Use of Electromagnetic Radiation (EMR) in Preservation of Fruit Juices

This study shows the bactericidal effect of Electromagnetic Field on fruit juice microbes. Short shelf-life period of fruit juice caused by spoilage organisms has limiting factor for its economy value. The Eighteen microorganisms isolated from both fresh and spoilt fruit samples (Pineapple and Apple), and identified during the study include, twelve (12) bacteria and Six (6) fungi, out of which only the bacterial isolates were exposed to electromagnetic field of 0mG, 500mG, and 5000mG for thirty minutes. The bacteria species were Leuconostoc mesentroides, Bacillus species, Lactobacillus brevis, Microbacterium species, Clostridium species, Bacillus cereus, Acetobacter aceti, and Staphylococcus aureus. The Gram negative bacteria isolates were Erwinia carotovora, Erwinia ananas, and Proteus species. Exposure of the isolates to an electromagnetic field of 0mG, 500mG and 5000mG showed a decrease in some electromagnetic field magnitude. This study shows reduction in growth range among most bacterial species tested at 500mG electromagnetic radiation exposure, but the growth of many of these bacterial species were triggered at 5000mG electromagnetic radiation exposure. This may mean an initiation of: adaptation mechanism, growth mechanism in some microorganism, and sugar content of the fruit juice from which they are being isolated. The exposure of the bacteria to electromagnetic field elicited detectable responses therefore depends on the adaptation mechanism of each bacteria and sugar content of the fruit from which it is being isolated from. Thus, future research can be done to optimize the limits specified for target microbes that are strength and frequency of this EMF in diseases control.

Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria

Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter aceti and the acid-resistant Komagataeibacter europaeus), free (FC) and immobilized (IC) on a natural cellulosic carrier, are proposed using sweet wine made from the industrial finishing side-stream (FSS) of Corinthian currants as raw material. The results showed all cultures can produce vinegar with 46.65 ± 5.43 g/L acidity, from sweet FSS wine containing 5.08 ± 1.19% alcohol. The effect of immobilization was more obvious in the case of the selected culture, presenting better acetification efficiency, both fresh and after cold storage for 2 months. The vinegars had an antioxidant capacity of 263.5 ± 8.4 and 277.1 ± 6.7 mg/L (as ascorbic acid) and phenolic content 333.1 ± 12.0 and 222.2 ± 2.9 mg/L (as gallic acid) (for FC and IC, respectively). They also had a rich volatilome (140 compounds identified by SPME GC-MS), with higher percentages of esters identified in vinegars made by IC. The results are encouraging for vinegar production with IC of a mixed A. aceti and K. europaeus culture.

Evaluation of the effects of sound exposure and low field electromagnetism on growth and antibiotics susceptibility of some microorganisms

