Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (3)

Search Parameters:
Keywords = toddy

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
15 pages, 2641 KiB  
Article
Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India
by Souvik Das and Jyoti Prakash Tamang
Fermentation 2023, 9(3), 301; https://doi.org/10.3390/fermentation9030301 - 20 Mar 2023
Cited by 8 | Viewed by 6509
Abstract
The term ‘toddy’ represents a group of different varieties of mild-alcoholic palm beverages of coastal and inland India, produced from the fresh saps of various palm trees through uncontrolled natural fermentation. In this study, we analysed the successional changes of microbial [...] Read more.
The term ‘toddy’ represents a group of different varieties of mild-alcoholic palm beverages of coastal and inland India, produced from the fresh saps of various palm trees through uncontrolled natural fermentation. In this study, we analysed the successional changes of microbial abundances and various physico-chemical parameters during natural fermentation (0 h to 48 h) of taal toddy, prepared from Palmyra palm, and khejur toddy, prepared from date palm of West Bengal and Jharkhand in India. Microorganisms from different successional levels were isolated and grouped using repetitive element sequence-based PCR (rep-PCR) technique and identified by the sequencing of 16S rRNA gene and D1-D2 region of 26S rRNA gene for bacteria and yeasts, respectively. Enterococcus faecalis, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and yeast Saccharomyces cerevisiae were identified during natural fermentation of toddy. During the natural fermentation, the average pH and total sugar content in the samples of both taal and khejur toddy decreased, whereas a gradual rise was observed in the contents of acidity, total alcohol, total ester and total protein. Bio-active potential (presence of phenolics and flavonoids) of toddy was also analysed (0 h to 48 h), where contents of total phenolics, flavonoids and resulting anti-oxidant activity were found higher in the end-product than the fresh palm sap, indicating toddy as a functional low-alcoholic drink. Lastly, it can be concluded that the inter-variable dynamics and microbial interrelation, which in turn depend on a number of local factors, regulate the overall fermentation dynamics and determine the product quality. Full article
(This article belongs to the Special Issue Perspectives on Microbiota of Fermented Foods)
Show Figures

Figure 1

16 pages, 1179 KiB  
Article
Production of Single-Cell Protein from Fruit Peel Wastes Using Palmyrah Toddy Yeast
by Punniamoorthy Thiviya, Ashoka Gamage, Ranganathan Kapilan, Othmane Merah and Terrence Madhujith
Fermentation 2022, 8(8), 355; https://doi.org/10.3390/fermentation8080355 - 26 Jul 2022
Cited by 28 | Viewed by 7741
Abstract
Single-cell protein (SCP) from agro-waste material has gained increased attention in the recent past as a relatively cheap and alternative protein source to meet the nutritional demand generated by the fast-growing population. Furthermore, bioconversion of these wastes into SCP such as value-added products [...] Read more.
Single-cell protein (SCP) from agro-waste material has gained increased attention in the recent past as a relatively cheap and alternative protein source to meet the nutritional demand generated by the fast-growing population. Furthermore, bioconversion of these wastes into SCP such as value-added products reduce the environmental-related issues. In this study, locally available pineapple (Ananas comosus), watermelon (Citrullus lanatus), papaya (Carica papaya), sour orange (Citrus medica), banana (Musa acuminata) and mango (Mangifera indica) peel wastes were investigated for their suitability to produce SCP using palmyrah (Borassus flabellifer) toddy carrying natural mixed yeast and bacteria culture under liquid state fermentation system. Moreover, this study attempted to select the best substrate and the optimized process condition for SCP production to increase the protein yield. The physicochemical properties of selected fruit peels were analyzed. The sterilized peel extracts (10%, v/v) were inoculated with 5 mL of palmyrah toddy and allowed to ferment in a shaking incubator at 100 rpm for 48 h in triplicate At the end of fermentation, the sediments were collected by centrifugation at 1252× g, oven-dried, and the dry weight was taken to determine the protein content. The biomass yield ranged from 5.3 ± 0.6 to 11.7 ± 0.8 g/L, with the least biomass yield being observed with watermelon peels while the maximum yield was observed with papaya peels. Papaya peel generated a significantly higher (p < 0.05) amount of protein (52.4 ± 0.4%) followed by pineapple (49.7 ± 1.3%), watermelon (45.2 ± 0.7%), banana (30.4 ± 0.6%), sour orange (29.5 ± 1.2%) and mango (24.6 ± 0.2%) peels. The optimum condition for the fermentation of papaya waste was pH 5.0, 25 °C, and 24 h. Nucleic acid reduction treatment significantly reduces dry weight and protein content of biomass. It can be concluded that papaya peel waste is a suitable substrate for protein-rich cell biomass production using the natural toddy mixed culture of palmyrah. Full article
(This article belongs to the Special Issue Advances in Resource Recovery from Organic Wastes (ARROW))
Show Figures

Figure 1

14 pages, 2269 KiB  
Article
Coconut Neera—A Vital Health Beverage from Coconut Palms: Harvesting, Processing and Quality Analysis
by Mohankumar Chinnamma, Salini Bhasker, Malavika Binitha Hari, Divyaa Sreekumar and Harish Madhav
Beverages 2019, 5(1), 22; https://doi.org/10.3390/beverages5010022 - 2 Mar 2019
Cited by 41 | Viewed by 35323
Abstract
Nature has made nutritive products in such a way that it cannot be manufactured in laboratories or in mills. Coconut Neera is the natural sap of the mature coconut palms rich with all essential nutrients, minerals and vitamins for human health. Harvesting of [...] Read more.
Nature has made nutritive products in such a way that it cannot be manufactured in laboratories or in mills. Coconut Neera is the natural sap of the mature coconut palms rich with all essential nutrients, minerals and vitamins for human health. Harvesting of Neera from the spadix of the palms without disturbing the physiology of the tree has a lot of potential at the industrial scale. However, the development of alcohol in the extracted sap during tapping by auto-fermentation has given a misnomer for Neera as “sweet toddy”. Hence, the commercial popularity of Neera as a health drink has diminished at a global level. Though several traditional techniques like the usage of calcium hydroxide (lime) and the application of the chiller device during harvesting Neera from spadix have been practiced for collecting non-fermented Neera, none of the techniques were found acceptable at the commercial level. The results of the present study demonstrate the harvesting and processing procedure standardized for the collection and storage of non-fermented Neera from palms by repeated field trials. The cumulative effect of the anti-fermentation solution (AFS) with the presence of the two preservatives—citric acid (5 mM) and potassium metabisulphite (2 mM)—by preventing fermentation from the level of harvesting to processing was confirmed. The zero content of alcohol in raw Neera indicates the AFS action. The proximate composition of primary constituents and the content of minerals, amino acids and vitamins present in Neera highlights its nutrient value as a health beverage. The higher content of minerals—sodium and potassium (15.2 mg and 100 mg), the elevated level of amino acids-cysteine (14 mg), tyrosine (7.11 mg), arginine (7 mg) and the presence of vitamin C (65 mg) and vitamin A as retinol (4.88 IU)—indicates the therapeutic importance of coconut Neera. The data of oral toxicity and the glycemic index further support the vital quality. Full article
Show Figures

Figure 1

Back to TopTop