Dissertations / Theses on the topic 'Fermented plants'

Background. Traditional plant use was studied in Lao PDR. Research focused on medicinal plant use by the Brou, Saek and Kry ethnic groups, traditional plant repellents against parasitic arthropods and leeches, and the phylogeny and biogeography of the medicinally-important snake gourd genus (Trichosanthes, Cucurbitaceae).  Methods. The ethnobiology research used a combination of structured interviews, village surveys, botanical collecting, hydro-distillation, GC-MS analysis, literature studies, and laboratory experiments. The plant systematics research used a combination of morphological studies, molecular biology laboratory work, and phylogenetic, dating and biogeographical analysis.  Results. Informants reported the use of close to 100 species to repel arthropods and leeches, many of which have constituents with documented efficacy.  Brou, Saek and Kry informants use over 75 plant species for women’s healthcare, mainly during the postpartum period for steam sauna, steam bath, hotbed, mother roasting, medicinal decoctions and infusions, and postpartum diet.  A molecular phylogeny of Trichosanthes and Gymnopetalum using a broad sampling of ~60% of their species and 4756 nucleotides of nuclear and plastid DNA shows that Gymnopetalum is nested within Trichosanthes. Fossil-calibrated Bayesian molecular dating of the Trichosanthes phylogeny reveals an early Oligocene origin of the genus, and many of the extant sections originating and diversifying during the Miocene. Biogeographical analysis shows a likely East or South Asian origin of Trichosanthes, with lineages diversifying and spreading throughout Australasia from the early Pliocene to the Pleistocene.  Discussion. Traditional plant use in Lao PDR is common and widespread. The presence among the repellent species of economical alternatives to costly synthetic repellents is tenable, and the subject of ongoing studies.  Postpartum traditions and medicinal plant use are essential parts of childbirth and postpartum recovery in these ethnic groups, and many other groups in Lao PDR. Efforts to improve maternal healthcare and reduce maternal and infant mortality need to integrate these traditions with modern notions of healthcare to achieve wider adoption. Documenting all possible uses of commonly used medicinal plant species shows that similarity in use between these ethnic groups is relatively low considering that they share, and have shared for many generations, the same environment and resources. A lack of effective cures leads to a process of continuous innovation, where effective cures are shared between cultures, but remedies of only cultural importance, or those under evaluation are culture-specific.  The Trichosanthes phylogeny implies the merging of Gymnopetalum into Trichosanthes, and this is done using available names or new combinations. A synopsis of Trichosanthes, the new combinations, and a revision of the species in Australia, are made and presented.  Conclusions. Traditional plant use is widespread in Lao PDR, and of significance to many people as a source of primary healthcare and inexpensive repellents. The important medicinal plant genus Trichosanthes includes Gymnopetalum, and has a complex biogeographic history with multiple colonization events of Australasia.

Pasaulyje plečiasi įvairių augalų, jų sudedamųjų dalių, fermentuotų augalų panaudojimas įvairių maisto produktų gamyboje. Augalai – natūralus, atsinaujinantis aromatinėmis, antioksidacinėmis bei antimikrobinėmis savybėmis pasižymintis maisto produktų praturtinimo šaltinis. Jie turi daug biologiškai aktyvių medžiagų. Daugiausia tyrinėjamas augalų panaudojimas arbatų kompozicijose, gaiviųjų gėrimų gamyboje, konditerijoje. Pieno produktų gamyboje augalų panaudojimas mažai tyrinėjamas, tačiau perspektyvus. Darbo tikslas: Ištirti fermentinio traukinimo procesą, panaudojant fermentuotus ir nefermentuotus augalus. Ištirti nebrandintų fermentinių sūrių maistinę sudėtį, kokybę ir juslinius rodiklius. Pagaminome, tyrėme ir nustatėme nebrandintų fermentinių sūrių su fermentuotais (Glycine Max, Linum usitatissimum) ir nefermentuotais (Hibiscus rosa – sinensis, Cyclopia intermedia) augalais pH, BTR (bendrą titruojamąjį rūgštingumą), drėgmę, mikrobiologinę analizę, juslines savybes (vertinamos 5 žmonių). Apibendrinti tyrimų duomenys parodė, kad nefermentuotos H. rosa-sisnensis ir Cyclopia intermedia ekstraktai pagerino sūrių juslines savybes. Remiantis literatūros duomenimis – praturtino įvairiomis biologiškai veikliomis (aktyviomis) medžiagomis. Tuo būdu pagerino pridedamąją vertę, sūriai tapo patrauklesni vartotojams. Sūriai su fermentuotais augalais pasižymėjo savitu originaliu skoniu. Juose liko augalų (Glycine Max, Linum usitatissimum) veikliųjų dalių, padidėjo pieno rūgšties... [toliau žr. visą tekstą]
In a world there are growing variety of plants and their components, use of fermented plants in various food products. Plants – a renewable natural food source saturated with flavorings, antioxidant and anti-microbial characteristics. They have a lot of biologically active substances. Most studied plants are in the compositions of tea, soft drinks and confectionery. The use of a plants in the milk production is little studied, but still promising. The aim of work: to investigate the enzymatic clotting process using fermented and non-fermented plants. To investigate unripened cheese nutritional composition, quality and sensory characteristics. We manufactured, investigated and found unripened cheese with fermented (Glycine Max, Linum usitatissimum) and unfermented (Hibiscus rosa – sinensis, Cyclopia intermedia) plants pH, TTA, moisture, microbial analysis, organoleptic (sensory) properties (measured by 5 people). Summarized studies have shown that H. rosa-sisnensis and Cyclopia intermedia extracts of unfermented cheese improved organoleptic properties. Based on the literature – this enriched with biologically active substances. Thereby the added value improved, cheese has become more attractive to consumers. Cheese and fermented plants characterized by distinctively original taste. There remained the active parts of the plant (Glycine Max, Linum usitatissimum), increased the amount of lactic acid bacteria. In this way, cheese with fermented plants (Glycine Max, Linum... [to full text]

У овој докторској дисертацији, комбуха јекултивисана на екстрактима ртањског чаја,нане, коприве и мајчине душице заслађенимса 7% сахарозе. Напици од комбухе добијенина наведеним екстрактима су даљекоришћени као инокулуми за ферментацијумлека са 0,8; 1,6 и 2,8% млечне масти, натемпературама од 37, 40 и 43°С.Истраживање је обухватило праћењеантиоксидативне активности различитихферментисаних млечних производадобијених помоћу комбухе, и тоутврђивањем способности везивањаслободних радикала, како веома реактивниххидрокси-радикала, тако и мање реактивних,стабилних 1,1-дифенил-2-пикрилхидразил(DPPH) радикала. Урађена јекарактеризација млека, инокулума идобијених производа утврђивањем физичко-хемијских карактеристика, а у случајупроизвода и сензорном оценом. За млеко ипроизводе је измерен и садржај маснихкиселина. Осим тога, одређени су и неки одсастојака производа за које се зна да имајуантиоксидативно деловање, при чему јеакценат стављен на витамин Це, као иполинезасићене масне киселине.Оптимизацијом температуре ферментације,садржаја млечне масти полазног млека,врсте инокулума комбухе, као и релевантнихсастојака производа, утврђени су оптималниуслови за добијање најквалитетнијегферментисаног млечног производа одкомбухе са аспекта антиоксидативнеактивности.
U ovoj doktorskoj disertaciji, kombuha jekultivisana na ekstraktima rtanjskog čaja,nane, koprive i majčine dušice zaslađenimsa 7% saharoze. Napici od kombuhe dobijenina navedenim ekstraktima su daljekorišćeni kao inokulumi za fermentacijumleka sa 0,8; 1,6 i 2,8% mlečne masti, natemperaturama od 37, 40 i 43°S.Istraživanje je obuhvatilo praćenjeantioksidativne aktivnosti različitihfermentisanih mlečnih proizvodadobijenih pomoću kombuhe, i toutvrđivanjem sposobnosti vezivanjaslobodnih radikala, kako veoma reaktivnihhidroksi-radikala, tako i manje reaktivnih,stabilnih 1,1-difenil-2-pikrilhidrazil(DPPH) radikala. Urađena jekarakterizacija mleka, inokuluma idobijenih proizvoda utvrđivanjem fizičko-hemijskih karakteristika, a u slučajuproizvoda i senzornom ocenom. Za mleko iproizvode je izmeren i sadržaj masnihkiselina. Osim toga, određeni su i neki odsastojaka proizvoda za koje se zna da imajuantioksidativno delovanje, pri čemu jeakcenat stavljen na vitamin Ce, kao ipolinezasićene masne kiseline.Optimizacijom temperature fermentacije,sadržaja mlečne masti polaznog mleka,vrste inokuluma kombuhe, kao i relevantnihsastojaka proizvoda, utvrđeni su optimalniuslovi za dobijanje najkvalitetnijegfermentisanog mlečnog proizvoda odkombuhe sa aspekta antioksidativneaktivnosti.
In this PhD thesis, kombucha was cultivated on winter savory, peppermint, stinging nettle and wild thyme tea extracts, sweetened with 7% of sucrose. The kombucha beverages obtained on these extracts were used as inoculums for the fermentation of milk with 0.8; 1.6 and 2.8% milk fat, at temepratures of 37, 40 and 43°С.The investigation determined the antioxidant activity of different fermented milk products obtained by kombucha. The ability of free radicals (DPPH and hydroxyl) scavenging was established. The physicochemical characteristics of milk, inoculums and the obtained products were measured. The sensory analysis of the products was also performed. The content of fatty acids in milk and products was determined. The content of some of the product components with the antioxidant characteristics(vitamin C and polyunsaturated fatty acids) was measured. Optimization of process temperature, milk fat content, type of kombucha inoculum, and relevant product components enabled the determination of optimum conditions for the obtaining of kombucha fermented milk products with the best quality, when the antioxidant activity is considered.

