scholarly journals YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

2015 ◽  
Vol 46 ◽  
pp. 582-586 ◽  
Author(s):  
Ermelinda L. Pereira ◽  
Elsa Ramalhosa ◽  
Ana Borges ◽  
José A. Pereira ◽  
Paula Baptista
Keyword(s):  
Fermentation Process ◽  
Table Olives ◽  
Natural Fermentation ◽  
Yeast Dynamics

Yeast dynamics in the black table olives processing using fermented brine as starter

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 92-106
Author(s):  
G. Ciafardini ◽  
G. Venditti ◽  
B.A. Zullo
Keyword(s):  
Traditional Method ◽  
Fermentation Process ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Pichia Manshurica ◽  
One Year ◽  
Spoilage Microorganisms ◽  
Yeast Dynamics ◽  
Total Yeast ◽  
Autochthonous Species

Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives, which requires minimal intervention. The aim of this study was to evaluate the effects of adding a brine starter, developed from one-year spontaneously fermented black table olives, on the microbiological, chemical, and sensory characteristics of naturally fermented Taggiasca table olives. The olives were fermented in brine containing 12% (w/v) NaCl with 0.6% (w/v) citric acid and inoculated with a selected brine starter containing primarily Pichia manshurica (87% predominance) and Saccharomyces cerevisiae (10% predominance). Brine and olives samples were analysed at the start of the experiment and after 3, 6, 9, and 12 months of fermentation. The P. manshurica and S. cerevisiae present in the brine starter drove the entire fermentation process, along with other autochthonous species that were not included in the starter, including Zygosaccharomyces mrakii. Spoilage microorganisms and undesired off-odours and off-flavours were not present at the end of fermentation. When compared to the control, the use of the brine starter increased the total yeast population in the brine during the first 6 months of fermentation, thus shortening the debittering time of the fruits and improving the taste complexity of the final product.

Compositional and Tissue Modifications Induced by the Natural Fermentation Process in Table Olives

2008 ◽  
Vol 56 (15) ◽  
pp. 6389-6396 ◽  
Author(s):  
Maurizio Servili ◽  
Antonio Minnocci ◽  
Gianluca Veneziani ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Table Olives ◽  
Natural Fermentation

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

1970 ◽  
Vol 26 (2) ◽  
Author(s):  
G.P. Ganda-Putra ◽  
L.P. Wrasiati ◽  
N.M. Wartini
Keyword(s):  
Optimum Condition ◽  
Fermentation Process ◽  
Process Condition ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Pectolytic Enzymes ◽  
Split Plot ◽  
Fermentation Period ◽  
Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

Deciphering the effect of Natural Fermentation on Nutritional, Anti-nutritional compounds and Antioxidant Activity of Finger millet landraces

2021 ◽  
Vol 16 (11) ◽  
pp. 122-128
Author(s):  
Tahsin Kazi ◽  
Lokesh Sharma ◽  
Sanjay Auti
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Finger Millet ◽  
Coat Color ◽  
Tannin Content ◽  
Nutritional Security ◽  
Natural Fermentation ◽  
Nutritional Components ◽  
Nutritional Compounds ◽  
Endogenous Enzymes

Fermentation is one of the most important bioprocessing techniques used to enhance nutritional components and a reduction in anti-nutritional compounds. In the present work, germinated and ungerminated grains of white and red –brown finger millet landraces were subjected to 8, 16 and 24 hours of fermentation to find out its response in terms of nutritional, anti-nutritional compounds and antioxidant activity. White and red-brown grains showed significant response to 16 and 24 hours process in terms of nutritional and anti-nutritional changes. Significant reduction in the tannin content (73%) was noted for germinated and un-germinated grains with the enhancement in nutritional compounds. Highest antioxidant activity was noted for germinated (91%) grains of white seed coat color grains. Process of natural fermentation and the microflora produces various endogenous enzymes which causes enhancement and reduction of nutritional and antinutritional compounds. Obtained results prove the importance of fermentation process and conservation of landraces for nutritional security.

Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread

2019 ◽  
Vol 82 ◽  
pp. 218-230 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Pasquale Filannino ◽  
Vincenzo Cantatore ◽  
Marco Gobbetti
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Natural Fermentation ◽  
Bee Bread

scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

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