Honey was fermented by Gluconacetobacter xylinus for the purpose of obtaining honey that is rich in gluconic acid, oriented in cosmetic applications. We study parameters of honey fermentation process, which resulted in the following factors: The dilution ratio of honey and old coconut milk was 1: 4, the proportion of Gluconacetobacter xylinus bacteria at the beginning was 4%, the fermented pH was 4.5, the fermentation was set at 30oC and the duration lasted for 5 days. From there, we study the changes in the fermentation process on the BioFlo fermenter system. The gluconic acid value reached its maximum when fermented on the BioFlo fermenter system at 128.91 mg / L.
This document provides an overview of general methods for analyzing food carbohydrates. It discusses five categories of analytical methods: chromatographic and electrophoretic methods, chemical methods, enzymatic methods, physical methods, and immunoassays. It also describes various techniques for sample preparation prior to analysis, such as extraction, filtration, hydrolysis, and derivatization. The document indicates that food carbohydrates can be analyzed based on four categories: total sugar analysis, mono- and disaccharide analysis, oligo- and polysaccharide analysis, and dietary fiber analysis. Specific analytical techniques are discussed for each category.
ADVANCED ANALYSIS OF CARBOHYDRATES ,ANALYSIS OF CARBOHYDRATES IN FOOD MATRICESsuriyapriya kamaraj
This document discusses advanced analysis methods for carbohydrates in food. It begins with an introduction to carbohydrate classification, including simple sugars, oligosaccharides, and polysaccharides. Sample preparation methods are outlined, such as extraction and fractionation. Advanced analytical techniques for carbohydrate analysis are then described, including gas chromatography, high performance liquid chromatography, capillary electrophoresis, and spectroscopic methods like NMR and mass spectrometry.
Research articles enzyme optimization studies.Salman Khan
The document summarizes research on optimizing the production of various enzymes through manipulation of culture and fermentation conditions. Key points discussed include:
1. Bacillus sp. was used to produce the enzyme pectinase, and production was optimized by varying incubation time, temperature, pH, carbon sources, and nitrogen sources. Highest production occurred at 96 hours, 35°C, pH 6 using glucose as the carbon source and yeast extract as the nitrogen source.
2. Lipase production by Staphylococcus sp. was optimized by varying oils, nitrogen sources, temperature, pH, incubation period, and agitation speed. Olive oil was used as the substrate.
3. Alkaline protease
- The document discusses the analysis of carbohydrates in food, including classification, sample preparation methods, and analytical techniques.
- Carbohydrates can be monosaccharides, oligosaccharides, or polysaccharides and are either digestible or indigestible.
- Sample preparation often involves defatting, drying, and solvent extractions prior to analysis.
- Chromatography, enzymatic methods, and chemical techniques are commonly used to analyze mono- and oligosaccharides, while gravimetric, enzymatic, and chemical methods are used for polysaccharides and dietary fiber.
This document describes the development and validation of a reverse phase HPLC method for the simultaneous estimation of metformin and linagliptin in pure form and pharmaceutical formulations. The method utilizes a C18 column, mobile phase of phosphate buffer and acetonitrile (60:40) at a flow rate of 1 mL/min. Metformin and linagliptin were well separated with retention times of 3.048 and 4.457 minutes respectively. The method was validated per ICH guidelines and showed good linearity, accuracy, precision and recovery for both drugs. The method can be used to simultaneously quantify metformin and linagliptin in tablet formulations.
Separation of L-Phenylalanine by Solvent Sublation and Solvent Extraction MethodBRNSS Publication Hub
Aims and Objectives: Separation and purification is a series of processes intended to isolate a single type of biomolecule from a complex mixture. Innovations in improvement of biodownstream processing, which is responsible for the separation of about 50–80% of recombinant proteins and other biomolecules, play a very important role in increasing the yield and reducing the cost of biopharmaceutical production. Methods: Biomolecule isolation and purification from a fermentation broth usually involve centrifugation, filtration, adsorption, and chromatography steps. Results and Discussions: Each step contributes to the product cost and product loss. Thus, we consider that solvent extraction and solvent sublation are the more economic processes for the separation of biomolecules. Conclusion: In extraction of phenylalanine, maximum extraction was observed at amino acid: surfactant ratio 1:1, amino acid: extractant ratio 1:1500, and pH at 3.1. The highest value of % recovery percentage and Co/Cw was 76.3 and 10.21, respectively. The main motive of this article is to provide the advantages of study on the solvent sublation and solvent extraction of l-phenylalanine over the other techniques.
This document provides information on carbohydrate analysis. It begins by defining carbohydrates and listing some common types. It then discusses carbohydrate classification, describing monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The document outlines several methods for analyzing carbohydrates, including chromatography, electrophoresis, chemical and enzymatic methods, and more. It also discusses how carbohydrates are affected by various food processing techniques like heating, milling, and peeling.
This document provides an overview of general methods for analyzing food carbohydrates. It discusses five categories of analytical methods: chromatographic and electrophoretic methods, chemical methods, enzymatic methods, physical methods, and immunoassays. It also describes various techniques for sample preparation prior to analysis, such as extraction, filtration, hydrolysis, and derivatization. The document indicates that food carbohydrates can be analyzed based on four categories: total sugar analysis, mono- and disaccharide analysis, oligo- and polysaccharide analysis, and dietary fiber analysis. Specific analytical techniques are discussed for each category.
ADVANCED ANALYSIS OF CARBOHYDRATES ,ANALYSIS OF CARBOHYDRATES IN FOOD MATRICESsuriyapriya kamaraj
This document discusses advanced analysis methods for carbohydrates in food. It begins with an introduction to carbohydrate classification, including simple sugars, oligosaccharides, and polysaccharides. Sample preparation methods are outlined, such as extraction and fractionation. Advanced analytical techniques for carbohydrate analysis are then described, including gas chromatography, high performance liquid chromatography, capillary electrophoresis, and spectroscopic methods like NMR and mass spectrometry.
Research articles enzyme optimization studies.Salman Khan
The document summarizes research on optimizing the production of various enzymes through manipulation of culture and fermentation conditions. Key points discussed include:
1. Bacillus sp. was used to produce the enzyme pectinase, and production was optimized by varying incubation time, temperature, pH, carbon sources, and nitrogen sources. Highest production occurred at 96 hours, 35°C, pH 6 using glucose as the carbon source and yeast extract as the nitrogen source.
2. Lipase production by Staphylococcus sp. was optimized by varying oils, nitrogen sources, temperature, pH, incubation period, and agitation speed. Olive oil was used as the substrate.
3. Alkaline protease
- The document discusses the analysis of carbohydrates in food, including classification, sample preparation methods, and analytical techniques.
- Carbohydrates can be monosaccharides, oligosaccharides, or polysaccharides and are either digestible or indigestible.
