scholarly journals Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

2010 ◽  
Vol 11 (2) ◽  
pp. 107 ◽  
Author(s):  
Jenifer Criollo ◽  
Dagoberto Criollo ◽  
Angélica Sandoval Aldana
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Process Optimization ◽  
Fermentation Process ◽  
Raw Material ◽  
Sensory Panel ◽  
Yeast Saccharomyces Cerevisiae ◽  
Theobroma Grandiflorum ◽  
Cutting Test ◽  
Maximum Range ◽  
Low Levels

<p>La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y se registraron las máximas temperaturas entre 35 y 36°C que indican deficiencias en el proceso; no se alcanzó los 40°C requeridos para la muerte del embrión. El 30% de pulpa inicial y la remoción cada 24 horas por 9 días, fueron las mejores condiciones encontradas. La optimización con 0,1% de levadura (Saccharomyces cerevisiae) aumentó la temperatura de fermentación hasta 44°C, los granos fermentados hasta 56,14% y el mayor desarrollo de sabores frutales con intensidad de 4, mostrando un mejor proceso de fermentación. El panel sensorial mostró que los licores de copoazú tienen notas frutales destacadas y bajos valores de otros sabores evaluados. Los resultados son semejantes a los cacaos criollos, conocidos en el mundo como materia prima de licores finos y de aroma.</p><p> </p><p><strong>Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimization</strong></p><p>The fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers had to pulping equipment. We quantified temperature of the mass at three points (top, middle and bottom), acidity, pH, moisture, cutting test and sensory analysis. The observed temperatures during fermentation in the treatments with 100% pulp reached a maximum range between 35 and 36°C which indicated deficiencies in the process as the 40°C required for the death of the seed was not attained. Thirty percent initial pulp with removal every 24 hours for 9 days yielded the best results. Optimization with 0.1% yeast (Saccharomyces cerevisiae) increased the fermentation temperature to 44°C, augmented fermented beans to 56.14% and saw a development of fruit flavors with an intensity of 4, demonstrating a better fermentation process. The sensory panel showed that copoazu liquors have outstanding fruity notes and low levels of other evaluated flavors. The results are similar to the criollo cacao, known worldwide as a raw material for fine liquors and fragrances.</p>

Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

1986 ◽  
Vol 49 (6) ◽  
pp. 455-460 ◽  
Author(s):  
B. W. BERRY ◽  
J. J. SMITH ◽  
J. L. SECRIST
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Raw Material ◽  
Sensory Panel ◽  
Texture Profile ◽  
Tissue Levels ◽  
Soluble Collagen ◽  
Beef Steaks ◽  
Low Levels ◽  
Tissue Form

Two separate studies were conducted to evaluate variations in the amount of connective tissue remaining in beef muscle on resultant properties of flaked and formed steaks. Use of chucks rather than rounds as raw material produced greater tenderness, less sensory panel determined connective tissue and lower juiciness scores. As a team of trimmers repeated the instructed trimming procedures on round and chuck muscles over a 3-d period, it appeared that over this time more of the connective tissue was being removed from chuck and less from round muscles. For chuck muscles, more of the soluble collagen was being left on the muscles over the 3-d period. However, these differences in total and soluble collagen did not influence the properties measured. In a second study, which consisted of three (high, intermediate, low) levels of connective tissus in raw materials, texture profile panelists found a greater amount of gristle and webbed tissue (form of connective tissue) in steaks made from raw material with high connective tissue. These steaks with high connective tissue levels were also visually rated as more distorted and fibrous following cooking, with greater hardness and cohesiveness during first bite. Samples from the steaks had higher shear force and Newton values.

scholarly journals Two types of TATA elements for the CYC1 gene of the yeast Saccharomyces cerevisiae.

1991 ◽  
Vol 11 (2) ◽  
pp. 666-676 ◽  
Author(s):  
W Z Li ◽  
F Sherman
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Transcriptional Analysis ◽  
Start Codon ◽  
Nucleotide Position ◽  
Yeast Saccharomyces Cerevisiae ◽  
The Third ◽  
Direct Initiation ◽  
Different Types ◽  
Low Levels ◽  
Alpha Type

