Natural fermentation of shredded carrots using two types of carrots (red and crimson coloured) was carried out with 3% salt and 4% mustard powder. The viable number of microorganisms was determined at various time intervals on four different types of media viz. De Man Rogosa Sharpe (MRS), Nutrient agar, Yeast extract peptone dextrose agar (YEPDA) and Acetobacter medium. The viable number of cel...

introduction: sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. commercial sourdough processes do not rely on fortuitous flora but on the use of specific starter cultures. there has ...

In Brazil, spontaneous fermentation and open vessels are still used to produce cachaça (the Brazilian sugarcane spirit) and this fermentation is characterized by mixed cultures with continuous succession of yeast species. This work shows the development of a methodology for isolation of yeasts, particularly Saccharomyces cerevisiae, used in the production of cachaça. According to the proposed s...

In the last years the use of a multistarter fermentation process has been proposed to improve the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniasporauvarum, Candida zemplinina, and a strain of Saccharomycescerevisiae isolated from organic musts were investigated. To evaluate the oenologi...

BACKGROUND Monascus mycelia and pigments are promising sources of food and medicine with their potential pharmaceutical values and health-improving functions. Using high cell density fermentation of Monascus spp. to achieve higher mycelium and yellow pigment production is worthy to be researched. In this study, the characteristics and productivity shifting of pigments in high cell density cultu...

Characteristic of the beer production process is the uncertainty caused by the complex biological raw materials and the yeast, a living organism. This uncertainty is exempliied by the fact that predicting the speed of the beer fermentation process is a non-trivial task. We employ neural network and decision tree learning to predict the speed of the beer fermentation process. We use two data set...

This study aimed to examine the fermentation quality of a tropical Elephant grass (Pennisetum purpuereum) and temperate Italian ryegrass (Lolium multiflorum) forages ensiled additive of fermented juice of epiphytic lactic acid bacteria (LAB) and to determine what factor affects the fermentation characteristics of the crops. In both species cell walls neutral detergent fiber (NDF) and acid deter...

The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The...

The fermentation process in general is a kind of non-linear and time-variant system. It is necessary to determine optimal conditions in the fermentation process with multiple performance characteristics In this study, a Grey-based Taguchi Method was applied to find the optimal conditions of medium composition to enhance the production of biomass, monacolin K, pigments synthesis, and to reduce t...

Ethanol fermentation requires oxygen to maintain high biomass and cell viability, especially under very-high-gravity (VHG) condition. In this work, fermentation redox potential (ORP) was applied to drive the aeration process at low dissolved oxygen (DO) levels, which is infeasible to be regulated by a DO sensor. The performance and characteristics of flocculating yeast grown under 300 and 260 g...