scholarly journals Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

2020 ◽  
Vol 9 (10) ◽  
pp. e4759108742
Author(s):  
Nélio Ranieli Ferreira de Paula ◽  
Érica de Oliveira Araújo ◽  
Natália Dias de Oliveira
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Soluble Solids ◽  
Scientific Development ◽  
Experimental Conditions ◽  
Fermentation Time ◽  
Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

scholarly journals Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop

2019 ◽  
Vol 2 (1) ◽  
pp. 136
Author(s):  
Alvianty Novitasari ◽  
Warkoyo Warkoyo ◽  
Sri Winarsih
Keyword(s):  
Acetic Acid ◽  
Phase Ii ◽  
Fermentation Process ◽  
Ph Value ◽  
Raw Material ◽  
Soluble Solids ◽  
Acetobacter Aceti ◽  
Alcohol Content ◽  
Apple Cider ◽  
Factor I

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.

scholarly journals Analisis Kualitas Bioetanol Dari Kulit Pisang

2021 ◽  
Vol 4 (2) ◽  
pp. 35
Author(s):  
G M Saragih ◽  
Hadrah Hadrah ◽  
Dilla Tri Maharani
Keyword(s):  
Fermentation Process ◽  
Starch Content ◽  
Soil Surface ◽  
Raw Material ◽  
Banana Peel ◽  
Total Production ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

scholarly journals Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

2010 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Dayane Aparecida dos Santos ◽  
Angela Kwiatkowski ◽  
Marcos Vieira da Silva ◽  
Dalany Menezes ◽  
Lucimar Peres de Moura Pontara
Keyword(s):  
Ph Value ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Most Probable Number ◽  
Microbiological Analysis ◽  
Mato Grosso ◽  
Probable Number ◽  
Physical And Chemical ◽  
The Town

<p>Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35&ordm;C and 45&ordm;C, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Minist&eacute;rio da Agricultura, Pecu&aacute;ria e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was &lt;3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality.</p><p>&nbsp;</p><p><span>DOI:&nbsp;</span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102"><span>http://dx.doi.org/10.14685/rebrapa.v1i1.5</span></a><span>&nbsp;</span></p><p>&nbsp;</p>

scholarly journals Damages of spittlebug on sugarcane quality and fermentation process

2010 ◽  
Vol 67 (5) ◽  
pp. 555-561 ◽  
Author(s):  
Débora Branquinho Garcia ◽  
Gisele Cristina Ravaneli ◽  
Leonardo Lucas Madaleno ◽  
Miguel Angelo Mutton ◽  
Márcia Justino Rossini Mutton
Keyword(s):  
Phenolic Compounds ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

scholarly journals Quality of potatoes grown in various regions of Serbia as influenced by heavy metal and pesticide residues concentrations

2002 ◽  
Vol 47 (2) ◽  
pp. 161-177 ◽  
Author(s):  
Milos Rajkovic ◽  
Lidija Peric ◽  
Divna Kovacevic
Keyword(s):  
Heavy Metal ◽  
Ph Value ◽  
Starch Content ◽  
Potato Production ◽  
Fertilizer Application ◽  
Raw Material ◽  
Current Season ◽  
Metal Contents ◽  
Chemical Procedure

It is possible to decompose starch into monosaccharides by the method of acid starch hydrolysis. By applying appropriate chemical procedure, a main solution is obtained, from which aliquots are taken after filtration to determine of the present glucose according to Luff-Shoorlu method. The analysed potatoes of cv. Desiree, grown on various sites in Serbia, have starch content that corresponds to available literature data. The highest starch content is found in potatoes from Ivanjica and Novi Pazar, i.e. from the areas where climate factors, air temperature, and land relief are favourable for potato growing. Lower starch contents are found in potatoes grown in flat areas with warmer climate and drier periods. Those are sites in PKB-Belgrade, Smederevo, Dobanovci and Mrcajevci areas, where the values obtained by experimental procedure are very similar. The lowest starch content is found in potatoes from Belegis and Guca sites, where starch content is lower than normal from literature values, which may be explained by some special causes (climate, location, irrigation). On the basis of heavy metal contents in potato samples, it may be concluded that potatoes originating from sites famous for potato production are contaminated with Cd the content of which exceeds concentrations permitted by regulations. The presence of Cd in potato samples may also be explained by the application of phosphate fertilizers in higher (or recommended) rates. However, the soil itself should also be investigated, especially concerning the content of Cd and pH value. Thus, the influence of the soil itself should be established compared to fertilizer application in the current season. Presence of Cd in potatoes, on the other hand, is highly unfavourable because it prevents its utilization in nutrition, but also as a raw material for further processing of products based on potatoes: chips, etc. Also, Cd presence in foods is strictly controlled by EU, which prevents possible export of products based on potatoes containing Cd. Analyses of lindane and bensultap (Bancol) pesticides indicate that they are not within critical values, nor in such quantities to affect human health, so, from this aspect, the analysed potato samples from all sites are absolutely suitable for consumation.

scholarly journals Evaluation of fermentation quality of brewers' grains ensiled in combination with malt sprouts and chemical conservation additive

