Displaying publications 241 - 260 of 475 in total

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  1. Low FODMAP diet significantly improves IBS symptoms: an Irish retrospective cohort study
    Nawawi KNM, Belov M, Goulding C
    Eur J Nutr, 2020 Aug;59(5):2237-2248.
    PMID: 31520160 DOI: 10.1007/s00394-019-02074-6
    INTRODUCTION: There is growing evidence that a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) improves symptoms in irritable bowel syndrome (IBS) patients. We aimed to retrospectively investigate the effects of this diet in Irish IBS cohort over a 12-month follow-up period, including after re-introduction of the high FODMAP foods.

    METHODS: All the tertiary referrals seen by an FODMAP-trained dietician were reviewed (2013-2016). Patients were evaluated for IBS symptoms by a questionnaire (four-point Likert scale). Subsequently, advice regarding the low FODMAP diet was given. Symptoms' response was assessed at 3-, 6-, and 12-month follow-up, by use of the same questionnaire. Re-introduction of high FODMAP foods was aimed to commence at the subsequent follow-up.

    RESULTS: A total of 164 patients were identified. Thirty-seven patients were excluded due to failure to attend for follow-up. Hundred and twenty-seven patients (77% patients, of which 85% were female) completed the initial 3-month follow-up. Forty-five percent (74/164) and twenty-five percent (41/164) of the patients had continued follow-up at 6 and 12 months, respectively. Of the 127 patients who returned for follow-up, their commonest baseline symptoms were lethargy (92%), bloating (91%), flatulence (91%), and abdominal pain (89%). All symptoms were significantly improved at the initial follow-up (p 

    Matched MeSH terms: Fermentation
  2. Enhanced settleability and dewaterability of fungal treated domestic wastewater sludge by liquid state bioconversion process
    Alam MZ, Fakhru'l-Razi A
    Water Res, 2003 Mar;37(5):1118-24.
    PMID: 12553987
    A study was conducted to evaluate the settleability and dewaterability of fungal treated and untreated sludge using liquid state bioconversion process. The fungal mixed culture of Aspergillus niger and Penicillium corylophilum was used for fungal pretreatment of wastewater sludge. The fungal strains immobilized/entrapped on sludge particles with the formation of pellets and enhanced the separation process. The results presented in this study showed that the sludge particles (pellets) size of 2-5mm of diameter were formed with the microbial treatment of sludge after 2 days of fermentation that contained maximum 33.7% of total particles with 3-3.5mm of diameter. The settling rate (measured as total suspended solids (TSS) concentration, 130 mg/l) was faster in treated sludge than untreated sludge (TSS concentration, 440 mg/l) after 1 min of settling time. In 1 min of settling operation, 86.45% of TSS was settled in treated sludge while 4.35% of TSS settled in raw sludge. Lower turbidity was observed in treated sludge as compared to untreated sludge. The results to specific resistance to filtration (SRF) revealed that the fungal inoculum had significant potentiality to reduce SRF by 99.8% and 98.7% for 1% w/w and 4% w/w of TSS sludge, respectively. The optimum fermentation period recorded was 3 days for 1% w/w sludge and 6 days for 4% w/w sludge, respectively, for dewaterability test.
    Matched MeSH terms: Fermentation
  3. Fulltext Partial Purification and Characterisation of Pectinase Produced by Aspergillus niger LFP-1 Grown on Pomelo Peels as a Substrate
    Jalil MTM, Ibrahim D
    Trop Life Sci Res, 2021 Mar;32(1):1-22.
    PMID: 33936548 DOI: 10.21315/tlsr2021.32.1.1
    In the present study, pectinase was produced by local fungal isolate, Aspergillus niger LFP-1 grown on pomelo peels as a sole carbon source under solid-state fermentation (SSF). The purification process begins with the concentration of crude enzyme using ammonium sulfate precipitation and followed by purification using anion-exchange column chromatography (DEAE-Sephadex) and subsequently using gel filtration column chromatography (Sephadex G-100). On the other hand, the molecular weight of the purified enzyme was determined through SDS-PAGE. The findings revealed the crude enzyme was purified up to 75.89 folds with a specific activity of 61.54 U/mg and the final yield obtained was 0.01%. The molecular mass of the purified pectinase was 48 kDa. The optimum pH and temperature were 3.5 and 50°C, respectively. This enzyme was stable at a range of pH 3.5 to 4.5 and a relatively high temperature (40°C-50°C) for 100 min. The Km and Vmax were found to be 3.89 mg/mL and 1701 U/mg, respectively. Meanwhile, pectin from citrus fruit and the metal ion (Co2+) were the best substrate and inducer to enhance pectinase yield, respectively.
