Relevant bibliographies by topics / Sorghum fermented

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Academic literature on the topic 'Sorghum fermented'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Sorghum fermented"

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Mezgebe, Abadi G., John R. N. Taylor, and Henriëtte L. de Kock. "Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics." Foods 9, no. 12 (November 26, 2020): 1749. http://dx.doi.org/10.3390/foods9121749.

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Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Adebo, Oluwafemi, Eugenie Kayitesi, and Patrick Njobeh. "Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)." Toxins 11, no. 3 (March 25, 2019): 180. http://dx.doi.org/10.3390/toxins11030180.

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Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) ting samples were obtained by fermenting sorghum with Lactobacillus fermentum strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-ting under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin B1 (FB1), B2 (FB2), B3 (FB3), T-2 toxin (T-2), zearalenone (ZEA), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) were detected in sorghum. Results obtained showed that mycotoxin concentrations significantly (p ≤ 0.05) reduced after fermentation. In particular, L. fermentum FUA 3321 showed the capability to significantly (p ≤ 0.05) reduce all the mycotoxins by 98% for FB1, 84% for T-2 and up to 82% for α-ZOL, compared to raw low tannin sorghum. Fermenting with the L. fermentum strains showed potential to effectively reduce mycotoxin contamination in whole grain ting. Thus, we recommended L. fermentum FUA 3321 in particular to be used as a potential starter culture in sorghum fermentation.
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Dewi, Anggi Derma Tungga, Bambang Suhartanto, Andriyani Astuti, and Dian Astuti. "The Effect of Sorghum Varieties (Sorghum Bicolor (L.) Moench) and Protein Levels on Chemical Composition and In Vitro Digestibility of Fermented Complete Feed." Key Engineering Materials 884 (May 2021): 171–77. http://dx.doi.org/10.4028/www.scientific.net/kem.884.171.

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This research aimed to determine the effect of sorghum varieties and protein levels on chemical composition and in vitro digestibility of fermented complete feed. The data were analysed by complete random design of 2 x 3 factorial patterns; two varieties sorghum forage, namely BMR and Super-2, were used to formulate complete feed with 3 different protein levels, 8; 9.5; and 11%. Complete feed was fermented for 3 days, each of them were carried out by 3 replications. Fermented complete feed samples were analyzed for the chemical composition include dry matter (DM) content, organic matter (OM), crude fiber (CF), crude protein (CP), and in vitro digestibility i.e., DM, OM, and CF. Fermented complete feed of BMR variety has better chemical composition and digestibility value of CP than Super-2 variety, but it gives the same result to the digestibility of DM and OM. Fermented complete feed at 11% CP level has the best chemical composition and digestibility value. The 11% of CP was the best level to formulate sorghum forage fermented complete feed.
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Wang, Shu Yang, Xiang Yang Zhang, Hong Su, Guo Qing Xiao, Wen Jiang Li, Jian Ping Lian, Ji Hong Chen, Jing Liu, and Bai Ling Jiang. "The Influence on the Milk Yield and Milk Composition of the Cows after Feeding with the Sweet Sorghum Straw Fermented by the Compound Microbial Agent in Bags." Advanced Materials Research 690-693 (May 2013): 1410–13. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1410.

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The objective of this study was to research the influence of the sweet sorghum straw fermented by the Compound Microbial Agent on the milk yield and milk composition of the cows. The results indicated that sweet sorghum straw bio-feed fermented by the Compound Microbial Agent in bags could increase the feed intake (11.4%) and milk yield(14.2%) compared with the control group, it also has improved milk protein (14.03%) and butterfat rate (16.3%) ,and has reduced the somatic cell's number(5.15%) compared with the control group. The sweet sorghum straw fermented by the Compound Microbial Agent has reduced the milk-feed ratio (20.8%).It has improved the feed digestibility and utilization and reduced the costing.
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Adebo, Oluwafemi Ayodeji. "African Sorghum-Based Fermented Foods: Past, Current and Future Prospects." Nutrients 12, no. 4 (April 16, 2020): 1111. http://dx.doi.org/10.3390/nu12041111.

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Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
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Oladimeji, Gabriel, Ogidi Olusola, Olaniyi Oladiti, and Bamidele Akinyele. "Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus." Acta Facultatis Medicae Naissensis 38, no. 1 (2021): 64–76. http://dx.doi.org/10.5937/afmnai38-30591.

