Natural Fermentation Process Research Articles

Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process

Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

Daqu is not only a crucial starter in the production of baijiu, but it is also an important source of flavoring substances, so maintaining a stable quality is an important part of improving the quality of baijiu. Nonetheless, since the production of daqu is still a natural fermentation process, which is influenced by seasonal factors, the rapid testing of daqu quality is a problem that must be solved. In this study, headspace solid-phase microextraction technology (HS-SPME) was used to explore the volatile components in daqu, and a total of 115 volatile components were extracted. By constructing an untargeted statistical model, the variation in volatile compounds in dissimilar production processes of daqu was studied, and the differences between different maturation stages and the correlations between volatile compounds were analyzed. Subsequently, six compounds, including ethyl acetate, ethanol, phenylethanol, (R,R)-2,3-butanediol, ethyl caproate, and 2,3-butanediol, were further screened out by partial least squares discrimination analysis (PLS-DA), and the symbolic combination of daqu’s maturity was speedily judged in accordance with the changes in marker compound concentrations to lay the foundation for the mechanization of baijiu production.

Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia

The microbial diversity in Bactrian camel milk and naturally fermented camel milk with unique nutritional properties and medicinal value in Alxa, Inner Mongolia, has been little reported. The results of this study showed that the dominant bacterial phyla in Bactrian camel milk and naturally fermented camel milk were Firmicutes and Proteobacteria, and dominant fungal phyla were Ascomycota and Basidiomycota. During the natural fermentation process of Bactrian camel milk, dominant bacterial genus changed from Lactococcus to Lactobacillus, while dominant fungal genera changed from Apiotrichum, Cutaneotrichosporon and Candida to Kazachstania and Kluyveromyces. Therefore, the diversity and flora structure of bacteria and fungi in Bactrian camel milk and naturally fermented camel milk were significantly different (P < 0.05). The predicted gene functions by PICRUSt2 software showed that the main metabolic genes of bacteria were global and overview maps, carbohydrate metabolism and amino acid metabolism, etc.; the main metabolic genes of fungi were glyoxylate cycle, aerobic respiration I and II, etc. And the relative abundance of bacteria related to food-borne pathogenicity and environmental pollution such as Enterobacter, Enterococcus and Raoultella, etc. suddenly decreased, which provides a reference for the safety evaluation of camel milk and camel milk products and a basis for the study of probiotics.

Indigenous microorganisms for the elaboration of lactic cultures for specific use in “suero costeño”

Suero Costeño (SC) is a fermented milk product, traditionally made in the Colombian Caribbean Region with native microorganisms. Due to its poorly controlled processes, it has undesirable microbiological and quality characteristics during storage, commercialization, and consumption. Directed fermentation processes with the usage of specific microorganisms help to improve fermented products characteristics. A mixture design using three types of indigenous lactic-acid Bacteria (LAB) was proposed in the Suero Costeño (SC) production process on a laboratory scale. The mixture that yielded the best sensory and physicochemical characteristics were selected for its scale-up on an artisan producer scale. A naturally fermented SC produced by an artisan producer was used as a control sample (SCC). The selected mixture contained L. plantarum 66.7%, and L. lactis 33.3%. This sample showed more stability during storage and the best attributes of sensory quality. Finally, the product made under the conditions of the artisan producer with this mixture had better quality and physicochemical properties than the SCC. Still, the fermentation time was longer, probably, due to the microorganism diversity that exists in natural fermentation processes, and the stress caused by freezing the strains.

Analysis of fungal dynamic changes in the natural fermentation broth of 'Hongyang' kiwifruit.

‘Hongyang’ kiwifruit (Actinidia chinensis Planch.) is an ideal kiwifruit wine variety. At present, there is no research on the dynamic changes of yeast during the natural fermentation of kiwifruit wine. In this study, a high-throughput was employed to analyze the fungal population composition and diversity in the samples cultured in yeast extract peptone dextrose (YPD) medium and enriched in the natural fermentation process of ‘Hongyang’ kiwifruit at four time points, day one (D1T), day three (D3T), day five (D5T), and day fifteen (D15T). Five hundred and eighty-two operational taxonomic units (OTUs) were obtained from 131 genera and 178 species samples. The diversity analysis results showed that in the early natural fermentation stage, the dominant species was Aureobasidium pullulans, and as natural fermentation proceeded, the genus Pichia became the dominant species. Pichia kluyveri was an important species at the later stages of natural fermentation. An analysis of the metabolic pathways shows that P. kluyveri plays an aromatic-producing role in the natural fermentation of ‘Hongyang’ kiwifruit. These results could provide a theoretical basis for the studies of kiwifruit fungal diversity and fungal changes during fermentation. The findings could fix a major deficiency in the production of kiwifruit fruit wine, which lacks a specific flavor-producing yeast species or strain.