    Matched MeSH terms: Fermentation
  4. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4
    Arief II, Afiyah DN, Wulandari Z, Budiman C
    J Food Sci, 2016 Nov;81(11):M2761-M2769.
    PMID: 27712046 DOI: 10.1111/1750-3841.13509
    Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.
    Matched MeSH terms: Fermentation
  5. Fulltext Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II.
    Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., Rajeev Bhat
    International Food Research Journal, 2012;19(1):153-158.
    MyJurnal
    In this study, we evaluated and characterized microbial cellulose produced from Kombucha after eighth day of fermentation by employing SEM, FTIR, X-ray diffractometry, adsorption isotherm, and by measuring the swelling properties. Results on SEM revealed microbial cellulose layer to be composed of a compact cellulose ultrafine network like structure. FTIR spectra showed the presence of a characteristic region of anomeric carbons (960 – 730 cm-1), wherein a band at 891.59 cm-1 confirmed the presence of β, 1-4 linkages. Results of FTIR spectra also showed microbial cellulose to be free from contaminants such as lignin or hemicellulose, which are often present in plant cellulose. X-ray diffraction studies exhibited the overall degree of crystallinity index for MCC to be slightly lower than that of microbial cellulose. Results on swelling properties indicated microbial cellulose to possess higher fiber liquid retention values (10-160%) compared to commercial MCC (5-70%). The adsorption isotherm curves showed similarities between microbial cellulose with that of pure crystalline substance. Overall, results obtained in this study were comparable with the commercial microcrystalline cellulose, indicating that the process developed by us can be explored industrially on a pilot scale.
    Matched MeSH terms: Fermentation
  6. Fulltext Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
    Ibrahim, N.A., Mustafa, S., Ismail, A.
    International Food Research Journal, 2014;21(4):1483-1488.
    MyJurnal
    This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualities. Information on the antioxidant capacity of lactic fermented food or beverage is still lacking. Hence, the objective of this study is to determine the changes in the antioxidant properties of Malaysian herbal teas after being subjected to lactic fermentation. Commercially available local herbal teas were used for this study. Herbal teas such as “Allspice”, “Scaphium”, “Gora” and “Cinnamon” were purchased from the local store in Malaysia and were subjected to 24-hour lactic fermentation. Lactic fermented herbal teas were analyzed for their total phenolic, total flavonoid and antioxidant properties via DPPH, FRAP, and β-carotene linoleate bleaching assay. All lactic fermented herbal teas exhibited higher phenolic contents, flavonoid contents and antioxidant properties compared to the freshly-prepared herbal teas with majority showing significant changes (p < 0.05) in FRAP and β-carotene bleaching assay. Lactic fermented herbal teas also showed an increase in antioxidant capacity in DPPH assay, however non-significant changes were observed.
    Matched MeSH terms: Fermentation
  7. Fulltext Kinetic modelling of ethanol fermentation process using cassava (Manihot esculenta) starch as carbon source
    Low, C.Y., Hii, S.L., Leong, L.K., Yim, Y.Y., Tan, H.W.
    ASM Science Journal, 2012;6(1):61-66.
