Abstract: Aloe Vera is a short-stemmed succulent plant which is commonly used in Myanmar traditional medicine. A. vera gel was also used as food addictive. This study aims to improve the Myanmar folk medicine to a functional beverage. In this research, Aloe vera was fermented with Saccharomyces cerevisiae for 6 months. Three different processes were carried out. Process I contains A. vera 10%, sugar 30%, water 50%, and starter culture 10%, process II contains A. vera 10%, sugar 15%, honey 15%, and water 50%, starter culture 10%; process III contains A. vera 10%, honey 30%, water 50%, starter culture 10%. During wine fermentation, the wine parameters such as alcohol content, total soluble solid (ºBrix), pH, color and cell population were analyzed. After 30 days of fermentation, total cell population remained 2.8x106 in P-I, P-II and 3.2x106 in P-III. Total soluble solid content dropped to 15.8 in P-I, P-II and 15.7 in P-III. After 30 days, clear wine was transferred to other vassals for racking. After 6 months of racking, microbial population reached under detectable level and alcohol content was round about 11% but not significantly different among these processes. P-II was found to have the highest color intensity at 450 nm and it got the most taster satisfaction when sensory evaluation was carried out using five hedonic scales after 6 month of racking.
Abstract: Fermentation as an important operation in the processing of cocoa beans is now affected by the recent climate change across the globe. The major requirement for effective fermentation is the ability of the material used to retain sufficient heat for the required microbial activities. Apart from the effects of climate on the rate of heat retention, the materials used for fermentation plays an important role. Most Farmers still restrict fermentation activities to the use of traditional methods. Improving on cocoa fermentation in this era of climate change makes it necessary to work on other materials that can be suitable for cocoa fermentation. Therefore, the objective of this study was to determine the effects of fermentation techniques on the quality of cocoa beans. The materials used in this fermentation research were heap-leaves (traditional), stainless steel, plastic tin, plastic basket and wooden box. The period of fermentation varies from zero days to 10 days. Physical and chemical tests were carried out for variables in quality determination in the samples. The weight per bean varied from 1.0-1.2 g after drying across the samples and the major color of the dry beans observed was brown except with the samples from stainless steel. The moisture content varied from 5.5-7%. The mineral content and the heavy metals decreased with increase in the fermentation period. A wooden box can conclusively be used as an alternative to heap-leaves as there was no significant difference in the physical features of the samples fermented with the two methods. The use of a wooden box as an alternative for cocoa fermentation is therefore recommended for cocoa farmers.
Abstract: Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans using banana leaves or a fermentation basket, both of them leading to a poor product thermal insulation and to an inability to mix the product. Box fermenter reduces this loss by using a wood with large thickness (e>3cm), but mixing to homogenize the product is still hard to perform. Automatic fermenters are not rentable for most of producers. Heat (T>45°C) and acidity produced during the fermentation by microbiology activity of yeasts and bacteria are enabling the emergence of potential flavor and taste of future chocolate. In this study, a cylindro-rotative fermenter (FCR-V1) has been built and coconut fibers were used in its structure to confine heat. An axis of rotation (360°) has been integrated to facilitate the turning and homogenization of beans in the fermenter. This axis permits to put fermenter in a vertical position during the anaerobic alcoholic phase of fermentation, and horizontally during acetic phase to take advantage of the mid height filling. For circulation of air flow during turning in acetic phase, two woven rattan with grid have been made, one for the top and second for the bottom of the fermenter. In order to reduce air flow during acetic phase, two airtight covers are put on each grid cover. The efficiency of the turning by this kind of rotation, coupled with homogenization of the temperature, caused by the horizontal position in the acetic phase of the fermenter, contribute to having a good proportion of well-fermented beans (83.23%). In addition, beans’pH values ranged between 4.5 and 5.5. These values are ideal for enzymatic activity in the production of the aromatic compounds inside beans. The regularity of mass loss during all fermentation makes it possible to predict the drying surface corresponding to the amount being fermented.
Abstract: Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether isolates have the potential for biofilm production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry.
