A water-saving fermentation process for sorghum grain: The effect of re-using stillage liquid part on ethanol efficiency and volatile compounds

2020 ◽  
Vol 265 ◽  
pp. 121830 ◽  
Author(s):  
Katarzyna Szambelan ◽  
Jacek Nowak ◽  
Artur Szwengiel ◽  
Henryk Jeleń
Keyword(s):  
Volatile Compounds ◽  
Fermentation Process ◽  
Water Saving ◽  
Liquid Part ◽  
Sorghum Grain

scholarly journals The effect of yeast generations on fermentation, maturation and volatile compounds of beer

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 144-150
Author(s):  
Krzysztof Kucharczyk ◽  
Tadeusz Tuszyński ◽  
Krzysztof Żyła ◽  
Czesław Puchalski
Keyword(s):  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Fermentation Process ◽  
Industrial Scale ◽  
Yeast Growth ◽  
2Nd Generation ◽  
Yeast Biomass ◽  
Temperature And Pressure

The aim of the study was to determine the effect of yeast generations on fermentation and maturation processes, the content of volatile compounds of beer and viability and vitality of yeast biomass on an industrial scale. The experiments with fermentation and maturation were performed in fermentation tanks. The wort was aerated with sterile air. Yeast (S. pastorianus) bottom fermentation was used in fermentation. For pitching four generations (passages) of yeast were used as follows: 1st, 2nd, 3rd and 4th generation. The processes of fermentation and maturation were carried out in the same technological conditions (temperature and pressure). During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and selected volatile compounds like esters, alcohols and carbonyl compounds were investigated. With the increase in the number of yeast generations, especially from the 2nd generation used in the fermentation process, the content of acetaldehyde and esters increased. Despite the slight differences between generations, the changes are statistically significant. The content of diacetyl is stable for the 1st, 2nd and 3rd generation and higher for the 4th generation. Diversified yeast generations used in the process of fermentation did not affect significantly the final quality of beer.

scholarly journals The Aroma Composition of Baby Ginger Paocai

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Songming Luo ◽  
Qiang Li ◽  
Anjun Chen ◽  
Xingyan Liu ◽  
Biao Pu
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fermentation Process ◽  
Solid Phase ◽  
Relative Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Geranyl Acetate ◽  
Aroma Components

The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

scholarly journals Study of the Fermentation Process of Different Fruit Biomasses

2018 ◽  
Vol 11 (2) ◽  
pp. 58-64
Author(s):  
Jailson Marques Da Silva ◽  
Nayana De Figueiredo Pereira ◽  
David David Vilas Boas de Campos ◽  
Antônio Orlando Izolani ◽  
Vinícius Marins Carraro ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Ethanol Production ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Organic Waste ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
Urban Waste ◽  
The City

Organic waste accounts for half of the urban waste generated inBrazil, 30% of which originates from fruit. In the search for new alternatives to reuse this biomass, the present study evaluated ethanol production from banana, apple, orange and papaya biomasses generated in commercial establishments in the city ofVassouras/RJ. The distilled products from the fruit biomass fermentation process were characterized regarding volatile compounds, acetaldehyde, acetone, ethyl acetate, ethanol, methanol, higher alcohols, isopropanol and isoamylic. The results indicate promising alcohol content according to the literature.

scholarly journals Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum

2019 ◽  
Vol 5 (1) ◽  
pp. 35-42
Author(s):  
META YULIANA ◽  
ANJA MERYANDINI ◽  
TITI CANDRA SUNARTI
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Level Structure ◽  
Viable Cell ◽  
Total Sugar ◽  
Total Acidity ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Significant Difference ◽  
Sorghum Grain

This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum flour, the yield of flour passed 80 mesh, and flour moisture. The results showed that E1222 was selected as a starter for Numbu sorghum grain fermentation while E5 was selected for Kawali. The starter can decrease pH value, increasing total acidity, decreasing total sugar, however there was no significant difference in viable cell in fermentation process. It decreased tannin level approximately 90% in Numbu fermented flour and 77% in Kawali. There was corrosion in starch structure of fermented flour, while the yield of flour passing through 80 mesh was increased. The best treatment was fermentation of dehulled and inoculated sorghum grain (So-St) in both of sorghum varieties. 

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

2019 ◽  
Vol 85 ◽  
pp. 6-14 ◽  
Author(s):  
Yun Xiong ◽  
Pangzhen Zhang ◽  
Jiaqian Luo ◽  
Stuart Johnson ◽  
Zhongxiang Fang
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Phenolic Contents ◽  
Sorghum Grain

scholarly journals The Light Struck Taste of Wines

2021 ◽  
Author(s):  
Ana María Mislata ◽  
Miquel Puxeu ◽  
Monserrat Mestres ◽  
Raúl Ferrer-Gallego
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Light Exposure ◽  
External Factors ◽  
Yeast Strains ◽  
Wine Composition ◽  
Yeast Nutrition

The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effect of grapes and wine composition, the alcoholic fermentation process, the yeast strains used and the conditions of yeast nutrition were included. The external factors, such as bottle color, time and nature to light exposure and type of closure were considered. Finally, the analysis of the main molecules related to this default (sulfur volatile compounds and their amino acids and riboflavin precursors) and possible prevention measurements were also exposed.

scholarly journals Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

2020 ◽  
Vol 97 (3) ◽  
pp. 612-625 ◽  
Author(s):  
Hongyi Sun ◽  
Haoxin Wang ◽  
Pangzhen Zhang ◽  
Said Ajlouni ◽  
Zhongxiang Fang
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Phenolic Content ◽  
Sorghum Grain

scholarly journals Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2529
Author(s):  
Cuicui Jiang ◽  
Mengyang Liu ◽  
Xu Yan ◽  
Ruiqi Bao ◽  
Aoxue Liu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Community Structure ◽  
Bacterial Community ◽  
Volatile Compounds ◽  
Bacterial Community Structure ◽  
Fermentation Process ◽  
Fermented Fish ◽  
Fermentation Method ◽  
Fish Product ◽  
Three Stages

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.

Sign in / Sign up

Export Citation Format

Share Document