Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

2021 ◽  
pp. 108201322110639
Author(s):  
Sara Naji-Tabasi ◽  
Mostafa Shahidi-Noghabi ◽  
Maryam Davtalab
Keyword(s):  
Phytic Acid ◽  
Optimal Conditions ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Overall Acceptability ◽  
Whole Wheat ◽  
Volume Porosity ◽  
Barbari Bread ◽  
Optimization Of Fermentation

The purpose of this study was to use a mixture of whole wheat–barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15–30%) and fermentation time (30 – 120 min) were applied. Results showed that the phytic acid content significantly decreased ( p < 0.05) (0.23 – 0.14) by increasing sourdough and fermentation time, which result in increasing in zinc (17.49 – 22.89%) and iron (36.44 – 45.32%) content. Both the sourdough content and fermentation time parameters had a significant effect ( p < 0.05) on the better porosity (9.05 – 13.50%) and overall acceptability of bread (2.15 – 3.85). The hardness, gumminess, chewiness, porosity, phytic acid and overall acceptance parameters were used to optimize the fermentation conditions of Barbari bread by response surface methodology using a central composite design. Optimal conditions for the production of Barbari bread were 29.53% sourdough and 120 min fermentation time. Under optimal conditions, the overall acceptance, hardness, porosity, chewability, gumminess and phytic acid were 3.84, 60.81 N, 14.09%, 302.01 N/mm, 41.37 N and 0.15%, respectively.

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread

2003 ◽  
Vol 2 (8) ◽  
pp. 597-601 ◽  
Author(s):  
Ihsan Mabood Qazi . ◽  
Said Wahab . ◽  
Anwar Ali Shad . ◽  
Alam Zeb . ◽  
M. Ayuab .
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Whole Wheat Flour ◽  
Whole Wheat

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.

Fermentation Conditions Optimization of Anti-Tumor Active Metabolites from Marine Penicillium sp. HGQ6

2011 ◽  
Vol 340 ◽  
pp. 344-350
Author(s):  
Guo Lei ◽  
Wen Cheng Zhu ◽  
Chao Liu
Keyword(s):  
Optimal Conditions ◽  
Inhibition Activity ◽  
Active Metabolites ◽  
Fermentation Conditions ◽  
Burman Design ◽  
Predicted Values ◽  
Initial Medium ◽  
Optimization Of Fermentation ◽  
Plackett Burman Design ◽  
Active Substances

The objectives of this study were to optimize fermentation conditons of anti-tumor active metabolites from marine penicillium sp. HGQ6. Based on the inhibition activity against stomach cancer cell BGC823, firstly, the initial medium was screened, then seven factors including peptone, sucrose, K2HPO4, FeSO4, pH, temperature and agitation were investigated by Plackett-Burman design, and the important variables including pH, temperature and K2HPO4 were optimized by using Response surface methodology (RSM). Experimental results showed that the optimum fermentation conditions were peptone 1%, sucrose 3%, K2HPO4 0.06%, FeSO4 0.001%, pH6.41, temperature 35°C and agitation 180 r·min-1. Under these optimal conditions, the actual inhibition ratio achieved 90.4%, which agreed with the predicted values. This indicated the good feasibility of Plackett-Burman design and RSM in the optimization of fermentation conditions for production of anti-tumor active substances from stain HGQ6.

scholarly journals Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 388
Author(s):  
Ashwini Shevade ◽  
Yvonne O’Callaghan ◽  
Nora O’Brien ◽  
Tom O’Connor ◽  
Timothy Guinee
Keyword(s):  
Lactic Acid ◽  
Phytic Acid ◽  
Acid Content ◽  
Fermented Milk ◽  
Food Groups ◽  
Nutritional Properties ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Cereal Blends ◽  
Blended Food

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

Study on the Optimization of Fermentation Conditions for Actinomycete F10

2011 ◽  
Vol 480-481 ◽  
pp. 148-152
Author(s):  
Lei Yang ◽  
Guo Ying Zhou ◽  
Guang Tao Song
Keyword(s):  
Antimicrobial Activity ◽  
Dry Weight ◽  
Fermentation Medium ◽  
Fermentation Time ◽  
Nutritional Factors ◽  
Fermentation Conditions ◽  
Antimicrobial Substances ◽  
Initial Ph ◽  
Optimization Of Fermentation ◽  
Fermentation Media

