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fermentation</title> <meta name="description" content="Search results for: acetic acid fermentation"> <meta name="keywords" content="acetic acid fermentation"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="acetic acid fermentation"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 3638</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: acetic acid fermentation</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3638</span> Effect of Acetic Acid Fermentation on Bioactive Components and Anti-Xanthine Oxidase Activities in Vinegar Brewed from Monascus-Fermented Soybeans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kyung-Soon%20Choi">Kyung-Soon Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ji-Young%20Hwang"> Ji-Young Hwang</a>, <a href="https://publications.waset.org/abstracts/search?q=Young-Hee%20Pyo"> Young-Hee Pyo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Vinegars have been used as an alternative remedy for treating gout, but the scientific basis remains to be elucidated. In this study, acetic acid fermentation was applied for the first time to Monascus-fermented soybeans to examine its effect on the bioactive components together with the xanthine oxidase inhibitory (XOI) activity of the soy vinegar. The content of total phenols (0.47~0.97 mg gallic acid equivalents/mL) and flavonoids (0.18~0.39 mg quercetin equivallents/mL) were spectrophotometrically determined, and the content of organic acid (10.22~59.76 mg/mL) and isoflavones (6.79~7.46 mg/mL) were determined using HPLC-UV. The analytical method for ubiquinones (0.079~0.276 μg/mL) employed saponification before solvent extraction and quantification using LC-MS. Soy vinegar also showed significant XOI (95.3%) after 20 days of acetic acid fermentation at 30 °C. The results suggest that soy vinegar has potential as a novel medicinal food. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20fermentation" title="acetic acid fermentation">acetic acid fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20component" title=" bioactive component"> bioactive component</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20vinegar" title=" soy vinegar"> soy vinegar</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthine%20oxidase%20inhibitory%20activity" title=" xanthine oxidase inhibitory activity"> xanthine oxidase inhibitory activity</a> </p> <a href="https://publications.waset.org/abstracts/66060/effect-of-acetic-acid-fermentation-on-bioactive-components-and-anti-xanthine-oxidase-activities-in-vinegar-brewed-from-monascus-fermented-soybeans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66060.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">383</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3637</span> Schizosaccharomyces pombe, Saccharomyces cerevisiae Yeasts and Acetic Acid Bacteria in Alcoholic and Acetous Fermentations: Effect on Phenolic Acids of Kei-Apple (Dovyalis caffra L.) Vinegar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Phillip%20Minnaar">Phillip Minnaar</a>, <a href="https://publications.waset.org/abstracts/search?q=Neil%20Jolly"> Neil Jolly</a>, <a href="https://publications.waset.org/abstracts/search?q=Louisa%20Beukes"> Louisa Beukes</a>, <a href="https://publications.waset.org/abstracts/search?q=Santiago%20Benito-Saez"> Santiago Benito-Saez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dovyalis caffra is a tree found on the African continent. Limited information exists on the effect of acetous fermentation on the phytochemicals of Kei-apple fruit. The phytochemical content of vinegars is derived from compounds present in the fruit the vinegar is made of. Kei-apple fruit juice was co-inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria consortium as an inoculant. Juice had the lowest pH and highest total acidity (TA). The wine had the highest pH and vinegars lowest TA. Total soluble solids and L-malic acid decreased during AF and acetous fermentation. Volatile acidity concentration was not different among vinegars. Gallic, syringic, caffeic, p-coumaric, and chlorogenic acids increased during acetous fermentation, whereas ferulic, sinapic, and protocatechuic acids decreased. Chlorogenic acid was the most abundant phenolic acid in both wines and vinegars. It is evident from this investigation that Kei-apple vinegar is a source of plant-derived phenolics, which evolved through fermentation. However, the AAB selection showed minimal performance with respect to VA production. Acetic acid bacteria selection for acetous fermentation should be reconsidered, and the reasons for the decrease of certain phenolic acids during acetous fermentation needs to be investigated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20bacteria" title="acetic acid bacteria">acetic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=acetous%20fermentation" title=" acetous fermentation"> acetous fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=liquid%20chromatography" title=" liquid chromatography"> liquid chromatography</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20acids" title=" phenolic acids"> phenolic acids</a> </p> <a href="https://publications.waset.org/abstracts/128490/schizosaccharomyces-pombe-saccharomyces-cerevisiae-yeasts-and-acetic-acid-bacteria-in-alcoholic-and-acetous-fermentations-effect-on-phenolic-acids-of-kei-apple-dovyalis-caffra-l-vinegar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/128490.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3636</span> Effect of Alcoholic and Acetous Fermentations on Phenolic Acids of Kei-Apple (Dovyalis Caffra L.) Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neil%20Jolly">Neil Jolly</a>, <a href="https://publications.waset.org/abstracts/search?q=Louisa%20%20Beukes"> Louisa Beukes</a>, <a href="https://publications.waset.org/abstracts/search?q=Santiago%20Benito-SaEz"> Santiago Benito-SaEz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Kei-apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals. The fruit has increased L-malic, ascorbic, and phenolic acids. Juice was co-inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae to induce alcoholic fermentation and acetous fermentation using acetic acid bacteria. Saccharomyces cerevisiae+S. pombe wines and vinegars had highest pH. Total acidity, soluble solids and L-malic acid decreased during alcoholic and acetous fermentation with highest in S. cerevisiae wines and vinegars. Volatile acidity was highest in S. pombe vinegars but not different from S. cerevisiae and S. cerevisiae+S. pombe. Gallic acid was highest in S. pombe wines and vinegars. Syringic acid was highest in S. cerevisiae wines and vinegars. S. cerevisiae+S. pombe wines were highest in caffeic, p-coumaric and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p-coumaric acids. Ferulic and sinapic acids were highest in S. pombe and S. cerevisiae wines, respectively. Chlorogenic acid was most abundant in both wines and vinegars. Saccharomyces cerevisiae+S. pombe and S. cerevisiae had a positive effect on most phenolic acids. Saccharomyces cerevisiae +acetic acid bacteria had an increased effect on syringic and chlorogenic acids. Schizosaccharomyces pombe+acetic acid bacteria resulted in an increase in gallic, caffeic and p-coumaric acids. Acetic acid bacteria had minimal performance with respect to volatile acidity production in comparison to commercial vinegars. Acetic acid bacteria selection should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20bacteria" title="acetic acid bacteria">acetic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=liquid%20chromatography" title=" liquid chromatography"> liquid chromatography</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharomyces%20cerevisiae" title=" saccharomyces cerevisiae"> saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=schizosaccharomyces%20pombe" title=" schizosaccharomyces pombe"> schizosaccharomyces pombe</a> </p> <a href="https://publications.waset.org/abstracts/133987/effect-of-alcoholic-and-acetous-fermentations-on-phenolic-acids-of-kei-apple-dovyalis-caffra-l-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/133987.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">145</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3635</span> Biohydrogen and Potential Vinegar Production from Agricultural Wastes Using Thermotoga neopolitana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nidhi%20Nalin">Nidhi Nalin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study is theoretical modelling of the fermentation process of glucose in agricultural wastes like discarded peaches to produce hydrogen, acetic acid, and carbon dioxide using Thermotoga neopolitana bacteria. The hydrogen gas produced in this process can be used in hydrogen fuel cells to generate power, and the fermented broth with acetic acid and salts could be utilized as salty vinegar if enough acetic acid is produced. The theoretical modelling was done using SuperPro software, and the results indicated how much sugar (discarded peaches) is required to produce both hydrogen and vinegar for the process to be profitable. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=thermotoga" title=" thermotoga"> thermotoga</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogen" title=" hydrogen"> hydrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=vinegar" title=" vinegar"> vinegar</a>, <a href="https://publications.waset.org/abstracts/search?q=biofuel" title=" biofuel"> biofuel</a> </p> <a href="https://publications.waset.org/abstracts/132463/biohydrogen-and-potential-vinegar-production-from-agricultural-wastes-using-thermotoga-neopolitana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/132463.