Search

This study aims to determine the potential antioxidant activity of cell-free supernatant kefir fermented from two various kefir grains originating from two different cities in Indonesia, namely Salatiga and Semarang. Many fermented foods are reported to be important sources of natural antioxidant compounds. Kefir is of fermented milk product made through symbiotic fermentation by kefir grains. Different kefir grains produce different characteristics of kefir products, including characteristics related to their antioxidant potential. The antioxidant activity assay of kefir in this study was carried out using the 2,2-Azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) decolorization method at an absorption wavelength of 734 nm. The results have identified that the cell-free supernatant kefir has the ability to scavenge free radicals against ABTS. The antioxidant activity of cell-free supernatant kefir originating from Salatiga had an IC50 value of 9.90% (v/v), which is higher than cell-free supernatant kefir from Semarang with an IC50 value of 17.61% (v/v). This result shows that kefir produced from two different kefir grains produces kefir that has different antioxidant capacities. This result is in line with their total phenolic content, where kefir made with kefir grains from Salatiga has a total phenolic content of 5.49 mgGAE/ml; which is higher than the total phenolic content of kefir made with kefir grains from Semarang with 5.07 mgGAE/ml. Further exploration is needed to reveal the relationship between milk protein and probiotic microorganisms that can increase the antioxidant potential of fermented milk products. [ABSTRACT FROM AUTHOR]

This paper aims to design and manufacture a tool for measuring alcohol concentration using a Grove-HCHO sensor for Indonesian traditional food (fermented black sticky rice). In Subang, West Java, Indonesia, black sticky rice is fermented by yeast, so it will produce fermented food that contains alcohol. In the whole system, the HCHO sensor also uses as a formalin detector. This research used one sensor to measure two parameters, i.e., formalin and alcohol concentrations. Day by day fermented food increased its alcohol content. The sample of alcohol with various concentrations was made to be compared with the sensor reading. The samples were made with the dilution method from a higher concentration of alcohol. The sample value and raw data from sensor voltage were used to find the mathematical modeling. The model changed the sensor reading in an experiment to the alcohol concentration value automatically with a microprocessor in Arduino. The experiment results successfully present the sensor that can be measuring the alcohol concentration of fermented black sticky rice 4 days after fermenting process. [ABSTRACT FROM AUTHOR]

In the last few decades, Malaysia has faced problems in disposing of municipal solid waste (MSW) due to the difficulty of finding space for a landfill. MSW has given a negative impact on humans and the environment. In Malaysia, 44.5% of MSW was generated from food waste. This has become more serious due to the lack of awareness in food waste management such as composting. The objective of this study was to determine the physical (moisture content, temperature, and pH value) and chemical parameters (Total Nitrogen, Total Phosphorus, and Potassium concentrations) of composted fruit waste resulting from different types of fermentation liquids by using the Takakura composting method, and then compared the quality of the matured compost produced. Fermented soybean and mixed fermented food (fermented soybean, yogurt, and yeast) were used as fermentation liquid, and soil and rice husk were utilized as the decomposing medium. Four types of reactors were used in this study. Based on the results of three weeks of composting period, the range of moisture content was between 42% to 63% in all reactors. Moreover, the overall temperature of the reactors was within the range of 33°C to 47°C indicating the active phase for compost. Next, the pH value in each reactor exceeded 5.0 and approached neutral, 7, at the end of the composting period. The concentration range of Total Nitrogen (TN), Total Phosphorus (TP), and Potassium of all the compost reactors were from 81508 mg/L to 99187 mg/L, 96.08 mg/L to 108.06 mg/L, and 90.75 mg/L to 153 mg/L, respectively. In conclusion, the results showed that the utilization of mixed fermented food as fermentation liquid in fruit waste composting is more effective than the fermented soybean fermentation liquid. [ABSTRACT FROM AUTHOR]