Abstract: Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial properties for human health. Mainly yeast species, lactic acid bacteria (LAB) strains and fewer acetic acid bacteria strains live together in a natural matrix named “kefir grain”, which is formed from various proteins and polysaccharides. Different microbial species live together in slimy kefir grain and it has been thought that synergetic effect could take place between microorganisms, which belong to different genera and species. In this research, yeast and LAB were isolated from kefir samples obtained from Uludag University Food Engineering Department. The cell morphology of isolates was screened by microscopic examination. Gram reactions of bacteria isolates were determined by Gram staining method, and as well catalase activity was examined. After observing the microscopic/morphological and physical, enzymatic properties of all isolates, they were divided into the groups as LAB and/or yeast according to their physicochemical responses to the applied examinations. As part of this research, the antagonistic/synergistic efficacy of the identified five LAB and five yeast strains to each other were determined individually by disk diffusion method. The antagonistic or synergistic effect is one of the most important properties in a co-culture system that different microorganisms are living together. The synergistic effect should be promoted, whereas the antagonistic effect is prevented to provide effective culture for fermentation of kefir. The aim of this study was to determine microbial interactions between identified yeast and LAB strains, and whether their effect is antagonistic or synergistic. Thus, if there is a strain which inhibits or retards the growth of other strains found in Kefir microflora, this circumstance shows the presence of antagonistic effect in the medium. Such negative influence should be prevented, whereas the microorganisms which have synergistic effect on each other should be promoted by combining them in kefir grain. Standardisation is the most desired property for industrial production. Each microorganism found in the microbial flora of a kefir grain should be identified individually. The members of the microbial community found in the glue-like kefir grain may be redesigned as a starter culture regarding efficacy of each microorganism to another in kefir processing. The main aim of this research was to shed light on more effective production of kefir grain and to contribute a standardisation of kefir processing in the food industry.
Abstract: Biofuel is one of the renewable energy sources adapted by the Philippine government in order to lessen the dependency on foreign fuel and to reduce carbon dioxide emissions. Rain tree pods were seen to be a promising source of bioethanol since it contains significant amount of fermentable sugars. The study was conducted to establish the complete procedure in processing rain tree pods for village level hydrous bioethanol production. Production processes were done for village level hydrous bioethanol production from collection, drying, storage, shredding, dilution, extraction, fermentation, and distillation. The feedstock was sundried, and moisture content was determined at a range of 20% to 26% prior to storage. Dilution ratio was 1:1.25 (1 kg of pods = 1.25 L of water) and after extraction process yielded a sugar concentration of 22 0Bx to 24 0Bx. The dilution period was three hours. After three hours of diluting the samples, the juice was extracted using extractor with a capacity of 64.10 L/hour. 150 L of rain tree pods juice was extracted and subjected to fermentation process using a village level anaerobic bioreactor. Fermentation with yeast (Saccharomyces cerevisiae) can fasten up the process, thus producing more ethanol at a shorter period of time; however, without yeast fermentation, it also produces ethanol at lower volume with slower fermentation process. Distillation of 150 L of fermented broth was done for six hours at 85 °C to 95 °C temperature (feedstock) and 74 °C to 95 °C temperature of the column head (vapor state of ethanol). The highest volume of ethanol recovered was established at with yeast fermentation at five-day duration with a value of 14.89 L and lowest actual ethanol content was found at without yeast fermentation at three-day duration having a value of 11.63 L. In general, the results suggested that rain tree pods had a very good potential as feedstock for bioethanol production. Fermentation of rain tree pods juice can be done with yeast and without yeast.
Abstract: The study evaluated the effects of varying fermentation periods on the nutrients and anti-nutrients composition of African yam bean (Sphenostylis stenocarpa) and acha (Digitaria exilis) flour blends and sensory properties of their products. The African yam bean seeds and acha grains were fermented for 24 hrs, 48 and 72 hrs, dried (sun drying) and milled into fine flour. The fermented flours were used in a ratio of 70:30 (Protein basis) to formulate composite flour for meat pie and biscuits production. Both the fermented and unfermented flours and products were analyzed for chemical composition using the standard method. The data were statistically analyzed using SPSS version 15 to determine the mean and standard deviation. The 24, 48, and 72 hrs fermentation periods increased protein (22.81, 26.15 and 24.00% respectively). The carbohydrate, ash and moisture contents of the flours were also increased as a result of fermentation (68.01-76.83, 2.26-4.88, and 8.36-13.00% respectively). The 48 hrs fermented flour blends had the highest increase in ash relative to the control (4.88%). Fermentation increased zinc, iron, magnesium and phosphorus content of the flours. Treatment drastically reduced the anti-nutrient (oxalate, saponin, tannin, phytate, and hemagglutinin) levels of the flours. Both meat pie and biscuits had increased protein relative to the control (27.36-34.28% and 23.66-25.09%). However, the protein content of the meat pie increased more than that of the biscuits. Zinc, Iron, Magnesium and phosphorus levels increased in both meat pie and biscuits. Organoleptic attributes of the products (meat pie and biscuits) were slightly lower than the control except those of the 72 hrs fermented flours.