- Sample preparation often involves defatting, drying, and solvent extractions prior to analysis.
- Chromatography, enzymatic methods, and chemical techniques are commonly used to analyze mono- and oligosaccharides, while gravimetric, enzymatic, and chemical methods are used for polysaccharides and dietary fiber.
This document describes the development and validation of a reverse phase HPLC method for the simultaneous estimation of metformin and linagliptin in pure form and pharmaceutical formulations. The method utilizes a C18 column, mobile phase of phosphate buffer and acetonitrile (60:40) at a flow rate of 1 mL/min. Metformin and linagliptin were well separated with retention times of 3.048 and 4.457 minutes respectively. The method was validated per ICH guidelines and showed good linearity, accuracy, precision and recovery for both drugs. The method can be used to simultaneously quantify metformin and linagliptin in tablet formulations.
Separation of L-Phenylalanine by Solvent Sublation and Solvent Extraction MethodBRNSS Publication Hub
Aims and Objectives: Separation and purification is a series of processes intended to isolate a single type of biomolecule from a complex mixture. Innovations in improvement of biodownstream processing, which is responsible for the separation of about 50–80% of recombinant proteins and other biomolecules, play a very important role in increasing the yield and reducing the cost of biopharmaceutical production. Methods: Biomolecule isolation and purification from a fermentation broth usually involve centrifugation, filtration, adsorption, and chromatography steps. Results and Discussions: Each step contributes to the product cost and product loss. Thus, we consider that solvent extraction and solvent sublation are the more economic processes for the separation of biomolecules. Conclusion: In extraction of phenylalanine, maximum extraction was observed at amino acid: surfactant ratio 1:1, amino acid: extractant ratio 1:1500, and pH at 3.1. The highest value of % recovery percentage and Co/Cw was 76.3 and 10.21, respectively. The main motive of this article is to provide the advantages of study on the solvent sublation and solvent extraction of l-phenylalanine over the other techniques.
This document provides information on carbohydrate analysis. It begins by defining carbohydrates and listing some common types. It then discusses carbohydrate classification, describing monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The document outlines several methods for analyzing carbohydrates, including chromatography, electrophoresis, chemical and enzymatic methods, and more. It also discusses how carbohydrates are affected by various food processing techniques like heating, milling, and peeling.
This document discusses the microbial production of 1,3-propanediol (1,3-PD) from glycerol, a byproduct of biodiesel production. Various microorganisms like Klebsiella pneumoniae and Clostridium butyricum can ferment glycerol into 1,3-PD. The metabolic pathway and fermentation conditions for high 1,3-PD yields are described. Downstream processing for 1,3-PD recovery involves pretreatment, primary recovery using methods like evaporation and ion exchange chromatography, and final purification with vacuum distillation or liquid chromatography. Producing 1,3-PD microbiologically from glycerol generates less greenhouse gases and uses less nonrenewable
This document describes the development of a high-performance liquid chromatography (HPLC) method for the quantification of gallic acid in Simhanada guggulu, an Ayurvedic herbal formulation used to treat rheumatoid arthritis and other disorders. An acidic mobile phase and gradient elution were used to efficiently separate gallic acid on a C18 column. Pure gallic acid was found to have a retention time of 5.29 minutes. This peak was also observed in the prepared Simhanada guggulu formulation, and gallic acid content was quantified at 2.28%. The developed HPLC-UV method provides a simple, rapid tool for standardization of this Ayurvedic medicine by allowing quantification of the marker
1. The document discusses different types of heteropolysaccharides including cellulosans, neutral mucilages like guar gum, polyuronides, mucopolysaccharides, and examples like agar, algin, pectins, and hyaluronic acid.
2. Heteropolysaccharides are composed of dissimilar monosaccharide units and include polymers like cellulose and guar gum.
3. Polyuronides contain uronic acid units and include plant gums, hemicelluloses, and pectic substances. Mucopolysaccharides contain amino sugar units and include chitin, heparin, and heparan sulfate.
In this research, two drugs were bonded through amide and ester attachment, using lactic acid as
aspacer binder, produced di pro drug such as Procain and Ciprofloxacin. Since Procain has ailocail
anesthetic action and Ciprofloxacin as antibacterial drug was reacted with lactic acid produced ester
compound (1), then the carboxylic acid of lactic acid could reacted with free Procain oil produced amide
attachment, the controlled drug release in different pH values at 37C˚was studied to improve their
characteristic and to minimize the side effect of the drug could be used in broad spectrum activity as
atherapeutic material.This mutual prodrug was used with another biological active drug instead of single
action. The prepared prodrug was characterized by FTIR, 1HNMR ,and UV. spectroscopies ,physical
properties were determined and physical properties weremeasured.The biological assay were conducted
for prepared prodrug using the microorganism such as E.coli, staphylococcus aureus, pseudomonas
acuroginosoma, the prepared prodrug appear high biological activity,compared with standardGentamycin.
1. The document reports on the results of several tests performed on carbohydrates to identify their structure and type. Benedict's test, Barfoed's test, Seliwanoff's test, and iodine tests were used to classify samples as reducing sugars, monosaccharides, ketohexoses, and polysaccharides. 2. Key results showed that glucose and fructose reacted positively in most tests, identifying them as reducing monosaccharides. Sucrose did not reduce before hydrolysis but did after, when it broke down into glucose and fructose. 3. Starch strongly reacted with iodine, identifying it as a polysaccharide. Overall, the tests helped characterize the carbohydrate samples
The document discusses various methods for analyzing carbohydrates, including qualitative and quantitative tests. It begins by classifying carbohydrates based on carbon atom count, terminal functional groups, number of sugar subunits, and other characteristics. Several common qualitative carbohydrate tests are then described in detail, including the Molisch test, Benedict's test, Barfoed's test, and others. The tests allow identification of carbohydrates by reaction color or formation of characteristic precipitates. The document also mentions quantitative carbohydrate analysis using liquid chromatography-mass spectrometry and biochemical testing specifically for glucose.
The document summarizes various qualitative tests that can be used to identify carbohydrates, including monosaccharides, disaccharides, and polysaccharides. It describes tests such as the Molisch test, Benedict's test, Barfoed's test, Seliwanoff's test, a hydrolysis test for sucrose, the osazone test, Bial's test, and an iodine reaction test. For each test, it provides the principle, procedure, expected results, and how to interpret the results in order to determine what type of carbohydrate may be present in the sample being tested.
1. The document describes the extraction and purification of lactase (β-galactosidase) from a local isolate of Lactobacillus acidophilus.
2. Four L. acidophilus strains were screened for lactase production, with strain Lac4 showing the highest activity and selected for further study.
3. The enzyme was purified using ammonium sulfate precipitation, dialysis, gel filtration chromatography, and polyacrylamide gel electrophoresis, increasing its specific activity and purification fold at each step.