Background The emergence of antibiotic-resistant microorganisms has been largely associated with drug misuse, drug abuse, and indiscriminate disposal of drugs; however, the interactions between some environmental factors and antibiotic resistance by microorganisms have been understudied. In this study, the effects of sound and electromagnetic field on the growth and antibiotic susceptibility of selected microorganisms to antibiotics were investigated. Results Microorganisms used include Gluconobacter oxydans ATCC 19,357, Rhodobacter sphaeroides ATCC 17,023, Citrobacter freundii ATCC 33,128, Yersina pestis ATCC 11,953, Bacillus subtilis 6633, Acetobacter aceti ATCC 15,973, Escherichia coli ATCC 25,922, Pseudomonas aeuriginosa ATCC 9027, Streptococcus pyogenes ATCC 19,613, Klebsiella pneumonia ATCC 25,955, Staphylococcus aureus ATCC 25,923 and Serratia marcescens ATCC 14,766. The antibiotics used were: Ciprofloxacin 5 μg, Imipenem 10 μg, Ampicillin 10 μg, Ceftazidime 30 μg and Tetracycline 30 μg for Gram-negative bacteria while Pefloxacin 10 μg, Gentamycin 10 μg, Amplicillin + Cloxacillin 30 μg, Cefuroxime 20 μg, Amoxacillin 30 μg, Ceftriaxone 25 μg, Ciprofloxacin 10 μg, Streptomycin 30 μg, Co-trimoxazole 30 μg, and Erythromycin 10 μg for Gram-positive bacteria, respectively. Acoustic treatment had varying effects on the antibiotics susceptibility profile of all test bacterial culture. Before exposure, P. aeruginosa had the highest zone of inhibition of 34 ± 3.4 mm, while B. subtilis had least inhibition zone of 12 ± 2.8. After exposure to acoustic treatment at 5000 Hz/90 dB at 72 h, C. freundii had highest zone of inhibition of 32 ± 0.7 mm and the least zone of 11 ± 1.4 mm observed in P. aeruginosa. At 1125 Hz/80 dB after 72 h, R. sphaeroides had highest zone of 34 ± 0.7 mm while A. aceti had least zone of inhibition of 10 ± 0 mm. Effect of electromagnetic flux treatment of 15 min showed E. coli to be the most inhibited having a growth rate of 0.08 log cfu/mL, antibiotics testing showed G. oxydans to have the highest zone of inhibition of 28 ± 3.5 mm and least zone was observed in B. subtilis having a zone of 13 ± 2.8 mm. Conclusion This study showed that environmental factor such as sound and electromagnetic flux (EMF) could interfere with the physiology of bacteria including resistance/susceptibility to antibiotics. However, further investigation will be needed to understand full mechanisms of action of sound and electromagnetic field on bacteria.

Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná

Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.

The Inhibition of wine microorganisms by silver nanoparticles

The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.

Utilización de tres sustratos para la determinación de la viabilidad del acetobacter aceti y saccharomyces cerevisiae presentes en el medusomyces gisevi, y su posible aplicación agroindustrial

Introducción. El trabajo de investigación presento el estudio referente a la viabilidad del Acetobacter aceti y Saccharomyces cerevisiae presentes en el Medusomyces gisevi en tres tipos diferentes de sustratos té verde (Camellia sinensis), café (Coffea arabica L) y canela (Cinnamomum verum) Objetivo. Determinar de la viabilidad del Acetobacter aceti y Saccharomyces cerevisiae presentes en el medusomyces gisevi (hongo kombucha) para una posible aplicación en la agroindustria, mediante la utilización de tres sustratos. Metodología. Se desarrollo un medio que trate de cumplir con los requerimientos metabólicos de la simbiosis a utilizar, realizando pruebas físico químicas para el producto (pH, acidez y % de alcohol), con una medición en tiempo de 0,24,48,72,96 y 120 horas después de la inoculación, al igual que la medición microbiológica de la presencia en ufc/g del Acetobacter aceti y Saccharomyces cerevisiae. Con una medición estadística mediante un diseño completamente al azar con arreglo bifactorial. Resultados. Los resultados fueron valores de alcohol entre 0.3 y 0.8, un descenso en el valor del pH y un aumento en los valores de la acidez para el caso de los sustratos elaborados con Camellia sinensis y Coffea arabica L. el mejor sustrato de crecimiento para el Medusomyces gisevi fue el producido con Camellia sinensis, gracias a la gran presencia de taninos que se encuentran presentes principalmente en las hojas y recomendado de esta manera aplicarlo para futuros proceso de agro industrialización en lo que compete a bebidas fermentadas que sirvan como una fuente probiótica y de excelentes características sensoriales.

