Search results for "FERMENTATION"
showing 10 items of 746 documents
Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions
2000
Determination of protease A activity during alcoholic fermentation of a synthetic must (pH 3.5 at 25 degrees C) and during autolysis showed that a sixfold induction of protease A activity occurred after sugar exhaustion, well before 100% cell death occurred. A decrease in protease A activity was observed when yeast cell autolysis started. Extracellular protease A activity was detected late in the autolysis process, which suggests that protease A is not easily released. Evolution of amino acids and peptides was determined during alcoholic fermentation and during autolysis. Amino acids were released in early stationary phase. These amino acids were subsequently assimilated during the fermenta…
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry
2020
Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In this research, we isolated, identified and characterised yeast strains from four Ecuadorian chichas made by using four different raw materials: rice (RC), oat (OC), grape (GC) and a mixture of seven corn varieties (yamor, YC). Finally, 254 yeast isolates were obtained and identified by molecular methods. Eleven yeast genera and 16 yeast species were identified with relatively few…
Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (Citrus reticulata cv. Bakraei) Juice: Physicochemical and Bioactive Properties
2022
In this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amylase inhibition and anti-inflammatory properties were measured during the fermentation period. The results showed that by increasing the ultrasound time up to 5 min, pH, vitamin C, citric acid, and polyphenolic compounds decreased, while lactic acid, antioxidant capacity, α-amylase inhibition and anti-inflammatory properties were increased. When the ultrasound time was increased up to 6 min, co…
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of …
2021
“Spiritu re fascitrari” is a Sicilian alcoholic beverage obtained through distillation of a decoction of spontaneously fermented honey by-products (FHP). The production process often leads to sensorial defects due to the unstable alcoholic fermentation. The objective of this work was to select Saccharomyces cerevisiae strains from FHP to be used as starter in decoction fermentation. Based on chemical, microbiological and technological data, from a total of 91 strains three S. cerevisae were selected for further testing to produce FHP at laboratory scale level. After FHP distillation, the analysis of volatile organic compounds showed a complex mixture of sensory active molecules, mainly alco…
Optimization of acetate production from citrus wastewater fermentation
2021
Abstract Citrus wastewater is a sugar-rich waste stream suitable for the recovery of energy of material from its treatment. In this study, fermentation of citrus wastewater was carried out to assess the optimal conditions to maximize the bioconversion of the organic substrate into acetate. Unbalanced nutrient (C: N: P 200:0.1:0.1) enabled the highest acetate production. The presence of the particulate organic fraction enabled to obtain a higher acetate concentration regardless the initial COD concentration. Initial pH values higher than 5 did not cause substantial differences on the maximum bioconversion of COD into acetate in Trial 3, whereas pH lower than 5 hindered the hydrolysis process…
Use of rumen microorganisms to boost the anaerobic biodegradability of microalgae
2017
[EN] A laboratory bioreactor using rumen microorganisms to treat Scenedesmus spp. biomass was operated for 190 days. At first the bioreactor operated as a Rumen-like Fermenter (RF) with a Sludge Retention Time (SRT) of 7 days. The RF was subsequently transformed into an anaerobic digestion system including two configurations: continuously-stirred tank reactor and anaerobic membrane bioreactor in which different SRT values of up to 100 days were assessed. Methane production peaked at 214 mL CH4 g−1 CODIn with a SRT of 100 days. COD removal and BDP peaked at above 70% and 60%, respectively, at the highest SRT, with no pre-treatment prior to microalgae digestion. The waste sludge product…
Thermal transformation of micro-crystalline cellulose in phosphoric acid
2011
Use of crude oil derivatives such as diesel and gasoline is becoming unsuitable due to their detriment to environment and to the increasing worldwide energy demand which is driving crude oil reservoirs towards exhaustion. Replacement of diesel and gasoline with biofuels (i.e. biodiesel and bioethanol, respectively) is very desirable. In fact, biofuels are not only environmentally sustainable, but also potentially inexhaustible due to the large amounts of waste biomasses from which they can be retrieved. In the present study, a model compound (micro-crystalline cellulose) was dissolved in phosphoric acid and converted at 80 °C to glucose, thereby providing the possible substrate for fermenta…
A thermo-alkaline lipase from a new thermophileGeobacillus thermodenitrificansAV-5 with potential application in biodiesel production
2015
BACKGROUND A thermophilic lipase-producing Geobacillus thermodenitrificans strain AV-5 was isolated from the Mushroom Spring of Yellowstone National Park in WY, USA and studied as a source of lipase for transesterification of vegetable oils to biodiesel. RESULTS A maximum activity of 330 U mL−1 was produced on 2% (v/v) waste cooking oil at 50 °C, pH 8, aeration rate of 1 vvm and agitation speed of 400 rpm. However, the higher lipase productivity (14.04 U mL−1 h−1) was found at a volumetric oxygen transfer coefficient (kLa) value of 18.48 h−1. The partially purified lipase had a molecular weight, temperature and pH optimum of 50 kDa, 65 °C and pH 9, respectively, and was thermo-alkali stable…
Biogenic amines in fermented foods
2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarbox…
Biogenic amines in wines from three Spanish regions.
2005
One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) …