Green environment: Effects of acetate buffer on cellulose production by Acetobacter xylinum 0416 in fermented static cultivation

Bacterial cellulose (BC) white leathery pellicle produced from fermentation process of Acetobacter xylinum has many advantages such as high-water holding capacity, high porosity and high purity compared to plant cellulose. However, one of the BC application problems in industry is its low bio-cellulose productivity. The significant decrease of BC production can be effected by the reduction of pH culture due to production of by-product, gluconic acid during the static fermentation process. Therefore, the production of BC pellicle would be improved efficiently by controlling the pH of BC static cultivation. Bio-cellulose dry weight was at the greatest in acetates of 5.66 g/L while the dry weight derived from BC is 2.72 and 2.56 g/L in Control and Hestrin and Schramm (HS). The acetate buffered medium can be completed in a static fermentation method which can improve BC film production effectively.

Community Empowerment Through Trainning Utilization About Natural Resources In The Escalation Of Natural Resources In Tumut, Boyolali

Tumut village is the highest hamlet located in Jrakah Village, Selo District, Boyolali Regency. Most of the livelihoods of the village Tumut community are farmers and ranchers. Besides having natural resources in the agricultural sector, also has potential in the livestock sector. Most of the hamlet communities own livestock. The livestock sector in village Tumut is not optimized due to the lack of public knowledge about how to raise livestock properly. In the dry season, farmers only rely on the rest of the grass for animal feed without providing adequate nutrition to livestock. Forage feed can be developed to be one way to meet the nutrition and protein of livestock by processing feed fermentation. Rice straw is one of the ingredients that can be used in the fermentation process to improve the quality of animal feed. Through training on feed management by means of fermentation, it can help improve the quality of livestock and be able to overcome community problems. The method used in this training is in the form of socialization and counseling and followed by direct practice regarding feed processing with the fermentation method to residents. The result of the value fermentation method is in the form of animal feed which has higher nutrition and can make it easier for farmers to find feed for livestock. Where the results of the feed produced can also last longer than ordinary grass feed.

A report on characterization of submerged fermentation of Phellinus linteus in Vietnam

Phellinus linteus strain GC was cultured for harvesting biomass by submerged fermentation method in 100 L fermenter which produced in Vietnam. The process of cultivation of this fungus was performed in aerobic conditions with aeration at 1 vvm, stirred at 150 rpm, temperature from 27oC to 29oC. The observation of cultivation was performed to evaluate the optimum time of growth which produce highest biomass of the mycelium for application purpose of using as functional food. The pH of medium was slightly changed with decrease then increase again, and reached about 6.0 when cultivation process ends. The biomass of mycelium was gradually increased until about 11 days of cultivation with about 30 g/L of dried biomass and the content of of sugar reduced in medium decreased from 40 g/L to 6 g/L.

Lactobacillus plantarum fermentation to reduce anti-nutritional contents in peanut, mustard and sesame

Introduction and Aim: Oilseeds are an important source of nutrition in developing countries, which are either consumed directly or as snacks. However, the presence of anti-nutritional factors limits their use. This study evaluated the potential application of probiotic Lactobacillus plantarum in reducing the anti-nutritional content in peanut, mustard and sesame. Materials and Methods: Peanuts, sesame and mustard seeds were coarsely ground, defatted by Soxhlet extraction method using hexane and fermented by submerged fermentation method using Lactobacillus plantarum. After fermentation for 72hrs, the contents were centrifuged and the pellets in addition to defatted raw sample were analyzed for anti-nutrients like polyphenols, oxalates, trypsin inhibitors and lectins using standard protocols. Results: Polyphenol content was reduced by 26.40, 46.70 and 41.50%, while oxalate content exhibited 61.50, 32.70 and 37.70% reduction in peanut, mustard and sesame respectively. Trypsin inhibitor activity was reduced by 80.00, 12.13 and 77.78%, while lectin exhibited 87.50, 62.50 and 64.87% reduction in peanut, mustard and sesame respectively. Conclusion: Peanut showed maximum reduction in oxalates, trypsin inhibitors and lectins followed by sesame and mustard. However, highest polyphenol reduction was exhibited in sesame. Hence, from the present investigation, it is found that fermentation may be a promising tool in reducing anti-nutritional factors from oil seeds.

