Fermentation pH Research Articles

Targeted volatile fatty acid production based on lactate platform in mixed culture fermentation: Insights into carbon conversion and microbial metabolic traits.

In this study, the effects of fermentation pH and redox potential on the performance of the lactate platform were comprehensively evaluated. The results indicated that the type of acidogenic fermentation was influenced by redox potential, while pH was correlated with volatile fatty acid yield. The highest propionate yield was achieved under anaerobic conditions at a pH of9, with the dominant genus Serpentinicella producing propionate through the acrylate pathway. The highest acetate yield was produced under facultative conditions at a pH of 6. This production was primarily facilitated by the dominant genera unclassified_f__Enterobacteriaceae and Desulfovibrio, which exhibited significant upregulation of the expression of related genes. Furthermore, ecological processes were employed to establish the relationship between environmental factors and microbial communities. This study emphasized the process of converting lactate into volatile fatty acid, providing a theoretical basis for future strategies aimed at regulating targeted acid production.

Impact of Exopolysaccharides from Fructilactobacillus sanfranciscensis Ls5 on the Quality of Mantou: A Comparative Study of Fermentation Conditions.

Lactic acid bacteria (LAB) and their exopolysaccharides (EPS) have the potential to enhance the quality of flour-based products. This study investigated the effect of EPS produced by Fructilactobacillus sanfranciscensis Ls5 on the quality of Mantou. LAB strains with high EPS production were isolated from traditional fermenters, and their characteristics and EPS properties were examined. Four different fermentation conditions (Blank, Yeast, Ls5-Yeast, and EPS-Yeast) were compared in terms of their effects on the physicochemical properties, in vitro digestion characteristics, and shelf-life of Mantou. The incorporation of Ls5 and its EPS into Mantou resulted in a lower dough fermentation pH, increased organic acid production, and enhanced fermentation activity. Additionally, the incorporation of Ls5 and its EPS led to significant improvements in the quality of the Mantou, including the extension of shelf-life, improved sensory evaluation, and a reduction in the sugar content. Additionally, there was an increase in resistant starch content during digestion in both types of Mantou, which could offer potential benefits to human glycemic health.

PREBIOTIC EFFICACY OF DEFATTED FENUGREEK SEED FLAKES (FENUFLAKESTM): A SHORT-TERM COLONIC SIMULATION STUDY

Objective: To investigate the prebiotic effects of defatted fenugreek seed flakes (Fenuflakes™) using a 48-hour colonic simulation model. Methods: Fecal samples from three healthy adult human donors were exposed to treatment conditions of blank (medium control), Fenuflakes, or inulin (fiber control). The effects on microbial fermentation (pH and gas production), metabolite production [Short Chain Fatty Acid (SCFAs), Branched-Chain Fatty Acid (BCFA), ammonium and lactate production], and microbial community composition were evaluated at 0, 6, 24, and 48 h. Results: In comparison to inulin, Fenuflakes demonstrated a significant reduction in gas production. Both inulin and Fenuflakes significantly increased beneficial SCFAs, but no significant change was observed in BCFA. Ammonium production increased upon Fenuflakes treatment due to a residual protein fraction reaching the colon, in contrast to inulin, which is in a protein-depleted state. The lactate levels significantly increased for Fenuflakes and inulin. The presence of Fenuflakes and inulin resulted in favorable fermentation by the colonic gut microbiota, indicating an increase in species enrichment and alpha diversity in the microbial community composition. Conclusion: Fenuflakes exhibit prebiotic potential by increasing SCFA and promoting the enrichment of several beneficial colonic bacteria while maintaining normal colonic pH and producing less gas than inulin.

Optimization of manufacturing process for serotype 14 pneumococcal capsular polysaccharide

Streptococcus pneumoniae is a pathogenic bacterium that causes infections such as pneumonia, meningitis, otitis media, and bacteremia. The prevention of pneumococcal disease by vaccination has become more urgent due to increased antibiotic resistance. Pneumococcal capsular polysaccharides (CPS) are effective vaccine antigens that stimulate the host to produce protective antibodies. S. pneumoniae serotype 14 is one of most prevalent types in Latin America and across the world. However, the yield of S. pneumoniae serotype 14 CPS from existing fermentation processes remains low and requires improvement. In this study, various aspects of the fermentation process were optimized to improve pneumococcal growth and polysaccharide productivity, including feed medium, cultivation gas environment, fermentation pH, and temperature. A simplified purification method was also developed to obtain pure CPS, including ultrafiltration, acid and ethanol precipitation, diafiltration, and lyophilization. These fermentation optimizations significantly enhanced the optical density of pneumococcal bacterial cultures and increased fermentation yields to 2.4–2.6 g/L—significantly higher than previously achieved. Furthermore, the test results of pure CPS could meet the requirements in the European Pharmacopoeia (11th edition). These optimizations provide valuable insights into the nutritional requirements and impact of varying fermentation process parameters on pneumococcal growth and CPS productivity, thus contributing to the development of a more efficient and cost-effective method for the production of pneumococcal CPS—essential for manufacturing vaccines against pneumococcal infections.

