scholarly journals Addition of tape yeast and tempe mould in optimization of traditional coconut oils production

2021 ◽  
Vol 922 (1) ◽  
pp. 012004
Author(s):  
D Yunita ◽  
N M Erfiza ◽  
H Oktarina ◽  
N Nurliana ◽  
D K Alfiati ◽  
...  
Keyword(s):  
Manufacturing Process ◽  
Test Methods ◽  
Starter Cultures ◽  
Production Time ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Whole Process ◽  
Coconut Meat

Abstract Pliek u is fermented, grated, and dried coconut meat which is used as a cooking ingredient in Aceh, Indonesia. This ingredient is a by-product of the manufacturing process of traditional coconut oils which are known as simplah and pliek u oils. These three products are produced by natural fermentation (without the addition of starter cultures) and the whole process takes up to 20 days. Therefore, this study aims to test methods for speeding up production time and for increasing the yield by adding commercial starter cultures (tape yeast, tempe mould, and combination of both types). The coconut was fermented for one to three days. A control was conducted for fermented coconut without adding any starters. This experiment was conducted using group randomised design with three replicates. The results show that the addition of commercial starters decreased the production time up to nine days. The application of a single starter shortened fermentation time to two days while the combination of the starters required three days. In terms of the yield, the use of tape yeast either on its own or in combination starters increased the yield of simplah oil more than 100%. The addition of tempe mould either on its own or in combination starters increased the yield of pliek u oil up to 60%. Conversely, the yield of pliek u was maximised without adding any starters. These findings suggested that tape yeast and tempe mould should not be added at the same time to maximize the production of both oils.

Fermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species

2003 ◽  
Vol 66 (12) ◽  
pp. 2313-2320 ◽  
Author(s):  
ROSA DOBLADO ◽  
JUANA FRIAS ◽  
ROSARIO MUÑOZ ◽  
CONCEPCIÓN VIDAL-VALVERDE
Keyword(s):  
Inositol Phosphates ◽  
Lactobacillus Species ◽  
Soluble Carbohydrates ◽  
Small Scale ◽  
Trypsin Inhibitor Activity ◽  
Vigna Sinensis ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Bean Flour ◽  
Fermentation Parameters

Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55°C for 24 h. To optimize the fermentation parameters (lactic acid bacterium level, bean flour concentration, and fermentation time), several small-scale fermentation processes were carried out. On the basis of the results obtained, fermentor-scale bean fermentation by microorganisms present on the seeds (natural fermentation [NF]) or by inoculation with L. plantarum (PF) was carried out at 37°C for 48 h with a concentration of 300 g of bean flour per liter. The fermented flours (NF and PF) were also autoclaved. The levels of α-galactosides, inositol phosphates, trypsin inhibitor activity (TIA), soluble carbohydrates, starch (total and available), total available carbohydrates, thiamin, and riboflavin were determined for the processed cowpea flours, and microbiological studies were also carried out. The beans' levels of α-galactosides, TIA, and inositol hexaphosphate decreased by 95, 50, and 85%, respectively, for the NF flour and by 87, 27, and 85%, respectively, for the PF flour, while inositol pentaphosphate and inositol tetraphosphate were present in both fermented flours. The sucrose content decreased, and glucose, fructose, and galactose appeared as a result of fermentation. The levels of total available sugars and thiamin decreased by 2 and 12% and by 69 and 43%, respectively, while the riboflavin content increased by 106 and 94% for NF and PF flours, respectively. When NF and PF cowpea flours were heated in an autoclave for 20 min, TIA decreased further (by 80 and 56%, respectively). According to the chemical and microbiological results obtained in this study, fermentation with L. plantarum and autoclaving is an excellent process by which to produce a new functional food from the seed of a cheap legume (Vigna sinensis L. var. carilla).

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 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.

Process Management of Aircraft Manufacturing Based on Single Enterprise BOM

2013 ◽  
Vol 394 ◽  
pp. 222-227
Author(s):  
Zhou Yang Li ◽  
Yan Ni Lei
Keyword(s):  
Manufacturing Process ◽  
Process Management ◽  
Prototype System ◽  
Data Mapping ◽  
Manufacturing Enterprises ◽  
Management Platform ◽  
Whole Process ◽  
Aircraft Manufacturing ◽  
Manufacturing Process Management ◽  
Mass Information

nformation exchange and sharing are difficult in manufacturing process for manufacturing enterprises, especially for aircraft manufacturing enterprises, which have complex product to fabricate and mass information to handle. To solve this problem, a Single Enterprise BOM (SEBOM) based Aircraft Manufacturing Process Management System (AMPMS) is promoted to support the whole process of aircraft manufacturing, based on the analysis of aircraft manufacturing process and the process of data flowing. In AMPMS, in order to satisfy the information requirement, a SEBOM is established by unifying various BOM data. A unified SEBOM management platform is established to managing distributed and heterogeneous SEBOM data. Furthermore, the key technologies including BOM data mapping and BOM data agent management are discussed in detail. The validity and feasibility of AMPMS system are verified by developing a prototype system.