Fermentation is the oldest method to process and preserve the food. However, the strong aroma and taste of fermented food is not well accepted by most people especially the young generations. In this study, saltwater clam (Paratapes textilis) which is one of the popular shellfish consumed in Malaysia had been fermented for 6 days with addition of fresh spices such as ginger, onion, garlic and lemongrass. The fermented saltwater clam without any addition of fresh spices was served as control. The aims are to determine the physico-chemical properties, microflora of lactic acid bacteria and sensory acceptability of fermented saltwater clams with addition of different fresh spices. The physico-chemical changes such as pH, colour, texture profile and total volatile basic nitrogen (TVBN) were determined. The microflora and counts of lactic acid bacteria (LAB) were determined using selective agars of deMan, Rogosa and Sharpe (MRS), M17 and Tomato Juice. Over the fermentation period, the lightness (colour L*), firmness and pH decreased whereas TVBN increased. However, the fermented saltwater clams with addition of garlic did not show decrease in pH during fermentation. Lactobacillus sp. were found on MRS Agar and Tomato Juice Agar and Lactic Streptococci were found on M17 Agar in all the treatments. Lactobacillus sp. was found to be the dominant lactic acid bacteria. Among all the treatments, fermented saltwater clam with addition of garlic was the most preferred. [ABSTRACT FROM AUTHOR]

Glutamate decarboxylase is a key enzyme in synthesizing the γ-aminobutyric acid (GABA) which occurred by binding with Pyridoxal 5′-Phosphate (PLP). GAD is ubiquitously found in eukaryotes and prokaryotes. The gadB gene encoding glutamate decarboxylase was amplified by PCR, resulting in 1410 bp. The gadB gene was cloned to the expression vector pET 21a (+) and transformed to E. coli T7 harboring pGRO7. The gadB was overexpressed by inducing 0.5 mM IPTG, and recombinant protein was purified using Ion-Metal Affinity Chromatography (IMAC). The apparent molecular masses as judged by SDS-PAGE was 51 kDa. Confirmation of the molecular masses using LC-ESI-MS suggests that GAD from L. plantarum FNCC260 was a homodimeric enzyme. The purified GAD has pH and temperature optimum at 4.5 and 60 °C, respectively. The enzyme showed stability at 4 °C and pH 4.0 with 94% and 70% residual activity. Gradual increase of cofactor PLP did not enhance enzyme activity. CaCl2 and MgCl2 enhanced GAD activity. In contrast, the activity was inhibited by FeCl3, AgNO3, and CuSO4. [ABSTRACT FROM AUTHOR]

Tempeh is a fermented food and contains nutrients that humans need. In this study, winged bean which contain high protein were used as raw material for making tempeh. The substitute agents were Moringa seeds which contain high nutrients and can be used to increase nutritional value. The purpose of this study was to obtain the best formulation of winged bean-moringa seeds to produce acceptable winged bean-moringa seeds tempeh. The study used a Randomized Complete Design with one factor, the ratio of winged bean and moringa seeds, namely 100:0 (control) 95:5 90:10 85:15 80:20 and 75:25 with 3 series. Observation variables include water content, ash content, protein, fat, carbohydrates, color, aroma and texture. The results showed that the best combination of the production of winged tempeh with the addition of Moringa seeds was found at a ratio of 80:20 with the following characteristics: water 6.33%; ash 3.6%; protein 53.41%; fat 25.57%; carbohydrates 11.09%; fragrance 4 (like); color 3.86 (quite like); texture 4.3 (like). [ABSTRACT FROM AUTHOR]

Fermented foods are full of beneficial microbes. They have unique functional features that provide humans with health benefits due to the presence of functional microorganisms that have probiotic capabilities, antibacterial properties, antioxidant properties, peptide synthesis, and so on. Lactic acid bacteria (LAB) can convert carbohydrate substrates into organic acids, primarily lactic acid, and produce a diverse range of metabolites. LAB strains are widely used as starter cultures, probiotics, and microbial cell factories due to their intriguing beneficial properties. As samples, shrimp paste, and soya cake were selected for further investigation. The purpose of this study was to see how many LAB strains could be found in fermented food samples. LAB strains were cultured and isolated on MRS media, which is a specific media for LAB to grow. MRS media was prepared and serial dilution of sample were done. Serial dilution used to identify and distinguish every colonies of LAB formed in the MRS media. LAB were isolated and the morphology of each bacteria were recorded. As a result, a number of LAB were found and examined successfully from shrimp paste and soy cake. [ABSTRACT FROM AUTHOR]

