scholarly journals Effect of Substrate Characteristics on the Growth and Sporulation of Two Biocontrol Microorganisms during Solid State Cultivation

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 69
Author(s):  
Ga Young Lee ◽  
Wenqi Li ◽  
Ulalo M. Chirwa ◽  
Jian Shi
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Profile Analysis ◽  
Initial Moisture Content ◽  
Streptomyces Griseus ◽  
Strain Curve ◽  
Spore Production ◽  
Biocontrol Agents ◽  
Plate Count ◽  
Texture Profile

Biocontrol agents are a group of naturally occurring organisms capable of interrupting the lifespan and suppressing the propagation of disease organisms. The use of biocontrol agents offers an environment-friendly and sustainable solution to the synthetic agrochemicals. In this study, we investigated parboiled rice and millets as substrates for spore production of two model biocontrol microorganisms (Bacillus pumilus and Streptomyces griseus) under solid state cultivation (SSC) conditions. The effects of cultivation parameters such as initial moisture content, water activity, and cultivation time on microbial growth and spore production were studied. Furthermore, texture profile analysis was performed to test the stress and strain curve and the hardness and stickiness of the substrates. The greatest spore production occurred at 50% moisture content with millets as a substrate, yielding a count of 1.34 × 108 spores/g-wet-substrate enumerated with plate count analysis and 1.70 × 108 events/g-wet-substrate using flow cytometry analysis. Substrate texture profile was highly correlative to the initial moisture content and substrate type and all proved to be essential process variables in controlling the bacterial growth and sporulation during SSC processes.

Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Shrikant Baslingappa Swami ◽  
Susanta Kumar Das ◽  
Biswajeet Maiti
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Initial Moisture Content ◽  
Quality Parameters ◽  
Texture Profile Analysis ◽  
Black Gram ◽  
Texture Profile ◽  
Indian Food ◽  
Level Of Significance ◽  
Different Levels

In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant effect at either 5% or 1% level of significance on the springiness, chewiness, hardness, cohesiveness and gumminess of the cooked nuggets. The optimum initial moisture content of 65.10 to 67.15% (wb) in the batter and air incorporation of 15.91 to 17.23% (v/v) in it are recommended in obtaining the maximum and minimum levels of the response quality parameters. The optimum values of these response parameters would be 0.453, 12.22, 60.31 N, 0.36 and 22.36 for springiness, chewiness, hardness, cohesiveness, and gumminess, respectively.

scholarly journals Lovastatin Production byAspergillus terreusUsing Agro-Biomass as Substrate in Solid State Fermentation

2012 ◽  
Vol 2012 ◽  
pp. 1-11 ◽  
Author(s):  
Mohammad Faseleh Jahromi ◽  
Juan Boo Liang ◽  
Yin Wan Ho ◽  
Rosfarizan Mohamad ◽  
Yong Meng Goh ◽  
...  
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Moisture Content ◽  
Nitrogen Source ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Initial Moisture Content ◽  
Fermentation Time ◽  
Maximum Production ◽  
Additional Nitrogen

Ability of two strains ofAspergillus terreus(ATCC 74135 and ATCC 20542) for production of lovastatin in solid state fermentation (SSF) using rice straw (RS) and oil palm frond (OPF) was investigated. Results showed that RS is a better substrate for production of lovastatin in SSF. Maximum production of lovastatin has been obtained usingA. terreusATCC 74135 and RS as substrate without additional nitrogen source (157.07 mg/kg dry matter (DM)). Although additional nitrogen source has no benefit effect on enhancing the lovastatin production using RS substrate, it improved the lovastatin production using OPF with maximum production of 70.17 and 63.76 mg/kg DM forA. terreusATCC 20542 andA. terreusATCC 74135, respectively (soybean meal as nitrogen source). Incubation temperature, moisture content, and particle size had shown significant effect on lovastatin production (P<0.01) and inoculums size and pH had no significant effect on lovastatin production (P>0.05). Results also have shown that pH 6, 25°C incubation temperature, 1.4 to 2 mm particle size, 50% initial moisture content, and 8 days fermentation time are the best conditions for lovastatin production in SSF. Maximum production of lovastatin using optimized condition was 175.85 and 260.85 mg/kg DM forA. terreusATCC 20542 and ATCC 74135, respectively, using RS as substrate.

