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Sample records for acetone-butanol fermentation revisited

  1. Acetone-butanol Fermentation of Marine Macroalgae

    Huesemann, Michael H.; Kuo, Li-Jung; Urquhart, Lindsay A.; Gill, Gary A.; Roesijadi, Guritno

    2012-03-01

    Mannitol and laminarin, which are present at high concentrations in the brown macroalga Saccharina spp., a type of kelp, are potential biochemical feedstocks for butanol production. To test their bioconversion potential, aqueous extracts of the kelp Saccharina spp., mannitol, and glucose (a product of laminarin hydrolysis) were subjected to acetone-butanol fermentation by Clostridium acetobutylicum (ATCC 824). Both mannitol and glucose were readily fermented. Mixed substrate fermentations with glucose and mannitol resulted in diauxic growth of C. acetobutylicum with glucose depletion preceding mannitol utilization. Fermentation of kelp extract exhibited triauxic growth, with an order of utilization of free glucose, mannitol, and bound glucose, presumably laminarin. The lag in laminarin utilization reflected the need for enzymatic hydrolysis of this polysaccharide into fermentable sugars. The butanol and total solvent yields were 0.12 g/g and 0.16 g/g, respectively, indicating that significant improvements are still needed to make industrial-scale acetone-butanol fermentations of seaweed economically feasible.

  2. Acetone-butanol fermentation in Egypt

    Tantawi, M.

    1984-10-01

    Acetone and butanol can be produced by anaerobic fermentation of molasses with microorganisms such as Clostridium saccharobutylicum and Clostridium acetobutylicum. There are many steps in the process and the main problem is that the yields are quite susceptible to contamination. At the present time the process is uneconomical due to the cost of molasses, the considerable steam consumption for the sterilizing process and the expense of the disposal of the slops.

  3. System-level modeling of acetone-butanol-ethanol fermentation.

    Liao, Chen; Seo, Seung-Oh; Lu, Ting

    2016-05-01

    Acetone-butanol-ethanol (ABE) fermentation is a metabolic process of clostridia that produces bio-based solvents including butanol. It is enabled by an underlying metabolic reaction network and modulated by cellular gene regulation and environmental cues. Mathematical modeling has served as a valuable strategy to facilitate the understanding, characterization and optimization of this process. In this review, we highlight recent advances in system-level, quantitative modeling of ABE fermentation. We begin with an overview of integrative processes underlying the fermentation. Next we survey modeling efforts including early simple models, models with a systematic metabolic description, and those incorporating metabolism through simple gene regulation. Particular focus is given to a recent system-level model that integrates the metabolic reactions, gene regulation and environmental cues. We conclude by discussing the remaining challenges and future directions towards predictive understanding of ABE fermentation. PMID:27020410

  4. Bioreactors and in situ product recovery techniques for acetone-butanol-ethanol fermentation.

    Li, Si-Yu; Chiang, Chung-Jen; Tseng, I-Ting; He, Chi-Ruei; Chao, Yun-Peng

    2016-07-01

    The microbial fermentation process is one of the sustainable and environment-friendly ways to produce 1-butanol and other bio-based chemicals. The success of the fermentation process greatly relies on the choice of bioreactors and the separation methods. In this review, the history and the performance of bioreactors for the acetone-butanol-ethanol (ABE) fermentation is discussed. The subject is then focused on in situ product recovery (ISPR) techniques, particularly for the integrated extraction-gas stripping. The usefulness of this promising hybrid ISPR device is acknowledged by its incorporation with batch, fed-batch and continuous processes to improve the performance of ABE fermentation. PMID:27190167

  5. Pervaporation of model acetone-butanol-ethanol fermentation product solutions using polytetrafluoroethylene membranes

    Vrana, D.L.; Meagher, M.M.; Hutkins, R.W.; Duffield, B. (Univ. of Nebraska, Lincoln, NE (United States))

    1993-10-01

    A pervaporation apparatus was designed and tested in an effort to develop an integrated fermentation and product recovery process for acetone-butanol-ethanol(ABE) fermentation. A crossflow membrane module able to accommodate flat sheet hydrophobic membranes was used for the experiments. Permeate vapors were collected under vacuum and condensed in a dry ice/ethanol cold trap. The apparatus containing polytetrafluoroethylene membranes was tested using butanol-water and model solutions of ABE products. Parameters such as product concentration, component effect, temperature, and permeate side pressure were examined. 25 refs., 3 figs., 5 tabs.

  6. Acetone-butanol-ethanol production from Kraft paper mill sludge by simultaneous saccharification and fermentation.

    Guan, Wenjian; Shi, Suan; Tu, Maobing; Lee, Yoon Y

    2016-01-01

    Paper mill sludge (PS), a solid waste from pulp and paper industry, was investigated as a feedstock for acetone-butanol-ethanol (ABE) production by simultaneous saccharification and fermentation (SSF). ABE fermentation of paper sludge by Clostridium acetobutylicum required partial removal of ash in PS to enhance its enzymatic digestibility. Enzymatic hydrolysis was found to be a rate-limiting step in the SSF. A total of 16.4-18.0g/L of ABE solvents were produced in the SSF of de-ashed PS with solid loading of 6.3-7.4% and enzyme loading of 10-15FPU/g-glucan, and the final solvent yield reached 0.27g/g sugars. No pretreatment and pH control were needed in ABE fermentation of paper sludge, which makes it an attractive feedstock for butanol production. The results suggested utilization of paper sludge should not only consider the benefits of buffering effect of CaCO3 in fermentation, but also take into account its inhibitory effect on enzymatic hydrolysis. PMID:26562687

  7. Integrated, systems metabolic picture of acetone-butanol-ethanol fermentation by Clostridium acetobutylicum.

    Liao, Chen; Seo, Seung-Oh; Celik, Venhar; Liu, Huaiwei; Kong, Wentao; Wang, Yi; Blaschek, Hans; Jin, Yong-Su; Lu, Ting

    2015-07-01

    Microbial metabolism involves complex, system-level processes implemented via the orchestration of metabolic reactions, gene regulation, and environmental cues. One canonical example of such processes is acetone-butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum, during which cells convert carbon sources to organic acids that are later reassimilated to produce solvents as a strategy for cellular survival. The complexity and systems nature of the process have been largely underappreciated, rendering challenges in understanding and optimizing solvent production. Here, we present a system-level computational framework for ABE fermentation that combines metabolic reactions, gene regulation, and environmental cues. We developed the framework by decomposing the entire system into three modules, building each module separately, and then assembling them back into an integrated system. During the model construction, a bottom-up approach was used to link molecular events at the single-cell level into the events at the population level. The integrated model was able to successfully reproduce ABE fermentations of the WT C. acetobutylicum (ATCC 824), as well as its mutants, using data obtained from our own experiments and from literature. Furthermore, the model confers successful predictions of the fermentations with various network perturbations across metabolic, genetic, and environmental aspects. From foundation to applications, the framework advances our understanding of complex clostridial metabolism and physiology and also facilitates the development of systems engineering strategies for the production of advanced biofuels. PMID:26100881

  8. Optimization of wastewater microalgae saccharification using dilute acid hydrolysis for acetone, butanol, and ethanol fermentation

    Castro, Yessica; Ellis, Joshua T.; Miller, Charles D.; Sims, Ronald C.

    2015-02-01

    Exploring and developing sustainable and efficient technologies for biofuel production are crucial for averting global consequences associated with fuel shortages and climate change. Optimization of sugar liberation from wastewater algae through acid hydrolysis was determined for subsequent fermentation to acetone, butanol, and ethanol (ABE) by Clostridium saccharoperbutylacetonicum N1-4. Acid concentration, retention time, and temperature were evaluated to determine optimal hydrolysis conditions by assessing the sugar and ABE yield as well as the associated costs. Sulfuric acid concentrations ranging from 0-1.5 M, retention times of 40-120 min, and temperatures from 23°C- 90°C were combined to form a full factorial experiment. Acid hydrolysis pretreatment of 10% dried wastewater microalgae using 1.0 M sulfuric acid for 120 min at 80-90°C was found to be the optimal parameters, with a sugar yield of 166.1 g for kg of dry algae, concentrations of 5.23 g/L of total ABE, and 3.74 g/L of butanol at a rate of USD $12.83 per kg of butanol.

  9. Effective multiple stages continuous acetone-butanol-ethanol fermentation by immobilized bioreactors: Making full use of fresh corn stalk.

    Chang, Zhen; Cai, Di; Wang, Yong; Chen, Changjing; Fu, Chaohui; Wang, Guoqing; Qin, Peiyong; Wang, Zheng; Tan, Tianwei

    2016-04-01

    In order to make full use of the fresh corn stalk, the sugar containing juice was used as the sole substrate for acetone-butanol-ethanol production without any nutrients supplement, and the bagasse after squeezing the juice was used as the immobilized carrier. A total 21.34g/L of ABE was produced in batch cells immobilization system with ABE yield of 0.35g/g. A continuous fermentation containing three stages with immobilized cells was conducted and the effect of dilution rate on fermentation was investigated. As a result, the productivity and ABE solvents concentration reached 0.80g/Lh and 19.93g/L, respectively, when the dilution rate in each stage was 0.12/h (corresponding to a dilution rate of 0.04/h in the whole system). And the long-term operation indicated the continuous multiple stages ABE fermentation process had good stability and showed the great potential in future industrial applications. PMID:26812141

  10. Impact of zinc supplementation on the improved fructose/xylose utilization and butanol production during acetone-butanol-ethanol fermentation.

    Wu, You-Duo; Xue, Chuang; Chen, Li-Jie; Bai, Feng-Wu

    2016-01-01

    Lignocellulosic biomass and dedicated energy crops such as Jerusalem artichoke are promising alternatives for biobutanol production by solventogenic clostridia. However, fermentable sugars such as fructose or xylose released from the hydrolysis of these feedstocks were subjected to the incomplete utilization by the strains, leading to relatively low butanol production and productivity. When 0.001 g/L ZnSO4·7H2O was supplemented into the medium containing fructose as sole carbon source, 12.8 g/L of butanol was achieved with butanol productivity of 0.089 g/L/h compared to only 4.5 g/L of butanol produced with butanol productivity of 0.028 g/L/h in the control without zinc supplementation. Micronutrient zinc also led to the improved butanol production up to 8.3 g/L derived from 45.2 g/L xylose as sole carbon source with increasing butanol productivity by 31.7%. Moreover, the decreased acids production was observed under the zinc supplementation condition, resulting in the increased butanol yields of 0.202 g/g-fructose and 0.184 g/g-xylose, respectively. Similar improvements were also observed with increasing butanol production by 130.2 % and 8.5 %, butanol productivity by 203.4% and 18.4%, respectively, in acetone-butanol-ethanol fermentations from sugar mixtures of fructose/glucose (4:1) and xylose/glucose (1:2) simulating the hydrolysates of Jerusalem artichoke tubers and corn stover. The results obtained from transcriptional analysis revealed that zinc may have regulatory mechanisms for the sugar transport and metabolism of Clostridium acetobutylicum L7. Therefore, micronutrient zinc supplementation could be an effective way for economic development of butanol production derived from these low-cost agricultural feedstocks. PMID:26149719

  11. Allopurinol-mediated lignocellulose-derived microbial inhibitor tolerance by Clostridium beijerinckii during acetone-butanol-ethanol (ABE) fermentation.

    Ujor, Victor; Agu, Chidozie Victor; Gopalan, Venkat; Ezeji, Thaddeus Chukwuemeka

    2015-04-01

    In addition to glucans, xylans, and arabinans, lignocellulosic biomass hydrolysates contain significant levels of nonsugar components that are toxic to the microbes that are typically used to convert biomass to biofuels and chemicals. To enhance the tolerance of acetone-butanol-ethanol (ABE)-generating Clostridium beijerinckii NCIMB 8052 to these lignocellulose-derived microbial inhibitory compounds (LDMICs; e.g., furfural), we have been examining different metabolic perturbation strategies to increase the cellular reductant pools and thereby facilitate detoxification of LDMICs. As part of these efforts, we evaluated the effect of allopurinol, an inhibitor of NAD(P)H-generating xanthine dehydrogenase (XDH), on C. beijerinckii grown in furfural-supplemented medium and found that it unexpectedly increased the rate of detoxification of furfural by 1.4-fold and promoted growth, butanol, and ABE production by 1.2-, 2.5-, and 2-fold, respectively. Since NAD(P)H/NAD(P)(+) levels in C. beijerinckii were largely unchanged upon allopurinol treatment, we postulated and validated a possible basis in DNA repair to account for the solventogenic gains with allopurinol. Following the observation that supplementation of allopurinol in the C. beijerinckii growth media mitigates the toxic effects of nalidixic acid, a DNA-damaging antibiotic, we found that allopurinol elicited 2.4- and 6.7-fold increase in the messenger RNA (mRNA) levels of xanthine and hypoxanthine phosphoribosyltransferases, key purine-salvage enzymes. Consistent with this finding, addition of inosine (a precursor of hypoxanthine) and xanthine led to 1.4- and 1.7-fold increase in butanol production in furfural-challenged cultures of C. beijerinckii. Taken together, our results provide a purine salvage-based rationale for the unanticipated effect of allopurinol in improving furfural tolerance of the ABE-fermenting C. beijerinckii. PMID:25690312

  12. A quantitative metabolomics study of high sodium response in Clostridium acetobutylicum ATCC 824 acetone-butanol-ethanol (ABE) fermentation.

    Zhao, Xinhe; Condruz, Stefan; Chen, Jingkui; Jolicoeur, Mario

    2016-01-01

    Hemicellulose hydrolysates, sugar-rich feedstocks used in biobutanol refinery, are normally obtained by adding sodium hydroxide in the hydrolyze process. However, the resulting high sodium concentration in the hydrolysate inhibits ABE (acetone-butanol-ethanol) fermentation, and thus limits the use of these low-cost feedstocks. We have thus studied the effect of high sodium on the metabolic behavior of Clostridium acetobutyricum ATCC 824, with xylose as the carbon source. At a threshold sodium concentration of 200 mM, a decrease of the maximum cell dry weight (-19.50 ± 0.85%) and of ABE yield (-35.14 ± 3.50% acetone, -33.37 ± 0.74% butanol, -22.95 ± 1.81% ethanol) were observed compared to control culture. However, solvents specific productivities were not affected by supplementing sodium. The main effects of high sodium on cell metabolism were observed in acidogenesis, during which we observed the accumulation of ATP and NADH, and the inhibition of the pentose phosphate (PPP) and the glycolytic pathways with up to 80.73 ± 1.47% and 68.84 ± 3.42% decrease of the associated metabolic intermediates, respectively. However, the NADP(+)-to-NADPH ratio was constant for the whole culture duration, a phenomenon explaining the robustness of solvents specific productivities. Therefore, high sodium, which inhibited biomass growth through coordinated metabolic effects, interestingly triggered cell robustness on solvents specific productivity. PMID:27321153

  13. Acetone-butanol-ethanol fermentation of corn stover: current production methods, economic viability and commercial use.

    Baral, Nawa R; Slutzky, Lauren; Shah, Ajay; Ezeji, Thaddeus C; Cornish, Katrina; Christy, Ann

    2016-03-01

    Biobutanol is a next-generation liquid biofuel with properties akin to those of gasoline. There is a widespread effort to commercialize biobutanol production from agricultural residues, such as corn stover, which do not compete with human and animal foods. This pursuit is backed by extensive government mandates to expand alternative energy sources. This review provides an overview of research on biobutanol production using corn stover feedstock. Structural composition, pretreatment, sugar yield (following pretreatment and hydrolysis) and generation of lignocellulose-derived microbial inhibitory compounds (LDMICs) from corn stover are discussed. The review also discusses different Clostridium species and strains employed for biobutanol production from corn stover-derived sugars with respect to solvent yields, tolerance to LDMICs and in situ solvent recovery (integrated fermentation). Further, the economics of cellulosic biobutanol production are highlighted and compared to corn starch-derived ethanol and gasoline. As discussed herein, the economic competitiveness of biobutanol production from corn stover largely depends on feedstock processing and fermentation process design. PMID:26872494

  14. Enhancing clostridial acetone-butanol-ethanol (ABE) production and improving fuel properties of ABE-enriched biodiesel by extractive fermentation with biodiesel.

    Li, Qing; Cai, Hao; Hao, Bo; Zhang, Congling; Yu, Ziniu; Zhou, Shengde; Chenjuan, Liu

    2010-12-01

    The extractive acetone-butanol-ethanol (ABE) fermentations of Clostridium acetobutylicum were evaluated using biodiesel as the in situ extractant. The biodiesel preferentially extracted butanol, minimized product inhibition, and increased production of butanol (from 11.6 to 16.5 g L⁻¹) and total solvents (from 20.0 to 29.9 g L⁻¹) by 42% and 50%, respectively. The fuel properties of the ABE-enriched biodiesel obtained from the extractive fermentations were analyzed. The key quality indicators of diesel fuel, such as the cetane number (increased from 48 to 54) and the cold filter plugging point (decreased from 5.8 to 0.2 °C), were significantly improved for the ABE-enriched biodiesel. Thus, the application of biodiesel as the extractant for ABE fermentation would increase ABE production, bypass the energy intensive butanol recovery process, and result in an ABE-enriched biodiesel with improved fuel properties. PMID:20585897

  15. Effect of dilute alkaline pretreatment on the conversion of different parts of corn stalk to fermentable sugars and its application in acetone-butanol-ethanol fermentation.

    Cai, Di; Li, Ping; Luo, Zhangfeng; Qin, Peiyong; Chen, Changjing; Wang, Yong; Wang, Zheng; Tan, Tianwei

    2016-07-01

    To investigate the effect of dilute alkaline pretreatment on different parts of biomass, corn stalk was separated into flower, leaf, cob, husk and stem, which were treated by NaOH in range of temperature and chemical loading. The NaOH-pretreated solid was then enzymatic hydrolysis and used as the substrate for batch acetone-butanol-ethanol (ABE) fermentation. The results demonstrated the five parts of corn stalk could be used as potential feedstock separately, with vivid performances in solvents production. Under the optimized conditions towards high product titer, 7.5g/L, 7.6g/L, 9.4g/L, 7g/L and 7.6g/L of butanol was obtained in the fermentation broth of flower, leaf, cob, husk and stem hydrolysate, respectively. Under the optimized conditions towards high product yield, 143.7g/kg, 126.3g/kg, 169.1g/kg, 107.7g/kg and 116.4g/kg of ABE solvent were generated, respectively. PMID:27010341

  16. Enhancing acetone biosynthesis and acetone-butanol-ethanol fermentation performance by co-culturing Clostridium acetobutylicum/Saccharomyces cerevisiae integrated with exogenous acetate addition.

    Luo, Hongzhen; Ge, Laibing; Zhang, Jingshu; Ding, Jian; Chen, Rui; Shi, Zhongping

    2016-01-01

    Acetone is the major by-product in ABE fermentations, most researches focused on increasing butanol/acetone ratio by decreasing acetone biosynthesis. However, economics of ABE fermentation industry strongly relies on evaluating acetone as a valuable platform chemical. Therefore, a novel ABE fermentation strategy focusing on bio-acetone production by co-culturing Clostridium acetobutylicum/Saccharomyces cerevisiae with exogenous acetate addition was proposed. Experimental and theoretical analysis revealed the strategy could, enhance C. acetobutylicum survival oriented amino acids assimilation in the cells; control NADH regeneration rate at moderately lower level to enhance acetone synthesis but without sacrificing butanol production; enhance the utilization ability of C. acetobutylicum on glucose and direct most of extra consumed glucose into acetone/butanol synthesis routes. By implementing the strategy using synthetic or acetate fermentative supernatant, acetone concentrations increased to 8.27-8.55g/L from 5.86g/L of the control, while butanol concentrations also elevated to the higher levels of 13.91-14.23g/L from 11.63g/L simultaneously. PMID:26476171

  17. Efficient carbon dioxide utilization and simultaneous hydrogen enrichment from off-gas of acetone-butanol-ethanol fermentation by succinic acid producing Escherichia coli.

    He, Aiyong; Kong, Xiangping; Wang, Chao; Wu, Hao; Jiang, Min; Ma, Jiangfeng; Ouyang, Pingkai

    2016-08-01

    The off-gas from acetone-butanol-ethanol (ABE) fermentation was firstly used to be CO2 source (co-substrate) for succinic acid production. The optimum ratio of H2/CO2 indicated higher CO2 partial pressures with presence of H2 could enhance C4 pathway flux and reductive product productivity. Moreover, when an inner recycling bioreactor was used for CO2 recycling at a high total pressure (0.2Mpa), a maximum succinic acid concentration of 65.7g·L(-1) was obtained, and a productivity of 0.76g·L(-1)·h(-1) and a high yield of 0.86g·g(-1) glucose were achieved. Furthermore, the hydrogen content was simultaneously enriched to 92.7%. These results showed one successful attempt to reuse the off-gas of ABE fermentation which can be an attractive CO2 source for succinic acid production. PMID:27142628

  18. Acetone-butanol-ethanol from sweet sorghum juice by an immobilized fermentation-gas stripping integration process.

    Cai, Di; Wang, Yong; Chen, Changjing; Qin, Peiyong; Miao, Qi; Zhang, Changwei; Li, Ping; Tan, Tianwei

    2016-07-01

    In this study, sweet sorghum juice (SSJ) was used as the substrate in a simplified ABE fermentation-gas stripping integration process without nutrients supplementation. The sweet sorghum bagasse (SSB) after squeezing the fermentable juice was used as the immobilized carrier. The results indicated that the productivity of ABE fermentation process was improved by gas stripping integration. A total 24g/L of ABE solvents was obtained from 59.6g/L of initial sugar after 80h of fermentation with gas stripping. Then, long-term of fed-batch fermentation with continuous gas stripping was further performed. 112.9g/L of butanol, 44.1g/L of acetone, 9.5g/L of ethanol (total 166.5g/L of ABE) was produced in overall 312h of fermentation. At the same time, concentrated ABE product was obtained in the condensate of gas stripping. PMID:27060246

  19. Effect of cellulosic sugar degradation products (furfural and hydroxymethylfurfural) on acetone-butanol-ethanol (ABE) fermentation using Clostridium beijerinckii P260

    Studies were performed to identify chemicals present in wheat straw hydrolysate (WSH) that enhance acetone butanol ethanol (ABE) productivity. These chemicals were identified as furfural and hydroxymethyl furfural (HMF). Control experiment resulted in the production of 21.09-21.66 gL**-1 ABE with a ...

  20. Direct in situ butanol recovery inside the packed bed during continuous acetone-butanol-ethanol (ABE) fermentation.

    Wang, Yin-Rong; Chiang, Yu-Sheng; Chuang, Po-Jen; Chao, Yun-Peng; Li, Si-Yu

    2016-09-01

    In this study, the integrated in situ extraction-gas stripping process was coupled with continuous ABE fermentation using immobilized Clostridium acetobutylicum. At the same time, oleyl alcohol was cocurrently flowed into the packed bed reactor with the fresh medium and then recycled back to the packed bed reactor after removing butanol in the stripper. A high glucose consumption of 52 g/L and a high butanol productivity of 11 g/L/h were achieved, resulting in a high butanol yield of 0.21 g-butanol/g-glucose. This can be attributed to both the high bacterial activity for solvent production as well as a threefold increase in the bacterial density inside the packed bed reactor. Also reported is that 64 % of the butanol produced can be recovered by the integrated in situ extraction-gas stripping process. A high butanol productivity and a high glucose consumption were simultaneously achieved. PMID:27005413

  1. The Effect of pH Control on Acetone-Butanol-Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

    Wei Jiang; Zhiqiang Wen; Mianbin Wu; Hong Li; Jun Yang; Jianping Lin; Yijun Lin; Lirong Yang; Peilin Cen

    2014-01-01

    D-Glucose, L-arabinose, D-mannose, D-xylose, and cellobiose are saccharification products of lignocellulose and important carbon sources for industrial fermentation. The fermentation efficiency with each of the five sugars and the mixture of the two most dominant sugars, D-glucose and D-xylose, was evaluated for acetone-butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum ATCC 824. The utilization efficacy of the five reducing sugars was in the order of D-glucose, L-arabinose, D-mannose, D-xylose and cellobiose. D-Xylose, the second most abundant component in lignocellulosic hydrolysate, was used in the fermentation either as sole carbon source or mixed with glucose. The results indicated that maintaining pH at 4.8, the optimal pH value for solventogenesis, could increase D-xylose consumption when it was the sole carbon source. Different media con-taining D-glucose and D-xylose at different ratios (1:2, 1:5, 1.5:1, 2:1) were then attempted for the ABE fermenta-tion. When pH was at 4.8 and xylose concentration was five times that of glucose, a 256.9%increase in xylose utilization and 263.7%increase in solvent production were obtained compared to those without pH control. These results demonstrate a possible approach combining optimized pH control and D-glucose and D-xylose ratio to increase the fermentation efficiency of lignocellulosic hydrolysate.

