Cocoa fermentations conducted with a defined microbial cocktail inoculum

Article Abstract:

Research was conducted to examine cocoa fermentations in defined microbial cocktail inocula consisting of Saccharomyces cerevisiae var chevalieri, two lactic acid bacterial species, Lactocillus plantarum and Lactobacillus lactis, and two acetic acid bacterial species, Glyconobacter oxydans subsp suboxydans and Acetobacter aceti. Results suggest that replacement of the nearly 50 common species of microorganisms found in natural fermentations can be done through a judicious selection and concentration of members of each physiological group.

Microbiology, Cultures (Biology), Cocoa

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Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs

Article Abstract:

Two strains of Torulaspora delbrueckii, IGC 5321 and IGC 5323 retain their fermentative ability even after 15 days of storage and 2.5 hours of prefermentation, despite a decrease in viable cells. The leavening ability of all the strains of Saccharomyces cerevisiae, except IGC 4072, decreases with an increase in storage period. Subjecting the dough to bulk fermentation before freezing also has a negative effect on the yeast leavening ability. Further, the yeast fermentative ability decreases with an increase in prefermentation time.

Observations, Yeast, Yeast (Food product), Dough

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Whey fermentation by Anaerobiospirillum succiniciproducens for production of a succinate-based animal feed additive

Article Abstract:

The processes involved in anaerobic fermentation for the production of a succinate-rich animal feed additive from raw whey are investigated with batch, continuous and variable-volume fed-batch cultures with Anaerobispirillum succiniciproducens. The highest succinate yield of 90% is achieved in a variable-volume fed-batch process, as opposed to 80% yield in a batch cultivation mode. It is shown that the whey fermentation product formed under excess carbon dioxide could potentially be utilized as an animal feed supplement.

Whey, Feed additives

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