Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity du...

A new route of ethanol formation has recently been shown to exist in Leuconostoc mesenteroides (I). The evidence thus far available indicates that (a) glucose fermentation always yields 1 mole each of lactate, ethanol, and COZ, (b) aldolase and isomerase do not function in glucose fermentation by this organism, (c) the enzymes for the formation of D(-)-lactic acid from n-glyceraldehyde phosphat...

In commercial penicillin production the fermentation medium is usually seeded with a mycelial (vegetative) inoculum of Penicillium chrysogenum prepared by the following transfers: spores -+ germinator tank -seed tank. However, depending on the fermentation conditions, the operation in the germinator tank can be successfully eliminated. Goldschmidt and Koffler (1950) used spore-inoculated fermen...

Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Critical process parameters affecting the fermentative citric acid production were investigated, inc...

Fermentation has been widely used for the production of a wide variety of substances that are highly beneficial to individuals and industry. Over the years, fermentation techniques have gained immense importance due to their economic and environmental advantages. Ancient techniques have been further modified and refined to maximize productivity. This has also involved the development of new mac...

The Journal of Food Technology in Africa, Vol. 6, Apr-June, 2001, 38-40 Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu' Oyewole, O.B. and Ogundele, S.L. Department of Food Science and Technology, University of Agriculture, PMB 2240,Abeokuta. Ogun State, Nigeria. Code Number: ft01011 Abstract Cassava clones 30572 was fermented to 'fufu' for differen...

Electro-fermentation is a new technique that could be used to influence the global metabolism in mixed-culture fermentation. In this study, a mixed-culture cathodic electro-fermentation of glycerol was investigated. Both microbial community structure and metabolic patterns were altered when compared to standard fermentation. This microbial population shift was more significant when the working ...

Rice straw is one of the potential economic feedstock for biobutanol production through ABE fermentation. However, the rice straw hydrolysate-based fermentation medium needs to be supported with nutritional elements. In this study, an attempt is made to optimize the rice straw hydrolysate-based fermentation medium employing Clostridium acetobutylicum MTCC 481 using Taguchi design of experiments...

recovery of metabolites from fermentation broth by solvent extraction can be used to optimize fermentation processes. end-product reutilization, low product concentration, large volumes of fermentation broth and the requirements for large bioreactors, in addition to the high cost largely contributed to the decline in fermentative 2, 3-butanediol production. extraction can successfully be used f...

Slaughterhouse Blood (SHB) is a rich source of protein, but it requires a suitable processing before its use as an ingredient in animal feed formulations. In this study, SHB was fermented using whey or pure culture of Lactobacillus acidophilus as the fermentation inoculums. Mixtures of SHB, fermentation inoculums and molasses were incubated at 35°C and microbiological and biochemical changes we...