scholarly journals Study on Optimization of fermentation technology of carambola enzyme

2020 ◽  
Vol 145 ◽  
pp. 01035
Author(s):  
Baihua Chen ◽  
Hua Liu ◽  
Qiqi Zheng
Keyword(s):  
Orthogonal Experiment ◽  
Technological Parameters ◽  
Mixed Fermentation ◽  
Tropical Fruit ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
New Type ◽  
Mixed Bacteria ◽  
Optimization Of Fermentation ◽  
Fermentation Technology

in this paper, a new type of Carambola enzyme was developed from tropical fruit carambola. Through single factor experiment and orthogonal experiment, the mixed fermentation was carried out by using yeast and plant lactobacillus. The effects of the concentration of mixed bacteria, the proportion of mixed bacteria, the fermentation temperature and the fermentation time on the fermentation effect of Carambola enzyme were studied. The results showed that the best technological parameters of Carambola enzyme: feed liquid The ratio is 1:3, the sucrose content is 7%, the concentration of strain is 5%, the proportion of inoculated strain is 1:1, the optimal fermentation temperature is 30 ℃, and the fermentation time is 7 days. After verification, it has certain guiding significance for the development and industrial production of Carambola enzyme products.

scholarly journals Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2547
Author(s):  
Yun Yang ◽  
Guangqun Lan ◽  
Xueyi Tian ◽  
Laping He ◽  
Cuiqin Li ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sensory Score ◽  
Mixed Bacteria ◽  
Fermentation Parameters

Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.

Design of Green Processing Chain for Processing of Ginseng Fruit Vinegar

2014 ◽  
Vol 933 ◽  
pp. 988-993
Author(s):  
Yu Shuang Nie ◽  
Guang Ren Sun ◽  
Xian Ling Zhang
Keyword(s):  
Orthogonal Experiment ◽  
Initial Dosage ◽  
Mountain Forest ◽  
Alcohol Fermentation ◽  
Mixed Fermentation ◽  
Fermentation Time ◽  
Cryogenic Grinding ◽  
Green Processing ◽  
Orthogonal Experiment Method ◽  
Fermentation Parameters

Using ginseng, wild wine and acetic acid to the orthogonal experiment method to determine the fermentation process, low temperature and cryogenic grinding fermentation brewing vinegar. The results showed that: cryogenic grinding with a significant impact on the quality of the wine, the best ginseng vinegar fermentation parameters for initial dosage of 6% alcohol, fermentation temperature was 31 °C, fermentation time was 96h.By mixed fermentation Changbai Mountain forest berries and ginseng significantly alter the flavor of vinegar.

Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

2014 ◽  
Vol 1073-1076 ◽  
pp. 286-291
Author(s):  
Yong Zuo ◽  
Peng Jiang ◽  
Xiao Long Wang ◽  
Bin Fu ◽  
Xiao Long Yang ◽  
...  
Keyword(s):  
Bacterial Strain ◽  
Orthogonal Test ◽  
Blue Pigment ◽  
Liquid Volume ◽  
Initial Value ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Inoculum Volume ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

FUNCTIONAL PURPOSE RABBIT MEAT ROLL

2021 ◽  
pp. 132-139
Author(s):  
Zhuldyz Isakovna Satayeva ◽  
Nurbibi Sovetovna Mashanova ◽  
Ainur Bolatbekovna Nurtayeva ◽  
Erzhan Talgatuly Akimzhanov
Keyword(s):  
Nutritional Value ◽  
Meat Product ◽  
Nutritional Supplements ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Technological Parameters ◽  
New Type ◽  
Rabbit Meat ◽  
High Level ◽  
Functional Purpose

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.

Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

2011 ◽  
Vol 183-185 ◽  
pp. 1273-1277
Author(s):  
Zhong Xu ◽  
Nan Liu ◽  
Dan Zhao ◽  
Duo Wang
Keyword(s):  
Lactic Acid ◽  
Potato Starch ◽  
Culture Conditions ◽  
Raw Material ◽  
Optimal Dosage ◽  
Fermentation Time ◽  
Starch Concentration ◽  
Lactic Fermentation ◽  
Fermentation Temperature ◽  
Addition Level

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.