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In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%). During fermentation of milled sorghum to ready-to-eat 'Kati', anti-nutrient contents was reduced (p < 0.05) from 1.22 to 0.72 mg/100 g, 3.13 to 1.13 mg/100 g and 7.31 to 3.02 mg/100 g for tannin, phenol and phytates, respectively. Molecular technique revealed the identity of isolated LAB as Lactobacillus pentosus BS MP-10, L. paracasei 4G330, L. brevis ABRIINW, L. casei KG-5, L. sakei strain RFI LAB03, L. fermentum JCM 8607, L. plantarum KLDS 1.0607, L. rhamnosus JCM 8602 and L. lactis XLL1734. Among the isolated LAB, L. plantarum, L. lactis and L. fermentum have significant (p < 0.05) zones of inhibition of 11.0 mm, 9.1 mm and 7.8 mm, respectively, against aflatoxigenic A. flavus. The pronounced antifungal potency of L. plantarum cell free supernatant could be attributed to the presence of 3-phenyllactic acid, benzeneacetic acid, plantaricin (bacteriocin) as revealed by gas chromatography/mass Spectrometry (GC-MS). LAB produced metabolites with antifungal property that contributed to shelf life, flavor and nutrient contents of fermented foods.
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ADEYEMI, I. A. "Ogi Quality of Sorghum Flour Dry-Milled from Fermented Sorghum Grains." Journal of Food Science 53, no. 2 (March 1988): 641–42. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07773.x.

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AFIFY, Abd El-Moneim M. R., Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, and Azza A. OMRAN. "Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits." Notulae Scientia Biologicae 7, no. 1 (March 20, 2015): 129–35. http://dx.doi.org/10.15835/nsb719428.

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Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).‘Giza-15’recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.
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Mihrete, Yimer. "The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend." International Journal of Nutrition 4, no. 2 (May 21, 2019): 1–13. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2629.

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The effects of 55-70% teff (Eragrostis tef), 20-30% sorghum (Sorghum bicolor) and 5-15% faba bean (Viciafaba) flours blending ratio and fermentation time (24, 48 and 72 h) with custom design on iron, zinc and calcium contents and sensory properties of injera were investigated using 100% teff injera as a control. The mixture of faba bean and sorghum with tef significantly increased the iron, zinc and calcium contents of the blended injera. High iron (22.66 mg/100 g), zinc (23.81 mg/100 g) and calcium (187.25 mg/100 g) contents were obtained from 55% tef, 30% sorghum and 15% faba bean blended injera fermented for 72 h. Sensory acceptability of all blended injera scored a mean rating well above the average, which is an indicative of the goodness as products. The most preferred injera by panelists was produced from tef flour combined with 20% sorghum and 10% faba bean flours fermented for 72 h.
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YULIANA, META, ANJA MERYANDINI, and TITI CANDRA SUNARTI. "Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum." Jurnal Sumberdaya Hayati 5, no. 1 (June 24, 2019): 35–42. http://dx.doi.org/10.29244/jsdh.5.1.35-42.

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This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum flour, the yield of flour passed 80 mesh, and flour moisture. The results showed that E1222 was selected as a starter for Numbu sorghum grain fermentation while E5 was selected for Kawali. The starter can decrease pH value, increasing total acidity, decreasing total sugar, however there was no significant difference in viable cell in fermentation process. It decreased tannin level approximately 90% in Numbu fermented flour and 77% in Kawali. There was corrosion in starch structure of fermented flour, while the yield of flour passing through 80 mesh was increased. The best treatment was fermentation of dehulled and inoculated sorghum grain (So-St) in both of sorghum varieties.
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Dissertations / Theses on the topic "Sorghum fermented"

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Moodley, Sanchia Serena. "Investigating the microbiological profile of motoho, a fermented sorghum beverage." Diss., University of Pretoria, 2015. http://hdl.handle.net/2263/53530.

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Motoho is a fermented, non-alcoholic sorghum beverage or porridge manufactured by the Sotho people of South Africa. It is readily consumed, daily or weekly by the entire family however little information is available with regards to the microorganisms responsible for the fermentation of motoho. Motoho is produced by spontaneous fermentation and the resultant product has inconsistent microbiological and sensory qualities. This presents a challenge to large-scale production of motoho. The use of starter cultures could present a possible means of bypassing these drawbacks, however, in order to effectively up-scale the production of motoho, it is imperative to identify the microorganisms associated with the fermentation process before making use of potential starter cultures. This study therefore aimed to employ both phenotypic and genotypic methods to investigate the microbial populations associated with the production of motoho by a traditional method as well as a modified method, and also to assess the effects of the different methods on the nutritional and sensory attributes of motoho. Putative lactic acid bacteria (LAB) and yeasts were isolated using culture dependent methods. These microorganisms were then identified using PCR screening as well as MALDI-TOF which confirmed the presence of the following LAB and yeasts during the production of motoho using both production methods: Lactobacillus fermentum, Lb. plantarum, Lb. coryniformis, Lb. paracasei, Candida glabrata, C. lambica, C. pelliculosa, C. kefyr, Rhodotorula mucilaginosa, Geotrichum candidum and G. silvicola. The protein profiles of the LAB isolated from motoho, analysed using SDS-PAGE, showed differences which could be attributed to the differing origins of the strains, namely the different sampling points of motoho production, or genomic heterogeneity of the strains. The motoho produced using the traditional method used a longer cooking time, and had the same nutritional profile as the motoho produced using the modified method. However, the sensory profile of the modified motoho was preferred by a sensory panel. Lactobacillus fermentum was the predominant microorganism during the production of motoho and could be selected as a potential starter culture for the large scale production of motoho. Also, changes made during the modified production of motoho could be implemented during upscaling as these changes were shown to yield a product with a preferred sensory profile.
Dissertation (MSc)--University of Pretoria, 2015.
Microbiology and Plant Pathology
MSc
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Hugo, Leda Florinda. "Malted and fermented sorghum as ingredients in composite bread." Thesis, 2002. http://hdl.handle.net/2263/28592.

