Garbage enzymes were produced based on the formulation of three parts of fruit peels, one part of brown sugar and ten parts of water were mixed together (The Star, 2009) and fermented in 5L plastic bottle at room temperature for three months. CHARACTERISTICS OF GARBAGE ENZYME. The progression of fermentation of the fruit discards showed a reduction of pH with times, 3.15 for GE while 3.78 for CGE. Odunfa, (1985) attributed the significant reduction of pH to acid production during fermentation. In our study, the fall of pH could be attributed to the organic acids produced during fermentation by microorganisms. The pH value of GE produced was different with CGE. This might be due to the fruit types used in the production and fermentation practice was different. For instance, the fruit peels collected were cleaned with distilled water while the commercial producer would ferment them right away without washing. Moreover, natural fermentation is spontaneous and uncontrolled thus resulting in a product of variable quality. Total microbial counts were detected to be about 5 log CFU/ml by the end of fermentation for both GE and CGE. On the other hand, total yeast and mold count was really low for both GE and CGE. From the observation morphology of the colony on the DRBC agar, only yeasts were present in our fermentation products. Fruit peels collected were cleaned using only distilled water, and were not subjected to further pre-treatment before fermentation. Spontaneous fermentations are generally uncontrolled and the product microbiota is inconsistent. The fermentation mainly relies on the microflora from the fruit surfaces and to some extent from the utensils used during the fermentation process. The diverse microbial flora on fruit ... ... middle of paper ... ...ewater. World Academy of Science, Engineering and Technology. 60: 1143-1148. The Star. 2009. http://www.thestar.com.my/story.aspx?file=%2f2008%2f7%2f26%2flifefocus%2f1633121&sec=lifefocus Village, P.K.S. 1998. Characterization of Municipal Solid Waste in the United Satte. 1997 update. US Environmental Protection Agency Municipal and Industrial Solid Waste Division. Wang, J.Y., Xu, H.L. & Tay, J.H., 2002. A hybrid two-phase systems for anaerobic digestion of food waste. Water Science and Technology. 45: 159-165. Wang, Q.H., Ma, H.Z., Xu, W.L., Gong, L.J., Zhang, W.Y. & Zou, D.X. 2008. Ethanol production from kitchen garbage using response surface methodology. Chemical Engineering Journal. 39: 604-610. Wang, X.Q., Wang, Q.H., Liu, Y.Y. & Ma, H.Z. 2009. On-site production of crude glucoamylase for kitchen waste hydrolysis. Waste Management & Research. 28: 539-544.
The first day an unknown sample was assigned to each group of students. The first test applied was a gram stain to test for gram positive or gram-negative bacteria. The morphology of the two types of bacteria was viewed under the microscope and recorded. Then the sample was put on agar plates using the quadrant streak method for isolation. There were three agar plates; one was incubated at room temperature, the second at 30 degrees Celsius, and the third at 37 degrees Celsius. By placing each plate at a different temperature optimal growth temperature can be predicted for both species of bacteria.
The purpose of this project was to identify unknown bacteria species from a mixed culture. The two unknown species were initially plated onto Tryptic Soy Agar (TSA), Eosin Methylene Blue (EMB), Mannitol Salt Agar (MSA), and blood agar plates to distinguish between the two different bacteria using colony size, color, shape, and growth characteristics. By identifying and inoculating the differing types of colonies, the two unknown bacteria were purified and able to be tested
Fermentation is a form of chemical transformation of organic substances that breaks down simple compounds by exploiting the enzymes with compl...
Despite of general properties of enzymes, the properties also varies from where it comes from and how it been produced. For instance, the enzymatic saccharification method in lignocellulosic bioethanol is generated by hydrolyzing cellulose and hemicelluloses. This method gets high attention because of its higher theoretical yield compared to other methods (Taneda et al., 2012). Acremonium cellulolyticus with high activities of cellulase, amylase and pectinase enzymes allow it for the easy separation of solids/liquids in potato pulp, resulting in high saccharification efficiency and a high recovery rate of products (Gao et al., 2014). On the other hand, Enzyme-modified carboxymethyl starch (ECMS) is beneficial in enhancing water holding capacity, emulsion stability and improving sensory characteristics of sausages with a declined fat content (Luo and Xu, 2011). Lipases and phospholipases of dormant cotton seeds have stability in heat, various media and nature of the hydrolysis of the lipids properties (Rakhi...
