Browsing by Author "Hou, X."
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Item Monitoring of polypeptide content in the solid‐state fermentation process of rapeseed meal using NIRS and chemometrics(Journal of Food Process Engineering, 2018-08) Xing, Z.; Hou, X.; Tang, Y.; He, R.; Mintah, B.K.; Dabbour, M.; Ma, H.This study combined Fourier transform-near infrared (NIR) spectroscopy and chemometrics, to monitor changes in peptide content during the solid-state fermentation of rapeseed meal. A NIR calibration model was established by performing spectral scanning on 81 samples and using interval partial least squares. The results showed that coefficient of determination (R2) and root mean square error of cross-validation could achieve 0.9441 and 0.654 g/L for polypeptide content. Furthermore, the predicted and experimental values of the two parameters in an external validation set showed similar changes throughout the fermentation. Practical applications: The results show that near-infrared spectroscopy is a promising method to monitor the chemical parameters of rapeseed meal during solid fermentation. © 2018 Wiley Periodicals, Inc.Item Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars(AMB Express, 2015-09) Bayitse, R.; Hou, X.; Bjerre, A.B.; Saalia, F.K.Enzymatic hydrolysis of cassava peels was evaluated using cellulase and beta-glucanase enzymes and their mixtures at three different enzyme loadings with time. The pH of the medium used for hydrolysis was 5 and the temperature was 50 °C. The efficiency of the hydrolysis using beta-glucanase was better than cellulase and glucose recovery of 69 % was realised when beta-glucanase dosage was increased to 10 % (v/w) at 48 h which rose to 73 % at 120 h, releasing 11.19 g/l and 12.17 g/l of glucose respectively. Less than 20 % of glucose was hydrolysed at 10 % (v/w) cellulase at 120 h releasing 2.6 g/l glucose. The optimum experimental condition for hydrolysis of cassava peel was established at 120 h when glucose recovery increased to 88 % for enzyme mixture of 5 % (v/w) cellulase + 10 % (v/w) beta-glucanase producing 14.67 g/l glucose in the hydrolysate.Item Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity(LWT - Food Science and Technology, 2019-08-20) Mintah, B.K.; Hou, X.; Dai, C.; Tang, Y.; Xing, Z.; Dabbour, M.; Ding, Q.; He, R.; Ma, H.To reduce the high cost caused by steam sterilization of fermentation substrates and equipments in mesophilic solid-state fermentation of rapeseed meal (RM), a thermophilic protease-producing strain RM-2 from RM was isolated and employed in thermophilic solid-state fermentation of unsterilized RM for polypeptide preparation. The isolate was identified as Geobacillus stearothermophilus by appearance of colonies and microscopic observation as well as 16S rDNA sequencing. The highest yield of polypeptide (9.67%) was obtained by RM-2 at 50% moisture content, 55 °C and 24 h fermentation time. Analysis of microbial community diversity in fermented RM revealed Geobacillus stearothermophilus as dominant strain inhibiting most mesophilic microorganisms. Thermophilic solid-state fermentation on RM improved the yield of rapeseed polypeptide, as well as the utilization rate of substrate. The application of this technology (thermophilic solid-state fermentation) would be environmentally friendlier and energy-saving to industry.