Fermentation Research Articles

ENTOMOPATHOGENIC NEMATODES AS BICONTROL AGENTS

Entomopathogenic nematodes (EPN) are used for management of insect pest. Parasitic relationship is based on symbiotic acting of the nematodes from genera Steinernema and Heterorhabditis and bacteria Xenorhabdus and Photorhabdus. They occur naturally in soil environment, but their natural populations mostly are not able to control pests at the level required by farmers. Mass production in liquid fer mentors can provide production for large scale application at competitive price compared to synthetic insecticides. Application is done by common application equipment for pesticides considering some specificity of bicontrol agents and by irrigation equipment. The major challenge for EPN efficacy is moisture. Provided enough moisture during searching and parasiting hosts can provide successful control Adjusting application to specificity of the EPN and the host is often necesary. They are he most efficent against soil stages of the insects. They found place in come rial application in fruit and vegetable production, ornamental, mushrooms. They are among the safest biological control agents what makes the desirable biocontrol agents. EPN's are often exempted from registration when it is scientificaly confirmed presence of natural populations within the country.

Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice

The impacts of different methods of rice grain processing like cooking, parboiling and fermentation on various bioactive components, antioxidant activity, predicted glycemic index (pGI), resistant starch (RS) along with pasting properties in three rice cultivars were investigated. Results showed that processing significantly increased the DPPH and FRAP antioxidant activity, soluble sugars (TSS), Phenolics, flavonoids and zinc (Zn) content, while protein, amylose, iron (Fe) content and ABTS antioxidant activity decreased as compared to raw unprocessed rice. Percent decrease of these components was minimum in case of parboiling as compared to raw rice. The percent increase of TSS was highest in raw fermented rice while lowest in parboiled fermented rice. Scanning electron micrograph of grain showed that cultivar CR Dhan 310 contains higher amount of protein bodies and after parboiling it increased marginally. The processing significantly decreased the pasting viscosity as compared to raw rice. The average pGI value of parboiled cooked rice(PCR) was lowest while raw fermented(FR) was highest. PCR of Naveen showed highest RS(2.7%) content whereas fermented rice of Manipuri black showed lowest value (0.31%). This finding will help rice consumers to select appropriate processed rice for getting maximum value addition in terms of nutritional quality.

Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem.

Caproic acid is the precursor material of ethyl hexanoate, a representative flavor substance in strong flavor baijiu (SFB). Increasing the content of caproic acid in SFB helps to improve its quality. In the present study, caproic acid-producing bacteria from the pit mud of an SFB ecosystem were isolated, purified, and characterized. Strain BF-1 with the highest caproic acid yield (0.88 g/l) was selected. The morphological and molecular identification analysis showed that strain BF-1 was Enterococcus casseliflavus. The genome of E. casseliflavus BF-1 was sequenced and was found to be 2,968,377 bp in length with 3,270 open reading frames (ORFs). The caproic acid biosynthesis pathway in E. casseliflavus BF-1 was predicted based on the KAAS annotation. The virulence factors in the genome of strain BF-1 were annotated, which showed that E. casseliflavus BF-1 is safe at the genetic level. After adding essential nutrients based on the KAAS annotation, the optimum medium conditions for acid production by strain BF-1 were obtained by performing orthogonal experiments. The caproic acid yield of strain BF-1 reached 3.03 g/l, which was 3.44-fold higher than the initial yield. The optimized fer- mentation of caproic acid production by BF-1 was reported for the first time. The strain could be further used to regulate the ecosystem in baijiu production to improve its quality.

Enhancement of antioxidant activity and improvement of the bright color of fermented soybean using ergothioneine biosynthesized by Aspergillus oryzae

