Control Fermentation Research Articles

Effects of Different Fermentation Methods on the Quality and Microbial Diversity of Passion Fruit Wine

Passion fruit wine is a popular fruit wine because of its unique aroma. However, the roles of microorganisms in different fermentation methods, particularly their contributions to aroma formation, are poorly understood. Accordingly, the goal of this study is to reveal the contribution of different fermentation methods to the flavor. Purple passion fruit was used as the experimental focus; high-throughput sequencing technology was used to analyze the microbial community of CF (controlled fermentation) and NF (natural fermentation), and the correlations between the microbial community and physicochemical indices, nonvolatile metabolites and flavor substances were analyzed. In NF, totals of eight fungal phyla, 135 fungal genera, 15 bacterial phyla and 130 bacterial genera were identified. Debaryomyces, Meyerozyma, and Wickerhamomyces were the dominant fungal genera, and Paucibacter and Pantoea were the dominant bacterial genera. In CF, totals of 11 fungal phyla, 389 fungal genera, 15 bacterial phyla and 128 bacterial genera were identified. Meyerozyma, Cladosporium, and Saccharomyces were the dominant fungal genera, and Paucibacter, Achromobacter, and Lactobacillus were the dominant bacterial genera. In NF, Wickerhamomyces, Achromobacter, Bifidobacterium and Lactobacillus were positively correlated with flavor substances such as ethylene glycol acetate formate, 2-pentanol, acetate, phenylethyl alcohol and 1-butanol, 3-methyl-. In CF, Saccharomyces, Achromobacter and Lactobacillus were positively correlated with a variety of esters and alcohols such as decanoic acid, ethyl ester, dodecanoic acid, ethyl ester and phenylethyl alcohol. Overall, this study can provide a valuable resource for further developments and improve the aromatic quality of passion fruit wine.

Removing the by-products acetic acid and NH 4 + from the l -tryptophan broth by vacuum thin film evaporation during l -tryptophan production

Background: During L-tryptophan production by Escherichia coli, the by-products, acetic acid and NH4 +, accumulate in the fermentation broth, resulting in inhibited cell growth and activity and decreased L-tryptophan production. To improve the L-tryptophan yield and glucose conversion rate, acetic acid and NH4 + were removed under low-temperature vacuum conditions by vacuum scraper concentrator evaporation; the fermentation broth after evaporation was pressed into another fermenter to continue fermentation. To increase the volatilisation rate of acetic acid and NH4 + and reduce damage to bacteria during evaporation, different vacuum evaporation conditions were studied. Results: The optimum operating conditions were as follows: vacuum degree, 720 mm Hg; concentration ratio, 10%; temperature, 60°C; and feeding rate, 300 mL/min. The biomass yield of the control fermentation (CF) and fermentation by vacuum evaporation (VEF) broths was 55.1 g/L and 58.3 g/L at 38 h, respectively, (an increase of 5.8%); the living biomass yield increased from 8.9 (CF) to 10.2 pF (VEF; an increase of 14.6%). L-tryptophan production increased from 50.2 g/L (CF) to 60.2 g/L (VEF) (an increase of 19.9%), and glucose conversion increased from 18.2% (CF) to 19.5% (VEF; an increase of 7.1%). The acetic acid concentrations were 2.74 g/L and 6.70 g/L, and the NH4 + concentrations were 85.3 mmol/L and 130.9 mmol/L in VEF and CF broths, respectively. Conclusions: The acetic acid and NH4 + in the fermentation broth were quickly removed using the vacuum scraper concentrator, which reduced bacterial inhibition, enhanced bacterial activity, and improved the production of L-tryptophan and glucose conversion rate.

Influence of natural and controlled fermentations on α‐galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)

SummaryThe influence of natural fermentation (NF) and controlled fermentation (CF) in diminishing the content of antinutrients, α‐galactosides and increments in in vitro protein digestibility was investigated. The dry bean (Phaseolus vulgaris) flour was the substrate used in this research study. A decrease in raffinose oligosaccharide, antinutritional components and pH was observed in both types of fermentation. The natural lactic fermentation of ground beans produced significant increase (P < 0.05) in protein digestibility. For all varieties of beans, raffinose concentration reduced significantly to an undetectable level after 96 h of NF. CF did not have any significant effect on the reduction of the α‐galactosides content of the flours during fermentation. NF is an inexpensive method by which consumers can obtain good‐quality protein. Both types of fermentation diminish antinutrients and improve the nutritional value of the bean flour, and indicate the potential to use bean flour as an ingredient for fabricated foods.