    MyJurnal
    Cassava starch was used as feedstock for production of bioethanol by Saccharomyces cerevisiae. The cassava starch was hydrolyzed using commercial α-amylase and glucoamylase enzymes followed by a batch ethanol fermentation process using saccharified starch slurry. By using 110 g/L of reducing sugar from saccharified starch slurry, the ethanol yield was promising with maximum ethanol concentration of 20.6 g/L recorded after 55 hours of cultivation process. Three different models - the Logistic model, Luedeking-Piret-like equation and Gompertz equation - were used to characterize and explain the cell growth, reducing sugar consumption and production formation, respectively. The kinetic parameters were estimated by fitting the experimental data to the proposed models using non-linear regression analysis. The correlation coefficient r2 values for the Logistic model, Luedeking-Piret-like equation and the Gompertz equation were 0.994, 0.996 and 0.990, respectively. The high correlation coefficient values indicate that the proposed models were able to describe the ethanol fermentation process.
    Matched MeSH terms: Fermentation
  8. Fulltext Differences in chemical components and antioxidant-related substances in virgin coconut oil from coconut hybrids and their parents
    Arlee, R., Suanphairoch, S., Pakdeechanuan, P.
    International Food Research Journal, 2013;20(5):0-0.
    MyJurnal
    Chumphon Horticultural Research Centre (CHRC) is Thailand’s main coconut research unit. CHRC has developed three coconut cultivars: Sawi Hybrid No. 1 (Malayan Yellow Dwarf x West African Tall: MYD x WAT), Chumphon Hybrid No. 60 (Thai Tall: THT x WAT) and Chumphon Hybrid No. 2 (MYD x THT). This study compared some chemical components in virgin coconut oil (VCO) from coconut hybrids with their parents. The VCO was extracted by cold pressing and fermentation methods, and was analyzed for fatty acid profiles, triacylglycerol profile, acid value, tocopherol content, total phenolic content, and antioxidant activity against DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals. The findings showed that hybrids contained lauric acid ranging from 46.63 to 48.34% of total fatty acid. Chumphon 60 had the highest lauric acid content, 48.34% of total fatty acids, which was not significantly different (p > 0.05) from that of the parents. In contrast, the cultivars from MYD, Sawi 1 and Chumphon 2, had significantly greater lauric acid content than the parent MYD (p ≤ 0.05). Cold pressing and fermentation provided an oil extraction yield of 25 and 20%, respectively. The proportions of lauric acid in VCO from these two methods were not significantly different (p > 0.05), but the cold pressing method resulted in higher tocopherol content (p ≤ 0.05). The VCO of Chumphon 60 from the cold pressed method had tocopherol content close to that of the parent WAT (p > 0.05) but significantly higher than that of the other parent THT (p ≤ 0.05). In addition, it contained the highest total phenolic contents among the three cultivars, 57.89 mg GAE/100 g oil, leading to antioxidant activity with a low EC50 of 0.53 mg GAE/ml. Overall, the hybrid of WAT x THT, Chumphon 60, was outstanding among the cultivars; it had the highest levels of lauric acid, total phenolic compounds, and antioxidant activity.
    Matched MeSH terms: Fermentation
  9. Fulltext Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
    Widowati, W., Akbar, S.H., Tin, M.H.
    International Medical Journal Malaysia, 2013;12(2):15-21.
    MyJurnal
    Enamel demineralization is associated with decrease in saliva pH due to fermentation of sugar by oral commensal. Thus, exploring the changing pattern of saliva pH is meaningful in dental caries prevention. The aim of this study was to compare the changing pattern of saliva pH after consuming different types of sweeteners (sucrose and maltitol). Methods: It was a case-control study involving 14 male patients attending IIUM dental clinic who were selected with the intention of getting seven patients with high caries risk ( DMFT ≥6) and seven patients with low caries risk (DMFT ≤3) with initial saliva pH interval of 6.5 to7.5. Patients were asked to consume snacks containing 8 gram sucrose and 8 gram maltitol as sweeteners. The changing pH values of the saliva were measured by Waterproof pHTestr 10BNC (Oakton, Vernon Hills, USA) seven times consecutively at 0 (before snack consumption), and at 5, 10, 15, 20, 30 and 60 minutes after snack consumption. The pH values of saliva of patients with low and high caries risk after consuming sucrose and maltitol were statistically analized by using Anova and Tukey-HSD tests at α = 0.05. Result: There were significant differences in saliva pH changes between low-risk group and high-risk group after consuming sucrose and maltitol. Conclusion: The changing patterns of saliva pH in high-risk patients were lower than those of low-risk patients after consuming two types of snacks containing sucrose and maltitol.
