scholarly journals Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1539
Author(s):  
Zoltan Kovacs ◽  
Zsanett Bodor ◽  
John-Lewis Zinia Zaukuu ◽  
Timea Kaszab ◽  
George Bazar ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Fermentation Process ◽  
Aroma Compounds ◽  
Probiotic Bacteria ◽  
Fermented Foods ◽  
Classification Models ◽  
Fermentation Time ◽  
Time Points ◽  
Cell Counts ◽  
Milk Fermentation

Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument capable of non-invasive volatile measurements of foods. In our study, we applied the e-nose to differentiate probiotic, moderately probiotic, and non-probiotic Lactobacillus bacteria strains at different fermentation time points (0th, 4th, and 11th) of milk fermentation. The pH of the changing milk medium was monitored with their corresponding increase in microbial cell counts. An e-nose with two gas chromatographic columns was used to develop classification models for the different bacteria groups and time points and to monitor the formation of the aromatic compounds during the fermentation process. Results of the e-nose showed good classification accuracy of the different bacteria groups at the 0th (74.44% for column 1 and 82.78% for column 2), the 4th (89.44% for column 1 and 92.22% for column 2), and the 11th (81.67% for column 1 and 81.67% for column 2) hour of fermentation. The loading vectors of the classification models showed the importance of some specific aroma compounds formed during the fermentation. Results show that aroma monitoring of the fermentation process with the e-nose is a promising and reliable analytical method for the rapid classification of bacteria strains according to their probiotic activity and for the monitoring of aroma changes during the fermentation process.

Changes in the Ginsenoside Content During Fermentation Using an Appliance for the Preparation of Red Ginseng

2016 ◽  
Vol 44 (08) ◽  
pp. 1595-1606 ◽  
Author(s):  
So Jin Lee ◽  
Na Ha ◽  
Yunjeong Kim ◽  
Min-Gul Kim
Keyword(s):  
High Performance ◽  
Fermentation Process ◽  
Process Time ◽  
Pharmacological Properties ◽  
Red Ginseng ◽  
Fermentation Time ◽  
Time Points ◽  
Microbial Strains ◽  
Ginsenoside Content ◽  
Time Point

The total amount of ginsenoside in fermented red ginseng (FRG) is increased by microbial fermentation. The aim of this study was to evaluate whether fermentation time and temperature affect the ginsenoside content during fermentation using an appliance for the preparation of red ginseng. The FRG and fermented red ginseng extracts (FRG-e) were prepared using an appliance for the preparation of red ginseng. The temperature was recorded and time points for sampling were scheduled at pre-fermentation (0[Formula: see text]h) and 18, 36, 48, 60 and 72[Formula: see text]h after the addition of the microbial strains. Samples of FRG and FRG-e were collected to identify changes in the ginsenoside contents at each time point during the fermentation process. The ginsenoside content was analyzed using high performance liquid chromatography (HPLC). The levels of ginsenoside Rh1, Rg3, and compound Y, which are known to have effective pharmacological properties, increased more than three-fold in the final products of FRG relative to samples prior to fermentation. Although the ginsenoside constituents of FRG-e decreased or increased and then decreased during fermentation, the total amount of ginsenoside in FRG-e was even higher than those in FRG; the total amounts of ginsenoside in FRG-e and FRG were 8282.8 and 738.0[Formula: see text]mg, respectively. This study examined the changes in composition of ginsenosides and suggests a method to manufacture high-content total ginsenosides according to the fermentation temperature and process time. Reducing the extraction time is expected to improve the decrease of ginsenosides in FRG-e as a function of the fermentation time.

scholarly journals The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

2019 ◽  
Vol 69 (3) ◽  
pp. 193-205
Author(s):  
Seda Altuntas ◽  
Mihriban Korukluoglu
Keyword(s):  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Viable Cell ◽  
Probiotic Bacteria ◽  
Fermentation Time ◽  
Cell Counts ◽  
Sensorial Attributes ◽  
The Impact

The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals PEMBUATAN PUPUK ORGANIK DARI KOTORAN SAPI DAN JERAMI PADI DENGAN PROSES FERMENTASI MENGGUNAKAN BIOAKTIVATOR M-DEC

