scholarly journals ‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
M. A. R. Nor-Khaizura ◽  
S. H. Flint ◽  
O. J. McCarthy ◽  
J. S. Palmer ◽  
M. Golding ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fermentation Process ◽  
Starter Culture ◽  
Model System ◽  
Fermented Food ◽  
Predictive Microbiology ◽  
Basic Concepts ◽  
In Transit ◽  
Manufacturing Parameters ◽  
Made In

The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was reviewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology approach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food.

scholarly journals Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

LWT ◽  
2019 ◽  
Vol 106 ◽  
pp. 113-121
Author(s):  
M.A.R. Nor-Khaizura ◽  
S.H. Flint ◽  
O.J. McCarthy ◽  
J.S. Palmer ◽  
M. Golding
Keyword(s):  
Starter Culture ◽  
Fermentation Temperature ◽  
Culture Growth ◽  
In Transit ◽  
Made In

scholarly journals INFLUENCE OF BRINE COMPOSITION AND CONCENTRATION ON MICROBIAL GROWTH DURING WHOLE COMMON BEAN (Phaseolus vulgaris L) FERMENTATION USING Lb.plantarum BFE 5092

2018 ◽  
Vol 1 (2) ◽  
pp. 22
Author(s):  
Vivian Chepchirchir Kitum ◽  
Peter Kinyanjui Kahenya ◽  
Julius Mathaara Maina ◽  
Daniel Ndaka Sila
Keyword(s):  
Common Bean ◽  
Fermentation Process ◽  
Starter Culture ◽  
Solute Concentration ◽  
Microbial Safety ◽  
Spontaneous Fermentation ◽  
Significant Difference ◽  
Solute Composition ◽  
Fermentation Technology ◽  
Made In

Fermentation technology improves the flavour and shelf life of foods while lowering antinutrient levels. Common bean, though a highly nutritious food, contains high levels of anti-nutrients. Fermentation can be exploited to lower antinutrients in common bean. Though significant strides have been made in bean milk and flour fermentation, common bean is majorly consumed as whole grain. This study, therefore, was aimed at developing a fermentation protocol for whole common bean. Lactobacillus plantarum BFE 5092 was used as starter culture for fermentation. Salt and salt-sugar at 1%, 2% and 3% solute concentrations were used as brine. The effect of starter culture, solute composition and concentration on the growth of lactic acid bacteria (LAB) was monitored. pH and microbial safety were also monitored during the fermentation process. Inoculation with Lb. plantarum BFE 5092 caused a significant increase (P<0.05) of LAB counts in salt brines compared to spontaneous fermentation but no significant difference (P>0.05) in salt-sugar brines. The pH of salt sugar brine solutions was significantly (P<0.05) lowered during the fermentation process from 6.07 to ≤ 3.75. This inhibited enterobacteria growth while promoting the growth of yeast. In salt brines, the pH was ≥ 4.8 favoring enterobacterial growth while inhibiting yeast growth. Solute concentration had no significant effect (P>0.05) on the growth of LAB, pH and microbial safety during fermentation. The study established that use of salt-sugar brine was effective in promoting the growth of LAB during common bean fermentation. It also lowered the pH to ≤ 3.75 and inhibited enterobacterial growth unlike salt brines.

scholarly journals Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

2018 ◽  
Vol 7 (3) ◽  
pp. 82 ◽  
Author(s):  
M. A. R. Nor-Khaizura ◽  
S. H. Flint ◽  
O. J. McCarthy ◽  
S. W. Tay ◽  
J. Grigor
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Skim Milk ◽  
Sodium Caseinate ◽  
Manufacturing Method ◽  
Standard Set ◽  
Manufacturing Methods ◽  
In Transit ◽  
Made In

Shelf-life loss during the distribution of food is a growing problem for the food industry as manufacturers centralize production into large manufacturing units and expand their markets. Adaptation of made-in-transit (MIT) concept that changes the transportation of food from merely relocating products to a productive system would permit production during distribution. This concept could maximize product shelf-life and providing the consumer with the freshest product. Alteration of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able make the yoghurt suitable for an MIT product. Therefore, this work is to determine the sensory characteristic of two manufacturing methods for MIT set yoghurt. Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2% (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1. Manufacturing method (2) consisted of a skim milk base fortified with sodium caseinate (NaCN) inoculated with a 0.002% (v/v) inoculum of STLA. In both manufacturing methods, fermentation was at 25°C for 168 h. Sensory evaluation of the yoghurts manufactured by each method was compared with standard set yoghurt. There were no significant differences (p > 0.05) between the two MIT set yoghurts on sensory evaluation (descriptive test) yet they were significantly different (p < 0.05) to the standard set yoghurt. MIT set yoghurts scored better than standard set yoghurt for overall acceptance.

scholarly journals The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

2014 ◽  
Vol 8 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Tiruha Habte Karssa ◽  
Kebede Abegaz Ali ◽  
Edessa Negera Gobena
Keyword(s):  
Phase I ◽  
Phase Ii ◽  
Fermentation Process ◽  
Ph Value ◽  
Starter Culture ◽  
Fermented Food ◽  
Southern Ethiopia ◽  
Ensete Ventricosum ◽  
Physicochemical Changes ◽  
Culture Development