Evaluation of Biocompatibility and Antagonistic Properties of Microorganisms Isolated from Natural Sources for Obtaining Biofertilizers Using Microalgae Hydrolysate

Determination of the biocompatibility of microorganisms isolated from natural sources (Kemerovo Oblast—Kuzbass) resulted in the creation of three microbial consortia based on the isolated strains: consortium I (Bacillus pumilus, Pediococcus damnosus, and Pediococcus pentosaceus), consortium II (Acetobacter aceti, Pseudomonas chlororaphis, and Streptomyces parvus), and consortium III (Amycolatopsis sacchari, Bacillus stearothermophilus; Streptomyces thermocarboxydus; and Streptomyces thermospinisporus). The nutrient media composition for the cultivation of each of the three studied microbial consortia, providing the maximum increase in biomass, was selected: consortium I, nutrient medium 11; consortium II, nutrient medium 13; for consortium III, nutrient medium 16. Consortia I and II microorganisms were cultured at 5–25 °C, and consortium III at 50–70 °C. Six types of psychrophilic microorganisms (P. pentosaceus, P. chlororaphis, P. damnosus, B. pumilus, A. aceti, and S. parvus) and four types of thermophilic microorganisms (B. stearothermophilus, S. thermocarboxydus, S. thermospinisporus, and A. sacchari) were found to have high antagonistic activity against the tested pathogenic strains (A. faecalis, B. cinerea, E. carotovora, P. aeruginosa, P. fluorescens, R. stolonifera, X. vesicatoria. pv. Vesicatoria, and E. aphidicola). The introduction of microalgae hydrolyzate increased the concentration of microorganisms by 5.23 times in consortium I, by 4.66 times in consortium II, by 6.6 times in consortium III. These data confirmed the efficiency (feasibility) of introducing microalgae hydrolyzate into the biofertilizer composition.

Grape pomace treatment methods and their effects on storage

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.

Formulasi sediaan Cuka Buah Kopi Menggunakan Ragi (Saccharomyces cerevisiae) dan Bakteri (Acetobacter aceti)

Indonesia is the third largest coffee producing country in the world, with a variety of compounds that are beneficial to the body. Vinegar fermentation is one way to add value to the benefits of fruits and vegetables because it can form useful new chemical compounds. Vinegar has a variety of benefits that have been studied such as reducing hyperglycemia, hyperinsulinemia, hyperlipidemia and obesity. Previous research in 2013 had made acetic acid from Arabica coffee pulp waste. This study aims to obtain a coffee fruit vinegar formula that conforms to the quality standards of acetic acid SNI 01-4371-1996. The material used is whole coffee with a two-stage fermentation method, namely alcohol fermentation using S. cerevisiae for 4 days and vinegar fermentation using A. aceti for 3 days. The results showed that the formula with 25% coffee fruit and 20% sugar is the best formula compared to other formulas with organoleptic test results in brown, sour and sweet taste and a little distinctive aroma of coffee, 5.03% acetic acid content, 0% alcohol content, pH 3,242. Abstrak. Indonesia merupakan negara ketiga penghasil kopi terbesar di dunia, dengan berbagai kandungan senyawa yang bermanfaat bagi tubuh. Fermentasi cuka merupakan salah satu cara untuk menambah nilai manfaat dari buah dan sayur karena dapat membentuk senyawa kimia baru yang bermanfaat. Cuka memiliki berbagai manfaat yang telah diteliti seperti menurunkan hiperglikemia, hiperinsulinemia, hiperlipidemia dan obesitas. Penelitian sebelumnya pada tahun 2013 telah dilakukan pembuatan asam asetat dari limbah cair kulit kopi arabika. Penelitian ini bertujuan untuk mendapatkan formula cuka buah kopi yang sesuai standar mutu asam asetat SNI 01-4371-1996. Bahan yang digunakan adalah buah kopi secara utuh dengan metode fermentasi dua tahap yaitu fermentasi alkohol menggunakan S. cerevisiae selama 4 hari dan fermentasi cuka menggunakan A. aceti selama 3 hari. Hasil penelitian menunjukan bahwa formula dengan 25% buah kopi dan 20% gula merupakan formula terbaik dibandingkan dengan formula lain dengan hasil uji organoleptis berwarna coklat, rasa asam dan manis serta sedikit aroma khas kopi, kadar asam asetat 5,053%, kadar alkohol 0%, pH 3,242.