Seasonal stability of the rumen microbiome contributes to the adaptation patterns to extreme environmental conditions in grazing yak and cattle

BackgroundThe rumen microbiome plays an essential role in maintaining ruminants’ growth and performance even under extreme environmental conditions, however, which factors influence rumen microbiome stability when ruminants are reared in such habitats throughout the year is unclear. Hence, the rumen microbiome of yak (less domesticated) and cattle (domesticated) reared on the Qinghai-Tibetan Plateau through the year were assessed to evaluate temporal changes in their composition, function, and stability.ResultsRumen fermentation characteristics and pH significantly shifted across seasons in both cattle and yak, but the patterns differed between the two ruminant species. Ruminal enzyme activity varied with season, and production of xylanase and cellulase was greater in yak compared to cattle in both fall and winter. The rumen bacterial community varied with season in both yak and cattle, with higher alpha diversity and similarity (beta diversity) in yak than cattle. The diversity indices of eukaryotic community did not change with season in both ruminant species, but higher similarity was observed in yak. In addition, the similarity of rumen microbiome functional community was higher in yak than cattle across seasons. Moreover, yak rumen microbiome encoded more genes (GH2 and GH3) related to cellulose and hemicellulose degradation compared to cattle, and a new enzyme family (GH160) gene involved in oligosaccharides was uniquely detected in yak rumen. The season affected microbiome attenuation and buffering values (stability), with higher buffering value in yak rumen microbiome than cattle. Positive correlations between antimicrobial resistance gene (dfrF) and CAZyme family (GH113) and microbiome stability were identified in yak, but such relationship was negatively correlated in cattle.ConclusionsThe findings of the potential of cellulose degradation, the relationship between rumen microbial stability and the abundance of functional genes varied differently across seasons and between yak and cattle provide insight into the mechanisms that may underpin their divergent adaptation patterns to the harsh climate of the Qinghai-Tibetan Plateau. These results lay a solid foundation for developing strategies to maintain and improve rumen microbiome stability and dig out the potential candidates for manufacturing lignocellulolytic enzymes in the yak rumen to enhance ruminants’ performance under extreme environmental conditions.

Engineering quorum sensing-based genetic circuits enhances growth and productivity robustness of industrial E. coli at low pH

BackgroundMicrobial organisms hold significant potential for converting renewable substrates into valuable chemicals. Low pH fermentation in industrial settings offers key advantages, including reduced neutralizer usage and decreased wastewater generation, particularly in the production of amino acids and organic acids. Engineering acid-tolerant strains represents a viable strategy to enhance productivity in acidic environments. Synthetic biology provides dynamic regulatory tools, such as gene circuits, facilitating precise expression of acid resistance (AR) modules in a just-in-time and just-enough manner.ResultsIn this study, we aimed to enhance the robustness and productivity of Escherichia coli, a workhorse for amino acid and organic acid production, in industrial fermentation under mild acidic conditions. We employed an Esa-type quorum sensing circuit to dynamically regulate the expression of an AR module (DsrA-Hfq) in a just-in-time and just-enough manner. Through careful engineering of the critical promoter PesaS and stepwise evaluation, we developed an optimal Esa-PBD(L) circuit that conferred upon an industrial E. coli strain SCEcL3 comparable lysine productivity and enhanced yield at pH 5.5 compared to the parent strain at pH 6.8.ConclusionsThis study exemplifies the practical application of gene circuits in industrial environments, which present challenges far beyond those of well-controlled laboratory conditions.

