Fermentation Volume Research Articles

Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads.

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin-spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin-spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough's microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO's potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality.

Lactic acid bacteria‐fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae‐enriched steamed bread

AbstractBackground and ObjectivesChlamydomonas reinhardtii (C. reinhardtii) is recognized as a sustainable source of high‐quality protein. This study aimed to assess the potential application of C. reinhardtii for producing microalgae‐fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for C. reinhardtii. Subsequently, both unfermented (unFC) and fermented C. reinhardtii (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).FindingsThe results showed that the incorporation of unFC into steamed bread had a dose‐dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of C. reinhardtii, caused the color to shift from green to red (a*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.ConclusionsMicroalgae‐enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.Significance and NoveltyLAB fermentation of C. reinhardtii is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.

Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation. The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors. Keywords: cocoa bean, ion calcium, pectinase, quality

Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production

Β-glucans are polysaccharide macromolecules that can be found in the cell walls of molds, such as Rhizopus oryzae. They provide functional properties in food systems and have immunomodulatory activity, anticancer, and prebiotic effects; reduce triglycerides and cholesterol; and prevent obesity, among others benefits. Furthermore, potato starch production requires a large amount of water, which is usually discharged into the environment, creating problems in soils and bodies of water. The physical parameters to produce β-glucans were determined, liquid waste from potato starch processing was used and native Rhizopus oryzae was isolated and identified from cereal grains. The isolates grew quickly on the three types of agars used at 25 °C and 37 °C, and they did not grow at 45 °C. Rhizopus oryzae M10A1 produced the greatest amount of β-glucans after six days of culture at 30 °C, pH 6, a stirring rate of 150 rpm and a fermentation volume of 250 mL. By establishing the physical fermentation parameters and utilizing the liquid waste from potato starch, Rhizopus oryzae M10A1 yielded 397.50 mg/100 g of β-glucan was obtained.

M-Batches to Simulate Luminal and Mucosal Human Gut Microbial Ecosystems: A Case Study of the Effects of Coffee and Green Tea.

Gastrointestinal simulations in vitro have only limited approaches to analyze the microbial communities inhabiting the mucosal compartment. Understanding and differentiating gut microbial ecosystems is crucial for a more comprehensive and accurate representation of the gut microbiome and its interactions with the host. Herein is suggested, in a short-term and static set-up (named "M-batches"), the analysis of mucosal and luminal populations of inhabitants of the human colon. After varying several parameters, such as the fermentation volume and the fecal inoculum (single or pool), only minor differences in microbial composition and metabolic production were identified. However, the pool created with feces from five donors and cultivated in a smaller volume (300 mL) seemed to provide a more stable luminal ecosystem. The study of commercially available coffee and green tea in the M-batches suggested some positive effects of these worldwide known beverages, including the increase in butyrate-producing bacteria and lactobacilli populations. We hope that this novel strategy can contribute to future advances in the study of intestinal ecosystems and host-microbe relationships and help elucidate roles of the microbiome in health and disease.

A Simple and Cost-Efficient Platform for a Novel Porcine Circovirus Type 2d (PCV2d) Vaccine Manufacturing.

Porcine circovirus type 2d (PCV2d) is becoming the predominant PCV genotype and considerably affects the global pig industry. Nevertheless, currently, no commercial PCV2d vaccine is available. Preventing and controlling the disease caused by PCV2d is therefore based on other genotype-based vaccines. However, their production platforms are laborious, limited in expression level, and relatively expensive for veterinary applications. To address these challenges, we have developed a simple and cost-efficient platform for a novel PCV2d vaccine production process, using fed-batch E. coli fermentation followed by cell disruption and filtration, and a single purification step via cation exchange chromatography. The process was developed at bench scale and then pilot scale, where the PCV2d subunit protein yield was approximately 0.93 g/L fermentation volume in a short production time. Moreover, we have successfully implemented this production process at two different sites, in Southeast Asia and Europe. This demonstrates transferability and the high potential for successful industrial production.

Economic analysis of biobutanol recovery from the acetone-butanol-ethanol fermentation using molasses

Commercial production of biobutanol via acetone-butanol-ethanol (ABE) fermentation is challenged by the energy-intensive recovery of biobutanol from inherently diluted fermentation broth. Towards the solution of this problem, four combinations (scenarios) of separation techniques such as distillation, gas stripping (GS), liquid-liquid extraction (LLE), and pervaporation (PV) are investigated for the minimum unitary production cost of biobutanol. Cost components for the installation and operation of the plant are estimated using Matlab software and method given by Peters and Timmerhaus. Production costs with significant variables viz. biobutanol yield, price of molasses, and fermenter volume are individually estimated. Gas stripping followed by distillation is found as the most economical scenario with a unitary production cost of INR 74/kg. The optimum values of yield and fermenter volume are found as 0.4 kg ABE/kg sugars and 100 m3, respectively. The optimization of three major variables around the baseline values provides nearly 10% reductions in the cost with present fermentation technology. This economic analysis of biobutanol recovery certainly contributes to the commercial production of biobutanol from renewable raw materials. The economic feasibility of biodiesel production may offer better environment to the mankind.

