Traditional Iranian breads, especially Lavash, play an important role in our daily food intake. However regarding the high wastage of bread, which is estimated as around 30%, necessitates conducting a research project on this matter.Among the different quality factors, dough FERMENTATION can also affect the quality of bread.In this research, the effects of some major factors on the Lavash dough FERMENTATION, bread quality and the rate of staling were studied.The treatments investigated in this study are as follows:1- Kind of leavening agent active dried yeast, fresh yeast and a mixture of soda and active dried yeast.2- Quantity of leavening agent2-1- Active dried yeast at the levels of 0.5, 1 and 2% on the basis of flour weight.2-2- Fresh yeast at the levels of 1.5,3 and 6% on basis of flour weight.2-3- Soda at the levels of 0.2,0.5 and 0.8% and also 0.5% active dried yeast on the basis of flour weight.3- FERMENTATION time: regarding the active dried or fresh yeast, this time varied from 1 and half to 3 and half hours and for the mixture of soda and yeast, it was about 20 minutes.The quality of baked Lavash bread was evaluated by a trained pannel of referees and the results showed that the bread contained 0.2 percent soda and 0.5 percent active dried yeast on flour weight basis with a FERMENTATION time of 1 and half hours enjoyed the best quality and the lowest staling rate.

According to the environmental impacts and fossil fuel resources being depleted in the future, the tendency to use of renewable energy sources has increased. This kind of energy is collected from various resources such as wind, sunlight, rain, waves, and geothermal heat. Among different renewable energies, hydrogen is one of the best fossil fuel alternatives. Hydrogen is produced using several sources such as fossil fuels and biomass. Biological hydrogen production (BHP) is a good process compared to others. These processes are at an early stage of research, but in the long term have the potential for sustainable, low-carbon hydrogen production. It should be noted, that these technologies have disadvantages such as low efficiency and hydrogen production rate. In this paper, hydrogen production from glucose FERMENTATION is investigated. The simulation results show that separation of produced hydrogen provides a significant energy source for mentioned biological pathway.

The present study was conducted to examine the effects of sun dried and ensiled pistachio by-product (PBP) on FERMENTATION and methane emission in the rumen using an in vitro batch FERMENTATION system. For this purpose, fresh PBP were ensiled into a trench silo without any additives and simultaneously some sun dried PBP were prepared. After 3 month, the ensiled PBP samples were freeze-dried and then chemical analysis was conducted for both samples. All samples were incubated with four replications using buffered rumen fluid for 24 hours. Two positive controls (i. e., oaten chaff and commercial concentrate) were included in the assay as standards to detect differences. At the end of incubation gas pressure, pH and total volatile fatty acids were used as indicators of overall sample fermentability, and concentrations of methane, ammonia, acetate and propionate indicated changes in FERMENTATION end products. The result showed that the ensiled PBP had lower aNDFom and water soluble carbohydrates but greater in phenolic compounds compared with the sun dried PBP. Gas production were lower (P<0. 01) in sun dried and ensiled pistachio by-products than the oaten chaff and commercial concentrate, although the amounts of volatile fatty acids and ammonia for both PBPwere lower (P<0. 01) than the commercial concentrate. The lowest acetate to propionate ratio and the highest pH were in ensiled PBPhowever, a significant reduction (P<0. 01) in methane emission was observed with both PBP samples in comparison to the positive controls. In general, these findings indicate that PBP has a great potential to decrease methane mitigation and can used as a new alternative for modify of rumen FERMENTATION.

