scholarly journals Production of Lactic Acid from Kenaf Core Hydrolysate by Rhizopus oryzae FTCC 5215

2012 ◽  
Vol 576 ◽  
pp. 248-251 ◽  
Author(s):  
S.M. Nurhafizah ◽  
Hazleen Anuar ◽  
M. Mel ◽  
Rashidi Othman ◽  
M.N. Nur Aisyah ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Rhizopus Oryzae ◽  
Raw Materials ◽  
Hibiscus Cannabinus ◽  
Raw Material ◽  
Food Sources ◽  
Lignocellulosic Material ◽  
Kenaf Core ◽  
Hydrolysis Process

Lactic acid (LA) is commercially produced biologically using food-derived raw materials such as potato and corn. It seems to be less economical since they have to compete with the food sources industries. Thus, kenaf (Hibiscus cannabinus) is found to be the best alternative to substitute the raw material for LA production. In this paper, kenaf core were used as the substrate for production of LA by Rhizopus oryzae FTCC 5215. Since kenaf is one type of lignocellulosic material which is naturally resistant to breakdown to its structural sugars, it will inhibit microorganisms to be accessed through. Thus, hydrolysis process is needed as the aid for the liberation glucose. The highest value of lactic acid produced is 15.2 g/L at 25 oC with speed 200 rpm.

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia

2020 ◽  
Vol 50 (4) ◽  
pp. 749-762
Author(s):  
Vladimir Kondratenko ◽  
Natalia Posokina ◽  
Ol’ga Lyalina ◽  
Anastasiay Kolokolova ◽  
Sergey Glazkov
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Mutual Influence ◽  
Raw Materials ◽  
Raw Material ◽  
Microbial Consortia ◽  
Optimal Conditions ◽  
Carbohydrate Composition ◽  
Spontaneous Fermentation ◽  
White Cabbage

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

scholarly journals Health Food Supplements (“Health Food”) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

2016 ◽  
Vol 19 (3) ◽  
pp. 251
Author(s):  
Syahrul Syahrul ◽  
Dewita Dewita
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Essential Fatty Acids ◽  
Food Supplements ◽  
Raw Material ◽  
Food Sources ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Health Food ◽  
Food Ingredient

The utilization of microalgae as a food ingredient considered effective, because in addition to alternative<br />food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae<br />rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides<br />these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and<br />antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of<br />health food supplements. Currently the health food supplements have become a necessity for people to<br />maintain their health in order to remain vibrant. This study aims to produce high nutritious health food<br />supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method<br />used in the manufacture of high nutritious health food supplement is a method of microencapsulation with<br />different formulations. The results showed that the best formulations based on the profile of amino acids,<br />fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B<br />(chlorella 2%, 1% fish oil and fish protein concentrate 1%.<br />

scholarly journals Increasing Biogas Yield from Fodder by Microbial Stimulation of Propionic Acid Synthesis in Grass Silages

Energies ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2843
Author(s):  
Krystyna Zielińska ◽  
Agata Fabiszewska ◽  
Katarzyna Piasecka-Jóźwiak ◽  
Renata Choińska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Biogas Production ◽  
Raw Materials ◽  
Raw Material ◽  
Individual Species ◽  
Agricultural Practice ◽  
Biogas Yield

A new direction in the use of lactic acid bacteria inoculants is their application for renewable raw materials ensiling for biogas production. The aim of the study was to demonstrate the possibility of stimulating the synthesis of propionic acid in the process of co-fermentation of selected strains of Lactobacillus buchneri and L. diolivorans as well as L. buchneri and Pediococcus acidilactici. L. buchneri KKP 2047p and P. acidilactici KKP 2065p were characterized by the special capabilities for both synthesis and metabolism of 1,2-propanediol. L. diolivorans KKP 2057p stands out for the ability to metabolize 1,2-propanediol to propionic acid. As a result of the co-fermentation a concentration of propionic acid was obtained at least 1.5 times higher in the final stage of culture in comparison to cultivating individual species of bacteria separately. The results of in vitro experiments were applied in agricultural practice, by application of two lactic acid bacteria inoculants in ensiling of grass silage and improving its suitability for biogas production. Grass silages made with the addition of the inoculant were characterized by the content of 1,2-propanediol, 1-propanol and propionic acid ensured extension of the aerobic stability from 4 to 7 days in comparison to untreated silages. It was found that the use of both inoculants resulted in an approximately 10 - 30% increase in biogas yield from this raw material.

