Mechatronic System for Tocosh Fermentation: Design, Automation and Quality Improvement DOI

Sebastian Kevin Valero-Gomez,

Roy Hugo Espinoza-Quispe,

Kevin Ramses Cahuachuco-Condezo

et al.

Published: Nov. 22, 2023

This research presents a comprehensive approach to the design, control, and structure of an innovative fermentation machine for production Tocosh from potato fermentation. In order achieve this objective, thorough analysis various crucial parameters involved in process has been carried out. The main objective design proposal is real-time monitoring essential factors such as pH temperature process. To this, control system designed that will allow precise constant parameters, water level was also out improve quality product. Furthermore, structural chamber addressed detail, using Inventor software creation three-dimensional models each component generation final design. It revealed current based on empirical methods, involving exposure potatoes areas close lagoons or rivers period between 4 24 months. lacks adequate over fundamental successful fermentation, temperature. Through preliminary analysis, data collected support implementation prototype chamber. present study represents significant step towards optimization modernization process, with perspective improving efficiency ancient method food preservation.

Language: Английский

Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms DOI
Ishrat Perveen, Bakhtawar Bukhari, Abid Sarwar

et al.

Biomass Conversion and Biorefinery, Journal Year: 2023, Volume and Issue: unknown

Published: Aug. 4, 2023

Language: Английский

Citations

12
Fermented beverages among indigenous Latin American societies DOI Creative Commons

Christian Lasso García,

Fátima Andrea German Bermúdez,

Wim Vanden Berghe

et al.

Frontiers in Sustainable Food Systems, Journal Year: 2024, Volume and Issue: 8

Published: June 13, 2024

Purpose Traditional fermented beverages are a valuable cultural, economic, and social heritage of Latin American societies that deserve to be preserved strengthened with sustainable development respect for diversity. Therefore, this article will demonstrate, through scientific literature, the importance indigenous nutritional contributions most traditional North South America. Methods This systematic review followed PRISMA (Preferred Reporting Items Systematic Reviews Meta-Analysis) verification protocol. The study focused on exploring information Central beverages. search was conducted in Biomed, PubMed, ScienceDirect, Scopus, Scielo, Google Scholar databases identify publications published within past 15 years. Results However, presence toxic compounds such as biogenic amines phenols affect quality product human health has been detected. In addition, it found macro-and micronutrients, vitamins, microorganisms differ according type raw material used. It concluded corn is widely used produce At same time, Mexico more research product, analyses being carried out use production several studies have shown using validated standardized methodologies detect weapons crucial ensure accurate identification, effective response, compliance legal security requirements critical area.

Language: Английский

Citations

4
Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications DOI
Rajashree Jena, Prasanta Kumar Choudhury

Food Bioscience, Journal Year: 2024, Volume and Issue: 62, P. 105276 - 105276

Published: Oct. 10, 2024

Language: Английский

Citations

3
Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria DOI Creative Commons
Gonçalo Nuno Martins, Angela Daniela Carboni, A.A. Hugo

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(12), P. 2324 - 2324

Published: June 9, 2023

Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste high levels environmental pollution. work aims evaluate the galacto-oligosaccharide (GOS) general carbohydrate composition legume wastewaters assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking dry seeds chickpeas lentils in distilled analysed using high-performance liquid chromatography with refractive index detection. GOS present all extracts, which was also confirmed Fourier transform infrared spectroscopy (FTIR). C-BW extract, without soaking, provided highest extraction yield 3% (g/100 g seeds). Lentil richest source degree polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 able grow de Man, Rogosa, Sharpe (MRS) broth prepared replacing glucose naturally medium chickpeas' lentils' extracts. Bacteria consume mono disaccharides media as demonstrated HPLC FTIR. These results provide support revalorisation wastewater, being a sustainable way purify removing from mixtures.