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The possibililty of using the simple technologies of malting and fermentation to modify endogenously the sorghum grain components, to alleviate the grittiness, dryness and high crumb firmness caused by the inclusion of sorghum flour in composite bread, was investigated. The most suitable grain and the optimal malting time for sorghum for bread¬making, were selected by malting five sorghum cultivars, up to 8 days, and evaluating them for the highest protein modification and lowest dry matter losses. On that basis, a 6¬days malt of Local White, a relatively high protein sorghum (10.7%), was selected. Sorghum malt flour potentially suitable for bread-making was produced by boiling the selected malt, rather than drying it at high temperatures, stewing or steaming. Boiling was most effective in inactivating the amylases and in increasing the pasting viscosity of sorghum malt. The bread made with boiled malt flour (30%) had an improved crumb structure and water-holding capacity, a softer crumb and increased resistance to staling, compared to bread made with sorghum grain flour (30%). Bread-making with reconstituted flours from flour and bran fractions of whole sorghum grain and whole boiled sorghum malt indicated that the bread improving effect of malting and boiling was due to dextrinization and gelatinization of starch, and to the increase of total and water-soluble pentosans, and crude fiber. Dextrinization and gelatinization of starch decreased the gelatinization temperature and the rate of starch retrogradation, thus decreasing the crumb firmness and firming rate of sorghum and wheat composite bread. However, high levels of gelatinized starch decreased dough strength and bread volume. The increase of total pentosans and crude fiber of sorghum malts, caused by germinating grains roots and shoots growth, and the increase of water-soluble pentosans, due to hydrolysis of the non-starch polyssacharides during malting, significantly increased flour and dough water-holding capacity. Thus, crumb structure was improved and crumb firmness and crumb-firming rate decreased. Treatment of sorghum flour with endo-(l-4)-β-xylanase to determine whether endoxylanases could solubilize sorghum pentosans, increased the water-soluble pentosans slightly, indicating the potential of endoxylanases to improve the bread-making quality of sorghum flour. However, heating the endoxylanase treated flour to inactivate the enzyme, so as to determine its specific effect, gelatinized the starch and decreased the bread volume. A natural lactic acid fermentation of sorghum flour, followed by drying at 60°C, decreased the pH of sorghum flour from 6.2 to 3.4 and slightly increased the gelatinized starch and the pasting viscosity of sorghum flour. Apparently, the low pH caused higher loaf volume and improved crumb structure and softness by suppressing the amylases and by increasing the viscosity of dough, and hence increasing its gas-holding capacity. Adding wet fermented sorghum flour directly to wheat flour (sourdough process), as an alternative to drying, further increased the volume and decreased the crumb firmness. Fermentation and drying also improved the protein digestibility of sorghum composite bread. Consumer panel members liked the bread made with boiled sorghum malt flour most, apparently because it was softer, more moist and had a fine malt flavor. They liked the bread made with fern1ented and dried sorghum flour less, apparently because it had a pronounced sour taste. Malting and fermentation can be successfully used to produce acceptable sorghum and wheat composite bread. Fermentation is probably the most suitable technology for poor developing countries because it is simple and effective. Steaming the malt and adding the endoxylanases directly when mixing the dough, to eliminate the flour drying step and to reduce starch gelatinization, should be looked at further.
Thesis (PhD (Food Science))--University of Pretoria, 2005.
Food Science
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Moodley, Sanchia S. "Optimization of the production of motoho, a fermented sorghum beverage." Thesis, 2019. https://hdl.handle.net/10539/28817.

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Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy In the Faculty of Science Department of Microbiology and Cell Biology University of the Witwatersrand, Johannesburg Date: 29 May 2019
E.K. 2020
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Lin, Ya-Hsuan, and 林亞璇. "Anti-Heat Stress Effect of Sorghum Distillery Residue Fermented with Coriolus versicolor on Tilapia." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/j3492r.