AbstractEven though fermented soybean (FS) contains various antioxidant compounds, this long‐time processing still faces various oxidations caused by enzymes or heat. To elucidate the possibility of the oxidations as well as the level of enhancement of antioxidant properties to limit such oxidation, ergothioneine (ESH) concentrated extract (CE) from Aspergillus oryzae was used to interfere during FS processing. So, the supplementation of ESH CE (0%, 2%, 4%, and 6%) to one of three main stages such as soaking stage (SK), steaming (SM), or fermentation (FM) of the processing before measuring the quality changes of the final fermented product was done. The result showed that when added 4%–6% of ESH CE to the SK, ESH was slightly increased while 2,2‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activities and total phenolic compounds (TPC) increased considerably after fermentation by Bacillus subtilis. Total lipid was also slightly increased, whereas free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARs) decreased sharply compared with the control sample. Although supplemented at SK, L*‐value increased sharply from 0% to 4% and then decreased slightly at 6% of ESH CE, higher than at SM, and subsequent FM, ∆E‐value and a* and b* value changed in the opposite direction when these parameters decreased the sharpest at SK, lower than at SM and then at FM. The results indicate that supplementing with 4%–6% ESH CE at the early SK of FS processing shows a compatible difference with other stages, not only helping to prevent lipid oxidation but also improving the bright color of the final FS.

Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation

Daqu, the fermentation starter of Chinese baijiu, is produced by barley and/or peas during open fermentation using natural inoculation. However, the succession of microbial communities and their roles during daqu manufacture remain unclear, which are closely related to the flavor and quality of baijiu. In this study, the dynamics of physicochemical properties, microbial communities, and volatile compounds were investigated at both fermentation (FM) and storage (ST) stages during the manufacture of Nongxiangxing daqu. High-throughput sequencing analysis showed that Weissella and Lactobacillus were the predominant bacterial genera, at the end of storage, the proportion was 31.45% and 13.14% respectively. Thermoascus, Rhizopus, Pichia and Rhizomucor were dominant fungi in daqu, and Thermoascus, Pichia and Rhizopus still occupied a large proportion at the end of daqu storage, accounting for 67.65%, 23.94% and 7.05% respectively. Redundancy analysis was employed to investigate the relationship between microorganisms and physicochemical indexes, and the results showed that acidity and Lactobacillus were positively correlated, saccharification power was positively correlated with Aspergillus, Rhizomucor, Rasamsonia and Thermoascu. The correlation networks between microorganisms and volatile substances were analyzed, a total of 60 compounds including 42 esters, 4 alcohols, 5 ketones and 5 aldehydes, 2 acids, 1 amine, 1 pyrazine were detected, the results suggested that esters are the main aroma components in daqu, and most of esters are positively correlated with fungi. In addition, key enzymes involved in carbohydrate hydrolysis, ethanol fermentation, and flavor formation were revealed. This study may further improve our understanding concerning the microbial system and microbial roles of Nongxiangxing daqu and may contribute to optimize the process during daqu manufacture.

Comparison of Phenolic Content and Antioxidant Activity for Fermented and Unfermented Rooibos Samples Extracted with Water and Methanol.

Rooibos is brewed from the medicinal plant Aspalathus linearis. It has a well-established wide spectrum of bio-activity properties, which in part may be attributed to the phenolic antioxidant power. The antioxidant capacity (AOC) of rooibos is related to its total phenolic content (TPC). The relation between TPC and AOC of randomly selected 51 fermented (FR) and 47 unfermented (UFR) rooibos samples was studied after extraction using water and methanol separately. The resulted extracts were assessed using two antioxidant assays, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP). The results were analyzed using both simple statistical methods and machine learning. The analysis showed different trends of TPC and AOC correlations of FR and UFR samples, depending on the solvent used for extraction. The results of the water extracts showed similar TPC and higher AOC of FR than UFR samples, while the methanolic extracted samples showed higher TPC and AOC of UFR than FR. As a result, the methanolic extracts showed better agreement between TPC and AOC than water extracts. Possible explanations are given for these observed results. Although, the current literature demonstrates direct correlations of the TPC and AOC of rooibos water extracts. This study showed deviation and highlighted the importance of solvent selection and analysis methodology as an important factor in determining the TPC/AOC correlation and subsequently the expectation of the actual health benefits of rooibos herbal tea. In particular, unfermented and fermented samples can be accurately identified on the basis of a combination of assays (any two of TPC, FRAP and TEAC), especially if methanol is the solvent used. Machine learning analysis of assay data provides nearly identical results with classical statistical analytical methods. This is the first report on machine learning analysis and comparison of the TPC and AOC of rooibos herbal tea extracted with methanol and water, and highlights the importance of using methanol as a solvent to evaluate its AOC.