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">155</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3634</span> The Catalytic Properties of PtSn/Al2O3 for Acetic Acid Hydrogenation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mingchuan%20Zhou">Mingchuan Zhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Haitao%20Zhang"> Haitao Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Hongfang%20Ma"> Hongfang Ma</a>, <a href="https://publications.waset.org/abstracts/search?q=Weiyong%20Ying"> Weiyong Ying</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Alumina supported platinum and tin catalysts with different loadings of Pt and Sn were prepared and characterized by low temperature N<sub>2</sub> adsorption/desorption, H<sub>2</sub>-temperature programed reduction and CO pulse chemisorption. Pt and Sn below 1% loading were suitable for acetic acid hydrogenation. The best performance over 0.75Pt1Sn/Al<sub>2</sub>O<sub>3</sub> can reach 87.55% conversion of acetic acid and 47.39% selectivity of ethanol. The operating conditions of acetic acid hydrogenation over 1Pt1Sn/Al<sub>2</sub>O<sub>3</sub> were investigated. High reaction temperature can enhance the conversion of acetic acid, but it decreased total selectivity of ethanol and acetyl acetate. High pressure and low weight hourly space velocity were beneficial to both conversion of acetic acid and selectivity to ethanol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid" title="acetic acid">acetic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogenation" title=" hydrogenation"> hydrogenation</a>, <a href="https://publications.waset.org/abstracts/search?q=operating%20condition" title=" operating condition"> operating condition</a>, <a href="https://publications.waset.org/abstracts/search?q=PtSn" title=" PtSn"> PtSn</a> </p> <a href="https://publications.waset.org/abstracts/46773/the-catalytic-properties-of-ptsnal2o3-for-acetic-acid-hydrogenation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46773.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">355</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3633</span> Quality Rabbit Skin Gelatin with Acetic Acid Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wehandaka%20Pancapalaga">Wehandaka Pancapalaga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to analyze the water content, yield, fat content, protein content, viscosity, gel strength, pH, melting and organoleptic rabbit skin gelatin with acetic acid extraction levels are different. The materials used in this study were Rex rabbit skin male. Treatments that P1 = the extraction of acetic acid 2% (v / v); P2 = the extraction of acetic acid 3% (v / v); P3 = the extraction of acetic acid 4 % (v / v). P5 = the extraction of acetic acid 5% (v / v). The results showed that the greater the concentration of acetic acid as the extraction of rabbit skin can reduce the water content and fat content of rabbit skin gelatin but increase the protein content, viscosity, pH, gel strength, yield and melting point rabbit skin gelatin. texture, color and smell of gelatin rabbits there were no differences with cow skin gelatin. The results showed that the quality of rabbit skin gelatin accordance Indonesian National Standard (SNI). Conclusion 5% acetic acid extraction produces the best quality gelatin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gelatin" title="gelatin">gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20rabbit" title=" skin rabbit"> skin rabbit</a>, <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20extraction" title=" acetic acid extraction"> acetic acid extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/61347/quality-rabbit-skin-gelatin-with-acetic-acid-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61347.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3632</span> Simultaneous Saccharification and Fermentation for D-Lactic Acid Production from Dried Distillers Grains with Solubles</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nurul%20Aqilah%20Mohd%20Zaini">Nurul Aqilah Mohd Zaini</a>, <a href="https://publications.waset.org/abstracts/search?q=Afroditi%20Chatzifragkou"> Afroditi Chatzifragkou</a>, <a href="https://publications.waset.org/abstracts/search?q=Dimitris%20Charalampopoulos"> Dimitris Charalampopoulos</a> </p> <p class="card-text"><strong>Abstract:</strong></p> D-Lactic acid production is gaining increasing attention due to the thermostable properties of its polymer, Polylactic Acid (PLA). In this study, D-lactic acid was produced in microbial cultures using Lactobacillus coryniformis subsp. torquens as D-lactic acid producer and hydrolysates of Dried Distillers Grains with Solubles (DDGS) as fermentation substrate. Prior to fermentation, DDGS was first alkaline pretreated with 5% (w/v) NaOH, for 15 minutes (121oC/ ~16 psi). This led to the generation of DDGS solid residues, rich in carbohydrates and especially cellulose (~52%). The carbohydrate-rich solids were then subjected to enzymatic hydrolysis with Accellerase® 1500. For Separate Hydrolysis and Fermentation (SHF), enzymatic hydrolysis was carried out at 50oC for 24 hours, followed by fermentation of D-lactic acid at 37oC in controlled pH 6. The obtained hydrolysate contained 24 g/l glucose, 5.4 g/l xylose and 0.6 g/l arabinose. In the case of Simultaneous Saccharification and Fermentation (SSF), hydrolysis and fermentation were conducted in a single step process at 37oC in pH 5. The enzymatic hydrolysis of DGGS pretreated solids took place mostly during lag phase of L. coryniformis fermentation, with only a small amount of glucose consumed during the first 6 h. When exponential phase was started, glucose generation reduced as the microorganism started to consume glucose for D-lactic acid production. Higher concentrations of D-lactic acid were produced when SSF approach was applied, with 28 g/l D-lactic acid after 24 h of fermentation (84.5% yield). In contrast, 21.2 g/l D-lactic acid were produced when SHF was used. The optical pu rity of D-lactic acid produced from both experiments was 99.9%. Besides, approximately 2 g/l acetic acid was also generated due to lactic acid degradation after glucose depletion in SHF. SSF was proved an efficient towards DDGS ulilisation and D-lactic acid production, by reducing the overall processing time, yielding sufficient D-lactic acid concentrations without the generation of fermentation by-products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DDGS" title="DDGS">DDGS</a>, <a href="https://publications.waset.org/abstracts/search?q=alkaline%20pretreatment" title=" alkaline pretreatment"> alkaline pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=SSF" title=" SSF"> SSF</a>, <a href="https://publications.waset.org/abstracts/search?q=D-lactic%20acid" title=" D-lactic acid"> D-lactic acid</a> </p> <a href="https://publications.waset.org/abstracts/67133/simultaneous-saccharification-and-fermentation-for-d-lactic-acid-production-from-dried-distillers-grains-with-solubles" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67133.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">340</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3631</span> Evaluation of Microbial Community, Biochemical and Physiological Properties of Korean Black Raspberry (Rubus coreanus Miquel) Vinegar Manufacturing Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nho-Eul%20Song">Nho-Eul Song</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang-Ho%20Baik"> Sang-Ho Baik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermentation characteristics of black raspberry vinegar by using static cultures without any additives were has been investigated to establish of vinegar manufacturing conditions and improve the quality of vinegar by optimization the vinegar manufacturing process. The two vinegar manufacturing conditions were prepared; one-step fermentation condition only using mother vinegar that prepared naturally occurring black raspberry vinegar without starter yeast for alcohol fermentation (traditional method) and two-step fermentation condition using commercial wine yeast and mother vinegar for acetic acid fermentation. Approximately 12% ethanol was produced after 35 days fermentation with log 7.6 CFU/mL of yeast population in one-step fermentation, resulting sugar reduction from 14 to 6oBrix whereas in two-step fermentation, ethanol concentration was reached up to 8% after 27 days with continuous increasing yeast until log 7.0 CFU/mL. In addition, yeast and ethanol were decreased after day 60 accompanied with proliferation of acetic acid bacteria (log 5.8 CFU/mL) and titratable acidity; 4.4% in traditional method and 6% in two-step fermentation method. DGGE analysis showed that S. cerevisiae was detected until 77 days of traditional fermentation and gradually changed to AAB, Acetobacter pasteurianus, as dominant species and Komagataeibacter xylinus at the end of the fermentation. However, S. cerevisiae and A. pasteurianus was dominant in two-step fermentation process. The prepared two-step fermentation showed enhanced total polyphenol and flavonoid content significantly resulting in higher radical scavenging activity. Our studies firstly revealed the microbial community change with chemical change and demonstrated a suitable fermentation system for black raspberry vinegar by the static surface method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteria" title="bacteria">bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20raspberry" title=" black raspberry"> black raspberry</a>, <a href="https://publications.waset.org/abstracts/search?q=vinegar%20fermentation" title=" vinegar fermentation"> vinegar fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/40982/evaluation-of-microbial-community-biochemical-and-physiological-properties-of-korean-black-raspberry-rubus-coreanus-miquel-vinegar-manufacturing-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40982.