  2. Acetone-butanol-ethanol fermentation from cane molasses by Clostridium beijerinckii DSM 6422%一株拜氏梭菌利用甘蔗废糖蜜发酵生产丙酮丁醇

    孙珊; 汪维云; 倪晔; 王云; 宋钢; 孙志浩

    2012-01-01

    以甘蔗废糖蜜作为原料,利用Clostridium beijerinckii DSM 6422菌株进行丙酮丁醇发酵的初步研究.结果表明:采用H2SO4预处理糖蜜,初糖质量浓度60 g/L,(NH4)2SO4 2g/L,CaCO3 10 g/L,温度30℃,pH 5.5~7.0,接种量6%(体积分数),在5L发酵罐中发酵培养96 h,总溶剂产量为16.17 g/L,其中丁醇质量浓度为10.07 g/L,总溶剂产率为30.2%,糖利用率为89.3%.%Acetone-butanol-ethanol fermentation using sugar cane molasses by Clostridium beijerinckii DSM 6422 was studied. The molasses were pretreated with H2SO4 and the fermentation conditions including carbon source, nitrogen source, temperature and pH, etc. , were optimized. The results showed that the optimal fermentation conditions was as follows; initial sugar concentration 60 g/L, (NH4)2SO4 2 g/L, CaCO3 10 g/L, inoculation amount 6% ( V/V), pH 5. 5-7. 0, fermented at 30 ℃, for 96 h. Under these conditions, the total solvent, butanol ratio, solvent productivity, and sugar utilization in the 5-L bioreac-tor were 16. 17 g/L, 10. 07 g/L, 30. 2% , and 89. 3%, respectively.

  3. Production of Solvent (acetone-butanol-ethanol) in Continuous Fermentation by Clostridium saccharobutylicum DSM 13864 Using Gelatinised Sago Starch as a Carbon Source

    Liew, S. T.; Arbakariya, A.; Rosfarizan, M.; Raha, A. R.

    2006-01-01

    Solvent production by Clostridium saccharobutylicum DSM 13864 was carried out in a single stage continuous culture using 2 L stirred tank fermenter with gelatinised sago starch as a carbon source. From the study it was found that the condition could be adjusted to suit for acids production (high dilution rate and high pH) or solvent production (low dilution rate and low pH) by manipulating the dilution rate and culture pH of single stage continuous fermentation. The highest solvent concentrat...

  4. Production of Solvent (acetone-butanol-ethanol in Continuous Fermentation by Clostridium saccharobutylicum DSM 13864 Using Gelatinised Sago Starch as a Carbon Source

    Liew, S. T.

    2006-01-01

    Full Text Available Solvent production by Clostridium saccharobutylicum DSM 13864 was carried out in a single stage continuous culture using 2 L stirred tank fermenter with gelatinised sago starch as a carbon source. From the study it was found that the condition could be adjusted to suit for acids production (high dilution rate and high pH or solvent production (low dilution rate and low pH by manipulating the dilution rate and culture pH of single stage continuous fermentation. The highest solvent concentration in outflow (9.10 g/L was obtained at pH 4.5 and dilution rate of 0.05 h^1, which corresponds to overall productivity of 0.46 g/L.h. However, the highest total solvent productivity (0.85 g/L.h was obtained at dilution rate of 0.11 h-1 and pH 4.5, which gave a total solvent yield of 0.29 g solvent/g sago starch. Although the total solvent productivity was greatly increased in continuous culture, the final solvent concentration attained in outflow was decreased by about 53% as compared to batch culture.

  5. Recent trends in acetone, butanol, and ethanol (ABE production

    Keikhosro Karim

    2015-12-01

    Full Text Available Among the renewable fuels considered as a suitable substitute to petroleum-based gasoline, butanol has attracted a great deal of attention due to its unique properties. Acetone, butanol, and ethanol (ABE can be produced biologically from different substrates, including sugars, starch, lignocelluloses, and algae. This process was among the very first biofuel production processes which was commercialized during the First World War. The present review paper discusses the different aspects of the ABE process and the recent progresses made. Moreover, the microorganisms and the biochemistry of the ABE fermentation as well as the feedstocks used are reviewed. Finally, the challenges faced such as low products concentration and products` inhibitory effects on the fermentation are explained and different possible solutions are presented and reviewed.

  6. Efficient butanol recovery from acetone-butanol-ethanol fermentation cultures grown on sweet sorghum juice by pervaporation using silicalite-1 membrane.

    Kanemoto, Miho; Negishi, Hideyuki; Sakaki, Keiji; Ikegami, Toru; Chohnan, Shigeru; Nitta, Youji; Kurusu, Yasurou; Ohta, Hiroyuki

    2016-06-01

    We investigated butanol recovery by pervaporation separation, using a silicalite-1 membrane, from batch cultures of butanol-producing Clostridium beijerinckii SBP2 grown on sweet sorghum juice as a fermentation medium. The pervaporation system yielded 73% (w/v) butanol from intact feed cultures containing 1% (w/v) butanol, and had a butanol permeation flux of 11 g m(-2) h(-1). Upon neutralization and activated charcoal treatment of the feed cultures, butanol yield and total flux increased to 82% (w/v) and 40 g m(-2) h(-1), respectively. This system is applicable to refining processes for practical biobutanol production from a promising energy crop, sweet sorghum. PMID:26718336

  7. 基于果糖与葡萄糖不同混合比例的丙酮丁醇发酵%Acetone-butanol-ethanol fermentation using mixture of glucose and fructose with different portions

    吴又多; 付友思; 齐高相; 陈丽杰; 白凤武

    2014-01-01

    介绍了以不同底物的丁醇发酵结果,阐述了在以55g/L葡萄糖与果糖(1∶4)混合糖模拟菊芋物料为底物的丁醇发酵过程中存在果糖利用及丁醇产量较低等问题,研究了基于葡萄糖与果糖不同混合比例(1∶2、2∶3、3∶2及3∶1)的丁醇发酵性能。研究结果说明了随着混合比例提高,发酵时间由76h缩短至48h,菌体最大生物量OD620由2.1提高至4.3,而当葡萄糖与果糖混合比例为1∶2时,发酵过程中菌体细胞对果糖代谢能力最佳,且终点残糖浓度仅为2.1g/L,果糖利用效率达到95.03%,丁醇及总溶剂产量分别达到9.7g/L与16.0g/L。%Batch acetone-butanol-ethanol (ABE) fermentations from various substrates were briefly introduced. Limiting factors,such as low fructose utilization and butanol production,were involved in batch ABE fermentation by Clostridium acetobutylicum using 55 g/L mixture of glucose and fructose (1∶4) as substrates to stimulate the hydrolysate of Jerusalem artichoke tubers. Then the effect of fructose and glucose with different portions(1∶4 to 1∶2,2∶3,3∶2 and 3∶1)on the performance of batch ABE fermentation was studied. The results showed that the fermentation time was shortened from 76 h to 48 h as the portion increased,and the cell growth with the max OD620 was enhanced from 2.1 to 4.3. The fermentation gave the best metabolic activity of fructose utilization with the glucose/fructose portion of 1∶2,correspondingly,9.7 g/L and 16.0 g/L production of butanol and ABE were produced with only 2.1 g/L residual sugars,resulting in improved fructose utilization efficiency as high as 95.03%.

  8. Microbial production of a biofuel (acetone-butanol-ethanol) in a continuous bioreactor: impact of bleed and simultaneous product removal

    Acetone butanol ethanol (ABE) was produced in an integrated continuous fermentation and product recovery system using a microbial strain Clostridium beijerinckii BA101 for ABE production and fermentation gases (CO2 and H2) for product removal by gas stripping. This represents a continuation of our ...

  9. In situ hydrogen, acetone, butanol, ethanol and microdiesel production by Clostridium acetobutylicum ATCC 824 from oleaginous fungal biomass.

    Hassan, Elhagag Ahmed; Abd-Alla, Mohamed Hemida; Bagy, Magdy Mohamed Khalil; Morsy, Fatthy Mohamed

    2015-08-01

    An in situ batch fermentation technique was employed for biohydrogen, acetone, butanol, ethanol and microdiesel production from oleaginous fungal biomass using the anaerobic fermentative bacterium Clostridium acetobutylicum ATCC 824. Oleaginous fungal Cunninghamella echinulata biomass which has ability to accumulate up to 71% cellular lipid was used as the substrate carbon source. The maximum cumulative hydrogen by C. acetobutylicum ATCC 824 from crude C. echinulata biomass was 260 ml H2 l(-1), hydrogen production efficiency was 0.32 mol H2 mole(-1) glucose and the hydrogen production rate was 5.2 ml H2 h(-1). Subsequently, the produced acids (acetic and butyric acids) during acidogenesis phase are re-utilized by ABE-producing clostridia and converted into acetone, butanol, and ethanol. The total ABE produced by C. acetobutylicum ATCC 824 during batch fermentation was 3.6 g l(-1) from crude fungal biomass including acetone (1.05 g l(-1)), butanol (2.19 g l(-1)) and ethanol (0.36 g l(-1)). C. acetobutylicum ATCC 824 has ability to produce lipolytic enzymes with a specific activity 5.59 U/mg protein to hydrolyze ester containing substrates. The lipolytic potential of C. acetobutylicum ATCC 824 was used as a biocatalyst for a lipase transesterification process using the produced ethanol from ABE fermentation for microdiesel production. The fatty acid ethyl esters (microdiesel) generated from the lipase transesterification of crude C. echinulata dry mass was analyzed by GC/MS as 15.4% of total FAEEs. The gross energy content of biohydrogen, acetone, butanol, ethanol and biodiesel generated through C. acetobutylicum fermentation from crude C. echinulata dry mass was 3113.14 kJ mol(-1). These results suggest a possibility of integrating biohydrogen, acetone, butanol and ethanol production technology by C. acetobutylicum with microdiesel production from crude C. echinulata dry mass and therefore improve the feasibility and commercialization of bioenergy production. PMID

  10. Acetone-butanol-ethanol production in a novel continuous flow system.

    Elbeshbishy, Elsayed; Dhar, Bipro Ranjan; Hafez, Hisham; Lee, Hyung-Sool

    2015-08-01

    This study investigates the potential of using a novel integrated biohydrogen reactor clarifier system (IBRCS) for acetone-butanol-ethanol (ABE) production using a mixed culture at different organic loading rates (OLRs). The results of this study showed that using a setting tank after the fermenter and recycle the settled biomass to the fermenter is a practical option to achieve high biomass concentration in the fermenter and thus sustainable ABE fermentation in continuous mode. The average ABE concentrations of 2.3, 7.0, and 14.6gABE/L which were corresponding to ABE production rates of 0.4, 1.4, and 2.8gABE/Lreactorh were achieved at OLRs of 21, 64, and 128gCOD/Lreactord, respectively. The main volatile fatty acids components in the effluent were acetic, propionic, and butyric acids. Acetic acid was the predominant component in the OLR-1, while butyric acid was the predominant acid in OLRs 2 and 3. PMID:25965257

  11. Barley Distillers Dried Grains with Solubles (DDGS) as Feedstock for Production of Acetone, Butanol and Ethanol

    Houweling-Tan, G.B.N.; Sperber, B.L.H.M.; Wal, van der H.; Bakker, R.R.C.; Lopez Contreras, A.M.

    2016-01-01

    Distillers dried grains with solubles (DDGS) represent important co-product from commercial yeast fermentations, including bioethanol, from grains. In view of the current expansion of the bioethanol fermentation process, with the concomitant increase in production of DDGS, alternative applications t

  12. Efficient acetone-butanol-ethanol production by Clostridium beijerinckii from sugar beet pulp.

    Bellido, Carolina; Infante, Celia; Coca, Mónica; González-Benito, Gerardo; Lucas, Susana; García-Cubero, María Teresa

    2015-08-01

    Sugar beet pulp (SBP) has been investigated as a promising feedstock for ABE fermentation by Clostridium beijerinckii. Although lignin content in SBP is low, a pretreatment is needed to enhance enzymatic hydrolysis and fermentation yields. Autohydrolysis at pH 4 has been selected as the best pretreatment for SBP in terms of sugars release and acetone and butanol production. The best overall sugars release yields from raw SBP ranged from 66.2% to 70.6% for this pretreatment. The highest ABE yield achieved was 0.4g/g (5.1g/L of acetone and 6.6g/L butanol) and 143.2g ABE/kg SBP (62.3g acetone and 80.9g butanol) were obtained when pretreated SBP was enzymatically hydrolyzed at 7.5% (w/w) solid loading. Higher solid loadings (10%) offered higher acetone and butanol titers (5.8g/L of acetone and 7.8g/L butanol). All the experiments were carried out under not-controlling pH conditions reaching about 5.3 in the final samples. PMID:25965949

  13. High acetone-butanol-ethanol production in pH-stat co-feeding of acetate and glucose.

    Gao, Ming; Tashiro, Yukihiro; Wang, Qunhui; Sakai, Kenji; Sonomoto, Kenji

    2016-08-01

    We previously reported the metabolic analysis of butanol and acetone production from exogenous acetate by (13)C tracer experiments (Gao et al., RSC Adv., 5, 8486-8495, 2015). To clarify the influence of acetate on acetone-butanol-ethanol (ABE) production, we first performed an enzyme assay in Clostridium saccharoperbutylacetonicum N1-4. Acetate addition was found to drastically increase the activities of key enzymes involved in the acetate uptake (phosphate acetyltransferase and CoA transferase), acetone formation (acetoacetate decarboxylase), and butanol formation (butanol dehydrogenase) pathways. Subsequently, supplementation of acetate during acidogenesis and early solventogenesis resulted in a significant increase in ABE production. To establish an efficient ABE production system using acetate as a co-substrate, several shot strategies were investigated in batch culture. Batch cultures with two substrate shots without pH control produced 14.20 g/L butanol and 23.27 g/L ABE with a maximum specific butanol production rate of 0.26 g/(g h). Furthermore, pH-controlled (at pH 5.5) batch cultures with two substrate shots resulted in not only improved acetate consumption but also a further increase in ABE production. Finally, we obtained 15.13 g/L butanol and 24.37 g/L ABE at the high specific butanol production rate of 0.34 g/(g h) using pH-stat co-feeding method. Thus, in this study, we established a high ABE production system using glucose and acetate as co-substrates in a pH-stat co-feeding system with C. saccharoperbutylacetonicum N1-4. PMID:26928043

  14. One hundred years of clostridial butanol fermentation.

    Moon, Hyeon Gi; Jang, Yu-Sin; Cho, Changhee; Lee, Joungmin; Binkley, Robert; Lee, Sang Yup

    2016-02-01

    Butanol has been widely used as an important industrial solvent and feedstock for chemical production. Also, its superior fuel properties compared with ethanol make butanol a good substitute for gasoline. Butanol can be efficiently produced by the genus Clostridium through the acetone-butanol-ethanol (ABE) fermentation, one of the oldest industrial fermentation processes. Butanol production via industrial fermentation has recently gained renewed interests as a potential solution to increasing pressure of climate change and environmental problems by moving away from fossil fuel consumption and moving toward renewable raw materials. Great advances over the last 100 years are now reviving interest in bio-based butanol production. However, several challenges to industrial production of butanol still need to be overcome, such as overall cost competitiveness and development of higher performance strains with greater butanol tolerance. This minireview revisits the past 100 years of remarkable achievements made in fermentation technologies, product recovery processes, and strain development in clostridial butanol fermentation through overcoming major technical hurdles. PMID:26738754

  15. BUTANOL PRODUCTION FROM WHEAT STRAW BY SIMULTANEOUS SACCHARIFICATION AND FERMENTATION USING CLOSTRIDIUM BEIJERINCKII: PART I-BATCH FERMENTATION

    Five different processes were investigated to produce acetone-butanol-ethanol (ABE) from wheat straw (WS) by Clostridium beijerinckii. The five processes were fermentation of pretreated WS (Process I), separate hydrolysis and fermentation of WS to ABE without removing sediments (Process II), simult...

  16. Efficient acetone-butanol-ethanol production (ABE) by Clostridium acetobutylicum XY16 immobilized on chemically modified sugarcane bagasse.

    Kong, Xiangping; He, Aiyong; Zhao, Jie; Wu, Hao; Jiang, Min

    2015-07-01

    Sugarcane bagasse was chemically modified by polyethylenimine (PEI) and glutaraldehyde (GA) and then used as a support to immobilize Clostridium acetobutylicum XY16 in the process of butanol production. Compared with batch fermentation using unmodified sugarcane bagasse, 22.3 g/L total solvents were produced by cells immobilized on 4 g/L PEI treated sugarcane bagasse with high solvent productivity of 0.62 g/(L h) and glucose consumption rate of 1.67 g/(L h). Improvement of 14, 43, and 37 % in total solvent titer, solvent productivity and glucose consumption rate was observed, respectively. Enhanced solvent production of 25.14 g/L was obtained when using a high concentration of glucose of 80 g/L. Continuous fermentation was studied using PEI/GA modified sugarcane bagasse as immobilization support with a range of dilution which rates from 0.2 to 2.5 to find an optimal condition. The maximum solvent productivity of 11.32 g/(L h) was obtained at a high dilution rate of 2.0 h(-1). PMID:25694132

  17. BUTANOL PRODUCTION BY FERMENTATION OF RENEWABLE FEEDSTOCKS

    Raganati, Francesca

    2014-01-01

    The study carried out during the present Ph.D. program aimed at investigating the Acetone-Butanol-Ethanol (ABE) production process by fermentation. The work was carried out at the Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale of the University of Naples ‘Federico II’. The activities were articulated according to three paths: i) the characterization of the ABE fermentation process as regards kinetics and yields using different renewable resources (lignocellul...

  18. Novel developments in butanol fermentation: Microbial genetics to agricultural substrates, process technology, and downstream processing

    Butanol is the major product of acetone-butanol-ethanol (ABE; ratio 3:6:1) fermentation. It can be produced from various carbohydrates such as glucose, corn, molasses, and whey permeate (a by-product of the dairy industry) using microbial strains such as Clostridium beijerinckii and/or C. acetobuty...

  19. Comparative shotgun proteomic analysis of Clostridium acetobutylicum from butanol fermentation using glucose and xylose

    Verberkmoes Nathan C; Hettich Robert L; Shah Manesh; Raghavan Vijaya GS; Sivagnanam Kumaran; Lefsrud Mark G

    2011-01-01

    Abstract Background Butanol is a second generation biofuel produced by Clostridium acetobutylicum through acetone-butanol-ethanol (ABE) fermentation process. Shotgun proteomics provides a direct approach to study the whole proteome of an organism in depth. This paper focuses on shotgun proteomic profiling of C. acetobutylicum from ABE fermentation using glucose and xylose to understand the functional mechanisms of C. acetobutylicum proteins involved in butanol production. Results We identifie...

  20. Hybrid Vapor Stripping-Vapor Permeation Process for Recovery and Dehydration of 1-Butanol and Acetone/Butanol/Ethanol from Dilute Aqueous Solutions. Part 1. Process Simulations

    BACKGROUND: Fermentative production of butanol is limited to low concentrations, typically less than 2 wt% solvent, due to product inhibition. The result is high separation energy demand by conventional distillation approaches, despite favorable vapor-liquid equilibrium and parti...

  1. Solvent Fermentation From Palm Oil Mill Effluent Using Clostridium acetobutylicum In Oscillatory Flow Bioreactor

    Acetone-butanol-ethanol (ABE) fermentation from Palm Oil Mill Effluent (POME) by C. acetobutylicum NCIMB 13357 in an oscillatory flow bioreactor was investigated. Experimental works were conducted in a U-shaped stainless steel oscillatory flow bioreactor at oscillation frequency between 0.45-0.78 Hz and a constant amplitude of 12.5 mm. Fermentations were carried out for 72 hr at 35 degree Celsius using palm oil mill effluent and reinforced clostridia medium as a growth medium in batch culture. Result of this investigation showed that POME is a viable media for ABE fermentation and oscillatory flow bioreactor has an excellent potential as an alternative fermentation device. (author)

  2. Hybrid Vapor Stripping-Vapor Permeation Process for Recovery and Dehydration of 1-Butanol and Acetone/Butanol/Ethanol from Dilute Aqueous Solutions. Part 2. Experimental Validation with Simple Mixtures and Actual Fermentation Broth

    BACKGROUND: In Part1 of this work, a process integrating vapor stripping, vapor compression, and a vapor permeation membrane separation step, Membrane Assisted Vapor Stripping (MAVS), was predicted to produce energy savings compared to traditional distillation systems for separat...

  3. Biotechnology for producing fuels and chemicals from biomass. Volume 2: Fermentation chemicals from biomass

    Villet, R.

    1981-02-01

    The technological and economic feasibility of producing chemicals by fermentation is discussed: acetone; butanol; acetic acid; citric acid; 2,3-butanediol, and propionic acid. Improved cost of fermentative production will hinge on improving yields and using cellulosic feedstocks. The market for acetic acid is likely to grow 5 percent to 7 percent/yr. A potential process for production is the fermentation of hydrolyzed cellulosic material to ethanol followed by chemical conversion to acetic acid. The feedstock cost is 15 to 20 percent of the overall cost of production. The anticipated 5 percent growth in demand for citric acid could be enhanced by using it to displace phosphates in detergent manufacture. A number of useful chemicals can be derived from 2,3-butanediol, which has not been produced commercially on a large scale. The commercial fermentative production of propionic acid has not yet been developed.

  4. Butanol fermentation from microalgae-derived carbohydrates after ionic liquid extraction.

    Gao, Kai; Orr, Valerie; Rehmann, Lars

    2016-04-01

    Lipid extracted algae (LEA) is an attractive feedstock for alcohol fuel production as it is a non-food crop which is largely composed of readily fermented carbohydrates like starch rather than the more recalcitrant lignocellulosic materials currently under intense development. This study compares the suitability of ionic liquid extracted algae (ILEA) and hexane extracted algae (HEA) for acetone, butanol, and ethanol (ABE) fermentation. The highest butanol titers (8.05 g L(-1)) were achieved with the fermentation of the acid hydrolysates of HEA, however, they required detoxification to support product formation after acid hydrolysis while ILEA did not. Direct ABE fermentation of ILEA and HEA (without detoxification) starches resulted in a butanol titer of 4.99 and 6.63 g L(-1), respectively, which significantly simplified the LEA to butanol process. The study demonstrated the compatibility of producing biodiesel and butanol from a single feedstock which may help reduce the feedstock costs of each individual process. PMID:26849199

  5. [Acetobutylic fermentation: strains and regional raw materials].

    Benassi, F O; Bloos, R K; de Rambaldo, L A

    1983-01-01

    The purpose of the present work was to show, as a first stage, that it is possible to characterize autochtohnous strains of Clostridium acetobutilicum of a good solvent producing capacity, specially N-butanol, through the utilization of suitable techniques for isolating anaerobic microorganisms. Cassava roots were employed as raw material using suitable culture media and an anaerobic jar of cold catalyst. The fermentative capacity of the strains thus isolated was evaluated against a control strain of Clostridium acetobutilicum. Even though some of the strains showed a greater solvent producing power, most of them showed lower fermentation capacity than the control strain, which could be increased, by applying successive thermic treatments. As a second stage, and due to the low cost production of cassava in the Province of Misiones, we studied its utilization as an acetone-butanol fermentation substrate. Mashes composed of binary mixtures of cassava flour and variable amounts of integral flour maize or soy were treated with selected "starters" of Clostridium acetobutilicum, being further processed according to standardized techniques in order to obtain the already mentioned solvents. Mashes concentration influence was also studied using culture media the composition of which proved to be excellent in all experiments carried out under "static system" conditions. The highest fermentative yields (maximum value recorded: 26,20 g of total solvents, with respect to dry solids), were recorded for mashes obtained from mixtures containing integral maize flour; these showed a higher degree of nutrients utilization than those prepared with integral soy flour. PMID:6400763

  6. Biotechnology for producing fuels and chemicals from biomass. Volume II. Fermentation chemicals from biomass

    Villet, R. (ed.)

    1981-02-01

    The technological and economic feasibility of producing some selected chemicals by fermentation is discussed: acetone, butanol, acetic acid, citric acid, 2,3-butanediol, and propionic acid. The demand for acetone and butanol has grown considerably. They have not been produced fermentatively for three decades, but instead by the oxo and aldol processes. Improved cost of fermentative production will hinge on improving yields and using cellulosic feedstocks. The market for acetic acid is likely to grow 5% to 7%/yr. A potential process for production is the fermentation of hydrolyzed cellulosic material to ethanol followed by chemical conversion to acetic acid. For about 50 years fermentation has been the chief process for citric acid production. The feedstock cost is 15% to 20% of the overall cost of production. The anticipated 5%/yr growth in demand for citric acid could be enhanced by using it to displace phosphates in detergent manufacture. A number of useful chemicals can be derived from 2,3-butanediol, which has not been produced commercially on a large scale. R and D are needed to establish a viable commercial process. The commercial fermentative production of propionic acid has not yet been developed. Recovery and purification of the product require considerable improvement. Other chemicals such as lactic acid, isopropanol, maleic anhydride, fumarate, and glycerol merit evaluation for commercial fermentative production in the near future.

  7. Butanol production from cane molasses by Clostridium saccharobutylicum DSM 13864: batch and semicontinuous fermentation.

