scholarly journals The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms

2021 ◽  
Vol 10 (1) ◽  
pp. 27-36
Author(s):  
Arie Srihardyastutie ◽  
◽  
Sasangka Prasetyawan ◽  
Radhinal Zikri Firdaus ◽  
Fidelia Berenice Prayugo ◽  
...  

As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and improvement of the nutritional aspect of cabbage can be achieved by fermentation through the enzyme production. Therefore, we study the effect of salt addition and incubation time, as the two important factor in commonly cabbage-based fermentation, combined with someoxalate-degrading bacteria, which wasL. plantarum, L. plantarum – S. cerevisiae, and A. aceti – S. cerevisiae on the oxalate and total acid level in cabbage fermentation. The fermentation was conducted in submerged system at room temperature (25 – 27 °C) with the NaCl concentration addition ranging from 0 – 5% until 10 days. Those condition was carried out for the three types of the tested cultures. The oxalate and total acid level was measured using the permanganometric and acid base titration, respectively. The results indicated that L. plantarum-induced fermentation combined with 3% NaCl during 10 days gave the lowest oxalate level in the fermented cabbage biomass,which was 0.005 mg/100 g FW. Moreover, these single-cultured fermentation was able to produce the highest total acid level in the brine solution, 1.270% at the 8 days of fermentation. This fermentation serves as an alternative method to improve cabbage consumption.

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 560
Author(s):  
Wei Zhou ◽  
Ce Cheng ◽  
Li Ma ◽  
Liqiang Zou ◽  
Wei Liu ◽  
...  

There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolipid liposomes (Cur-RL-Lips) were fabricated from rhamnolipid and phospholipids, and then chitosan (CS) covered the surface of Cur-RL-Lips by electrostatic interaction to form CS-coated Cur-RL-Lips. The influence of CS concentration on the physical stability and digestion of the liposomes was investigated. The CS-coated Cur-RL-Lips with RL:CS = 1:1 have a relatively small size (412.9 nm) and positive charge (19.7 mV). The CS-coated Cur-RL-Lips remained stable from pH 2 to 5 at room temperature and can effectively slow the degradation of curcumin at 80 °C; however, they were highly unstable to salt addition. In addition, compared with Cur-RL-Lips, the bioavailability of curcumin in CS-coated Cur-RL-Lips was relatively high due to its high transformation in gastrointestinal tract. These results may facilitate the design of a more efficacious liposomal delivery system that enhances the stability and bioavailability of curcumin in nutraceutical-loaded functional foods and beverages.


2021 ◽  
Vol 36 (Supplement_1) ◽  
Author(s):  
A Badal ◽  
G Pilgram ◽  
D Diaz de Pool ◽  
L Van der Westerlaken

Abstract Study question Does time between ejaculation and processing, and time between processing and insemination/injection affect fertilization rate (FR) and ongoing pregnancy rate (OPR) in IVF/ICSI treatments? Summary answer Increasing time between processing and insemination significantly decreased the OPR after IVF. FRs after IVF/ICSI and OPR after ICSI were not affected by different time-intervals. What is known already The choice for IVF or ICSI depends on semen quality, however, this doesn’t affect the outcome of IVF/ICSI treatments (Mariappen et al 2018). After ejaculation, the percentage of motile spermatozoa decreases progressively at a rate of about 10%/hour (Makler 1979). According to the ESHRE-guideline, semen should be processed within 1 hour after ejaculation. In our laboratory, a validation was performed that confirmed a decrease in sperm motility after ejaculation. During incubation at 37 °C after processing, the sample remained stable in incubation medium (unpublished data). Therefore, we analyzed the effect of handling time and incubation time with regard to IVF/ICSI outcomes. Study design, size, duration This retrospective data analysis examines the effect of time between ejaculation and processing using density-gradient centrifugation (handling time) and time between processing and insemination (IVF)/injection (ICSI) (incubation time) on the FR and OPR, irrespective of the initial semen quality. A total of 1488 oocyte pickups (844 IVF, 644 ICSI) were included from 1060 patients undergoing fertility treatment between 2017 and 2019. Oocyte pickups without oocytes, with oocyte vitrification, or with donor oocytes were excluded. Participants/materials, setting, methods Anonymized data were obtained from the laboratory database ProMISe. Handling time and incubation time of the semen incubated at 37 °C and 5% CO2 were analyzed in relation to the occurrence of TFF (Total Fertilization Failure), FR and OPR. Linear and logistic regression was performed in SPSS version 25. In case of significant association, the data were adjusted for potential confounders, such as woman’s age, semen quality before and after preparation, and number of oocytes. Main results and the role of chance This study shows that increasing the incubation time of the semen significantly reduced the OPR per ET in IVF treatments (from 30,8% within 3,5 hours to 24,1% after 6 hours) even after adjusting for the potential confouders. However, the OPR in ICSI treatments was not significantly affected by the incubation time (rather, there was an opposite trend). Also, the handling time of the semen did not significant effect the FR per OPU and the OPR per ET in IVF/ICSI treatments. The overall percentage of TFF was 3,5% and did not differ significantly between the IVF and ICSI treatments. Both handling time and incubation time did not have a significant effect on the occurrence of TFF. An explanation for the decrease in OPR in IVF treatments may be that increasing the incubation time at 37 °C reduces the sperm quality as the capacitation reaction takes place too early, energy levels are reduced, DNA damage increases, or vacuoles arise in the sperm heads (Thijssen et al 2014, Jackson et al 2010, Peer et al 2007). Incubation at room temperature and reduction of the insemination time may improve OPR. Limitations, reasons for caution Retrospective study limitations (bias), no data on DNA fragmentation, incubation of semen only at 37 °C after preparation. Wider implications of the findings: Although it is recommended to produce semen at the IVF-department, our results show that an exception can be made, when production of a semen sample in a clinical setting is stressful, with no negative effect on the outcome. Furthermore, incubation-time at room temperature may have a positive effect on OPR. Trial registration number Not applicable