Effect of Microbial Inoculant on Physicochemical and Microbiological Properties of Cassava Fermentation Process and Fufu Produced

Aim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were examined.&#x0D; Study Design: Completely Randomized Design was applied for this study.&#x0D; Place and Duration of Study: Study was carried out at the Food Technology and Post-Harvest Programme Laboratory (FTPHL) of the Institute of Agricultural Research for Development (IRAD) Bambui, North West Region of Cameroon, between January and April 2020.&#x0D; Methodology: Cassava was soaked in water and three treatments: 0%, 1% and 4% Light Matrix Organics (LMO) added to the water. The fixed submerged fermentation was used. Water samples were randomly collected daily and analysed for pH, temperature, Titratable Acidity (TA) and microbial counts. The experiment was carried out in triplicates, varying temperature each time (35oC in trial 1, 32oC in trial 2 and 21oC in trial 3). Sensory evaluation was carried out on the fufu produced.&#x0D; Results: Temperature, pH, TA and microbial counts followed the same trend in all 3 treatments. TA increased from 0.01-0.15%, while pH decreased from 6.9-4.85. Temperature increased then dropped at the end of the experiment. Total bacterial counts increased from log10 (3.49) to log10 (6.9) CFUml-1. Yeasts and moulds increased from log10 (7.15) CFUml-1 and then dropped to log10 (5.48) CFUml-1 at the end of the experiment. Coliforms decreased from log10 (4.66) CFUml-1 to log10 (3.30) CFUml-1. The above parameters did not vary significantly (p&lt;0.05) within treatments. Also, soaking temperature affected the duration of fermentation, hence the finished product. The natural fermentation process was preferred for colour, taste and flavour while the 1% LMO sample was preferred for texture.&#x0D; Conclusion: Under good hygienic conditions; water fufu produced by natural fermentation will be of good quality for consumption.

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Pickled chili pepper (Capsicum frutescens L.), a traditional Chinese fermented vegetable product, is favored by consumers because of its unique flavor. Microbial succession is the main factor affecting the development of the typical flavor of pickled chili pepper. This study investigated the dynamics of flavor changes (mouthfeel sensation, taste properties, and aroma profile) and microbial diversity (bacterial and fungal communities) during the industrial-scale fermentation of pickled chili pepper. Results revealed that during fermentation, the hardness and pungency of pickled chili pepper decreased significantly (P < 0.05), whereas organic acids, free amino acids, and volatiles (especially terpenes, alcohols, and aldehydes) increased significantly (P < 0.05). Lactobacillus and Candida species, specifically, Lactobacillus brevis and Candida sp. F15, dominated in pickled chili pepper. Correlation analysis indicated that the dominant bacterial (Lactobacillus versmoldensis and L. brevis) and fungal (Colletotrichum simmondsii and Cladosporium tenuissimum) species had a high positive correlation with volatile compounds (e.g., aldehydes, terpenes, and esters).

Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute.

In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.

Quality Changes and Bacterial Community Dynamics of Sea buckthorn Jiaosu during Nature Fermentation