    Ni, Ye; Wang, Yun; Sun, Zhihao

    2012-04-01

    Clostridium acetobutylicum strains used in most Chinese ABE (acetone-butanol-ethanol) plants favorably ferment starchy materials like corn, cassava, etc., rather than sugar materials. This is one major problem of ABE industry in China and significantly limits the exploitation of cheap waste sugar materials. In this work, cane molasses were utilized as substrate in ABE production by Clostridium saccharobutylicum DSM 13864. Under optimum conditions, total solvent of 19.80 g/L (13.40 g/L butanol) was reached after 72 h of fermentation in an Erlenmeyer flask. In a 5-L bioreactor, total solvent of 17.88 g/L was attained after 36 h of fermentation, and the productivity and yield were 0.50 g/L/h and 0.33 g ABE/g sugar consumption, respectively. To further enhance the productivity, a two-stage semicontinuous fermentation process was steadily operated for over 8 days (205 h, 26 cycles) with average productivity (stage II) of 1.05 g/L/h and cell concentration (stage I) of 7.43 OD(660), respectively. The average batch fermentation time (stage I and II) was reduced to 21-25 h with average solvent of 15.27 g/L. This study provides valuable process data for the development of industrial ABE fermentation process using cane molasses as substrate. PMID:22362519

  8. Industrial production of acetone and butanol by fermentation-100 years later.

    Sauer, Michael

    2016-07-01

    Microbial production of acetone and butanol was one of the first large-scale industrial fermentation processes of global importance. During the first part of the 20th century, it was indeed the second largest fermentation process, superseded in importance only by the ethanol fermentation. After a rapid decline after the 1950s, acetone-butanol-ethanol (ABE) fermentation has recently gained renewed interest in the context of biorefinery approaches for the production of fuels and chemicals from renewable resources. The availability of new methods and knowledge opens many new doors for industrial microbiology, and a comprehensive view on this process is worthwhile due to the new interest. This thematic issue of FEMS Microbiology Letters, dedicated to the 100th anniversary of the first industrial exploitation of Chaim Weizmann's ABE fermentation process, covers the main aspects of old and new developments, thereby outlining a model development in biotechnology. All major aspects of industrial microbiology are exemplified by this single process. This includes new technologies, such as the latest developments in metabolic engineering, the exploitation of biodiversity and discoveries of new regulatory systems such as for microbial stress tolerance, as well as technological aspects, such as bio- and down-stream processing. PMID:27199350

  9. Glycerol supplementation of the growth medium enhances in situ detoxification of furfural by Clostridium beijerinckii during butanol fermentation.

    Ujor, Victor; Agu, Chidozie Victor; Gopalan, Venkat; Ezeji, Thaddeus Chukwuemeka

    2014-01-01

    Lignocellulose-derived microbial inhibitors such as furfural and 5-hydroxymethyl furfural adversely affect fermentation of lignocellulosic biomass hydrolysates to fuels and chemicals due to their toxicity on fermenting microbes. To harness the potential of lignocellulose as a cheap source of fermentable sugars, in situ detoxification of furfural and other lignocellulose-derived microbial inhibitors is essential. To enhance in situ detoxification and tolerance of furfural by Clostridium beijerinckii NCIMB 8052 during acetone-butanol-ethanol (ABE) fermentation, the effect of glycerol on NADH/NADPH generation and ABE production by furfural (4, 5, and 6 g/L)-challenged cultures was investigated in this study. In all instances, beneficial outcomes were observed. For example, the fermentation medium supplemented with glycerol and subjected to 5 g/L furfural elicited up to 1.8- and 3-fold increases, respectively, in NADH and NADPH levels in C. beijerinckii 8052 relative to the control culture. These critical changes are the likely underpinnings for the glycerol-mediated 2.3-fold increase in the rate of detoxification of 5 g/L furfural, substrate consumption, and ABE production compared to the unsupplemented medium. Collectively, these results demonstrate that increased intracellular NADH/NADPH in C. beijerinckii 8052 due to glycerol utilization engenders favorable effects on many aspects of cellular metabolism, including enhanced furfural reduction and increased ABE production. PMID:24839212

  10. Butanol production from lignocellulose by simultaneous fermentation, saccharification, and pervaporation or vacuum evaporation.

    Díaz, Víctor Hugo Grisales; Tost, Gerard Olivar

    2016-10-01

    Techno-economic study of acetone, butanol and ethanol (ABE) fermentation from lignocellulose was performed. Simultaneous saccharification, fermentation and vacuum evaporation (SFS-V) or pervaporation (SFS-P) were proposed. A kinetic model of metabolic pathways for ABE fermentation with the effect of phenolics and furans in the growth was proposed based on published laboratory results. The processes were optimized in Matlab®. The end ABE purification was carried out by heat-integrated distillation. The objective function of the minimization was the total annualized cost (TAC). Fuel consumption of SFS-P using poly[1-(trimethylsilyl)-1-propyne] membrane was between 13.8 and 19.6% lower than SFS-V. Recovery of furans and phenolics for the hybrid reactors was difficult for its high boiling point. TAC of SFS-P was increased 1.9 times with supplementation of phenolics and furans to 3g/l each one for its high toxicity. Therefore, an additional detoxification method or an efficient pretreatment process will be necessary. PMID:27367813

  11. Improving butanol fermentation to enter the advanced biofuel market.

    Tracy, Bryan P

    2012-01-01

    1-Butanol is a large-volume, intermediate chemical with favorable physical and chemical properties for blending with or directly substituting for gasoline. The per-volume value of butanol, as a chemical, is sufficient for investing into the recommercialization of the classical acetone-butanol-ethanol (ABE) (E. M. Green, Curr. Opin. Biotechnol. 22:337-343, 2011) fermentation process. Furthermore, with modest improvements in three areas of the ABE process, operating costs can be sufficiently decreased to make butanol an economically viable advanced biofuel. The three areas of greatest interest are (i) maximizing yields of butanol on any particular substrate, (ii) expanding substrate utilization capabilities of the host microorganism, and (iii) reducing the energy consumption of the overall production process, in particular the separation and purification operations. In their study in the September/October 2012 issue of mBio, Jang et al. [mBio 3(5):e00314-12, 2012] describe a comprehensive study on driving glucose metabolism in Clostridium acetobutylicum to the production of butanol. Moreover, they execute a metabolic engineering strategy to achieve the highest yet reported yields of butanol on glucose. PMID:23232720

  12. Shotgun proteomic monitoring of Clostridium acetobutylicum during stationary phase of butanol fermentation using xylose and comparison with the exponential phase

    Sivagnanam, Kumaran [McGill University, Montreal, Quebec; Raghavan, Vijaya G. S. [McGill University, Montreal, Quebec; Shah, Manesh B [ORNL; Hettich, Robert {Bob} L [ORNL; Verberkmoes, Nathan C [ORNL; Lefsrud, Mark G [McGill University, Montreal, Quebec

    2012-01-01

    Economically viable production of solvents through acetone butanol ethanol (ABE) fermentation requires a detailed understanding of Clostridium acetobutylicum. This study focuses on the proteomic profiling of C. acetobutylicum ATCC 824 from the stationary phase of ABE fermentation using xylose and compares with the exponential growth by shotgun proteomics approach. Comparative proteomic analysis revealed 22.9% of the C. acetobutylicum genome and 18.6% was found to be common in both exponential and stationary phases. The proteomic profile of C. acetobutylicum changed during the ABE fermentation such that 17 proteins were significantly differentially expressed between the two phases. Specifically, the expression of five proteins namely, CAC2873, CAP0164, CAP0165, CAC3298, and CAC1742 involved in the solvent production pathway were found to be significantly lower in the stationary phase compared to the exponential growth. Similarly, the expression of fucose isomerase (CAC2610), xylulose kinase (CAC2612), and a putative uncharacterized protein (CAC2611) involved in the xylose utilization pathway were also significantly lower in the stationary phase. These findings provide an insight into the metabolic behavior of C. acetobutylicum between different phases of ABE fermentation using xylose.

  13. Enhanced mannan-derived fermentable sugars of palm kernel cake by mannanase-catalyzed hydrolysis for production of biobutanol.

    Shukor, Hafiza; Abdeshahian, Peyman; Al-Shorgani, Najeeb Kaid Nasser; Hamid, Aidil Abdul; Rahman, Norliza A; Kalil, Mohd Sahaid

    2016-10-01

    Catalytic depolymerization of mannan composition of palm kernel cake (PKC) by mannanase was optimized to enhance the release of mannan-derived monomeric sugars for further application in acetone-butanol-ethanol (ABE) fermentation. Efficiency of enzymatic hydrolysis of PKC was studied by evaluating effects of PKC concentration, mannanase loading, hydrolysis pH value, reaction temperature and hydrolysis time on production of fermentable sugars using one-way analysis of variance (ANOVA). The ANOVA results revealed that all factors studied had highly significant effects on total sugar liberated (P<0.01). The optimum conditions for PKC hydrolysis were 20% (w/v) PKC concentration, 5% (w/w) mannanase loading, hydrolysis pH 4.5, 45°C temperature and 72h hydrolysis time. Enzymatic experiments in optimum conditions revealed total fermentable sugars of 71.54±2.54g/L were produced including 67.47±2.51g/L mannose and 2.94±0.03g/L glucose. ABE fermentation of sugar hydrolysate by Clostridium saccharoperbutylacetonicum N1-4 resulted in 3.27±1.003g/L biobutanol. PMID:27372004

  14. Alternative non-chromatographic method for alcohols determination in Clostridium acetobutylicum fermentations.

    Noriega-Medrano, Laura J; Vega-Estrada, Jesús; Ortega-López, Jaime; Ruiz-Medrano, Roberto; Cristiani-Urbina, Eliseo; Montes-Horcasitas, Maria Del Carmen

    2016-07-01

    An economic, simple, quantitative, and non-chromatographic method for the determination of alcohols using microdiffusion principle has been adapted and validated for acetone-butanol-ethanol (ABE) fermentation samples. This method, based on alcohols oxidation using potassium dichromate in acid medium, and detection by spectrophotometry, was evaluated varying, both, temperature (35°C, 45°C, and 55°C) and reaction time (0 to 125min). With a sample analysis time of 90min at 45°C, a limit of detection (LOD), and a limit of quantification (LOQ) of 0.10, and 0.40g/L, respectively. The proposed method has been successfully applied to determine butanol and ethanol concentrations in ABE fermentation samples with the advantage that multiple samples can be analyzed simultaneously. The measurements obtained with the proposed method were in good agreement with those obtained with the Gas Chromatography Method (GCM). This proposed method is useful for routine analysis of alcohols and screening samples in laboratories and industries. PMID:27155258

  15. Predictive modeling in Clostridium acetobutylicum fermentations employing Raman spectroscopy and multivariate data analysis for real-time culture monitoring

    Zu, Theresah N. K.; Liu, Sanchao; Germane, Katherine L.; Servinsky, Matthew D.; Gerlach, Elliot S.; Mackie, David M.; Sund, Christian J.

    2016-05-01

    The coupling of optical fibers with Raman instrumentation has proven to be effective for real-time monitoring of chemical reactions and fermentations when combined with multivariate statistical data analysis. Raman spectroscopy is relatively fast, with little interference from the water peak present in fermentation media. Medical research has explored this technique for analysis of mammalian cultures for potential diagnosis of some cancers. Other organisms studied via this route include Escherichia coli, Saccharomyces cerevisiae, and some Bacillus sp., though very little work has been performed on Clostridium acetobutylicum cultures. C. acetobutylicum is a gram-positive anaerobic bacterium, which is highly sought after due to its ability to use a broad spectrum of substrates and produce useful byproducts through the well-known Acetone-Butanol-Ethanol (ABE) fermentation. In this work, real-time Raman data was acquired from C. acetobutylicum cultures grown on glucose. Samples were collected concurrently for comparative off-line product analysis. Partial-least squares (PLS) models were built both for agitated cultures and for static cultures from both datasets. Media components and metabolites monitored include glucose, butyric acid, acetic acid, and butanol. Models were cross-validated with independent datasets. Experiments with agitation were more favorable for modeling with goodness of fit (QY) values of 0.99 and goodness of prediction (Q2Y) values of 0.98. Static experiments did not model as well as agitated experiments. Raman results showed the static experiments were chaotic, especially during and shortly after manual sampling.

  16. The production of chemicals from food processing wastes using a novel fermenter separator. Annual progress report, January 1993--March 1994

    Dale, M.C.; Venkatesh, K.V.; Choi, H.; Salicetti-Piazza, L.; Borgos-Rubio, N.; Okos, M.R.; Wankat, P.C.

    1994-03-15

    The basic objective of this project is to convert waste streams from the food processing industry to usable fuels and chemicals using novel bioreactors. These bioreactors should allow economical utilization of waste (whey, waste sugars, waste starch, bottling wastes, candy wastes, molasses, and cellulosic wastes) by the production of ethanol, acetone/butanol, organic acids (acetic, lactic, and gluconic), yeast diacetyl flavor, and antifungal compounds. Continuous processes incorporating various processing improvements such as simultaneous product separation and immobilized cells are being developed to allow commercial scale utilization of waste stream. The production of ethanol by a continuous reactor-separator is the process closest to commercialization with a 7,500 liter pilot plant presently sited at an Iowa site to convert whey lactose to ethanol. Accomplishments during 1993 include installation and start-up of a 7,500 liter ICRS for ethanol production at an industry site in Iowa; Donation and installation of a 200 liter yeast pilot Plant to the project from Kenyon Enterprises; Modeling and testing of a low energy system for recovery of ethanol from vapor is using a solvent absorption/extractive distillation system; Simultaneous saccharification/fermentation of raw corn grits and starch in a stirred reactor/separator; Testing of the ability of `koji` process to ferment raw corn grits in a `no-cook` process.

  17. Removal of fermentation inhibitors from alkaline peroxide pretreated and enzymatically hydrolyzed wheat straw: Production of butanol from hydrolysate using Clostridium beijerinckii in batch reactors

    In these studies, alkaline peroxide pretreatment of wheat straw was investigated. Pretreated wheat straw was hydrolyzed using cellulolytic and xylanolytic enzymes, and the hydrolysate was used to produce butanol using Clostridium beijerinckii P260. The culture produced less than 2.59 g L-1 acetone-butanol-ethanol (ABE) from alkaline peroxide wheat straw hydrolysate (APWSH) that had not been treated to reduce salt concentration (a neutralization product). However, fermentation was successful after inhibitors (salts) were removed from the hydrolysate by electrodialysis. A control glucose fermentation resulted in the production of 21.37 g L-1 ABE, while salt removed APWSH resulted in the production of 22.17 g L-1 ABE. In the two fermentations, reactor productivities were 0.30 and 0.55 g L-1 h-1, respectively. A comparison of use of different substrates (corn fiber, wheat straw) and different pretreatment techniques (dilute sulfuric acid, alkaline peroxide) suggests that generation of inhibitors is substrate and pretreatment specific

  18. Économie d'un procédé d'hydrolyse enzymatique et fermentation de la paille de blé pour la production d'alcool carburant Economics of a Process for Producing Alcohol Fuels by Enzymatic Hydrolysis and Fermentation of Wheat Straw

    Arlie J. P.

    2006-11-01

    Full Text Available Après définition des grandes lignes d'un procédé de base d'hydrolyse-fermentation de la paille de blé, l'analyse de sensibilité montre que le rendement de l'hydrolyse a une grande importance sur les bilans énergétique et économique. Des rendements de l'ordre de 85 % permettent d'obtenir des valeurs d'investissement par tonne de pétrole économisée tout à fait comparables à celles obtenues par d'autres techniques de valorisation de la biomasse en alcool, telle la synthèse du méthanol obtenu après gazéification du bois à l'oxygène. The basic features of a process for production from cereal straw of an acetone-butanol mixture for use as a gasoline substitute are described. They include pretreatment and enzymatic hydrolysis of the substrate followed by fermentation of the sugars produced. A cost evaluation based on the performances of a reference process is presented. Then, an analysis of the sensitivity of the cost price of the process to the variation of the important parameters such as production capacity, enzyme productivity, hydrolysis yield is carried out. The energy balance of the process is presented.

  19. Draft Genome Sequence of Clostridium pasteurianum NRRL B-598, a Potential Butanol or Hydrogen Producer

    Kolek, Jan; Sedlář, Karel; Provazník, Ivo; Patáková, Petra

    2014-01-01

    We present a draft genome sequence of Clostridium pasteurianum NRRL B-598. This strain ferments saccharides by two-stage acetone-butanol (AB) fermentation, is oxygen tolerant, and has high hydrogen yields.

  20. Draft Genome Sequence of Clostridium pasteurianum NRRL B-598, a Potential Butanol or Hydrogen Producer.

    Kolek, Jan; Sedlár, Karel; Provazník, Ivo; Patáková, Petra

    2014-01-01

    We present a draft genome sequence of Clostridium pasteurianum NRRL B-598. This strain ferments saccharides by two-stage acetone-butanol (AB) fermentation, is oxygen tolerant, and has high hydrogen yields. PMID:24652980

  1. Process design and evaluation of butanol production from lignocellulosic biomass

    The outline of this presentation on the title subject states: Why Butanol?; ABE (acetone, butanol, ethanol) fermentation background and state of the art; Developed conceptual process design; Economic evaluation; Environmental Impact assessment (LCA); and Conclusion.

  2. Butanol production employing fed-batch fermentation by Clostridium acetobutylicum GX01 using alkali-pretreated sugarcane bagasse hydrolysed by enzymes from Thermoascus aurantiacus QS 7-2-4.

    Pang, Zong-Wen; Lu, Wei; Zhang, Hui; Liang, Zheng-Wu; Liang, Jing-Juan; Du, Liang-Wei; Duan, Cheng-Jie; Feng, Jia-Xun

    2016-07-01

    Sugarcane bagasse (SB) is a potential feedstock for butanol production. However, biological production of butanol from SB is less economically viable. In this study, evaluation of eight pretreatments on SB showed that alkali pretreatment efficiently removed lignin from SB while retaining the intact native structure of the released microfibrils. In total, 99% of cellulose and 100% of hemicellulose in alkali-pretreated SB were hydrolysed by enzymes from Thermoascus aurantiacus. The hydrolysate was used to produce butanol in a fed-batch fermentation by Clostridium acetobutylicum. At 60h, 14.17 and 21.11gL(-1) of butanol and acetone-butanol-ethanol (ABE) were produced from 68.89gL(-1) of total sugars, respectively, yielding 0.22 and 0.33gg(-1) of sugars. The maximum yield of butanol and ABE reached 15.4g and 22.9g per 100g raw SB, respectively. This established process may have potential application for butanol production from SB. PMID:27089425

  3. Ethanol fermentation

    1981-01-01

    The inulin of chicory slices was hydrolyzed enzymically and fermented to ethanol. Maximum ethanol yield was achieved with fermentation combined with saccharification, using cellulase and inulinase for saccharification. The fermenting organism was Saccharomyces cerevisiae. Kluyveromyces fragilis, containing endogenous inulinase, was also used, but with lower yield.

  4. Lakatos Revisited.

    Court, Deborah

    1999-01-01

    Revisits and reviews Imre Lakatos' ideas on "Falsification and the Methodology of Scientific Research Programmes." Suggests that Lakatos' framework offers an insightful way of looking at the relationship between theory and research that is relevant not only for evaluating research programs in theoretical physics, but in the social sciences as…

  5. Sensemaking Revisited

    Holt, Robin; Cornelissen, Joep

    2014-01-01

    We critique and extend theory on organizational sensemaking around three themes. First, we investigate sense arising non-productively and so beyond any instrumental relationship with things; second, we consider how sense is experienced through mood as well as our cognitive skills of manipulation ...... research by revisiting Weick’s seminal reading of Norman Maclean’s book surrounding the tragic events of a 1949 forest fire at Mann Gulch, USA....

  6. Fermentation Industry.

    Grady, C. P. L., Jr.; Grady, J. K.

    1978-01-01

    Presents a literature review of wastes from the fermentation industry, covering publications of 1976-77. This review focuses on: (1) alcoholic beverage production; (2) pharmaceuticals and biochemicals production; and (3) biomass production. A list of 62 references is also presented. (HM)

  7. Oxidative phosphorylation revisited

    Nath, Sunil; Villadsen, John

    2015-01-01

    The fundamentals of oxidative phosphorylation and photophosphorylation are revisited. New experimental data on the involvement of succinate and malate anions respectively in oxidative phosphorylation and photophosphorylation are presented. These new data offer a novel molecular mechanistic explan...

  8. Agricultural residues and energy crops as potentially economical and novel substrates for microbial production of butanol (a biofuel)

    This review describes production of acetone butanol ethanol (ABE) from a variety of agricultural residues and energy crops employing biochemical or fermentation processes. A number of organisms are available for this bioconversion including Clostridium beijerinckii P260, C. beijerinckii BA101, C. a...

  9. Production of Butanol (A Biofuel) from Agricultural Residues: Part I - Use of Barley Straw Hydrolysate

    Fermentation of dilute sulfuric acid barley straw hydrolyzate (BSH; undiluted/untreated) by Clostridium beijerinckii P260 resulted in the production of 7.09 gL**-1 ABE (acetone butanol ethanol; AB or ABE), an ABE yield of 0.33, and productivity of 0.10 gL**-1h**-1. This level of ABE is much less th...

  10. Isolation of hydrogen-producing bacteria from biodigesters

    Ferreira, S.V.; Servulo, E.F.C.; Da Silva, I.M.; Martelli, H.L.

    1984-01-01

    Two H2-producing strains belonging to the Enterobacteriaceae were isolated from biodigesters, fed sugarcane distillation slops, from acetone-butanol fermentation, under anaerobic conditions. H2 and CO2 were the only gases produced from glucose. H2 was 40.87% of the total gas produced by Citrobacter freundii, and 57.74% when Enterobacter agglomerans was assayed.

  11. Butanol production from concentrated lactose/whey permeate: Use of pervaporation membrane to recover and concentrate product

    In these studies butanol (acetone butanol ethanol, or ABE) was produced from concentrated lactose/whey permeate containing 211 gL-1 lactose. Fermentation of such a highly concentrated lactose solution was possible due to simultaneous product removal using a pervaporation membrane. In this system a p...

  12. Protein modification by fermentation

    Barkholt, Helle Vibeke; Jørgensen, P.B.; Sørensen, Anne Dorthe;

    1998-01-01

    The effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. Pea flour was fermented with three lactic acid bacteria, Pediococcus pentosaceus, Lactococcus raffinolactis, and Lactobacillus plantarum, and two fungi, Rhizopus microsporus, var. oligosp...

  13. Industrial production of acetone and butanol by fermentation—100 years later

    Sauer, Michael

    2016-01-01

    Microbial production of acetone and butanol was one of the first large-scale industrial fermentation processes of global importance. During the first part of the 20th century, it was indeed the second largest fermentation process, superseded in importance only by the ethanol fermentation. After a rapid decline after the 1950s, acetone-butanol-ethanol (ABE) fermentation has recently gained renewed interest in the context of biorefinery approaches for the production of fuels and chemicals from ...

  14. Probiotic fermented dairy products

    Adnan Tamime

    2003-04-01

    Full Text Available Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

  15. Probiotic fermented dairy products

    Adnan Tamime; Rajka Božanić; Irena Rogelj

    2003-01-01

    Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

  16. Fermented milk for hypertension

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-01-01

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle...... interventions, such as fermented milk, would be of great importance....

  17. High solids fermentation reactor

    Wyman, Charles E.; Grohmann, Karel; Himmel, Michael E.; Richard, Christopher J.

    1993-01-01

    A fermentation reactor and method for fermentation of materials having greater than about 10% solids. The reactor includes a rotatable shaft along the central axis, the shaft including rods extending outwardly to mix the materials. The reactor and method are useful for anaerobic digestion of municipal solid wastes to produce methane, for production of commodity chemicals from organic materials, and for microbial fermentation processes.

  18. The Faraday effect revisited

    Cornean, Horia; Nenciu, Gheorghe

    2009-01-01

    This paper is the second in a series revisiting the (effect of) Faraday rotation. We formulate and prove the thermodynamic limit for the transverse electric conductivity of Bloch electrons, as well as for the Verdet constant. The main mathematical tool is a regularized magnetic and geometric...

  19. Colloquial Hebrew Imperatives Revisited

    Bolozky, Shmuel

    2009-01-01

    In revisiting Bolozky's [Bolozky, Shmuel, 1979. "On the new imperative in colloquial Hebrew." "Hebrew Annual Review" 3, 17-24] and Bat-El's [Bat-El, Outi, 2002. "True truncation in colloquial Hebrew imperatives." "Language" 78(4), 651-683] analyses of colloquial Hebrew imperatives, the article argues for restricting Imperative Truncation to the…

  20. Deterministic Graphical Games Revisited

    Andersson, Daniel; Hansen, Kristoffer Arnsfelt; Miltersen, Peter Bro; Sørensen, Troels Bjerre

    2008-01-01

    We revisit the deterministic graphical games of Washburn. A deterministic graphical game can be described as a simple stochastic game (a notion due to Anne Condon), except that we allow arbitrary real payoffs but disallow moves of chance. We study the complexity of solving deterministic graphical...

  1. Life quality index revisited

    Ditlevsen, Ove Dalager

    2004-01-01

    The derivation of the life quality index (LQI) is revisited for a revision. This revision takes into account the unpaid but necessary work time needed to stay alive in clean and healthy conditions to be fit for effective wealth producing work and to enjoyable free time. Dimension analysis...

