Mold Counts Research Articles

Soy Protein Isolate Edible Coating Incorporated with Pomegranate (<i>Punica granatum</i> L.) Peel Extract: Effect on Quality of Fresh-Cut Pineapples

This study investigated the development of an edible coating using soy protein isolate (SPI) and pomegranate peel extract (PPE) to extend the shelf life of fresh-cut pineapple (FCP). Different dipping times (0, 2, 3, and 4 min) of the FCP in the coating solution were evaluated, and the samples were stored at 4 °C for 15 days, with analyses performed on days 0, 3, 8, 10, and 15. Results showed that the coated FCPs exhibited higher firmness and titratable acidity. Furthermore, the PPE-SPI coating also prevented weight loss as well as delayed the increase in pH and total soluble solids, suggesting slower senescence and enhanced preservation. Notably, a 4 min dipping time significantly (p < 0.05) reduced total plate count and yeast and mould count compared to control samples by 30% and 40%, respectively. The study suggests that longer dipping times enhance the effectiveness of the PPE-SPI coating in extending the shelf life of FCP, showcasing the potential of the PPE-SPI coating as an alternative to synthetic preservation methods for fresh-cut fruits.

The dynamics of mycological assemblage of Mairua Reservoir, Katsina State, Nigeria

A mycological study of some selected species of fungi in relation to fishing was conducted at Mairua Reservoir. The people of the area are mainly agriculturalist, but fishing is the major activity taking place around the reservoir. Wtaer samples were collected monthly from February-April and June-August 2020. Spatially the data were analysed using Analysis of Variance (ANOVA) and temporally using independent t-test. Findings on the mycological study shows that the yeast count range between 9.42±3.91 and 18.38±1.04 (106 CFU/ml) while the mold count range between 5.20±1.74 and 7.58±1.97 (107 CFU/ml) in various sampling sites. The order of the occurrence of fungal isolates across the various sampling sites was Aspergillus niger (30.23%), Cladosporium sp. (25.58%), Aspergillus flavus (16.28%), Penicillium sp. (16.28%) and Fusarium sp. (11.63%). The prevalence of these pathogenic fungi in the water could affect fish growth. Hence, there should be adequate sensitization to educate households and farmers bordering the reservoir on the danger associated with loading the reservoir with waste materials.

Vechur cow milk yoghurt: response surface methodology-based process optimization and storage studies.

In this research article, response surface methodology (RSM) based optimization of three production parameters namely temperature, time and amount of starter culture of Vechur cow milk yoghurt (VCMY) on the basis of sensory evaluation responses comparing cross-bred cow milk yoghurt (CCMY) as the control is reported. The optimized values of production parameters were 2.15 per cent rate of inoculation, 42°C incubation temperature and 4 h incubation period. The optimized product exhibited significantly lower syneresis, a*, b* values and higher L* values than CCMY. Physico-chemical, microbiological, textural and sensory properties of both VCMY and CCMY during room temperature and refrigerated storage were assessed daily until the onset of spoilage (room temperature) or at five day intervals over a period of 15 d (refrigerated). Both room temperature stored products were graded undesirable by the sensory panel upon one day of storage. Significant reduction was observed in the fat, SNF, total solids, protein and pH content and all the tested colour parameters of the optimized product during refrigerated storage. Total viable counts as well as yeast and mould counts and lactic acid bacteria counts of both VCMY and CCMY progressively increased over the 15 d of storage. Significant reductions were observed in the flavour (P < 0.01), body and texture, colour and appearance and overall acceptability (P < 0.05) scores of both the samples over a period of 15 d. During storage, hardness and adhesiveness values showed an increasing trend whereas the cohesiveness showed a decreasing trend. Storage studies revealed significant differences in the acidity, pH, syneresis, tyrosine value, colour parameters and sensorial attributes of both the yoghurt samples. During the 15 d refrigerated storage period, the VCMY exhibited superior technological attributes to CCMY in terms of lower syneresis %, acidity, microbial population, firmer and less cohesive texture, better flavour, colour and appearance scores. Being the first comprehensive study on the utilization of Vechur cow milk for the preparation of yoghurt, the data generated in the current study would provide a solid base for the exploration of fermentation as a means of value addition of milk of this very rare indigenous cattle breed.

Effect of packaging materials and storage temperature on the shelf stability of Awaze paste.