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碩士
國立臺灣海洋大學
食品科學系
106
The purpose of this study was to investigate the feasibility of replacing 40% fish meal in fish diet by solid fermentation of sorghum distillery residue (SDR) with Trametes versicolor LH1 (f-SDR) and to evaluate f-SDR on tilapia anti-heat stress activity. SDR fermented with Trametes versicolor LH1 (f-SDR) increased 9.8% crude protein content and decreased 7.1% crude fiber. The palatability of 40% f-SDR in both small-size (initial mean weight, 270 g) and big-size (initial mean weight, 446 g) size red tilapia (O. niloticus × O. mossambicus) at ambient temperature (25°C) and high temperature (31°C) was the best among the three test feeds (diets containing 14% f-SBM、40% SDR and 40% f-SDR). Percent weight gain (PWG) and specific growth rate (SGR) of big-size red tilapia fed diet containing 40% f-SDR was 3.09% and 0.43% day-1, respectively, higher than the SDR group and the f-SBM group. In-vitro apparent digestibility on dry matter of diet containing 14% f-SBM was 84.32% higher than the SDR group (67.09%) and f-SDR group (53.53%). In-vitro apparent protein digestibility of diet containing 14% f-SBM (86.84%) was significantly (p<0.05) higher than the SDR group (62.81%) and the f-SDR group (67.58%). After hybrid tilapia (O. niloticus × O. aureus) fed the three test feeds for 7 weeks, the feed conversion ratio (FCR) of the f-SBM group (1.10 ± 0.08) and the SDR group (1.16 ± 0.05) were significantly (p<0.05) lower than the f-SDR group (1.30 ± 0.09). Protein efficiency ratio (PER), PWG and SGR were highest in the f-SBM group. After 7 weeks of feeding the three test feeds followed by exposure to 40°C heat stress, the erythrocyte elongation index of the 40% f-SDR group was significantly (p<0.05) lower than the f-SBM group and the SDR group. During heat stress at 40°C, tilapia previously fed diet containing 40% f-SDR showed lower hematocrit, red blood cell counts and hemoglobin concentration than those fed 40% SDR or 14% f-SBM. The concentration of plasma glucose of the 40% f-SDR group was higher than the f-SBM group and the SDR group. Moreover, HSP70 mRNA level in gill and liver of the f-SDR group was significantly (p<0.05) higher than that of the f-SBM group and the SDR group. The hepatosomatic index of the 40% f-SDR group was significantly (p<0.05) higher than the f-SBM group. The survival rate of hybrid tilapia fed diet containing 40% f-SDR (100%) was significantly (p<0.05) higher than the f-SBM group (43.3%) after exposure to 40°C heat stress for 1 hour. Therefore, SDR fermented with Trametes versicolor LH1 could improve the palatability, enhance anti-heat stress tolerance and up-regulate HSP70 expression of tilapia during heat stress.
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Chou, Ching-Yun, and 周靖芸. "Trametes versicolor LH1 Fermented Sorghum Distillery Residue as a Protein Source for Grouper (Epinephelus coioides)." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/p2d7p3.

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碩士
國立臺灣海洋大學
食品科學系
107
This study examined the possibility of Trametes versicolor LH1 to reduce the crude fiber content of sorghum distillery residue (SDR) and the feasibility of replacing 20% fish meal in carnivorous fish diet by SDR fermented with T. versicolor LH1 (f-SDR). Submerged fermentation (SmF) and solid-state fermentation (SSF) of T. versicolor LH1 on SDR at 25oC showed a logarithmic growth phase during the first 7 days, followed by slow growth. The mycelium biomass and phytosterol content were the highest after 20 days of SmF fermentation. T. versicolor LH1 had high cellulolytic enzymes activities in SmF being higher than in SSF. SDR cultivated by SmF for 7 days, the crude fiber content reduced from 11.95% to 5.11%, which was lower than that by SSF for 28 days (6.17%). The optimal fermentation to obtain low-fiber f-SDR was obtained by SmF for 7 days. The bioactive compounds including total polyphenols (3093.22 g GAE/g), total flavonoids (122.22 g QE/g dw) and triterpenoids (31.18 g UAE/g dw) were obtained. The antinutritional factors of f-SDR including, phytic acid (130.09 mg /g dw), tannin (0.53 mg CAE/g dw) and trypsin inhibitor (2.27 mg/g dw) still remained. Five dietary feeds were separated into, 20% soybean meal fermented products (f-SBM) as control, 10% f-SDR, 15% f-SDR, 20 % f-SDR and 20% SDR fed grouper (Epinephelus coioides) for 8 weeks. At the end of feeding trail, there was no significant difference in palatability indicated by consuming time, feed utilization rate and specific growth rate between those groupers fed 20% f-SBM and 15% f-SDR groups. Therefore, 15% f-SDR was the optimal ratio of f-SDR to substitute for fish meal. Cold stress was performed at 15oC for 4 h on grouper previously fed diet containing 20% f-SDR showed higher hematocrit, red blood cell counts, hemoglobin concentrations, oxyhemoglobin and higher dissolved oxygen in blood than those fed 20% SDR or 20% f-SBM. The concentration of cortisol and glucose in plasma of the 20% f-SDR group was lower than those fed f-SBM group or SDR. Overall, the crude fiber content of SDR was significantly reduced by SmF for 7 days. Moreover, the reduction of crude fiber content improved the feed palatability and the growth rate, enhance anti-cold stress tolerance of grouper. These findings indicated that low-fiber f-SDR can be developed into functional feed for grouper or other carnivorous fish species.
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HU, WEI-CHENG, and 胡維丞. "Change in Functional Components of Solid Fermented Conditions of Sorghum Distillery Residue with Trametes versicolor LH1." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/nmg367.

