Fermentation Technology最新文献

{"title":"Fermentation of Cellulose with a Mixed Microbial Rumen Culture with and without Methanogenesis","authors":"B. Ahring, N. Murali, K. Srinivas","doi":"10.4172/2167-7972.1000152","DOIUrl":"https://doi.org/10.4172/2167-7972.1000152","url":null,"abstract":"Ruminal fermentation has been well studied and includes cellulolytic microorganisms to hydrolyze cellulose to monomers, acidogenic microbes including cellulolytic microorganism to convert the monomers to volatile fatty acids (VFA), hydrogen and carbon dioxide and methanogens to convert the acetic acid, hydrogen and carbon dioxide to methane. Notably, methane production in ruminants causes energy loss for the animal and emitted methane contributes significantly to greenhouse gases in the atmosphere. The present study focuses on selectively inhibiting of the methanogens using 2–bromoethanesulfonate (BES) and its effect on ruminal fermentation in an anaerobic rumen bioreactor model system. It was found that BES inhibited methane production (99.7%) and that addition of BES decreased the total VFA productivity from 3 g/L/day to 1.3 g/L/day. Our study also found that addition of BES not only inhibited the methanogens, but also had an impact on the non-methanogenic bacteria as well, resulting in a decrease in the acetic acid productivity from 1.8 g/L/day, in a reactor without BES to 0.8 g/L/day in reactor with BES added. Endoglucanase assay revealed that addition of BES further inhibits cellulolytic microbes, resulting in a decrease in endoglucanase concentration in the reactor supplemented with BES. A notable increase in hydrogen partial pressure was seen in the reactor with BES (from 1.7% to 29.8%).","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"18 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75368195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stability of Phycobiliproteins Using Natural Preservative ε- Polylysine (ε-PL)","authors":"S. Bhattacharya, K. Bhayani, Tonmoy Ghosh, S. Bajaj, Nitin Trivedi, Sandhya Mishra","doi":"10.4172/2167-7972.1000149","DOIUrl":"https://doi.org/10.4172/2167-7972.1000149","url":null,"abstract":"C-Phycocyanin (PC) and C-Phycoerythrin (PE) are important phycobiliproteins (PBs) with their possible application as colorants in food industries. In the present study, effect of natural preservative, e-polylysine and chemical preservative, citric acid on the stability of C-PC and C-PE at 4 ± 2°C was studied. Percentage loss of C-PE and C-PC content and effect of pH and fluorescence on C-PC and C-PE was studied. 0.02% e-polylysine (w/v) was found to be optimum for storage of C-PC and C-PE at 4 ± 2°C and lesser loss of C-PC and C-PE content as compared to citric acid for its storage up to 8 days without any change in colour and pH. The amount of C-PC and CPE left in the solution containing e-polylysine was 90.5 and 95.24% respectively. 0.02% e-polylysine (w/v) was found to be optimum for storage of C-PC and C-PE at 4 ± 2°C and lesser loss of CPC and C-PE content as compared to citric acid for its storage up to 8 days without any change in colour and pH. The amount of C-PC and C-PE left in the solution containing e-polylysine was 90.5 and 95.24% respectively. Further, there is a need to replace chemical or synthetic preservatives with natural preservative ɛ-polylysine as prolonged consumption of these chemical or synthetic preservatives possess health hazard. The present work provides an effective option for replacing these chemical or synthetic preservatives with e-polylysine as natural preservative.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"136 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76329011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermented Vegetables, a Rich Repository of Beneficial Probiotics-A Review","authors":"S. Mir, J. Raja, F. Masoodi","doi":"10.4172/2167-7972.1000150","DOIUrl":"https://doi.org/10.4172/2167-7972.1000150","url":null,"abstract":"Fermentation is an old age biotechnological technique for preservation of vegetables, which has paved pathway towards nutritional and functional value of the foods. It not only preserves food for long period of time but also increases functional, nutritional and sensory features of food commodities. Fermentation is the outcome of the the microbes which grow in the food commodity with the passage of time. Leuconostoc mesenteroides and related LAB, including Weissella and other Leuconostoc spp. are important in the initiation of the fermentation of many vegetables. Fermented foods are supposed to be rich in the health beneficial probiotics. Fermented vegetables are low-calories foods as they contain considerably lower quantities of sugars compared to their raw counter parts. They are source of dietary fibre, which impedes the assimilation of fats and regulates peristalsis in the intestines and valuable source of vitamin C, B group vitamins, phenolics and many other nutrients.