    Matched MeSH terms: Fermentation
  10. Fulltext Determination of volatile compounds in fresh and fermented Nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS)
    Nur Aimi, R., Abu Bakar, F., Dzulkifly, M.H.
    International Food Research Journal, 2013;20(1):369-376.
    MyJurnal
    Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans.
    It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products. Objective of this study is to determine the volatile compounds (VOCs) responsible for the aroma in fresh and fermented nipa sap. The sap was left for natural fermentation at 30ºC for 63 days. VOCs of the sap were analysed using static headspace gas chromatography-mass spectrometry (GC-MS). Fresh nipa sap contained ethanol (83.43%), diacetyl (0.59%), and esters
    (15.97%). Fermented nipa sap contained alcohols (91.16 – 98.29%), esters (1.18 – 8.14%), acetoin (0.02 – 0.7%), diacetyl (0.04 – 0.06%), and acetic acid (0.13 – 0.68%). Concentration of ethanol in fresh nipa sap increased from 0.11% (v/v) to 6.63% (v/v) during the fermentation, and slightly decreased to 5.73% (v/v) at day 63. No higher alcohols were detected in the fresh nipa sap. Concentration of 1-propanol and 2-methylpropanol were constant throughout the fermentation with average of 0.004 to 0.006% (v/v) and 0.0001 to 0.0009% (v/v), respectively. 3-methylbutanol increased during the fermentation process. The highest concentration (0.001% v/v) was recorded at day 35. This study has shown differences in VOCs types between fresh and fermented nipa sap.
    Matched MeSH terms: Fermentation
  11. Cannabinoid CB1 receptor binding and acetylcholinesterase inhibitory activity of Sceletium tortuosum L.
    Lubbe, A., Khatib, A., Yuliana, N.D., Jinap, S., Verpoorte, R.
    International Food Research Journal, 2010;17(2):349-355.
    MyJurnal
    The whole plant extract of plant Sceletium tortuosum, plant native to South Africa, has been known
    traditionally to have mood enhancing and stimulant properties. These properties have been confirmed before by proving serotonin-uptake inhibition activity. A further confirmation by using CB1 receptor binding assay has been performed in this study. The unfermented alkaloid extract was proved to posses a higher activity to bind CB1 receptor compared to that of the fermented one. GC-MS analysis confirmed that unfermented alkoloid extract contain more alkaloids than the fermented one. The ethanol extract was also more active than the fermented one, suggesting that non-alkaloid compounds in this extract could posses this activity. An additional test to check wether this extract can improve cognitive function and memory was performed by acetylcholinesterase inhibitory assay. Both fermented and unfermented alkaloid extracts could inhibit acetylcholinesterase with IC50 being 0.303 mg/ml and 0.330 mg/ml, respectively. However, the major alkaloid in the extract, mesembrine, did not show inhibition of the enzyme. A TLC based test proved that other alkaloids in the extract were responsible to the activity.
    Matched MeSH terms: Fermentation
  12. Fulltext Effect of Ganoderma lucidum polysaccharides on the growth of Bifidobacterium spp. as assessed using Real-time PCR
    Yamin, S., Shuhaimi, M., Arbakariya, A., Khalilah, A. K., Anas, O., Yazid, A. M., et al.
    International Food Research Journal, 2012;19(3):1199-1205.
    MyJurnal
    The use of component from Ganoderma lucidum as prebiotic source is interesting as the G. lucidum itself was known for more than a decade in the traditional Chinese medicine. In this work, Ganoderma lucidum crude polysaccharides (GLCP) and Polysaccharide-fraction number 2 (PF-2) were used as carbon sources in the fermentation with Bifidobacterium sp. The results showed the potential of prebiotic effect of the G. lucidum extract in batch-culture fermentation based on increment in the growth of bacteria used (0.4 – 1.5 log10 CFU/mL) after 18h fermentation. Fermentation was further done using faecal materials as bacterial inocula and bacterial growth changes were examined using real-time PCR. The results showed the ability of GLCP and PF-2 to support the growth of Bifidobacterium genus with 0.3 and 0.7 log10 cells/ml increased, respectively. Interestingly, Lactobacillus which is known as beneficial bacterial genus also showed growth increment with 0.7 and 1 log10 cells/ml increased. The competition for carbon sources thus inhibits the growth of potentially harmful genus, Salmonella (0.3 and 0.5 log10 cells/ml) in comparison to the control.
