scholarly journals ULTRAMICRODETERMINATION OF THIAMINE BY THE FERMENTATION METHOD

1939 ◽  
Vol 129 (2) ◽  
pp. 471-476
Author(s):  
Lawrence Atkin ◽  
A.S. Schultz ◽  
Charles N. Frey
Keyword(s):  
Fermentation Method

scholarly journals Asahan coconut for virgin coconut oil production using fermentation method

2020 ◽  
Vol 454 ◽  
pp. 012102
Author(s):  
H F Purba ◽  
N D M Romauli ◽  
T Purba ◽  
E D Manurung ◽  
Nurmalia
Keyword(s):  
Coconut Oil ◽  
Oil Production ◽  
Virgin Coconut Oil ◽  
Fermentation Method

Dyeing of Silk Fabric with Extracted Dyes from Lichens

2015 ◽  
Vol 1134 ◽  
pp. 165-170
Author(s):  
Nor Atiqah Mohamed ◽  
Mohd Rozi Ahmad ◽  
Muhammad Ismail Abd Kadir ◽  
Asmida Ismail ◽  
Wan Yunus Wan Ahmad
Keyword(s):  
Boiling Water ◽  
Silk Fabric ◽  
Fastness Properties ◽  
Natural Dyeing ◽  
Fermentation Method ◽  
Silk Fabrics ◽  
Colour Coordinates

Two lichens species (ParmotremapraesorediosumandHeterodermialeucomelos)were assessed for dye production using boiling water method (BWM) and ammonia fermentation method (AFM). The dyes were applied on silk fabric. Three types of mordant were used i.e. alum, iron and vinegar through meta-chrome (simultaneous) method of natural dyeing. The K/S values, colour coordinates values and colour differences (ΔE) of the dyed samples were measured. Dyeing fastness properties of the dyed silk fabrics were assessed for washing, rubbing and light. TheP.praesorediosumextracts yielded beige to dull brown shades using BWM and pinkish-purple using AFM, whereas theH.leucomelosextracts produced yellowish-brown shades for both BWM and AFM on the silk substrate. Modanting seemed to be effective in increasing the K/S values of all mordanted fabrics except in the case of silk fabric dyed withP.praesorediosumextracted from AFM. Fastness ratings to washing and rubbing were all very good (5-4) for bothP.praesorediosumandH.leucomelosdyed silk fabrics. The fabrics dyed withP.praesorediosumandH.leucomelosextracts produced strong and deep colours as their ΔE values were higher and increased obviously of all mordanted fabrics. It can be concluded thatP.praesorediosumandH.leucomelosextracted from BWM and AFM methods can be used as an alternative dye source.

scholarly journals STUDI PEMANFAATAN KULIT KOPI ARABIKA (Coffee arabica L.) SEBAGAI MIKRO ORGANISME LOKAL (MOL)

AGROINTEK ◽  
2017 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
A Ita Juwita ◽  
Arnida Mustafa ◽  
Risna Tamrin
Keyword(s):  
Food Source ◽  
Material Decomposition ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Fermentation Method ◽  
Local Material ◽  
Coffee Arabica ◽  
Phosphorus And Potassium ◽  
Macro Nutrients

<span class="fontstyle0">MOL (Mikro Organisme Lokal) is the result of local material decomposition with<br />fermentation method. MOL contains macro and micro nutrients and microbial decomposers.<br />The smaller coffee peel that will fermented, the faster MOL can be formed. To accelerate<br />decomposition in MOL solution, it can be added food source of bacteria such as coconut water<br />and brown sugar.<br />The purpose of this study was to study the process of making MOL from coffee peel, to<br />analyze the content of nitrogen, phosphor, and potassium of MOL of coffee peel and to<br />determine the effect of fermentation time on nitrogen, phosphor, and potassium contents of<br />MOL that resulted.<br />This study was conducted with 4 (four) treatments, week 1, 2, 3 and 4 and 1 factor and<br />using 2 times replicate. The parameter of testing used for making coffee peel as local<br />microorganism are MOL volume, nitrogen, phosphor and potassium contents.<br />The result of study showed that the highest mol volume obtained in week 4 of 8.5 ml and<br />the lowest in week 1 of 5 ml. They were obtained from 500 g coffee peel. Determination of<br />nitogen, phosphorus and potassium as a macro nutrients has been conducted. The result showed<br />that the highest nitrogen was found to be 0,0039% in week 1, 3 and 4 and the lowest in week 2<br />with percentage 0.034 %. Determine of phosphorus showed that the highest phosphor was<br />obtained in week 2 wtih percentage 0.033 % and the lowest in week 4 of 0.018%, and the result<br />of potassium analyze, the highest obtained in week 2 of 0.035 % and the lowest in week 4 of<br />0.014%</span>

