Fermentation Solution Research Articles

ANALISIS KADAR ASAM ASETAT HASIL FERMENTASI ECO-ENZYME DARI KULIT JERUK BALI (Citrus maxima Merr.) DAN POTENSINYA SEBAGAI ANTIOKSIDAN DENGAN METODE ALKALIMETRI DAN DPPH

The garbage problem is a very important problem because it has the potential to damage the balance of the environmental ecosystem. Many studies have been carried out on the content of active compounds in grapefruit peel, but there are differences in sampling locations, types of solvents for extraction, differences in treatment and testing. In the discovery of Eco-enzyme fermentation solution product, Dr. Rosukon Poompanvong to help local farmers to obtain better yields while being friendly to the environment. Eco-Enzyme is a popular fermented fruit peel organic waste which has been developed because it is very practical, economical, and environmentally friendly. Utilization of fruit peels into Eco-Enzyme is an evolution of science in the health sector. This study aims to determine the Eco-Enzyme fermentation process from pomelo peel and Eco-Enzyme acetic acid levels and their potential as antioxidants with experimental research using Eco-Enzyme sample solution with FeCl3 solution as a qualitative test indicator for Eco-Enzyme samples. Quantitative test using 1-2 drops of Eco-Enzyme sample solution 0,1 M NaOH standard solution and phenolphthalein indicator solution in alkalimetric titration and DPPH method with DPPH solution using UV-Vis spectrophotometer. From the results of qualitative research, the results of Eco-Enzyme fermentation are in the form of a light brown solution, have a brick red precipitate, and there is a brick red precipitate. The results of quantitative research on alkalimetric titration of Eco-Enzyme fermentation, there is an acetic acid level of 7.5% per one gram of pomelo peel, and the DPPH method on the fermented Eco-Enyme solution with an IC50 value of 9.418075752 ppm, which means it has very strong antioxidant potential. Eco-enzyme sample solution has acetic acid level of 7,5% per one gram of pomelo peel and has very strong antioxidant potential

PENGARUH PEMBERIAN LARUTAN HASIL FERMENTASI BERBASIS CAMPURAN BAHAN ORGANIK TERHADAP PERTUMBUHAN SELADA MERAH (Lactuca sativa L.) VARIETAS RED RAPID

<p>The purpose of this research is to get concentration of fermented solution based on a mixture of organic material which gave the highest effect on the growth of red lettuce (Lactuca sativa L.) Red Rapid varieties. The research method used is an experimental method with a single factor Randomized Block Design (RBD) with 8 treatments and 4 replications, the treatments: A<sub>0</sub> (concentration of fermented solution 0 ml/l), A<sub>1</sub> (concentration of fermented solution 100 ml/l), A<sub>2</sub> (concentration of fermented solution 200 ml/l), A<sub>3</sub> (concentration of fermented solution 300 ml/l), A<sub>4</sub> (concentration of fermented solution 400 ml/l), A<sub>5</sub> (concentration of fermented solution 500 ml/l), A<sub>6</sub> (concentration of POC NASA 6 ml/l), and A<sub>7 </sub>(dose of NPK fertilizer 250 kg/ha). The results showed that there was a significant effect of giving fermented solution based on a mixture of organic material on the average plant height of 7 dap, 14 dap, 21 dap, 28 dap, and 35 dap and the average number of leaves 35 dap. The treatment of A<sub>7</sub> (dose of NPK fertilizer 250 kg/ha) obtained the highest results to the average plant height of 7 dap, 14 dap, 21 dap, 28 dap, and 35 dap, meanwhile the treatment of A<sub>2</sub> (concentration of fermented solution 300 ml/l) obtained the highest results to the average number of leaves.</p>

Comparative digestion and fermentation characteristics of low-tannin or high-tannin sorghum grain in the porcine gastrointestinal tract.