Multi‐rate observer design and optimal control to maximize productivity of an industry‐scale fermentation process

AbstractChemical industries focus primarily on profitable operations, resulting in growing attention and advances in the field of digital twins and optimal control algorithms. However, most industries still struggle due to a lack of physical sensors, infrequent measurements, and asynchronous sampling. Thus, in this work, we have designed a multi‐rate state observer for state estimation from plant measurements and developed a model predictive controller (MPC) that maximized the profitability of an industry‐scale fermentation process (fermenter volume < 378,500 L). Additionally, as the fermentation process is complex due to the use of microorganisms, which cannot be accurately captured using a first‐principles model, we utilize a previously developed hybrid model in the proposed MPC formulation. The MPC uses a GAMS‐MATLAB framework to determine the optimal input profiles while considering practical process constraints. It is shown using multiple datasets, that the MPC can increase productivity while also decreasing the plant operating cost.

Effect of subfreezing storage on the qualities of dough and bread containing pea protein.

In this paper, -6, -9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at -18 °C. The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in -18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at -9 and -12 °C was more tightly connected and the microstructure was similar to that at -18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at -18 °C for 1-6 weeks, and the preservation effect at -12 °C was closer to that at -18 °C. Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (-18 °C), which provides a new method for storage and transportation of frozen dough. © 2022 Society of Chemical Industry.

Model‐Based Analysis to Increase the Substrate Efficiency of a Biogas Plant

AbstractA biogas plant is fed with agricultural substrates at an average organic loading rate of 6 kgVS per m3 fermenter volume per day and substrates with relatively high nitrogen content. This situation results in a below‐average methane yield, so the aim is to increase the substrate efficiency. An analysis of the actual condition of the plant was performed and compared with reference values. A dynamic simulation model of the biogas plant was created and adjusted with data over an operating year. The model adjustment provided a good approximation of the simulation results to the key operating variables and thus allows the evaluation of different operating variations. The effect of various measures was analyzed by simulation and it showed a potential increase in substrate efficiency of up to 15 %.

Valorization of the organic fraction of municipal solid waste for fumaric acid production and electrochemical membrane extraction using Candida blankii

This work focuses on valorization of waste streams as crude renewable resources in the frame of the circular bioeconomy for C4-carboxylic acid production by the natural yeast Candida blankii. The metabolism of Candida blankii was affected by the availability of air due to fermentation conditions (agitation, total fermentation volume) resulting in direction of the carbon flux towards biomass or competing C4-dicarboxylic acid production. The maximum C4-dicarboxylic acid production was 69.1 g/L (fumaric acid was 45.8 g/L, malic acid was 21.6 g/L and succinic acid was 1.7 g/L) with 0.19 g/g yield and 0.27 g/L/h productivity. Candida blankii was able to consume a wide range of commercial carbon sources. The utilization of the organic fraction municipal solid waste hydrolysate resulted in the production of 37.6 g/L C4-dicarboxyic acids. Furthermore, electrolytic membrane extraction was used for the purification of the organic acids resulting in the reduction of downstream, separation and purification steps.

Certain production variables and antimicrobial activity of novel winery effluent based kombucha

Kombucha beverage was produced using effluent from clarifying the grape must. Substrate for fermentation was prepared by diluting sterilized winery effluent to 70, 50, and 30 g/L of total sugars. Fermentation lasted for nine days at 20, 25, and 30 °C. A pleasant taste kombucha was produced. The beverage was ready to drink after three days of fermentation. From 300 mL fermentation volume, more than 40 g/L of biomass was produced at maximum temperature and sugar content. Acetic acid was the acid, with a peak concentration of 14.63 g/L after nine days at 30 °C and 70 g/L. Tartaric acid originated from the grape. Oxalic acid content was higher at the lower fermentation temperature. Produced kombucha had good antimicrobial properties. Higher temperature and sugar content promote antimicrobial activity against both Gram-positive and Gram-negative bacteria. No activity against yeast was observed. Antimicrobial properties against bacteria and acetic, tartaric, and oxalic acids content were modelled using RSM. Correlation analysis showed a positive relationship between acetic and tartaric acid content and antimicrobial activity.

