FEATURES OF THE BIOCONVERSION OF SOY RAW MATERIALS INTO FERMENTED PRODUCTS

2021 ◽  
Vol 1 (19) ◽  
pp. 320-322
Author(s):  
L.V. Rimareva ◽  
P.Yu. Tadjibova ◽  
N.S. Pogorzhelskaya ◽  
N.I. Ignatova ◽  
M.B. Overchenko
Keyword(s):  
Aspergillus Oryzae ◽  
Comparative Studies ◽  
Raw Materials ◽  
Endogenous Enzymes ◽  
Fermented Products

Comparative studies of biotechnological methods for obtaining fermented products based on the conversion of soy raw materials with a selected complex of endogenous enzymes and using a selected strain of Aspergillus oryzae - the producer of a complex of proteases and other hydrolases.

Moisture Determination on Fertilizer and Superphosphate

1963 ◽  
Vol 46 (4) ◽  
pp. 592-595
Author(s):  
Robert D Shannon
Keyword(s):  
Quality Control ◽  
Moisture Content ◽  
Comparative Studies ◽  
Raw Materials ◽  
Moisture Determination ◽  
Triple Superphosphate ◽  
Oven Method ◽  
Vacuum Oven

Abstract Studies have been conducted on the moisture content of fertilizers by the vacuum oven and 100° oven methods. The fertilizers studied include ExDen superphosphate, cured superphosphate, triple superphosphate, samples of 0- 20-0 fertilizer, and selected raw materials. The vacuum oven is shown by comparative studies with the 100° oven method to be the more satisfactory for quality control.

Perspectives on global fermented foods

2014 ◽  
Vol 116 (11) ◽  
pp. 1767-1787 ◽  
Author(s):  
Surabhi Soni ◽  
Gargi Dey
Keyword(s):  
Raw Materials ◽  
Natural Populations ◽  
Starter Cultures ◽  
Systematic Research ◽  
Fermented Foods ◽  
Therapeutic Effects ◽  
Holistic View ◽  
Content Type ◽  
The World ◽  
Fermented Products

Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products. Findings – In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions. Originality/value – The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

The Role of Leuconostoc mesenteroides Species of Lactic Acid Bacteria in Fermenting Vegetables

2020 ◽  
pp. 30-36
Author(s):  
NE Posokina ◽  
AI Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Fermented Food ◽  
Starter Cultures ◽  
Primary Role ◽  
Plant Materials ◽  
Biological Potential ◽  
Fermented Products

Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.6

scholarly journals Evaluation of the Combined Use of Saccharomyces Cerevisiae and Aspergillus Oryzae with Phytase Fermentation Products on Growth, Inflammatory, and Intestinal Morphology in Broilers

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1051 ◽  
Author(s):  
Wen Yang. Chuang ◽  
Wei Chih. Lin ◽  
Yun Chen. Hsieh ◽  
Chung Ming. Huang ◽  
Shen Chang. Chang ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Saccharomyces Cerevisiae ◽  
Mrna Expression ◽  
Aspergillus Oryzae ◽  
Mononuclear Cells ◽  
Intestinal Morphology ◽  
Soy Sauce ◽  
Feed Additive ◽  
Fermentation Products ◽  
Fermented Products

Saccharomyces cerevisiae and Aspergillus oryzae are both ancient probiotic species traditionally used as microbes for brewing beer and soy sauce, respectively. This study investigated the effect of adding these two probiotics with phytase fermentation products to the broilers diet. Fermented products possess protease and cellulase, and the activities were 777.1 and 189.5 U/g dry matter (DM) on S. cerevisiae fermented products (SCFP) and 190 and 213.4 U/g DM on A. oryzae fermented products (AOFP), respectively. Liposaccharides stimulated PBMCs to produce nitric oxide to 120 μmol. Both SCFP and AOFP reduced lipopolysaccharides stimulated peripheral blood mononuclear cells (PBMCs) nitric oxide release to 40 and 60 μmol, respectively. Nevertheless, in an MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay, SCFP and AOFP also increased the survival rate of lipopolysaccharides stimulated PBMCs by almost two-fold compared to the negative control. A total of 240 broilers were divided into four groups as Control, SCFP 0.1% (SCFP), SCFP 0.05% + AOFP 0.05% (SAFP), and AOFP 0.1% (AOFP) groups, respectively. Each group had 20 broilers, and three replicate pens. The results showed that the addition of SCFP, SAFP, and AOFP groups did not affect the growth performances, but increased the jejunum value of villus height and villus: crypt ratio on SAFP and AOFP groups compared to the control and SCFP groups. Furthermore, adding SCFP, SAFP, and AOFP significantly reduced the number of Clostridium perfringens in ileum chyme. SCFP, SAFP, and AOFP significantly reduced the amount of interleukin-1β, inducible nitric oxide synthases, interferon-γ, and nuclear factor kappa B mRNA expression in PBMCs, especially in the AOFP group. In summary, all the SCFP, SAFP, and AOFP groups can be suggested as a functional feed additive since they enhanced villus: crypt ratio and decreased inflammation-related mRNA expression, especially for AOFP group in broilers.