scholarly journals Effect of Rhizopus oryzae Fermentation on Kenaf-Based Polylactic Acid’s Monomer

1970 ◽  
Vol 12 (4) ◽  
Author(s):  
Nur Aimi Mohd Nasir ◽  
Mohd Adlan Mustafa Kamalbahrin ◽  
Nurhafizah Mohamad ◽  
Hazleen Anuar ◽  
Maizirwan Mel ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Treatment Process ◽  
Rhizopus Oryzae ◽  
Raw Materials ◽  
Initial Step ◽  
Cellulose Content ◽  
Biomass Structure ◽  
Pre Treatment ◽  
Materials Used

Kenaf biomass is the potential as raw materials used to produce polylactic acid's monomer which is lactic acid via fermentation by Rhizopus oryzae. Kenaf biomass' structure is complex due to its lignin and cellulose content. This matter had encouraged it to undergo pre- treatment process as the initial step before fermentation process can be done. In this paper, kenaf biomass was treated with dilute sulphuric acid (H2SO4) to hydrolyze the cellulose content in it as well as to convert the cellulose into glucose- a carbon source for Rhizopus to grow. Then, the fermentation process was carried out in shake flask for 3 days at pH 6. Several conditions for fermentation process had been chosen which were 25oC at 150 rpm, 25 oC at 200 rpm, 37 oC at 150 rpm and 37oC at 200 rpm. In this fermentation process, 0.471 g/L, 0.428 g/L, 0.444 g/L and 0.38 g/L of lactic acid was produced respectively. Sample at 25oC at 200 rpm produced maximum amount of lactic acid compared to others.ABSTRAK: Biojisim kenaf berpotensi sebagai bahan mentah dalam penghasilan monomer asid polylactic (poliester alifatik termoplastik diterbitkan daripada sumber boleh diperbaharu seperti kanji jagung) yang merupakan asid laktik menerusi penapaian oleh Rhizopus oryzae (sejenis fungus yang hidup dalam jirim organik yang telah mati). Struktur biojisim kenaf adalah kompleks disebabkan kandungan lignin dan selulosanya. Hal ini menyebabkan ia perlu melalui proses pra-rawatan sebagai langkah awal sebelum proses penapaian dijalankan. Dalam kertas ini, biojirim kenaf dirawat dengan asid sulfurik (H2SO4) yang dicairkan untuk menghidrolisis kandungan selulosa di dalamnya di samping menukar selulosa menjadi glukosa - sumber karbon bagi tumbesaran Rhizopus. Kemudian, proses penapaian dijalankan di dalam kelalang goncang selama 3 hari pada pH 6. Beberapa ciri proses penapaian telah dipilih iaitu 25 oC pada 150 rpm, 25 oC pada 200 rpm, 37 oC pada 150 rpm dan 37 oC pada 200 rpm. Dalam proses penapaian ini, 0.471 g/L, 0.428 g/L, 0.444 g/L dan 0.38 g/L asid laktik dihasilkan secara berturut. Sampel pada 25oC pada 200 rpm menghasilkan kadar asid laktik yang maksimum dibandingkan dengan yang lainnya.KEY WORDS :Kenaf biomass, pre-treatment, lactic acid, Rhizopus oryzae, fermentation

scholarly journals PENGHUNI GUA KIDANG: PENJELAJAH TANGGUH DI KAWASAN KARST BLORA

2011 ◽  
Vol 31 (2) ◽  
pp. 107-121
Author(s):  
Indah Asikin Nurani
Keyword(s):  
Natural Environment ◽  
Food Source ◽  
Raw Materials ◽  
Human Life ◽  
Raw Material ◽  
Food Sources ◽  
Human Beings ◽  
Archaeological Evidence