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
This document provides an introduction and objectives for a lesson on glycosides. It defines glycosides as molecules containing a sugar (glycone) and another part (aglycone) bonded via a glycosidic bond. The document then discusses the functions, nomenclature, classification, occurrence and distribution, chemical characteristics, and examples of glycosides. It also covers the extraction, isolation, purification, identification, and estimation of glycosides.
Glycerol can be produced by using different processes and feedstocks. For example, it can be obtained by propylene synthesis via several pathways [8], by hydrolysis of oil or by transesterification of fatty acids/oils.
This document provides an overview of various polysaccharides including their sources, structures, and applications. It discusses structural polysaccharides like cellulose and pectin, marine polysaccharides such as alginate, microbial polysaccharides including pullulan and cyclodextrins. Cellulose is the most abundant natural polymer derived from plants. Pectin is extracted from citrus and contains galacturonic acid. Alginate is isolated from brown seaweed and forms gels with divalent cations. Chitosan is derived from chitin in insects and crustaceans. Pullulan is produced by Aureobasidium pullulans yeast fermentation. Cyclodextrins are derived from starch and can
The document outlines the procedures for a lab experiment involving performing several common biochemical tests to identify the four major macromolecules: Benedict's test for reducing sugars, iodine test for starch, Biuret test for proteins, Sudan IV test for lipids, and Dische diphenylamine test for DNA. Each procedure is briefly described, noting the chemical reactions involved in the color change or precipitate that indicates the presence of each macromolecule.
Detection of Urinary Monosaccharides and Disaccharides rohini sane
This document discusses tests to identify unknown carbohydrates, including Benedict's test, Barfoed's test, and Selivanoff's test. Benedict's test identifies reducing carbohydrates like glucose, fructose, lactose, and maltose. Barfoed's test identifies monosaccharides like glucose and fructose. Selivanoff's test identifies fructose and maltose. The tests can determine if a carbohydrate is a monosaccharide, disaccharide, aldose or ketose.
1. Definition, Classification, Properties and Qualitative Chemical tests of Alkaloids
2. Definition, Classification, Properties and Qualitative Chemical tests of Glycosides
3. Definition, Classification, Properties and Qualitative Chemical tests Flavonoids
4. Definition, Classification, Properties and Qualitative Chemical tests of Tannins
5. Definition, Classification, Properties and Qualitative Chemical tests of Volatile oils
6. Definition, Classification, Properties and Qualitative Chemical tests Resins
Saponins, cardioactive drugs and other steriodsEnochM2
Saponins are compounds found in many plants that produce foaming in water. They can be classified as steroidal or pentacyclic triterpenoid based on their structure. Steroidal saponins are derived from plants like yams and contain sapogenins like diosgenin. Pentacyclic triterpenoid saponins are derived from many dicotyledonous plants and contain sapogenins like alpha-amyrin or beta-amyrin. Cardiac glycosides are found in plants like Digitalis and contain steroidal compounds that have effects on the heart by slowing it down and strengthening contractions.
1. The document describes various qualitative tests that can be used to identify different types of carbohydrates, including monosaccharides, disaccharides, and polysaccharides.
2. Key tests described include the Molisch test, Benedict's test, Barfoed's test, Seliwanoff's test, and the hydrolysis test for sucrose. Each test exploits a unique chemical property of carbohydrates to indicate their presence.
3. The tests allow identification of carbohydrates by the color change produced, crystalline structure of osazones formed, or ability to reduce copper or show color change with reagents like iodine. Taken together, the battery of tests can determine the identity of an unknown carbohydrate sample.
Optimization of Factors Affecting Glucuronic Acid Production in Yogurt Ferme...IJMER
The document summarizes research optimizing factors affecting glucuronic acid production in yogurt fermentation using two bacterial strains, Lactobacillus acidophilus and Gluconacetobacter nataicola. A Plackett-Burman design screened seven factors and identified five significant factors. Response surface methodology with a central composite design (RSM-CCD) modeling optimized the five factors. The design determined the optimal conditions for maximum glucuronic acid concentration of 59.81mg/L were 4.43 log CFU/mL G. nataicola density, 5.1 log CFU/mL L. acidophilus density, 9.96% sucrose, initial pH 5, and incubation at 32
The document summarizes research optimizing factors affecting glucuronic acid production in yogurt fermentation using two bacterial strains, Lactobacillus acidophilus and Gluconacetobacter nataicola. A Plackett-Burman design screened seven factors and identified five significant factors. Response surface methodology with a central composite design (RSM-CCD) modeling optimized the five factors. The design determined the optimal conditions for maximum glucuronic acid concentration of 59.81mg/L were 4.43 log CFU/mL G. nataicola density, 5.1 log CFU/mL L. acidophilus density, 9.96% sucrose, initial pH 5, and incubation at 32
EFFECT OF MICROENCAPSULATION AND MANGO PEEL POWDER ON PROBIOTICS SURVIVAL IN ...Navera Jamil
This study evaluated the effect of microencapsulation and the addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis.
This document discusses the microbial production of 1,3-propanediol (1,3-PD) from glycerol, a byproduct of biodiesel production. Various microorganisms like Klebsiella pneumoniae and Clostridium butyricum can ferment glycerol into 1,3-PD. The metabolic pathway and fermentation conditions for high 1,3-PD yields are described. Downstream processing for 1,3-PD recovery involves pretreatment, primary recovery using methods like evaporation and ion exchange chromatography, and final purification with vacuum distillation or liquid chromatography. Producing 1,3-PD microbiologically from glycerol generates less greenhouse gases and uses less nonrenewable
This document describes the development of a high-performance liquid chromatography (HPLC) method for the quantification of gallic acid in Simhanada guggulu, an Ayurvedic herbal formulation used to treat rheumatoid arthritis and other disorders. An acidic mobile phase and gradient elution were used to efficiently separate gallic acid on a C18 column. Pure gallic acid was found to have a retention time of 5.29 minutes. This peak was also observed in the prepared Simhanada guggulu formulation, and gallic acid content was quantified at 2.28%. The developed HPLC-UV method provides a simple, rapid tool for standardization of this Ayurvedic medicine by allowing quantification of the marker
1. The document discusses different types of heteropolysaccharides including cellulosans, neutral mucilages like guar gum, polyuronides, mucopolysaccharides, and examples like agar, algin, pectins, and hyaluronic acid.
2. Heteropolysaccharides are composed of dissimilar monosaccharide units and include polymers like cellulose and guar gum.
3. Polyuronides contain uronic acid units and include plant gums, hemicelluloses, and pectic substances. Mucopolysaccharides contain amino sugar units and include chitin, heparin, and heparan sulfate.
