Application of Ohmic Heating for Green Coffee Bean Fermentation: Effect of Voltage Gradient on the Heating Performance, Energy, EC, pH, and Fermentation Index

Sagita Diang,Kristanti Dita,Setiaboma Woro,Kumalasari Rima,Ekafitri Riyanti,Yulianti Lista Eka,Putri Devry Pramesti,Ardiansyah Raden Cecep Erwan,Desnilasari Dewi,Hariadi Hari 한국농업기계학회 2023 바이오시스템공학 Vol.48 No.3

Purpose Fermentation in the form of green coffee beans has the potential to alter the flavor and even produce new flavor profiles. However, existing coffee fermentations were still performed traditionally and used ineffective fermenter equipment. In this study, ohmic heating (OH) was first applied to the green coffee bean fermentation. The impact of ohmic heating on the fermentation of green coffee beans was examined. Methods The experiments were performed using green coffee beans, water, and a 1% of instant dry yeast (S. cerevisiae). Three voltage gradient (VG) levels were used as follows: 4, 8, and 12 V/cm. Non-OH fermentation (0 V/cm) and coffee beans without fermentation were also evaluated as controls. The observed parameters included voltage, electrical current, electrical conductivity (EC), power, total energy consumption, coffee bean temperature, environmental temperature, pH of the fermentation medium, and the fermentation index of coffee beans. Results The results showed that OH was effective in generating heat for the green coffee bean fermentation process. The set point temperature was reached faster with increasing VG. The coffee bean temperature was successfully maintained throughout the fermentation process for all VG variations. The variation in VG significantly impacted the electrical current, power, and time needed to reach the set point temperature but did not have a significant effect on total energy consumption and EC. During fermentation, the EC of the green coffee beans with instant yeast solution increased due to an increase in electrical current. The final pH value was significantly different between OH and non-OH fermentation, with OH fermentation resulting in the highest fermentation index. Conclusions The findings of this study indicate that OH treatment can significantly improve the fermentation process of green coffee beans indicated with lower pH and higher fermentation index.

오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성

류은혜,채규서,권지웅 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: This study assessed the feasibility of fermented beverage production using concentrated mulberry juice and five lactic acid bacteria that were newly isolated from mulberry and elderberry. Methods: For fermentation, mulberry concentrate was diluted and new strains were inoculated and fermented for 24 hr. The pH, acidity, sugar content, and viable cell count of the fermentation broth were measured, and the organic acid and free sugar levels were analyzed. The antioxidant activity of the fermentation broth was analyzed based on the DPPH and ABTS radical scavenging activities. Results: In the diluted mulberry juice, the pH decreased from 4.33±0.13-4.40±0.08 to 3.51±0.06-3.77±0.12 after fermentation and the total acidity increased from 0.47±0.03-0.51±0.08% to 0.93±0.10-1.31±0.23% after fermentation. In addition, the sugar content slightly decreased slightly with fermentation at 9.8°Brix. The number of viable cells rapidly increased rapidly from 8.09±0.18-8.27±0.15 to 11.14±0.42-13.61±0.79 log CFU/mL after 24 hr fermentation. During diluted mulberry juice fermentation, a large amount of lactic acid was produced by the inoculated bacteria. Leuconostoc mesenteroides GBL48 showed the highest lactic acid production ability with fermented mulberry juice having a lactic acid concentration of 10.06±0.09 mg/mL, whereas Leuconostoc mesenteroides GBL14 showed the lowest lactic acid production ability. On the other hand, the latter strain had excellent acetic acid production ability and a higher glucose and fructose utilization rate than that of the other bacteria. The total polyphenol, total flavonoid, and total anthocyanin contents decreased with fermentation, and the DPPH and ABTS radical-scavenging activity also decreased slightly. Conclusion: These results suggest that the five strains isolated from berries can successfully produce lactic acid to induce fermentation but their antioxidant activity did not increase. Therefore, it is necessary to explore methods to improve the antioxidant activity of the bacterial strains by modifying the fermentation conditions and their characteristics to examine the potential of their application as a functional beverage.