In order to reveal the evolution of bacterial flora during the natural fermentation process of sea buckthorn jiaosu, changes in the bacterial community structure of fermentation were analyzed by Illumina Miseq high-throughput sequencing technique. Moreover, changes in physicochemical indexes and active components were also monitored. The results showed that after 60 days of natural fermentation, pH decreased from 4.42 to 3.47, total acid increased from 2.6 g/L to 10.54 g/L, total sugar decreased from 80.69 g/L to 32.59 g/L, and soluble protein decreased from 0.87 g /L decreased to 0.28 g/L, while total flavonoids and total polyphenols increased from 0.11 g/L and 1.24 g/L to 0.47 g/L and 4.55 g/L, respectively. A gradual decline trend in species diversity of the bacterial community was observed during the sea buckthorn jiaosu fermentation. Firmicutes and Proteobacteria were detected as the main advantage phylum during the whole fermentation process, and the sum of their relative abundance was greater than 97%. Lactobacillus was the absolute dominant genus in the late fermentation stage, and its relative abundance was reached 82.16% after 60 days of fermentation. In addition, the results of redundant analysis showed that pH and total acid content were found to be the main driving force of microbial community succession during the fermentation process of sea buckthorn jiaosu. This research may deepen the understanding of the mechanism in nature fermentation of sea buckthorn jiaosu, and provide a scientific basis for screening potentially valuable probiotics and realizing precise artificial regulation .

Isolation and Identification of Lactic Acid Bacteria and Acetic Acid Bacteria Playing a Lead Role in the Fermentation of Cocoa in Fako Division of Cameroon

Heaps of cocoa beans and mucilage placed within plantain leaves in Ekona, Fako Division of the South West Region of Cameroon was studied to isolate and identify bacteria playing a lead role during natural fermentation process. All experiments were performed at JP Johnson Biotechnology Laboratory at IRAD Ekona, Fako Division, South West Region, Cameroon between March – October, 2020. Heaps of 10kg were placed on and covered with plantain leaves and allowed to ferment naturally. Before every sample was collected the temperature and pH were measured. Samples were inoculated into de Mann Rogosa and Sharpe (MRS) agar and Caar agar for the isolation of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) respectively. Standard microbiological procedures for obtaining bacteria counts and isolation of pure cultures were performed and isolated bacteria were identified following morphological and phenotypic characterization on API50CHL for LAB and Enrichment Media for AAB. The fermentation temperature rose to 45oC after 4 days while the pH fluctuated with a peak at 4.82 after 108 hours. Maximum counts of Acetic Acid Bacteria (AAB) (5.8x108 Colony Forming Units (CFU)/ mL) and Lactic Acid Bacteria (LAB) (8.9x8x108 (CFU)/mL were obtained at 2 days and 5 days respectively. Twelve isolates each of AAB and LAB were identified on growth media. After phenotypic characterization, 03 Lactobacillus species and 02 Acetobacter species were identified. The most abundant bacteria were L. plantarum (41.77%) and Acetobacter tropicalis (24.11%) on MRS agar and Caar Agar respectively.L. plantarum and A. tropicalis have been identified as the bacteria playing a lead role in the fermentation of cocoa in Fako Division of the South West Region of Cameroon. These organisms may be used as good candidates in a consortium for use as a starter culture.

Fermentation: Humanity’s Oldest Biotechnological Tool

Fermentation is a process in which sugars are transformed into a new product through chemical reactions carried out by microorganisms. Since ancient times, humans have taken advantage of the natural fermentation process to develop many products, including foods, medicines, and fuels. In this article, we provide a close look at the history of fermentation, demonstrating why this natural process is humans’ most ancient biotechnological tool. This article will help you to understand the different types of fermentation and the current uses of the fermentation process.

Using local micro-biota to extract biodegradable plastics from food waste through a natural fermentation process

The main problems of mankind in recent decades are the accumulation of various industrial, agricultural, and food production wastes. Their ineffective disposal and management practices have a detrimental effect on human health and cause environmental pollution, which requires urgent action. Food waste has become a complex phenomenon lately, attracting the attention of scientists, consumers, and activists. This study aims to apply the biotechnology of converting food waste into crystals of polylactic acid (PLA), a monomer for biodegradable plastic. A food waste sample is taken from the student canteen; wash, to remove impurities and fermentation of carbohydrate waste by autotrophic lactic acid bacteria in a natural process for about seven days in the optimal temperature range. Finally, lactic acid molecules polymerized by condensation reaction to form poly L-lactic acid (PLA) crystals, and then a biodegradable bioplastic.

