Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method

Wen Li Liu; Lan Wei Zhang; John Shi; Hua Xi Yi

doi:10.4028/www.scientific.net/AMR.884-885.471

Paper Titles

Isolated Strains of Nontuberculous Mycobacterium Interfere with Immune Responses Associated with Mycobacterium Bovis BCG Vaccination
p.450

Laboratory Research on Enhancing Oil Recovery of Three Bacteria D1-3
p.455

Microbial Production of 1,3-Propanediol by a Newly Isolated Citrobacter freundii Strain CF-5
p.459

Modified Synthesis of 2-Ethoxycarbonyl-3,4-Diethyl-Pyrrole and the Corresponding Octaethylporphyrin
p.465

Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method
p.471

Optimization of Operation Parameters of Dry Anaerobic Co-Digestion from Animal Manure and Straw in a Batch Reactor
p.475

Physical Properties and Antimicrobial Activity of a Poly(Lactic Acid)/Poly(Trimethylene Carbonate) Film Incorporated with Thymol
p.481

Physicochemical Characteristics of Bacteriocin Produced by Pediococcus pentosaceus H6
p.485

Phytochemical Study and its Quantity and Quality of Fresh and Freeze-Dried Young Coconut Juice (Cocos nucifera L.)
p.490

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 884-885Optimization of Fermentation Conditions for...

Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method

Abstract:

The strain Enterococcus faeciumIN3531, a bacteriocin producer, was used as a starter culture for traditional fermentationpaocai in china. By single factor experiment, the technological conditionsof Chinese fermentation paocai using Enterococcus faecium IN3531 as a starterwere optimizated, andparameters of optimization included the initial saltconcentration, the inoculum size, the fermentation temperatureand the ratio of material to liquid. Theresearch results showed that,the suitable fermentationconditions were the initial saltconcentration of 2%,the inoculum size of 3%, the fermentation temperature of 37 °C, the ratio of materialto liquid of 30%, fermentation time of 108 hours. Titratable acidity in fermentationterminus was 0.80%.

You might also be interested in these eBooks

Biotechnology, Chemical and Materials Engineering III

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 884-885)

Pages:

471-474

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.884-885.471

Citation:

Cite this paper

Online since:

January 2014

Authors:

Wen Li Liu, Lan Wei Zhang*, John Shi, Hua Xi Yi

Keywords:

Chinese Fermentation Paocai, Fermentation Conditions, Optimization, Single Factor

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] Xiong T, Guan Q, Song S et al. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control, 2012, 26(1): 178-181.

DOI: 10.1016/j.foodcont.2012.01.027

Google Scholar

[2] Yan P-M, Xue W-T, Tan S-S et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai. Food Control, 2008, 19(1): 50-55.

DOI: 10.1016/j.foodcont.2007.02.008

Google Scholar

[3] Datta S, Nama KS, Paras P et al. Antagonistic Activity of Lactic Acid Bacteria from Dairy Products. Int. J. Pure App. Biosci, 2013, 1(1): 28-32.

Google Scholar

[4] O'Shea EF, Cotter PD, Ross RP et al. Strategies to improve the bacteriocin protection provided by lactic acid bacteria. Current opinion in biotechnology, (2013).

DOI: 10.1016/j.copbio.2012.12.003

Google Scholar

[5] Yu J, Ahmedna M. Functional components of grape pomace: their composition, biological properties and potential applications. International Journal of Food Science & Technology, 2013, 48(2): 221-237.

DOI: 10.1111/j.1365-2621.2012.03197.x

Google Scholar

[6] Yerlikaya O, Akbulut N. Some new approaches on biochemical and biotechnological properties of Enterococcus genus: a review. Current opinion in biotechnology, 2011, 22: S93.

DOI: 10.1016/j.copbio.2011.05.290

Google Scholar

[7] Bhardwaj A, Gupta H, Kapila S et al. Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain unde in vitro and in vivo conditions. International Journal of Food Microbiology, 2010, 141(3): 156-164.

DOI: 10.1016/j.ijfoodmicro.2010.05.001

Google Scholar

[8] Bhardwaj A, Malik R, Chauhan P. Functional and safety aspects of enterococci in dairy foods. Indian journal of microbiology, 2008, 48(3): 317-325.

DOI: 10.1007/s12088-008-0041-2

Google Scholar

[9] Rodríguez H, Curiel JA, Landete JM et al. Food phenolics and lactic acid bacteria. International Journal of Food Microbiology, 2009, 132(2): 79-90.

DOI: 10.1016/j.ijfoodmicro.2009.03.025

Google Scholar