in the present study lactic acid production was enhanced by optimizing the three process variables viz; inoculum size, temperature and ph using three factor five level ccrd (central composite rotatable design) by lactobacillus delbruckii under smf (submerged fermentation process). paneer (dairy by-product) whey was used as sole substrate for lactic acid production. design expert 8.0.2.0 softwar...

BACKGROUND Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. METHODS Protein composition and biochemical composition were determi...

Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural composition and functional capacity of the core microbiota determine the quality and quantity of products. As a typical example of food fermentation, Chinese Maotai-flavor liquor production involves a complex of various micr...

BACKGROUND Given its availability and low price, glycerol derived from biodiesel industry has become an ideal feedstock for the production of fuels and chemicals. A solution to reduce the negative environmental problems and the cost of biodiesel is to use crude glycerol as carbon source for microbial growth media in order to produce valuable organic chemicals. In the present paper, crude glycer...

The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined ...

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...

The improvement of the fermentation quality of rice straw silage by application of lactic acid bacteria (LAB) and glucose was investigated in this study. Sixteen rice varieties were harvested at the maturity stage and the rice straw was ensiled with LAB inoculant (1×10 cfu/g of fresh weight) and glucose (2% of fresh weight). Inoculation with LAB improved the fermentation as reflected in reducti...

Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of individual species at 12-h intervals throughou...

Lactic acid can be produced by fermentation of organic matters present in various wastes with the addition of various carbon and nitrogen sources using Lactobacillus species. Organic wastes form kitchen garbage and foodprocessing industries are especially rich in carbon and moisture content. The present study investigates the treatment of the organic wastes using microbiological process for eff...

To enhance the fermentative production of lactic acid (LA) from kitchen waste, a strain of high-yield lactic acid bacterium, designated as TD46, was characterized and its fermentation profiles were investigated. The strain TD46 could produce 91.34 g l–1 of LA from 100 g l–1 of glucose in 96 h of fermentation at pH 5.5~6.0 and 30 °C. On the basis of its fermentation ability to 49 carbohydrates a...