Bio-process optimization for developing a turmeric (Curcuma longa Linn.) beverage fermented with functional lactic acid starter cultures

Turmeric, scientifically known as Curcuma longa, is a herbaceous plant characterized by its rhizomatous nature with remarkable chemical composition and biologically active compounds. Lactic acid bacteria (LAB) have been observed to break down complex polyphenols into simpler, more bioactive compounds through fermentation. The success of the fermentation process relies on various factors to achieve the desired end product. This study's main goal was to assess the feasibility of using turmeric as a fermentable substrate for LAB, with the intention of creating a non-dairy fermented beverage. The investigation delved into the impact of several fermentation parameters, namely Fermentation Temperature, pH (Lemon juice concentration), Inoculum concentration, and Substrate concentration (Turmeric concentration), on the phytochemical and antioxidant properties of the lactic acid-fermented turmeric beverage (FTB). Statistical analysis revealed that a quadratic polynomial model could effectively illustrate how these fermentation parameters influenced the beverage's phytochemical and antioxidant qualities. Visualization through response surface plots revealed that these independent variables significantly influenced the beverage's total phenolic content, total flavonoid content, and antioxidant properties. Optimal fermentation conditions were identified to yield the highest levels of phenolic, flavonoid, and antioxidant content. These conditions included a Fermentation Temperature of 37.45 °C, a pH of 5.62, an Inoculum concentration of 5.12%v/v, and a Substrate (turmeric) concentration of 2.28%w/v. Under these precise conditions, experimental results closely aligned with predicted values for total phenolic content (57.46mg/100 ml), total flavonoid content (51.48mg/100 ml), and total antioxidant activity (72.24%). The overall acceptability of the fermented turmeric beverage reached a high 98.10%. Notably, the FTB exhibited significantly improved attributes such as astringency, flavor, taste, and overall acceptability when compared to the non-fermented turmeric beverage (NFTB), with statistical significance (P < 0.05).

Optimization of Consolidated Bioprocessing Fermentation of Uncooked Sweet Potato Residue for Bioethanol Production by Using a Recombinant Amylolytic Saccharomyces cerevisiae Strain via the Orthogonal Experimental Design Method

An amylolytic industrial yeast strain named 1974-GA-temA, developed previously by our research team by coexpressing the α-amylase and glucoamylase genes, combines enzyme production, sweet potato residue (SPR) hydrolysis, and glucose fermentation into ethanol in a one-step process. This consolidated bioprocessing (CBP) method has great application potential in the commercial production of bioethanol from SPR, but important fermentation parameters should be optimized to further increase the ethanol concentration and yield. In this study, the effects of the initial fermentation pH, solid-to-liquid ratio, inoculation volume, addition of exogenous enzyme, and supplementation with metal ions were systemically investigated. Single-factor experiments revealed that the optimal pH was 4.0. In the solid-to-liquid ratio test, an increase in the solid-to-liquid ratio corresponded with a gradual increase in the ethanol concentration, peaking at 1:5. However, the ethanol yield gradually decreased, with the optimal solid-to-liquid ratio identified as 1:5. The ethanol concentration and yield reached 9.73 g/L and 5.84%, respectively. Additionally, an increase in the inoculum size resulted in increased ethanol concentration and yield, with the optimal inoculum level determined to be 10%. An ethanol concentration of 7.87 g/L was attained under these specified conditions, equating to an ethanol yield of 4.72%. Further analysis was conducted to assess the effects of exogenous cellulase, hemicellulase, and pectinase, both individually and in combination, on ethanol concentration and yield. The results indicated that pectinase had a particularly significant effect. The highest ethanol concentration was observed when all three enzymes were administered concurrently, yielding 27.27 g/L ethanol. Then, the role of metal ions in SPR fermentation was evaluated. The metal ions did not significantly affect the process, with the exception of copper ions. The addition of copper ions at a specific concentration of 0.2 g/100 g SPR increased the ethanol concentration. However, concentrations exceeding 0.2 g/100 g SPR inhibited yeast cell growth. Finally, orthogonal optimization was employed to determine the optimal combination of factors: pH, 4.0; solid-to-liquid ratio, 1:6; inoculation volume, 10%; cellulase and pectinase addition; and the absence of Cu2+ addition. Under these conditions, strain 1974-GA-temA produced 34.83 ± 0.62 g/L ethanol after 8 days of fermentation, corresponding to a 20.90% ± 0.37% ethanol yield. This value markedly exceeds the outcomes of all the conducted orthogonal experiments. The fermentation optimization experiments in this study are expected to increase ethanol production during the CBP fermentation of SPR.