    Matched MeSH terms: Fermentation
  13. Fulltext Hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols-rich extract
    Ruzaidi, A., Abbe Maleyki, Amin, I., Nawalyah, A.G., Muhajir, H., Pauliena, M.B.S.M., et al.
    International Food Research Journal, 2008;15(3):305-312.
    MyJurnal
    The objective of the study was to investigate the hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols extract in-vivo and insulin sensitivity in-vitro. Cocoa extract (CE) (containing 190 - 286 mg total polyphenol per gram extract) was prepared from fermented and roasted (140°C, 20 min) beans by extracting with 80% ethanol in the ratio of 1 to 10. For the in-vivo study, the CE was administered in three dosages (1%, 2%, and 3%) to groups of normal and diabetic rats for a period of 4 weeks by forcefeeding. Results showed that dosages of 1% and 3% CE significantly reduced (p < 0.05) plasma glucose levels in the diabetic rats. An in-vitro study (BRIN-BD11 cell lines) was used to evaluate the effect of CE on insulinsensitivity. The results demonstrated that CE at a concentration of 0.1 mg/ml significantly increased (p < 0.05) insulin level compared to the control. The results of this study showed that Malaysian cocoa polyphenol extract have the potential of being an insulin-mimetic agent. Further studies are on-going to elucidate the underlying mechanisms of polyphenols present in CE that contribute to the reduction of plasma glucose levels and insulin mimicking activity.
    Matched MeSH terms: Fermentation
  14. Pilot scale production of poly(3-hydroxybutyrate-co-4-hydroxybutyrate) biopolymers with high molecular weight and elastomeric properties
    Huong KH, Azuraini MJ, Aziz NA, Amirul AA
    J Biosci Bioeng, 2017 Jul;124(1):76-83.
    PMID: 28457658 DOI: 10.1016/j.jbiosc.2017.02.003
    Poly(3-hydroxybutyrate-co-4-hydroxybutyrate) [(P(3HB-co-4HB)] copolymer receives attention as next generation biomaterial in medical application. However, the exploitation of the copolymer is still constrained since such copolymer has not yet successfully been performed in industrial scale production. In this work, we intended to establish pilot production system of the copolymer retaining the copolymer quality which has recently discovered to have novel characteristic from lab scale fermentation. An increase of agitation speed has significantly improved the copolymer accumulation efficiency by minimizing the utilization of substrates towards cell growth components. This is evidenced by a drastic increase of PHA content from 28 wt% to 63 wt% and PHA concentration from 3.1 g/L to 6.5 g/L but accompanied by the reduction of residual biomass from 8.0 g/L to 3.8 g/L. Besides, fermentations at lower agitation and aeration have resulted in reduced molecular weight and mechanical strength of the copolymer, suggesting the role of sufficient oxygen supply efficiency in improving the properties of the resulting copolymers. The KLa-based scale-up fermentation was performed successfully in maintaining the yield and the quality of the copolymers produced without a drastic fluctuation. This suggests that the scale-up based on the KLa values supported the fermentation system of P(3HB-co-4HB) copolymer production in single-stage using mixed-substrate cultivation strategy.
    Matched MeSH terms: Fermentation
  15. Fulltext Biohydrogen production by local isolate of Clostridium Butyricum: initial nutrients optimization study
    Mohd. Sanusi Che Kadir, Jamaliah Md. Jahim, Nurina Anuar, Mohd. Sobri Takrif, Zahira Yaakub
    Pertanika Journal of Science & Technology, 2009;17(2):-.