Velvet bean (Mucuna pruriens [L.] DC.) is a tropical legume native to Africa and tropical Asia. In Indonesia, this plant is not widely cultivated, although, in some areas in Java, the community processed and fermented the pulse into a food called tempeh benguk. Besides being alternative for protein source, velvet bean can be used as herbal medicine. For decades, IAARD-ICABIOGRAD Gene Bank has been conserved the germplasm of velvet bean from some areas in Indonesia. However, morphological variability of the germplasm has not been reported. The research aimed to describes of phenotypic diversity among velvet bean accessions and focuses on morpho-agronomical characters. A total of 14 characters were observed from 9 accessions using plant descriptor. During the characterization, we found genetic mixture under the same accession. Therefore, we split these mixtures into different accession and assigned a new accession number for them, thus total accessions to be analyzed were 13 accessions. From clustering analysis, we found that these accessions were grouped into four clusters. Accession Koro Rawe Wonogiri was found to be the most distinct genotypes among accessions observed. Further comprehensive characterization should be conducted to reveal more information about diversity among velvet bean germplasm in IAARD-ICABIOGRAD Gene Bank. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) microorganisms and play an important role in food preservation due to antibacterial activity against potentially pathogenic bacteria. This study aimed to isolate lactic acid bacteria from oncom, a traditional Indonesian fermented food and to determine its antibacterial activity against foodborne pathogen. Isolation was done in MRS Agar with 1% CaCO3. Confirmation tests for lactic acid bacteria were carried out through Gram staining and catalase activity. The antibacterial properties of these isolates against food pathogen (Bacillus cereus, Salmonella typhimurium and Escherichia coli) were examined using agar diffusion method. Four isolates showed clear zone on modified MRS and CaCO3 agar, have characteristics as Gram positive and catalase negative were considered as LAB. Based on observations in inhibition zones, it is known that the range of inhibition against the three pathogenic bacteria is 7.60 mm to 12.00 mm. These results indicate that the isolated strains of lactic acid bacteria from oncom are able to synthesize inhibitory substances against pathogenic bacteria. [ABSTRACT FROM AUTHOR]

Biosensor is an analytical device which integrates transducer with bio-component. This analytical device, then, is able to alter a biological signal into measured signal. This ethanol biosensor has Acetobacter aceti biofilm based on screen printed carbon electrode (SPCE) and ferrocene as mediator. Ethanol is determined by electrochemical method using cyclic voltammetry which is being characterized on SPCE using ethanol, methanol and H2O2 analyte. This research objective is to improve the accuracy of ethanol biosensor with Acetobacter aceti biofilm on SPCE using cyclic voltammetry method. Furthermore, this ethanol biosensor would detect the alcohol content above 3% in food. The bacteria activation test during the process indicates that the highest oxidation peak on 6% concentration of isolate were as follows; 181.701 μA on SPCE without mediator addition and 244.947 μA on SPCE with ferrocene mediator. Determination coefficient value is 0.9479 and RSD percentage is 0.587%. Samples concentration measured results show pilsner beer has 4.346% concentration and the liquid of tape (kind of fermented food) has 0.150% concentration with 99.223% and 94.008% recovery value respectively. [ABSTRACT FROM AUTHOR]

Tempeh is a traditional Indonesian food produced by fermented soybeans by utilizing the fungi Rhizopus oligosporus. Tempeh is generally made from soy but can also be made pulses, which is jack bean (Canavalia ensiformis). Jack bean tempeh has a short shelf life and will immediately rot during storage. Processing of tempeh into tempeh flour is an effort to extend the shelf life of tempeh. Drying is a very important process in making flour. This would determine the quality of flour produced, because it would affect the shelf life. This study aimed to evaluate the physical, chemical, sensory characteristic and best temperature to produce jack bean tempeh flour. The tempeh was dried for 6 hours at various temperature namely 55oC, 65 °C, and 75 °C and then milled into flour. The results showed that the increasing of drying temperature decreasing moisture content, fat content, yield, bulk density, water absorption capacity, brightness (L*), whiteness degree, panelist's perception of brightness, panelist’s perception of beany odorless, panelist’s acceptance for color, panelist’s acceptance on the aroma and panelist’s acceptance for the overall jack bean tempeh flour. The increasing of drying temperature increasing oil absorption capacity, redness (a*) and yellowish (b*) of jack bean tempeh flour. The treatment that produces jack bean tempeh flour with the best chemical, physical and sensory characteristic is drying with temperature of 55 °C. [ABSTRACT FROM AUTHOR]

