Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method

2014 ◽  
Vol 884-885 ◽  
pp. 471-474
Author(s):  
Wen Li Liu ◽  
Lan Wei Zhang ◽  
John Shi ◽  
Hua Xi Yi
Keyword(s):  
Enterococcus Faecium ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Inoculum Size ◽  
Single Factor ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Bacteriocin Producer ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The strain Enterococcus faeciumIN3531, a bacteriocin producer, was used as a starter culture for traditional fermentationpaocai in china. By single factor experiment, the technological conditionsof Chinese fermentation paocai using Enterococcus faecium IN3531 as a starterwere optimizated, andparameters of optimization included the initial saltconcentration, the inoculum size, the fermentation temperatureand the ratio of material to liquid. Theresearch results showed that,the suitable fermentationconditions were the initial saltconcentration of 2%,the inoculum size of 3%, the fermentation temperature of 37 °C, the ratio of materialto liquid of 30%, fermentation time of 108 hours. Titratable acidity in fermentationterminus was 0.80%.

Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

2014 ◽  
Vol 1073-1076 ◽  
pp. 286-291
Author(s):  
Yong Zuo ◽  
Peng Jiang ◽  
Xiao Long Wang ◽  
Bin Fu ◽  
Xiao Long Yang ◽  
...  
Keyword(s):  
Bacterial Strain ◽  
Orthogonal Test ◽  
Blue Pigment ◽  
Liquid Volume ◽  
Initial Value ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Inoculum Volume ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

scholarly journals On the Optimization of Fermentation Conditions for Enhanced Bioethanol Yields from Starchy Biowaste via Yeast Co-Cultures

2021 ◽  
Vol 13 (4) ◽  
pp. 1890
Author(s):  
Mohamed Hashem ◽  
Saad A. Alamri ◽  
Tahani A. Y. Asseri ◽  
Yasser S. Mostafa ◽  
Gerasimos Lyberatos ◽  
...  
Keyword(s):  
Ethanol Yield ◽  
Inoculum Size ◽  
Small Scale ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Batch Cultures ◽  
Yeast Strains ◽  
Optimization Of Fermentation ◽  
The Impact

The present study aims to assess the impact of the type of yeast consortium used during bioethanol production from starchy biowastes and to determine the optimal fermentation conditions for enhanced bioethanol production. Three different yeast strains, Saccharomyces cerevisiae, Pichia barkeri, and Candida intermedia were used in mono- and co-cultures with pretreated waste-rice as substrate. The optimization of fermentation conditions i.e., fermentation time, temperature, pH, and inoculum size, was investigated in small-scale batch cultures and subsequently, the optimal conditions were applied for scaling-up and validation of the process in a 7-L fermenter. It was shown that co-culturing of yeasts either in couples or triples significantly enhanced the fermentation efficiency of the process, with ethanol yield reaching 167.80 ± 0.49 g/kg of biowaste during experiments in the fermenter.

Testing Study on the Influence Factors to the Straw Pellet Fuel Broken Strength

2013 ◽  
Vol 448-453 ◽  
pp. 786-790
Author(s):  
Wei Gao ◽  
Rong Fei Zhao ◽  
Qing Yu Liu ◽  
Xu Wei Bai
Keyword(s):  
Moisture Content ◽  
Optimal Parameter ◽  
Influence Factors ◽  
Raw Material ◽  
Single Factor ◽  
Quadratic Regression ◽  
Corn Straw ◽  
Fermentation Time ◽  
Optimization Parameter ◽  
Single Factor Experiment

This paper take link mold pellet pelletizer to carry on the pellet fuel manufacture experiment with corn straw stalk. The influence of moisture content, material size and fermentation time impact on broken strength is studied by single factor experiment. Through quadratic regression orthogonal rotating combination experiment, establish mathematics equation of the factors and the straw pellet fuel broken strength and analyze the important degree of each experimental factor impact on the granulation rate. Through the optimized computation, definite optimization parameter of the highest broken strength is that raw material moisture content is 20%, fermentation time is 4h and particle size is 2.5mm. The result of verifying experiment indicat that the optimal parameter combination and the predict data measured were consistent.