It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions. This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional Awaze paste. Six types of packaging materials were employed: Shekella pot, Gourd (Qelle), high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21 ± 2°C) and refrigeration temperature (4°C). Physical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly (p < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4°C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards. Taking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, Awaze paste could be stored in glass bottles at 4°C for up to 300 days.

Quitosana diminui as perdas fermentativas e melhora a estabilidade aeróbica da silagem de milho reidratado

ABSTRACT: Ensilage of rehydrated corn kernels (RC) has been used to improve nutritional value and facilitate on-farm storage. This study evaluated the effects of chitosan and lactic acid microbial inoculants on rehydrated corn silage microbiology, fermentation profile and losses, chemical composition, in vitro degradation, and aerobic stability. Forty experimental silos were used in a completely random design to evaluate the following treatments: 1) Control (CON): RC silage without additives; 2) Chitosan (CHI): RC silage with 6 g/kg dry matter (DM) of chitosan; 3) Lactobacillus buchneri (LB): RC ensiled with 5 × 105 colony forming units (CFU) of L. buchneri per gram fresh weight; and 4) Lactobacillus plantarum and Pediococcus acidilactici (LPPA): RC ensiled 1.6 × 105 of L. plantarum and 1.6 × 105 P. acidilactici per gram fresh weight. Additives increased lactic acid bacteria and concentration of lactic and propionic acid, decreased mold and yeast count and gas and fermentative losses, and improved DM recovery. The CHI-silos had lower silage pH, Ammonia-N concentration, fermentative losses, and higher acetic acid concentration compared to microbial inoculated-silos. In addition, CHI and LB decreased silage pH and temperature after aerobic exposure. Although, treatments showed slight effects on the nutritional value of RC, CHI improved aerobic stability and decreaseds fermentation losses.

Standardization of process technology for preparation of turmeric paste from fresh rhizomes

The process technology for preparation of turmeric paste from fresh turmeric rhizomes was standardized. The prepared turmeric paste is stored in glass bottles and retortable pouches. The fingers were blanched in water at 100 ºC± 5 ºC for 5 min. The fingers were peeled and water, starch, vinegar and sodium benzoate were added. The paste is prepared in wet grinder and after pasteurization packed in respective containers. The maximum average L*, a* and b* value, yellowing index was observed in sample packed in retortable pouches. The maximum consistency of turmeric paste was observed in glass bottles. The significantly maximum reducing sugar, total sugar, crude fiber, crude protein, crude fat and ash were recorded in the glass bottles followed by retortable pouches. The total plate count and yeast and mould count were lowest in retortable pouches after 180 days storage under refrigerated condition. The maximum B:C ratio (1.84) was recorded in the retortable pouches as compared to glass bottles with maximum net monetary returns. It can be concluded that to prepare turmeric paste by using 80.5 % fresh turmeric rhizomes, 15 % water, 4 % vinegar, 0.5 % starch and 250 ppm sodium benzoate of 1.23 Pa.s. The paste is best packed in retortable pouches and stored under refrigerated conditions for up to 180 days.

Proximate Composition, Microbiological Quality and Safety of Raw and Open Sun-Dried Fish Products in Lake Tana, Ethiopia.

The quality and safety of fish products are crucial because poorly handled fish products can result in foodborne illnesses, spoilage, and economic losses. Data on the nutritional and microbiological quality of fish products in Ethiopia, especially in Lake Tana, is limited. This study assessed the proximate composition and microbial quality of raw and open sun-dried fish products in Lake Tana. Using the standard procedures, 60 fish tissue samples were collected and analyzed for proximate composition and microbial quality. The open sun-dried fish had significantly higher ash (10.08% ± 1.98%), fat (6.01% ± 1.59%), protein (48.76% ± 8.55%), water activity (0.7358 ± 0.0368) and salt contents (5.89% ± 3.17%) compared to the raw fish (p < 0.05). A significant difference was observed between raw and dried fish in aerobic mesophilic bacteria, Staphylococcus aureus, yeast and mold counts (p < 0.05). The mean total and fecal coliform counts were not significantly different between the raw and dried fish (p > 0.05). In raw fish, 16.6% and 83.3% of samples had total coliforms and fecal coliforms exceeding the recommended limits, respectively. Both raw and dried fish samples tested positive for Salmonella and Shigella spp. There was a strong positive correlation between water activity and microbial load (r = 0.756, p < 0.05) and also between moisture content and microbial load (r = 0.786, p < 0.05). Most of the assessed raw and sun-dried fish samples were above the international microbial specification limits, which need attention to ensure the safety of fish consumers.