scholarly journals KHẢO SÁT CÁC YẾU TỐ ẢNH HƯỞNG ĐẾN QUÁ TRÌNH SẢN XUẤT LOVASTATIN TỪ NẤM Asperillus terreus EV8 BẰNG PHƯƠNG PHÁP LÊN MEN BÁN RẮN

2021 ◽  
Vol 5 (1) ◽  
pp. 2207-2216
Author(s):  
Nguyễn Phạm Tuấn ◽  
Bằng Hồng Lam ◽  
Nguyễn Phạm Tú
Keyword(s):  
Carbon Source ◽  
Abiotic Factors ◽  
Bone Diseases ◽  
Synthesis Process ◽  
Medium Ph ◽  
Fermentation Time ◽  
Medium Carbon ◽  
Statin Group ◽  
Fermentation Method ◽  
Potential Sources

Lovastatin một loại thuốc thuộc nhóm statin và được sử dụng để hạ cholesterol. Lovastatin cũng được sử dụng điều trị bệnh tim mạch vành, bệnh Alzheimer và các bệnh về xương,…. Nấm Asperillus terreus được xem là một trong những nguồn tổng hợp lovastatin, trong quá trình tổng hợp lovastatin chịu ảnh hưởng của nhiều yếu tố sinh học và phi sinh học. Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của các yếu tố đến quá trình sản xuất lovastatin từ nấm bằng phương pháp lên men bán rắn. Các yếu tố ảnh hưởng đến quá trình lên men từ nấm Asperillus terreus EV8 như cơ chất, pH, nguồn carbon, nguồn nitrogen và thời gian lên men được đánh giá. Hàm lượng lovastatin được xác định bằng phương pháp đo quang ở bước sóng λ=238 nm. Kết quả nghiên cứu cho thấy, nấm Asperillus terreus EV8 sản xuất lovastatin tốt nhất dưới điều kiện như cơ chất (gạo trắng), pH môi trường (pH = 6), nguồn carbon (glucose 5 g/L), nguồn nitrogen (pepton 5 g/L) và thời gian lên men (8 ngày), hàm lượng lovastatin đạt 4,66 mg/g. ABSTRACT Lovastatin is a drug belonging to statin group and is used to reduce cholesterol. Lovastatin is also applied to treat coronary heart disease, Alzheimer's disease, and bone diseases. Asperillus terreus is considered as one of the potential sources of lovastatin, but the lovastatin synthesis process affected by various biological and abiotic factors. The study was conducted to evaluate the effect of factors on the production of lovastatin from this type of fungi by solid state fermentation method. The effect of factors on the production of lovastatin from Asperillus terreus EV8 as substrates, pH of medium, carbon source, nitrogen and fermentation time were investigated. Lovastatin assay was determined by spectrophotometer at 328 nm. The results showed that Asperillus terreus EV8 strains produced lovastatin under conditions as substrates (rice), pH of medium (pH = 6), carbon source (glucose 5 g/L), nitrogen source (peptone 5 g/L) and fermentation time (8 days) and the amount of lovastatin reaches 4.66 mg/g.  

scholarly journals review artikel study

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Mixed Culture ◽  
Fermentation Process ◽  
Improve Quality ◽  
Drying Method ◽  
Cocoa Beans ◽  
Sun Drying ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. Thequality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needsoptimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation ofsun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity andfermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtainfrom the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture contentof pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisturecontent of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity andfermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatmenti.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoabeans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum atbegining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation andfermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 foraddition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle offermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoabeans that characterized by pH, acidity and fermentation indexs of cocoa beans.

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