study were to describe parents' concerns about their children's diet and physical activity habits and to describe barriers to change. The study used archival data gathered unobtrusively in the form of memos taken after sessions of Motivational Interviewing as part of the parental support programme, A Healthy School Start. The 74 MI-sessions were conducted from October 2010 to April 2011 with either a mother or father or both, all with children in pre-school class. Thematic analysis was applied. Three themes were identified regarding children's dietary habits: amount of food consumed influenced by behaviour in the family, eating situations influenced by stressful everyday life and family interplay, and food choices influenced by stressful everyday life and family interplay. One theme appeared regarding physical activity: physical activity influenced by stressful everyday life and family interplay. Family interplay appears to be an important link between the work-life stress perceived by parents and less healthy food and physical activity habits in the home. Both lack of parental cooperation and negative parent-child interactions may act as barriers to healthy eating and physical activity and should be addressed in future intervention studies on health-related behaviours of children. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. The impact of lactic acid bacteria on sourdough fermentation

    Directory of Open Access Journals (Sweden)

    Savić Dragiša S.

    2005-01-01

    Full Text Available The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

  4. Biomass-derived syngas fermentation into biofuels: Opportunities and challenges.

    Science.gov (United States)

    Munasinghe, Pradeep Chaminda; Khanal, Samir Kumar

    2010-07-01

    The conversion of biomass-derived synthesis gas (or syngas in brief) into biofuels by microbial catalysts (such as Clostridium ljungdahlii, Clostridium autoethanogenum, Acetobacterium woodii, Clostridium carboxidivorans and Peptostreptococcus productus) has gained considerable attention as a promising alternative for biofuel production in the recent past. The utilization of the whole biomass, including lignin, irrespective of biomass quality, the elimination of complex pre-treatment steps and costly enzymes, a higher specificity of biocatalysts, an independence of the H(2):CO ratio for bioconversion, bioreactor operation at ambient conditions, and no issue of noble metal poisoning are among the major advantages of this process. Poor mass transfer properties of the gaseous substrates (mainly CO and H(2)) and low ethanol yield of biocatalysts are the biggest challenges preventing the commercialization of syngas fermentation technology. This paper critically reviews the existing literature in biomass-derived syngas fermentation into biofuels, specifically, different biocatalysts, factors affecting syngas fermentation, and mass transfer. The paper also outlines the major challenges of syngas fermentation, key performance index and technology road map, and discusses the further research needs. Copyright 2009 Elsevier Ltd. All rights reserved.

  5. Thua nao: Thai fermented soybean

    Directory of Open Access Journals (Sweden)

    Ekachai Chukeatirote

    2015-09-01

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

  6. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist; Bolic, Andrijana; Svanholm, Bent

    2012-01-01

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process...... knowledge is central in PAT projects. This manuscript therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: on-line sensors, mechanistic models and small-scale equipment for high-throughput experimentation. The manuscript ends with a short...

  7. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process...... knowledge is central in PAT projects. This presentation therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: - On-line sensors, where for example spectroscopic measurements are increasingly applied - Mechanistic models, which can be used...

  8. Biotransformation of algal waste by biological fermentation ...

    African Journals Online (AJOL)

    To treat this garbage of algae, we employed a biological fermentation process using lactic acid bacteria (BL11) and yeast (THE 16). These were isolated and selected for their acidifying and fermentation qualities, respectively. The fermentation resulted in a decrease of pH from 7.4 to 3.75 and a reduction of the different ...

  9. Macroscopic modelling of solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.J.

    2007-01-01

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

  10. Fermentation of pretreated corncob hemicellulose hydrolysate to ...

    African Journals Online (AJOL)

    To investigate the effect of unknown fermentation inhibitors in corncob hemicellulose acid hydrolysate processed by pretreatment and detoxification on fermentation, corncob hemicellulose acid hydrolysate and artificially prepared hydrolysate were fermented in parallel by Candida shehatae YHFK-2. The results show that ...

  11. Phytosynthesized iron nanoparticles: effects on fermentative ...

    Indian Academy of Sciences (India)

    of FeSO4 and FeNPs on batch fermentative H2 production from glucose was investigated. The fermentation exper- iments reveal that the ... control (no supplementation) and FeSO4 containing media. The maximum H2 yield of 1.9 mol ... tion, dark fermentative process has been recognized as the most suitable because of its ...

  12. Traditional fermented foods and beverages of Namibia

    Directory of Open Access Journals (Sweden)

    Jane Misihairabgwi

    2017-09-01

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

  13. Comparison of biochemical changes during alcoholic fermentation ...

    African Journals Online (AJOL)

    Whatever the type of fermentation, yields of ethanol was highest at 30°C. Fermentation conducted with controlled yeast gave a better yield of ethanol with 8.4 % than spontaneous fermentation that yielded only 4.3 %. There were significant differences (p<0.05) between both alcohol productivity and yield at spontaneous and ...

  14. Fermentation du citron par inoculation microbienne | Bousmaha ...

    African Journals Online (AJOL)

    The present work attempts to replace the traditional process known in Morocco by a controlled process allowing the fermentation and the preservation of lemon. We isolated and selected lactic bacteria and yeasts with big acidifying capacity and with high fermentative potential able to preserve and to ferment in a natural way ...

  15. Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.

    Science.gov (United States)

    Oguntoyinbo, Folarin A; Cho, Gyu-Sung; Trierweiler, Bernhard; Kabisch, Jan; Rösch, Niels; Neve, Horst; Bockelmann, Wilhelm; Frommherz, Lara; Nielsen, Dennis S; Krych, Lukasz; Franz, Charles M A P

    2016-12-05

    Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve African leafy vegetables, Lactobacillus plantarum BFE 5092 and Lactobacillus fermentum BFE 6620 starter strains were investigated for their application in fermentation of African kale (Brassica carinata) leaves. They were inoculated at 1×10 7 cfu/ml and grew to a maximum level of 10 8 cfu/ml during 24h submerged fermentation. The strains utilized simple sugars (i.e., glucose, fructose, and sucrose) in the kale to quickly reduce the pH from pH6.0 to pH3.6 within 24h. The strains continued to produce both d and l lactic acid up to 144h, reaching a maximum concentration of 4.0g/l. Fermentations with pathogens inoculated at 10 4 cfu/ml showed that the quick growth of the starters inhibited the growth of Listeria monocytogenes and Salmonella Enteritidis, as well as other enterobacteria. Denaturing gradient gel electrophoresis and 16S rRNA gene (V3-V4-region) amplicon sequencing showed that in the spontaneous fermentations a microbial succession took place, though with marked differences in biodiversity from fermentation to fermentation. The fermentations inoculated with starters however were clearly dominated by both the inoculated strains throughout the fermentations. RAPD-PCR fingerprinting showed that the strains established themselves at approx. equal proportions. Although vitamins C, B 1 and B 2 decreased during the fermentation, the final level of vitamin C in the product was an appreciable concentration of 35mg/100g. In conclusion, controlled fermentation of kale offers a promising avenue to prevent spoilage and improve the shelf life and safety. Copyright © 2016 Elsevier B.V. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    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

  17. 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

  18. 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

  19. Homogenization of Cocoa Beans Fermentation to Upgrade Quality Using an Original Improved Fermenter

    OpenAIRE

    Aka S. Koffi; N'Goran Yao; Philippe Bastide; Denis Bruneau; Diby Kadjo

    2017-01-01

    Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans using banana leaves or a fermentation basket, both of them leading to a poor product thermal insulation and to an inability to mix the product. Box fermenter reduces this loss by using a wood with large thickness (e>3cm), but mixing to homogenize ...

  20. Milk fermented by Propionibacterium freudenreichii induces apoptosis of HGT-1 human gastric cancer cells.

    Science.gov (United States)

    Cousin, Fabien J; Jouan-Lanhouet, Sandrine; Dimanche-Boitrel, Marie-Thérèse; Corcos, Laurent; Jan, Gwénaël

    2012-01-01

    Gastric cancer is one of the most common cancers in the world. The "economically developed countries" life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty acids acetate and propionate. A fermented milk, exclusively fermented by P. freudenreichii, was recently designed. In this work, the pro-apoptotic potential of this new fermented milk was demonstrated on HGT-1 human gastric cancer cells. Fermented milk supernatant induced typical features of apoptosis including chromatin condensation, formation of apoptotic bodies, DNA laddering, cell cycle arrest and emergence of a subG1 population, phosphatidylserine exposure at the plasma membrane outer leaflet, reactive oxygen species accumulation, mitochondrial transmembrane potential disruption, caspase activation and cytochrome c release. Remarkably, this new fermented milk containing P. freudenreichii enhanced the cytotoxicity of camptothecin, a drug used in gastric cancer chemotherapy. Such new probiotic fermented milk may thus be useful as part of a preventive diet designed to prevent gastric cancer and/or as a food supplement to potentiate cancer therapeutic treatments.

  1. Milk Fermented by Propionibacterium freudenreichii Induces Apoptosis of HGT-1 Human Gastric Cancer Cells

    Science.gov (United States)

    Cousin, Fabien J.; Jouan-Lanhouet, Sandrine; Dimanche-Boitrel, Marie-Thérèse; Corcos, Laurent; Jan, Gwénaël

    2012-01-01

    Background Gastric cancer is one of the most common cancers in the world. The “economically developed countries” life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty acids acetate and propionate. Methodology/Principal Findings A fermented milk, exclusively fermented by P. freudenreichii, was recently designed. In this work, the pro-apoptotic potential of this new fermented milk was demonstrated on HGT-1 human gastric cancer cells. Fermented milk supernatant induced typical features of apoptosis including chromatin condensation, formation of apoptotic bodies, DNA laddering, cell cycle arrest and emergence of a subG1 population, phosphatidylserine exposure at the plasma membrane outer leaflet, reactive oxygen species accumulation, mitochondrial transmembrane potential disruption, caspase activation and cytochrome c release. Remarkably, this new fermented milk containing P. freudenreichii enhanced the cytotoxicity of camptothecin, a drug used in gastric cancer chemotherapy. Conclusions/Significance Such new probiotic fermented milk may thus be useful as part of a preventive diet designed to prevent gastric cancer and/or as a food supplement to potentiate cancer therapeutic treatments. PMID:22442660

  2. Milk fermented by Propionibacterium freudenreichii induces apoptosis of HGT-1 human gastric cancer cells.

    Directory of Open Access Journals (Sweden)

    Fabien J Cousin

    Full Text Available Gastric cancer is one of the most common cancers in the world. The "economically developed countries" life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty acids acetate and propionate.A fermented milk, exclusively fermented by P. freudenreichii, was recently designed. In this work, the pro-apoptotic potential of this new fermented milk was demonstrated on HGT-1 human gastric cancer cells. Fermented milk supernatant induced typical features of apoptosis including chromatin condensation, formation of apoptotic bodies, DNA laddering, cell cycle arrest and emergence of a subG1 population, phosphatidylserine exposure at the plasma membrane outer leaflet, reactive oxygen species accumulation, mitochondrial transmembrane potential disruption, caspase activation and cytochrome c release. Remarkably, this new fermented milk containing P. freudenreichii enhanced the cytotoxicity of camptothecin, a drug used in gastric cancer chemotherapy.Such new probiotic fermented milk may thus be useful as part of a preventive diet designed to prevent gastric cancer and/or as a food supplement to potentiate cancer therapeutic treatments.

  3. Anaerobic xylose fermentation by Spathaspora passalidarum

    DEFF Research Database (Denmark)

    Hou, Xiaoru

    2012-01-01

    A cost-effective conversion of lignocellulosic biomass into bioethanol requires that the xylose released from the hemicellulose fraction (20–40% of biomass) can be fermented. Baker’s yeast, Saccharomyces cerevisiae, efficiently ferments glucose but it lacks the ability to ferment xylose. Xylose-fermenting...... yeast such as Pichia stipitis requires accurately controlled microaerophilic conditions during the xylose fermentation, rendering the process technically difficult and expensive. In this study, it is demonstrated that under anaerobic conditions Spathaspora passalidarum showed high ethanol production...

  4. Mystery behind Chinese liquor fermentation

    NARCIS (Netherlands)

    Jin, Guangyuan; Zhu, Yang; Xu, Yan

    2017-01-01

    Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as

  5. ENDOSPORES OF THERMOPHILIC FERMENTATIVE BACTERIA

    DEFF Research Database (Denmark)

    Volpi, Marta

    2016-01-01

    solely based on endospores of sulphate-reducing bacteria (SRB), which presumably constitute only a small fraction of the total thermophilic endospore community reaching cold environments. My PhD project developed an experimental framework for using thermophilic fermentative endospores (TFEs) to trace...

  6. Cleaning Validation of Fermentation Tanks

    DEFF Research Database (Denmark)

    Salo, Satu; Friis, Alan; Wirtanen, Gun

    2008-01-01

    Reliable test methods for checking cleanliness are needed to evaluate and validate the cleaning process of fermentation tanks. Pilot scale tanks were used to test the applicability of various methods for this purpose. The methods found to be suitable for validation of the clenlinees were visula o...

  7. Fumaric acid production by fermentation

    NARCIS (Netherlands)

    Roa Engel, C.A.; Straathof, A.J.J.; Zijlmans, T.W.; Van Gulik, W.M.; Van der Wielen, L.A.M.

    2008-01-01

    Abstract The potential of fumaric acid as a raw material in the polymer industry and the increment of cost of petroleum-based fumaric acid raises interest in fermentation processes for production of this compound from renewable resources. Although the chemical process yields 112% w/w fumaric acid

  8. GI Symptoms in Infants Are a Potential Target for Fermented Infant Milk Formulae: A Review

    Science.gov (United States)

    van de Heijning, Bert J. M.; Berton, Amelie; Bouritius, Hetty; Goulet, Olivier

    2014-01-01

    Besides pre- and pro-biotic-containing infant formulae, fermented infant formulae are commonly used to relieve or prevent symptoms of gastrointestinal (GI) discomfort in young infants. During the fermentation process in cow’s milk-based formulae, the beneficial bacteria modulate the product by forming several beneficial compounds, which contribute to the alleviation of the symptoms observed. This review summarizes the clinical evidence on the impact of fermented infant formulae on common pediatric GI-symptoms. The potential mechanisms involved are discussed: i.e., the lactose and protein (in-) digestibility, effects on gastric emptying and gut transit and modulation of the colonic microbiota. Although initial evidence indicates a beneficial effect of fermented formulae on GI discomfort in newborns, validation and confirmation of the clinical proof obtained so far is warranted, as well as further research to (more fully) understand the mode of action. PMID:25255831

  9. The Brewing Process: Optimizing the Fermentation

    Directory of Open Access Journals (Sweden)

    Teodora Coldea

    2014-11-01

    Full Text Available Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation. The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract.

  10. Commercialization of a novel fermentation concept.

    Science.gov (United States)

    Mazumdar-Shaw, Kiran; Suryanarayan, Shrikumar

    2003-01-01

    Fermentation is the core of biotechnology where current methodologies span across technologies based on the use of either solid or liquid substrates. Traditionally, solid substrate fermentation technologies have been the widely practiced in the Far East to manufacture fermented foods such as soya sauce, sake etc. The Western World briefly used solid substrate fermentation for the manufacture of antibiotics and enzymes but rapidly replaced this technology with submerged fermentation which proved to be a superior technology in terms of automation, containment and large volume fermentation. Biocon India developed its enzyme technology based on solid substrate fermentation as a low-cost, low-energy option for the production of specialty enzymes. However, the limitations of applying solid substrate fermentation to more sophisticated biotechnology products as well as large volume fermentations were recognized by Biocon India as early as 1990 and the company embarked on a 8 year research and development program to develop a novel bioreactor capable of conducting solid substrate fermentation with comparable levels of automation and containment as those practiced by submerged fermentation. In addition, the novel technology enabled fed-batch fermentation, in situ extraction and other enabling features that will be discussed in this article. The novel bioreactor was christened the "PlaFractor" (pronounced play-fractor). The next level of research on this novel technology is now focused on addressing large volume fermentation. This article traces the evolution of Biocon India's original solid substrate fermentation to the PlaFractor technology and provides details of the scale-up and commercialization processes that were involved therein. What is also apparent in the article is Biocon India's commercially focused research programs and the perceived need to be globally competitive through low costs of innovation that address, at all times, processes and technologies that

  11. Thermotolerant fermenting yeasts for simultaneous saccharification fermentation of lignocellulosic biomass

    Directory of Open Access Journals (Sweden)

    Jairam Choudhary

    2016-05-01

    Full Text Available Lignocellulosic biomass is the most abundant renewable source of energy that has been widely explored as second-generation biofuel feedstock. Despite more than four decades of research, the process of ethanol production from lignocellulosic (LC biomass remains economically unfeasible. This is due to the high cost of enzymes, end-product inhibition of enzymes, and the need for cost-intensive inputs associated with a separate hydrolysis and fermentation (SHF process. Thermotolerant yeast strains that can undergo fermentation at temperatures above 40°C are suitable alternatives for developing the simultaneous saccharification and fermentation (SSF process to overcome the limitations of SHF. This review describes the various approaches to screen and develop thermotolerant yeasts via genetic and metabolic engineering. The advantages and limitations of SSF at high temperatures are also discussed. A critical insight into the effect of high temperatures on yeast morphology and physiology is also included. This can improve our understanding of the development of thermotolerant yeast amenable to the SSF process to make LC ethanol production commercially viable.

  12. Cognitive enhancing effect of the fermented Gumiganghwal-tang on scopolamine-induced memory impairment in mice.

    Science.gov (United States)

    Weon, Jin Bae; Lee, Jiwoo; Eom, Min Rye; Jung, Youn Sik; Ma, Choong Je

    2016-01-01

    Gumiganghwal-tang (GT) is a traditional herbal medicine that is widely used for its anti-inflammatory, analgesic, and antipyretic actions. Fermented GT has been reported to inhibit acetylcholinesterase (AChE) activity and to exert a neuroprotective effect. In this study, we investigated the effect of fermented GT against scopolamine-induced memory impairment in mice using the Morris water maze and passive avoidance tests. The results of the Morris water maze test indicated that fermented GT significantly decreased escape latency, as compared with that observed in the scopolamine-treated group. In the prove test, fermented GT attenuated the decreased time spent in the target quadrant observed after scopolamine treatment. The results of the passive avoidance test indicated that the treatment with fermented GT increased latency time when compared with the scopolamine-treated group. Moreover, fermented GT inhibited AChE activity in the hippocampi of the treated mice. These results suggest that fermented GT reduced scopolamine-induced amnesia in mice through AChE inhibition. Therefore, we hypothesize that fermented GT may be a useful therapeutic agent for the prevention or treatment of neurodegenerative diseases.

  13. Probiotics in Dairy Fermented Products

    OpenAIRE

    Andrade Araújo, Emiliane; Dos Santos Pires , Ana Clarissa; Soares Pinto, Maximiliano; Jan, Gwenael; De Carvahlo, Antonio Fernandes

    2012-01-01

    Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing on foods labels. In recent years,there has been an increasing interest in probiotic foods, which...

  14. Marine sponges as microbial fermenters

    OpenAIRE

    Hentschel, Ute; Usher, Kayley M.; Taylor, Michael W.

    2006-01-01

    The discovery of phylogenetically complex, yet highly sponge-specific microbial communities in marine sponges, including novel lineages and even candidate phyla, came as a surprise. At the same time, unique research opportunities opened up, because the microorganisms of sponges are in many ways more accessible than those of seawater. Accordingly, we consider sponges as microbial fermenters that provide exciting new avenues in marine microbiology and biotechnology. This review covers recent fi...

  15. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

    2007-03-01

    The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

  16. Stuck in a Price War?

    DEFF Research Database (Denmark)

    Poulsen, Søren Bolvig; Knutzen, Rikke; Christiansen, Lotte

    2010-01-01

    The objective of this article is to illustrate how a service can develop into an important differentiator as strategic and competitive element for medium-sized companies in B2B relations. Within the building material sector the main competition is on price – the cheaper you can provide a product...... the more competitive you are. This is a natural business factor and the case for many industries. This situation, however, has proven to retain companies marked positions as the larger companies have the advantages of purchasing with remarkable discounts due to the considerable amount of products, which...... are bought. As a result larger suppliers can again sell the same products to a lower price at the marked for their customers leaving their small and medium sized competitors in a problematic situation. The branch is in general hampered by conservatism, but one way out of the sticky situation for a medium...

  17. Stuck in a traffic jam

    OpenAIRE

    Fu Jie, .

    2012-01-01

    Yunnan has been suffering from heavy drought for a few years. Kunming, which borders the tropical region, almost becomes a monsoon area. The town is watered only in summer and autumn. During the summer storms are sometimes violent, but water is easily lost as it is scarce.

  18. Rationale for Using of Bifidobacterium Probiotic Strains-Fermented Milk Against Colitis Based on Animal Experiments and Clinical Trials.

    Science.gov (United States)

    Imaoka, Akemi; Umesaki, Yoshinori

    2009-06-01

    Probiotic foods such as probiotic strain-fermented milk or supplements proposing various health claims are now available. The beneficial effects of these probiotic foods on the digestive system are expected for not only healthy persons but also patients with diseases of the alimentary tract. This review focused on the rationale of using our Bifidobacterium strains-fermented milk as an adjunct for the prevention of recurrence or exacerbation of colitis. Animal experiments using gnotobiotic colitis or spontaneously colitis models and also human clinical trials of ulcerative colitis patients showed the potential of Bifidobacterium strains-fermented milk as a beneficial anti-colitis adjunct.

  19. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.

    Science.gov (United States)

    Franco, Wendy; Pérez-Díaz, Ilenys M

    2012-10-01

    Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fermentation or spoilage. The development of cucumber secondary fermentation has also been occasionally reported by processors using cover brine solutions containing sodium chloride. This study focused on the development of a model system to characterize CaCl(2) and NaCl secondary cucumber fermentations under conditions similar to those present on the commercial scale. Cucumber fruits mixed with cover brine solutions, containing 100 mM CaCl(2) or 1.03 M NaCl, and 25 mM acetic acid, were fermented in 2 L fermentation vessels subjected to air-purging at a rate of 5 mL/min. Microorganisms and selected biochemical changes detected in the experimental cucumber fermentations had been previously observed in commercial spoilage samples, suggesting the successful reproduction of the secondary fermentation in the laboratory. Experimental secondary fermentations were characterized by the rapid oxidation of the lactic acid produced during the primary fermentation, which, in turn, increased pH. Lactic acid disappearance seemed to be the result of yeast metabolism that also led to the chemical reduction of the environment to levels at which other bacteria could become established and produce butyric, propionic, and acetic acids. This model system will be applied for the identification of strategies to prevent the initiation of the cucumber secondary fermentation and reduce economic losses in the pickling industry. The study of secondary cucumber fermentation has represented a challenge for many years. The successful development of a model system for the study of this phenomenon in the laboratory is

  20. Transcription profiling of sparkling wine second fermentation

    OpenAIRE

    Penacho, Vanessa; Valero, Eva; González García, Ramón

    2012-01-01

    There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH, nitrogen starvation) while others are more specific to second fermentation (low temperature, CO 2 overpressure). The transcription profile of Sa...

  1. Effects of fermented Cordyceps sinensis on oxidative stress in doxorubicin treated rats.

    Science.gov (United States)

    Wu, Rong; Gao, Jian-Ping; Wang, Hui-Lin; Gao, Yan; Wu, Qian; Cui, Xiao-Hua

    2015-01-01

    Cordyceps sinensis (CS) is one of the rare traditional Chinese herbs, only a very limited amount of natural CS is produced. Fermented CS, as a substitute for natural CS, is widely used in the field of supplementary medical treatment and health products. Its antagonistic effect on oxidative stress (OS) in vivo has not been investigated. Our aim was to investigate the antagonistic effect of fermented CS on OS in doxorubicin (DOX) treated rats and to compare the anti-OS effects in heart and liver tissues. OS rats were induced by tail-intravenous injection of DOX (total of 7.5 mg/kg), and then administered intragastrically with fermented CS (1.5 g/kg) for 4 weeks. At the end of the experiment, heart, liver and serum samples were taken for and biochemical analyses. Fermented CS significantly increased the activities of glutathione peroxidase and catalase and the scavenging activity of O2 (-) in serum, and the total superoxide dismutase activity in cardiac tissue; reduced the malondialdehyde content in liver and cardiac tissues. Fermented CS can inhibit DOX-induced OS reactions, and the anti-OS effects have high selectivity to heart and liver, especially to heart. Thus, fermented CS may be a candidate used for the prevention against various cardiac diseases induced by OS.

  2. Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

    NARCIS (Netherlands)

    Nyanga, L.K.; Nout, M.J.R.; Smid, E.J.; Boekhout, C.; Zwietering, M.H.

    2013-01-01

    Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment

  3. Microbial fermented tea - a potential source of natural food preservatives

    NARCIS (Netherlands)

    Mo, H.Z.; Yang Zhu, Yang; Chen, Z.M.

    2008-01-01

    Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process

  4. PERVAPORATION MEMBRANE SYSTEMS FOR VOLATILE FERMENTATION PRODUCT RECOVERY AND DEHYDRATION

    Science.gov (United States)

    The economics of fermentative production of fuels and commodity chemicals can be a strong function of the efficiency with which the fermentation products are removed from the biological media. Due to growth inhibition by some fermentation products, including ethanol, concentrati...