2008 ◽  
Vol 56 (5) ◽  
pp. 227-234
Author(s):  
Ivo Vyskočil ◽  
Petr Doležal ◽  
Jan Doležal ◽  
Václav Pyrochta ◽  
Libor Kalhotka
Keyword(s):  
Propionic Acid ◽  
Acid Production ◽  
Fermentation Process ◽  
Ph Value ◽  
Lactic Acid Production ◽  
Acetic Acid Production ◽  
Chemical Additive ◽  
Fermentation Quality ◽  
Malt Sprout

The aim of the work was to evaluate the effect of addition of humidity absorbent (malt sprouts) and chemical conservation additive on fermentation process quality of brewer grains’ silage. Chemical conservation additive was based on formic acid, propionic acid, benzoic acid and ammonium formate content. In a model experiment the fresh brewer grains were used. A dry matter (DM) content of brewer grains was 187.4 g / kg. Six treatments with three repetitions per treatment were prepared. The treatments A1, A2 and A3 were not supplied by humidity absorbent. Treatment A1 was a control treatment without any additive. The treatments A2 and A3 were supplied by chemical conservation additive in a dose of 3 L per tonne and 6 L per tonne, respectively. The treatments B1, B2 and B3 were supplied by malt sprouts to reach DM content of conserved matter on level 320–350 g / kg. Moreover the treatments B2 and B3 were supplied by chemical additive with its dose 3 and 6 L per tonne. Model silages were evaluated after 8 months of conservation at average laboratory temperature 26–28  °C, from each treatment were the final laboratory samples taken and analyzed. During conservation of treatments B1, B2 and B3 were no drain recognized. From A1 treatment drained 1300 ml of waste fluid that is 145 L per tonne of conserved matter. That was significant (P < 0.01) the malt sprouts addition support the lactic acid production and eliminate acetic acid production. There was no propionic acid or butyric acid detected in silages with malt sprouts event in these silages were analyzed higher (P < 0.01) concentration of ammoniac. Chemical additive supplementation improved (P < 0.01) the pH value and water leach acidity. The results show the malt sprout addition eliminates waste fluid drain and improves fermentation process. The higher concentration of chemical additive (6 l / t) inhibited the fermentation process in our model experiment.

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P &lt; 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P &lt; 0.01) highest lactic acid content (43.39 &plusmn; 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 &plusmn; 0.18) was calculated for non-pressed experimental silage (D &ndash; 3 l/t of KEM). As compared with untreated control the highest percentage (P &lt; 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 &plusmn; 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P &lt; 0.01) contents of butyric acid (26.37 &plusmn; 0.91 g/DM) and propionic acid (4.58 &plusmn; 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P &lt; 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low. &nbsp;

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

scholarly journals Development, microbiological and physicochemical analysis of kombucha-based fermented beverage

2020 ◽  
Vol 9 (11) ◽  
pp. e64091110021
Author(s):  
Anolivia Arruda de Oliveira ◽  
Clara Mariana Gonçalves Lima ◽  
Jorge Pamplona Pagnossa ◽  
Roseane Mendonça de Figueiredo ◽  
Ueslei Bruno Cardoso Medeiros ◽  
...  
Keyword(s):  
Total Coliform ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
Slight Reduction ◽  
Salmonella Spp ◽  
Fermentation Time ◽  
Beneficial Effects ◽  
Ph Values ◽  
Filling Time

Fermented kombucha-based beverages have been gaining many adepts around the world because their consumption is associated with beneficial effects on the intestinal microbiota and in some chronic diseases. However, such effects are related to the quality of the drink in terms of microbiological and physicochemical aspects. This study aimed to develop and analyze the microbiological and physicochemical quality of a grape-flavored kombucha fermented drink. This is a quantitative, descriptive, and laboratory study. For the production of the drink, the first fermentation was conducted for five days. Subsequently, the drink was savored simultaneously with the second fermentation with a containing method that guaranteed anaerobic conditions. The beverage was analyzed on the day of filling (Time 0) and on the third day of fermentation (Time 3), regarding the microbiological aspects (total coliforms, presence of Salmonella spp., lactic and acetic bacteria) and physicochemical (pH, acidity, ºBrix). It was not identified in any of the total coliform, thermotolerant, and Salmonella spp. Regarding lactic acid bacteria, they predominated in Time 3 while acetic bacteria in Time 0. As for the physicochemical parameters, pH values ​​were high during the fermentation process (ranging from 3.5 to 3.78), acidity was constant (7.5%) and a slight reduction was observed for the soluble solids on days 0 and 3 (9.0 and 8.5, respectively). As for microbiological standards, the analyses attested to the satisfactory quality of the drink produced. Regarding the physical-chemical parameters, it was observed that the pH values ​​were above the established by the legislation.

scholarly journals Quality problems in mechanically separated meat

2019 ◽  
Vol 75 (01) ◽  
pp. 6157-2019
Author(s):  
BEATA ŁASZKIEWICZ ◽  
PIOTR SZYMAŃSKI ◽  
DANUTA KOŁOŻYN-KRAJEWSKA
Keyword(s):  
Soft Tissue ◽  
Microbiological Quality ◽  
Raw Material ◽  
Poultry Meat ◽  
Industrial Practice ◽  
Beef Carcasses ◽  
Microbiological Stability ◽  
Mechanical Separation ◽  
Mechanically Separated Meat

Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

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