    MyJurnal
    In this study, an anaerobic mesophilic bacterial strain, namely Clostridium butyricum KBH1, was isolated from a natural source. This strain grew well and produced biogas with an average hydrogen concentration of 60% (v/v) in the Reinforced Clostridial Media (RCM). To study the basic nutrient requirements, three main nutrients namely peptone (Pep), yeast extracts (Yes) and glucose (Glu) were chosen as factors, using an experimental design. The experiments were run according to 23 Full Factorial Design, followed by the Response Surface Method (RSM). The fermentation was performed in 30 ml serum bottles with 20 ml working volume in a sterile and anaerobic condition at 37°C with 5% inoculums. The results from the Analysis of Variance (ANOVA) for the factorial design showed that all the three factors had significantly affected the gas production by the C. butyricum. The response surface plot of the gas production by C. butyricum showed that the gas production could be enhanced by increasing peptone and yeast extract concentrations up to 15 g/l and 24 g/l respectively, without showing any substrate inhibition. Meanwhile, the glucose concentration showed an optimum at the middle point (8 g/l) with possible substrate inhibition at a high concentration (12 g/l). The total biogas production could be correlated to the three factors, using the quadratic equation: Gas =0.17 + 7.11Glu - 0.02Pep + 0.77Yes - 0.53Glu2 + 0.09Glu*Pep. The experimental results showed that the strain could grow well in substrate with high organic nitrogen content such as POME and might be not suitable for substrate with high sugar content due to substrate inhibition.
    Matched MeSH terms: Fermentation
  16. Fulltext Response of Streptococcus Zooepidemicus to oxidative stress in hyaluronic acid fermentation
    Mashitah, M.D., Masitah, H., Ramachandran, K.B.
    Pertanika Journal of Science & Technology, 2009;17(1):-.
    MyJurnal
    Streptococcus zooepidemicus (SZ) is an aerotolerant bacteria and its ability to survive under reactive oxidant raises the question of the existence of a defense system against oxidative stress. As a characteristic of lactic acid bacteria, Streptococcus lacks an ordinary anti-oxidative stress enzyme, catalases and an electron transport chain. Whether this bacterium resists oxidative stress prior to an exposure to a higher level of an oxidizing agent H2O2 in hyaluronic acid fermentation is not known. This paper describes that Streptococcus cells, once treated with lower concentrations of H2O2 (i.e. 0.25, 0.50 and 1.0 mM) at least, were prepared for a subsequent higher concentrations of H2O2 such as 20.5 and 100 mM. At low concentrations (i.e. 0.25, 0.50 and 1.0 mM), H2O2 was found to act as a stimulant for HA synthesis, but it became toxic if presented at a very high level (100 mM H2O2). The highest HA yield to glucose consumed (YHAtotal/glu) was 0.017 gg-1 for the cells pre-treated with 0 mM of H2O2, and then exposed to 20.5 mM H2O2. Thus, this implied that this bacteria might possess a defense mechanism against oxidative stress and that this system was inducible.
    Matched MeSH terms: Fermentation
  17. Fulltext Chemical and structural changes of pretreated empty fruit bunch (EFB) in ionic liquid-cellulase compatible system for fermentability to bioethanol
    Elgharbawy AA, Alam MZ, Moniruzzaman M, Kabbashi NA, Jamal P
    3 Biotech, 2018 May;8(5):236.
    PMID: 29744268 DOI: 10.1007/s13205-018-1253-8
    The pretreatment of empty fruit bunch (EFB) was conducted using an integrated system of IL and cellulases (IL-E), with simultaneous fermentation in one vessel. The cellulase mixture (PKC-Cel) was derived from Trichoderma reesei by solid-state fermentation. Choline acetate [Cho]OAc was utilized for the pretreatment due to its biocompatibility and biodegradability. The treated EFB and its hydrolysate were characterized by the Fourier transform infrared spectroscopy, scanning electron microscopy, and chemical analysis. The results showed that there were significant structural changes in EFB after the treatment in IL-E system. The sugar yield after enzymatic hydrolysis by the PKC-Cel was increased from 0.058 g/g of EFB in the crude sample (untreated) to 0.283 and 0.62 ± 06 g/g in IL-E system after 24 and 48 h of treatment, respectively. The EFB hydrolysate showed the eligibility for ethanol production without any supplements where ethanol yield was 0.275 g ethanol/g EFB in the presence of the IL, while lower yield obtained without IL-pretreatment. Moreover, it was demonstrated that furfural and phenolic compounds were not at the level of suppressing the fermentation process.