scholarly journals UNIQUE FEATURES OF UTILIZATION OF HORTICULTURAL CROPS IN KOREA

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 700b-700
Author(s):  
Seung Koo Lee
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Red Pepper ◽  
Traditional Foods ◽  
Processing Methods ◽  
Horticultural Crops ◽  
Soybean Paste ◽  
Different Types ◽  
Horticultural Products ◽  
Fermented Products

Kimchi is a kind of a spicy fermented pickle, and there are many varieties of kimchi depending on processing methods, seasons, and the availability of certain vegetables. Kimchi contains good amounts of nutrients and stimulates the appetite. The taste of kimchi is attributed to the unique blending and fermentation of ingredients. Detailed information about kimchi preparations and raw materials will be discussed. Various utilization methods of other horticultural products unique in Korea will be outlined. Types of processing include the salting, drying, and fermenting of fruits and vegetables. Soysauce, soybean paste, and red pepper paste are the important fermented products which will be summarized. Different types of traditional foods in Korea will also be introduced.

scholarly journals Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 68
Author(s):  
Na-Young Gil ◽  
Ye-Ji Jang ◽  
Hee-Min Gwon ◽  
Woo-Soo Jeong ◽  
Soo-Hwan Yeo ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Raw Materials ◽  
Fungal Growth ◽  
Starter Cultures ◽  
Bacillus Velezensis ◽  
Soybean Paste ◽  
Metabolite Profiles ◽  
Processing Techniques ◽  
The Relationship ◽  
Selection Of

The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples fermented by Aspergillus oryzae alone or with Bacillus velezensis. We developed fast-stable processing techniques to obtain Meju from A. oryzae and B. velezensis using the inoculation method, thereby ensuring safety in the production of soybean paste. The amino-type nitrogen content increased from an initial 180–228 mg% to a final 226–776 mg% during fermentation and was higher in Meju inoculated separately with the fungi and bacteria (C group) than in Meju co-inoculated with both the starters concurrently (D group). The levels of metabolites such as glucose, myo-inositol, glycerol, and fatty acids (palmitic, stearic, oleic, and linoleic acids) in Meju fermented by A. oryzae with B. velezensis were higher than those in Meju fermented by A. oryzae alone. Fungal growth was affected by the inoculated bacteria, which often occurs during the fermentation of co-inoculated Meju.

scholarly journals Improving the Salting Technology for Fermented Maral Meat Products

2019 ◽  
Vol 48 (4) ◽  
pp. 66-72
Author(s):  
Ольга Мышалова ◽  
Olga Myshalova ◽  
Галина Гуринович ◽  
Galina Gurinovich ◽  
Ирина Патракова ◽  
...  
Keyword(s):  
Raw Materials ◽  
Binding Capacity ◽  
Meat Products ◽  
Biochemical Properties ◽  
Qualitative Properties ◽  
Water Binding ◽  
Degree Of Hydration ◽  
Mass Transfer Processes ◽  
Meat Fermentation ◽  
Fermented Products

The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products. Meat salting is considered to be the most significant process in the formation of organoleptic and qualitative properties of whole muscle meat products. The authors measured the changes in the mass fraction of moisture in the products. After that they studied the effect of dry, wet, and mixed salting on mass transfer processes in the maral meat according to the fermentation period. The study revealed the dynamic pattern in pH and water-binding capacity of meat during salting, as well as the differences in the colloidal-chemical state of protein substances. The best results were achieved in mixed salting samples after short-term massaging. This method changed the degree of hydration and the solubility of proteins, which improved the structural and mechanical properties. The experiment showed that fermented products require preliminary mechanical processing of meat in massagers, which makes it possible to soften raw materials, accelerate the redistribution of saline substances in meat, and intensify biochemical processes. According to the present research, the best results were achieved by mixed salting when the salting mixture was applied to the meat surface. The mixture contained the starting cultures of microorganisms “Bitec LC-30”. The meat was aged under dry salting at 0–4 °C for 24 hours and then in the pickle. This changed the rheological properties of the meat and resulted in a gentler consistency of the fermented products. The proposed technology of maral meat salting increases the efficiency of meat fermentation processes while improving the quality of manufactured products and their organoleptic properties.

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