The objectives of this PhD research were: i) to evaluate the use of bread making process to increase the content of β-glucans, resistant starch, fructans, dietary fibers and phenolic compounds of kamut khorasan and wheat breads made with flours obtained from kernels at different maturation stage (at milky stage and fully ripe) and ii) to study the impact of whole grains consumption in the human gut. The fermentation and the stages of kernel development or maturation had a great impact on the amount of resistant starch, fructans and β-glucans as well as their interactions resulted highly statistically significant. The amount of fructans was high in kamut bread (2.1g/100g) at the fully ripe stage compared to wheat during industrial fermentation (baker’s yeast). The sourdough increases the content of polyphenols more than industrial fermentation especially in bread made by flour at milky stage. From the analysis of volatile compounds it resulted that the sensors of electronic nose perceived more aromatic compound in kamut products, as well as the SPME-GC-MS, thus we can assume that kamut is more aromatic than wheat, so using it in sourdough process can be a successful approach to improve the bread taste and flavor. The determination of whole grain biormakers such as alkylresorcinols and others using FIE-MS AND GC-tof-MS is a valuable alternative for further metabolic investigations. The decrease of N-acetyl-glucosamine and 3-methyl-hexanedioic acid in kamut faecal samples suggests that kamut can have a role in modulating mucus production/degradation or even gut inflammation. This work gives a new approach to the innovation strategies in bakery functional foods, that can help to choose the right or best combination between stages of kernel maturation-fermentation process and baking temperature.

A primeira parte desta tese consiste na preparação de compostos aromáticos contendo átomos de selênio e de telúrio. Quatro metodologias foram utilizadas para essa finalidade, a saber: orto-metalação de compostos contendo oxigênio, troca metal-halogênio em haletos aromáticos substituídos, reação de substituição eletrofílica aromática entre tetracloreto de telúrio e compostos aromáticos ativados e reação de sais de diazônio com disselenetos e diteluretos orgânicos. Alguns dos teluretos preparados foram usados em reações de acoplamento com alcinos terminais catalisada por Paládio, em reações de troca telúrio-lítio e em reações de oxidação de Te (II) a Te(IV). A segunda parte da tese consiste no uso de calcogenetos de arila em reações biocatalisadas. Inicialmente foram estudadas biotransformações em substratos não contendo átomo de selênio e de telúrio. Reações de redução de carbonila e de desracemização de álcoois foram observadas por ação de fungos e de raízes de plantas. Meta e para organosseleno acetofenonas foram reduzidas aos organosseleno feniletanóis correspondentes por ação de fermento de pão, células íntegras de fungos e por Daucus carota com conversões e excessos enantioméricos que chegaram a >99%. Orto organosseleno e metiltio feniletanóis foram resolvidos em seus isômeros R e S por ação de lipase imobilizada (Novozyme 435) em presença de acetato de vinila com excessos enantioméricos acima de 99% .
The first part of this thesis shows the preparation of organic compounds containing selenium or tellurium. For this purpose, four methodologies were applied: ortho-metallation of 1-phenylethanol, metal-halogen exchange involving aromatic halides, electrophilic aromatic substitution using tellurium tetrachloride and reactions with aryldiazonium salts and diselenides or ditellurides. Next, the aryl tellurides were applied in Palladium catalyzed coupling reactions with terminal alkynes, tellurium-lithium exchange reactions and oxidation of Te(II) to Te(IV). The second part of this thesis consists in the inverstigation of biocatalyzed reactions. Biotransformations of substrates without Se or Te atoms were initially investigated. Carbonyl reduction reactions and deracemization of secondary alcohols were observed by means of whole fungal cells and plants. Meta and para organoseleno acetophenones were then reduced with baker´s yeast, whole fungal cells and Daucus carota, yielding the corresponding organoseleno phenylethanols optically pure with enantiomeric excess up to >99%. Ortho organoseleno e methylthio phenylethanols were resolved in both enantiomeric forms by reacting them with immobilized lipase (Novozyme 435) and vinyl acetate in hexane. High values of enantiomeric excess (>99%) were obtained.

