The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.

Molecular Compositions and Morphological Structures of Fermented African Locust Bean Seed (Parkia biglobosa)

The effect of production processes on molecular compositions and structure of fermented Parkia biglobosa were investigated in this study. The protein-based condiment was obtained from fermented P. biglobosa seed. Fermentation took place for five days with Bacillus subtilis used as a starter culture. The raw seeds were processed to bring out the edible seed for fermentation. There were examined the effect of fermentation with respect to time and temperature on identifying organic functional groups using FTIR (Fourier Transform Infrared Spectroscopy) and morphological structure of the seed using SEM (Scanning Electron Microscopy. Different magnifications were used for the SEM analysis, and the ones with the best images were reported in this work. Images were described based on the surface pattern morphology.

Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters.

Growth Performance, Gut Environment and Physiology of the Gastrointestinal Tract in Weaned Piglets Fed a Diet Supplemented with Raw and Fermented Narrow-Leafed Lupine Seeds

The aim of this study was to: (1) provide controlled fermentation of narrow-leafed lupine seeds; (2) monitor seed composition, and (3) determine the influence of fermentation on the performance, gut environment and physiology, and selected blood metabolic parameters, in young pigs. Firstly, the effect of 24 h lupine seed fermentation by bacteria and yeast on seed chemical composition was determined. It increased contents of crude protein, crude fiber and ash, but reduced nitrogen-free extractive levels. The amino acid profile of fermented lupine (FL) was similar to that of raw lupine (RL) seeds, whereas the contents of oligosaccharides and P-phytate decreased significantly, in contrast to alkaloids. In fermented feed, pH dropped from 5.5 to 3.9. In the 28-day experiment, 24 male pigs were divided into three groups. The control group was fed a soybean meal diet (SBM), whereas in the experimental diets, 50% of SBM protein was replaced by RL or FL. Afterwards, eight pigs from each group were euthanized and their digesta and blood samples were collected. The FL use did not affect pigs’ performance, nor their metabolic, microbial and most gastrointestinal tract parameters, but influenced crypt depth. Fermentation affected concentrations of short chain fatty acids and p-cresole in the proximal colon segment. In the small intestine, the levels of acetate and butyrate decreased, and, in the caecum, the propionate level decreased. Fermentation significantly lowered the pH of the middle colon digesta and ammonia contents compared to RL. A part of SBM may be successfully replaced by RL and FL in young pigs’ diets.

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. 28 to 44 °C, reaching the maximum on day 3 and a final value of ca. 31 °C. Regarding solar drying, the average seed temperatures ranged from ca. 24 °C (at the end) to 39 °C on day 3, and an initial value of ca. 29 °C. The average final seed pH value of drying was 5.34 and was kept during storage. During storage, results demonstrated the existence of significant correlations among several experimental parameters under scrutiny. Finally, bean viable counts obtained during storage unfolded acceptable values of total mesophilic bacteria well below the maximum limit. Viable counts of yeast and molds were generally found between 3 and 4 log(CFU/gsample), and total coliforms were also detected, although both were at acceptable levels and well beneath the established maximum limits for food safety.

Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum

The research objectives were: 1) to know the composition of cocoa bean pulp as substrate for fermentation; 2) evaluate the effect of variationof cocoa seed fermentation technique on microbial population. Stages of research conducted are as follows (1) testing the composition and water content of cocoa bean pulp as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation technique ie first treatment withoutaddition of inoculum (control), both using inoculum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively - about 108cfu/g is given simultaneously at the beginning of fermentation (IA). (3) gradual inoculum administration of yeast at the begi nning of fermentation, lacticacid bacteria at 24 hours and acetic acid bacteria at 48 h with microbial population equal to second treatment (IB). Fermentation is carried out for 120hours. Temperatures are adjusted during fermentation, respectively 35 oC (first 24 hours), 45 oC (24 second hours), 55 oC (24 hours three) and 35 oC(last 48 hours). The third stage of fermented cocoa beans from the three treatments was roasted and analyzed for their volati le compounds. The resultsshowed that during the fermentation of cocoa beans showed that all treatments increased the ethanol kosentarsi in line with the increasing population ofS. cerevisiae at the beginning of fermentation. Next L. lactis increased followed by lactic acid, at the end of A. aceti fermentation increased followed byacetic acid. From the results of this study it can be concluded that the rehydration of cocoa bean pulp can improve the composition of pulp asfermentation substrate. The microbial population indicated that there was a microbial succession shown in the gradual addition of inoculum treatment.