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">450</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3630</span> High Efficient Biohydrogen Production from Cassava Starch Processing Wastewater by Two Stage Thermophilic Fermentation and Electrohydrogenesis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Peerawat%20Khongkliang">Peerawat Khongkliang</a>, <a href="https://publications.waset.org/abstracts/search?q=Prawit%20Kongjan"> Prawit Kongjan</a>, <a href="https://publications.waset.org/abstracts/search?q=Tsuyoshi%20Imai"> Tsuyoshi Imai</a>, <a href="https://publications.waset.org/abstracts/search?q=Poonsuk%20Prasertsan"> Poonsuk Prasertsan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sompong%20O-Thong"> Sompong O-Thong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A two-stage thermophilic fermentation and electrohydrogenesis process was used to convert cassava starch processing wastewater into hydrogen gas. Maximum hydrogen yield from fermentation stage by Thermoanaerobacterium thermosaccharolyticum PSU-2 was 248 mL H2/g-COD at optimal pH of 6.5. Optimum hydrogen production rate of 820 mL/L/d and yield of 200 mL/g COD was obtained at HRT of 2 days in fermentation stage. Cassava starch processing wastewater fermentation effluent consisted of acetic acid, butyric acid and propionic acid. The effluent from fermentation stage was used as feedstock to generate hydrogen production by microbial electrolysis cell (MECs) at an applied voltage of 0.6 V in second stage with additional 657 mL H2/g-COD was produced. Energy efficiencies based on electricity needed for the MEC were 330 % with COD removals of 95 %. The overall hydrogen yield was 800-900 mL H2/g-COD. Microbial community analysis of electrohydrogenesis by DGGE shows that exoelectrogens belong to Acidiphilium sp., Geobacter sulfurreducens and Thermincola sp. were dominated at anode. These results show two-stage thermophilic fermentation, and electrohydrogenesis process improved hydrogen production performance with high hydrogen yields, high gas production rates and high COD removal efficiency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20starch%20processing%20wastewater" title="cassava starch processing wastewater">cassava starch processing wastewater</a>, <a href="https://publications.waset.org/abstracts/search?q=biohydrogen" title=" biohydrogen"> biohydrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=thermophilic%20fermentation" title=" thermophilic fermentation"> thermophilic fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20electrolysis%20cell" title=" microbial electrolysis cell"> microbial electrolysis cell</a> </p> <a href="https://publications.waset.org/abstracts/43009/high-efficient-biohydrogen-production-from-cassava-starch-processing-wastewater-by-two-stage-thermophilic-fermentation-and-electrohydrogenesis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43009.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">343</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3629</span> Preliminary Study of Fermented Pickle of Tabah Bamboo Shoot: Gigantochloa nigrociliata (Buese) Kurz</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Luh%20Putu%20T.%20Darmayanti">Luh Putu T. Darmayanti</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Duwipayana"> A. A. Duwipayana</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Nengah%20K.%20Putra"> I. Nengah K. Putra</a>, <a href="https://publications.waset.org/abstracts/search?q=Nyoman%20S.%20Antara"> Nyoman S. Antara </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tabah Bamboo (Gigantochloa nigrociliata (Buese) Kurz) is the indigenous bamboo species which grows in District of Pupuan, Tabanan at Province of Bali. Compared to the others, this shoot has low concentration of hydrocyanide acid (HCN). However, as found for almost of bamboo shoot, its seasonal availability, perishable in nature, and short-lived. This study aimed to gather information about total of lactic acid bacteria (LAB), pH, total acidity, HCN content, detection of LAB’s type involved during fermentation, and organic acids’ profiles of fermented pickles of Tabah bamboo shoot. The pickle was made by natural fermentation with 6 % salt concentration and fermentation conducted for 13 days. The result showed during the fermentation time, in the fourth day we found LAB’s number was highest as much as 72 x 107 CFU/ml and the lowest pH was 3.09. We also found decreasing in HCN from 37.8 ppm at the beginning to 20.52 ppm at the end of fermentation process. The total number of indigenous LAB isolated from the pickle are 48 strains we found 18 out of these had rod shape. For the preliminary study, all of the LAB with rod shape were detected by PCR as member of Lactobacillus spp., in which 17 strains detected as L. plantarum. The organic acids detected during the fermentation were lactic acid with the highest concentration was 0.0546 g/100 g and small amount of acetic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=LAB" title=" LAB"> LAB</a>, <a href="https://publications.waset.org/abstracts/search?q=pickle" title=" pickle"> pickle</a>, <a href="https://publications.waset.org/abstracts/search?q=Tabah%20Bamboo%20shoot" title=" Tabah Bamboo shoot "> Tabah Bamboo shoot </a> </p> <a href="https://publications.waset.org/abstracts/9425/preliminary-study-of-fermented-pickle-of-tabah-bamboo-shoot-gigantochloa-nigrociliata-buese-kurz" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9425.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">344</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3628</span> Process Development for the Conversion of Organic Waste into Valuable Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ife%20O.%20Bolaji">Ife O. Bolaji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Environmental concerns arising from the use of fossil fuels has increased the interest in the development of renewable and sustainable sources of energy. This would minimize the dependence on fossil fuels and serve as future alternatives. Organic wastes contain carbohydrates, proteins and lipids, which can be utilised as carbon sources for the production of bio-based products. Cellulose is the most abundant natural biopolymer, being the main structural component of lignocellulosic materials. The aim of this project is to develop a biological process for the hydrolysis and fermentation of organic wastes into ethanol and organic acids. The hydrolysis and fermentation processes are integrated in a single vessel using undefined mixed culture microorganisms. The anaerobic fermentation of microcrystalline cellulose was investigated in continuous and batch reactors at 25°C with an appropriate growth medium for cellulase formation, hydrolysis, and fermentation. The reactors were inoculated with soil (B1, C1, C3) or sludge from an anaerobic digester (B2, C2) and the breakdown of cellulose was monitored by measuring the production of ethanol, organic acids and the residual cellulose. The batch reactors B1 and B2 showed negligible microbial activity due to inhibition while the continuous reactors, C1, C2 and C3, exhibited little cellulose hydrolysis which was concealed by the cellulose accumulation in the reactor. At the end of the continuous operation, the reactors C1, C2 and C3 were operated under batch conditions. 48%, 34% and 42% cellulose had been fermented by day 88, 55 and 55 respectively of the batch fermentation. Acetic acid, ethanol, propionic acid and butyric acids were the main fermentation products in the reactors. A stable concentration of 0.6 g/l ethanol and 5 g/L acetic acid was maintained in C3 for several weeks due to reduced activity of methanogens caused by the decrease in pH. Thus far, the results have demonstrated that mixed microbial culture is capable of hydrolysing and fermenting cellulose under lenient conditions. The fermentation of cellulose has been found effective in a combination of continuous and batch processes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cellulose" title="cellulose">cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrolysis" title=" hydrolysis"> hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=mixed%20culture" title=" mixed culture"> mixed culture</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20waste" title=" organic waste"> organic waste</a> </p> <a href="https://publications.waset.org/abstracts/40539/process-development-for-the-conversion-of-organic-waste-into-valuable-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40539.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">367</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3627</span> Using Hemicellulosic Liquor from Sugarcane Bagasse to Produce Second Generation Lactic Acid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Regiane%20A.%20Oliveira">Regiane A. Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlos%20E.