Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition DOI Creative Commons

Kaiwen Feng

BIO Web of Conferences, Journal Year: 2024, Volume and Issue: 142, P. 03015 - 03015

Published: Jan. 1, 2024

Fruit and vegetable waste is an important kind of kitchen waste, its production can not be underestimated. The volatile fatty acids (VFAs) produced used as added carbon source for microbial fermentation. This paper studied the effect in process spring anaerobic hydrolysis, investigated concentration composition VFAs conversion rate VS (volatile solid) over time. results showed that intermittent mode pH 6 temperature 35℃, acid fruit was good, 0.36g ·(gVfed ) -1.

Language: Английский

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective DOI Creative Commons
Dong Han,

Yunsong Yang,

Zhantong Guo

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(16), P. 2534 - 2534

Published: Aug. 14, 2024

In fermented foods, acetic acid bacteria (AAB), kinds of with a long history utilization, contribute to safety, nutritional, and sensory properties primarily through fermentation. AAB are commonly found in various foods such as vinegar, sour beer, cocoa coffee beans, kefir beverages, kombucha, sourdough. They interact cooperate variety microorganisms, resulting the formation diverse metabolites production distinct flavors. Understanding interactions between other microbes is crucial for effectively controlling utilizing fermentation processes. However, these microbial influenced by factors strain type, nutritional conditions, ecological niches, duration. this review, we examine relationships research methodologies interaction studies yeasts, lactic (LAB), bacilli different food processes involving microorganisms. The objective review identify key models insights gained will provide scientific guidance effective utilization functional microorganisms

Language: Английский

Citations

9

Estamaran date vinegar: chemical and microbial dynamics during fermentation DOI

Leila Nosratabadi,

Hamid Reza Kavousi, Reza Hajimohammadi‐Farimani

et al.

Brazilian Journal of Microbiology, Journal Year: 2024, Volume and Issue: 55(2), P. 1265 - 1277

Published: May 2, 2024

Language: Английский

Citations

4

Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar DOI Creative Commons
Bruna Leal Maske, I Ruiz, Alexander da Silva Vale

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(11), P. 552 - 552

Published: Oct. 30, 2024

Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined microbiome metabolome over three-month period, with samples collected every ten days. Using Illumina sequencing chromatographic techniques (HPLC GC-MS), we mapped shifts metabolite profiles. Early showed diverse presence, including genera such as Cronobacter, Luteibacter, Saccharomyces. A stable ecosystem established days 15 70, characterized dominance of Leuconostoc, Gluconobacter, Saccharomyces, which facilitated consistent substrate consumption production, various organic acids ethanol. By day Acetobacter prevalence increased significantly, correlating peak acetic acid production 12.4 g/L. Correlation analyses revealed significant relationships specific microbes volatile compounds. highlights crucial roles these in developing sensory profiles suited for industrial applications proposes an optimal consortium enhancing quality. These data suggest that should include Saccharomyces efficient alcohol Leuconostoc ester-mediated flavor complexity, robust production. The presence Komagataeibacter could further improve functional qualities due to its role producing bacterial cellulose.

Language: Английский

Citations

0

Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition DOI Creative Commons

Kaiwen Feng

BIO Web of Conferences, Journal Year: 2024, Volume and Issue: 142, P. 03015 - 03015

Published: Jan. 1, 2024

Fruit and vegetable waste is an important kind of kitchen waste, its production can not be underestimated. The volatile fatty acids (VFAs) produced used as added carbon source for microbial fermentation. This paper studied the effect in process spring anaerobic hydrolysis, investigated concentration composition VFAs conversion rate VS (volatile solid) over time. results showed that intermittent mode pH 6 temperature 35℃, acid fruit was good, 0.36g ·(gVfed ) -1.

Language: Английский

Citations

0