  5. Milk Fermented by Lactic Acid Bacteria Enhances the Absorption of Dietary Sphingomyelin in Rats.

    Science.gov (United States)

    Morifuji, Masashi; Kitade, Masami; Oba, Chisato; Fukasawa, Tomoyuki; Kawahata, Keiko; Yamaji, Taketo; Manabe, Yuki; Sugawara, Tatsuya

    2017-05-01

    Supplementation with sphingomyelin has been reported to prevent disease and maintain good health. However, intact sphingomyelin and ceramides are poorly absorbed compared with glycerolipids. Therefore, if the bioavailability of dietary sphingomyelin can be increased, supplementation would be more effective at lower doses. The aim of this study in rats was to evaluate the effect of fermented milk on the bioavailability of dietary sphingomyelin in rats. After the rats had fasted for 15 h, test solutions were administrated orally. Blood samples were collected from the tail vein before and 90, 180, 270, and 360 min after administration. Compared with sphingomyelin/milk phospholipids concentrate (MPL) alone, co-ingestion of sphingomyelin/MPL with fermented milk caused an approximate twofold significant increase in serum ceramides containing d16:1 sphingosine with 16:0, 22:0, 23:0 and 24:0 fatty acids, which was derived from the ingested sphingomyelin. While nonfat milk also increased the serum levels of these ceramides, fermented milk was more effective. Co-ingestion of the upper layer of fermented milk or exopolysaccharide concentrate prepared from fermented milk significantly increased serum ceramide levels. X-ray diffraction analysis also showed addition of fermented milk or EPS concentrate to sphingomyelin eliminated the characteristic peak of sphingomyelin. This study demonstrated for the first time that co-ingestion of dietary sphingomyelin and fermented milk, compared with ingestion of dietary sphingomyelin alone, caused a significant increase in the absorption of sphingomyelin. Our results indicate exopolysaccharides in fermented milk may contribute to inhibition of sphingomyelin crystallization, resulting in enhanced absorption of dietary sphingomyelin in rats.

  6. Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus.

    Science.gov (United States)

    Chen, Yongfu; Li, Changkun; Xue, Jiangang; Kwok, Lai-yu; Yang, Jie; Zhang, Heping; Menghe, Bilige

    2015-08-01

    Hypertension affects up to 30% of the adult population in most countries. It is a known risk factor for cardiovascular diseases, including coronary heart disease, peripheral artery disease, and stroke. Owing to the increased health awareness of consumers, the application of angiotensin-converting enzyme (ACE)-inhibitory peptides produced by Lactobacillushelveticus to prevent or control high blood pressure has drawn wide attention. A total of 59 L. helveticus strains were isolated from traditional fermented dairy products and the ACE-inhibitory activity of the fermented milks produced with the isolated microorganisms was assayed. The ACE-inhibitory activity of 38 L. helveticus strains was more than 50%, and 3 strains (IMAU80872, IMAU80852, and IMAU80851) expressing the highest ACE-inhibitory activity were selected for further studies. Particularly, the gastrointestinal protease tolerance and thermostability of the ACE-inhibitory activity in the fermented milks were assessed. Based on these 2 criteria, IMAU80872 was found to be superior over the other 2 strains. Furthermore, IMAU80872 exhibited a high in vitro ACE-inhibitory activity at the following fermentation conditions: fermentation temperature at 40°C, inoculation concentration of 1×10(6) cfu/mL, and fermentation for 18h. Finally, by using ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry analysis, we observed changes of the metabolome along the milk fermentation process of IMAU80872. Furthermore, 6 peptides were identified, which might have ACE-inhibitory activity. In conclusion, we identified a novel ACE-inhibitory L. helveticus strain suitable for the production of fermented milk or other functional dairy products. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  7. Fermented soybeans by Rhizopus oligosporus reduce femoral bone loss in ovariectomized rats.

    Science.gov (United States)

    Yoo, Hyun-Wook; Chang, Moon-Jeong; Kim, Sun-Hee

    2014-10-01

    Soy isoflavones are structurally similar to estrogen and bind to estrogen receptors, suggesting that they exhibit estrogenic activities; therefore, they are referred to as phytoestrogens. Fermentation may affect the bioavailability of isoflavones altering soy isoflavone glycosides in the form of aglycones. Thus, this study investigated the effects of fermented soybeans by Rhizopus oligosporus on bone metabolism in both young rats as a pilot test and in ovariectomized (ovx) old rats as a model of menopause. In the pilot test, a total of 24 seven-week-old female Sprague-Dawley (SD) rats were fed one of three diets for a period of four weeks: casein, unfermented soybean product, or fermented soybean product by R. oligosporus. In the ovx rat model, 20-week-old SD rats weighing 260-290 g underwent either sham-operation (n = 10) or bilateral ovariectomy (n = 30) and were then fed the AIN-93M diet for one week. Thereafter, rats were fed sham-casein, ovx-casein, ovx-soybean, or ovx-fermented soybean diet for five weeks. After decapitation, femoral bones were isolated and preserved in 9% formalin for assessment of bone mineral density (BMD), bone mineral content (BMC), and bone-breaking strength (BBS). Ovx rats showed significantly increased weight gain and decreased uterine wet weight. Of particular interest, ovx rats fed fermented soybeans showed increased uterine wet weights compared to control rats. Fermented soybean diet caused a significant increase in plasma 17-β estradiol concentrations in young rats, and 17-β estradiol levels were enhanced in ovx rats to match those of sham-operated ones. Significantly lower femoral BMD and BMC were observed in ovx rats compared to sham-operated controls, whereas bone areas did not differ statistically among the groups. In addition, BBS tended to be increased in ovx rats fed soybeans and fermented soybeans. Supplementation of fermented soybeans could have preventive and therapeutic effects against osteoporosis in postmenopausal

  8. Temperature control in a continuously mixed bioreactor for solid-state fermentation

    NARCIS (Netherlands)

    Nagel, F.J.J.I.; Tramper, J.; Bakker, M.S.N.; Rinzema, A.

    2001-01-01

    A continuously mixed, aseptic paddle mixer was used successfully for solid-state fermentation (SSF) with Aspergillus oryzae on whole wheat kernels. Continuous mixing improved temperature control and prevented inhomogeneities in the bed. Respiration rates found in this system were comparable to those

  9. Kinetics model development of cocoa bean fermentation

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Gunawan, Agus Yodi; Muliyadini, Winny

    2015-12-01

    Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required. Fermentation is the vital stage in series of cocoa beans post harvest processing which could improve the quality of cocoa beans, in particular taste, aroma, and colours. During the fermentation process, combination of microbes grow producing metabolites that serve as the precursors for cocoa beans flavour. Microbial composition and thereby their activities will affect the fermentation performance and influence the properties of cocoa beans. The correlation could be reviewed using a kinetic model that includes unstructured microbial growth, substrate utilization and metabolic product formation. The developed kinetic model could be further used to design cocoa bean fermentation process to meet the expected quality. Further the development of kinetic model of cocoa bean fermentation also serve as a good case study of mixed culture solid state fermentation, that has rarely been studied. This paper presents the development of a kinetic model for solid-state cocoa beans fermentation using an empirical approach. Series of lab scale cocoa bean fermentations, either natural fermentations without starter addition or fermentations with mixed yeast and lactic acid bacteria starter addition, were used for model parameters estimation. The results showed that cocoa beans fermentation can be modelled mathematically and the best model included substrate utilization, microbial growth, metabolites production and its transport. Although the developed model still can not explain the dynamics in microbial population, this model can sufficiently explained the observed changes in sugar concentration as well as metabolic products in the cocoa bean pulp.

  10. Yeasts are essential for cocoa bean fermentation.

    Science.gov (United States)

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

  11. Microbiology of keribo fermentation: an Ethiopian traditional fermented beverage.

    Science.gov (United States)

    Abawari, Rashid Abafita

    2013-10-15

    Keribo is an indigenous traditional fermented beverage and is being served on holidays, wedding ceremony and also used as sources of income of many households in Jimma zone. The aim of this study was to document the microbiology of the product and antibiotic susceptibility patterns of LAB. Samples of Keribo were collected from Jimma town and four of its districts. Keribo was fermented in the laboratory following the traditional techniques for microbial succession monitored at 6 h intervals. Finally, dominant LAB was evaluated for their antibiotic susceptibility patterns against eight antibiotics. Samples of Keribo from open markets and households in Jimma zone showed average Lactic Acid Bacteria (LAB), Aerobic Mesophilic Bacteria (AMB), Aerobic Spore-formers (ASF) and yeasts with mean counts of (log CFU mL(-1)) 2.70 +/- 2.07, 2.34 +/- 2.37, 4.96 +/- 2.80 and 2.01 +/- 0.60, respectively. The mean counts of Enterobacteriaceae, staphylococci and moulds were below detectable levels. The early stage was dominated by AMB and ASF. However, the mean counts of LAB increased exponentially for the first 30 h and remain constant thereafter. Leuconostoc mesenteroides, identified as the most dominant LAB, were found to be susceptible to penicillin G, gentamicin, ampicilin, chloramphenicol, amikacin, bacitracin and norfloxacin but resistant to vancomycin.

  12. Marine sponges as microbial fermenters.

    Science.gov (United States)

    Hentschel, Ute; Usher, Kayley M; Taylor, Michael W

    2006-02-01

    The discovery of phylogenetically complex, yet highly sponge-specific microbial communities in marine sponges, including novel lineages and even candidate phyla, came as a surprise. At the same time, unique research opportunities opened up, because the microorganisms of sponges are in many ways more accessible than those of seawater. Accordingly, we consider sponges as microbial fermenters that provide exciting new avenues in marine microbiology and biotechnology. This review covers recent findings regarding diversity, biogeography and population dynamics of sponge-associated microbiota, and the data are discussed within the larger context of the microbiology of the ocean.

  13. Sensory Properties of Traditionally-Fermented Buttermilk ...

    African Journals Online (AJOL)

    An investigation was carried out to test the hypothesis that the main problems of traditionally-fermented milk products processed in the rural setup are based on variable sensory quality, hygiene and unattractive presentation to consumers. Sensory evaluation scores of 9 samples of traditional fermented buttermilk and control ...

  14. Composition, Acceptability and Efficacy of Fermented and ...

    African Journals Online (AJOL)

    Objective: The main objective was to evaluate the efficacy of fermented and unfermented cereal-based-Oral Rehydration Solution (CB-ORS) for home management of diarrhoea in children. Materials and Methods: Local varieties of white maize (Zea mays) and rice (Oritz sativa) fermented (48h) and unfermented were ...

  15. Replacement Value of fermented millet ( Pennisetum americanum ...

    African Journals Online (AJOL)

    The replacement value of fermented millet for maize in the diets of Clarias gariepinus fingerlings reared in a recirculation system was determined. Five isonitrogenous diets were formulated to contain graded levels of fermented millet meal replacing 0, 20, 40, 60 and 80% of maize and fed to triplicate groups of fingerlings ...

  16. Method for anaerobic fermentation and biogas production

    DEFF Research Database (Denmark)

    2013-01-01

    The present invention relates to a method for biomass processing, anaerobic fermentation of the processed biomass, and the production biogas. In particular, the invention relates to a system and method for generating biogas from anaerobic fermentation of processed organic material that comprises...

  17. 7122 EFFECT OF FERMENTATION CONTAINERS ON THE ...

    African Journals Online (AJOL)

    MARIA

    2013-01-01

    Jan 1, 2013 ... effectively eliminating much of the heat-sensitive indigenous micro flora [19]. However, the protein loss was much more in samples fermented banana leaf compared to plastic bowl. This could be as a result of leaching of some proteins into the porous banana leaf. Further decrease as fermentation ...

  18. Physicochemical and textural properties of kombucha fermented ...

    African Journals Online (AJOL)

    The possibility of kombucha application cultivated on two different tea types in combination with probiotics for milk fermentation at different temperatures, as well as the physicochemical and textural properties of manufactured fermented milk products were investigated. Combination of probiotic starter culture and kombucha ...

  19. Characterization of antimicrobial activity in Kombucha fermentation

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2001-01-01

    Fermented tea drink, Kombucha, can inhibit the growth of Shigella sonnei, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium. Several metabolites were analyzed every two days during a 14-day Kombucha fermentation. Levels of acetic acid and gluconic acid were found to increase with

  20. Scleroglucan: Fermentative Production, Downstream Processing and Applications

    Directory of Open Access Journals (Sweden)

    Shrikant A. Survase

    2007-01-01

    Full Text Available Exopolysaccharides produced by a variety of microorganisms find multifarious industrial applications in foods, pharmaceutical and other industries as emulsifiers, stabilizers, binders, gelling agents, lubricants, and thickening agents. One such exopolysaccharide is scleroglucan, produced by pure culture fermentation from filamentous fungi of genus Sclerotium. The review discusses the properties, fermentative production, downstream processing and applications of scleroglucan.

  1. Energy balance in solid state fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    Rodriguez, L.J.A.; Torres, A.; Echevarria, J.; Saura, G. (Instituto Cubano de Investigaciones de los Derivados de la Cana de Azucar (ICIDCA), La Habana (Cuba))

    1991-01-01

    It was applied a macroscopic energy balance to a solid state fermentation process and an electron balance in order to estimate the temperature and the heat evolved in the process. There were employed several equations that describe the development of the system and offer the possibility to design or control such fermentations. (orig.).

  2. Manufacturing Ethyl Acetate From Fermentation Ethanol

    Science.gov (United States)

    Rohatgi, Naresh K.; Ingham, John D.

    1991-01-01

    Conceptual process uses dilute product of fermentation instead of concentrated ethanol. Low-concentration ethanol, extracted by vacuum from fermentation tank, and acetic acid constitutes feedstock for catalytic reaction. Product of reaction goes through steps that increases ethyl acetate content to 93 percent by weight. To conserve energy, heat exchangers recycle waste heat to preheat process streams at various points.

  3. Characteristics of fermentation yeast isolated from traditional ...

    African Journals Online (AJOL)

    Indigenous honey wine, known locally as ogol, was collected in a village of the Majangir ethnic group in Southwest Ethiopia, and the procedure for ogol fermentation was investigated. A fermentation yeast was first isolated from ogol and identified as being a strain of the genus Saccharomyces cerevisiae. Honey wine made ...

  4. Fermentation Studies on Roselle ( Hibiscus Sabdariffa ) Calyces ...

    African Journals Online (AJOL)

    The effect of trona on the fermentation of roselle calyces was evaluated. The addition of trona to the calyces raised the initial pH from 3.3 to 5.3. The important microorganisms of roselle calyces fermentation were enumerated, isolated and identified. The fungi isolated consist of one yeast identified as Saccharomyces ...

  5. co-fermentation of kocho with barley

    African Journals Online (AJOL)

    fermentation scheme was therefore developed for the production of injera with improved protein content in ... of more than one species of lactic acid bacteria has also been reported in the fermentation process of kocho ... cereals, liberation of amino acids, synthesis of certain vitamins and the availability of trace minerals ...

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

    African Journals Online (AJOL)

    uwerhiavwe

    2013-03-13

    Mar 13, 2013 ... esculenta mycelia made good use of soybean residues. The optimal media ... volume 10%, temperature 28°C, and fermentation time 56 h. ... seeding media. Soybean residues were used as the base for fermentation medium, with 20 g glucose, 1.5 g MgSO4, 1g KH2PO4 and 1000 ml of water. Soybean ...

  7. Handbook of Indigenous Foods Involving Alkaline Fermentation

    NARCIS (Netherlands)

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

    2014-01-01

    This book details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. The book discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant

  8. 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 ...

  9. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

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

    2013-01-01

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

  10. Physiochemical Properties and Antinutrient Content of Fermented ...

    African Journals Online (AJOL)

    Popcorn and groundnut composite flours were fermented using pure strains of Rhizopus nigricans and Saccharomyces cerevisiae by solid substrate fermentation method. There was decrease in pH with increase in total titrable acidity in all the samples. The result of the proximate analysis revealed that there was an ...

  11. Naturally fermented ethnic soybean foods of India

    Directory of Open Access Journals (Sweden)

    Jyoti Prakash Tamang

    2015-03-01

    Full Text Available Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional bacterium in all naturally fermented soybean foods of these regions. Although there is a good demand for ethnic fermented soybean foods among local consumers in north-east India, the production is limited to household level. A ready-to-use pulverized starter culture for kinema production can be introduced to kinema-makers or similar sticky fermented soybean foods of north-east India and adapted to local conditions for additional income generation. Ethnic fermented soybeans are one of the major food resources in the Eastern Himalayas; they supplement inexpensive, high-digested plant protein in the local diet with low fat/cholesterol content and high nutritive value as well as antioxidant and other health-promoting properties.

  12. FERMENTED MILK AS A FUNCTIONAL FOOD

    Directory of Open Access Journals (Sweden)

    Irena Rogelj

    2000-06-01

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

  13. Yersinia enterocolitica in fermented sausages

    Science.gov (United States)

    Mitrović, R.; Janković, V.; Baltić, B.; Ivanović, J.

    2017-09-01

    Different types of food, among them meat, can be the cause of food-borne diseases, and infections are commonly caused by Campylobacter, Salmonella, Yersinia enterocolitica, verotoxic Escherichia coli and Listeria monocytogenes. All these bacteria, depending on a number of factors, including animal species, geographical origin, climatic factors, methods of animal breeding and meat production, could cause disease. Here, we summarise results on production of different groups of sausages produced with or without added starter culture, and contaminated with Y.enterocolitica (control sausages were not contaminated). During the ripening, changes in the microbiological status of the fermented sausages and their physical and chemical properties were monitored. For all tests, standard methods were used. In these fermented sausages, the number of Y. enterocolitica decreased during ripening. The number of Y. enterocolitica was statistically significantly lower in sausages with added starter culture on all days of the study Zoonotic pathogens in meat should be controlled through the complete production chain, from the farms to consumers, in order to reduce the probability of disease in humans. However, the necessary controls in the production chain are not the same for all bacteria.

  14. Simultaneous delivery of antibiotics neomycin and ampicillin in drinking water inhibits fermentation of resistant starch in rats.

    Science.gov (United States)

    Carvajal-Aldaz, Diana G; Guice, Justin L; Page, Ryan C; Raggio, Anne M; Martin, Roy J; Husseneder, Claudia; Durham, Holiday A; Geaghan, James; Janes, Marlene; Gauthier, Ted; Coulon, Diana; Keenan, Michael J

    2017-03-01

    Antibiotics ampicillin 1 g/L and neomycin 0.5 g/L were added to drinking water before or during feeding of resistant starch (RS) to rats to inhibit fermentation. In a preliminary study, antibiotics and no RS were given prior to rats receiving a transplant of cecal contents via gavage from donor rats fed RS (without antibiotics) or a water gavage before feeding resistant starch to both groups. Antibiotics given prior to feeding RS did not prevent later fermentation of RS regardless of either type of gavage. In the second study, antibiotics were given simultaneously with feeding of RS. This resulted in inhibition of fermentation of RS with cecal contents pH >8 and low amounts of acetate and butyrate. Rats treated with antibiotics had reduced Bifidobacteria spp., but similar Bacteroides spp. to control groups to reduce acetate and butyrate and preserve the production of propionate. Despite reduced fermentation, rats given antibiotics had increased glucagon-like peptide 1 (GLP-1) and cecum size, measures that are usually associated with fermentation. A simultaneous delivery of antibiotics inhibited fermentation of RS. However, increased GLP-1 and cecum size would be confounding effects in assessing the mechanism for beneficial effects of dietary RS by knocking out fermentation. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  15. Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae.

    Science.gov (United States)

    Mendes-Ferreira, Ana; Sampaio-Marques, Belém; Barbosa, Catarina; Rodrigues, Fernando; Costa, Vítor; Mendes-Faia, Arlete; Ludovico, Paula; Leão, Cecília

    2010-12-01

    Throughout alcoholic fermentation, nitrogen depletion is one of the most important environmental stresses that can negatively affect the yeast metabolic activity and ultimately leads to fermentation arrest. Thus, the identification of the underlying effects and biomarkers of nitrogen limitation is valuable for controlling, and therefore optimizing, alcoholic fermentation. In this study, reactive oxygen species (ROS), plasma membrane integrity, and cell cycle were evaluated in a wine strain of Saccharomyces cerevisiae during alcoholic fermentation in nitrogen-limiting medium under anaerobic conditions. The results indicated that nitrogen limitation leads to an increase in ROS and that the superoxide anion is a minor component of the ROS, but there is increased activity of both Sod2p and Cta1p. Associated with these effects was a decrease in plasma membrane integrity and a persistent cell cycle arrest at G(0)/G(1) phases. Moreover, under these conditions it appears that autophagy, evaluated by ATG8 expression, is induced, suggesting that this mechanism is essential for cell survival but does not prevent the cell cycle arrest observed in slow fermentation. Conversely, nitrogen refeeding allowed cells to reenter cell cycle by decreasing ROS generation and autophagy. Altogether, the results provide new insights on the understanding of wine fermentations under nitrogen-limiting conditions and further indicate that ROS accumulation, evaluated by the MitoTracker Red dye CM-H(2)XRos, and plasma membrane integrity could be useful as predictive markers of fermentation problems.

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

    Directory of Open Access Journals (Sweden)

    Shinsuke Kuwaki

    2012-01-01

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

  17. Mathematical modeling of thin-layer drying of fermented and non-fermented sugarcane bagasse

    Energy Technology Data Exchange (ETDEWEB)

    Mazutti, Marcio A.; Zabot, Giovani; Boni, Gabriela; Skovronski, Aline; de Oliveira, Debora; Di Luccio, Marco; Oliveira, J. Vladimir; Treichel, Helen [Department of Food Engineering, URI - Campus de Erechim, P.O. Box 743, CEP 99700-000, Erechim - RS (Brazil); Rodrigues, Maria Isabel; Maugeri, Francisco [Department of Food Engineering, Faculty of Food Engineering, University of Campinas - UNICAMP, P.O. Box 6121, CEP 13083-862, Campinas - SP (Brazil)

    2010-05-15

    This work reports hot-air convective drying of thin-layer fermented and non-fermented sugarcane bagasse. For this purpose, experiments were carried out in a laboratory-scale dryer assessing the effects of solid-state fermentation (SSF) on the drying kinetics of the processing material. The fermented sugarcane bagasse in SSF was obtained with the use of Kluyveromyces marxianus NRRL Y-7571. Drying experiments were carried out at 30, 35, 40 and 45 C, at volumetric air flow rates of 2 and 3 m{sup 3} h{sup -1}. The ability of ten different thin-layer mathematical models was evaluated towards representing the experimental drying profiles obtained. Results showed that the fermented sugarcane bagasse presents a distinct, faster drying, behavior from that verified for the non-fermented material at the same conditions of temperature and volumetric air flow rate. It is shown that the fermented sugarcane bagasse presented effective diffusion coefficient values of about 1.3 times higher than the non-fermented material. A satisfactory agreement between experimental data and model results of the thin-layer drying of fermented and non-fermented sugarcane bagasse was achieved at the evaluated experimental conditions. (author)

  18. Biohydrogen production from soluble condensed molasses fermentation using anaerobic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Lay, Chyi-How; Lin, Chiu-Yue [Department of Environmental Engineering and Science, Feng Chia University, Taichung 40724 (China); Wu, Jou-Hsien; Hsiao, Chin-Lang [Department of Water Resource Engineering, Feng Chia University (China); Chang, Jui-Jen [Department of Life Sciences, National Chung Hsing University (China); Chen, Chin-Chao [Environmental Resources Laboratory, Department of Landscape Architecture, Chungchou Institute of Technology (China)

    2010-12-15

    Using anaerobic micro-organisms to convert organic waste to produce hydrogen gas gives the benefits of energy recovery and environmental protection. The objective of this study was to develop a biohydrogen production technology from food wastewater focusing on hydrogen production efficiency and micro-flora community at different hydraulic retention times. Soluble condensed molasses fermentation (CMS) was used as the substrate because it is sacchariferous and ideal for hydrogen production. CMS contains nutrient components that are necessary for bacterial growth: microbial protein, amino acids, organic acids, vitamins and coenzymes. The seed sludge was obtained from the waste activated sludge from a municipal sewage treatment plant in Central Taiwan. This seed sludge was rich in Clostridium sp. A CSTR (continuously stirred tank reactor) lab-scale hydrogen fermentor (working volume, 4.0 L) was operated at a hydraulic retention time (HRT) of 3-24 h with an influent CMS concentration of 40 g COD/L. The results showed that the peak hydrogen production rate of 390 mmol H{sub 2}/L-d occurred at an organic loading rate (OLR) of 320 g COD/L-d at a HRT of 3 h. The peak hydrogen yield was obtained at an OLR of 80 g COD/L-d at a HRT of 12 h. At HRT 8 h, all hydrogenase mRNA detected were from Clostridium acetobutylicum-like and Clostridium pasteurianum-like hydrogen-producing bacteria by RT-PCR analysis. RNA based hydrogenase gene and 16S rRNA gene analysis suggests that Clostridium exists in the fermentative hydrogen-producing system and might be the dominant hydrogen-producing bacteria at tested HRTs (except 3 h). The hydrogen production feedstock from CMS is lower than that of sucrose and starch because CMS is a waste and has zero cost, requiring no added nutrients. Therefore, producing hydrogen from food wastewater is a more commercially feasible bioprocess. (author)

  19. Amylolysis of raw corn by Aspergillus niger for simultaneous ethanol fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Han, I.Y.; Steinberg, M.P.

    1987-01-01

    The novelty of this approach was hydrolysis of the raw starch in ground corn to fermentable sugars that are simultaneously fermented to ethanol by yeast in a nonsterile environment. Thus, the conventional cooking step can be eliminated for energy conservation. A koji of Aspergillus niger grown on whole corn for 3 days was the crude enzyme source. A ratio of 0.2 g dry koji/g total solids was found sufficient. Optimum pH was 4.2. Ethanol concentration was 7.7% (w/w) in the aqueous phase with 92% raw starch conversion. Agitation increased rate. Sacharification was the rate-limiting step. The initial ethanol concentration preventing fermentation was estimated to be 8.3% by weight. (Refs. 96).

  20. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Cassava tubers for processing into cassava flour, Lafun a Nigerian locally fermented product was subjected to two different types of fermentations: submerged and anaerobic fermentation for 72 h. Physicochemical changes that occurred during fermentation and their influence on the functional, rheological and sensory ...

  1. Prebiotics in piglet nutrition? Fermentation kinetics along the GI tract

    NARCIS (Netherlands)

    Awati, A.A.

