scholarly journals Optimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a

2021 ◽  
Vol 26 (5) ◽  
pp. 2942-2952
Author(s):  
XINYU HENG ◽  
◽  
HUAYOU CHEN ◽  
JIBIN LI ◽  
KANGTAO CAI ◽  
...  
Keyword(s):  
Biological Activity ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Low Cost ◽  
Soy Isoflavones ◽  
Single Factor ◽  
High Quality ◽  
Fermentation Time ◽  
Optimization Of Fermentation ◽  
Bean Dregs

Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.87%, inoculation amount was 17%, sucrose was added in an amount of 1.3%, and fermentation time was 3 days. Under this process, the content of aglycone-type soy isoflavones in bean dregs significantly increased. Trypsin inhibitors and antigen proteins were almost removed. The fermentation process provides a good reference for the low-cost processing of high-quality soy isoflavone aglycone food.

Optimization Research on Buckwheat Vinegar Fermentation Process

2014 ◽  
Vol 651-653 ◽  
pp. 265-268
Author(s):  
Ting Jun Ma ◽  
Na Xi A Yi ◽  
Xiu Shi Yang ◽  
Pei You Qin ◽  
San Cai Liu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Submerged Fermentation ◽  
Conversion Rate ◽  
Fermentation Process ◽  
Production Cycle ◽  
Single Factor ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Orthogonal Experiments ◽  
Active Substances

Buckwheat is rich in active substances with hypoglycemic effects. Submerged fermentation, as the method of brewing buckwheat vinegar, not only has the advantages of shortening production cycle, saving materials etc, but also has high functional active substances. In this study, the process of the submerged fermentation of acetic acid fermentation was optimized by the orthogonal experiments of L9 (34), which was also on the basis of single factor experiments. The results indicated that the conversion rate of acetic acid can become 95.8% when the initial alcohol at 6% (v / v), inoculum at 10%, fermentation temperature 30°Cand fermentation time 60 h.

scholarly journals Study of C/N ratio of organic materials and its application in the production of natural fertilizer (bokashi)

2022 ◽  
Vol 951 (1) ◽  
pp. 012105
Author(s):  
F Fauzan ◽  
M Fadhil ◽  
I Irfan ◽  
D Yunita ◽  
C Erika ◽  
...  
Keyword(s):  
Organic Material ◽  
Fermentation Process ◽  
Organic Materials ◽  
Organic Fertilizer ◽  
Raw Material ◽  
High Quality ◽  
Fermentation Time ◽  
Literature Reviews ◽  
Characteristic Colour

Abstract Bokashi is an organic fertilizer made from organic materials through fermentation process. A high quality bokashi should have C/N ratio between 10-20, which normally produced from a mix raw organic material with has C/N ratio of 30. However, many studies have shown a composition of raw organic material without a calculation of C/N ratio. Therefore, the objectives of this study were to gather the initial C/N ratio of various raw material from previous published studies, calculate the C/N ratio, and examine the descriptive characteristic (colour, aroma, and texture) of bokashi made from three selected C/N ratios of raw material (30, 70, and 110) and various length of fermentation (10, 17, and 24 days). This research combined literature reviews and laboratory experimental. For laboratory experimental, Complete Randomise Design (CRD) was applied. The result showed that all bokashi produced from raw material mixture with the C/N ratio up to 110 was still acceptable to be directly applied as a fertilizer. Bokashi produced with longer fermentation time had better texture but lower aroma and colour quality.

scholarly journals Optimization of Small Peptide Feed from Milk Thistle Residue by Synergistic Fermentation of Multiple Strains and Proteases

2021 ◽  
Vol 26 (6) ◽  
pp. 3102-3109
Author(s):  
KANGTAO CAI ◽  
HUAYOU CHEN ◽  
XINYU HENG ◽  
LINGYU KANG ◽  
JUNMING WU ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Inoculum Size ◽  
Acid Protease ◽  
Utilization Rate ◽  
Milk Thistle ◽  
Single Factor ◽  
Small Peptide ◽  
Fermentation Time ◽  
Fermented Feed ◽  
Multiple Strains

In order to improve the utilization rate of the milk thistle residue, this study used the synergistic fermentation of multiple strains and proteases to increase the small peptide content of the fermented feed produced by the milk thistle residue. Taking the small peptide content of the milk thistle residue fermented feed as an indicator, the optimal fermentation process was obtained by single-factor optimization experiments and the response surface methodology. The optimal fermentation process was as follows: fermentation time of 7 days, inoculum size of 15%, inoculation ratio of aerobic strains: anaerobic strains = 1: 2, solid-state fermentation water content of 66%, fermentation temperature of 36℃, and amount of protease was 0.25% acid protease+0.25% bromelain. Under the above process, the small peptide content of the fermented feed from milk thistle residue was greatly improved to 57.86%. These results inferred that the added proteases were beneficial to the growth of fermentative microorganisms, the secretion of protease and the increase of the small peptide content.

Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method

2014 ◽  
Vol 884-885 ◽  
pp. 471-474
Author(s):  
Wen Li Liu ◽  
Lan Wei Zhang ◽  
John Shi ◽  
Hua Xi Yi
Keyword(s):  
Enterococcus Faecium ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Inoculum Size ◽  
Single Factor ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Bacteriocin Producer ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The strain Enterococcus faeciumIN3531, a bacteriocin producer, was used as a starter culture for traditional fermentationpaocai in china. By single factor experiment, the technological conditionsof Chinese fermentation paocai using Enterococcus faecium IN3531 as a starterwere optimizated, andparameters of optimization included the initial saltconcentration, the inoculum size, the fermentation temperatureand the ratio of material to liquid. Theresearch results showed that,the suitable fermentationconditions were the initial saltconcentration of 2%,the inoculum size of 3%, the fermentation temperature of 37 °C, the ratio of materialto liquid of 30%, fermentation time of 108 hours. Titratable acidity in fermentationterminus was 0.80%.

scholarly journals Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

2021 ◽  
Vol 25 (1) ◽  
pp. 115-122
Author(s):  
Guowei Shu ◽  
Zifei Wang ◽  
Chunji Dai ◽  
Chunxu Yao ◽  
Xu Dong ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Radical Scavenging ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Ace Inhibition ◽  
Free Radical Scavenging ◽  
Inoculum Size ◽  
Inhibition Rate ◽  
Single Factor ◽  
Fermentation Time

Abstract Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.

Optimization of Fermentation Process and Quality Properties of Wild Grape Wine

2007 ◽  
Vol 36 (3) ◽  
pp. 366-370 ◽  
Author(s):  
Eun-Jung Kim ◽  
Yeong-Hoon Kim ◽  
Jong-Won Kim ◽  
Hyo-Hyung Lee ◽  
Yu-Jin Ko ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Quality Properties ◽  
Wild Grape ◽  
Grape Wine ◽  
Optimization Of Fermentation

scholarly journals Urban Air Quality Modeling Using Low-Cost Sensor Network and Data Assimilation in the Aburrá Valley, Colombia

Atmosphere ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 91
Author(s):  
Santiago Lopez-Restrepo ◽  
Andres Yarce ◽  
Nicolás Pinel ◽  
O.L. Quintero ◽  
Arjo Segers ◽  
...  
Keyword(s):  
Air Quality ◽  
Data Assimilation ◽  
Transport Model ◽  
Cost Model ◽  
Low Cost ◽  
Model Performance ◽  
Monitoring Network ◽  
Correlation Factor ◽  
Chemical Transport Model ◽  
High Quality

The use of low air quality networks has been increasing in recent years to study urban pollution dynamics. Here we show the evaluation of the operational Aburrá Valley’s low-cost network against the official monitoring network. The results show that the PM2.5 low-cost measurements are very close to those observed by the official network. Additionally, the low-cost allows a higher spatial representation of the concentrations across the valley. We integrate low-cost observations with the chemical transport model Long Term Ozone Simulation-European Operational Smog (LOTOS-EUROS) using data assimilation. Two different configurations of the low-cost network were assimilated: using the whole low-cost network (255 sensors), and a high-quality selection using just the sensors with a correlation factor greater than 0.8 with respect to the official network (115 sensors). The official stations were also assimilated to compare the more dense low-cost network’s impact on the model performance. Both simulations assimilating the low-cost model outperform the model without assimilation and assimilating the official network. The capability to issue warnings for pollution events is also improved by assimilating the low-cost network with respect to the other simulations. Finally, the simulation using the high-quality configuration has lower error values than using the complete low-cost network, showing that it is essential to consider the quality and location and not just the total number of sensors. Our results suggest that with the current advance in low-cost sensors, it is possible to improve model performance with low-cost network data assimilation.

Sign in / Sign up

Export Citation Format

Share Document