In order to improve the yield of antimicrobial substances extracted from actinomycetes F10 strains fermentation, antimicrobial activity and cell dry weight were taken as the main indicators, we studied the effects on F10 strain’s biological activity of the different fermentation media, different carbon, nitrogen and other nutrients factor, and the initial pH and other non-nutritional factors. The results showed that the optimum fermentation medium is: yeast extract 0.5%, glucose 1%, KH2PO4 0.1%, NaCl 0.1%, CaCO30.3%, pH natural. Strain F10 optimal fermentation conditions were: initial pH 7.0, fermentation time 168h.

scholarly journals On the Optimization of Fermentation Conditions for Enhanced Bioethanol Yields from Starchy Biowaste via Yeast Co-Cultures

2021 ◽  
Vol 13 (4) ◽  
pp. 1890
Author(s):  
Mohamed Hashem ◽  
Saad A. Alamri ◽  
Tahani A. Y. Asseri ◽  
Yasser S. Mostafa ◽  
Gerasimos Lyberatos ◽  
...  
Keyword(s):  
Ethanol Yield ◽  
Inoculum Size ◽  
Small Scale ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Batch Cultures ◽  
Yeast Strains ◽  
Optimization Of Fermentation ◽  
The Impact

The present study aims to assess the impact of the type of yeast consortium used during bioethanol production from starchy biowastes and to determine the optimal fermentation conditions for enhanced bioethanol production. Three different yeast strains, Saccharomyces cerevisiae, Pichia barkeri, and Candida intermedia were used in mono- and co-cultures with pretreated waste-rice as substrate. The optimization of fermentation conditions i.e., fermentation time, temperature, pH, and inoculum size, was investigated in small-scale batch cultures and subsequently, the optimal conditions were applied for scaling-up and validation of the process in a 7-L fermenter. It was shown that co-culturing of yeasts either in couples or triples significantly enhanced the fermentation efficiency of the process, with ethanol yield reaching 167.80 ± 0.49 g/kg of biowaste during experiments in the fermenter.

scholarly journals Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time

2009 ◽  
Vol 7 (1) ◽  
pp. 1-9
Author(s):  
LAELA NUR ROKHMAH ◽  
CHOIRUL ANAM ◽  
SRI HANDAJANI ◽  
DIAN RACHMAWATI
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Size Reduction ◽  
Mucuna Pruriens ◽  
Soluble Protein Content ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
Fermentation Time

Rokhmah LN, Anam C, Handajani S, Rachmawati D. 2009. Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time. Biofarmasi 7: 1-9. Velvet bean is one species of Leguminoceae containing phytic acid. The advantage of phytic acid is for antioxidant. Nevertheless, phytic acid has shortage, i.e. antinutritional. Phytic acid has characteristic that it can be provided from protein to form insoluble complex of phytate and protein. The formation of phytate-protein complex causes decreasing protein availability for human body so reducing the nutrition value of the food product. The aims of this research were to determine the influence of size reduction of velvet beans seed (Mucuna pruriens) and the fermentation time on the contents of phytic acid and soluble protein on the production of velvet bean (Mucuna pruriens) tempe. This research is a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (3 kinds) and the time of fermentation (5 kinds). Every 12 hours fermentation time for three kinds of velvet beans seed size, the lowest phytic acid and the highest soluble protein were showed by velvet bean tempe from grinded seeds. On the fermentation time of 36 hours for three kinds of seeds size resulted in a lowest phytic acid during fermentation, i.e. 3.32 mg/g, 1.98 mg/g, and 1.16 mg/g, respectively. The contents of highest soluble protein during fermentation obtained on fermentation for 36 hours were 19.51 mg/g, 23.73 mg/g, and 24.89 mg/g. The fermentation time and the size of velvet bean seeds affected on phytic acid and soluble protein contents of velvet bean tempe. The longer fermentation time of velvet bean tempe caused a lower phytic acid content and a higher soluble protein content. The smaller size of velvet bean seeds on tempe caused a lower phytic acid content and a higher soluble protein content. The velvet bean tempe of grinded seeds with 36 hours fermentation had the lowest of phytic acid content and the highest of soluble protein content of all samples with the variation of reducing size and the duration of fermentation. The optimally time fermentation was recommended at 36 hours prior to solid texture, and the soluble protein and the phytic acid content on 48 fermentation were not significant.