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)
Funda??o de Amparo ? Pesquisa do estado de S?o Paulo (FAPESP)
Objetivou-se avaliar o consumo e digestibilidade dos nutrientes da dieta e mensurar a emiss?o de metano de bovinos Nelore submetidos a diferentes planos nutricionais. O experimento foi conduzido no Centro APTA Bovinos de Corte, Instituto de Zootecnia - Sert?ozinho?SP. Para tal, no ano de 2012, em sistema de confinamento, 47 bovinos da ra?a Nelore foram utilizados e receberam dieta ? base de silagem de milho durante 35 dias, no per?odo de novembro e dezembro do mesmo ano. Ap?s o confinamento, esses mesmos animais foram alocados em piquetes de Urochloa brizantha cv Marandu, no per?odo das ?guas, nos meses de dezembro, janeiro, e fevereiro, por per?odo experimental de 44 dias, e submetidos ?s mesmas avalia??es. Utilizou-se delineamento experimental inteiramente casualizado, sendo o plano nutricional de cada per?odo avaliado constituiu um tratamento e cada animal uma repeti??o. Para determina??o da excre??o fecal e a partir dela obter-se o consumo de mat?ria seca do pasto, foi fornecido aos animais o indicador ?xido cr?mico e o indicador di?xido de tit?nio para a estimativa do consumo individual de suplemento. Amostras de fezes foram coletadas por 3 dias consecutivos, em hor?rios predeterminados e amostras dos ingredientes e do pasto foram coletadas e amostradas durante o per?odo experimental e todas conservadas congeladas para posteriores an?lises bromatol?gicas. Para obten??o das estimativas dos coeficientes de digestibilidade aparente da mat?ria seca (DMS) e dos nutrientes (DN), utilizaram-se as f?rmulas: DMS = [(Consumo de MS ? Excre??o fecal)/Consumo de MS] x100; DN= [(Consumo de nutriente ? Excre??o do nutriente nas fezes)/Consumo de nutriente] x100 para o plano nutricional confinamento e DMS= 100 ? (100 x % FDNi no alimento)/( %FDNi nas fezes); DN= 100 ? (100 x % FDNi no alimento x % nutriente nas fezes)/( %FDNi nas fezes x %nutriente no alimento) para o plano nutricional pastejo no per?odo das ?guas. Para quantifica??o do metano, utilizou-se a t?cnica do g?s tra?ador SF6. As an?lises estat?sticas foram feitas utilizando o procedimento GLM do SAS e no modelo de an?lise foram inclu?dos os efeitos fixos de sexo e dieta e o efeito linear da covari?vel peso. As m?dias foram ajustadas pelo m?todo dos quadrados m?nimos e foram analisadas pelo teste de Tukey em n?vel de 5% de probabilidade. Os consumos de mat?ria seca total e de mat?ria org?nica diferiram entre os tratamentos, sendo maior para a dieta no confinamento (P<0,05). A digestibilidade da mat?ria seca foi maior no confinamento enquanto que a digestibilidade da mat?ria org?nica foi menor nesse tratamento (P<0,05). A emiss?o CH4/dia (104,01g) pelos animais quando no plano nutricional confinamento (P<0,05) foi maior, por?m, a perda de energia consumida para produ??o de metano (CH4/CEB) foi menor em rela??o ao plano nutricional per?odo das ?guas. No confinamento, obteve-se menor emiss?o de metano por consumo de mat?ria seca que os demais tratamentos (P<0,05). A melhor qualidade da dieta no confinamento proporcionou melhores resultados em rela??o ? emiss?o de metano, demonstrando que o manejo alimentar pode ser uma importante estrat?gia para a mitiga??o de tal g?s produzido por ruminantes, gerando sistemas mais produtivos e sustent?veis.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013.
ABSTRACT This study aimed to evaluate the consumption digestibility of nutrients and measure methane emissions from Nellore under different nutritional plans . The experiment was conducted at the Centro APTA Bovinos de Corte, Instituto de Zootecnia - Sert?ozinho - SP. For such experiment, in 2012 , in feedlot , 47 Nelore bulls were used and were fed a diet based on corn silage during 35 days between November and December of the same year. After confinement, these same animals were placed in paddocks Urochloa brizantha Marandu in rainy period, in the months of December, January, and February for trial period of 44 days and submitted the same evaluations. To estimate fecal output and from it obtain the dry matter intake of pasture was fed to animals marker chromic oxide and titanium dioxide indicator for estimate individual consumption supply .Fecal samples were collected for 3 consecutive days , at predetermined times and samples of ingredients and pastures were collected and sampled during the experimental period and all stored frozen for subsequent chemical analysis . To obtain estimates of the coefficients of apparent digestibility of dry matter (DMD ) and nutrients ( DN ) , we used the formulas : DMS = [ ( consumption MS - fecal excretion ) / consumption MS ] x100 ; DN = [ ( nutrient intake - nutrient excretion in feces ) / nutrient consumption ] x100para nutritional plan containment and DMS = 100 - ( 100 x NDFi % in food) / ( % NDFi faeces ), DN = 100 - ( 100 x % NDFi in food x % nutrient in feces ) / ( % NDFi faeces x % nutrient in food) for nutritional plan grazing during the rainy season . For methane qualification, we used the technique of trace gas SF6.As statistical analyzes were performed using the GLM procedure of SAS in the analysis model and the fixed effects of sex and diet and the linear effect of the covariate weight were included . Means were adjusted by the least squares method and were analyzed by Tukey test at 5% of probability .The intakes of dry matter and organic matter differed between treatments , being higher for the diet in confinement (P<0,05) . The digestibility of dry matter was higher in confinement while the organic matter digestibility was lower in this treatment (P<0,05). The issue CH4/day (104,01 g ) by the animals when the nutritional plane confinement (P<0,05) was higher , however, the loss of energy consumed to produce methane (CH4/CEB) was lower compared to the nutrition plan rainy season. In confinement, gave lower emissions of methane per dry matter intake than the other treatments (P<0.05). The best quality of the diet in confinement provided better results in relation to methane emission, show ing that feeding management can be an important strategy to mitigate this gas produced by ruminants , generating more sustainable and productive systems .

Thesis (M.Sc. (Plant Production)) -- University of Limpopo, 2013
Two phytonematicides were researched and developed from fermented crude extracts of wild watermelon (Cucumis africanus) and wild cucumber (Cucumis myriocarpus) fruits for use as alternatives to methyl bromide in managing root-knot (Meloidogyne species) nematodes in tomato (Solanum lycopersicum) production. Fruits of C. africanus contain cucurbitacin B (C32H48O8), while those of C. myriocarpus contain cucurbitacin A, which comprises cucumin (C27H40O9) and leptodermin (C27H38O8). Phytonematicides from C. africanus and C. myriocarpus fruits are referred to as nemafric-B and nemarioc-A, respectively. The two phytonematicides, due to their origin from plant species with allelochemicals, have high potential of being phytotoxic to crops. The use of the Curve-fitting Allelochemical Response Dosage (CARD) computer-based model assisted in the establishment of concentrations which were stimulatory to growth of tomato (Solanum lycopersicum) plants, while exhibiting nematoxic properties to Meloidogyne species. The two phytonematicides were developed from crude extracts of fruits dried at 52˚C in air-forced ovens and ground in a Wiley mill through 1-mm-opening sieves. However, equipment for drying and grinding fruits would not be accessible to smallholder farmers who wished to prepare their own products on-farm. The objective of this study therefore, was to determine whether nemafric-BL and nemarioc-AL produced from fresh fruit of the two Cucumis species would be suitable for use (i.e. non phytotoxic) in tomato production for managing population densities of M. incognita race 2. In order to distinguish the products of fresh (F) fruits from those of dried (D) fruits, they were code-named nemafricF-BL or nemariocF-BL and nemafricD-BL or nemariocD AL, respectively, where G and L denoted granular and liquid formulations, respectively. Tomato cv. ‘Floradade’ seedlings were infested with 3 000 eggs and second-stage xv juveniles of M. incognita race 2. An equivalent of 40 g and 80 g dried fruit mass of nemafric-B and nemarioc-A, namely, 284 g and 411 g fresh fruit mass for nemafric-B and nemarioc-A, respectively, were separately fermented using EMROSA effective micro-organisms mixed with 16 L chlorine-free tapwater in 20 L container for 14 days at ± 25˚C, allowing pH to gradually decline to ± 3.7. Separate experiments for each product run concurrently. Treatments, namely, 0, 2, 4, 8, 16, 32 and 64% concentrations, where for instance, 2% = 20 ml/1000 ml x 100, were arranged in a randomised complete block design, with 10 replications. Blocking in the greenhouse was done for wind direction which was regularly erected by fans for cooling down the greenhouse. At 56 days after weekly application of each treatment, flower number, fruit number, dry shoot mass, dry root mass, dry fruit mass, plant height, stem diameter and nematode numbers were each subjected to analysis of variance. Nematode data were, prior to analysis, transformed using log10(x + 1), but untransformed data were reported. Using the sum of squares, nemafric-BL and nemarioc-AL treatments affected dry root mass, dry shoot mass, flowers number, fruit number, plant height and stem diameter. Nemafric-BL contributed 67%, 78%, 58%, 43%, 60% and 26%, while nemarioc-AL contributed 71%, 61%, 19%, 35%, 34% and 24% to total treatment variation of the six respective variables. Plant variables with significant (P ≤ 0.05) treatment effects were further subjected to the CARD model to generate seven biological indices, with three distinct phases, namely, stimulation, neutral and inhibition phases. Using the quantified stimulation phase, the mean concentration stimulation range (MCSR) was computed for each variable using two biological indices, namely, threshold stimulation point (Dm) and saturation point (Rh). The CARD model explained 98%, 99%, 98% and 98% of the quadratic models of dry root mass, dry shoot mass, plant height and stem diameter, xvi respectively, against increasing concentrations of nemarioc-AL. Similarly, the CARD model explained 99%, 96%, 84% and 93% of total treatment variation in the respective plant variables. The integrated MCSR [MSCR = Dm + (Rh/2)] for nemafric-BL on tomato plants was 7%, while that for nemarioc-AL was 4%. In the CARD model, the overall sensitivities (∑k) of tomato plants exposed to nemafric-BL and nemarioc-AL were 3 units and 5 units, respectively. Tomato plants were therefore, less sensitive to nemarioc-AL since it had higher ∑k value than nemafric-BL. At 4% nemarioc-AL and at 7% nemafric-BL, the two phytonematicides were each highly suppressive to population densities of M. incognita race 2. In conclusion, on the basis of non-phytotoxicity of the computed MCSR values and their suppressive effects on population densities of M. incognita race 2, the smallholder farmers could produce nemafric-BL and nemarioc-AL phytonematicides on-farm. However, the production of the two products from fresh fruits would not be sustainable since fruits of the two Cucumis species are highly seasonal due to the high incidence of post-harvest decays.
The Land Bank Chair of Agriculture – University of Limpopo, Limpopo Agro-processing Technology Station,and the Flemish Interuniversity Council of Belgium

