Protein-rich foods based on fermented vegetables

Wood, B. J.

doi:10.1007/978-1-4613-0309-1_15

Cited by 21 publications

(19 citation statements)

References 72 publications

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“…This shows the longer the fermentation, cellulose hydrolytic process becomes more effective in lowering crude fiber content. This statement is reinforced by Detroy et al (1981) in [37] which explain that during the first 15 days of fermentation, cellulase-producing microorganisms can increase 2-3 times of baseline reducing sugar. The longer the fermentation means the total mold produced is also higher.…”

Section: Figmentioning

confidence: 87%

Livestock Feed Production from Sago Solid Waste by Pretreatment and Anaerobic Fermentation Process

Sumardiono

et al. 2018

MATEC Web Conf.

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Abstract. Food needs in Indonesia is increasing, including beef. Today, Indonesia has problem to do selfsufficiency in beef. The cause of the problem is the quality of local beef is still lower compared with imported beef due to the quality of livestock feed consumed. To increase the quality of livestock is through pretreatment and fermentation. Source of livestock feed that processed is solid sago waste (Arenga microcarpa), because in Indonesia that is relatively abundant and not used optimally. Chemical pretreatment process for delignification is by using NaOH solution. The purposes of this research are to study NaOH pretreatment, the addition of Trichoderma sp, and fermentation time to improve the quality of sago solid waste as livestock feed through anaerobic fermentation. The variables used are addition or without addition (4%w NaOH solution and Trichoderma sp 1%w) and fermentation time (7, 14 and 21 days), with the response of crude fiber and protein. The result of this research shows that the pretreatment with soaking of NaOH solution, addition of Trichoderma sp and 14 days of fermentation was more effective to improve the quality of solid sago waste with decrease of crude fiber from 33.37% to 17.36% and increase of crude protein from 4.00% to 7.96%.

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Section: Figmentioning

confidence: 87%

Livestock Feed Production from Sago Solid Waste by Pretreatment and Anaerobic Fermentation Process

Sumardiono

et al. 2018

MATEC Web Conf.

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“…The concept of industrializing traditional fermentation processes to enhance their performance and efficiency is not new. For example, wine, beer, cheese, distilled sugar cane beverages, and yogurt were all at one time produced using traditional processes (43). These fermentations have been developed into highly efficient, well-controlled processes in modern fermentor designs often using defined starter cultures (12,40).…”

mentioning

confidence: 99%

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

Pereira

Miguel

Ramos

et al. 2012

Appl Environ Microbiol

147

129

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Spontaneous cocoa bean fermentations performed under bench-and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (with Saccharomyces cerevisiae as the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentum and Lactobacillus plantarum were the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicalis was the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strains L. fermentum UFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol), S. cerevisiae UFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), and Acetobacter tropicalis UFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

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“…Jeff-Agboola and Oguntuase (2006) suggested that the increase in protein in fermented soybean can be attributed to the protein synthesis and proliferation of the microorganism, but the increase in fat could be possibly due to transformation of carbohydrates to fats by the microorganisms. The degradation of oligosaccharides to more soluble carbohydrates by microorganisms (Wood, 1998) could be the cause of the substantial decrease in crude fiber.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

Hong¹,

Abanto²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was conducted to determine the effects of dietary low grade soybean, fermented with Aspergillus oryzae (FSB 1) or Bacillus subtilis var. natto (FSB 2), on egg production and quality, fat and cholesterol content, and the fatty acid (FA) profile of eggs by lipid layer. A total of 18 Hi-Line strain layers, 22 wk of age, were randomly assigned to three dietary treatments: no fermented soybean (control), control with 15% FSB 1 (C + FSB 1), and control with 15% FSB 2 (C + FSB 2). The rate of egg production and egg weight were evaluated between two periods: one was from the 1st to 4th wk and the other was from the 5th to 8th wk. At the 8th wk, a total of 30 eggs were randomly selected from each treatment group and analyzed for physical quality, fat content, fatty acid composition and cholesterol content. The results showed that egg production was increased in hens fed with diets containing fermented soybeans from the 5th to 8th wk period (p<0.01). A similar tendency was observed through eight weeks' cumulative egg production (p<0.05). There were no significant differences in egg production between the C + FSB 1 and C + FSB 2 treatment groups (p>0.05). Egg weight and other physical properties did not vary between treatment groups (p>0.05). Egg yolks among different treatment groups were similar in fat content, but egg yolks in the C + FSB 1 and C + FSB 2 groups had lower oleic acid (p<0.05), higher linoleic, α-linolenic, and arachidonic acids (p<0.01), and lower cholesterol content (p<0.05) than those in the control group. In conclusion, supplementation of fermented low grade soybeans might be useful as a functional feedstuff to improve egg production and quality for a healthy human diet.

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Protein-rich foods based on fermented vegetables

Cited by 21 publications

References 72 publications

Livestock Feed Production from Sago Solid Waste by Pretreatment and Anaerobic Fermentation Process

Livestock Feed Production from Sago Solid Waste by Pretreatment and Anaerobic Fermentation Process

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

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