Abstract: This research aimed to demonstrate probiotic germinated native black rice juice fermentation by lactic acid bacteria (Lactobacillus casei TISTR 390). Germinated native black rice juice was inoculated with a 24-h old lactic culture and incubated at 30 °C for 72 hours. Changes in pH, acidity, total soluble solid, and viable cell counts during fermentation under controlled conditions at 0-h, 24-h, 48-h, and 72-h fermentations were evaluated. The study found out that the change in pH and total soluble solid of probiotic germinated black rice juice significantly (p ≤ 0.05) decreased at 72-h fermentation (5.67±0.12 to 2.86±0.04 and 7.00±0.00 to 6.40±0.00 ºbrix at 0-h and 72-h fermentations, respectively). On the other hand, the amount of titratable acidity expressed as lactic acid and the viable cell count significantly (p≤0.05) increased at 72-h fermentation (0.11±0.06 to 0.43±0.06 (% lactic acid) and 3.60 x 106 to 2.75 x 108 CFU/ml at 0-h and 72-h fermentations, respectively). Interestingly, the amount of γ-Amino Butyric Acid (GABA) had a significant difference (p≤0.05) twice as high as that of the control group (0.25±0.01 and 0.13±0.01 mg/100g, respectively). In addition, the free radical scavenging capacity assayed by DPPH method also showed that the IC50 values were significantly (p≤0.05) higher than the control (147.71±0.96 and 202.55±1.24 mg/ml, respectively). After 4 weeks of cold storage at 4 °C, the viable cell counts of lactic acid bacteria reduced to 1.37 x 106 CFU/ml. In conclusion, fermented germinated native black rice juice could be served as a healthy beverage for vegans and people who are allergic to cow milk products.
Abstract: Acute and chronic effects of biopesticide from entomopathogenic nematode (Steinernema thailandensis n. sp.), bacteria ISR (Pseudomonas fluorescens), wood vinegar and fermented organic substances from plants: (neem Azadirachta indica + citronella grass Cymbopogon nardus Rendle + bitter bush Chromolaena odorata L.) were tested on culantro (Eryngium foetidum L.). The biopesticide was investigated for infestation reduction of the major insect pest whitefly (Bemisia tabaci (Gennadius)). The experimental plots were located at a farm in Nakhon Sawan Province, Thailand. This study was undertaken during the drought season (late November to May). Effectiveness of the treatment was evaluated in terms of acute and chronic effect. The populations of whitefly were observed and recorded every hour up to 3 hours with insect nets and yellow sticky traps after the treatments were applied for the acute effect. The results showed that bacteria ISR had the highest effectiveness for controlling whitefly infestation on culantro; the whitefly numbers on insect nets were 12.5, 10.0 and 7.5 after 1 hr, 2 hr, and 3 hr, respectively while the whitefly on yellow sticky traps showed 15.0, 10.0 and 10.0 after 1 hr, 2 hr, and 3 hr, respectively. For chronic effect, the whitefly was continuously collected and recorded at weekly intervals; the result showed that treatment of bacteria ISR found the average whitefly numbers only 8.06 and 11.0 on insect nets and sticky traps respectively, followed by treatment of nematode where the average whitefly was 9.87 and 11.43 on the insect nets and sticky traps, respectively. In addition, the minor insect pests were also observed and collected. The biopesticide influenced the reduction number of minor insect pests (red spider mites, beet armyworm, short-horned grasshopper, pygmy locusts, etc.) with only a few found on the culantro cultivation.
