प्रायोगिक खाद्य रसायन विज्ञान जर्नल

In this study the main emphasis is given on the techniques by which citric acid can be produced at low cost. The potential of agricultural waste (Apple pomace, carrot waste and pineapple peel) as a substrate was examined for citric acid production by Aspergillus niger using Solid State Fermentation technique. The citric acid concentration and biomass was determined during fermentation period. The amount of citric acid was determined by titration using 0.1 N NaOH and biomass was determined by oven drying method. The optimization of three parameters (temperature, Low molecular weight alcohol and nitrogen source) was carried out. The study revealed that these parameters effect citric acid production extremely. The maximum yield was obtained in case of apple pomace followed by pineapple peel and then the carrot waste. In case of alcohol, 4% methanol gives the maximum yield as compared to isopropyl alcohol. In case of carbon and nitrogen source, sucrose 5% and NH4NO3 0.25% give more citric acid yield as compared with the glucose 5% and NH4NO3 1% respectively. When fermentation media was kept at different temperature the maximum yield was obtained at temperature 30°C as compared with the 4°C. The study has revealed that food waste material can be used for citric acid production by SSF using Aspergillus niger. The use of these wastes might represent an efficient method of reducing the environmental problem due to their disposal and also help in the reduction of the substrate cost.

Specific compositions of the protein amino acids components, carbohydrates, fat, minerals, enzymes and immune substances of Mongolian pasture goats are showing that it is certainly a good quality product for food, child nutrition, treatment and spa food. It is also related to the Mongolian traditions of replacing breast-milk with goat’s milk and use it for a variety of health treatments. It has been proven that biotransformation of cheese, which has a part of propionic acid bacteria (P. shermanii), contains large quantities of volatile acids, soluble proteins, flavor forming compounds and plays a great role in producing the specific taste and quality of the product. Research findings revealed that goat’s milk functional properties depended on the hair color of the goats, because fat acids in the milk were different in samples from goats with different hair color. The milk sampled from white haired goats was found to have a higher amount of unsaturated fatty acids than that found in the milk from black haired goats.

Since Mongolia has a rich source of non-cow’s milk, especially the rich source of goat milk, it is really important to build advanced technology, modern research methods and inventing new special milk composition, as well as, producing brand products, processing new technology, increasing the income of the herders and finding a new process for exporting the product.

The butter on its taste-aromatic properties is the quality standard for the majority of types of emulsion fat-and-oil products intended for the technological purposes and direct use in food. Recently majority technological and inexpensive components of compounding of fatty emulsion have superseded traditional raw components. Despite that, reference taste and aroma fatty emulsion product still are traditional notes of sour-creamy and sweet-butter.

Inulin is a polysaccharide found in various plants (chicory, dahlia, and so on). A unique oligosaccharide DFA III (di-fructose di-anhydride III) is formed from inulin with a special microbial enzyme. This enzyme was named as inulin fructotransferase (DFA III-producing) [EC 4.2.2.18]. The oligosaccharide DFA III has sweetness half as sucrose. The DFA III also has a special quality that promotes the assimilation of minerals (Ca, Fe, and so on) from intestines. Therefore, the oligosaccharide DFA III has a unique potential for the prevention of osteoporosis and iron deficiency anaemia. The sales in the market of DFA III were started in 2004 in Japan. Now, we can purchase a product of supplement containing the DFA III and a mineral in a pharmacy and a convenience store in Japan. In this article, we summarize the research on the oligosaccharide DFA III forming enzyme produced by the microorganisms.