Functional TATA elements in the 5' untranslated region of the CYC1 gene in the yeast Saccharomyces cerevisiae have been defined by transcriptional analysis of site-directed mutations. Five sites previously suggested to contain functional TATA elements were altered individually and in all possible combinations. The results indicated that only two elements are required for transcription at the normal level and the normal start sites. The two functional TATA elements are located at sites -178 and -123, where the A of the ATG start codon is assigned nucleotide position +1. They direct initiation within windows encompassing -70 to -46 and -46 to -28, respectively. Only when both of the upstream TATA sites were rendered nonfunctional were the third and fourth downstream TATA-like sequences activated, as indicated by the presence of low levels of transcription starting at -28. The two upstream functional TATA elements differed in sequence. The sequence of the most 5' one at site 1, denoted beta-type, was ATATATATAT, whereas that of the second one at site 2, denoted alpha-type, was TATATAAAA. The following rearrangements of the beta-type and alpha-type elements at two sites (1 and 2) were examined: site1 beta-site2 alpha; site 1 alpha-site 2 beta; site1 alpha-site2 alpha; and site1 beta-site2 beta. When different types were at different sites (site1 beta-site2 alpha and site1 alpha-site2 beta), both were used equally. In contrast, when the same type was present at both sites (site1 alpha-site2 alpha and site1 beta-site2 beta), only the upstream element was used. We suggest that the two TATA elements are recognized by different factors of the transcription apparatus.

I. Isolation and Identification of Microflora

1978 ◽  
Vol 41 (12) ◽  
pp. 977-979 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dominant Species ◽  
Fermentation Process ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Standard Formulation ◽  
Isolation And Identification ◽  
Yeast Saccharomyces Cerevisiae ◽  
Lactobacillus Leichmannii ◽  
Lactic Bacteria

A survey of the soda cracker manufacturing process revealed that starter cultures were not used and that fermentation for the process relied primarily on chance contamination. Over 200 isolates from sponge and dough samples, obtained from two commercial plants, were screened. Microorganisms responsible for fermentation of commercial soda cracker sponge and dough were isolated and identified. Besides Bakers' yeast (Saccharomyces cerevisiae), which is part of the standard formulation, three species of lactic bacteria were found to have prominent roles in the fermentation process. Lactobacillus plantarum was found to be the dominant species. Two other species found in significant numbers were Lactobacillus delbrueckii and Lactobacillus leichmannii.

scholarly journals UTILIZATION OF RESIDUAL CARRAGEENAN EXTRACT FROM Eucheuma cottonii SEAWEED INTO BIOETHANOL

2020 ◽  
Vol 1 (1) ◽  
pp. 25-31
Author(s):  
Nia Yuliani ◽  
RTM Sutamiharja ◽  
Aditya Prihantara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Research Method ◽  
Fermentation Process ◽  
Optimal Time ◽  
Yeast Fermentation ◽  
Yeast Saccharomyces Cerevisiae ◽  
Fermentation Time ◽  
Time Treatment ◽  
Hydrolysis Process ◽  
Eucheuma Cottonii

In the process of processing seaweed will produce residual waste from carrageenan extraction, and the residue still contain cellulose, lignin, hemicellulose, pectin, and other organic materials that can be processed into bioethanol. This research aimed to utilize the residual carrageenan extracted from seaweed Eucheuma cottonii into bioethanol. The research method includes acid hydrolysis process using 3% sulfuric acid at a temperature of 70-80oC for 30 minutes, followed by a fermentation process using yeast Saccharomyces cerevisiae with a ratio of 1: 0.006 for hydrolyzate and yeast, fermentation time treatment 1, 3, 6, 9 and 12 days at temperature 25o-30oC. Fermentate at 78oC, measured in degrees of acidity (pH), volume, and levels of bioethanol. The results showed that the residual carrageenan extract containing carbohydrates as un-extracted carrageenan was 5.01%, hemicellulose was 7.12%, cellulose was 0.96%, and lignin was 8.26%. The level of bioethanol produced from the residual carrageenan extraction was 2.57% and, the yield was 32.64% with a fermentation time of 6 days as the optimal time.

scholarly journals EKSTRAK KASAR KAYU CEMPEDAK (Artocarpus champeden) DAN AKAR UBE-UBE (Derris elegans) SEBAGAI PENGAWET ALAMI NIRA AREN

2018 ◽  
Vol 11 (2) ◽  
pp. 163-170
Author(s):  
Julis Suganda ◽  
Budi Afriyansyah ◽  
Rosha Kurnia Fembriyanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Total Sugar ◽  
Raw Material ◽  
Root Extract ◽  
Yeast Saccharomyces Cerevisiae ◽  
Zone Formation ◽  
Palm Juice ◽  
Palm Sugar ◽  
Natural Preservatives ◽  
Artocarpus Champeden