Kajian Jenis Media Simpan Terhadap Mutu Pisang Cavendish (Musa parasidiaca ‘Cavendish’)

Abstrak. Pisang Cavendish merupakan salah satu jenis pisang yang cukup potensial dan banyak dikonsumsi oleh masyarakat, baik untuk olahan maupun untuk santapan segar. Pisang merupakan buah klimakterik yang tetap mengalami proses kematangan walaupun telah dipanen dan diikuti dengan proses kerusakan karena buah tetap melangsungkan proses respirasi dan metabolisme (Sumadi, et al., 2004). Hal ini merupakan kendala dalam upaya memperpanjang umur simpan buah pisang Cavendish. Cara mengatasi permasalahan tersebut yaitu dengan melakukan perbaikan penanganan pascapanen, agar kualitasnya dapat dipertahankan setelah panen dilakukan. Pelilinan dan pemilihan media simpan merupakan salah satu teknologi pascapanen dalam mempertahankan mutu produk yang berfungsi mengurangi kerusakan produk pertanian akibat proses respirasi. Tujuan dilakukannya penelitian ini adalah untuk mengkaji pengaruh media simpan berupa pasir dan serbuk gergaji terhadap mutu dan umur simpan pisang yang telah dilapisi lilin selama penyimpanan. Pemberian jenis media simpan selama penyimpanan buah pisang berpengaruh terhadap mutu pisang yaitu nilai kerusakan mekanis, susut bobot, TPT, hue, kekerasan dan kadar air buah pisang selama penyimpanan. Umur simpan buah pisang yang terlama terdapat pada perlakuan ada pemberian media simpan serbuk gergaji (A0M1) dengan 15 hari umur simpan. Study Media Types Storage on Cavendish Banana Quality (Musa parasidiaca ‘Cavendish’) Abstract. Cavendish banana is one type of banana is quite potential and widely consumed by the community, both for processing and for fresh cuisine. Banana is a climacteric fruit that continues to experience the process of maturity although it has been harvested and followed by the destruction process because the fruit continues the process of respiration and metabolism (Sumadi, et al., 2004). This is an obstacle in an effort to extend the life of the Cavendish banana shelf. How to overcome these problems is to make improvements postharvest handling, so that quality can be maintained after harvest is done. Pelilinan and the selection of media store is one of the postharvest technology in maintaining product quality that serves to reduce the damage of agricultural products due to respiration process. The purpose of this research is to examine the effect of storage media in the form of sand and sawdust on the quality and life of banana shelf that has been coated wax during storage. Giving the type of storage media during the storage of bananas affect the quality of bananas are the value of mechanical damage, weight loss, TPT, hue, hardness and moisture content of bananas during storage. The oldest banana-saving age was found in the treatment of sawdust storage media (A0M1) with 15 days of shelf life. fermentation box to the environment in the outside. The results showed that the ideal temperature of fermentation in wooden boxes was obtained in the fifth day, while the ideal temperature of fermentation in Styrofoam was obtained in the third day. Heat transfer in the wood material is higher than in the Styrofoam material. This was due of the heat in a wooden box go out faster, so that the temperature in the fermentation process may be lower than using a Styrofoam box. The result of cocoa seed fermentation using a wooden box obtained a good cocoa seed on the fifth day of fermentation and while using a Styrofoam box cocoa seed were moldy in the fifth day.

Edible biofilm formation from guava seed waste fermentation

Guava seed is by-product from the consumption of guava fruits. We interested to explore further the potential of guava seed waste using fermentation method. The purpose of this research was to determine the ability of biofilm formation produced from fermentation of guava seed. Fermented guava seed was prepared by solid-state fermentation method using banana leaves wrap at 37 °C for 72 h. It were then continued with isolation and screening of bacteria from the fermentation products, preparation of bacteria cultures to be used in biofilm formation, and formation of biofilm by glass slides and broth cultures methods. The edible biofilm formation by glass slide method was observed by light microscopy using 0.5 % Crystal Violet dye, while biofilm formation by broth cultures method was observed by transmission electron microscopy (TEM) using phosphotungstic acid 2 % dye. The results show that there were 3 (three) strains lactic acid bacteria (LAB) candidates isolated from fermented guava seed waste product (J6, J7, and J8 strains). The observation by light microscopy showed that J7 strain was the only strain which was unable to form biofilm by glass slide method. All the strains showed the ability to form biofilms in different stages by broth cultures method. Thus, guava seed fermentation was able to produce edible biofilm but the LAB strains still need to be identified further.<br>