In 2011, the Environmental Protection Agency estimated that Americans generated 250 million tons of municipal solid waste, MSW1, of which only 87 million tons were recycled or composted (“Municipal Solid Waste”, 1). This value, however, does not represent the total amount waste generated by the United States since MSW only accounts for 2 percent of total waste generated. As more trash is generated, space to construct more landfills becomes an issue. In order to reduce the amount of solid waste produced, the federal government must implement and enforce a new waste disposal method that emphasizes composting food waste.
The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice
Yang, S.-S., Guo, W.-Q., Zhou, X.-J., Meng, Z.-H., Liu, B., Ren, N.-Q., 2011. Optimization of operating parameters for sludge process reduction under alternating aerobic/oxygen-limited conditions by response surface methodology. Bioresour. Technol. 102, 9843–9851.
NREL (National Renewable Energy Laboratory), USA reported that in 2010 there was approximately 5 billion gallons/ annum ethanol was produced using food grains and production of 8 billion gallons/ annum ethanol is expected in 2015 with the use of lignocellulosic biomass. Major constituents of biomass containing polymers of sugars are cellulose and hemicelluloses whereas lignin forms a protective covering against various in...
We were required to conduct an experiment that explores and analyses the fermentation of the fruits of the Marula tree. We produced two bottles (750ml each) of high quality Marula wine. Our first bottle of wine (Valley Wine) was our control and our second bottle of wine (Maritchi) contained our changed variable.After reading up on various wine recipes, we noticed that many suggested the use of pectinase in the fermentation process. We thus decided to use the addition of litchi pulp and juice as our changed variable in our second bottle of wine because we wanted to test if it would act like a natural pectic enzyme halfway through the fermentation process of the Marula wine. Both wines were assessed by a panel of judges on colour, clarity, bouquet, taste and presentation.
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
The fermentation rate is affected by factors like yeast strain, concentration and type of substrates, nitrogen sources, temperature and inoculums size (Kaur and Kocher, 2002).Nitrogenous compounds are essential for the growth and development of yeast( Saccharomycescerevisiae) in the fermentation process and they generally influence the percentage yield of alcohol (Nzelibe, 2001). Mechanism of ethanol fermentation by yeast follows EM Pathway, this scheme involves known steps and atleast15 enzymes and 4 co- enzymes and resulted in the formation of pyruvic acid and by anaerobic fermentative pathway results in the production of ethanol (Dubby,
Nowadays the soft drinks industry is booming, alcohols are not as successful as before and sodas are pointed out for their high sugar content. This is profitable for bio fruit beverages and other fruit based alternative beverages. This market is full of innovative ideas and opportunities.
The process of alcoholic fermentation begins with the use of enzymes. The enzymes begin to break down the long chains in starch molecules, a polysaccharide that consists of a large quantity of glucose molecules (C6H12O6) joined by glycosidic bonds as seen in figure 1, into single glucose molecules, a monosaccharide with six carbons and five hydroxyl groups. After the starch has become sugar, the enzymes are used once again, this time to convert the sugars into ethyl alcohol and carbon dioxide, CO2, as seen in figure 2 (World of Scientific Discovery, 2007). The carbon dioxide produced is released into the atmosphere, leaving water and ethanol, the alcohol, behind. Ethanol is a colorless flammable liquid with a molecular formula of C2H6O, giving it a molar mass of 46.07 grams per mole. Ethanol is also characterized by a melting point of -114°C or 159 K.
This research paper explores the use of industrial and biological enzymes in the food industry.Enzymes play a vital role in providing stability and quality in food items as well as production.