Abstract: This study is concerned with the optimization of
fermentation parameters for the hyper production of mannanase from
Fusarium oxysporum SS-25 employing two step statistical strategy
and kinetic characterization of crude enzyme preparation. The
Plackett-Burman design used to screen out the important factors in
the culture medium revealed 20% (w/w) wheat bran, 2% (w/w) each
of potato peels, soyabean meal and malt extract, 1% tryptone, 0.14%
NH4SO4, 0.2% KH2PO4, 0.0002% ZnSO4, 0.0005% FeSO4, 0.01%
MnSO4, 0.012% SDS, 0.03% NH4Cl, 0.1% NaNO3 in brewer’s spent
grain based medium with 50% moisture content, inoculated with
2.8×107 spores and incubated at 30oC for 6 days to be the main
parameters influencing the enzyme production. Of these factors, four
variables including soyabean meal, FeSO4, MnSO4 and NaNO3 were
chosen to study the interactive effects and their optimum levels in
central composite design of response surface methodology with the
final mannanase yield of 193 IU/gds. The kinetic characterization
revealed the crude enzyme to be active over broader temperature and
pH range. This could result in 26.6% reduction in kappa number with
4.93% higher tear index and 1% increase in brightness when used to
treat the wheat straw based kraft pulp. The hydrolytic potential of
enzyme was also demonstrated on both locust bean gum and guar
gum.
Abstract: The aim of the research was to evaluate the influence of flakes from biologically activated hull-less barley grain and malt extract on quality of yoghurt during its storage.
The results showed that the concentration of added malt extract and storage time influenced the changes of pH and lactic acid in yoghurt samples. Sensory properties – aroma, taste, consistency and appearance – of yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract changed significantly (p
Abstract: In the present study, effect of critical medium components (a total of fifteen components) on ethanol production from waste cashew apple juice (CAJ) using yeast Saccharomyces diasticus was studied. A statistical response surface methodology
(RSM) based Plackett-Burman Design (PBD) was used for the design of experiments. The design contains a total of 32 experimental trails. The effect of medium components on ethanol was studied at two different levels such as low concentration level (-) and high concentration levels (+). The dependent variables selected in this study were ethanol concentration (g/L) and cellmass concentration (g/L). Data obtained from RSM on ethanol production were subjected to analysis of variance (ANOVA). In general, initial substrate concentration significantly influenced the microbial growth and product formation. Of the medium components evaluated, CAJ concentration, yeast extract, (NH4)2SO4, and malt extract showed significant effect on ethanol fermentation. A second-order polynomial model was used to predict the experimental data and the model fitted the data with a high correlation coefficient (R2 > 0.98).
Maximum ethanol (15.3 g/L) and biomass (6.4 g/L) concentrations
were obtained at the optimum medium composition and at optimum
condition (temperature-30°C; initial pH-6.8) after 72 h fermentation
using S.diasticus.
Abstract: The effect of flakes from biologically activated hullless barley grain and malt extract on microbiological safety of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with flakes from biologically activated hull-less barley grain and malt extract were analyzed for total plate count of mesophylic aerobic and facultative anaerobic microorganisms, as well yeasts and moulds population during shelflife. Results showed that the changes of pH and titratable acidity affected the concentration of added malt extract. The lowest pH and the highest titratable acidity were determined in samples YFBG5% ME4% and YFBG5% ME6% on the 14th day. The total plate count decreased in all yoghurt samples except sample YFBG5% ME6%, where was determined the increase of microorganisms from 7th till 14th day. The adding of flakes from biologically activated hull-less barley grain in yoghurt samples caused the higher initial content of yeasts and moulds comparing with control. The growth of yeasts and moulds during shelf-life provided the added malt extract in yoghurt samples. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract from a microbiological perspective is safe product.
Abstract: The influence of flakes from biologically activated
hull-less barley grain and malt extract on chemical composition of
yoghurt was studied.
Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr.
Hansen, Denmark), flakes from biologically activated hull-less
barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used
for experiments. Yoghurt samples with and without flakes from
biologically activated hull-less barley grain and malt extract were
analyzed for content of total solids, total proteins, fats, amino acids
and riboflavin.
The addition of flakes from biologically activated hull-less barley
grain and malt extract allowed increase of nutritional value of
yoghurt samples. There was obtained the increase of total proteins
(p>0.05) and the decrease of fat (p>0.05). The presence of flakes
from biologically activated hull-less barley grain and malt extract in
yoghurt samples provided significant increase of amino acids amount
(p