Addition Of Sugar Research Articles

Survey on the level of Listeria monocytogenes infection on gotu kola and fresh gotu kola juice in Nha Trang, Khanh Hoa province

Gotu kola is often used to make fresh juice without heating. In Nha Trang, gotu kola drinks are usually prepared and refrigerated while being traded. Listeria monocytogenes is a bacterium capable of growing at cold temperatures; whereas the pathogenicity is low, mortality rate can be up to 25 - 30%. Therefore, the assessment of the level of L. monocytogenes contamination on raw gotu kola and in gotu kola juice during cold storage is crucial to ensure food safety and hygiene. This study has shown that the prevalence of L. monocytogenes infection on raw gotu kola cultivated in Nha Trang accounted for 15% of the samples with an average infection density of 24.2 MPN/g, in which gotu kola grown in wastewater field had the highest density of bacteria. Soaking raw vegetables in a solution of potassium permanganate 10 ppm/10 minutes has appeared to reduce the amount of L. monocytogenes by 56%. During the first 6 hours of storage, the amount of L. monocytogenes in gotu kola juice was stable at low level. After 24 hours of storage, the number of bacteria increased tenfold (on gotu kola juice without sugar) and twentyfold (on gotu kola juice with sugar) depending on storage temperature. Noticeably, the addition of sugar in gotu kola juice may have increased the growth of bacteria. Test results of forty-five samples of gotu kola juice sold on the streets of Nha Trang have revealed that the infection rate of L. monocytogenes was 6.67% and the average bacterial density was 5.43 MPN/mL. Thus, consumers need to pay attention to the origin and the manufacturing process of crude materials and should not use this herbal beverage from 6 hours after storage to reduce the possibility of disease caused by L. monocytogenes.

Pelatihan Pengelolaan Gula Semut Di Nagori Silou Buttu Kecamatan Raya Kabupaten Simalungun

Brown sugar is crystallized palm sugar. Some of the reasons why palm sugar is healthier than granulated sugar is that the calories contained in palm sugar are smaller than white sugar so palm sugar is often referred to as low-calorie sugar, and palm sugar also has a lower glycemic index, namely of 35 while in granulated sugar the glycemic index is 58. The optimal way to improve the structure of melted sugar is by processing it into granular sugar, namely through re-melting of molded sugar with the addition of water into a sugar solution. The addition of granulated sugar and seed was found to have an effect on the yield, total sugar, sucrose, and the level of preference for color, taste and aroma, but decreased water content, reducing sugar, browning index and aroma level.The best treatment is the addition of 30% granulated sugar with a seeding temperature of 120 0C, in general it meets the requirements of SII where the water content, 2.75%, reducing sugar 4.35%, sucrose 81.14, total sugar 89.86, ash content, 1 .91%, browning index 0.20 abs/g and 81.36 yield. While the most preferred organoleptic test is the addition of 30% granulated sugar with a seeding temperature of 120 0C with a color value of 6.95, aroma 5.70 and taste 5.70. Economic analysis of melted molded sugar gives a profit of IDR 778,800/month, while improving the quality by processing ant sugar gives a profit of Rp. 1,606,000/month (all inputs are calculated at cost), If the allocation of family labor is categorized as family income plus the use of other materials that are not paid, then the income is Rp. 4,278,000/month for sugar. printing and Rp. 5,456,000/month for ant sugar. The processing of ant sugar is classified as a profitable business with a relatively higher price level than printed sugar

PELATIHAN PENGELOLAAN GULA SEMUT DI NAGORI SILOU BUTTU KECAMATAN RAYA KABUPATEN SIMALUNGUN

Brown sugar is crystallized palm sugar. Some of the reasons why palm sugar is healthier than granulated sugar is that the calories contained in palm sugar are smaller than white sugar so palm sugar is often referred to as low-calorie sugar, and palm sugar also has a lower glycemic index, namely of 35 while in granulated sugar the glycemic index is 58. The optimal way to improve the structure of melted sugar is by processing it into granular sugar, namely through re-melting of molded sugar with the addition of water into a sugar solution. The addition of granulated sugar and seed was found to have an effect on the yield, total sugar, sucrose, and the level of preference for color, taste and aroma, but decreased water content, reducing sugar, browning index and aroma level.The best treatment is the addition of 30% granulated sugar with a seeding temperature of 120 0C, in general it meets the requirements of SII where the water content, 2.75%, reducing sugar 4.35%, sucrose 81.14, total sugar 89.86, ash content, 1 .91%, browning index 0.20 abs/g and 81.36 yield. While the most preferred organoleptic test is the addition of 30% granulated sugar with a seeding temperature of 120 0C with a color value of 6.95, aroma 5.70 and taste 5.70. Economic analysis of melted molded sugar gives a profit of IDR 778,800/month, while improving the quality by processing ant sugar gives a profit of Rp. 1,606,000/month (all inputs are calculated at cost), If the allocation of family labor is categorized as family income plus the use of other materials that are not paid, then the income is Rp. 4,278,000/month for sugar. printing and Rp. 5,456,000/month for ant sugar. The processing of ant sugar is classified as a profitable business with a relatively higher price level than printed sugar

