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Fermentation Period (fermentation + period)
Selected AbstractsEvaluation of Various Unstructured Kinetic Models for the Production of Protease by Bacillus sphaericus,MTTC511ENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 2 2008A. Rajendran Abstract Bacillus sphaericus,MTCC511 was used for the production of protease in submerged batch fermentation. Maximum protease activity of 1010,U/L was obtained during a fermentation period of 24,h under optimized conditions of 30,°C in a medium with an initial pH of 7 and at a shaking rate of 120,rpm. The maximum biomass obtained in the batch fermentation was 2.55,g/L after 16,h. Various unstructured models were analyzed to simulate the experimental values of microbial growth, protease activity and substrate concentration. The unstructured models, i.e. the Monod model for microbial growth, the Monod incorporated Luedeking-Piret model for the production of protease and the Monod-incorporated modified Luedeking-Piret model for the utilization of substrate were capable of predicting the fermentation profile with high coefficient of determination (R2) values of 0.9967, 0.9402 and 0.9729, respectively. The results indicated that the unstructured models were able to describe the fermentation kinetics more effectively. [source] Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2008Amrit Bhandal Summary The effect of fermentation with varying temperatures and time periods on the nutritive value of Moth bean was studied. Results indicated that at 30 °C, protein digestibility increased from 60% in the non-processed moth bean to 77%, 78% and 80% and at 35 °C, increased to 81%, 83% and 85% following 12, 18 and 24 h of fermentation (controlled) period, respectively. Fermentation also caused an appreciable enhancement (96,133%) in starch digestibility with increase in period and temperature of fermentation. Fermentation of moth bean resulted in 24,34% reduction in phytic acid content at 30 °C and 33,42.5% at 35 °C. Polyphenol content was reduced by 42%, 48% and 51% at 30 °C and by 44%, 49% and 54% at 35 °C after 12, 18 and 24 h of fermentation period, respectively. Prolonging the period of fermentation from 12 to 18 and 24 h at 30 °C also caused a loss in TIA. [source] Silage preparation and nutritive value of Chinese yam by-productANIMAL SCIENCE JOURNAL, Issue 4 2009Chuncheng XU ABSTRACT The objective of this experiment was to determine the ensiling characteristics, nutrient composition and nutritive value of Chinese yam by-product (CYBP) silage treated without additive (Control), with lactic acid bacteria (LY), with dried beet pulp (BY), or with mixtures of lactic acid bacteria and dried beet pulp (LBY) for a fermentation period of 150 days. The nutritive value of CYBP silage was studied in an in vivo digestibility trial using wethers in a 4 × 4 Latin square design. Addition of lactic acid bacteria and/or dried beet pulp greatly improved fermentation quality of CYBP silage. The pH was reduced to below 4.0 and lactic acid was produced at above 4.6% on dry matter basis. There were no statistical differences among treatments in the digestibilities of dry matter, organic matter, crude protein and energy in the silages, but neutral detergent fiber and acid detergent fiber digestibility were higher (P < 0.001) in wethers fed BY and LBY silages compared to the control and LY silages. It was estimated that total digestible nutrient and digestible energy in the CYBP silage averaged 79.1% and 14.3 MJ/kg on dry matter basis. The study suggests that CYBP can be well preserved by making a silage and it is a good potential energy source for ruminant diets. [source] Biotransformation of tuna waste by co-fermentation into an aquafeed ingredientAQUACULTURE RESEARCH, Issue 9 2009Hena Vijayan Abstract Dried skipjack tuna (Katsuwonus pelamis) waste (red meat, gills, viscera, fins, etc.) were mixed with 25% wheat flour and inoculated with a starter culture of Lactobacillus plantarum National Collection of Industrial Microorganisms (NCIM) 2912 (108,109 cells mL,1) and Bacillus licheniformis MTCC 6824 (107,108 cells mL,1). Changes in the nutritional quality (crude protein, crude fat, crude ash, crude fibre and nitrogen-free extract and aminoacids) were monitored during a fermentation period of 14 days. The proximate analysis showed significant changes in the composition of L. plantarum -fermented tuna (LPFT) and B. licheniformis -fermented tuna (BLFT) from the unfermented raw materials. Fermentation of tuna waste has resulted in a significant (P<0.05) increase in the protein content of tuna waste between days 6 and 12. All the amino acid contents in BLFT increased during fermentation, whereas, in LPFT the levels of serine, histidine, tyrosine, methionine, cystine and phenylalanine contents were decreased. A marginal increase in calcium and phosphorus levels was recorded in the fermented products. The results of the study suggest that LPFT or BLFT can be used as a novel aquafeed ingredient for different fish species. [source] Simultaneous saccharification and co-fermentation of paper sludge to ethanol by Saccharomyces cerevisiae RWB222.BIOTECHNOLOGY & BIOENGINEERING, Issue 5 2009Part II: Investigation of discrepancies between predicted, observed performance at high solids concentration Abstract The simultaneous saccharification and co-fermentation (SSCF) kinetic model described in the companion paper can predict batch and fed batch fermentations well at solids concentrations up to 62.4,g/L cellulose paper sludge but not in batch fermentation at 82.0,g/L cellulose paper sludge. Four hypotheses for the discrepancy between observation and model prediction at high solids concentration were examined: ethanol inhibition, enzyme deactivation, inhibition by non-metabolizable compounds present in paper sludge, and mass transfer limitation. The results show that mass transfer limitation was responsible for the discrepancy between model and experimental data. The model can predict the value of high paper sludge SSCF in the fermentation period with no mass transfer limitation. The model predicted that maximum ethanol production of fed-batch fermentation was achieved when it was run as close to batch mode as possible with the initial solids loading below the mass transfer limitation threshold. A method for measuring final enzyme activity at the end of fermentation was also developed in this study. Biotechnol. Bioeng. 2009; 104: 932,938. © 2009 Wiley Periodicals, Inc. [source] Probiotic lactic acid bacteria from Kung-Som: isolation, screening, inhibition of pathogenic bacteriaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2010Noraphat Hwanhlem Summary Lactic acid bacteria (LAB) were isolated from Kung-Som at various fermentation periods. Only ten strains, named D2SM22, D6SM3, D6SM24, D6SM26, D8SM21, D10SM5, D10SM11, D10SM16, D10SM20 and D16SM26 showed a survival rate of more than 50% under the simulated gastric juice. After being subjected to simulated gastric juice, four strains (D6SM3, D8SM21, D10SM16 and D10SM20) showed a survival rate of more than 50% in simulated small intestinal juices. Growth of strain D6SM3, D8SM21 and D10SM16 under micro-aerobic and anaerobic conditions was not different. Tested pathogenic strains (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus and Salmonella sp.) were inhibited by probiotic LAB. However, none of strains could produce bacteriocins. All strains were identified as Lactobacillus plantarum. No differences in pH, acidity, LAB count and liking scores between Kung-Som produced with starter culture and conventional method were observed (P > 0.01). [source] | ||||||||||