    2005-01-01

    Keywords: fermentation, gas production, pigletsThe generalized theory behind the carbohydrate to protein fermentation in the GIT is that in presence of fermentable carbohydrate substrate, microbes prefer to ferment carbohydrate source to derive energy and use the nitrogen available for their own

  2. Discovery and History of Amino Acid Fermentation.

    Science.gov (United States)

    Hashimoto, Shin-Ichi

    There has been a strong demand in Japan and East Asia for L-glutamic acid as a seasoning since monosodium glutamate was found to present umami taste in 1907. The discovery of glutamate fermentation by Corynebacterium glutamicum in 1956 enabled abundant and low-cost production of the amino acid, creating a large market. The discovery also prompted researchers to develop fermentative production processes for other L-amino acids, such as lysine. Currently, the amino acid fermentation industry is so huge that more than 5 million metric tons of amino acids are manufactured annually all over the world, and this number continues to grow. Research on amino acid fermentation fostered the notion and skills of metabolic engineering which has been applied for the production of other compounds from renewable resources. The discovery of glutamate fermentation has had revolutionary impacts on both the industry and science. In this chapter, the history and development of glutamate fermentation, including the very early stage of fermentation of other amino acids, are reviewed.

  3. Transcription profiling of sparkling wine second fermentation.

    Science.gov (United States)

    Penacho, Vanessa; Valero, Eva; Gonzalez, Ramon

    2012-02-01

    There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH, nitrogen starvation) while others are more specific to second fermentation (low temperature, CO(2) overpressure). The transcription profile of Saccharomyces cerevisiae during primary wine fermentation has been studied by several research groups, but this is the first report on yeast transcriptome under second fermentation conditions. Our results indicate that the main pathways affected by these particular conditions are related to aerobic respiration, but genes related to vacuolar and peroxisomal functions were also highlighted in this study. A parallelism between the transcription profile of wine yeast during primary and second fermentation is appreciated, with ethanol appearing as the main factor driving gene transcription during second fermentation. Low temperature seems to also influence yeast transcription profile under these particular winemaking conditions. Copyright © 2011 Elsevier B.V. All rights reserved.

  4. Fermented dairy products modulate Citrobacter rodentium-induced colonic hyperplasia.

    Science.gov (United States)

    Collins, James W; Chervaux, Christian; Raymond, Benoit; Derrien, Muriel; Brazeilles, Rémi; Kosta, Artemis; Chambaud, Isabelle; Crepin, Valerie F; Frankel, Gad

    2014-10-01

    We evaluated the protective effects of fermented dairy products (FDPs) in an infection model, using the mouse pathogen Citrobacter rodentium (CR). Treatment of mice with FDP formulas A, B, and C or a control product did not affect CR colonization, organ specificity, or attaching and effacing lesion formation. Fermented dairy product A (FDP-A), but neither the supernatant from FDP-A nor β-irradiated (IR) FDP-A, caused a significant reduction in colonic crypt hyperplasia and CR-associated pathology. Profiling the gut microbiota revealed that IR-FDP-A promoted higher levels of phylotypes belonging to Alcaligenaceae and a decrease in Lachnospiraceae (Ruminococcus) during CR infection. Conversely, FDP-A prevented a decrease in Ruminococcus and increased Turicibacteraceae (Turicibacter). Importantly, loss of Ruminococcus and Turicibacter has been associated with susceptibility to dextran sodium sulfate-induced colitis. Our results demonstrate that viable bacteria in FDP-A reduced CR-induced colonic crypt hyperplasia and prevented the loss of key bacterial genera that may contribute to disease pathology. © The Author 2014. Published by Oxford University Press on behalf of the Infectious Diseases Society of America.

  5. Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro.

    Science.gov (United States)

    López-Barrera, Dunia Maria; Vázquez-Sánchez, Kenia; Loarca-Piña, Ma Guadalupe Flavia; Campos-Vega, Rocio

    2016-12-01

    Spent coffee grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatty acids (SCFAs) with the ability to prevent inflammation. We investigated SCG anti-inflammatory effects by evaluating its composition, phenolic compounds, and fermentability by the human gut flora, SCFAs production, nitric oxide and cytokine expression of the human gut fermented-unabsorbed-SCG (hgf-NDSCG) fraction in LPS-stimulated RAW 264.7 macrophages. SCG had higher total fiber content compared with coffee beans. Roasting level/intensity reduced total phenolic contents of SCG that influenced its colonic fermentation. Medium roasted hgf-NDSCG produced elevated SCFAs (61:22:17, acetate, propionate and butyrate) after prolonged (24h) fermentation, suppressed NO production (55%) in macrophages primarily by modulating IL-10, CCL-17, CXCL9, IL-1β, and IL-5 cytokines. SCG exerts anti-inflammatory activity, mediated by SCFAs production from its dietary fiber, by reducing the release of inflammatory mediators, providing the basis for SCG use in the control/regulation of inflammatory disorders. The results support the use of SGC in the food industry as dietary fiber source with health benefits. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Chemopreventive effects of in vitro digested and fermented bread in human colon cells.

    Science.gov (United States)

    Schlörmann, Wiebke; Hiller, Beate; Jahns, Franziska; Zöger, Romy; Hennemeier, Isabell; Wilhelm, Anne; Lindhauer, Meinolf G; Glei, Michael

    2012-10-01

    Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation. Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities. The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed. This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.

  7. Improved fermentative alcohol production. [Patent application

    Science.gov (United States)

    Wilke, C.R.; Maiorella, B.L.; Blanch, H.W.; Cysewski, G.R.

    1980-11-26

    An improved fermentation process is described for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using water load balancing (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

  8. Biotechnology of Flavor Generation in Fermented Meats

    Science.gov (United States)

    Toldrá, Fidel

    Traditionally, meat fermentation was based on the use of natural flora, including the “back-slopping”, or addition of a previous successful fermented sausage. However, these practices gave a great variability in the developed flora and affected the safety and quality of the sausages (Toldrá, 2002; Toldrá & Flores, 2007). The natural flora of fermented meat has been studied for many years (Leistner, 1992; Toldrá, 2006a), and more recently, these micro-organisms have been isolated and biochemically identified through molecular methods applied to extracted DNA and RNA (Cocolin, Manzano, Aggio, Cantoni, & Comi, 2001; Cocolin, Manzano, Cantoni, & Comi, 2001; Comi, Urso, Lacumin, Rantsiou, Cattaneo & Cantoni, 2005).

  9. Researchers foment better ways to ferment

    Energy Technology Data Exchange (ETDEWEB)

    1979-08-01

    Researchers in Australia and the US are experimenting with Zymomonas mobilis, the bacteria strain used to make tequila. It could reduce fermentation times because it can withstand substantially higher temperatures than yeast. MIT is experimenting with Clostridium thermocellum, a bacteria strain which has the ability to hydrolyze cellulose into glucose sugar and simultaneously ferment the glucose to ethanol. Purdue University is working with Rhizopus, used in the fermentation of certain Chinese wines where alcohol content approaches 18%. Other researchers are looking at enzyme-based processes to improve sugar yields from starch and cellulose, and Purdue is making a major effort to cut distillation energy consumption.

  10. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa; Stocks, Stuart; Sin, Gürkan

    Bioprocesses are inherently sensitive to fluctuations in processing conditions and must be tightly regulated to maintain cellular productivity. Industrial fermentations are often difficult to replicate across production sites or between facilities as the small operating differences in the equipment...... of a fermentation. Industrial fermentation processes are typically operated in fed batch mode, which also poses specific challenges for process monitoring and control. This is due to many reasons including non-linear behaviour, and a relatively poor understanding of the system dynamics. It is therefore challenging...

  11. Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2013-12-01

    Full Text Available Coffee fermentation is a step of wet processing. In fact, some microorganisms naturally exist on the surface of coffee cherry. Using a starter culture of microorganisms may change equilibrium of microorganism population. Among some safe fermentation agents are present in “ragi tape” (yeast, “ragi tempe”, and fermented milk. A fermentor machine equipped with eating-control and stirrer had been designed, and tested before. Some treatments investigated were fermentation containers (fermentor machine and plastic sacks; fermentation agents (fresh cage-luwakcoffee, “ragi tape”, “ragi tempe”, and fermented milk; temperature of fermentation (room, 30 C, 35 C, and 40 C; and duration of fermentation (6, 12, and 18 hours. The experiment were replicated three times. Wet-coffee parchments were washed and sundried until moisture content reached 12%. The dried parchment was hulled and examined for the bean quality and flavors. The experiment indicated that 40 C fermentation in fermentor machine resulted in higher content of “full sour defect”. Fermentation agents significanly influenced bean size. Temperature treatment significanly influenced bulk density and bean size. The best flavor profile was obtained from fermentation in plastic sack at ambient temperature. Bacteria of fermented milk and “fresh luwak coffee” as fermentation agents resulted up to excellent flavor. Twelve hours fermentation produced best flavor of Arabica coffee compared to 6 and 18 hours. Key words: Arabica coffee, fermentation, flavour, fermentation agents

  12. Exploitation of Nontraditional Corp, Yacon, in Breast Cancer Prevention Using Preclinical Rat Model

    Science.gov (United States)

    2011-07-01

    ACF is associated with butyrate produced by the anaerobic bacterial fermentation of ITF in the colon [2]. Butyrate can also be absorbed through the...non-digestible, fermentable oligosaccharides. Yacon, mammary carcinogenesis and prevention, anti-inflammation 31 Table of Contents...colonic epithelial cells into the portal blood and exert its effects within the body. Butyrate modulates gene transcription by inhibiting HDAC [2

  13. Antimutagenicity of fermented milk with lactic acid bacteria

    OpenAIRE

    細野, 明義; Akiyoshi, Hosono; 信州大学大学院農学研究科; Graduate School of Agriculture, Shinshu University

    2002-01-01

    Fermented milk and lactic acid bacteria have been considered to provide potential health benefits to human beings. Milk containing casein has been shown to be highly antimutagenic, and fermentation by lactic acid bacteria produces various hydrolytic peptides which contribute to the high antimutagenicity of fermented milk. The antimutagenic property of fermented milk was dependent on the strains of lactic acid bacteria and the fermentation time. Not only the proteolytic products of casein, but...

  14. FERMENTATION ACTIVITY OF LACTOSE-FERMENTATION YEAST IN WHEY-MALT WORT

    Directory of Open Access Journals (Sweden)

    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.

  15. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

    Science.gov (United States)

    Skrzypczak, Katarzyna W; Gustaw, Waldemar Z; Jabłońska-Ryś, Ewa D; Michalak-Majewska, Monika; Sławińska, Aneta; Radzki, Wojciech P; Gustaw, Klaudia M; Waśko, Adam D

    2017-01-01

    The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is useful in preventing some civili- zation diseases. Unfortunately, it has been already proved that some synthetic antioxidants pose a potential risk in vivo. Therefore, antioxidant compounds derived from a natural source are extremely valuable. Milk is a source of biologically active precursors, which when enclosed in structural protein sequences are inactive. The hydrolysis process, involving bacterial proteolytic enzymes, might release biopeptides that act in various ways, including having antioxidant properties. The objective of this study was to determine the antioxidant properties of milk protein preparations fermented by Polish strains of L. helveticus. The research also focused on evaluating the dynamics of milk acidification by these strains and analyzing the textural properties of the skim milk fermented products obtained. The research studied Polish strains of L. helveticus: B734, 141, T80 and T105, which have not yet been used industrially. The antioxidant properties of 1% (w/v) solutions of milk protein preparations (skim milk powder, caseinoglycomacropeptide and α-lactoalbumin) fermented by these strains were determined by neutralizing the free radicals with 2,2-diphenyl-1-picrylhydrazyl (DPPH˙). Moreover, solutions of skim milk powder (SMP) fermented by the microorganisms being tested were analyzed on gel electrophoresis (SDS-PAGE). The dynamics of milk acidification by these microorganisms was also analyzed L. helveticus strains were used to prepare fermented regenerated skim milk products that were subjected to texture profile analysis (TPA) performed using a TA-XT2i

  16. Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency

    OpenAIRE

    Soemarno, Joko; Hariyanti, Yuli; Soeparto, Soetanto Abdoellah; Sophia Hartatri, Diany Faila

    2015-01-01

    Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers reluctant to do fermentation, weight differencebetween fermented and unfermented cocoa, cocoa processing time difference between fermented and unfermented cocoa, quality difference between fermentedand unfermented coco refers to cocoa bean st...

  17. Methane fermentation of regionally accrued wet biomass

    OpenAIRE

    浅野, 憲哉

    2017-01-01

    The methane fermentation of Japanese mushroom ligneous bed waste was conducted for estimate steam explosion as pretreatment. Methane yield was improved to 50-75% by pretreatment of mushroom bed with severity factor 2.1-3.2

  18. Pervaporation of ethanol from lignocellulosic fermentation broth

    NARCIS (Netherlands)

    Gaykawad, S.S.; Zha, Y.; Punt, P.J.; Groenestijn, J.W. van; Wielen, L.A.M. van der; Straathof, A.J.J.

    2013-01-01

    Pervaporation can be applied in ethanol production from lignocellulosic biomass. Hydrophobic pervaporation, using a commercial PDMS membrane, was employed to concentrate the ethanol produced by fermentation of lignocellulosic hydrolysate. To our knowledge, this is the first report describing this.

  19. Nutraceutical impact of fermented products on human

    OpenAIRE

    KORANDOVÁ, Eliška

    2008-01-01

    This bachelor thesis deals with nutraceutical impact of fermented products on human immunity, on the state of oxidative stress and on the quality of life. It presents probiotics, prebiotics and synbiotics and their expected influence on human health.

  20. [Fermentation transformed ginsenoside by Lactobacillus plantarum].

    Science.gov (United States)

    Chen, Yang; Wang, Yi; Sun, Liang; Wang, Kang-Yu; Jiang, Shi-Cui; Sun, Chun-Yu; Zhang, Mei-Ping

    2014-04-01

    To explore ginseng fermentation process by Lactobacillus plantarum, and to make part of total saponins transformed into more reactive ginsenoside Rd. Microbial fermentation was carried out by still dark culture. Total saponins were extracted by Soxhlet extraction, and determined by UV visible spectrophotometry with colours reaction by vanillin-sulfuric acid. Ginsenoside Rd was determined by HPLC method. The fermentation process was: MRS medium, 35 degrees C, pH 5.0, cultured for 2 days. The content of total saponins was inhance 32%, and the content of ginsenoside Rd was increased 4.864 mg x g(-1). The fermentation system's process was reasonable, and it's suitable for mass production, important significance for ginsenoside microbial transformation.

  1. Phytosynthesized iron nanoparticles: effects on fermentative ...

    Indian Academy of Sciences (India)

    2016-08-26

    Aug 26, 2016 ... Iron nanoparticles; green synthesis; Syzygium cumini; dark fermentation; biohydrogen production; Enterobacter cloacae. ... Department of Molecular Biology and Biotechnology, Tezpur University, Napaam, Tezpur 784 028, Assam, India; Department of Physics, Tezpur University, Napaam, Tezpur 784 028, ...

  2. Exploiting the potential of gas fermentation

    DEFF Research Database (Denmark)

    Redl, Stephanie Maria Anna; Diender, Martijn; Jensen, Torbjørn Ølshøj

    2017-01-01

    The use of gas fermentation for production of chemicals and fuels with lower environmental impact is a technology that is gaining increasing attention. Over 38 Gt of CO2 is annually being emitted from industrial processes, thereby contributing significantly to the concentration of greenhouse gases...... in the atmosphere. Together with the gasification of biomass and different waste streams, these gases have the potential for being utilized for production of chemicals through fermentation processes. Acetogens are among the most studied organisms capable of utilizing waste gases. Although engineering...... focus on the advantages of alternative fermentation scenarios, including thermophilic production strains, multi-stage fermentations, mixed cultures, as well as mixotrophy. Such processes have the potential to significantly broaden the product portfolio, increase the product concentrations and yields...

  3. Fermentation of lignocellulosic hydrolysates: Inhibition and detoxification

    Energy Technology Data Exchange (ETDEWEB)

    Palmqvist, E.

    1998-02-01

    The ethanol yield and productivity obtained during fermentation of lignocellulosic hydrolysates is decreased due to the presence of inhibiting compounds, such as weak acids, furans and phenolic compounds produced during hydrolysis. Evaluation of the effect of various biological, physical and chemical detoxification treatments by fermentation assays using Saccharomyces cerevisiae was used to characterise inhibitors. Inhibition of fermentation was decreased after removal of the non-volatile compounds, pre-fermentation by the filamentous fungus Trichoderma reesei, treatment with the lignolytic enzyme laccase, extraction with ether, and treatment with alkali. Yeast growth in lignocellulosic hydrolysates was inhibited below a certain fermentation pH, most likely due to high concentrations of undissociated weak acids. The effect of individual compounds were studied in model fermentations. Furfural is reduced to furfuryl alcohol by yeast dehydrogenases, thereby affecting the intracellular redox balance. As a result, acetaldehyde accumulated during furfural reduction, which most likely contributed to inhibition of growth. Acetic acid (10 g 1{sup -1}) and furfural (3 g 1{sup -1}) interacted antagonistically causing decreased specific growth rate, whereas no significant individual or interaction effects were detected by the lignin-derived compound 4-hydroxybenzoic acid (2 g 1{sup -1}). By maintaining a high cell mass density in the fermentor, the process was less sensitive to inhibitors affecting growth and to fluctuations in fermentation pH, and in addition the depletion rate of bioconvertible inhibitors was increased. A theoretical ethanol yield and high productivity was obtained in continuous fermentation of spruce hydrolysate when the cell mass concentration was maintained at a high level by applying cell recirculation 164 refs, 16 figs, 5 tabs

  4. Fermentation based carbon nanotube bionic functional composites

    OpenAIRE

    Valentini, Luca; Bon, Silvia Bittolo; Signetti, Stefano; Tripathi, Manoj; Iacob, Erica; Pugno, Nicola M.

    2016-01-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique mechanical and physical properties that are not produced by abiotic processes. Based on grape must and bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at r...

  5. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Franco, Wendy; Perez-Diaz, Ilenys; McFeeters, Roger F

    2012-07-01

    Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and pH on fermented cucumber spoilage and to determine the ability of lactic acid bacteria (LAB) spoilage isolates to initiate lactic acid degradation in fermented cucumbers. Cucumbers fermented with 0%, 2%, 4%, and 6% NaCl were blended into slurries (FCS) and adjusted to pH 3.2, 3.8, 4.3, and 5.0 prior to centrifugation, sterile-filtration, and inoculation with spoilage organisms. Organic acids and pH were measured initially and after 3 wk, 2, 6, 12, and 18 mo anaerobic incubation at 25 °C. Anaerobic lactic acid degradation occurred in FCS at pH 3.8, 4.3, and 5.0 regardless of NaCl concentration. At pH 3.2, reduced NaCl concentrations resulted in increased susceptibility to spoilage, indicating that the pH limit for lactic acid utilization in reduced NaCl fermented cucumbers is 3.2 or lower. Over 18 mo incubation, only cucumbers fermented with 6% NaCl to pH 3.2 prevented anaerobic lactic acid degradation by spoilage bacteria. Among several LAB species isolated from fermented cucumber spoilage, Lactobacillus buchneri was unique in its ability to metabolize lactic acid in FCS with concurrent increases in acetic acid and 1,2-propanediol. Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage. Microbial spoilage of fermented cucumbers during bulk storage causes economic losses for producers. Current knowledge is insufficient to predict or control these losses. This study demonstrated that in the absence of oxygen, cucumbers fermented with 6% sodium chloride to pH 3.2 were not subject to spoilage. However, lactic acid was degraded

  6. Fermented dairy products: knowledge and consumption.

    Science.gov (United States)

    Hekmat, Sharareh; Koba, Lesia

    2006-01-01

    Much has been published on the nutritional and health benefits of fermented dairy products, especially those containing probiotic microorganisms. However, consumers may not be familiar with the term "fermented dairy products," and therefore may not take full advantage of them. University students' knowledge and consumption patterns of fermented dairy products were assessed. University students (n=223) completed a survey consisting of a section on demographics and another on knowledge and consumption patterns. The majority of respondents (62%) were not familiar with the term "fermented dairy products." Most respondents consumed yogourt a few times a week (40%) or a few times a month (30%). Almost all respondents (92%) were unable to identify the difference between regular and probiotic yogourt. Most respondents (93%) had not heard of acidophilus milk, but the majority (65%) would be willing to try it. Most respondents were unsure whether sour cream (65%), yogourt beverages (74%), and cheddar cheese (61%) were fermented dairy products. Sixty percent of respondents never consumed yogourt drinks. Education is needed about fermented dairy products, especially probiotics, and their nutritional and health benefits. Such education may increase their acceptability and consumption.

  7. Fermented dairy food and CVD risk.

    Science.gov (United States)

    Tapsell, Linda C

    2015-04-01

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

  8. Acetone-butanol Fermentation of Marine Macroalgae

    Energy Technology Data Exchange (ETDEWEB)

    Huesemann, Michael H.; Kuo, Li-Jung; Urquhart, Lindsay A.; Gill, Gary A.; Roesijadi, Guritno

    2012-03-01

    Mannitol and laminarin, which are present at high concentrations in the brown macroalga Saccharina spp., a type of kelp, are potential biochemical feedstocks for butanol production. To test their bioconversion potential, aqueous extracts of the kelp Saccharina spp., mannitol, and glucose (a product of laminarin hydrolysis) were subjected to acetone-butanol fermentation by Clostridium acetobutylicum (ATCC 824). Both mannitol and glucose were readily fermented. Mixed substrate fermentations with glucose and mannitol resulted in diauxic growth of C. acetobutylicum with glucose depletion preceding mannitol utilization. Fermentation of kelp extract exhibited triauxic growth, with an order of utilization of free glucose, mannitol, and bound glucose, presumably laminarin. The lag in laminarin utilization reflected the need for enzymatic hydrolysis of this polysaccharide into fermentable sugars. The butanol and total solvent yields were 0.12 g/g and 0.16 g/g, respectively, indicating that significant improvements are still needed to make industrial-scale acetone-butanol fermentations of seaweed economically feasible.

  9. Nutritional Guidelines and Fermented Food Frameworks.

    Science.gov (United States)

    Bell, Victoria; Ferrão, Jorge; Fernandes, Tito

    2017-08-07

    This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world's economies. There are thousands of fermented foods and beverages, although the intention was not to review them but check their traditional and cultural value, and if they are still lacking to be classed as a category on different national food guides. For understanding the inconsistencies in claims of concerning fermented foods among various regulatory systems, each legal system should be considered unique. Fermented foods and beverages have long been a part of the human diet, and with further supplementation of probiotic microbes, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. In general, the approach of the legal systems is broadly consistent and their structures may be presented under different formats. African traditional fermented products are briefly mentioned enhancing some recorded adverse effects. Knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides.

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

    Science.gov (United States)

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

    2018-03-01

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

  11. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations.

    Science.gov (United States)

    Lei, Hongjie; Xu, Huaide; Feng, Li; Yu, Zhimin; Zhao, Haifeng; Zhao, Mouming

    2016-11-01

    The effects of glucose, sucrose and maltose supplementations on the fermentation performance and stress tolerance of lager yeast (Saccharomyces pastorianus) during high gravity (18°P) and very high gravity (24°P) fermentations were studied. Results showed that throughout 18°P wort fermentation, fermentation performance of lager yeast was significantly improved by glucose or sucrose supplementation, compared with maltose supplementation, especially for sucrose supplementation increasing wort fermentability and ethanol production by 6% and 8%, respectively. However, in the later stage of 24°P wort fermentation, fermentation performance of lager yeast was dramatically improved by maltose supplementation, which increased wort fermentability and ethanol production by 14% and 10%, respectively, compared with sucrose supplementation. Furthermore, higher HSP12 expression level and more intracellular trehalose accumulation in yeast cells were observed by maltose supplementation with increase of the wort gravity from 18°P to 24°P, indicating higher stress response of yeast cells. The excretion of Gly and Ala, and the absorption of Pro in the later stage of fermentation were promoted by maltose supplementation. In addition, with increase of the wort gravity from 18°P to 24°P, higher alcohols level was decreased with maltose supplementation, while esters formation was increased significantly with glucose supplementation. This study suggested that the choice of optimal fermentable sugars maintaining better fermentation performance of lager yeast should be based on not only strain specificity, but also wort gravity. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  12. Choking Prevention

    Science.gov (United States)

    ... Healthy Living Healthy Living Healthy Living Nutrition Fitness Sports Oral Health Emotional Wellness Growing Healthy Sleep Safety & Prevention Safety & Prevention Safety and Prevention Immunizations At Home ...

  13. Prevention of hepatocellular carcinoma.

    Science.gov (United States)

    Kew, Michael C

    2010-01-01

    Because of its frequency and grave prognosis, preventing hepatocellular carcinoma is an urgent priority. Prevention should be possible because environmental carcinogens-chronic hepatitis B and C virus infections, dietary exposure to aflatoxins, and iron overload-cause the great majority of these tumors. Chronic hepatitis B virus infection accounts for 55% of global hepatocellular carcinomas and 80% of those in the high-incidence Asia Pacific and sub-Saharan African regions. In these regions the infection that becomes chronic is predominantly acquired very early in life. A safe and effective vaccine against this virus is available and its universal inclusion in the immunization of infants has already resulted in a marked reduction of chronic infection and a 70% decrease in the occurrence of hepatocellular carcinoma in those immunized. Chronic hepatitis C virus infection is the major cause of hepatocellular carcinoma in industrialized countries. The infection is mainly acquired in adulthood and, until a vaccine becomes available, prevention will consist mainly of identifying, counselling, and treating chronically infected individuals, preventing spread of the virus by the use of safe injection practices (particularly in intravenous drug abusers), and screening all donated blood for the presence of the virus. 4.5 billion of the world.s population are exposed to dietary aflatoxins. Prevention involves treating susceptible crops to prevent fungal contamination, and handling the foodstuffs in such a way as to prevent contamination during storage. Iron overload in hereditary hemochromatosis can be prevented by repeated venesection and in African dietary iron overload by fermenting the home-brewed beer in iron-free containers.

