Potential and characteristics of dadiah processed into products-like nuggets with addition of cinnamon bark flour (Cinnamomum burmanni)

Dadiah is a natural fermentation of buffalo milk from West Sumatra, which has a distinctive smell and flavor. This causes the dadiah to be less liked, so it is necessary to diversify the processed of dadiah. This study aimed to determine the effect of adding cinnamon flour (Cinnamomum burmanni) in the processing of nugget-like products on antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. This research used 2000 grams of dadiah and cinnamon bark flour (15 g). The variables observed were antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were the addition of cinnamon flour namely A (0%), B (0.5%), C (1%), D (1.5%). The results of this study indicated that the addition of cinnamon flour to nugget-like products had a significant effect (P<0.05) increasing antioxidant levels and decreasing cholesterol levels, not significantly different (P> 0.05) on the total colony test of lactic acid bacteria and the organoleptic test of taste, texture and flavor. The addition of cinnamon flour to nugget-like products in treatment D (1.5%) gave the best results with antioxidant levels of 73.24%, cholesterol levels of 20.32 mg/dl, the total colony of lactic acid bacteria 1.48x107 CFU / ml and taste organoleptic value 3.44, texture 3.68 and flavor 3.80.

Addition of tape yeast and tempe mould in optimization of traditional coconut oils production

Pliek u is fermented, grated, and dried coconut meat which is used as a cooking ingredient in Aceh, Indonesia. This ingredient is a by-product of the manufacturing process of traditional coconut oils which are known as simplah and pliek u oils. These three products are produced by natural fermentation (without the addition of starter cultures) and the whole process takes up to 20 days. Therefore, this study aims to test methods for speeding up production time and for increasing the yield by adding commercial starter cultures (tape yeast, tempe mould, and combination of both types). The coconut was fermented for one to three days. A control was conducted for fermented coconut without adding any starters. This experiment was conducted using group randomised design with three replicates. The results show that the addition of commercial starters decreased the production time up to nine days. The application of a single starter shortened fermentation time to two days while the combination of the starters required three days. In terms of the yield, the use of tape yeast either on its own or in combination starters increased the yield of simplah oil more than 100%. The addition of tempe mould either on its own or in combination starters increased the yield of pliek u oil up to 60%. Conversely, the yield of pliek u was maximised without adding any starters. These findings suggested that tape yeast and tempe mould should not be added at the same time to maximize the production of both oils.

Deciphering the effect of Natural Fermentation on Nutritional, Anti-nutritional compounds and Antioxidant Activity of Finger millet landraces

Fermentation is one of the most important bioprocessing techniques used to enhance nutritional components and a reduction in anti-nutritional compounds. In the present work, germinated and ungerminated grains of white and red –brown finger millet landraces were subjected to 8, 16 and 24 hours of fermentation to find out its response in terms of nutritional, anti-nutritional compounds and antioxidant activity. White and red-brown grains showed significant response to 16 and 24 hours process in terms of nutritional and anti-nutritional changes. Significant reduction in the tannin content (73%) was noted for germinated and un-germinated grains with the enhancement in nutritional compounds. Highest antioxidant activity was noted for germinated (91%) grains of white seed coat color grains. Process of natural fermentation and the microflora produces various endogenous enzymes which causes enhancement and reduction of nutritional and antinutritional compounds. Obtained results prove the importance of fermentation process and conservation of landraces for nutritional security.

Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos

Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also measured through the determination of the scavenging ability against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, reducing power and hydrogen peroxide scavenging activity. The results showed that the total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented than in unfermented wheat. Thus, natural fermentation can enhance natural antioxidants in wheat and transform it into a healthy food or ingredient with multi-functional properties which can be used in the food industry.

Fermentation: Humanity’s Oldest Biotechnological Tool

Fermentation is a process in which sugars are transformed into a new product through chemical reactions carried out by microorganisms. Since ancient times, humans have taken advantage of the natural fermentation process to develop many products, including foods, medicines, and fuels. In this article, we provide a close look at the history of fermentation, demonstrating why this natural process is humans’ most ancient biotechnological tool. This article will help you to understand the different types of fermentation and the current uses of the fermentation process.

The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of &lt;1%0 (CK); (b) 1–2%0 (LS); (c) 2–3%0 (MS); (d) 3–4%0 (HS). The pH of the silage was high (4.9–5.3), and lactic acid content was high (26.3–51.0 g/kg DM). As the salt stress increases, the NA+ of the silages was higher (2.2–5.4 g/kg DM). The bacterial alpha diversities of the alfalfa silages were distinct. There was a predominance of desirable genera including Lactococcus and Lactobacillus in silage produced from alfalfa under salt stress, and this led to better fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, NA+ was found to significantly influence the microbiome of the silage. The results confirmed that salt stress has a great impact on the quality and bacterial community of fresh alfalfa and silage. The salt stress and plant ions were thus most responsible for their different fermentation modes in alfalfa silage. The results of the study indicate that exogenous epiphytic microbiota of alfalfa under salt stress could be used as a potential bioresource to improve the fermentation quality.

Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from technological interventions aiming to modulate its aromatic profile. In this study, two specific yeast nutrients, designed to increase the esteric and thiolic aromatic potential, respectively, were added at appropriate times, before or during fermentation. The musts were inoculated with two different strains of yeast, specially selected to favour the formation of an esteric or a thiolic volatile profile. The resulting wines were bottled and analysed two years later by Heracles flash GC electronic nose (from Alpha MOS), which provided a good discrimination of the samples based on the peaks of volatile molecules identified on the two chromatographic columns. The electronic nose showed that, in the aged wines, the influence of the yeast inoculated for fermentation was more evident than the impact of the yeast nutrients added. Using the AroChemBase software module from Alpha MOS, some volatile esters and other compounds were identified, and their importance for the discrimination of the wines and for the aroma profile is discussed. However, because the GC electronic nose can identify only some volatile compounds, but not all, sensory analysis was also applied to evaluate the wine samples, showing that the yeast, as well as the nutrients, have a clear influence on the perceived aromatic profiles. As intended, samples prepared with any of the technological interventions showed different volatile/aromatic profiles than the control wine prepared by natural fermentation and were clearly separated by the electronic nose, even after two years of storage. However, due to the limitations of the chromatographic columns used, the electronic nose could not provide an overall description of the aromatic profile of the produced wines, which is why the expertise of panelists was still needed to evaluate wines.