Indonesia, one of the Asian countries, has many kinds of fermented food which coverage area are from Sumatera to Papua. Fermented food product is processed food through fermentation process, where certain microorganisms play an important role during the process. Growth of undesirable wild microorganisms may cause fermentation failure and results in undesirable products. Many researches have been done to explore fermented foods from several areas such as dadih and tempoyak (Sumatera); ikan peda, petis, oncom, tape, tempe and kecap (Jawa); brem, urutan, bebontot, brengkes (Bali); sour horse milk (NTB); sei (NTT); and bekasang (Sulawesi). From these products, the usage of many kinds of microorganisms are also explored. Most of them are of a group known as lactic acid bacteria (LAB), which has been used as starter culture, as well as probiotic. By using LAB as starter culture, some benefit such as acceleration in the process and ensure quality and safety of the products, were shown. During fermentation, LAB produce lactic acid and other metabolites that respectively lower the pH and limit the growth of pathogenic microorganisms. The bacteria also release hydrolytic enzymes (lipases and proteases), which are able to break down macromolecules, such as lipids and proteins, resulting in the production of precursors for specific aroma. The discussion in this paper is focused on the role of LAB on safety and quality of fermented food, especially urutan (Balinese fermented or dried sausage) and sour horse milk. [ABSTRACT FROM AUTHOR]

Carbon nanotubes (CNTs) have received increasing attention related to biological application in biomedical because of their unique structures and properties, large surface area and more stability on the nanoscale. Through appropriate functionalization, CNTs have been used as nanocarrier for anticancer drug including doxorubicin. In this study, CNTs was successfully synthesized from fermented food process with average size less than 50 nm at 800 ºC. The CNTs was coated with doxorubicin and go through in vitro test on neuroblastoma cells. The finding suggested possibility of CNTs as a drug carrier at low dose that have effect on cells viability compare to doxorubicin. [ABSTRACT FROM AUTHOR]

Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives that comes from the LAB activity. Thus, this study aims to discover LAB diversity in the soy sauce produced through the fermentation process. A total of 38 isolates of presumptive LAB were isolated from MRS agar by using pour plate method. Bacterial colonies with different morphological characteristics were chosen and sequential screening by Gram-staining and catalase test were conducted. Out of 38, only 5 isolates were successfully maintained their morphological characteristics through several consecutive single colony isolation. Four of the identified isolates were Lactobacillus plantarum and one isolates identified as Pediococcus spp. This study provided information on the availability of LAB community involved in fermentation process of traditionally produced soy sauce. [ABSTRACT FROM AUTHOR]

White cabbage (Brassica oleracea var. capitata) is an affordable and available vegetable in local markets around the globe. It is a source of vitamins, micro and macro nutrients. The aim of this study was to compare the chemical composition of fresh and fermented cabbage juices from three different varieties. In this study vitamin C content, antiradical activity, total phenolic content, and total carotenes were determined. Results show a significant (p<0.05) influence of cabbage variety on vitamin C content. Fermentation process decreased vitamin C content in the variety 'Selma' but increased in 'Ramkila' and 'Kilpatons'. There were no significant differences between varieties (p>0.05) in the antiradical activity (by DPPH method) of fresh cabbage juice while fermentation process slightly increased it in varieties 'Ramkila' and 'Kilpatons' but significantly increased it in 'Selma' (from 96.66 for fresh to 189.54 mg 100 g-1 on dry weight (DW) for fermented). There was no consistency in the antiradical activity by ABTS+ method. Fermentation process slightly decreased it in variety 'Ramkila', significantly decreased it in variety 'Selma' (805.72 for fresh to 356.76 mg 100 g-1 DW for fermented) but significantly increased in 'Kilpatons' (517.09 for fresh to 845.48 mg 100 g-1 DW for fermented). Fermentation process significantly influenced contents of total phenolic compounds in two varieties - 'Ramkila' (1176.1 for fresh to 1637.7 mg 100g-1 DW for fermented) and 'Kilpatons' (1106.3 for fresh to 1872.9 mg 100g-1 DW for fermented). Results showed that white cabbage or sauerkraut is not a beneficial source of carotenes. [ABSTRACT FROM AUTHOR]