  14. Antioxidation, angiotensin converting enzyme inhibition activity, nattokinase, and antihypertension of Bacillus subtilis (natto-fermented pigeon pea

    Directory of Open Access Journals (Sweden)

    Bao-Hong Lee

    2015-12-01

    Full Text Available Because of the high incidence of cardiovascular diseases in Asian countries, traditional fermented foods from Asia have been increasingly investigated for antiatherosclerotic effects. This study investigated the production of nattokinase, a serine fibrinolytic enzyme, in pigeon pea by Bacillus subtilis fermentation. B. subtilis 14714, B. subtilis 14715, B. subtilis 14716, and B. subtilis 14718 were employed to produce nattokinase. The highest nattokinase activity in pigeon pea was obtained using B. subtilis 14715 fermentation for 32 hours. In addition, the levels of antioxidants (phenolics and flavonoids and angiotensin converting enzyme inhibitory activity were increased in B. subtilis 14715-fermented pigeon pea, compared with those in nonfermented pigeon pea. In an animal model, we found that both water extracts of pigeon pea (100 mg/kg body weight and water extracts of B. subtilis-fermented pigeon pea (100 mg/kg body weight significantly improved systolic blood pressure (21 mmHg and diastolic blood pressure (30 mmHg in spontaneously hypertensive rats. These results suggest that Bacillus-fermented pigeon pea has benefits for cardiovascular health and can be developed as a new dietary supplement or functional food that prevents hypertension.

  15. Improved fermentation performance in an expanded ectopic fermentation system inoculated with thermophilic bacteria.

    Science.gov (United States)

    Guo, Hui; Zhu, Changxiong; Geng, Bing; Liu, Xue; Ye, Jing; Tian, Yunlong; Peng, Xiawei

    2015-12-01

    Previous research showed that ectopic fermentation system (EFS) inoculated with thermophilic bacteria is an excellent alternative for cow wastewater treatment. In this study, the effects of thermophilic bacterial consortium on the efficiency and quality of the fermentation process in EFS were evaluated by measuring physicochemical and environmental factors and the changes in organic matter composition. In parallel, the microbial communities correlated with fermentation performance were identified. Inoculation of EFS with thermophilic bacterial consortium led to higher temperatures, increased wastewater requirements for continuous fermentation, and improved quality of the litters in terms of physicochemical factors, security test, functional group analysis, and bacterial community composition. The relationship between the transformation of organic component and the dominant bacteria species indicated that environmental factors contributed to strain growth, which subsequently promoted the fermentation process. The results highlight the great potential of EFS model for wide application in cow wastewater treatment and re-utilization as bio-fertilizer. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Importance of lactic acid bacteria in Asian fermented foods.

    Science.gov (United States)

    Rhee, Sook Jong; Lee, Jang-Eun; Lee, Cherl-Ho

    2011-08-30

    Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a selective environment favoring fermentative microorganisms and produce desirable flavors in various fermented foods. This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet.

  17. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.

    Science.gov (United States)

    Romero-Cortes, Teresa; Salgado-Cervantes, Marco Antonio; García-Alamilla, Pedro; García-Alvarado, Miguel Angel; Rodríguez-Jimenes, Guadalupe del C; Hidalgo-Morales, Madeleine; Robles-Olvera, Víctor

    2013-08-15

    During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process. Cocoa beans were traditionally fermented inside wooden boxes, sampled every 24 h and analyzed to evaluate fermentation changes in complete bean, cotyledon and dried beans. The value of the fermentation index suggested as the minimal adequate (≥1) was observed at 72 h in all bean parts analyzed. At this time, values of pH, spectral absorption, total protein hydrolysis and vicilin-class globulins of fermented beans suggested that they were well fermented. Since no difference was found between the types of samples, the pH value could be used as a first indicator of the end of the fermentation and confirmed by evaluation of the fermentation index using undried samples, during the process. © 2013 Society of Chemical Industry.

  18. Hybridization of halotolerant yeast for alcohol fermentation

    International Nuclear Information System (INIS)

    Limtong, S.

    1991-01-01

    Attempt have been made to construct a new yeast strain from alcohol fermenting strains and salt tolerant strains. It is anticipated that the new yeast strain will be able to ferment alcohol in molasses mash with high salinity, up to 3% of NaCl. Another characteristics is its ability to tolerate up to 40 C temperature which is desirable for alcohol fermentation in tropical countries. Commercial and wild strains of Saccharomyces cerevisiae were screened for their fermenting ability and strain SC90, 191 TJ3, and AM12 were selected as parental strains for fusion among themselves and with other halo tolerant species. Halo tolerant strains selected at 5% NaCl in molasses mash were tentatively identified as Torulopsis grabrata, T. candida, T. Bovina and S. Rouxii whereas all of those strains selected at 17% NaCl were Citeromyces sp. It was found that fusant TA73 derived from wild strain and sake fermenting strain performed best among 4,087 fusants investigated. This fusant fermented much better than their parental strains when salt concentrations were increased to 5 and 7% NaCl. Experiment was carried out in fermentor, 1.5 liter working volume using molasses mash with 3% NaCl and temperature was controlled at 35 degree C. Fermentation rate of TA73, TJ3 and AM12 were 2.17, 1.50 and 1.87 g/L/hr respectively, Maximum ethanol concentration obtained were 7.6, 6.7 and 7.4% by weight after 60 and 78 hours respectively. Other fusants derived from fusion of Saccharomyces cerevisiae with other halo tolerant species were mostly inferior to their parental strains and only 7 fusants were slightly better than parental strains. (author)

  19. Fermented Barley Supplementation Modulates the Expression of Hypothalamic Genes and Reduces Energy Intake and Weight Gain in Rats.

    Science.gov (United States)

    Pichiah, P B Tirupathi; Cho, Suk-Ho; Han, Seong-Kyu; Cha, Youn-Soo

    2016-04-01

    Dietary fiber and proteins are individually known to decrease feeding, but could result greater weight management benefit when both are combined. We hypothesized that supplementing the diet with fermented barley, being rich in both dietary fiber and proteins, could lower energy intake by modulating the mRNA expression level of hypothalamic genes associated with the regulation of feeding behavior and satiety; thereby decreasing body weight gain. To test our hypothesis, four groups of Sprague Dawley rats were arranged in a 2 × 2 factorial design (n = 6), low-fat diet with either guar gum (LFD-G) or fermented barley (LFD-FB) and high-fat diet with either guar gum (HFD-G) or fermented barley (HFD-FB). Using oral gavage, fermented barley was given at a dosage of 1500 mg/kg body weight and guar gum was supplemented in an equivalent quantity to that of the fiber in the fermented barley. After 19 weeks, the fermented barley-supplemented groups showed a significant reduction in energy intake, triglyceride, body weight gain, and serum leptin, compared to the guar gum-supplemented groups in both the low- and high-fat diet groups. Likewise, the anorexigenic gene proopiomelanocortin (POMC) and cocaine and amphetamine-regulated transcript (CART) mRNA level were significantly higher in the fermented barley-supplemented groups compared to the guar gum-supplemented groups in rats fed on both high- and low-fat diets. In conclusion, fermented barley supplementation upregulated hypothalamic POMC/CART, decreased energy intake in both low- and high-fat diet groups, and prevented excessive weight gain in rats.

  20. Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.

    Science.gov (United States)

    Oomuro, Mayu; Kato, Taku; Zhou, Yan; Watanabe, Daisuke; Motoyama, Yasuo; Yamagishi, Hiromi; Akao, Takeshi; Aizawa, Masayuki

    2016-11-01

    One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G 0 ) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G 0 , we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G 0 ; and a CLN3ΔPEST mutant, in which the G 1 cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G 1 arrest and/or G 0 entry were defective in both the RIM15 disruptant and the CLN3ΔPEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G 0 /G 1 transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  1. Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation

    Directory of Open Access Journals (Sweden)

    Francieli Bortoluzzi Menegat

    2016-10-01

    Full Text Available Asparaginase is an enzyme used in clinical treatments as a chemotherapeutic agent and in food technology to prevent acrylamide formation in fried and baked foods. Asparaginase is industrially produced by microorganisms, mainly gram-negative bacteria. Zymomonas mobilis is a Gram-negative bacterium that utilizes glucose, fructose and sucrose as carbon source and has been known for its efficiency in producing ethanol, sorbitol, levan, gluconic acid and has recently aroused interest for asparaginase production. Current assay optimizes the production of Z. mobilis asparaginase by continuous fermentation using response surface experimental design and methodology. The studied variables comprised sucrose, yeast extract and asparagine. Optimized condition obtained 117.45 IU L-1 with dilution rate 0.20 h-1, yeast extract 0.5 g L-1, sucrose 20 g L-1 and asparagine 1.3 g L-1. Moreover, carbon:nitrogen ratio (1:0.025 strongly affected the response of asparaginase activity. The use of Z. mobilis by continuous fermentation has proved to be a promising alternative for the biotechnological production of asparaginase.

  2. Continuous fermentation of D-xylose by immobilized Pichia stipitis

    Energy Technology Data Exchange (ETDEWEB)

    Nunez, M.J.; Dominguez, C.H.; Sanroman, A.; Lema, J.M. [Univ. of Santiago de Compostela (Spain)

    1991-12-31

    The main purpose of this work was to compare the performance of two different kinds of reactors (CSTR and CPFR) in order to enhance the ethanol productivity in the fermentation of D-xylose by Pichia steps immobilized in {kappa}-carrageenan. Immobilization was carried out in a 4% aqueous suspension of {kappa}-carrageenan, which was mixed with the inoculum. The bioparticles were treated with Al(NO{sub 3}){sub 3} as hardening agent. The fermenters operated during a long period of time (about 30 d). Best results were obtained in the packed-bed reactor (CPFR), which allowed operation at high final ethanol concentrations, this fact having been explained because of the observed strong product inhibition. The overall productivity reached values higher than 3.8 g/(L{circ}h). This supposed an interesting improvement with relation to the productivities found in the literature, which as an average did not exceed 1 g/(L{circ}h). However, the specific productivities of yeast in the continuous stirred tank reactor (CSTR) were always greater because the bioparticles were kept in close contact with the broth, whereas in the CPFR, there were at least two problems: (a) the possibility that the produced gas could prevent the intimate contact between the substrate and the particles and (b) the possible existence of preferential paths.

  3. Xylose fermentation to ethanol. A review

    Energy Technology Data Exchange (ETDEWEB)

    McMillan, J D

    1993-01-01

    The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

  4. Understanding Kombucha Tea Fermentation: A Review.

    Science.gov (United States)

    Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia

    2018-03-01

    Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production. © 2018 Institute of Food Technologists®.

  5. Deterioration and fermentability of energy cane juice

    Directory of Open Access Journals (Sweden)

    Sandra Regina Ceccato-Antonini

    Full Text Available ABSTRACT: The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

  6. One hundred years of clostridial butanol fermentation.

    Science.gov (United States)

    Moon, Hyeon Gi; Jang, Yu-Sin; Cho, Changhee; Lee, Joungmin; Binkley, Robert; Lee, Sang Yup

    2016-02-01

    Butanol has been widely used as an important industrial solvent and feedstock for chemical production. Also, its superior fuel properties compared with ethanol make butanol a good substitute for gasoline. Butanol can be efficiently produced by the genus Clostridium through the acetone-butanol-ethanol (ABE) fermentation, one of the oldest industrial fermentation processes. Butanol production via industrial fermentation has recently gained renewed interests as a potential solution to increasing pressure of climate change and environmental problems by moving away from fossil fuel consumption and moving toward renewable raw materials. Great advances over the last 100 years are now reviving interest in bio-based butanol production. However, several challenges to industrial production of butanol still need to be overcome, such as overall cost competitiveness and development of higher performance strains with greater butanol tolerance. This minireview revisits the past 100 years of remarkable achievements made in fermentation technologies, product recovery processes, and strain development in clostridial butanol fermentation through overcoming major technical hurdles. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  7. Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Felipe Palomero

    2014-01-01

    Full Text Available This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938 in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further comparison, fermentations in which Saccharomyces cerevisiae was the sole fermentative yeast were also performed; in these fermentations a commercial lactic acid bacterium was used to perform malolactic fermentation once alcoholic fermentation was complete (unlike S. cerevisiae, the Sc. pombe performs maloalcoholic fermentation and therefore removes malic acid without such help. Relative density, acetic, malic and pyruvic acid concentrations, primary amino nitrogen and urea concentrations, and pH of the musts were measured over the entire fermentation period. In all fermentations in which Sc. pombe 938 was involved, nearly all the malic acid was consumed from an initial concentration of 5.5 g/L, and moderate acetic acid concentrations below 0.4 g/L were formed. The urea content of these wines was notably lower, showing a tenfold reduction when compared with those that were made with S. cerevisiae 796 alone. The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.

  8. EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION

    Directory of Open Access Journals (Sweden)

    S. Wulandari

    2015-09-01

    Full Text Available The objective of this research was to improve beneficial value of cacao pod as sheep feedingredients comprising up to 50% total feed. This research was conducted in two stages. Stage 1 wascacao pod fermentation. Completely randomized design with 3x3 factorial patterns was used in thisstage, in which factor I was microbial inoculum dosage of 0%, 0.05% and 0.1% and factor II wasincubation period of 0, 3 and 6 days. Result demonstrated that six-day fermentation with 0.05%microbial inoculum could lower cacao NDF, ADF and theobromine. The optimum inoculum dosage andfermentation time from stage 1 was applied to stage 2. Stage 2 was rumen microbial fermentation test.This research administrated 3x3 of latin square design. In period I sheep were fed with CF0 (nonfermentedcomplete feed, in period II sheep were given CF 1 (complete feed containing fermentedcacao pod and in period III sheep were given CF2 (fermented complete feed based cacao pod. Resultdemonstrated that pH value of sheep microbial liquid in treatment of CF0, CF1 and CF2 was in normalpH range and did not affect volatile fatty acids (VFA and ammonia. In conclusion, supplementing up to 50% of feed with complete feed containing fermented or non-fermented cacao pod did not affect theprocess of rumen microbial fermentation.

  9. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics.

    Science.gov (United States)

    Altay, Filiz; Karbancıoglu-Güler, Funda; Daskaya-Dikmen, Ceren; Heperkan, Dilek

    2013-10-01

    Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage. Copyright © 2013. Published by Elsevier B.V.

  10. Challenges in industrial fermentation technology research

    DEFF Research Database (Denmark)

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana

    2014-01-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same...... engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because...... of their wide applications as cell factories and therefore their relevance in a White Biotechnology context. Computational fluid dynamics (CFD) is introduced as a promising tool that can be used to support the scaling up and scaling down of bioreactors, and for studying mixing and the potential occurrence...

  11. Microbiota in fermented feed and swine gut.

    Science.gov (United States)

    Wang, Cheng; Shi, Changyou; Zhang, Yu; Song, Deguang; Lu, Zeqing; Wang, Yizhen

    2018-04-01

    Development of alternatives to antibiotic growth promoters (AGP) used in swine production requires a better understanding of their impacts on the gut microbiota. Supplementing fermented feed (FF) in swine diets as a novel nutritional strategy to reduce the use of AGP and feed price, can positively affect the porcine gut microbiota, thereby improving pig productivities. Previous studies have noted the potential effects of FF on the shift in benefit of the swine microbiota in different regions of the gastrointestinal tract (GIT). The positive influences of FF on swine gut microbiota may be due to the beneficial effects of both pre- and probiotics. Necessarily, some methods should be adopted to properly ferment and evaluate the feed and avoid undesired problems. In this mini-review, we mainly discuss the microbiota in both fermented feed and swine gut and how FF influences swine gut microbiota.

  12. Improvement of tea leaves fermentation through pectinases.

    Science.gov (United States)

    Thakur, Jagriti; Gupta, Reena

    2012-09-01

    The pectinase enzymes isolated from Aspergillus niger, Byssochlamys fulva and Mucor circinelloides were used for fermentation of tea leaves from Camellia sinensis plant. The use of partially purified enzymes from Aspergillus niger and Mucor circinelloides resulted in significant (p < 0.001) increase in the phenolic compounds, hence, improvement in tea quality. Maximum increase in phenolic compounds was found in tea leaves treated with partially purified polygalacturonase (PGase) from Mucor circinelloides. Hence, purified polygalacturonase from Mucor circinelloides was used to study its effect on the improvement of tea leaves fermentation. The partially purified polygalacturonase from Mucor circinelloides was found to be most effective in tea fermentation, whereas pectin lyase from Byssochlamys fulva had little role in improvement of tea quality.

  13. Yeast interactions in inoculated wine fermentation

    Directory of Open Access Journals (Sweden)

    Maurizio eCiani

    2016-04-01

    Full Text Available The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.

  14. Enzymatic conversion of lignocellulose into fermentable sugars

    DEFF Research Database (Denmark)

    Jørgensen, Henning; Kristensen, Jan Bach; Felby, Claus

    2007-01-01

    into fermentable sugars requires a number of different cellulases and hemicellulases. The hydrolysis of cellulose is a sequential breakdown of the linear glucose chains, whereas hemicellulases must be capable of hydrolysing branched chains containing different sugars and functional groups. The technology......The economic dependency on fossil fuels and the resulting effects on climate and environment have put tremendous focus on utilizing fermentable sugars from lignocellulose, the largest known renewable carbohydrate source. The fermentable sugars in lignocellulose are derived from cellulose...... for pretreatment and hydrolysis has been developed to an extent that is close to a commercially viable level. It has become possible to process lignocellulose at high substrate levels and the enzyme performance has been improved. Also the cost of enzymes has been reduced. Still a number of technical and scientific...

  15. Antimutagenicity of milk fermented by Enterococcus faecium.

    Science.gov (United States)

    Belicová, A; Krajcovic, J; Dobias, J; Ebringer, L

    1999-01-01

    The diethyl ether extracts isolated from unfermented milk and milk fermented by Enterococcus faecium exhibited dose-dependent inhibition of mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), nitrovin (NIT), 5-nitro-2-furylacrylic acid (NFA) and UV-irradiation on the Ames bacterial test (Salmonella typhimurium strains TA97 and TA100) and the unicellular flagellate Euglena gracilis. Overall, the fermented milk extract was the most active against UV-irradiation, less active against NIT and MNNG, and the least active against NFA on bacteria. The highest antibleaching effects were observed against MNNG. The differences between antimutagenic effects from fermented and unfermented milk extracts were determined to be statistically significant at the 0.95 CI level.

  16. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa

    to highly optimised industrial host strains. The focus of this project is instead on en-gineering of the process. The question to be answered in this thesis is, given a highly optimised industrial host strain, how can we operate the fermentation process in order to maximise the productivity of the system...... (2012). This model describes the fungal processes operated in the fermentation pilot plant at Novozymes A/S. This model is investigated using uncertainty analysis methods in order to as-sess the applicability to control applications. A mechanistic model approach is desirable, as it is a predictive....... This provides a prediction of the future trajectory of the process, so that it is possible to guide the system to the desired target mass. The control strategy is applied on-line at 550L scale in the Novozymes A/S fermentation pilot plant, and the method is challenged with four different sets of process...

  17. Effects of Fermented Milk Products on Bone.

    Science.gov (United States)

    Rizzoli, René; Biver, Emmanuel

    2018-04-01

    Fermented milk products like yogurt or soft cheese provide calcium, phosphorus, and protein. All these nutrients influence bone growth and bone loss. In addition, fermented milk products may contain prebiotics like inulin which may be added to yogurt, and provide probiotics which are capable of modifying intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt consumption may ensure a more regular ingestion of milk products and higher compliance, because of various flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency-induced bone loss seem to benefit from calcium, protein, pre-, or probiotics ingestion, which may modify gut microbiota composition and metabolism. Fermented milk products might also represent a marker of lifestyle promoting healthy bone health.

  18. 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.

  19. Pilot scale fermentation of Jerusalem artichoke tuber pulp mashes

    Energy Technology Data Exchange (ETDEWEB)

    Ziobro, G.C.; Williams, L.A.

    1983-01-01

    Processing and fermentation of Jerusalem artichoke (Helianthus tuberosus L.) tuber pulp mashes were successfully carried out at pilot scales of 60 gallons and 1000 gallons. Whole tubers were pulped mechanically into a thick mash and fermented, using commercially available Saccharomyces cerevisiae and selected strains of Kluyveromyces fragilis. EtOH fermentation yields ranging from 50-70% of theoretical maximum were obtained in 3-4 days. Several problems regarding the processing and direct fermentation of tuber pulp mashes are discussed.

  20. Ultrasonic Monitoring of the Progress of Lactic Acid Fermentation

    Science.gov (United States)

    Masuzawa, Nobuyoshi; Kimura, Akihiro; Ohdaira, Etsuzo

    2003-05-01

    Promotion of lactic acid fermentation by ultrasonic irradiation has been attempted. It is possible to determine the progress of fermentation and production of a curd, i.e., yoghurt and or kefir, by measuring acidity using a pH meter. However, this method is inconvenient and indirect for the evaluation of the progress of lactic acid fermentation under anaerobic condition. In this study, an ultrasonic monitoring method for evaluating the progress of lactic acid fermentation was examined.

  1. Microbiology of traditional fermented soybean curd (Sufu

    Directory of Open Access Journals (Sweden)

    Sukhoom, A.

    2005-03-01

    Full Text Available Microorganisms in traditional fermenting soybean curd (Sufu were quantitated. Total microbial populations of bacteria, molds and yeasts were 1.6×101 to 4.0×105, 2.4×101 to 3.9×105 and 4.4×103 to 8.0×105 CFU/g, respectively. Aspergillus, Penicillium, Rhizopus and Bacillus were dominantly found in koji inoculum. Bacillus, Pediococcus and Saccharomyces were mainly detected throughout the fermentation process. The other microorganisms were Staphylococcus, Pichia and Debaryomyces. All isolated microorganisms were halotolerant at salt concentrations between 5 to 20%. Aspergillus, Penicillium and Bacillus could produce potential proteolytic and amylolytic enzymes, implying that these microorganisms may play significant roles in the fermentation of tofu substrate. The nutritional evaluation of fermenting Sufu had protein content between 16.09-21.91%, sugar 4.23- 9.14%, lipid 7.20- 12.76%, salt 10.06-11.26%, humidity 47.55-57.97%, ash 9.24-15.63%, fibre 0.10-0.16%, pH 4.99-5.75 and fermenting temperature at 29-31ºC. Additionally, aflatoxin B1 at the concentration of 10.8- 22.8 ppb could be detected in the fermenting Sufu by ELISA methods whereas the final product of Sufu remained 18.4 ppb. Additionally, the commercial Sufu in the markets had aflatoxin in the range of 1.5-15.2 ppb which is in the control of FDA (U.S.A. standard that aflatoxin in food and peanut products should be less than 20 ppb.

  2. Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A

    Directory of Open Access Journals (Sweden)

    Sébastien Djédjé Dano

    2013-11-01

    Full Text Available Ochratoxin A (OTA is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Cote D’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. A total of 22 samples were collected at each stage of post-harvesting operations. The OTA content in the extracted samples was then quantified by high-performance liquid chromatography. OTA was detected in beans at all stages of post-harvesting operations at varying levels: pod-opening (0.025 ± 0.02 mg/kg, fermentation (0.275 ± 0.2 mg/kg, drying (0.569 ± 0.015 mg/kg, and storage (0.558 ± 0.04 mg/kg. No significant relationships between the detected OTA level and the materials used in the fermentation and drying of cocoa were observed.

  3. Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A.

    Science.gov (United States)

    Dano, Sébastien Djédjé; Manda, Pierre; Dembélé, Ardjourma; Kouassi Abla, Ange Marie-Joseph; Bibaud, Joel Henri; Gouet, Julien Zroh; Ze Maria Sika, Charles Bruno

    2013-11-28

    Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Cote D'Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. A total of 22 samples were collected at each stage of post-harvesting operations. The OTA content in the extracted samples was then quantified by high-performance liquid chromatography. OTA was detected in beans at all stages of post-harvesting operations at varying levels: pod-opening (0.025 ± 0.02 mg/kg), fermentation (0.275 ± 0.2 mg/kg), drying (0.569 ± 0.015 mg/kg), and storage (0.558 ± 0.04 mg/kg). No significant relationships between the detected OTA level and the materials used in the fermentation and drying of cocoa were observed.

  4. Production, characteristics and fermentation of soymilk

    Directory of Open Access Journals (Sweden)

    Rajka Božanić

    2006-12-01

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

  5. Statistical Optimisation of Fermentation Conditions for Citric Acid ...

    African Journals Online (AJOL)

    This study investigated the optimisation of fermentation conditions during citric acid production via solid state fermentation (SSF) of pineapple peels using Aspergillus niger. A three-variable, three-level Box-Behnken design (BBD) comprising 17 experimental runs was used to develop a statistical model for the fermentation ...

  6. 21 CFR 573.450 - Fermented ammoniated condensed whey.

    Science.gov (United States)

    2010-04-01

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

  7. Fate of pathogenic bacteria during fermentation of cereal porridge ...

    African Journals Online (AJOL)

    An investigation was carried out to study the fate of pathogenic coliform bacteria namely, Bacillus cereus, Escherichia coli and Klebsiella aerogenes during fermentation of cereal porridge (“Ogi”), a weaning food formula. Fermentation studies for Ogi production was carried out by fermenting the maize grain in a controlled ...

  8. Effects of seed fermentation method on seed germination and vigor ...

    African Journals Online (AJOL)

    The present study was conducted to examine the influence of Lagenaria siceraria seed fermentation method on seed germination and vigor. Three seed fermentation methods (fermented in ambient air, plastic bag stored in ambient or in plastic bag buried) were tested on two cultivars during two years. Seed germination and ...

  9. 27 CFR 24.197 - Production by fermentation.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production by fermentation. 24.197 Section 24.197 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or...

  10. Gut fermentation syndrome | Fayemiwo | African Journal of Clinical ...

    African Journals Online (AJOL)

    It has been documented among few individuals who became intoxicated after consuming carbohydrates, which became fermented in the gastrointestinal tract. These claims of intoxication without drinking alcohol, and the findings on endogenous alcohol fermentation are now called Gut Fermentation Syndrome. This review ...

  11. Method for extracting protein from a fermentation product

    Science.gov (United States)

    Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

    2014-02-18

    A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

  12. Fermentation and protein enrichment of Cassava pulp and rice ...

    African Journals Online (AJOL)

    The protein content of pulped cassava and rice husks were enhanced by fermentation using native populations in Rumen digesta as source of inoculum. After three days of fermentation the microbial population increased with microbial succession as the fermentation progressed. A mixed culture of yeast and bacteria were ...