Language: Английский

Citations

8
Protective Role of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model DOI Creative Commons
Elisa C. Ale, José Matías Irazoqui, Analía Ale

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(2), P. 77 - 77

Published: Jan. 25, 2024

Limosilactobacillus fermentum Lf2 (Lf2) is an autochthonous strain that produces high levels of exopolysaccharides (EPS). The objective this work was to evaluate the probiotic potential and its relationship with these metabolites in a mouse model TNBS (trinitrobenzene sulfonic acid)-induced chronic colitis. Mice were treated intrarectally increasing doses resuspended 50% ethanol for 14 days. In parallel, they received different treatments by gavage (lactose 10% as matrix): freeze-dried (L); purified EPS (E); lactose (T). A healthy control group (H) alcohol without (intrarectally) (by gavage). small intestine, there significant increase IgA decrease IFN-γ mice compared other groups. large IL-2 presented lowest groups strain. concentrations acetic propionic acids highest, while butyric acid comparable group. An abundance SCFA-producing bacteria observed comparison colitis enzyme activity catalase higher all TNBS-induced mice. To summarize results obtained, principal component analysis (PCA) performed, clearly grouping clusters according variables studied. This one first studies address role model, trying elucidate between properties synthesized.

Language: Английский

Citations

2
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties DOI Creative Commons
C.C.G. Silva, Susana C. Ribeiro

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1452 - 1452

Published: May 8, 2024

Microorganisms can play an important role in food production, especially through fermentation processes [...]

Language: Английский

Citations

2
In Vitro Probiotic Characterization of Lactiplantibacillus plantarum Strains Isolated from Traditional Fermented Dockounou Paste DOI Creative Commons
Kouadio Natia Joseph,

Alalet Luc Olivier Zady,

Kouassi Aboutou Séverin Kra

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(5), P. 264 - 264

Published: May 19, 2024

This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization LAB isolates was performed based on phenotypic and several biochemical properties, which subsequently confirmed through 16S rRNA gene sequencing analysis, indicating that these belonged species Lactiplantibacillus plantarum. With regard safety criteria, strains exhibited no alpha or beta hemolysis activity. Nevertheless, majority demonstrated high sensitivity antibiotics tested. The results remarkably survival rates under simulated gastrointestinal conditions, such as pH = 1.5 (81.18–98.15%), 0.3% bile salts (68.62–100.89%), 0.4% phenol (40.59–128.24%), well 0.1% pepsin 2.5 (88.54–99.78%). elevated levels cell surface indicative presence a considerable defensive mechanism against pathogens. Intact cells significant antioxidant abilities (48.18–83.58%). They also pronounced inhibitory effect growth foodborne Enzyme pattern analysis revealed produced both proteases cellulases, pectinase and/or amylase potential L. plantarum FS43, FS44, FS48, indicated by obtained standard in vitro assays, makes them suitable for further probiotics.

Language: Английский

Citations

2
Traditional Fermented Products: Potential Origin for Probiotic Strains DOI
Renata Gomes Caetano,

Isabella Bassoto Xavier,

Vanessa Feldmann

et al.

Current Food Science and Technology Reports, Journal Year: 2024, Volume and Issue: 2(2), P. 201 - 211

Published: April 12, 2024

Language: Английский

Citations

1
Process Standardization and Characterization of Mies: Ethiopian Honey Wine DOI Creative Commons

Weleba Muesho Gebremichael,

Kiros Hagos, Desta Berhe Sbhatu

et al.

Heliyon, Journal Year: 2024, Volume and Issue: 10(20), P. e39272 - e39272

Published: Oct. 1, 2024

Language: Английский

Citations

1
Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region DOI Creative Commons
Naira Sulany Oliveira de Sousa, Érica Simplício de Souza, Eveleise Samira Martins Canto

et al.

Brazilian Journal of Biology, Journal Year: 2023, Volume and Issue: 83

Published: Jan. 1, 2023

Abstract This review article explores the potential of fermentations in Amazon region as catalysts for economic and social development. It highlights rich cultural gastronomic diversity Amazon, focusing on indigenous fermented products. Two main products, tucupi caxiri, are discussed detail, emphasizing their significance local cuisine culture. The examines challenges opportunities industrial applications these well technology initiatives, particularly context family farming. sustainable production native products is seen a means to preserve biodiversity, empower communities, promote heritage. concludes that both technologies have complementary roles promoting growth, preservation, well-being region, making it promising hub innovative food global scale.

Language: Английский

Citations

1