Exopolysaccharide composition and size in Sulfolobus acidocaldarius biofilms.

Extracellular polymeric substances (EPS) comprise mainly carbohydrates, proteins and extracellular DNA (eDNA) in biofilms formed by the thermoacidophilic Crenarchaeon Sulfolobus acidocaldarius. However, detailed information on the carbohydrates in the S. acidocaldarius biofilm EPS, i.e., the exopolysaccharides (PS), in terms of identity, composition and size were missing. In this study, a set of methods was developed and applied to study the PS in S. acidocaldarius biofilms. It was initially shown that addition of sugars, most significantly of glucose, to the basal N-Z-amine-based growth medium enhanced biofilm formation. For the generation of sufficient amounts of biomass suitable for chemical analyses, biofilm growth was established and optimized on the surface of membrane filters. EPS were isolated and the contents of carbohydrates, proteins and eDNA were determined. PS purification was achieved by enzymatic digestion of other EPS components (nucleic acids and proteins). After trifluoroacetic acid-mediated hydrolysis of the PS fraction, the monosaccharide composition was analyzed by reversed-phase liquid chromatography (RP-LC) coupled to mass spectrometry (MS). Main sugar constituents detected were mannose, glucose and ribose, as well as minor proportions of rhamnose, N-acetylglucosamine, glucosamine and galactosamine. Size exclusion chromatography (SEC) revealed the presence of one single PS fraction with a molecular mass of 4-9 × 104 Da. This study provides detailed information on the PS composition and size of S. acidocaldarius MW001 biofilms and methodological tools for future studies on PS biosynthesis and secretion.

Development of plant-based yogurt

Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic to dairy products demand alternatives for dairy products. We aimed to develop a non-dairy plant-based yogurt from peanut, oats, and coconut milk.
 Yogurt was formulated with addition of sugar, corn starch, pectin, and xanthan gum. Simplex-lattice mixture design was applied to optimize the composition of the yogurt and achieve the desired rheological properties, sensory attributes, and syneresis rate.
 Our results revealed that the formulation containing 7.13 mL of peanut milk, 10 mL of oats milk, and 7.86 mL of coconut milk showed low syneresis rate, desired viscosity and flow behavior, as well as high overall acceptability. We found that increased amounts of peanut and oats milk improved the product’s viscosity due to high protein contents. However, coconut milk enhanced the taste and flavor of the yogurt. Flow behavior depended on viscosity and stabilizers used in accordance with the power law model. Syneresis rate was influenced by the viscosity of the yogurt. The utilization of corn starch, pectin, and xanthan gum not only improved the texture but also helped achieve the desired viscosity and flow behavior.
 The nutrient composition, physicochemical properties, and high sensory characteristics of the yogurt based on peanut, oats, and coconut milk allow using it as a cow milk alterative in the diet of people with lactose intolerance.

Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products

Recently, the number of people suffering from allergy to caw’s milk has increased. Lupine, a plant rich in protein, can be a good alternative product for non-dairy products production. We aimed to obtain a yogurt-like product based on lupine milk and evaluate its properties.
 Lupine milk was obtained from lupine seeds, egg white protein powder, disaccharides, and starter cultures were added to the milk to obtain yogurt-like products: samples with maltose, samples with lactose, and samples without sugars. Physico-chemical and microbiological characteristics of the products were determined by the standard techniques. Sensory attributes were evaluated by trained panelists.
 In the study, the effects of egg white protein powder and disaccharides on the activities of starter cultures and the properties of the yogurt-like products obtained were investigated. The relationship between the addition of sugar and the growth of starter cultures was found to be significant (P < 0.05). In terms of physico-chemical, rheological, and microbiological properties, the yogurt-like products obtained from lupine milk with disaccharides demonstrated good results, especially the sample with maltose. Sensory analysis revealed high sensory properties of the yogurt-like products.
 Yogurt-like products from lupine milk can be used as an alternative to cow’s milk fermented products, but more detailed studies should be conducted on their formulations.

