Response Surface Methodology for Optimizing Fermentation Conditions of Goat Yogurt with Bifidobacterium bifidum and Lactobacillus casei

Chen, He; Bao, Chunju; Shu, Guowei; Wang, Changfeng

doi:10.9755/ejfa.2015-09-777

Cited by 7 publications

(6 citation statements)

References 30 publications

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“…Therefore, these findings may provide new avenues for the development of integrated processes in DF. In addition to DF studies, the BBD model is widely used in other bioprocesses such as citric acid production [226], biomethane production [227], yoghurt production [228], bioethanol production [229], and sugar recovery from lignocellulosic biomass [230]. Factorial Design is also used to evaluate the effects of parameters on H 2 output [231].…”

Section: Mathematical Toolsmentioning

confidence: 99%

Revising the dark fermentative H2 research and development scenario – An overview of the recent advances and emerging technological approaches

Sekoai

Daramola

Mogwase

et al. 2020

Biomass and Bioenergy

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The indiscriminate use of fossil fuels has led to several challenges such as greenhouse gas emissions, environmental degradation, and energy security. Establishment of clean fuels is at the forefront of science and innovation in today's society to curb these problems. Dark fermentation (DF) is widely regarded as the most promising clean energy technology of the 21st century due to its desirable properties such as high energy content, its non-polluting features, its ability to use a broad spectrum of feedstocks and inoculum sources, as well as its ability to use mild fermentation conditions. In developing nations, this technology could be instrumental in establishing effective waste disposal systems while boosting the production of clean fuels. However, DF is still hindered by the low yields which stagnate its commercialization. This paper reviews the recent and emerging technologies that are gaining prominence in DF based on information that has been gathered from recent scientific publications. Herein, novel enhancement methods such as cell immobilization, nanotechnology, mathematical optimization tools, and technologies for biogas upgrading using renewable H 2 are comprehensively discussed. Furthermore, a section which discusses the potential of bioenergy in Sub-Saharan Africa including South Africa is included. Finally, scientific areas that need further research and development in DF process are also presented.

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Section: Mathematical Toolsmentioning

confidence: 99%

Revising the dark fermentative H2 research and development scenario – An overview of the recent advances and emerging technological approaches

Sekoai

Daramola

Mogwase

et al. 2020

Biomass and Bioenergy

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“…Goats are well-adapted animals to arid regions, and their milk is a rich source of bioavailable fat (Evershed et al, 2008). The goatmilk fat micelles have a small diameter and are mainly composed of short-and medium-chain fatty acids (Chen et al, 2016). These fatty acids have great digestibility and absorption and benefit for human health (Milewski et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid content of Creole-Nubia goat milk with different seasonal diets in an intensive feeding system in an arid region

Ortega-Pérez

Toyes-Vargas

Espinoza-Villavicencio

et al. 2023

RevFacAgron(LUZ)

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The objective is to determine the seasonal-diet effect (dry, rainy) on goats’ milk fatty acid profile reared on a farm with an intensive production system located in an arid zone of Mexico. In the rainy season, a group of 10 goats, Creole × Anglo-Nubian, consumed a diet composed exclusively of alfalfa hay (Medicago sativa). Meanwhile, in the dry season, a similar goat group ate a mixture of corn (Zea mays) and sorghum grains (Sorghum bicolor), and buffel grass hay (Cenchrus ciliaris) in a 1:1:1 ratio. The goats were between 90 and 180 days of lactation. The saturated, monounsaturated, polyunsaturated, and branched-chain fatty acids in milk were measured. The rainy-season milk showed a higher content of fatty acids; however, the contents of most types of fatty acids were not significant between seasons, except for the polyunsaturated (18:2 n-6, -linoleic acid) and highly unsaturated fatty acids (arachidonic, eicosapentaenoic, and docosahexaenoic acid).

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“…Goat milk is a valuable food product and a raw material used to produce products of high quality and flavour properties (Chen et al, 2016). Although it has been included in the human diet since goats were domesticated, the importance of goat milk has been increasing along with its popularization as a rich source of nutrients and functional components (Nurliyani et al, 2015)).…”

Section: Introductionmentioning

confidence: 99%

“…In terms of protein, these differences involve a smaller diameter of casein micelles and a lower content of α s1 case in fraction. Fat, apart from a smaller diameter of micelles (Chen et al, 2016;Slačanac et al, 2012), has a higher concentration of short-chained and medium-chained fatty acids. They determine the higher digestibility and absorption of both these nutrients and have a significant impact on the health properties of milk.…”

Section: Introductionmentioning

confidence: 99%

Impact of production season on the chemical composition and health properties of goat milk and rennet cheese

2018

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This study compared selected parameters of milk and rennet cheese produced from milk obtained from alpine goats during winter and summer feeding under climatic conditions of the Warmia and Mazury region. Milk from the winter season contained more protein, less vitamin A and over seven times less vitamin E than milk obtained in summer. In cheese from the winter season, the content of dry matter, fat, protein and vitamin A was lower when compared with cheese from the summer period. The content of total biogenic amines in cheese was almost twice as high in winter than in summer (1056.4 vs 567.6 mg/kg). Winter cheese contained more cadaverines and histamine than summer cheese. The content of tyramine and putrescine was comparable in cheese from both seasons and was higher than the level of histamine. Milk fat from milk obtained in winter contained more long-chained SFA and MUFA in comparison with the summer period. Fat from cheese produced in summer had a higher content of SFA, CLA and ALA, whereas cheese from the period of winter feeding contained more C16:0izo and C18:1. The content of hyper- and hypocholesterolemnic acids was comparable in milk and in cheese with a slightly smaller proportion of hyper-acids and a slightly higher proportion of hypocholesterolemnic acids during summer feeding of goats. In conclusion, it was found that the feeding season had a minor impact on the chemical composition of milk, although it significantly differentiated the chemical composition of rennet cheese produced from that milk and the health quality parameters of both products. Milk from winter feeding had a higher content of protein, whereas the chemical composition of cheese was more beneficial in winter as the content of dry matter, fat and protein was higher. The health properties of both products were more beneficial in summer, which was determined by the profile of fatty acids and the content of vitamin A.

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Response Surface Methodology for Optimizing Fermentation Conditions of Goat Yogurt with Bifidobacterium bifidum and Lactobacillus casei

Cited by 7 publications

References 30 publications

Revising the dark fermentative H2 research and development scenario – An overview of the recent advances and emerging technological approaches

Revising the dark fermentative H2 research and development scenario – An overview of the recent advances and emerging technological approaches

Fatty acid content of Creole-Nubia goat milk with different seasonal diets in an intensive feeding system in an arid region

Impact of production season on the chemical composition and health properties of goat milk and rennet cheese

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