    Matched MeSH terms: Fermentation
  18. Fulltext Fermented Brown Rice Flour as Functional Food Ingredient
    Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M
    Foods, 2014 Feb 12;3(1):149-159.
    PMID: 28234309 DOI: 10.3390/foods3010149
    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
    Matched MeSH terms: Fermentation
  19. Fulltext Growth, substrate consumption, and product formation kinetics of Phanerochaete chrysosporium and Schizophyllum commune mixed culture under solid-state fermentation of fruit peels
    Olorunnisola KS, Jamal P, Alam MZ
    3 Biotech, 2018 Oct;8(10):429.
    PMID: 30305998 DOI: 10.1007/s13205-018-1452-3
    Kinetic analysis of solid-state fermentation (SSF) of fruit peels with Phanerochaete chrysosporium and Schizophyllum commune mixed culture was studied in flask and 7 kg capacity reactor. Modified Monod kinetic model suggested by Haldane sufficiently described microbial growth with co-efficient of determination (R2) reaching 0.908 at increased substrate concentration than the classical Monod model (R2 = 0.932). Leudeking-Piret model adequately described product synthesis in non-growth-dependent manner (R2 = 0.989), while substrate consumption by P. chrysosporium and S. commune fungal mixed culture was growth-dependent (R2 = 0.938). Hanes-Woolf model sufficiently represented α-amylase and cellulase enzymes synthesis (R2 = 0.911 and 0.988); α-amylase had enzyme maximum velocity (Vmax) of 25.19 IU/gds/day and rate constant (Km) of 11.55 IU/gds/day, while cellulase enzyme had Vmax of 3.05 IU/gds/day and Km of 57.47 IU/gds/day. Product yield in the reactor increased to 32.65 mg/g/day compared with 28.15 mg/g/day in shake flask. 2.5 cm media thickness was adequate for product formation within a 6 day SSF in the tray reactor.
    Matched MeSH terms: Fermentation
  20. Fulltext Enhancement of bioplastic polyhydroxybutyrate P(3HB) production from glucose by newly engineered strain Cupriavidus necator NSDG-GG using response surface methodology
    Biglari N, Ganjali Dashti M, Abdeshahian P, Orita I, Fukui T, Sudesh K
    3 Biotech, 2018 Aug;8(8):330.
    PMID: 30073115 DOI: 10.1007/s13205-018-1351-7
    This study aimed to enhance production of polyhydroxybutyrate P(3HB) by a newly engineered strain of Cupriavidus necator NSDG-GG by applying response surface methodology (RSM). From initial experiment of one-factor-at-a-time (OFAT), glucose and urea were found to be the most significant substrates as carbon and nitrogen sources, respectively, for the production of P(3HB). OFAT experiment results showed that the maximum biomass, P(3HB) content, and P(3HB) concentration of 8.95 g/L, 76 wt%, and 6.80 g/L were achieved at 25 g/L glucose and 0.54 g/L urea with an agitation rate of 200 rpm at 30 °C after 48 h. In this study, RSM was applied to optimize the three key variables (glucose concentration, urea concentration, and agitation speed) at a time to obtain optimal conditions in a multivariable system. Fermentation experiments were conducted in shaking flask by cultivation of C. necator NSDG-GG using various glucose concentrations (10-50 g/L), urea concentrations (0.27-0.73 g/L), and agitation speeds (150-250 rpm). The interaction between the variables studied was analyzed by ANOVA analysis. The RSM results indicated that the optimum cultivation conditions were 37.70 g/L glucose, 0.73 g/L urea, and 200 rpm agitation speed. The validation experiments under optimum conditions produced the highest biomass of 12.84 g/L, P(3HB) content of 92.16 wt%, and P(3HB) concentration of 11.83 g/L. RSM was found to be an efficient method in enhancing the production of biomass, P(3HB) content, and P(3HB) concentration by 43, 21, and 74%, respectively.
    Matched MeSH terms: Fermentation
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