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碩士
國立宜蘭大學
食品科學系碩士班
106
The purpose of this study was to culture the mycelium of Trametes versicolor LH1 on sorghum distllery residue (SDR) and established the fermented conditions for polypropylene bags. Trametes versicolor LH1 was pre-cultivated with PDA medium, and then cultivated with 10% SDR solution (ℓ) or solid-state SDR medium (S), respectively. Trametes versicolor LH1 was inoculated different inocula size in the SDR polypropylene bag (1kg/package), and then the whiteness and functional components in SDR and all fermented products were compared. SDR bags were inoculated with a bottle of shake flask (ℓ1) and cultured in high ventilation and relative humidity 45% or 85%, respectively. The days of the mycelium grew filled surface of bags were cultivated for 43 days on 45% relative humidity, but shortened to 23 days on 85% relative humidity. In addition, it was inoculated 3 to 5 pieces of SDR medium (S) in bags for 30 days, respectively. On the third day, the appearance of the bags began to show hyphae and the distribution area became larger as the number of inoculated plates increased. Finally, the three fermentation products were all covered with mycelium on 30th days. SDR bags were inoculated with 1 to 3 bottles of shake flask (ℓ1~ℓ3), respectively, only ℓ1 was filled mycelium in surface. The whiteness of ℓ1~ℓ3 and S3~S5 fermented 30 days were about 33.45-38.13 and 39.39-41.44, respectively. The whiteness in all of them was higher than that of SDR (31.04±0.10). The contents of ergosterol and brassicasterol in all fermented products were also higher than that of in SDR. Ergosterol content of ℓ1~ℓ3 and S3~S5 increased by 27.52-33.68% and 117.19-132.08%, respectively. Brassicasterol content of ℓ1~ℓ3 and S3~S5 increased by 56.85%-95.62% and 119.17%-142.06%, respectively. The whiteness and the contents of ergosterol and brassicasterol were also increased significantly in another batch of ℓ1 and S3 cultured 23 days. The whiteness was positively correlated with ergosterol and brassicasterol. The contents of stigmasterol and β-sitosterol were decreased significantly except for ℓ3. Those of them decreased by 18.66-36.64% and 12.47-28.52%, respectively, and were negatively correlated with ergosterol and brassicasterol content. The total polyphenols and total flavonoids contents in the fermentation products were decreased by 54.25-67.63% and 5.74-30.25%, respectively. However, the total polyphenols content decreased by the fermentation products of ℓ1 and S3 for 23 days, which were 36.92% and 56.16%, respectively. Polyphenols might be digested by enzymes such as laccase and polyphenol oxidase from T. versicolor LH1. The policosanols content of S4 and S5 only increased by 25.07 and 26.14%. The content of reducing sugar increased by 43.47-92.07% in all products. There were no significant changes in crude triterpenes. Moreover, the extracellular crude extract from T. versicolor LH1cultured in shake flask to hydrolyze SDR and rice husks. The reducing sugar content increased by 5.38±0.49 g/L and 0.909±0.03 g/L after 48 hours of hydrolysis, respectively. It was confirmed that T. versicolor LH1 has the ability of breaking down cellulose or starch. From above, SDR fermented by T. versicolor LH1, the whiteness and the contents of ergosterol and brassicasterol showed an increasing in fermented products. They are related to the level of fermentation, and can be used as quality control indicators.
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7

Kunene, Nokuthula F. "Analysis of microbial populations associated with a sorghum-based fermented product used as an infant weaning cereal." Thesis, 1999. http://hdl.handle.net/10413/8770.