IoT 기반 가정용 발효 플랫폼 개발

김병철(Byung-Chul Kim),이광재(Kwnag-Jae Lee) 한국엔터테인먼트산업학회 2017 한국엔터테인먼트산업학회논문지 Vol.11 No.1

본 논문에서는 센서와 사물인터넷을 활용하여 최적의 발효식품을 제조할 수 있는 발효플랫폼을 설계하였다. 발효 시작점이 되는 스마트 발효시스템은 발효과정의 데이터를 무선통신방식을 통해 서버에 저장한다. 서버는 수집된 발효데이터를 저장, 가공, 분석하여 발효재료에 따른 최적의 발효조건 생성과 발효 완료를 결정한다. 또한 발효 데이터베이스와 연동하는 서버시스템은 스마트폰과 연결을 통해 실시간 발효 진행상황을 모니터링하가나 온도 설정과 같은 제어가 가능하다. 이러한 발효플랫폼은 다양한 재료에 대해 가변 확장하여 발효를 수행할 수 있도록 설계하였으며 축적된 데이터는 발효전문 데이터를 서비스할 수 있을 것으로 기대한다. 향후 가정용은 물론 산업용, 연구용 및 의료용 전문 발효시스템의 설계와 발효플랫폼의 개발이 요구된다. In this paper, we designed a fermentation platform that can produce optimal fermented food using sensor and IoT. The smart fermentation system, which is the starting point of fermentation, stores the fermentation process data in a server through a wireless communication system. The server stores, processes and analyzes the collected fermentation data to determine the optimum fermentation conditions for the fermentation material and to complete fermentation. In addition, the server system linked with the fermentation database can monitor the progress of real-time fermentation through connection with a smart phone and control such as temperature setting. This fermentation platform is designed to perform fermentation by variable expansion for various materials, and the accumulated data is expected to be able to serve high quality fermentation data. It is required to design a fermentation system and develop a fermentation platform for industrial, research, and medical use as well as home use.

식물자원 발효액의 품질과 기능성에 미치는 발효기간의 영향

김나미,이종원,도재호,박채규,양재원 韓國藥用作物學會 2005 한국약용작물학회지 Vol.13 No.6

식물자원을 이용하여 식물추출물 발효식품을 제조하는데 있어서 적합한 발효기간을 설정하기 위하여 발효기간의 경과에 따른 발효액의 품질특성과 효소활성 및 항산화활성 등의 변화를 조사하였다. 발효기간이 경과함에 따라 pH와 ˚BX는 점차 낮아졌으며, 점도는 3개월 경과 시 현저히 낮아졌다. 색도는 발효기간이 증가함에 따라 무를 제외한 시료에서 L값과 a값은 증가되고, 은 감소되었으며, 무는 L, a, 값이 모두 감소하였다. 발효액 중의 amylase활성은 전체 시료에서 활성을 나타내었고 특히 브로컬리, 가지, 양배추. 치커리, 두릅, 무에서 발효 전에 비하여 발효 6개월 경과 후에 각각 460, 430, 190, 420, 560, 260 units로 활성이 크게 증가하였다. invertase는 무와 토마토에서 활성을 나타내었으며 발효 전에 각각 170, 130 units 에서 6개월 경과 후 200과 460 unit로 증가되었다. cellulase는 두릅, 무, 토마토에서 활성을 나타냈으며 발효 전에 55, 10, 95 units 에서 발효 6개월 경과 후에 자각 100, 280, 140units 증가하였다. 총 페놀 화합물 함량은 발효가 진행됨에 따라 증가하여 2~4개월 발효 시 가장 높았고, 항산화활성도는 발효 4개월 경과 시에 가장 높았으며 그 이후에는 감소하였다. Tyrosinase와 SOD 유사활성은 전체적으로 약한 활성을 나타내었다. 발효액의 관능적인 특성을 조사하였을 때 두릅의 경우에는 발효 기간의 경과에 따라서 두릅 고유의 냄새, 단 냄새, 새콤한 냄새는 감소하였으며 두릅맛, 쓴맛, 떫은맛은 감소하여 전체적인 기호도가 3개월 발효액에서 가장 높았다. 무의 경우에는 발효기간이 증가함에 따라 무 냄새와 매운맛이 감소하고, 단맛이 증가하였으며, 전체적인 기호도가 발효 3개월에서 가장 좋은 것으로 평가되었다. 이상의 결과를 종합해 볼 때 식물자원 추출물의 발효기간은 3~4개월 정도가 적합할 것으로 판단된다. To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and ˚BX of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. α-Amylase activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

