scholarly journals Pembuatan Kompos Sampah Dapur dan Taman dengan Bantuan Aktivator EM4

2021 ◽  
Vol 6 ◽  
pp. 18
Author(s):  
Sri Hastuti ◽  
Tri Martini ◽  
Candra Purnawan ◽  
Abu Masykur ◽  
Atmanto Heru Wibowo
Keyword(s):  
Organic Matter ◽  
Lactic Acid ◽  
Fermentation Process ◽  
Photosynthetic Bacteria ◽  
Plant Roots ◽  
Effective Microorganisms ◽  
Fermentation Time ◽  
Streptomyces Sp ◽  
Effective Microorganism ◽  
Garden Waste

<p>Pembuatan kompos dari sampah dapur dan taman dengan bantuan <em>effective microorganism</em> (EM4) dan <em>microorganism local</em> (MOL) telah dilakukan. Tujuan dari kegiatan ini adalah memanfaatkan sampah yang ada di sekitar untuk dijadikan barang yang lebih berguna.  EM4 merupakan kultur campuran dari mikroorganisme yang menguntungkan yang mengandung mikroorganisme fermentasi dan sintetik yang terdiri dari bakteri Asam Laktat (<em>Lactobacillus Sp</em>), bakteri Fotosentetik (<em>Rhodopseudomonas Sp</em>), <em>Actinomycetes Sp</em>, <em>Streptomyces Sp</em> dan Yeast (ragi) dan Jamur pengurai selulose. Bahan ini membantu fermentasi bahan organik tanah menjadi senyawa organik yang mudah diserap oleh akar tanaman.  Proses pembuatan kompos dilakukan dengan mencampurkan sampah dapur dan taman dengan penambahan EM4. Proses fermentasi dilakukan variasi waktu 10, 14, 21, 26 dan 32 hari. Hasil pengamatan menunjukkan bahwa semakin lama fermentasi kompos yang dihasilkan semakin baik dimana daun telah hancur berubah bentuk seperti tanah.</p><p><strong><em>Kitchen and Garden Waste Composting using EM4 Activator. </em></strong><em>Composting of kitchen and garden waste with the help of effective microorganisms (EM4) and microorganism local (MOL) has been carried out. The purpose of this activity is to use the waste to become more useful items. EM4 is a mixed culture of beneficial microorganisms. This material contains microorganisms consisting of lactic acid bacteria (Lactobacillus Sp), photosynthetic bacteria (Rhodopseudomonas Sp), Actinomycetes Sp, Streptomyces Sp, and yeast, and cellulose-decomposing fungi. This activator helps break down soil organic matter into organic compounds that are easily absorbed by plant roots. The composting was done by mixing kitchen and garden waste with the addition of EM4 and MOL. The fermentation process was carried out in variations of 10, 14, 21, 26, and 32 days. The results showed that the longer the fermentation time the better the compost was produced indicating by the leaves had crumbled into shape like the soil.</em></p>

scholarly journals The result of effective microorganisms isolated from wastewater and soil

2021 ◽  
Vol 32 (1) ◽  
pp. 38-44
Author(s):  
Oyunbileg Natsagdorj ◽  
Indra Nyamjav ◽  
Byambasuren Davaasambuu ◽  
Ariunzaya Jargalsaikhan ◽  
Batsukh Chultem
Keyword(s):  
Rhodobacter Sphaeroides ◽  
Heavy Metal Contamination ◽  
Biologically Active ◽  
Molecular Characteristics ◽  
Isolation And Identification ◽  
Effective Microorganisms ◽  
Streptomyces Sp ◽  
Streptomyces Spp ◽  
Rdna Sequencing ◽  
Effective Microorganism