Ogi is a fermented food made from maize, sorghum or millet which serves as complementary food for infants and breakfast for adults in Nigeria, West Africa. This study characterized the microbial diversity of maize and sorghum grains and ogi produced by their natural fermentation in an attempt to understand the roles of the key microbial species and the impact of the population dynamics and selected species on changes in nutritional composition and aroma notes of ogi during fermentation. A combined approach of culture dependent and culture independent methods of analysis was applied to investigate the microbial community of grains and ogi from two different sources. Microbial diversity and viable populations varied with the source of the grain. Bacterial and fungal genera identified with the partial 16S rRNA and 26S rRNA sequence analysis respectively in maize and sorghum were Bacillus, Enterobacter, Micrococcus, Kytococcus, Pantoea, Staphylococcus, Amycolatopsis, Methanoculleus, Aspergillus, Penicillium, Eupenicillium, Acremonium, Schizosaccharomyces, Meyerozyma, Hyphopichia, and Pichia in maize grains; Enterococcus, Enterobacter, Pantoea, Bifidobacterium, Aspergillus, Cladosporum, and Penicillium in maize ogi; Enterococcus, Enterobacter, Pantoea, Aeribacillus, Cyanobacterium, Acinetobacter, Fusarium and Trametes in sorghum grains; and Pediococcus, Lactobacillus, Enterococcus, Bacillus, Cladosporum and Penicillium in sorghum ogi. Similar species were observed in both sources of maize while those of sorghum differed slightly. Predominant microbes included species of Enterobacteriaceae and moulds. Acetic acid bacteria were not identified as part of the diverse community. Following the predominance of moulds during the natural fermentation, preliminary screening was performed by PCR using specific biosynthetic gene primers to test whether they are the mycotoxin producing species. None of the genes tested were detected by PCR thus they may not be the toxin producing species. Starch, non-starch polysaccharide (NSP), phytate and phenolic compounds were determined in the grains and respective ogi to ascertain the levels of these nutritionally important components in the naturally fermented ogi and the impact of the varying microbial populations on the fate of these compounds during fermentation. In the grains, the average starch and NSP contents in each case were 80.35 g/100g and 9.40g/100g in maize and 93.12 g/100g and 8.14 g/100g in sorghum. Out of the total in grain the average percentage recovery of starch and NSP respectively in the ogi showed 63% and 42% in maize and 58% and 27% in sorghum. Maize showed good starch and fibre (NSP) retention than sorghum after fermentation. To further understand the types and levels of polymers in NSP hydrolysis in ogi fermentation, HPLC analysis of the hydrolysed extract was performed. Glucose was entirely present in maize and sorghum ogi which represents the beta-D-glucans while arabinose and xylose (in maize only), mostly lost with the pomace, signify the arabinoxylans. Overall variations in the microbial populations of sorghum seemed causal to the difference in starch and NSP recoveries. Phytate was assessed based on release of total phosphorus in the samples by enzymatic and chemical methods. Recovery of phytate in the naturally fermented ogi ranged from 18-25% in maize and 40-48% in sorghum suggesting greater phytase activity and more nutrient bioavailability in maize ogi than in the sorghum. Greater activity in maize reflects the presence of phytate hydrolysing species such as Aspergillus in the grain. Total phenolic content (TPC) was assessed by Folin-Ciocalteu colorimetric method after direct extraction of samples by saponification. TPC in the original grains ranged from 410–437 mg GAE/100g in maize and 221–247 mg GAE/100g in sorghum. Due to the nutritional significance, the amount of phenolics that are either freely soluble or are covalently bound to the food matrix were assessed. Soluble phenolics in ogi ranged from 16-38% in maize and 32-49% in sorghum based on the total soluble fraction in the original grain. In all cases loss of soluble phenolics with the waste waters accounted for 12-25% and 31-39% with the pomace. Only the LAB population seemed to correlate with the release of phenolics in the natural fermentation. Given the higher value of soluble phenolics, naturally fermented sorghum ogi appeared to have higher antioxidant potential than the maize ogi. Furthermore an attempt was made to ascertain whether the use of selected microbes would improve the antioxidant properties and aroma of ogi while minimizing the incidence of pathogens due to chance inoculation. Thus the impact of selected LAB (Pediococcus pentosaceus) and fungi (T. hirsuta and A. zeae previously shown to have phytase activity) on changes in phytate, phenolics and aroma of ogi was assessed following a parallel experiment to the previous study but using autoclaved grains. Five fermentation treatments of the pure and co-cultures were investigated. Cell populations in all culture fermentations varied and reached the average maximum of log 6-9 cfu/ml. Changes in the distribution of bound and soluble phenolics were observed showing esterase activity. Leaching of phenolics was evident in all cases but was higher in the sorghum fermentations. Higher levels of soluble phenolics were recovered in pure culture fermented ogi using T. hirsuta or P. pentosaceus than in the natural fermentation having 76% and 45% of the original soluble fraction in maize and sorghum respectively. This suggests greater antioxidant potentials than the naturally fermented ogi. Pure culture fermentations using T. hirsuta and co-culture of P. pentosaceus with A. zeae reduced phytate by 97% and 96% in maize and sorghum ogi respectively showing greater phytase activity and more nutrient bioavailabilty in the ogi than in the natural fermentation. The aroma profile of ogi was analysed by solid-phase microextraction and gas chromatography-mass spectrophotometry (SPME GC-MS). Ethyl acetate, butyl acetate and ethyl hexanoate were observed as the key active aroma components in ogi. The ester, methyl thiobutanoate was found to be unique to the naturally fermented ogi suggesting that it may have been generated by species other than the selected starter organisms. Overall in both natural and starter culture fermentations, maize ogi showed high relative abundance of volatile components suggesting good substrate compatibility and utilization during fermentation. Thus compounds with high threshold values may be significant in the aroma notes of maize ogi. P. pentosaceus and T. hirsuta in pure and in co-culture fermentations produced ogi with aroma notes mostly related to the naturally fermented product. In conclusion the diversity and levels of the initial microflora and the structural composition of grain could be major factors contributing to the nutritional compositional changes in ogi fermentation.