Effect of Sheep's Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics.

Films and coatings based on biopolymers have been extensively studied in recent years since they have less impact on the environment, can be obtained from renewable sources, have good coating and film-forming capacity, are biodegradable and can have interesting nutritional properties. In the present study, sheep's cheese whey powder (SCWP) was used to produce edible cheese coatings. Six types of cheese samples were produced: without coating (CON); treated with natamycin (NAT); with SCWP coating without antimicrobials (WCO); with SCWP coating with a commercial bioprotective culture (WFQ); with SCWP coating with kombucha tea (WKO); and with SCWP coating with oregano essential oil (WEO). At the end of the ripening period, all the cheeses were classified as full-fat and semihard, according to the Portuguese standard. The higher hardness and adhesiveness values of samples CON, WFQ and WKO were in line with the lower moisture in defatted cheese observed in these samples, indicating that future work should address the improvement of water vapor barrier properties of the whey-based coating. The samples treated with natamycin and with oregano essential oil presented significantly lower values for hardness. Differences were also observed on titratable acidity and aw, both between samples and because of ripening time. The color parameters of cheese samples also presented differences, chiefly in the rind, but the highest differences observed resulted from ripening time rather than between samples. In all cases, the counts of lactobacilli and lactococci surpassed log 7 CFU/g by the end of ripening. Regarding yeast and mold counts, the samples CON and WCO presented the highest values by the end of the ripening period (>log 4 CFU/g), while sample NAT presented the lowest value (ca. log 3 CFU/g). Samples WFQ, WKO and WEO presented values which were ca. 0.5 log cycles lower than samples CON and WCO. Hence, the use of SCWP alongside bioprotective culture, kombucha tea or oregano essential oil had a positive impact in the reduction of mold counts on cheese surfaces. Future work should also evaluate the joint use of different antimicrobials.

Microbiological Quality Assessment of Meatball Samples Collected from Businesses with Different Pricing Strategies

Objective: The purpose of this study was to evaluate the microbiological quality of meatball samples collected from establishments employing different pricing strategies. Materials and Methods: Samples were obtained from low-priced establishments (Business I) and high-priced establishments (Business II) and were analyzed for total aerobic mesophilic bacteria (TAMB), yeasts and molds, coliform bacteria, Staphylococcus aureus, Escherichia coli, Salmonella spp., and Listeria monocytogenes. Results: Both groups of samples complied with Turkish Food Codex standards for TAMB and S. aureus, while yeast and mold count in Business I samples exceeded the permissible limits. Salmonella spp. was detected in 3.3% of the samples from Business I and 6.6% from Business II, whereas L. monocytogenes was not detected in any of the samples. Conclusion: The study findings showed that there was no significant difference in microbiological quality between the two groups, except for yeast and mold counts. It was also concluded that there was no direct relationship between product price and hygienic quality. Keywords: Food pricing strategies, Hygienic quality, Meatball, Microbiological quality

Foodborne Pathogen Prevalence and Biomarker Identification for Microbial Contamination in Mutton Meat.

Microbial contamination and the prevalence of foodborne pathogens in mutton meat and during its slaughtering process were investigated through microbial source tracking and automated pathogen identification techniques. Samples from mutton meat, cutting boards, hand swabs, knives, weighing balances, and water sources were collected from four different retail sites in Coimbatore. Total plate count (TPC), yeast and mold count (YMC), coliforms, E. coli, Pseudomonas aeruginosa, Salmonella, and Staphylococcus were examined across 91 samples. The highest microbial loads were found in the mutton-washed water, mutton meat, and cutting board samples. The automated pathogen identification system identified Staphylococcus species as the predominant contaminant and also revealed a 57% prevalence of Salmonella. Further analysis of goat meat inoculated with specific pathogens showed distinct volatile and metabolite profiles, identified using gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analyses, including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and sparse partial least squares discriminant analysis (sPLS-DA), identified potential biomarkers for pathogen contamination. The results highlight the significance of cross-contamination in the slaughtering process and suggest the use of volatile compounds as potential biomarkers for pathogen detection.

Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children

Fruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. This study investigated the impact of storage conditions on the microbiological quality and degradation of selected bioactive compounds in fruit mousses from various producers (from apples, pears, and multi-components). Total phenolic (TPC) and total flavonoid (TFC) contents, vitamin C level, antioxidant capacity (AC, measured by the DPPH assay), and concentrations of macro- and microminerals were evaluated in fresh mousses and those stored for 48 h at 23 °C and 4 °C. Changes in total aerobic mesophilic bacteria (TAMB), yeast and mold counts, and selected microbial groups were also checked. It was found that the analyzed compounds varied depending on the components of the mousses. Multi-component mousses contained the highest levels of TPC, TFC, and vitamin C, and had 2–5 times higher AC values compared to apple and pear mousses. Storage at room temperature resulted in TFC lowering of up to 25% in apple mousses and vitamin C reductions of up to 22% in multi-component mousses. During refrigerated storage, the highest losses were observed in pear mousses, with TPC decreasing by up to 13% and vitamin C by up to 11%. Among the minerals, magnesium and zinc levels decreased most significantly in apple mousses stored at 23 °C (up to 33% and up to 29%, respectively). Microbiological analysis revealed variability in TAMB, yeast, and mold counts, with refrigeration (4 °C) generally limiting microbial growth compared to room temperature (23 °C). Notably, no pathogenic bacteria were detected under any storage conditions, and the mousses retained a high microbiological quality even after room-temperature storage.

Impact of climate and traditional practice on quality of homemade dahi.

This research communication aimed at assessing the microbial quality and preparation practices of dahi/thayir, a popular traditional fermented milk product, in households from two distinct agroecological zones in Kerala, India, namely the high-range and central midland, We highlighted the significant variations and potential food safety concerns associated with regional differences in production methods. The local climate significantly influenced the incubation temperature of dahi/thayir, thereby influencing the types of microflora involved in the fermentation process. Data on preparation practices and sensory preferences were collected from producers during the sampling process, covering 200 households. There were significant variations in preparation practices between the two regions, particularly concerning the type of container used, inoculation rate and incubation period. Samples from the high-range region exhibited significantly higher acidity and coliform count as well as yeast and mold count than the central midland region. The household fermentation of milk is often uncontrolled, causing increased acidity levels. This uncontrolled fermentation favored the growth of contaminants such as coliforms and yeast, posing a potential threat to food safety. This study underscores the importance of understanding microbial quality variations and preparation practices in dahi/thayir production, emphasizing the need for proper fermentation techniques and hygienic practices to ensure the safety and quality of this traditional fermented milk product.

Standardization and HPTLC Fingerprint Studies on the Ethanol Extracts of &lt;i&gt;Vitex negundo&lt;/i&gt; Leaves and &lt;i&gt;Opuntia dillenii&lt;/i&gt; Cladode

Background: In traditional Indian system of medicine Vitex negundo Linn is referred as Sarvaroganivarani - the remedy for all diseases. The cladodes of Opuntia dillenii possess anti-inflammatory, potent hypotensive and antihyperglycemic effects. Aim: This study aimed to perform comparative standardization and HPTLC fingerprinting on ethanolic leaf extracts of Vitex negundo and cladodes of Opuntia dillenii. Methods: Extracts were prepared using cold maceration. Physicochemical studies of powdered crude drugs, preliminary phytochemical analysis, heavy metal analysis for arsenic, lead, cadmium and mercury, test for aflatoxin B1, G1, B2, G2 and microbial analysis were carried out in both ethanolic plant extracts. The chromatographic fingerprints of ethanolic extracts of plants were recorded using HPTLC and the solvent system used was chloroform and methanol in the ratio 9:1. Results: The outcomes of preliminary phytochemical analysis revealed the presence of alkaloids, flavonoids, phenols, glycosides and steroids in both the plant extracts. Proteins, saponins and tannins were absent. Analysis of heavy metals and aflatoxins were Below Quantification Limits (BQL). Microbes E. coli, Salmonella, Staphylococcus aureus, and Pseudomonas aeruginosa, were absent. Total aerobic bacterial count and yeast mould count were well within the acceptable limits. The results obtained from HPTLC fingerprint lane analysis showed 12 and13 bands at wavelengths 254nm and 366nm respectively. Conclusion: The present study offers valuable information and act as a tool that can applied in standardization of ethanolic plant extracts of Vitex negundo and Opuntia dillenii.