scholarly journals Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times

2021 ◽  
Vol 22 (11) ◽  
Author(s):  
Roni Pazla ◽  
GUSRI YANTI ◽  
NOVIRMAN JAMARUN ◽  
Arief ARIEF ◽  
ELIHASRIDAS ELIHASRIDAS ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Day Treatment ◽  
Lactobacillus Bulgaricus ◽  
Tithonia Diversifolia ◽  
Phytic Acid Content ◽  
Bacterial Colony ◽  
Fermentation Time ◽  
Acid Degradation

Abstract. Pazla R, Yanti G, Jamarun N, Arief, Elihasridas, Sucitra LS. 2021. Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times. Biodiversitas 22: 4794-4798. The aim of this study is to reduce high level of phytic acid in tithonia (Tithonia diversifolia) leaves by fermentation technique using Lactobacillus bulgaricus. A completely randomized design consisting of four treatments (fermentation time) i.e. T2: 2 days, T3: 3 days, T4: 4 days and T5: 5 days and experiment was performed in four replicates. The parameters measured were pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The results showed that the fermentation time had a significant effect (P<0.05) on pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The conclusion of this study is that on fifth day (Treatment T5) fermented tithonia leaves produced the lowest levels of phytic acid (3.48 mg/ 100g) with the highest level of degradation (64.81%).

scholarly journals Optimization of baker`s yeast production on grape juice using response surface methodology

2021 ◽  
pp. 89-110
Author(s):  
Mahmood Sawsan ◽  
Ali Ali ◽  
Darwesh Ayhem ◽  
Zam Wissam
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Ammonium Sulfate ◽  
Grape Juice ◽  
Optimal Conditions ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Central Composite Experimental Design ◽  
Kinematic Models

There is an increasing interest in improving biological processes, including fermentation processes, improving fermentation conditions is difficult, as it requires the use of an appropriate improvement method that allows operating the biological fermenter under optimal conditions in order to obtain the largest possible amount of the final product. The aim of this work was to succeed in examples of fermentation conditions to produce the largest possible quantity of dry yeast biomass Saccharomyces cerevisiae using grape juice as the sole carbon source. The optimum values of five factors that have an effect on the production of dry biomass from baker`s yeast were determined. The design of the experiments was carried out using the central composite experimental design (CCD) and the number of experiments according to the design was (54) experiments, the response surface methodology method was used to determine the best possible amount of production of yeast, and has reached (41.44 g/L) after 12 hours of fermentation, under the following optimal conditions (temperature (30.11??), pH (4.75), sugar concentration (158.36 g/L), the ratio of carbon to nitrogen (an essential nutrient for yeast growth ) is (11.9), initial concentration of yeasts (2.5 g/L), the amount of urea was 6.65 g/L and the amount of ammonium sulfate used was 6.65 g/L, so that the concentration of added urea and ammonium sulfate was (50-50)% and the required C/N ratio was achieved, and the used agitation speed was equal to 200 r.p.m during the fermentation process. The fermenter power of the obtained yeast was 470 ml. Three kinematic models (Monod, Verhulst, and Tessier) were also selected for the purpose of studying the kinetic performance of Saccharomyces cerevisiae yeast. Monod and Tessier`s models did not give satisfactory results, while the best results were according to the Verhulst model. Also, the Leudeking Piret model has also been successfully used to predict substrate consumption during fermentation time.

scholarly journals Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

2016 ◽  
Vol 22 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Dubravka Jambrec ◽  
Marijana Sakac ◽  
Pavle Jovanov ◽  
Aleksandra Misan ◽  
Mladenka Pestoric ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Mineral Content ◽  
Control Sample ◽  
Molar Ratio ◽  
Phytic Acid Content ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

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