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"1 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83004512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate Composition and In-vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium Isolated from Cereals","authors":"Alloysius Chibuike Ogodo, Ositadinma Chinyere Ugbogu, R. Onyeagba, H. C. Okereke","doi":"10.4172/2167-7972.1000148","DOIUrl":"https://doi.org/10.4172/2167-7972.1000148","url":null,"abstract":"The effect of lactic acid bacteria (LAB) consortium fermentation on the proximate and in-vitro starch and protein digestibility of bambara groundnut flour was evaluated. Bambara groundnuts were processed into flour and fermented with LAB consortium previously isolated from maize (Lactobacillus plantarum WCFS1+Lactobacillus rhamnosus GG, ATCC53/03+Lactobacillus nantensis LP33+Lactobacillus fermentum CIP102980+Lactobacillus reuteri DSM 20016) and from sorghum (Pediococcus acidilactici DSM 20284+Lactobacillus fermentum CIP102980+Lactobacillus brevis ATCC14869+Lactobacillus nantensis LP33+Lactobacillus plantarum WCFS1). The sample was also fermented naturally for comparison. The results showed significant (p<0.05) increase in the moisture, ash and protein contents of the bambara groundnut flour as fermentation time increased. The lipid and crude fibre contents decreased significantly (p<0.05) with the increasing fermentation time in all the samples. The carbohydrate content decreased gradually from 50.66 ± 0.23% to 44.96 ± 0.10%. The in-vitro starch digestibility increased significantly (p<0.05) with increasing fermentation periods from 42.48 ± 0.01% to 50.36 ± 0.02%. The in-vitro protein digestibility increased significantly (p<0.05) from 68.70 ± 1.73% to 85.24 ± 1.21%. There was gradual increase in the bacteria load of the sample as fermentation time increased. However, fungal growth was only observed in natural fermentation. The occurrence of the isolates showed that the starter organisms were the only organisms isolated from the consortia fermentation set up while the natural fermentation have mixed microbial growth. This study has shown the effectiveness of LAB-consortium fermentation in improving the nutritional quality and the in-vitro starch and protein digestibility of flours from bambara groundnut.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"1 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84784075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Biogas Production from Avocado Fruit Peel Wastes Codigestion with Animal Manure Collected from Juice Vending House in Gimbi Town, Ethiopia","authors":"Parise A, Ukolova Mv, Barakova Nv, Nsengumuremyi D","doi":"10.4172/2167-7972.1000153","DOIUrl":"https://doi.org/10.4172/2167-7972.1000153","url":null,"abstract":"Anaerobic bio digestion of fruit peel wastes is one of the potential for biogas production which subsequently reduces environmental pollution. In order to test the biogas potential of avocado fruit peel wastes co-digested with either cow dung or poultry manure, the raw materials were collected from juice vending house, dairy farm, and poultry farm, respectively. A finely grinded avocado fruit peel wastes was prepared for the different setups. The experiments include 100% avocado fruit peel wastes (T1), 100% poultry manure (T2), 100% cow dung (T3), 50% T1+50% T2 (T4), 50% T1+50% T3 (T5), 75% T1+25% T2 (T6) and 75% T1+25% T3 (T7). The total weight of the raw material was 100 g either solely or in mixture with the animal manure. 15 ml of rumen fluid collected from slaughterhouse was added into each treatment as inoculums. The total volume of the biodigesters was made 1800 ml by adding distilled water; and the setups were completely sealed in plastic bottles. The gas produced was estimated by water displacement method. Feedstocks containing both 100% poultry manure (T2) and 50% poultry manure (T4) attained maximum biogas production within 3-4 days of incubation. The highest in cumulative biogas was produced from the two treatments at 20thday. The optimum temperature, salt and pH for biogas production from the fruit wastes co-digested with animal manure were 25°C, 0.5% and 7 respectively. Under this environmental condition, the highest biogas (453.5 ± 0.5 mL) was produced by T6 that was significantly higher than the othertreatments. In general, the feed stock containing poultry manure co-digested with avocado fruit waste was fast and high in biogas generation. Therefore, co-digestion of avocado fruit peel waste with animal manure is a good strategy to produce bioenergy and minimize urban solid wastes discharge although it demands controlling some physical parameters.