In this research, two drugs were bonded through amide and ester attachment, using lactic acid as
aspacer binder, produced di pro drug such as Procain and Ciprofloxacin. Since Procain has ailocail
anesthetic action and Ciprofloxacin as antibacterial drug was reacted with lactic acid produced ester
compound (1), then the carboxylic acid of lactic acid could reacted with free Procain oil produced amide
attachment, the controlled drug release in different pH values at 37C˚was studied to improve their
characteristic and to minimize the side effect of the drug could be used in broad spectrum activity as
atherapeutic material.This mutual prodrug was used with another biological active drug instead of single
action. The prepared prodrug was characterized by FTIR, 1HNMR ,and UV. spectroscopies ,physical
properties were determined and physical properties weremeasured.The biological assay were conducted
for prepared prodrug using the microorganism such as E.coli, staphylococcus aureus, pseudomonas
acuroginosoma, the prepared prodrug appear high biological activity,compared with standardGentamycin.
1. The document reports on the results of several tests performed on carbohydrates to identify their structure and type. Benedict's test, Barfoed's test, Seliwanoff's test, and iodine tests were used to classify samples as reducing sugars, monosaccharides, ketohexoses, and polysaccharides. 2. Key results showed that glucose and fructose reacted positively in most tests, identifying them as reducing monosaccharides. Sucrose did not reduce before hydrolysis but did after, when it broke down into glucose and fructose. 3. Starch strongly reacted with iodine, identifying it as a polysaccharide. Overall, the tests helped characterize the carbohydrate samples
The document discusses various methods for analyzing carbohydrates, including qualitative and quantitative tests. It begins by classifying carbohydrates based on carbon atom count, terminal functional groups, number of sugar subunits, and other characteristics. Several common qualitative carbohydrate tests are then described in detail, including the Molisch test, Benedict's test, Barfoed's test, and others. The tests allow identification of carbohydrates by reaction color or formation of characteristic precipitates. The document also mentions quantitative carbohydrate analysis using liquid chromatography-mass spectrometry and biochemical testing specifically for glucose.
The document summarizes various qualitative tests that can be used to identify carbohydrates, including monosaccharides, disaccharides, and polysaccharides. It describes tests such as the Molisch test, Benedict's test, Barfoed's test, Seliwanoff's test, a hydrolysis test for sucrose, the osazone test, Bial's test, and an iodine reaction test. For each test, it provides the principle, procedure, expected results, and how to interpret the results in order to determine what type of carbohydrate may be present in the sample being tested.
1. The document describes the extraction and purification of lactase (β-galactosidase) from a local isolate of Lactobacillus acidophilus.
2. Four L. acidophilus strains were screened for lactase production, with strain Lac4 showing the highest activity and selected for further study.
3. The enzyme was purified using ammonium sulfate precipitation, dialysis, gel filtration chromatography, and polyacrylamide gel electrophoresis, increasing its specific activity and purification fold at each step.
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
This document provides an introduction and objectives for a lesson on glycosides. It defines glycosides as molecules containing a sugar (glycone) and another part (aglycone) bonded via a glycosidic bond. The document then discusses the functions, nomenclature, classification, occurrence and distribution, chemical characteristics, and examples of glycosides. It also covers the extraction, isolation, purification, identification, and estimation of glycosides.
Glycerol can be produced by using different processes and feedstocks. For example, it can be obtained by propylene synthesis via several pathways [8], by hydrolysis of oil or by transesterification of fatty acids/oils.
This document provides an overview of various polysaccharides including their sources, structures, and applications. It discusses structural polysaccharides like cellulose and pectin, marine polysaccharides such as alginate, microbial polysaccharides including pullulan and cyclodextrins. Cellulose is the most abundant natural polymer derived from plants. Pectin is extracted from citrus and contains galacturonic acid. Alginate is isolated from brown seaweed and forms gels with divalent cations. Chitosan is derived from chitin in insects and crustaceans. Pullulan is produced by Aureobasidium pullulans yeast fermentation. Cyclodextrins are derived from starch and can
The document outlines the procedures for a lab experiment involving performing several common biochemical tests to identify the four major macromolecules: Benedict's test for reducing sugars, iodine test for starch, Biuret test for proteins, Sudan IV test for lipids, and Dische diphenylamine test for DNA. Each procedure is briefly described, noting the chemical reactions involved in the color change or precipitate that indicates the presence of each macromolecule.
Detection of Urinary Monosaccharides and Disaccharides rohini sane
This document discusses tests to identify unknown carbohydrates, including Benedict's test, Barfoed's test, and Selivanoff's test. Benedict's test identifies reducing carbohydrates like glucose, fructose, lactose, and maltose. Barfoed's test identifies monosaccharides like glucose and fructose. Selivanoff's test identifies fructose and maltose. The tests can determine if a carbohydrate is a monosaccharide, disaccharide, aldose or ketose.
1. Definition, Classification, Properties and Qualitative Chemical tests of Alkaloids
2. Definition, Classification, Properties and Qualitative Chemical tests of Glycosides
3. Definition, Classification, Properties and Qualitative Chemical tests Flavonoids
4. Definition, Classification, Properties and Qualitative Chemical tests of Tannins
5. Definition, Classification, Properties and Qualitative Chemical tests of Volatile oils
6. Definition, Classification, Properties and Qualitative Chemical tests Resins
Saponins, cardioactive drugs and other steriodsEnochM2
Saponins are compounds found in many plants that produce foaming in water. They can be classified as steroidal or pentacyclic triterpenoid based on their structure. Steroidal saponins are derived from plants like yams and contain sapogenins like diosgenin. Pentacyclic triterpenoid saponins are derived from many dicotyledonous plants and contain sapogenins like alpha-amyrin or beta-amyrin. Cardiac glycosides are found in plants like Digitalis and contain steroidal compounds that have effects on the heart by slowing it down and strengthening contractions.
1. The document describes various qualitative tests that can be used to identify different types of carbohydrates, including monosaccharides, disaccharides, and polysaccharides.
2. Key tests described include the Molisch test, Benedict's test, Barfoed's test, Seliwanoff's test, and the hydrolysis test for sucrose. Each test exploits a unique chemical property of carbohydrates to indicate their presence.
3. The tests allow identification of carbohydrates by the color change produced, crystalline structure of osazones formed, or ability to reduce copper or show color change with reagents like iodine. Taken together, the battery of tests can determine the identity of an unknown carbohydrate sample.