High-tannin sorghum grain (HTS) has been previously proved to contain lower apparent total tract digestibility (ATTD) of nutrients than low-tannin sorghum grain (LTS) for pigs. This study was conducted to identify in which segments (foregut or hindgut) of the intestinal tract of pigs the digestion of nutrients was mostly influenced, and to compare the digestion and fermentation characteristics of LTS and HTS in the porcine gastrointestinal tract. In experiment 1, HTS and LTS were digested by porcine pepsin and pancreatin to simulate small intestine digestion, and subsequently the undigested residues were incubated with fresh pig cecal digesta as inoculums for 48 h to simulate the porcine large intestine fermentation in vitro. The results revealed that the in vitro digestibility of air-dry matter, gross energy (GE), and crude protein (CP) was lower (P < 0.05) in HTS than that in LTS, regardless of the simulated small intestine digestion or large intestine fermentation. The enzymatically unhydrolyzed residue of HTS decreased the accumulative gas production excluding the first 3 h and the short-chain fatty acid concentration including acetic acid, propionic acid, and butyric acid in the fermented solutions (P < 0.05), although it provided more nutrients as fermentation substrates (P < 0.05). In experiment 2, 12 crossbred barrows (25.5 ± 2.5 kg body weight) with a T-cannula inserted in the distal ileum were randomly allotted to two diets (N = 6) to determine nutrient digestibility in the foregut (AID, apparent ileal digestibility) and in the hindgut of pigs (HGD, hindgut disappearance). The study lasted 10 d, with a 5 d adaption to the diets followed by a 3 d collection of feces and then a 2 d collection of ileal digesta. Diets included 96.6% HTS or LTS as the only source of dietary energy and nitrogen. The AID and ATTD of dry matter, GE, and CP in HTS were lower than those in LTS (P < 0.05). There was no difference in HGD of nutrients between LTS and HTS. Eight out of fifteen amino acids in HTS had lower AID values (P < 0.05). In conclusion, HTS provided lower small intestine digestibility of nutrients and lower large intestine fermentation parameters, implying that condensed tannins in sorghum grain may impede the nutrient digestibility in the foregut and limit the fermentability in the hindgut segment of pigs. Hence, digestion and fermentation characteristics of sorghum grain may vary depending on the condensed tannins.

A Study on the change of nitrogen removal characteristics in the applications of external carbon sources using organic waste resources

Waste water emitted from industrial facilities is increasing in relative inorganic content along with a decrease in the amount of organic matter every year, making it difficult to remove nutrients caused by high concentrations of organic matter in the early stages of wastewater treatment. In the wastewater treatment process, the denitrification process for nitrogen removal requires organic carbon as an electronic donor, so the addition of external carbon sources is necessary, but there is a concern of increased cost, obstruction of nitrification of residual organic carbon sources. The external carbon sources used for denitrification can include methanol, ethanol, and wastewater, which have been studied in various ways. However, failure to properly use these sources of external carbon can lead to a decrease in denitrification efficiency, which can lead to increased COD(Chemical Oxygen Demand), resulting in deterioration of water quality as well as a decrease in nitric oxide efficiency. Therefore, the purpose of this study was to investigate the nitrogen removal characteristics of wastewater when applying wastewater, methanol, and antibiotic-announced wastewater used as an external carbon source. This study was conducted in a biological diffuse reaction tank, and the KNO3 reagent was injected to 1.4 mg/L within the reaction tank to see the denitrification efficiency, and methanol, A negative wastewater, B negative waste water, and antibiotic fermented waste were injected in the same amount. Methanol, primary treated water, and antibiotic fermented waste reduced the total solids concentration of sludge in bioreactors by 5.2%, 17.4% and 3.4%, respectively, but the total solids concentration of A food wastewater and H food wastewater was increased by 9.1% and 8.3%, respectively. In addition, the concentration of T-N(Total Nitrogen) in bio-reactor treated water decreased by 15.6% and 0.97% and 0.85%, respectively, when methanol, primary treatment water and antibiotic fermented waste liquid were injected, but T-N in A food wastewater and H food wastewater negative waste water increased by 6.7% and 2.9%, respectively. The concentration of NO3--N in methanol, primary treated water, antibiotic fermented waste solution, A negative wastewater, and H negative wastewater was reduced by 56.4%, 9.95%, 0.85%, 11.8% and 18.3%, respectively. If organic waste resources are applied as external carbon sources in the wastewater treatment process, it is possible to supply insufficient carbon sources during the denitrification process, but the nitrogen concentration of organic waste resources can rather increase the concentration of T-N. Further research on the possibility of decomposition of nitrogen sources contained in drinking water and antibiotic fermented waste liquid in the wastewater treatment process will be conducted through continuous experiments by type of organic waste resources.