AbstrakNira aren (Arenga pinnata) sebagai bahan baku pembuatan gula aren mudah terkontaminasi oleh mikroba seperti khamir Saccharomyces cerevisiae dan bakteri Acetobacter sp. Kerusakan nira dapat dihambat dengan menggunakan bahan pengawet alami. Bahan pengawet alami yang biasa digunakan untuk menghambat kerusakan nira aren ialah ekstrak kayu cempedak (Artocarpus champeden) dan ekstrak akar ube-ube (Derris elegans) yang dibuat dengan menggunakan teknik maserasi. Tujuan dari penelitian ini untuk mendapatkan konsentrasi terbaik dalam penghambatan mikroba dan konsentrasi terbaik aplikasi sebagai pengawet alami nira aren. Pengamatan meliputi penghambatan mikroba (pembentukkan zona) dan aplikasi pengawet alami nira aren (total gula dan pH). Hasil menunjukkan ekstrak akar ube-ube konsentrasi 14% merupakan konsentrasi terbaik dalam pembentukkan zona penghambatan mikroba. Nilai total gula dan pH terbaik dalam mencegah kerusakan nira aren pada penambahan ekstrak ube-ube dengan konsentrasi 14%. Berdasarkan penelitian ini bahwa ekstrak akar ube-ube dengan konsentrasi 14% merupakan pengawet alami yang terbaik dalam mengambat mikroba perusak nira aren.Abstract Palm juice (Arenga pinnata) as a raw material for making palm sugar easily contaminated by microbes such as yeast Saccharomyces cerevisiae and bacteria Acetobacter sp. Damage to sap can be inhibited by using natural preservatives. Natural preservatives used to inhibit the damage to Arenga pinnata sap is cempedak wood extract (Artocarpus champeden) and ube-ube root extract (Derris elegans) making of using maseration technique. The purpose of this research consentration that shows the best to inhibition growth to microbial and consentration that natural palm juice preservative application. Observations included microbial inhibition (zone formation) and natural palm juice preservative (total sugar and pH). The results showed extract ube-ube root concentration of 14% is the best concentration to inhibition growth to microbial. The value of total sugar and pH the best in preventing damage to palm juice on the addition of extract ube-ube root with a concentration of 14%.  Based in this study that the of extract ube-ube root with a consentration of 14% is the best natural preservative in inhibiting the microbes destroying palm sugar.

scholarly journals PRODUKSI BIO-ETANOL DARI DAGING BUAH SALAK ( Salacca zalacca )

2011 ◽  
Vol 15 (1) ◽  
pp. 248 ◽  
Author(s):  
Raymond Thamrin ◽  
Max J.R Runtuwene ◽  
Meiske S Sangi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Yeast Saccharomyces Cerevisiae ◽  
Meat Fermentation

PRODUKSI BIO-ETANOL DARI DAGING BUAH SALAK ( Salacca zalacca ) Raymond Thamrin1), Max J.R. Runtuwene2), Meiske S. Sangi2) 1)Mahasiswa Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115; 2)Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115 ABSTRAK Studi ini bertujuan untuk memproduksi bioetanol dari daging buah salak melalui proses fermentasi dengan menggunakan ragi Saccharomyces cerevisiae dengan kadar 5% (b/b). Proses fermentasi dilakukan selama 48 jam, kemudian filtratnya didestilasi selama 5 jam pada suhu 780C – 800C.  Selanjutnya destilat yang dihasilkan dianalisis secara kualitatif dan kuantitatif. Biotanol yang dihasilkan dari proses tersebut memiliki kadar sebesar 49,92%. Kata kunci: bioetanol, daging buah salak, fermentasi, Saccharomyces cerevisiae   PRODUCTION OF BIO-ETHANOL FROM FLESH OF SALAK FRUIT ( Salacca zalacca ) ABSTRACT This study aimed to produce bioethanol from flesh of salak fruit through a fermentation process using yeast Saccharomyces cerevisiae with concentration of 5% (w/w). The fermentation process was carried out for 48 hours, then the filtrate was distilled for 5 hours at a temperature of 780C - 800C. Destilat was then analyzed qualitatively and quantitatively. Bioethanol resulting from this process had concentration of 49.92%. Keywords : Bioethanol, salak’s meat, fermentation, Saccharomyces cerevisiae

scholarly journals A Late Mitotic Regulatory Network Controlling Cyclin Destruction in Saccharomyces cerevisiae

