scholarly journals Influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass

2021 ◽  
Author(s):  
Jatziri Mota-Gutierrez ◽  
Ilario Ferrocino ◽  
Manuela Giordano ◽  
Mirna Leonor Suarez-Quiroz ◽  
Oscar Gonzalez-Ríos ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Metabolic Potential ◽  
Shotgun Metagenomics ◽  
Fermentation Time ◽  
Physico Chemical ◽  
The Difference ◽  
The Impact

The microbial metabolism drives the changes in the physico-chemical properties and consequently the sensory characteristics of fermented cocoa beans. In this context, information regarding the structure, function and metabolic potential of microbial communities’ present during cocoa pulp-bean mass fermentation is limited, especially concerning the formation of aromatic compounds. To bridge the gap, the metagenome of fermented cocoa pulp-bean mass (Criollo and Forastero) has been investigated using shotgun metagenomics coupled with physico-chemical, microbiological, quality and sensory analysis to explore the impact of microbial communities on the quality of fermented cocoa pulp-bean mass on one farm in one season and in one region under the same environmental conditions. Our findings showed that the metagenomic diversity in cocoa, fermentation length, and the diversity and function of metagenome-assembled genomes (MAGs) greatly influence the resulting distinctive flavours. From the metabolic perspective, multiple indicators suggest that the heterolactic metabolism was more dominant in Criollo fermentations. KEGG genes were linked with the biosynthesis of acetic acid, ethanol, lactic acid, acetoin and phenylacetaldehyde during Criollo and Forastero fermentations. MAGs belonging to Lactiplantibacillus plantarum, Limosilactobacillus reuteri and Acetobacter pasteurianus were the most prevalent. The fermentation time and roasting are the most important determinants of cocoa quality while the difference between the two varieties are relatively minor. The assessment of microbiological and chemical analysis is an urgent need for developing fermentation protocols according to regions, countries and cocoa varieties to guarantee safety and desirable flavour development. Importance. Monitoring the composition, structure, functionalities and metabolic potential encoded at the level of DNA of fermented cocoa pulp-bean mass metagenome is of great importance for food safety and quality implications.

scholarly journals Quality of cassava flour as affected by age at harvest, cropping system and variety

2020 ◽  
Vol 53 (4) ◽  
pp. 187-198
Author(s):  
Abiodun Aderoju Adeola ◽  
Michael Ayodele Idowu ◽  
Rebecca ModupeOluwa Oyatogun ◽  
Abdul-Rasaq Adesola Adebowale ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
...  
Keyword(s):  
Bulk Density ◽  
Mineral Composition ◽  
Functional Properties ◽  
Chemical Properties ◽  
Cropping System ◽  
Cassava Flour ◽  
Swelling Power ◽  
Physico Chemical ◽  
The Impact

AbstractPre-harvest operations affect the quality of food products. This study evaluated the impact of age at harvest (AH), cropping system (CS) and variety on the chemical and functional properties of high quality cassava flour (HQCF). Two white-fleshed (TMS 30572 and TMS 98/0505) and three yellow-fleshed (TMS 97/JW2, TMS 01/1371 and TMS 01/1368) cassava varieties planted either as sole crop or intercropped with maize were harvested at 12, 15 and 18 months after planting, and processed into HQCF. Chemical composition (proximate, mineral), physico-chemical properties (pH, total titratable acidity and colour) and functional properties (bulk density, water absorption index, dispersibility, swelling power, solubility index and pasting properties) of HQCF were determined. Data obtained were analysed using general linear model (GLM). AH had a significant (P < 0.05) effect on proximate and mineral composition, functional and physico-chemical properties, peak and breakdown viscosities, and peak time of HQCF. CS significantly (P < 0.05) affected the crude fibre, fat, bulk density, swelling power, mineral composition, and physico-chemical properties (except L* and b*) of HQCF. Variety significantly (P < 0.05) affected the proximate (except moisture) and mineral composition, functional properties, and breakdown viscosity of HQCF. The interactive effect of AH, CS and variety was significant (P < 0.05) on fat, dispersibility, mineral composition, and physico-chemical properties. In terms of carbohydrate content, it is desirable to harvest cassava at 12 months after planting, with TMS 98/0505 being the choice variety. Recommendation of the desirable AH, CS and variety will vary according to the desired quality of the end-products. Age at harvest is the most important single factor affecting the proximate composition and functional properties of HQCF.