Abstract: Yogurt capsule was made by mixing 14% w/v of
reconstitution of skim milk with 2% FOS. The mixture was
fermented by commercial yogurt starter comprising Lactobacillus
bulgaricus and Streptococcus thermophilus. These yogurts were
made as yogurt powder by freeze-dried. Yogurt powder was put into
capsule then stored for 28 days at 4oc. 8ml of commercial yogurt was
found to be the most suitable inoculum size in yogurt production.
After freeze-dried, the viability of L. bulgaricus and S. thermophilus
reduced from 109 to 107 cfu/g. The precence of sucrose cannot help to
protect cell from ice crystal formation in freeze-dried process, high
(20%) sucrose reduced L. bulgaricus and S. thermophilus growth
during fermentation of yogurt. The addition of FOS had reduced
slowly the viability of both L. bulgaricus and S. thermophilus similar
to control (without FOS) during 28 days of capsule storage. The
viable cell exhibited satisfactory viability level in capsule storage
(6.7x106cfu/g) during 21 days at 4oC.
Abstract: The consumption of food contaminated with molds
(microscopic filamentous fungi) and their toxic metabolites results in
the development of food-borne mycotoxicosis. The spores of molds
are ubiquitously spread in the environment and can be detected
everywhere. Ochratoxin A is a toxic and potentially carcinogenic
fungal toxin found in a variety of food commodities. In this study, the
mycological quality of various ready-to-eat local and imported pork
meat and meat byproducts sold in Egyptian markets were assessed
and the presence of various molds was determined in pork used as a
raw material, edible organs as liver and kidney as well as in
fermented raw meat by-products. The study assessed the mycological
quality of pork raw meat and their by-products sold in commercial
shops in Cairo, Egypt. Mycological analysis was conducted on
(n=110) samples which included pig’s livers and kidneys from
Egyptian Bassatin slaughter house; local and imported processed
pork meat by-products from Egyptian pork markets. The isolates
were identified using traditional mycological and biochemical tests.
All kidney and liver samples were positive to molds growth while all
byproducts were negative. Ochratoxin A levels were quantitatively
analyzed using the high performance liquid chromatography (HPLC)
and the highest results were present in kidney 7.51 part per billion
(ppb) followed by minced meat 6.19 ppb generally the local samples
showed higher levels than the imported ones. To the best of our
knowledge, this is the first report on mycotoxins detection and
quantification from pork by-products in Egypt.
Abstract: Consumers are demanding novel beverages that are
healthier, convenient and have appealing consumer acceptance. The
objectives of this study were to investigate the effects of adding grape
polyphenols and the influence of presenting health claims on the
sensory acceptability of wines. Fresh red sorrel calyces were
fermented into wines. The total soluble solids of the pectinase-treated
sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form
of grape pomace extract was added to sorrel wines (w/v) in specified
levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12
panelists was use to select the level of polyphenol to be added to
sorrel wines for sensory preference The sensory attributed of the
wines which were evaluated were colour, clarity, aroma, flavor,
mouth-feel, sweetness, astringency and overall preference. The sorrel
wine which was most preferred from focus group evaluation was
presented for hedonic rating. In the first stage of hedonic testing, the
sorrel wine was served chilled at 7°C for 24 h prior to sensory
evaluation. Each panelist was provided with a questionnaire and was
asked to rate the wines on colour, aroma, flavor, mouth-feel,
sweetness, astringency and overall acceptability using a 9-point
hedonic scale. In the second stage of hedonic testing, the panelist
were instructed to read a health abstract on the health benefits of
polyphenolic compounds and again to rate sorrel wine with added 25
ppm polyphenol. Paired t-test was used for the analysis of the
influence of presenting health information on polyphenols on hedonic
scoring of sorrel wines. Focus groups found that the addition of
polyphenol addition had no significant effect on sensory color and
aroma but affected clarity and flavor. A 25 ppm wine was liked
moderately in overall acceptability. The presentation of information
on the health benefit of polyphenols in sorrel wines to panelists had
no significant influence on the sensory acceptance of wine. More
than half of panelists would drink this wine now and then. This wine
had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and
alcohol content of 13.0%. The sorrel wine was liked moderately in
overall acceptability with the added polyphenols.
Abstract: Food poisoning and infection by bacteria are of public
health significance to both developing and developed countries.
