scholarly journals Improvement the Resveratrol Content of Germinated Peanut Drink by Lactic Acid Fermentation

2021 ◽  
pp. 262-273
Author(s):  
SongLok Uh ◽  
IlJin Kim ◽  
KiBong Kim ◽  
YongIl Seo ◽  
KilNam Shin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Response Surface ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Single Factor ◽  
Optimum Conditions ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Single Factor Analysis ◽  
Prevention Of Cardiovascular Disease

Because peanut is a legume of nutrient abundance and contains a wide variety of chemical constituents such as proteins, carbohydrates, fibers, fats, niacin, folate, thiamine, resveratrol, flavonoids, magnesium, and phosphorus, a lot of researcher focus the study on the peanut. Especially the peanut has high content of resveratrol, so the health benefits including anti-aging, anticancer, anti-inflammatory and the prevention of cardiovascular disease, therefore the study that the peanut is used to process food and treat disease carried out widely. In this study, the condition to optimize the process programmes of fermentative germinated peanut drink by response surface experiment and to increase resveratrol contents by lactic acid bacteria is determined. In order to improve the resvertrol contents of fermentative germinated peanut drink, was prepared by using four-day germinated peanut as raw materials?adding Lactobacillus and xylitol before pasteurized, fermentation and cold storge. By single factor analysis and response surface experiments, the optimum conditions for fermentative germinated peanut drink were the amount of inoculum 3.26%, the amount of xylitol 6.2%, the fermentation time 15h and the ratio of material to water 1:5(g/mL). Product quality was evaluated through sensory evaluation.  Investigate the change in resveratrol content of fermentative germinated peanut drink by HPLC. Resveratrol contents were increased from 674.22 ±2.47 μg/L to 815.82±4.53 μg/L in germination peanut drink after fermentation.

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

scholarly journals Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽  
2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Abdullah Abdullah ◽  
H. B. Mat
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Fermentation Liquid ◽  
Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

scholarly journals Optimization of Prebiotics and Oxygen Scavengers for Bifidobacterium bifidum BB01 Microcapsules by Response Surface Methodology

2018 ◽  
Vol 22 (1) ◽  
pp. 3-12
Author(s):  
Yilin Li ◽  
Guowei Shu ◽  
Yichao Li ◽  
Yu Liu ◽  
Yajuan Song
Keyword(s):  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Screening Test ◽  
Xanthan Gum ◽  
Bifidobacterium Bifidum ◽  
Single Factor ◽  
Optimum Conditions ◽  
Oxygen Scavengers ◽  
Single Factor Experiment

Abstract The effects of different prebiotics and oxygen scavengers on making the process of xanthan gum and chitosan (XC) Bifidobacterium bifidum BB01 microcapsules were studied by single factor experiment and Plackett-Burman screening test, ascorbic acid, sodium erythorbate and xylo-oligosaccharide had significant effects. Based on the previous studies, the process XC B. Bifidum BB01 microcapsules were further optimized by Box-Behnken model in this study. Response surface analysis showed that the best additive amoumt of ascorbic acid, sodium erythorbate and xylo-oligosaccharide were 3.0%, 2.36% and 4.99%, respectively. The viable counts of B. Bifidum BB01 microcapsules reached to 1.52×1010CFU/g from 1.25×1010 CFU/g, the encapsulation yield reached to 94.88% from 90% under the optimum conditions. It provided the research foundation for the afterward production and exploration of the process XC B. Bifidum BB01 microcapsules.

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

Optimization of Factors Influencing the Aspect Ratio of Mullite Whiskers Based on Single Factor Analysis and Response Surface Methodology

2012 ◽  
Vol 581-582 ◽  
pp. 782-785
Author(s):  
Bin Meng ◽  
Jin Hui Peng
Keyword(s):  
Response Surface Methodology ◽  
Aspect Ratio ◽  
Response Surface ◽  
Sintering Temperature ◽  
Raw Materials ◽  
Holding Time ◽  
Single Factor ◽  
Factors Influencing ◽  
Mullite Whiskers ◽  
Addition Amount

The mullite whiskers were synthesized from commercial raw materials by sintering in air. Three factors influencing the aspect ratio of whiskers, including sintering temperature, holding time and addition amount of V2O5, were analyzed based on single factor design and response surface methodology respectively. The optimum conditions for the synthesis of mullite whiskers with highest aspect ratio was obtained, i.e. sintering temperature was 1316.87°C, addition amount of V2O5 was 4.09wt.% and holding time was 1.96h. The experiment at the optimum condition was conducted and the real experimental value agrees to the predicted value based on response surface methodology.

scholarly journals Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1182 ◽  
Author(s):  
Carmen Masiá ◽  
Poul Erik Jensen ◽  
Patrizia Buldo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Fermentation Time ◽  
Trained Panel ◽  
Volatile Organic

Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

Research on the Preparation of Low Water Zinc Borate

2013 ◽  
Vol 364 ◽  
pp. 650-654
Author(s):  
Ze Min Chen ◽  
Xue Chao Jiao ◽  
Jian Zhong Xu ◽  
Li Guang Che
Keyword(s):  
Zinc Sulfate ◽  
Raw Materials ◽  
Orthogonal Experiment ◽  
Zinc Borate ◽  
Single Factor ◽  
Mixture Ratio ◽  
Solid Ratio ◽  
Analysis Experiment ◽  
Single Factor Analysis ◽  
Good Agreement

Zinc Borate with low water is one of excellent inorganic flame retardant additives. Among Zinc Borate, ZB-2335 (2ZnO·3B2O3·3.5H2O) is widely used. The paper selects borax and Zinc sulfate as raw materials. Through orthogonal experiment and the single factor analysis experiment, the optimum technological conditions are determined: temperature is 338K, ZnSO4·7H2O and Na2B2O7·10H2O mixture ratio is 1:1.26, liquid and solid ratio is 6.5:1, reaction time is 6h. The product prepared under these conditions is in good agreement with theoretical value.

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