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"28 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87419445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production, Purification and Partial Characterization of Organo-Solvent Tolerant Protease from Newly Isolated Bacillus sp. BBXS-2","authors":"A. S. Qureshi, A. Simair, C. H. Ali, I. Khushk, J. A. Khokhar, Ayyaz Ahmad, M. Danish, Changrui Lu","doi":"10.4172/2167-7972.1000151","DOIUrl":"https://doi.org/10.4172/2167-7972.1000151","url":null,"abstract":"Proteolytic enzymes are applied in various industries such as detergent, leather, food, textile, cosmetics, pharmaceutical, and synthetic biotechnology. To meet commercial needs, microbial strains of high value in terms of cost-effective production have been focused. In this study, thermophilic strain, Bacillus sp. BBXS-2 was activated on simple growth medium and then transferred to Luria Bertani (LB) medium. Maximum protease concentration of 6723 U/mL under optimized fermentation conditions (molasses, corn steep liquor, pH 9.0, and 45°C). The results showed, there was no difference observed in bacterial growth and protease titer while replacing yeast extract with corn steep liquor so, in this way, about 90% cost of nitrogen source can be saved. The extracellular enzyme was purified to homogeneity from cell-free supernatant by ammonium sulphate precipitation followed by dialysis and ion exchange chromatography, recovery yield reduced from 100 to 22% and purification fold increased from 1 to 9.82. The enzyme was active in broad pH and temperature range 8-12 pH and 30-60°C, with maximum activity at pH 10.0 and 60°C, respectively. Protease retained more than 90% activity after incubation at 40°C for 2 weeks in the presence of (40% v/v) organic solvents including ethanol, methanol, and isopropanol. Overall, research suggests that this strain is a more promising candidate and possess practical ability to use in industries.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"192 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76949179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Waste Cooking Oil-Revolution in Biodiesel Production","authors":"Ashish Jha, Shilpi Das","doi":"10.4172/2167-7972.1000143","DOIUrl":"https://doi.org/10.4172/2167-7972.1000143","url":null,"abstract":"High disparity in global cost of petroleum crude oil has an ominous impact on national economy of raw petroleum dependent nations like India. According to the study, petroleum crude oil utilization in India was 3.182 million barrels per day in 2010, in 2002 utilization rate incremented by 3.28% while in 2010, it incremented by 6.77%. In this manner, searching for the ecofriendly way to create trade for the petroleum based fuel like diesel is the current undertaking for green technologists. Remembering these issues, Biodiesel, a clean sustainable power source has drawn attention to the world owing to its non-toxicity, biodegradability, and superior efficiency. However, several feedstock have been proven impractical or infeasible because of their extremely high cost due to their usage. India, with a population of over 1.27 billion people generates millions of gallons of used cooking oil and organic waste every day which is disposed of without use and is a potent bane to the environment. This paper reviews the possibility of the generation of biodiesel from waste cooking oil trying to help decrease the price of biodiesel.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"42 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2017-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89679961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence of Proteobacteria and Armatimonadetes phyla in a Photobioreactor under Carbon- and Nitrogen-Free Production Process","authors":"P. Tamez-guerra, Jesús O. Zuñiga-Sanchez, A. Orozco-Flores, J. A. Valadez-Lira, C. Rodríguez-Padilla, Rosa O. Caizares-Villanueva, R. Gomez-flores","doi":"10.4172/2167-7972.1000142","DOIUrl":"https://doi.org/10.4172/2167-7972.1000142","url":null,"abstract":"In prokaryotes, the autotrophic population within the bacteria kingdom presents great biotechnological potential. For taxonomic analysis of species, the sequence encoding the small subunit ribosomal RNA gene (16S rRNA) is currently the most reliable technique for phylogenetic bacterial classification. Sequencing can define the population diversity and ecological importance within a habitat. The study of autotrophic bacteria population dynamics in a photobioreactor using a carbon and nitrogen free culture medium could provide information about succession dynamics under controlled conditions. The aim of this study was to identify the bacterial populations present in a photobioreactor by 16S rRNA amplicon sequence comparison from samples taken at 0, 7, and 14 fermentation days. Most of the identified clones were described to the level of genera from the following phyla: Proteobacteria (40%), Armatimonadetes (35%), Firmicutes (17.5%), Actinobacteria (2.5%), and Cyanobacteria/Chloroplast (2.5%). Bacterial strains from those phyla have been reported in aquatic environments and were considered uncultivable; however, sequences indicated the presence of the clones A-123 (ID: HQ860522.1) from time 0, and YHS25 (GU305825.1) after 7 days of culture. Our findings demonstrated the major presence of autotrophic bacterial populations of the Proteobacteria and Armatimonadetes phyla, which grew under artificial culture conditions in a photobioreactor.