  2. The Linguistic Repertoire Revisited

    Busch, Brigitta

    2012-01-01

    This article argues for the relevance of poststructuralist approaches to the notion of a linguistic repertoire and introduces the notion of language portraits as a basis for empirical study of the way in which speakers conceive and represent their heteroglossic repertoires. The first part of the article revisits Gumperz's notion of a linguistic…

  3. Fossil turbulence revisited

    Gibson, C H

    1999-01-01

    A theory of fossil turbulence presented in the 11th Liege Colloquium on Marine turbulence is "revisited" in the 29th Liege Colloquium "Marine Turbulence Revisited". The Gibson (1980) theory applied universal similarity theories of turbulence and turbulent mixing to the vertical evolution of an isolated patch of turbulence in a stratified fluid as it is constrained and fossilized by buoyancy forces. Towed oceanic microstructure measurements of Schedvin (1979) confirmed the predicted universal constants. Universal constants, spectra, hydrodynamic phase diagrams (HPDs) and other predictions of the theory have been reconfirmed by a wide variety of field and laboratory observations. Fossil turbulence theory has many applications; for example, in marine biology, laboratory and field measurements suggest phytoplankton species with different swimming abilities adjust their growth strategies differently by pattern recognition of several days of turbulence-fossil-turbulence dissipation and persistence times above thres...

  4. The bar instability revisited

    Chiodi, Filippo; Andreotti, Bruno; Claudin, Philippe

    2012-01-01

    The river bar instability is revisited, using a hydrodynamical model based on Reynolds averaged Navier-Stokes equations. The results are contrasted with the standard analysis based on shallow water Saint-Venant equations. We first show that the stability of both transverse modes (ripples) and of small wavelength inclined modes (bars) predicted by the Saint-Venant approach are artefacts of this hydrodynamical approximation. When using a more reliable hydrodynamical model, the dispersion relati...

  5. Reverse cholesterol transport revisited

    Astrid; E; van; der; Velde

    2010-01-01

    Reverse cholesterol transport was originally described as the high-density lipoprotein-mediated cholesterol flux from the periphery via the hepatobiliary tract to the intestinal lumen, leading to fecal excretion. Since the introduction of reverse cholesterol transport in the 1970s, this pathway has been intensively investigated. In this topic highlight, the classical reverse cholesterol transport concepts are discussed and the subject reverse cholesterol transport is revisited.

  6. Asian fungal fermented food

    Nout, M.J.R.; Aidoo, K.E.

    2010-01-01

    In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds, vegeta

  7. Rumen microorganisms and fermentation

    AR Castillo-González

    2014-01-01

    Full Text Available The rumen consists of a complex ecosystem where nutrients consumed by ruminants are digested by fermentation process, which is executed by diverse microorganisms such as bacteria, protozoa, and fungi. A symbiotic relationship is found among different groups of microorganisms due to the diverse nature of these microbial species and their adaptability and interactions also coexist. The ruminant provides the necessary environment for the establishment of such microorganisms, while the microorganisms obtain energy from the host animal from microbial fermentation end products. Within the ruminal ecosystem, the microorganisms coexist in a reduced environment and pH remains close to neutral. Rumen microorganisms are involved in the fermentation of substrates contained in thedietof the animals (carbohydrates, proteins and lipids. However, the fermentation process is not 100% effective because there are energy losses mainly in the form of methane gas (CH4, which is a problem for the environment since it is a greenhouse gas. In order to improve the efficiency of ruminant production systems, nutritional strategies that aim to manipulate ruminal fermentation using additives in the diet such as monensin, tallow, buffers, nitrogen compounds, probiotics, and others have been used. These additives allow changing the ruminal fermentation process in ways that produce better growth efficiency while decreasing energy loss. The purpose of this review is to contribute to a better understanding of the fermentation processes taking place in the rumen, providing information that can be applied in the development of new nutritional strategies for the improvement of the digestion process to achieve maximum production.

  8. Analogue Magnetism Revisited

    Osano, Bob

    2016-01-01

    In this article we revisit the significance of the often debated structural similarity between the equations of electromagnetism and fluid dynamics. Although the matching of the two sets of equations has successfully been done for non-dissipative forms of the equations, little has been done for cases where the dissipative terms are non-negligible. We consider the consequence of non-negligible viscosity and diffusivity, and how the fine-tuning of these parameters could allow fluid dynamics to be used to indirectly study certain properties of magnetic fields.

  9. Bottomonium spectrum revisited

    Segovia, Jorge; Ortega, Pablo G.; Entem, David R.; Fernández, Francisco

    2016-04-01

    We revisit the bottomonium spectrum motivated by the recently exciting experimental progress in the observation of new bottomonium states, both conventional and unconventional. Our framework is a nonrelativistic constituent quark model which has been applied to a wide range of hadronic observables from the light to the heavy quark sector, and thus the model parameters are completely constrained. Beyond the spectrum, we provide a large number of electromagnetic, strong and hadronic decays in order to discuss the quark content of the bottomonium states and give more insights about a better way to determine their properties experimentally.

  10. T-duality revisited

    Erik Plauschinn

    2014-01-01

    We revisit the transformation rules of the metric and Kalb-Ramond field under T-duality, and express the corresponding relations in terms of the metric G and the field strength H = dB . In the course of the derivation, we find an explanation for potential reductions of the isometry group in the dual background. The formalism employed in this paper is illustrated with examples based on tori and spheres, where for the latter we construct a new non-geometric background.

  11. Deterministic Graphical Games Revisited

    Andersson, Klas Olof Daniel; Hansen, Kristoffer Arnsfelt; Miltersen, Peter Bro;

    2012-01-01

    as retrograde analysis, have been rediscovered independently. We then revisit Washburn’s deterministic graphical games (DGGs), a natural generalization of chess-like games to arbitrary zero-sum payoffs. We study the complexity of solving DGGs and obtain an almost-linear time comparison......Starting from Zermelo’s classical formal treatment of chess, we trace through history the analysis of two-player win/lose/draw games with perfect information and potentially infinite play. Such chess-like games have appeared in many different research communities, and methods for solving them, such...

  12. Reframing in dentistry: revisited.

    Nuvvula, Sivakumar; Kamatham, Rekalakshmi; Challa, Ramasubbareddy; Asokan, Sharath

    2013-01-01

    The successful practice of dentistry involves a good combination of technical skills and soft skills. Soft skills or communication skills are not taught extensively in dental schools and it can be challenging to learn and at times in treating dental patients. Guiding the child's behavior in the dental operatory is one of the preliminary steps to be taken by the pediatric dentist and one who can successfully modify the behavior can definitely pave the way for a life time comprehensive oral care. This article is an attempt to revisit a simple behavior guidance technique, reframing and explain the possible psychological perspectives behind it for better use in the clinical practice. PMID:24021326

  13. Экстракционное извлечение n-бутанола и сопутствующих растворителей из среды ацетонобутилового брожения

    Григорьев, Ю. В.; Ивашкевич, О. А.; Лещев, С. М.; Григорьева, И. М.; Болотник, Е. В.

    2013-01-01

    Extraction was found to be effective method for isolation of n-butyl alcohol and other accompanying products (ethanol, acetone) from culture broth of acetone-butanol fermentation. Culture broth obtained by fermentation of rye flour by Clostridium acetobutili-cum, was used as a object of research. Chloroform, toluene, tributylphosphate, rape seed oil, n-octyl alcohol and n-decyl alcohol were tested as extractants. Among them, n-decanol having high extraction capacity, low inflammability, volatil...

  14. Filamentous Fungi Fermentation

    Nørregaard, Anders; Stocks, Stuart; Woodley, John;

    2014-01-01

    Filamentous fungi (including microorganisms such as Aspergillus niger and Rhizopus oryzae) represent an enormously important platform for industrial fermentation. Two particularly valuable features are the high yield coefficients and the ability to secrete products. However, the filamentous...

  15. Anaerobic biotechnological approaches for production of liquid energy carriers from biomass

    Karakashev, Dimitar Borisov; Thomsen, Anne Belinda; Angelidaki, Irini

    2007-01-01

    determined by substrates and microbial communities available as well as the operating conditions applied. In this review, we evaluate the recent biotechnological approaches employed in ethanol and ABE fermentation. Practical applicability of different technologies is discussed taking into account the......In recent years, increasing attention has been paid to the use of renewable biomass for energy production. Anaerobic biotechnological approaches for production of liquid energy carriers (ethanol and a mixture of acetone, butanol and ethanol) from biomass can be employed to decrease environmental...... pollution and reduce dependency on fossil fuels. There are two major biological processes that can convert biomass to liquid energy carriers via anaerobic biological breakdown of organic matter: ethanol fermentation and mixed acetone, butanol, ethanol (ABE) fermentation. The specific product formation is...

  16. Commercial Biomass Syngas Fermentation

    James Daniell

    2012-12-01

    Full Text Available The use of gas fermentation for the production of low carbon biofuels such as ethanol or butanol from lignocellulosic biomass is an area currently undergoing intensive research and development, with the first commercial units expected to commence operation in the near future. In this process, biomass is first converted into carbon monoxide (CO and hydrogen (H2-rich synthesis gas (syngas via gasification, and subsequently fermented to hydrocarbons by acetogenic bacteria. Several studies have been performed over the last few years to optimise both biomass gasification and syngas fermentation with significant progress being reported in both areas. While challenges associated with the scale-up and operation of this novel process remain, this strategy offers numerous advantages compared with established fermentation and purely thermochemical approaches to biofuel production in terms of feedstock flexibility and production cost. In recent times, metabolic engineering and synthetic biology techniques have been applied to gas fermenting organisms, paving the way for gases to be used as the feedstock for the commercial production of increasingly energy dense fuels and more valuable chemicals.

  17. Xylose fermentation to ethanol

    McMillan, J.D.

    1993-01-01

    The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

  18. The bar instability revisited

    Chiodi, Filippo; Claudin, Philippe

    2012-01-01

    The river bar instability is revisited, using a hydrodynamical model based on Reynolds averaged Navier-Stokes equations. The results are contrasted with the standard analysis based on shallow water Saint-Venant equations. We first show that the stability of both transverse modes (ripples) and of small wavelength inclined modes (bars) predicted by the Saint-Venant approach are artefacts of this hydrodynamical approximation. When using a more reliable hydrodynamical model, the dispersion relation does not present any maximum of the growth rate when the sediment transport is assumed to be locally saturated. The analysis therefore reveals the fundamental importance of the relaxation of sediment transport towards equilibrium as it it is responsible for the stabilisation of small wavelength modes. This dynamical mechanism is characterised by the saturation number, defined as the ratio of the saturation length to the water depth Lsat/H. This dimensionless number controls the transition from ripples (transverse patte...

  19. Quantum duel revisited

    We revisit the quantum two-person duel. In this problem, both Alice and Bob each possess a spin-1/2 particle which models dead and alive states for each player. We review the Abbott and Flitney result—now considering non-zero α1 and α2 in order to decide if it is better for Alice to shoot or not the second time—and we also consider a duel where players do not necessarily start alive. This simple assumption allows us to explore several interesting special cases, namely how a dead player can win the duel shooting just once, or how can Bob revive Alice after one shot, and the better strategy for Alice—being either alive or in a superposition of alive and dead states—fighting a dead opponent. (paper)

  20. Firewall Configuration Errors Revisited

    Wool, Avishai

    2009-01-01

    The first quantitative evaluation of the quality of corporate firewall configurations appeared in 2004, based on Check Point FireWall-1 rule-sets. In general that survey indicated that corporate firewalls were often enforcing poorly written rule-sets, containing many mistakes. The goal of this work is to revisit the first survey. The current study is much larger. Moreover, for the first time, the study includes configurations from two major vendors. The study also introduce a novel "Firewall Complexity" (FC) measure, that applies to both types of firewalls. The findings of the current study indeed validate the 2004 study's main observations: firewalls are (still) poorly configured, and a rule-set's complexity is (still) positively correlated with the number of detected risk items. Thus we can conclude that, for well-configured firewalls, ``small is (still) beautiful''. However, unlike the 2004 study, we see no significant indication that later software versions have fewer errors (for both vendors).

  1. Logistics Innovation Process Revisited

    Gammelgaard, Britta; Su, Shong-Iee Ivan; Yang, Su-Lan

    2011-01-01

    Purpose – The purpose of this paper is to learn more about logistics innovation processes and their implications for the focal organization as well as the supply chain, especially suppliers. Design/methodology/approach – The empirical basis of the study is a longitudinal action research project...... that was triggered by the practical needs of new ways of handling material flows of a hospital. This approach made it possible to revisit theory on logistics innovation process. Findings – Apart from the tangible benefits reported to the case hospital, five findings can be extracted from this study: the logistics...... innovation process model may include not just customers but also suppliers; logistics innovation in buyer-supplier relations may serve as an alternative to outsourcing; logistics innovation processes are dynamic and may improve supplier partnerships; logistics innovations in the supply chain are as dependent...

  2. Reframing in dentistry: Revisited

    Sivakumar Nuvvula

    2013-01-01

    Full Text Available The successful practice of dentistry involves a good combination of technical skills and soft skills. Soft skills or communication skills are not taught extensively in dental schools and it can be challenging to learn and at times in treating dental patients. Guiding the child′s behavior in the dental operatory is one of the preliminary steps to be taken by the pediatric dentist and one who can successfully modify the behavior can definitely pave the way for a life time comprehensive oral care. This article is an attempt to revisit a simple behavior guidance technique, reframing and explain the possible psychological perspectives behind it for better use in the clinical practice.

  3. Klein's double discontinuity revisited

    Winsløw, Carl; Grønbæk, Niels

    2014-01-01

    bridging measures, success rates and many other aspects of these “entrance transition” problems. In this paper, we consider the inverse transition, experienced by university students as they revisit core parts of high school mathematics (in particular, calculus) after completing the undergraduate......Much effort and research has been invested into understanding and bridging the ‘gaps’ which many students experience in terms of contents and expectations as they begin university studies with a heavy component of mathematics, typically in the form of calculus courses. We have several studies of...... mathematics courses which are mandatory to become a high school teacher of mathematics. To what extent does the “advanced” experience enable them to approach the high school calculus in a deeper and more autonomous way ? To what extent can “capstone” courses support such an approach ? How could it be hindered...

  4. Quantum duel revisited

    Schmidt, Alexandre G. M.; Paiva, Milena M.

    2012-03-01

    We revisit the quantum two-person duel. In this problem, both Alice and Bob each possess a spin-1/2 particle which models dead and alive states for each player. We review the Abbott and Flitney result—now considering non-zero α1 and α2 in order to decide if it is better for Alice to shoot or not the second time—and we also consider a duel where players do not necessarily start alive. This simple assumption allows us to explore several interesting special cases, namely how a dead player can win the duel shooting just once, or how can Bob revive Alice after one shot, and the better strategy for Alice—being either alive or in a superposition of alive and dead states—fighting a dead opponent.

  5. Lorentz violation naturalness revisited

    Belenchia, Alessio; Liberati, Stefano

    2016-01-01

    We revisit here the naturalness problem of Lorentz invariance violations on a simple toy model of a scalar field coupled to a fermion field via a Yukawa interaction. We first review some well-known results concerning the low-energy percolation of Lorentz violation from high energies, presenting some details of the analysis not explicitly discussed in the literature and discussing some previously unnoticed subtleties. We then show how a separation between the scale of validity of the effective field theory and that one of Lorentz invariance violations can hinder this low-energy percolation. While such protection mechanism was previously considered in the literature, we provide here a simple illustration of how it works and of its general features. Finally, we consider a case in which dissipation is present, showing that the dissipative behaviour does not percolate generically to lower mass dimension operators albeit dispersion does. Moreover, we show that a scale separation can protect from unsuppressed low-en...

  6. Fermentative biofuels production

    The limited reserves and increasing prices of fossil carbohydrates, as well as the global warming due to their utilization, impose the finding of renewable energy sources. Because of this, since decades an increasing interest in production of alcohols, which can be used as a fuel additives or fuels for direct replacement in gasoline engines, is observed. Alcohols can be obtained chemically or as products of microbial metabolism of different species in fermentation of sugars or starchy materials. In the present review are summarized different fermentative pathways for production of all alcohols, which are or could be used as biofuels. The focus of the paper is on production limitations, strains development and economical perspectives. Key words: fermentation, biofuel, alcohols

  7. Protein modification by fermentation

    Barkholt, Helle Vibeke; Jørgensen, P.B.; Sørensen, Anne Dorthe; Bahrenscheer, Jesper Glarborg; Haikara, A.; Lemola, E.; Laitila, A.; Frøkiær, Hanne

    1998-01-01

    . oligosporus and Geotrichum candidum. Residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and R. microsporus. Reactions to anti-pea profilin and anti-Bet v I were still detectable after fermentation. The contents of lectin and pea protease inhibitor were not...

  8. L-lysine fermentation.

    Anastassiadis, Savas

    2007-01-01

    Amino acids are the basic bioelements of proteins, which are the most important macromolecules for the functions of humans and animals. Out of the 20 L-amino acids, ecumenically found in most of living organisms, L-lysine is one of the 9 amino acids which are essential for human and animal nutrition. L-lysine is useful as medicament, chemical agent, food material (food industry) and feed additive (animal food). Its demand has been steadily increasing in recent years and several hundred thousands tones of L-lysine (about 800,000 tones/year) are annually produced worldwide almost by microbial fermentation. The stereospecificity of amino acids (the L isomer) makes the fermentation advantageous compared with synthetic processes. Mutant auxotrophic or resistant to certain chemicals strains of so-called gram positive coryneform bacteria are generally used, including the genera Brevibacterium and Corynebacterium, united to the genus. The significance of Research and Development increased rapidly since the discovery of fermentative amino acid production in the fifties (S. Kinoshita et al., Proceedings of the International Symposium on Enzyme Chemistry 2:464-468 (1957)), leading to innovative fermentation processes which replaced the classical manufacturing methods of L-lysine like acid hydrolysis. L-Lysine is separated and purified by suitable downstream processes involving classical separation or extraction methods (ultrafiltration or centrifugation, separation or ion exchange extraction, crystallization, drying) and is sold as a powder. Alternatively, spray dried pellets or liquid fermentation broth can be used as animal feed supplement. On behalf of today's strong competition in amino acid industry, Biotechnology companies are continuously aiming in innovative research developments and use complex management concepts and business strategies, towards gaining market leadership in the field of amino acid production. PMID:19075830

  9. Multinomial pattern matching revisited

    Horvath, Matthew S.; Rigling, Brian D.

    2015-05-01

    Multinomial pattern matching (MPM) is an automatic target recognition algorithm developed for specifically radar data at Sandia National Laboratories. The algorithm is in a family of algorithms that first quantizes pixel value into Nq bins based on pixel amplitude before training and classification. This quantization step reduces the sensitivity of algorithm performance to absolute intensity variation in the data, typical of radar data where signatures exhibit high variation for even small changes in aspect angle. Our previous work has focused on performance analysis of peaky template matching, a special case of MPM where binary quantization is used (Nq = 2). Unfortunately references on these algorithms are generally difficult to locate and here we revisit the MPM algorithm and illustrate the underlying statistical model and decision rules for two algorithm interpretations: the 1-of-K vector form and the scalar. MPM can also be used as a detector and specific attention is given to algorithm tuning where "peak pixels" are chosen based on their underlying empirical probabilities according to a reward minimization strategy aimed at reducing false alarms in the detection scenario and false positives in a classification capacity. The algorithms are demonstrated using Monte Carlo simulations on the AFRL civilian vehicle dataset for variety of choices of Nq.

  10. Revisiting energy efficiency fundamentals

    Perez-Lombard, L.; Velazquez, D. [Grupo de Termotecnia, Escuela Superior de Ingenieros, Universidad de Sevilla, Camino de los Descubrimientos s/n, 41092 Seville (Spain); Ortiz, J. [Building Research Establishment (BRE), Garston, Watford, WD25 9XX (United Kingdom)

    2013-05-15

    Energy efficiency is a central target for energy policy and a keystone to mitigate climate change and to achieve a sustainable development. Although great efforts have been carried out during the last four decades to investigate the issue, focusing into measuring energy efficiency, understanding its trends and impacts on energy consumption and to design effective energy efficiency policies, many energy efficiency-related concepts, some methodological problems for the construction of energy efficiency indicators (EEI) and even some of the energy efficiency potential gains are often ignored or misunderstood, causing no little confusion and controversy not only for laymen but even for specialists. This paper aims to revisit, analyse and discuss some efficiency fundamental topics that could improve understanding and critical judgement of efficiency stakeholders and that could help in avoiding unfounded judgements and misleading statements. Firstly, we address the problem of measuring energy efficiency both in qualitative and quantitative terms. Secondly, main methodological problems standing in the way of the construction of EEI are discussed, and a sequence of actions is proposed to tackle them in an ordered fashion. Finally, two key topics are discussed in detail: the links between energy efficiency and energy savings, and the border between energy efficiency improvement and renewable sources promotion.

  11. Leadership and Management Theories Revisited

    Madsen, Mona Toft

    2001-01-01

    The goal of the paper is to revisit and analyze key contributions to the understanding of leadership and management. As a part of the discussion a role perspective that allows for additional and/or integrated leader dimensions, including a change-centered, will be outlined. Seemingly, a major...

  12. The "Mushroom Cloud" Demonstration Revisited

    Panzarasa, Guido; Sparnacci, Katia

    2013-01-01

    A revisitation of the classical "mushroom cloud" demonstration is described. Instead of aniline and benzoyl peroxide, the proposed reaction involves household chemicals such as alpha-pinene (turpentine oil) and trichloroisocyanuric acid ("Trichlor") giving an impressive demonstration of oxidation and combustion reactions that…

  13. Cultural Warping of Childbirth, Revisited

    Budin, Wendy C.

    2007-01-01

    In this column, the editor of The Journal of Perinatal Education revisits Doris Haire's classic 1972 article, “The Cultural Warping of Childbirth,” and describes the birth culture of today. The editor also describes the contents of this issue, which offer a broad range of resources, research, and inspiration for childbirth educators in their efforts to promote normal birth.

  14. Butanol production under microaerobic conditions with a symbiotic system of Clostridium acetobutylicum and Bacillus cereus

    Wu, Pengfei; Wang, Genyu; Wang, Gehua; Børresen, Børre Tore; Liu, Hongjuan; Zhang, Jianan

    2016-01-01

    Background One major problem of ABE (acetone, butanol and ethanol) fermentation is high oxygen sensitivity of Clostridium acetobutylicum. Currently, no single strain has been isolated or genetically engineered to produce butanol effectively under aerobic conditions. In our previous work, a symbiotic system TSH06 has been developed successfully by our group, and two strains, C. acetobutylicum TSH1 and Bacillus cereus TSH2, were isolated from TSH06. Results Compared with single culture, TSH06 s...

  15. 焼酎蒸留廃液処理としてのアセトン・ブタノール発酵

    小宮山, 晶子; 小林, 元太; 園元, 謙二; 石崎, 文彬; 吉野, 貞蔵; Komiyama, Akiko; Kobayashi, Genta; Sonomoto, Kenji; Ishizaki, Ayaaki; Yoshino, Sadazo

    2001-01-01

    Shochu distillery waste contains high suspended solid (SS) material, so that high biochemical oxygen demand (BOD) concentration indicates above 40,000ppm. Shochu distillery waste is easy to be spoiled at ambient temperature within a few days. A study for the feasibility of utilizing shochu distillery waste as a substratc for acetone, butanol and ethanol fermentation by Clostridium saccharoperbutylacetonicum N1-4 (ATCC13564) was carried out. Shochu distillery waste used a s the solevants subs...

  16. Biobutanol from cheese whey

    Becerra, Manuel; Cerdán, María Esperanza; González-Siso, María Isabel

    2015-01-01

    At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) fermentation, this process being not competitive from the economic point of view. In this review we summ...

  17. AKTIVITAS INULINASE OLEH Pichia manshurica DAN FUSAN F4 PADA FERMENTASI BATCH DENGAN UMBI DAHLIA (Dahlia sp) SEBAGAI SUBSTRAT

    Wijanarka Wijanarka; Endang Sutariningsih Soetarto; Kumala Dewi; Ari Indrianto

    2013-01-01

    ACTIVITY OF INULINASE OF Pichia Manshuria AND FUSAN F4 ON BATCH FERMENTATION UDING DAHLIA TUBER (Dahlia sp) AS A SUBSTRATE. A dahlia tuber is one of the common inulin rich crops. Inulin is formed by units of fructans, which are polymers of D-fructose. Inulinases (EC 3.2.1.7) catalyze the hydrolysis of inulin, producing fructooligosaccharides (FOS), inulooligosaccharides (IOS), pulullan, acetone, butanol and sorbitol, therefore dahlia tubers are used as growth media. The inulin hydrolyzing act...

  18. Utilizing Municipal and Industrial Wastes for the Production of Bioproducts: from Metagenomics to Bioproducts

    Ellis, Joshua T.

