scholarly journals Salt concentration effect on yeast diversity of the Ivorian traditional fermented fish adjuevan

2020 ◽  
Vol 13 (1) ◽  
pp. 087-094
Author(s):  
Kouakou-Kouamé Amenan Clémentine ◽  
N guessan Kouadio Florent ◽  
Aka Solange ◽  
Montet Didier ◽  
Djè Koffi Marcellin
Keyword(s):  
Salt Concentration ◽  
Kluyveromyces Marxianus ◽  
Starter Culture ◽  
Yeast Identification ◽  
Fermented Fish ◽  
Torulaspora Delbrueckii ◽  
Yeast Diversity ◽  
Candida Sp ◽  
Traditional Fermentation ◽  
Candida Zeylanoides

This study aimed to investigate the yeast diversity in adjuevan fermented at the laboratory scale according to salt concentration following both traditional fermentation methods. Thus, the fish species Galeoides decadactylus was fermented with salt added at 10 %, 15 %, 20 %, 25 % and 30 % (w/w) for five days. Yeast identification using PCR-DDGE method reveled seven species which were Pichia fermentans, Candida zeylanoides, Candida sp, Hanseniaspora osmophila, Kluyveromyces sp; Torulaspora delbrueckii and Kluyveromyces marxianus. These species varied according to fermentation method used and salt concentration added with Pichia fermentans and Hanseniaspora osmophila as dominant strains. These results showed also that Kluyveromyces marxianus and Torulaspora delbrueckii were more tolerant to sodium chloride than the others. This work confirmed that yeasts were involved and participated in adjuevan production. Therefore, these yeasts should be tested for their functionality during the fermentation, and some might be useful as starter culture to produce better quality fermented fish adjuevan.

scholarly journals Metagenomic analysis of microbial community in over-fermented tempeh

2019 ◽  
Vol 20 (4) ◽  
pp. 1106-1114 ◽  
Author(s):  
ARTINI PANGASTUTI ◽  
RIZAL KHOIRUN ALFISAH ◽  
NUR IFFAH ISTIANA ◽  
SITI LUSI ARUM SARI ◽  
RATNA SETYANINGSIH ◽  
...  
Keyword(s):  
Microbial Community ◽  
Relative Abundance ◽  
Kluyveromyces Marxianus ◽  
Functional Food ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Starter Culture ◽  
Metagenomic Analysis ◽  
Candida Sp ◽  
Beneficial Effects

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

2013 ◽  
Vol 167 (1) ◽  
pp. 103-116 ◽  
Author(s):  
Michael Crafack ◽  
Morten B. Mikkelsen ◽  
Sofie Saerens ◽  
Morten Knudsen ◽  
Andreas Blennow ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Starter Culture ◽  
Pichia Kluyveri ◽  
Cocoa Fermentation

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa Salami

1982 ◽  
Vol 45 (9) ◽  
pp. 816-819 ◽  
Author(s):  
A. B. CHILDERS ◽  
R. N. TERRELL ◽  
T. M. CRAIG ◽  
T. J. KAYFUS ◽  
G. C. SMITH
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Salt Concentration ◽  
Trichinella Spiralis ◽  
Starter Culture ◽  
Salt Content ◽  
Drying Time ◽  
Raw Meat ◽  
Meat Weight ◽  
Definite Effect

Pork from pigs experimentally infected with Trichinella spiralis was used to manufacture Genoa salami. In Experiment I, Genoa salami was formulated to include: (a) in-going sodium chloride of 2.00 or 3.33% based on raw meat weight; (b) either commercial starter culture or no starter culture and held for fermentation at either 35°C (95°F) or 46.1 °C (115°F). Lower water activity (aw) was found (P<0.0001) in salami manufactured either with 3.33% salt or processed by high fermentation temperature. Lower pH values resulted from use of a starter culture. An interaction between salt concentration and fermentation temperature was seen after 20 days of drying. Salt concentration appeared to exert a definite effect of trichina viability. In Experiment II, Genoa salami was formulated to include: (a) in-going sodium chloride of 0.00, 1.67 or 3.33% based on raw meat weight; (b) all salami contained starter culture and held for fermentation at 46.1 °C. Salami made with 3.33% salt had higher pH and lower aw values than did that made with no or 1.67% salt. The salt content and drying time interaction was greatest in salami made with 3.33% salt. The 3.33% salt content also appeared to exert a definite effect on trichina viability.

scholarly journals Systematic Investigation of Ergosterol Fermentation by Kluyveromyces marxianus Y.00243 via Statistical Design

2021 ◽  
Author(s):  
Aladár Vidra ◽  
Zoltán Kaleta ◽  
Áron Németh
Keyword(s):  
Salt Concentration ◽  
Kluyveromyces Marxianus ◽  
Biomass Concentration ◽  
Statistical Design ◽  
Structural Features ◽  
Systematic Investigation ◽  
Yeast Cells ◽  
Yeast Growth ◽  
Ergosterol Content ◽  
Negative Effect