Nutritional Content of Functional Herbal Drinks Made from Palm Sugar Powder and Spice Powder

In all regions of the world, including Indonesia, there is a change in the patterns of disease from infectious diseases to degenerative diseases and non-communicable diseases. The COVID-19 pandemic has also raised awareness of the need to continually strengthen the immune system. Increasing the body's resistance can benefit from the use of traditional herbs with medicinal capabilities. Some biological plants such as red ginger, alang-alang root, galangal which are known to the public for their spices, can become herbal drinks when formulated with the addition of palm sugar. These three plants have been studied on a laboratory scale to identify nutrients and bioactive compounds that are beneficial for health. The purpose of this study was to determine the nutritional content of functional herbal drink products made from palm sugar and spice powder (red ginger, alang-alang root, and galangal). The research method was carried out using hedonic organoleptic tests on 3 prepared formulas, phytochemical screening, and proximate test (nutritional content) The results of the organoleptic test showed that respondents preferred a formula containing ginger (500 g), alang-alang root (200 g), galangal (100 g,) and palm sugar (200 g). Phytochemical screening showed each component (ginger, galangal, alang-alang, palm sugar, and the developed formula) was positive for flavonoids and alkaloids. Only ginger was positive for tannins, all negative components were steroids/triterpenoids and only galangal was positive for saponins. Carbohydrate, protein, fat, moisture, and ash contents were 4.49%, 4.38%, 3.95%, 47.68%, and 9.76%. The results showed that a functional herbal drink made from palm sugar and spices has health benefits and the potential to be a functional drink.

EFFECT OF PRESERVATION METHODS ON THE STORAGE OF YELLOW PUMPKIM PUREE

Puree is a fruit paste with a moisture content of about 60% of the process of steaming and crushing the fruit or often called a ready-to-cook (RTC) product. One of the problems of this puree is that high moisture content causes the puree to easily be damaged. The purpose of this study was to determine the effect of storage temperature, addition of sugar, the use of ammonium benzoate to shelf life of pumpkin puree. Treatment of the study were (1) Addition of sugar with level 20%; 30%; 40%; and 50%, (2) addition of sodium benzoate, with level 1,000 ppm, 2,000 ppm, 3,000 ppm, and (3) storage temperature, with room temperature level and cool box. The results showed that (1) Storage at cold temperatures (0-5oC) was more effective to increase shelf life of yellow pumpkin puree compared with addition of sugar and use of ammonium benzoate preservatives, (2), sugar addition to 30% less effective for prolonging life keep the pumpkin puree, (3) The addition of ammonium benzoate to 3,000 ppm can improve the shelf life of the yellow pumpkin puree.

Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K.

Consumer health concerns and regulatory policies lead to a growing demand for sugar-sweetened beverage alternatives. A reduced energy content can be achieved using artificial sweeteners, which often also convey a metallic or bitter off-flavor. Therefore, the alteration of sweetness perception and masking of potential off-flavors are paramount for improving sweet beverages. Trigeminal stimuli, such as capsaicin (spicy) or menthol (cooling), have been used to influence taste perception in food items, although their use in beverages has not yet been systematically investigated. Here, the influence of menthol on sweetness perception in an aqueous solution is examined both on the sensory and psychophysiological level. The addition of menthol had no sensory effect on sweetness perception; however, psychophysiological measurements suggest a boost in the physiological response to cold perception through the addition of sugar. Moreover, menthol addition shifted the recognition threshold of unpleasant bitterness of the sweetener acesulfame-K from 21.35 to 36.93 mg/L, masking the off-flavor. These findings illuminate the complexity of trigeminal perception influences on taste. Further investigation of these effects can render trigeminal stimuli an effective tool to enhance beverage aroma and flavor.