Increasing urbanization and population concentrations are causing environmental problems such as soil and water pollution. In this study, we were present isolation and identification of Streptomyces sp and Rhodobacteria sp. Those effective microorganisms isolated from the wastewater and soil sample of Anand-Khujirt spring resort located in Khujirt soum, Uvurkhangai province in Mongolia. Based on morphological, cultural, and molecular characteristics (16S rDNA sequencing), those strain were identified as Rhodobacter sphaeroides (99% similarity) and Streptomyces cf.griseus (99% similarity). Rhodobacter sphaeroides could be used to reduce heavy metal contamination from soil. Furthermore, Streptomyces cf.griseus is an effective  microorganism, which produces 32 types of biologically active compounds for pharmaceutical or agricultural purposes. Хаягдал ус, хөрснөөс ашигтай бичил биетний цэвэр өсгөвөр ялгасан судалгааны дүнгээс Хотжилт, хүн амын төвлөрөл нэмэгдэж байгаа нь хөрс, усны бохирдол зэрэг хүрээлэн буй орчны асуудлуудыг үүсгэж байна. Бид энэхүү судалгааны ажлаар Өвөрхангай аймгийн Хужирт сумын нутагт орших “Ананд-Хужирт” рашаан сувилал,  аялал жуулчлалын баазын хаягдал ус, хөрснөөс ялгасан ашигтай бичил биетний нутгийн омгууд болох Streptomyces sp, Rhodobacteria sp-ийн нуклеотидын дарааллыг Genetyx software програмыг ашиглан боловсруулалт хийн АНУ-ын Биотехнологийн Мэдээллийн Үндэсний Төвийн мэдээллийн сангаас BLAST хайлт хийж хамгийн ойролцоох зүйлийг тодорхойлсон. Rhodobacter sphaeroides (99% ижил нуклеотидтэй)-ийг хүнд металлын бохирдлыг бууруулахад өргөн ашигладаг бол Streptomyces cf.griseus (99% ижил нуклеотидтэй) нь 32 төрлийн биологийн идэвхит нэгдлийг нийлэгжүүлэгч ашигтай бичил биетэн юм.    Түлхүүр үг: Streptomyces spp, Rhodobacteria spp, хаягдал ус, хөрс,

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

scholarly journals Biogas Fermentation from Vegetable Waste and Horse Rumen Involving Effective Microorganism-4 (EM4)

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Mimin Septian ◽  
Irhamni Nuhardin ◽  
Arief Muliawan
Keyword(s):  
Organic Matter ◽  
Water Content ◽  
Fermentation Process ◽  
Anaerobic Fermentation ◽  
Vegetable Waste ◽  
Biogas Yield ◽  
Long Time ◽  
Effective Microorganism

A vegetable waste is an organic matter that contains cellulose which potential to be processed into biogas with anaerobic fermentation process. The aims of this research are to find out how long time to produce biogas from vegetable waste and horse Rumen by using EM4, what does the effect of the addition of EM4 to the biogas yield and the content of the produced gas. Vegetables waste and Rumen rasio 1:1 (500g:500g). Water Content of 500g. Addition variable of EM4 in each digester are 0 ml, 50 ml, 100 ml, 150 ml dan 200 ml. Fermentation process takes time about 3 to 15 days.  This result shows that the average time of fermentation lasts up to 11 days. The addition of 150 ml EM4 generate the highest pressure, come to 322.801 Pa, capable of producing the highest biogas yield of 0.2679 % with CO2content of 5.15 %.

scholarly journals Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 786-792
Author(s):  
S. Anggrahini ◽  
W. Setyaningsih ◽  
A. Ningrum ◽  
Anto ◽  
N.M. Agustiari
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Fermentation Process ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
Lactic Acid Content ◽  
Palm Sugar ◽  
Rastrelliger Kanagurta

Joruk is a traditional fishery product made by spontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The raw material used in this highest study was the oci fish obtained from Gorontalo, Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20% and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein and increase the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days fermentation, with a value of 5.28%.

scholarly journals Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and acid-assisted fermentation

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 262-271
Author(s):  
M.A. Ezzat ◽  
M.H. Ghazali ◽  
K. Roselina ◽  
D. Zare
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fermentation Process ◽  
Ph Value ◽  
Oreochromis Mossambicus ◽  
Consumer Acceptability ◽  
Fermentation Time ◽  
Organic Acid Content

Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some producers add tamarind (Tamarindus indica) pulp and/or dried slices of Garcinia atroviridis to assist the fermentation process. In this study, there was no correlation detected between pH value, titratable acidity (% lactic acid), salt concentration, organic acid composition and the consumer acceptability of ikan pekasam commercial samples made of black tilapia as well as Javanese carp. The organic acid composition in both natural and acid-assisted fermented ikan pekasam from black tilapia and Javanese carp were compared. The results obtained showed that lactic acid was the major organic acid detected, followed by succinic acid and acetic acid. The addition of tartaric and/or garcinia acids was proven to reduce the fermentation time. Therefore, the addition of acid has assisted the fermentation process by increasing the total organic acid content, mainly lactic acid. Moreover, the 9-point hedonic scale showed that ikan pekasam made of Javanese carp had higher overall acceptability due to tender flesh/muscle texture compared to black tilapia regardless of the fermentation process and organic acid content

scholarly journals The effectiveness of N-fertilization and microbial preparation on spring wheat  

2013 ◽  
Vol 59 (No. 8) ◽  
pp. 335-341
Author(s):  
M. Kołodziejczyk ◽  
B. Kulig ◽  
A. Oleksy ◽  
A. Szmigiel
Keyword(s):  
Lactic Acid ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Photosynthetic Bacteria ◽  
Soil Layer ◽  
N Fertilization ◽  
Effective Microorganisms ◽  
Salt Minerals ◽  
Microbial Preparation ◽  
High Level

The efficiency of the application of microbial preparations enhancing soil properties as well as the diversified fertilization of spring wheat nitrogen was evaluated in the field experiment. Factors of the experiment referred to the levels of nitrogen fertilization: 0, 40, 80, 120 and 160 kg/ha as well as the application of microbial preparations, namely, Proplantan (disaccharide, and polysaccharide, lactic acid, carotene, riboflavin, thiamine, amylase, sea salt, minerals), Effective microorganisms (milk bacteria, photosynthetic bacteria, yeast, actinomycetes, moulds) and UG<sub>max</sub> microorganisms (lactic acid bacteria, photosynthetic bacteria, nitrogen-fixing bacteria, actinomycetes, macro- and microelements). The quantity of N<sub>min</sub> in the soil layer of 0&ndash;0.9 m ranged in respective years from 72.8 to 98.5 kg/ha before the spring wheat seeding and from 58.6.8 to 68.2 kg/ha after the crop was harvested, whereas the amount of N mineralization ranged from 18.9 to 53.3 kg/ha. Grain yields of wheat developed at a high level from 3.26 to 8.31 t/ha. To create the biomass, spring wheat plants absorbed nitrogen ranging from 78 kg N/ha in objects not fertilized to 184 kg N/ha in objects fertilized with the dose of 160 kg N/ha, and the share of nitrogen accumulated in the seeds amounted on average to 82% of the total uptake of that element. The highest N use efficiency, N physiological efficiency, N agronomic efficiency and N apparent recovery fraction were detected in objects fertilized with the dose of 40 kg N/ha. Each increase in the level of nitrogen fertilization affected lowering of the values of evaluated fertilization efficiency ratios.

scholarly journals IN VITRO DIGESTIBILITY OF RICE STRAW-BASED RATIONS OF DAIRY COWS CONTAINING FERMENTED CONCENTRATE BY Saccharomyces cerevisiae AND Effective Microorganisms-4 (EM-4)

2017 ◽  
Vol 41 (4) ◽  
pp. 407
Author(s):  
Iman Hernaman ◽  
Ana Rochana Tarmidi ◽  
Tidi Dhalika
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Matter ◽  
Dairy Cows ◽  
Rice Straw ◽  
Dry Matter ◽  
Phase 1 ◽  
In Vitro Digestibility ◽  
Effective Microorganisms ◽  
Fermentation Time

Concentrate was used to improve rice straw-based rations of dairy cows. Rejected foods can be used to formulate concentrate but it can contain unwanted materials. This research aimed to know the best of fermentation time and rations formulation. Research phase 1 was  to observe nutrient and energy contents of concentrate fermented by Saccharomyces cerevisiae and  EM-4 at 0, 3, and 6 days. Phase 2 was to evaluate the use of the best fermented concentrate of  the phase 1 to be used in the ration on in vitro rumen degradability using treatments as follows: 1) 50%  rice straws + 50% concentrate, 2) 50% rice straws + 25 concentrate + 25% fermented concentrate, 3) 50% rice straws + 50% fermented concentrate. This study used completely randomized design and the collected data were analyzed by Contrast Orthogonal test. The results showed that crude protein (CP) increased but crude fiber (CF) and bruto energy decreased due to concentrate fermentation. A 3 day fermentation resulted in the highest (P<0.05) CP (14.48%) and the lowest CF (17.01%). The use of fermented concentrate at 50% in the ration resulted in the highest (P<0.05) digestibility of dry matter (63.68%) and organic matter (58.70%). It can be concluded that concentrate fermentation at 3 days by Saccharomyces cerevisiae and Effective Microorganisms-4 (EM-4) was the best treatments. Its use in rice straws-based rations of dairy cows at 50% and result in the highest digestibility of dry matter and organic matter.