scholarly journals THE EFFECT OF ADDITION OF Lactobacillus plantarum S4512 ON THE MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM (Sorghum bicolor L. Moench) FERMENTATION

2015 ◽  
Vol 35 (04) ◽  
pp. 449 ◽  
Author(s):  
Tyas Utami ◽  
Rifa Nurhayati ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Initial Population ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Proteolytic Bacteria ◽  
Acid Producing Bacteria

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acidbacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the naturalfermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity

scholarly journals A cleaner production of diosgenin from Dioscorea Zingiberensis Wright biotransformed by Lactobacillus casei

2017 ◽  
pp. 760
Author(s):  
He Chen ◽  
Zhuo Wang ◽  
Guowei Shu
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Conversion Rate ◽  
Lactobacillus Casei ◽  
Inoculum Size ◽  
Cleaner Production ◽  
Single Factor ◽  
Fermentation Conditions ◽  
Predicted Values ◽  
Factor Variable

The effect of 24 probiotics on disogenin production had been conducted in our preliminary work. Consequently, Lactobacillus casei was selected as the fermentation strain with high potential in biotransformation and effects of main parameters on biotransformation were verified through single factor variable experiments. The fermentation conditions were optimized using response surface methodology, which would be helpful to enhance biotransformation efficiency and achieve a high-valued utilization of DZW in diosgenin production. Single factor variable experiments indicated that biotransformation was highly depend on temperature. The conversion rate of saponin reached to (22.1 ± 0.6) %, (15.5 ± 0.3) % and (17.0 ± 0.4) % under each optimal condition of 43°C, 24 hours and 4% inoculum size respectively. According to results of single factor variable experiments, fermentation conditions were optimized through response surface methodology. The 32.4% of conversion rate and 3.95 µg/mL of diosgenin concentration were predicted to be optimal value under the condition of 42°C, 27 hours, 3% inoculum size. The verification results were (32.8 ± 0.9)% of conversion rate and (4.01±0.02) µg/mL of diosgenin concentration under the same conditions, which were close to the predicted values. The conversion rate increased by 41.9% compared to the initial value. Feasibility of converting saponin to diosgenin through probiotics by biotransformation was verified in this paper and the results could be the reference for a cleaner production of diosgenin.

scholarly journals Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya

2018 ◽  
Vol 6 (2) ◽  
pp. 509-519
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Samuel Kuria Mbugua ◽  
Michael Wandayi Okoth ◽  
Patrick Gacheru ◽  
...  
Keyword(s):  
Starter Culture ◽  
Titratable Acidity ◽  
Viable Count ◽  
Lactobacillus Fermentum ◽  
Probiotic Properties ◽  
Maize Flour ◽  
Fermentation Time ◽  
Western Kenya ◽  
Cereal Products ◽  
Molecular Tests

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were higher in maize flour with 7.43 log cfu/g whileEnterobactericeae were lower in Mkarango.The highest moulds and yeasts counts were observed forBusaa, 7.25 log cfu/g.The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum andLactobacillus Plantarum.During fermentation time, Lactobacilliincreased from 6.62 to 12.46 log cfu/gafter 3 daysof fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6.Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarangodecreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum andLactobacillus Plantarumthough further molecular tests are needed to confirm the species.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

Study on the Optimization of Fermentation Conditions for Actinomycete F10

2011 ◽  
Vol 480-481 ◽  
pp. 148-152
Author(s):  
Lei Yang ◽  
Guo Ying Zhou ◽  
Guang Tao Song
Keyword(s):  
Antimicrobial Activity ◽  
Dry Weight ◽  
Fermentation Medium ◽  
Fermentation Time ◽  
Nutritional Factors ◽  
Fermentation Conditions ◽  
Antimicrobial Substances ◽  
Initial Ph ◽  
Optimization Of Fermentation ◽  
Fermentation Media