Impact of physico-chemical properties of mix on the final quality of ice-cream

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
D.N. Bajad ◽  
S.D. Kalyankar ◽  
S.D. Dehmukh ◽  
P.R. Bachanti ◽  
G.S. Bajad
Keyword(s):  
Lower Cost ◽  
Chemical Properties ◽  
Ice Cream ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
The Impact

The impact of physico-chemical properties of mix is carried forward in handling of mix, processing including freezing and quality of finished product. With precaution in selection and balancing ingredient viz. Fat, Protein, sugar along with emulsifier, stabilizer and various flavouring components may provide the better quality of the final product. The proper proportion of different ingredients, improved processing can provide better quality and lower cost of Ice-cream with appreciable and acceptable quality.

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

scholarly journals Evaluation of Physico-chemical Properties and Microbiological Quality of Milk Collected from Different Dairy Farms in Sylhet, Bangladesh

2015 ◽  
Vol 3 (3) ◽  
pp. 37-41 ◽  
Author(s):  
Abdul Kader ◽  
Mitu Deb ◽  
Md. Abdul Aziz ◽  
Md. Mehadi Hasan Sohag ◽  
Syeda Rumana Rahman
Keyword(s):  
Microbiological Quality ◽  
Chemical Properties ◽  
Dairy Farms ◽  
Physico Chemical ◽  
Quality Of Milk

scholarly journals Microbiological and physicochemical quality of honey in Bosnia and Herzegovina

2022 ◽  
Vol 53 (5) ◽  
Author(s):  
Viktor Landeka ◽  
Željka Cvrtila ◽  
Lidija Kozačinski ◽  
Maja Drmać ◽  
Ana Sesar ◽  
...  
Keyword(s):  
Bosnia And Herzegovina ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Administrative Units ◽  
Assess Quality ◽  
The Relationship

The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&amp;H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&amp;H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&amp;H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&amp;H (Anonymous, 2009) were not met by five samples (16.5%). Four samples (13.2%) did not meet the microbiological quality, as they exceeded the permitted number of yeasts and moulds. In five samples (16.5%), the presence of microorganisms was recorded within the tolerance limits, while Enterobacteriaceae and sulphite-reducing clostridia were not isolated and were below the detection limit in all samples. Honey samples in which the results were found to be unsatisfactory for physico-chemical parameters and microbiological parameters cannot be correlated.

scholarly journals TECHNOLOGY OF TROUT BREEDING IN THE TAYINTINSKY WATER RESERVOIR OF EASTERN KAZAKHSTAN

2017 ◽  
pp. 85-94
Author(s):  
Toleukhan Sadykulovich Sadykulov ◽  
Symbat Mukhametbekuly Anuarbekov ◽  
Saule Zhangirovna Asylbekova ◽  
Nina Sergeevna Badryzlova ◽  
Damir Kayirkeldyevich Zharkenov ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Water Reservoir ◽  
Biotic Factors ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Physico Chemical ◽  
Aqua Feed ◽  
The Difference ◽  
Abiotic And Biotic Factors ◽  
The Impact ◽  
Eastern Kazakhstan

In the course of optimizing the technology of breeding 400 rainbow trout ( Oncorhynchus mykiss ) specimens in 4 cages (100 specimens in each cage) at the pilot fish pond in 2016 there was evaluated the impact of abiotic and biotic factors of the environment on the growth and development of trout and the dynamics of the temperature and oxygen regimes. The gas regime, physico-chemical properties, the content of the main ions and water biogens from the area of the fishpond were investigated. The research results showed that structure of the cage line is compatible enough compared to those available in the market. However, it is necessary to increase the size of cages to 5-6 m in depth and to use lifting mechanisms in summer to raise water from the depths, because water at 19-20ºC can provoke a great withdrawal of trout. During 30 days of the experiment there was investigated the efficiency of using 4 types of productional feed (in 4 different cages): pilot productional trout feed made by "KazNIIPPP", LLP, and three control variants - "Aller Aqua" (Danmark) feed and two productional feed types made by Kazakh manufacturers. Best results gave the trout species fed with "Aller Aqua" feed. Values of absolute, average daily and relative trout growth fed with pilot feed of "KazNIIPPP", LLP were higher than if fed with feeds of other Kazakh manufacturers to 23.3 and 26.7 g; 0.81 and 0.89 g; 13.0 and 11.8%; feeding ratio - to 0.7 and 0.65 units. The difference between feeding ratios of "KazNIIPPP", LLP feed and "Aller Aqua" feed was minimum - 0.6 units. Subject to the fact that "KazNIIPPP", LLP feed is not much inferior to the import feed in quality and profitability, its manufacturing technology is preferable to use in commercial trout breeding