Dissertação de Mestrado Integrado em Medicina Veterinária
Atualmente, existe uma procura crescente por conservantes naturais, sobretudo de origem vegetal, para reduzir o conteúdo de nitrito e/ou nitrato (aditivos químicos) em produtos curados à base de carne. Com este trabalho pretendeu-se estudar formas de substituir o uso destes aditivos químicos por infusões de quatro ervas aromáticas (Manjericão Rubra, Tomilho Limão, Orégãos vulgar e Sálvia Ananás), como fonte natural de nitrato, avaliando a evolução da microbiota tecnológica, características físico-químicas e sensoriais (baseado numa escala Just about right), num modelo cárneo armazenado em refrigeração durante quatro dias. Foram realizadas seis formulações, com diferentes concentrações de nitrato de sódio (mg) por quilograma de produto cárneo, correspondentes a: (C) Controlo com 0 ppm; (T1) Manjericão rubra com 70 ppm; (T2) Tomilho limão com 70 ppm; (T3) Manjericão rubra com 100 ppm; (T4) Sálvia ananás com 100 ppm; (T5) Orégãos com 100 ppm. Os modelos cárneos foram analisados realizando-se contagens de Aeróbios totais a 30 ºC, Enterobacteriaceae, Bactérias Ácido Lácticas (BAL) e Staphylococcus coagulase negativa (SCN). Foram ainda determinados os teores de nitratos, nitritos, cloretos, a cor e o pH. As infusões com sálvia ananás mostraram ter um maior conteúdo de nitrato (63.124 mg/100ml) em comparação com infusões de tomilho limão e orégãos. O modelo cárneo T4 apresentou uma maior quantidade de nitratos (média 16.91 mg/kg). Este produto modelo após um período de 2 para 4 dias de armazenamento a 4 ºC, apresentou valores de nitrito de 3.93 mg/kg, onde se observou que a cor após cozedura teve um aumento da coordenada a* no dia 4, demonstrando uma cor mais rosada/avermelhada, indicativo do desenvolvimento do nitrosohemocromogénio. Além disso na caracterização sensorial do produto modelo não se notou nenhum aroma a ervas ou especiarias, exibindo sabores e cheiros neutros. Estes resultados indicam que os ingredientes naturais, como a infusão de sálvia ananás, podem ser possivelmente utilizados como alternativa a aditivos químicos na cura tradicional. Contudo, é necessária mais investigação para avaliar o impacto sensorial e microbiológico deste ingrediente quando utilizado em produtos curados à base de carne com novas formulações e com a adição de novos condimentos.
ABSTRACT - Application of aromatic plants infusions to replace chemical additives in a fermented meat model - Currently, there is an increasing demand for natural preservatives, mainly of vegetable origin, to reduce the content of nitrite and/or nitrate (chemical additives) in cured meat products. This work aimed to study ways to replace the use of these chemical additives by infusions of four aromatic plants (Red Basil, Lemon Thyme, Common Oregano and Pineapple Sage), as a natural source of nitrate, evaluating the evolution of technological microbiota, physical-chemical and sensory characteristics (based on a Just about right scale), in a meat model stored in refrigeration for four days. Six formulations were performed, with different concentrations of sodium nitrate (mg) per kilogram of meat product, corresponding to (C) 0 ppm control; (T1) 70 ppm red basil; (T2) 70 ppm lemon thyme; (T3) 100 ppm red basil; (T4) 100 ppm pineapple sage; (T5) 100 ppm common oregano. The meat models were analysed by performing total Aerobic counts at 30 ºC, Enterobacteriaceae, Lactic Acid Bacteria (BAL) and Staphylococcus coagulase negative (SCN). The levels of nitrates, nitrites, chlorides, colour and pH were also determined. Pineapple Sage infusions showed a higher nitrate content (63,124 mg/100ml) compared to lemon thyme and common oregano infusions. The T4 meat model showed a higher nitrate content (mean 16.91 mg/kg). This model product after a period of 2 to 4 days of storage at 4 ºC, showed nitrite values of 3.93 mg/kg, where it was observed that the colour after cooking had an increase of the a* coordinate on day 4, showing a pinker/redder colour, indicative of the development of nitrosohemochromogen. In addition, the sensory characterization of the model product did not show any herbs or spices aroma, presenting neutral flavours and smells. These results indicate that natural ingredients, such as pineapple sage infusion, can possibly be used as an alternative to chemical additives in traditional curing. However, further research is needed to assess the sensory and microbiological impact of this ingredient when used in cured meat products with new formulations and the addition of new condiments.
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El tema del presente trabajo es la instalación de una planta productora de licor de higo fermentado para el mercado limeño, dicho producto busca ser considerado como una nueva opción para el consumo de bebidas alcohólicas, se puede tomar en toda ocasión, principalmente como acompañamiento en las comidas.
The theme of this project is the installation of a fig liqueur plant for the Lima market, this product is intended to be considered as a new option for consumption of alcoholic drinks, it can be drunk at all times, mainly as accompaniment in foods.
Trabajo de investigación

Maestría en Servicios Diligentes S.A.C. es una empresa dedicada al tratamiento y acondicionamiento de los residuos generados por otras empresas. Actualmente se encarga del manejo de los residuos generados por una de las más grandes empresas cerveceras del país. El giro de la empresa es transformar los residuos cerveceros en productos de valor comercial a través de la innovación y creatividad con miras al cuidado del medio ambiente. Sin embargo, cuentan con un residuo que hasta el momento no genera ningún valor a la empresa: lodos de filtración; residuo que se recibe en cantidades industriales y solo es acondicionado para reducir el impacto ambiental. Cabe resaltar que la empresa dentro del proceso de acondicionamiento de otro residuo genera en promedio 25 toneladas de afrecho de cebada fermentado. Realizando análisis de pH, relación carbono- nitrógeno y humedad se determinó que dichos residuos, en porcentajes brindados por investigaciones anteriores realizadas, junto a estiércol de vaca y paja seca se puede llevar a compostar obteniendo un compost de calidad. Es por ello que se realizó una investigación de mercado para conocer la demanda insatisfecha de abono orgánico en Lambayeque cubriéndose con la producción de compost a partir de los residuos mencionados un 0,96%. De esta manera, se realizó un diseño de ingeniería que permita producir la cantidad de compost proyectada, arrojando un área necesaria de 3087,5 𝑚2 para la instalación de una pequeña planta de compostaje, con un sistema abierto, utilizando pilas o hileras de compostaje para un mejor proceso. Finalmente se realizó un análisis económico financiero del proyecto para determinar si es viable y rentable, obteniendo un Valor Actual Neto de S/. 104 947,67 y un TIR del 31%, mayor a la tasa de 12%, con un periodo de recuperación de la inversión de 2 años 4 meses y 14 días, concluyendo que el proyecto es rentable y que por cada sol invertido se gana 0,39 soles.