%20Vaz%20Rossell"> Carlos E. Vaz Rossell</a>, <a href="https://publications.waset.org/abstracts/search?q=Rubens%20Maciel%20Filho"> Rubens Maciel Filho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid, besides a valuable chemical may be considered a platform for other chemicals. In fact, the feasibility of hemicellulosic sugars as feedstock for lactic acid production process, may represent the drop of some of the barriers for the second generation bioproducts, especially bearing in mind the 5-carbon sugars from the pre-treatment of sugarcane bagasse. Bearing this in mind, the purpose of this study was to use the hemicellulosic liquor from sugarcane bagasse as a substrate to produce lactic acid by fermentation. To release of sugars from hemicellulose it was made a pre-treatment with a diluted sulfuric acid in order to obtain a xylose's rich liquor with low concentration of inhibiting compounds for fermentation (≈ 67% of xylose, ≈ 21% of glucose, ≈ 10% of cellobiose and arabinose, and around 1% of inhibiting compounds as furfural, hydroxymethilfurfural and acetic acid). The hemicellulosic sugars associated with 20 g/L of yeast extract were used in a fermentation process with Lactobacillus plantarum to produce lactic acid. The fermentation process pH was controlled with automatic injection of Ca(OH)2 to keep pH at 6.00. The lactic acid concentration remained stable from the time when the glucose was depleted (48 hours of fermentation), with no further production. While lactic acid is produced occurs the concomitant consumption of xylose and glucose. The yield of fermentation was 0.933 g lactic acid /g sugars. Besides, it was not detected the presence of by-products, what allows considering that the microorganism uses a homolactic fermentation to produce its own energy using pentose-phosphate pathway. Through facultative heterofermentative metabolism the bacteria consume pentose, as is the case of L. plantarum, but the energy efficiency for the cell is lower than during the hexose consumption. This implies both in a slower cell growth, as in a reduction in lactic acid productivity compared with the use of hexose. Also, L. plantarum had shown to have a capacity for lactic acid production from hemicellulosic hydrolysate without detoxification, which is very attractive in terms of robustness for an industrial process. Xylose from hydrolyzed bagasse and without detoxification is consumed, although the hydrolyzed bagasse inhibitors (especially aromatic inhibitors) affect productivity and yield of lactic acid. The use of sugars and the lack of need for detoxification of the C5 liquor from sugarcane bagasse hydrolyzed is a crucial factor for the economic viability of second generation processes. Taking this information into account, the production of second generation lactic acid using sugars from hemicellulose appears to be a good alternative to the complete utilization of sugarcane plant, directing molasses and cellulosic carbohydrates to produce 2G-ethanol, and hemicellulosic carbohydrates to produce 2G-lactic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid" title=" lactic acid"> lactic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars" title=" hemicellulosic sugars"> hemicellulosic sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane" title=" sugarcane"> sugarcane</a> </p> <a href="https://publications.waset.org/abstracts/63319/using-hemicellulosic-liquor-from-sugarcane-bagasse-to-produce-second-generation-lactic-acid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63319.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3626</span> Effect of Sodium Chloride in the Recovery of Acetic Acid from Aqueous Solutions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aidaoui%20Ahleme">Aidaoui Ahleme</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasseine%20Abdelmalek"> Hasseine Abdelmalek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Acetic acid is one of the simplest and most widely used carboxylic acids having many important chemical and industrial applications. Total worldwide production of acetic acid is about 6.5 million tonnes per year. A great deal of efforts has been made in developing feasible and economic method for recovery of carboxylic acids. Among them, Liquid-liquid extraction using aqueous two-phase systems (ATPS) has been demonstrated to be a highly efficient separation technique. The study of efﬁciently separating and recovering Acetic acid from aqueous solutions is an important significance on industry and environmentally sustainable development. Many research groups in different countries are working in this ﬁeld and some methods are proposed in the literature. In this work, effect of sodium chloride with different content (5%, 10% and 20%) on the liquid-liquid equilibrium data of (water+ acetic acid+ DCM) system is investigated. The addition of the salt in an aqueous solution introduces ionic forces which affect liquid-liquid equilibrium and which influence directly the distribution coefficient of the solute. From the experimental results, it can be concluded that when the percentage of salt increases in the aqueous solution, the equilibrium between phases is modified in favor of the extracted phase. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20recovery" title="acetic acid recovery">acetic acid recovery</a>, <a href="https://publications.waset.org/abstracts/search?q=aqueous%20solution" title=" aqueous solution"> aqueous solution</a>, <a href="https://publications.waset.org/abstracts/search?q=salting-effect" title=" salting-effect"> salting-effect</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20chloride" title=" sodium chloride"> sodium chloride</a> </p> <a href="https://publications.waset.org/abstracts/43967/effect-of-sodium-chloride-in-the-recovery-of-acetic-acid-from-aqueous-solutions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43967.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3625</span> The Performance of PtSn/Al₂O₃ with Cylindrical Particles for Acetic Acid Hydrogenation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mingchuan%20Zhou">Mingchuan Zhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Haitao%20Zhang"> Haitao Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Hongfang%20Ma"> Hongfang Ma</a>, <a href="https://publications.waset.org/abstracts/search?q=Weiyong%20Ying"> Weiyong Ying</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Alumina supported PtSn catalysts with cylindrical particles were prepared and characterized by using low temperature N2 adsorption/desorption and X-ray diffraction. Low temperature N2 adsorption/desorption demonstrate that the tableting changed the texture properties of catalysts. XRD pattern indicate that the crystal structure of supports had no change after reaction. The performances over particles of PtSn/Al2O3 catalysts were investigated with regards to reaction temperature, pressure, and H2/AcOH mole ratio. After tableting, the conversion of acetic acid and selectivity of ethanol and acetyl acetate decreased. High reaction temperature and pressure can improve conversion of acetic acid. H2/AcOH mole ratio of 9.36 showed the best performance on acetic acid hydrogenation. High pressure had benefits for the selectivity of ethanol and other two parameters had no obvious effect on selectivity.   <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20hydrogenation" title="acetic acid hydrogenation">acetic acid hydrogenation</a>, <a href="https://publications.waset.org/abstracts/search?q=cylindrical%20particles" title=" cylindrical particles"> cylindrical particles</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanol" title=" ethanol"> ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=PtSn" title=" PtSn"> PtSn</a> </p> <a href="https://publications.waset.org/abstracts/49368/the-performance-of-ptsnal2o3-with-cylindrical-particles-for-acetic-acid-hydrogenation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3624</span> The Ability of Organic Acids Production by Lactic Acid Bacteria in M17 Broth and Squid, Shrimp, Octopus, Eel Infusion Broth </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatih%20%C3%96zogul">Fatih Özogul</a>, <a href="https://publications.waset.org/abstracts/search?q=Sezen%20%C3%96z%C3%A7eli%CC%87k"> Sezen Özçeli̇k</a>, <a href="https://publications.waset.org/abstracts/search?q=Yesim%20%C3%96zogul"> Yesim Özogul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic, acetic, succinic, propionic, formic and butyric acid production by lactic acid bacteria (LAB) were monitored in M17 broth (the control) and some fish (squid, shrimp, octopus, and eel) infusion broth by using HPLC method. There were significant differences in terms of lactic, acetic, succinic, propionic, formic and butyric acid production (p < 0.005) among bacterial strains. Acetic acid production was the lowest by LAB while succinic acid followed by propionic acid was synthesized at the highest levels. Lactic acid production ranged from 0 to 938 mg/L by all LAB strains in different infusion broth. The highest acetic acid production was found by Lb. acidophilus and Lb. delbrueckii subsp. lactic in octopus and shrimp infusion broth, with values of 872 and 674 mg/L, respectively while formic acid formation ranged from 1747 mg/L by Lb. acidophilus in octopus infusion broth to 69 mg/L by Lb. delbrueckii subsp. lactis in shrimp infusion broth. Propionic acid and butyric acid productions by St. thermophilus were 9852 and 3999 mg/L in shrimp infusion broth while Leu. mes. subsp. cremoris synthesized 312 and 9 mg/L of those organic acid in European squid infusion broth, respectively. Apparently, LAB strains had a great capability to generate succinic acid followed by propionic and butyric acid. In addition, other organic acid production differed significantly depending on bacterial strains and growth medium. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lactic%20acid%20bacteria" title="Lactic acid bacteria ">Lactic acid bacteria </a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20acid" title=" organic acid"> organic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC%20analysis" title=" HPLC analysis"> HPLC analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20medium" title=" growth medium"> growth medium</a> </p> <a href="https://publications.waset.org/abstracts/72696/the-ability-of-organic-acids-production-by-lactic-acid-bacteria-in-m17-broth-and-squid-shrimp-octopus-eel-infusion-broth" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">385</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3623</span> Effect of Lactic Acid Bacteria Inoculant on Fermentation Quality of Sweet Sorghum Silage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Azizza%20Mala">Azizza Mala</a>, <a href="https://publications.waset.org/abstracts/search?q=Babo%20Fadlalla"> Babo Fadlalla</a>, <a href="https://publications.waset.org/abstracts/search?q=Elnour%20Mohamed"> Elnour Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Siran%20Wang"> Siran Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Junfeng%20Li"> Junfeng Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Tao%20Shao"> Tao Shao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sweet sorghum is considered one of the best plants for silage production and is now a more important feed crop in many countries worldwide. It is simple to ensile because of its high water-soluble carbohydrates (WSC) concentration and low buffer capacity. This study investigated the effect of adding Pediococcus acidilactici AZZ5 and Lactobacillus plantarum AZZ4 isolated from elephant grass on the fermentation quality of sweet sorghum silage. One commercial bacteria Lactobacillus Plantarum, Ecosyl MTD/1(C.B.)), and two strains were used as additives Pediococcus acidilactici (AZZ5), Lactobacillus plantarum subsp. Plantarum (AZZ4) at 6 log colony forming units (cfu)/g of fresh sweet sorghum grass in laboratory silos (1000g). After 15, 30, and 60 days, the silos for each treatment were opened. All of the isolated strains enhanced the silage quality of sweet sorghum silage compared to the control, as evidenced by significantly (P < 0.05) lower ammonia nitrogen (NH3-N) content and undesirable microbial counts, as well as greater lactic acid (L.A.) contents and lactic acid/acetic acid (LA/AA) ratios. In addition, AZZ4 performed better than all other inoculants during ensiling, as evidenced by a significant (P < 0.05) reduction in pH and ammonia-N contents and a significant increase in lactic acid contents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactobacillus%20plantarum" title=" lactobacillus plantarum"> lactobacillus plantarum</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=pediococcus%20acidilactic" title=" pediococcus acidilactic"> pediococcus acidilactic</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20sorghum" title=" sweet sorghum"> sweet sorghum</a> </p> <a href="https://publications.waset.org/abstracts/162237/effect-of-lactic-acid-bacteria-inoculant-on-fermentation-quality-of-sweet-sorghum-silage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162237.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3622</span> Homogenization of Cocoa Beans Fermentation to Upgrade Quality Using an Original Improved Fermenter</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aka%20S.%20Koffi">Aka S. Koffi</a>, <a href="https://publications.waset.org/abstracts/search?q=N%E2%80%99Goran%20Yao"> N’Goran Yao</a>, <a href="https://publications.waset.org/abstracts/search?q=Philippe%20Bastide"> Philippe Bastide</a>, <a href="https://publications.waset.org/abstracts/search?q=Denis%20Bruneau"> Denis Bruneau</a>, <a href="https://publications.waset.org/abstracts/search?q=Diby%20Kadjo"> Diby Kadjo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cocoa beans (<em>Theobroma cocoa</em> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20fermentation" title="cocoa fermentation">cocoa fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=fermenter" title=" fermenter"> fermenter</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20activity" title=" microbial activity"> microbial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature" title=" temperature"> temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=turning" title=" turning"> turning</a> </p> <a href="https://publications.waset.org/abstracts/74406/homogenization-of-cocoa-beans-fermentation-to-upgrade-quality-using-an-original-improved-fermenter" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74406.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3621</span> The Effect of Concentrate Containing Probiotics on Fermentation Characteristics and in vitro Nutrient Digestibility</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20Santoso">B. Santoso</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Tj.%20Hariadi"> B. Tj. Hariadi</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Abubakar"> H. Abubakar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the experiment was to evaluate the effect of probiotic addition in concentrate on fermentation characteristics and in vitro nutrient digestibility of the grass Pennisetum purpureophoides. Two strains lactic acid bacteria (LAB) i.e Lactobacillus plantarum and Lactobacillus acidhophilus, and one strain yeast of Saccharomyces cerevisiae were used as probiotic. The probiotics was added at 2% and 4% (v/w) in the concentrate. The result showed the concentrate containing between 1.5 × 106 and 3 × 107 CFU/g of lactic acid bacteria and 3 × 103 CFU/g of S. cerevisiae. The DM, OM and NDF digestibility were higher (P<0.01) in grass substrate with concentrate than in grass alone. Addition of probiotic in concentrate increased (P<0.01) DM, OM and NDF compared to concentrate without probiotic. Total VFA and propionic acid concentrations were higher (P<0.01) in grass substrate with concentrate than in grass alone. Concentration of acetic acid decreased (P<0.01) in grass substrate with concentrate than in grass substrate alone. Addition of L. plantarum and L. acidophilus and S. cerevisiae in concentrate increased (P<0.01) propionic acid concentration. It was concluded that addition of probiotic in concentrate increased propionic concentration and in vitro nutrient digestibility. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=by-products" title="by-products">by-products</a>, <a href="https://publications.waset.org/abstracts/search?q=concentrate" title=" concentrate"> concentrate</a>, <a href="https://publications.waset.org/abstracts/search?q=digestibility" title=" digestibility"> digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a> </p> <a href="https://publications.waset.org/abstracts/7142/the-effect-of-concentrate-containing-probiotics-on-fermentation-characteristics-and-in-vitro-nutrient-digestibility" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7142.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">392</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3620</span> Fermentation of Pretreated Herbaceous Cellulosic Wastes to Ethanol by Anaerobic Cellulolytic and Saccharolytic Thermophilic Clostridia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lali%20Kutateladze">Lali Kutateladze</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamar%20Urushadze"> Tamar Urushadze</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamar%20Dudauri"> Tamar Dudauri</a>, <a href="https://publications.waset.org/abstracts/search?q=Besarion%20Metreveli"> Besarion Metreveli</a>, <a href="https://publications.waset.org/abstracts/search?q=Nino%20Zakariashvili"> Nino Zakariashvili</a>, <a href="https://publications.waset.org/abstracts/search?q=Izolda%20Khokhashvili"> Izolda Khokhashvili</a>, <a href="https://publications.waset.org/abstracts/search?q=Maya%20Jobava"> Maya Jobava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lignocellulosic waste streams from agriculture, paper and wood industry are renewable, plentiful and low-cost raw materials that can be used for large-scale production of liquid and gaseous biofuels. As opposed to prevailing multi-stage biotechnological processes developed for bioconversion of cellulosic substrates to ethanol where high-cost cellulase preparations are used, Consolidated Bioprocessing (CBP) offers to accomplish cellulose and xylan hydrolysis followed by fermentation of both C6 and C5 sugars to ethanol in a single-stage process. Syntrophic microbial consortium comprising of anaerobic, thermophilic, cellulolytic, and saccharolytic bacteria in the genus Clostridia with improved ethanol productivity and high tolerance to fermentation end-products had been proposed for achieving CBP. 65 new strains of anaerobic thermophilic cellulolytic and saccharolytic Clostridia were isolated from different wetlands and hot springs in Georgia. Using new isolates, fermentation of mechanically pretreated wheat straw and corn stalks was done under oxygen-free nitrogen environment in thermophilic conditions (T=550C) and pH 7.1. Process duration was 120 hours. Liquid and gaseous products of fermentation were analyzed on a daily basis using Perkin-Elmer gas chromatographs with flame ionization and thermal detectors. Residual cellulose, xylan, xylose, and glucose were determined using standard methods. Cellulolytic and saccharolytic bacteria strains degraded mechanically pretreated herbaceous cellulosic wastes and fermented glucose and xylose to ethanol, acetic acid and gaseous products like hydrogen and CO2. Specifically, maximum yield of ethanol was reached at 96 h of fermentation and varied between 2.9 – 3.2 g/ 10 g of substrate. The content of acetic acid didn’t exceed 0.35 g/l. Other volatile fatty acids were detected in trace quantities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20bacteria" title="anaerobic bacteria">anaerobic bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulosic%20wastes" title=" cellulosic wastes"> cellulosic wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=Clostridia%20sp" title=" Clostridia sp"> Clostridia sp</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanol" title=" ethanol"> ethanol</a> </p> <a href="https://publications.waset.org/abstracts/76441/fermentation-of-pretreated-herbaceous-cellulosic-wastes-to-ethanol-by-anaerobic-cellulolytic-and-saccharolytic-thermophilic-clostridia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76441.