Application of Mid-Infrared Spectroscopy to the Development and Transfer of a Manufacturing Process for an Active Pharmaceutical Ingredient

2012 ◽  
Vol 66 (5) ◽  
pp. 574-579 ◽  
Author(s):  
Ian M. Clegg ◽  
Adrian M. Daly ◽  
Craig Donnelly ◽  
Ruth Hardy ◽  
Denise Harris ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Chemical Transformation ◽  
Manufacturing Process ◽  
Active Pharmaceutical Ingredient ◽  
Pharmaceutical Manufacturing ◽  
Process Data ◽  
Mid Infrared ◽  
Mid Infrared Spectroscopy ◽  
Whole Process

The use of in situ mid-infrared spectroscopy to support the development of a pharmaceutical manufacturing process is disclosed. Data on this two-stage telescoped reaction from several reaction scales (<50 mL to 1600 liters) and at multiple manufacturing locations is shown. In addition to providing data on both reactions in the telescope, the mid-IR data has been used to monitor an intermediate distillation operation and therefore it has been possible to profile the whole process. Data is also shown on aliquot addition during the first chemical transformation, which is used to check the instrumentation.

scholarly journals Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 146 ◽  
Author(s):  
Georg Surber ◽  
Susann Mende ◽  
Doris Jaros ◽  
Harald Rohm
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Extracellular Polysaccharides ◽  
Gel Properties ◽  
Fermentation Time ◽  
Thread Length ◽  
Acid Gel ◽  
Fermented Dairy

In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of this study was to establish a relationship between concentration and properties of EPS, and gel formation of milk analysed by noninvasive Multispeckle Diffusing Wave Spectroscopy. Twenty Streptococcus thermophilus strains were classified with respect to EPS concentration (8–126 mg GE/kg) and ropiness (thread length: 15–80 mm). Five groups identified by cluster analysis demonstrate the high strain-to-strain variability even within one species of lactic acid bacteria. Results from acidification and gelation experiments averaged per cluster indicate that fermentation time and gel stiffness is higher for strains that produce ropy EPS. A further increase in gel stiffness was detected for strains that also produced cell-bound EPS, which underlines the importance of both ropy and cell-bound EPS for improving acid gel properties. The results may be helpful for a proper selection of EPS-producing starter cultures.

scholarly journals Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mariana Tristezza ◽  
Lorenagostina Fantastico ◽  
Cosimo Vetrano ◽  
Gianluca Bleve ◽  
Daniela Corallo ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Southern Italy ◽  
Starter Cultures ◽  
Microbial Biodiversity ◽  
Natural Fermentation ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Indigenous Yeasts ◽  
Laboratory Assay

The characterization of autochthonousSaccharomyces cerevisiaestrains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenousS. cerevisiaestrains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

scholarly journals Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)

2020 ◽  
Vol 8 (2) ◽  
pp. 177
Author(s):  
Ida Bagus Gede Awidyanata ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Acetic Acid ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Alcohol Content ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Acid Ph ◽  
Cocoa Bean Fermentation

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords  : vinegar fermentasion, ragi tape, time of fermentation

The Evolution and Determination of Mechanical Properties During the Manufacturing Process of High Strength Spirally Welded Pipe

2006 ◽  
Author(s):  
Xiande Chen ◽  
Laurie Collins ◽  
Fathi Hamad ◽  
Dengqi Bai
Keyword(s):  
Mechanical Properties ◽  
Tensile Properties ◽  
Manufacturing Process ◽  
High Strength ◽  
Ring Expansion ◽  
Test Methods ◽  
Pipe Axis ◽  
Seam Welding ◽  
Welded Pipe

During the development of high strength and high toughness spirally welded pipe with improved weld heat affected zone toughness, the evolution of the mechanical properties were studied by testing at different stages of the manufacturing process. The mechanical properties were measured in the as-welded condition after the spiral seam welding, after the hydrostatic test and after the aging cycle simulating the external pipe coating process. The tensile properties of the pipe body in the transverse-to-pipe-axis (TPA) orientation, as required by the CSA Z245.1 and API 5L standards, were determined using different test methods and different specimen geometries, such as flattened strip specimen, non-flattened round-bar specimen and ring-expansion specimen. The investigation results provided some insights into the development of the mechanical properties of the final pipe products and the methods for more realistically and reliably determining the tensile properties of the pipe along the circumferential direction.

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