Effect of natural and controlled fermentation on flatus‐producing compounds of beans (Phaseolus vulgaris)

AbstractFermentation of grain legumes is an efficient method to reduce the concentration of α‐galactosidic compounds that are known to be flatulence producers. Soluble dietary fibre has also been implicated in flatulence production; however, little information exists about the effectiveness of fermentation in diminishing the effects of these compounds. The objective of this work was to study the effect of natural fermentation (NF) and controlled fermentation (CF) on the content of α‐galactosides and dietary fibre in dry beans (Phaseolus vulgaris) for 24, 48, 72 and 96 h. After 48 h, the pH during NF dropped from 6.15 to 4.00 and the nominal acidity increased six times; for CF, however, although the decrease in pH was similar to that for NF, the nominal acidity increased only three times after 48 h. Insoluble fibre content did not change the pH significantly after 96 h for NF and CF. Soluble fibre suffered an apparent removal after 48 h of NF and underwent a sharp reduction of 66% after 96 h of CF. The concentration of stachyose (the main α‐galactoside in raw beans) diminished notably after 48 h and 96 h NF (72% and 95% respectively), whereas with CF only 11% was removed after 96 h. NF of P vulgaris seems to be more effective than CF in reducing the flatulence‐producer factors (α‐galactosides and soluble dietary fibre). Copyright © 2003 Society of Chemical Industry

FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION

Journal of Food ScienceVolume 40, Issue 3 p. 569-575 FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION J. L. ETCHELLS, J. L. ETCHELLS North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. North Carolina Agricultural Experiment Station, Dept. of Food Science, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorH. P. FLEMING, H. P. FLEMING North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorL. H. HONTZ, L. H. HONTZ North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Mount Olive Pickle Co., Mount Olive, NC 28365Search for more papers by this authorT. A. BELL, T. A. BELL North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorR. S. MONROE, R. S. MONROE North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Dept. of Experimental Statistics, North Carolina State University, Raleigh, NC 27607Search for more papers by this author J. L. ETCHELLS, J. L. ETCHELLS North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. North Carolina Agricultural Experiment Station, Dept. of Food Science, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorH. P. FLEMING, H. P. FLEMING North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorL. H. HONTZ, L. H. HONTZ North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Mount Olive Pickle Co., Mount Olive, NC 28365Search for more papers by this authorT. A. BELL, T. A. BELL North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Food Fermentation Lab., USDA, ARS, Southern Region, North Carolina State University, Raleigh, NC 27607Search for more papers by this authorR. S. MONROE, R. S. MONROE North Carolina State University, USDA Southern Region and Mount Olive Pickle Co. Dept. of Experimental Statistics, North Carolina State University, Raleigh, NC 27607Search for more papers by this author First published: May 1975 https://doi.org/10.1111/j.1365-2621.1975.tb12530.xCitations: 21 Paper No. 4424 of the Journal Series of the North Carolina Agricultural Experiment Station, Raleigh. Mention of a trademark or proprietary product does not constitute a quarantee or warranty of the product by the USDA or North Carolina State University, nor does it imply approval to the exclusion of other products that may be suitable. The authors express their appreciation to the following persons for their generous help during the cooperative research reported herein: we are also grateful for the facilities and various materials supplied by the companies and those cooperators representing industry: to John N. Walker, Mount Olive Pickle Company, Mount Olive, N.C. and to Sidney D. Rubin. Perfect Packed Products, Inc., Henderson. N.C., for supply- ing green cucumbers and other materials used in this work; to W.R. Moore Jr., Executive Vice President. Pickle Packers International. Inc., St. Charles, Ill., for his continued support and for making possibie the construction of the two environmental control chambers; to R.L. Sel- lars, R.S. Porubcan and M.L. Longreen. Chr. Hansen's Laboratory. Inc., Milwaukee, Wise., for direct assistance with some of the experimental work and furnishing some of the frozen cultures; and, to Dale A. New-ton. Peter J. Hauser (both student assistants). and to R.E. Kelline and RL. Thompson (both of our laboratory) for chemical analyses ofsome of the fermenting brines. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume40, Issue3May 1975Pages 569-575 RelatedInformation