30 research outputs found
RETRACTION: Influence of Temperatures and Fermentation Behavior of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae 77Associated with Winemaking (Retraction of Vol 19, Pg 781, 2013)
No full text[Abstract Not Available
Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process
No full textThis study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the yeast Williopsis saturnus. For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 x 106 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c15d (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 x 106 and 1 x 107 cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University [GTB 2018/02-BAGEP]; Gulsoy carbonated drinks limited company (Nigde, Turkey)This study was supported by the Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University within the scope of GTB 2018/02-BAGEP. The authors thank the Gulsoy carbonated drinks limited company (Nigde, Turkey) for its CO2 support and, Prof Dr Murat YILMAZTEKIN (Inonu University) , Dr Erdal AGCAM and Prof Dr Hasan USLU for support, assistance in some analyses and critical reading, respectively
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions
No full textThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 107e108 colony forming units (CFU) g 1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pas- teurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions
Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia
No full textThe effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10(6) to 1x10(8) cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10(6) cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae
RETRACTED: Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking (Retracted article. See vol. 23, pg. 772, 2017)
No full textUp to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24 degrees C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant
Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage
No full textShalgam (salgam) is a traditional lactic acid beverage produced from the lactic acid fermentation of black carrot, turnip, rock-salt, sourdough, bulgur flour and drinkable water. The aim of this study was to examine quantitatively the occurrence and growth of lactic acid bacteria during the course of fermentation using the traditional production method consisting of two stages: First fermentation and second fermentation. Isolated strains from experiments made at university laboratory, and large and small scale production plants in industry were identified by morphological, physiological and biochemical characterisations and using the commercially available system API 50 CH for the characterisation of carbohydrate fermentation patterns. The number of LAB increased during the fermentations. The most dominant LAB during the first and second fermentations was Lactobacillus plantarum. Next to L plantarum, Lactobacillus paracasei subsp. paracasei was quantitatively the most important LAB recovered from all fermentations. Lactobacillus brevis and Lactobacillus fermentum were also subsequently determined in some fermentations. Low populations of Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceaceus, and Lactobacillus delbrueckii subsp. delbrueckii were present at the beginning but died off during the fermentation. (C) 2011 Elsevier Ltd. All rights reserved.Scientific and Technical Research Council of Turkey (TUBITAK) [1060670]; Cukurova University Academic Research Projects Unit [ZF2006BAP17, ZF2006D31]The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project no: 1060670), Cukurova University Academic Research Projects Unit (Project no: ZF2006BAP17 and ZF2006D31) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study
Chemical Hazards in Foods
No full textThis extensive chapter focuses on chemical hazards that have increased dramatically because of the economic development in various sectors including agriculture, food processing, industry and transport. Chemical hazards in food chain pose a wide range of health risks varying from irritation to chronic diseases and cancer. Moreover, exposure to a combination of chemical hazards may be associated with additive, antagonistic, and synergistic interactions. Thus it is necessary to monitor their concentrations in food and reduce exposure to consumers. The well compiled chapter includes occurrence, detection, legislation, toxicity and risk assessment of a variety of chemicals of both natural and man-made origin
Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product
No full textThe effects of powders obtained from substitute shalgam residues (bulgur flour and turnip) on tarhana quality and the conformations of some properties were evaluated for the first time by Fourier-transform infrared spectroscopy. Fermented turnip and bulgur flour were obtained by extracting the drinkable shalgam from traditional production. These were then dried in a freeze dryer at -100 degrees C at 0.01 mbar pressure to obtain fermented turnip powder and bulgur flour powder and used in the production of tarhana at different rates. The use of shalgam residual powders as a substitute for wheat flour caused a significant increase in the general composition and functional, physical, and sensory properties of tarhana. The amount and type of powder substitute caused a decrease in the viscosity index and flow behavior index, which are viscosity indicators for foods. According to the Fourier-transform infrared (FTIR) data, the strong band at which the maximum absorbance is obtained is 2924/cm, which is mainly due to the N-H stretching of amide. It was observed that the tarhanas were grouped according to the type and/or amount of powder and an important distinction. According to the sensory analysis, it has been determined that the most preferred sample in terms of color, taste, smell, and general impression is the A6 trial 850 g wheat flour +150 g fermented bulgur flour powder. Therefore, according to the data obtained, it can be said that >= 50 g shalgam residues can be used in the production of various foods with high added value, especially tarhana. Practical applications This is the first research on the use of shalgam residues (bulgur flour and turnip) in the formulation of tarhana or another food. As the use of shalgam residue powders instead of wheat flour, even in small amounts, provides a significant increase in dry matter, ash, total acidity level, total phenolic substance, anthocyanin, antioxidant activity, water holding capacity, and foam holding capacity in tarhana, the use of residues in different foods and beverages will help to increase the specified properties. These residual powders also can be used to change the flow properties of various foods as well as to improve the sensory (especially color) properties of various fermented foods by incorporating them into the formulation.Nigde Omer Halisdemir University Scientific Research Project unit [TGT 2020/9-BAGEP]Nigde Omer Halisdemir University Scientific Research Project unit, Grant/Award Number: TGT 2020/9-BAGE
Shalgam (Salgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot
No full text[Abstract Not Available
