This study was carried out to determine the effects of lactic acid bacteria+ enzyme (LAB+E) inoculants on the fermentation characteristics and feed values of silages prepared from alfalfa harvested at three maturity stages. Alfalfa was harvested at the early, middle and late flowering stages. Sil-All (Alltech, UK) were used as LAB+E inoculants. Inoculants were applied to the silages at the rates of 1×105, 5×105 and 1×106 cfu/g levels in 1 liter capacity plastic bags. The bags were stored at 20±2°C under the laboratory conditions. Three bags from each group were sampled for chemical and microbiological analyses on the 45th day after ensiling. The results showed that LAB+E inoculants reduced pH values and ammonia-nitrogen content, whereas increased lactic acid contents and lactobacillus count of alfalfa silages. High doses LAB+E inoculant decreased neutral detergent fiber and acid detergent fiber content, increased in vitro organic matter digestibility and metabolic energy of alfalfa silages. It has been demonstrated that the most effective application dose of LAB+E inoculant to improve fermentation and feed value of alfalfa silage was 1×106 cfu/g, but 1x105 and 5×105 cfu/g level can also be considered as effective dose.

This study was carried out to determine the effects of lactic acid bacteria+ enzyme (LAB+E) inoculants on the fermentation characteristics and feed values of silages prepared from alfalfa harvested at three maturity stages. Alfalfa was harvested at the early, middle and late flowering stages. Sil-All (Alltech, UK) were used as LAB+E inoculants. Inoculants were applied to the silages at the rates of 1×105, 5×105 and 1×106 cfu/g levels in 1 liter capacity plastic bags. The bags were stored at 20±2°C under the laboratory conditions. Three bags from each group were sampled for chemical and microbiological analyses on the 45th day after ensiling. The results showed that LAB+E inoculants reduced pH values and ammonia-nitrogen content, whereas increased lactic acid contents and lactobacillus count of alfalfa silages. High doses LAB+E inoculant decreased neutral detergent fiber and acid detergent fiber content, increased in vitro organic matter digestibility and metabolic energy of alfalfa silages. It has been demonstrated that the most effective application dose of LAB+E inoculant to improve fermentation and feed value of alfalfa silage was 1×106 cfu/g, but 1x105 and 5×105 cfu/g level can also be considered as effective dose.

Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 mgVit C/g compare to MAE and UAE which were 7.818 mg and 8.128 GAE/g samples; 41.22 and 37.91mg GE/g samples; 1.032 and 1.163 mgVit C/g respectively. The A. formosanus fermentation method by L. acidophilus promotes bioactive compounds of high biological value. This study would suggest a novel use of lactic fermenting A. formosanus in the production of functional foods.

This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for 12 hours, and the relevant quantities of anthocyanins were determined thereafter. The research revealed that degradation of the anthocyanins was well described with a 1st-order reaction kinetics model and the R2 values varied in the range of 0.9059-0.9715. Activation energy of the reaction was determined to be 48537 Joule/mole. The half-lives of anthocyanins at 65°C and 75° C, and 85°C were found to be 138.63, 136.72, and 51.57, respectively. Compared the half-life periods at different temperatures, anthocyanins were found to be more resistant at 65°C and 75°C than at 85°C.

This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h at 37°C. Reconstituted skim milk was used as control. Fermented beverages were held at refrigeration (4°C) for a period of 2 weeks. During the refrigeration storage of the fermented beverages there was significant reduction in Bifidobacterium infantis of all fermented beverages. Nevertheless, the strain was maintained high; fulfill the number required to presence in probiotic foods, which was at least 6 log CFU/ml fermented product. There was no significantly difference in TSS and pH as compared to their initial at the beginning of fermentation except in pH of fermented gudaim. Therefore gudaim and dom are suitable carrier to deliver Bifidobacterium infantis 20088 to consumer.

To investigate some interesting functional properties of Bacillus spp. in cocoa fermentation processing, 702 strains of Bacillus sp. strains were isolated from six main Ivorian cocoa producer regions. Three mains technological and useful properties for good cocoa beans fermentation were monitored. Among the 386 pectinolytic Bacillus spp. strains, 86.79% of them were confirmed for enzymes production in liquid medium. These 335 pectinolytic Bacillus strains displayed variety of pectinolytic activity with 50.45% of them producing both pectinase and polygalacturonase (PG) enzymes. Among these 169 strains, 70% displayed both the ability to acidify the medium and to degrade the citrate. In mimic conditions of pH and temperature variations as for fermentation heap, 11 strains were able to maintain their activity ranged within 2.12 ± 0.02 to 0.41 ± 0.03 µmol/min/mg of proteins for PG and 2.36 ± 0.03 to 0.25 ± 0.03 µmol/min/mg of proteins for pectinase. Two species (T10T2 and T6HS10) identified as Bacillus subtilus and Bacillus thuringiensis, were selected as the best based on pectinase production level. They were able to continuously produce both pectinolytic enzymes in different conditions of organic acids and ethanol contents. The highlighted properties in this study and the performance of these two strains may make them best candidate as starters for cocoa fermentation control.

To investigate some interesting functional properties of Bacillus spp. in cocoa fermentation processing, 702 strains of Bacillus sp. strains were isolated from six main Ivorian cocoa producer regions. Three mains technological and useful properties for good cocoa beans fermentation were monitored. Among the 386 pectinolytic Bacillus spp. strains, 86.79% of them were confirmed for enzymes production in liquid medium. These 335 pectinolytic Bacillus strains displayed variety of pectinolytic activity with 50.45% of them producing both pectinase and polygalacturonase (PG) enzymes. Among these 169 strains, 70% displayed both the ability to acidify the medium and to degrade the citrate. In mimic conditions of pH and temperature variations as for fermentation heap, 11 strains were able to maintain their activity ranged within 2.12 ± 0.02 to 0.41 ± 0.03 µmol/min/mg of proteins for PG and 2.36 ± 0.03 to 0.25 ± 0.03 µmol/min/mg of proteins for pectinase. Two species (T10T2 and T6HS10) identified as Bacillus subtilus and Bacillus thuringiensis, were selected as the best based on pectinase production level. They were able to continuously produce both pectinolytic enzymes in different conditions of organic acids and ethanol contents. The highlighted properties in this study and the performance of these two strains may make them best candidate as starters for cocoa fermentation control.

This study was carried out to investigate the possibilities of making silage from fruit juice industry waste.For this purpose, orange, lemon and tangerine pulp silage quality have been determined by comparing silage with maize and beet pulp silage.Treatment groups; 1) orange, 2) tangerine, 3) lemon, 4) maize and 5) sugar beet pulp. The silages were evaluated after 2 months from ensiling in the following areas: subjective evaluation, pH, dry matter, organic matter, crude protein, acid detergent fiber, neutral detergent fiber, ether extract and energy values (metabolizable energy) and net energy for lactation were calculated. As a result, it was determined that fruit juice industry residues were lower in terms of dry matter, but they contained higher energy due to their high organic matter content, digestibility and low cellulose content. In addition, it was determined that citrus pulp was evaluated as silage without any contribution.

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.