Influence Of Fermentation Time Research Articles

Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans

For the first time, the dual effect of coffee cherry sanitization methods to control the microbial load in processing and the influence of fermentation time on coffee quality parameters was evaluated. Two assays were carried out by wet processing: I) Sanitization of the coffee cherry (ST1: Unclassified processed cherries; ST2: Classified and sanitized cherries with drinking water; ST3: Classified and sanitized cherries with a chemical agents and II) Fermentation times (FT1: 12 h; FT2: 24 h; FT3: 48 h; FT4: 72 h and FT5: 96 h). pH, temperature, and dissolved oxygen were monitored during fermentation. Counts of Lactic Acid Bacteria - LAB, mesophiles, and yeasts were carried out on the coffee mass before and after fermentation. Caffeine and chlorogenic acid contents were determined by HPLC-DAD and the sensory profile by methodology for specialty coffees (SCA). The main findings showed that: sanitization with Timsen® did not significantly influence the evolution of pH during fermentation (p > 0.05), but it can reduce to a small extent the action of LAB at the end of the process. It was observed that the temperature of the coffee mass tends to balance with the ambient temperature, with significant effects (p < 0.05) of sanitization (ST2 and ST3) on the stability of this variable during fermentation. Timsen® as a disinfectant affected microbial populations and improved the sensory profile in the cup. In prolonged coffee fermentations (FT3, FT4 and FT5), the pH of the coffee mass tended to stabilize after 36 h, regardless of the process time. Likewise, a correlation was evident between a higher microbial load correlated with better sensory profiles in FT4 and FT5. Neither the sanitization process nor the fermentation time significantly affected the caffeine and chlorogenic acid contents of the coffee, both in its green and roasted states. Consequently, the sanitization of cherry coffee with Timsen® and prolonged fermentation times favor the safety and coffee final quality in the cup.

Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping.

Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Karakteristik Fisik Tepung Talas Bentul (Xanthosoma Sagittifolium) Termodifikasi Berdasarkan Waktu Fermentasi Dan Jenis Ragi Yang Digunakan

Taro (Xanthosoma sagittifolium) is a food crop from tubers that is widely cultivated in Indonesia. Starch is a food ingredient that has a function in the food processing industry which functions as a determinant of product characteristics. Starch consists of two components that can be divided into two, namely amylose and amylopectin. Real starch or natural starch (without modification process) has limitations in food processing because it has viscosity, is less clear, and produces unwanted gels. In general, modified starch is used because it has functional properties that are not possessed by natural starch, such as viscous power, emulsion power and absorption power. The fermentation process in the processing of foodstuffs is by using microorganisms in a controlled manner to produce food ingredients by producing acids and alcohol to produce food products with good quality and value. This study used a 2x3 Factorial Design in a Complete Randomized Design (RAL) consisting of 2 factors, namely factor I type yeast consisting of 2 levels ( baker's yeast and yeast tape) and factor II fermentation time consisting of 3 levels ( 12 hours, 24 hours and 48 hours), each treatment was repeated 3 times. The results of the white degree show there is a markedly different influence on the influence of the interaction between the influence of fermentation time and yeast type. On viscosity there is no noticeable different influence on the modified starch characteristics of taro. On amylose levels there is also no real different influence, but on the influence of fermentation time there is a real different influence. On solubility there is no real different influence on the characteristics of taro starch, whereas in swelling power there is also no real different influence but there is a real influence on the type of yeast

Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and functional composition of different cocoa clones grown in southern Colombia was analyzed. A factorial design with repeated measures over time was used to analyze the effect of clone and fermentation time on chemical characteristics (bromatology, phenolic compounds and antioxidant activity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g−1). Moisture, acidity and sucrose increased their values between day 4 and day 6 of fermentation (p &lt; 0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g−1), flavonoids (3.30 mg g−1) and DPPH reducing capacity (325.55 µmol g−1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at the bromatological level, antioxidant activity and phenolic compounds.

Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic

Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the fermentation period on the nutritional values of black garlic remains vague in Brunei Darussalam. Therefore, this study aimed to evaluate the nutritional compositions of BG fermented for 4, 6 and 8 weeks at 65 °C and relative humidity of around 70%. The salt, sugar, alcohol, protein, lipid content and antioxidant activity of BG were examined and compared with FG. The study showed that different fermentation periods demonstrated a significant effect (p &lt; 0.05) on the salt, sugar, protein and lipid content of the garlic samples. No alcohol content was detected in all garlic samples. The present study also revealed that BG exhibited higher antioxidant properties, about 5-7 times higher as compared to FG. Our study indicated that the best treatment is black garlic fermented for 4 weeks (BG4) owing to its high protein content and antioxidant properties. Overall, BG is a promising high-value product that can be exploited by the food or nutraceutical industries.

Enhancement of biogas production from bagasse biomass through Aspergillus flavus pretreatment

Population growth in Indonesia is directly linked to energy consumption and environmental waste production, including organic waste. Abundant organic waste must be exploited to develop alternative energy sources that can fulfil the needs of the community, such as biogas production. This study intends to investigate the potential of the fungus Aspergillus flavus in the pretreatment of bagasse as a mix for biogas production. The biological pretreatment technique for bagasse substrate with the influence of fermentation time and concentration is implemented as a substrate combination for biogas production between bagasse and cow dung. The results indicated that the highest biogas pressure occurred after 48 h of fermentation at a concentration of 40% (T1F3) of 1.00230 atm, while the lowest pressure occurred after 192 h of fermentation at a concentration of 0% (T4F1) of 1.00123 atm. The maximum amount of biogas was produced after 48 h of fermentation, when the concentration reached 40% (T1F3) and the volume reached 0.68 cm3. The lowest number of biogas was produced after 192 h of fermentation, when the concentration was 0% (T4F1) and the volume was 0.37 cm3. Based on the research, it can be concluded that the addition of organic waste, including bagasse and the pre-treatment process with Aspergillus flavus, can increase biogas production by around 40%. The long-term goal of this research is to find a mold formula that can increase biogas production, especially biogas production that uses more organic material.

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.

Flavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated, with different times of fermentation. The fruit analysis provided information on the distribution of bioactive compounds in the berries, showing that the skin had the highest concentrations of all compounds. The winemaking process needed a maceration stage to extract these compounds from skins to wine. This maceration process increased the concentration of all compounds and the antioxidant activity values measured by the DPPH assay, but long maceration times decreased the compounds and the antioxidant activity, due to the phenolic compounds that were involved in several reactions, such as polymerization, copigmentation, degradation, formation of pyranoanthocyanins and reactions between anthocyanins and tannins. The sensorial analysis of wines showed that partial fermentation wine had better characteristics than total fermentation wine, although both wines had a high acidity.

Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts.

In southern Ethiopian households, kocho is one of the staple foods which can be kept longer and fermented naturally using locally prepared pits, but evidence about the influences of fermentation of kocho at a different time and agroecology on proximate compositions and microbial loads are limited. Fermented kocho samples at different fermentation times were collected from highland and midland districts of Sidama region of Ethiopia. The standard procedure of AOAC (2005) method was followed. Four microbiological load analyses were conducted. Factorial analysis using JMP 13 was conducted. Across the fermentation time, total carbohydrate, ash, crude protein, and crude fat ranged 36%–40%, 1.9%–3.2%, 3%–4.3%, and 0.1%–0.3%, respectively. The highest total ash content was observed in week one of fermentation both in midland and highland samples. However, in midland, the increment of fermentation time showed a reduction of total ash percentage. Crude protein and fat were observed similar both in midland and highland (p > .05). The titrable acidity of Kocho varied from 0.16% to 0.22%. It was shown that it increased in the first three months of fermentation. It was also found to be increased as the fermentation time is increasing. Aerobic mesophilic, lactic acid bacteria, yeast, and mold were highly observed in Kocho as compared to Enterobacteriaceae. The loads varied across the fermentation time. Enterobacteriaceae and yeast and mold count of Kocho decreased with increased fermentation time. In conclusion, agroecology did not affect crude protein percentage as the fermentation time is increased. However, it was shown that fermentation increases protein and fat percentages. The increment of the acidic contents may also suppress the microbial growth for better food safety of kocho products.