1998 ◽  
Vol 9 (10) ◽  
pp. 2803-2817 ◽  
Author(s):  
Sue L. Jaspersen ◽  
Julia F. Charles ◽  
Rachel L. Tinker-Kulberg ◽  
David O. Morgan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Regulatory Network ◽  
Growth Defect ◽  
Cyclin Dependent Kinase ◽  
Anaphase Promoting Complex ◽  
Yeast Saccharomyces Cerevisiae ◽  
Mitotic Cyclin ◽  
Low Levels ◽  
Late Mitosis ◽  
Mutant Cells

Exit from mitosis requires the inactivation of mitotic cyclin-dependent kinase–cyclin complexes, primarily by ubiquitin-dependent cyclin proteolysis. Cyclin destruction is regulated by a ubiquitin ligase known as the anaphase-promoting complex (APC). In the budding yeast Saccharomyces cerevisiae, members of a large class of late mitotic mutants, including cdc15,cdc5, cdc14, dbf2, andtem1, arrest in anaphase with a phenotype similar to that of cells expressing nondegradable forms of mitotic cyclins. We addressed the possibility that the products of these genes are components of a regulatory network that governs cyclin proteolysis. We identified a complex array of genetic interactions among these mutants and found that the growth defect in most of the mutants is suppressed by overexpression of SPO12, YAK1, andSIC1 and is exacerbated by overproduction of the mitotic cyclin Clb2. When arrested in late mitosis, the mutants exhibit a defect in cyclin-specific APC activity that is accompanied by high Clb2 levels and low levels of the anaphase inhibitor Pds1. Mutant cells arrested in G1 contain normal APC activity. We conclude that Cdc15, Cdc5, Cdc14, Dbf2, and Tem1 cooperate in the activation of the APC in late mitosis but are not required for maintenance of that activity in G1.

The Effect of Type and Concentration Yeast with Fermentation Time and Liquifaction Variations on the Bioethanol Concentration Resulted by Sorgum Seeds with Hydrolysis and Fermentation Processes

2019 ◽  
Vol 16 (12) ◽  
pp. 5228-5232
Author(s):  
Kiagus A. Roni ◽  
Dorie Kartika ◽  
Hasyirullah Apriyadi ◽  
Netty Herawati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Rhizopus Oryzae ◽  
Process Variations ◽  
Raw Material ◽  
Fermentation Time ◽  
Hydrolysis Method ◽  
Hydrolysis Process ◽  
Starch Composition ◽  
Yeast Concentration

Sorghum is one of the plants that can be used as raw material for making bioethanol. Sorghum has seeds with a starch composition of 73.8%, which is potential as a raw material for making bioethanol. Sorghum starch can be converted into bioethanol through the hydrolysis process (the process of converting carbohydrates into glucose) which consists of liquefaction and saccharification processes and is followed by a fermentation process. The hydrolysis method is carried out enzymatically. In this study alpha amylase and gluco amylase enzymes were used with various types of yeast including Saccharomyces cerevisiae, Rhizopus oryzae, Acetobacter xylinum, Mucor sp, and Aspergilus niger which varied with liquefaction temperatures including 80, 85, 90, 95, and 100 °C. Obtained the most optimal yeast is Saccharomyces cerevisiae with an optimal temperature of 95 °C resulting in a bioethanol concentration of 4.3%. After getting the optimal yeast and temperature, the fermentation step of the two variables is used in the next step. In the fermentation process, variations of yeast concentration and duration of fermentation were used, the optimum yeast concentration was at 2.5% with 48 hours of fermentation resulting in bioethanol concentration of 11%.

scholarly journals Studies on the Enhancement of Chebulinic Acid Using the Composition of Medicinal Herbs by Baker’s Yeast

2015 ◽  
Vol 3 (3) ◽  
pp. 439-442
Author(s):  
D.V. Surya Prakash ◽  
Meena Vangalapati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Medicinal Herbs ◽  
Baker’S Yeast ◽  
Phyllanthus Emblica ◽  
Baker's Yeast ◽  
Terminalia Chebula ◽  
Yeast Saccharomyces Cerevisiae

Chebulinic acid is a phenolic compound, commonly found in the Terminalia chebula, Phyllanthus emblica, Dimocarpus longan species etc. The enhancement of Chebulinic acid was obtained from the composition of medicinal herbs by using Baker’s yeast (Saccharomyces cerevisiae) under fermentation process. The optimum results were observed for the effect of % inoculum, substrate wt, incubation period, temperature, pH, carbon sources and nitrogen sources were 2.0ml, 6g, 48hr, 30oC, 4.0, sucrose and yeast extract respectively. The Chebulinic acid concentration enhanced from 3.4 to 6.8mg/ml for the optimised conditions. Int J Appl Sci Biotechnol, Vol 3(3): 439-442

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