FITOKIMIA DAN SKRINING AWAL METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI BAHAN AKTIF SABUN CUCI TANGAN PROBIOTIK

Telang flower kombucha fermentation has antibacterial, antioxidant, and anticancer properties so that it has the potential to make probiotic hand soap preparations. Telang flower kombucha fermentation biotechnology as the active ingredient. The work procedure carried out is phytochemical screening and making hand soap preparations. The results showed that the fermented kombucha solution of telang flower contained secondary metabolites from the alkaloid, flavonoid, and saponin groups. Soap preparations were seen prominently on the soap base which was added with fermented kombucha solution of telang flower which indicated the presence of stable anthocyanin content. Telang flower kombucha has the potential to be used as a probiotic hand soap preparation, but it is necessary to evaluate the physical preparation and the antibacterial activity of both gram-positive and gram-negative pathogens.&#x0D; &#x0D; Keywword : Probiotics, antimicrobials, butterfly pea

Effect of Biological Combined with Ultrasonic Extraction and Solvent Extraction on Resveratrol and Anthocyanin Content of Ripe Mulberry Fruits

Resveratrol and anthocyanins are important photochemicals that had high potential for health benefits. Thailand can produce a lot of mulberry fruits that are able to use for as raw material for resveratrol and anthocyanin extraction. This research aimed to find out the optimal process for resveratrol and anthocyanin extracted from ripe mulberry fruits. Mulberry fruits from Chiang Mai variety which were harvested from mixed ripening stage were suitable for using as raw material, because of its high value of resveratrol and anthocyanin content. In this study, two extraction methods were investigated; biological extraction and solvent extraction methods. From biological extraction without ultrasonic treatment and without deacidification, it was found that resveratrol content was increased during yeast fermentation. After filtration, fermented mulberry fruit solution had very high recovery value of resveratrol (331.97%) from fresh ripe mulberry fruits. From solvent extraction, preliminary dehydration of fresh ripe mulberry fruits decreased the amount of resveratrol and anthocyanin content. So that fresh ripe mulberry fruits without dehydration was suitable to use as raw material. Mulberry juice and cake was obtained from hydraulic pressing of fresh ripe mulberry fruits. It was found that mulberry fruit cake had high resveratrol content approximately 2/3 of whole resveratrol content. In this study, mulberry fruit cake was selected as raw material for solvent extraction. Room temperature extraction of mulberry fruit cake with mixed solvent (ethanol:ethyl acetate = 50:50) at the ratio of 1:5 for 1 hour soaking time could provided 104.24% of resveratrol recovery from fresh ripe mulberry fruits. According to resveratrol recovery, the high potential method for resveratrol extract should be biological extraction. The extract solution with high resveratrol content could be utilized as concentrate or powder forms.

Positive effects and mechanism of ultrasound on chitin preparation from shrimp shells by co-fermentation

The objective of this study is to explore the effect and mechanism of ultrasound on chitin extraction from shrimp shells powder (SSP) by the co-fermentation of Bacillus subtilis and Acetobacter pasteurianus. After pre-treating the SSP with high-intensity ultrasound (HIU) at 800 W, the protease activity in the fermentation solution reached 96.9 U/mL on day 3, which was significantly higher than for SSP that had not been pre-treated with ultrasound (81.8 U/mL). The fermentation time of the chitin extraction process was 5.0 d without ultrasound pre-treatment, while it was shortened to 4.5 d when using ultrasound at 800 W to treat SSP. However, there were no obvious differences when we applied ultrasound at low power (200 W, 400 W). Furthermore, chitin purified from shrimp shells pre-treated with HIU at 800 W exhibited lower molecular weight (11.2 kDa), higher chitin purity (89.8%), and a higher degree of deacetylation (21.1%) compared to SSP with no ultrasound pre-treatment (13.5 kDa, 86.6%, 18.5%). Results indicate that HIU peels off the protein/CaCO3 matrix that covers the SSP surface. About 9.1% of protein and 4.7% of Ca2+ were released from SSP pre-treated with HIU at 800 W. These figures were both higher than with no ultrasound pre-treatment (4.5%, 3.2%). Additionally, the amount of soluble protein extracted from SSP through HIU at 800 W was 50% higher than for the control sample. SDS-PAGE analysis indicated that the soluble protein was degraded to the micromolecule. It also revealed that HIU (600, 800 W) induced the secondary and tertiary structure destruction of protein extracted from SSP. In conclusion, HIU-induced degradation and structural damage of protein enhances the protein/CaCO3 matrix to be peeled off from SSP. Also, in the co-fermentation process, an increase of protease activity further accelerates deproteinization.

