Antibacterial Potency of Black Garlic Extract from Allium sativum on Escherichia coli

Background: Diarrhea is still one of the global issues especially in developing countries. Diarrhea can be caused by either an infectious agent or a non-infectious agent. Escherichia coli is one of the infectious agents that is responsible for causing diarrhea. Garlic (Allium sativum) is a plant that has a good antibacterial activity potential because of its organosulfur and phenolic compound. Black garlic is the product of spontaneous fermentation of garlic that has improved its bioactive compounds. Content: Antibacterial potency of black garlic extract on Escherichia coli is shown on the resistance zone that formed where the lowest zone diameter is 9,67 mm while the highest zone is 24 mm. The fermentation of black garlic happened at the temperature of 70-80°C with 75-80% for 28-40 days. Conclusion: Black garlic is shown to exhibit antibacterial activity against bacteria such as Escherichia coli. This fermented product has the potential to be a therapeutic agent for diseases caused by Escherichia coli.

Development of fermented product using dispersion from domestic breeding peas

Currently, there is a steady trend in the world aimed at finding new raw protein sources and their industrial processing into functional food products. The modern food market is represented among other things by non-alcoholic beverages from plant raw materials (vegetable "milk", fermented plant drinks), combined fermented milk products of complex raw materials, which are becoming popular among consumers and are in high demand among the population. The study shows the possibility of using pea grains of Bashkir Research Institute of Agriculture BashSC RAS (BRIA, Republic of Bashkortostan) varieties in the technology of obtaining fermented products. Consumer qualities, the chemical composition of pea varieties of the BRIA selection (Chishminsky 95, Chishminsky 229, Pamyati Khangildin, Yuldash) and their ability to germinate have been investigated. The possibility of their use for obtaining a plant dispersion intended for manufacturing fermented products from plant raw materials has been established.

Stationary Lactococcus cremoris: Energetic State, Protein Synthesis Without Nitrogen and Their Effect on Survival

During storage and ripening of fermented foods, Lactococcus cremoris is predominantly in a non-growing state. L. cremoris can become stationary due to starvation or acidification, and its metabolism in these non-growing states affects the fermented product. Available studies on the response of L. cremoris to acid and starvation stress are based on population level data. We here characterized the energetic state and the protein synthesis capacity of stationary L. cremoris cultures at the single cell level. We show that glucose starved stationary cells are energy-depleted, while acid-induced stationary cells are energized and can maintain a pH gradient over their membrane. In the absence of glucose and arginine, a small pH gradient can still be maintained. Subpopulations of stationary cells can synthesize protein without a nitrogen source, and the subpopulation size decreases with increasing stationary phase length. Protein synthesis capacity during starvation only benefits culturability after 6 days. These results highlight significant differences between glucose starved stationary and acid-induced stationary cells. Furthermore, they show that the physiology of stationary phase L. cremoris cells is multi-facetted and heterogeneous, and the presence of an energy source during stationary phase impacts the cells capacity to adapt to their environment.

Effect of water and alkali on purification bacterial cellulose membrane from Kombucha

Bacterial cellulose membrane (BCM) is a biomaterial synthesized by bacteria of the genus Gluconocetobacter hansenii with a higher degree of purity than plant cellulose. The commonly used raw material for manipulating bacterial cellulose is kombucha, a beverage consumed by a vast population around the world that promises health benefits. The beverage is composed of tea species Camellia sinenses and a carbon source, refined sucrose, and a starter culture of bacteria and yeast with 10% fermented tea (starter tea) to activate the fermentative process. The Kombucha’s bacterial cellulose membranes (KBCM) are formed over 7 to 10 days on the surface of the fermented product and have the appearance of a gelatinous membrane, this being the by-product of interest. In this work, the objective was to obtain the membrane composed of cellulose via Kombucha and purify it to obtain crystalline cellulose. The purification was performed with distilled water and 0.5M NaOH sodium hydroxide solution to remove residues from the fermentation, successfully removing sugars and bacteria. At the end of the experiments, a lighter film was obtained with coloration close to white, and comparative analyses were performed to verify the structural chemical composition, crystallinity, and morphology of the samples by techniques FTIR, DRX, and SEM, respectively. Then, once the biomaterial was purified, the range of applications expanded to several products to meet the biomedical area, sustainable packaging, and even the fashion industry.

The role of carbon and nitrogen sources in the production of bioactive compounds in Monascus fermentation products: a mini review

Angkak is one of the Monascus fermented products with rice as a substrate. In addition, Chinese yam, potatoes, soybean, ginseng and onions can be used as a substrate for fermentation products by Monascus sp. It was known that the fermented product by Monascus sp. produces several bioactive compounds that have antihyperlipidemic activity. These bioactive compounds are monacolin-K and pigment compounds (monascin and ankaflavin). Each of these compounds has different cholesterol inhibitory activity. The production of these bioactive compounds is strongly influenced by the nutritional composition of the fermentation media. The addition of the right carbon and nitrogen sources can accelerate the production of bioactive compounds by Monascus sp.

The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

Terasi is a fermented product made from shrimp or fish with or without salt. In general shrimp paste producers only add high salt concentration to preserve the raw materials and to ensure successfully fermentation process. However there are shrimp paste producers in the Pati, Central Java, Indonesia that use sucrose sugar as a source of carbohydrate in the shrimp paste production. Sugar will affect the reactions that occur during the shrimp paste production process and will ultimately affect the characteristics of the product. This study aims was to determine whether there is an effect of adding sucrose sugar to the flavor and sensory characteristics of the shrimp paste. The Result showed that the addition of sugar did not affect the aw and TPC BAL value, but it decreased the TVBN value, soften the texture value and in addition the sensory was more prefered by the panelist. The characteristic of shrimp paste with sugar addition was low aw value 0.631 ± 0.631, TPC BAL was not detected, TVBN value 115.641 ± 9.940 mgN/(100 gr) and sensory 7.872 < µ < 8.328. The use of sucrose can be recommended to be added during shrimp paste production to increase consumer preference.

Functional sour cream product

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as well as the increased demand for healthy food products have led to the creation of a new group of sour cream products, which are supplemented with non-dairy ingredients - fortifiers. Due to the components of plant origin, it is possible to adjust the properties of the product, to give it a functional orientation. The authors proposed a method for the production of a sour cream product with the addition of wheat flakes and peach puree. The sour cream product was produced according to the traditional technological scheme. A feature of the technology is the introduction of plant components into the fermented product. The choice of the optimal dosage of wheat flakes and peach puree was carried out in accordance with the combination of the taste of the filler and the product, the indicators of the consistency and color of the sour cream product. The optimal dosages of the introduced components have been selected experimentally. An assessment of the quality indicators of the finished product has been carried out. The water-holding capacity of samples of sour cream products has been studied. By the amount of whey, you can judge the ability of dietary fiber to swell. The smaller the volume of whey, the more the dietary fiber absorbs moisture, which has a positive effect on the shelf life of the product. The viscosity was determined on a vibration viscometer in samples of samples with an undisturbed, damaged and restored clot. It was found that the sour cream product has the best moisture-absorbing ability, a fairly thick consistency, and after mixing it well restores the structure. It has been determined that the use of plant materials has a beneficial effect on the quality of the product.

Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.

PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.