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Application of Saccharomyces rouxii for the Production of Non-alcoholic Beer
Sarah Sohrabvandi,Seyed Hadi Razavi,Seyed Mohammad Mousavi,Amir Mortazavian,Karamathollah Rezaei 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.5
Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or 24℃ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the 48<SUP>th</SUP> hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at 24℃ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of ‘wort’ and ‘buttery’ off flavors, were significantly lower in S. rouxii-containing treatments fermented at 24℃. S. rouxii-containing treatment fermented at 24℃ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at 12℃.
Mohammad Hojjati,Seyed Hadi Razavi,Karamatollah Rezaei,Kambiz Gilani 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
Microencapsulation of canthaxanthin produced by Dietzia natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS) as a wall material by spray drying method was studied. The SSPS showed very good ability for microencapsulation of canthaxanthin due to its emulsifying properties. The effects of the ratios of core to wall on characteristics of microcapsules were investigated at ratios of 0.25, 0.50, 0.75, and 1.00. The best ratio of core to wall was 0.25 because the microcapsules prepared with this ratio had the smallest size in droplets (0.78 μm) and microcapsules (7.94 μm), also they had the highest microencapsulation efficiency (90.1%) and the lowest losing during process (10.3%). The stability of microcapsules was examined at 25ºC in light and dark during 16 weeks of storage. The degradation of canthaxanthin was more retarded by microencapsulation and greater canthaxanthin stability was observed in dark than light condition. The results showed the oxidation was more suppressed for the microcapsules prepared from the emulsion having smaller droplets.
Parang Nikmaram,Seyed Mohammad Mousavi,Zahra Emam-Djomeh,Hossein Kiani,Seyed Hadi Razavi 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
Changes in physicochemical properties, metabolite production, antioxidant activities, and survival of Lactobacillus casei 431 in a yogurt drink as a function of inulin (0, 0.5, 1, and 2%), pomegranate juice concentrations (0, 3, 8, and 12%) and storage time were determined and predictive models were obtained using support vector regression. High levels of pomegranate juice were the most effective for promotion of antioxidant activity. Acidity and lactic acid amounts decreased with an increasing inulin content. Supplementation with inulin and pomegranate juice showed a positive effect on survival of L. casei. Support vector regression performance associated with polynomial and radial basis kernel functions was evaluated. The former was more efficient than the later.
Mohammad Reza Nasri Nasrabadi,Seyed Hadi Razavi 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
In an attempt to accumulate lycopene in the bacterium Dietzia natronolimnaea HS-1 cultured in beet molasses, the influence of lycopene cyclase inhibitors on carotenogenesis (within the range 0-60 ppm) were evaluated. All inhibitors blocked the biosynthesis of canthaxanthin and resulted in accumulation of lycopene as the predominant carotenoid. As the final step of a study aiming at the optimization of culture conditions, a central composite design to a fed-batch process was applied to optimize the concentrations of lycopene cyclase inhibitors (within the range 0-50 ppm) in order to achieve high level accumulation of lycopene from D. natronolimnaea HS-1cultured in beet molasses. On the basis of this approach,the optimum concentrations of lycopene cyclase inhibitors required to achieve the highest level of lycopene accumulation (8.26±0.17 mg/L) were determined as follows: imidazole,24.74 ppm; nicotinic acid, 28 ppm; piperidine, 24.05 ppm;pyridine, 27.6 ppm; and triethylamine, 23.22 ppm.
Mohammad Reza Nasri Nasrabadi,Seyed Hadi Razavi 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
The present work investigated on carotenogenesis with high β-carotene content by a new isolated highactivity strain-producer Rhodotorula acheniorum mutant MRN in cheese whey ultrafiltrate. After a serial of UV,ethymethanesurfonate (EMS), and nitrosoguanidine (NTG)mutagenesis, a mutant named MRN of the red lactosepositive yeast strain R. acheniorum was obtained. Then, the effects of different growth medium factors on carotenoid production by this mutant at batch-scale level were identified and optimized by means of response surface methodology (RSM) in order to achieve high-level production of β-carotene. The optimum conditions required to achieve the highest level of β-carotene (262.12±1.01mg/L) were determined as follows: whey ultrafiltrate (WU)lactose concentration 55 g/L, pH 5.85, ammonium sulfate concentration 3.5 g/L, temperature 23^oC, and aeration rate 1.56 vvm. The medium optimization resulted in a 6.45-fold increase in volumetric production (262.12±1.01 mg/L) and a 4.62-fold increase in the cellular accumulation (10.69±0.19 mg/g) of β-carotene.