Optimization of Factors Affecting Glucuronic Acid Production in Yogurt Ferme...IJMER
The document summarizes research optimizing factors affecting glucuronic acid production in yogurt fermentation using two bacterial strains, Lactobacillus acidophilus and Gluconacetobacter nataicola. A Plackett-Burman design screened seven factors and identified five significant factors. Response surface methodology with a central composite design (RSM-CCD) modeling optimized the five factors. The design determined the optimal conditions for maximum glucuronic acid concentration of 59.81mg/L were 4.43 log CFU/mL G. nataicola density, 5.1 log CFU/mL L. acidophilus density, 9.96% sucrose, initial pH 5, and incubation at 32
The document summarizes research optimizing factors affecting glucuronic acid production in yogurt fermentation using two bacterial strains, Lactobacillus acidophilus and Gluconacetobacter nataicola. A Plackett-Burman design screened seven factors and identified five significant factors. Response surface methodology with a central composite design (RSM-CCD) modeling optimized the five factors. The design determined the optimal conditions for maximum glucuronic acid concentration of 59.81mg/L were 4.43 log CFU/mL G. nataicola density, 5.1 log CFU/mL L. acidophilus density, 9.96% sucrose, initial pH 5, and incubation at 32
EFFECT OF MICROENCAPSULATION AND MANGO PEEL POWDER ON PROBIOTICS SURVIVAL IN ...Navera Jamil
This study evaluated the effect of microencapsulation and the addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis.
Characterization of Selected Honey in South-East Nigeria: Theoretical Transla...IJEAB
With the vast honey bee species producing honey for international export and consumption in Nigeria, there is need for theoretical translation of quality assessment and characterization of honey for human consumption. The physicochemical and mineral contents of some selected honey in the five South east geopolitical states of Nigeria was performed for above mentioned application. The results were evaluated with 3D plot to identify the statistical significance of the parameters analyzed. The levels of glucose and fructose were accepted by codex alimentation standard and rejected samples B, C, and G. A correlation of similar botanical origin was demonstrated in sample B, C and G and similarly observed in their moisture content been > 21%. The pH and electrical conductivity showed no significant variation. The codex hydroxyl methyl furfural standard identified samples B, E and L to be “aged honey” or falsified honey in circulation. The 3D plot showed the significant variation of hydroxyl methyl furfural content of samples. A hypothesis was observed when the samples and previously analyzed Nigerian samples were compared; metal concentration levels of Group 1 elements > Group 2 > Transition metals in Nigerian honey and formed an identification trend.
Lipase Production from Bacillus subtilis using various Agricultural wasteIJAEMSJORNAL
Lipases was produced by Bacillus subtilis PCSIR NL-38 strain and rape seed oil cake as substrate. Surface fermentation of minimal media in 250ml conical flask under static conditions gave 12.81 U/ml of lipases at 40°C for 48 hours. Lipase activity was monitored titrimatrically. Optimization of physicochemical parameters indicated that PCSIR NL-38 showed maximum lipase production at pH 7 with NH4NO3 as inorganic nitrogen source, glucose as carbon source, FeSO4.7H2O as salt, with 7% inoculum size and 96 hours of incubation.
Study on the Extraction Technology of Ginkgo Biloba Leaf Extract by Enzymolys...Agriculture Journal IJOEAR
In this paper, we select Ginkgo biloba leaves in Taizhou as raw materials and use cellulase and pectinase to hydrolyze Ginkgo biloba leaves, and then the Ginkgo biloba leaves extract was prepared by microbial fermentation. Firstly, cellulase and pectinase were selected for single factor experiment and orthogonal experiment to determine the effect of enzyme dosage, enzymolysis time, temperature and pH value on the extraction rate of Ginkgo biloba leaves; then, microbial fermentation was used to study the effect of optimal temperature, time and pH value on the extraction rate of Ginkgo biloba leaves. The results showed that: the optimal enzyme content was 0.2%, the time of enzymolysis is 2 h, the temperature of enzymolysis was 4 o C, the pH of enzymolysis was 4.5; the optimal microorganism content of fermentation was 4%, the temperature of fermentation was 30 o C, the time of fermentation was 8 D, the pH of fermentation was 5,and extraction rate was 18.56%.
1. The study aimed to produce pectinase enzyme from Bacillus sp. isolate to optimize production and characterize the enzyme for clarifying apple juice.
2. Citrus pectin and peptone were found to be the best carbon and nitrogen sources. Optimum pH and temperature for enzyme activity were 5.0 and 40°C.
3. Pectinase treatment at 4% resulted in the lowest pH, viscosity, and highest clarity of apple juice, reducing viscosity by 6.99% and increasing clarity by 42.6%.
A ppt on fermentation of cereal grains for improving nutritional propertiesPragyilaMishra1
This document provides an overview of a research project on fermenting cereal grains to improve nutritional properties. It includes an introduction to cereals and fermentation. It then reviews literature on the effect of fermentation on the nutritional quality of various cereals like pearl millet, sorghum, wheat, and maize when fermented with microorganisms like Lactobacillus species. The document identifies gaps in previous research and proposes a hypothesis, objectives, and methodology to ferment yellow sorghum using Lactobacillus species to fortify it with vitamin B and characterize the nutritional changes. The expected outcome is optimized fermentation conditions and a nutritionally improved vitamin B fortified yellow sorghum.
Production of Phycocyanin. and efficient methods for their extraction.Niyamat Panjesha
This document presents a project report on cultivating Spirulina spp. using sugar industry effluent to produce phycocyanin. The objectives were to characterize the effluent, study Spirulina growth and phycocyanin production. The effluent was analyzed and found suitable for growth. Spirulina was cultivated and growth was monitored over 5 days. Phycocyanin was extracted using different methods, with homogenization yielding the highest amount. Cultivating Spirulina in effluent can produce phycocyanin more cost effectively.
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An Exploration of Parameters of The Fermentation Process of Honey Riched in Gluconic Acid – Oriented in Cosmetics Applications
1. International Journal of Pharmaceutical Science Invention
ISSN (Online): 2319 – 6718, ISSN (Print): 2319 – 670X
www.ijpsi.org Volume 6 Issue 4 ‖ April 2017 ‖ PP. 17-24
www.ijpsi.org 17 | P a g e
An Exploration of Parameters of The Fermentation Process of
Honey Riched in Gluconic Acid – Oriented in Cosmetics
Applications
Diep N. T. Tran1
, Huong T. Nguyen2
1,2
(Departmentof Biotechnology – Ho Chi Minh City University of Technology)
Abstract: Honey was fermented by Gluconacetobacter xylinus for the purpose of obtaining honey that is rich in
gluconic acid, oriented in cosmetic applications. We study parameters of honey fermentation process, which
resulted in the following factors: The dilution ratio of honey and old coconut milk was 1: 4, the proportion of
Gluconacetobacter xylinus bacteria at the beginning was 4%, the fermented pH was 4.5, the fermentation was
set at 30o
C and the duration lasted for 5 days. From there, we study the changes in the fermentation process on
the BioFlo fermenter system. The gluconic acid value reached its maximum when fermented on the BioFlo
fermenter system at 128.91 mg / L.
Keywords: honey, fermentation, gluconic acid, cosmetic applications, Gluconacetobacter xylinus.