Severity of rolling reconstituted high-moisture barley on ensiling characteristics and in vitro ruminal fermentation

Barley grain sources with variable kernel sizes makes adequate and consistent processing of kernels challenging. This study evaluated how the severity of processing for reconstituted high moisture (65% on DM basis) barley (RHB) affects ensiling characteristics and in vitro ruminal fermentation. Three independent sources of light (<630 g/500 mL) and heavy (>670 g/500 mL) barley were blended to create 4 sources of variable kernel sized barley (646 g/500 mL). Reconstituted barley was rolled through a roller gap width of 1.40 (RHBF), 1.86 (RHBM), or 2.31 mm (RHBC) and ensiled for 1 or 5 mo with dry rolled barley (DRB; roller gap width 1.86 mm) used as a control. The 1-mo RHB and the DRB were further evaluated using the artificial rumen technique (RUSITEC) to investigate the effects of severity of processing for RHB on ruminal fermentation, and gas, methane, and microbial protein production. Using a randomized complete block design (n = 4), 16 fermenters from 2 RUSITEC apparatuses were used to assess the 4 sources and 4 processing treatments. The addition of water increased kernel width before rolling and resulted in increased kernel length, width, and thickness for RHB relative to dry rolled barley. Increasing processing severity for RHB linearly increased kernel width. The percentage of fine particles (<1.18 mm) was greater for DRB than RHBF, but did not differ by processing severity for RHB. Dry matter, organic matter, and starch disappearance were not different between DRB and RHBF, but linearly increased with increasing processing severity for RHB. Fermenter pH tended to be less for DRB relative to RHBF. In conclusion, the reduction in fine particles with the addition of water for RHB may prevent a decline in fermenter pH and when processed to achieve the same PI using a smaller roller gap width, yielded similar DM and OM disappearance suggesting a lesser risk for low ruminal pH without compromising digestibility.

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thus holding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods. Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as a natural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.

Bioprocess Optimization by Taguchi Design and Response Surface Analysis for Obtaining Active Yeast Used in Vinification

This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In this respect, we promoted an optimization strategy for obtaining active dry yeast biomass. The cultivation conditions for micropilot fermentation (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi design with four factors and three levels. Reproducibility testing was conducted under specific fermentation parameters: temperature (32 °C), pH (4.5), carbon source (12%), and nitrogen source (0.7%). Following the optimization process, two combinations of cultivation parameters were selected, and one of them, based on the results, was selected for further analysis. Quantitative data were obtained, showing dry yeast biomass (DCW) at 1.39 g/100 mL and protein content at 45.57%. The active yeast was then used in the winemaking process for Tămâioasă Românească and Busuioacă de Bohotin varieties at Pietroasa winery for validation. This optimization aims to facilitate easy and rapid production of fresh wine yeast tailored to the local winemaking practices of Pietroasa winery, with real application potential in other viticultural areas, aligning with the terroir concept.

Effects of Different Starch Sources Used at High Levels in Cattle on Ruminal Fermentation Properties and Some Blood Parameters

In this study, it was aimed to determine the effects of different starch sources on ruminal fermentation and in situ digestibility characteristics and some blood parameters in cows. In the study, three different total mixed rations (TMR) with similar energy, protein and starch contents were prepared and these TMR’s formed the groups of the ex-periment. The main starch sources of the TMR’s were from the barley, wheat, and corn grains, respectively. The study was carried out as two consecutive trails using 3 non-lactating Holstein female cattle with rumen cannulate within a 3 × 3 Latin square trial design. These TMRs were fed at ad libitum and then nutrient intakes, ruminal fermentation (pH, acetic, propionic, butyric, and lactic acids), some serum (urea, glucose, total protein, albumin, triglyceride) and blood gas parameters (pH, pCO2, pO2, HCO3-, Na+, K+, Ca++, Cl-, anion gap, lactate) were determined. Also, in situ dry matter and starch degradability were carried out in these animals. Nutrient intakes of cows fed different TMRs were similar (P&amp;gt;0.05), except neutral detergent fiber (NDF) intake (P&amp;lt;0.05). Both ruminal fermentation, serum and blood gas pa-rameters did not change among treatment groups (P&amp;gt;0.05). As a result, it was determined that there were no serious changes in the ruminal fluid, serum, and blood gas parameter values of the subjects due to the content difference of the trial TMR’s. On the other hand, it was determined that in situ dry matter (DM) and starch degradability of barley and wheat were significantly different among cereal grains, ruminal DM and starch degradability of corn followed a slower, stable, and gradual increase.