Evaluation of an Odour Deterrent to Blue Bull Boselaphus tragocamelus and Monkey Rhesus macaque From Agricultural Fields

An experiment was conducted to evaluate two deterrents to deter blue bull Boselaphus tragocamelus and monkey Rhesus macaque from crop fields through randomized block design experimental trials in different parts of Nepal from July 2019 to May 2021. The odour deterrent tri methyl amine @15ml/ 700 m2 and microbial fermented fish solution @4ml/ l were evaluated among 150 plots each with 50 replications including control. Significant results were obtained where &gt;90% farmers responded that tri methyl amine repelled blue bull and monkey for &gt;14 days. This might be due to its strong ammonia like fishy odour which was unpleasant to these animals and might had been found irritant and offensive. Similarly, many farmers replied that the microbial fermented fish solution also protected their crops from blue bull for ≥ 30 days.

Fuzhuan brick tea polysaccharides serve as a promising candidate for remodeling the gut microbiota from colitis subjects in vitro: Fermentation characteristic and anti-inflammatory activity

The purified fraction 3 of polysaccharides from Fuzhuan brick tea (FBTPS-3) could attenuate the colitis and modulate the gut microbiota. However, the relationship between anti-inflammatory effect of FBTPS-3 and the gut microbiota is still unknown. Thus, the anaerobic fermentation in vitro was used to investigate the potential mechanism. FBTPS-3 could be utilized and degraded by gut microbiota from inflammatory bowel disease (IBD) subjects. Furthermore, FBTPS-3 could modulate the composition and structure of IBD gut microbiota toward to that of healthy group. FBTPS-3 showed a superior modulated effect on IBD gut microbiota by increasing Bacteroides and decreasing Escherichia/Shigella. Furthermore, the fermentation solution rather than FBTPS-3 itself showed anti-inflammatory effects on lipopolysaccharide-treated RAW264.7 macrophages, which might be due to the metabolites such as short-chain fatty acids (SCFAs). Thus, FBTPS-3 can be expected as novel prebiotics for treatment of IBD via modulating gut microbiota, and promoting the production of SCFAs.

Biosurfactant production by Bacillus subtilis SL and its potential for enhanced oil recovery in low permeability reservoirs

Microbial enhanced oil recovery (MEOR) technology is an environmental-friendly EOR method that utilizes the microorganisms and their metabolites to recover the crude oil from reservoirs. This study aims to research the potential application of strain SL in low permeability reservoirs. Strain SL is identified as Bacillus subtilis by molecular methods. Based on the mass spectrometry, the biosurfactant produced by strain SL is characterized as lipopeptide, and the molecular weight of surfactin is 1044, 1058, 1072, 1084 Da. Strain SL produces 1320 mg/L of biosurfactant with sucrose as the sole carbon source after 72 h. With the production of biosurfactant, the surface tension of cell-free broth considerably decreases to 25.65 ± 0.64 mN/m and the interfacial tension against crude oil reaches 0.95 ± 0.22 mN/m. The biosurfactant exhibits excellent emulsification with crude oil, kerosene, octane and hexadecane. In addition, the biosurfactant possesses splendid surface activity at pH 5.0–12.0 and NaCl concentration of 10.0% (w/v), even at high temperature of 120 °C. The fermentation solution of strain SL is applied in core flooding experiments under reservoir conditions and obtains additional 5.66% of crude oil. Hence, the presented strain has tremendous potential for enhancing the oil recovery from low-permeability reservoirs.