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">294</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3619</span> Investigating the Role of Lactiplantibacillus Plantarum vs. Spontaneous Fermentation in Improving Nutritional and Consumer Safety of the Fermented White Cabbage Sprouts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anam%20Layla">Anam Layla</a>, <a href="https://publications.waset.org/abstracts/search?q=Qamar%20Abbas%20Syed"> Qamar Abbas Syed</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahir%20Zahoor"> Tahir Zahoor</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Shahid"> Muhammad Shahid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their seeds and matured vegetables. Despite being admired for their health-promoting properties, white cabbage sprouts have been least explored for their nutritional significance and behavior to lactic acid fermentation. This study aimed to investigate the role of lactic acid fermentation i.e., inoculum vs. spontaneous, in reducing intrinsic toxicants load and improving nutrients delivering potential of the white cabbage sprouts. White cabbage sprouts with a 5 – 7 cm average size were processed as raw, blanched, Lactiplantibacillus plantarum inoculated fermentation and spontaneous fermentation. Plant material was dehydrated at 40˚C and evaluated for microbiological quality, macronutrients, minerals, and anti-nutrient contents. The results indicate L. plantarum inoculum fermentation of blanched cabbage sprouts (IF-BCS) to increase lactic acid bacteria count of the sprouts from 0.97 to 8.47 log CFU/g. Compared with the raw cabbage sprouts (RCS), inoculum fermented-raw cabbage sprouts (IF-RCS), and spontaneous fermented-raw cabbage sprouts (SF-RCS), the highest content of Ca (447 mg/ 100g d.w.), Mg (204 mg/100g d.w.), Fe (9.3 mg/100g d.w.), Zn (5 mg/100g d.w.) and Cu (0.5 mg/100g d.w.) were recorded in IF-BCS. L. plantarum led fermentation of BCS demonstrated a reduction in phytates, tannins, and oxalates contents at a rate of 42%, 66%, and 53%, respectively, while standalone lactic acid fermentation of the raw sprouts reduced the burden of anti-nutrients in a range between 32 to 56%. The results suggest L. plantarum led lactic acid fermentation coupled with sprouts blanching is the most promising way to improve the nutritional quality and safety of the white cabbage sprouts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20fermentation" title="lactic acid fermentation">lactic acid fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=anti-nutrients" title=" anti-nutrients"> anti-nutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=mineral%20content" title=" mineral content"> mineral content</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20quality" title=" nutritional quality"> nutritional quality</a> </p> <a href="https://publications.waset.org/abstracts/183531/investigating-the-role-of-lactiplantibacillus-plantarum-vs-spontaneous-fermentation-in-improving-nutritional-and-consumer-safety-of-the-fermented-white-cabbage-sprouts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183531.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">58</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3618</span> Steam Reforming of Acetic Acid over Microwave-Synthesized Ce0.75Zr0.25O2 Supported Ni Catalysts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Panumard%20Kaewmora">Panumard Kaewmora</a>, <a href="https://publications.waset.org/abstracts/search?q=Thirasak%20Rirksomboon"> Thirasak Rirksomboon</a>, <a href="https://publications.waset.org/abstracts/search?q=Vissanu%20Meeyoo"> Vissanu Meeyoo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to the globally growing demands of petroleum fuel and fossil fuels, the scarcity or even depletion of fossil fuel sources could be inevitable. Alternatively, the utilization of renewable sources, such as biomass, has become attractive to the community. Biomass can be converted into bio-oil by fast pyrolysis. In water phase of bio-oil, acetic acid which is one of its main components can be converted to hydrogen with high selectivity over effective catalysts in steam reforming process. Steam reforming of acetic acid as model compound has been intensively investigated for hydrogen production using various metal oxide supported nickel catalysts and yet they seem to be rapidly deactivated depending on the support utilized. A catalyst support such as Ce1-xZrxO2 mixed oxide was proposed for alleviating this problem with the anticipation of enhancing hydrogen yield. However, catalyst preparation methods play a significant role in catalytic activity and performance of the catalysts. In this work, Ce0.75Zr0.25O2 mixed oxide solid solution support was prepared by urea hydrolysis using microwave as heat source. After that nickel metal was incorporated at 15 wt% by incipient wetness impregnation method. The catalysts were characterized by several techniques including BET, XRD, H2-TPR, XRF, SEM, and TEM as well as tested for the steam reforming of acetic acid at various operating conditions. Preliminary results showed that a hydrogen yield of ca. 32% with a relatively high acetic conversion was attained at 650°C. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid" title="acetic acid">acetic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=steam%20reforming" title=" steam reforming"> steam reforming</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave" title=" microwave"> microwave</a>, <a href="https://publications.waset.org/abstracts/search?q=nickel" title=" nickel"> nickel</a>, <a href="https://publications.waset.org/abstracts/search?q=ceria" title=" ceria"> ceria</a>, <a href="https://publications.waset.org/abstracts/search?q=zirconia" title=" zirconia"> zirconia</a> </p> <a href="https://publications.waset.org/abstracts/66354/steam-reforming-of-acetic-acid-over-microwave-synthesized-ce075zr025o2-supported-ni-catalysts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66354.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3617</span> Bioproduction of L(+)-Lactic Acid and Purification by Ion Exchange Mechanism </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zelal%20Polat">Zelal Polat</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9Eebnem%20Harsa"> Şebnem Harsa</a>, <a href="https://publications.waset.org/abstracts/search?q=Semra%20%C3%9Clk%C3%BC"> Semra Ülkü</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid exists in nature optically in two forms, L(+), D(-)-lactic acid, and has been used in food, leather, textile, pharmaceutical and cosmetic industries. Moreover, L(+)-lactic acid constitutes the raw material for the production of poly-L-lactic acid which is used in biomedical applications. Microbially produced lactic acid was aimed to be recovered from the fermentation media efficiently and economically. Among the various downstream operations, ion exchange chromatography is highly selective and yields a low cost product recovery within a short period of time. In this project, Lactobacillus casei NRRL B-441 was used for the production of L(+)-lactic acid from whey by fermentation at pH 5.5 and 37°C that took 12 hours. The product concentration was 50 g/l with 100% L(+)-lactic acid content. Next, the suitable resin was selected due to its high sorption capacity with rapid equilibrium behavior. Dowex marathon WBA, weakly basic anion exchanger in OH form reached the equilibrium in 15 minutes. The batch adsorption experiments were done approximately at pH 7.0 and 30°C and sampling was continued for 20 hours. Furthermore, the effect of temperature and pH was investigated and their influence was found to be unimportant. All the adsorption/desorption experiments were applied to both model lactic acid and biomass free fermentation broth. The ion exchange equilibria of lactic acid and L(+)-lactic acid in fermentation broth on Dowex marathon WBA was explained by Langmuir isotherm. The maximum exchange capacity (qm) for model lactic acid was 0.25 g La/g wet resin and for fermentation broth 0.04 g La/g wet resin. The equilibrium loading and exchange efficiency of L(+)-lactic acid in fermentation broth were reduced as a result of competition by other ionic species. The competing ions inhibit the binding of L(+)-lactic acid to the free sites of ion exchanger. Moreover, column operations were applied to recover adsorbed lactic acid from the ion exchanger. 2.0 M HCl was the suitable eluting agent to recover the bound L(+)-lactic acid with a flowrate of 1 ml/min at ambient temperature. About 95% of bound L(+)-lactic acid was recovered from Dowex marathon WBA. The equilibrium was reached within 15 minutes. The aim of this project was to investigate the purification of L(+)-lactic acid with ion exchange method from fermentation broth. The additional goals were to investigate the end product purity, to obtain new data on the adsorption/desorption behaviours of lactic acid and applicability of the system in industrial usage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=ion%20exchange" title=" ion exchange"> ion exchange</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid" title=" lactic acid"> lactic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=purification" title=" purification"> purification</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/11305/bioproduction-of-l-lactic-acid-and-purification-by-ion-exchange-mechanism" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11305.