Effects of Dilution Rate on Fermentation Characteristics of Feeds With Different Carbohydrate Composition Incubated in the Rumen Simulation Technique (RUSITEC)

This study investigated the impact of carbohydrate source and fluid passage rate (dilution rate) on ruminal fermentation characteristics and microbial crude protein (MCP) formation. Three commonly used feeds (barley grain [BG], beet pulp [BP], and soybean hulls [SBH]), which differ considerably in their carbohydrate composition, were incubated together with a mixture of grass hay and rapeseed meal in two identical Rusitec apparatuses (each 6 vessels). Differences in fluid passage rate were simulated by infusing artificial saliva at two different rates (1.5% [low] and 3.0% [high] of fermenter volume per h). This resulted in six treatments (tested in 3 runs): BGhigh, BGlow, BPhigh, BPlow, SBHhigh and SBHlow. The system was adapted for 7 d, followed by 4 d of sampling. Production of MCP (mg/g degraded organic matter [dOM]; estimated by 15N analysis) was greater with high dilution rate (DL; p < 0.001) and was higher for SBH compared to both BG and BP (p < 0.001). High DL reduced OM degradability (OMD) compared to low DL (p < 0.001), whereas incubation of BG resulted in higher OMD compared to SBH (p < 0.002). Acetate:propionate ratio decreased in response to high DL (p < 0.001). Total gas and methane production (both /d and /g dOM) were lower with high DL (p < 0.001). In our study increasing liquid passage rate showed the potential to increase MCP and decrease methane production simultaneously. Results encourage further studies investigating these effects on the rumen microbial population.

​​Process Standardization for Development and Quality Evaluation of Aromatic Black Rice Incorporated Idli

Background: Black rice also known as purple rice which is rich in anthocyanin, antioxidants, fiber, minerals etc. are abundantly found in Manipur. Black rice is an underutilized crop in Manipur and most parts of North East India although it regarded as the super food. The objective of the present study is to develop Idli by blending the aromatic black rice (Poireiton), white rice (IR20) and black gram (Urad Dal). Methods: The amount of black rice and IR20 are varied (5%, 10%, 15% and 20%) keeping the black gram level at 33% of the total weight. The best combination of formulated Idli is selected by analyzing the variations in fermentation volume, pH, colour values, sensory parameters and its overall acceptability. Sensory parameters of the developed idli are conducted by 9-point hedonic scale by 10 semi trained panel. Result: The Idli with black rice level of 10% and 12 hrs fermentation time has the highest overall acceptability in sensory evaluation. The best treatment of idli has a pH of 5.28, increased in the volume batter as 140% and color values as L*, a* and b* as 58.42, 5.92 and 10.51 respectively.

Produksi Xilitol Menggunakan Hidrolisat Tongkol Jagung (Zea mays) Oleh Meyerozyma caribbica InaCC Y67

Xylitol (C5H12O5) is a non-carcinogenic polyalcoholic sugar. Xylitol is beneficial for diabetics because it can be metabolized without insulin. Corn cobs contain 30% xylose which can be fermented into xylitol by microorganisms. Xylitol can be produced by fermentation of xylose and few microorganisms. Meyerozyma caribbica is a yeast that has been proven to produce xylitol and inhibitor’s resistant. The aim of this research is to test the xylitol productivity by Meyerozyma caribbica InaCC Y67 using corn cobs hydrolyzate and the effect of the volume of fermentation media on xylitol productivity by Meyerozyma caribbica InaCC Y67. The method was carried out by culturing Meyerozyma caribbica InaCC Y67 as a starter on YPD media. Fermentation using 100 mL Erlenmeyer with the variation of fermentation volume is 10 ml and 75 ml, agitation 175 rpm and 30 oC. Parameters were measured based on the dry weight of cells, xylose and xylitol. Data were analyzed using fermentation kinetics. The results of analysis showed that the higher xylitol production was found in the fermentation volume 75 ml with an efficiency value of 7,171%. The highest xylitol production was at the 48th hour with production value of 2.050 g/L. Results from research shows that Meyerozyma caribbica InaCC Y67 can produce xylitol with corn cobs hydrolyzate. The right volume of fermentation in the fermentation process can also increase the productivity of xylitol.

Process optimization for enhanced production of cellulases form locally isolated fungal strain by submerged fermentation

Cellulase has myriad applications in various sectors like pharmaceuticals, textile, detergents, animal feed and bioethanol production, etc. The current study focuses on the isolation, screening and optimization of fungal strain through one factor at a time technique for enhanced cellulase production. In current study sixteen different fungal cultures were isolated and the culture which quantitatively exhibits higher titers of cellulase activity was identified both morphologically and molecularly by 18S rDNA and designated as Aspergillus niger ABT11. Different parameters like fermentation medium, volume, temperature, pH and nutritional components were optimized. The highest CMCase and FPase activities was achieved in 100ml of M5 medium in the presence of 1% lactose and sodium nitrate at 30 oC, pH5 after 72 hours. The result revealed A. niger can be a potential candidate for scale up studies.