  13. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Oke Oluwatoyin Victoria

    2015-03-18

    Mar 18, 2015 ... fermentation had greater sensory quality and higher consumer preference than that of anaerobic fermentation. Key words: Cassava fermentation, physicochemical, functional, ... enumerated the influence of age and variety of cassava roots as another constraint. Oyewole and Afolami (2004) investigated the ...

  14. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24.212 Section 24.212 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made...

  15. Microbe-microbe interactions in mixed culture food fermentations

    NARCIS (Netherlands)

    Smid, E.J.; Lacroix, C.

    2013-01-01

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

  16. Quality of fermented cassava flour processed into placali | Koko ...

    African Journals Online (AJOL)

    Fermented cassava flour was obtained from Yace variety. Cassava roots were washed, peeled and ground. After adding cassava inoculums at 8% (m/m), the pulp was allowed to ferment for 72 hours at ambient temperature. The fermented dough was removed, squeezed and oven-dried for 48 hours at 55 °C. The dried ...

  17. System for extracting protein from a fermentation product

    Energy Technology Data Exchange (ETDEWEB)

    Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

    2016-04-26

    A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

  18. Reduction of the cyanide content during fermentation of cassava ...

    African Journals Online (AJOL)

    Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. ... the cassava roots is a lactic fermentation (pH 3.8) with Lactobacillus as dominant microflora whereas that of the cassava leaves is an alkaline fermentation (pH 8.5) where ...

  19. Anaerobic fermentation of beef cattle manure. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Hashimoto, A.G.; Chen, Y.R.; Varel, V.H.

    1981-01-01

    The research to convert livestock manure and crop residues into methane and a high protein feed ingredient by thermophilic anaerobic fermentation are summarized. The major biological and operational factors involved in methanogenesis were discussed, and a kinetic model that describes the fermentation process was presented. Substrate biodegradability, fermentation temperature, and influent substrate concentration were shown to have significant effects on CH/sub 4/ production rate. The kinetic model predicted methane production rates of existing pilot and full-scale fermentation systems to within 15%. The highest methane production rate achieved by the fermenter was 4.7 L CH/sub 4//L fermenter day. This is the highest rate reported in the literature and about 4 times higher than other pilot or full-scale systems fermenting livestock manures. Assessment of the energy requirements for anaerobic fermentation systems showed that the major energy requirement for a thermophilic system was for maintaining the fermenter temperature. The next major energy consumption was due to the mixing of the influent slurry and fermenter liquor. An approach to optimizing anaerobic fermenter designs by selecting design criteria that maximize the net energy production per unit cost was presented. Based on the results, we believe that the economics of anaerobic fermentation is sufficiently favorable for farm-scale demonstration of this technology.

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

    African Journals Online (AJOL)

    Administrator

    upgraded to high technology production system because of the strong research tradition in fermented food technology. Their experience can be used to upgrade some Nigeria's indigenous fermented foods and beverages. Indigenous fermentation technology has been used to a limited extent in food and beverage industry.

  1. Anti-nutritional and phytochemical evaluation of raw and fermented ...

    African Journals Online (AJOL)

    The anti-nutritional and phytochemical analyses of raw and fermented seeds of Parkia biglobosa were carried out. The unfermented seeds contained low levels of anti-nutrients (oxalates and phytates) and these were significantly reduced by fermentation. Fermentation also resulted in the release and detection of some ...

  2. Extraction of volatile fatty acids from fermented wastewater

    NARCIS (Netherlands)

    Reyhanitash, Ehsan; Zaalberg, Bart; Kersten, Sascha R.A.; Schuur, Boelo

    2016-01-01

    Valorization of wastewater streams can be done by fermentation to produce volatile fatty acids (VFAs) which are applied as platform chemicals for synthesis of value-added chemicals. Since VFA concentration in fermented wastewater is very low (∼1 wt%) and fermented wastewater contains considerable

  3. Effect of Fermentation and Malting on Some Cereal Weaning Foods ...

    African Journals Online (AJOL)

    ADOWIE PERE

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

  4. Effect of controlled fermentation on the oligosaccharides content of ...

    African Journals Online (AJOL)

    For oloyin beans slurry, fermentation for 72 h also resulted in significant reduction in the raffinose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 53.68, 73.17 and 64.02% reductions, respectively. Sucrose content showed significant increase for both beans slurry fermented for 72 h with all of ...

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

    African Journals Online (AJOL)

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

  6. Effects of Fermentation on the Fatty Acids, Sterols and ...

    African Journals Online (AJOL)

    Walnut contains fatty acids that are essential for infants' growth and development. This study explored the possibility of fermenting walnuts for use as a complementary food. Raw fermented (RF), cooked fermented (CF), raw unfermented (RUF) and cooked unfermented (CUF) samples of walnuts products were analyzed for ...

  7. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation

    DEFF Research Database (Denmark)

    Paludan-Müller, Christine; Huss, Hans Henrik; Gram, Lone

    1999-01-01

    , homofermentative lactobacillus species, dominated by Lb. plantarum/pentosus, was found during fermentation. In total, 9% of the strains fermented starch and 19% fermented garlic, the two main carbohydrate components in som-fak. The ability to ferment garlic was paralleled by a capacity to ferment inulin...

  8. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation

    OpenAIRE

    Boudreau IV, Thomas Francis

    2016-01-01

    The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This ...

  9. Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition

    OpenAIRE

    Yusianto; Widyotomo, Sukrisno

    2013-01-01

    Coffee fermentation is a step of wet processing. In fact, some microorganisms naturally exist on the surface of coffee cherry. Using a starter culture of microorganisms may change equilibrium of microorganism population. Among some safe fermentation agents are present in “ragi tape” (yeast), “ragi tempe”, and fermented milk. A fermentor machine equipped with eating-control and stirrer had been designed, and tested before. Some treatments investigated were fermentation containers (fermentor ma...

  10. Rape prevention

    Science.gov (United States)

    Date rape - prevention; Sexual assault - prevention ... Centers for Disease Control and Prevention website. Sexual assault and abuse and STDs. In: 2015 sexually transmitted diseases treatment guidelines 2015. www.cdc.gov/std/tg2015/sexual- ...

  11. Dengue Prevention

    Science.gov (United States)

    ... Address What's this? Submit What's this? Submit Button Prevention Recommend on Facebook Tweet Share Compartir This photograph ... medications to treat a dengue infection. This makes prevention the most important step, and prevention means avoiding ...

  12. Fermentation performance of engineered and evolved xylose-fermenting Saccharomyces cerevisiae strains

    DEFF Research Database (Denmark)

    Sonderegger, M.; Jeppsson, M.; Larsson, C.

    2004-01-01

    Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components in the hydrol......Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components...... in the hydrolysate. A particular biological problem are the pentoses, which are not naturally metabolized by the main industrial ethanol producer Saccharomyces cerevisiae. Several recombinant, mutated, and evolved xylose fermenting S. cerevisiae strains have been developed recently. We compare here the fermentation...

  13. Plague Prevention

    Science.gov (United States)

    ... Healthcare Professionals Clinicians Public Health Officials Veterinarians Prevention History of Plague Resources FAQ Prevention Recommend on Facebook Tweet Share Compartir Reduce rodent habitat around your ...

  14. Simultaneous saccharification and fermentation (SSF) using cellobiose fermenting yeast Brettanomyces custersii

    Science.gov (United States)

    Spindler, Diane D.; Grohmann, Karel; Wyman, Charles E.

    1992-01-01

    A process for producing ethanol from plant biomass includes forming a substrate from the biomass with the substrate including hydrolysates of cellulose and hemicellulose. A species of the yeast Brettanomyces custersii (CBS 5512), which has the ability to ferment both cellobiose and glucose to ethanol, is then selected and isolated. The substrate is inoculated with this yeast, and the inoculated substrate is then fermented under conditions favorable for cell viability and conversion of hydrolysates to ethanol.

  15. Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides.

    Science.gov (United States)

    Zhong-Hua, Liu; Xiao-Ge, Hou; Jin-Hui, Zhao; Le, H E

    2015-01-01

    The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8%, the fermentation temperature was 32(o)C, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.

  16. Analysis of problems with dry fermentation process for biogas production

    Science.gov (United States)

    Pilát, Peter; Patsch, Marek; Jandačka, Jozef

    2012-04-01

    The technology of dry anaerobic fermentation is still meeting with some scepticism, and therefore in most biogas plants are used wet fermentation technology. Fermentation process would be not complete without an optimal controlled condition: dry matter content, density, pH, and in particular the reaction temperature. If is distrust of dry fermentation eligible it was on the workplace of the Department of Power Engineering at University of Zilina built an experimental small-scale biogas station that allows analysis of optimal parameters of the dry anaerobic fermentation, in particular, however, affect the reaction temperature on yield and quality of biogas.

  17. Acetic acid bacteria in fermented foods and beverages.

    Science.gov (United States)

    De Roos, Jonas; De Vuyst, Luc

    2018-02-01

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

  18. Biochemical analysis of extracting fermented coconut oil

    Directory of Open Access Journals (Sweden)

    YATI SUDARYATI SOEKA

    2008-04-01

    Full Text Available Vegetable oil can be produced from a perennial plant such as coconut (Cocos nucifera L.. There are few techniques for coconut oil extraction, such as physical, chemical, and fermentative processes. The fermentation process uses microbial inoculum as starter. Ground coconut meat was soaked in warm water, than squeezed several times to get coconut milk. After being allowed to stand for 4-5 hours, it separated into two layers, cream and skim. Starter was prepared from a mixture of milk and coconut water (1:9, v/v which enriched with 2% tomato extract, 0.5% urea, and 1.0% molasses and then preincubated for 5 days under agitation. Starter with different concentration (1.0; 2.5; 5.0; and 10% were added onto coconut milk and allowed to be fermented for over night. The extracting oil was analyzed for further experiment, especially, on its antibacterial activity. The maximum yield of 23% was achieved by using 2.5% starter. Total protein, fat, FFA, and cholesterol content of the fermented coconut oil were 0.05%, 96.45%, 0.29%, and 0.008%, respectively. The gas chromatogram showed that this oil contained high lauric acid (46.20%, and 13.94% miristic, 5.97% palmitic, 9.00% palmitoleic, and 19.73% stearic acid, respectively.

  19. Wheaten ferments spontaneous fermantation in biotechnological methods

    OpenAIRE

    KAKHRAMON SANOQULOVICH RAKHMONOV; ISABAEV ISMAIL BABADJANOVICH

    2016-01-01

    In article are shown results of research of biotechnological properties of wheaten leavens of spontaneous fermentation (in the example of pea-anisetree leaven) and their analysis. Also is established influence of the given type of leavens on the basic biopolymers of the flour, on the property of the pastry and quality of bread from wheaten flour.

  20. Drying characteristics and engineering properties of fermented ...

    African Journals Online (AJOL)

    The effect of variety on the drying and engineering properties of fermented ground cassava was studied in order to generate data for design and optimum performance of various dryers used in cassava processing. This research attempts to provide data on the engineering properties such as moisture content, specific heat ...

  1. Multivariate Analysis of Industrial Scale Fermentation Data

    DEFF Research Database (Denmark)

    Mears, Lisa; Nørregård, Rasmus; Stocks, Stuart M.

    2015-01-01

    Multivariate analysis allows process understanding to be gained from the vast and complex datasets recorded from fermentation processes, however the application of such techniques to this field can be limited by the data pre-processing requirements and data handling. In this work many iterations...

  2. Phytosynthesized iron nanoparticles: effects on fermentative ...

    Indian Academy of Sciences (India)

    In recent years the application of metal nanoparticles is gaining attention in various fields. The present study focuses on the additive effect of `green' synthesized iron nanoparticles (FeNPs) on dark fermentative hydrogen (H2) production by a mesophilic soil bacterium Enterobacter cloacae. The FeNPs were synthesized by ...

  3. Fermentation of pretreated corncob hemicellulose hydrolysate to ...

    African Journals Online (AJOL)

    academicjournal

    single carbon source because the ethanol conversion of glucose was higher than that of xylose. Using parallel fermentation of corncob hemicellulose acid hydrolysate and the artificially prepared hydrolysate, it was found that complex components in the corncob hemicellulose acid hydrolysate probably promoted ethanol ...

  4. 1 INFLUENCE OF SPONTANEOUS FERMENTATION ON SOME ...

    African Journals Online (AJOL)

    RopSvr

    Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and sensory qualities of maize based foods thereby improving the qualities as ...

  5. Health and Safety Considerations of Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Askild Holck

    2017-01-01

    Full Text Available Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

  6. Production of Star Fruit Alcoholic Fermented Beverage.

    Science.gov (United States)

    Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende

    2016-12-01

    Star fruit ( Averrhoa carambola ) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast ( Saccharomyces cerevisiae ). The study was conducted utilizing a 2 3 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g -1 ), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L -1 . These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L -1 ), pH of 4.13-4.22, final yeast concentration of 89 g L -1 and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

  7. Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Zheng, X.; Rezaei Tabrizi, M.; Nout, M.J.R.; Han, B.

    2011-01-01

    Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqufermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqucan be categorized according to maximum

  8. Biotransformation of algal waste by biological fermentation

    African Journals Online (AJOL)

    GRACE

    2006-07-03

    Jul 3, 2006 ... agro-food waste has been the subject of the previous work on sugar cane Ouhssine et al., 2000b), the breakdown of the cellulose (Fann and Lee, 1992) and fermentation of olives (Asehraou A, 1993). Other processes have been used for the transformation of garbage of animal origin (Hammoumi A., 1998).

  9. Galactose Fermentation and Classification of Thermophilic Lactobacilli

    OpenAIRE

    Turner, Keith W.; Martley, F. G.

    1983-01-01

    The ability to ferment galactose is a major characteristic which can be used to differentiate Lactobacillus helveticus (galactose positive) from Lactobacillus lactis and Lactobacillus bulgaricus (galactose negative). In milk cultures, galactose-positive strains produced d- and l-lactic acid with little galactose accumulation, whereas galactose-negative strains produced d-lactic acid, and galactose accumulated to high levels.

  10. Characterization of carbohydrate fractions and fermentation quality ...

    African Journals Online (AJOL)

    Jane

    2011-08-29

    Aug 29, 2011 ... This experiment was carried out to evaluate the effects of adding fast-sile (FS), previous fermented .... DM: Dry matter, WSC: water soluble carbohydrate, NDF: neutral detergent fiber, ADF: acid detergent fiber, ADL: acid detergent lignin, C: ..... ment, which included starch, cell wall and so on (Ohyama.

  11. Modelling Fungal Fermentations for Enzyme Production

    DEFF Research Database (Denmark)

    Albæk, Mads Orla; Gernaey, Krist; Hansen, Morten S.

    We have developed a process model of fungal fed-batch fermentations for enzyme production. In these processes, oxygen transfer rate is limiting and controls the substrate feeding rate. The model has been shown to describe cultivations of both Aspergillus oryzae and Trichoderma reesei strains in 550...

  12. Exploiting the potential of gas fermentation

    NARCIS (Netherlands)

    Redl, Stephanie; Diender, Martijn; Jensen, Torbjørn Ølshøj; Machado de Sousa, Diana; Nielsen, Alex Toftgaard

    2017-01-01

    The use of gas fermentation for production of chemicals and fuels with lower environmental impact is a technology that is gaining increasing attention. Over 38 Gt of CO2 is annually being emitted from industrial processes, thereby contributing significantly to the concentration of greenhouse gases

  13. Adaptation effects of ionophores on rumen fermentation

    African Journals Online (AJOL)

    S.Afr. J. Anim. Sci. 1983, l3(l). Adaptation effects of ionophores on rumen fermentation. A. de Jong and F. Berschauer. Institute for Chemotherapy, Bayer AG,. P.O. Box 101709. D 5600 Wuppertal-l West Germany. The effect of monensin on the in vitro degradation of cellulose was investigated using ruminal fluid obtained from ...

  14. Growth response of Oreochromis niloticus fingerlingsfed fermented ...

    African Journals Online (AJOL)

    The study was carried out to determine the growth response of Oreochromis niloticus fingerlings fed fermented Parkia biglobosa (locust beans) diets. P. biglobosa served as an attractant in these diets. Two hundred and twenty-five fingerlings (10.1±0.1 g/fish) mixed sex were treated with five diets containing maize, fishmeal, ...

  15. Voluntary intake, nitrogen metabolism and rumen fermentation ...

    African Journals Online (AJOL)

    Voluntary intake, nitrogen metabolism and rumen fermentation patterns in sheep given cowpea, silverleaf desmodium and fine-stem stylo legume hays as ... utilisation, the negative nitrogen retentions might indicate the inadequacy of the specific legume hays used as nitrogen supplementary feeds to sheep fed a basal diet

  16. an Ethiopian Traditional Fermented Cereal Beverage

    African Journals Online (AJOL)

    an Ethiopian Traditional Fermented Cereal Beverage. >“Kebede Abegazliz, Thor Langsrud1 , Fekadu Beyene2 and Judith A. Narvhus1. 1 Department of Food Science, Agricultural University of Norway, ~. P.O.Box 5036, N-1432 As, Norway. 3 Awassa College of Agriculture, Debub University,. P.O.Box 5, Awassa, Ethiopia.

  17. Measurement of yeast invertase during alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Naudin, O.; Boudarel, M.J.; Ramirez, A.

    1986-01-01

    In continuous alcoholic fermentation of molasses by Saccharomyces cerevisiae, it is important but difficult to know the variation of yeast physiological state with time, so as to maintain maximum yeast productivity. We decided to quantify invertase activity, for which there are few if any appropriate methods (Vitolo and Borzani, Analytical Biochemistry 130, 469-470, 1983). 1 reference.

  18. Production of Mandioca alcohol by continuous fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Govea, V.deS.

    1973-01-01

    Slurries of cassava meal were saccharified by the action of amylase from Bacillus subtilis and amyloglucosidase from Aspergillus awamori. The resulting glucose medium was fermented continuously on a semi-industrial scale using Saccharomyces cerevisiae without addition of artificial nutrients. A 90.87% yield was obtained in the conversion of glucose to EtOH.

  19. Supervision of Fed-Batch Fermentations

    DEFF Research Database (Denmark)

    Gregersen, Lars; Jørgensen, Sten Bay

    1999-01-01

    Process faults may be detected on-line using existing measurements based upon modelling that is entirely data driven. A multivariate statistical model is developed and used for fault diagnosis of an industrial fed-batch fermentation process. Data from several (25) batches are used to develop a mo...

  20. Kombucha fermentation and its antimicrobial activity

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2000-01-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the 'tea fungus' and the OD of the tea broth increased through 4 days of the

  1. Influence of spontaneous fermentation on some quality ...

    African Journals Online (AJOL)

    Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico- chemical and sensory qualities of maize based foods thereby improving the qualities as ...

  2. Fermentation characteristics and nutrient composition of browses ...

    African Journals Online (AJOL)

    Browses are important sources of feed and are widely used for animal nutrition to enhance productivity. They are commonly ensiled with other forages such as maize (Zea mays). However, the fermentation pattern and chemical composition of browses, that are commonly used are largely unknown. Thus, a study was carried ...

  3. Changes in protein solubility, fermentative capacity, viscoelasticity ...

    African Journals Online (AJOL)

    The use of frozen dough remedied availability of fresh bread. However, bread elaborated from frozen dough has less volume and texture is firmer. This study evaluates how storage affects the protein solubility, fermentative capacity and viscoelasticity of frozen dough. In addition to examining the effects of storage on the ...

  4. Solid-state fermentation - A mini review

    NARCIS (Netherlands)

    Smits, J.P.; Sonsbeek, H.M.; Rinzema, A.; Tramper, J.

    1998-01-01

    The increasing interests in biotechnology for the application of fungi on the one hand, and for cheap agricultural products on the other, can be combined in so-called solid-state fermentation (SSF). SSF resembles a close to natural habitat for filamentous microorganisms and can be applied to

  5. Fungal mats in solid-state fermentation

    NARCIS (Netherlands)

    Rahardjo, Y.S.P.

    2005-01-01

    Since over 2000 years man has cultivated fungi on grains, beans or other (by)products from agriculture or agro-industries, in order to produce tastier and healthier foods. Nowadays, cultivation on solid substrates (solid-state fermentation, SSF) is also used to produce industrial enzymes, drugs and

  6. Evaluation of the possibility of using brewer’s spent grain for the fermentation of lignocellulosic hydrolysates to biobutanol

    Directory of Open Access Journals (Sweden)

    Morozova Tatyana Sergeevna

    2017-06-01

    Full Text Available The paper deals with the investigation of the possible using of brewer’s grain as a source of growth substabces in acetone-butanol fermentation of lignocellulosic hydrolysates in order to reduce the cost of biobutanol production and to utilize the brewery waste. The fermentation of glucose was carried out at different concentrations of the brewer’s grain by Clostridium acetobutylicum ATCC 824. In the experiments on fermentation of the lignocellulosic hydrolysates an enzymatic hydrolysate of miscanthus cellulose containing 34.8 g/l glucose and 15.6 g/l xylose was used as a source of reducing substances. The sterilization of the medium was carried out at 0.5 KPa for 20 minutes. The sterilization of the growth and reducing substances sources was conducted separately to prevent caramelization of products and melanoidins. For inoculation the spores of 3% (vol/vol C. acetobutylicum ATCC 824 were transferred to a fresh medium. The strain was grown at 37 °С under anaerobic conditions. In a series of experiments on the evaluation of the influence of the brewer’s grain on the fermentability of carbohydrates by the strain of C. acetobutylicum АТСС 824, limiting and inhibitive concentrations of brewer’s grain were determined in the medium, which were 2 and 20 % vol., respectively. The optimal amount of the brewer’s grain was about 6 % vol. At the optimal concentration of the brewer’s grain the fermentation of lignocellulosic hydrolysates occured in all replicates. It was characterized by intensive gas and foam formation that corresponds to the data in literature. After 79-88 h of fermentation of miscanthus cellulose hydrolysate the product yield amounted 10.14±0.87 g/L butanol, 02.48±0.53 acetone, 01.02±0.42 g/L ethanol. It was found that at an optimum concentration both the fresh and sour brewer’s grain can be used in the fermentation. After the acetone-butanol fermentation the brewer’s grain can be used as a food for farm animals

  7. Evaluation of continuous ethanol fermentation of dilute-acid corn stover hydrolysate using thermophilic anaerobic bacterium Thermoanaerobacter BG1L1

    DEFF Research Database (Denmark)

    Georgieva, Tania I.; Ahring, Birgitte Kiær

    2007-01-01

    fermented yielding ethanol of 0.39–0.42 g/g-sugars consumed. Xylose was nearly completely utilized (89–98%) for PCS up to 10% TS, whereas at 15% TS, xylose conversion was lowered to 67%. The reactor was operated continuously for 135 days, and no contamination was seen without the use of any agent......Dilute sulfuric acid pretreated corn stover is potential feedstock of industrial interest for second generation fuel ethanol production. However, the toxicity of corn stover hydrolysate (PCS) has been a challenge for fermentation by recombinant xylose fermenting organisms. In this work...... for preventing bacterial infections. This study demonstrated that the use of immobilized thermophilic anaerobic bacteria for continuous ethanol fermentation could be promising in a commercial ethanol process in terms of system stability to process hardiness and reactor contamination. The tested microorganism has...

  8. Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency

    Directory of Open Access Journals (Sweden)

    Joko Soemarno

    2015-08-01

    Full Text Available Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers reluctant to do fermentation, weight differencebetween fermented and unfermented cocoa, cocoa processing time difference between fermented and unfermented cocoa, quality difference between fermentedand unfermented coco refers to cocoa bean standard (SNI: 01-2323-2008/Amd-2010, and feasible added value incentive of fermented cocoa beans. The data collectionwere conducted through household farmers’ survey, focus group discussion and experimental research. The experimental research was conducted to understandthe weight and processing time differences; and to asess the quality, including moisture content, bean count, pH and fermentation index. Analysis of the datawere conducted by methods of Fishbone Ishikawa and logit multiplier linear analysis. The research results showed that the main factors causing farmers reluctant todo fermentation were insuitable of selling price of fermented cocoa, the existence of village collectors in buying unfermented cocoa, the lack of cooperation amongfarmers in farmer group (Subak Abian and the lack of farmers’ skills on cocoa bean fermentation. This study also found that the weight depreciation differencebetween fermented and unfermented cocoa was 0.5-3.75%, and the processing time difference between fermented and unfermented cocoa was 12-24 hours. Qualityof fermented cocoa beans was higher than that of unfermented cocoa beans and it can fulfill the standard of SNI: 01-2323-2008/Amd-2010. It was found that thefeasible added value incentive of fermented cocoa benas was 2,126-3,426 IDR/kg. Keywords: cocoa, fermentation, unfermented, quality, incentive

  9. The fermented milk product of functional destination

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2016-01-01

    Full Text Available As a flavor component selected syrup made from viburnum. This berry is widely used in various forms in the food industry including the dairy. Particular attention should be paid to the fact that the viburnum is a wild plant, and does not need to land and cultivation costs. Viburnum is rich in biologically active substances and raw materials is a drug. Fruits of Viburnum is rich in organic acids, in particular valeric acid. From berries contain minerals: manganese, zinc, iron, phosphorus, copper, chromium, iodine, selenium. Mass fraction of iron in Kalina in 2–3 times higher compared to other berries. The Kalina 70% more than the C vitamin, than lemon, it also contains vitamins A, E, P and K. In berries contains tannin, pectin, tannins, coumarins, resinous esters, glycoside viburnin (very useful in the composition of Viburnum, namely it makes bitter berries. It is suggested the use of syrup of viburnum in the production of fermented milk product. Since the biologically active substances is not destroyed by freezing and processing was freeze berries and added sucrose. The syrup had the gray edge-ruby color and a pleasant taste. Fermented milk product functionality produced reservoir method. Technological process of obtaining a fermented milk product is different from the traditional operations of preparation components and their introduction in the finished product. The consumption of 100 g of fermented milk product with a vitamin premix meets the daily requirement of vitamins A, B complex, C, D, E 40–50%. According to the research developed formulation of dairy products, assessed their quality. Production of fermented milk product thus expanding the range of dairy products functional orientation.