Polyvinylidene Difluoride-co-Polyethylene Glycol Membrane for Biohydrogen Purification from Palm Oil Mill Effluent Fermentation

Palm oil mill effluent (POME) treatment through fermentation under controlled conditions generates biogas with an equal volume of biohydrogen (H2 ) and carbon dioxide (CO2 ). The H2 can be utilised for generating renewable energy through a hydrogen fuel cell. However, the existence of CO2 at certain concentration might cause cell poisoning. Therefore, gas upgrading is required. Membrane technology has been identified as one of the best methods for gas upgrading owing to its excellent purification performance. In this study, polyvinylidene difluoride (PVDF) membrane was synthesized at various polymer concentrations of 13-18 wt% through the phase inversion method before being coated with polyethylene glycol (PEG). From the results, the surface negativity and contact angle of the synthesised PVDF membranes were increased at higher PVDF concentration, therefore leading to increase in PVDF membrane’s hydrophobicity. As there was an increase in the membrane’s hydrophobicity, the membrane’s selectivity towards H2 increased as well, with the most H2 purity noted at 85%, which was attained by PVDF18 membrane. On adding PEG on the membrane surface, hydrophobicity rose from 81° (pure PVDF) to 100.8° (PVDF-co-PEG10). Moreover, PEG coating on the surface of PVDF membranes has enhanced their selectivity with the highest value of selectivity of up to 3.3. The PVDF-co-PEG10 membrane also has the highest H2 gas purity of up to 96% in comparison to pure PVDF membrane (only 85% H2 purity). This finding proved that PVDF-co-PEG10 membrane possessed a higher preference in the H2 /CO2 separation compared to pure PVDF membrane.

Turning toward the Sun

This article will introduce New Food and the process of precision fer mentation. It will then do three things: First, it will analyze the narratives and images New Food mobilizes, how they are embodied in its technologies and infrastructures, and how they intersect with dominant discourses of the present in order to be persuasive. Secondly, it will situate the New Food as part of a longer tradition of infrastructural Singularity narratives and delineate the conceptual coupling of containment and liberation that structure them. Finally, it will complicate the ecological self-image of New Food, arguing that its promise of a return to a more sustainable world threatens a more thorough abjection and domination of it.

Effect of Substrate Size and Stirring on the Effectiveness of Fermentation of Organic Waste Using Composter Cash

Based on studies and research conducted by several researchers, it was found that the parameters that affect the effectiveness of waste fermentation include stirring and chopping the substrate in addition to temperature conditioning, the type and intensity of adding bio activators, and the type of organic waste (substrate). This study aims to produce an innovative composter barrel product that has the function of stirring and chopping in one compact tool. Tool testing is directed at liquid fertilizer products that are produced with an approach to the appropriate type of test. The results of the research that have been done show that the variation of counting does not have a significant effect on the quality of the liquid fertilizer, while stirring is very influential. For this reason, the innovative composter vat is recommended to add a stirring component while chopping is not required.

La musica nel Regolamento scolastico della Collegiata di San Candido del 1614

This contribution examines the school regulations of the Collegiate Church of San Candido / Chorherrenstift Innichen, the oldest monastic foundation in South Tyrol, which experienced great cultural and musical ferment in the period immediately following the Council of Trent. In the first two decades of the 17th century, the Collegiate Church of San Candido was completely reformed according to the dictates and spirit of the Council. Many new books were compiled for liturgical singing, currently preserved in the Museum of the Collegiate Church. The school of the Church, which was active for many centuries, also received renewed attention and a new statute, drawn up in 1614. The seven chapters that make up the statute contain rules that describe the musical activities related to teaching and those of the Latin students as well as of the so-called Germanic students, namely boys and girls who, unlike the former, attended classes but did not provide regular service in the liturgy. In its broad outline, the document is known to us through the writings of local historians, but has never been examined from a musicological point of view, despite the richness of its musical and pedagogical contents. The article provides a first overview of these, highlighting aspects of the regulations that appear modern, and partly even relevant for today.

RESPONSE SURFACE METHODOLOGY BASED MEDIUM OPTIMIZATION FOR IMPROVEMENT OF CHOLESTEROL OXIDASE ENZYME PRODUCTION BY NEWLY ISOLATED STREPTOMYCES SP.

