Optimization Research on Buckwheat Vinegar Fermentation Process

2014 ◽  
Vol 651-653 ◽  
pp. 265-268
Author(s):  
Ting Jun Ma ◽  
Na Xi A Yi ◽  
Xiu Shi Yang ◽  
Pei You Qin ◽  
San Cai Liu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Submerged Fermentation ◽  
Conversion Rate ◽  
Fermentation Process ◽  
Production Cycle ◽  
Single Factor ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Orthogonal Experiments ◽  
Active Substances

Buckwheat is rich in active substances with hypoglycemic effects. Submerged fermentation, as the method of brewing buckwheat vinegar, not only has the advantages of shortening production cycle, saving materials etc, but also has high functional active substances. In this study, the process of the submerged fermentation of acetic acid fermentation was optimized by the orthogonal experiments of L9 (34), which was also on the basis of single factor experiments. The results indicated that the conversion rate of acetic acid can become 95.8% when the initial alcohol at 6% (v / v), inoculum at 10%, fermentation temperature 30°Cand fermentation time 60 h.

Production of L-Asparaginase from Aspergillus Niger using Agro Wastes By-Products in Submerged Fermentation Process

2013 ◽  
Vol 62 (2) ◽  
Author(s):  
Muhammad Anjum Zia Anjum Zia ◽  
Rabia Bashir ◽  
Ishtiaq Ahmed ◽  
Tehreema Iftikhar
Keyword(s):  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Fermentation Process ◽  
Corn Steep Liquor ◽  
Maximum Yield ◽  
Growth Media ◽  
Organic Salts ◽  
Waste Products ◽  
Fermentation Time ◽  
By Products

The project was carried out to obtain maximum yield of L-asparaginase from Aspergillus niger using by-products of agro wastes incorporated with organic salts in submerged fermentation process. The main objective of the project was to study the kinetic parameters of L-asparaginase productivity. After optimization maximum enzyme activity (2.83U/mL±0.065) was achieved using corn steep liquor as a substrate and with 4% inoculum, pH 6.5, 1% substrate concentration, 96 hrs fermentation time period and 1% glucose was used as additional supplement to the growth media to obtain better yield of L-asparaginase. This study showed that glucose concentration beyond 1% suppressed the enzymatic activity. From the results it can be concluded that L-Asparaginase production was optimized when cheap agro-waste products were used as a substrate at low concentrations and under acidic conditions. Its relative stability in acidic pH conditions make it ideal for applications in health care systems and pharmaceutical industry.

Effect of Acetic Acid on Citric Acid Fermentation in an Integrated Citric Acid–Methane Fermentation Process

2014 ◽  
Vol 174 (1) ◽  
pp. 376-387 ◽  
Author(s):  
Jian Xu ◽  
Yang-Qiu Chen ◽  
Hong-Jian Zhang ◽  
Lei Tang ◽  
Ke Wang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Fermentation Process ◽  
Acid Fermentation ◽  
Methane Fermentation ◽  
Citric Acid Fermentation

Research on Conditions of Producing Cellulose by Mixed Fermentation for Bioethanol

2011 ◽  
Vol 383-390 ◽  
pp. 3986-3991
Author(s):  
Xiang Ping Su ◽  
Da Chun Gong ◽  
Xiao Li ◽  
Guo Hua Chen
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Trichoderma Viride ◽  
Cellulase Production ◽  
Cultivation Condition ◽  
Mass Ratio ◽  
Single Factor ◽  
Mixed Fermentation ◽  
Fermentation Time ◽  
Orthogonal Experiments

The conditions for cellulase production were studied with the mixed germs of Aspergillus niger (A.niger) and Trichoderma viride (R.viride) using straw stalk powder as carbon recourse by solid-state fermentation (SSF). The conditions of the mixed strains SSF were optimized by single factor experiments and orthogonal experiments in four aspects: the inoculation ratio, the bran-straw mass ratio, fermentation time and the filled volume. The optimal SSF conditions of the mixed strains were as follows: inoculation ratio of R.viride to A.niger was 1, the bran-straw mass ratio was 0.3, the time of fermentation was four days and the filled volume is 100 mL /1000 mL. The enzyme activity of FPA, CMC and β-glucosidase are 5.29 IU/mL, 9.33 IU/mL and 49.91 IU/mL in the optimal cultivation condition, which were 2.28~2.47 times, 2.39~2.45 times, 1.38~2.09 times as high as single-germ fermentation, respectively. The enzyme activity of cellulose from the mixed fermentation was higher than that from the fermentation of single bacteria.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP TOTAL ASAM CUKA AREN (Arenga pinnata Merr.)

