INFLUENCE OF BRINE COMPOSITION AND CONCENTRATION ON MICROBIAL GROWTH DURING WHOLE COMMON BEAN (Phaseolus vulgaris L) FERMENTATION USING Lb.plantarum BFE 5092

Fermentation technology improves the flavour and shelf life of foods while lowering antinutrient levels. Common bean, though a highly nutritious food, contains high levels of anti-nutrients. Fermentation can be exploited to lower antinutrients in common bean. Though significant strides have been made in bean milk and flour fermentation, common bean is majorly consumed as whole grain. This study, therefore, was aimed at developing a fermentation protocol for whole common bean. Lactobacillus plantarum BFE 5092 was used as starter culture for fermentation. Salt and salt-sugar at 1%, 2% and 3% solute concentrations were used as brine. The effect of starter culture, solute composition and concentration on the growth of lactic acid bacteria (LAB) was monitored. pH and microbial safety were also monitored during the fermentation process. Inoculation with Lb. plantarum BFE 5092 caused a significant increase (P<0.05) of LAB counts in salt brines compared to spontaneous fermentation but no significant difference (P>0.05) in salt-sugar brines. The pH of salt sugar brine solutions was significantly (P<0.05) lowered during the fermentation process from 6.07 to ≤ 3.75. This inhibited enterobacteria growth while promoting the growth of yeast. In salt brines, the pH was ≥ 4.8 favoring enterobacterial growth while inhibiting yeast growth. Solute concentration had no significant effect (P>0.05) on the growth of LAB, pH and microbial safety during fermentation. The study established that use of salt-sugar brine was effective in promoting the growth of LAB during common bean fermentation. It also lowered the pH to ≤ 3.75 and inhibited enterobacterial growth unlike salt brines.

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Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor

Annals of Microbiology ◽

10.1186/s13213-020-01598-1 ◽

2020 ◽

Vol 70 (1) ◽

Author(s):

Qiancheng Zuo ◽

Yongguang Huang ◽

MinGuo

Keyword(s):

High Temperature ◽

Bacterial Diversity ◽

Relative Abundance ◽

Fermentation Process ◽

High Throughput Sequencing ◽

Illumina Miseq ◽

Functional Bacteria ◽

Significant Difference ◽

Fermentation Technology ◽

Molding Methods

Abstract Purpose High-temperature Daqu is a traditional fermentation starter that is used for Chinese Maotai-flavor Baijiu production. Although the bacteria in high-temperature Daqu are known to be responsible for developing the quality and flavor of Baijiu during the fermentation process, there is little information on the properties of the bacteria during the fermentation of high-temperature Daqu, especially machine-made high-temperature Daqu. This has limited the development of the Maotai-flavor Baijiu industry, particularly with regard to the mechanized production of Maotai-flavor Baijiu. Methods Illumina MiSeq high-throughput sequencing was applied to study bacterial compositions during the fermentation of handmade and machine-made high temperatures. Results The results show that bacterial diversity in machine-made Daqu was similar but higher than that in handmade Daqu at the end of fermentation, and there was no significant difference between the methods with regard to the dominant genera and their dynamic changes during fermentation. Rhizobium, Bacillus, Thermoactinomyces, Weissella, Lactobacillus, and Saccharopolyspora were the dominant genera during the fermentation of both Daqus, although the relative abundance of these dominant genera differed between the two methods. Interestingly, the machine-made Daqu contained a higher relative abundance of Bacillus than handmade Daqu at all fermentation times. Bacillus is the most important functional bacteria in the fermentation of Maotai-flavor Baijiu, suggesting that mechanical-molding methods could be applied to industrial Maotai-flavor Daqu production. Conclusion These results suggest that mechanical-molding methods could be applied to industrial Maotai-flavor Daqu production, which could be helpful for industrial Maotai-flavor Baijiu production and the development of fermentation technology.