A series of process in achieving fortificant powder of natural folic acid was performed through fermentation of beans (tempeh), fermentation of vegetables and nixtamalization of corn. Experiment treatment was conducted on two types of fortificant based on nixtamal of corn (Zea mays var indentata) type (yellow corn and white corn) added to mixed pasta of soy tempeh or mung bean tempeh and fermented broccoli or fermented spinach at ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4 and 1 : 5, homogenized and dried at 50 °C for 24 hours, respectively. Based on the best recovery of folic acid, optimization result of powder fortificant formulation was achieved at combination between mixed pasta of mung bean tempeh and fermented broccoli, and nixtamalized yellow corn at the ratio of 1 : 3, meanwhile combination between mixed pasta of soy tempeh and fermented spinach, and nixtamalized white corn at the ratio of 1 : 3. On both these treatments of folic acid recovery gave folic acid 248.74 μg/mL and 239.41 μg/mL, dissolved protein 1.03 mg/mL and 1.68 mg/mL, total sugar 686.55 and 482.88 mg/mL, total solids 93.90 % and 94.24 %, and reducing sugars 29.23 mg/mL and 13.31 mg/mL, respectively. Identification of folic acid monomer on each fortificant powder was found 9 folic acid monomers dominated by folic acid monomer with molecular weight (MW) 442.57 Dalton (Da.) and 442.74 Da. and relative intensities 9.74 % and 9.74 %, and 7 folic acid monomers dominated by folic acid monomer with MW of 442.68 Da. and relative intensities 10.1 %. Distribution of particles on both type of fortificant powders displayed polydisperse index of 1.289 and 0.925 with particles size 3990.5 nm and 724.3 nm, respectively. [ABSTRACT FROM AUTHOR]

Powder of mixtures of tempeh, fermented vegetables and nixtamalized corn (Zea mays var.identata) have potential use as fortificant of source of natural folic acid. Its application in preparation of infant biscuit as Complementary Feeding was conducted to achieve folic acid for infant growth and development. This experiment activity aims to find out the best biscuit characteristic on composition, domination of folic acid monomer, distribution of particles size, and type of volatile compounds. The experiment activity was performed on 2 (two) type of fortificants, namely powder of mixtures of nixtamalized yellow corn and soy (G. soyae) tempeh with fermented broccoli (Brassica oleracea L.), (fortificant A) and fermented spinach (Amaranthus sp.) (fortificant B) with adding folic acid at concentrations of 0, 200, 400, 600 and 800 μg/basic formula weight of biscuit, respectively. The results of experiment showed that optimization of the best biscuit formula by adding fortificant A and fortificant B was achieved with fortificant concentration 800 μg/145 g of basic formula and gave compositions of folic acid 127.23 and 117.38 μg/mL, dissolved protein 2.18 and 2.76 mg/mL, total solids93.46 and 93.48 %, total sugars 348.7 and 313.31 mg/mL, and reducing sugars 47.53 and 51.61 mg/mL. Besides, they gave 11 and 7 folic acid monomers dominated by vanillin (46.055 and 50.410 %), furan (6.910 and 4.035 %), fatty acids (38.12 and 18.84 %), ester (3.656 and 8.464 %), and distribution of particles size displayed particle size 405.3 nm and 315.8 nm with Index particle (IP) 0.736 and 0.438. [ABSTRACT FROM AUTHOR]