1977 ◽  
Vol 23 (3) ◽  
pp. 331-336 ◽  
Author(s):  
S. Stavric ◽  
D. Jeffrey

Infant mice were injected orally with preparations containing Escherichia coli heat-stable enterotoxin (ST) and Evans blue dye, and incubated at 22 °C. With enterotoxin-positive samples, the stomach was distended and contained essentially all of the dye. With enterotoxin-negative samples, the stomach remained normal in size and the dye passed freely into the intestines. The time required to obtain the maximum ratio of gut weight to body weight varied from 30 to 90 min and was dependent upon the concentration of enterotoxin. Heat-labile enterotoxin (LT) had no effect during this period.Based on these findings, the mouse incubation time was reduced from 4 h to 90 min, and the heating of test samples was retained only for confirmation of ST. The location of the dye and stomach distention served as an indicator of positive responses to ST. Incubation of the mice at room temperature (22 °C) was found satisfactory.


2014 ◽  
Vol 979 ◽  
pp. 184-187
Author(s):  
Weerachon Phoohinkong ◽  
Thitinat Sukonket ◽  
Udomsak Kitthawee

Zinc sulfide (ZnS) nanostructures are important materials for many technologies such as sensors, infrared windows, transistors, LED displays, and solar cells. However, many methods of synthesizing ZnS nanostructures are complex and require expensive equipment. In this study, a liquid-solid chemical reaction without surfactant was used to synthesize ZnS at room temperature. In addition, commercial grade zinc oxide (ZnO) particles were used as a precursor. The effect of the addition of acids and inorganic salts were investigated. The products were characterized by field emission scanning electron microscopy (FESEM) coupled with energy-dispersive X-ray spectroscopy (EDX), and transmission electron microscopy (TEM). The results show that the nanoparticles of ZnS were obtained in hydrochloric acid and acetic acid addition. The diameters were in the range of 10 to 20 nm and 50 to 100 nm, respectively. In the case of a sodium chloride salt addition, a ZnS structure was obtained with a particle size of approximately 5 nm and a flake-like morphology.


2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.


2005 ◽  
Vol 863 ◽  
Author(s):  
S. Ahmed ◽  
D.N. Buckley ◽  
S. Nakahara ◽  
Y. Kuo

AbstractA systematic investigation of the effect of annealing time and temperature on the incubation period for spontaneous morphology change (SMC) in electrodeposited copper metallization is reported. The incubation time is greatly reduced at higher temperatures. At each temperature, the remaining incubation time at room temperature was found to decrease approximately linearly with increasing annealing time. An Arhennius plot of the measured rates of decrease showed good linearity and yielded a value of 0.48 eV for the activation energy. This is consistent with a vacancy diffusion mechanism for the process occurring during the incubation period and supports our proposed mechanism for SMC.


2020 ◽  
pp. 108201322095167
Author(s):  
Rolando Jimenez Lugo ◽  
Silvina Paola Agustinelli ◽  
María Isabel Yeannes ◽  
Marina Czerner

The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100 CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%).


1956 ◽  
Vol 34 (5) ◽  
pp. 919-926 ◽  
Author(s):  
Doris Nicholls

Brief exposure of rats to a cold environment increased the incorporation of inorganic P32 into the inorganic P, 20-min. hydrolyzable P, and total acid-soluble P of the adrenal gland. This increase was abolished by the administration of sodium ascorbate. Similar quantities of sodium succinate were without effect. The effect of ascorbate was largely due to the fact that it increased the phosphorus metabolism of the adrenals of rats maintained at room temperature. ACTH increased the incorporation of P32 into the acid-soluble P fractions of the adrenal of hypophysectomized rats. This effect of ACTH was greatly increased by sodium ascorbate. These results confirm the suggestion of Dugal that sodium ascorbate may potentiate the effect of ACTH.


2005 ◽  
Vol 68 (11) ◽  
pp. 2356-2361 ◽  
Author(s):  
JIN KYUNG KIM ◽  
ELAINE M. D'SA ◽  
MARK A. HARRISON ◽  
JUDY A. HARRISON ◽  
ELIZABETH L. ANDRESS

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.


1976 ◽  
Vol 59 (3) ◽  
pp. 658-661
Author(s):  
William Horwitz

Abstract Numerous variations exist for determining the acidity of fats and oils by titration. A Youden ruggedness test was performed, using extreme conditions existing in the methods, endorsed by various international organizations: aqueous and alcoholic standard alkali, 5 or 56 g sample, 50 or 150 ml alcohol or alcohol-ether solvent, titration at room temperature or 60°C with 2 ml or 8 drops of phenolphthalein indicator, to the first color change or to a pink persisting for 60 sec. The titration method was found to be extremely rugged at the 1 % oleic acid level with none of the variables influencing the result. At the 0.15% level, only the sample size affected the result.


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