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">502</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3616</span> Analysis of Total Acid in Arabica Coffee Beans after Fermentation with Ohmic Technology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Reta">Reta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polyphenols, and it stimulates brain's performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine, when consumed in excess, can increase muscle tension, stimulate the heart, and increase the secretion of gastric acid. In this research, we applied ohmic-based fermentation technology, which is specially designed to mimic the stomach. We used Arabica coffee, which although cheaper than Luwak coffee, has high acidity, which needs to be reduced. Hence, we applied the ohmic technology, varied the time and temperature of the process and measured the total acidity of the coffee to determine optimum fermentation conditions. Results revealed total acidity of the coffee varied with fermentation conditions; 0.32% at 400C and 12 hr, and 0.52% at 400C and 6 hr. The longer the fermentation, the lower was the acidity. The acidity of the mongoose-fermented (natural fermentation) beans was 2.34%, which is substantially higher than the acidity of the ohmic samples. Ohmic-based fermentation technology, therefore, offers improvements in coffee quality, and this is discussed to highlight the potential of ohmic technology in coffee processing. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ohmic%20technology" title="ohmic technology">ohmic technology</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20quality" title=" coffee quality"> coffee quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Arabica%20coffee" title=" Arabica coffee"> Arabica coffee</a> </p> <a href="https://publications.waset.org/abstracts/56713/analysis-of-total-acid-in-arabica-coffee-beans-after-fermentation-with-ohmic-technology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56713.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">342</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3615</span> Salting Effect in Partially Miscible Systems of Water/Acétic Acid/1-Butanol at 298.15k: Experimental Study and Estimation of New Solvent-Solvent and Salt-Solvent Binary Interaction Parameters for NRTL Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Bourayou">N. Bourayou</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20-H.%20Meniai"> A. -H. Meniai</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gouaoura"> A. Gouaoura</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The presence of salt can either raise or lower the distribution coefficient of a solute acetic acid in liquid- liquid equilibria. The coefficient of solute is defined as the ratio of the composition of solute in solvent rich phase to the composition of solute in diluents (water) rich phase. The phenomena are known as salting–out or salting-in, respectively. The effect of monovalent salt, sodium chloride and the bivalent salt, sodium sulfate on the distribution of acetic acid between 1-butanol and water at 298.15K were experimentally shown to be effective in modifying the liquid-liquid equilibrium of water/acetic acid/1-butanol system in favour of the solvent extraction of acetic acid from an aqueous solution with 1-butanol, particularly at high salt concentrations of both salts. All the two salts studied are found to have to salt out effect for acetic acid in varying degrees. The experimentally measured data were well correlated by Eisen-Joffe equation. NRTL model for solvent mixtures containing salts was able to provide good correlation of the present liquid-liquid equilibrium data. Using the regressed salt concentration coefficients for the salt-solvent interaction parameters and the solvent-solvent interaction parameters obtained from the same system without salt. The calculated phase equilibrium was in a quite good agreement with the experimental data, showing the ability of NRTL model to correlate salt effect on the liquid-liquid equilibrium. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=activity%20coefficient" title="activity coefficient">activity coefficient</a>, <a href="https://publications.waset.org/abstracts/search?q=Eisen-Joffe" title=" Eisen-Joffe"> Eisen-Joffe</a>, <a href="https://publications.waset.org/abstracts/search?q=NRTL%20model" title=" NRTL model"> NRTL model</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20chloride" title=" sodium chloride"> sodium chloride</a> </p> <a href="https://publications.waset.org/abstracts/33804/salting-effect-in-partially-miscible-systems-of-wateracetic-acid1-butanol-at-29815k-experimental-study-and-estimation-of-new-solvent-solvent-and-salt-solvent-binary-interaction-parameters-for-nrtl-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33804.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">283</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3614</span> Optimization of Diluted Organic Acid Pretreatment on Rice Straw Using Response Surface Methodology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rotchanaphan%20Hengaroonprasan">Rotchanaphan Hengaroonprasan</a>, <a href="https://publications.waset.org/abstracts/search?q=Malinee%20Sriariyanun"> Malinee Sriariyanun</a>, <a href="https://publications.waset.org/abstracts/search?q=Prapakorn%20Tantayotai"> Prapakorn Tantayotai</a>, <a href="https://publications.waset.org/abstracts/search?q=Supacharee%20Roddecha"> Supacharee Roddecha</a>, <a href="https://publications.waset.org/abstracts/search?q=Kraipat%20Cheenkachorn"> Kraipat Cheenkachorn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lignocellolusic material is a substance that is resistant to be degraded by microorganisms or hydrolysis enzymes. To be used as materials for biofuel production, it needs pretreatment process to improve efficiency of hydrolysis. In this work, chemical pretreatments on rice straw using three diluted organic acids, including acetic acid, citric acid, oxalic acid, were optimized. Using Response Surface Methodology (RSM), the effect of three pretreatment parameters, acid concentration, treatment time, and reaction temperature, on pretreatment efficiency were statistically evaluated. The results indicated that dilute oxalic acid pretreatment led to the highest enhancement of enzymatic saccharification by commercial cellulase and yielded sugar up to 10.67 mg/ml when using 5.04% oxalic acid at 137.11 oC for 30.01 min. Compared to other acid pretreatment by acetic acid, citric acid, and hydrochloric acid, the maximum sugar yields are 7.07, 6.30, and 8.53 mg/ml, respectively. Here, it was demonstrated that organic acids can be used for pretreatment of lignocellulosic materials to enhance of hydrolysis process, which could be integrated to other applications for various biorefinery processes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lignocellolusic%20biomass" title="lignocellolusic biomass">lignocellolusic biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=pretreatment" title=" pretreatment"> pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20acid%20response%20surface%20methodology" title=" organic acid response surface methodology"> organic acid response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=biorefinery" title=" biorefinery"> biorefinery</a> </p> <a href="https://publications.waset.org/abstracts/21515/optimization-of-diluted-organic-acid-pretreatment-on-rice-straw-using-response-surface-methodology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21515.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">654</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3613</span> Experimental Assessment of Artificial Flavors Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Unis">M. Unis</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Turky"> S. Turky</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Elalem"> A. Elalem</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Meshrghi"> A. Meshrghi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Esterification kinetics of acetic acid with isopropnol in the presence of sulfuric acid as a homogenous catalyst was studied with isothermal batch experiments at 60,70 and 80°C and at a different molar ratio of isopropnol to acetic acid. Investigation of kinetics of the reaction indicated that the low of molar ratio is favored for esterification reaction, this is due to the reaction is catalyzed by acid. The maximum conversion, approximately 60.6% was obtained at 80°C for molar ratio of 1:3 acid : alcohol. It was found that increasing temperature of the reaction, increases the rate constant and conversion at a certain mole ratio, that is due to the esterification is exothermic. The homogenous reaction has been described with simple power-law model. The chemical equilibrium combustion calculated from the kinetic model in agreement with the measured chemical equilibrium. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=artificial%20flavors" title="artificial flavors">artificial flavors</a>, <a href="https://publications.waset.org/abstracts/search?q=esterification" title=" esterification"> esterification</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20equilibria" title=" chemical equilibria"> chemical equilibria</a>, <a href="https://publications.waset.org/abstracts/search?q=isothermal" title=" isothermal "> isothermal </a> </p> <a href="https://publications.waset.org/abstracts/18398/experimental-assessment-of-artificial-flavors-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18398.