Sustainable succinic acid production from lignocellulosic hydrolysates by engineered strains of Yarrowia lipolytica at low pH

Succinic acid (SA) is a valuable C4 platform chemical with diverse applications. Lignocellulosic biomass represents an abundant and renewable carbon resource for microbial production of SA. However, the presence of toxic compounds in pretreated lignocellulosic hydrolysates poses challenges to cell metabolism, leading to inefficient SA production. Here, engineered Yarrowia lipolytica Hi-SA2 was shown to utilize glucose and xylose from corncob hydrolysate to produce 32.6 g/L SA in shaking flasks. The high concentration of undetoxified hydrolysates significantly inhibited yeast growth and SA biosynthesis, with furfural identified as the key inhibitor. Through overexpressing glutathione synthetase encoding gene YlGsh2, the tolerance of engineered strain to furfural and toxic hydrolysate was significantly improved. In a 5-L bioreactor, Hi-SA2-YlGsh2 strain produced 45.34 g/L SA within 32 h, with a final pH of 3.28. This study provides a sustainable process for bio-based SA production, highlighting the efficient SA synthesis from lignocellulosic biomass through low pH fermentation.

Effect of pH and Duration of Fermentation on the Sensory, Physicochemical and Proximate Characteristics of Garri

Effect of pH and Duration of Fermentation on the Sensory, Physicochemical and Proximate Characteristics of Garri

Valorization of unripe banana peel (Robusta) powder for the production of tannase using Bacillus xiamenensis in submerged fermentation

Tannases are industrial enzymes used in cosmetic, pharmaceutical, food, and environmental management. In the present study, 11 tannase-producing Bacillus spp. were isolated from agricultural soil, banana root soil, vegetable garbage, and fruit garbage. These isolated bacteria were screened using tannic acid agar plates. The zone of hydrolysis varied from 9 mm to 21 mm, and the strain Bacillus xiamenensis BR1 exhibited the highest activity. The dried unripe banana peel (Robusta) was powdered, and particles between 1 and 1.5 mm were used as substrate. The banana peel consists of 7.84 ± 0.15% hydrolysable tannin, which induces the production of tannase. The production medium was prepared at 10% (w/v) unripe banana peel powder. The screening experiments revealed that fermentation period, pH, inoculums, and tannic acid improved tannase production. A two-level full factorial design revealed the influence of pH, inoculums, and incubation time on tannase production (F-value=8.99; p-value=&lt;0.0001). The optimum concentration was analyzed using a central composite design, and the model was significant (F-value = 17.03; p-value = 0.0001). Under optimal bioprocess conditions, tannase yield was 2.4-fold higher than in an unoptimized medium. The unripe banana peel can be used as a substrate for the production of tannase by Bacillus sp.

Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35kHz for 2, 4, and 6min, freezing at -80°C and -17°C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at -80°C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at -17°C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus.

Effect of Fermentation Time, pH, and Their Interaction on the Production of Volatile Fatty Acids from Cassava Wastewater

Acidogenic fermentation is a technology that involves halting methanogenesis in the conventional anaerobic digestion process to produce mainly volatile fatty acids (VFAs). VFAs serve as direct precursors to energy-rich or higher value-added products upon undergoing additional processing. In this study, batch reactors were utilized to assess the individual and interaction effects of fermentation time and pH variables on VFA production from acidogenic fermentation of cassava wastewater through the establishment of a completely randomized design and a second-order response surface (rotatable central composite design), respectively. The maximum VFA production observed was 3444.04 mg of acetic acid (HAc)/L (0.58 gCODVFA/gCOD) in a fermentation time of 6 days, with acetic (48.5%), propionic (28.3%), and butyric (13.6%) acids identified as the main metabolites. Additionally, in the assessment of the effect of pH, the maximum VFA production reached 2547.72 mgHAc/L (0.34 gCODVFA/gCOD) at pH 5.9, and acetic acid was identified as the predominant organic acid. Statistically, the fermentation time and pH variables individually affect VFA production from cassava wastewater; however, the interaction between them generated a non-significant effect.

