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

2022 ◽  
pp. 110952
Author(s):  
Zi Ye ◽  
Zhixun Shang ◽  
Shiyao Zhang ◽  
Meiqi Li ◽  
Xuetin Zhang ◽  
...  
Keyword(s):  
Dynamic Analysis ◽  
Microbial Communities ◽  
Fermentation Process ◽  
Chili Pepper ◽  
Industrial Scale ◽  
Capsicum Frutescens ◽  
Natural Fermentation

scholarly journals Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using Response Surface Methodology

2018 ◽  
Vol 36 (1) ◽  
pp. 88-96
Author(s):  
Carlos Vegas ◽  
Amparo Irisi Zavaleta ◽  
Braulio Zarzoso
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Fermentation Process ◽  
Good Alternative ◽  
Chili Pepper ◽  
Process Conditions ◽  
Capsicum Frutescens ◽  
Desirability Approach ◽  
Fermentation Parameters ◽  
Tropical Climates

The consumption of chili pepper fruits (CPF) is widespread throughout the world. However, countries without tropical climates can only consume few CPF varieties. The lactic fermentation (LF) of CPF is a good alternative for their preservation and consumption in those regions where they are not cultivated. The main objective of this research was to optimize the fermentation process conditions for a CPF variety (Capsicum frutescens) modifying the Sodium Chloride (NaCl) and glucose concentrations to increase the acidification rate. The Response Surface Methodology was used applying a Central Composite Design to integrate a desirability approach. The growth of the microorganisms responsible for the fermentation process was also evaluated. The addition of NaCl and glucose significantly affected the acidification rate for LF of CPF. The optimum fermentation parameters determined to maximize the acidification rate were 6.25% NaCl and 1.77% glucose concentrations with an acidification rate of 0.113% acidity/day. However, this value was slightly lower than predicted. Lactic acid bacteria and yeasts were the main microorganisms throughout the fermentations.

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 Classification of total carotene and quality of chili pepper (Capsicum frutescens) based on image analysis

2021 ◽  
Vol 733 (1) ◽  
pp. 012005
Author(s):  
Y Hendrawan ◽  
R Utami ◽  
D Y Nurseta ◽  
Daisy ◽  
S Nuryani ◽  
...  
Keyword(s):  
Image Analysis ◽  
Chili Pepper ◽  
Capsicum Frutescens

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.

scholarly journals The role of neem leaves as organic pesticides in chili pepper (Capsicum frutescens)

2018 ◽  
Vol 10 (4) ◽  
pp. 246-250 ◽  
Author(s):  
SOPIALENA SOPIALENA ◽  
SURYA SILA ◽  
ROSFIANSYAH ROSFIANSYAH ◽  
JULI NURDIANA
Keyword(s):  
Insect Pests ◽  
Block Design ◽  
Chili Pepper ◽  
Fruit Rot ◽  
Root Extract ◽  
Capsicum Frutescens ◽  
Neem Leaves ◽  
Chili Peppers ◽  
Organic Pesticides

Sopialena, Sila S, Rosfiansyah, Nurdiana J. 2018. The role of neem leaves as organic pesticides in chili pepper (Capsicum frutescens). Nusantara Bioscience 10: 246-250. The agricultural crops and horticultural plants are always under constant assault caused by diseases, insect pests, viruses, and other pathogens which may substantially reduce yield. Chili Pepper (Capsicum annum L.) is a popular horticultural plant of the Solanaceae family in Indonesia. Some serious diseases widely found in chili peppers, are anthracnose (Colletotrichum capsici), leaf spot (Cercospora capsici) and fruit rot (Phytophthora capsici). To manage the potential problems, this study is aimed to provide an explanatory knowledge of the use of plant-based pesticide to control the diseases in chili peppers. The information is meant to fill the knowledge gaps in the use of plant-based pesticide to control the chili diseases. The use of nonchemical pesticide benefits not only the environment but also as an organic strategy for disease management. This research used a randomized complete block design (RCBD) categorized into four groups and six different treatments. The organic pesticides were prepared from the extract of neem leaves, soursop leaves, lemongrass extract, tuba root extract, and kenikir/Cosmos caudatus extract). The result indicates that neem leaves are the most effective organic pesticides to control the chili pepper disease in Indonesia.

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 The effect of yeast generations on fermentation, maturation and volatile compounds of beer

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 144-150
Author(s):  
Krzysztof Kucharczyk ◽  
Tadeusz Tuszyński ◽  
Krzysztof Żyła ◽  
Czesław Puchalski
Keyword(s):  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Fermentation Process ◽  
Industrial Scale ◽  
Yeast Growth ◽  
2Nd Generation ◽  
Yeast Biomass ◽  
Temperature And Pressure

The aim of the study was to determine the effect of yeast generations on fermentation and maturation processes, the content of volatile compounds of beer and viability and vitality of yeast biomass on an industrial scale. The experiments with fermentation and maturation were performed in fermentation tanks. The wort was aerated with sterile air. Yeast (S. pastorianus) bottom fermentation was used in fermentation. For pitching four generations (passages) of yeast were used as follows: 1st, 2nd, 3rd and 4th generation. The processes of fermentation and maturation were carried out in the same technological conditions (temperature and pressure). During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and selected volatile compounds like esters, alcohols and carbonyl compounds were investigated. With the increase in the number of yeast generations, especially from the 2nd generation used in the fermentation process, the content of acetaldehyde and esters increased. Despite the slight differences between generations, the changes are statistically significant. The content of diacetyl is stable for the 1st, 2nd and 3rd generation and higher for the 4th generation. Diversified yeast generations used in the process of fermentation did not affect significantly the final quality of beer.

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