The quality of fresh berries and jam of various varieties of currants

Purpose. To study the features of quality formation (biochemical composition, content of vitamins, macro- and microelements, integral sugar) of fresh berries and currant jam depending on the variety.
 Methods. Laboratory – determination of the content of water, ash, protein, sugar, vitamins and mineral elements, calculation – integral rate, mathematical and statistical.
 Results. It was found that fresh berries contained 1.8–6.2 times more ash, protein, fat, dietary fiber and water compared to jam. However, the content of mono- and disaccharides was 10–11 times higher in cooked compared to fresh berries. This trend is due to the addition of sugar to the jam. It should be noted that the biochemical composition changed significantly depending on the variety of black currant. Thus, fresh berries of the ‘Chereshneva’ variety contained significantly more ash, protein and dietary fiber compared to the ‘Volodymyrska’ variety. However, the content of fat and sugars was significantly lower compared to the 'Volodymyrska' variety. Calculations confirm that fresh blackcurrant berries provide the most daily need for vitamin B9 – by 550–625%, depending on the variety. The integral score for vitamin C was 178.2–184.5%. The smallest integral score was for β-carotene – 2.0%. This indicator for the rest of the vitamins varied from 2.7 to 10.8% depending on the variety of black currant. The integral rate in cooking black currants was 1.7–3.9 times lower (1.1–4.0%) compared to fresh berries, depending on the type of vitamin.
 Conclusions. The biochemical composition of berries varies depending on the variety and condition of blackcurrant berries. Currant berries of the ‘Volodymyrska’ variety have a lower biological value, since the integral speed is lower compared to the ‘Chereshneva’ variety. In addition to the highwater content, fresh berries contain sugars, fat and dietary fiber. Fresh currant berries contain the most vitamins B9 and C. The content of vitamins in boiled black currant was 2.5–4.5 times lower compared to fresh berries. Fresh berries contained the most potassium – 347–352 mg/100 g, and the least was copper – 0.13 mg/100 g. The content of mineral elements in currant jam was 1.6–2.7 times lower compared to fresh berries. The highest integral score was magnesium, iron and phosphorus – 9.8–11% in fresh berries and 7.3–10.9% – in cooked black currants.

Production of extracellular amylase contributes to the colonization of Bacillus cereus 0–9 in wheat roots

BackgroundBacteria usually secrete a variety of extracellular enzymes to degrade extracellular macromolecules to meet their nutritional needs and enhance their environmental adaptability. Bacillus cereus 0–9, a biocontrol bacterial strain isolated from wheat roots, has three genes annotated as encoding amylases in the genome, but their functions are unknown, and whether they are involved in the colonization process of the bacterium remains to be further studied.MethodsMutant gene strains and fluorescently tagged strains were constructed by homologous recombination, and amylase protein was expressed in the prokaryotic Escherichia coli BL21(DE3) expression system. The iodine staining method was used to measure the activity of amylase proteins. We further observed the colonization abilities of the test strains in wheat roots through frozen section technology.ResultsThe results showed that there were three amylase-encoding genes, amyC, amyP and amyS, in the B. cereus 0–9 genome. Among the three amylase encoding genes, only amyS produced extracellular amylase whose secretion was related to signal peptide at position 1–27. The AmyS protein encoded by the amyS gene is an α-amylase. The growth of Rhizoctonia cerealis was inhibited 84.7% by B. cereus 0–9, but the biocontrol ability of the ΔamyS strain decreased to 43.8% and that of ΔamyS/amyS was restored when the amyS gene was complemented. Furthermore, the biocontrol ability of the ΔamySec strain was decreased to 46.8%, almost the same as that of the ΔamyS mutant. Due to the deletion of the amyS gene, the colonization capacities of ΔamyS (RFP) and ΔamySec (RFP) in wheat roots decreased, while that of ΔamyS/amyS (RFP) was restored after the amyS gene was complemented, indicating that the amyS gene influences the colonization of B. cereus 0–9 in wheat roots. In addition, the colonization and biocontrol abilities of the mutant were restored after the addition of sugars, such as glucose and maltose.ConclusionsB. cereus 0–9 encodes three genes annotated as amylases, amyC, amyP and amyS. Only the deletion of the amyS gene with a signal peptide did not produce extracellular amylase. The AmyS protein encoded by the amyS gene is an α-amylase. Our results indicated that the amyS gene is closely related to the colonization abilities of B. cereus 0–9 in wheat roots and the biocontrol abilities of B. cereus 0–9 to fight against R. cerealis. The extracellular amylase produced by B. cereus 0–9 can hydrolyze starch and use glucose, maltose and other nutrients to meet the needs of bacterial growth. Therefore, it is very possible that the secretion and hydrolytic activities of extracellular amylase can promote the colonization of B. cereus 0–9 in wheat roots and play important roles in the prevention and control of plant diseases. Our results contribute to exploring the mechanisms of microbial colonization in plant roots.