Relationship of Respirable Dust Exposure to Pulmonary Function among Informal-sector Weavers using Indigo-dyed Cotton

Abstract Informal-sector weavers using indigo-dyed cotton are occupationally exposed to respirable dust which may contain contaminants from chemicals used for pH adjustment in the natural indigo fermentation process. The major health problems associated with respirable dust induce pulmonary function impairment and respiratory disease. However, there have been few studies into the respiratory problems of informal-sector weavers in Thailand. This study investigated the link between occupational respirable dust exposure and pulmonary function among weavers using indigo-dyed cotton in Thailand. A cross-sectional study was conducted of 147 weavers located in Sakon Nakhon province. Respiratory dust (RD) samples were collected from the immediate breathing zone of all weavers. Lung function was measured using a portable spirometer operated by a trained physician and the spirometric results were examined by a pulmonologist before reporting. Most participants were female (98.6%) and the median reported interquartile age (IQR) was 58 (50–62.75) years. Average predicted values for FVC, FEV1 and FEV1/FVC were 92.9% (±20.7), 96.7% (±17.9) and 88.3% (±10.8). Of the respiratory function patterns of the 147 weavers, 20 (13.6%) were restrictive, 11 (7.5%) were obstructive and 1 (0.7%) was combined. The average RD concentration (mean ± SD) was 47.9 ± 28.3 μg/m3. Multivariate linear regression models showed an increase of 1 μg/m3 in RD exposure was associated with a 0.179% lower level of FEV1 (95% confidence interval (CI) -0.278 to -0.080) and a 0.068 % lower level of FEV1/FVC (95% CI -0.128 to -0.008). Our findings suggested that exposure to respirable dust might impair pulmonary function in informal-sector cotton weavers. Keywords: Indigo-dyed Cotton, Informal-sector Weavers, Occupational Exposure, Pulmonary function, Respirable Dust

Investigation of the awareness and effects of naturally changing compositional aspects in kombucha tea, due to natural fermentation processes

With the growing popularity of Kombucha, more people are beginning to either purchase or make their own Kombucha beverage. Due to the relatively recent rise in popularity, within the general public, not as much is known about the beverage compared to other beverages that have been on the market longer such as beer. This is important and relevant to public health because, due to the nature of the production method used to create Kombucha, the drink itself may contain alcohol. While at the time of production and distribution, the levels of alcohol are below the regulated maximum of 1%, these levels may increase on their own if measures were not put in place to stop the beverage from self-fermenting post-distribution. Kombucha is sold as a non-alcoholic beverage as they aren’t required to be defined as liquor (because it is &lt;1% ethanol), when in reality, they may contain more than 1% ethanol due to the self-fermentation process. This poses as a potential health risks to people who do not consume alcohol for personal reasons or to adolescents who should not be consuming alcohol.

Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process

SummaryTexture qualities and pectin characteristics in fermented minced pepper (FMP) prepared by natural fermentation (NF) and inoculated fermentation (IF) were analysed during fermentation. The results showed variation in texture qualities and pectin characteristics was similar during NF and IF process. The hardness, cell wall material, sodium carbonate‐soluble pectin (SSP) and chelate‐soluble pectin (CSP) content, and CSP esterification degree decreased, while water‐soluble pectin (WSP) content significantly (P &lt; 0.05) increased after fermentation. The rhamnose (Rha) molar ratio in three pectins increased, but arabinose (Ara) and galactose (Gal) molar ratios in most pectins decreased after fermentation. Changes in Ara/Gal and (Gal + Ara)/Rha ratios represented the backbone and branched chains of rhamnogalacturonan‐I in three pectins depolymerised during fermentation. The decrease of molecular weight (Mw) in CSP was more obvious than that in WSP and SSP, and it was extensively depolymerised into low‐Mw pectin after fermentation. Pearson's correlation analysis showed FMP hardness was extremely (P &lt; 0.01) positively correlated with CSP content and significantly (P &lt; 0.05) positively correlated with SSP content and CSP Mw. Hence, CSP was the main pectin to affect texture compared with WSP and SSP, and its characteristics played a crucial role for regulating FMP texture during NF and IF process.

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

Green Preparation of Citric Acid Crosslinked Starch for Improvement of Physicochemical Properties of Cyperus Starch.