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The incidences of diarrhoeal episodes in infants and children have mostly been associated with the consumption of contaminated weaning foods. This is especially true in developing countries where factors such as the lack of sanitation systems and electricity have been found to contribute to an increase in the incidence of microbiologically contaminated weaning foods. The process of fermentation has been found to reduce the amount of microbiological contamination in such foods as a result of the production of antimicrobial compounds such as organic acids, peroxides, carbon dioxide and bacteriocins. In this study, microbiological surveys were conducted on sorghum powder samples and their corresponding fermented and cooked fermented porridge samples collected from an informal settlement of the Gauteng Province of South Africa. The process of fermentation was found to result in significant decreases (P>0.05) in Gram-negative counts and spore counts, while aerobic plate counts decreased slightly. Lactic acid bacteria counts, however, increased significantly (P>0.05). The cooking process was found to result in further significant decreases (P>0.05) in all counts. Sorghum powder samples and fermented porridge samples were found to be contaminated with potential foodborne pathogens, including Bacillus cereus, Clostridium perfringens and Escherichia coli, however, none of the pathogens tested for were detected in any of the cooked fermented porridge samples. SDS-PAGE and phenotypic analysis of 180 lactic acid bacteria isolated from sorghum powder samples and their corresponding fermented and cooked fermented porridge samples showed that a majority of the isolates were lactobacilli and leuconostocs, however, some isolates were identified as pediococci and lactococci. These results demonstrated the heterogeneity of the lactic acid bacteria isolates that were associated with fermentation processes in this study. Of the lactic acid bacteria identified, Lactobacillus plantarum and Leuconostoc mesenteroides strains were found to have the highest distribution frequencies, being distributed in 87% and 73% of the households, respectively. Analysis of Lactobacillus plantarum (58) and Leuconostoc mesenteroides (46) strains isolated from sorghum powder samples and corresponding fermented and cooked fermented porridge samples by AFLP fingerprinting showed that they originated from a common source, which was sorghum powder. There was, however, evidence of strains that may have been introduced at household level. Antimicrobial activity of selected lactic acid bacteria was found to be mainly due to a decrease in pH in fermented and cooked fermented porridge samples. None of the lactic acid bacteria tested seemed to produce bacteriocins.
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8

詹淑惠. "Effects of Kojies and Volatile Fatty Acids Addition on the Flavor Quality of Liquid Fermented and Liquid Distilled Sorghum Liquor." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/78591504809077650194.

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碩士
大葉大學
生物產業科技學系碩士班
92
This thesis can be divided into four parts. In the first part of this theses, five kinds of commercialized (PY2101, PY2102, PY2103, PY2108, ST010) and one kind of traditional sorghum kojies were used to prepare sorghum liquor. After two times of liquid fermentation and two times of liquid distillation, the yield, turbidity, pH, and sensory preference of the sorghum liquor made using different kojies were compared to select the best koji for the preparation of sorghum liquor. From the view point of fermentation day, yield, and the sensory evaluation result, the koji PY2101 was thought to be the best one for the preparation of the first time distilled sorghum liquor, whereas the koji PY2102 was thought to be the best one for the preparation of the second time distilled sorghum liquor. Based on all the experimental results, the koji PY2102 was thought to be the best koji for the preparation of the liquid fermented and liquid distilled sorghum liquor. In the second part of this theses, volatile compounds in the first and the second time distilled sorghum liquor prepared using the koji PY2102 or the traditional koji were compared. The volatile compounds found in the tested sorghum liquor can be divided into acids, alcohols, esters, aldehydes, ketones, and miscellaneous compounds. More important volatile compounds were found in the sorghum liquor prepared using the koji PY2102 than those sorghum liquor prepared using the traditional koji. More important volatile compounds were found in the second time distilled sorghum liquor prepared using the koji PY2102 than the first time distilled sorghum liquor prepared using the same koji. These results were consistent with the results of the sensory preference. In the third part of this theses, eight kinds of volatile fatty acid combinations, i.e. formic, acetic, propionic, butyric, pentanoic, hexanoic, heptanoic, combined acid A (hexanoic : acetic = 5:3), and combined acid B (hexanoic acid: acetic: butyric = 5:4:3), were added into the fermented sorghum rice inoculated with the koji PY 2102 after three days’ fermentation of the first time fermented sorghum rice. The room temperature and the inner temperature, soluble solid content, specific gravity, and pH of the fermented rice during the first time and the second time fermentation were compared. The fermentation day, the yield, pH, and the sensory evaluation result of the first time and the second time distilled sorghum liquor from the fermented sorghum rice prepared by adding different volatile fatty acid combinations into the first time fermented sorghum rice were compared to select the best acid(s) for the preparation of sorghum liquor. Among the first time distilled sorghum liquor, the liquor prepared with acetic, hexanoic, and combined acid B added in the sorghum rice during the first time fermentation were more preferred than the others. Among the second time distilled sorghum liquor, the liquor prepared with formic, pentanoic, hexanoic, and combined acid B added in the sorghum rice during the first time fermentation were more preferred than the others. In the fourth part of this theses, volatile compounds in the most preferred sorghum liquor of the first time distilled and the second time distilled were compared using solvent extraction and GC-MS. The contribution of the acid(s) added into the first time fermented sorghum rice on the volatile composition of the related first time and the second time distilled sorghum liquor were compared.
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9

Chen, Shun-Hui, and 陳舜暉. "Effects of Adding Time of Hexanoic Acid-Butyric Acid on the Yield and Flavor of Liquid Fermented-Liquid Distilled Sorghum Spirit." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/32772678090182681945.