I. Introduction
Honey is a natural sweet substance produced by honey bees from the nectar of plants or from secretions
of living parts of plants or excretions of plant sucking insects on the living parts of plants, which the bees
collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the
honey comb to ripen and mature [1].
Gluconic acid is a component of polyhydroxy acids (PHAs) [2]. Gluconic acid is also an important
ingredient in many cosmetic products today, loosening the bonds between dead corneum cells, thereby peeling
them off the skin surface (exfoliating), stimulate collagen production to regenerate and increase elasticity,
reduce wrinkles and give the skin a smoothed and younger appearance [3]. The market is now moving towards
natural cosmetic products and replacing the addition of gluconic acid to the product by using gluconic acid
fermentation products.Fermented honey riched in gluconic acid is a cosmetic product for the purpose of makeup
removal (gluconic acid) and skin care that exploit the nutrients found in honey and products formed during the
honey fermentation process [4].
Currently, skin care products from fermented honey have been presented in several countries around
the world such as Japan and Korea which are trustingly used by many people. However, this product line from
fermented honey is not available in Vietnam yet. In addition, no article has been published to inform people
about the parameters and the honey fermentation process to create this product line of cosmetics. Therefore, in
this study, we conducted a survey of parameters of the honey fermentation process with gluconic acid as the
objective function.
II. Materials And Methodology
2.1 Materials, chemicals, research medium
Source of microorganism strain: The microorganism strains which have the ability of gluconic acid biosynthesis
used in this study were selected in the variety collection of Department of Biotechnology, Ho Chi Minh City
University of Technology includes: Gluconacetobacter aceti, Gluconacetobacter xylinus, Gluconacetobacter
intermedius, Gluconacetobacter xylinum.
Materials:This study used Vina Ong honey, a product of Vina Ong Joint Stock Company, lot B2-28, road no.
04, Industrial Zone Tan Dong Hiep B, Tan Dong Hiep Ward, Di An, Binh Duong.
Medium: The components of the old coconut juice environment used for bacteria strains keeping and
propagation were as follows: Old coconut juice: 1 liter, glucose: 20g, (NH4)2SO4: 8g, (NH4)2HPO4: 2g, peptone:
5g, yeast glue: 5g, agar: 20g, acetic acid: 5ml.
2.2 Methodology
2.2.1 Prior experiments
- Breeding
Fermented four strains of Gluconacetobacter sp in a medium of diluted honey, in which there is the
homogeneity of cell density, nutrient content, and fermentation conditions. After 7 days of fermentation,
collected the fermented liquid, centrifuged and measured the content of gluconic acid. Selected high-gluconic
2. An exploration of parameters of the fermentation process of honey riched in gluconic acid – ..
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acid biosynthetic breeds for the following steps of the experiment, conducted a thorough and microscopic
observation of selected strains.
- Researched the biological characteristics of the selected breeds
Used the technique of streaking the selected breed of bacteria in the nutrient agar plates, and combined with
brewing at room temperature for 48 hours to observe the bacteria colony’s characteristics. Performed bacteria’s
biomass Gram dying after 48 hours of culturing in the agar plate medium to observe bacterial cells’
characteristics under optical microscope in 100x optical glass lens which has glass oil.
- Constructed the growth curve of the selected strain
The growth curve of the bacteria is based on the cell density at each time point. The experiment was limited to
different timelines, with 3 replicates.
- The main components of honey
Evaluated some basic criteria of the original honey materials of Vina Ong to compare with the honey after
fermentation, used the enzyme method to quantify gluconic acid and the acid-dinitro-salicylic (DNS) method to
quantify inverted sugar.
2.2.2 Researching the fermentation process
There are 5 factors affecting the ability to produce gluconic acid in the medium of honey diluted with
old coconut juice: the ratio of honey diluted with old coconut juice, the rate of the initial bacteria strain, the
initial pH, fermentation temperature, and fermentation duration. All of these factors were researched
sequentially in the condition of static fermentation. The results of the preceding survey will be the premise for
the following factor survey. The scope of the survey is shown in Table 1.
Table 1: Scope of research factors on the ability of achieving gluconic acid
Research factors Ratio of honey diluted
with old coconut juice
Ratio of the initial
bacteria strain (%)
Initial pH Fermentation
temperature
Fermentation
duration (days)
Research scope 1:2 2 4 25 3
1:4 4 4.5 2.5 4
1:6 6 5 30 5
1:8 8 5.5 32.5 6
1:10 6 35
2.2.3 Researching the changes during the fermentation on the BioFlo fermenter system
The selected bacteria were fermented in the BIO FLO 110 fermentation system with a volume of honey and of
fermented coconut water by 1 liter. The initial rate of bacteria was prepared in the incubator was 4% before
being injected into the fermenter. The fermentation conditions on fermenter BIO FLO 110 was at 100 rpm,
temperature 30o
C.
We study the changes in the fermentation time from 1 to 7 days, sampling 12 hours apart.
2.2.4 Method for quantitative determination of gluconic acid
Principle of measurement: D-Gluconic acid (D-gluconate) is phosphorylated to D-gluconate-6-phosphate by
ATP in the presence of the enzyme gluconate kinase with the simultaneous formation of ADP. In the reaction
catalyzed by 6-PGDH, D-gluconate-6-phosphate is oxidatively decarboxylated by nicotinamideadenine
dinucleotide phosphate (NADP) to ribulose-5- phosphate with the formation of reduced NADPH. The amount of
NADPH formed in the above reaction is stoichiometrically related to the amount of D-gluconate. The increase
in NADPH is measured at 340nm.
III. RESULTS AND DISCUSSION
3.1 Prior experiments of selecting microorganism strain
- Selection of strain
After 6 days of fermentation under the same fermentation condition, the gluconic acid content of each strain is
shown in Chart 1 as follows:
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Chart 1: Gluconic acid content achieved from each strain
Chart 1 shows that in the same fermentation condition (honey dilution ratio with old coconut juice is 1:6, 6%
breed rate, pH 4.5, 30o
C), strain 2 (Gluconacetobacter xylinus) resulted in the highest gluconic acid in the four
strains (118.05 mg/L). Meanwhile, the amount of acid obtained from the fermentation using the other three
strains was much lower than that of strain 2. Therefore, Gluconacetobacter xylinus was selected as a
microorganism variety for the next steps of the study.
- Researching the biological characteristics of the selected breed:
The colonies of Gluconacetobacter xylinus are milky white, thin, about 1 to 1.5 mm in size. Gluconacetobacter
xylinus Gram-negative, straight, single or in pairs, forced aerobic, no cilia, no ability to mobile.
3.2 Researching results of factors affected the ability to produce gluconic acid.
The fermentation process of gluconic acid in the medium of honey diluted with old coconut juice was directly
influenced by objective factors, which were presented in Table 1.