2015 ◽  
Vol 1 (2) ◽  
pp. 140-145
Author(s):  
Hesty Leasa ◽  
M Nur Matdoan
Keyword(s):  
Acetic Acid ◽  
Significant Influence ◽  
Fermentation Process ◽  
Descriptive Analysis ◽  
Total Acid ◽  
Fermentation Time ◽  
Palm Juice

Background: Vinegar aren is one product that can be consumed also has many benefits for society. Palm vinegar is produced from palm juice that is fermented. The fermentation process that traditionally takes place at varying fermentation time make total acids in different palm vinegar. This study aimed to determine the effect on the total fermentation of palm vinegar. Methods: The study was conducted at the Laboratory of Basic Chemistry Pattimura University in Ambon on 9 to 13 September 2014 with a long fermentation 2 days, 3 days, 4 days, 5 days, 6 days and analyzed using descriptive analysis. Results: The results showed a significant influence, namely high total acetic acid contained in the fermentation 6 days is 4.56%. Conclusion: Long fermentation greatly affect the total vinegar palm juice. The influence that occurs is the increase in total acid levels with increasing palm vinegar fermentation.

scholarly journals Improvement the Resveratrol Content of Germinated Peanut Drink by Lactic Acid Fermentation

2021 ◽  
pp. 262-273
Author(s):  
SongLok Uh ◽  
IlJin Kim ◽  
KiBong Kim ◽  
YongIl Seo ◽  
KilNam Shin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Response Surface ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Single Factor ◽  
Optimum Conditions ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Single Factor Analysis ◽  
Prevention Of Cardiovascular Disease

Because peanut is a legume of nutrient abundance and contains a wide variety of chemical constituents such as proteins, carbohydrates, fibers, fats, niacin, folate, thiamine, resveratrol, flavonoids, magnesium, and phosphorus, a lot of researcher focus the study on the peanut. Especially the peanut has high content of resveratrol, so the health benefits including anti-aging, anticancer, anti-inflammatory and the prevention of cardiovascular disease, therefore the study that the peanut is used to process food and treat disease carried out widely. In this study, the condition to optimize the process programmes of fermentative germinated peanut drink by response surface experiment and to increase resveratrol contents by lactic acid bacteria is determined. In order to improve the resvertrol contents of fermentative germinated peanut drink, was prepared by using four-day germinated peanut as raw materials?adding Lactobacillus and xylitol before pasteurized, fermentation and cold storge. By single factor analysis and response surface experiments, the optimum conditions for fermentative germinated peanut drink were the amount of inoculum 3.26%, the amount of xylitol 6.2%, the fermentation time 15h and the ratio of material to water 1:5(g/mL). Product quality was evaluated through sensory evaluation.  Investigate the change in resveratrol content of fermentative germinated peanut drink by HPLC. Resveratrol contents were increased from 674.22 ±2.47 μg/L to 815.82±4.53 μg/L in germination peanut drink after fermentation.

Research on Polymerization Processes of Cationic Polyacrylate Emulsion and its Optimization

2011 ◽  
Vol 311-313 ◽  
pp. 1190-1194
Author(s):  
Quan Xiao Liu ◽  
Yu Bin Lv ◽  
Jin Li Li ◽  
Wen Cai Xu
Keyword(s):  
Reaction Time ◽  
Reaction Temperature ◽  
Conversion Rate ◽  
Orthogonal Experiment ◽  
Solid Content ◽  
Single Factor ◽  
Orthogonal Experiments ◽  
Drop Time ◽  
Single Factor Experiment ◽  
Emulsification Process

Cationic polyacrylate emulsion was prepared in lab by semi-continuous seed pre-emulsification process. After the single factor experiments, the orthogonal experiments were made to get the optimal polymerization processes. Through the single factor experiment and further the orthogonal experiment optimization, it shows that the sequence of the effect of these factors on the viscosity of emulsion is drop time > reaction time > reaction temperature. The sequence of the effect of these factors on the solid content of emulsion is drop time > reaction time > reaction temperature. The sequence of the effect of these factors on the conversion rate of emulsion is drop time > reaction time > reaction temperature. The obtained best polymerization processes are the drop time is 1.5h, the reaction time is 5h, the reaction temperature is 85 °C. Under the best polymerization processes, the properties of the emulsion are the solid content is 35.40%, the conversion rate is 96.33%, the viscosity is 456.67mPa.s, the particle size is 490.20nm, the Zeta potential is 30.50 mV and pH is 2.50.