Applications of one-Step environmentally-friendly fermentation method to produce fumaric acid with immobilized Rhizopus arrhizus in stirred-tank reactor

The traditional two-step cultivation mode for fungal cultivation is commonly divided into the seed stage (usually 24 to 48 h) and the production stage (usually 96 to 144 h). The use of two stages prolongs the total production cycle and generates excess wastewater. In this work, an efficient and environmentally friendly one-step fermentation method was applied for the production of fumaric acid by immobilized Rhizopus arrhizus in a stirred-tank reactor. The nitrogen source content and the agitation speed of the reactor were optimized as the two critical factors in the one-step fermentation process; the fumaric acid production of 51 g/L with a yield of 0.42 g/g glucose was comparable with the product from the traditional two-step fermentation process. Furthermore, the total production cycle was shortened to 96 h, and the amount of wastewater was reduced due to the avoidance of the seed culture process. Thus, utilization of the one-step fermentation method to produce fumaric acid was shown to be preferable feasibility and environmental-friendliness. This is a promising method for industrial production of fumaric acid and other high-value biochemicals by fungus.

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.

Utilization of Starch Water as Bioethanol using Fermentation Method and Bioactivator with NPK and Urea

Researchers are looking for sustainable alternative fuels that may be utilized as substitutes for petroleum-based materials due to the problem of dwindling petroleum fuels, rising energy demand, and concerns about rising environmental pollution. The solution to this problem is to produce renewable energy. Bioethanol is a product that has a lot of potential in terms of its utility renewable sources of energy In this project, bioethanol will be generated from household waste, namely starch water (rice boiled water), which includes a significant amount of starch and hence has the potential to be used as a raw material for generating bioethanol, as well as reducing household waste, Better still. Fermentation, hydrolysis, neutralization, and distillation are the processes employed in this study. The starch water is used because it has a significant amount of starch (rice cooking water). Because the starch content is not extracted perfectly during the boiling process, it is compared to typical rice washing water. Bioethanol is the end product, and it is intended to be a sustainable energy that will help to solve the energy issue while also reducing and repurposing household trash.

Immobilization of Providencia stuartii Cells in Papaya Trunk Wood for N-acetylglucosamine Production from Pennaeus vannamei Shrimp Shells

Highlight Research AbstractChitin is a natural compound found abundantly in shrimp shells. Chitin can be degraded to produce N-acetylglucosamine, which has wide applications in the food and pharmaceutical fields. Fermentation using chitinolytic microorganisms can be used to produce N-acetylglucosamine from shrimp shells’ chitin. One of the strong chitinolytic bacteria that was isolated from previous research was Providencia stuartii. To provide better stability and efficiency in fermentation, P. stuartii cells were immobilized using entrapment method in papaya trunk wood. The aims of this research were to determine the optimum papaya trunk wood size, ratio of papaya trunk wood and growth medium, as well as the optimum fermentation cycle to produce N-acetylglucosamine from P. vannamei shrimp shells using submerged fermentation method. The research used experimental method with treatment of different sizes of papaya trunk wood (1 x 1 x 1 cm3, 1.5 x 1.5 x 1.5 cm3, and 2 x 2 x 2 cm3), different ratio of papaya trunk wood and growth medium (1:10, 1:15 and 1:20), and 4 fermentation cycles. Results showed that papaya trunk wood with size of 1 x 1 x 1 cm3 and ratio (w/v) of 1:10 could immobilize 87.08±2.05% of P. stuartii cells and produce the highest N-acetylglucosamine concentration, which was 238177.78±3153.48 ppm. The highest N-acetylglucosamine production was obtained from first fermentation cycle and decreased over the last three cycles, but still produced high concentration of N-acetylglucosamine. Therefore, it is possible to perform continuous N-acetylglucosamine production from shrimp shells using P. stuartii cells immobilized in papaya trunk wood.

Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.