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Chestnut rose is an endemic plant in Guizhou Province, China, also known as seedless prickly pear, rich in mineral elements, vitamin C, and flavonoids. With chestnut rose as the main raw material, with grapes, apples, and other fruits as auxiliary ingredients, through the technical process of deastringency, sterilization, fermentation, blending, and other technical processes to obtain the composite beverage, known as a chestnut rose jiaosu compound beverage, it is hereinafter referred to as CRJCB. The CRJCB fermented from chestnut rose juice is nutritious and has a variety of health effects, and the flavor is unique, with good color, aroma, and taste, which is a new type of beverage. However, at present, the fermentation related technology of CRJCB is not perfect, resulting in its low quality, which seriously restricts the industrialization development of CRJCB. In order to improve the quality of the jiaosu compound beverage, probiotics such as Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei, Lactobacillus royale (Lactobacillus reuteri), Lactobacillus acidophilus, and Streptococcus thermophilus, etc., were used. The chestnut rose as the main raw material was used for the fermentation, and grapes, apples, and sugar were used as auxiliary materials to carry out the research on the fermentation of single or mixed probiotics. The key fermentation processes affecting the quality of the jiaosu, such as juice preparation, deastringency of chestnut rose juice, fermentation temperature and time, sugar addition, and taste mixing of the jiaosu, were optimized. The optimized ratio, fermentation process parameters, and strains of probiotics of compound beverage with chestnut rose jiaosu, with high quality, were obtained. The experimental results showed that the SOD enzyme activity value was 167.7 U·ml−1, the vitamin C content was 1154.5 mg/100 mL, the soluble solids content was 5.80%, and the nitrite content was 89.8 mg/kg in the compound beverage with chestnut rose jiaosu, obtained by using the optimized ratio and fermentation process parameters proposed in this paper. The development and utilization of chestnut rose resources provide a new idea and is of great significance in promoting the development of the chestnut rose industry.

Pre-glycation impairs gelation of high concentration collagen solutions.

There remains a need for stiffer collagen hydrogels for tissue engineering and disease modeling applications. Pre-glycation, or glycation of collagen in solution prior to gelation, has been shown to increase the mechanics of collagen hydrogels while maintaining high viability of encapsulated cells. The stiffness of glycated collagen gels can be increased by increasing the collagen concentration, sugar concentration, and glycation time. However, previous studies on pre-glycation of collagen have used low collagen concentrations and/or low sugar concentrations and have not investigated the effect of glycation time. Therefore, the objective of this study was to determine the effects of pre-glycation with high sugar concentrations (up to 500 mM) and extended glycation times (up to 21 days) on high concentration collagen (8mg/ml). The addition of sugar to the collagen and the formation of advanced glycation end products (AGEs) were quantified. The ability to gel successfully and rheological properties were determined and correlated with biochemical characterizations. Successful collagen gelation and rheological properties of pre-glycated collagen were found to be strongly dependent on the ratio of added sugars to added AGEs with high ratios impairing gelation and low ratios resulting in optimal storage moduli. There is likely a competing effect during pre-glycation of the formation of AGEs resulting in crosslinking of collagen and the formation of Amadori intermediates acting to increase collagen solubility. Overall, this study shows that collagen glycation can be optimized by increasing the formation of AGEs while maintaining a low ratio of added sugar to added AGEs.

The Association of Sugar-Sweetened Beverages to Children's Weights Status Is Moderated by Frequency of Adding Sugars and Sleep Hours.

Adding extra sugars in milk and the moderating effect of sleep has yet to be investigated, setting the aim of this study. A total of 1361 school-aged children were included, aged 10–12 years old, by randomly sampling schools. Data were interview-obtained by trained personnel using a validated 17-item food frequency questionnaire, with specifics on type of milk and extra sugar additions. Analyses were stratified by average recommended hours of sleep. Predictive probability margins were obtained following necessary adjustments. Mean BMI was significantly lower, the level of SSB intake was higher, and the prevalence of adding sugars to milk four or more times per week was higher in children that slept ≥10 h. Most children (64%) consumed full fat milk, 21% had low fat, and 19.7% chocolate milk, with a significantly larger proportion of overweight or obese children consuming full fat or chocolate milk, also adding extra sugars four or more times per week (4.1% compared to 9.6%, and 12.2% compared to 39.5%, respectively). The predictive probability of being overweight or obese exponentially increased for children consuming >0.5 SSB/day while also adding sugars to their milk frequently, although this effect remained significant only for children sleeping <10 h/day. In conclusion, to accurately address the effect of SSBs on children’s body weight, frequency of any type of sugar addition in milk should be accounted for, as well as average sleep hours that may further moderate the effect.

