Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract

1997 ◽  
Vol 60 (3) ◽  
pp. 409-416 ◽  
Author(s):  
Tomas Jacobsen ◽  
Lars Hinrichsen
Keyword(s):  
Geotrichum Candidum ◽  
Meat Extract ◽  
Penicillium Nalgiovense ◽  
Penicillium Candidum ◽  
Maize Oil

scholarly journals The technology of soft Camembert cheese with the usage of different bacterial preparations

2020 ◽  
Vol 22 (94) ◽  
pp. 71-79
Author(s):  
І. М. Slyvka ◽  
О. Y. Tsisaryk ◽  
L. Y. Musiy
Keyword(s):  
Calcium Chloride ◽  
Geotrichum Candidum ◽  
Direct Application ◽  
White Mold ◽  
Bacterial Preparation ◽  
Ph Values ◽  
Versus Sample ◽  
Camembert Cheese ◽  
Penicillium Candidum ◽  
Bacterial Preparations

The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride. The finished product analyzed by the organoleptic and physicochemical parameters. Syneretic properties of rennet clots were studied after the process of fermentation and coagulation at a temperature of 32 ºC. The sample with the use of CNH-19 was characterized by the best consistency and pronounced mushroom and creamy aroma. Sample № 1, made with the bacterial preparation RSF-742, was characterized by a less pronounced aroma and structure, typical of Camembert cheese. It was found that the sample №1 (RSF-742) was characterized by higher syneretic properties. According to syneretic properties, lower moisture content characterized sample 1 (62 %) versus sample 2 (64 %). The volume of serum released in 1 hour was 65 % for sample 1 and 62 % for sample 2. The highest values for the fat content was sample 1 – 43 %, and sample 2 – 42 %. The content of salt did not differ, in sample № 1 – 1.8 % and in sample № 2 – 1.75 %. There were changes in the active acidity of the finished product when using different bacterial preparation. Lower pH values in sample 1 – 6.2, and slightly higher in sample 2 – 6.5 were observed. The highest number of points according to the results of the score was given to sample № 2 – 86 points, sample № 1 – 77 points out of possible 100.

scholarly journals Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco

2021 ◽  
Author(s):  
HAMDAOUI NORA ◽  
MOUNCIF Mohamed ◽  
MENNANE Zakariae ◽  
OMARI Abdeloudoude ◽  
MEZIANE Mustapha
Keyword(s):  
Microbiological Quality ◽  
Titratable Acidity ◽  
Geotrichum Candidum ◽  
Raw Material ◽  
Physico Chemical ◽  
Soft Cheese ◽  
Before And After ◽  
Manufacturing Tests ◽  
Camembert Cheese ◽  
Penicillium Candidum

Abstract Camembert is a French cheese characterized by a soft paste and a flowery rind. Morocco imports camembert cheese paste as a raw material. Today, Moroccan cheese manufacturers are looking to uncover the secrets associated with making Camembert cheese including the ones facilitating the smooth running of the stages of its manufacture. In Morocco, this type of cheese is scarce, not fully enumerated and no studies have been conducted on it as of yet. This is why we tried to manufacture this type of cheese in the laboratory to valorize it in Morocco due to its growing importance in the international market. The objective of this work is the optimization of the production of soft cheese with a flowery rind such as Camembert, while determining the quantity of microorganisms used for the fermentation of milk. Four types of industrial ferments with pre-established doses were used in addition to rennet. Fifteen cheese samples were made. The physico-chemical parameters checked during the manufacturing tests were fat content, pH and titratable acidity. The results show that the production of cheese requires the use of milk of good microbiological quality as well as the selection of specific ferments depending on the type of cheese to make. The best amount of the ferments used to make Camembert-type cheese during this work is: from 0.6% to 0.8% mesophilic if the viability rate is more than 3.73 x102, 0.3 % to 0.4% thermophilic if the viability rate is more than 3.95 x 103, 1% to 5% yeast if the viability rate is more than 2.60 x 103 , and 2% to 10% mesophilic if the viability rate is more than 3.30 x 103. The most effective dose formula is two doses of Mesophiles for one dose of Thermophile. Or two doses of Penicillium Candidum mold for one dose of Geotrichum Candidum yeast. The microbiological quality of the milk used in this work and the cheese produced during this work is generally acceptable and conforms to Moroccan standards. During each Camembert production, whey quantity was measured. Cheese yield was determined by measuring cheese portions before and after ripening from a known quantity of milk. The sensory properties of dairy products are defined by their appearance, texture and flavor and are ultimately evaluated by tasting panels from the Agronomic and Veterinary Institute of Rabat.