PELATIHAN PEMBUATAN SABUN CUCI TANGAN PROBIOTIK FERMENTASI KOMBUCHA BUNGA TELANG KEPADA MAHASISWA FARMASI SMESTER 5 UNIVERSITAS MATHLA’UL ANWAR BANTEN SEBAGAI PENINGKATAN WAWASAN DALAM MATA KULIAH BIOTEKNOLOGI

Telang flower kombucha is a probiotic that has the potential to be developed as a functional drink and even an active cosmetic ingredient in the form of hand soap as an effort to break the chain of transmission of COVID-19 and its mutations. The purpose of this activity is to provide additional insight to students, especially in the pharmaceutical study program at the Faculty of Health Pharmacy, Mathla'ul Anwar University, Banten, in utilizing the fermented kombucha solution of telang flower as an active ingredient in environmentally friendly hand soap cosmetics. The results of the activity showed that the service participants had increased knowledge or insight about the importance of using conventional biotechnology products as a new breakthrough in the pharmaceutical field. This can be seen from the increase in the pre-test and post-test which have been conveyed a lot during material exposure during pharmaceutical biotechnology lectures and during training. Participants who have attended training on making probiotic handwashing soap from fermented kombucha flower telang solution are more enthusiastic and understand the importance of the benefits of fermenting kombucha flower telang not only in the functional food sector but also in the potential for environmentally friendly cosmetics.

Succinic acid recovery from a glycerol-based solution using phosphonium ionic liquids supported by COSMO-RS

Succinic acid has been considered a promising chemical building block that can be bio-produced using renewable resources. However, one of the biggest challenges in the bioproduction of this acid is the extraction and purification process. Currently, to extract and improve the purity of the produced succinic acid, a liquid-liquid extraction using organic solvents and extractants is performed.In this work, a liquid-liquid extraction of succinic acid from a model fermentation solution of Yarrowia lipolytica yeast broth (succinic acid + glycerol + water) is studied. The liquid-liquid extraction was carried out using hydrophobic phosphonium-based ionic liquids as extractants, for a 1:1 phase-volume ratio during 24 h at two different temperatures (298.15 K and 310.15 K) measuring the differences in the concentration of succinic acid and glycerol in the aqueous feed phase after 24 h to quantify the extraction percentage and, the succinic acid / glycerol selectivity. To obtain the succinic acid /water selectivity, the water concentration in the IL phase was calculated using Karl Fischer titration. With an extraction percentage of 78.4% for succinic acid and, a selectivity of 103 and 157 respectively for succinic acid /water and succinic acid /glycerol at 310.15 K, the best studied ionic liquid was [P6,6,6,14][PHOS] being 10 times higher than octanol, which is commonly used as a comparative conventional solvent. On the other hand, a molecular simulation of liquid-liquid extraction generated in COSMO-RS, allowed to validate the experimental results, also indicating that the strong hydrogen bond interactions of [P6,6,6,14][PHOS] and succinic acid were responsible for the excellent values obtained. Finally, the dissolved succinic acid in the organic phase was easily removed with an ultra-pure water striping using liquid-liquid extraction at 298.15 K for 40 min with a 1:1 phase-volume ratio.

Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function.