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Ahmad Shobib
Keyword(s):  
Rice Straw ◽  
Fermentation Process ◽  
Raw Materials ◽  
Organic Fertilizer ◽  
Organic Matter Content ◽  
Organic Content ◽  
Matter Content ◽  
Cow Manure ◽  
Aerobic Fermentation ◽  
Fermentation Time

Cow manure can be used for making organic fertilizer because it contains nutrients such as Nitrogen (N), Phosphorus (P), and Potassium (K). Rice straw has a high C-Organic content. Adding straw compost will increase soil organic matter content. The study aims to determine the fermentation process that occurs so as to produce organic fertilize, know the effect of fermentation time and the effect of the composition of raw materials for cow manure and rice straw on the process of making organic fertilizer to the content of organic fertilizer according to SNI 7603 : 2018. The method use by aerobic fermentation is by mixing cow manure and rice straw and M-Dec bioactivators by comparison 3 : 1, 2 : 2,1 : 3 and fermentation time 7, 14, 21, 28 days. The parameters tested are C-organic, Nitrogen (N), C/N ratio, Phosphorus (P), and Potassium (K). The best quality organic fertilizer in the treatment of cow manure : rice straw with a ratio of 2 : 2 on the 28th day fermentation process namely C-organic content 34,63 %, C/N ratio is 25, macro nutrient content N+P2O5+K2O of 3,14 % that has met SNI 7763 : 2018. Keyword: M-Dec bioactivator, aerobic fermentation, cow manure, rice straw, C/N ratio

scholarly journals Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

1970 ◽  
Vol 26 (2) ◽  
Author(s):  
G.P. Ganda-Putra ◽  
L.P. Wrasiati ◽  
N.M. Wartini
Keyword(s):  
Optimum Condition ◽  
Fermentation Process ◽  
Process Condition ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Pectolytic Enzymes ◽  
Split Plot ◽  
Fermentation Period ◽  
Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

scholarly journals PEMANFAATAN LIMBAH CAIR TAHU DAN DAUN GAMAL (Gliricidia sepium) SEBAGAI PUPUK ORGANIK CAIR DENGAN METODA FERMENTASI DENGAN AKTIVATOR EM4

1930 ◽  
Vol 8 (01) ◽  
pp. 127-135
Author(s):  
Hasmalina Nasution ◽  
Henny D J ◽  
Ulsanna Laira
Keyword(s):  
Fermentation Process ◽  
Anaerobic Fermentation ◽  
Organic Fertilizer ◽  
Harmful Effect ◽  
Liquid Waste ◽  
Gliricidia Sepium ◽  
Fermentation Time ◽  
Quality Requirements ◽  
Industry Waste ◽  
Phosphorus And Potassium

Liquid organic fertilizer is organic fertilizer in a liquid preparation as apart or all of from organic compound such as plant, animal, and industry waste, solid or liquid phase Nutrients contained therein form of a solution that is so fine that is easily absorbed by plants, though the leaves or stems. Organic fertilizer is one of solution to recovery physical, chemical and biological soil mineral from harmful effect at synthetic fertilize. Liquid fertilizer is obtained from the fermentation process solid first and then proceed with the extraction and liquid anaerobic fermentation process.In the fermentation process, the role of microbes largely determine the resulting product.The aim of this study was to determine the potential of liquid waste out as a liquid organic fertilizer with the addition of leaves of Gliricidia plants with a variation of 200 gr and 400 gr to increase mocro and micro nutrients with EM4 bacteria activator by fermentation procces. Macro nutrients result show Nitrogen 1250,57 ppm, phosphorus 1626,51 ppm potasium 2987,45 ppm, C-organic 8550 ppm, the ratio of C/N 7, and micro nutrients (Fe, Cu, Mn) C organic result Fe 57.99 ppm, Cu 0.30 ppm, Mn 2.83 ppm in the optimum fermentation time of 5 days with additional variations Gliricidia leaves 400 g. Macro nutrient of Organic fertilizer produced meets the quality requirements of the regulation which has set the levels of nitrogen, phosphorus and potassium in the amount of <2% or <20000, C organic ≥ 4% (40000 ppm), the ratio of C / N ≥ 4 ppm. Micro nutrients result do not meet the quality requirements of the agriculture minister No.28/Permentan/OT.140/2/2009. quality regulations for, and metal 100-1000 ppm.

Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

2019 ◽  
Vol 121 (11) ◽  
pp. 2746-2758
Author(s):  
Marsilvio Lima Moraes Filho ◽  
Marli Busanello ◽  
Sandra Garcia
Keyword(s):  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Guar Gum ◽  
Response Surfaces ◽  
Soy Sauce ◽  
Antihypertensive Activity ◽  
High Survival ◽  
Content Type ◽  
Cell Counts ◽  
Gastrointestinal Conditions

Purpose The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content. Design/methodology/approach During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made. Findings The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g−1 and above 6 log CFU.g−1 after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked. Practical implications The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions. Originality/value The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.

scholarly journals Association between Interleukin-6 Levels and Perioperative Fatigue in Gastric Adenocarcinoma Patients

2019 ◽  
Vol 8 (4) ◽  
pp. 543 ◽  
Author(s):  
Jin-Ming Wu ◽  
Hui-Ting Yang ◽  
Te-Wei Ho ◽  
Shiow-Ching Shun ◽  
Ming-Tsan Lin
Keyword(s):  
Confidence Interval ◽  
Gastric Adenocarcinoma ◽  
Cancer Cachexia ◽  
Medical Center ◽  
Academic Medical Center ◽  
Gastric Surgery ◽  
Time Points ◽  
Cell Counts ◽  
Cytokine Levels ◽  
The Mean

Background: Gastric adenocarcinoma (GA), one of the most common gastrointestinal cancers worldwide, is often accompanied by cancer cachexia in the advanced stage owing to malnutrition and cancer-related symptoms. Although resection is the most effective curative procedure for GA patients, it may cause perioperative fatigue, worsening the extent of cancer cachexia. Although the relationship between cytokines and cancer fatigue has been evaluated, it is unclear which cytokines are associated with fatigue in GA patients. Therefore, this study aimed to investigate whether the changes in cytokine levels were associated with the perioperative changes in fatigue amongst GA patients. Methods: We included GA patients undergoing gastric surgery in a single academic medical center between June 2017 and December 2018. Fatigue-related questionnaires, serum cytokine levels (interferon-gamma, interleukin (IL)-1, IL-2, IL-5, IL-6, IL-12 p70, tumor necrosis factor-alpha, and granulocyte-macrophage colony-stimulating factor), and biochemistry profiles (albumin, prealbumin, C-reactive protein, and white blood cell counts) were assessed at three time points (preoperative day 0 (POD 0), post-operative day 1 (POD 1), and postoperative day 7 (POD 7)). We used the Brief Fatigue Inventory-Taiwan Form to assess the extent of fatigue. The change in fatigue scores among the three time points, as an independent variable, was adjusted for clinicopathologic characteristics, malnutrition risk, and cancer stages. Results: A total of 34 patients were included for analysis, including 12 female and 22 male patients. The mean age was 68.9 years. The mean score for fatigue on POD 0, POD 1, and POD 7 was 1.7, 6.2, and 3.6, respectively, with significant differences among the three time points (P < 0.001). Among the cytokines, only IL-6 was significantly elevated from POD 0 to POD 1. In the regression model, the change in IL-6 levels between POD 0 and POD 1 (coefficients = 0.01 for every 1 pg/mL increment; 95% confidence interval: 0.01–0.02; P = 0.037) and high malnutrition risk (coefficients = 2.80; 95% confidence interval: 1.45–3.52; P = 0.041) were significantly associated with changes in fatigue scores. Conclusions: The perioperative changes in plasma IL-6 levels are positively associated with changes in the fatigue scores of GA patients undergoing gastric surgery. Targeting the IL-6 signaling cascade or new fatigue-targeting medications may attenuate perioperative fatigue, and further clinical studies should be designed to validate this hypothesis.

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