A Novel Green Tea Extract-Loaded Nanofiber Coating for Kiwi Fruit: Improved Microbial Stability and Nutritional Quality

This study investigated the use of green tea extract (GTE)-loaded PVA-based nanofibers for preserving fresh-cut kiwi fruit. Scanning Electron Microscopy (SEM) images confirmed that the nanofibers were smooth, uniform, and free from significant defects, with a consistent diameter ranging from 100 to 300 nm. Significant reductions in the total mesophilic aerobic bacteria (TMAB) and yeast and mold counts (TMY) were obtained. On the last day of storage, the TMAB in GTE-coated samples was 1.75 log CFU/g lower than uncoated samples, and the TMY was 2.25 log CFU/g lower (3.50 vs. 5.75 log CFU/g). The kiwi fruit that were coated with nanofibers had higher antioxidant activity, better vitamin C retention (32.3 mg/100 g on day 10 vs. 22.9 mg/100 g for controls), and lower malondialdehyde (MDA) levels (25.3 nmol/kg on day 10 vs. 49.2 nmol/kg for controls), which meant they had less lipid peroxidation and oxidative stress, resulting in improved cellular integrity and extended product shelf life. These findings suggested that GTE-loaded nanofibers could effectively enhance the microbial stability and nutritional quality of fresh-cut kiwi fruit. This study highlighted the potential of using bioactive substance-loaded nanofibers as a novel and effective preservation method for fresh produce, with significant implications for the food industry.

Investigating the effect of combined radiofrequency cold plasma (RF-CP) treatment on techno-functional attributes of Cashewnut

In the realm of food safety, dried foods often find themselves on the favourable side of the risk spectrum, enjoying the reputation of being relatively safer. However, dried food products are reportedly contaminated by microorganism beyond permissible limits, thus, depleting their quality, shelf-life, etc. and pose a threat to the consumers. This study aims to explore the effect of radiofrequency low-pressure cold plasma (RF-CP) processing on cashew nuts, using four gas combinations: Nitrogen (N2), Argon (Ar), N2+O2, and Ar+O2. Dried cashew nut kernels underwent RF-CP treatment at six different power options (60, 90, 120, 150, 180, and 210 W), at four distinct time (5, 10, 15, and 20 min). Following the treatment, the samples underwent proximate analysis, microbial load reduction, sensory analysis, peroxide value, and texture analysis. The findings exhibited a direct relationship between plasma power and treatment duration, indicating that an escalation in both parameters induced proportional enhancement in the reduction rate of microbes, with a maximum reduction of over 99% in total plate count, yeast and mould count at 120 W for 20 min and 150 W for 15 min for N2+O2 and Ar+O2 gas combinations, respectively. No statistically significant difference was observed in the sensory, nutritional, and peroxide value between the treated and untreated samples (p > 0.05). However, the moisture content of treated sample decreased, and firmness increased with an increase of power and RF-CP exposure time. This research demonstrates the feasibility of using RF-CP to decontaminate cashews by inactivating microbes, extending shelf life, and altering surface properties, which may enhance texture and appearance. However, it may also induce oxidative changes in lipids and proteins, potentially affecting flavor, nutritional quality, and allergenicity. It is an emerging and alternative to high-temperature processing for disinfecting products like nuts, spices, aromatic plants, and other delicate and luxurious foods.

Efficiency of Potato Peel Extract in the Preservation of Cow Butter

This study investigates that the phenolic compound extracted from the potato peels using ethanol by maceration as a natural preservation agent for cow butter, yielding 10.42 ± 0.03% phenolic compound. A quantitative and qualitative analysis of potato peels extract (PPE) was conducted to examine the phenolic compounds. The major preliminary phytochemical screenings (Alkaline Reagent Test, Ferric Chloride Test, Chloride Test) were performed to detect the presence of phenols, flavonoids, and tannins. The total phenolic content was measured using the Folin–Ciocalteu method with UV spectrophotometry, which produced 2.9468 ± 0.03 mg GAE/g of dry extract. The total flavonoid content was determined using the aluminum chloride colorimetric method, resulting in 3.6885 ± 0.02 mg equivalent Quercetin/g of dry extract. During 21 days, butter samples treated with PPE at various concentrations (0.2% and 0.3%) and storage temperatures (20 °C and 45 °C) were examined for chemical parameters (peroxide value and free fatty acid value) and microbiological parameters (aerobic total bacterial count and yeast mould count). The findings showed that the samples preserved at 20 °C with a concentration of 0.3% extract had better preservation than samples stored at other temperatures. It also showed lower values of peroxide and free fatty acids, as well as less microbial growth. On the other hand, samples without extract that were kept at 45 °C demonstrated more oxidation and microbial growth. The oxidative stability of cow butter was assessed using the Rancimat method. Results indicate that PPE significantly enhances both oxidative stability and shelf life, offering preservative benefits for up to six months. Specifically, the induction period (IP) at room temperature reached 3,960 hours (165 days) with PPE, compared to only 120 hours (5 days) without it. These findings suggest that the phenolic compounds in the potato peels could serve as natural preservatives for cow butter, particularly when stored at lower temperatures.