Samples of ogi (akamu) prepared from white and yellow variety of
maize sold in Uturu and Okigwe were analyzed together with the
laboratory prepared ogi for bacterial quality using the standard
microbiological methods. The analyses showed that both white and
yellow variety had total bacterial counts (cfu/g) of 4.0 ×107 and 3.9 x
107 for the laboratory prepared ogi while the commercial ogi had 5.2
x 107 and 4.9 x107, 4.9 x107 and 4.5 x107, 5.4 x107 and 5.0 x107 for
Eke-Okigwe, Up-gate and Nkwo-Achara market respectively. The
Staphylococcal counts ranged from 2.0 x 102 to 5.0 x102 and 1.0 x
102 to 4.0 x102 for the white and yellow variety from the different
markets while Staphylococcal growth was not recorded on the
laboratory prepared ogi. The laboratory prepared ogi had no Coliform
growth while the commercially prepared ogi had counts of 0.5 x103
to 1.6 x 103 for white variety and 0.3 x 103 to 1.1 x103 for yellow
variety respectively. The Lactic acid bacterial count of 3.5x106 and
3.0x106 was recorded for the laboratory ogi while the commercially
prepared ogi ranged from 3.2x106 to 4.2x106 (white variety) and 3.0
x106 to 3.9 x106 (yellow). The presence of bacteria isolates from the
commercial and laboratory fermented ogi showed that Lactobacillus
sp, Leuconostoc sp and Citrobacter sp were present in all the
samples, Micrococcus sp and Klebsiella sp were isolated from Eke-
Okigwe and ABSU-up-gate markets varieties respectively, E. coli
and Staphylococcus sp were present in Eke-Okigwe and Nkwo-
Achara markets while Salmonella sp were isolated from the three
markets. Hence, there are chances of contracting food borne diseases
from commercially prepared ogi. Therefore, there is the need for
sanitary measures in the production of fermented cereals so as to
minimize the rate of food borne pathogens during processing and
storage.
Abstract: The effect of processing on plasma lipid profile and
atherogenic indices of rats fed Artocarpus heterophyllus seed diets at
different concentrations were investigated. Fifty five rats were used
for this study, they were divided into eleven groups of five rats each
(one control group and ten test groups), the test groups were fed raw,
boiled, roasted, fermented and soaked diets at 10% and 40%
concentrations. The study lasted for thirty five days. The diets led to
significant decrease (p
Abstract: The strawberry tree (Arbutus unedo L.) is a small tree
or shrub from botanical Ericaceae family that grows spontaneously
nearby the Mediterranean basin and produce edible red fruits. A
traditional processed fruit application, in Mediterranean countries, is
the production of a spirit (known as aguardente de medronho, in
Portugal) obtained from the fermented fruit. The main objective of
our study was to contribute to the knowledge about the influence of
the degree of maturation of fruits in the volatile composition and
quality of arbutus spirit. The major volatiles in the three distillates
fractions (head, heart and tail) obtained from fermentation of two
different fruit maturation levels were quantified by GC-FID analysis
and ANOVA one-way was performed. Additionally, the total
antioxidant capacity and total phenolic compounds of both arbutus
fruit spirits were determined, by ABTS and Folin-Ciocalteau method,
respectively. The methanol concentration is higher (1022.39 g/hL
a.a.) in the spirit made from fruits with highest total soluble solids,
which is a value above the legal limit (1000 g/hL a.a.). Overall, our
study emphasizes, for the first time, the influence of maturation
degree of arbutus fruits in the spirit volatile composition and quality.
Abstract: The aim of research was to define the relations
between volatile compounds, some parameters (pH, titratable acidity
(TA), total soluble solid (TSS), lactic acid bacteria count) and
consumer preference of commercial fermented milks. These relations
tend to be used for controlling and developing new fermented milk
product. Three leading commercial brands of fermented milks in
Thailand were evaluated by consumers (n=71) using hedonic scale
for four attributes (sweetness, sourness, flavour, and overall liking),
volatile compounds using headspace-solid phase microextraction
(HS-SPME) GC-MS, pH, TA, TSS and LAB count. Then the
relations were analyzed by principal component analysis (PCA). The
PCA data showed that all of four attributes liking scores were related
to each other. They were also related to TA, TSS and volatile
compounds. The related volatile compounds were mainly on
fermented produced compounds including acetic acid, furanmethanol,
furfural, octanoic acid and the volatiles known as artificial fruit
flavour (beta pinene, limonene, vanillin, and ethyl vanillin). These
compounds were provided the information about flavour addition in
commercial fermented milk in Thailand.