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"91 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2017-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85439532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Increase of Rutin, Quercetin, and Antioxidant Activity during Germinated Buckwheat ( Fagopyrum esculentum Moench ) Fermentation","authors":"D. Jhon","doi":"10.4172/2167-7972.1000147","DOIUrl":"https://doi.org/10.4172/2167-7972.1000147","url":null,"abstract":"Buckwheat is gaining increasing attention as a potential functional food due to its content of bioactive compounds such as rutin, quercetin and other antioxidant substances. In this paper changes in content of rutin, quercetin and antioxidant activity in buckwheat have been measured during germination and fermentation. Buckwheat seeds were germinated for 2 days at 18°C and dried for 20 h at 60°C. Fermentation was carried out at 30°C for Bif. breve BV-B and Bac. subtilis, 37°C for Lactobacillus spp. and Bif. animalis, and 40°C for Bacillus sp. 224 B4 and Bac. subtilis B53 for 48-72 h. When the buckwheat was germinated, the content of rutin decreased from 0.17 g kg-1 to 0.1 g kg-1 and did not show the effect on increasing the content of quercetin during germination (0.18-0.19 g kg-1). However, when the germinated buckwheat was fermented with Bifidobacterium breve BV-B, Bacillus subtilis B53, and Lactobacillus buchneri, the contents of rutin and quercetin increased to 0.97 g kg-1 and 2.53 g kg-1, 0.56 g kg-1 and 0.13 g kg-1, 0.37 g kg-1 and 0.16 g kg-1, respectively. The antioxidant activities such as total phenolic compounds, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity of fermented buckwheat were 3.41%, 4.28%, 65.21% and 45.46%, respectively, when Lac. buchneri microorganism was used. Lac. plantarum, Bif. animalis, and Bif. breve BV-B showed active fermentation. Overall acceptability of germinated buckwheat fermented by Bacillus sp. 224 B4, Bac. subtilis B53, Bac. subtilis KCCM11315, Bif. animalis, and Bif. breve BV-B was evaluated as good or very good. This study shows that germinated buckwheat fermented with Lac. buchneri, Lac. plantarum, Bif. animalis and Bif. breve BV-B, respectively, is promising as a health functional food.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"1 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88619033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Feeding Microbe-Fermented Cassava Tuber Wastes Modulates Gut Microbiota and Faecal Characteristics of Growing Pigs","authors":"Aroyeun So, Aletor Va, Oladunmoye Mk","doi":"10.4172/2167-7972.1000145","DOIUrl":"https://doi.org/10.4172/2167-7972.1000145","url":null,"abstract":"A four week trial was conducted on 42 weanling pigs to study the effect of feeding differently fermented cassava tuber waste (CTW) diets on faecal parameters and enteric microbial ecology of the experimental animals. Seven different diets were formulated. Three of the diets contained 20% inclusion of cassava starch residues in the unfermented, naturally fermented and microbially fermented form respectively and were designated unfermented cassava starch residues (UFCSR), naturally fermented cassava starch residues (NFCSR) and microbially fermented cassava starch residues (MFCSR). Three other diets, similarly formulated but with 20% inclusion of cassava peels were designated as unfermented cassava peels (UFCP), naturally fermented cassava peels (NFCP) and microbially fermented cassava peels (MFCP) respectively. These six CTW diets replaced 30% of maize in the control diet. The two microbially fermented wastes (MFCSR and MFCP) were processed with a combination of two lactic acid bacteria (Lactobacillus coryneformis and Lactobacillus delbrueckii) and a fungus (Aspergillus fumigatus). The results showed significant differences (P 0.05) among the seven dietary treatments. The biochemical characterization of bacterial and fungal isolates from the faecal samples revealed that the highest bacterial biodiversity was recorded in both the NFCSR and MFCP diets while the control group had the least. Of the 17 different fungal species, 6 were isolated from the control group while 2 each were isolated from the two unfermented CTW diets (UFCSR and UFCP). The biochemical characterization of the microbial isolates also showed that the bacteria- Bacillus spp. and Escherichia coli had the highest frequency of occurrence (100%) across treatments, while Micrococcus luteus had the least frequency (28.57%). The fungus- Mycotypha microsporium had the highest colonizing ability as it was isolated from the faecal samples of pigs in 4 out of the 7 dietary treatments. Conclusively, feeding the CTW diets to pigs could have a profound influence on growth and faecal parameters and by extension on the digestive physiology of the pigs, also these CTW and their methods of processing could modulate the biodiversity of gut microflora in pigs and possibly in any other livestock species.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"119 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75802153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}