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‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications

International Journal of Food Studies ◽

10.7455/ijfs.v7i2.505 ◽

2018 ◽

Vol 7 (2) ◽

Author(s):

M. A. R. Nor-Khaizura ◽

S. H. Flint ◽

O. J. McCarthy ◽

J. S. Palmer ◽

M. Golding ◽

...

Keyword(s):

Heat Treatment ◽

Fermentation Process ◽

Starter Culture ◽

Model System ◽

Fermented Food ◽

Predictive Microbiology ◽

Basic Concepts ◽

In Transit ◽

Manufacturing Parameters ◽

Made In

The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was reviewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology approach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food.

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Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽

10.3390/foods10081737 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1737

Author(s):

Wendy Franco ◽

Sergio Benavides ◽

Pedro Valencia ◽

Cristian Ramírez ◽

Alejandra Urtubia

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Regional Growth ◽

Starter Culture ◽

Growth Conditions ◽

Microbial Evolution ◽

Spontaneous Fermentation ◽

Wine Production ◽

Grape Juices ◽

Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

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Infra-popliteal deep venous thrombi and the risk of symptomatic pulmonary embolism in hospitalized patients

Vascular ◽

10.1258/vasc.2010.oa0252 ◽

2011 ◽

Vol 19 (1) ◽

pp. 29-33 ◽

Cited By ~ 5

Author(s):

Saadi Alhalbouni ◽

Anil Hingorani ◽

Alexander Shiferson ◽

Natalie Marks ◽

Enrico Ascher

Keyword(s):

Pulmonary Embolism ◽

Lower Extremity ◽

Retrospective Review ◽

Lower Limb ◽

Hospitalized Patients ◽

Symptomatic Pulmonary Embolism ◽

Number Of Patients ◽

Significant Difference ◽

Hospital Patients ◽

Made In

Infra-popliteal veins include the tibial and peroneal veins, as well as the soleal and gastrocnemial veins collectively known as the calf muscle veins (CMVs). Acute infra-popliteal deep venous thrombi (DVTs) are often considered insignificant with regard to the risk of pulmonary embolism (PE). A retrospective review of 4035 consecutive lower extremity venous duplex scans were made in 3146 hospital patients at our Intersocietal Commission for the Accreditation of Vascular Laboratories (ICAVL)-accredited vascular lab. Seven hundred sixteen (17.7%) duplex scans were positive for acute DVTs, and 112 (2.8%) were associated with PEs. The breakdown of positive duplexes for acute DVTs was as follows: 202 (28.2%) isolated femoral-popliteal DVTs with PE in 23 (11.4%), 304 (42.5%) isolated infra-popliteal DVTs with PE in 24 (7.9%) and 210 (29.3%) multilevel DVTs involving both vein segments (femoral-popliteal and infra-popliteal) with PE in 38 (18.1%). Of the 304 isolated acute infra-popliteal DVTs, 207 (68.1%) were isolated CMV DVTs with evidence of PE in 12 (5.8%). No statistically significant difference ( P = 0.27) in the risk of PE between isolated femoral-popliteal and isolated infra-popliteal DVTs was noted. A significant number of patients (5.8%) with isolated CMV DVTs developed PE. Lower limb venous scans for DVTs should evaluate the infra-popliteal veins. Hospitalized patients with infra-popliteal DVTs should receive anticoagulation.

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Physiochemical properties and reproducibility of air-based sodium tetradecyl sulphate foam using the Tessari method

Phlebology The Journal of Venous Disease ◽

10.1177/0268355516655078 ◽

2016 ◽

Vol 32 (6) ◽

pp. 390-396 ◽

Cited By ~ 2

Author(s):

Mike R Watkins ◽

Richard J Oliver

Keyword(s):

