Showing papers by "T.S. Chandra published in 1997"

Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana)

Abstract: Natural fermentation of finger millet (Eleusine coracana) was carried out for 48 h. Microbiological and chemical analysis was performed throughout the fermentation process. The fermentation was heterolactic dominated by lactic acid bacteria accompanied by the production of lactic and acetic acids with decrease in pH and increase in titratable acidity. The microbial population increased until 18 to 24 h accompanied by a rapid decrease in total and reducing sugars. The microflora stabilized between 24 and 48 h, during which time the total and α-amylase activities increased with accumulation of sugars. Total free amino acids also increased. Yeast counts were low and moulds and coliforms were absent. Repeated fermentations showed consistency in the qualitative and quantitative changes in microflora. Five predominant types of bacteria, strains belonging to Leuconostoc, Pediococcus and Lactobacillus were identified. Of these only one type, Pediococcus, dominated (>80%) in the latter half of fermentation.

Fermentability of hemicelluloses extracted from municipal waste and commercial xylans by Clostridium sp.

Abstract: The fermentability of commercial xylans and municipal waste hemicelluloses in the presence of Clostridium sp. (C.SAIV; ATCC 700188) has been evaluated. Teak, deal wood, banana stalk and bagasse of the municipal waste contained significant amounts (approx. 12 %–23 %) of hemicellulose. Under optimized growth conditions, the growth rate of C.SAIV was improved as indicated by an increase in the concentration of ethanol in the culture broth. Commercial xylans were utilized fairly efficiently and ethanol formed from larch wood xylan and bagasse hemicellulose was at least 64 mM. The amount of ethanol formed from the bagasse hemicellulose was at least three times higher than any other reported value. The current study also indicated that the source and composition of hemicellulose played an important role in determining the fermentability of the substrate for some microorganisms.