Les systèmes alimentaires occidentaux ne sont pas durables en termes d‘impacts environnementaux et d‘effet sur la santé. Une solution est de revisiter les modes de consommation en favorisant les produits à base de protéines végétales. Cependant, un des verrous à l‘introduction des protéines végétales dans notre alimentation est leurs défauts sensoriels qui sont un frein à l‘acceptabilité des produits par les consommateurs. La fermentation est un procédé ancien qui pourrait être un levier à ce verrou sensoriel. Dans ce contexte, l‘objectif de ce projet de thèse est d‘étudier les bénéfices sensoriels apportés par la fermentation de gels enrichis en protéines végétales à l‘aide de consortia microbiens sélectionnés. Pour cela, une stratégie alliant analyses sensorielles, microbiologie et physicochimie a été mise en œuvre. Deux types de matrices contenant 10% de protéines et 10% d‘huile de colza ont été étudiés : la première est constituée de 100% de protéines de pois et la deuxième est constituée d‘un mélange de protéines de lait (50%) et de pois (50%). Sur la base des connaissances de la matrice et des propriétés fonctionnelles des micro-organismes, 56 souches microbiennes ont été sélectionnées. Une stratégie raisonnée d‘assemblage de ces souches a été mise en place, basée sur la répartition équilibrée selon leur groupe phylogénétique, mais aussi sur la connaissance experte des fonctions cibles aromatiques recherchées. En parallèle, plusieurs procédés de gélification ont été étudiés pour structurer les gels. Dans un premier temps, la fermentation a été étudiée sur des émulsions non gélifiées pour permettre la sélection des communautés microbiennes spécifiques pour chaque matrice. Dans un second temps, le potentiel d‘adaptation et de fonctionnement des écosystèmes sélectionnés ont été étudiés sur les émulsions gélifiées. La croissance et l‘abondance des microorganismes dans les gels après trois et sept jours de fermentation ont été évaluées sur milieu spécifique et le potentiel aromatique des consortia a été cartographié par un panel sensoriel.Dans une dernière partie du travail, les défauts/bénéfices sensoriels de la fermentation ont été étudiés de point de vue sensoriel et analytique. Les résultats montrent un fort potentiel d‘implantation des bactéries lactiques (principalement Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis et Lactobacillus casei) et de la majorité des eucaryotes (en particulier Mucor et Geotrichum) pour l‘émulsion mixte comme pour l‘émulsion végétale. Même si les souches appartenant aux groupes Actinobacteria et Proteobacteria ne soient pas compétitives vis-à-vis de la flore endogène (Bacillus), certaines espèces comme Hafnia alvei, Acinetobacter johnsonii et Glutamicibacter arilaitensis, ont montré une forte croissance quand elles sont inoculées en associations. Des notes aromatiques spécifiques pour chaque émulsion ont été générées permettant de masquer la note végétale « verte » caractéristique du pois. Ainsi, deux consortia ont pu être sélectionnés sur la base de notes lactiques et fruitées pour l‘émulsion végétale (VEGAN), et de notes fruitées pour l‘émulsion mixte (MEGAN). Le potentiel d‘adaptation de ces deux consortia dépendait de la composition et de la structure des gels. Ainsi, le consortium VEGAN semble bien adapté pour le gel végétal et génère des notes torréfiées/grillées, alors qu‘il génère des notes laitières (crème fraiche/caillé frais) dans le gel mixte. Le consortium MEGAN s‘implante très bien dans les deux types de gels, générant des notes fromagères et fruitées dans le gel mixte, mais ne permet pas de masquer les notes vertes dans le gel végétal. Les défauts sensoriels attribués aux notes vertes et à l‘amertume sont liés principalement à la présence des aldéhydes et des acides aminés hydrophobes respectivement, mais restent encore à approfondir. (suite et fin du résumé dans la thèse)
Western food systems are not sustainable in terms of environmental impacts and health effects. One solution is to revisit consumption patterns by favoring products based on plant proteins. However, one of the barriers to the introduction plant proteins in our diet is their sensory defects which can be obstacles for the acceptability of products by consumers. Fermentation is an ancient process that could be a solution to this sensory issue. In this context, the aim of this PhD thesis is to study the sensory benefits provided by the fermentation of plant protein-based gels using selected microbial consortia. In order to accomplish this, a strategy combining sensory analyzes, microbiology and physicochemistry was implemented. Two types of matrices containing 10% protein and 10% rapeseed oil were studied: the first consists of 100% pea protein and the second consists of a mixture of milk proteins (50%) and pea proteins (50%).Based on knowledge of the matrix and the functional properties of microorganisms, 56 microbial strains were selected. A reasoned strategy of assembly of these strains was put in place, based on the balanced distribution according to their phylogenetic group, but also on the expert knowledge of the desired aromatic functions. In parallel, several gelling processes were studied to structure the gels. In the first step, the fermentation was studied on non-gelled emulsions to allow the selection of specific microbial communities for each matrix. In the second step, the adaptation and functioning potential of the selected ecosystems were studied on gelled emulsions. The growth and abundance of microorganisms in the gels after three and seven days of fermentation were evaluated on a specific growing medium and the aromatic potential of the consortia was mapped by a sensory panel. In the final section of this study, the sensory defects / benefits of fermentation were studied from a sensorial and analytical point of view. The results show a highpotential for implantation of lactic acid bacteria and the majority of eukaryotes (in particular Mucor and Geotrichum) for the mixed emulsion and for the vegetable emulsion. Although strains belonging to the Actinobacteria and Proteobacteria groups are not competitive with endogenous flora (Bacillus), certain species such as Hafnia alvei, Acinetobacter johnsonii and Glutamicibacter arilaitensis, have shown strong growth when inoculated into associations. Specific aromatic notes for each emulsion were generated to mask the green note characteristic of peas. Thus, two consortia were selected on the basis of lactic and fruity notes for the vegetable emulsion (VEGAN), and fruity notes for the mixed emulsion (MEGAN). The adaptation potential of these two consortia depended on the composition and structure of the gel. Thus, the VEGAN consortium seems well suited for vegetable gels and generates roasted / grilled notes, while it generates dairy notes (fresh cream / fresh curd) in the mixed gels. The MEGAN consortium implements itself very well in both types of gels, generating cheesy and fruity notes in the mixed gel, but does not mask the green notes in the vegetable gels. The sensory defects attributed to green notes and bitterness are mainly related to the presence of aldehydes and hydrophobic amino acids respectively, but still need to be deepened. This study validated a proof of concept of formulation of fermented food products and will create opportunities for innovation

Vienas iš pagrindinių daugumos stresorių neigiamo poveikio augalams mechanizmų yra oksidacinis stresas – disbalansas tarp aktyvių deguonies junginių (ADJ) ir antioksidantų koncentracijos bei aktyvumo pokyčių ląstelėje. Kita vertus, panaši augalų reakcija į skirtingų veiksnių poveikį bei oksidacinio streso sužadintas antioksidacinių fermentų aktyvumo padidėjimas gali lemti augalų prisitaikymą ir padidėjusį jų atsparumą ne tik tam pačiam, bet ir kitiems nepalankiems veiksniams, t. y. kryžminę adaptaciją. Disertacijos tyrimų tikslas – ištirti skirtingų savo prigimtimi streso veiksnių (ozono, UV-B spinduliuotės, sausros ir sunkiųjų metalų) poveikį vasarinių miežių augimui ir oksidacinio streso stiprumui ir įvertinti oksidacinio streso bei antioksidacinės sistemos įtaką augalų atsparumui skirtingų stresorių poveikiui ir kryžminės adaptacijos formavimuisi. Nustatyta, kad skirtingų tos pačios grupės veiksnių (sunkiųjų metalų) sukeltas oksidacinis stresas labiausiai lemia miežių augimo depresiją, o savitasis atskirų veiksnių poveikis yra nežymus. Veikiant skirtingos prigimties aplinkos veiksniams (sausrai, ozonui, UV-B spinduliuotei, sunkiesiems metalams) savitojo jų poveikio įtaka miežių augimui sustiprėja, tačiau oksidacinio streso poveikis vis tiek lieka stipriausias. Antioksidacinės sistemos aktyvumo padidėjimas ir oksidacinio streso susilpnėjimas lemia miežių kryžminę adaptaciją stipriomis oksidacinėmis savybėmis pasižyminčių aplinkos veiksnių poveikiui (variui ir ozonui), o... [toliau žr. visą tekstą]
Oxidative stress, described as an imbalance between the concentration of reactive oxygen species (ROS) and antioxidants, is one of the most important mechanisms of stressors’ action on plants. On the other hand, similar plants’ response to different stress factors and oxidative stress induced increase in the activity of antioxidative enzymes triggers plants’ adaptation to the particular stressor, as well as cross-adaptation to different stress factors. The aim of the dissertation research is to investigate the impact of different stress factors (ozone, UV-B radiation, drought and heavy metals) on growth and intensity of oxidative stress of spring barley, and to estimate the role of oxidative stress and antioxidative system on plants resistance and cross-adaptation to different stress factors. It was detected, that oxidative stress is the major cause of plant’s growth reduction induced by similar stress factors (heavy metals), whereas the specific impact of stressors is low. When plants are exposed to different stressors (drought, ozone, UV-B radiation, heavy metals Cd and Cu), the impact of their specific action increases, however, oxidative stress remains the major reason of plants’ growth reduction. The increase in antioxidative protection and the reduction in the intensity of oxidative stress is the reason of plant adaptation to the stressors with strong oxidative features (Cu and ozone); whereas cross-adaptation to the stressors with lower oxidative potential (Cd and UV-B... [to full text]

碩士
國立東華大學
生物技術研究所
93
Previous tests found the residues complex of Lactic acid bacteria (LAB) milk fermentation could increase qualitative and quantitative yields of sweet pepper, pomelo and Asplenium nidus. However, the mechanism of metabolites or excretions from LAB milk fermentation facilitated plant growth is not elucidated yet. This work is to study the biological function in experimental plants by using LAB milk fermentation product including the mixture Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidium, Bifidobacterium longum and Leuconostoc mesenteroides. Cosmos sulphureus CAV (yellow cosmos) were tested for buds and bloom after FC treatments. Yellow cosmos treated with 50 mg/mL FC had 20% more flowers than that in the others treatments while yellow cosmos treated with FC commonly had 10-20% more buds than the control. In addition, dry powders complex made from milk fermentation (FC) were tested on Cucumis sativus L (cucumber) to determine the appropriate concentration evoked a better raise of growth. Cucumber seedlings were treated with various concentrations (10, 20 and 50 mg/mL) of dissolved FC, every plantlet had 1 mL once a week for five weeks. Compared with non-treatment control, FC did not accelerate the growth of cucumber. Both LAB fermentation (MF) and enzymatic digests of milk (ED) were separated into 4 fractions according to different molecular weight by ultrafiltration. Every plantlet, Melissa officinalis, Lavandula heterophylla and Rosmarinus officinalis plantlet cuttings had 5 mL solution of 50 fold dilution from each fraction of MF or ED once a week for 4 weeks. M. officinalis had an apparently higher stem-let after 10 KDa-upward MF and ED treatments. Subsequently water extract of MF and ED were fractionated into 4 portions by using solid phase extraction method (SPE) with 0, 20, 50 and 100% acetonitrile as elute. Each elute was added to cucumber seedlings with 1 mL (5 mg/mL) once a week for 4 times. After the end of 5 weeks experimental period, 5% acetonitrile and water extract of MF both made growth-promoting effects on cucumbers including numbers of leaf, leaf surface area and fresh weight of cucumbers. FC, MF and ED were further analyzed with a gradient RP-HPLC monitored at UV of 215nm wavelength. FC had fewer signals from five to fifteen min than that in MF, it may be due to the losses in the process of FC. Taken together, water extract of MF is proved to promote the growth of cucumber in this study, and it shows the major effective components could exist in elute. MF extracts for long term application, or improvement of the strategy in purification and treatment needs to be further investigated.

碩士
國立體育大學
運動與健康科學學院
102
Purpose: To evaluate the anti-fatigue effects of fermented plant extract (FPE) supplementation. Methods: Forty male ICR mice (10 weeks old) from 4 groups (n=10 per group) were orally administered FPE for 28 days at 0, 6.15, 12.3, and 18.45 mL/kgBW/day, which were respectively designated the vehicle, FPE-1X, FPE-2X, and FPE-3X groups. The exercise performance and anti-fatigue activity were evaluated using forelimb grip strength, exhaustive swimming time, and serum levels of lactate, ammonia, glucose and creatine kinase (CK) post a 15-min swimming exercise challenge. The FPE-3X group showed a significant increase in forelimb grip strength as compared to the vehicle group. A trend analysis revealed that FPE supplementation significantly decreased ammonia and CK levels, and increased glucose levels in dose-dependent manners after the 15-min swimming test. Therefore, FPE could be a potential agent with an anti-fatigue effect.

碩士
臺北醫學大學
醫學科學研究所
96
“Koso” is a healthy supplement extracted from 100 kinds of vegetables and fruits fermented by yeast and the lactic acid bacteria for two years. After “Koso” extraction, numerous fermented plant fibers were discarded. In order to reuse these fermented plant fibers efficiently, the aim of this study was to explore whether they may improve the host’ s gut microflora and immunity by in vitro and in vivo（human and animal ）experiments. Comparing to the well-known prebiotics fructo-oligosaccharide or inulin, the fermented plant fibers had better prebiotic function to lactobacilli than bifidobacteria by in vitro assay. Seventeen healthy volunteers (age: 18~35 years) were recruited into this free-living and self control study. The 10-week trial comprised an initial lead-in week, a 3-week treatment I phase (taking fermented plant fibers alone, ten tablets once a day), a 2-week washout phase, a 3-week treatment II phase (taking fermented plant fiber with L. rhamnosus GG), and followed by a final week of washout. After oral administration of the fermented plant fibers for 3 weeks, the fecal lactobacilli and bifidobacteria were increased efficiently. However, the decrease of fecal harmful bacteria, Clostridium perfringens in fermented plant fibers group was inferior to that of the synbiotic group. In this study we demonstrated that consumption both of the fermented plant fiber and L. rhamnosus GG may have the best effect on our intestinal health. However, the harmful bacteria may reappear in our intestine after stopping administration of the symbiotics. Twenty four BALB/c mice were divided into two groups (prebiotics and synbiotics groups). Referring to the human dosage, each mouse was daily fed with 400mg fermented plant fiber or fermented plant fiber with L. rhamnosus GG for 8 weeks. In this animal study, we also proved that taking fermented plant fibers alone or fermented plant fibers with L. rhamnosus GG for two weeks could increase the fecal lactobacilli and bifidobacteria, while decrease the fecal coliform bacteria. However the increase of fecal beneficial bacteria may reach to a plateau after 5 weeks, even the feeding period was extended to eight weeks. For investigating the immunomodulating effect of the fermented plant fibers on BALB/c mice, blood samples were drawn from the retroorbital sinus every two weeks, and the mice were sacrificed on day 56. The phagocytosis of the neutrophils and monocytes in the synbiotic groups were significantly better than those of the prebiotics group. These results might be correlated with the increasing of L. rhamnosus GG in the intestine of the synbiotic groups. Compared the splenocyte cytokine secretion, the IFN-γ secretion increased, while the IL-10 secretion decreased in the sybiotic group. The result was agreed with previous study that the immunomodulating activity of L. rhamnosus GG was through upregulation of Th1 function. Conclusion: The fermented plant fibers do have prebiotic effect which may stimulate the proliferation of fecal beneficial bacteria while inhibit the growth of fecal harmful bacteria. Therefore, we further added L. rhamnosus GG to these fermented plant fibers residues to develop a novel “synbiotic” which had better prebiotic effect than the fermented plant fibers alone.

碩士
中山醫學大學
營養學系碩士班
101
Plant contains various phytochemicals, which contribute biological activities and antioxidant activity. This study was focused on the regulation of blood lipids and intestinal microflora by a fermented plant extract in human study. This was a randomized, double blind, parallel and placebo controlled design. Forty-four healthy subjects with board line high serum cholesterol (≧180mg/dL) were involved in the study. We randomized subjects into two groups. Each subject drank 60 mL of fermented plant extract or placebo every day. The total experimental period was eleven weeks, including one week of run-in period, eight weeks of administration and two weeks of follow-up period. Fecal samples were obtained at the initial, 2nd, 4th, 6th, 8th, 10th week, blood was collected at the initial, 2nd, 6th, 8th, 10th week of study. Results showed that subjects drank fermented plant extract significantly increased the colony number of Bifidobacterium spp. and Lactobacillus spp.(p<0.05), and significantly decreased the colony number of Clostridium perfringens (p<0.05). In addition, body weight, body fat, body mass index and serum total cholesterol were greatly decreased. The total antioxidant capacity and total phenolics in plasma were significantly increased and longer lag time of LDL oxidation was found. In conclusion, the administration of fermented plant extract could effectively improve the intestinal microflora, decrease blood lipids and increase the antioxidant capacity.