Size Distribution ◽

Bubble Size ◽

Bubble Size Distribution ◽

Foam Density ◽

Physiochemical Properties ◽

Significant Difference ◽

Experienced Operator ◽

Sodium Tetradecyl Sulphate ◽

Foam Production ◽

Made In

Objectives The objectives were to examine the density, bubble size distribution and durability of sodium tetradecyl sulphate foam and the consistency of production of foam by a number of different operators using the Tessari method. Methods 1% and 3% sodium tetradecyl sulphate sclerosant foam was produced by an experienced operator and a group of inexperienced operators using either a 1:3 or 1:4 liquid:air ratio and the Tessari method. The foam density, bubble size distribution and foam durability were measured on freshly prepared foam from each operator. Results The foam density measurements were similar for each of the 1:3 preparations and for each of the 1:4 preparations but not affected by the sclerosant concentration. The bubble size for all preparations were very small immediately after preparation but progressively coalesced to become a micro-foam (<250 µm) after the first 30 s up until 2 min. Both the 1% and 3% solution foams developed liquid more rapidly when made in a 1:3 ratio (37 s) than in a 1:4 ratio (45 s) but all combinations took similar times to reach 0.4 ml liquid formation. For all the experiments, there was no statistical significant difference between operators. Conclusions The Tessari method of foam production for sodium tetradecyl sulphate sclerosant is consistent and reproducible even when made by inexperienced operators. The best quality foam with micro bubbles should be used within the first minute after production.

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Hydrographic and nutrient chemistry surveys in the western English channel during 1963 and 1964

Journal of the Marine Biological Association of the United Kingdom ◽

10.1017/s0025315400040650 ◽

1972 ◽

Vol 52 (4) ◽

pp. 915-930 ◽

Cited By ~ 9

Author(s):

F. A. J. Armstrong ◽

E. I. Butler ◽

G. T. Boalch

Keyword(s):

Suspended Matter ◽

Low Temperatures ◽

English Channel ◽

Nitrogen And Phosphorus ◽

Mean Values ◽

Average Temperature ◽

Significant Difference ◽

Nutrient Chemistry ◽

Phosphate Silicate ◽

Made In

Three surveys were made in 1963 and five in 1964 in the area of the English Channel between the English and French coasts and between 3° 40' W and 5°10' W. This area had been surveyed in 1961 and 1962. Temperature and salinity were determined at o, to and 50 m and phosphate silicate and nitrate at 10 and 50 m. The results are presented graphically. Temperature and salinity were compared with Lumby's 25–year averages. The year 1963 started with unusually low temperatures and salinities higher than average. Temperature remained low in the spring, but salinity decreased. The year 1964 started with temperatures and salinities above normal, but during the rest of the year values were close to average. Nitrate in January 1964 was higher than in January 1963. Analyses of suspended matter at 12m were made for carbon, nitrogen and phosphorus on most surveys, and mean values for the whole area are given. Suspended carbon was 67 /ig C/l. in January 1963 and 51 /*g C/l. in January 1964, a significant difference. Increases in sus-pended carbon, nitrogen and phosphorus were found in spring and summer 1964.

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Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

Chemical Papers ◽

10.2478/s11696-012-0198-3 ◽

2012 ◽

Vol 66 (9) ◽

Cited By ~ 3

Author(s):

Hana Šuranská ◽

Dana Vránová ◽

Jiřina Omelková ◽

Renáta Vadkertiová

Keyword(s):

Fermentation Process ◽

Rhodotorula Glutinis ◽

Its Region ◽

White Wine ◽

Rapid Identification ◽

Wine Quality ◽

Spontaneous Fermentation ◽

Grape Berries ◽

Yeast Population ◽

Sporidiobolus Salmonicolor

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

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Multicenter clinical validation of an on-line monitor of dialysis adequacy.

Journal of the American Society of Nephrology ◽

10.1681/asn.v73464 ◽

1996 ◽

Vol 7 (3) ◽

pp. 464-471

Author(s):

T A Depner ◽

P R Keshaviah ◽

J P Ebben ◽

P F Emerson ◽

A J Collins ◽

...