scholarly journals Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao

2017 ◽  
Vol 37 (1) ◽  
pp. 39
Author(s):  
G.P. Ganda Putra ◽  
Ni Made Wartini ◽  
Luh Putu Trisna Darmayanti
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Raw Material ◽  
Acetobacter Aceti ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Acetic Acid Fermentation ◽  
Fermentation Method ◽  
Sugar Addition

The pulp water as byproduct of cocoa beans fermentation is  potential to be used as a raw material for making cocoa vinegar,  but unfortunately the content of acetic acid is relatively low. So  that, it is necessary to increase the content of acetic acid, by  performed further fermentation method with several addition of  carbon sources (sugar and alcohol) and fermentation time. The  purposes of this research were: (1) to study the effect of the  addition of sugar, alcohol and fermentation time on different  urther fermentation method on the characteristics of cocoa vinegar  and (2) to determine the optimal further fermentation  method and fermentation time for the production of cocoa vinegar  with the highest content of acetic acid. Several  fermentation methods were conducted by using three different  methods e.g.the alcoholic and acetic acid fermentation (2 stages),  acetic acid fermentation (1 stage), and fermentation  without inoculum (natural). The experimental design of this study was using a factorial BRD two factors on the 2 stages and the 1 stage fermentation method, as well as the simple RBD on the  natural fermentation. The first factor on the 2 stages fermentation methods used two different inoculum e.g. Saccharomyces  cerevisiae and Acetobacter aceti, 4 different concentration of sugar (4, 6, 8 and 10 %), while on the 1 stage fermentation method  used inoculum Acetobacter aceti, is 4 different concentrations of  alcohol addition (6, 8, 10, and 12 %), while the second factor is  the same, namely 6 levels of fermentation time (0, 5, 10, 15, 20,  and 25 days). Meanwhile, the treatment of fermentation time  on the natural fermentation method was the same as the  second factor. All methods of fermentation were performed at  room temperature in 2 blocks/replications.The results showed  that: 1) the characteristics of cocoa vinegar and OD660 of watery  pulp were affected by : (1) the treatment of the sugar addition  and fermentation time and their interaction on the 2 stages  fermentation method by the treatment of the alcohol addition and  fermentation time, their interaction on the 1 stage  fermentation method, and by the treatment of fermentation time  on the natural fermentation method, and (2) the cocoa vinegar  with the highest content of acetic acid was produced on the 2  stages fermentation method by the addition of 6 % sugar within  25 days (2.35 %), on the 1 stage fermentation method by the   ddition of 10 % alcohol within 20 days (3.37 %), and on the  natural fermentation method within 15 days (2.65 %),  respectively. Our result showed that the 1 stage fermentation  method with the addition of 10 % alcohol using inoculum of  Acetobacter aceti within 20 days is the most optimal further  fermentation method for the production of cocoa vinegar.ABSTRAKCairan pulpa hasil samping fermentasi biji kakao berpotensi  sebagai bahan baku pembuatan cuka kakao, tetapi kadar asam asetat yang dihasilkan relatif rendah. Untuk itu, perlu dilakukan  upaya peningkatan kadar asam asetat antara lain dengan melakukan beberapa metode fermentasi lanjutan dengan variasi penambahan sumber karbon (gula dan alkohol) dan lama fermentasi. Tujuan penelitian ini adalah: (1) mengkaji pengaruh  penambahan gula, alkohol dan lama fermentasi pada metode  fermentasi lanjutan yang berbeda terhadap karakteristik cuka  kakao dan (2) menetapkan metode fermentasi lanjutan dan  lama fermentasi yang optimal untuk produksi cuka kakao dengan kadar asam asetat tertinggi. Metode fermentasi lanjutan yang  dilakukan terdiri dari 3 metode yaitu: fermentasi alkohol dan  asam asetat (2 tahap), fermentasi asam asetat (1 tahap), dan  fermentasi tanpa inokulum (alami). Rancangan percobaan pada  penelitian ini menggunakan Rancangan Acak Kelompok (RAK)  faktorial 2 faktor pada metode fermentasi 2 tahap dan 1 tahap, serta RAK faktor tunggal pada fermentasi alami. Faktor I pada  metode fermentasi 2 tahap yang menggunakan inokulum Saccharomyces cerevisiae dan Acetobacter aceti, adalah  penambahan gula 4 konsentrasi (4, 6, 8, dan 10 %), dan pada metode fermentasi 1 tahap, yang menggunakan inokulum  Acetobacter aceti, adalah penambahan alkohol 4 konsentrasi (6,  8, 10, dan 12 %), sedangkan faktor II lama fermentasi (0, 5, 10,  15, 20, dan 25 hari). Sementara itu perlakuan lama fermentasi pada metode fermentasi alami sama seperti pada  faktor II. Semua metode fermentasi dilakukan pada suhu kamar  dalam 2 kelompok. Hasil penelitian menunjukkan bahwa: (1)  karakteristik cuka kakao dan OD660 cairan pulpa dipengaruhi  oleh perlakuan penambahan gula dan lama fermentasi serta  interaksinya pada metode fermentasi 2 tahap dan oleh perlakuan penambahan alkohol dan lama fermentasi serta  interaksinya pada fermentasi 1 tahap, serta oleh perlakuan lama  fermentasi alami, dan (2) cuka kakao dengan kadar asam asetat  tertinggi masing-masing dihasilkan pada fermentasi 2  tahap dengan penambahan gula cenderung 6 % dalam waktu 25 hari (2,35 %), fermentasi 1 tahap dengan penambahan alkohol 10 % dalam waktu 20 hari (3,37 %), dan fermentasi alami dalam  waktu 15 hari (2,65 %). Dengan demikian metode fermentasi 1  tahap dengan penambahan alkohol 10 % menggunakan  inokulum Acetobacter aceti dalam waktu 20 hari merupakan metode fermentasi lanjutan yang paling optimal untuk produksi cuka kakao.