Optimization of pectinase production from Geotrichum candidum AA15 using response surface methodology

2018 ◽  
Vol 51 (2) ◽  
Author(s):  
Asia Ahmed ◽  
Muhammad Naseem Khan ◽  
Aqeel Ahmad ◽  
Shakeel Ahmed Khan ◽  
Muhammad Sohail
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Geotrichum Candidum ◽  
Pectinase Production

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

scholarly journals Development and certification of a reference material for zearalenone in maize germ oil

2021 ◽  
Author(s):  
Juliane Riedel ◽  
Sebastian Recknagel ◽  
Diana Sassenroth ◽  
Tatjana Mauch ◽  
Sabine Buttler ◽  
...  
Keyword(s):  
Reference Material ◽  
Reference Materials ◽  
Mass Fraction ◽  
High Performance ◽  
Certified Reference Materials ◽  
Maximum Level ◽  
Whole Process ◽  
Commission Regulation ◽  
Maize Oil ◽  
Maize Germ

AbstractZearalenone (ZEN), an estrogenic mycotoxin produced by several species of Fusarium fungi, is a common contaminant of cereal-based food worldwide. Due to frequent occurrences associated with high levels of ZEN, maize oil is a particular source of exposure. Although a European maximum level for ZEN in maize oil exists according to Commission Regulation (EC) No. 1126/2007 along with a newly developed international standard method for analysis, certified reference materials (CRM) are still not available. To overcome this lack, the first CRM for the determination of ZEN in contaminated maize germ oil (ERM®-BC715) was developed in the frame of a European Reference Materials (ERM®) project according to the requirements of ISO Guide 35. The whole process of CRM development including preparation, homogeneity and stability studies, and value assignment is presented. The assignment of the certified mass fraction was based upon an in-house study using high-performance liquid chromatography isotope dilution tandem mass spectrometry. Simultaneously, to support the in-house certification study, an interlaboratory comparison study was conducted with 13 expert laboratories using different analytical methods. The certified mass fraction and expanded uncertainty (k = 2) of ERM®-BC715 (362 ± 22) μg kg−1 ZEN are traceable to the SI. This reference material is intended for analytical quality control and contributes to the improvement of consumer protection and food safety. Graphical abstract

scholarly journals Quantitative Characterization of Geotrichum candidum Growth in Milk

2021 ◽  
Vol 11 (10) ◽  
pp. 4619
Author(s):  
Petra Šipošová ◽  
Martina Koňuchová ◽  
Ľubomír Valík ◽  
Monika Trebichavská ◽  
Alžbeta Medveďová
Keyword(s):  
Growth Parameters ◽  
Mechanistic Model ◽  
Geotrichum Candidum ◽  
Activity Level ◽  
Effect Of Temperature ◽  
Operational Parameters ◽  
Quantitative Characterization ◽  
Essential Knowledge ◽  
Cardinal Temperatures

The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices.

scholarly journals Renal fungal bezoar owing to Geotrichum candidum

2012 ◽  
Vol 1 (1) ◽  
pp. 63-65 ◽  
Author(s):  
Peralam Yegneswaran Prakash ◽  
Venkatesh K Seetaramaiah ◽  
Joseph Thomas ◽  
Vinay Khanna ◽  
Sugandhi P Rao
Keyword(s):  
Geotrichum Candidum
Sign in / Sign up

Export Citation Format

Share Document