The Effects of Lactobacillus plantarum, Bacillus subtilis, a Lignocellulolytic Enzyme System, and Their Combination on the Fermentation Profiles, Chemical Composition, Bacterial Community, and In Situ Rumen Digestion of Fresh Waxy Corn Stalk Silage.

The objective of this study was to assess the impact of Lactobacillus plantarum, Bacillus subtilis, and a lignocellulolytic enzyme system on the nutritional value, fermentation profiles, rumen digestion, and bacterial community of fresh waxy corn stalk silage. Fresh waxy corn stalks harvested after 90 days of growth were treated with no additives (CON), compound multiple lactobacilli (ML, comprising Lactobacillus plantarum at 1.0 × 105 cfu/g fresh weight and Bacillus subtilis at 1.0 × 105 cfu/g fresh weight), a lignocellulolytic enzyme system (LE, at 500 g/t), and a combination of the lignocellulolytic enzyme system and multiple lactobacilli (MLLE). Throughout the fermentation process, the contents of dry matter (DM) and water-soluble carbohydrates (WSC), as well as the counts of lactic acid bacteria, yeast, and mold, continuously decreased with the extension of the fermentation time. In contrast, the concentrations of acetic acid, propionic acid, and ammonia N progressively increased over time. Notably, the pH initially decreased and then increased as fermentation progressed, while the lactic acid concentration first increased and then decreased with the extension of the fermentation time. After 45 days of fermentation, the DM contents of LE and MLLE were significantly lower than that of CON, while the WSC content of MLLE was significantly higher than that of CON. LE most effectively increased the ED of DM and neutral detergent fiber (NDF). Compared to ML and LE, MLLE showed a greater increase in the "a" value of DM and NDF. The DM content in LE and MLLE was lower than in CON, with a higher WSC content. Both ML and MLLE produced more lactic acid than CON and LE, resulting in a lower pH in these groups. Additionally, the acetic acid content and ammonia N content were lower in ML and MLLE compared to CON and LE. The counts of lactic acid bacteria, yeast, and mold declined over the fermentation period, dropping below detectable levels on the seventh and fifth days, respectively. Relative to CON, the three additives reduced the relative abundance of Weissella and Klebsiella and increased that of Lactobacillus. In conclusion, LE improved the nutritional value and rumen digestion of the silage, ML enhanced its fermentation profiles and bacterial community, and MLLE significantly improved the nutritional value, rumen digestion characteristics, fermentation profiles, and bacterial community of the fresh waxy corn stalk silage.

BURONG TILAPIA: FACTORS ON THE FERMENTATION PROCESS AND ITS MICROBIOTA

Fermented fish products hold significant prominence in the Philippines. However, its potential risks for human consumption are faced as a result of inadequate awareness of microbiological standards in its preparation. This study investigated the microbiota and fermentation process of burong tilapia, how this is influenced by fermentation factors such as salt content, temperature, and proper sanitation, and how it can impact food safety for human consumption. This study revealed that the population of aerobic microorganisms in burong tilapia was relatively high with the Aerobic Plate Count result of 2.1 x 107 CFU/g, indicating significant bacterial presence. On the other hand, a relatively low level of E. coli and Yeast and Molds count was detected having &lt;25 CFU/g and &lt;10 CFU/g, respectively. Moreover, it was found that low salt content, non-ideal temperature conditions and failure to strictly observe sanitation practices, all influenced the growth and proliferation of unwanted microorganisms. These results emphasize how crucial it is to optimize fermentation factors in order to guarantee both the food quality and safety of fermented fish products for human consumption. Furthermore, this case study highlights that consumer education is needed in promoting awareness and acceptance of fermented fish products in the market.