    2013-01-01

    Global energy requirements are heavily dependent on fossil fuels such as oil, coal, and natural gas. With the expectation of fossil fuels being exhausted in the future, novel strategies need to be discovered for alternative energy generation. Biofuels such as acetone, butanol, ethanol, and hydrogen gas are gaining interest as high value energy sources. These fuels can be produced by anaerobic clostridia as metabolic byproducts of fermentation. The capability to produce these biofuels has been...

  19. Le ferment divin

    Albert, Jean-Pierre; Andò, Valeria; Buttitta, Antonino; Cardini, Franco; Courtois, Martine; d’Onofrio, Salvatore; Fabre-Vassas, Claudine; Fournier, Dominique; Frontisi-Ducroux, Françoise; Glassner, Jean-Jacques; Hell, Bertrand; Lissarrague, François; Lombardi Satriani, Luigi; Longo, Oddone; Lupo, Alessandro

    2014-01-01

    Dans de très nombreuses sociétés à État, la civilisation commence avec la maîtrise de la fermentation, étape décisive, mais toujours incertaine, qui lui permet de s'extraire de l'état de nature tout en préservant des liens privilégiés avec celle-ci. Élément vivant utilisé dans un but festif ou alimentaire, source d'énergie disponible en toutes saisons, le produit fermenté - qu'il s'agisse de boissons alcoolisées ou de pains - entretient un rapport symbolique, voire analogique avec le sang. On...

  20. Fermentation method producing ethanol

    Wang, Daniel I. C.; Dalal, Rajen

    1986-01-01

    Ethanol is the major end product of an anaerobic, thermophilic fermentation process using a mutant strain of bacterium Clostridium thermosaccharolyticum. This organism is capable of converting hexose and pentose carbohydrates to ethanol, acetic and lactic acids. Mutants of Clostridium thermosaccharolyticum are capable of converting these substrates to ethanol in exceptionally high yield and with increased productivity. Both the mutant organism and the technique for its isolation are provided.

  1. Pentose fermentation by recombinant zymomonas

    Picataggio, Stephen K.; Zhang, Min; Eddy, Christina K.; Deanda, Kristine A.; Finkelstein, Mark; Mohagheghi, Ali; Newman, Mildred M.; McMillan, James D.

    1998-01-01

    The invention relates to microorganisms which normally do not ferment pentose sugar and which are genetically altered to ferment pentose sugar to produce ethanol, and fermentation processes utilizing the same. Examples include Zymomonas mobilis which has been transformed with combinations of E. coli genes for xylose isomerase, xylulokinase, transaldolase, transketolase, L-arabinose isomerase, L-ribulokinase, and L-ribulose 5-phosphate 4-epimerase. Expression of the added genes are under the control of Zymomonas mobilis promoters. These newly created microorganisms are useful for fermenting pentoses and glucose, produced by hydrolysis of hemicellulose and cellulose, to produce ethanol.

  2. Recombinant Zymomonas for pentose fermentation

    Picataggio, Stephen K.; Zhang, Min; Eddy, Christina K.; Deanda, Kristine A.

    1998-01-01

    The invention relates to microorganisms which normally do not ferment pentose sugar and which are genetically altered to ferment pentose sugar to produce ethanol, and fermentation processes utilizing the same. Examples include Zymomonas mobilis which has been transformed with combinations of E. coli genes for xylose isomerase, xylulokinase, transaldolase, transketolase, L-arabinose isomerase, L-ribulokinase, and L-ribulose-5-phosphate 4-epimerase. Expression of the added genes are under the control of Zymomonas mobilis promoters. These newly created microorganisms are useful for fermenting pentoses and glucose, produced by hydrolysis of hemicellulose and cellulose, to produce ethanol.

  3. Atmospheric predictability revisited

    Lizzie S. R. Froude

    2013-06-01

    Full Text Available This article examines the potential to improve numerical weather prediction (NWP by estimating upper and lower bounds on predictability by re-visiting the original study of Lorenz (1982 but applied to the most recent version of the European Centre for Medium Range Weather Forecasts (ECMWF forecast system, for both the deterministic and ensemble prediction systems (EPS. These bounds are contrasted with an older version of the same NWP system to see how they have changed with improvements to the NWP system. The computations were performed for the earlier seasons of DJF 1985/1986 and JJA 1986 and the later seasons of DJF 2010/2011 and JJA 2011 using the 500-hPa geopotential height field. Results indicate that for this field, we may be approaching the limit of deterministic forecasting so that further improvements might only be obtained by improving the initial state. The results also show that predictability calculations with earlier versions of the model may overestimate potential forecast skill, which may be due to insufficient internal variability in the model and because recent versions of the model are more realistic in representing the true atmospheric evolution. The same methodology is applied to the EPS to calculate upper and lower bounds of predictability of the ensemble mean forecast in order to explore how ensemble forecasting could extend the limits of the deterministic forecast. The results show that there is a large potential to improve the ensemble predictions, but for the increased predictability of the ensemble mean, there will be a trade-off in information as the forecasts will become increasingly smoothed with time. From around the 10-d forecast time, the ensemble mean begins to converge towards climatology. Until this point, the ensemble mean is able to predict the main features of the large-scale flow accurately and with high consistency from one forecast cycle to the next. By the 15-d forecast time, the ensemble mean has lost

  4. Dynamic Topography Revisited

    Moresi, Louis

    2015-04-01

    Dynamic Topography Revisited Dynamic topography is usually considered to be one of the trinity of contributing causes to the Earth's non-hydrostatic topography along with the long-term elastic strength of the lithosphere and isostatic responses to density anomalies within the lithosphere. Dynamic topography, thought of this way, is what is left over when other sources of support have been eliminated. An alternate and explicit definition of dynamic topography is that deflection of the surface which is attributable to creeping viscous flow. The problem with the first definition of dynamic topography is 1) that the lithosphere is almost certainly a visco-elastic / brittle layer with no absolute boundary between flowing and static regions, and 2) the lithosphere is, a thermal / compositional boundary layer in which some buoyancy is attributable to immutable, intrinsic density variations and some is due to thermal anomalies which are coupled to the flow. In each case, it is difficult to draw a sharp line between each contribution to the overall topography. The second definition of dynamic topography does seem cleaner / more precise but it suffers from the problem that it is not measurable in practice. On the other hand, this approach has resulted in a rich literature concerning the analysis of large scale geoid and topography and the relation to buoyancy and mechanical properties of the Earth [e.g. refs 1,2,3] In convection models with viscous, elastic, brittle rheology and compositional buoyancy, however, it is possible to examine how the surface topography (and geoid) are supported and how different ways of interpreting the "observable" fields introduce different biases. This is what we will do. References (a.k.a. homework) [1] Hager, B. H., R. W. Clayton, M. A. Richards, R. P. Comer, and A. M. Dziewonski (1985), Lower mantle heterogeneity, dynamic topography and the geoid, Nature, 313(6003), 541-545, doi:10.1038/313541a0. [2] Parsons, B., and S. Daly (1983), The

  5. Remembered Experiences and Revisit Intentions

    Barnes, Stuart; Mattsson, Jan; Sørensen, Flemming

    2016-01-01

    Tourism is an experience-intensive sector in which customers seek and pay for experiences above everything else. Remembering past tourism experiences is also crucial for an understanding of the present, including the predicted behaviours of visitors to tourist destinations. We adopt a longitudinal...... approach to memory data collection from psychological science, which has the potential to contribute to our understanding of tourist behaviour. In this study, we examine the impact of remembered tourist experiences in a safari park. In particular, using matched survey data collected longitudinally and PLS...... path modelling, we examine the impact of positive affect tourist experiences on the development of revisit intentions. We find that longer-term remembered experiences have the strongest impact on revisit intentions, more so than predicted or immediate memory after an event. We also find that remembered...

  6. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Tendekayi H. Gadaga

    2013-06-01

    Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

  7. China's Fermentation Industry Develops Rapidly

    2007-01-01

    @@ 1 Output increases steadily The main products of China's fermen-tation industry include amino acid,organic acid, enzyme preparation,yeast, starch and starch sugar, spe-cial functional fermented products,etc. Monosodium glutamate is themain product of amino acid, and cit-ric acid is the main product of or-ganic acid.

  8. Hydrogen Production by Thermophilic Fermentation

    Niel, van E.W.J.; Willquist, K.; Zeidan, A.A.; Vrije, de T.; Mars, A.E.; Claassen, P.A.M.

    2012-01-01

    Of the many ways hydrogen can be produced, this chapter focuses on biological hydrogen production by thermophilic bacteria and archaea in dark fermentations. The thermophiles are held as promising candidates for a cost-effective fermentation process, because of their relatively high yields and broad

  9. Revisiting Mutual Fund Performance Evaluation

    Angelidis, Timotheos; Giamouridis, Daniel; Tessaromatis, Nikolaos

    2012-01-01

    Mutual fund manager excess performance should be measured relative to their self-reported benchmark rather than the return of a passive portfolio with the same risk characteristics. Ignoring the self-reported benchmark introduces biases in the measurement of stock selection and timing components of excess performance. We revisit baseline empirical evidence in mutual fund performance evaluation utilizing stock selection and timing measures that address these biases. We introduce a ...

  10. Markowitz Revisited: Social Portfolio Engineering

    Gasser, Stephan; Kremser, Thomas; Rammerstorfer, Margarethe; Weinmayer, Karl

    2014-01-01

    In recent years socially responsible investing has become an increasingly more popular subject with both private and institutional investors. At the same time, a number of scientific papers have been published on socially responsible investments (SRIs), covering a broad range of topics, from what actually defines SRIs to the financial performance of SRI funds in contrast to non-SRI funds. In this paper, we revisit Markowitz' Portfolio Selection Theory and propose a modification...

  11. Leadership and Management Theories Revisited

    Madsen, Mona Toft

    2001-01-01

    The goal of the paper is to revisit and analyze key contributions to the understanding of leadership and management. As a part of the discussion a role perspective that allows for additional and/or integrated leader dimensions, including a change-centered, will be outlined. Seemingly, a major challenge on the substantive level is the integration of soft and hard managerial functions, while the concepts used in presenting these should at least in transition be able to contain a distinction bet...

  12. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    Chin-Feng Chan

    2014-08-01

    Full Text Available Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

  13. Investigation and control of fermentation processes using fermenter calorimetry

    Meier-Schneiders, Martin; Grosshans, Ulrich; Busch, Claudia; Eigenberger, Gerhart

    1992-01-01

    It is well known, that heat generation and total metabolic activity in biological systems are strongly correlated. Thus the heat production can provide important information for the study, supervision and control of biological fermentations. Microcalorimeters are widely used for studies concerning physiology, ecology, and pharmacology. They are very sensitive, but the measuring principle exhibits methodical disadvantages for its application in biotechnology (direct control of the fermentation...

  14. Modelling ethanol production from cellulose: separate hydrolysis and fermentation versus simultaneous saccharification and fermentation

    Drissen, R.E.T.; Maas, R.H.W.; Tramper, J.; Beeftink, H.H.

    2009-01-01

    In ethanol production from cellulose, enzymatic hydrolysis, and fermentative conversion may be performed sequentially (separate hydrolysis and fermentation, SHF) or in a single reaction vessel (simultaneous saccharification and fermentation, SSF). Opting for either is essentially a trade-off between

  15. Fermentation of irradiated sugarcane must

    Alcarde André Ricardo; Walder Júlio Marcos Melges; Horii Jorge

    2003-01-01

    Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoc...

  16. KANJI: AN AYURVEDIC FERMENTATIVE PREPARATION

    Santhosh B; Jadar P. G.; Nageswara Rao

    2012-01-01

    Kanji – A unique Ayurvedic fermentative preparation was prepared as per the textual reference Rasayanasara which is mainly indicated for the Shodhana (purification) of Metals and also for various mercurial processing. But Kanji by this reference is rarely prepared and used. Hence, the pharmaceutical and preliminary physico-chemical findings of this Kanji are reported in this paper. The fermentation process started on 7th day and completed on 31st day. The prepared Kanji was golden brown color...

  17. Des aliments tu feras medecine: Hippocrate revisite

    Lahlou, Saadi

    1999-01-01

    "Let foods be your medicine Hippocrates revisited". In this article the author discusses the behaviour of consumers, concepts of 'health foods' and helth eating towards food and the rise of businesses built around the health food industry.

  18. Fermentation of irradiated sugarcane must

    Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and my influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the general Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated: yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%. (author)

  19. Fermentation of irradiated sugarcane must

    Alcarde, Andre Ricardo; Horii, Jorge [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz. Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: aralcard@esalq.usp.br; Walder, Julio Marcos Melges [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia

    2003-12-01

    Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and my influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the general Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated: yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%. (author)

  20. Immobilized cells in meat fermentation.

    McLoughlin, A J; Champagne, C P

    1994-01-01

    The immobilization of microbial cells can contribute to fermented meat technology at two basic levels. First, the solid/semisolid nature (low available water) of the substrate restricts the mobility of cells and results in spatial organizations based on "natural immobilization" within the fermentation matrix. The microniches formed influence the fermentation biochemistry through mass transfer limitations and the subsequent development and activity of the microflora. This form of immobilization controls the nature of competition between subpopulations within the microflora and ultimately exerts an effect on the ecological competence (ability to survive and compete) of the various cultures present. Second, immobilized cell technology (ICT) can be used to enhance the ecological competence of starter cultures added to initiate the fermentation. Immobilization matrices such as alginate can provide microniches or microenvironments that protect the culture during freezing or lyophilization, during subsequent rehydration, and when in competition with indigenous microflora. The regulated release of cells from the microenvironments can also contribute to competitive ability. The regulation of both immobilization processes can result in enhanced fermentation activity. PMID:8069934

  1. Experiments with Fungi Part 2: Fermentation.

    Dale, Michele; Hetherington, Shane

    1996-01-01

    Gives details of three experiments with alcoholic fermentation by yeasts which yield carbon dioxide and ethanol. Lists procedures for making cider, vinegar, and fermentation gases. Provides some historical background and detailed equipment requirements. (DDR)

  2. Treatment of biomass to obtain fermentable sugars

    Dunson, Jr., James B.; Tucker, Melvin; Elander, Richard; Hennessey, Susan M.

    2011-04-26

    Biomass is pretreated using a low concentration of aqueous ammonia at high biomass concentration. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

  3. Yeasts Diversity in Fermented Foods and Beverages

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  4. Fermentation metabolism and its evolution in algae

    Catalanotti, Claudia; Yang, Wenqiang; Posewitz, Matthew C.; Grossman, Arthur R.

    2013-01-01

    Fermentation or anoxic metabolism allows unicellular organisms to colonize environments that become anoxic. Free-living unicellular algae capable of a photoautotrophic lifestyle can also use a range of metabolic circuitry associated with different branches of fermentation metabolism. While algae that perform mixed-acid fermentation are widespread, the use of anaerobic respiration is more typical of eukaryotic heterotrophs. The occurrence of a core set of fermentation pathways among the algae ...

  5. Enhanced substrate conversion effiency of fermentation processes

    Sanders, J P M; Weusthuis, R.A.; Mooibroek, H.

    2008-01-01

    The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate and the second fermentation product is in a more oxidised state than the substrate yet in a less oxidised state than the final oxidation product CO2, such that the concurrent synthesis of the firs...

  6. A remote coal deposit revisited

    Bojesen-Kofoed, Jørgen A.; Kalkreuth, Wolfgang; Petersen, Henrik I.;

    2012-01-01

    In 1908, members of the “Danmark Expedition” discovered a coal deposit in a very remote area in western Germania Land, close to the margin of the inland ice in northeast Greenland. The deposit was, however, neither sampled nor described, and was revisited in 2009 for the first time since its...... discovery. The outcrops found in 2009 amount to approximately 8 m of sediment including a coal seam of 2 m thickness. More outcrops and additional coal deposits most certainly are to be found, pending further fieldwork. The deposits are Middle Jurassic, Callovian, in age and were deposited in a floodplain...... environment related to meandering river channels. Spores and pollen in the lower fluvial deposits reflect abundant vegetation of ferns along the river banks. In contrast, a sparse spore and pollen flora in the coals show a mixed vegetation of ferns and gymnosperms. Based on proximate and petrographic analyses...

  7. PAT tools for fermentation processes

    Gernaey, Krist

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process...... knowledge is central in PAT projects. This presentation therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: - On-line sensors, where for example spectroscopic measurements are increasingly applied - Mechanistic models, which can be used to...

  8. Cleaning Validation of Fermentation Tanks

    Salo, Satu; Friis, Alan; Wirtanen, Gun

    2008-01-01

    Reliable test methods for checking cleanliness are needed to evaluate and validate the cleaning process of fermentation tanks. Pilot scale tanks were used to test the applicability of various methods for this purpose. The methods found to be suitable for validation of the clenlinees were visula o...

  9. Fermentative processes for environmental remediation

    Grilli, Selene

    2013-01-01

    The growing interest in environmental protection has led to the development of emerging biotechnologies for environmental remediation also introducing the biorefinery concept. This work mainly aimed to evaluate the applicability of innovative biotechnologies for environmental remediation and bioenergy production, throught fermentative processes. The investigated biotechnologies for waste and wastewater treatment and for the valorisation of specific feedstocks and energy recovery, were m...

  10. PAT tools for fermentation processes

    Gernaey, Krist; Bolic, Andrijana; Svanholm, Bent

    2012-01-01

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process kn...

  11. PAT tools for fermentation processes

    Gernaey, Krist; Bolic, Andrijana; Svanholm, Bent

    2012-01-01

    knowledge is central in PAT projects. This manuscript therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: on-line sensors, mechanistic models and small-scale equipment for high-throughput experimentation. The manuscript ends with a short...... perspective on future developments....

  12. The Brewing Process: Optimizing the Fermentation

    Teodora Coldea

    2014-11-01

    Full Text Available Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation. The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract.

  13. n-Butanol derived from biochemical and chemical routes: A review

    B. Ndaba

    2015-12-01

    Full Text Available Traditionally, bio-butanol is produced with the ABE (Acetone Butanol Ethanol process using Clostridium species to ferment sugars from biomass. However, the route is associated with some disadvantages such as low butanol yield and by-product formation (acetone and ethanol. On the other hand, butanol can be directly produced from ethanol through aldol condensation over metal oxides/ hydroxyapatite catalysts. This paper suggests that the chemical conversion route is more preferable than the ABE process, because the reaction proceeds more quickly compared to the fermentation route and fewer steps are required to get to the product.

  14. Commercialization of a novel fermentation concept.

    Mazumdar-Shaw, Kiran; Suryanarayan, Shrikumar

    2003-01-01

    Fermentation is the core of biotechnology where current methodologies span across technologies based on the use of either solid or liquid substrates. Traditionally, solid substrate fermentation technologies have been the widely practiced in the Far East to manufacture fermented foods such as soya sauce, sake etc. The Western World briefly used solid substrate fermentation for the manufacture of antibiotics and enzymes but rapidly replaced this technology with submerged fermentation which proved to be a superior technology in terms of automation, containment and large volume fermentation. Biocon India developed its enzyme technology based on solid substrate fermentation as a low-cost, low-energy option for the production of specialty enzymes. However, the limitations of applying solid substrate fermentation to more sophisticated biotechnology products as well as large volume fermentations were recognized by Biocon India as early as 1990 and the company embarked on a 8 year research and development program to develop a novel bioreactor capable of conducting solid substrate fermentation with comparable levels of automation and containment as those practiced by submerged fermentation. In addition, the novel technology enabled fed-batch fermentation, in situ extraction and other enabling features that will be discussed in this article. The novel bioreactor was christened the "PlaFractor" (pronounced play-fractor). The next level of research on this novel technology is now focused on addressing large volume fermentation. This article traces the evolution of Biocon India's original solid substrate fermentation to the PlaFractor technology and provides details of the scale-up and commercialization processes that were involved therein. What is also apparent in the article is Biocon India's commercially focused research programs and the perceived need to be globally competitive through low costs of innovation that address, at all times, processes and technologies that

  15. 27 CFR 24.197 - Production by fermentation.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same...

  16. Fermented products with probiotic qualities.

    Kalantzopoulos, G

    1997-01-01

    For several centuries, fermented products derived from plant or animal materials have been an acceptable and essential part of the diet in most parts of the world. Health benefits have also often been associated with them. Probiotics can be defined as fermented food containing specific live microorganisms or a live microbial food or feed supplement, which beneficially effects the human or the host animal by improving its intestinal microbial balance. Nearly all probiotics currently on the market contain Lactobacilli, Streptococci, Enterococci or Bifidobacteria. In contrast to Japan, where freeze-dried microorganisms are consumed by a substantial part of the human population, in Europe, probiotic action towards humans are only claimed for certain fermented dairy products (e.g. yoghurts). Those species that have been extensively studied so far, with several experimental trials on man, are the two yoghurt bacteria Streptocaccus thermophilus and Lactobacillus bulgaricus, L. casei and Bifidobacteria. L. acidophilus has also received important scientific interest, however, only a few human studies have been carried out. From the technological point of view a good probiotic should be stable and viable for long periods under storage, should be able to survive the low pH levels of the stomach, be able to colonise the epithelium of the gastro-intestinal tract of the host, should not be pathogenic and, last but not least, must be capable of exerting a growth promoting effect or a resistance to infectious diseases. The beneficial effects of probiotics are mainly contributed to a direct antagonistic effect against specific groups of microorganisms (Enteropathogenes), by an effect on the metabolism in the gut or by a stimulation of systemic or mucosal immunity. We will present major proven health benefits of milks fermented with those bacterial species and discuss, where possible, the impact of the specific selection and utilisation of particular strains. PMID:16887587

  17. Fine structure of the butterfly diagram revisited

    Major, Balázs

    The latitudinal time distribution of sunspots (butterfly diagram) was studied by Becker (1959) and Antalová & Gnevyshev (1985). Our goal is to revisit these studies. In the first case we check whether there is a poleward migration in sunspot activity. In the second case we confirm the results, and make more quantitative statements concerning their significance and the position of the activity peaks.

  18. The Rotating Morse-Pekeris Oscillator Revisited

    Zuniga, Jose; Bastida, Adolfo; Requena, Alberto

    2008-01-01

    The Morse-Pekeris oscillator model for the calculation of the vibration-rotation energy levels of diatomic molecules is revisited. This model is based on the realization of a second-order exponential expansion of the centrifugal term about the minimum of the vibrational Morse oscillator and the subsequent analytical resolution of the resulting…

  19. Pesticides' influence on wine fermentation.

    Caboni, Pierluigi; Cabras, Paolo

    2010-01-01

    Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew (Plasmopara viticola and Uncinula necator), and gray mold (Botrytis cinerea). On the other hand, the most dangerous insects are the grape moth (Lobesia botrana), vine mealybug (Planococcus ficus), and the citrus mealybug (Planococcus citri). Farmers fight grape diseases and insects applying pesticides that can be found at harvest time on grapes. The persistence of pesticides depends on the chemical characteristic of the active ingredients as well as on photodegradation, thermodegradation, codistillation, and enzymatic degradation. The pesticide residues on grapes can be transferred to the must and this can influence the selection and development of yeast strains. Moreover, yeasts can also influence the levels of the pesticides in the wine by reducing or adsorbing them on lees. During the fermentative process, yeasts can cause the disappearance of pesticide residues by degradation or absorption at the end of the fermentation when yeasts are deposited as lees. In this chapter, we reviewed the effect of commonly used herbicides, insecticides, and fungicides on yeasts. We also studied the effect of alcoholic and malolactic fermentation on pesticide residues. PMID:20610173

  20. Dry-Wet Fermentation for Biogas Production

    Ahlhaus, M; Barz, M; Vogel, T.

    2008-01-01

    At present biogas plants produce biogas mainly from slurry by liquid fermentation. But the low substrate digestation of herbaceous biomass by liquid fermentation permits to use only a low amount of herbaceous biomass. Since April 2007 the collaborative project entitled “Development of a combined dry-wet fermentation process to produce biogas from herbaceous biomass substrates” is conducted at the Laboratory for Integrated Energy Systems of the University of Applied Sciences in ...

  1. Fermented beverages : technological and analytical approaches

    Oliveira, J.M.

    2012-01-01

    Last years, efforts have been developed to study fermented beverages, being wine the most important product. Other fermented products and/or their distillates, obtained from various fruits, namely tropical fruits and raspberries, and even from honey (mead) and cheese whey have been studied. Respecting winemaking, the main goal is to study the technological parameters which may influence the quality of the final product, in order to manage accurately the fermentative processes and to contro...

  2. Fermented Meat Products%发酵肉制品

    凌静

    2008-01-01

    This article introduced the types,characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product.It also indicated the developing prospect of the fermented meat products.

  3. Microbial fermented tea - a potential source of natural food preservatives

    Mo, H.Z.; Yang Zhu, Yang; Chen, Z.M.