Integration of banana crop residues as biomass feedstock into conventional production of first‐generation fuel ethanol from sugarcane: a simulation‐based case study

AbstractSugar‐based feedstock of banana crop residues (pseudostem, peel, and rejected fruits) were integrated into first‐generation sugarcane ethanol production through simulated proposals using Aspen Hysys®. Different contents of sugars (6.5, 10, 15, 20, and 22 wt%) in the concentrated broth from banana residues were evaluated. The increase in sugar content in the broth led to an increase of 25% in the energy requirement of the evaporation stage. However, there was a reduction up to 55.31% in the energy requirement of the ethanol recovery stage with 22 wt% of sugar content. Addition of residue broth of 6.5, 10 and 15 wt% until the sugarcane broth is diluted by 20 wt% led to an increase in fermentation volume of 14.3, 19.2 and 39.7%, and an increase in ethanol productivity of 4.1, 7.9 and 26.1%, respectively. The integration of banana crop residues for a scaled‐up process showed technical viability, producing 21.97 ton h–1 of ethanol 99.50 wt%, although energy requirements of biomass pretreatment steps are still a limiting factor for the industry. © 2021 Society of Chemical Industry and John Wiley & Sons, Ltd

Screening of Methionine-producing <i>Bacillus</i> Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation

Fermented food condiments are sources of proteins and vitamins and are added as spices or sauces to food for flavour or taste enhancers. The major fermenting microorganisms, Bacillus species, produce proteolytic enzymes that hydrolyze proteins and amino acids and peptides. Methionine is the most essential amino acid for chicken feeds and can be produced by Bacillus species. The screening of methionine-producing microorganisms from Nigerian fermented food condiments and the effect of some cultural parameters on methionine accumulation were conducted. Bacterial organisms isolated from fermented food condiments, ogiri and okpeye, were screened for methionine producers on minimal solid agar medium seeded with auxotrophic Escherichia coli and in submerged medium. The effects of medium to fermenter volume ratio, inoculum size, carbon and nitrogen sources on methionine accumulation by the isolates were investigated. Of the five methionine producers recovered, two of the active isolates identified as Bacillus pumilus and Bacillus amyloliquefaciens were used for methionine production. A 20.0ml fermentation medium and 5.0% inoculum size gave the highest methionine accumulation by the Bacillus species. At 8.0% glucose and 4.0% ammonium sulphate concentrations, methionine yields of 5.22mg/ml and 5.50mg/ml were accumulated in the broth cultures of B. pumilus and B. amyloliquefaciens respectively. B. pumilus and B. amyloliquefaciens recovered from Nigerian fermented food condiments were observed to produce methionine and the optimization of some cultural parameters enhanced methionine accumulation by the Bacillus species.

Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production

Traditional solid-state fermentation processes can give fluctuating product quality and quantity due to difficulties in control and scale up. This paper describes an engineering study of an industrial-scale anaerobic solid-state fermentation process for Chinese liquor (Baijiu) production, aimed at better understanding of the traditional process, as an initial step for future optimization. This mixed-culture fermentation is done in 0.44-m3 vessels embedded in the soil. At this scale, the fermentation is limited by product inhibition. We developed mathematical models based on the Han-Levenspiel equation for product inhibition, with parameters derived from measured data. The models accurately predicted the concentrations of starch and dry matter. A model with radial conduction into a small soil volume around the fermenter and consecutive vertical conduction into the underlying soil accurately predicted the pit temperature in the heating and cooling phases. This model is very sensitive to the values used for the enthalpies of combustion, meaning that direct measurement of the heat production rate would be preferable. In the industry practice, the fermenter volume can be from around 0.20 to 15.00 m3. The model predicts that overheating will occur not only in larger fermenters, but also in the 0.44-m3 fermenters when the soil temperature is high in summer. Our model predictions are consistent with observed behavior in the industry. Our findings can be used to improve this traditional process, as well as similar systems.

Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis

AbstractPotato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures. The mixtures were used to make dough and steamed bread that were tested based on several established quality indicators. Specifically, with increasing potato flour proportion above 20 %, dough quality indicators of extensibility, tensile resistance, fermentation volume and fermentation activity exhibited downward trends, with worsening microstructural, while steamed bread exhibited decreasing specific volume, decreasing brightness, worsening textural properties, increasing yellowness and increasing lysine content. However, for dough and steamed bread made from flour mixtures containing 10–20 % potato flour, quality indicators were not significantly different from corresponding control values (100 % wheat flour). Notably, correlation analysis indicated that tensile and fermentative dough properties significantly correlated with resulting steamed bread quality. Therefore, only data measurements for these dough indicators are needed to predict steamed bread quality, in order to reduce testing workload during evaluation of ingredient formulations for steamed bread production.