Bimolecular optimization of cellulase production by &lt;i&gt;Richoderma citrinoviride&lt;/i&gt; and &lt;i&gt;Aspergillus niger&lt;/i&gt; isolates on corn cob, rice bran and sorghum bran as biomass substrates

This work focuses on the assessment of the conditions relevant for the improvement of enzymes hydrolysis of pretreated corn cob, rice bran and sorghum bran by using Trichoderma Citrinoviride and Aspergillus niger. To achieve this, different fermentation conditions were applied to assess their effect in the optimization of cellulase production. Effects of fermentation duration, inoculation size, temperature and pH of fermentation on cellulase production were investigated. At 96 hrs of fermentation, maxim cellusale product was found to be at optimum in both organisms. Hence, 6% substrates concentration with 10 discs of 8mm inoculum size yielded maximum cellulase production in both A. niger and T. citrinoviride after 5 days of incubation. At 35ºC, A niger and T citrinoviride recorded maximum cellulase production 0.50 mg/ml in sorghum bran while 40ºC was optimum for maximum cellulase production for T, citrinoviride on corn cob. Whereas, pH 5.0 T. citrinoviride exhibits maximum cellulase production with sorghum bran 1.30 mg/ml compared to carboxymetyyl cellulose which served as control and sorghum bran 1.2mg/ml. These results highlight the potentials of T. citrinoviride as species of fungus for the industrial production of cellulase using Agricultural wastes as substrates. Cellulase yield was repressed in the presence of glucose and was induced in the presence of corn cob, rice bran and sorghum using T. citrinoviride. Cellulase yield from Corn cob, rice bran and sorghum bran differed significantly at (P&lt;0.05) from glucose.

Potential of Methane (CH4), Nitrogen (N2), and Carbon Dioxide (CO2) from Eco-Enzyme with the Addition of Cow Feces Starter

Eco-enzyme solutions are generally used in the manufacture of disinfectants, floor cleaners, liquid fertilizers, preservatives and others. In this study, eco-enzyme was used as the main ingredient in the manufacture of biogas fermentation with the addition of cow feces as an additional starter in the fermentation. The aim of this study was to determine the content of CH4, CO2, N2, pH, temperature, and pressure in eco-enzyme fermentation with the addition of cow feces starter. his research is a quantitative research with the type of experimental research as well as direct observation data collection techniques and data analysis techniques using descriptive statistical analysis. The results showed that the treatment that produced the highest methane (CH4) gas was the P5 treatment with a concentration of 2.889%. 6,1. The highest volume pressure value was produced in the P5 treatment which was 70 ml. Nitrogen gas (N2) and carbon dioxide gas (CO2), the concentration of nitrogen gas (N2) from reactor P0 - P4 is in the range of 95.875-99.669 % and the concentration of carbon dioxide (CO2) from reactor P0 - P4 is in the range of 0.237 - 4.125 %.

Fermentation Kinetics, Potability, and Sensory Compounds of Joubidwi: An Ethnic Alcoholic Beverage

Background: Fermentation is a metabolic pathway of the breakdown of carbohydrate molecules like glucose, fructose to ethanol and various volatile and non-volatile congeners. The production of alcoholic beverages from foodstuffs like rice, cereals, fruits, maize etc., is an age-old traditional protocol. In this study, we adapted the traditional protocol of preparation of the ethnic beverage Joubidwi, with a fermentation time of 6 days, i.e., aliquots from the fermented mash (cooked rice) were collected on a daily basis from day 1 to day 6. Objectives: This study aimed to get insight into fermentation kinetics, ethanol content, carbohydrate content, antioxidant activities, bitterness, protein content, pH, colour, and turbidity of the ethnic alcoholic beverage Joubidwi and to identify the sensory compounds and polyphenol molecules. Method: UV-Visible spectroscopic methods, GC-FID and GC-MS analytics methods were used for the estimation and identification of carbohydrates, proteins, ethanol contents, and sensory compounds, respectively. Reverse phase HPLC was adapted for the identification of polyphenol molecules in Joubidwi. Results: A pseudo-first-order fermentation kinetics was observed from day 1 to day 6 fermentation of Joubidwi. Apart from ethanol content (60.48 ± 1.36 mg/mL after 72 h fermentation to 78.80 ± 1.48 mg/mL after 144 h fermentation), the beverage had nutritional values and good antioxidant properties with 22.38 to 35.11% Radical Scavenging Effect (RSE) from 1 to 6th day of fermented Joubidwi. The beverage also contained 12 sensory compounds. Gallic acid was identified as polyphenol in Joubidwi samples. Conclusion: Joubidwi is an alcoholic beverage prepared by Bodos using rice and certain herbs through a traditional fermentation process. The fermentation process follows pseudo-first-order kinetics. The beverage is potable.