    2008-01-01

    Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process h

  4. Revisiting the 1761 Transatlantic Tsunami

    Baptista, Maria Ana; Wronna, Martin; Miranda, Jorge Miguel

    2016-04-01

    The tsunami catalogs of the Atlantic include two transatlantic tsunamis in the 18th century the well known 1st November 1755 and the 31st March 1761. The 31st March 1761 earthquake struck Portugal, Spain, and Morocco. The earthquake occurred around noontime in Lisbon alarming the inhabitants and throwing down ruins of the past 1st November 1755 earthquake. According to several sources, the earthquake was followed by a tsunami observed as far as Cornwall (United Kingdom), Cork (Ireland) and Barbados (Caribbean). The analysis of macroseismic information and its compatibility with tsunami travel time information led to a source area close to the Ampere Seamount with an estimated epicenter circa 34.5°N 13°W. The estimated magnitude of the earthquake was 8.5. In this study, we revisit the tsunami observations, and we include a report from Cadiz not used before. We use the results of the compilation of the multi-beam bathymetric data, that covers the area between 34°N - 38°N and 12.5°W - 5.5°W and use the recent tectonic map published for the Southwest Iberian Margin to select among possible source scenarios. Finally, we use a non-linear shallow water model that includes the discretization and explicit leap-frog finite difference scheme to solve the shallow water equations in the spherical or Cartesian coordinate to compute tsunami waveforms and tsunami inundation and check the results against the historical descriptions to infer the source of the event. This study received funding from project ASTARTE- Assessment Strategy and Risk Reduction for Tsunamis in Europe a collaborative project Grant 603839, FP7-ENV2013 6.4-3

  5. Prebiotics in piglet nutrition? Fermentation kinetics along the GI tract

    Awati, A.A.

    2005-01-01

    Keywords: fermentation, gas production, pigletsThe generalized theory behind the carbohydrate to protein fermentation in the GIT is that in presence of fermentable carbohydrate substrate, microbes prefer to ferment carbohydrate source to derive energy and use the nitrogen available for their own growth. With this background information, it was hypothesized that inclusion of fermentable carbohydrates in the piglet diet will reduce the protein fermentation, which will be confirmed by reduced le...

  6. Kinetics model development of cocoa bean fermentation

    Kresnowati, M. T. A. P.; Gunawan, Agus Yodi; Muliyadini, Winny

    2015-12-01

    Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required. Fermentation is the vital stage in series of cocoa beans post harvest processing which could improve the quality of cocoa beans, in particular taste, aroma, and colours. During the fermentation process, combination of microbes grow producing metabolites that serve as the precursors for cocoa beans flavour. Microbial composition and thereby their activities will affect the fermentation performance and influence the properties of cocoa beans. The correlation could be reviewed using a kinetic model that includes unstructured microbial growth, substrate utilization and metabolic product formation. The developed kinetic model could be further used to design cocoa bean fermentation process to meet the expected quality. Further the development of kinetic model of cocoa bean fermentation also serve as a good case study of mixed culture solid state fermentation, that has rarely been studied. This paper presents the development of a kinetic model for solid-state cocoa beans fermentation using an empirical approach. Series of lab scale cocoa bean fermentations, either natural fermentations without starter addition or fermentations with mixed yeast and lactic acid bacteria starter addition, were used for model parameters estimation. The results showed that cocoa beans fermentation can be modelled mathematically and the best model included substrate utilization, microbial growth, metabolites production and its transport. Although the developed model still can not explain the dynamics in microbial population, this model can sufficiently explained the observed changes in sugar concentration as well as metabolic products in the cocoa bean pulp.

  7. Fermentation: From Sensory Experience to Conceptual Understanding

    Moore, Eugene B.

    1977-01-01

    Presented is a laboratory exercise that utilizes the natural yeast carbonation method of making homemade root beer to study fermentation and the effect of variables upon the fermentation process. There are photographs, a sample data sheet, and procedural hints included. (Author/MA)

  8. Solid state fermentation for foods and beverages

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foo

  9. Energy balance in solid state fermentation processes

    Rodriguez, L.J.A.; Torres, A.; Echevarria, J.; Saura, G. (Instituto Cubano de Investigaciones de los Derivados de la Cana de Azucar (ICIDCA), La Habana (Cuba))

    1991-01-01

    It was applied a macroscopic energy balance to a solid state fermentation process and an electron balance in order to estimate the temperature and the heat evolved in the process. There were employed several equations that describe the development of the system and offer the possibility to design or control such fermentations. (orig.).

  10. FERMENTED MILK AS A FUNCTIONAL FOOD

    Irena Rogelj

    2000-06-01

    Full Text Available Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fermented milk with probiotic bacteria has again become the prominent representative of this new category of food. Milk alone is much more than the sum of its nutrients. It contains an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth, and immunoregulation. When fermented milk is enriched with probiotic bacteria and prebiotics it meets all the requirements of functional food. The possible positive effects of enriched fermented milk on host health will be reviewed.

  11. Recent advances in fermentative biohydrogen production

    Xuemei Liu; Nanqi Ren; Funan Song; Chuanping Yang; Aijie Wang

    2008-01-01

    Hydrogen energy, as a kind of clean energy with great potential, has been a hotspot for study worldwide. Based on the recent research on biohydrogen production, this paper gives a brief review on the following aspects: fermentative hydrogen production process and the engineering control statagy, key factors affecting the efficiency of hydrogen production, such as substrates, cysteine, metal ions, anaerobic fermentation terminal products, and formic acid and ammonia. Moreover, anaerobic fermentative hydrogen-producing strain and regulation and control of enzyme gene in fermentative hydrogen production are also discussed. Finally, the prospect of anaerobic fermentative biohydrogen production is proposed in three study areas, namely developing new techniques for breeding hydrogen-producing bacteria, exploitations of more strains and gene resources, and intensifying the application of microbial molecular breeding in hydrogen production.

  12. Revisiting Pattern Structures for Structured Attribute Sets

    Alam, Mehwish; Buzmakov, Aleksey; Napoli, Amedeo; Sailanbayev, Alibek

    2015-01-01

    In this paper, we revisit an original proposition on pattern structures for structured sets of attributes. There are several reasons for carrying out this kind of research work. The original proposition does not give many details on the whole framework, and especially on the possible ways of implementing the similarity operation. There exists an alternative definition without any reference to pattern structures, and we would like to make a parallel between two points of view. Moreover we disc...

  13. Hyperinflation in Brazil, Israel, and Nicaragua revisited

    Szybisz, M. A.; Szybisz, L.

    2016-01-01

    The aim of this work is to address the description of hyperinflation regimes in economy. The spirals of hyperinflation developed in Brazil, Israel, and Nicaragua are revisited. This new analysis of data indicates that the episodes occurred in Brazil and Nicaragua can be understood within the frame of the model available in the literature, which is based on a nonlinear feedback (NLF) characterized by an exponent $\\beta>0$. In the NLF model the accumulated consumer price index carries a finite ...

  14. Directed animals and Gas Models Revisited

    Le Borgne, Yvan; Marckert, Jean-François

    2007-01-01

    In this paper, we revisit the enumeration of directed animals using gas models. We show that there exists a natural construction of random directed animals on any directed graph together with a particle system that explains at the level of objects the formal link known between the density of the gas model and the generating function of directed animals counted according to the area. This provides some new methods to compute the generating function of directed animals counted according to area...

  15. THE MATHEMATICAL FOUNDATIONS OF GENERAL RELATIVITY REVISITED

    Jean-Francois Pommaret

    2013-01-01

    The purpose of this paper is to present for the first time an elementary summary of a few recent results obtained through the application of the formal theory of partial differential equations and Lie pseudogroups in order to revisit the mathematical foundations of general relativity. Other engineering examples (control theory, elasticity theory, electromagnetism) will also be considered in order to illustrate the three fundamental results that we shall provide successively. 1) VESSIOT VERSU...

  16. Revisiting the texture zero neutrino mass matrices

    Singh, Madan; Gupta, Manmohan

    2016-01-01

    In the light of refined and large reactor mixing angle $\\theta_{13}$, we have revisited the texture three and two zero neutrino mass matrices in the flavor basis. For Majorana neutrinos, it has been explicitly shown that all the texture three zero mass matrices remain ruled out. Further, for both normal and inverted mass ordering, for the texture two zero neutrino mass matrices one finds interesting constraints on the Dirac-like CP violating phase $\\delta$ and Majorana phases $\\rho$ and $\\sigma$.

  17. Parallel R&D Paths Revisited

    Scherer, Frederic Michael

    2011-01-01

    This paper revisits the logic of pursuing parallel R&D paths when there is uncertainty as to which approaches will succeed technically and/or economically. The previous findings by Richard Nelson and the present author are reviewed. A further analysis then seeks to determine how sensitive optimal strategies are to parameter variations and the extent to which parallel and series strategies are integrated. It pays to support more approaches, the deeper the stream of benefits is and the lower is...

  18. Szemer\\'edi's regularity lemma revisited

    2005-01-01

    Szemer\\'edi's regularity lemma is a basic tool in graph theory, and also plays an important role in additive combinatorics, most notably in proving Szemer\\'edi's theorem on arithmetic progressions . In this note we revisit this lemma from the perspective of probability theory and information theory instead of graph theory, and observe a variant of this lemma which introduces a new parameter $F$. This stronger version of the regularity lemma was iterated in a recent paper of the author to repr...

  19. Spine revisited: Principles and parlance redefined

    Kothari M

    2005-01-01

    Full Text Available A revised appreciation of the evolution and the nature of bone in general and of vertebrae in particular, allows revisiting the human spine to usher in some new principles and more rational parlance, that embody spine′s phylogeny, ontogeny, anatomy and physiology. Such an approach accords primacy to spine′s soft-tissues, and relegates to its bones a secondary place.

  20. ConocoPhillips’ share price model revisited

    Kitov, Ivan

    2012-01-01

    Three years ago we found a statistically reliable link between ConocoPhillips’ (NYSE: COP) stock price and the difference between the core and headline CPI in the United States. In this article, the original relationship is revisited with new data available since 2009. The agreement between the observed monthly closing price (adjusted for dividends and splits) and that predicted from the CPI difference is confirmed. The original quantitative link is validated. In order to improve the accurac...

  1. Mathematical modeling of thin-layer drying of fermented and non-fermented sugarcane bagasse

    Mazutti, Marcio A.; Zabot, Giovani; Boni, Gabriela; Skovronski, Aline; de Oliveira, Debora; Di Luccio, Marco; Oliveira, J. Vladimir; Treichel, Helen [Department of Food Engineering, URI - Campus de Erechim, P.O. Box 743, CEP 99700-000, Erechim - RS (Brazil); Rodrigues, Maria Isabel; Maugeri, Francisco [Department of Food Engineering, Faculty of Food Engineering, University of Campinas - UNICAMP, P.O. Box 6121, CEP 13083-862, Campinas - SP (Brazil)

    2010-05-15

    This work reports hot-air convective drying of thin-layer fermented and non-fermented sugarcane bagasse. For this purpose, experiments were carried out in a laboratory-scale dryer assessing the effects of solid-state fermentation (SSF) on the drying kinetics of the processing material. The fermented sugarcane bagasse in SSF was obtained with the use of Kluyveromyces marxianus NRRL Y-7571. Drying experiments were carried out at 30, 35, 40 and 45 C, at volumetric air flow rates of 2 and 3 m{sup 3} h{sup -1}. The ability of ten different thin-layer mathematical models was evaluated towards representing the experimental drying profiles obtained. Results showed that the fermented sugarcane bagasse presents a distinct, faster drying, behavior from that verified for the non-fermented material at the same conditions of temperature and volumetric air flow rate. It is shown that the fermented sugarcane bagasse presented effective diffusion coefficient values of about 1.3 times higher than the non-fermented material. A satisfactory agreement between experimental data and model results of the thin-layer drying of fermented and non-fermented sugarcane bagasse was achieved at the evaluated experimental conditions. (author)

  2. Degradation of cellulosic biomass and its subsequent utilization for the production of chemical feedstocks. Progress report, June 1-August 31, 1978

    Wang, D.I.C.; Cooney, C.L.; Demain, A.L.; Gomez, R.F.; Sinskey, A.J.

    1978-08-01

    Studies concerning the cellobiose properties of Clostridium thermocellum were started to determine if the cellulose degradation end products can be enhanced for glucose (with a subsequent decrease in cellobiose). Implications of preliminary studies indicate that the cells or the enzyme(s) responsible for converting cellobiose to glucose can be manipulated environmentally and genetically to increase the final yield of glucose. The second area of effort is to the production of chemical feedstocks. Three fermentations have been identified for exploration. Preliminary reports on acrylic acid acetone/butanol, and acetic acid production by C. propionicum, C. acetobutylicum, and C. thermoaceticum, respectively, are included. (DMC)

  3. Capturing the response of Clostridium acetobutylicum to chemical stressors using a regulated genome-scale metabolic model

    Clostridia are anaerobic Gram-positive Firmicutes containing broad and flexible systems for substrate utilization, which have been used successfully to produce a range of industrial compounds. Clostridium acetobutylicum has been used to produce butanol on an industrial scale through acetone-butanol-ethanol (ABE) fermentation. A genome-scale metabolic (GSM) model is a powerful tool for understanding the metabolic capacities of an organism and developing metabolic engineering strategies for strain development. The integration of stress related specific transcriptomics information with the GSM model provides opportunities for elucidating the focal points of regulation

  4. Microbial biotechnology.

    Demain, A L

    2000-01-01

    For thousands of years, microorganisms have been used to supply products such as bread, beer and wine. A second phase of traditional microbial biotechnology began during World War I and resulted in the development of the acetone-butanol and glycerol fermentations, followed by processes yielding, for example, citric acid, vitamins and antibiotics. In the early 1970s, traditional industrial microbiology was merged with molecular biology to yield more than 40 biopharmaceutical products, such as erythropoietin, human growth hormone and interferons. Today, microbiology is a major participant in global industry, especially in the pharmaceutical, food and chemical industries. PMID:10631778

  5. Biohydrogen production from soluble condensed molasses fermentation using anaerobic fermentation

    Lay, Chyi-How; Lin, Chiu-Yue [Department of Environmental Engineering and Science, Feng Chia University, Taichung 40724 (China); Wu, Jou-Hsien; Hsiao, Chin-Lang [Department of Water Resource Engineering, Feng Chia University (China); Chang, Jui-Jen [Department of Life Sciences, National Chung Hsing University (China); Chen, Chin-Chao [Environmental Resources Laboratory, Department of Landscape Architecture, Chungchou Institute of Technology (China)

    2010-12-15

    Using anaerobic micro-organisms to convert organic waste to produce hydrogen gas gives the benefits of energy recovery and environmental protection. The objective of this study was to develop a biohydrogen production technology from food wastewater focusing on hydrogen production efficiency and micro-flora community at different hydraulic retention times. Soluble condensed molasses fermentation (CMS) was used as the substrate because it is sacchariferous and ideal for hydrogen production. CMS contains nutrient components that are necessary for bacterial growth: microbial protein, amino acids, organic acids, vitamins and coenzymes. The seed sludge was obtained from the waste activated sludge from a municipal sewage treatment plant in Central Taiwan. This seed sludge was rich in Clostridium sp. A CSTR (continuously stirred tank reactor) lab-scale hydrogen fermentor (working volume, 4.0 L) was operated at a hydraulic retention time (HRT) of 3-24 h with an influent CMS concentration of 40 g COD/L. The results showed that the peak hydrogen production rate of 390 mmol H{sub 2}/L-d occurred at an organic loading rate (OLR) of 320 g COD/L-d at a HRT of 3 h. The peak hydrogen yield was obtained at an OLR of 80 g COD/L-d at a HRT of 12 h. At HRT 8 h, all hydrogenase mRNA detected were from Clostridium acetobutylicum-like and Clostridium pasteurianum-like hydrogen-producing bacteria by RT-PCR analysis. RNA based hydrogenase gene and 16S rRNA gene analysis suggests that Clostridium exists in the fermentative hydrogen-producing system and might be the dominant hydrogen-producing bacteria at tested HRTs (except 3 h). The hydrogen production feedstock from CMS is lower than that of sucrose and starch because CMS is a waste and has zero cost, requiring no added nutrients. Therefore, producing hydrogen from food wastewater is a more commercially feasible bioprocess. (author)

  6. Prebiotics in piglet nutrition? Fermentation kinetics along the GI tract

    Awati, A.A.

    2005-01-01

    Keywords: fermentation, gas production, pigletsThe generalized theory behind the carbohydrate to protein fermentation in the GIT is that in presence of fermentable carbohydrate substrate, microbes prefer to ferment carbohydrate source to derive energy and use the nitrogen available for their own gro

  7. Chemicals from biomass - BioForest

    Heiningen, A. van (Aalto University School of Chemical Technology, Espoo (Finland), Dept. of Forest Products Technology), e-mail: adriaan.vanheiningen@aalto.fi; Granstroem, T. (Aalto University School of Chemical Technology, Espoo (Finland), Dept.of Biotechnology and Chemical Technology), e-mail: tom.granstrom@aalto.fi

    2011-11-15

    The objective of the BioForest project is to develop the science and technology of a series of integrated processing steps which economically convert mixed hardwood and softwood biomass and recycled fibers into commodity chemicals at an existing forest products complex which also produces wood and/or pulp and paper. The commodity products will be produced from the biomass carbohydrates using a novel biomass fractionation process, a modified ABE (Acetone- Butanol-Ethanol) fermentation process, and a novel continuous solvent recovery method from the fermentation liquid. The mixture of solvents produced by the modified ABE process consists of isopropanol, butanol and ethanol. The key technological barriers which have been accomplished in the Bioforest project are following: 1. Fundamental understanding of the kinetics of delignification, hemicellulose dissolution and cellulose degradation during SEW fractionation of softwood and hardwood 2. Optimization of SEW fractionation of softwood biomass with a total treatment time as short as 30 minutes 3. Simultaneous SEW fractionation of hardwood and softwood biomass 4. Production of a high concentration (> 100 g/L) hemicellulose monosugar solution from SEW spent fractionation liquor at a sugar yield larger than 85% by multistep conditioning 5. Construction of E.coli strain harboring isopropanol dehydrogenase gene capable of acetone conversion to isopropanol 6. Successful fermentation of the conditioned hemicellulose monosugar solution to ABE (Acetone, Butanol, Ethanol) solvents using advanced column technology (patent pending) or semi-solid pulp fermentations with the volumetric productivities of 5.5 and 13.5 g/L h respectively. (orig.)

  8. Biotechnology of Flavor Generation in Fermented Meats

    Toldrá, Fidel

    Traditionally, meat fermentation was based on the use of natural flora, including the “back-slopping”, or addition of a previous successful fermented sausage. However, these practices gave a great variability in the developed flora and affected the safety and quality of the sausages (Toldrá, 2002; Toldrá & Flores, 2007). The natural flora of fermented meat has been studied for many years (Leistner, 1992; Toldrá, 2006a), and more recently, these micro-organisms have been isolated and biochemically identified through molecular methods applied to extracted DNA and RNA (Cocolin, Manzano, Aggio, Cantoni, & Comi, 2001; Cocolin, Manzano, Cantoni, & Comi, 2001; Comi, Urso, Lacumin, Rantsiou, Cattaneo & Cantoni, 2005).

  9. Functional Properties of Microorganisms in Fermented Foods

    Tamang, Jyoti P.; Shin, Dong-Hwa; Jung, Su-Jin; Chae, Soo-Wan

    2016-01-01

    Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers. PMID:27199913

  10. Microbiological and biochemical study of coffee fermentation.

    Avallone, S; Guyot, B; Brillouet, J M; Olguin, E; Guiraud, J P

    2001-04-01

    The coffee fermentation microflora were rich and mainly constituted of aerobic Gram-negative bacilli, with Erwinia and Klebsiella genuses at the highest frequencies. The best population increase was observed with lactic acid bacteria and yeasts, whereas those microorganisms that counted on a pectin medium remained constant during the fermentation step. Qualitatively, lactic acid bacteria belonged mainly to Leuconostoc mesenteroides species but the others microflora were relatively heterogeneous. The microorganisms isolated on pectin medium were Enterobacteriaceae, identified as Erwinia herbicola and Klebsiella pneumoniae, not reported as strong pectolytic strains. Throughout coffee fermentation, 60% of the simple sugars were degraded by the total microflora and not specifically by pectolytic microorganisms. PMID:11178725

  11. Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition

    Yusianto .

    2013-12-01

    Full Text Available Coffee fermentation is a step of wet processing. In fact, some microorganisms naturally exist on the surface of coffee cherry. Using a starter culture of microorganisms may change equilibrium of microorganism population. Among some safe fermentation agents are present in “ragi tape” (yeast, “ragi tempe”, and fermented milk. A fermentor machine equipped with eating-control and stirrer had been designed, and tested before. Some treatments investigated were fermentation containers (fermentor machine and plastic sacks; fermentation agents (fresh cage-luwakcoffee, “ragi tape”, “ragi tempe”, and fermented milk; temperature of fermentation (room, 30 C, 35 C, and 40 C; and duration of fermentation (6, 12, and 18 hours. The experiment were replicated three times. Wet-coffee parchments were washed and sundried until moisture content reached 12%. The dried parchment was hulled and examined for the bean quality and flavors. The experiment indicated that 40 C fermentation in fermentor machine resulted in higher content of “full sour defect”. Fermentation agents significanly influenced bean size. Temperature treatment significanly influenced bulk density and bean size. The best flavor profile was obtained from fermentation in plastic sack at ambient temperature. Bacteria of fermented milk and “fresh luwak coffee” as fermentation agents resulted up to excellent flavor. Twelve hours fermentation produced best flavor of Arabica coffee compared to 6 and 18 hours. Key words: Arabica coffee, fermentation, flavour, fermentation agents

  12. Novel Method of Lactic Acid Production by Electrodialysis Fermentation

    Hongo, Motoyoshi; Nomura, Yoshiyuki; Iwahara, Masayoshi

    1986-01-01

    In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation activity was obtained, and the productivity was three times higher than in non-pH-controlled fermentati...

  13. In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas

    Tamang, Buddhiman; Tamang, Jyoti Prakash

    2010-01-01

    Gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the Himalayas. In situ fermentation dynamics during production of gundruk and khalpi was studied. Significant increase in population of lactic acid bacteria (LAB) was found during first few days of gundruk and khlapi fermentation, respectively. Gundruk fermentation was initiated by Lactobacillus brevis, Pediococcus pentosaceus and finally dominated by Lb. plantarum. Similarly in khalpi ...

  14. Degradation of 5-hydroxymethylfurfural during yeast fermentation.

    Akıllıoglu, Halise Gül; Mogol, Burçe Ataç; Gökmen, Vural

    2011-12-01

    5-Hydroxymethyl furfural (HMF) may occur in malt in high quantities depending on roasting conditions. However, the HMF content of different types of beers is relatively low, indicating its potential for degradation during fermentation. This study investigates the degradation kinetics of HMF in wort during fermentation by Saccharomyces cerevisiae. The results indicated that HMF decreased exponentially as fermentation progressed. The first-order degradation rate of HMF was 0.693 × 10(-2) and 1.397 × 10(-2)min(-1) for wort and sweet wort, respectively, indicating that sugar enhances the activity of yeasts. In wort, HMF was converted into hydroxymethyl furfuryl alcohol by yeasts with a high yield (79-84% conversion). Glucose and fructose were utilised more rapidly by the yeasts in dark roasted malt than in pale malt (pyeast cells, and presence of sugars in the fermentation medium increases this activity. PMID:22010851

  15. Enzymatic conversion of lignocellulose into fermentable sugars

    Jørgensen, Henning; Kristensen, Jan Bach; Felby, Claus

    2007-01-01

    The economic dependency on fossil fuels and the resulting effects on climate and environment have put tremendous focus on utilizing fermentable sugars from lignocellulose, the largest known renewable carbohydrate source. The fermentable sugars in lignocellulose are derived from cellulose and...... into fermentable sugars requires a number of different cellulases and hemicellulases. The hydrolysis of cellulose is a sequential breakdown of the linear glucose chains, whereas hemicellulases must be capable of hydrolysing branched chains containing different sugars and functional groups. The...... technical and scientific issues within pretreatment and hydrolysis remain to be solved. However, significant improvements in yield and cost reductions are expected, thus making large-scale fermentation of lignocellulosic substrates possible. © 2007 Society of Chemical Industry and John Wiley & Sons, Ltd...

  16. Directing product formation by mixed culture fermentation

    Temudo, M.F.

    2008-01-01

    Our society is dealing with the shortage of fossil fuels and chemical feedstocks and, on the other hand, with the increase of wastes generated by municipalities, agriculture and industries. Biobased industry, the conversion of renewable resources or wastes to chemicals and fuels, by microbial fermentations or enzymes has been receiving increasingly attention. The aim is to develop new technologies, increase efficiencies and reduce the costs in fermentation, bioconversion, and in downstream pr...

  17. FERMENTED MILK AS A FUNCTIONAL FOOD

    Irena Rogelj

    2000-01-01

    Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fe...

  18. Fermentation based carbon nanotube bionic functional composites

    Valentini, Luca; Bon, Silvia Bittolo; Signetti, Stefano; Tripathi, Manoj; Iacob, Erica; Pugno, Nicola M.

    2016-01-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique mechanical and physical properties that are not produced by abiotic processes. Based on grape must and bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at r...

  19. The Brewing Process: Optimizing the Fermentation

    Teodora Coldea; Elena Mudura; Călin Şibotean; Emil Comşa

    2014-01-01

    Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were as...