There are ways of preservation which increase shelf life of food products including olives.One of the most valuable fruits Because of the limitation of harvesting time and deteriorability of olive, especially in tropical area. It must be conserved and distributed in whole of our country: Olive fruit (Zard, Sevillana and Manzanila variety) were processed as "Spanish green olive". The treatment included a first step at light pH (Lye treatment), a lactic acid FERMENTATION and a final period of conservation.The results of two years showed that reducing of pH in the samples with starter were considerably higher than without starter. After two month pH of samples with starter reduced from 6.75 to 4.02-4.10 in the first year and from 7.18 to 4.13 in the second year and also acidity of samples with starter reached from zero to 0.14-0.26 percent in the first year and from zero to 0.25-0.45 percent in the second year.Differences of data between 2 years can probably related to harvesting time, amount of sugar in olive, condition and way of bittering, temperature of incubation and amount of starter.Olive is highly susceptible to deteriorative agents in postharvest situations. Canning is considered to be one of the preservative methods which can prolong storage life of olive by maintaining its quality.In this investigation three varieties of olive namely:Zard, Sevillana and Mamzanila were processed and canned following bitterness removal, lye treatment and lactic acid FERMENTATION steps. Canned olives were treated with or without starter and effect of starter on pH value, acidity and FERMENTATION time was measured in two consecutive years.Results indicated that in samples with starter decrease in pH value in the first and second year washingher (6.75 to 4.02 and 7.18 to 3.68) as compared to samples without starter (6.75 to 5.1 and 7.18 to 4.13)Acidity value for samples with starter in the first had increased from zero to 0.14 and 0.25 percent, and in second year from zero to 0.25 to 0.45 percent. Whereas in samples without starter acidity increased from zero to 0.05 and 0.06 percent in the first year and from zero to 0.3 and 0.45 percent in the second year.The differences in values of pH and acidity obtained in two consecutive years can be attributed to the differences in the harvesting time and sugar content of fruit and also shortcomings in conduction of experiments.

Background and Objectives: Inasua is one of the traditional fermented fish products in Maluku, Indonesia. There are two types of inasua, i. e. with and without sap. The research aimed to study the succession of lactic acid bacteria (LAB) during FERMENTATION and microbial composition in inasua. Materials and Methods: The sample of inasua was taken from two traditional producers in Layeni village, Ceram Island. The diversity of lactic acid bacteria was analyzed based on the 16S rRNA gene sequence. Results: The succession of lactic acid bacteria was strongly influenced by the physicochemical characteristics during FERMENTATION. Lactobacillus plantarum was found dominant in both inasuas FERMENTATION processes. At end of FERMENTATION, L. plantarum was still found dominant in inasua with sap while inasua without sap was dominated by Leuconostoc mesenteroides. In addition, Lactobacillus paracasei (LAB) was found only in inasua with sap. The result of Denaturing Gradient Gel Electrophoresis (DGGE) revealed that Lactobacillus was the dominant bacteria in inasua with sap while Staphylococcus was dominant in inasua without sap. Conclusion: Inasua with sap was found with higher bacterial diversity index and lower evenness and dominance indices, as well as more complex LAB succession pattern during FERMENTATION and bacterial composition, as opposed to inasua without sap.

In accordance with specific properties of fungal chitosan, the chitosan production in solid substrate FERMENTATION (SSF) by fungi has been introduced as a new method to produce this valuable biopolymer. In this work A. niger strains were grown on different solid substrates of soybean, corn seed, cotton seed and colza seed residue as nitrogen containing substrates to study the production potential of chitosan. The effects of nitrogen content, fungal strain and moisture content of solid substrate in chitosan production were studied. The results of this study illustrate that, in all of A. niger strains, PTCC 5012, PTCC 5103, PTCC 5010, the amount of chitosan at 4th day of FERMENTATION with ca. 37% moisture and pH =6.4 (in case of cotton seed and soybean) was about 12.691 (g/kg dry substrate). The highest amount of production by PTCC 5012 strain in soybean residue substrate at ca.37% moisture in 12th day of FERMENTATION reached 17.053 (g/kg dry substrate), and by PTCC 5010 strain in cotton seed residue medium in the 8th day, 17.97 (g/kg dry substrate) chitosan was obtained.

Central composite orthogonal design was applied to quantify relations of xylanase production, loss of dry matter and change of pH with four critical variables during solid state FERMENTATION of a mixture of wheat bran and wheat straw on which Aspergillus niger CCUG 33991 was cultivated. The studied variables included the percentage of wheat straw, wheat bran, temperature, moisture content, and FERMENTATION time. The second-order quadratic model predicted the xylanase activity at a suitable set of conditions namely 29oC, 55% moisture content, and 50 hours of FERMENTATION to be 1465 U/g of fermented dry matter which differed less than 6% from measured value at this set of conditions. Furthermore, the obtained models predicted dry matter loss and pH with less than 17% error for the same conditions. The results were used for xylanase production in an intermittently mixed forcedly aerated pilot. Applicability of models for prediction of pilot scale SSF performance was investigated. The results showed considerable deviations of measured trends from model predicted ones. Presence of mixing, temperature and moisture shocks and better oxygen supply are of possible reasons of deviations.