Innovation of tempeh from jack bean (Canavalia ensiformis) fermented with Mosaccha inoculum

Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus. The development of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oligosporus and Saccharomyces cerevisiae (Mosaccha inoculum) represents a new innovation. This study aims to evaluate the influence of Mosaccha inoculum on the microbiological and sensory properties of jack bean tempeh. The experiment was designed using a Completely Randomized Block Design with a single factor at six levels, each repeated four times: 0.2% Mosaccha inoculum, 0.4%, 0.6%, 0.8%, 1%, and Raprima 0.5% as the control. The best jack bean tempeh was further analyzed for its nutritional content, HCN levels, and β-glucan content. The results showed that the addition of 0.6% Mosaccha inoculum produced the highest quality jack bean tempeh. This tempeh had a characteristic tempeh aroma with a slight yeast scent, a white color, evenly distributed mycelium growth, and a firm texture that did not easily crumble. Based on sensory evaluation, the taste and overall acceptability of this tempeh were well-liked. The best jack bean tempeh had a moisture content of 58.72%, total mold count of 7.58 log CFU/g, total yeast count of 8.99 log CFU/g, protein content of 15.83%, fat content of 10.92%, ash content of 1.14%, crude fiber content of 0.89%, HCN content of 2.47 ppm, and β-glucan content of 0.904%. This study demonstrates that jack bean tempeh produced with a 0.6% Mosaccha inoculum concentration offers a high-quality and nutritionally valuable alternative to traditional tempeh.

Physicochemical and microbiological evaluation of yoghurt sold in Addis Ababa, Ethiopia

BackgroundIncrease in demand for yoghurt in Addis Ababa, in recent times has led to proliferation of different kinds of commercially produced (branded) yoghurt in line with the traditional (unbranded) one in the market. However, limited or no available data for the quality of gradually increasing different kinds of commercially produced (branded) yoghurt in line with the traditional (unbranded) one in the market. It was therefore vital to evaluate the physicochemical property and microbial quality of yoghurt sold in Addis Ababa in order to determine its quality and perhaps safeguard the health and wellbeing of the numerous people consuming yoghurt products.MethodsA total of 40 yoghurt samples consisted of 20 traditionally (unbranded) and 20 commercially produced (branded) were analysis for physicochemical property (pH, moisture, ash, fat, Total Solid (TS) and Solid Not Fat (SNF)) and microbial quality (Coliform Count (CC) and Yeast and Mould Count (YMC) were performed using TEMPO system whereas; Total Viable Count (TVC) was performed according to standard culture method).ResultsIn the traditionally produced (unbranded) yogurt samples, the fat content was 4.44%, pH 3.99, TS content 10.12%, SNF content 7.18%, moisture content 89.88%, and ash content 0.53%. For the commercially produced (branded) yogurt samples, the fat content was 5.02%, pH 3.88, TS content 10.66%, SNF content 8.10%, moisture content 89.29%, and ash content 0.62%. The TVC in traditionally (unbranded) and commercially produced (branded) yoghurt samples was found to be 10.72 and 10.35 log10 cfu/mL, respectively. In terms of coliform counts (CC), 20%, 55%, and 25% of the traditionally produced yogurt samples had counts of < 10 cfu/mL, 10 to < 4.9 × 104 cfu/mL, and > 4.9 × 104 cfu/mL, respectively. For the commercially produced yogurt samples, 40%, 35%, and 25% fell within these same ranges. The overall mean coliform counts were 3.72 log₁₀ cfu/mL for traditionally produced yogurt samples and 2.81 log₁₀ cfu/mL for commercially produced yogurt samples; however, the difference was not statistically significant (P > 0.05). Similarly, for yeast and mold counts (YMC), 0%, 35%, and 65% of traditionally produced yogurt samples had counts of < 100 cfu/mL, 100—< 4.9 × 104 cfu/mL, and > 4.9 × 104 cfu/mL, respectively. In commercially produced yogurt, 30%, 50%, and 20% of samples fell within these same ranges. The overall mean YMC was 4.48 log₁₀ cfu/mL for traditionally produced yogurt samples and 3.92 log₁₀ cfu/mL for commercially produced yogurt samples, but this difference was also not statistically significant (P > 0.05).ConclusionBased on the findings of this study, it is crucial to implement measures to improve the quality of yogurt in Addis Ababa to ensure consumer safety and product consistency.