Accumulating evidence suggests that high consumption of natural antioxidants promotes health by reducing oxidative stress and, thus, the risk of developing cardiovascular diseases. Similarly, fermentation of natural compounds with lactic acid bacteria (LAB), such as Lactiplantibacillus plantarum, enhances their beneficial properties as regulators of the immune, digestive, and cardiovascular system. We investigated the effects of fermentation with Lactiplantibacillus plantarum on the antioxidant and immunomodulatory effects of Pushgay berries (Vaccinium floribundum, Ericaceae family) in human umbilical vein endothelial cells (HUVECs) and macrophage cell line RAW264.7. Polyphenol content was assayed by Folin–Ciocalteu and HPLC-MS/MS analysis. The effects of berries solutions on cell viability or proliferation were assessed by WST8 (2-(2-methoxy-4-nitrophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium, monosodium salt and Lactate dehydrogenase (LDH) release, Trypan blue exclusion test, and Alamar blue assay. Antioxidant activity was evaluated by a cell-based chemiluminescent probe for the detection of intracellular H2O2 production in HUVECs. Heme oxygenase-1 (HO-1) expression levels were investigated by RT-qPCR. Glutathione reductase (GR), glutathione peroxidase (Gpx), superoxide dismutase (SOD), and catalase (CAT) activities, as markers of intracellular antioxidant defense, were evaluated by spectrophotometric analysis. The immunomodulatory activity was examined in RAW 264.7 by quantification of inducible nitric oxide synthase (iNOS) and Tumor Necrosis Factor—alpha (TNFα) by RT-qPCR. Data showed that fermentation of Pushgay berries (i) enhances the content of quercetin aglycone, and (ii) increases their intracellular antioxidant activity, as indicated by the reduction in H2O2-induced cell death and the decrease in H2O2-induced HO-1 gene expression in HUVECs treated for 24 h with fermented berries solution (10 µg/mL). Moreover, treatment with Pushgay berries for 72 h (10 µg/mL) promotes cells growth in RAW 264.7, and only fermented Pushgay berries increase the expression of iNOS in the same cell line. Taken together, our results show that LAB fermentation of Pushgay berries enhances their antioxidant and immunomodulatory properties.

Modifying a Smectite using Organic Nutrients to Enhance its Efficacy at Removing Aflatoxin B1 from Corn Fermentation Solution

AbstractAflatoxins in contaminated corn do not degrade in corn fermentation solution (CFS) during biofuel production; rather, they are enriched in the co-product, dried distillers grain. Aflatoxin B1 (AfB1) is the most toxic form of all aflatoxins. Removing AfB1 from CFS is desirable to minimize its toxicity to animals. Smectites can adsorb AfB1 from aqueous solutions and, therefore, inactivate the toxin, but proteins in CFS inhibit the adsorption of AfB1 by smectites. The current study aimed to minimize the interference by CFS in adsorption of AfB1 on smectite by modifying a calcium-smectite (Ca-3MS) with a small nutritive organic compound, e.g. carnitine, choline, arginine, histidine, or tryptophan. The organo-smectites were characterized by X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectroscopy, and adsorption of AfB1 in CFS by these composites was examined. Various degrees of intercalation of the organic nutrients into the smectites were observed with XRD and FTIR. After immersing the smectite and organo-smectites in the CFS, the d001 values of Ca-3MS expanded to ~1.82 nm due to protein interaction, but the organo-smectites were confined to ~1.39 nm, which indicated that the protein had limited access to the organo-smectite interlayers. The IR bands at ~1652, 1544, 1538, and 1454 cm–1 from the organo-smectites revealed, however, that complete protein inhibition was not achieved. The organo-smectites were capable of adsorbing AfB1 in simple aqueous solution with maximal adsorption capacity up to 0.55 mol kg–1. Significantly greater (p ≤ 0.05) AfB1 adsorption was achieved by choline- and carnitine-modified smectites compared with the original Ca-3MS in the presence of competing protein (pepsin) in simple aqueous solution. In real CFS, both AfB1 adsorption capacities (Qmax) and affinities (K) by all organo-smectites were greater (Qmax = up to 0.45 mol kg–1 and K = up to 0.165 μM–1) than those by Ca-3MS (Qmax = 0.22 mol kg–1 and K = 0.031 μM–1). The study suggested that using smectites modified with an organic nutritive compound could be an effective, economical, and safe strategy for removing mycotoxins, including aflatoxins, during biofuel production.