Novel trends in the market of fermented dairy products are leading to obtain various products with high functional and nutritive but less energy value. The development of new fermented dairy products could be divided into two groups in order to: 1. obtain products with improved physicochemical characteristics, rheology, texture, microstructure and sensory properties; 2. obtain products with pronounced nutritive characteristics and functionality. Yogurt is a very popular dairy product in most countries, it is considered a healthy product and enjoys a positive reputation in consumers' point of view. The aim of this study was to obtain yogurt with high nutritional quality and optimum characteristics. For this purpose there were determined the effects of inulin and pea fibres addition on dynamic rheological characteristics, physicochemical and sensorial properties of yogurt samples. The incorporation of inulin or pea fibres in yogurts leads to significant modifications in all the analyzed physicochemical, sensory and rheological properties. [ABSTRACT FROM AUTHOR]

Yogurt is a product based on milk, which has beneficial effects for health. The process for the production of yogurt is very susceptible to failure because it involves bacteria and fermentation. For an industry, the risks may cause harm and have a negative impact. In order for a product to be successful and profitable, it requires the analysis of risks that may occur during the production process. Risk analysis can identify the risks in detail and prevent as well as determine its handling, so that the risks can be minimized. Therefore, this study will analyze the risks of the production process with a case study in CV.XYZ. The method used in this research is the Fuzzy Failure Mode and Effect Analysis (fuzzy FMEA) and Fault Tree Analysis (FTA). The results showed that there are 6 risks from equipment variables, raw material variables, and process variables. Those risks include the critical risk, which is the risk of a lack of an aseptic process, more specifically if starter yogurt is damaged due to contamination by fungus or other bacteria and a lack of sanitation equipment. The results of quantitative analysis of FTA showed that the highest probability is the probability of the lack of an aseptic process, with a risk of 3.902%. The recommendations for improvement include establishing SOPs (Standard Operating Procedures), which include the process, workers, and environment, controlling the starter of yogurt and improving the production planning and sanitation equipment using hot water immersion. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the potential of LAB with phytate degrading activity from fermented traditional food grain-based and legume-based. Lactic acid bacteria were isolated from different sources of traditional fermented food from Gunungkidul Yogyakarta Indonesia such as gembus tempeh (tofu waste), soybean tempeh, lamtoro tempeh (Leucaena bean) and kara tempeh. Isolation of LAB was performed using Total Plate Count (TPC) on de Man Rogosa Sharpe Agar (MRSA) medium supplemented with CaCO3. They were screened for their ability to degrade myo-inositol hexaphosphate or IP6 by using qualitative streak platemethod with modified de Man Rogosa- MorpholinoPropanesulfonic Acid Sharpe (MRS-MOPS) medium contained sodium salt of phytic acid as substrate and cobalt chloride staining (plate assay) method. The selected isolates were further assayed for phytase activities using quantitative method with spectrophotometer and the two selected isolates growth were optimized. Furthermore, thhe isolates that shown the highest phytase activity was characterized and identified using API 50 CH kitand 16S rRNA gene sequencing. The results showed that there were 18 LAB isolates obtained from samplesand 13 isolates were able to degrade sodium phytate based on qualitative screening. According to quantitative assay, the highest phytate degrading activities were found in TG-2(23.562 U/mL) and TG-1 (19.641 U/mL) isolated from gembus tempeh. The phytate activity of TG-2 was optimum at 37 °C with agitation, while the phytate activity of TG-1 was optimum at 45 °C without agitation. Characterization and identification of TG-2 isolate with the highest phytate degrading activity using API 50 CH and 16S rRNA showed that TG-2had homology with Lactobacillus fermentum. It could be concluded that LAB from from fermented traditional food grain-based and legume-based produced the extracellular phytase. [ABSTRACT FROM AUTHOR]