  10. Pilot-scale waste activated sludge alkaline fermentation, fermentation liquid separation, and application of fermentation liquid to improve biological nutrient removal.

    Science.gov (United States)

    Li, Xiang; Chen, Hong; Hu, Lanfang; Yu, Lei; Chen, Yinguang; Gu, Guowei

    2011-03-01

    The use of sludge fermentative short-chain fatty acids (SCFA) as an additional carbon source of biological nutrient removal (BNR) has drawn much attention recently as it can reuse sludge organics, reduce waste activated sludge production, and improve BNR performance. Our previous laboratory study had shown that the SCFA production was significantly enhanced by controlling sludge fermentation at pH 10 with NaOH. This paper focused on a pilot-scale study of alkaline fermentation of waste activated sludge, separation of the fermentation liquid from the alkaline fermentation system, and application of the fermentation liquid to improve municipal biological nitrogen and phosphorus removal. NaOH and Ca(OH)(2) were used respectively to adjust the alkaline fermentation pH, and their effects on sludge fermentation and fermentation liquid separation were compared. The results showed that the use of Ca(OH)(2) had almost the same effect on SCFA production improvement and sludge volatile suspended solids reduction as that of NaOH, but it exhibited better sludge dewatering, lower chemical costs, and higher fermentation liquid recovery efficiency. When the fermentation liquids, adjusted with Ca(OH)(2) and NaOH respectively, were added continuously to an anaerobic-anoxic-aerobic municipal wastewater BNR system, both the nitrogen and phosphorus removals, compared with the control, were improved to the same levels. This was attributed to the increase of not only influent COD but also denitrifying phosphorus removal capability. It seems that the use of Ca(OH)(2) to control sludge fermentation at pH 10 for efficiently producing a carbon source for BNR is feasible.

  11. Use of in situ solid-phase adsorption in microbial natural product fermentation development.

    Science.gov (United States)

    Phillips, Thomas; Chase, Matthew; Wagner, Stephanie; Renzi, Chris; Powell, Marcella; DeAngelo, Joseph; Michels, Peter

    2013-05-01

    It has been half a century since investigators first began experimenting with adding ion exchange resins during the fermentation of microbial natural products. With the development of nonionic polymeric adsorbents in the 1970s, the application of in situ product adsorption in bioprocessing has grown slowly, but steadily. To date, in situ product adsorption strategies have been used in biotransformations, plant cell culture, the production of biofuels, and selected bulk chemicals, such as butanol and lactic acid, as well as in more traditional natural product fermentation within the pharmaceutical industry. Apart from the operational gains in efficiency from the integration of fermentation and primary recovery, the addition of adsorbents during fermentation has repeatedly demonstrated the capacity to significantly increase titers by sequestering the product and preventing or mitigating degradation, feedback inhibition and/or cytotoxic effects. Adoption of in situ product adsorption has been particularly valuable in the early stages of natural product-based drug discovery programs, where quickly and cost-effectively generating multigram quantities of a lead compound can be challenging when using a wild-type strain and fermentation conditions that have not been optimized. While much of the literature involving in situ adsorption describes its application early in the drug development process, this does not imply that the potential for scale-up is limited. To date, commercial-scale processes utilizing in situ product adsorption have reached batch sizes of at least 30,000 l. Here we present examples where in situ product adsorption has been used to improve product titers or alter the ratios among biosynthetically related natural products, examine some of the relevant variables to consider, and discuss the mechanisms by which in situ adsorption may impact the biosynthesis of microbial natural products.

  12. In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk.

    Science.gov (United States)

    Millette, M; Luquet, F M; Lacroix, M

    2007-03-01

    Food-borne pathogen inhibition was tested in the presence of a mixture of Lactobacillus acidophilus and Lactobacillus casei during fermentation under controlled pH conditions. The growth of Escherichia coli O157:H7, Salmonella serotype Typhimurium, Staphylococcus aureus, Listeria innocua, Enterococcus faecium and Enterococcus faecalis was evaluated for 48 h at 37 degrees C. In the presence of the lactic acid bacteria (LAB), an increase of the generation time was observed for all the gram-positive bacteria evaluated. Staphylococcus aureus was the most sensitive strain showing an increase of the generation time by 210%. However, for all the gram-negative bacteria evaluated, no inhibition occurred after 8 h of fermentation. The soluble portion of Lact. acidophilus- and Lact. casei-fermented milk was recuperated and tested for its antimicrobial activity. Listeria innocua and Staph. aureus were the most sensitive to the presence of fermented milk supernatant showing an inhibition of 85.9% and 84.7%, respectively. This soluble fraction was neutralized to eliminate the antimicrobial effect of the organic acids produced; the most sensitive strains were L. innocua and E. coli O157:H7 showing an inhibition of 65.9% and 61.9%, respectively. Finally, the soluble fraction was neutralized and irradiated at 45 kGy using a (60)Co source to eliminate the possible antimicrobial effect of both organic acids and bacteriocin-like substances. Enterococcus faecalis, E. coli O157:H7 and Staph. aureus were the most affected bacteria by this fraction, showing 39.1, 32 and 31.2% inhibition, respectively. The results obtained in this study suggest the implication of both organic acids and bacteriocin-like inhibitory substances in the antimicrobial activity observed in the soluble fraction of the probiotic preparation. This study revealed the antimicrobial mechanisms of action of Lact. acidophilus- and Lact. casei-fermented milk used to prevent antibiotic-associated diarrhoea.

  13. The Effect of Cocoa Beans Fermentation on Processed Chocolate in West Kalimantan

    OpenAIRE

    H, Jhon David; P, Tommy

    2011-01-01

    Research studies of fermentation effects on processed chocolate have been made. The purpose of this study was to see the effect of different levels of fermentation of cocoa preparations (pasta, fats and powder) to the chemical quality and flavor. Harvested Cocoa beans will be treated fermentation. The treatment used was the time of fermentation namely: (A) Non fermentation, (B) Imperfect fermentation (4 days) and (C) Perfect fermentation (5 days). The parameters observed was: (a) chemical qua...

  14. A resistant-starch enriched yogurt: fermentability, sensory characteristics, and a pilot study in children

    Science.gov (United States)

    Aryana, Kayanush; Greenway, Frank; Dhurandhar, Nikhil; Tulley, Richard; Finley, John; Keenan, Michael; Martin, Roy; Pelkman, Christine; Olson, Douglas; Zheng, Jolene

    2015-01-01

    The rising prevalence of obesity and the vulnerability of the pediatric age group have highlighted the critical need for a careful consideration of effective, safe, remedial and preventive dietary interventions.  Amylose starch (RS2) from high-amylose maize (HAM) ferments in the gut and affects body weight.   One hundred and ten children, of 7-8 (n=91) or 13-14 (n=19) years of age scored the sensory qualities of a yogurt supplemented with either HAM-RS2 or an amylopectin starch.  The amylopectin starch yogurt was preferred to the HAM-RS2-enriched yogurt by 7-8 year old panelists ( Pyogurt than for HAM-RS2-enriched yogurt ( Pyogurt in 74% of subjects.  Four children consumed a HAM-RS2-enriched yogurt for four weeks to test its fermentability in a clinical trial.  Three adolescents, but not the single pre-pubertal child, had reduced stool pH ( P=0.1) and increased stool short-chain fatty acids (SCFAs) ( Pyogurt, and may be a palatable way to increase fiber intake and stimulate colonic fermentation in adolescents.  Future studies are planned to determine the concentration of HAM-RS2 that offers the optimal safe and effective strategy to prevent excessive fat gain in children. PMID:26925221

  15. Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components.

    Science.gov (United States)

    Moreno-Montoro, Miriam; Olalla-Herrera, Manuel; Rufián-Henares, José Ángel; Martínez, Rafael Giménez; Miralles, Beatriz; Bergillos, Triana; Navarro-Alarcón, Miguel; Jauregi, Paula

    2017-08-01

    Increasing evidence on goat milk and the health benefits of its derived products beyond its nutritional value show its potential as a functional food. In this study, goat milk fractions were tested for their total antioxidant capacity using different methods (ORAC, ABTS, DPPH and FRAP), as well as their angiotensin-I-converting-enzyme inhibitory and antimicrobial (against Escherichia coli and Micrococcus luteus) activities. Different whey fractions (whey, cation exchange membrane permeate P and retentate R) of two fermented skimmed goat milks (ultrafiltered goat milk fermented with the classical starter bacteria or with the classical starter plus the Lactobacillus plantarum C4 probiotic strain) were assessed. Additionally, P fractions were divided into two sub-fractions after being passed through a 3 kDa cut-off membrane: (a) the permeate with peptides of MW 3 kDa (P > 3). No differences in biological activities were observed between the two fermented milks. However, the biological peptides present in the P fermented milk containing the probiotic, which could be due to some peptides being released by the probiotic strain. In conclusion, small and non-basic bioactive peptides could be responsible for most of the angiotensin-I-converting-enzyme inhibitory and antioxidant activities. These findings reinforce the potential benefits of the consumption of fermented goat milk in the prevention of cardiovascular diseases associated with oxidative stress and hypertension.

  16. Probiotic bacteria in prevention and treatment of diarrhea

    Directory of Open Access Journals (Sweden)

    Jasmina Havranek

    2009-03-01

    Full Text Available Probiotic bacteria have beneficial effects in prevention and treatment of different diseases. The results of preventive and therapeutic effect of probiotic bacteria on diarrhea during last ten years are shown in this paper. The greatest preventive and therapeutic effect of probiotic bacteria was identified for acute diarrhea in children caused by rotaviruses. Significant, but slightly lower effect of probiotic bacteria was proved for antibiotic associated diarrhea. Positive effect in prevention of traveller’s diarrhea and radiation-induced diarrhea is not significant. Preventive and therapeutic effect on diarrhea is not dependent on the way of probiotic bacteria consumption, by fermented milk, capsule or oral rehydration solution.

  17. Physiological and fermentation properties of Bacillus coagulans and a mutant lacking fermentative lactate dehydrogenase activity.

    Science.gov (United States)

    Su, Yue; Rhee, Mun Su; Ingram, Lonnie O; Shanmugam, K T

    2011-03-01

    Bacillus coagulans, a sporogenic lactic acid bacterium, grows optimally at 50-55 °C and produces lactic acid as the primary fermentation product from both hexoses and pentoses. The amount of fungal cellulases required for simultaneous saccharification and fermentation (SSF) at 55 °C was previously reported to be three to four times lower than for SSF at the optimum growth temperature for Saccharomyces cerevisiae of 35 °C. An ethanologenic B. coagulans is expected to lower the cellulase loading and production cost of cellulosic ethanol due to SSF at 55 °C. As a first step towards developing B. coagulans as an ethanologenic microbial biocatalyst, activity of the primary fermentation enzyme L-lactate dehydrogenase was removed by mutation (strain Suy27). Strain Suy27 produced ethanol as the main fermentation product from glucose during growth at pH 7.0 (0.33 g ethanol per g glucose fermented). Pyruvate dehydrogenase (PDH) and alcohol dehydrogenase (ADH) acting in series contributed to about 55% of the ethanol produced by this mutant while pyruvate formate lyase and ADH were responsible for the remainder. Due to the absence of PDH activity in B. coagulans during fermentative growth at pH 5.0, the l-ldh mutant failed to grow anaerobically at pH 5.0. Strain Suy27-13, a derivative of the l-ldh mutant strain Suy27, that produced PDH activity during anaerobic growth at pH 5.0 grew at this pH and also produced ethanol as the fermentation product (0.39 g per g glucose). These results show that construction of an ethanologenic B. coagulans requires optimal expression of PDH activity in addition to the removal of the LDH activity to support growth and ethanol production.

  18. Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages.

    Science.gov (United States)

    Walz, Felix H; Gibis, Monika; Schrey, Pia; Herrmann, Kurt; Reichert, Corina L; Hinrichs, Jörg; Weiss, Jochen

    2017-10-01

    This study aimed to prevent the phenomena of efflorescence formation on the surface of dry fermented sausages due to the complexation of efflorescence forming cations with phosphates. Efflorescence formation is a critical issue constituting a major quality defect, especially of dry fermented sausages. Different phosphates (di- and hexametaphosphate) were added (3.0g/kg) to the sausage batter. As a hypothesis, these additives should complex with one of the main efflorescence-causing substances such as magnesium. The formation of efflorescences was determined for dry fermented sausages without phosphate addition, with diphosphate, or hexametaphosphate addition during 8weeks of storage under modified atmosphere. The visual analyses of the sausage surface revealed high amounts of efflorescences for the control (42.2%) and for the sausages with added diphosphate (40.9%), whereas the sausages containing hexametaphosphate had significantly reduced amounts of efflorescence formation, showing only 11.9% efflorescences after 8weeks of storage. This inhibition was a result of strong complexation of hexametaphosphate with magnesium ions, thus preventing the diffusion of magnesium towards the sausage surface. This can be explained by the magnesium content on the sausage surface that increased by 163.9, 127.8, and 52.8% for the sausages without phosphate, diphosphate, and hexametaphosphate addition, respectively. The mass transport of lactate and creatine was not affected by phosphate addition. Isothermal titration calorimetry confirmed that, theoretically, 4.5g/kg of diphosphate or 2.8g/kg hexametaphosphate are required to complex 0.2g/kg magnesium ions naturally occurring in dry fermented sausages and, thus, the chosen overall phosphate concentration of 3.0g/kg was enough when adding hexametaphosphate, but not for diphosphate, to inhibit the efflorescence formation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Solid Substrate Fermentation of Cassava Peel for Poultry Feed Ingredient

    Directory of Open Access Journals (Sweden)

    Stephanie

    2013-03-01

    Full Text Available Cassava peel which is not used during cassava starch extraction is one of potential resources for animal feed. However, cassava peel has low level protein content, high level crude fiber, and high level of toxic cyanogenic compound. These problems limit the utilization of cassava peel as feed. Solid substrate fermentation using mold may be a solution process to increase its nutritional value and decrease toxic level of cassava peel. In this paper, matters that related with cassava peel fermentation process are subsequently described, namely: (i problems of cassava peel; (ii biodegradation and detoxification process; (iii solid state fermentation methods on cassava peel; (iv nutritional quality of fermented cassava peel; and (v application of fermented cassava peel in poultry feed. The fermented cassava peel application is compared with those of cassava root and waste (onggok. Addition of nitrogen inorganic in the fermentation process increases the mold growth and protein content of the product, while fiber and cyanogenic contents are decreased due to mold degradation activity. The fermentation process may be carried out using only the cassava peel as the substrate or mixed with wheat flour, using indigenous microbes, Aspergillus niger or a white rot fungus, Panus tigrinus as inoculum. As well as fermented cassava root and waste, fermented cassava peel can be used to substitute maize as poultry feed, although it is reported that the optimum substitution in broiler ration is only 10%.

  20. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

    Science.gov (United States)

    Yang, Juan; Ding, Xiaowen; Qin, Yingrui; Zeng, Yitao

    2014-08-06

    To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.

  1. Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation.

    Science.gov (United States)

    Dai, Jian-Ying; Ma, Lin-Hui; Wang, Zhuang-Fei; Guan, Wen-Tian; Xiu, Zhi-Long

    2017-03-01

    Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The effects of six solvents on bacterial growth and the distribution of acetoin and glucose in different solvent-glucose systems were explored. The operation parameters such as standing time, glucose concentration, and volume ratio of ethyl acetate to fermentation broth were determined. In a system composed of fermentation broth, glucose (100%, m/v) and two-fold volume of ethyl acetate, nearly 100% glucose was distributed into bottom phase, and 61.2% acetoin into top phase without coloring matters and organic acids. The top phase was treated by vacuum distillation to remove solvent and purify acetoin, while the bottom phase was used as carbon source to produce acetoin in the next batch of fermentation.

  2. Gas fermentation for commodity chemicals and fuels.

    Science.gov (United States)

    Bengelsdorf, Frank R; Dürre, Peter

    2017-09-01

    Gas fermentation is a microbial process that contributes to at least four of the sustainable development goals (SDGs) of the United Nations. The process converts waste and greenhouse gases into commodity chemicals and fuels. Thus, world's climate is positively affected. Briefly, we describe the background of the process, some biocatalytic strains, and legal implications. © 2017 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

  3. Microbial Methane Fermentation Kinetics for Toxicant Exposure.

    Science.gov (United States)

    1981-08-31

    Brock , 1979). The acid-producing fermentative organisms are facultative and obligate anaerobic bacteria. These bacteria include Clostridium spp...was released to the atmosphere. The microorganism concentration, as volatile suspended solids (VSS), of the inoculum source was measured for each...Mah, R.A., Ward, D.M., and Kaplan, I.R. (1978) "Methanogenesis from Acetate Enrichment Cultures," Applied and Environmental Micro- biology , 36, 186

  4. Mixed sugar fermentation by Pichia stipitis , Sacharomyces ...

    African Journals Online (AJOL)

    ability of K. marxianus to ferment mixed sugars comprised of 30 g/l glucose, 30 g/l xylose, 12 g/l mannose and 8 g/l galactose (total sugar 80 g/l), as a model of many hydrolysates, were compared to P. stipitis and S. cerevisiae and then a coculture of P. stipitis and S. cerevisiae was compared with a coculture of P. stipitis and ...

  5. Mathematical model of self-cycling fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Wincure, B.M.; Cooper, D.G.; Rey, A. [McGill Univ., Montreal, Quebec (Canada). Dept. of Chemical Engineering

    1995-04-20

    This article presents a mathematical model for biomass, limiting substrate, and dissolved oxygen concentrations during stable operation of self-cycling fermentation (SCF). Laboratory experiments using the bacterium Acinetobacter calcoaceticus RAG-1 and ethanol as the limiting substrate were performed to validate the model. A computer simulation developed from the model successfully matched experimental SCF intracycle trends and end-of-cycle results and, most importantly, settled into an unimposed periodicity characteristic of stable SCF operation.

  6. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

    Science.gov (United States)

    Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

    2014-07-01

    The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Challenges in industrial fermentation technology research.

    Science.gov (United States)

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana; Hernandez, Daniela Quintanilla; Hagemann, Timo; Heins, Anna-Lena; Larsson, Hilde; Mears, Lisa; Mauricio-Iglesias, Miguel; Krühne, Ulrich; Gernaey, Krist V

    2014-06-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same maturity as traditional chemical processes, particularly when it comes to using engineering tools such as mathematical models and optimization techniques. This perspective starts with a brief overview of these engineering tools. However, the main focus is on a description of some of the most important engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because of their wide applications as cell factories and therefore their relevance in a White Biotechnology context. Computational fluid dynamics (CFD) is introduced as a promising tool that can be used to support the scaling up and scaling down of bioreactors, and for studying mixing and the potential occurrence of gradients in a tank. Copyright © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  8. Kombucha fermentation and its antimicrobial activity.

    Science.gov (United States)

    Sreeramulu, G; Zhu, Y; Knol, W

    2000-06-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the fermentation and remained fairly constant thereafter. The counts of acetic acid-producing bacteria and yeasts in the broth increased up to 4 days of fermentation and decreased afterward. The antimicrobial activity of Kombucha was investigated against a number of pathogenic microorganisms. Staphylococcus aureus, Shigella sonnei, Escherichia coli, Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas aeruginosa, Enterobacter cloacae, Staphylococcus epidermis, Campylobacter jejuni, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Helicobacterpylori, and Listeria monocytogenes were found to be sensitive to Kombucha. According to the literature on Kombucha, acetic acid is considered to be responsible for the inhibitory effect toward a number of microbes tested, and this is also valid in the present study. However, in this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation. This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha.

  9. Kinetics of saccharose fermentation by Kombucha

    Directory of Open Access Journals (Sweden)

    Lončar Eva S.

    2014-01-01

    Full Text Available Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10% (v/v or 15% (v/v of Kombucha. Total number of viable cells was as follows: approximately 5x105 of yeast cells per mL of the inoculum and approximately 2x106 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as sigmoidal function at 22oC and 30oC, and with 10% (v/v and 15% (v/v of inoculum quantity. Determination coefficients of the functions were very high (R2>0.99. Reaction rates were calculated as first derivatives of Boltzmann’s functions. No simple correlation between rate of reaction and independent variables (temperature and inoculum concentration was found. Analysis of empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

  10. Fermentation based carbon nanotube multifunctional bionic composites

    Science.gov (United States)

    Valentini, Luca; Bon, Silvia Bittolo; Signetti, Stefano; Tripathi, Manoj; Iacob, Erica; Pugno, Nicola M.

    2016-06-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique properties that are not produced by abiotic processes. Here we produced living hybrid materials by giving to unicellular organisms the nutrient to grow. Based on bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and a single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at room temperature. Scanning electron microscopy analysis suggests that the CNTs were internalized by the cell after fermentation bridging the cells. Tensile tests on dried composite films have been rationalized in terms of a CNT cell bridging mechanism where the strongly enhanced strength of the composite is governed by the adhesion energy between the bridging carbon nanotubes and the matrix. The addition of CNTs also significantly improved the electrical conductivity along with a higher photoconductive activity. The proposed process could lead to the development of more complex and interactive structures programmed to self-assemble into specific patterns, such as those on strain or light sensors that could sense damage or convert light stimulus in an electrical signal.

  11. Korean traditional fermented fish products: jeotgal

    Directory of Open Access Journals (Sweden)

    Ok Kyung Koo

    2016-06-01

    Full Text Available Jeotgal (醢 is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬. The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬, fish jang (魚醬, meat jang (肉醬 as a part of jang (醬 up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

  12. Does fermented milk possess antihypertensive effect in humans?

    Science.gov (United States)

    Usinger, Lotte; Ibsen, Hans; Jensen, Lars T

    2009-06-01

    The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions of the peptides in fermented milk are discussed.

  13. Alcoholic fermentation process control by high-performance liquid chromatography

    Energy Technology Data Exchange (ETDEWEB)

    Morawski, J.; Dincer, A.K.; Ivie, K.

    1983-02-01

    In large-scale fermentation for energy production high-performance liquid chromatography (HPLC) provides an accurate method of monitoring the original oligosaccharides and polysaccharides, as well as their hydrolysis to fermentable monosaccharides. Also measuring the saccharide and alcohol content of the fermentation vat allows overseeing of the process, providing the capability of allowing the fermentation to proceed to the most economical level prior to distillation. Another application for HPLC in a large-scale fermentation for energy is to analyze the stillage for its ethanol content during distillation, in order to observe the efficiency of the still. HPLC can separate and detect very low levels, (i.e., 100 parts per million), of ethanol to yield information concerning the distillation process. These capabilities indicate that HPLC is an extremely useful efficient instrument to the fermentation industries. (Refs. 2).

  14. Fermentation of polysaccharides by Klebsiella and other facultative bacilli

    Energy Technology Data Exchange (ETDEWEB)

    Ochuba, G.U.; Von Riesen, V.L.

    1980-05-01

    Fermentations of 10 polysaccharides by species of the family Enterobacteriaceae were examined. Algin, guar, karaya, xanthan, and xylan were not fermented by any of the strains tested. Most of the activity was found in the tribe Klebsielleae. Klebseilla oxytoca fermented amylopectin (97% of the strains studied), carrageenan (100%), inulin (68%), polypectate (100%), and tragacanth (100%). Klebsiella pneumoniae fermented amylopectin (91%), carrageenan (100%), and tragacanth (86%). Carraggeenan was also fermented by Enterobacter aerogenes (100%), Enterobacter agglomerans (63%), Enterobacter cloacae (95%), and pectobacterium (38%). pectobacterium shared polypectate fermentation (100%) with K. oxytoca. With one exception, Serratia strains were negative on all polysaccharides. These results, along with other evidence, indicate that (i) the genus Klebsiella is biochemically the most versatile genus of the tribe, (ii) because of its distinct characteristics, K. oxytoca warrants species designation separate from K. pneumoniae, and (iii) some food additives generally considered indigestible can be metabolized by a few species of facultative bacilli, whereas others appear to be resistant.

  15. Immobilized yeast cell systems for continuous fermentation applications.

    Science.gov (United States)

    Verbelen, Pieter J; De Schutter, David P; Delvaux, Filip; Verstrepen, Kevin J; Delvaux, Freddy R

    2006-10-01

    In several yeast-related industries, continuous fermentation systems offer important economical advantages in comparison with traditional systems. Fermentation rates are significantly improved, especially when continuous fermentation is combined with cell immobilization techniques to increase the yeast concentration in the fermentor. Hence the technique holds a great promise for the efficient production of fermented beverages, such as beer, wine and cider as well as bio-ethanol. However, there are some important pitfalls, and few industrial-scale continuous systems have been implemented. Here, we first review the various cell immobilization techniques and reactor setups. Then, the impact of immobilization on cell physiology and fermentation performance is discussed. In a last part, we focus on the practical use of continuous fermentation and cell immobilization systems for beer production.

  16. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti P.; Watanabe, Koichi; Holzapfel, Wilhelm H.

    2016-01-01

    Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups (“phylotypes”) may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world. PMID:27047484

  17. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

    Directory of Open Access Journals (Sweden)

    Jyoti Prakash Tamang

    2016-03-01

    Full Text Available Majority of global fermented foods is naturally fermented by culturalable and non-culturable microorganisms. Food fermentations represent an extremely valuable cultural heritage in most regions, and harbour a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are interest to food microbiologists. The application of molecular and modern identification tools through culture-independent techniques has thrown new light on the diversity of a number of hitherto unknown and uncultivable microorganisms in naturally fermented foods. Functional bacterial groups (phylotypes may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt is made here to review the microbiology of some global fermented foods and alcoholic beverages.

  18. Elucidating Flux Regulation of the Fermentation Modes of Lactococcus lactis

    DEFF Research Database (Denmark)

    Chan, Siu Hung Joshua

    an important subject for basic research in cellular metabolism because L. lactis exhibits an interesting metabolic shift. Under anaerobic conditions, on fast fermentable sugars, L. lactis produces lactate as the primary product, known as homolactic fermentation but on slowly fermentable sugars, significant...... amounts of formate, acetate and ethanol are formed, known as mixed-acid fermentation. This shift is termed the mixedacid shift. This type of shift between a low-yield and a high-yield metabolism has drawn a lot of research focus and has similarly been observed in other bacteria, yeast and even tumor cells...... the expression level of certain genes in glycolysis and fermentation pathways, the levels of the cofactors NADH, NAD+, ATP and ADP, the balance between catabolism and anabolism, etc. In this project, we studied the mixed-acid fermentation of L. lactis by (i) examining the roles of the enzymes in the mixed...