scholarly journals Unconfined Groundwater Quality based on the Settlement Unit in Surakarta City

2004 ◽  
Vol 11 (1) ◽  
Author(s):  
Munawar Cholil
Keyword(s):  
Drinking Water ◽  
Population Density ◽  
Groundwater Quality ◽  
Chemical Properties ◽  
Unconfined Aquifer ◽  
The Difference ◽  
Major Chemical ◽  
Stiff Diagram ◽  
The Impact

The quality of groundwater of unonfined aquifer with growing population density is endangered by population. This may cause serious problem as greatest portion of the population utility groundwater of unconfined aquifer as their drinking water. This research is aim at studying the difference in quality of groundwater of unonfined aquifer in Surakarta Munipicality by settlement units, and studying the impact settlement factors and groundwater depth on the quality of groundwater of unonfined aquifer. The research was executed by a survey methhod, taking 44 units of groundwater of unonfined aquifer samples at stratified proportional random from 44 villages. The samples were analyzed at the laboratory of Local Drinking Water Company (PDAM) of Surakarta. Data were analyzed using by stiff diagram, variance analysis, and multiple regression. The research reveals that there is very little differences in the quality of free groundwater in Surakarta, as it is shown by same chemical properties. Several chemical properties were found very high in concentration, but the rest were simultaniously low. On the basis of minimum quality of drinking water coli content have exeeded the allowed limit for drinking water.Among the settlement units observed, there were no significant differences in the physical, chemical (except pH), bacteriological factors. This means that differences among various depth of water. Electrical onductivity (EC), Na, Mg, H2CO3, H2SO4, and NH3 were found different among various depth of water table. Major chemical conentration were significant with geology formation. Population density, built up areas, size of settlement, building density, and the condition of drainage simultaniously affect the quality of free ground water. No differences among settlement units was observed the most important fators determining the free groundwater quality was population density.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals The Impact of Filler Geometry on Polylactic Acid-Based Sustainable Polymer Composites

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 149
Author(s):  
Karol Leluk ◽  
Stanisław Frąckowiak ◽  
Joanna Ludwiczak ◽  
Tomasz Rydzkowski ◽  
Vijay Kumar Thakur
Keyword(s):  
Polymer Composites ◽  
Polylactic Acid ◽  
Matrix Material ◽  
Chemical Properties ◽  
Precipitated Calcium Carbonate ◽  
Cellulose Fibres ◽  
Shape Factors ◽  
Pure Cellulose ◽  
Physico Chemical ◽  
The Impact

Recently, biocomposites have emerged as materials of great interest to the scientists and industry around the globe. Among various polymers, polylactic acid (PLA) is a popular matrix material with high potential for advanced applications. Various particulate materials and nanoparticles have been used as the filler in PLA based matrix. One of the extensively studied filler is cellulose. However, cellulose fibres, due to their hydrophilic nature, are difficult to blend with a hydrophobic polymer matrix. This leads to agglomeration and creates voids, reducing the mechanical strength of the resulting composite. Moreover, the role of the various forms of pure cellulose and its particle shape factors has not been analyzed in most of the current literature. Therefore, in this work, materials of various shapes and shape factors were selected as fillers for the production of polymer composites using Polylactic acid as a matrix to fill this knowledge gap. In particular, pure cellulose fibres (three types with different elongation coefficient) and two mineral nanocomponents: precipitated calcium carbonate and montmorillonite were used. The composites were prepared by a melt blending process using two different levels of fillers: 5% and 30%. Then, the analysis of their thermomechanical and physico-chemical properties was carried out. The obtained results were presented graphically and discussed in terms of their shape and degree of filling.

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