발효기간이 버섯 발효액의 품질과 생리 기능성에 미치는 영향

김나미 ( Na Mi Kim ),이종수 ( Jong Soo Lee ) 한국균학회 2003 韓國菌學會誌 Vol.31 No.1

In vitro 반추위 발효에 미치는 Formitella fraxinea와 Sarcodon aspratus 발효물질의 영향

김용국 충남대학교 농업과학연구소 2004 농업과학연구 Vol.31 No.1

In order to determine the effect of fermentation by the mycelia of fungal species, Formitella fraxinea and Sarcodon aspratus, on the in vitro dry matter digestibility and pH of mixtures with sawdust plus 20% wheat bran w/w, on dry matter basis to use as a feedstuff or an additive including fungal mycelium into a feedstuff. The mixtures were unfermented (UF) and fermented by Formitella fraxinea(FF) and Sarcodon aspratus(SA) for two weeks at 29℃ in a incubator. Fungal fermentation products were added to the basal diet to the level of 0, 1, 3 and 5%, w/w of diets each. The in vitro dry matter digestibilities, soluble sugar contents and pH of fermentation fluids were measured at 24, 48 and 72hr after fermentation begin. Neutral detergent fiber(NDF) contents in mixtures were lower for SA and UF(80.4 and 82.2%) than for FF(88.3%) (P <0.05). In vitro DM digestibility for 48h was higer for SA(21.2%) than for UF and FF(17.9 and 12.2%). The in vitro dry matter digestibility for 24hr was higher for diets added with FF 1% as 49.18%, and lower for diet added with FF 5%(43.07%) than basal diet(44.98%)(P <0.05), and tended to be higher for the diets added with fungal products. The pH of in vitro fermentation fluids for 24 and 48 hrs fermentation were lower for diets added with all FF and SA than for UF(P<0.05). However, those for 72 hrs fermentation were higher for SA 1%(6.74) than other diets(P<0.05). The soluble sugar concentration of in vitro fermentation fluid was not different between diets for 24 hr fermentation. However, those were higher for all additive diets than basal diet for 48 and 72 hrs fermentation(P<0.05). It could be concluded that dairy cow's diets added with fungal fermentation products have positive effects, and expected it will be more beneficial if more fungal mycelium was contained.

The Effect of Vinegar Fermentation on the Nutritional Quality of Lotus Flower Fermented Product

Mikyung Nam,Maynanda Brigita Chrysta,Eun-Suk Lee,최원식 한국산업융합학회 2019 한국산업융합학회 논문집 Vol.22 No.1

All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, 35oC for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of 283.7 ± 97.6 mg / 100 g QAE, and total flavonoid content of 3.3 ± 0.0 mg / 100 g QAE. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of 20.7 ± 0.4 1 μM TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B). All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, 35oC for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of 283.7 ± 97.6 mg / 100 g QAE, and total flavonoid content of 3.3 ± 0.0 mg / 100 g QAE. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of 20.7 ± 0.4 1 μM TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B).

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang

( Eunhye Jo ),( Hyeyoung Lee ),( Younshil Song ),( Jaeho Cha ) 한국미생물생명공학회 2024 Journal of microbiology and biotechnology Vol.34 No.4

Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc, Logiolactobacillus, and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.

Angiotensin I-Converting Enzyme Inhibitor Activity on Egg Albumen Fermentation

Nahariah, N.,Legowo, A.M.,Abustam, E.,Hintono, A. Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.6

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow's milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.

Angiotensin I-Converting Enzyme Inhibitor Activity on Egg Albumen Fermentation

N. Nahariah,A.M. Legowo,E. Abustam,A. Hintono 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.6

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow’s milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.