  20. Biochemical analysis of extracting fermented coconut oil

    YATI SUDARYATI SOEKA; JOKO SULISTYO; ELIDAR NAIOLA

    2008-01-01

    Vegetable oil can be produced from a perennial plant such as coconut (Cocos nucifera L.). There are few techniques for coconut oil extraction, such as physical, chemical, and fermentative processes. The fermentation process uses microbial inoculum as starter. Ground coconut meat was soaked in warm water, than squeezed several times to get coconut milk. After being allowed to stand for 4-5 hours, it separated into two layers, cream and skim. Starter was prepared from a mixture of milk and coco...

  1. Fermentation of lignocellulosic hydrolysates: Inhibition and detoxification

    Palmqvist, E.

    1998-02-01

    The ethanol yield and productivity obtained during fermentation of lignocellulosic hydrolysates is decreased due to the presence of inhibiting compounds, such as weak acids, furans and phenolic compounds produced during hydrolysis. Evaluation of the effect of various biological, physical and chemical detoxification treatments by fermentation assays using Saccharomyces cerevisiae was used to characterise inhibitors. Inhibition of fermentation was decreased after removal of the non-volatile compounds, pre-fermentation by the filamentous fungus Trichoderma reesei, treatment with the lignolytic enzyme laccase, extraction with ether, and treatment with alkali. Yeast growth in lignocellulosic hydrolysates was inhibited below a certain fermentation pH, most likely due to high concentrations of undissociated weak acids. The effect of individual compounds were studied in model fermentations. Furfural is reduced to furfuryl alcohol by yeast dehydrogenases, thereby affecting the intracellular redox balance. As a result, acetaldehyde accumulated during furfural reduction, which most likely contributed to inhibition of growth. Acetic acid (10 g 1{sup -1}) and furfural (3 g 1{sup -1}) interacted antagonistically causing decreased specific growth rate, whereas no significant individual or interaction effects were detected by the lignin-derived compound 4-hydroxybenzoic acid (2 g 1{sup -1}). By maintaining a high cell mass density in the fermentor, the process was less sensitive to inhibitors affecting growth and to fluctuations in fermentation pH, and in addition the depletion rate of bioconvertible inhibitors was increased. A theoretical ethanol yield and high productivity was obtained in continuous fermentation of spruce hydrolysate when the cell mass concentration was maintained at a high level by applying cell recirculation 164 refs, 16 figs, 5 tabs

  2. Microbial dynamics during barley tempeh fermentation

    Feng, Xinmei

    2006-01-01

    Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant. However, other fungi and bacteria also occur, which may influence tempeh quality or even constitute a health risk. Introduction of food-grade lactic acid bacteria (LAB) and yeasts to tempeh fermentation may enhance tempeh nutritional and hygienic quality. The abilities of LAB a...

  3. Yeast Interactions in Inoculated Wine Fermentation

    Ciani, Maurizio; Capece, Angela; Comitini, Francesca; Canonico, Laura; Siesto, Gabriella; Romano, Patrizia

    2016-01-01

    The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the diffe...

  4. Coffee fermentation and flavor--An intricate and delicate relationship.

    Lee, Liang Wei; Cheong, Mun Wai; Curran, Philip; Yu, Bin; Liu, Shao Quan

    2015-10-15

    The relationship between coffee fermentation and coffee aroma is intricate and delicate at which the coffee aroma profile is easily impacted by the fermentation process during coffee processing. However, as the fermentation process in coffee processing is conducted mainly for mucilage removal, its impacts on coffee aroma profile are usually neglected. Therefore, this review serves to summarize the available literature on the impacts of fermentation in coffee processing on coffee aroma as well as other unconventional avenues where fermentation is employed for coffee aroma modulation. Studies have noted that proper control over the fermentation process imparts desirable attributes and prevents undesirable fermentation which generates off-flavors. Other unconventional avenues in which fermentation is employed for aroma modulation include digestive bioprocessing and the fermentation of coffee extracts and green coffee beans. The latter is an area that should be explored further with appropriate microorganisms given its potential for coffee aroma modulation. PMID:25952856

  5. Coccolithophorids in polar waters: Pappomonas spp. revisited

    Thomsen, Helge Abildhauge; Østergaard, J.B.

    2014-01-01

    A contingent of weakly calcified coccolithophorid genera and species were described from polar regions almost 40 years ago. In the interim period a few additional findings have been reported enlarging the realm of some of the species. The genus Pappomonas is revisited here with the purpose of...... providing, based on additional sampling from both polar regions, an update on species morphology, life history aspects and biogeography that can serve as a reference for the future. The examination of a substantial number of cells unequivocally supports the elevation to species level of P. borealis stat...

  6. Sloan Digital Sky Survey Photometric Calibration Revisited

    Marriner, John; /Fermilab

    2012-06-29

    The Sloan Digital Sky Survey calibration is revisited to obtain the most accurate photometric calibration. A small but significant error is found in the flat-fielding of the Photometric telescope used for calibration. Two SDSS star catalogs are compared and the average difference in magnitude as a function of right ascension and declination exhibits small systematic errors in relative calibration. The photometric transformation from the SDSS Photometric Telescope to the 2.5 m telescope is recomputed and compared to synthetic magnitudes computed from measured filter bandpasses.

  7. Neutralino Dark Matter from Indirect Detection Revisited

    Grajek, Phill; Phalen, Daniel J; Pierce, Aaron; Watson, Scott

    2008-01-01

    We revisit indirect detection possibilities for neutralino dark matter, emphasizing the complementary roles of different approaches. While thermally produced dark matter often requires large astrophysical "boost factors" to observe antimatter signals, the physically motivated alternative of non-thermal dark matter can naturally provide interesting signals, for example from light wino or Higgsino dark matter. After a brief review of cosmic ray propagation, we discuss signals for positrons, antiprotons, synchrotron radiation and gamma rays from wino annihilation in the galactic halo, and examine their phenomenology. For pure wino dark matter relevant to the LHC, PAMELA and GLAST should report signals.

  8. Conjure Revisited: Towards Automated Constraint Modelling

    Akgun, Ozgur; Hnich, Brahim; Jefferson, Chris; Miguel, Ian

    2011-01-01

    Automating the constraint modelling process is one of the key challenges facing the constraints field, and one of the principal obstacles preventing widespread adoption of constraint solving. This paper focuses on the refinement-based approach to automated modelling, where a user specifies a problem in an abstract constraint specification language and it is then automatically refined into a constraint model. In particular, we revisit the Conjure system that first appeared in prototype form in 2005 and present a new implementation with a much greater coverage of the specification language Essence.

  9. Polynomial chaotic inflation in supergravity revisited

    Kazunori Nakayama

    2014-10-01

    Full Text Available We revisit a polynomial chaotic inflation model in supergravity which we proposed soon after the Planck first data release. Recently some issues have been raised in Ref. [12], concerning the validity of our polynomial chaotic inflation model. We study the inflaton dynamics in detail, and confirm that the inflaton potential is very well approximated by a polynomial potential for the parameters of our interest in any practical sense, and in particular, the spectral index and the tensor-to-scalar ratio can be estimated by single-field approximation. This justifies our analysis of the polynomial chaotic inflation in supergravity.

  10. Sloan Digital Sky Survey Photometric Calibration Revisited

    Marriner, J.

    2016-05-01

    The Sloan Digital Sky Survey calibration is revisited to obtain the most accurate photometric calibration. A small but significant error is found in the flat-fielding of the Photometric telescope used for calibration. Two SDSS star catalogs are compared and the average difference in magnitude as a function of right ascension and declination exhibits small systematic errors in relative calibration. The photometric transformation from the SDSS Photometric Telescope to the 2.5 m telescope is recomputed and compared to synthetic magnitudes computed from measured filter bandpasses.

  11. Persegrams of Compositional Models Revisited: conditional independence

    Jiroušek, Radim

    Malaga: University Malaga, 2008 - (Magdalena, L.; Ojeda Aciego, M.; Verdegay, J.), s. 915-922 ISBN 978-84-612-3061-7. [12th International Conference on Information Processing and Management of Uncertianlty in Konowledge-based Systems . Malaga (ES), 22.06.2008-27.06.2008] R&D Projects: GA MŠk(CZ) 1M0572 Institutional research plan: CEZ:AV0Z10750506 Keywords : conditional independence * probability distribution * multidimensionality Subject RIV: IN - Informatics, Computer Science http://library.utia.cas.cz/separaty/2008/MTR/jirousek-persegrams of compositional models revisited conditional independence.pdf

  12. Re-visiting the Piper Alpha accident

    Dykesteen, Mette Kahrs

    2013-01-01

    The main objective of this thesis has been to re-visit the Piper Alpha accident using the latest version of the FLACS simulation code. In 1988/89 simulations of the gas explosion in the C Module of Piper Alpha were performed by Jan Roar Bakke and Idar Storvik at Christian Michelsen Institute, in conjunction with the investigation after the accident. For these simulations the computer code FLACS was used [1, 2]. In this thesis, the same simulation cases have been looked into, and the results o...

  13. Co-fermentation of organic residues; Mitbehandlung von organischen Reststoffen in Faulanlagen, Co-Fermentation

    Rosenwinkel, K.H.; Wendler, D.; Urban, I. [Inst. fuer Siedlungswasserwirtschaft und Abfalltechnik, Univ. Hannover (Germany)

    2004-07-01

    The report outlines the social and process-related fundamentals of power generation from communal and industrial organic residues. On the other hand, the main results of a nation-wide enquiry on co-fermentation of organic residues in fermenters of communal sewage systems in Germany are presented. (orig.)

  14. Production of tea vinegar by batch and semicontinuous fermentation

    Pardeep KAUR; Kocher, G. S.; Phutela, R. P.

    2010-01-01

    The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1.0 and 1.5% tea infusions using Saccharomyces cerevisae G was carried out that resulted in 84.3 and 84.8% fermentation efficiency (FE) respectively. The batch vinegar fermentation of these wines wit...

  15. Hybridization of halotolerant yeast for alcohol fermentation

    Attempt have been made to construct a new yeast strain from alcohol fermenting strains and salt tolerant strains. It is anticipated that the new yeast strain will be able to ferment alcohol in molasses mash with high salinity, up to 3% of NaCl. Another characteristics is its ability to tolerate up to 40 C temperature which is desirable for alcohol fermentation in tropical countries. Commercial and wild strains of Saccharomyces cerevisiae were screened for their fermenting ability and strain SC90, 191 TJ3, and AM12 were selected as parental strains for fusion among themselves and with other halo tolerant species. Halo tolerant strains selected at 5% NaCl in molasses mash were tentatively identified as Torulopsis grabrata, T. candida, T. Bovina and S. Rouxii whereas all of those strains selected at 17% NaCl were Citeromyces sp. It was found that fusant TA73 derived from wild strain and sake fermenting strain performed best among 4,087 fusants investigated. This fusant fermented much better than their parental strains when salt concentrations were increased to 5 and 7% NaCl. Experiment was carried out in fermentor, 1.5 liter working volume using molasses mash with 3% NaCl and temperature was controlled at 35 degree C. Fermentation rate of TA73, TJ3 and AM12 were 2.17, 1.50 and 1.87 g/L/hr respectively, Maximum ethanol concentration obtained were 7.6, 6.7 and 7.4% by weight after 60 and 78 hours respectively. Other fusants derived from fusion of Saccharomyces cerevisiae with other halo tolerant species were mostly inferior to their parental strains and only 7 fusants were slightly better than parental strains. (author)

  16. The role of brand destination experience in determining revisit intention

    Mattsson, Jan; Barnes, Stuart; Sørensen, Flemming

    experience, which provides a more holistic and unified view of the brand destination. The research uses a logistic regression model to determine the role of satisfaction and brand experience in determining revisit intentions. The study also examines differences among subgroups and four brand experience sub......-constructs. The findings suggest that brand experience is an important determinant of revisit intentions, but that there is variation among respondent groups. The paper rounds off with conclusions and implications for research and practice....

  17. Ground Zero revisits shape outbreaks: Zika and beyond

    Manrique, Pedro D; Johnson, Neil F

    2016-01-01

    During an infection outbreak, many people continue to revisit Ground Zero - such as the one square mile of Miami involved in the current Zika outbreak- for work, family or social reasons. Public health planning must account for the counterintuitive ways in which this human flow affects the outbreak's duration, severity and time-to-peak. Managing this flow of revisits can allow the outbreak's evolution to be tailored.

  18. The Design of Automatic Stirring Ripe Tea Fermenter for Puer Tea

    Wu Xiaoqiang

    2015-01-01

    Traditional ripe tea fermentation is directly stacking puer tea material on the ground of fermentation workshop relying on natural environment to ferment. The way of fermentation, which has poor degree of sanitation, makes fermentation process influenced by environmental change and difficult to ensure product quality and stability. To solve this problem, we design a ripe tea fermenter for puer tea. There is a certain distance between fermenter and the ground and the spindle of fermenter is de...

  19. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations.

    Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

    2016-01-01

    Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

  20. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations

    Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

    2016-01-01

    Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

  1. CITRIC ACID PRODUCTION USING FERMENTATION TECHNOLOGY

    ANKIT KUMAR

    2007-01-01

    Full Text Available Citric acid, C3H4OH(COOH3, (Scheele and Wehmer 1897 can be generally manufactured by chemical synthesis which is not much preferred now-a-days because of high costs involved in it and also by fermentation of sugar containing sources in the presence of fungus Aspergillus niger. Citric acid is used in confections and soft drinks ( as a flavouring agent, in metal-cleaning compositions, and in improving the stability of foods and other organic substances by suppressing the deleterious action of dissolved metal salts. Fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysis. This project involves the production of citric acid from fungal strain of Aspergillus niger ATCC 9142, using various sources like cane molasses, beet molasses, sweet potato and grape sugar by employing submerged and surface fermentation. The fermentation process has been carried out at ph 4.5 and temperature 28 0C. The recovery of citric acid from fermented broth is generally performed through three procedures-precipitation, extraction and adsorption(mainly using ion-exchange resins. The main aim of the project is to achieve a cost reduction in citric acid production by using less expensive substrates.

  2. Regulation of alcohol fermentation by Escherichia coli

    Clark, D.P.

    1989-01-01

    The purpose of this project is to elucidate the way in which the fermentative synthesis of ethanol is regulated in the facultative anaerobe Escherichia coli. We are also investigating the control of other genes required for fermentation and anaerobic growth. We have isolated both structural and regulatory mutations affecting the expression of alcohol dehydrogenase, the enzyme responsible for the final step in alcohol synthesis. Some of these regulatory mutations also affect other anaerobically induced genes. The adh gene has been cloned and sequenced. The ADH protein is one of the largest highly expressed proteins in E. coli and requires approximately 2700bp of DNA for its cloning sequence. We have also isolated mutations affecting the fermentative lactate dehydrogenase. In consequence it is now possible to construct E. coli strains defective in the production of any one or more of their normal fermentation products (i.e. formate, acetate, lactate, ethanol and succinate). The factors affecting the ratio of fermentation products are being investigated by in vivo NMR spectroscopy.

  3. Xylose fermentation to ethanol. A review

    McMillan, J D

    1993-01-01

    The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

  4. Emerging approaches in fermentative production of statins.

    Singh, Sudheer Kumar; Pandey, Ashok

    2013-10-01

    Microbial metabolites have many important applications in pharmaceutical and health-care industry. The products of microbial origin are usually produced by submerged fermentation. The solid-state fermentation represents an alternative mode of fermentation, which is increasingly being employed as an alternative to submerged fermentation for metabolite production. The prospect of producing high-value product using low-value raw material offers a substantial premium to switch to these technologies. The cost of statins being one major factor, solid-state fermentation with agro-industrial residues as carbon, nitrogen and support matrix, promises to substantially lower the cost of production. Hence, newer approaches are required to exploit the agro-industrial residues for statin production. The development of these technologies offers an opportunity to exploit low-cost substrates without substantial investment in newer production methodologies. The emerging evidence of beneficial effect of statins in applications other than lipid lowering such as in Alzheimer disease, HIV, age-related dementia, and cancer chemotherapy makes it very important to develop methods for economic production of statins. PMID:23912209

  5. Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice

    The influence of aeration on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate μ of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavor was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.

  6. Production of aroma compounds in lactic fermentations.

    Smid, E J; Kleerebezem, M

    2014-01-01

    This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Finally, we provide an overview of the literature on methods to steer and control aroma formation by LAB in mixed culture fermentations. We demonstrate that the technological progress made recently in high-throughput analysis methods has been driving the development of new approaches to understand, control, and steer aroma formation in (dairy) fermentation processes. This currently entails proposing new rules for designing stable, high-performance mixed cultures constituting a selection of strains, which in concert and on the basis of their individual predicted gene contents deliver the required functionalities. PMID:24580073

  7. Yeast Interactions in Inoculated Wine Fermentation.

    Ciani, Maurizio; Capece, Angela; Comitini, Francesca; Canonico, Laura; Siesto, Gabriella; Romano, Patrizia

    2016-01-01

    The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process. PMID:27148235

  8. Yeast Interactions in Inoculated Wine Fermentation

    Ciani, Maurizio; Capece, Angela; Comitini, Francesca; Canonico, Laura; Siesto, Gabriella; Romano, Patrizia

    2016-01-01

    The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process. PMID:27148235

  9. Yeast interactions in inoculated wine fermentation

    Maurizio eCiani

    2016-04-01

    Full Text Available The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.

  10. Analysis of problems with dry fermentation process for biogas production

    Jandačka Jozef; Patsch Marek; Pilát Peter

    2012-01-01

    The technology of dry anaerobic fermentation is still meeting with some scepticism, and therefore in most biogas plants are used wet fermentation technology. Fermentation process would be not complete without an optimal controlled condition: dry matter content, density, pH, and in particular the reaction temperature. If is distrust of dry fermentation eligible it was on the workplace of the Department of Power Engineering at University of Zilina built an experimental small-scale biogas statio...

  11. Potential of solid state fermentation for production of ergot alkaloids

    Trejo Hernandez, M.R.; Raimbault, Maurice; Roussos, Sevastianos; Lonsane, B. K.

    1992-01-01

    Production of total ergot alkaloids by #Claviceps fusiformis$ in solid state fermentation was 3.9 times higher compared to that in submerged fermentation. Production was equal in the case of #Claviceps purpurea$ but the spectra of alkaloids were advantageous with the use of solid state fermentation. The data establish potential of solid state fermentation which was not explored earlier for production of ergot alkaloids. (Résumé d'auteur)

  12. EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

    Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth

    2013-01-01

    Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wo...

  13. A comprehensive and quantitative review of dark fermentative biohydrogen production

    Rittmann Simon; Herwig Christoph

    2012-01-01

    Abstract Biohydrogen production (BHP) can be achieved by direct or indirect biophotolysis, photo-fermentation and dark fermentation, whereof only the latter does not require the input of light energy. Our motivation to compile this review was to quantify and comprehensively report strains and process performance of dark fermentative BHP. This review summarizes the work done on pure and defined co-culture dark fermentative BHP since the year 1901. Qualitative growth characteristics and quantit...

  14. Fermentation and Anaerobic Respiration by Rhodospirillum rubrum and Rhodopseudomonas capsulata

    Schultz, J E; Weaver, P. F.

    1982-01-01

    Rhodospirillum rubrum and Rhodopseudomonas capsulata were able to grow anaerobically in the dark either by a strict mixed-acid fermentation of sugars or, in the presence of an appropriate electron acceptor, by an energy-linked anaerobic respiration. Both species fermented fructose without the addition of accessory oxidants, but required the initial presence of bicarbonate before fermentative growth could begin. Major products of R. rubrum fermentation were succinate, acetate, propionate, form...

  15. Effects of Salt on Wheat Flour Dough Fermentation

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Most food chemistry characteristics in the dough fermentation of salt are not solved. Effects of salt on the acceleration process of wheat flour dough fermentation were studied, respectively. The mechanism of dough expansion influenced by salt and yeast was also investigated. The dough expansion rate with no salt reached a maximum of 18% in the 50 min dough fermentation time. In contrast, dough with 2.0% salt reached an expansion rate of 96% in 30 min of fermentation. Furthermore, the maximum...

  16. Effects of fermented soya bean on digestion, absorption and diarrhoea

    Kiers, J.L.

    2001-01-01

    For many centuries Asian people have consumed soya beans in various forms of traditional fermented soya bean foods. Major desirable aspects of fermented soya bean foods are their attractive flavour and texture, certain nutritional properties, and possible health promoting effects. This study describes effects of fermented soya beans on gastrointestinal physiology and addresses digestion, absorption and diarrhoea.Using an in vitro digestion model it appeared that fermentation increased solubil...

  17. Irradiation of meat for the production of fermented sausage

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

  18. Ultrasonic Monitoring of the Progress of Lactic Acid Fermentation

    Masuzawa, Nobuyoshi; Kimura, Akihiro; Ohdaira, Etsuzo

    2003-05-01

    Promotion of lactic acid fermentation by ultrasonic irradiation has been attempted. It is possible to determine the progress of fermentation and production of a curd, i.e., yoghurt and or kefir, by measuring acidity using a pH meter. However, this method is inconvenient and indirect for the evaluation of the progress of lactic acid fermentation under anaerobic condition. In this study, an ultrasonic monitoring method for evaluating the progress of lactic acid fermentation was examined.

  19. Microbiology of traditional fermented soybean curd (Sufu

    Sukhoom, A.

    2005-03-01

    Full Text Available Microorganisms in traditional fermenting soybean curd (Sufu were quantitated. Total microbial populations of bacteria, molds and yeasts were 1.6×101 to 4.0×105, 2.4×101 to 3.9×105 and 4.4×103 to 8.0×105 CFU/g, respectively. Aspergillus, Penicillium, Rhizopus and Bacillus were dominantly found in koji inoculum. Bacillus, Pediococcus and Saccharomyces were mainly detected throughout the fermentation process. The other microorganisms were Staphylococcus, Pichia and Debaryomyces. All isolated microorganisms were halotolerant at salt concentrations between 5 to 20%. Aspergillus, Penicillium and Bacillus could produce potential proteolytic and amylolytic enzymes, implying that these microorganisms may play significant roles in the fermentation of tofu substrate. The nutritional evaluation of fermenting Sufu had protein content between 16.09-21.91%, sugar 4.23- 9.14%, lipid 7.20- 12.76%, salt 10.06-11.26%, humidity 47.55-57.97%, ash 9.24-15.63%, fibre 0.10-0.16%, pH 4.99-5.75 and fermenting temperature at 29-31ºC. Additionally, aflatoxin B1 at the concentration of 10.8- 22.8 ppb could be detected in the fermenting Sufu by ELISA methods whereas the final product of Sufu remained 18.4 ppb. Additionally, the commercial Sufu in the markets had aflatoxin in the range of 1.5-15.2 ppb which is in the control of FDA (U.S.A. standard that aflatoxin in food and peanut products should be less than 20 ppb.

  20. Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

    Wilma Aparecida Spinosa; Vitório dos Santos Júnior; Diego Galvan; Jhonatan Luiz Fiorio; Raul Jorge Hernan Castro Gomez

    2015-01-01

    Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was foll...

  1. Effects of high cell density fermentations on the optimisation of mead fermentation

    Pereira, Ana Paula; Ferreira, Alexandra Mendes; Leticia M. Estevinho; Faia, Arlete Mendes

    2012-01-01

    Mead is a traditional drink, containing 8-18% (v/v) of ethanol, which results from the alcoholic fermentation of diluted honey performed by yeasts. It has been reported that mead fermentation is a time-consuming process, often taking several months to complete, depending on the type of honey, yeast strain and honey-must’s composition. An important objective of mead makers is to reduce the fermentation time without decreasing the quality of the end product. It has been shown tha...

  2. A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study

    Sansonetti, Sascha; Hobley, Timothy John; Calabrò, V.;

    2011-01-01

    Anaerobic batch fermentations of ricotta cheese whey (i.e. containing lactose) were performed under different operating conditions. Ethanol concentrations of ca. 22gL−1 were found from whey containing ca. 44gL−1 lactose, which corresponded to up to 95% of the theoretical ethanol yield within 15h...... ethanol, lactose, biomass and glycerol during batch fermentation could be described within a ca. 6% deviation, as could the yield coefficients for biomass and ethanol produced on lactose. The model structure confirmed that the thermodynamics considerations on the stoichiometry of the system constrain the...... metabolic coefficients within a physically meaningful range thereby providing valuable and reliable insight into fermentation processes....

  3. Continuous Cellulosic Bioethanol Fermentation by Cyclic Fed-Batch Cocultivation

    Jiang, He-Long; He, Qiang; He, Zhili; Hemme, Christopher L.; Wu, Liyou; Zhou, Jizhong

    2013-01-01

    Cocultivation of cellulolytic and saccharolytic microbial populations is a promising strategy to improve bioethanol production from the fermentation of recalcitrant cellulosic materials. Earlier studies have demonstrated the effectiveness of cocultivation in enhancing ethanolic fermentation of cellulose in batch fermentation. To further enhance process efficiency, a semicontinuous cyclic fed-batch fermentor configuration was evaluated for its potential in enhancing the efficiency of cellulose...

  4. Method for extracting protein from a fermentation product

    Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

    2014-02-18

    A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

  5. System for extracting protein from a fermentation product

    Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

    2016-04-26

    A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

  6. Anaerobic fermentation of beef cattle manure. Final report

    Hashimoto, A.G.; Chen, Y.R.; Varel, V.H.