Ergosterol, an important pharmaceutical intermediate, is the precursor of liposoluble vitamin D2 and cortisone. It is also a main sterol in yeast cells and responsible for structural features of membranes such as the integrity, fluidity, permeability and activity of membrane-bound enzymes. Kluyveromyces marxianus is able to utilize various sugars such as lactose, xylose and arabinose against Saccharomyces cerevisiae and is also thermotolerant. Based on these aforementioned characteristics, K. marxianus can be of great importance in the utilization of whey and lignocellulosic biomass. In this paper, the effect of four factors on the specific ergosterol content and yeast growth was investigated using two statistical experimental designs. The factors examined were initially added alcohol, temperature, salt concentration and pH. The initially added alcohol had a positive effect on the specific ergosterol content, resulted in 37 % specific ergosterol content increasement. The temperature had a negative effect on yeast growth reducing the biomass concentration by 50 % when increased from 25 °C to 30 °C. The pH had a significant effect only on the specific ergosterol content, having an optimum at pH 5.5. The salt concentration had no significant effect in either case. Based on the results, it is suggested that the setup which facilitates higher ergosterol content but does not slow down the growth of the yeast remarkably should be selected, which are 25 °C, pH 5.3 and 3 % of initial ethanol content.

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

2017 ◽  
Vol 24 (3) ◽  
pp. 187-197 ◽  
Author(s):  
Olatunji T Joyce ◽  
Subir K Chakraborty ◽  
Manoj K Tripathi ◽  
Nachiket Kotwaliwale ◽  
Punit Chandra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Concentration ◽  
Interactive Effect ◽  
Starter Culture ◽  
Biochemical Properties ◽  
Lactobacillus Paracasei ◽  
Fermentation Time ◽  
Culture Volume ◽  
Input Variables

The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables – culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.

scholarly journals Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 17 ◽  
Author(s):  
Dimitrios A. Anagnostopoulos ◽  
Vlasios Goulas ◽  
Eleni Xenofontos ◽  
Christos Vouras ◽  
Nikolaos Nikoloudakis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Concentration ◽  
Starter Culture ◽  
Total Phenolic ◽  
Table Olives ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Organoleptic Characteristics ◽  
Nacl Concentration

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

scholarly journals Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Catalysts ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 665
Author(s):  
Stefano Serra ◽  
Antonio Castagna ◽  
Mattia Valentino
Keyword(s):  
Kluyveromyces Marxianus ◽  
Microbial Reduction ◽  
Torulaspora Delbrueckii ◽  
Toxic Compound ◽  
Penicillium Camemberti ◽  
Biotransformation Process ◽  
Conversion Rates ◽  
Great Relevance ◽  
Different Sources ◽  
Substrate Concentrations

Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.

scholarly journals KARAKTER KIMIA KECAP IKAN DARI VISCERA IKAN MANYUNG (Arius sp.) YANG DIFERMENTASI DENGAN KADAR GARAM YANG BERBEDA Chemical characteristic of fish sauce from sea cat fish (Arius sp.) viscera fermented with different salt concentration

2016 ◽  
Vol 11 (2) ◽  
pp. 115
Author(s):  
Laras Rianingsih ◽  
Ratna Ibrahim ◽  
Apri Dwi Anggo
Keyword(s):  
Total Nitrogen ◽  
Salt Concentration ◽  
Chemical Characteristic ◽  
The Other ◽  
Fish Sauce ◽  
Total N ◽  
Salt Addition ◽  
Fermentation Period ◽  
Fish Viscera ◽  
Traditional Fermentation

ABSTRAK   Salah satu kelemahan dari fermentasi tradisional adalah waktu fermentasi yang lama, untuk produk kecap ikan memerlukan waktu berbulan-bulan atau bahkan mencapai 2 tahun. Untuk menanggulangi masalah diatas dilakukan penelitian dengan menurunkan kadar garam untuk mempercepat proses hidrolisis protein pada produksi kecap ikan. Pengaruh dari perbedaan garam (15%, 20% dan 25% b/b) pada karakteristik kimia (total nitrogen, TVB, TMA dan amoniak) kecap ikan yang dibuat dari viscera Ikan Manyung (Arius sp.) diamati setelah 45 hari fermentasi. Produk kecap ikan dari viscera Ikan Manyung (Arius sp.) mengandung total N yang lebih rendah, TVBN, TMA dan ammonia dengan bertambahnya garam. Hasil terbaik adalah pada perlakuan kadar garam 20% karena telah mampu memenuhi standar kecap ikan dari Codex Allimentarius pada parameter total N, serta kadar TVBN, TMA dan amoniak yang relatif rendah.   Kata kunci: Kecap ikan; viscera ikan manyung, garam, karakter kimia     ABSTRACT   One of the drawbacks of traditional fermentation is a relatively long incubation. To overcome the problem above can be done by decreased levels of salt to accelerate hydrolysis in fish sauce production. The effect of different concentration salt (15%, 20% and 25% w/w )on the chemical characteristic(total nitrogen, TVB, TMA, dan ammonia) in fish sauce made from cat fish (Arius sp.) viscera were monitored after 45 days fermentation period. Fish sauce product from cat fish (Arius sp.) viccera contain lower total nitrogen, TVBN, TMA, ammonia with the increasing of salt. The best result was in the 20 % salt addition that could meet the Codex Allimentarius standard in total nitrogen content, and the value of TVB, TMA and ammonia was relative low compared to the other treatment.  Keywords: Fish sauce, cat fish viscera, salt, chemical characteristic

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