The results of the influence of the dilution ratio on the fermentation process are shown in Figure 2
- Influence of the dilution ratio of honey and old coconut juice to the ability to produce gluconic acid
Chart 2: A, Density of microorganism (log CFU/ml); B, Brix rate (%); C, pH; D, Gluconic acid content (mg/L)
of the fermented honey liquid at different dilution ratio of honey and old coconut juice.
The results show that at the initial dilution ratio between honey and coconut juice was 1: 4, the highest
gluconic acid content was formed (120.54 mg / L). The content of gluconic acid produced when fermented at
the lower dilution ratios is lower. Specifically, at a dilution ratio of 1: 2, the acid content was 98.05 mg / L. The
cause of low acid content may due to the excessive dilution rate, excessive supply of glucose from honey
compared to the growth and development needs of Gluconacetobacter xylinus. It should have inhibited the
producing process of gluconic acid. In contrast, when the dilution ratio is higher than 1: 4, the amount of
gluconic acid produced decreased. At a 1:10 dilution rate, the gluconic acid content was lowest (79.25 mg / L).
The reason may be that this dilution does not provide enough nutrients for well-developed microorganisms.
The results were inversely proportional to the amount of gluconic acid obtained at different dilution ratios. This
shows that the bigger amount of acid produced leads to the decrease of pH.Thus, in the 5 levels of dilution ratio
between honey and old coconut juice examined, the 1: 4 dilution ratio is most suitable for honey fermentation
because this dilution ratio produces bigger content of gluconic acid than the remaining ratios. Therefore, the 1: 4
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dilution ratio was chosen as a fixed factor for the subsequent research experiments of factors affecting gluconic
acid production.
- Influence of the initial breed ratio on the ability to produce gluconic acid
Fermentation breed rate plays an important role in the fermentation process, as this is a key factor in the
efficiency of the fermentation. In addition, the rate of fermentation breed also determines the time of
fermentation to be fast or slow.Research results are shown in Chart 3.
Chart 3:A, Density of microorganism (log CFU/ml); B, Brix rate (%); C, pH; D, Content of gluconic acid
(mg/L) of fermented honey liquid at different initial breed ratios.
The results from chart 3 show that at the initial breed rate of 6%, the highest gluconic acid content was
formed (121.66 mg / L). The level of gluconic acid produced when fermented at the lower breeding rates. At
2%, the acid content was 98.54 mg / L. The cause of low acid content may due to the low initial breed rate
which caused not enough bacterial cells to perform the metabolism process, from which the acid production
level is low. At the breed rate of 8%, the result was higher than the 2% breed rate but still lower than the 6%
breed rate. The cause may be due to too much initial bacterial density which caused fermentation substrate does
not meet their growth and development needs. After a certain fermentation time, they will use their own
products to go through the catabolism process.
Although the amount of gluconic acid obtained at the initial breed rate of 6% was the highest, however, the
comparison of the remaining factors, such as OD, pH, Brix between the breed ratios of 6% and 4% shows slight
differences (chart 3 A, 3 B, 3 C). On the other hand, the 4% breed rate is not too high so it is economically
significant. The 4% breed rate was appropriately selected for subsequent experiments.
- Influence of pH on the ability to produce gluconic acid
During the growing and development process, microorganisms are affected by many external factors, including
pH. Each microbial species has a certain pH range and its growth, development depends largely on the pH of the
habitat. Examination of the influence of pH on the ability to produce gluconic acid is necessary to determine the
pH value at which the ability to form gluconic acid is most effective.The results of the pH research are shown in
Figure 4.
Chart 4: A, Density of microorgaism (log CFU/ml); B, Brix rate (%); C, pH after fermentation; D, Content of
gluconic acid (mg/L) of honey liquid fermented at different pH value.
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The results from chart 4 indicate that pH 4-5 is the appropriate pH for the formation fermentation of the
gluconic acid of honey because the amount of acid produced in this pH range is quite high compared to the
amount of acid produced at the pH 6 value. Gluconic acid reached the highest value at pH 4.5 (121.48 mg / L)
and Gluconacetobacter xylinus did not grow well when the pH exceeded 5. Thus, at pH 5.5, the gluconic acid
content was not high (98.82 mg/L), the content of gluconic acid at pH 6 is lowest (84.25 mg / L). At the lower
pH of 4, the content of acid produced was 108.5 mg / L, which is consistent with the study of Pederson ans his
partner in 1995. In their study, it was pointed out that acetic acid develops well at a low pH of 4 to 5.
pH 4.5 is therefore chosen as a fixed element to continue serving the next steps of this research.
- Influence of temperature on the ability to produce gluconic acid
Fermentation temperature is an important factor affecting the growth and development of microorganisms.
During the honey fermentation process, the fermentation temperature needs to be taken into consideration to
determine the appropriate temperature limit for the development of the fermentation bacteria to obtain the
highest gluconic acid content.The influence of temperature on the ability to produce gluconic acid is shown in
chart 5.
Chart 5: A, Density of microorganisms (log CFU/ml); B, Brix rate (%); C, pH; D, Content of gluconic acid
(mg/L) of honey fermented at different fermentation temperatures.
According to Hestrin (1947), the appropriate growth temperature of Gluconacetobacter xylinus from
12°C to 35°C, they do not grow at elevated temperatures even in optimum nutrient medium [5]. The results
showed that 25o
C - 35o
C was about the temperature range in which Gluconacetobacter xylinus could survive,
indicating that gluconic acid was formed at all five research temperatures (25, 27.5, 30, 32.5, 35°C). Results
from chart 5 show that Gluconacetobacter xylinus grows best at 30°C for the production of the highest gluconic
acid content (121.47 mg / L). At temperatures lower than 30°C, the amount of gluconic acid produced is also
lower (less than 110 mg / L). Higher temperatures than 30°C inhibit the growth and development of
Gluconacetobacter xylinus, thus resulting in low levels of gluconic acid. At 35o
C, the gluconic acid content was
lowest (56.87 mg / L).
The temperature which produces the highest gluconic acid content selected in this survey is 30°C. This
temperature is kept fixed to serve the subsequent steps in this research of factors affecting the ability to produce
gluconic acid.
- Influence of fermentation duration on the ability to form gluconic acid
Fermentation duration is important, especially economically. If the fermentation time is too short,
microorganisms do not have enough time to grow and develop, thus not creating products to be acquired. The
longer the fermentation time will be, the longer it will affect the content of the product that is neither
economically significant. In this study, the fermentation time study was conducted to select the appropriate
fermentation time for honey fermentation to obtain the highest gluconic acid content.
6. An exploration of parameters of the fermentation process of honey riched in gluconic acid – ..
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Chart 6: A, Density of Microorganisms (log CFU/ml); B, Brix rate (%); C, pH; D, Content of gluconic acid
(mg/L) of honey liquid fermented in different fermentation durations.