This study was undertaken to assess the properties of Cyperus esculentus tuber starch crosslinked with citric acid from liquid substrates of orange peel derived via the natural solid-state fermentation process; a green approach. The flow properties of the prepared starches were evaluated using standard methods. Water-holding capacity, swelling capacity, moisture sorption capacity, gelatinization temperature using differential scanning calorimetry, morphology, fourier infrared spectroscopy, and pH of the starches were evaluated. Results showed that the pH of the crosslinked starches were lower (3.39-4.07) than that of the native starch (5.25) and the flow profile was found to improve. The crosslinked starches' water-holding capacity (90.67%-96.69%) were higher, whereas its emulsion capacity (15.33) was similar to that of the native starch (15.33). No change was observed in the morphology of the crosslinked starches' granules. The infrared spectra of the native and crosslinked starches showed identical peaks; however, the enthalpy of gelatinization (ΔHgel) of the crosslinked products were found to differ from that of the native starch. Modified starches show propensity of being exploited as binding agents in food and pharmaceutical industries. The green modification process proved to be a valuable addition to the available starch modification processes.

Yeast isolation and identification during on-farm cocoa natural fermentation in a highly producer region in northern Brazil

The cocoa seeds from Brazilian Amazon are recognized for the high international market value in addition to the desirable aroma and taste. We aimed to identify yeast cultures in a natural cocoa fermentation process in one of the Amazonian regions of great importance in the cocoa beans market. Natural fermentation was carried out for seven days according to the methodologies of the producer and at 24 h intervals, seed samples were collected and physical-chemical and microbiological analyzes were performed. The contents of lipids, proteins, ash and moisture did not differ (p ≥ 0.05) differently from temperature, pH and total titratable acidity (p ≤ 0.05). We identified three species in the fermentation: Pichia kudriavzevii, Torulaspora delbrueckii and Saccharomyces cerevisiae, the most common being during the process. We can verify the importance of knowing the microbiota active in cocoa fermentation to propose improvements during this process of great economic importance for the Amazon region.

Bacterial Population Dynamics of Natural Fermentation of Sumbawa Mare's Milk Using Metagenomic Approach

This study aimed to assess the changing of bacterial density and the physicochemical aspects during natural fermentation of Sumbawa mare’s milk, and to evaluate the dynamics of bacterial population during the natural fermentation using metagenomic approach. Mare’s milk sample obtained from Regency of Dompu were fermented for 60 days. On the day 0, 7, 15, 30 and 60 mare milk sample were collected for further analysis, such as bacterial density enumeration, nutrition content, physical properties of the milk, and total DNA isolation. The total DNA samples obtained were analyzed using next generation sequencing. The density of lactic acid bacteria was decreased along with fermentation periods. Meanwhile, the density of aerobic bacteria on was relatively fluctuated. The physicochemical content of mare’s milk also changed during fermentation periods. Carbohydrate content and total sugar was decrease along with the decreasing of pH value. Moreover, the lipid content increase, and the protein content was fluctuated. The changing in physical properties such as whey color, acidity and gas was observed until the end of mare’s milk natural fermentation process. Using metagenomics analysis, the bacterial diversity from each sample periods categorized as low because of the dominance of Lactobacillus helveticus until the end of the fermentation. Lactobacillus helveticus as a member of LAB did not grow on isolation media on the late stage of fermentation periods (day-60). The presence of uncultivable bacteria can be detected with metagenomic approach, fulfilling the limited information on the bacterial composition of fermented Sumbawa mare’s milk products.

PENGARUH FERMENTASI ALAMI LIMBAH INDUSTRI KALAMANSI TERHADAP PENINGKATAN RENDEMEN DAN MUTU MINYAK ATSIRI

Orange peel oil is stored in the oil glands located on the outer skin. Orange peel contains cellulose, hemicellulose, pectin and other components. Microorganisms can damage the skin layer and are expected to increase oil yield. This study aimed to evaluate the effect of natural fermentation on citrus peel waste on yield and quality of the essential oils produced. This study used natural fermentation time as a treatment factor for 2, 3, and 4 days. The results of this study indicated that the natural fermentation time that occurs in kalamansi peel waste can increase the oil yield. Natural fermentation for 4 days produces the highest yield. This natural fermentation process also does not affect the quality characteristics of the oil.