Displaying publications 21 - 40 of 488 in total

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  1. Over production of fermentable sugar for bioethanol production from carbohydrate-rich Malaysian food waste via sequential acid-enzymatic hydrolysis pretreatment
    Hafid HS, Nor 'Aini AR, Mokhtar MN, Talib AT, Baharuddin AS, Umi Kalsom MS
    Waste Manag, 2017 Sep;67:95-105.
    PMID: 28527863 DOI: 10.1016/j.wasman.2017.05.017
    In Malaysia, the amount of food waste produced is estimated at approximately 70% of total municipal solid waste generated and characterised by high amount of carbohydrate polymers such as starch, cellulose, and sugars. Considering the beneficial organic fraction contained, its utilization as an alternative substrate specifically for bioethanol production has receiving more attention. However, the sustainable production of bioethanol from food waste is linked to the efficient pretreatment needed for higher production of fermentable sugar prior to fermentation. In this work, a modified sequential acid-enzymatic hydrolysis process has been developed to produce high concentration of fermentable sugars; glucose, sucrose, fructose and maltose. The process started with hydrothermal and dilute acid pretreatment by hydrochloric acid (HCl) and sulphuric acid (H2SO4) which aim to degrade larger molecules of polysaccharide before accessible for further steps of enzymatic hydrolysis by glucoamylase. A kinetic model is proposed to perform an optimal hydrolysis for obtaining high fermentable sugars. The results suggested that a significant increase in fermentable sugar production (2.04-folds) with conversion efficiency of 86.8% was observed via sequential acid-enzymatic pretreatment as compared to dilute acid pretreatment (∼42.4% conversion efficiency). The bioethanol production by Saccharomyces cerevisiae utilizing fermentable sugar obtained shows ethanol yield of 0.42g/g with conversion efficiency of 85.38% based on the theoretical yield was achieved. The finding indicates that food waste can be considered as a promising substrate for bioethanol production.
    Matched MeSH terms: Fermentation*
  2. Effects of pre-treatment technologies on dark fermentative biohydrogen production: A review
    Bundhoo MA, Mohee R, Hassan MA
    J Environ Manage, 2015 Jul 1;157:20-48.
    PMID: 25881150 DOI: 10.1016/j.jenvman.2015.04.006
    Biohydrogen production from dark fermentation of lignocellulosic materials represents a huge potential in terms of renewable energy exploitation. However, the low hydrogen yield is currently hindering its development on industrial scale. This study reviewed various technologies that have been investigated for enhancing dark fermentative biohydrogen production. The pre-treatment technologies can be classified based on their applications as inoculum or substrates pre-treatment or they can be categorised into physical, chemical, physicochemical and biological based on the techniques used. From the different technologies reviewed, heat and acid pre-treatments are the most commonly studied technologies for both substrates and inoculum pre-treatment. Nevertheless, these two technologies need not necessarily be the most suitable since across different studies, a wide array of other emerging techniques as well as combined technologies have yielded positive findings. To date, there exists no perfect technology for either inoculum or substrate pre-treatment. Although the aim of inoculum pre-treatment is to suppress H2-consumers and enrich H2-producers, many sporulating H2-consumers survive the pre-treatment while some non-spore H2-producers are inhibited. Besides, several inoculum pre-treatment techniques are not effective in the long run and repeated pre-treatment may be required for continuous suppression of H2-consumers and sustained biohydrogen production. Furthermore, many technologies employed for substrates pre-treatment may yield inhibitory compounds that can eventually decrease biohydrogen production. Consequently, much research needs to be done to find out the best technology for both substrates and inoculum pre-treatment while also taking into consideration the energetic, economic and technical feasibility of implementing such a process on an industrial scale.
    Matched MeSH terms: Fermentation*
  3. Fulltext Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation
    Zhang X, Zheng Y, Zhou C, Cao J, Zhang Y, Wu Z, et al.
    Ultrason Sonochem, 2024 May;105:106857.
    PMID: 38552299 DOI: 10.1016/j.ultsonch.2024.106857
    This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, the physical-chemical features, adhesion properties, and sensory profiles, acidification kinetics, the contents of major organic acids, and antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels of 0.5-2 oT lower than the control group and a higher lactose content of 0.07 mg/ml as well as unmodified adhesion potential, indicating that the proposed combination method efficiently inhibited post-acidification and delayed lactose metabolism without leading to significant impairment of the probiotic properties. The results of physicochemical analysis showed no significant changes in viscosity, hardness, and color of yogurt. Furthermore, the total phenolic content of UU-treated samples was 98 μg/mL, 1.78 times higher than that of the control, corresponding with the significantly lower IC50 values of DPPH and ABTS radical scavenging activities of the UU group than those of the control group. Observations by fluorescence inverted microscopy demonstrated the obvious adhesion phenomenon with no significant difference found among differentially prepared yogurts. The results of targeted metabolomics indicated the proposed combination strategy significantly modified the microbial metabolism, leading to the delayed utilization of lactose and the inhibited conversion into glucose during post-fermentation, as well as the decreased lactic acid production and a notable shift towards the formation of relatively weak acids such as succinic acid and citric acid. This study confirmed the feasibility of thermosonication-preconditioned LAB inocula, in combination with the use of natural active components from fruit processing byproducts, to alleviate post-acidification in yogurt and to enhance its antioxidant activities as well as simultaneously maintaining sensory features.
    Matched MeSH terms: Fermentation*
  4. A comprehensive review on two-stage integrative schemes for the valorization of dark fermentative effluents
    Sivagurunathan P, Kuppam C, Mudhoo A, Saratale GD, Kadier A, Zhen G, et al.
    Crit Rev Biotechnol, 2018 Sep;38(6):868-882.
    PMID: 29264932 DOI: 10.1080/07388551.2017.1416578
    This review provides the alternative routes towards the valorization of dark H2 fermentation effluents that are mainly rich in volatile fatty acids such as acetate and butyrate. Various enhancement and alternative routes such as photo fermentation, anaerobic digestion, utilization of microbial electrochemical systems, and algal system towards the generation of bioenergy and electricity and also for efficient organic matter utilization are highlighted. What is more, various integration schemes and two-stage fermentation for the possible scale up are reviewed. Moreover, recent progress for enhanced performance towards waste stabilization and overall utilization of useful and higher COD present in the organic source into value-added products are extensively discussed.
    Matched MeSH terms: Fermentation
  5. Fulltext Ganoderma Boninense efficacy in delignifying Oil Palm empty fruit bunches
    Siti Sarah Jumali, Shaleha Ismail
    Pertanika Journal of Science & Technology, 2017;25(103):1-8.
    MyJurnal
    Oil palm empty fruit bunches (EFB) were subjected to microbial pre-treatment of lignocellulosic biomass bioconversion to fermentable sugar. Microbial pre-treatment was carried out by inoculating Ganoderma boninense spores through solid state fermentation. The samples were initially treated with Sulphuric acid method prior to reading with UV-Visible Spectrometer. The readings were taken before and after inoculation of EFB with G. boninense. Bioconversion of 20 g EFB via solid state fermentation was done in five different amounts of G. boninense spore namely 0.0 g (control), 0.5 g (T2), 0.7 g (T3), 0.9 g (T4) and 1.1 g (T5) in 7 days. The result shows the highest delignification in sample inoculated with 1.1g of G. boninense spores, in which the spores are successfully reduced by 61.97% of lignin from total EFB biomass in 7 days compared to 60.08% (T4), 58.65% (T3) and 54.85% (T2). Meanwhile, for control the lignin content was reduced by 5.07% in 7 days. The study shows that G. boninense has the ability to remove lignin from EFB whereby longer incubation period and higher number of spores contribute to higher delignification percentage.
    Matched MeSH terms: Fermentation
  6. Fulltext Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin
    Wayah SB, Philip K
    Microb Cell Fact, 2018 Aug 13;17(1):125.
    PMID: 30103750 DOI: 10.1186/s12934-018-0972-1
    BACKGROUND: Emergence of antibiotic resistance and growing consumer trend towards foods containing biopreservatives stimulated the search for alternative antimicrobials. This research is aimed at characterizing, investigating the mechanism of action, scale up optimization and evaluating the biopreservative potential of a bacteriocin from Lactobacillus fermentum.

    RESULTS: Fermencin SA715 is a novel, broad-spectrum, non-pore-forming and cell wall-associated bacteriocin isolated from L. fermentum GA715 of goat milk origin. A combination of hydrophobic interaction chromatography, solid-phase extraction and reversed-phase HPLC was necessary for purification of the bacteriocin to homogeneity. It has a molecular weight of 1792.537 Da as revealed by MALDI-TOF mass spectrometry. Fermencin SA715 is potent at micromolar concentration, possesses high thermal and pH stability and inactivated by proteolytic enzymes thereby revealing its proteinaceous nature. Biomass accumulation and production of fermencin SA715 was optimum in a newly synthesized growth medium. Fermencin SA715 did not occur in the absence of manganese(II) sulphate. Tween 80, ascorbic acid, sodium citrate and magnesium sulphate enhanced the production of fermencin SA715. Sucrose is the preferred carbon source for growth and bacteriocin production. Sodium chloride concentration higher than 1% suppressed growth and production of fermencin SA715. Optimum bacteriocin production occurred at 37 °C and pH 6-7. Scale up of fermencin SA715 production involved batch fermentation in a bioreactor at a constant pH of 6.5 which resulted in enhanced production. Fermencin SA715 doubled the shelf life and improved the microbiological safety of fresh banana. Bacteriocin application followed by refrigeration tripled the shell life of banana.

    CONCLUSIONS: This study reveals the huge potential of fermencin SA715 as a future biopreservative for bananas and reveals other interesting characteristics which can be exploited in the preservation of other foods. Furthermore insights on the factors influencing the production of fermencin SA715 have been revealed and optimized condition for its production has been established facilitating future commercial production.

    Matched MeSH terms: Fermentation
  7. Production of Acetone-Butanol-Ethanol and Hydrogen of Palm Oil Mill Effluent Anaerobic Fermentation with Clostridium Acetobutylicum NCIMB 13357
    Pang WK, Wan Mohtar Wan Yusoff, Mohd Sahaid Kalil, Osman Hassan
    Sains Malaysiana, 2004;33.
    Palm oil mill effluent (POME) can be utilised directly as the sole substrate in the anaerobic fermentation of acetone-butanol-ethanol (ABE) and hydrogen by Clostridium acetobutylicum NClMB13357 in a submerged batch system. Effects of sedimented POME concentration and the initial culture pH on the production of ABE/H were studied. Sedimented POME with 90% v/v (POME90) at pH 5.8 is capable of producing 4.01 g/L ABE with acetone concentration at 1.97 g/L; butanol 1.74 g/L and ethanol 0.3 g/L. The highest concentration of butanol (1.86 g/L) was produced from a culture with initial pH 6.0. The production of hydrogen gas was proportioned to the concentration of POME. The highest hydrogen gas production was at pH 5.5 (31 mL). More than 50% (v/v) of hydrogen gas was produced at different pH except pH 4.5, when only 16% (v/v) or 5 mL of hydrogen was produced.
    Matched MeSH terms: Fermentation
  8. Microwave assisted acid hydrolysis for bioethanol fuel production from sago pith waste
    Thangavelu SK, Rajkumar T, Pandi DK, Ahmed AS, Ani FN
    Waste Manag, 2019 Mar 01;86:80-86.
    PMID: 30902242 DOI: 10.1016/j.wasman.2019.01.035
    Microwave assisted acid hydrolysis (H2SO4 and HCl with >0.5 mol/L) to produce bioethanol from sago pith waste (SPW) was studied. The energy consumption for microwave hydrolysis at different energy inputs and acid concentration were calculated. The overall energy consumption for bioethanol fuel production from SPW was assessed. A maximum of 88% glucose yield and 80% ethanol yield (3.1 g ethanol per 10 g SPW) were obtained using 1.0 mol/L H2SO4. Microwave hydrolysis using 1.0 mol/L H2SO4 consumed the minimum energy of 8.1 kJ to produce 1 g glucose from SPW when energy input was fixed at 54 kJ (900 W for 1 min). In general, 1 g glucose can produce 16 kJ. The overall energy consumption for fuel grade bioethanol production from SPW was 31.77 kJ per g ethanol, which was slightly higher than the lower heating values of ethanol (26.74 kJ/g ethanol).
    Matched MeSH terms: Fermentation
  9. Raw oil palm frond leaves as cost-effective substrate for cellulase and xylanase productions by Trichoderma asperellum UC1 under solid-state fermentation
    Ezeilo UR, Lee CT, Huyop F, Zakaria II, Wahab RA
    J Environ Manage, 2019 Aug 01;243:206-217.
    PMID: 31096173 DOI: 10.1016/j.jenvman.2019.04.113
    Production of cellulases and xylanase by a novel Trichoderma asperellum UC1 (GenBank accession no. MF774876) under solid state fermentation (SSF) of raw oil palm frond leaves (OPFL) was optimized. Under optimum fermentation parameters (30 °C, 60-80% moisture content, 2.5 × 106 spores/g inoculum size) maximum CMCase, FPase, β-glucosidase and xylanase activity were recorded at 136.16 IU/g, 26.03 U/g, 130.09 IU/g and 255.01 U/g, respectively. Cellulases and xylanase were produced between a broad pH range of pH 6.0-12.0. The enzyme complex that comprised of four endo-β-1,4-xylanases and endoglucanases, alongside exoglucanase and β-glucosidase showed thermophilic and acidophilic characteristics at 50-60 °C and pH 3.0-4.0, respectively. Glucose (16.87 mg/g) and fructose (18.09 mg/g) were among the dominant sugar products from the in situ hydrolysis of OPFL, aside from cellobiose (105.92 mg/g) and xylose (1.08 mg/g). Thermal and pH stability tests revealed that enzymes CMCase, FPase, β-glucosidase and xylanase retained 50% residual activities for up to 15.18, 4.06, 17.47 and 15.16 h of incubation at 60 °C, as well as 64.59, 25.14, 68.59 and 19.20 h at pH 4.0, respectively. Based on the findings, it appeared that the unique polymeric structure of raw OPFL favored cellulases and xylanase productions.
    Matched MeSH terms: Fermentation
  10. Reverse Micellar System in Protein Recovery - A Review of the latest developments
    Sankaran R, Bong JH, Chow YH, Wong FWF, Ling TC, Show PL
    Curr Protein Pept Sci, 2019 Jun 28.
    PMID: 31264547 DOI: 10.2174/1389203720666190628142203
    Reversed micellear system (RMS) is an innovative technique used for the isolation, extraction and purification of proteins and enzymes. Studies have demonstrated that RMS is an efficient purification technology for extracting proteins and enzymes from natural plant materials or fermentation broth. Lately, reverse micelles have created wider biological applications and with the ease of scaling up and the possibility for continuous process has made RMS a vital purification technique in various field. In this study, an extensive review of RMS with the current application in biotechnology will be examined. This review provides insights with the fundamental principles, key variables and parameters of RMS. In addition, a comparative study of RMS with other liquid-liquid extraction techniques are included. The present review aims to provide a general overview of RMS by summarising the research works, since the introduction of the technology to current development.
    Matched MeSH terms: Fermentation
  11. Compatibility of utilising nitrogen-rich oil palm trunk sap for succinic acid fermentation by Actinobacillus succinogenes 130Z
    Bukhari NA, Loh SK, Nasrin AB, Luthfi AAI, Harun S, Abdul PM, et al.
    Bioresour Technol, 2019 Dec;293:122085.
    PMID: 31499328 DOI: 10.1016/j.biortech.2019.122085
    In this study, the potential of oil palm trunk (OPT) sap as a sole substrate for succinic acid (SA) production was evaluated using Actinobacillus succinogenes 130Z. After OPT sap was characterised, the effects of adding carbonate, yeast extract (YE) and minerals to this medium were investigated in an attempt to develop a low-cost fermentation medium. The OPT sap alone, gave comparable SA yield and productivity (0.54 g/g and 0.35 g/L/h) to those supplemented with YE (0.50 g/g and 0.36 g/L/h) and minerals (0.55 g/g and 0.40 g/L/h). The findings showed that OPT sap has sufficient amount of nutrients for SA biosynthesis by A. succinogenes 130Z and could potentially reduce cost without requiring expensive nutrients supplementation.
    Matched MeSH terms: Fermentation
  12. Bioflocculant production using palm oil mill and sago mill effluent as a fermentation feedstock: Characterization and mechanism of flocculation
    Hassimi AH, Ezril Hafiz R, Muhamad MH, Sheikh Abdullah SR
    J Environ Manage, 2020 Apr 15;260:110046.
    PMID: 32090804 DOI: 10.1016/j.jenvman.2019.110046
    This study was conducted to examine the production of bioflocculants using agricultural wastewater as a fermentation feedstock under different temperatures and incubation times. The mechanism of flocculation was studied to gain a detailed understanding of the flocculation activity. The highest bioflocculant yield (2.03 g/L) at a temperature of 40 °C was produced in a palm oil mill effluent medium (BioF-POME). Bioflocculant produced from a fermented SME medium (BioF-SME) showed the highest activity. The flocculation tests for colour and turbidity removal from lake water indicated that BioF-SME and BioF-POME performed comparably to commercial alum. Analyses of the bioflocculants using liquid chromatography-mass spectrometry (LC-MS) found that the bioflocculants contained xylose and glucose. The mechanism study showed that flocculation occurred through charge neutralization and interparticle bridging between the bioflocculant polymer and the particles in the lake water. Thus, agricultural wastewater can be used as a fermentation feedstock for high-quality bioflocculants.
    Matched MeSH terms: Fermentation
  13. Bioconversion of agro-industry sourced biowaste into biomaterials via microbial factories - A viable domain of circular economy
    Kee SH, Chiongson JBV, Saludes JP, Vigneswari S, Ramakrishna S, Bhubalan K
    Environ Pollut, 2021 Feb 15;271:116311.
    PMID: 33383425 DOI: 10.1016/j.envpol.2020.116311
    Global increase in demand for food supply has resulted in surplus generation of wastes. What was once considered wastes, has now become a resource. Studies were carried out on the conversion of biowastes into wealth using methods such as extraction, incineration and microbial intervention. Agro-industry biowastes are promising sources of carbon for microbial fermentation to be transformed into value-added products. In the era of circular economy, the goal is to establish an economic system which aims to eliminate waste and ensure continual use of resources in a close-loop cycle. Biowaste collection is technically and economically practicable, hence it serves as a renewable carbon feedstock. Biowastes are commonly biotransformed into value-added materials such as bioethanol, bioplastics, biofuels, biohydrogen, biobutanol and biogas. This review reveals the recent developments on microbial transformation of biowastes into biotechnologically important products. This approach addresses measures taken globally to valorize waste to achieve low carbon economy. The sustainable use of these renewable resources is a positive approach towards waste management and promoting circular economy.
    Matched MeSH terms: Fermentation
  14. Fermentation studies of stored cocoa beans
    Abdul Samah O, Ibrahim N, Alimon H, Abdul Karim MI
    World J Microbiol Biotechnol, 1993 Sep;9(5):603-4.
    PMID: 24420212 DOI: 10.1007/BF00386306
    Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively. There was a positive correlation between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation.
    Matched MeSH terms: Fermentation
  15. Fulltext A new source of Saccharomyces cerevisiae as a leavening agent in bread making
    Noroul Asyikeen, Z., Ma’aruf, A.G., Sahilah, A.M., Mohd. Khan, A., Wan Aida, W.M.
    International Food Research Journal, 2013;20(2):967-973.
    MyJurnal
    Megabiodiversity of Malaysian’s flora and fauna which include microorganism could be conserved and served as alternative source indigenous yeast, the leavening agent of commercial bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from 30 different local fruits and plant parts as a leavening agent in bread making. The enrichment was carried out by fermenting the plant samples in medium containing Grape Must at 25°C for 10 days following by isolation of tentative yeasts at 30°C for 3 to 5 days. 20 out of 30 samples tested showed the presence of yeasts was then selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the 20 yeast strains examined, 13 strains were identified as S. cerevisiae and potentially used as leavening agent in bread making where 5 strains namely SN3, SMK9, SDB10, SRB11 and SS12 showed better fermentative performance compared to commercial strains. Thus, indicated that the local fruits and plant parts could be the potential source of indigenous S. cerevisiae strains for leavening agent in bread making.
    Matched MeSH terms: Fermentation
  16. Fulltext The effects of cooking on oxalate content in Malaysian soy-based dishes: Comparisons with raw soy products
    Ghazaleh Shimi, Hasnah Haron
    International Food Research Journal, 2014;21(5):2019-2024.
    MyJurnal
    The advantage of cooking cannot be summarized just as the better food digestion. Some investigations showed the effect of cooking on reduction of food anti-nutrients such as oxalate. This study was aimed to determine the effect of cooking on oxalate content and its negative effects on calcium availability in eight Malaysian soy-based dishes. Since there is few data which examined the effects of cooking on food oxalate content globally, thus this study was designed as the first in Malaysia. Oxalate in this research was analyzed by using enzymatic methods, while calcium content was determined by using Atomic Absorption Spectrophotometer. The oxalate concentration was in the range of 6.43-19.40 mg/100 g for whole cooked samples, 9.03-11.90 mg/100 g for raw soy products, and 4.36-7.99 mg/100 g for cooked ones. There were 5 out of 12 samples containing oxalate, which was significantly lower (p < 0.05) in cooked products compared to the raw ones. The rest of the samples were also lower in oxalate but not significantly different (p > 0.05). Oxalate in raw/cooked fermented soy products (tempeh) was slightly lower compared to the non-fermented ones. However, there was no significant difference (p > 0.05) in oxalate amount between fermented and non-fermented soy products. As Oxalate/Calcium ratio was below 1, oxalate did not have an effect on availability of calcium in the studied samples. Optimal cooking and food processing might be effective in reducing oxalate content in soy products. There is a need for more investigations about the effect of cooking on soy products to confirm the present results.
    Matched MeSH terms: Fermentation
  17. Fulltext Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah, Malaysia
    Nor Qhairul Izzreen, M.N., Mohd Fadzelly, A.B.
    International Food Research Journal, 2013;20(1):307-312.
    MyJurnal
    This study was conducted to determine the total phenolic (TPC) and total flavonoid content (TFC) as well as the antioxidant activity of 50% ethanolic extracts from different parts of Camellia sinensis (shoot, young and matured leaves). Comparison was also made between black (fermented) and green (unfermented) tea. For green tea, the results showed that the shoot contained significantly higher total phenolic content, followed by the young and matured leaves (p
    Matched MeSH terms: Fermentation
  18. Fulltext Screening of significant media components for production of bioprotein from coconut dregs using statistical approach
    Hafiza, S., Ahmad Anas, N.G., Nor Hidayah, B.
    International Food Research Journal, 2012;19(2):499-502.
    MyJurnal
    The production of bioprotein by coconut dregs is found to be a novel and cheaper carbon source.
    Media optimization for bioprotein production from coconut dregs through solid state fermentation has been developed as a one of the approaches to increase the protein production. The utilization of these coconut dregs provides as alternative substrates and also helps in solving waste disposal problems. Among the seven media components, only NH4NO3, MgSO4.7H2O and CuSO4.5H2O were found to be significantly affecting the bioprotein production.
    Matched MeSH terms: Fermentation
  19. Fulltext Fermentation of Morinda citrifolia extract by Saccharomyces cerevisiae as affected by substrate concentration, inoculum size, temperature and fermentation time
    Nur Hafiza, Z., Maskat, M.Y., Liew, S.L., Mamot, S.
    International Food Research Journal, 2013;20(4):1889-1894.
    MyJurnal
    A study was carried out to observe the fermentation process for noni (Morinda citrifolia L.) extract by Saccharomyces cerevisiae. The experiment was based on a central composite rotatable design (CCRD) employing 5 center points with augmented axial and factorial points resulting in 30 runs. The M. citrifolia extract was fermented with different combination of substrate concentration (40, 50, 60, 70 and 80%) (w/v), inoculum size (0, 1.5, 3, 4.5 and 6%) (v/v), temperature (30, 33.5, 37, 40.5 and 44oC) and fermentation time (0, 1.5, 3, 4.5 and 6 days). Five physico-chemical characteristics which include pH, titratable acidity, turbidity, total soluble solids and total polyphenol content were measured. Results showed that all the responses could be well represented using statistical models. For pH, only fermentation time was found to be not significant, while for titratable acidity and total polyphenol content, the effects of substrate concentration and fermentation time were significant. The effects of inoculum size and temperature level were found to be significant for turbidity. For total soluble solids, only the effect of substrate concentration and inoculum size were found to be significant.
    Matched MeSH terms: Fermentation
  20. Fulltext Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation
    Ganeswari, I., Khairul Bariah, S., Amizi, M.A., Sim, K.Y.
    International Food Research Journal, 2015;22(1):70-76.
    MyJurnal
    The influence of different fermentation methods and turning of cocoa beans on the cocoa bean’s quality was studied. Both shallow box covered with banana leaves (SBBL) and shallow box without banana leaves (SBWL) were used throughout fermentation (120 hours). The initial microbial load for SBBL and SBWL was 5.35±0.18 and 5.19±0.21 log CFU/g before increased to 6.27±0.08 and 6.17±0.03 log CFU/g, respectively at the end of fermentation (120 hours). The titratable acidity of the cocoa beans increased steadily until 72 hours before decreased slightly to 1.34±0.07 (SBBL) and 0.75±0.15 (SBWL) at the latter stage of fermentation. The cocoa beans fermented under SBBL were less acidic than those found in SBWL. Turned cocoa beans produced better quality of cocoa with less acidic compared to the one without turning. Cocoa beans with periodical turning recorded higher percentage of brown beans for both SBBL (73%) and SBWL (69%); percentage of purple beans decreased to about 7-8% for cocoa fermented in respective methods mentioned above. No slaty beans were recorded throughout the study. This study suggests that the use of shallow box with banana leaves can produce cocoa beans with superior quality.
    Matched MeSH terms: Fermentation
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