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碩士
大葉大學
生物產業科技學系
96
In this thesis, 2% butyric acid and 5% caproic acid mix solution was added into the mash in an amount of 0.5 mL per 100 g mash in different time of the fermentation of sorghum mash with an unadded one to be a contrast so as to confer the effects of different acids added time on the flavor an quality.Confusion in addiotn to compare the unadded contrast distilled delicate fragrance sorghum spirits,to compare the delicate fragrance sorghum spirits and different acids added time dense fragrance sorghum spirits which one have better acceptance. The results showed that during the first time fermentation added of 2% butyric acid and 5% caproic acid mix solution will lead pH, temperature of sorghum of mash and the volume of sorghum soirits distilled decreased,the rise range of alcohol content slow down, the decrease range of specific gravity and brix become smaller. In sensory analysis, the distilled sorghum spirits of complex acid-alcohol solution added on the seventh day at the first times’ fermentation had the best acceptance,so we choice it for the best acid added time during first time fermentation. In aroma analysis approve that added caproic acid-butyric acid mixed acid will lead the content of volatility alcohol,aldehyde and ester to descend,the content of acid rise up. In the composition of volatile compounds we can saw that acid added on the fifth day at the first times’ fermentation will lead volatility acid and fusel occupy to go across high percentage,ester occupy to go across low, effect the acceptance, but the effect of acid added at seventh and ninth day will smaller. During the second time fermentation added of butyric acid-caproic acid complex acid will also lead pH, temperature of sorghum of mash and the volume of sorghum soirits distilled decreased,the rise range of alcohol content slow down, the decrease range of specific gravity and brix become smaller. No matter the sorghum mash added acid or not during the first time fermentation will also have the same condition during the second time fermentation. In sensory analysis, the second time distilled sorghum spirits of complex acid-alcohol solution added on the fourth day at the second times’ fermentation had the best acceptance,so we choice it for the best acid added time during second time fermentation. In the composition of volatile compounds we can saw that acid added on the second day at the second times’ fermentation will lead volatility acid and fusel occupy to go across high percentage,ester occupy to go across low, effect the acceptance, but the effect of acid added at fourth and sixth day will smaller. In the content and the composition of volatile compounds in second distilled and redistilled sorghum spirits we can saw that the content of volatile compounds in redistilled sorghum spirits to arrange 50~60% of the second sorghum spirits,but the composition is to approach.
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10

Zhu, Wei-Hua, and 朱瑋華. "Effect of Sorghum Distillery Residue Fermented with Trametes versicolor on Anti-Cold Stress Ability of Cultured Carnivorous Fish-Using Cobia as a Model." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/hzv7zd.

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碩士
國立臺灣海洋大學
食品科學系
106
Sorghum distillery residue (SDR) fermented with Trametes versicolor (f-SDR) contains various functional compounds that can be used for anti-cold stress of fish. Previously f-SDR was fermented with 30 g SDR in petri dish (f-SDR-30). The optimal pH of f-SDR cultivation was found to be pH 6.5, while optimal temperature was not studied. In this study, Trametes versicolor LH1 was fermented in SDR at pH 6.5 and 20℃, 25℃, 30℃. Best growth of f-SDR in petri dish was at pH 6.5 and 25℃ for 7 days. The scale-up cultivation of f-SDR at optimal condition was tested in steel trays each of which contained 500 g (f-SDR-500) and 1000 g (f-SDR-1000). The appearance, whiteness, functional compounds of f-SDR-30, f-SDR-500, f-SDR-1000 and nano-f-SDR (n-f-SDR) showed no difference, but n-f-SDR showed less whiteness than f-SDR. The functional compounds, including total polyphenols, total flavonoids, tannins, total triterpenoids, phenolic acids, β-glucan, glycopeptide and monosaccharide compositions, phytosterols and policosanols contents of f-SDR-30, f-SDR-500 and f-SDR-1000 showed no significant (p>0.05) difference. All functional compound contents in n-f-SDR except phenolic acids were higher than SDR, f-SDR-30, f-SDR-500 and f-SDR-1000. Furthermore, in the plasma of cobia fed f-SDR showed higher total antioxidant status than those fed control diet for 28 days. The water quality measured after cobia fed control and f-SDR diet for 41 days followed by cold stress, water temperature (16.5℃), pH (7.77~7.85) and salinity (3.6%) showing no significant (p>0.05) difference, but total ammonium and suspended solids in water of cobia fed control diet were 8.08 ppm and 4.00 mg/L TSS respectively, being significantly (p<0.05) higher than that of cobia fed f-SDR diet (1.25 ppm; 2.00mg/L TSS). Moreover, in the plasma of cobia fed f-SDR diet showed higher total antioxidant status, lysozyme activity and glucose concentration but lower total cholesterol than those fed control diet followed by cold stress, the juvenile cobia has the same result.
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Book chapters on the topic "Sorghum fermented"

1

Zarnkow, M. "FERMENTED FOODS | Beverages from Sorghum and Millet." In Encyclopedia of Food Microbiology, 839–45. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-384730-0.00118-x.

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2

Dewar, Janice, and John R. N. Taylor. "FERMENTED FOODS | Beverages from Sorghum and Millet." In Encyclopedia of Food Microbiology, 759–67. Elsevier, 1999. http://dx.doi.org/10.1006/rwfm.1999.0630.

