Effect of Complex Food Environment on Production of Enteriocin IN 3531 with Enterococcus faecium IN3531 as a Starter in Chinese Fermentation Paocai Making

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.884-885.429 ◽

2014 ◽

Vol 884-885 ◽

pp. 429-432 ◽

Cited By ~ 5

Author(s):

Wen Li Liu ◽

Lan Wei Zhang ◽

John Shi ◽

Hua Xi Yi

Keyword(s):

Salt Concentration ◽

Food Environment ◽

Enterococcus Faecium ◽

Inoculum Size ◽

Fermentation Temperature ◽

Initial Salt

Enterococcus faeciumIN3531 has beensuccessfully confirmed to have no disease-causing factors and antibioticresistance and it had been confirmed that the ability to produce bacteiocins inMRS. In this study, the effects of the complex food environment in Chinese fermentationpaocai making on Enteriocin IN3531 production were studied. It was concludedthat the complex food environment didn’t thoroughly interferes with bacteriocinproduction levels. Results obtained showed that the suitable fermentationconditions for enterocin IN3531 production in Chinese fermentation paocai makingusingEnterococcus faeciumIN3531 asa starter were the initial salt concentration of 2%, the inoculum size of 3%,the fermentation temperature of 35 °C, the ratio of material to liquid of 30%, fermentationtime of 108 hours.

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Effect of Food Environment on Staphylococcal Enterotoxin Synthesis: A Review

Journal of Food Protection ◽

10.4315/0362-028x-46.6.545 ◽

1983 ◽

Vol 46 (6) ◽

pp. 545-555 ◽

Cited By ~ 72

Author(s):

J. L. SMITH ◽

R. L. BUCHANAN ◽

S. A. PALUMBO

Keyword(s):

Staphylococcus Aureus ◽

Sodium Chloride ◽

Carbon Source ◽

Environmental Factors ◽

Food Environment ◽

Inoculum Size ◽

Model Systems ◽

Sublethal Stress ◽

Effect Of Food ◽

Chloride Water

Effects of various nutritional and environmental factors on growth and enterotoxin synthesis by Staphylococcus aureus in model systems and foods are reviewed. Factors discussed include effects of inoculum size, competing microflora, gaseous atmosphere, carbon source, temperature, pH, sodium chloride, water activity, mineral ions and sublethal stress. Areas where additional research is needed are also discussed.

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The effect of the initial salt concentration on the rate of crystallization in a thin layer of solution

Journal of Physics Conference Series ◽

10.1088/1742-6596/1382/1/012122 ◽

2019 ◽

Vol 1382 ◽

pp. 012122

Author(s):

V S Morozov

Keyword(s):

Thin Layer ◽

Salt Concentration ◽

Initial Salt

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The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

Foods ◽

10.3390/foods9070915 ◽

2020 ◽

Vol 9 (7) ◽

pp. 915 ◽

Cited By ~ 1

Author(s):

Young Kyoung Park ◽

Young Hun Jin ◽

Jun-Hee Lee ◽

Bo Young Byun ◽

Junsu Lee ◽

...

Keyword(s):

Enterococcus Faecium ◽

Influencing Factor ◽

Contributing Factors ◽

Fermentation Temperature ◽

Soybean Paste ◽

Safety Risks ◽

Enterococcus Spp ◽

Rrna Sequencing ◽

High Concentrations

The study evaluated the role of Enterococcus faecium in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, Cheonggukjang. Tyramine content was detected in retail Cheonggukjang products at high concentrations exceeding the recommended limit up to a factor of 14. All retail Cheonggukjang products contained Enterococcus spp. at concentrations of at least 6 Log CFU/g. Upon isolation of Enterococcus strains, approximately 93% (157 strains) produced tyramine at over 100 µg/mL. The strains that produced the highest concentrations of tyramine (301.14–315.29 μg/mL) were identified as E. faecium through 16S rRNA sequencing. The results indicate that E. faecium is one of the major contributing factors to high tyramine content in Cheonggukjang. During fermentation, tyramine content in Cheonggukjang groups co-inoculated with E. faecium strains was highest at 45 °C, followed by 37 °C and 25 °C. The tyramine content of most Cheonggukjang groups continually increased as fermentation progressed, except groups fermented at 25 °C. At 45 °C, the tyramine content occasionally exceeded the recommended limit within 3 days of fermentation. The results suggest that lowering fermentation temperature and shortening duration may reduce the tyramine content of Cheonggukjang, thereby reducing the safety risks that may arise when consuming food with high tyramine concentrations.

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A Study on Dry Anaerobic Fermentation Technology of Pineapple Leaf Residue

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.178 ◽

2011 ◽

Vol 236-238 ◽

pp. 178-182

Author(s):

Yi Guo Deng ◽

Jin Li Wang ◽

Jing Jiao ◽

Yong Zheng ◽

Gang Wang ◽

...

Keyword(s):

Anaerobic Fermentation ◽

Biogas Production ◽

Orthogonal Experiment ◽

Gas Production ◽

Inoculum Size ◽

Solid Content ◽

Raw Material ◽

Biogas Yield ◽

Fermentation Temperature ◽

Leaf Residue

A self-designed constant temperature fermenter was manufactured and used for this study. Dry anaerobic fermentation experiments were conducted with sugarcane leaf residue as raw material. With the C/N ratio being 25:1, various total solids concentrations (TS), inoculum sizes and fermentation temperatures were selected to study biogas production characteristics. The experiment results showed that biogas yield increased rapidly during the initial stage of reaction, decreased quickly after reaching the peak, and the decrease slowed down at some level. Orthogonal experiment results showed that both fermentation temperature and solids concentration showed significant effects on gas production yield. Fermentation temperature showed the most significant effect, while the effect of inoculum size was not significant on gas yield. The optimum fermentation performance was obtained at 20% solid content, 35°C fermentation temperature, and 30% inoculum size.

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