Kocho is starchy food product obtained from a mixture of the scraped pulp of pseudo stem and pulverized corm of enset plant (Ensete ventricosum). Ensete ventricosum is a drought resistant plant and can be cultivated as an alternative food source for food security problem around the globe. This study was conducted to examine the fermentation process, the microbial dynamics and the physicochemical changes that occur during traditional fermentation of kocho. Survey on kocho fermentation was carried out at three localities in the vicinity of Hawassa city, Southern Ethiopia. Matured enset plants were purchased and processed and fermented following the traditional methods practiced by the Sidama (local people living in and around Hawasa City) women. Kocho samples were taken for microbiological and physicochemical analysis. The fermentation process was conducted in two Phases: Phase I (surface fermentation or without burring) and Phase II (pit fermentation or buried in pit) under five treatment conditions (kocho dough with traditional starter culture in bucket at surface or not buried in the pit, Kocho dough without traditional starter in bucket at surface or not buried, kocho dough with traditional starter culture in bucket buried in the pit, kocho dough without traditional starter culture in bucket buried in the pit and traditional kocho fermentation in pit). At Phase I, Aerobic mesophilic counts (AMC) were varied between 3.8 and 7.8 log CFU/g in all treatments. Correspondingly lactic acid bacteria (LAB) and yeasts were varied between 2.3 to 9.5 and 2.1 to 8.3 log CFU/g respectively. The pH value ranged from 6.12 to 4.50. At Phase II, AMC showed decreasing trend and enterobacteriaceae were totally inhibited towards the end as pH value lowered. Inconsistent variation was observed on LAB and yeast counts. Results suggested that LAB and yeasts were identified as the major microorganisms responsible for the fermentation of kocho. The isolates need further investigation to identify to species and/or strain level and use in starter culture development.  DOI: http://dx.doi.org/10.3126/ijls.v8i1.8716 

A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel

2018 ◽  
Vol 85 ◽  
pp. 299-310 ◽  
Author(s):  
An Thi-Binh Nguyen ◽  
Michaël Nigen ◽  
Luciana Jimenez ◽  
Hassina Ait-Abderahim ◽  
Charles Cunault ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Milk Protein ◽  
Starter Culture ◽  
Protein Composition ◽  
Gel Formation ◽  
Multi Scale ◽  
Acid Milk Gel

scholarly journals Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2264
Author(s):  
Thiwanya Choeisoongnern ◽  
Sasithorn Sirilun ◽  
Rungaroon Waditee-Sirisattha ◽  
Komsak Pintha ◽  
Sartjin Peerajan ◽  
...  
Keyword(s):  
Enterococcus Faecium ◽  
Ribosomal Proteins ◽  
Starter Culture ◽  
Heat Stability ◽  
Fermented Food ◽  
E Coli ◽  
Active Peptide ◽  
Wide Ph Range ◽  
Small Intestinal ◽  
Ph Range

Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that the strain was shown α-hemolysis and susceptible to most clinically relevant antibiotics, but intermediate sensitivity to erythromycin and kanamycin was found. It does not harbor any virulence genes except for the efaAfm gene. Both of its living cells and the cell-free supernatants (CFS) of the strain significantly reduced the adhesion of E. coli and S. Typhi on Caco-2 cells. The strain can regulate the secretion of pro and inflammatory cytokines, IL-6 and IL-12 and induce the secretion of anti-inflammatory IL-10 of the Caco-2 cell. The strain can prevent the growth of Gram-positive strains belonging to the genera Bacillus, Carnobacterium, Listeria, and Staphylococcus. It also presented the entP gene that involves the production of bacteriocin named enterocin P. The antimicrobial peptide was matched 40% with 50S ribosomal proteins L29 (7.325 kDa), as revealed by LC-MS/MS. This active peptide exhibits heat stability, is stable over a wide pH range of 2−10, and maintains its activity at −20 and 4 °C for 12 weeks of storage. Altogether, E. faecium OV3-6 thus has potential for consideration as a probiotic and bio-preservative for applied use as a fermented food starter culture and in functional food or feed industries.

scholarly journals Installasi Base Transceiver Station (BTS) untuk Jaringan Node B pada Operator Hutchison 3 Indonesia (H3I)

2015 ◽  
Vol 11 (1) ◽  
pp. 78
Author(s):  
Uzma Septima ◽  
Lince Markis
Keyword(s):  
Receive Signal ◽  
Network Operator ◽  
Long Distance ◽  
New Process ◽  
Station Base ◽  
Communication Links ◽  
Distance Communication ◽  
Base Transceiver Station ◽  
In Transit ◽  
Made In

Base Transceiver Station is a device used to connect mobile-phone or smartphone in order to make long-distance communication, although in doing the movement or in transit from one place to another. Installation Base Transceiver Station for Network Node B At the operator Hutchison 3 Indonesia is done to make the operator Hutchison 3 Indonesia signal received by the phone for the better and not dashed when the user performs long-distance communication links with conditions in performing the movement or in the course of one place to another. Methods beginning the process of physical installation of Base Transceiver Station for Node B network in the operator Hutchison 3 Indonesia and order all the Base Transceiver Station can live well after the battery is connected to a rectifier and the required accuracy when performing the installation Base Transceiver Station. Furthermore, the integration process or Commissioning of the Base Transceiver Station for Node B network operator Hutchison 3 Indonesia on this in order to actively and After Commissioning obtained Receive Signal Level sectoral antennas of -59 dBm which can emit a signal as far as 7 km to 8 km , after the new process or Pointing connection between this new Base Transceiver Station Base Transceiver Station with preexisting and Pointing between Siak new Base Transceiver Station Base Transceiver Station Perawang with Perawang Students who have a distance of 5 km Receive Signal level of -32.4 dBm made in accordance with a budget link provided operator Hutchison 3 Indonesia is -30 dBm to -40 dBm.

scholarly journals Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

2021 ◽  
Vol 29 (1) ◽  
pp. 87-96
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Hernani Hernani
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
High Quality ◽  
Soaking Time ◽  
White Pepper ◽  
Randomized Design ◽  
Short Period ◽  
Study Characteristics ◽  
Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

Sign in / Sign up

Export Citation Format

Share Document