Abstract: The management of Helicobacter pylori (H. pylori)
eradication is still a matter of discussion, full effectiveness is rarely
achieved, and it has many adverse effects. The use of probiotics may
be associated with better eradication rates and possibly prevention of
adverse events due to antibiotic therapy. The present clinical study
was undertaken to evaluate the efficacy of a specially designed
fermented milk product, containing Bifidobacterium lactis B420, on
the eradication of H. pylori infection in a prospective, randomized,
double-blind, controlled study in humans. Four test fermented milks
(FM) were specially designed in which counts of viable cells in all
products were 10^10 Log CFU. 100 mL-1 for Bifidobacterium lactis -
Bifidobacterium species 420. 190 subjects infected with H. pylori,
with previous diagnosis of functional dyspepsia according to Rome
III criteria entered the study. Bifidobacterium lactis B420,
administered twice a day for 90 days was not able to eradicate H.
pylori in Brazilian patients with functional dyspepsia.
Abstract: The lactic acid bacteria (LAB) were isolated from
10 samples of fermented foods (Sa-tor-dong and Bodo) in South
locality of Thailand. The 23 isolates of lactic acid bacteria were
selected, which were exhibited a clear zone and growth on MRS
agar supplemented with CaCO3. All of lactic acid bacteria were
tested on morphological and biochemical. The result showed that
all isolates were Gram’s positive, non-spore forming but only
10 isolates displayed catalase negative. The 10 isolates including
BD1 .1, BD 1.2, BD 2.1, BD2.2, BD 2.3, BD 3.1, BD 4.1, BD 5.2,
ST 4.1 and ST 5.2 were selected for inhibition activity
determination. Only 2 strains (ST 4.1 and BD 2.3) showed
inhibition zone on agar, when using Escherichia coli sp. as target
strain. The ST 4.1 showed highest inhibition zone on agar, which
was selected for probiotic property testing. The ST4.1 isolate
could grow in MRS broth containing a high concentration of
sodium chloride 6%, bile salts 7%, pH 4-10 and vary temperature
at 15-45°C.
Abstract: Fibrin degradation is an important part in prevention
or treatment of intravascular thrombosis and cardiovascular diseases.
Plasmin like fibrinolytic enzymes has given new hope to patient with
cardiovascular diseases by treating fibrin aggregation related diseases
with traditional plasminogen activator which have many side effects.
Various researches involving wide range of sources for production of
fibrinolytic proteases, from bacteria, fungi, insects and fermented
foods. But few have looked into endophytic fungi as a potential
source. Sixteen (16) endophytic fungi were isolated from Hibiscus sp.
leaves from six different locations in Shah Alam, Selangor. Only two
endophytic fungi, FH3 and S13 showed positive fibrinolytic protease
activities. FH3 produced 5.78cm and S13 produced 4.48cm on Skim
Milk Agar after 4 days of incubation at 27°C. Fibrinolytic activity
was observed; 3.87cm and 1.82cm diameter clear zone on fibrin plate
of FH3 and S13 respectively. 18srRNA was done for identification of
the isolated fungi with positive fibrinolytic protease. S13 had the
highest similarity (100%) to that of Penicillium citrinum strain TG2
and FH3 had the highest similarity (99%) to that of Fusarium sp.
FW2PhC1, Fusarium sp. 13002, Fusarium sp. 08006, Fusarium
equiseti strain Salicorn 8 and Fungal sp. FCASAn-2. Media
composition variation showed the effects of carbon nitrogen on
protein concentration, where the decrement of 50% of media
composition caused drastic decrease in protease of FH3 from 1.081 to
0.056 and also S13 from 2.946 to 0.198.
Abstract: In this paper influence of packaging method (vacuum
and modified atmosphere packaging) on lipid oxidative stability and
sensory properties of odor and taste of the traditional sausage
Petrovská klobása were examined. These parameters were examined
during storage period (7 months). In the end of storage period,
vacuum packed sausage showed better oxidative stability. Propanal
content was significantly lower (P