scholarly journals Optimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a

2021 ◽  
Vol 26 (5) ◽  
pp. 2942-2952
Author(s):  
XINYU HENG ◽  
◽  
HUAYOU CHEN ◽  
JIBIN LI ◽  
KANGTAO CAI ◽  
...  
Keyword(s):  
Biological Activity ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Low Cost ◽  
Soy Isoflavones ◽  
Single Factor ◽  
High Quality ◽  
Fermentation Time ◽  
Optimization Of Fermentation ◽  
Bean Dregs

Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.87%, inoculation amount was 17%, sucrose was added in an amount of 1.3%, and fermentation time was 3 days. Under this process, the content of aglycone-type soy isoflavones in bean dregs significantly increased. Trypsin inhibitors and antigen proteins were almost removed. The fermentation process provides a good reference for the low-cost processing of high-quality soy isoflavone aglycone food.

scholarly journals Optimization of Small Peptide Feed from Milk Thistle Residue by Synergistic Fermentation of Multiple Strains and Proteases

2021 ◽  
Vol 26 (6) ◽  
pp. 3102-3109
Author(s):  
KANGTAO CAI ◽  
HUAYOU CHEN ◽  
XINYU HENG ◽  
LINGYU KANG ◽  
JUNMING WU ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Inoculum Size ◽  
Acid Protease ◽  
Utilization Rate ◽  
Milk Thistle ◽  
Single Factor ◽  
Small Peptide ◽  
Fermentation Time ◽  
Fermented Feed ◽  
Multiple Strains

In order to improve the utilization rate of the milk thistle residue, this study used the synergistic fermentation of multiple strains and proteases to increase the small peptide content of the fermented feed produced by the milk thistle residue. Taking the small peptide content of the milk thistle residue fermented feed as an indicator, the optimal fermentation process was obtained by single-factor optimization experiments and the response surface methodology. The optimal fermentation process was as follows: fermentation time of 7 days, inoculum size of 15%, inoculation ratio of aerobic strains: anaerobic strains = 1: 2, solid-state fermentation water content of 66%, fermentation temperature of 36℃, and amount of protease was 0.25% acid protease+0.25% bromelain. Under the above process, the small peptide content of the fermented feed from milk thistle residue was greatly improved to 57.86%. These results inferred that the added proteases were beneficial to the growth of fermentative microorganisms, the secretion of protease and the increase of the small peptide content.

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