In order to improve the yield of antimicrobial substances extracted from actinomycetes F10 strains fermentation, antimicrobial activity and cell dry weight were taken as the main indicators, we studied the effects on F10 strain’s biological activity of the different fermentation media, different carbon, nitrogen and other nutrients factor, and the initial pH and other non-nutritional factors. The results showed that the optimum fermentation medium is: yeast extract 0.5%, glucose 1%, KH2PO4 0.1%, NaCl 0.1%, CaCO30.3%, pH natural. Strain F10 optimal fermentation conditions were: initial pH 7.0, fermentation time 168h.

Optimization of Mixed Fermentation Conditions by Mixed Culture of Kefir and Bacillus

2014 ◽  
Vol 618 ◽  
pp. 303-310
Author(s):  
Tie Hua Zhang ◽  
Xin Yu Zhang ◽  
Mu Tian ◽  
Shu Ning Zhong ◽  
Zhi Yang Du
Keyword(s):  
Monosodium Glutamate ◽  
Skim Milk ◽  
Viable Cell ◽  
Fermented Milk ◽  
Inoculum Size ◽  
Mixed Fermentation ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Cell Counts ◽  
Freeze Dried

Kefir is a kind of fermented milk that is produced by inoculating Kefir grains into milk, mainly consisting of bacteria and yeasts. Bacillus and their metabolites also have found some biotechnological applications in many aspects. The aim of the present study was to evaluate the mixed fermentation conditions by kefir and Bacillus. The results showed that kefir and Bacillus could be mixed fermentation, the suggested optimum fermentation conditions are the following: inoculum size was 4 mL of mixed fermentation agent for per 100 mL medium, the ratio to kefir and Bacillus is 2:1, fermentation temperature of 28 °C and fermentation time of 20 h. Under the optimum fermentation conditions, the viable cell counts of Lactic acid bacteria, yeast and Bacillus could above 1.0×1011, 4.0×1010, and 2.0×109CFU/mL respectively. After freeze-dried, by adding 10 % ( w/v ) skim milk, 3 % ( w/v ) glycerinum, 3 % trehalose and 1 % ( w/v ) Monosodium glutamate as for cryoprotectant, the viable cell counts could still above 107CFU/mL after 6 month.

Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize

2006 ◽  
Vol 2 (1) ◽  
Author(s):  
Emmanuel Ohene Afoakwa ◽  
Philip Roger Aidoo
Keyword(s):  
Water Absorption ◽  
Starter Culture ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Fermentation Medium ◽  
Coconut Water ◽  
Acid Fermentation ◽  
Yellow Colour ◽  
Fermentation Time ◽  
Physico Chemical

Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the fermentation process by acting as a starter culture to produce lower pH and higher acidity in the steeped:nixtamalized maize blends. The fermentation time significantly (p<0.05) influenced the pH, titratable acidity, water absorption capacity, colour and texture of the samples. The pH of all the blends decreased from 6.24 to 4.22 with a corresponding increase in titratable acidity from 0.009 to 0.036 g Lactic/100g sample during fermentation. There was however no significant (p<0.05) difference in the effect of fermentation medium on these indices. The samples with a higher percentage of nixtamalized maize had a deeper yellow colour, that is lower L – value (lightness) and higher b-values (yellowness) than the non- nixtamalized maize and this increased further with fermentation. The texture of the blends of steeped – nixtamalized maize generally decreased with increasing fermentation time for all samples fermented in water as well as in coconut water, however, the texture of the blends of steeped: nixtamalized maize for samples fermented in coconut water had relatively higher but comparable textural values. Maize can therefore be nixtamalized and fermented using both water and coconut water to effectively produce adequate souring or acids resulting in improved physico-chemical, functional and textural quality characteristics required for the processing of traditional fermented maize products.

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