Results from chart 6 show that after 3 days of fermentation, gluconic acid content has started to form (81.25 mg
/ L). Then, the amount of acid increased steadily and reached the highest value at the time of fermentation 6
days (121.90 mg / L). After 6 days of fermentation, particularly on the seventh fermentation day, gluconic acid
content decreased but not significantly (121.88 mg / L).
Thus, the highest gluconic acid content was at 6 days fermentation time. However, when considering and
comparing three pH, Bx and density of microorganisms, we found no significant difference between 5 and 6
days fermentation (Chart 6 A, 6 B 6 C). On the other hand, short fermentation time will reduce the costs as well
as the risks that may occur during the fermentation process. Therefore, 5 days is the time chosen to be a fixed
factor for the research of factors affecting the ability of gluconic acid formation.
Results of single factor affecting the ability to produce gluconic acid are shown in table 2.
Table 2: Results of single factor affecting the ability to produce gluconic acid
Factors Appropriate point Content of gluconic acid (mg/L)
Dilution ration of honey and old coconut juice 1:4 120.54
Initial bacteria breed ratio (%) 4% 120.09
Initial pH 4.5 121.48
Fermentation temperature (o
C) 30o
C 121.47
Fermentation duration (days) 5 days 121.51
3.3 Reseached changes in the fermentation process on BIO FLO fermenter system
Gluconacetobacter xylinus was fermented in a BIO FLO 110 fermentation system with a1 liter volume of
fermentation medium. The initial breed ratio was stocked in an incubator following the ratio of 4% before being
injected into the fermenter.
Fermentation conditions on fermentor BIO FLO 110 at 100 rpm, at 30o
C.
The variations in OD, pH, Brix values measured over time are shown in Table 3.
Table 3: Changes in the fermentation process on the fermenter system
A B
C D
Fermentation time
(hours)
Gluconic acid
(mg/L)
pH Brix Rate
(%
)
OD
(600nm)
Density of microorganisms
(log CFU/ml)
Content of inverted
sugar (mg/mL)
0
(initially)
22.95 4.39 22.33 0.561 6.709 269.371
12 25.11 4.05 22.27 0.62 6.877 258.527
24 28.92 4.04 22.13 0.632 6.911 244.431
36 50.15 4.01 22.13 0.649 6.960 237.925
48 61.89 4.01 22.07 0.705 7.119 229.250
60 70.16 4.01 22 0.761 7.279 181.540
72 82.64 4.01 22 0.769 7.302 178.287
0
1
2
3
4
5
3 4 5 6 7
Densityof
microorganisms
(logCFU/ml)
Fermentation duration (days)
0
10
20
30
3 4 5 6 7
Bxratio(%)
Fermentation duration (days)
0
1
2
3
4
3 4 5 6 7
pH
Fermentation duration (days)
70
80
90
100
110
120
130
3 4 5 6 7
Gluconicacid
(mg/L)
Fermentation duration (days)
7. Paper title (11italic)
www.ijpsi.org 23 | Page
6.2
6.4
6.6
6.8
7.0
7.2
7.4
7.6
0 12 24 36 48 60 72 84 96 108120132144156168
Densityof
microorganisms
(logCFU/ml)
Fermentation time (hours)
Density of microoganism (log
CFU/ml)
Chart 7: Changes of microbial population during fermentation on fermenter system
Chart 7 shows the increasing microbial density during the fermentation process. Specifically, cell density
increased from 6.709 log CFU/ml at the beginning of the fermentation process (0 hours) to 7.316 log CFU/ml
(168 hours) - also the highest value of microbial population.
Chart 8: Changes in inverted sugar content during the fermentation process on fermenter.
During the fermentation process from 0 hours to 168 hours, the inverted sugar content was reduced to
the lowest value on the last day at 141.419 mg / mL (168 hours).
The change of cell density is consistent with changes of the inverted sugar during the fermentation process. The
more microbial cells are, the lower the inverted sugar content. This indicates that Gluconacetobacter xylinus
uses glucose substrates to produce gluconic acid synthesis.
Chart 9: Changes of pH in the fermentation process on the fermenter system
According to the results shown in chart 9, the pH value of the fermented liquid decreased during the
fermentation process, decreasing from 4.39 (at the beginning of the process) to 3.87 (168 hours).
0
100
200
300
0 12 24 36 48 60 72 84 96 108120132144156168
Contentofinverted
sugar
(mg/mL)
Fermentation time (hours)
Content of inverted sugar
84 94.45 3.99 21.93 0.777 7.324 171.781
96 110.86 3.98 21.93 0.788 7.356 160.937
108 118.67 3.98 21.87 0.778 7.327 157.684
120 125.87 3.96 21.73 0.771 7.307 149.010
132 126.91 3.86 21.67 0.788 7.356 147.925
144 128.90 3.87 21.60 0.784 7.344 145.757
156 128.91 3.86 21.53 0.772 7.310 144.672
168 128.85 3.87 19.2 0.774 7.316 141.419
3.00
3.40
3.80
4.20
4.60
0 12 24 36 48 60 72 84 96 108 120 132 144 156 168
pH
Fermentation time (hours)
pH
8. Paper title (11italic)
www.ijpsi.org 24 | Page
Chart 10: Changes of the content of gluconic acid during the fermentation process on the fermentation.
The results shown in chart 10 indicate that the gluconic acid content increases with time of
fermentation. From 24 hours to 120 hours, the gluconic acid content increased sharply. After 120 hours, the
process of biosynthesis of gluconic acid gradually stabilizes but tends to increase gradually. At 156 hours
fermentation, gluconic acid content was highest (128.91 mg / L). After 156 hours, i.e. at 168 hours, the
biosynthesis of gluconic acid decreased slightly but not significantly (128.85 mg / L).
IV. Conclusion
With the Gluconacetobacter xylinus strain, the study was initially to research the basic parameters of
honey fermentation process for the purpose of obtaining honey that is rich in gluconic acid. The results of
parameters for 5 factors are the dilution ratio of honey and coconut milk (1: 4), the rate of seed (4%), initial pH
(4.5), fermentation temperature (300
C) and fermentation time (5 days). These parameters are applied to the
fermentation process on the BioFlo fermenter system in order to orient in cosmetic applications. The gluconic
acid value reached its maximum point when fermented on the BioFlo fermenter system at 128.91 mg / L.
Acknowledgements
This research is funded by Ho Chi Minh City University of Technology – VNU - HCM under grant number
TSĐH-KTHH-2016-27.
References
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[5] Horace T.Herrick and Orville E.May : The production of Gluconic Acid by the Penicillium Luteum-Purpurogenum Group, United
States Department of Agriculture, Washington, 1928.
10
60
110
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0 12 24 36 48 60 72 84 96 108 120 132 144 156 168
Gluconicacid
(mg/L)
Time (hours)
Gluconic acid (mg/L)