Usefulness of the Green Coffee Bean Fermented Product as a Cosmetic Material for Scalp Hair Protection

Purpose: The population experiencing hair loss has increased given the stress, environmental pollution, and the various cosmetic procedures, and the functional cosmetics market for the scalp hair care is further expanding due to the aging population. However, side effects such as allergies have occurred, and the interest in environmental pollution is rising. Recently, many studies have been conducted to search cosmetic raw materials from natural substances or applied fermentation techniques to the cosmetic manufacturing process. Accordingly, the green coffee beans which are edible and have been used for various pharmacological functions for and by the private sector for long and have secured clinical safety were fermented, then the active ingredients and effectiveness (in vitro) were investigated. Method: After fermenting the green coffee beans which are known to be effective for the scalp hair health by using EM, and preparing a sample using a double fermentation method of enzyme fermentation with malt, active ingredients (caffeine, polyphenol, flavonoid, and sugar) and effectiveness (in vitro, antioxidant activity, anti-inflammatory activity, and the dermal papilla cell growth rate) were verified. Results: As a result of the experiment, the caffeine and sugar content increased during the EM fermentation and enzyme fermentation, and there was no difference discovered according to the enzyme fermentation temper-ature. The total polyphenol and the total flavonoid content decreased during the enzyme fermentation, and enzyme fermentation at 60℃ of EM fermentation solution of green coffee bean extracts demonstrated an excellent rate of anti-inflammatory activity and dermal papilla cell growth. Conclusion: It was verified that the fermented product of the green coffee bean double fermented by using EM and malt has an excellent rate of antioxidant, anti-inflammatory, and dermal papilla cell growth, and hence, it may be applied as a raw material for various cosmetics. In particular, it was verified that it is effective for the scalp and hair health, while the usefulness as a cosmetic material for scalp hair was also verified.

Mycorrhizosphere Bacteria, Rahnella sp. HPDA25, Promotes the Growth of Armillaria gallica and Its Parasitic Host Gastrodia elata.

Gastrodia elata is an entirely heterotrophic plant, the growth of which is completely reliant on Armillaria gallica, an orchid mycorrhizal fungus. To avoid damaging ecosystems, G. elata cultivation is shifting from woodland to farmland. However, whether the microbial community structure remains stable during this conversation is unknown. Here, we cultivated G. elata in woodland or farmland and found that woodland-cultivated G. elata produced a greater yield and larger tuber size. The relative abundance of Rahnella was 22.84- and 122.25-fold higher in woodland- and farmland-cultivated soil samples, respectively, than that in uncultivated soil samples. To investigate how Rahnella impacts the growth of G. elata and establishes symbiosis with Armillaria gallica, three Rahnella spp. strains (HPDA25, SBD3, and SBD11) were isolated from mycorrhizosphere soil samples. It was found that these strains, especially HPDA25, promoted the growth of A. gallica. Ultra-performance liquid chromatography coupled to a triple quadrupole mass spectrometry analysis detected the indole-3-acetic acid with 16.24 ng/ml in HPDA25 fermentation solution. Co-culturing with the strain HPDA25 or exogenous indole-3-acetic acid increased the branching and fresh weight of rhizomorphs and the growth rate and extracellular laccase activity of A. gallica, compared with A. gallica cultured alone. The results of RNA-seq and quantitative real-time polymerase chain reaction analysis showed that co-culturing A. gallica with HPDA25 increased the expression level of the genes including hydrophobin, SUR7/PalI family, and pectin methylesterase, whereas decreased the expression levels of glycolysis-related genes. Furthermore, co-culturing with the strain HPDA25, A. gallica promotes the growth of G. elata and enhances the tuber size of G. elata. These results provide new insights into an orchid mycorrhizal symbiosis and the cultivation of G. elata.

The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (&lt;i&gt;Artocarpus heterophyllus&lt;/i&gt; L.)

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Biodegradable Polymeric Membranes for Organic Solvent/Water Pervaporation Applications

Biodegradable polymers are a green alternative to apply as the base membrane materials in versatile processes. In this study, two dense membranes were made from biodegradable PGS (poly(glycerol sebacate)) and APS (poly(1,3-diamino-2-hydroxypropane-co-polyol sebacate)), respectively. The prepared membranes were characterized by FE-SEM, AFM, ATR-FTIR, TGA, DSC, water contact angle, and degree of swelling, in comparison with the PDMS (polydimethylpolysiloxane) membrane. In the pervaporation process for five organic solvent/water systems at 37 °C, both biodegradable membranes exhibited higher separation factors for ethanol/water and acetic acid/water separations, while the PDMS membrane attained better effectiveness in the other three systems. In particular, a positive relationship between the separation factor and the swelling ratio of organic solvent to water (DSo/DSw) was noticed. In spite of their biodegradability, the stability of both PGS and APS membranes was not deteriorated on ethanol/water pervaporation for one month. Furthermore, these two biodegradable membranes were applied in the pervaporation of simulated ABE (acetone-butanol-ethanol) fermentation solution, and the results were comparable with those reported in the literature.

Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China

Traditional fermented Rosa (TFR) is a typical food and medical product among the Dali Bai people, and its popularity is growing. A few studies have looked into TFR's medicinal advantages, linked germplasm resources, traditional processing procedures, and functional food qualities. Our goal was to look into Rosa's traditional processing, examine the dominant strains in TFR, and prove how these strains affected antioxidant and tyrosinase inhibitory activities. We used a snowball selection strategy to pick 371 informants for a semi-structured interview, supplemented with direct observations and sample collection. A microbial strain was isolated and identified from a TFR sample collected in the field. We synthesized TFR in the lab using the traditional way. Both of 2, 2-diphenyl-1 picrylhydrazyl (DPPH) free radical scavenging and tyrosinase inhibitory properties of the fermented solution of Rosa 'Dianhong' have been tested in this study. Altogether 15 species belonging to the genus Rosa, which are utilized in herbal medicine and fermented foods. Rosa 'Dianhong' was the Bai community's principal species with considerable cultural value and consumption. Raw Rosa petals included 15 major flavonoids and phenols, which were identified as TFR's active components. TFR-1 was discovered to be the dominating microbial strain in TFR, increasing total phenolic and flavonoid content in the fermented solution of Rosa 'Dianhong' by 0.45 mg GAE/ml and 0.60 mg RE/ml, respectively, after 30 days. TFR-1 also exhibited promising activity in terms of DPPH free radical scavenging and tyrosinase inhibition. TFR showed potent antioxidant and free-radical scavenger properties and is beneficial in skincare and nutrition, according to the findings. TFR's medicinal and edible properties suggest that it could be used as a cosmetic or nutraceutical product.

Positive Effects and Mechanism of Ultrasound on Chitin Preparation from Shrimp Shells by Co-Fermentation

The objective of this study is to explore the effect and mechanism of ultrasound on chitin extraction from shrimp shells (SSP) by the co-fermentation of Bacillus subtilis and Acetobacter pasteurianus. After pre-treating the SSP with high-intensity ultrasound (HIU, 800 W), the protease activity in the fermentation solution reached 96.9 U/mL on Day 3, which was significantly higher than for SSP that had not been pre-treated with ultrasound (81.8 U/mL). The fermentation time of the chitin extraction process was 5.0 days without ultrasound pre-treatment, while it was shortened to 4.5 days when using 800 W ultrasound to treat SSP. However, there were no obvious differences when we applied low-intensity ultrasound (200 W, 400 W) treatment. Furthermore, chitin purified from shrimp shells pre-treated with HIU exhibited lower molecular weight (11.2 kDa), higher chitin purity (89.8%), and a higher degree of deacetylation (21.1%) compared to SSP with no ultrasound pre-treatment (13.5 kDa, 86.6%, 18.5%). Results indicate that HIU peels off the protein-CaCO3 matrix that covers the SSP surface. About 9.1% of protein and 4.7% of Ca2+ were released from SSP pre-treated with 800 W ultrasound. These figures are both higher than with no ultrasound pre-treatment (4.5%, 3.2%). Additionally, the amount of soluble protein extracted from SSP through HIU was 50% higher than for the control sample. SDS-PAGE analysis indicated that the soluble protein was degraded to the micromolecule. It also revealed that HIU induced the secondary and tertiary structure destruction of protein extracted from SSP. In conclusion, HIU-induced degradation and structural damage of protein enhances the protein-CaCO3 matrix to be peeled off from SSP. Also, in the co-fermentation process, an increase of protease activity further accelerates deproteinization.