Naturally fermented rye bread kvass is a seasonal product with a pronounced rye bread flavour having the highest demand during hot summer days. However, non-pasteurised and non-filtered kvass has a very short shelf-life. There are numerous benefits of drying to extend kvass shelf-life, however it can have a significant influence on the product composition and quality. The aim of this research was to assess and compare nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and spray dried kvass. Naturally fermented non-pasteurised, non-filtered bread kvass was used to produce dry kvass at the University of Warmia and Mazury in Olsztyn, Poland. Maltodextrin was used in 25% quantity to kvass dry matter in order to aid the spray drying process. Nutritional value of liquid kvass (7% solids) and dry kvass (powder, 93% solids) was determined according to EU Regulation 1169/2011, B vitamins - according to AOAC 986.27 (B1), AOAC 970.65 (B2) and AOAC 961.14 (B3). Content of sugars was determined using high performance liquid chromatography, whereas aroma volatiles were assessed using solid phase microextraction in combination with gas chromatography/mass spectrometry. Drying process had a significant influence on the content of B vitamins in kvass; the highest decrease was observed for niacin (vitamin B3). The content of major sugars was lower in dry kvass based on the dilution by the addition of maltodextrin. Totally 26 different volatile compounds were detected in liquid and dry kvass, total values of peak areas were significantly lower in dry kvass (p<0.05). [ABSTRACT FROM AUTHOR]

Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples were determined. The results revealed that the moisture contents of the three samples showed significant difference from native to modified and fortified flour with values between 10.35 % ± 0.01 % to 6.30 % ± 0.08 % and 3.92 % ± 0.10 %. The protein contents (1.14 % ± 0.02 % to 2.19 % ± 0.06 % and 11.26 % ± 0.07 %) showed significant increase with increasing level of protein hydrolysates, ash (2.07 % ± 0.04 % to 1.33 % ± 0.01 % and 1.45 % ± 0.05 %) and crude fiber (1.97 % ± 0.04 % to 1.50 % ± 0.08 % and 1.55 % ± 0.05 %) showed no significant increase with increasing level of protein hydrolysates, while the crude fat, ash and fibre reduced with increase in protein hydrolysates. The cyanide (HCN) content decreased along with time of incubation with sample of fortified flour having the lowest value of HCN (2.93 mg · kg-1 ± 1.20 mg · kg-1). Meanwhile dextrose equivalent (2.00 % ± 0.00 % to 2.50 % ± 0.00 % and 3.25 % ± 0.35 %) showed significant increase with increasing of protein hydrolysates, solubility (85.60 % ± 1.12 % to 79.36 % ± 2.12 % and 79.79 % ± 6.59 %), and swelling power (4.20 % ± 0.88 % to 2.44 % ± 0.20 % and 2.45 % ± 0.01 %) showed no significant increase with increasing level of protein hydrolysates. Somehow, viscosity (387.00 cp ± 50.91 cp to 302.25 cp ± 56.21 cp and 242.00 cp ± 21.21 cp) showed significant increase with increasing level of protein hydrolysates. Observation by SEM indicated that modified starch granules was depolymerized by enzymatic hydrolysis lead to cause change and degrade exterior surface of the granules within corrosion via pores of small granules which makes it easy for penetration of enzyme into the granules. [ABSTRACT FROM AUTHOR]

Carbon nanotubes (CNT) have potential biomedical applications, and investigations are shifting towards the production of such nanotubes using renewable natural sources. CNTs were synthesized at various temperatures of 700, 750, 800, 850 and 900 °C, respectively, using a local fermented food known as "tapai ubi" or fermented tapioca as a precursor. The liquid part of this fermented food was heated separately at 80°C and channeled directly into the furnace system that employs the thermal chemical vapor deposition (CVD) method. Ferrocene, which was the catalyst was placed in furnace 1 in the thermal CVD process. The resulting CNTs produced from the process were studied using field emission scanning electron microscopy (FESEM) and raman spectroscopy. The FESEM images showed the growth morphology of the CNTs at the different temperatures employed. It was observed that the higher the synthesis temperature up to a point, the diameter of CNTs produced, after which the diameter increased. CNTs with helical structures were observed at 700 °C with a diameter range of 111 - 143 nm. A more straightened structure was observed at 750 °C with a diameter range of 59 - 121 nm. From 800 °C onwards, the diameters of the CNTs were less than 60 nm. Raman analysis revealed the present of D, G and G' peak were observed at 1227-1358, 1565-1582, and 2678-2695 cm-1, respectively. The highest degree of crystallity of the carbon nanotubes synthesized were obtained at 800 °C. The radial breathing mode (RBM) were in range between 212-220 and 279-292 cm-1. Carbon nanotubes also being functionalized with Polyethylene bis(amine) Mw2000 (PEG 2000-NH2) and showed highly cells viability compared to non-functionalized CNT. The nanotubes synthesized will be applied as drug delivery in future study. [ABSTRACT FROM AUTHOR]