  19. Preventing Addiction.

    Science.gov (United States)

    Moore, Susan Fordney

    The purpose of this paper is to provide the beginning counselor with an overview of prevention concepts. Prevention is a relatively new emphasis in community efforts to stem the rising costs of substance abuse and other high-risk behaviors. The paper discusses agent, host, and environmental prevention models and how they relate to causal theories…

  20. An untargeted metabolomic assessment of cocoa beans during fermentation

    OpenAIRE

    Mayorga Gross, Ana Lucía; Quirós Guerrero, Luis Manuel; Fourny, G.; Vaillant Barka, Fabrice

    2016-01-01

    Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In this research, using a non-targeted approach, the main metabolomic changes that occur throughout the fermentation process were explored. Genetically undefined cocoa varieties from Trinidad and Tobago (n = 3), Costa Rica (n = 1) and one clone IMC-67 (n = 3) were subjected to spontaneous fermentation using farm-based and pilot plant cont...

  1. glutamic acid from high-viscosity fermentation broth

    African Journals Online (AJOL)

    was adjusted to 2.5 - 11.5 with 6 mol/L HCI and. 10 mol/L NaOH. The effect of temperature on the viscosity of fermentation broth with different dilution times was evaluated. Figure 4 shows that the viscosity of fermentation broth was affected by pH and dilution fold. At the end of fermentation, the pH of the culture broth was.

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

    OpenAIRE

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

    2017-01-01

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

  3. Development of a goat fermented milk with probiotics starter culture

    OpenAIRE

    Aldo Hernández-Monzón; Ariagne Torres-Herrera; Cira Duarte-Garcia; Diómedes Rodríguez-Villacis

    2016-01-01

    The goat milk for their multiple properties nutraceutical and for the high yield of their derived products, it represents an interesting commercial alternative for the elaboration of special fermented milk. At the present time the probiotics starter culture for their proven properties are used thoroughly in the elaboration of fermented milk. Keeping in mind these antecedents this work had as objective to develop a fermented milk of goat with characteristic probiotics, good acceptability and a...

  4. Reverse Osmosis Processing of Organic Model Compounds and Fermentation Broths

    Science.gov (United States)

    2006-04-01

    key species found in the fermentation broth: ethanol, butanol, acetic acid, oxalic acid, lactic acid, and butyric acid. Correlations of the rejection...AFRL-ML-TY-TP-2007-4545 POSTPRINT REVERSE OSMOSIS PROCESSING OF ORGANIC MODEL COMPOUNDS AND FERMENTATION BROTHS Robert Diltz...TELEPHONE NUMBER (Include area code) Bioresource Technology 98 (2007) 686–695Reverse osmosis processing of organic model compounds and fermentation broths

  5. Current progress on butyric acid production by fermentation.

    Science.gov (United States)

    Zhang, Chunhui; Yang, Hua; Yang, Fangxiao; Ma, Yujiu

    2009-12-01

    Several issues of butyric acid production with bacteria through fermentation are presented in this review. The current progress including the utilization of butyric acid, the production strains, the metabolic pathway, and regulation are presented in the paper. Process operation modes such as batch, fed-batch, and continuous fermentation are being discussed. Genetic engineering technologies for microbial strain improvement are also being discussed and fermentation systems have been recommended.

  6. What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history

    Directory of Open Access Journals (Sweden)

    C.A. F. Cardoso

    2004-05-01

    Full Text Available This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930. From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12 made of professionals that teach on secondary and highschools, group A composed of PhDs from the Center of Technology Education - NUTES (n=9 andgroup B from Department of Medical Biochemistry (called group B, n=41 both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively. We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP. These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical.

  7. Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations

    Science.gov (United States)

    Mills, David A.; Johannsen, Eric A.; Cocolin, Luca

    2002-01-01

    Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected (“botrytized”) wine fermentations carried out at high (∼30°C) and ambient (∼20°C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hanseniaspora, Pichia, Metschnikowia, Kluyveromyces, and Candida species. However, higher populations of non-Saccharomyces yeasts persisted in ambient-temperature fermentations, with Candida and, to a lesser extent, Kluyveromyces species remaining long after the fermentation was dominated by Saccharomyces. In general, denaturing gradient gel electrophoresis profiles of yeast ribosomal DNA or rRNA amplified from the fermentation samples correlated well with the plating data. The direct molecular methods also revealed a Hanseniaspora osmophila population not identified in the plating analysis. rRNA analysis also indicated a large population (>106 cells per ml) of a nonculturable Candida strain in the high-temperature fermentation. Monoculture analysis of the Candida isolate indicated an extreme fructophilic phenotype and correlated with an increased glucose/fructose ratio in fermentations containing higher populations of Candida. Analysis of wine fermentation microbial ecology by using both culture-dependent and -independent methods reveals the complexity of yeast interactions enriched during spontaneous fermentations. PMID:12324335

  8. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  9. Aeration-Controlled Formation of Acid in Heterolactic Fermentations

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens

    1994-01-01

    fermentation processes should be analyzed as fed-batch fermentations with oxygen as the limiting substrate. Addition of fructose in limited amounts leads to the formation of one half mole of acetic acid for each mole fructose, thus offering an alternative mechanism for controlling acetic acid formation.......Controlled aeration of Leuconostoc mesenteroides was studied as a possible mechanism for control of the formation of acetic acid, a metabolite of major influence on the taste of lactic fermented foods. Fermentations were carried out in small scale in a medium in which growth was limited...

  10. Evaluation of fermented whole crop wheat and barley feeding on ...

    African Journals Online (AJOL)

    Evaluation of fermented whole crop wheat and barley feeding on growth performance, nutrient digestibility, faecal volatile fatty acid emission, blood constituents, and faecal microbiota in growing pigs.

  11. Fermented functional foods based on probiotics and their biogenic metabolites.

    Science.gov (United States)

    Stanton, Catherine; Ross, R Paul; Fitzgerald, Gerald F; Van Sinderen, Douwe

    2005-04-01

    The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect) or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect). Although still far from fully understood, several probiotic mechanisms of action have been proposed, including competitive exclusion, competition for nutrients and/or stimulation of an immune response. The biogenic properties of fermented functional foods result from the microbial production of bioactive metabolites such as certain vitamins, bioactive peptides, organic acids or fatty acids during fermentation.

  12. Factors affecting methanol content of fermented plant beverage ...

    African Journals Online (AJOL)

    Factors affecting methanol content of fermented plant beverage containing Morinda citrifolia. Chaiyavat Chaiyasut, Supakan Jantavong, Chakkrapong Kruatama, Sartjin Peerajan, Sasithorn Sirilun, Lalida Shank ...

  13. Single zymomonas mobilis strain for xylose and arabinose fermentation

    Science.gov (United States)

    Zhang, Min; Chou, Yat-Chen; Picataggio, Stephen K.; Finkelstein, Mark

    1998-01-01

    This invention relates to single microorganisms which normally do not ferment pentose sugars which are genetically altered to ferment the pentose sugars, xylose and arabinose, to produce ethanol, and a fermentation process utilizing the same. Examples include Zymomonas mobilis which has been transformed with a combination of E. coli genes for xylose isomerase, xylulokinase, L-arabinose isomerase, L-ribulokinase, L-ribulose 5-phosphate 4-epimerase, transaldolase and transketolase. Expression of added genes are under the control of Z. mobilis promoters. These newly created microorganisms are useful for fermenting glucose, xylose and arabinose, produced by hydrolysis of hemicellulose and cellulose or starch, to produce ethanol.

  14. A Perspective on PSE in Fermentation Process Development and Operation

    DEFF Research Database (Denmark)

    Gernaey, Krist

    2015-01-01

    Compared to the chemical industry, the use of PSE methods and tools is not as widespread in industrial fermentation processes. This paper gives an overview of some of the main engineering challenges in industrial fermentation processes. Furthermore, a number of mathematical models are highlighted...... as examples of PSE methods and tools that are used in the context of industrial fermentation technology. Finally, it is discussed what could be done to increase the future use of PSE methods and tools within the industrial fermentation technology area....

  15. Inhibition of fructan-fermenting equine faecal bacteria and Streptococcus bovis by hops (Humulus lupulus L.) β-acid.

    Science.gov (United States)

    Harlow, B E; Lawrence, L M; Kagan, I A; Flythe, M D

    2014-08-01

    The goals of this study were to determine if β-acid from hops (Humulus lupulus L.) could be used to control fructan fermentation by equine hindgut micro-organisms, and to verify the antimicrobial mode of action on Streptococcus bovis, which has been implicated in fructan fermentation, hindgut acidosis and pasture-associated laminitis (PAL) in the horse. Suspensions of uncultivated equine faecal micro-organisms produced fermentation acids when inulin (model fructan) was the substrate, but β-acid (i.e. lupulone) concentrations ≥9 ppm inhibited lactate production and mitigated the decrease in pH. Inulin-fermenting Strep. bovis was isolated from the β-acid-free suspensions after enrichment with inulin. The isolates were sensitive to β-acid, which decreased the viable number of streptococci in faecal suspensions, as well as growth, lactate production and the intracellular potassium of Strep. bovis in pure culture. These results are consistent with the hypothesis that hops β-acid prevented the growth of fructan-fermenting equine faecal bacteria, and that the mechanism of action was dissipation of the intracellular potassium of Strep. bovis. Bacterial hindgut fermentation of grass fructans has been linked to PAL and other metabolic disorders in horses. Hops β-acid is a potential phytochemical intervention to decrease the growth of bacteria responsible for PAL. © 2014 The Society for Applied Microbiology. This article has been contributed to by US Government employees and their work is in the public domain in the USA.

  16. Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries.

    Science.gov (United States)

    Morgan, Sydney C; Scholl, Chrystal M; Benson, Natasha L; Stone, Morgan L; Durall, Daniel M

    2017-03-06

    During winemaking, sulfur dioxide (SO 2 ) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape must by Saccharomyces cerevisiae. Most recent research has focused on the impacts of SO 2 additions on spoilage microorganisms or on the yeast community at a species level, but less is known about the impacts that SO 2 additions have on S. cerevisiae populations. We investigated whether different levels of SO 2 addition at crush (0, 20, or 40mg/L SO 2 ) have an effect upon the relative abundance and composition of S. cerevisiae strains conducting spontaneous fermentations of two grape varietals at two commercial wineries. Yeast isolates collected from fermentations were identified to the strain level using microsatellite analysis. Commercial strains made up the majority (64-98%) of the S. cerevisiae strains isolated during fermentation, and most of these commercial strains were used as inoculants by their respective wineries. Different SO 2 additions were found to significantly alter S. cerevisiae strain compositions at both wineries (p≤0.002). The results of this study demonstrate that initial SO 2 addition significantly alters the S. cerevisiae strain composition in spontaneous fermentations, and highlights the dominance of commercial strains in commercial winery environments. Because different yeast strains are known to produce different chemical and sensory profiles, our findings have important implications for winemakers. In addition, adding different concentrations of SO 2 may be a way for winemakers to manage or control the strain composition during spontaneous fermentations. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Comparative study on proximate, functional, mineral, and antinutrient composition of fermented, defatted, and protein isolate ofParkia biglobosaseed.

    Science.gov (United States)

    Ogunyinka, Bolajoko I; Oyinloye, Babatunji E; Osunsanmi, Foluso O; Kappo, Abidemi P; Opoku, Andrew R

    2017-01-01

    The use of plant-derived foods in the prevention, treatment, and management of metabolic diseases especially diabetes has gained prominence; this has been associated with their physicochemical properties. This study was conducted to compare the proximate, functional, mineral, and antinutrient composition of the fermented seeds, the defatted seeds, and the protein isolate from Parkia biglobosa seeds. The results showed that the fermented, defatted, and protein isolate varied in composition within the parameters studied. The proximate analysis revealed that the protein isolate had the highest ash (6.0%) and protein (59.4%) as well as the lowest fat (5.7%) and moisture (5.1%) content when compared to the fermented and defatted samples. In like manner, the functional properties of the protein isolate were relatively better than those of the fermented and defatted samples, with oil absorption capacity of 4.2% and emulsion capacity of 82%. The magnesium and zinc content of the protein isolate were significantly higher when compared with the fermented and defatted samples, while a negligible amount of antinutrient was present in all the samples, with the protein isolate having the lowest quantity. The overall data suggest that the protein isolate had better proximate, mineral, functional, and antinutrient properties when compared to the fermented and defatted samples. Therefore, the synergistic effect of all these components present in the protein isolate from P. biglobosa seed in association with its low carbohydrate and high protein/ash contents could play a vital role in the management of diabetes and its associated complications.

  18. Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea

    NARCIS (Netherlands)

    Mo, H.Z.; Xu, X.Q.; Yan, M.C.; Yang Zhu, Yang

    2005-01-01

    Microbiological analysis was done on samples from an indigenously fermented tea - Puer. Microbial counting and identification revealed that Aspergillus niger was the dominating microorganism during the fermentation. Antimicrobial activity of fermentation samples showed inhibitory effect on several

  19. Fermented soya bean (tempe) extracts reduce adhesion of enterotoxigenic Escherichia coli to intestinal epithelial cells.

    Science.gov (United States)

    Roubos-van den Hil, P J; Nout, M J R; Beumer, R R; van der Meulen, J; Zwietering, M H

    2009-03-01

    This study aimed to investigate the effect of processed soya bean, during the successive stages of tempe fermentation and different fermentation times, on adhesion of enterotoxigenic Escherichia coli (ETEC) K88 to intestinal brush border cells as well as Caco-2 intestinal epithelial cells; and to clarify the mechanism of action. Tempe was prepared at controlled laboratory scale using Rhizopus microsporus var. microsporus as the inoculum. Extracts of raw, soaked and cooked soya beans reduced ETEC adhesion to brush border cells by 40%. Tempe extracts reduced adhesion by 80% or more. ETEC adhesion to Caco-2 cells reduced by 50% in the presence of tempe extracts. ETEC K88 bacteria were found to interact with soya bean extracts, and this may contribute to the observed decrease of ETEC adhesion to intestinal epithelial cells. Fermented soya beans (tempe) reduce the adhesion of ETEC to intestinal epithelial cells of pig and human origin. This reduced adhesion is caused by an interaction between ETEC K88 bacteria and soya bean compounds. The results strengthen previous observations on the anti-diarrhoeal effect of tempe. This effect indicates that soya-derived compounds may reduce adhesion of ETEC to intestinal cells in pigs as well as in humans and prevent against diarrhoeal diseases.

  20. SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

    Directory of Open Access Journals (Sweden)

    Yasmeen Y. A. Elyas

    2015-04-01

    Full Text Available Forty isolates of lactic acid bacteria (LAB were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cell-free cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin, effect of heat treatment (60°C for 60min, 100°C for 20min and 121°C for 15min and effect of pH ( pH 2.0, pH 6.5, and pH 9.0. The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0, whereas they were active at acidic pH (2.0. The antimicrobial activity of bacteriocin-like substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry.

  1. Molecular mechanisms of the yeast adaptive response and tolerance to stresses encountered during ethanol fermentation.

    Science.gov (United States)

    Auesukaree, Choowong

    2017-08-01

    During ethanol fermentation, yeast cells encounter various stresses including sugar substrates-induced high osmolarity, increased ethanol concentration, oxygen metabolism-derived reactive oxygen species (ROS), and elevated temperature. To cope with these fermentation-associated stresses, appropriate adaptive responses are required to prevent stress-induced cellular dysfunctions and to acquire stress tolerances. This review will focus on the cellular effects of these stresses, molecular basis of the adaptive response to each stress, and the cellular mechanisms contributing to stress tolerance. Since a single stress can cause diverse effects, including specific and non-specific effects, both specific and general stress responses are needed for achieving comprehensive protection. For instance, the high-osmolarity glycerol (HOG) pathway and the Yap1/Skn7-mediated pathways are specifically involved in responses to osmotic and oxidative stresses, respectively. On the other hand, due to the common effect of these stresses on disturbing protein structures, the upregulation of heat shock proteins (HSPs) and trehalose is induced upon exposures to all of these stresses. A better understanding of molecular mechanisms underlying yeast tolerance to these fermentation-associated stresses is essential for improvement of yeast stress tolerance by genetic engineering approaches. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  2. New alternatives for the fermentation process in the ethanol production from sugarcane: Extractive and low temperature fermentation

    International Nuclear Information System (INIS)

    Palacios-Bereche, Reynaldo; Ensinas, Adriano; Modesto, Marcelo; Nebra, Silvia A.

    2014-01-01

    Ethanol is produced in large scale from sugarcane in Brazil by fermentation of sugars and distillation. This is currently considered as an efficient biofuel technology, leading to significant reduction on greenhouse gases emissions. However, some improvements in the process can be introduced in order to improve the use of energy. In current distilleries, a significant fraction of the energy consumption occurs in the purification step – distillation and dehydration – since conventional fermentation systems employed in the industry require low substrate concentration, which must be distilled, consequently with high energy consumption. In this study, alternatives to the conventional fermentation processes are assessed, through computer simulation: low temperature fermentation and vacuum extractive fermentation. The aim of this study is to assess the incorporation of these alternative fermentation processes in ethanol production, energy consumption and electricity surplus produced in the cogeneration system. Several cases were evaluated. Thermal integration technique was applied. Results shown that the ethanol production increases between 3.3% and 4.8% and a reduction in steam consumption happens of up to 36%. About the electricity surplus, a value of 85 kWh/t of cane can be achieved when condensing – extracting steam turbines are used. - Highlights: • Increasing the wine concentration in the ethanol production from sugarcane. • Alternatives to the conventional fermentation process. • Low temperature fermentation and vacuum extractive fermentation. • Reduction of steam consumption through the thermal integration of the processes. • Different configurations of cogeneration system maximizing the electricity surplus

  3. Effect of Fermentation Temperature on the Volatile Composition of Kimchi.

    Science.gov (United States)

    Hong, Sang Pil; Lee, Eun Joo; Kim, Young Ho; Ahn, Dong Uk

    2016-10-17

    This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 °C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography-mass spectrometry method. The optimum ripening time for the Kimchi fermented at 4 °C was 35 d, and that of 20 °C was 2 d. The pH at the optimum ripening time was 4.97 and 4.41, and the titratable acidity was 0.59% and 0.76% for the Kimchi fermented at 4 and 20 °C, respectively. Forty different types of volatile compounds, including alcohol, aldehyde, ester, and sulfur compounds, were identified. The Kimchi fermented at 20 °C produced greater amounts of volatile compounds than that at 4 °C. The amounts of most volatiles increased as the fermentation time increased, but those of aldehydes decreased rapidly during both 4 and 20 °C fermentation. Organic acids, ester, and nitriles were detected only in Kimchi fermented at 20 °C. The amounts of dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide produced from the Kimchi fermented at 20 °C were more than 2-times of those at 4 °C. Therefore, it is concluded that the strong pungent odor of Kimchi fermented at 20° C is probably due to the high amount of organic acids (low pH) and sulfur compounds (dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide) between the 2 Kimchi. © 2016 Institute of Food Technologists®.

  4. Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

    Science.gov (United States)

    Franco, Wendy; Johanningsmeier, Suzanne D.; McFeeters, Roger F.

    2012-01-01

    Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts, Pichia manshurica and Issatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (Eh, Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria, Lactobacillus buchneri, a Clostridium sp., and Pediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations. PMID:22179234

  5. Fermentation instead of animal feeding; In den Fermenter statt in den Magen des Schweins

    Energy Technology Data Exchange (ETDEWEB)

    Brombach, T.

    2008-07-01

    Since 2006, Germany has prohibited the feeding of class K3 waste food from gastronomy, canteens and the food industry to pigs. Fermentation is a creative solution. In Haid on the Schwaebische Alb mountain range, two creative waste managers developed a plant for power generation from fat and used oils. (orig.)

  6. 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.

  7. Growth media in anaerobic fermentative processes : The underestimated potential of thermophilic fermentation and anaerobic digestion

    NARCIS (Netherlands)

    Hendriks, A.T.W.M.; van Lier, J.B.; de Kreuk, M.K.

    2018-01-01

    Fermentation and anaerobic digestion of organic waste and wastewater is broadly studied and applied. Despite widely available results and data for these processes, comparison of the generated results in literature is difficult. Not only due to the used variety of process conditions, but also

  8. Efficacy of fermented milk and whey proteins in Helicobacter pylori eradication: A review

    Science.gov (United States)

    Sachdeva, Aarti; Rawat, Swapnil; Nagpal, Jitender

    2014-01-01

    Helicobacter pylori (H. pylori) eradication is considered a necessary step in the management of peptic ulcer disease, chronic gastritis, gastric adenocarcinoma and mucosa associated lymphoid tissue lymphoma. Standard triple therapy eradication regimens are inconvenient and achieve unpredictable and often poor results. Eradication rates are decreasing over time with increase in antibiotic resistance. Fermented milk and several of its component whey proteins have emerged as candidates for complementary therapy. In this context the current review seeks to summarize the current evidence available on their role in H. pylori eradication. Pertinent narrative/systematic reviews, clinical trials and laboratory studies on individual components including fermented milk, yogurt, whey proteins, lactoferrin, α-lactalbumin (α-LA), glycomacropeptide and immunoglobulin were comprehensively searched and retrieved from Medline, Embase, Scopus, Cochrane Controlled Trials Register and abstracts/proceedings of conferences up to May 2013. A preponderance of the evidence available on fermented milk-based probiotic preparations and bovine lactoferrin suggests a beneficial effect in Helicobacter eradication. Evidence for α-LA and immunoglobulins is promising while that for glycomacropeptide is preliminary and requires substantiation. The magnitude of the potential benefit documented so far is small and the precise clinical settings are ill defined. This restricts the potential use of this group as a complementary therapy in a nutraceutical setting hinging on better patient acceptability/compliance. Further work is necessary to identify the optimal substrate, fermentation process, dose and the ideal clinical setting (prevention/treatment, first line therapy/recurrence, symptomatic/asymptomatic, gastritis/ulcer diseases etc.). The potential of this group in high antibiotic resistance or treatment failure settings presents interesting possibilities and deserves further exploration. PMID

  9. Fermented Fiber Supplements Are No Better Than Placebo for a Laxative Effect.

    Science.gov (United States)

    McRorie, Johnson W; Chey, William D

    2016-11-01

    Misconceptions about the effects of dietary fiber and 'functional' fiber on stool parameters and constipation persist in the literature. A comprehensive literature review was conducted with the use of the Scopus and PubMed scientific databases to identify and objectively assess well-controlled clinical studies that evaluated the effects of fiber on stool parameters and constipation. The totality of well-controlled randomized clinical studies show that, to exert a laxative effect, fiber must: (1) resist fermentation to remain intact throughout the large bowel and present in stool, and (2) significantly increase stool water content and stool output, resulting in soft/bulky/easy-to-pass stools. Poorly fermented insoluble fiber (e.g., wheat bran) remains as discreet particles which can mechanically irritate the gut mucosa, stimulating water & mucous secretion if the particles are sufficiently large/coarse. For soluble fibers, some have no effect on viscosity (e.g., inulin, wheat dextrin) while others form high viscosity gels (e.g., β-glucan, psyllium). If the soluble fiber is readily fermented, whether non-viscous or gel-forming, it has no effect on stool output or stool water content, and has no laxative effect. In contrast, a non-fermented, gel-forming soluble fiber (e.g., psyllium) retains its gelled nature and high water-holding capacity throughout the large bowel, resulting in soft/bulky/easy-to-pass stools. When considering a recommendation for a fiber supplement regimen to treat and/or prevent constipation, it is important to consider which fibers have the physical characteristics to exert a laxative effect, and which fiber supplements have rigorous clinical evidence of a significant benefit in patients with constipation.

  10. Prevention: Exercise

    Medline Plus

    Full Text Available ... Steroid Injections Lumbar Zygapophysical (Facet) Joint Injections PREVENTION Lifestyle Choices 10 Tips for a Healthy Back Smoking Weight Patient Safety Exercise Strengthening Strengthen ...

  11. Prevention: Exercise

    Medline Plus

    Full Text Available ... Injections PREVENTION Lifestyle Choices 10 Tips for a Healthy Back Smoking Weight Patient Safety Exercise Strengthening Strengthen Your Core! Stretching/Flexibility Aerobic Exercise ...

  12. Prevention: Exercise

    Medline Plus

    Full Text Available ... Watchful Waiting and Education Injection Treatments for Spinal Pain Epidural Steroid Injections Lumbar Zygapophysical (Facet) Joint Injections PREVENTION Lifestyle Choices 10 ...

  13. Fermentation broth components influence droplet coalescence and hinder advanced biofuel recovery during fermentation.

    Science.gov (United States)

    Heeres, Arjan S; Schroën, Karin; Heijnen, Joseph J; van der Wielen, Luuk A M; Cuellar, Maria C

    2015-08-01

    Developments in synthetic biology enabled the microbial production of long chain hydrocarbons, which can be used as advanced biofuels in aviation or transportation. Currently, these fuels are not economically competitive due to their production costs. The current process offers room for improvement: by utilizing lignocellulosic feedstock, increasing microbial yields, and using cheaper process technology. Gravity separation is an example of the latter, for which droplet growth by coalescence is crucial. The aim of this study was to study the effect of fermentation broth components on droplet coalescence. Droplet coalescence was measured using two setups: a microfluidic chip and regular laboratory scale stirred vessel (2 L). Some fermentation broth components had a large impact on droplet coalescence. Especially components present in hydrolysed cellulosic biomass and mannoproteins from the yeast cell wall retard coalescence. To achieve a technically feasible gravity separation that can be integrated with the fermentation, the negative effects of these components on coalescence should be minimized. This could be achieved by redesign of the fermentation medium or adjusting the fermentation conditions, aiming to minimize the release of surface active components by the microorganisms. This way, another step can be made towards economically feasible advanced biofuel production. © 2015 The Authors. Biotechnology Journal published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim. This is an open access article under the terms of the Creative Commons Attribution-Non-Commercial-NoDerivs Licence, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

  14. Utilization of mouldy sorghum and Cassia tora through fermentation ...

    African Journals Online (AJOL)

    In the present study the potential of developing a probiotic feed ingredient from a combination of mouldy sorghum and Cassia tora seeds, using spontaneous fermentation was explored. The effect of fermentation at 0, 24 and 36 h on the microflora, ergosterol, mycotoxins and nutritive value, of mouldy sorghum was assessed ...