Cholesterol oxidase is an important enzyme with great commercial value in many clinical and industrial processes, such as determination of cholesterol levels in food, serum and other clinical samples as well as its potential application, as a biocatalyst for bioconversion of sterol compounds and as an insecticide. A Preliminary comparative study of cholesterol oxidase enzyme production from Streptomyces sp. strain NHIA_CH5 using six different media containing cholesterol in submerged fermentation was investigated. An increase in the production was detected after two days in all of the studied media with a maximum production of 23.7 U/mL, noticed in medium containing soluble starch, glucose, peptone, beef extract, MgSO4.7H2O, and NaCl. A classical (one-variable-at-a-time) method revealed that the elimination of MgSO4.7H2O and NaCl favored cholesterol oxidase enzyme production. Statistical optimization of the other components was studied using the screening method Plackett-Burman design followed by the modeling method of the central composite design (CCD). The results showed that beef extract and glucose are the variables that significantly influenced and considered as the most important factors for cholesterol oxidase production. Experiments of CCD based on response surface methodology determine the optimum concentrations of these significant medium components and revealed maximum cholesterol oxidase enzyme production (50.5 U/mL) at beef extract 55 g/L and glucose 40 g/L which represented 2- fold higher titers than acquired from the non-optimized medium.

Production and Solubility of Ectoine: Biochemical and Molecular Dynamics Simulation Studies

In this study, ectoine is produced by Streptomyces. sp IBRC-M PTCC 10615. Fermentation parameters such as flow regime, gas hold up, mass transfer coefficient, and mixing time were optimized by statistical analysis. Streptomyces. sp produced a maximal ectoine concentration of 270 mmol/kg at optimal conditions of ectoine and L-aspartic acid. Also, the amount of mass transfer, gas hold up, and mixing time were determined 0,41/s ,0.3, and 40 s, respectively. The amount of ectoine was measured by HPLC. Furthermore, Molecular Dynamics (MD) simulation was used for studying the solubility of ectoine in aqueous media. Equilibrium data such as temperature, potential energy, and volume graphs showed that the solubility of ectoine is 25%more than glycerol. Also, all the achieving graphs from the equilibrium of simulation were confirmed the appropriate structure of the system.

Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya

Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and i¬‚avor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. Key words: Probiotic potential, legumes, lactic acid bacteria.

The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analysis of Dongchimi during Fermentation and Storage

The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analysis of Dongchimi during Fermentation and Storage

Change of Quality Characteristics of Meju during Fermentation with Multiple Starters

Change of Quality Characteristics of Meju during Fermentation with Multiple Starters

Análise sensorial de bebida láctea de cupuaçu

A bebida láctea é um derivado elaborado com leite e soro, podendo ser fermentada ou não, acrescida de outros ingredientes alimentícios, tais como polpas de frutas, creme e gorduras vegetais. De grande aceitação no mercado, a bebida láctea é muito nutritiva e, atualmente, vem sendo considerada como uma forma de reaproveitamento do soro, na forma líquida, além de evitar a poluição do ambiente. O trabalho teve como objetivo desenvolver e avaliar sensorialmente três formulações de bebida láctea não fermentada de cupuaçu com diferentes concentrações de soro de leite e leite em pó integral. A análise sensorial demonstrou boa aceitação entre as três formulações da bebida láctea e que quantidades elevadas de leite em pó não melhora as propriedades sensoriais do produto final. Os resultados também demonstraram ser um produto de baixo custo de produção pelo reaproveitamento do soro de leite proveniente de laticínios, chegando ao consumidor final como um produto diferenciado e com valor agregado.

Produção de levana por fermentação submersa utilizando Zymomonas mobilis cct 4494