North-East India which comprises of 8 different states is considered as one of the most diverse regions of India with each state exhibiting its distinct culture, tradition and food habit. The region with its rich resource of flora and fauna is among the 8 hottest biodiversity hotspot regions of the world and is also home to more than 66 % of total bamboo species of India. The ethnic communities of North-East India consume fresh or fermented bamboo shoot as one of most preferred traditional food items. Bamboo shoots form an indispensable part of several traditional speciality dishes of this region. Some of the most sought after bamboo based traditional foods are Ushoi, Soibum, Soidon, Soijim, Bastanga, Bastanga pani, Rep, Mesu, Eup, Ekhung, Hirring etc. Apart from being a delightful delicacy, bamboo shoot is considered as popular health food due to rich contents of proteins, carbohydrates, vitamins, fibres and very less fat. The habitat destruction and extensive use of bamboos as food source and other construction and reinforcing fibres have led to severe depletion of natural bamboo resources. An attempt is made through this article to understand the nutritive values and health benefits of bamboo shoots and their usage as important ethnic foods. Also the importance of bamboo micropropagation as an effective means of conservation by generating renewal bamboo resources of the region will also be highlighted. [ABSTRACT FROM AUTHOR]

The main challenge of the food industry in the world today is to make food products more sustainable, competitive and healthier for consumers. In this case, different pseudo-cereal, having specific chemical composition, became very interesting subject of investigations. Our previous studies showed, that fermentation of proteinaceous plants could increase their protein digestibility, total phenolic compounds content, and radical scavenging activity. However, by using fermented raw material, to high moisture content in biscuits could be achieved, which could have negative impact on products texture and microbiological stability during the storage. To reduce water migration from fermented products to biscuits dough, immobilization technology could be adapted. The aim of this study was to increase Cannabis sativa protein and expeller protein digestibility, total phenolic compounds (TPC) content, and antioxidant activity by using fermentation with selected lactic acid bacteria (LAB) strains, and to adapt the Cannabis sativa protein and expeller for higher value biscuits production. It was obtained, that Lactobacillus plantarum and Lactobacillus paracasei strains could be used for hemp seed protein and expeller fermentation in order to increase their antioxidant activity. For hemp seed expeller protein digestibility increasing L. plantarum could be recommended (digestibility increase 15.26%, in compare with non-fermented expeller samples). Fermented hemp seed products have significant influence on most of the biscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilized hemp seed protein and expeller could be recommended. [ABSTRACT FROM AUTHOR]

Fermented dairy products advertised as containing probiotic cultures must contain bacteria that survive the passage from stomach to intestines. In this study, a single bioreactor gastrointestinal tract simulator system was used to evaluate the probiotic potential of fermented dairy products containing probiotic and non-probiotic cultures. The survival of lactic acid bacteria from four commercial yoghurts was studied using dynamic gastrointestinal tract simulator (GITS). The GITS system comprised of a single stirred tank reactor, simulating the conditions in the stomach, duodenum, jejunum and ileum, connected to the PC and controlled by bioprocess monitoring and control software 'Iris 6'. Controlled parameters were temperature, pH, secretion control of HCl in stomach, NaHCO3 and bile in small intestine. The survival of lactic acid bacteria was calculated as the difference of colony forming units at four time-points: the beginning, at the end of stomach phase, 30 min after exposure of maximum bile concentration and at the end of the GITS experiment. Bacteria count was determined by plate counting on MRS agar, plates were incubated aerobically at 37 °C for 48 h. Results showed that the critical point of survival of lactic acid bacteria was the addition of bile by simulation of duodenum; a significant reduction in bacteria count was observed. The next phase (dilution used to simulate the digestion and absorption process in the small intestine) did not show significant changes, however, a slight increase in bacteria count was established. [ABSTRACT FROM AUTHOR]