scholarly journals Preparation and Antioxidant Activity of Purple Potato Wine

2015 ◽  
Vol 9 (1) ◽  
pp. 282-287 ◽  
Author(s):  
Liu Zhong-hua ◽  
Guo Jie
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Anion ◽  
Sugar Content ◽  
Raw Material ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Fermentation Temperature ◽  
Initial Ph ◽  
Yeast Inoculum

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity.

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

Studies on the Fermentation Technics of Dry Wild Jujube Wine

2011 ◽  
Vol 236-238 ◽  
pp. 2951-2956 ◽  
Author(s):  
Yue Hua Liu ◽  
Qing Xiao Zhao
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Raw Material ◽  
Yeast Fermentation ◽  
Total Acid ◽  
Inoculum Concentration ◽  
Fermentation Conditions ◽  
Fermentation Temperature ◽  
Jujube Fruit ◽  
Active Dry Yeast

In this study, we tried to utilize wild jujube as the raw material to produce fruit wine. Grape wine active dry yeast was used for fermentation. The effects of initial sugar content, inoculation concentration of yeast, fermentation temperature and pH were investigated. Fermentation conditions were optimized by orthogonal test. The resulted optimum fermentation conditions were as the following: initial sugar content: 18%, pH value: 4.0, fermentation temperature: 24°C, and inoculum concentration of dry yeast: 0.3%. The produced wine was amber, clear and transparent, fresh jujube fruit aroma, and had mellow and harmonious taste. Its alcohol content was 12.6% vol, the content of residual sugar was 1.5 g/L, vc content was 350 mg/L and total acid were 4.0 g/L.

Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase

2012 ◽  
Vol 550-553 ◽  
pp. 1080-1084
Author(s):  
Hui Bo Luo ◽  
Chun Hui Wei ◽  
Xian Ling Yuan
Keyword(s):  
Acetic Acid ◽  
Identification System ◽  
Higher Alcohols ◽  
Automated Identification ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Geobacillus Thermoglucosidasius ◽  
Fermentation Temperature ◽  
Initial Ph

The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.

scholarly journals Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽  
2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Abdullah Abdullah ◽  
H. B. Mat
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Fermentation Liquid ◽  
Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

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.

scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

2022 ◽  
Vol 1048 ◽  
pp. 476-484
Author(s):  
Vo Ngoc An ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Nguyen Quoc Duy ◽  
Thu Thuy Dang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Yeast Growth ◽  
Anaerobic Conditions ◽  
Wine Production ◽  
Fermentation Time ◽  
Artocarpus Heterophyllus ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
High Sugar Content

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Optimization of Antihypertensive Peptide Preparation by Lactobacillus plantarum Fermentation of Soy Whey

2021 ◽  
Vol 15 (2) ◽  
pp. 238-243
Author(s):  
Lebin Yin ◽  
Yali Liu ◽  
Ping He ◽  
Lele Li ◽  
Jing Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Antihypertensive Activity ◽  
Process Conditions ◽  
Fermentation Time ◽  
Glucose Addition ◽  
Fermentation Temperature ◽  
Significant Difference ◽  
Initial Ph ◽  
Antihypertensive Peptides

To optimize the process conditions of preparation of antihypertensive peptides from the soybean whey fermented by Lactobacillus plantarum, based on the single factor, the response surface method was used and its antihypertensive activity in vitro was studied. The results of variance analysis showed that the order affecting the polypeptide yield was: the initial pH > fermentation time > fermentation temperature > glucose addition. The model regression analysis showed that the optimal conditions for the production of antihypertensive peptides by Lactobacillus plantarum were as follows: fermentation temperature was 37 °C, fermentation time was 17 h, the initial pH of fermentation was 6.4, the amount of glucose addition was 1.50%, the polypeptide yield was 62.53% and the predicted value was 61.61%, with no significant difference (P > 0.05). In vitro, antihypertensive activity results showed that the angiotensin-converting enzyme (ACE) inhibition rate of fermented soy whey peptides was 85.77%. The results provided the theoretical basis for the high-value development and utilization of soy whey.

Studies on Antioxidant Activity of Cherry Tomatoes Wine

2012 ◽  
Vol 550-553 ◽  
pp. 1352-1356
Author(s):  
Chun Ling Xiao ◽  
Hong Ying Li ◽  
Zhen Zhang ◽  
Rui Feng Liang
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Tomato Fruit ◽  
Reducing Power ◽  
Cherry Tomato ◽  
Antioxidant Ability ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Fruit Wine ◽  
Cherry Tomatoes

Using cherry tomatoes as raw materials, the experiment studies its antioxidant activity in different fermentation conditions . By measuring the content of flavonoid,and polyphenols, clearance to DPPH •and OH• , and reducing power of cherry tomatoes wine in different fermentation conditions, theantioxidation capability can be judged. The results show that content of alcohol achieves 16 °, concentration of SO2 is110 mg/L, fermentation time is between3 d and 4 d, the antioxidant ability of cherry tomato fruit wine is optimum.

Optimization of Simultaneous Saccharification and Fermentation for Ethanol Production from Steam-Exploded Cotton Stalk

2013 ◽  
Vol 724-725 ◽  
pp. 391-398
Author(s):  
Qin Zhang ◽  
Yan Bin Li ◽  
Zhan Wen Liu ◽  
Yun Feng Pu ◽  
Li Ming Xia
Keyword(s):  
Ethanol Production ◽  
Simultaneous Saccharification And Fermentation ◽  
Ph Value ◽  
Raw Material ◽  
Cotton Stalk ◽  
Fermentation Time ◽  
Box Behnken Design ◽  
Initial Ph ◽  
Experimental Yield ◽  
Simultaneous Saccharification

Steam-exploded cotton stalk was used as raw material in ethanol production through simultaneous saccharification and fermentation by Penicillium Q59 and Saccharomyces cerevisiae P1. The fermentative conditions were firstly examined by single factor experiments to determine the central point in Box-Behnken design, which was explored with expectation to get optimized fermentative conditions for enhancement of ethanol production. The results of optimized fermentative conditions were determined as follows: fermentation time was 10.5 days, bran added percent was 15%, initial pH value was 5.5. Under the optimal conditions, the experimental yield of ethanol was 99.85 ± 4.21 g·kg-1SECS (steam-exploded cotton stalk), which was close to the theoretical predicting value, it showed the model was feasible. The research results will provide technical reference for further exploitation of cotton stalk.

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