A levana é formada por unidades de frutose e produzida por micro-organismos a partir da fermentação de um meio de cultura contendo sacarose e sais minerais. É um biopolímero com aplicações industriais usado na área alimentícia (fixador de cores e sabores, espessante e estabilizante) e também na farmacêutica (substituto de plasma sanguíneo, imunomodulador, anticarcinogênico e hipocolesterolêmico). Esse trabalho teve como objetivo abordar especificamente aspectos relacionados ao delineamento da produção de levana pela bactéria Zymomonas mobilis CCT 4494, variando os parâmetros de uma fermentação submersa. As condições para a fermentação e produção foram avaliadas por um planejamento fatorial e foi aplicada a metodologia de superfície de resposta. Os resultados demonstram que o baixo valor de p encontrado para o intercepto levana (Y1), indicou que os níveis estudados nesta pesquisa foram bem escolhidos e que o coeficiente de regressão da equação descreveu o experimento acima de 99% de confiança. Das variáveis independentes analisadas, a agitação e sua combinação binária com a temperatura apresentaram as maiores diferenças significativas nos resultados. O maior cultivo do biopolímero foi de 10,58 g.L-1 de levana. Os valores de levana e da biomassa reduziram significativamente em temperaturas superiores a 30 °C e o produto da fermentação, como o crescimento de Zymomonas mobilis CCT 4494, foram proporcionais ao aumento da concentração de sacarose testada.

(The Interactive Effect between Fermentation with Trichoderma reesei on Ammoniation on Fiber Component of Sugar Palm Pulp

The purpose of this research was to examine the combination effect of fermentation time by Trichoderma reesei and ammoniation on fiber component of sugar palm pulp. The research used sugar palm pulp from Boyolali which was sun-dried. Sugar palm pulp fermentation with Trichoderma reesei requires nitrogen for microbial growth. Ammoniation process could loose lignocellulosic bonds and provides the nitrogen supply for Trichoderma reesei, therefore these treatments could optimize Trichoderma reesei in the fermentation process. Samples were fermented for 0, 3 and 6 days with 1,5% Trichoderma reesei. The research treatments were allocated according to a completely randomize design with pattern of 2x3 factorial. First factor was ammoniation treatment and second factor was variation of fermentation time. The parameters observedd were NDF, ADF, hemicellulose, cellulose and lignin. Research result showed that there is was no interactive effect between treatments on reducing levels of NDF and ADF, but interaction treatments decreased (P<0.05) levels of, cellulose and lignin. In conclusion, the interactive effet between fermentation time with Trichoderma reesei and ammoniation reduce levels of hemicellulose, cellulose and lignin in sugar palm pulp.

ROLE OF KNOWLEDGE MANAGEMENT IN ACHIEVING FOOD SECURITY AND NUTRITION IN GARISSA COUNTY, KENYA

Food is a primary need that is basic to all human needs and a fundamental human right (Maxwell, 2001; Ingram, 2011). Improved food security is vital in the alleviation of poverty, promotion of people’s health and labor productivity, contributes to the political stability of a country and ensures sustainable development of citizens (FAO, 2011). Food and nutrition security are achieved adequate food is available, accessed and satisfactorily utilized by all individuals at all times to live a healthy and happy life. Nutrition security goes beyond food security by considering adequate access to essential nutrients, not just calories. Nutritional security means guaranteed constant adequate dietary intake that helps the body to resist and recover from disease. Food insecurity leads to severe health problems for individuals and to the society including malnutrition, obesity, disease and poverty (Hammond & Dube, 2011). Indigenous knowledge refers to the knowledge and know-how unique to a given society or culture which encompasses “the cultural traditions, values, beliefs and worldviews of local people” (UNESCO, 2016). The fundamental differences between indigenous and scientific knowledge paradigms are characterized by an old African proverb which states when a knowledgeable old person dies, a whole library disappears (Naanyu, 2013). The study explored the role of indigenous knowledge in achieving food security and nutrition in Garissa county whose major economic is livestock keeping. The study found out that in the dry season resources are rare; the pastoralist manage their herd composition in regard to age and sex to preserve herd viability; and splitting up herds during wet and dry season, milk preservation is through gourds cleaning, drying and disinfecting for long-term, milk preservation is via spontaneous fermentation or back slopping and drying remain to be the most use approach for raw cereal grains, supported by the addition of ash, minerals or activated charcoal to absorb moisture and oxygen. The study concludes that despite the rich practices, indigenous knowledge is marginalized in favor of high-tech modern knowledge. The agro-pastoralist have no clearly defined channels through which they can share their lived indigenous knowledge, experiences and practice and it is rational and easy for pastoralist to practice indigenous methods of control of pests and diseases learnt over generations. The study recommends that documentation of indigenous knowledge from aging experts for future references, repackage indigenous knowledge towards food security and sustainable pastoral production in communal ranches. Article visualizations:

Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens

Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens