scholarly journals Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2547
Author(s):  
Yun Yang ◽  
Guangqun Lan ◽  
Xueyi Tian ◽  
Laping He ◽  
Cuiqin Li ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sensory Score ◽  
Mixed Bacteria ◽  
Fermentation Parameters

Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.

scholarly journals Effects of Ultradisperse Humic Sapropel Suspension on Microbial Growth and Fermentation Parameters of Barley Distillate

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 24 ◽  
Author(s):  
Daniel Nsengumuremyi ◽  
Parise Adadi ◽  
Maria Ukolova ◽  
Nadezhda Barakova
Keyword(s):  
Free Amino ◽  
Microbial Growth ◽  
Control Experiment ◽  
Amino Nitrogen ◽  
Antimicrobial Activities ◽  
Food Industries ◽  
Yield And Quality ◽  
Treated Sample ◽  
Fermentation Parameters

Barley and other cereal grains can be used in the production of ethanol. The quality and safety of the grains utilized have enormous effects on the overall yield and quality of the final product (ethanol). Therefore, the present paper seeks to elucidate the antimicrobial activities of ultradisperse humic sapropel suspensions (UDHSS) on barley, wort, fermentation, and the quality of the final product. A standard microbiological method was used to assess the biocidal activities. Physicochemical parameters and volatile compounds were determined. Treated samples exhibited least microbial growth (for grain: 1.145 ± 0.120 × 104 cfu/g) when compared to the control (3.425 ± 0.33 × 105 cfu/g). Mash from the treated sample had less Free Amino Nitrogen (35.14 ± 0.02 mg/L) than the control experiment (41.42 ± 0.01). However, the levels of °Brix and Free Amino Nitrogen (FAN) were unaffected by the UDHSS treatments. After the chromatographic analysis, it was revealed that the barley distillate obtained from treated grains had high volatiles concentration when compared to the control experiment. The volume of the methanol quantified in the distillate was low, and hence safe, and might find applications in the food industries or in domestic consumption after rectification.

scholarly journals System for the evaluation of malting quality of wheat varieties

2020 ◽  
Vol 66 (1) ◽  
Author(s):  
Vratislav PSOTA ◽  
Markéta Musilová
Keyword(s):  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Regression Equations ◽  
Wheat Varieties ◽  
Nitrogenous Substances ◽  
A Site

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

scholarly journals Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

DYNA ◽  
2019 ◽  
Vol 86 (210) ◽  
pp. 233-239
Author(s):  
Heidi Briggity Horta Tellez ◽  
Maria Cristina García Muñoz ◽  
Ivonne Ximena Ceron Salazar ◽  
Angelica Piedad Sandoval Aldana
Keyword(s):  
Fermentation Process ◽  
The Other ◽  
Sensory Profile ◽  
Total Acidity ◽  
Total Polyphenols ◽  
Fermentation Time ◽  
Cutting Test ◽  
Cocoa Quality ◽  
Fermentation Parameters

The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days t was obtaining a standard cocoa quality for ICS 01. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.

scholarly journals Biological Pretreatment by Solid-State Fermentation of Oat Straw to Enhance Physical Quality of Pellets

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Wei Gao ◽  
Zhiqiang Lei ◽  
Lope G Tabil ◽  
Rongfei Zhao
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Biological Pretreatment ◽  
Fermentation Time ◽  
Physical Quality ◽  
Fermentation Temperature ◽  
Oat Straw

Pelleting can increase the efficiency of handling and transportation of biomass. Pretreatment obtains lignin fragments by disrupting the lignocellulosic structure of biomass and ensures the high-quality compressed pellets. In this study, solid-state fermentation (SSF) is used as a biological method to improve the quality of pellets of oat straw. SSF of oat straw using Trametes versicolor 52J (TV52J) and Phanerochaete chrysosporium (PC) was conducted. Response surface methodology (RSM) was employed by using a four-factor, three-level Box–Behnken design with fermentation time (days), moisture content (%), particle size (mm), and fermentation temperature (°C) as independent parameters. Pellet density, dimensional stability, and tensile strength were the response variables. The optimization options of fermentation time (33.96 and 35 days), moisture content (70%), particle size (150 and 50 mm), and fermentation temperature (22°C) of oat straw pretreated with these two fungal strains were obtained. The microscopic structural changes of oat straw caused by biological pretreatment were investigated by scanning electron microscopy (SEM). Observation results of SEM showed that the connection between single fibers became relatively loose, and this was beneficial to improve the physical quality of the pellets.

scholarly journals Study on Optimization of fermentation technology of carambola enzyme

2020 ◽  
Vol 145 ◽  
pp. 01035
Author(s):  
Baihua Chen ◽  
Hua Liu ◽  
Qiqi Zheng
Keyword(s):  
Orthogonal Experiment ◽  
Technological Parameters ◽  
Mixed Fermentation ◽  
Tropical Fruit ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
New Type ◽  
Mixed Bacteria ◽  
Optimization Of Fermentation ◽  
Fermentation Technology

in this paper, a new type of Carambola enzyme was developed from tropical fruit carambola. Through single factor experiment and orthogonal experiment, the mixed fermentation was carried out by using yeast and plant lactobacillus. The effects of the concentration of mixed bacteria, the proportion of mixed bacteria, the fermentation temperature and the fermentation time on the fermentation effect of Carambola enzyme were studied. The results showed that the best technological parameters of Carambola enzyme: feed liquid The ratio is 1:3, the sucrose content is 7%, the concentration of strain is 5%, the proportion of inoculated strain is 1:1, the optimal fermentation temperature is 30 ℃, and the fermentation time is 7 days. After verification, it has certain guiding significance for the development and industrial production of Carambola enzyme products.

scholarly journals Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosusGG”: Optimization by Response Surface Methodology

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Asma Gharbi Yahyaoui ◽  
Taroub Bouzaiene ◽  
Fathia Aouidi ◽  
Abdelkarim Aydi ◽  
Moktar Hamdi
Keyword(s):  
Free Amino ◽  
Sucrose Concentration ◽  
Dairy Product ◽  
Amino Nitrogen ◽  
Lactobacillus Rhamnosus ◽  
Refrigerated Storage ◽  
Breakfast Cereal ◽  
Fermentation Time ◽  
Solid Ratio ◽  
Aromatic Herbs

This research paper aims at optimizing three parameters involved in solid state fermentation (SSF) usingLactobacillus rhamnosusGG (LGG) to improve a traditional cereal food “Bsissa” in order to elaborate a new probiotic fermented breakfast cereal. A Box-Behnken experimental design was used and the optimal fermentation conditions were liquid to solid ratio: 1.2 (vw−1), fermentation time: 12 h, and sucrose concentration: 10.48 g (100 g DM)−1. Under these conditions, the viable LGG cells, the free amino nitrogen content, and the total acidity were obtained to be9.1 log10⁡(cfu g-1), 12.95 (mg g−1), and 6.46 (μmol g−1), respectively. After three weeks of refrigerated storage, the viability of LGG in the fermented Bsissa was8.23 log10⁡(cfu g-1). This study shows a new possibility to make an acceptable nonfermented dairy product based mainly on cereals, leguminous plants, spices, and aromatic herbs, which are suitable substrates able to support the high probiotic viability.

scholarly journals EFFECT OF BACILLUS SUBTILIS CONCENTRATION AND FERMENTATION TIME ON THE QUALITY OF AFRICAN LOCUST BEAN CONDIMENT

2021 ◽  
Vol 4 (2) ◽  
pp. e96
Author(s):  
Bose Joy Adesanya ◽  
Joseph Faasema ◽  
Israel Okpunyi Acham
Keyword(s):  
Bacillus Subtilis ◽  
Starter Culture ◽  
Market Value ◽  
Consumer Acceptability ◽  
Fermentation Time ◽  
Dose Concentration ◽  
Locust Bean ◽  
African Locust Bean ◽  
Hedonic Scale

Fermented locust bean condiment in Nigeria has continued to attract low market value. This may partly be due to inconsistent quality of the product. In order to improve the quality of the condiment, there is need to explore standardization of the production process through use of starter culture such as Bacillus subtilis. Six samples were developed and were fermented at 35 °C in the laboratory using Bacillus subtilis concentrations of 1.0 mL and 1.5 mL at fermentation time(s) of 24 h, 48 h and 72 h respectively. The pH, microbiological, chemical and sensory attributes of the fermented locust bean condiment samples were analysed using standard methods and a ten member semi trained panelists on a 3 point hedonic scale. As the dose concentration of Bacillus subtilis increased with fermentation time, the pH and microbial load showed a corresponding increase; except at fermentation time of 24 h where the total viable counts of the fermented locust bean were insignificant to be counted. The peroxide, FFA and TBA values of the fermented locust bean condiment samples showed increases, while protein exhibited a decline in content. Bacillus subtilis concentration of 1.0 mL and a fermentation time of 48 h produced a condiment with higher degree of consumer acceptability with no unpleasant odour. The use of Bacillus subtilis concentration was found to be concentration and time dependent. Excessive fermentation activities of Bacillus subtilis were undesirable at 72 h as this gave rise to low quality locust bean condiment with unpleasant odour.

scholarly journals ASSESSING YOGURT FERMENTATION ABILITY FROM COW MILK ADDED SOURSOP PUREE

2018 ◽  
Vol 1 (32) ◽  
pp. 68-76
Author(s):  
Nguyen Bao Pham ◽  
Hoa Thai Ma ◽  
Duyen Thi Cam Pham
Keyword(s):  
Sensory Quality ◽  
Food Product ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Effect Of Temperature ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Fresh Milk ◽  
Condensed Milk

Yogurt is a food product fermented from milk by Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus), which is very good for health. This study focuses on the evaluation of the ratio of condensed milk / Non-sugar fresh milk from 1/1.5 - 1/2 - 1/2.5, the ratio of the puree of soursop pulp added (5-25%), the fermentation temperature (from 41 to 47 oC) and fermentation time (from 6 to 8 hours) on the fermentation ability of yogurt in order toidentify the suitable fermentation condition for producing yogurt with the best sensory quality and the suitable sour taste. Additionally, this study also  investigates the effect of temperature and time of the fermentation process on the quality of yogurt. The results showed that, with the ratio of condensed milk / Non-sugar fresh milk = 1/2, the sensory properties of yogurt were very good. Besides, with the added puree of 5% and fermentation temperature of 44 oC within 7 hours, the sensory quality of yogurt was the best (with the point of 4.7/5 by the quality description scale) and the Donic degree of the product reached 86.3 that was suitable for yogurt (70 to 90 oD)

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