Efficient Production of Laccase from Armillariella tabescens by Solid State Fermentation

2014 ◽  
Vol 1010-1012 ◽  
pp. 42-47
Author(s):  
Jun Yao He ◽  
Xuan Yi Ye ◽  
Qing Zhi Ling ◽  
Li Hui Dong
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Nitrogen Source ◽  
Solid State Fermentation ◽  
Initial Moisture Content ◽  
Nitrogen Sources ◽  
Solid Substrate ◽  
Laccase Production ◽  
Efficient Production ◽  
Operational Variables

The production of laccase by solid-state fermentation (SSF) usingArmillariella tabescenswas studied. Wheat bran was selected to be the most suitable solid substrate. Several operational variables including nitrogen source, moisture content, copper and aromatic inducers were investigated. The results showed that the complex nitrogen sources, NH4NO3coupled with peptone was shown to be the best nitrogen source. 75% of initial moisture content was proved to be appropriate. Copper significantly influenced the laccase production and the yield of laccase was improved by addition of 1.5 mM copper sulphate in the medium. Guaiacol efficiently induced the laccase production and the enzyme yield (24500U/g) was enhanced by 32% compared with he control without any aromatic inducers. Efficient production of laccase fromA. tabescenscan be achieved by solid-state fermentation.

scholarly journals Effect of moisture content on textural attributes of dried figs

2014 ◽  
Vol 28 (4) ◽  
pp. 403-412 ◽  
Author(s):  
Sara Ansari ◽  
Neda Maftoon-Azad ◽  
Asgar Farahnaky ◽  
Ebrahim Hosseini ◽  
Fojan Badii
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Critical Moisture Content ◽  
Texture Profile ◽  
Energy Gradient ◽  
Textural Parameters ◽  
Critical Moisture ◽  
Effect Of Moisture ◽  
Textural Attributes

Abstract Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

scholarly journals Simulation of Lovastatin Production in Solid-State Fermentation via Oil Palm Frond

2021 ◽  
Vol 7 (2) ◽  
pp. 7-10
Author(s):  
N. A. Nata ◽  
F. Mohd Said ◽  
S. Md Shaarani@Md Nawi ◽  
N. Harun
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Oil Palm ◽  
Process Model ◽  
Initial Moisture Content ◽  
Operating Conditions ◽  
Blood Cholesterol ◽  
Oil Palm Frond ◽  
Palm Frond

Lovastatin is a potent drug for lowering the blood cholesterol. It is a competitive inhibitor of 3-hyroxy3-methyl glutaryl coenzyme A (HMG-CoA) reductase, which is a key enzyme in the cholesterol production pathway. Lovastatin increases the good cholesterol or high-density lipoproteins to prevent the formation of plaque inside the blood vessels. This study aims to develop a process model of lovastatin production, produced by Monascus purpureus under solid-state fermentation using oil palm frond. SuperPro Design V9.5 software was used to develop and simulate the process model. Three parameters which are initial moisture content, composition of peptone and potassium, were varied to investigate their effects on lovastatin production. The optimum condition simulated using the process model at pH 7 with 60% initial moisture content, 0.0075 kg/hr of potassium, and 0.0075 kg/hr of peptone was able to produce 0.0288 kg/kg of lovastatin. The simulated results show good agreement with experimental work, with low percentage error of 5.77%, and provide a good approximation on the production of lovastatin under various process operating conditions.

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

2019 ◽  
Vol 6 (01) ◽  
pp. 42-56
Author(s):  
Klaudia Maris Stella
Keyword(s):  
Protein Content ◽  
Profile Analysis ◽  
Fat Content ◽  
Texture Profile Analysis ◽  
Plate Count ◽  
Total Acid ◽  
Alcohol Content ◽  
Texture Profile ◽  
Total Plate Count

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

scholarly journals The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

2021 ◽  
Vol 19 (2) ◽  
pp. 103
Author(s):  
Joko Susilo Utomo ◽  
Erliana Ginting
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Raw Material ◽  
Local Market ◽  
Sweet Potatoes ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Science Technology ◽  
Before And After ◽  
Textural Attributes

<p>Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic. <br /><br /></p>

scholarly journals Optimization of Protease from Aspergillus Niger under Solid-State Fermentation Utilizing Shrimp Shell Substrate

2021 ◽  
Vol 11 (6) ◽  
pp. 14809-14824
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Proteolytic Enzymes ◽  
Initial Moisture Content ◽  
Inoculum Size ◽  
Protease Production ◽  
Shrimp Shell

Proteases, also known as proteinases or proteolytic enzymes, belong to a group of hydrolases. It can be applied in numerous fields and industries. Solid-state fermentation (SSF) is recognized as an effective method to produce protease. The ultimate aim of this study is to optimize the production of protease from Aspergillus niger under solid-state fermentation (SSF) by utilizing shrimp shell powder as a solid substrate. It was found that the produced protease from SSF was slightly alkaline. The correlation between factors operating parameters (incubation temperature, inoculum size, moisture content) for enzyme production is analyzed using statistical software, Minitab 16. A 23 full factorial experimental design was employed, and the enzyme produced was optimized by the method of desirability function. The optimal conditions for protease production of 3.7 U/mg were 35 °C of incubation temperature, 60% of initial moisture content, and 1.0 inoculum size. It is concluded that SSF protease was successfully produced from Aspergillus niger by utilizing shrimp waste as substrate. Through optimization study, moisture content, the interaction between incubation temperature and moisture content, interaction between moisture content and inoculum size significantly impact protease production.

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