scholarly journals The changes in the chemical and microbiological characteristics of lamtoro (Leucaena leucocephala) tempe from Pacitan with usar inoculum during continued fermentation

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 45-50
Author(s):  
A.M. Sari ◽  
D.A. Artini ◽  
D. Ishartani ◽  
A. Nursiwi ◽  
M.Z. Zaman
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Leucaena Leucocephala ◽  
Fermentation Process ◽  
Raw Materials ◽  
Ash Content ◽  
Fermentation Time ◽  
Weight Percentage ◽  
Protein Levels ◽  
Microbiological Characteristics

In addition to soybean, Leucaena leucocephala is one of the tempe raw materials usually used in Indonesia. These tempe is only made by peoples in a few areas in the southern part of Java such as Wonogiri, Gunungkidul and Pacitan. For some purposes, such as cooking ingredients, tempe is deliberately fermented longer than usual to obtain a savory taste. In a previous study, we had studied leucaena tempe or people known as lamtoro tempe that process in Wonogiri and reported that there had been a change in characteristic during fermentation until over-fermented tempe. Therefore, in this research, we analyzed the change in the chemical and microbiological characteristic of lamtoro tempe from Pacitan during continued fermentation. This research showed that during the fermentation process, mold, yeast, and lactic acid bacteria (LAB) persisted for up to 126 hrs of fermentation time. The growth of yeast and mold tend to decrease while LAB continued to increase until it reached 11 log CFU/mL. In addition, the moisture content, ash content, soluble protein levels, pH and titrated acid increased during continued fermentation time. Glutamic acid and aspartic acid were the highest amino acids by weight percentage. Both amino acids have an important role in the sensory characteristics of lamtoro tempe.

Effects of Different Carbon Sources for High Level Lactic Acid Production by Lactobacillus casei

2014 ◽  
Vol 695 ◽  
pp. 220-223
Author(s):  
Saber Salem Hassan ◽  
Roslinda Bt Abd Malek ◽  
Asliaty Atim ◽  
Suzi Salwah Jikan ◽  
Siti Fatimah Zaharah Mohd Fuzi
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Fermentation Process ◽  
Lactic Acid Production ◽  
Industrial Wastes ◽  
Raw Material ◽  
Carbohydrate Source ◽  
Fermentation Time ◽  
Bacteria Growth ◽  
Pineapple Waste

The fermentation process utilization to produce lactic acid has been studied from carbohydrate source and another source because of several significant reasons. Above all the production of biotechnology construction is found to be less costly compared to chemical synthesis. The production of biodegradable lactic polymer from lactic acid utilization of raw material can easily be obtained from industrial wastes such as pineapple waste. The process can positively affect the environment by reducing the environmental problems. The aim of this study is to estimate the effects of glucose concentration of pineapple wastewater as the carbon source on the volume ofLactobacilluscasei(L.casei) subspecies in producing lactic acid. Five different glucose concentrations as carbon source are used for production of high lactic acid in the fermentation process usingL.casei.L.caseicould be ingesting the glucose presented within the levels tested and converts all into lactic acid. The result shows efficient yields of 0.09 g lactic acid/g glucose. The highest level of lactic acid is at 125.71 g/l and was obtained from 100 % pineapple waste medium. When the carbon source is at 4 g/l, the level of lactic acid is decreased to 84.22 g/l. The fermentation time increases with the increment of sugars. It is more than double if the medium is composed of 100 % of pineapple waste. Therefore pineapple waste is the best alternative as carbon source for bacteria growth because it is more cost effective.

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

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