Optimization of procedural factors for advanced xylanase synthesis by Lysinibacillus fusiformis using Kolanut husk as substrate

Xylan is a complex hetero-polysaccharide consisting of different monosaccharides held together by glycosidic and ester bonds. Extracellular xylanase fashioned by numerous microbes principally from bacterial species such as Bacillus species are responsible for cleaving the glycosidic linkages. Microbial xylanases exhibit different substrate specificities and biochemical peculiarities. This study was carried out for optimization of cultivation conditions for xylanase production using the bacterium Lysinibacillus fusiformis and Kolanut husk as a component of cultivation medium. The bacterium was isolated from Kolanut plantation waste soil and screened for the production of xylanase qualitatively on xylan nutrient agar and quantitatively under submerged fermentation. The different conditions optimized included substrate concentration, additional sugars, incubation period, temperature, initial pH, nitrogen supplementation and inoculum mass through one factor at a time approach. Maximum xylanase production was obtained at substrate concentration of (1 % xylan and 1.5 % Kolanut husk), nitrogen source (yeast extract plus peptone), carbon source (sucrose), incubation period (24 h), pH (5.0), temperature (35 oC) and inoculum size (1 %). Lysinibacillus fusiformis has been proven to be a promising bacterium for xylanase production using Kolanut husk as substrate. The use of Kolanut husk as foremost carbon source is predominantly precious as being an agricultural waste, affordable, and locally available compared to expensive commercially sold xylan.

Synthesis and mammalian cell compatibility of light-released glycan precursors for controlled metabolic engineering

Sugar additions to biomolecules, or glycans, are some of the most abundant biomolecule modifications in biology because they enable cells to adapt to changing nutrient and stress conditions. An unmet challenge for the field of glycobiology is the study of glycan biosynthetic pathways with chemical control, especially in live cell settings. The objective of this study was to create biocompatible glycan precursors with controlled release properties. Here, we report eleven “caged” sugar probes that release glycan biosynthetic precursor molecules upon light exposure. The specific sugar pathways we target with our probes regulate the addition of the N-acetyl sugars GlcNAc, GalNAc, and sialic acid onto biomolecules in cells, each of which has the potential to alter glycan processes involved in cell morphology, signaling, and behavior. We hypothesized that our glycan precursor probes would remain biologically inert until light-initiated decaging conditions were met, avoiding biological activities including metabolism and cytotoxicity. The photocaged analogs of GlcNAc, GalNAc, and ManNAc (sialic acid precursor) sugars, which we call “photo-sugars,” were released within minutes of light exposure at their optimal wavelengths. During the course of the study, we characterized the cell compatibility of these sugars under their respective decaging conditions, and found highly cell compatible GlcNAc, GalNAc, and ManNAc photocaged precursors. Release of GlcNAc-1-phosphate precursors led to altered ATP levels in cells, demonstrating preliminary metabolic engineering. We envision these probes as useful additions to the chemical glycobiology field that will enable spatiotemporal control over glycosylation pathways in living mammalian cells.

Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai

Yibin Yacai is one of the most popular pickled vegetables in Sichuan made from special local stem mustard via spontaneous fermentation. The final quality of the Yibin Yacai product depends on every manufacturing process that affects the microbial communities during fermentation. In this study, the effects of brown sugar addition and fermentation time on physicochemical quality, flavor, and microbial communities of Yibin Yacai under five different fermentation conditions were investigated. The brown sugar addition can effectively increase the activities of microorganisms such as Lactobacillus and Debaryomyces, resulting in an increase in lactic acid content, sweet amino acids and umami amino acids. Furthermore, fermentation time plays a critical role in determining their physicochemical quality and flavor. The Yibin Yacai samples fermented for 5 years present the highest content of reducing sugar, amino acid nitrogen, esters, aldehydes, and olefins, while having the lowest salinity. These results indicate that the brown sugar addition and fermentation time could significantly influence the physicochemical and flavor qualities of the Yibin Yacai by tuning microbial communities during fermentation. These findings reveal the importance of controlling manufacturing processes for traditionally fermented Yibin Yacai and provide a new perspective on the technological innovation of fermented Yibin Yacai.

Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Yogurt has a number of health-promoting properties. Lactobacillus bulgaricus and Streptococcus thermophillus strains of lactic acid-producing bacteria are commonly employed as yogurt cultures in combination with milk such as cream and skim milk. Palm sugar (Arenga Pinnata Merr) is a natural sweetener with a distinct flavor and scent. Palm sugar is promoted as a healthier alternative to sucrose since it contains minerals, vitamins, antioxidants, and has a low glycemic index. The goal of the study was to assess the protein, fat, and ash content of yogurt when palm sugar was added at various quantities. With four replications, the trial used a completely randomized design with five treatments of palm sugar added to yogurt: P1(0%), P2(3%), P3(5%), P4(7%), and P5(9%). The data was analyzed using a test analysis of variance with a 5% significance level, followed by Duncan testing, if a significant result was detected. As result, yogurt with palm sugar addition had a significantly affected (P<0.05) on protein content, but had no significant effect (P>0.05) on fat content and ash content. In conclusion, the best treatment for the addition of 7% palm sugar to yogurt was P4 with a protein content (5.44%), fat content (2.98%), and ash content (1.12%).

SIFAT ORGANOLEPTIK DAN UMUR SIMPAN MINUMAN HERBAL KUMANSI DENGAN PENAMBAHAN GULA BATU DAN GULA AREN

Herbal drinks were proven can increase body immunity, sothose werewidely consumed during this pandemic. The objective of this study were to examine the organoleptic characteristic and shelf life of herbal drinks that consist of turmeric, curcuma, and calamondin citrus with the addition of rock sugar and palm sugar. The research was conducted in March s.d. April 2021 at the Postharvest Laboratory of BPTP Bengkulu that include&nbsp; formulation stages, Total Dissolved Solids test (% Brix), organoleptic testing with 25 respondents, and&nbsp; shelf life test. The research design used Factorial Completely Randomized Design (CRD) with the addition of rock sugar and palm sugar at&nbsp; concentration of 5%, 10%, 15% and four replication. The data obtained were analyzed descriptively and statistically using analysis of variance (ANOVA). The results showed that the total dissolved solids increased with the addition of rock sugar and palm sugar concentrations. The treatment of adding rock sugar and palm sugar also had a significant effect on the taste of Kumansi herbal drinks but it was not significant to color, aroma, and viscosity at the 95% confidence level (P &lt;0.05). In addition, Kumansi herbal drink with palm sugar has a longer shelf life than Kumansi with rock sugar.Herbal drink Kumansi was alternatif ready todrink herbal productfrom local raw material that was expected can increase those added value.

PENYULUHAN DAN WORKSHOP BAHAN ALAM “SEJAHTERAKU” (SERBUK JAHE MERAH, TEMULAWAK, SERAI, KUNYIT) UNTUK MENINGKATKAN IMUNITAS DI MASA PANDEMI DI KELURAHAN GILINGAN KECAMATAN BANJARSARI TAHUN 2022

The outbreak of Coronavirus Disease 2019 (Covid-19) is one of the infectious diseases that currently become the global public health crisis. The first case of Covid-19 was reported by World Health Organization (WHO) on December 31, 2019 from Wuhan, China. As an alternative to improve the immune system of the population in Gilingan Village, ingredients from traditional plants made in the form of powder instant are made easily and cheaply. Red ginger combined with temulawak, turmeric and lemongrass is made in the form of powder instant with the addition of sugar as a preservaton. The target of the counseling activity on Covid-19 is the community ofGilingan Village, Banjarsari, Surakarta where from each RW would send 1 representative to take part in the counseling. Method implementation devotion that is with counseling about Covid-19 and counseling utilization ofnatural ingredients that are useful for increasing the immune system packaged in instant powder preparations as well as demonstrations. Data analysis in this activity uses the Paired Sample t Test with SPSS, where this analysis uses pre-test and post-test values. From the output of the paired samples test, the Sig value is obtained. (2-tailed) of 0.000 &lt; 0.05. So it can be concluded that there is an influence in the community service program, namely counseling and workshops on my welfare (red ginger powder, temulawak, lemongrass, turmeric) that have been carried out.