A Study on the Process of ZnO Thin Films Prepared by Ion Beam Sputtering

2011 ◽  
Vol 233-235 ◽  
pp. 2399-2402 ◽  
Author(s):  
Shen Jiang Wu ◽  
Wei Shi ◽  
Jun Hong Su ◽  
Wen Qi Wang
Keyword(s):  
Thin Films ◽  
Orthogonal Experiment ◽  
Ion Beam ◽  
Experimental Result ◽  
Zno Thin Films ◽  
Ion Beam Sputtering ◽  
Technological Parameters ◽  
Sputtering Deposition ◽  
Beam Sputtering ◽  
Deposition Technology

Based on the ion beam sputtering deposition technology, we adopted the reactive sputtering deposition method to accomplish the coating on the glass substrata with ZnO thin films. We used the four-factor and three-level L9(34) orthogonal experiment to obtain the best technological parameters of deposited ZnO thin films: discharge voltage 3.5KV, oxygen current capacity 8SCCM, the coil current 8A, the distance between target and substrata 140mm. The purity of the deposited ZnO thin film is 85.77%, and it has the good crystallization in orientation. The experimental results show that research and development of the ion beam sputtering source is advanced and has a good application value, and the ion beam sputtering deposition technology can be used to deposit the preferred orientation thin films with good performance. The findings have provided the experimental result and the beneficial reference for the ion beam sputtering deposition research.

The Separation Identification and Culture Optimization of Hydrogen Production X9 Bacteria

2012 ◽  
Vol 512-515 ◽  
pp. 1446-1449 ◽  
Author(s):  
Hong Xu Bao ◽  
Wei Wei Cai ◽  
Xi Ping Ma ◽  
You Tao Song ◽  
Man Li Shen ◽  
...  
Keyword(s):  
Hydrogen Production ◽  
High Efficiency ◽  
Cellulose Degradation ◽  
Orthogonal Experiment ◽  
Hydrogen Yield ◽  
Technological Parameters ◽  
Fermentative Hydrogen Production ◽  
Culture Optimization ◽  
Rdna Sequencing ◽  
Fermentative Hydrogen

A high efficiency simultaneous cellulose degradation and hydrogen production strain X9 was obtained from the screening of the 125 strains of fermentative hydrogen production bacteria which were isolated from a continuous stirred-tank hydrogen production bioreactor (CSTR) with LM-1 and microcrystalline cellulose (MCC) medium and improved Hungered technique in this study. X9 was confirmed a new category by analyzing the results of biochemical and physiological test, shape character, 16S rDNA sequencing and phylogenetic, and then analysis characteristics of growth, culture parameters, the effects of components of medium on growth and ability of hydrogen production, the optimum technological parameters have been determined from orthogonal experiment and single factor test. Finally, X9 achieved maximum specific hydrogen yield of 4.9mmol/g with MCC under the optimal conditions.

Mix Ratio Design and Performance Optimization of Vitrified Microsphere Insulating Mortar

2012 ◽  
Vol 476-478 ◽  
pp. 1639-1642
Author(s):  
Jin Ping Chen
Keyword(s):  
Performance Optimization ◽  
Raw Materials ◽  
Orthogonal Experiment ◽  
Polypropylene Fiber ◽  
Physical And Mechanical Properties ◽  
Dry Density ◽  
Building Insulation ◽  
Composition Materials ◽  
New Type ◽  
And Performance

Vitrified microsphere insulation mortar is a new type building insulation mortar which developed in recent years, with having the advantages of well workability, high intensity and fire prevention. But because the vitrified microsphere we use of which much exists on the defects of high dry density and bad insulation effect, it analyzed deeply kinds of factors which influence on the physical and mechanical properties of vitrified microsphere insulation mortar, making use of orthogonal experiment to optimize the composition materials of insulation mortar. The orthogonal test results show that the most influential raw materials factors to mortar insulation properties and 28d compressive strength followed by aggregate, polypropylene fiber, fly ash and latex powder.

scholarly journals Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi

2019 ◽  
Vol 8 (2) ◽  
pp. 211
Author(s):  
Nyoman Arinata ◽  
Ni Luh Yulianti ◽  
Gede Arda
Keyword(s):  
Water Content ◽  
Fermentation Process ◽  
Maximum Temperature ◽  
Test Results ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Two Factors ◽  
Different Dimensions ◽  
Temperature Water

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao.   The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

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