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3

Taylor, J. R. N. "FERMENTED FOODS | Beverages from Sorghum and Millet." In Encyclopedia of Food Sciences and Nutrition, 2352–59. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00454-5.

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4

M. Gatdula, Kristel, Rex B. Demafelis, and Butch G. Bataller. "Comparative Analysis of Bioethanol Production from Different Potential Biomass Sources in the Philippines." In Bioethanol Technologies. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94357.

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To pursue the continuous implementation of the bioethanol blending mandate by the Philippine Biofuels Law, part of the roadmap of the National Biofuels Board (NBB) through the Department of Energy (DOE) is to find a sustainable feedstock. This is due to the deficit in locally produced bioethanol as there is an insufficient supply of currently used feedstock, sugarcane. There are several biomasses available in the country with components viable for ethanol fermentation. Aside from sugarcane, these include sweet sorghum and cassava (first-generation), rice straw and corn stover (second-generation), and macroalgae (third-generation). Among which, sweet sorghum can be considered as the best complementary feedstock to sugarcane as its syrup can be directly fermented to produce bioethanol. Considering its maximum bioethanol potential yield of 100 L/ton for two croppings annually, a comparably low production cost of PhP 36.00/L bioethanol was estimated, competitive enough with the PhP33.43/L bioethanol from sugarcane. Aside from finding a promising feedstock, the bioethanol production volume in the country must be increased to meet the demand through either working on the optimum processing conditions to increase the capacity utilization from the current 77.9% or through installation of additional distilleries.
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5

"TABLE 11 Common Methods of Processing Sorghum for Use in Livestock Feed Category Type of process Procedure Characteristics Mechanical action Grinding/Rolling Particle size reduction using hammer, Most commonly used, least expensive. plate, pin, or roller mills. Increase feed efficiency and digestibility by 10-20% of whole grain. Wet process Reconstitution Increase grain moisture to 25-30%. Wet Improves feed efficiency about 10-15% grain is anaerobically stored for 2-3 over dry ground grain due to higher weeks prior to grinding and feeding. protein and energy digestibility. Early harvest Grain is harvested at 20-30% moisture Similar to reconstitution. and stored anaerobically or with organic acids (e.g., propionic). Grain is ground prior to or after storage. Soaking Soak grain in water for 12-24 h. Feed Tendency for grain to ferment or sour. whole or crush. Only limited use. Heat and moisture Steam-rolling Grain subjected to live steam (180°F) Slight increase over dry rolling. Reduces 3-5 min then rolled. fines and dust. Steam-flaking Grain exposed to high moisture steam Most common method in feedlots. Thin for 5-15 min to reach 18-20% flaking of sorghum increases moisture. Then grain is rolled to digestibility and feed efficiency equal desired flake thickness. to that of reconstitution. Pelleting Ground grain is conditioned with steam, Reduces dust, improves palatability, forced through a die, and pellets are uniformity, and handling of feeds. cooled. Prevents segregation of micronutrients. Exploding Grain exposed to high-pressure steam, Similar to puffing of cereals for breakfast the starch is gelatinized, the pressure foods. Feed efficiency is similar to is decreased, and rapid expansion of steam flaked or reconstituted grain. the kernel occurs. Hot dry heat Popping Hot, dry air expansion of grain. Bulk Ruptures endosperm increasing starch density is low. Density is increased availability. Feed efficiency is similar by spraying with water and rolling to steam flaking or reconstitution. sometimes. Micronizing Heat grain with gas-fired infrared Feed efficiency similar to steam flaking, burners to the point of eversion exploding or popping. Bulk density followed by rolling through a roller similar to steam-flaked grain. mill. From Refs. 14, 43, 44, and 86. sorghums, especially waxy endosperm types, have im-sorghum production is consumed directly by humans proved feed-processing properties [62]. [71,88]. Moist, dry, and semi-moist pet foods contain sorghum at For the production of most traditional foods, sorghum is various levels depending upon the formulation. The avail-decorticated using a wooden mortar and pestle. Hand-ability of new food-type sorghums with light color and decortication is a laborious chore generally done by house-bland flavor will lead to more use of sorghum in pet foods. wives. Sorghums with thick pericarp and hard endosperm are preferred because they are easier to decorticate [93]. In some instances, mechanical dehullers are used to service Xl. PROCESSING FOR FOOD small villages and urban areas. Milling yields are related to A. Traditional Food Systems kernel hardness, size, and shape. Most of the sorghums are milled to remove 10-30% of the original weight. The use Sorghum is processed into many different traditional foods of diesel or electrically powered abrasive mills for de-around the world (Table 12). About 30-40% of world hulling and grinding has been increasing slowly." In Handbook of Cereal Science and Technology, Revised and Expanded, 180–92. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-21.

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6

"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded, 765–70. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.

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