  15. Health benefits of fermented foods: microbiota and beyond

    NARCIS (Netherlands)

    Marco, M.L.; Heeney, D.

    2017-01-01

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

  16. Influence of sodium chloride on wine yeast fermentation performance

    Directory of Open Access Journals (Sweden)

    Stilianos Logothetis

    2010-06-01

    Full Text Available Stilianos Logothetis1, Elias T Nerantzis2, Anna Gioulioti3, Tasos Kanelis2, Tataridis Panagiotis2, Graeme Walker11University of Abertay Dundee, School of Contemporary Sciences, Dundee, Scotland; 2TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, Athens, Greece; 3Ampeloiniki SA Industrial Park Thermi, Thessaloniki, GreeceAbstract: This paper concerns research into the influence of salt (sodium chloride on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt “preconditioning” led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells’ ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations.Keywords: salt, preconditioning, fermentation performance, Saccharomyces cerevisiae, wine

  17. Reduction of glucosinolates content during sayur asin fermentation

    NARCIS (Netherlands)

    Nugrahedi, P.Y.; Priatko, C.A.; Verkerk, R.; Dekker, M.; Widianarko, B.

    2013-01-01

    Glucosinolates (GLSs), health promoting compounds commonly found in Brassica vegetables, were studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in

  18. Quality, safety, biofunctionality and fermentation control in soya

    NARCIS (Netherlands)

    Nout, M.J.R.

    2015-01-01

    Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and

  19. Beneficial effects of fresh and fermented kimchi in prediabetic individuals.

    Science.gov (United States)

    An, So-Yeon; Lee, Min Suk; Jeon, Ja Young; Ha, Eun Suk; Kim, Tae Ho; Yoon, Ja Young; Ok, Chang-Ok; Lee, Hye-Kyoung; Hwang, Won-Sun; Choe, Sun Jung; Han, Seung Jin; Kim, Hae Jin; Kim, Dae Jung; Lee, Kwan-Woo

    2013-01-01

    With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic factors in overweight participants. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes. A total of 21 participants with prediabetes were enrolled. During the first 8 weeks, they consumed either fresh (1-day-old) or fermented (10-day-old) kimchi. After a 4-week washout period, they switched to the other type of kimchi for the next 8 weeks. Consumption of both types of kimchi significantly decreased body weight, body mass index, and waist circumference. Fermented kimchi decreased insulin resistance, and increased insulin sensitivity, QUICKI and disposition index values (p = 0.004 and 0.028, respectively). Systolic and diastolic blood pressure (BP) decreased significantly in the fermented kimchi group. The percentages of participants who showed improved glucose tolerance were 9.5 and 33.3% in the fresh and fermented kimchi groups, respectively. Consumption of kimchi had beneficial effects on glucose metabolism-related and anthropometric factors in participants with prediabetes. Fermented kimchi had additional effects on BP and insulin resistance/sensitivity. The percentage of participants who showed improvement in glucose tolerance was high in the fermented kimchi group. © 2013 S. Karger AG, Basel.

  20. Health benefits of fermented foods : microbiota and beyond

    NARCIS (Netherlands)

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

    2017-01-01

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

  1. Lactic acid fermentation from refectory waste: Factorial design analysis

    African Journals Online (AJOL)

    Yomi

    2012-04-12

    Apr 12, 2012 ... method. At the end of the fermentation process, lactic acid exists in the complex medium of fermentation broth that contains whey proteins, biomass, salts and other impurities. Lactic acid is then recovered from this complex medium. Since the high cost of lactic acid purification process limits the utilization of ...

  2. Biochemical changes occurring during fermentation of camel milk by ...

    African Journals Online (AJOL)

    Biochemical changes occurring during fermentation of camel milk by selected bacterial starter cultures. ... Abstract. The biochemical changes in amino acids, water soluble vitamins, soluble sugars and organic acids occurring during fermentation (at 43°C for 6 h) of camel milk inoculated with Streptococcus thermophilus 37, ...

  3. Biochemical changes occurring during fermentation of camel milk by ...

    African Journals Online (AJOL)

    hope&shola

    2010-10-25

    Oct 25, 2010 ... The biochemical changes in amino acids, water soluble vitamins, soluble sugars and organic acids occurring during fermentation ... Key words: Camel milk, fermentation, amino acids, organic acids, vitamins, sugars. INTRODUCTION ... milk, growth behavior of some lactic acid bacteria in camel milk and the ...

  4. Saccharomyces cerevisiae expressing bacteriophage endolysins reduce Lactobacillus contamination during fermentation

    Science.gov (United States)

    One of the challenges facing the fuel ethanol industry is the management of bacterial contamination during fermentation. Lactobacillus species are the predominant contaminants that decrease the profitability of biofuel production by reducing ethanol yields and causing “stuck” fermentations, which i...

  5. Characterization and utilization of fermented cassava flour in ...

    African Journals Online (AJOL)

    Composite breads of 85% wheat and 15% cassava fermented flour were accepted by a sensory evaluation panellist. Fermented flour has been successfully used in breadmaking and placali preparation. It is a means of diversifying cassava utilization form. Keywords: Gelatinized food, yace cultivar, sensory evaluation, ...

  6. Studies On Fermentation, Alcohol Production And Viability In ...

    African Journals Online (AJOL)

    Eighteen mutant yeasts (SCM 01 – SCM 18) selected (after visual examination) were tested for fermentation, alcohol production and viability by acid and gas production, reduction in specific gravity and turbidity respectively, with sugars and delignified sugarcane bagasse. The yeasts had varied fermentation profiles in ...

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

    NARCIS (Netherlands)

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

    2004-01-01

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

  8. by fermented plant extracts of neem leaf and wild garlic

    African Journals Online (AJOL)

    Bombiti

    effective in reducing population densities of whitefly and aphid than either plant extract applied alone. In conclusion, results of this study suggested a synergistic effect of fermented plant extracts of neem and wild garlic as a bio-pesticide. Key words: Aphid, bio-pesticide, fermented plant extract (FPE), Solanum lycopersicum, ...

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

    NARCIS (Netherlands)

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

    2017-01-01

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

  10. Fermentation and Electrohydrogenic Approaches to Hydrogen Production (Presentation)

    Energy Technology Data Exchange (ETDEWEB)

    Maness, P. C.; Thammannagowda, S.; Magnusson, L.; Logan, B.

    2010-06-01

    This work describes the development of a waste biomass fermentation process using cellulose-degrading bacteria for hydrogen production. This process is then integrated with an electrohydrogenesis process via the development of a microbial electrolysis cell reactor, during which fermentation waste effluent is further converted to hydrogen to increase the total output of hydrogen from biomass.

  11. Fermentation potentials of Zymomonas mobilis and its application in ...

    African Journals Online (AJOL)

    The effects of pH, high concentration of glucose and the initial ethanol content on the fermentation process of ethanol with three strains of Zymomonas mobilis were investigated and the strain of ATCC 29191 was chosen for the next study. The optimal parameters for the ethanol fermentation were studied using the sweet ...

  12. Oxygen and diverse nutrients influence the water kefir fermentation process.

    Science.gov (United States)

    Laureys, David; Aerts, Maarten; Vandamme, Peter; De Vuyst, Luc

    2018-08-01

    Eight water kefir fermentation series differing in the presence of oxygen, the nutrient concentration, and the nutrient source were studied during eight consecutive backslopping steps. The presence of oxygen allowed the proliferation of acetic acid bacteria, resulting in high concentrations of acetic acid, and decreased the relative abundance of Bifidobacterium aquikefiri. Low nutrient concentrations resulted in slow water kefir fermentation and high pH values, which allowed the growth of Comamonas testosteroni/thiooxydans. Further, low nutrient concentrations favored the growth of Lactobacillus hilgardii and Dekkera bruxellensis, whereas high nutrient concentrations favored the growth of Lactobacillus nagelii and Saccharomyces cerevisiae. Dried figs, dried apricots, and raisins resulted in stable water kefir fermentation. Water kefir fermentation with dried apricots resulted in the highest pH and water kefir grain growth, whereas that with raisins resulted in the lowest pH and water kefir grain growth. Further, water kefir fermentation with raisins resembled fermentations with low nutrient concentrations, that with dried apricots resembled fermentations with normal nutrient concentrations, and that with fresh figs or a mixture of yeast extract and peptone resembled fermentations with high nutrient concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

  13. Optimal Control of Beer Fermentation Process Using Differential ...

    African Journals Online (AJOL)

    In this paper, the mathematical model of batch fermentation process of ethanol was formulated. The method of differential transform was used to obtain the solution governing the fermentation process; the system of equation was transformed using the differential transform method. The result obtained from the model was ...

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

    Directory of Open Access Journals (Sweden)

    Chaminda Senaka Ranadheera

    2017-12-01

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

  15. Effect of fermentation and sterilization on anthocyanins in blueberry.

    Science.gov (United States)

    Nie, Qixing; Feng, Lei; Hu, Jielun; Wang, Sunan; Chen, Haihong; Huang, Xiaojun; Nie, Shaoping; Xiong, Tao; Xie, Mingyong

    2017-03-01

    Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra-performance liquid chromatography-mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. A total of 21 anthocyanins and five anthocyanidins were quantified by ultra-performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized-fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  16. Nutritional and amino acid analysis of raw, partially fermented and ...

    African Journals Online (AJOL)

    The nutritional and amino acid analysis of raw and fermented seeds of Parkia biglobosa were carried out. Parameters investigated include moisture, crude protein, crude fat, ash, crude fibre and mineral contents; and the effect of the degree of fermentation on these parameters was also investigated. The amino acid ...

  17. Effects of fermented soya bean on digestion, absorption and diarrhoea

    NARCIS (Netherlands)

    Kiers, J.L.

    2001-01-01

    For many centuries Asian people have consumed soya beans in various forms of traditional fermented soya bean foods. Major desirable aspects of fermented soya bean foods are their attractive flavour and texture, certain nutritional properties, and possible health promoting effects. This

  18. Fermented Condiments from Melon ( Citrullus vulgaris ) and African ...

    African Journals Online (AJOL)

    Fermented Citrullus vulgaris and Parkia biglobosa have been reported to contribute to minerals, calorie and protein intake when consumed. Although these traditionally fermented condiments have not attained full commercial status in Nigeria due to the subsistence level of farming and artisanal production; they have been ...

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

    NARCIS (Netherlands)

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

    2006-01-01

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

  20. Optimization of the alcoholic fermentation of blueberry juice by AS ...

    African Journals Online (AJOL)

    Optimization of the alcoholic fermentation of blueberry juice by AS 2.316 Saccharomyces cerevisiae wine yeast. ... Central composite experimental design together with response surface methodology (RSM) was employed to optimize the fermentation temperature, pH and inoculums size for maximum production of ethanol ...

  1. The legend of laphet: A Myanmar fermented tea leaf

    Directory of Open Access Journals (Sweden)

    Thazin Han

    2015-12-01

    Conclusion: Fermentation is the traditional method. Epigallocatechin gallate is a powerful constituent of laphet for human health. Its caffeinated effect is also popular in Myanmar society. This study will contribute to understanding Myanmar fermented tea leaves and spread the legend of laphet around the world.

  2. Fermentative intensity of L-lactic acid production using self ...

    African Journals Online (AJOL)

    Tuoyo Aghomotsegin

    fermentation had some merits such as immobilization carrier-independence, lower viscosity of the suspension in favor of mass transfer, shorter fermentation cycles and good production stability (Yang et al., 1995; Yin et al.,. 1998; Yu et al., 2007). Pellet was an appropriate form for recycling use of R. oryzae mycelia (Liu et al., ...

  3. Microbiology of natural fermentation of cowpea and groundnut for ...

    African Journals Online (AJOL)

    Traditionally, locustbean is fermented naturally for dawadawa production. Scarcity of locustbean indicated a need for using other legumes as substitutes for producing dawadawa. The feasibility of using cowpea and groundnut was therefore investigated. The microorganisms associated with natural fermentation of cowpea ...

  4. Effect of temperature on moromi fermentation of soy sauce with ...

    African Journals Online (AJOL)

    PRECIOUS

    2010-02-01

    Feb 1, 2010 ... fermentation by Z. rouxii would begin (Sluis et al., 2001). The decline of pH during fermentation might also be attributed to autolysis of microbial cells, accumulation of free fatty acid, amino acids and peptides containing carbolylic side chains as a result of hydrolysis of materials in soy sauce (Kim and Lee, ...

  5. Effect of fermentation containers on the chemical composition of ...

    African Journals Online (AJOL)

    effects of using banana leaf and plastic (high density polyethylene) bowl as containers for fermentation on the nutrients and anti nutritional factors of sesame seed. Samples were fermented separately using banana leaf and plastic bowl for seven days at temperature of 35 ± 2°C. Samples were drawn at intervals during ...

  6. Fermented Corn Waste Liquor as a Potential Source for Probiotic ...

    African Journals Online (AJOL)

    Although some fermented cereals are known to contain LAB, limited information is available on the massive production of LAB from low cost fermented meals such as corn mash waste. Hence the efficiency of 72h- corn waste liquor as a rich source for probiotic LAB was evaluated. The liquor aseptically recovered from ...

  7. Fermentation Potentials of Citrus Limon and Hibiscus Sabdariffa ...

    African Journals Online (AJOL)

    MASANAWA

    power. 2 . Alcoholic fermentation occurs when yeast cells convert carbohydrate sources to ethanol and carbon dioxide. Fermentation reactions are common in muscle cells, yeast, some bacteria, and plants. 3 . Citrus limon (aka lemon) belongs to .... using Bunsen burner. It was allowed to cool and subsequently sieved using ...

  8. Effect of length of fermentation on the functional characteristics of ...

    African Journals Online (AJOL)

    ... there was no significant difference between the 'fufu' fermented for 72 hours and 96 hours. A fermentation period of 72 hours was recommended for the production of good quality 'fufu' when using the cassava clone TMS 30572. The Journal of Food Technology in Africa Volume 6 Number 2 (April-June 2001), pp. 38-40 ...

  9. Effects of Fermentation and Extrusion on the Proximate Composition ...

    African Journals Online (AJOL)

    Prof. Ogunji

    breakfast cereals, noodles, pastas and cereals based blends. Cereals in turn are the customary, traditional snacks ingredient due to their high starch content ... 100g portion of each extrudate was weighed and 50ml of water was added. The samples were allowed to ferment at 30 ± 2°C for 72 h. The fermented samples were ...

  10. Effect of fermentation and drying on cocoa polyphenols.

    Science.gov (United States)

    Albertini, Barbara; Schoubben, Aurélie; Guarnaccia, Davide; Pinelli, Filippo; Della Vecchia, Mirco; Ricci, Maurizio; Di Renzo, Gian Carlo; Blasi, Paolo

    2015-11-18

    Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power. During the first 2 days of fermentation, Folin-Ciocalteu and FRAP tests evidenced a significant reduction of polyphenol content and antioxidant capacity, respectively. Changes during the following days of fermentation were less significant. Epicatechin, the most studied member of the catechin family, followed a similar pathway of degradation. Data confirmed the high impact of fermentation and drying on cocoa seed polyphenols. Fermentation and drying are, on the one hand, necessary to obtain cocoa flavor and palatability but, on the other hand, are responsible for greatly compromising polyphenol content. To obtain high-polyphenol-content cocoa, the existing fermentation, drying, and manufacturing protocols should be scientifically reviewed to understand and modify the critical steps.

  11. Effects of lactic acid bacteria contamination on lignocellulosic ethanol fermentation

    Science.gov (United States)

    Slower fermentation rates, mixed sugar compositions, and lower sugar concentrations may make lignocellulosic fermentations more susceptible to contamination by lactic acid bacteria (LAB), which is a common and costly problem to the corn-based fuel ethanol industry. To examine the effects of LAB con...

  12. Microbiota of Tayohounta, a fermented baobab flavour food of Benin

    NARCIS (Netherlands)

    Chadare, F.J.; Jonkman, J.; Wolkers-Rooijackers, J.C.M.; Nout, M.J.R.; Hounhouigan, J.D.; Zwietering, M.H.

    2011-01-01

    The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using

  13. Recovery of butanol from fermentation broth by pervaporation

    Science.gov (United States)

    Butanol can be produced by fermentation from corn, molasses or lignocellulosic biomass for use as a chemical or superior biofuel. However, butanol’s production is hampered by its toxicity to the microbial culture that produces it. In fermentation broths, final butanol concentrations typically range ...

  14. Formula and method for fermentation of sugarcane molasses

    Energy Technology Data Exchange (ETDEWEB)

    Yanchevskii, V.K.; Kovalenko, A.D.; Levandovskii, L.V.

    1982-01-01

    The technology parameters and equipment for fermentation of sugarcane molasses are given. Yeast fermentation of the molasses produced an alcoholic beverage containing 11-12% ethanol. The product contained minimal amounts of nonfermented sucrose and aldehydes and relatively high quantities of volatile acids and complex esters.

  15. Recycling of vinasse in ethanol fermentation and application in ...

    African Journals Online (AJOL)

    Vinasse production is one of the most significant and challenging issues in the industrial production of ethanol due to pollution problems. In this study, vinasse obtained from ethanol by fermentation of sugarcane molasses was used instead of water to prepare the fermentation medium. Saccharomyces cerevisiae F-727 was ...

  16. Antibacterial profile of fermented seed extracts of ricinus communis ...

    African Journals Online (AJOL)

    The study was carried out to ascertain the antibacterial properties inherent in fermented seed extracts of Ricinus communis. Dry seeds of R. communis (Castor oil plant) were deshelled, grounded to powder, fermented, and then extracted both with alcohol and water using Soxhlet machine. Different concentrations of the ...

  17. Effects of germination and fermentation on the quality characteristics ...

    African Journals Online (AJOL)

    Maize and mushroom (MR) based products (GFMR, GFNMR, NGFMR and NGNMR) from all four maize grains were formulated. Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties of the formulations. Inocula recycling (use of 50% fermenting mixture as starter)

  18. Tempe fermentation, innovation and functionality: update into the third millenium

    NARCIS (Netherlands)

    Nout, M.J.R.; Kiers, J.L.

    2005-01-01

    Fermented foods represent on average one-third of total food consumption. Tempe is a major fermented soyabean food and is known for its attractive flavour, texture and superior digestibility. This present review aims at providing an overview of literature data from ca 1990 until present. Although

  19. Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana.

    Science.gov (United States)

    Henkel, Terry W

    2005-01-01

    The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.

  20. Integration of fermentation and cooling crystallisation to produce organic acids

    NARCIS (Netherlands)

    Roa Engel, C.A.

    2010-01-01

    Fermentation products are gaining more attention in the last years due to the fact that the metabolic and genetic engineering field has been developing techniques to enhance fermentation yields and make biochemical processes competitive compared to traditional chemical production. However, as

  1. Microbiological analysis of traditionally fermented milk sold in Kinigi ...

    African Journals Online (AJOL)

    The main objective of this work was to determine the microbiological quality of traditionally fermented milk, which is consumed by Kinigi Center local people. The hypothesis was to analyze if traditionally fermented milk commercialized in Kinigi restaurants contained pathogenic bacteria such as fecal coliforms and ...

  2. Preservative effect of various indigenous plants on fermented milk ...

    African Journals Online (AJOL)

    SARAH

    2014-01-31

    Jan 31, 2014 ... acid bacteria counts. The microbial counts to compare the quality properties of the five fermented milk samples were carried out daily for 11 days. Titratable acidity of fermented milk Samples: The percentage titratable acidity was determined according to AOAC method 947.05 (AOAC, 1995). To 20 ml of.

  3. Fermentative digestion in the ostrich ( Struthio camelus var ...

    African Journals Online (AJOL)

    Fermentative digestion in the ostrich (Struthio camelus var. domesticus ), a large avian species that utilizes cellulose1. D Swart, RI Mackie, JP Hayes. Abstract. The production of volatile fatty acids (VFA) was studied in vitro to assess the possible contribution of microbial fermentation to the energy economy of growing ostrich ...

  4. The Effects of Technological Modifications on the Fermentation of ...

    African Journals Online (AJOL)

    ... load of borde from all the above treatments. It was found possible to shorten the duration and simplify the technology of borde fermentation with some variations in acceptability. Key Words: food processing; traditional fermentation; cereal beverage, borde; Ethiopia Journal of Food Technology in Africa Vol.9(1) 2004: 3-12 ...

  5. Development of fermented milk “Leben” made from spontaneous ...

    African Journals Online (AJOL)

    Yomi

    2012-01-24

    Jan 24, 2012 ... products. Final characteristics of fermented milks depend on milk composition, heat treatment of milk, fermentation conditions and the composition of the starter's cultures. (Chammas ... dardization of the product (Tantaoui-Elaraki et al., 1983;. Guizani et ..... micellar structure and then to the modification in the.

  6. Koji – where East meets West in fermentation

    NARCIS (Netherlands)

    Yang Zhu, Yang; Tramper, J.

    2013-01-01

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

  7. In vitro fermentability of differently digested resistant starch preparations

    NARCIS (Netherlands)

    Fässler, C.; Arrigoni, E.; Venema, K.; Brouns, F.; Amadò, R.

    2006-01-01

    The in vitro fermentability of two resistant starch preparations type 2 (RS2) and type 3 (RS3) was investigated using human colonic microbiota. Prior to the fermentation experiments, samples were digested using two in vitro models, a batch (ba) and a dynamic (dy), as well as an in vivo method (il)

  8. Isolation and characterization of thermotolerant ethanol-fermenting ...

    African Journals Online (AJOL)

    Thermotolerant yeasts, which are expected to be applicable for high-temperature fermentation as an economical process, were isolated from four provinces in Laos. Of these yeasts, five isolates exhibited stronger fermentation abilities in a 16% sugars-containing medium of glucose, sucrose, sugarcane or molasses at 40°C ...

  9. Effects of fermentation and extrusion on the proximate composition ...

    African Journals Online (AJOL)

    The effect of extrusion and fermentation on the proximate composition and organoleptic properties of six combinations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) of sorghum - soya blend were investigated. A total number of 19 microorganisms were isolated during the fermentation of sorghum-soya extrudates; these ...

  10. Fermentation potentials of Citrus limon and Hibiscus sabdariffa juice ...

    African Journals Online (AJOL)

    This study aimed to determine the fermentation potentials of yeast isolates from Citrus limon and Hibiscus sabdariffa for the fermentation of juice extracts of C. limon and H. sabdariffa. Isolation and morphological studies of yeast cells were carried out by standard protocols. Fourier Transform Infra-red (FT-IR) ...

  11. Effect of Fermentation Methods on the Nutrient Profile and ...

    African Journals Online (AJOL)

    Objective: This study evaluated the effect of fermentation method on the nutrient profile and organoleptic characteristics of African oil bean seed (Pentaclethra macrophylla Benth). Materials and Methods: Dry and mature African oil bean seeds were cleaned, boiled, dehulled, cooked, sliced/pulverized and fermented to ugba ...

  12. Influence of fermentation and cowpea steaming on some quality ...

    African Journals Online (AJOL)

    Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 factorial experiment with cowpea level, ...

  13. Optimization of Rice Bran Fermentation Conditions Enhanced by ...

    African Journals Online (AJOL)

    The rice bran fermentation conditions for extraction of protein concentrate was enhanced by the use of baker's yeast at optimized conditions using response surface methodology (RSM). A central composite design with three independent variables: fermentation temperature (25 to 35oC), yeast concentration (1 to 5%) and ...

  14. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65oC in a cabinet dryer for 48 h and ...

  15. Effect of Fermentation Methods on Chemical and Microbial ...

    African Journals Online (AJOL)

    Mung flours were fermented using spontaneous and backslopping methods for 72 h and microbial analysis over a period of 72 h fermentation was carried out. The samples were subjected to biochemical test, anti-nutrient and selected mineral and vitamin contents evaluation using standard methods. There was a gradual ...

  16. Effect of Natural Fermentation on the Chemical and Nutritional ...

    African Journals Online (AJOL)

    Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2oC) for 72 h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures.

  17. 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 ...

  18. France: Nukes Stuck between NATO and EU

    Science.gov (United States)

    2013-03-01

    Moscow has also been improving its nuclear forces since the late 1990s and continues through the present.29 Although the original Cold War context of...expanded role fulfill France’s aspirations for a larger role. From Charles de Gaulle in the late 1950s to President Hollande in 2011, numerous top...motives as reflecting an underlying animosity toward the ‘Anglo- Saxon ’ Powers, coupled with a desire to line up the FRG [Federal

  19. Getting stuck, falling behind or moving forward

    DEFF Research Database (Denmark)

    Walelign, Solomon Zena

    2017-01-01

    Research on household livelihood dynamics is central to rural poverty reduction. In this paper, we adopt a three-wave panel dataset to explore the persistence of and transitions in household livelihoods in three districts of Nepal using duration and dynamic probit models. The results demonstrate ...

  20. Stuck With My Body at Qalandiya Checkpoint

    DEFF Research Database (Denmark)

    Boulus-Rødje, Nina

    2018-01-01

    , and accelerators located in the West Bank and in East Jerusalem. We conducted 35 interviews with Palestinian co-founders, entrepreneurs, and venture capitalists to better understand the rising startup scene in Palestine. We wanted to investigate the potentialities that technology can offer in such a highly...... politically contested region, with its long colonial history and military occupation. An unavoidable topic is the challenges that are encountered when trying to establish an independent startup market in an occupied territory where geographic mobility, economic growth, and digital flows are fully controlled...