Prospective directions of sour fermented products with synbiotic properties

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.

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Some Special Properties of Fermented Products with Cabbage Origin: Pickled Cabbage, Sauerkraut and Kimchi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i3.490-497.2350 ◽

2019 ◽

Vol 7 (3) ◽

pp. 490

Author(s):

Ceren Özer ◽

Hatice Kalkan Yıldırım

Keyword(s):

Ascorbic Acid ◽

Antioxidant Defense ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Antioxidant Defense System ◽

Total Phenolic ◽

Acid Fermentation ◽

Scavenging Effect ◽

Fermented Products

Consumption of fermented products rich in antioxidants, anti-inflammatory, anti-diabetes, anti-obesity and anti-carcinogenic compounds is growing into a key strategy to fortify antioxidant defense system. Cabbage products produced by lactic-acid fermentation are chosen via their special microbiota. Considering these special medical properties of fermented-cabbage products as pickled cabbage, sauerkraut and kimchi were produced and evaluated. The data demonstrated that pickled cabbage (109.89±4.74 mg ascorbic acid/100 g d.w.) and its brine (208.14±17.29 mg ascorbic acid/100 g d.w.) exhibited the highest vitamin C content, followed by kimchi (77.42±2.87 mg ascorbic acid/100 g d.w.). The highest total phenolic content was detected in kimchi and sauerkraut with 869.64±70.16 and 438.257±25.05 mg gallic acid equivalents/100 g fresh weight (f.w.), respectively. 50% of the scavenging effect (EC50) values of free radical scavenging activity (DPPH) in kimchi 14.6 mg/ml, followed by sauerkraut (15.52 mg/ml) and pickled cabbage (18.88 mg/ml). Results demonstrated that fermented cabbage products have a great potential with content of bioactive compounds, high antioxidant features promising high beneficial impacts.

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Growth Performance of Lettuce Using Fermented Products as Organic Fertilizers

Aloha International Journal of Multidisciplinary Advancement (AIJMU) ◽

10.33846/aijmu10303 ◽

2019 ◽

Vol 1 (3) ◽

pp. 65

Author(s):

Kareen Lynn E. Negado

Keyword(s):

Growth Performance ◽

Block Design ◽

Organic Fertilizers ◽

Control Groups ◽

Lettuce Seeds ◽

Randomized Complete Block Design ◽

Number Of Leaves ◽

The Mean ◽

And Control ◽

Fermented Products

This study evaluates the growth performance of lettuce (Lactuca sativa L.) utilizing various fermented products as organic fertilizers. Growth performance is determined through the plant’s weight and leaves and significant differences in growth among various treatments: (a) fish trash, (b) scrap seaweeds, (c) kangkong, and control groups urea (positive) and water (negative) was also determined. Kangkong leaves are fermented for 10 days, fish trash for 14 days and 1 month for seaweeds. Lettuce seeds are sown before transplanting (15 days after germination) into pots and placed in raised beds. Randomized complete block design is utilized in the experiment. Growth performance is measured through the number of leaves 10, 20, and 30 days after transplant and mass of plant upon harvest. After 30 days, the lettuce was harvested. Based on the findings, the soil and fermented products are acidic and the needed organic matter for optimum growth of lettuce are not sufficient as well as some nutrients of the fermented products. Among the organic fertilizers, kangkong at 30 ml performs best in terms of the growth performance of lettuce. Urea performs best in terms of the mass upon harvest. Significant differences exist in the mean number of leaves of lettuce treated with various amounts of organic fertilizers with the plants that receive urea. Lettuce produce more number of leaves and with the highest mass upon harvest when treated with urea compared with organic fertilizers applied after 30 days from transplant. Keywords: fermented kangkong; fish trash; growth performance; lettuce; scrap seaweeds

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