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3612</span> Optimization of Monascus Orange Pigments Production Using pH-Controlled Fed-Batch Fermentation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Young%20Min%20Kim">Young Min Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Deokyeong%20Choe"> Deokyeong Choe</a>, <a href="https://publications.waset.org/abstracts/search?q=Chul%20Soo%20Shin"> Chul Soo Shin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Monascus pigments, commonly used as a natural colorant in Asia, have many biological activities, such as cholesterol level control, anti-obesity, anti-cancer, and anti-oxidant, that have recently been elucidated. Especially, amino acid derivatives of Monascus pigments are receiving much attention because they have higher biological activities than original Monascus pigments. Previously, there have been two ways to produce amino acid derivatives: one-step production and two-step production. However, the one-step production has low purity, and the two-step production—precursor(orange pigments) fermentation and derivatives synthesis—has low productivity and growth rate during its precursor fermentation step. In this study, it was verified that pH is a key factor that affects the stability of orange pigments and the growth rate of Monascus. With an optimal pH profile obtained by pH-stat fermentation, we designed a process of precursor(orange pigments) fermentation that is a pH-controlled fed-batch fermentation. The final concentration of orange pigments in this process increased to 5.5g/L which is about 30% higher than the concentration produced from the previously used precursor fermentation step. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cultivation%20process" title="cultivation process">cultivation process</a>, <a href="https://publications.waset.org/abstracts/search?q=fed-batch%20fermentation" title=" fed-batch fermentation"> fed-batch fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=monascus%20pigments" title=" monascus pigments"> monascus pigments</a>, <a href="https://publications.waset.org/abstracts/search?q=pH%20stability" title=" pH stability"> pH stability</a> </p> <a href="https://publications.waset.org/abstracts/55435/optimization-of-monascus-orange-pigments-production-using-ph-controlled-fed-batch-fermentation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55435.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">298</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3611</span> Fermentation with Lactobacillus plantarum CK10 Enhanced Antioxidant Activity of Blueberry Puree</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=So%20Yae%20Koh">So Yae Koh</a>, <a href="https://publications.waset.org/abstracts/search?q=YeonWoo%20Song"> YeonWoo Song</a>, <a href="https://publications.waset.org/abstracts/search?q=Ji-Yeon%20Ryu"> Ji-Yeon Ryu</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeong%20Yong%20Moon"> Jeong Yong Moon</a>, <a href="https://publications.waset.org/abstracts/search?q=Somi%20Kim%20Cho"> Somi Kim Cho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Blueberry, a perennial shrub, is one of the most popular fruits due to its flavor and strong free radical scavenging properties. In this study, the blueberry puree was fermented by Lactobacillus plantarum CK10 and the antioxidant activities of fermentation products were examined. Various conditions with different supplements (5% sucrose or 10% skim milk) were evaluated for fermentation efficiency and the effects on antioxidant properties. The viable cell count of lactic acid bacteria, pH, total phenolic compounds and flavonoids contents were measured after 7 days of fermentation. DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)] radical scavenging activities were highly enhanced compared to non-fermented blueberry puree after fermentation. Interestingly, the antioxidant activities were greatly increased in the fermentation of blueberry puree alone without supplements. The present results indicate that the blueberry puree fermented by Lactobacillus plantarum CK10 could be used as a potential source of natural antioxidants and these findings will facilitate the utilization of blueberry as a resource for food additive. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=blueberry" title=" blueberry"> blueberry</a>, <a href="https://publications.waset.org/abstracts/search?q=lactobacillus%20plantarum%20CK10" title=" lactobacillus plantarum CK10"> lactobacillus plantarum CK10</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/55851/fermentation-with-lactobacillus-plantarum-ck10-enhanced-antioxidant-activity-of-blueberry-puree" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55851.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">349</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3610</span> Synthesis and Antibacterial Evaluation of Natural Bioactive 3,4-DihydroisocoumarinAnalogues</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hummera%20Rafique">Hummera Rafique</a>, <a href="https://publications.waset.org/abstracts/search?q=Aamer%20Saeed"> Aamer Saeed </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Synthesis of structural analogues of various well known bioactive natural 3,4-dihydroisocoumarins viz. Scorzocreticin, Annulatomarin, Montroumarin, and Thunberginol B, have been carried out starting from 3,5-dimethoxy-4-methylphenyl acetic acid. 3,5-Dimethoxy-4-methylphenyl acetic acid was then condensed with various aryl acid chlorides (a-e) to afford the corresponding 6,8-dimethoxy-7-methyl-3-aryl isocoumarins (5a-e). The alkaline hydrolysis of isocoumarins yields keto-acids (3a-e), which were then reduced to hydroxyacids, followed by cyclodehydration with acetic anhydride furnish corresponding 3,4-dihydroisocoumarins (7a-e). Finally, demethylation of 3,4-dihydroisocoumarins was carried out to afford 6,8-dihydroxy-7-methyl-3-aryl-3,4-dihydroisocoumarins (7a-e). Antibacterial evaluation of all the synthesized compounds were carried out against ten bacterial strains, it was concluded that isocoumarins (5a-e) and 3,4-dihydroisocoumarins (7a-e) are more active against gram positive bacteria then gram negative. However, the 6,8-dihydroxy-3,4-dihydroisocoumarin derivatives (8a-e) are more active against gram negative then gram positive. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=3" title="3">3</a>, <a href="https://publications.waset.org/abstracts/search?q=5-Dimethoxy-4-methylhomophthalic%20acid" title="5-Dimethoxy-4-methylhomophthalic acid">5-Dimethoxy-4-methylhomophthalic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%203" title=" natural 3"> natural 3</a>, <a href="https://publications.waset.org/abstracts/search?q=4-Dihydroisocoumarin%20analogues" title="4-Dihydroisocoumarin analogues">4-Dihydroisocoumarin analogues</a>, <a href="https://publications.waset.org/abstracts/search?q=antibacterial%20activity" title=" antibacterial activity"> antibacterial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=isocoumarins" title=" isocoumarins"> isocoumarins</a>, <a href="https://publications.waset.org/abstracts/search?q=demethylation" title=" demethylation "> demethylation </a> </p> <a href="https://publications.waset.org/abstracts/30511/synthesis-and-antibacterial-evaluation-of-natural-bioactive-34-dihydroisocoumarinanalogues" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30511.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">403</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3609</span> Characterization of Penicillin V Acid and Its Related Compounds by HPLC</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bahdja%20Guerfi">Bahdja Guerfi</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Hadhoum"> N. Hadhoum</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Azouz"> I. Azouz</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Bendoumia"> M. Bendoumia</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Bouafia"> S. Bouafia</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Z.%20Hadjadj%20Aoul"> F. Z. Hadjadj Aoul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: 'Penicillin V' is a narrow, bactericidal antibiotic of the beta-lactam family of the naturally occurring penicillin group. It is limited to infections due to the germs defined as sensitive. The objective of this work was to identify and to characterize Penicillin V acid and its related compounds by High-performance liquid chromatography (HPLC). Methods: Firstly phenoxymethylpenicillin was identified by an infrared absorption. The organoleptic characteristics, pH, and determination of water content were also studied. The dosage of Penicillin V acid active substance and the determination of its related compounds were carried on waters HPLC, equipped with a UV detector at 254 nm and Discovery HS C18 column (250 mm X 4.6 mm X 5 µm) which is maintained at room temperature. The flow rate was about 1 ml per min. A mixture of water, acetonitrile and acetic acid (65:35:01) was used as mobile phase for phenoxyacetic acid ‘impurity B' and a mixture of water, acetonitrile and acetic acid (650:150:5.75) for the assay and 4-hydroxypenicillin V 'impurity D'. Results: The identification of Penicillin V acid active substance and the evaluation of its chemical quality showed conformity with USP 35th edition. The Penicillin V acid content in the raw material is equal to 1692.22 UI/mg. The percentage content of phenoxyacetic acid and 4-hydroxypenicillin V was respectively: 0.035% and 0.323%. Conclusion: Through these results, we can conclude that the Penicillin V acid active substance tested is of good physicochemical quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characterization" title="characterization">characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=Penicillin%20V%20acid" title=" Penicillin V acid"> Penicillin V acid</a>, <a href="https://publications.waset.org/abstracts/search?q=related%20substances" title=" related substances"> related substances</a> </p> <a href="https://publications.waset.org/abstracts/76828/characterization-of-penicillin-v-acid-and-its-related-compounds-by-hplc" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76828.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 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