background and aims: the main cause of many problems in developing countries is related to the provision of safe drinking water. since the health of drinking water is important in the busy centers such as hospitals, clinics and health centers, this study was done to investigate the role of water coolers connected to the municipal system in microbial quality of drinking water in behbahan city. m...

the paper presents the case study of the current formation of a brazilian pit lake from an iron ore mining activity. the water used for the filling of the lake comes from rain, ground water and the complementary pumpage from a close river. at its final stage, which will be reached around year 2018, lake aguas claras will have a surface area of 0.67 km2 and the depth of 234 m, which will make it...

Kocho and Bula are fermented product of Enset (Ensete ventricosum). It is the staple food for 20 million people in Ethiopia. The aim of study was to isolate, identify and characterize yeast species from fermented kocho and bulla by using Biolog Micro station. 300 Kocho samples were collected from Angacha District. 0.1ml of serially diluted samples were Streaked on yeast pepton dextrose agar and...

in the baking industry, use of hydrocolloid technology to improve the operation and to increase the tolerance to paste fermentation conditions, improve quality and increase the shelf life of fresh as well as stored bread, is of large applications. this research was carried out to evaluate the effects of gel of sodium alginate on rheological properties of dough and quality (volume, specific volu...

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...

OBJECTIVE This study investigated the association of enzyme-producing microbes and their enzymes with starch and hemicellulose degradation during fermentation of total mixed ration (TMR) silage. METHODS The TMRs were prepared with soybean curd residue, alfalfa hay (ATMR) or Leymus chinensis hay (LTMR), corn meal, soybean meal, vitamin-mineral supplements, and salt at a ratio of 25:40:30:4:0.5...

OBJECTIVE The objective of the study was to determine the effect of fermented spent coffee ground (FSCG) on nutrient digestibility and nitrogen utilization in sheep. METHODS Fermentation of spent coffee ground (SCG) was conducted using Lactobacillus plantrum. Fermentation was performed at moisture content of 70% and temperature of 39°C with anaerobic air tension for 48 h. Four adult rams (ini...

In this study, solid-state fermentation of two types of agricultural residues/products for lipase production in a tray-bioreactor was investigated. Rhizopus oryzae was used as a potential fungus strain and two types of agricultural residues including soybean meal and sugarcane bagasse were utilized as substrate. Fermentation was carried out in two different operational conditions: one with cont...

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 ...

Ethanol production from agro-based raw materials normally involves two major steps, fermentation and distillation. These steps are reviewed, mainly in relation to molasses, which is the most common raw material in tropical countries. The specific effect on fermentation efficiency of molasses quality in terms Fermentable Sugars, the ratio of fermentable to non-fermentable solids, Volatile Acids,...