Solid State Fermentation of Mango Peel and Mango Seed Waste by Different Yeasts and Bacteria for Nutritional Improvement

Munishamanna, K. B.; Suresha, K. B.; Veena, R.; Subramanya, S.

doi:10.5958/2277-9396.2017.00011.3

Cited by 16 publications

(6 citation statements)

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“…This increase in crude protein content was mainly due to the capability of microorganisms to degrade cellulolytic materials during the fermentation upon secretion of extracellular enzymes. Further, it may cause be caused by the increased production of single-cell proteins by microorganisms due to an increase in microbial nitrogen during their fermentation process [14].…”

Section: A Proximate Compositions Of Unfermented Avocado Seed Flour and Fermented Avocado Seed Flour Samplesmentioning

confidence: 99%

Fermentation of Persea americana Seed Flour Using Lactobacillus plantarum and Investigate Its’ Effect on Nutritional Quality

Kumari

Amarakoon

2021

EJFOOD

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This study aims to investigate the fermentation of Avocado seed flour using Lactobacillus plantarum. Proximate composition and most important mineral contents of Avocado seed flour after fermenting for 24, 48 and 72 h were compared with dry unfermented Avocado seed flour. Avocado seed flour fermented for 72 h had significant increase (p<0.05) of crude protein content from 6.42±0.08% to 9.26±0.28%. Mineral contents were determined by Atomic Absorption Spectrophotometer. Ca, Mg, Fe contents of dry unfermented Avocado seed flour were 208.89±0.3 μg/g, 99.05±0.01 μg/g, 9.04±0.01 μg/g and fermented Avocado seed flour (72 h) were 227.06±0.050 μg/g, 189.22±0.33 μg/g, and 18.11±0.006 μg/g respectively. There is a significant increase (p<0.05) of Ca, Mg and Fe content of fermented (72 h) Avocado seed flour. Fermentation of Avocado seed flour for 72 h enhance the nutritional quality.

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Section: A Proximate Compositions Of Unfermented Avocado Seed Flour and Fermented Avocado Seed Flour Samplesmentioning

confidence: 99%

Fermentation of Persea americana Seed Flour Using Lactobacillus plantarum and Investigate Its’ Effect on Nutritional Quality

Kumari

Amarakoon

2021

EJFOOD

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“…During fermentation, the ability of microorganisms to enzymatically degrade cell walls increases, microbial nitrogen increases and the production of single-celled proteins by microorganisms are the main reasons behind the increase in crude protein content ( Munishamanna et al, 2017 ). The decrease in crude fiber after fermentation may be due to the conversion of part of the crude fiber and lignocellulosic compounds into protein through microbial fermentation, as reported by Igbabul et al (2012) , or to the enzymatic breakdown of fibers by fermented microorganisms, which approves with the conclusions of Ojokoh and Eromosele (2015) who stated a reduction in crude fiber from corn and pumpkin mix after fermentation.…”

Section: Discussionmentioning

confidence: 99%

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

Rozan

Alamri

Bayomy

2022

Saudi Journal of Biological Sciences

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“…The fermentation process with higher yeast biomass exhibited a faster fermentation rate, and the TSS reduction curve became steeper compared to the fermentation processes with lower yeast biomass. During fermentation, yeast uses TSS as a source of nutrients for growth and metabolism [74]. Specifically, yeast converts sugars into ethanol, organic acids, CO 2 , and other by-products [72].…”

Section: Total Sugar Content and Reducing Sugar Contentmentioning

confidence: 99%

Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit

Thuy,

Pham,

Nguyen

et al. 2024

Journal of Food Processing and Preservation

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Tamarillo (Solanum betaceum) is a nutrition-rich product containing antioxidant components and preventive properties against cancer risk. However, there is currently a scarcity of research on processing techniques to diversify products and extend the preservation time of the active compounds in tamarillo. In this study, we focused on developing a cider processing procedure from tamarillo by fermentation with Saccharomyces cerevisiae (Angel RV002). Fermentation conditions, such as the dilution ratio (66 : 34–34 : 66%, w/w), medium pH (3.5–5), total soluble solids (TSS 10–26°Brix), and yeast ratio (0.6–1.2 g/L) were investigated. Ethanol concentration, pH, TSS, titratable acidity, total sugar content, and reducing sugar content were evaluated from day 0 to day 5 of fermentation. At a 50 : 50 (%, w/w) dilution ratio of the tamarillo juice with water, pH 4.5, TSS of 22°Brix, and the addition of yeast 0.6 g/L to the fermentation process, the ethanol concentration reached 7.54±0.11 (%, v/v) after 4 days of fermentation. Additionally, the product maintained a moderately low pH (pH 4.16). The final product exhibited a high sugar content and dissolved nutrients. The results of this study are expected to serve as a basis for the production of tamarillo cider, contributing to the diversification of the product, enhancing the value of tamarillo, and promoting economic development in the region of cultivation.

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Solid State Fermentation of Mango Peel and Mango Seed Waste by Different Yeasts and Bacteria for Nutritional Improvement

Cited by 16 publications

References 0 publications

Fermentation of Persea americana Seed Flour Using Lactobacillus plantarum and Investigate Its’ Effect on Nutritional Quality

Fermentation of Persea americana Seed Flour Using Lactobacillus plantarum and Investigate Its’ Effect on Nutritional Quality

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit

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