Effect of temperature on moromi fermentation of soy sauce with intermittent aeration

Soy sauce has been widely used as one of the main seasoning agents in Asian countries. Soy sauce is produced by two-steps fermentation processes, namely koji fermentation and moromi fermentation. Inthis study, different temperatures (25, 35 and 45°C) for moromi fermentation in bioreactor were investigated for understanding their influences on soya sauce quality, in terms of pH variations, ethanolconcentrations and total nitrogen contents in raw soy sauce during moromi fermentation. It was learned that as the aging of moromi took place, the pH level was decreased from pH 7 to 4.88. Also, the soy sauce had lower concentration of ethanol when higher temperature was used in moromi fermentation but the difference of temperature did not show significantly effect on total nitrogen content in soy sauce. This study indicated that the temperature used in the moromi fermentation, coupled with intermittent aeration, imposed significant effects on soy sauce aging and quality. Higher fermentation temperature of 45°C enhanced the aging of soy sauce, accompanying with lower contents of ethanol and higher pH level in soy sauce. However, the total nitrogen content in the soy sauce was notsignificantly influenced by the fermentation temperature

The Experimental Design as Practical Approach to Develop and Optimize a Formulation of Peptide-Loaded Liposomes

To investigate the encapsulation of Print 3G, a peptidic agent that could reduce the angiogenic development of breast tumors, pegylated liposomes used as intravenous vectors were studied and characterized. Recently, the path of liposomes has been explored with success to improve the pharmacological properties of peptidic drugs and to stabilize them. In this study, loaded unilamellar vesicles composed of SPC:CHOL:mPEG2000-DSPE (47:47:6) were prepared by the hydration of lipid film technique. An HPLC method was developed and validated for the determination of Print 3G to calculate its encapsulation efficiency. Observed Print 3G adsorption on different materials employed during liposome preparation (such as glass beads, tubing, and connections for extrusion) led to the modification of the manufacturing method. The freeze-thawing technique was used to enhance the amount of Print 3G encapsulated into blank liposomes prepared using the hydration of lipid film procedure. Many factors may influence peptide entrapment, namely the number of freeze-thawing cycles, the lipid concentration, the peptide concentration, and the mixing time. Consequently, a design of experiments was performed to obtain the best encapsulation efficiency while minimizing the number of experiments. The lipid concentration and the number of freeze-thawing cycles were identified as the positive factors influencing the encapsulation. As a result of the optimization, an optimum was found and encapsulation efficiencies were improved from around 30% to 63%. Liposome integrity was evaluated by photon correlation spectroscopy and freeze-fracture electron microscopy to ensure that the selected formulation possesses the required properties to be a potential candidate for further in vitro and in vivo experiments