Prehistoric period of human life is relying on the availability of the potential of the surrounding natural environment in maintaining life. Prehistoric people will look for areas that provide the necessities of life either food source or sources of raw material to equipment. Kidang cave is one of prehistoric cave dwelling occupied intensively in the long term. Archaeological evidence, and traces ecofact fireplace and the grave gave an overview of how human beings to survive that period. This paper will discuss how patterns of human life of Kidang cave adapting to the natural environment on the aspects of diet, technology, and mobility of residents in search of food sources and sources of raw materials for everyday equipment.

scholarly journals Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012035
Author(s):  
M Amaro ◽  
M D Ariyana ◽  
B R Handayani ◽  
Nazaruddin ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Raw Materials ◽  
Public Awareness ◽  
Raw Material ◽  
Bacterial Viability ◽  
Significant Difference ◽  
Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

The Effect of Type and Concentration Yeast with Fermentation Time and Liquifaction Variations on the Bioethanol Concentration Resulted by Sorgum Seeds with Hydrolysis and Fermentation Processes

2019 ◽  
Vol 16 (12) ◽  
pp. 5228-5232
Author(s):  
Kiagus A. Roni ◽  
Dorie Kartika ◽  
Hasyirullah Apriyadi ◽  
Netty Herawati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Rhizopus Oryzae ◽  
Process Variations ◽  
Raw Material ◽  
Fermentation Time ◽  
Hydrolysis Method ◽  
Hydrolysis Process ◽  
Starch Composition ◽  
Yeast Concentration

Sorghum is one of the plants that can be used as raw material for making bioethanol. Sorghum has seeds with a starch composition of 73.8%, which is potential as a raw material for making bioethanol. Sorghum starch can be converted into bioethanol through the hydrolysis process (the process of converting carbohydrates into glucose) which consists of liquefaction and saccharification processes and is followed by a fermentation process. The hydrolysis method is carried out enzymatically. In this study alpha amylase and gluco amylase enzymes were used with various types of yeast including Saccharomyces cerevisiae, Rhizopus oryzae, Acetobacter xylinum, Mucor sp, and Aspergilus niger which varied with liquefaction temperatures including 80, 85, 90, 95, and 100 °C. Obtained the most optimal yeast is Saccharomyces cerevisiae with an optimal temperature of 95 °C resulting in a bioethanol concentration of 4.3%. After getting the optimal yeast and temperature, the fermentation step of the two variables is used in the next step. In the fermentation process, variations of yeast concentration and duration of fermentation were used, the optimum yeast concentration was at 2.5% with 48 hours of fermentation resulting in bioethanol concentration of 11%.

Microcrystalline Cellulose Based on Cellulose Containing Raw Material Modified by Steam Explosion Treatment

2018 ◽  
Vol 284 ◽  
pp. 773-778 ◽  
Author(s):  
Dmitry B. Prosvirnikov ◽  
Rushan G. Safin ◽  
S.R. Zakirov
Keyword(s):  
Microcrystalline Cellulose ◽  
Experimental Evaluation ◽  
Steam Explosion ◽  
Raw Materials ◽  
Dispersion Analysis ◽  
High Reactivity ◽  
Raw Material ◽  
Lignocellulosic Material ◽  
Residual Lignin ◽  
Plant Raw Materials

Today’s methods for producing powdered celluloses, in particular microcrystalline cellulose (MCC), from various plant raw materials, while applying new highly efficient methods for the isolation of cellulose are of a great interest. One of these methods is the production of MCC from lignocellulosic material activated by steam explosion treatment. The material obtained by this method from wood has a high reactivity, low content of residual lignin, a high specific surface, which allows to subject it successfully and efficiently to accelerated delignification or hydrolytic breakdown (degradation). This ability of the lignocellulosic material, activated by steam explosion, is the basis of this study, which provides the results of an experimental evaluation of the component and dispersion analysis of MCC, obtained from this material.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

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