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 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 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 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.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

Testing Study on the Influence Factors to the Straw Pellet Fuel Broken Strength

2013 ◽  
Vol 448-453 ◽  
pp. 786-790
Author(s):  
Wei Gao ◽  
Rong Fei Zhao ◽  
Qing Yu Liu ◽  
Xu Wei Bai
Keyword(s):  
Moisture Content ◽  
Optimal Parameter ◽  
Influence Factors ◽  
Raw Material ◽  
Single Factor ◽  
Quadratic Regression ◽  
Corn Straw ◽  
Fermentation Time ◽  
Optimization Parameter ◽  
Single Factor Experiment

This paper take link mold pellet pelletizer to carry on the pellet fuel manufacture experiment with corn straw stalk. The influence of moisture content, material size and fermentation time impact on broken strength is studied by single factor experiment. Through quadratic regression orthogonal rotating combination experiment, establish mathematics equation of the factors and the straw pellet fuel broken strength and analyze the important degree of each experimental factor impact on the granulation rate. Through the optimized computation, definite optimization parameter of the highest broken strength is that raw material moisture content is 20%, fermentation time is 4h and particle size is 2.5mm. The result of verifying experiment indicat that the optimal parameter combination and the predict data measured were consistent.

scholarly journals PEMBUATAN PUPUK ORGANIK DARI KOTORAN SAPI DAN JERAMI PADI DENGAN PROSES FERMENTASI MENGGUNAKAN BIOAKTIVATOR M-DEC

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Ahmad Shobib
Keyword(s):  
Rice Straw ◽  
Fermentation Process ◽  
Raw Materials ◽  
Organic Fertilizer ◽  
Organic Matter Content ◽  
Organic Content ◽  
Matter Content ◽  
Cow Manure ◽  
Aerobic Fermentation ◽  
Fermentation Time

Cow manure can be used for making organic fertilizer because it contains nutrients such as Nitrogen (N), Phosphorus (P), and Potassium (K). Rice straw has a high C-Organic content. Adding straw compost will increase soil organic matter content. The study aims to determine the fermentation process that occurs so as to produce organic fertilize, know the effect of fermentation time and the effect of the composition of raw materials for cow manure and rice straw on the process of making organic fertilizer to the content of organic fertilizer according to SNI 7603 : 2018. The method use by aerobic fermentation is by mixing cow manure and rice straw and M-Dec bioactivators by comparison 3 : 1, 2 : 2,1 : 3 and fermentation time 7, 14, 21, 28 days. The parameters tested are C-organic, Nitrogen (N), C/N ratio, Phosphorus (P), and Potassium (K). The best quality organic fertilizer in the treatment of cow manure : rice straw with a ratio of 2 : 2 on the 28th day fermentation process namely C-organic content 34,63 %, C/N ratio is 25, macro nutrient content N+P2O5+K2O of 3,14 % that has met SNI 7763 : 2018. Keyword: M-Dec bioactivator, aerobic fermentation, cow manure, rice straw, C/N ratio

scholarly journals Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

1970 ◽  
Vol 26 (2) ◽  
Author(s):  
G.P. Ganda-Putra ◽  
L.P. Wrasiati ◽  
N.M. Wartini
Keyword(s):  
Optimum Condition ◽  
Fermentation Process ◽  
Process Condition ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Pectolytic Enzymes ◽  
Split Plot ◽  
Fermentation Period ◽  
Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

scholarly journals PEMANFAATAN LIMBAH CAIR TAHU DAN DAUN GAMAL (Gliricidia sepium) SEBAGAI PUPUK ORGANIK CAIR DENGAN METODA FERMENTASI DENGAN AKTIVATOR EM4

1930 ◽  
Vol 8 (01) ◽  
pp. 127-135
Author(s):  
Hasmalina Nasution ◽  
Henny D J ◽  
Ulsanna Laira
Keyword(s):  
Fermentation Process ◽  
Anaerobic Fermentation ◽  
Organic Fertilizer ◽  
Harmful Effect ◽  
Liquid Waste ◽  
Gliricidia Sepium ◽  
Fermentation Time ◽  
Quality Requirements ◽  
Industry Waste ◽  
Phosphorus And Potassium

Liquid organic fertilizer is organic fertilizer in a liquid preparation as apart or all of from organic compound such as plant, animal, and industry waste, solid or liquid phase Nutrients contained therein form of a solution that is so fine that is easily absorbed by plants, though the leaves or stems. Organic fertilizer is one of solution to recovery physical, chemical and biological soil mineral from harmful effect at synthetic fertilize. Liquid fertilizer is obtained from the fermentation process solid first and then proceed with the extraction and liquid anaerobic fermentation process.In the fermentation process, the role of microbes largely determine the resulting product.The aim of this study was to determine the potential of liquid waste out as a liquid organic fertilizer with the addition of leaves of Gliricidia plants with a variation of 200 gr and 400 gr to increase mocro and micro nutrients with EM4 bacteria activator by fermentation procces. Macro nutrients result show Nitrogen 1250,57 ppm, phosphorus 1626,51 ppm potasium 2987,45 ppm, C-organic 8550 ppm, the ratio of C/N 7, and micro nutrients (Fe, Cu, Mn) C organic result Fe 57.99 ppm, Cu 0.30 ppm, Mn 2.83 ppm in the optimum fermentation time of 5 days with additional variations Gliricidia leaves 400 g. Macro nutrient of Organic fertilizer produced meets the quality requirements of the regulation which has set the levels of nitrogen, phosphorus and potassium in the amount of <2% or <20000, C organic ≥ 4% (40000 ppm), the ratio of C / N ≥ 4 ppm. Micro nutrients result do not meet the quality requirements of the agriculture minister No.28/Permentan/OT.140/2/2009. quality regulations for, and metal 100-1000 ppm.

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