碩士
國立臺東大學
生命科學系碩士班
105
Plants are often unable to take into account the increase in yield and resistance to stress in the field farming environment.This experiment was applied to crops in the general environment and food safety microbes (Generally recognizedized as Safe (GRAS) microbial lactic acid bacteria Lactobacillus paracasei fermentation broth (No-2).And to detect its effect on adversity resistance, number of rhizosphere microbial population, pathogen resistance and crop growth.The results showed that No-2 could increase the activity of peroxidase (POD), the accumulation of hydrogen peroxide (H2O2), and increase the ion permeability on the cell membrane. The expression of LeOPR3, LeCOI1 and LeJAZ1 and LeJAZ1 and SA-related resistance marker gene LePR1 were detected by heat-No2, and the JA-related resistance marker LeOPR3, LeCOI1 and LeJAZ1 and SA-related resistance marker gene LePR1. In addition, No-2 can directly inhibit the growth and spore germination ability of pathogens such as Colletotrichum gloeosporioides, and enhance the resistance of tomato to C. gloeosporioides.The ability to enhance the tolerance of tomato seedlings to UV-C, high temperature and water stress can also help the roots of tomato roots to maintain the number of Bacillus thuringiensis (HS1) and B. amyloliquefaciens (HS3) populations.In field trials, it was found that No-2 alone could promote tomato plant height and leaf number, while Heat-No2 could only increase plant height. It is also possible to increase the number of rice, the length of rice stem and the number of rice stem, the number of flowers and fruits of yang melon and the yield of Annona fruit.However, the effect of No-2 on the field disease of Annona lucidum was not obvious, but it was not only possible to reduce the disease after mixing B. thuringiensis (HS1) and B. amyloliquefaciens (HS3) and calcium Maintain the ability to increase the yield of Sakya fruit.The results of the comprehensive appellations show that the lactic acid bacteria fermentation broth No-2 can induce the resistance gene expression by increasing the content of H2O2 and POD activity in the plant, increase the number of root microbial populations, and so on to protect the plant and raise the crop The dual goal of production.

碩士
國立中興大學
食品暨應用生物科技學系所
102
So far, many studies show that fruits and vegetables are rich in vitamins, minerals, dietary fibers, phytochemicals and natural antioxidants. Adequate intake daily can prevent chronical diseases such as hypertension, heart diseases and reduce the risk of stroke. Some lactic acid bacteria and yeasts common in fermented foods have been recognized as safe, and exert several health promoting activities as probiotics. Fermentation has also been regarded as a natural and valuable biotechnology for improving various properties of food components during processing. This study aimed at manufacturing plant-based fermented beverages via symbiotic fermentation by inoculating different strains of lactic acid bacteria and yeasts on fresh-sliced fruits and vegetables, and investigating its microbiota, compositional changes of sugars and organic acids profile, antioxidant, color and sensory properties. According to the results, Lactobacillus plantarum BCRC10069, Leuconostoc mesenteroides BCRC12580 and Schizosaccharomyces pombe BCRC22029 were found suitable to grow under 15 oBrix. After 1 day of fermentation, highest plate counts of total mesophilic bacteria and lactic acid bacteria (8.5~9.2 log CFU / ml) could be obtained. And yeasts can reach the highest after 4~7 days. Total soluble solids, pH-values, reducing sugars, glucose, fructose and sucrose contents were found decreased with time, while most organic acids and ethanol contents increased during fermentation. However, only low level of protease activity could be measured in the beverages. For antioxidant activity assays, the data showed that they became higher after fermentation. Color indexes were preferable, protein and betalain contents achieved highest after 1 day of fermentation then decreased with time. According to the results of sensory analyses, these products had better attributes on color and aroma characteristics. And the best formula was 4.2 times dilution with water and adding 10% of granulated sugar which predicted from response surface methodology. However, its acceptability was still lower than other commercial products. Plant-based fermented beverages that manufactured via symbiotic fermentation by lactic acid bacteria and yeasts in this study were able to guarantee nutritional, antioxidant, color and aroma features. In addition, after drinking, they may exert several health promoting activities via probiotics, antioxidant, phytochemicals and increase the daily intake of fruits and vegetables.

碩士
國立陽明大學
生化暨分子生物研究所
100
Lactic acid bacteria (LAB) isolated from many kind of traditional fermented foods in Taiwan, such as sticky tofu, suan-tsai, fu-tsai, millet alcoholic beverage and black bean sauce, were investigated for their immunomodulating properties. Human peripheral blood mononuclear cells (PBMC) were treated with 100 different stains of heat-killed LAB. The cell proliferation and cytokines production of interferon- γ (IFN-γ) were examined to evaluate the in vitro immunomodulatory activities of promoting T-helper-1 (Th1) dominated cytokine production with relatively high levels of IFN-γ. After 48 hours, The LAB 237, Lactobacillus plantarum, induced PBMC with the viability greater than 80% compared to medium as control produce relatively high levels of IFN-γ. Orally administrated with three doses of LAB 237 (105, 107, and 109 CFU) in ovalbumin (OVA)-allergic asthma mice further evaluated the immunomodulating properties of LAB 237. The result showed that the level of IgE and OVA-Ige, OVA-IgG2a in serum were decreased and the level of OVA-IgG1 in serum was increased in 237-H (109 CFU) group. Oral administration of 237-H not only attenuated the airway responesssive to methacholine and reduced the number of inflammatory cells influx to airway, but also changed the cytokine profile in bronchoalveolar fluid (BALF) and in splenocytes suspension. The production of Th2 cytokines (IL-4, IL-5, and IL-13) and pro-inflammatory cytokines (IL-6, and TNF-α) were decreased significantly, and Th1 cytokines (IL-2, and IFN-γ) were increased obviously. The present results suggested that LAB 237, Lactobacillus plantarum, isolated from traditional fermented food in Taiwan had immunomodulatory activities could stimulate the cytokines production of toward a Th1 response to suppress Th2 response hence the LAB may be applicable in improving allergy symptoms in human.

L'ensilage est une façon de conserver les fourrages. Cette conservation est possible grâce aux bactéries lactiques qui, en utilisant les sucres, produisent de l'acide lactique ce qui permet d'abaisser le pH des fourrages et ainsi empêcher le développement d'une microflore pouvant diminuer leur qualité nutritive. Pour ce faire, l'efficacité des bactéries lactiques à abaisser le pH est importante. La sélection de bactéries lactiques efficaces nécessite des ressources importantes et est limitée à la saison de croissance, ce qui limite le nombre de souches pouvant être testées. La possibilité de tester des souches à n'importe quel moment durant l'année est donc un enjeu important. Pour cette raison, le développement d'un silo expérimental pouvant être utilisé avec du matériel sec et réhydraté est souhaitable. Le but de ce projet est donc de développer un tel silo. Les essais ont été réalisés avec les deux espèces végétales les plus cultivées au Québec, soit la fléole des prés (Phleum pratense L.) et la luzerne (Medicago sativa L.). Celles-ci ont été récoltées à partir des essais de plantes fourragères de la ferme de recherche de l'Université de Guelph à New-Liskeard. Le matériel végétal a été déshydraté de trois façons: 1) 50 °C pendant 48 heures; 2) 50 °C pendant 72 heures; 3) par lyophilisation. Le séchage par lyophilisation a permis une meilleure conservation des sucres et a permis de minimiser la dégradation des protéines. Un traitement par irradiation gamma a été nécessaire pour éliminer les microorganismes qui n'avaient pas été détruits lors de la déshydratation par lyophilisation. Les silos ont été préparés dans des sacs de polyéthylène à l'intérieur desquels le matériel végétal introduit avait, au préalable, été réhydraté et inoculé avec des bactéries lactiques avant d'y appliquer un vide et de les sceller. Trois niveaux de pression négative ont été testés afin de vérifier si l'intensité du vide avait un effet sur la fermentation, tel que mesuré par le pH. L'application d'un niveau de vide -90 kPa pendant 40 secondes a été choisie en raison de la meilleure répétitivité d'une série de silos, tel qu'évalué par le coefficient de variation des traitements, L'étude de la cinétique d'une souche bactérienne inefficace en fermentation lactique et d'une souche efficace a permis de faire la démonstration que ce type de silo peut être utilisé pour faire un premier tamisage des souches dans un programme de sélection pour trouver des bactéries lactiques efficaces. Avec ce type de silo, il a été possible d'évaluer le temps de latence et le taux de diminution du pH, deux critères importants pour évaluer l'efficacité des souches. Il est donc possible, par la suite, de tester seulement les bactéries jugées efficaces diminuant ainsi les besoins en ressources pour des études de compétition avec la flore épiphyte. ______________________________________________________________________________ MOTS-CLÉS DE L’AUTEUR : silos expérimentaux, ensilage, bactéries lactiques, sachets plastiques