Keyword(s):

Solute Concentration ◽

Dialysis Dose ◽

Dialysis Adequacy ◽

Automated Method ◽

Baxter Healthcare ◽

Significant Difference ◽

Urea Kinetics ◽

Nitrogen Concentrations ◽

On Line ◽

Paired Analysis

Quantitation of hemodialysis by measuring changes in blood solute concentration requires careful timing when taking the postdialysis blood sample to avoid errors from postdialysis rebound and from recirculation of blood through the access device. It also requires complex mathematical interpretation to account for solute disequilibrium in the patient. To circumvent these problems, hemodialysis can be quantified and its adequacy assessed by direct measurement of the urea removed in the dialysate. Because total dialysate collection is impractical, an automated method was developed for measuring dialysate urea-nitrogen concentrations at frequent intervals during treatment. A multicenter clinical trial of the dialysate monitoring device, the Biostat 1000 (Baxter Healthcare Corporation, McGaw Park, IL) was conducted to validate the measurements of urea removed, the delivered dialysis dose (Kt/V), and net protein catabolism (PCR). The results were compared with a total dialysate collection in each patient. During 29 dialyses in 29 patients from three centers, the paired analysis of urea removed, as estimated by the dialysate monitor compared with the total dialysate collection, showed no significant difference (14.7 +/- 4.7 g versus 14.8 +/- 5.1 g). Similarly, measurements of Kt/V and PCR showed no significant difference (1.30 +/- 0.18 versus 1.28 +/- 0.19, respectively, for Kt/V and 42.3 +/- 15.7 g/day versus 52.2 +/- 17.4 g/day for PCR). When blood-side measurements during the same dialyses were analyzed with a single-compartment, variable-volume model of urea kinetics, Kt/V was consistently overestimated (1.49 +/- 0.29/dialysis, P < 0.001), most likely because of failure to consider urea disequilibrium. Because urea disequilibrium is difficult to quantitate during each treatment, dialysate measurements have obvious advantages. The dialysate monitor eliminated errors from dialysate bacterial contamination, simplified dialysate measurements, and proved to be a reliable method for quantifying and assuring dialysis adequacy.

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Evaluation of platelet-rich plasma gel as an angiogenesis-inducing agent in canineadvancement skin flaps

Pesquisa Veterinária Brasileira ◽

10.1590/1678-5150-pvb-6512 ◽

2020 ◽

Vol 40 (6) ◽

pp. 474-478

Author(s):

Grazielle A.S. Aleixo ◽

Maria C.O.C. Coelho ◽

Telga L.A. Almeida ◽

Márcia F. Pereira ◽

Miriam N. Teixeira ◽

...

Keyword(s):

Blood Vessel ◽

Skin Color ◽

Platelet Rich Plasma ◽

Skin Flap ◽

Skin Flaps ◽

Experimental Conditions ◽

Significant Difference ◽

Experimental Group ◽

Prp Gel ◽

Made In

ABSTRACT: This work aimed to evaluate the effect of platelet-rich plasma (PRP) on advancement skin flaps in dogs regarding improvement of vascularization, with focus on increasing its viable area, since there are reports that it is a potential angiogenesis stimulator. The experimental group was composed of eight adult bitches, in which two advancement skin flaps were made in the ventral abdominal region. No product was applied in the control flap (CF), while PRP was used in the contralateral flap, called treated flap (TF). The areas were clinically evaluated every two days until the 7th postoperative day regarding skin color and presence of necrosis. At 10 days, both flaps were removed and submitted to histological examination and blood vessel morphometry. The vessels counted in each group were statistically analyzed by the F-test at 1% probability. Results showed no significant difference in macroscopic changes in the wound, or CF and TF vascularization, thus suggesting that PRP gel did not improve advancement skin flap angiogenesis in bitches under the experimental conditions in which this research was developed.

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Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

HAYATI Journal of Biosciences ◽

10.4308/hjb.29.1.87-96 ◽

2021 ◽

Vol 29 (1) ◽

pp. 87-96

Author(s):

Kirana Sanggrami Sasmitaloka ◽

Hernani Hernani

Keyword(s):

Fermentation Process ◽

Starter Culture ◽

High Quality ◽

Soaking Time ◽

White Pepper ◽

Randomized Design ◽

Short Period ◽

Study Characteristics ◽

Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

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