Research on the Lactic Acid Bacteria Fermentation Technology from Marigold Flowers
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Abstract:
Excellent lactic acid bacteria strains and efficient and compound starter cultures were screened which are suitable for the fermentation of marigold flowers. The effect of lactic acid bacteria inoculation quantity, fermentation temperature and time on the fermentation of marigold flowers was determined in the experiment. The determined optimum technical parameters for marigold flowers fermentation is as follows: inoculated quantity flowers; 0.2% of heavy fermentation temperature is 20 to 40 ℃; fermentation time for 15 to 20 d. The fermentation result shows that the fermented marigold looks gorgeous and colorful, there is no decay or rot occurred, and the fermentation liquid is clean and clear, which indicates that the fermentation effect is desirable and ideal compared with the current processing method used in most enterprises.Keywords:
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The research was conducted to evaluate the nutritive value of pineapple peel fermented by rumen cellulolytic microbes and followed by addition of lactic acid bacteria (LAB)
at the 4th, 8th, 12nd and 16th days of fermentation. Cellulolytic microbes was added as much as 5% of dry matter (DM) into 300 g of pineapple peel with three replicates for each treatment. Fermentation without addition of cellulolytic microbes and LAB was carried out as control .
Fermentation was done up to 21 d and the sample of fermented pineapple peel were taken out for physical quality measurements including odor, color, the presence of fungi, as well as the lactic acid content. The sample was dried at 55°C, and then prepared for chemical composition
extract ether (EE) and nitrogen free extract (NFE). The samples were also prepared for evaluation of kinetic fermentation by in vitro gas production technique proposed by Menke and Steingass. The data obtained were analyzed by analysis of variance using one way design and continued
by Duncan’s new multiple range test to examine the differences among the mean values. The result showed that pineapple peel fermented by cellulolytic microbes with addition of LAB in all treatment as well as the control had brown colour, and without fungus. The more acidic odor were
found in fermented pineapple added with cellulolytic microbes and LAB, due to lactic acid content were not affected by addition of cellulolytic microbes and LAB. It could be concluded that lactic acid bacteria which was added after 12 days of cellulolytic fermentation) gave the best nutritive quality of fermented pineapple peel.
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Abstract In the last time the number of research works dealing with preservation of vegetables increased again [1]. The interest is directed to the production of lactic acid fermented vegetable juices. By lactic‐acid fermentation there are yielded extraordinarily delicious and consistent products owing high nutritive‐physiological value. At production, there is applied either spontaneous fermentation, or controlled inoculation using selected and proved microorganisms cultures [2, 3]. The producers demand such fermentation cultures which intensify the aroma and enable to reach rapid decrease of juices' pH value. At lactic‐acid fermentation the production of lactic acid is regarded as crucial factor for preservation. With regard to accessibility of vegetables and their favourable chemical composition for microorganisms we began fermentation experiments with various kinds of vegetables as carrot, green pea, celeriac, onion, capsicum and cabbage. In this paper, we publish on fermentation of green pea and onion, reporting on production and amount of organic acids in fermented vegetables determined using isotachophoresis.
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Microorganism fermentation liquid(109cfu/ml) is innocuity microbe goods to person and animal,and can promote plant growth by producing plant hormone.On this study,we evaluate the promotion root effect of different concentrations of microorganism fermentation liquid on stem of September chrysanthemum.The results show that all microorganism fermentation liquid their treatment have different increasing to each biology index,and the best effect in them is widen 200 times,compared to control,root length,root number can increase 46.02%,18.75% respectively,and their fresh and dry weight is also obviously more than control.
Dry weight
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The bamboo shoot was produced by Lactic acid bacteria fermentation and this product is a modern convenient food catering to people of all ages,with natural color and uniqne flavor and healthcare nutrition.
Bamboo shoot
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The present work was undertaken to isolate
from dried mahua flowers, a potent strain
of yeast, acclimatised to the saccharic raw
material and capable of vigorous fermentation
over a wide range of sugar concentrations and
yielding high percentages of alcohol as well.
Strain (injury)
Flor
Isolation
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The paper developed a kind of solid fermentation agents of corn stalks so as to be used for breeding cows.The main microbial strains had been selected,separated,purified,proliferated and expanded for fermenting cornstalks,such as Bacillus subtilis,lactic acid bacteria,yeast,actinomycetes,fungi,nitrogen-fixing bacteria etc.The above microbial strains were counted by the method of plate colony counting according to the selection rule of microbial strains of fermentation agent,and mixed into 5 different fermentation agents with different proportion ofthe above microbial strains.A 90ml of each fermentation agents were mixed withdry corn stalks 150 g,and respectively placed in 37 ℃ incubator for 15 days.The nutrients of the fermented and unfermented corn stalks were detected,and only the proportion were selected as fermentation agents with soft,alcohol smell,not mildew and the highest content of protein,and it joined into the solid fermentation agents.Then it researched the nutrition content after fermentation,and finally it obtained the optimal ratio of fermenting agent.
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