The Influence of Fermentation Time in the Physical and Chemical Composition of Fermented Soybean Husk by Using Aspergillus niger on the Quality of Raw Feed Materials

Soybean husk ( Glycine max L . Merrill) a soybean processing waste as raw material for tempe obtained after the process of boiling and soaking soybeans. The main problem in the use of soybean husk ( Glycine max L . Merrill) as feed material is its crude fiber content which is fairly high. This study aimed to observe the fermented soybean husk using Aspergillus niger to improve the quality of the raw feed materials . This was conducted by using completely randomized design (CRD) analysis and repeated three times; the time optimization of Aspergillus niger in 2, 4, and 6 days based on chemical analyses (moisture, protein, fat, ash, crude fiber and feed containing carbohydrates (NFE) and physical assessment fermentation (smell, texture, moisture and hyphae) were analyzed descriptive qualitatively. The results showed that 4 days fermentation of soybean husk using A. niger is successful gives the highest score based on physical characteristics texture, aroma, moisture, and the formed hyphae and the most effective treatment for decrease in crude fiber is 13% and increase in NFE contained in the largest on 4 days fermented soybean husk by Aspergillus niger with a long time 4 days. Keywords: Aspergillus niger , fermentation, soybean husk.

Acidogenic hydrogen production from wastewater: Process analysis with the function of influencing parameters

Current communication reports the application of kinetic models viz., modified Gompertz, modified Logistic, Ratkowsky and Andrew model to study the acidogenic hydrogen (H2) production along with volatile fatty acids (VFA) production and substrate degradation from various wastewater (dairy, distillery, chemical and designed synthetic wastewater) using mixed consortia. Influence of fermentation time was specifically evaluated by modified Gompertz and modified Logistic models on H2 and VFA production. Influence of system redox condition on process was evaluated by Ratkowsky and Andrew models. The modified Gompertz model showed best fit for H2 production as well as substrate degradation while modified Logistic model showed good acceptability with VFA production. The Andrew model describes both H2 and VFA production with respect to system redox condition relatively well. This information provides an understanding of the process behavior, which can help in the design and upscaling of the process for efficient H2 production. Copyright © 2015 John Wiley & Sons, Ltd.

PRODUCTION AND CHARACTERIZATION OF POLYHYDROXYALKANOATES OBTAINED BY FERMENTATION OF CRUDE GLYCERIN FROM BIODIESEL

The aim of this study was to evaluate the production of polyhydroxyalkanoates (PHAs) by fermentation of Crude Glycerin, a byproduct of the biodiesel industry, by Cupriavidus necator IPT 026, 027 and 028. The influence of fermentation time and temperature in shake flasks were evaluated. The highest PHA production (2.82 g L-1) occurred at 35 oC for 72 h of fermentation. The melting and initial thermal degradation temperatures of this PHA were 177.9 oC and 306.33 oC, respectively, with 55% crystallinity. FTIR spectrum was similar to those reported in literature. The polymer obtained presented three different methyl esters of hydroxyalkanoates in its composition, with molecular weight of 630 kDa. Bacteria can use Crude Glycerin as an inexpensive substrate to produce value-added biodegradable products, such as PHA.

Influence of fermentation time on characteristics of sourdough bread

Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the highest microbial counts over time. With the exception of SC2, the greatest microbial increases occurred at 10 hours of fermentation. LC1 showed the lowest volume across all time points (p &lt; 0.05). The largest volumes were found in breads after 6 hours of fermentation. SC1 showed the best specific volume values across all times tested.

Influence of fermentation time on the development of compounds responsible for quality in black tea

The compounds responsible for tea quality, such as theaflavins (TFs) and thearubigins were found to increase with fermentation time. However, TF reached a maximum, declining subsequently. The water extract of black tea decreased with fermentation time. Caffeine concentration remained unchanged. The digallate equivalent of theaflavin, colour index and briskness index were found to peak at the optimum fermentation time. Polyphenols declined more quickly during the initial stages, followed by a steadily declining trend. Fermentation time had little impact on the gallic acid concentration. Among the catechins, epigallocatechin oxidized fastest, followed by epigallocatechin gallate and epicatechin gallate.

Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredients

To investigate the stability of Bifidobacterium animalis ssp. lactis VTT E-012010 (=Bb-12) during freeze-drying, storage and acid and bile exposure. The effect of harvesting time and composition and pH of the cryoprotectant on the survival was evaluated. The procedure was performed by using a milk-free culture medium and cryoprotectants to produce cells for nonmilk-based applications. Bifidobacterial cells were grown in fermenters in general edible medium for 15 or 22 h. The cell mass was freeze-dried either as non-neutralized or neutralized using sucrose, betaine or reconstituted skim milk (control) as cryoprotectants. For stability studies freeze-dried powders were stored at 37, 5 and -20 degrees C for 2-6 months. In addition, acid and bile tolerance of the powders was tested. Sucrose-formulated B. animalis ssp. lactis preparations had an excellent stability during storage at refrigerated and frozen temperatures for 5-6 months. They also had a good survival during storage at 37 degrees C for 2 months as well as during exposure to pH 3 and 1% bile acids. No difference was observed between 15 and 22 h grown cells or between non-neutralized and neutralized cells. Betaine proved to be a poor cryoprotectant compared with sucrose. Fermentation time and neutralization of cell concentrate before freeze-drying had no impact on the storage stability and bile and acid tolerance of freeze-dried bifidobacterial cells. The nonmilk-based production protocol using sucrose as a cryoprotectant yielded powdery preparations with excellent stability in adverse conditions (storage at elevated temperatures and during acid and bile exposure). The results indicate that it is feasible to develop nonmilk-based production technologies for probiotic cultures. This provides new possibilities for the development of nondairy-based probiotic products.

Screening among 18 novel strains of Xanthomonas campestris pv pruni

A screening was made among 18 novel strains of Xanthomonas campestris pv pruni. Yields, viscosity and chromatographic patterns of the biopolymers synthesized in a conventional medium (PM II), were analyzed. Yields varied from 2.3 to 8.3 g l −1. Viscosities of 3% (w/v) aqueous solutions at 25, 45 and 65°C, were determined at 6, 12, 30 and 60 rpm. All biopolymers had pseudoplastic behavior. The biopolymers showed three distinct viscosity patterns when temperature increased: no variation, decrease and increase. Polymers that maintained or increased their viscosity had higher mannose concentrations. Strain 06 was chosen for further studies because it showed a higher viscosity at 6 rpm, 26,000 mPa s at 25°C and 27,000 mPa s at 65°C, and a yield of 4.0 g l −1. The influence of the concentration of biopolymer (1 and 2%) and temperature (25, 45 and 65°C) in the viscosity was also determined. A small increase in viscosity when the temperature was raised was observed at both concentrations. Finally, the influence of fermentation time (24–96 h) on yield, viscosity and chemical composition of the biopolymers, was determined. The biopolymer obtained after 24 h of fermentation showed the higher viscosity, but the highest yield was obtained at 72 h. The biopolymer produced by strain 06 after 48 h of incubation showed similar viscosity and rheological behavior to commercial xanthan.

Influence of Fermentation Time and an ‘Indigenous Tenderiser’ (Kanwa) on the Microbial Profile, Chemical Attributes and Shelf-Life of Rice Masa (a Nigerian Fermented Product)

Investigations on the influence of fermentation time, 'Kanwa' (an indigenous tenderiser and a flavouring agent) and potassium sorbate (0.5, 1.0 or 1.5 g kg -1 ) were conducted by examining the microbial profile, chemical attributes and shelf-life of rice 'Masa' (a Nigerian fermented product). Various types of microorganisms occurred at the initial stages of rice slurry fermentation and these included fungi (Aspergillus spp, Penicillium spp, Saccharomyces spp, Rhizopus spp) and bacteria (Lactic acid bacteria, Bacillus spp, Enterobacter spp and Acetobacter spp). But beyond 8 fermentation time, fewer types of microorganisms (Lactobacillus spp, Saccharomyces spp and Rhizopus spp) were isolated. Total aerobic counts increased significantly (P = 0.05) as fermentation progressed (0, 6 or 12 h), with lactic acid bacteria (LAB) and yeasts dominating and probably contributed to the sour-sweet spongy characteristic of the rice Masa. But after fermentation and baking process, the rice Masa became dominated and spoilt by Bacillus spp, Lactobacillus spp and Saccharomyces spp with storage time. Longer fermentation time resulted in a less acceptable product, being more acidic. Rice Masa produced from a 6h fermentation showed better sensory qualities (aroma and visual appearance). Use of Kanwa (Na 2 CO 3 . NaHCO 3 . 2H 2 O) improved aroma but was detrimental to visual appearance and spoilage was accelerated, probably due to higher pH. Potassium sorbate at higher concentrations (1.0 and 1.5 g kg -1 ) induced beneficial antimicrobial effects and reduced the microbial load thereby prolonging the shelf life of the rice Masa (treated with 1.5 g kg -1 ) by about 3 days.