    1981-01-01

    The research to convert livestock manure and crop residues into methane and a high protein feed ingredient by thermophilic anaerobic fermentation are summarized. The major biological and operational factors involved in methanogenesis were discussed, and a kinetic model that describes the fermentation process was presented. Substrate biodegradability, fermentation temperature, and influent substrate concentration were shown to have significant effects on CH/sub 4/ production rate. The kinetic model predicted methane production rates of existing pilot and full-scale fermentation systems to within 15%. The highest methane production rate achieved by the fermenter was 4.7 L CH/sub 4//L fermenter day. This is the highest rate reported in the literature and about 4 times higher than other pilot or full-scale systems fermenting livestock manures. Assessment of the energy requirements for anaerobic fermentation systems showed that the major energy requirement for a thermophilic system was for maintaining the fermenter temperature. The next major energy consumption was due to the mixing of the influent slurry and fermenter liquor. An approach to optimizing anaerobic fermenter designs by selecting design criteria that maximize the net energy production per unit cost was presented. Based on the results, we believe that the economics of anaerobic fermentation is sufficiently favorable for farm-scale demonstration of this technology.

  7. Recovery of energy by methane fermentation. [In Japanese

    Ono, H.

    1978-01-01

    A review with 8 references discusses CH/sub 4/ as an energy source, optimal conditions for CH/sub 4/ fermentation, cellulosic wastes for CH/sub 4/ fermentation and feasibility of industralization of CH/sub 4/ fermentation by using industrial and agricultural waste materials in combination with organic fertilizer production.

  8. REDUCING WASTEWATER FROM CUCUMBER PICKLING PROCESS BY CONTROLLED CULTURE FERMENTATION

    On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. ...

  9. 27 CFR 24.212 - High fermentation wine.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24.212 Section 24.212 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine...

  10. 27 CFR 25.55 - Formulas for fermented products.

    2010-04-01

    ... production of a fermented beverage designated as “beer,” “ale,” “porter,” “stout,” “lager,” or “malt liquor... a determination from TTB in accordance with paragraph (f) of this section. (2) Any fermented product... added. (3) Subject to paragraph (f) of this section, any fermented product to which coloring or...

  11. Kombucha tea fermentation: Microbial and biochemical dynamics.

    Chakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, Debanjana; Gachhui, Ratan

    2016-03-01

    Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea. Moreover, an extensive study into the microbial and biochemical dynamics has also been missing. In this study, we thus explored the structure and dynamics of the microbial community along with the biochemical properties of Kombucha tea at different time points up to 21 days of fermentation. We hypothesized that several biochemical properties will change during the course of fermentation along with the shifts in the yeast and bacterial communities. The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. (73.5-83%). The soup however, showed a significant shift in dominance from Candida sp. to Lachancea sp. on the 7th day of fermentation. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%). The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. The biochemical properties changed with the progression of the fermentation, i.e., beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7. We further observed a significantly higher D-saccharic acid-1,4-lactone content and caffeine degradation property compared to previously described Kombucha tea fermentations. Our

  12. Maximisation of fuel ethanol from pawpaw fermentation

    Sharma, V.C.; Ayanru, D.K.G.; Ogbeide, O.N.; Okiy, D.A.

    1984-01-01

    Fermentation of slurry from pawpaw fruits (Carica papaya L.) was carried out under conditions of non-sterilization, sterilization, pasteurization, and varying concentrations of yeast cells (Saccharomyces carlsbergensis), incubation times and temperatures. For a slurry pH of 3.5, a maximum of 6.84% of ethanol was produced at yeast cell concentration of 4.3 X 10/sup 8/ cells/ml and for incubation time of ca. 24 hr at 25/sup 0/C. This value of ethanol compares well with 8-10% ethanol produced by the brewing and distilling industries by using conventional raw materials and fermentation techniques.

  13. Maximisation of fuel ethanol from pawpaw fermentation

    Sharma, V.C.; Ayarnu, D.K.G.; Ogbeide, O.N.; Okiy, D.A.

    1984-01-01

    Fermentation of slurry from pawpaw fruits (Carica papaya L.) was carried out under conditions of non-sterilization, sterilization, pasteurization, and varying concentrations of yeast cells (Saccharomyces carlsbergensis), incubation times and temperatures. For a slurry pH of 3.5, a maximum of 6.84% of ethanol was produced at yeast cell concentration of 4.3 x 10 to the power of 8 cells/ml and for incubation time of ca. 24 hours at 25 degrees C. This value of ethanol compares well with 8-10% ethanol produced by the brewing and distilling industries by using conventional raw materials and fermentation techniques. (Refs. 18).

  14. Ultrasonic characterization of yogurt fermentation process

    IZBAIM, DRIS; FAIZ, BOUAZZA; Moudden, Ali; MALAININE, MOHAMED; ABOUDAOUD, Idriss

    2012-01-01

    The objective of this work is to characterize the fermentation of yogurt based on an ultrasonic technique. Conventionally, the acidity of the yogurt is measured by a pH meter to determine the progress of fermentation. However, the pH meter should be cleaned and calibrated for each measurement and, therefore, this method is not practical. In this regard, ultrasonic techniques are fast, non-invasive and inexpensive. The measurement of ultrasonic parameters such as amplitude and time-of-flight o...

  15. Air Pollution Assessment Combusting Fermented Waste

    Violeta Čepanko

    2011-04-01

    Full Text Available This work examines the problem of air pollution burning organic waste from agricultural and drinks production sectors. Chicken and pig manure and biogas dregs after extraction, i.e. after the process of fermentation in laboratory bioreactors were selected as an object of research. The article presents the method of fermented waste incineration and the experimental results of waste incineration. Periodic surveys of kiln load disclosed that under combustion, pollutant concentrations change over time depending on the stage of combustion.Article in Lithuanian

  16. Production, characteristics and fermentation of soymilk

    Rajka Božanić

    2006-12-01

    Full Text Available Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cow’s milk, due to lactose intolerance, allergies to cow’s milk proteins or non consumption of animal foodstuffs from belief. Health benefits of soymilk increase significantly by fermentation with lactic acid bacteria. Because of that, in this paper composition of soybean is described, with special overview on proteins, lipids, and carbohydrates as well as antinutritive factors and isoflavones. Soymilk composition and production, and its nutritive value are represented also. Advantages of fermentation of soybean and soymilk are described, especially with probiotic lactic acid bacteria.

  17. Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition

    Yusianto .; Sukrisno Widyotomo

    2013-01-01

    Coffee fermentation is a step of wet processing. In fact, some microorganisms naturally exist on the surface of coffee cherry. Using a starter culture of microorganisms may change equilibrium of microorganism population. Among some safe fermentation agents are present in “ragi tape” (yeast), “ragi tempe”, and fermented milk. A fermentor machine equipped with eating-control and stirrer had been designed, and tested before. Some treatments investigated were fermentation containers (fermentor ma...

  18. The Faraday effect revisited: General theory

    Cornean, Horia Decebal; Nenciu, Gheorghe; Pedersen, Thomas Garm

    2006-01-01

    the Fermi energy lies in a spectral gap, we rigorously prove theWidom-Streda formula. For free electrons, the transverse conductivity can be explicitly computed and coincides with the classical result. In the general case, using magnetic perturbation theory, the conductivity tensor is expanded in......This paper is the first in a series revisiting the Faraday effect, or more generally, the theory of electronic quantum transport/optical response in bulk media in the presence of a constant magnetic field. The independent electron approximation is assumed. At zero temperature and zero frequency, if...... field Bloch functions and energies. No derivatives with respect to the quasimomentum appear and thereby all ambiguities are removed, in contrast to earlier work....

  19. The Faraday effect revisited: General theory

    Cornean, Horia Decebal; Nenciu, Gheorghe; Pedersen, Thomas Garm

    This paper is the first in a series revisiting the Faraday effect, or more generally, the theory of electronic quantum transport/optical response in bulk media in the presence of a constant magnetic field. The independent electron approximation is assumed. For free electrons, the transverse...... conductivity can be explicitly computed and coincides with the classical result. In the general case, using magnetic perturbation theory, the conductivity tensor is expanded in powers of the strength of the magnetic field B. Then the linear term in B of this expansion is written down in terms of the zero...... magnetic field Green function and the zero field current operator. In the periodic case, the linear term in B of the conductivity tensor is expressed in terms of zero magnetic field Bloch functions and energies. No derivatives with respect to the quasimomentum appear and thereby all ambiguities are removed...

  20. Visser's Massive Gravity Bimetric Theory Revisited

    de Roany, Alain; Pacheco, J A de Freitas

    2011-01-01

    A massive gravity theory was proposed by Visser in the late nineties. This theory, based on a backgroung metric $b_{\\alpha \\beta}$ and on an usual dynamical metric $g_{\\alpha \\beta}$ has the advantage of being free of ghosts as well as discontinuities present in other massive theories proposed in the past. In the present investigation, the equations of Visser's theory are revisited with a particular care on the related conservation laws.\\ It will be shown that a multiplicative factor is missing in the graviton tensor originally derived by Visser, which has no incidence on the weak field approach but becomes important in the strong field regime when, for instance, cosmological applications are considered. In this case, contrary to some previous claims found in the literature, we conclude that a non-static background metric is required in order to obtain a solution able to mimic the $\\Lambda$CDM cosmology.

  1. The Faraday effect revisited General theory

    Cornean, H D; Pedersen, T G

    2005-01-01

    This paper is the first in a series revisiting the Faraday effect, or more generally, the theory of electronic quantum transport/optical response in bulk media in the presence of a constant magnetic field. The independent electron approximation is assumed. For free electrons, the transverse conductivity can be explicitly computed and coincides with the classical result. In the general case, using magnetic perturbation theory, the conductivity tensor is expanded in powers of the strength of the magnetic field $B$. Then the linear term in $B$ of this expansion is written down in terms of the zero magnetic field Green function and the zero field current operator. In the periodic case, the linear term in $B$ of the conductivity tensor is expressed in terms of zero magnetic field Bloch functions and energies. No derivatives with respect to the quasimomentum appear and thereby all ambiguities are removed, in contrast to earlier work.

  2. Three dimensional maximally supersymmetric field theory revisited

    The field theoretical realization of maximally extended supersymmetry algebra in 3 dimensions is revisited here. The existence of an interacting field theory which also manifests the full automorphism demands the existence of extra global symmetry transformations. They form the infinite-dimensional group of volume-preserving diffeomorphisms of an internal 3-dimensional space. Upon regularization, it will be truncated to a finite-dimensional unitary group. This extra symmetry together with multiplicity of component fields allow one to consistently introduce self-interactions through Nambu brackets or matrix 4-commutators. It turns out that there exists a conformal field theory which is invariant under OSp(4 | 8) x U(N) groups of global transformations. Relaxing full automorphism to its biggest subgroup, one can consistently mass-deforms the theory. In addition to ordinary associative algebraic structures, a non-associative structure also underlies this theory. (author)

  3. Sparse random matrices: The eigenvalue spectrum revisited

    We revisit the derivation of the density of states of sparse random matrices. We derive a recursion relation that allows one to compute the spectrum of the matrix of incidence for finite trees that determines completely the low concentration limit. Using the iterative scheme introduced by Biroli and Monasson [J. Phys. A 32, L255 (1999)] we find an approximate expression for the density of states expected to hold exactly in the opposite limit of large but finite concentration. The combination of the two methods yields a very simple geometric interpretation of the tails of the spectrum. We test the analytic results with numerical simulations and we suggest an indirect numerical method to explore the tails of the spectrum. (author)

  4. Revisiting light neutralino scenarios in the MSSM

    Vasquez, Daniel Albornoz; Boehm, Celine

    2011-01-01

    We revisit the case of a light neutralino LSP in the framework of the MSSM. We consider a model with eleven free parameters. We show that all scenarios where the annihilation of light neutralinos rely mainly on the exchange of a light pseudoscalar are excluded by direct detection searches and by Fermi measurements of the gamma-flux from dwarf spheroidal galaxies. On the other hand, we find scenarios with light sleptons that satisfy all collider and astroparticle physics constraints. In this case, the lower limit on the LSP mass is 12.6 GeV. We discuss how the parameter space of the model will be further probed by new physics searches at the LHC.

  5. Revisiting monotop production at the LHC

    Boucheneb, Idir; Deandrea, Aldo; Fuks, Benjamin

    2015-01-01

    Scenarios of new physics where a single top quark can be produced in association with large missing energy (monotop) have been recently studied both from the theoretical point of view and by experimental collaborations. We revisit the originally proposed monotop setup by embedding the effective couplings of the top quark in an SU(2)L invariant formalism. We show that minimality selects one model for each of the possible production mechanisms: a scalar field coupling to a right-handed top quark and an invisible fermion when the monotop system is resonantly produced, and a vector field mediating the interactions of a dark sector to right-handed quarks for the non-resonant production mode. We study in detail constraints on the second class of scenarios, originating from contributions to standard single top processes when the mediator is lighter than the top quark and from the dark matter relic abundance when the mediator is heavier than the top quark.

  6. The Species Problem in Myxomycetes Revisited.

    Walker, Laura M; Stephenson, Steven L

    2016-08-01

    Species identification in the myxomycetes (plasmodial slime molds or myxogastrids) poses particular challenges to researchers as a result of their morphological plasticity and frequent alteration between sexual and asexual life strategies. Traditionally, myxomycete morphology has been used as the primary method of species delimitation. However, with the increasing availability of genetic information, traditional myxomycete taxonomy is being increasingly challenged, and new hypotheses continue to emerge. Due to conflicts that sometimes occur between traditional and more modern species concepts that are based largely on molecular data, there is a pressing need to revisit the discussion surrounding the species concept used for myxomycetes. Biological diversity is being increasingly studied with molecular methods and data accumulates at ever-faster rates, making resolution of this matter urgent. In this review, currently used and potentially useful species concepts (biological, morphological, phylogenetic and ecological) are reviewed, and an integrated approach to resolve the myxomycete species problem is discussed. PMID:27351595

  7. Revisiting instanton corrections to the Konishi multiplet

    Alday, Luis F

    2016-01-01

    We revisit the calculation of instanton effects in correlation functions in ${\\cal N}=4$ SYM involving the Konishi operator and operators of twist two. Previous studies revealed that the scaling dimensions and the OPE coefficients of these operators do not receive instanton corrections in the semiclassical approximation. We go beyond this approximation and demonstrate that, while operators belonging to the same ${\\cal N}=4$ supermultiplet ought to have the same conformal data, the evaluation of quantum instanton corrections for one operator can be mapped into a semiclassical computation for another operator in the same supermultiplet. This observation allows us to compute explicitly the leading instanton correction to the scaling dimension of operators in the Konishi supermultiplet as well as to their structure constants in the OPE of two half-BPS scalar operators. We then use these results, together with crossing symmetry, to determine instanton corrections to scaling dimensions of twist-four operators with ...

  8. Revisiting Weak Simulation for Substochastic Markov Chains

    Jansen, David N.; Song, Lei; Zhang, Lijun

    2013-01-01

    The spectrum of branching-time relations for probabilistic systems has been investigated thoroughly by Baier, Hermanns, Katoen and Wolf (2003, 2005), including weak simulation for systems involving substochastic distributions. Weak simulation was proven to be sound w.r.t. the liveness fragment...... of the logic PCTL\\x, and its completeness was conjectured. We revisit this result and show that soundness does not hold in general, but only for Markov chains without divergence. It is refuted for some systems with substochastic distributions. Moreover, we provide a counterexample to completeness....... In this paper, we present a novel definition that is sound for live PCTL\\x, and a variant that is both sound and complete. A long version of this article containing full proofs is available from [11]....

  9. Seasonal dating of Sappho's 'Midnight Poem' revisited

    Cuntz, Manfred; Gurdemir, Levent; George, Martin

    2016-04-01

    Sappho was a Greek lyric poet who composed a significant array of pristine poetry. Although much of it has been lost, her reputation has endured thanks to numerous surviving fragments. One of her contributions includes the so-called 'Midnight Poem', which contains a line about the Pleiades, setting sometime before midnight, and supposedly observed from the island of Lesbos. This poem also refers to the setting of the Moon. Sappho's Midnight Poem thus represents a prime example of where ancient poetry and astronomy merge, and it also offers the possibility of seasonal dating. Previously, Herschberg and Mebius (1990) estimated that the poem was composed in late winter/early spring, a time frame that is not unusual for lyrics of an amorous nature. The aim of our paper is to revisit this earlier finding by using modern-day software. Our study confirms Herschberg and Mebius' result, but also conveys further information.

  10. Neutrino dark energy. Revisiting the stability issue

    A coupling between a light scalar field and neutrinos has been widely discussed as a mechanism for linking (time varying) neutrino masses and the present energy density and equation of state of dark energy. However, it has been pointed out that the viability of this scenario in the non-relativistic neutrino regime is threatened by the strong growth of hydrodynamic perturbations associated with a negative adiabatic sound speed squared. In this paper we revisit the stability issue in the framework of linear perturbation theory in a model independent way. The criterion for the stability of a model is translated into a constraint on the scalar-neutrino coupling, which depends on the ratio of the energy densities in neutrinos and cold dark matter. We illustrate our results by providing meaningful examples both for stable and unstable models. (orig.)

  11. Revisiting Lepton Flavour Universality in B Decays

    Feruglio, Ferruccio; Pattori, Andrea

    2016-01-01

    Lepton flavour universality (LFU) in B-decays is revisited in a model-independent way by considering semileptonic operators defined at a scale Lambda above the electroweak scale v. The importance of quantum effects, so far neglected in the literature, is emphasised. We construct the low-energy effective Lagrangian taking into account the running effects from Lambda down to v through the one-loop renormalization group equations (RGE) in the limit of exact electroweak symmetry and QED RGEs from v down to the 1 GeV scale. The most important quantum effects turn out to be the modification of the leptonic couplings of the vector boson Z and the generation of a purely leptonic effective Lagrangian. Large LFU breaking effects in Z and tau decays and visible lepton flavour violating (LFV) effects in the processes tau -> mu ll, tau -> mu rho, tau -> mu pi and tau -> mu eta^(') are induced.

  12. Resolution of Reflection Seismic Data Revisited

    Hansen, Thomas Mejer; Mosegaard, Klaus; Zunino, Andrea

    lower vertical resolution of reflection seismic data. In the following we will revisit think layer model and demonstrate that there is in practice no limit to the vertical resolution using the parameterization of Widess (1973), and that the vertical resolution is limited by the noise in the data. In......The Rayleigh Principle states that the minimum separation between two reflectors that allows them to be visually separated is the separation where the wavelet maxima from the two superimposed reflections combine into one maximum. This happens around Δtres = λb/8, where λb is the predominant...... general, we discuss that the resolution of reflection seismic data is controlled by the noise level and the a priori information available...

  13. The effect of lactic acid bacteria on cocoa bean fermentation.

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2015-07-16

    Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences

  14. Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides

    Zhong-hua, Liu; Xiao-ge, HOU; Jin-hui, Zhao; Le, HE

    2015-01-01

    The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8%, the fermentation temperature was 32oC, the fermentation time was 7 d. ...

  15. Analysis of problems with dry fermentation process for biogas production

    Pilát, Peter; Patsch, Marek; Jandačka, Jozef

    2012-04-01

    The technology of dry anaerobic fermentation is still meeting with some scepticism, and therefore in most biogas plants are used wet fermentation technology. Fermentation process would be not complete without an optimal controlled condition: dry matter content, density, pH, and in particular the reaction temperature. If is distrust of dry fermentation eligible it was on the workplace of the Department of Power Engineering at University of Zilina built an experimental small-scale biogas station that allows analysis of optimal parameters of the dry anaerobic fermentation, in particular, however, affect the reaction temperature on yield and quality of biogas.

  16. What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history

    C.A. F. Cardoso; E. Kurtenbach

    2004-01-01

    This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930). From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfer...

  17. Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations

    Mouret, Jean-Roch; Farines, Vincent; Sablayrolles, Jean-Marie; Trelea, Ioan-Cristian

    2015-01-01

    A novel dynamic model was developed for predicting the synthesis kinetics of the principal aroma compounds produced by yeasts during winemaking fermentations: isobutanol, isoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate. The parameters of the model were identified from nine fermentations performed at temperatures between 18 and 30 degrees C and with different initial nitrogen contents, in the range of 70 to 410 mgN/L. The model was validated in six independent experiments...

  18. Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

    Deghirmencioghlu, Nurcan; Göçmen, Duygu; Daghdelen, Ayhan; Daghdelen, Fatih

    2005-01-01

    Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB) and yeast populations when TH was used as additive. It can be said that tarhana herb (Echinophora sibthorpiana) prevented the decrease in the counts of LAB and yeast below the initial number during tarhana fermentation.

  19. Non-Saccharomyces yeasts for fermentation of lignocellulosic biomass: tolerance to inhibitors and fermentation to ethanol

    Ruyters, Stefan; Mukherjee, Vaskar; Willems, Kris; Lievens, Bart

    2014-01-01

    Lignocellulosic biomass has received increasing attention as carbon source for microbial fermentations. Pretreatment of the biomass is needed to liberate sugars with intense treatments yielding higher sugar concentrations (which are economically preferred). However, these intense treatments also result in the formation of several undesired compounds in concentrations which may reduce the fermentation efficiency. The main inhibitors are solutes (osmostress), product stress (e.g. ethanol, lacti...

  20. Colonic Fermentation Promotes Decompression sickness in Rats.

    de Maistre, Sébastien; Vallée, Nicolas; Gempp, Emmanuel; Lambrechts, Kate; Louge, Pierre; Duchamp, Claude; Blatteau, Jean-Eric

    2016-01-01

    Massive bubble formation after diving can lead to decompression sickness (DCS). During dives with hydrogen as a diluent for oxygen, decreasing the body's H2 burden by inoculating hydrogen-metabolizing microbes into the gut reduces the risk of DCS. So we set out to investigate if colonic fermentation leading to endogenous hydrogen production promotes DCS in fasting rats. Four hours before an experimental dive, 93 fasting rats were force-fed, half of them with mannitol and the other half with water. Exhaled hydrogen was measured before and after force-feeding. Following the hyperbaric exposure, we looked for signs of DCS. A higher incidence of DCS was found in rats force-fed with mannitol than in those force-fed with water (80%, [95%CI 56, 94] versus 40%, [95%CI 19, 64], p < 0.01). In rats force-fed with mannitol, metronidazole pretreatment reduced the incidence of DCS (33%, [95%CI 15, 57], p = 0.005) at the same time as it inhibited colonic fermentation (14 ± 35 ppm versus 118 ± 90 ppm, p = 0.0001). Pre-diveingestion of mannitol increased the incidence of DCS in fasting rats when colonic fermentation peaked during the decompression phase. More generally, colonic fermentation in rats on a normal diet could promote DCS through endogenous hydrogen production. PMID:26853722

  1. Fermentation and oxygen transfer in microgravity

    Dunlop, Eric H.

    1989-01-01

    The need for high rate oxygen transfer in microgravity for a Controlled Ecological Life Support System (CELSS) environment offers a number of difficulties and challenges. The use of a phase separated bioreactor appears to provide a way of overcoming these problems resulting in a system capable of providing high cell densities with rapid fermentation rates. Some of the key design elements are discussed.

  2. Supervision of Fed-Batch Fermentations

    Gregersen, Lars; Jørgensen, Sten Bay

    1999-01-01

    Process faults may be detected on-line using existing measurements based upon modelling that is entirely data driven. A multivariate statistical model is developed and used for fault diagnosis of an industrial fed-batch fermentation process. Data from several (25) batches are used to develop a mo...

  3. Modelling Fungal Fermentations for Enzyme Production

    Albæk, Mads Orla; Gernaey, Krist; Hansen, Morten S.;

    We have developed a process model of fungal fed-batch fermentations for enzyme production. In these processes, oxygen transfer rate is limiting and controls the substrate feeding rate. The model has been shown to describe cultivations of both Aspergillus oryzae and Trichoderma reesei strains in 550...

  4. Daqu - a traditional Chinese liquor fermentation starter

    Zheng, X.; Rezaei Tabrizi, M.; Nout, M.J.R.; Han, B.

    2011-01-01

    Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqufermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqucan be categorized according to maximum incu

  5. Developments and constraints in fermentative hydrogen production

    Bartacek, J.; Zabranska, J.; Lens, P.N.L.

    2007-01-01

    Fermentative hydrogen production is a novel aspect of anaerobic digestion. The main advantage of hydrogen is that it is a clean and renewable energy source/carrier with high specific heat of combustion and no contribution to the Greenhouse effect, and can be used in many industrial applications. Thi

  6. Enzymatic and bacterial conversions during sourdough fermentation.

    Gänzle, Michael G

    2014-02-01

    Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are interdependent. Acidification, oxygen consumption, and thiols accumulation by microbial metabolism modulate the activity of cereal enzymes. In turn, cereal enzymes provide substrates for bacterial growth. This review highlights the role of cereal enzymes and the metabolism of lactic acid bacteria in conversion of carbohydrates, proteins, phenolic compounds and lipids. Heterofermentative lactic acid bacteria prevailing in wheat and rye sourdoughs preferentially metabolise sucrose and maltose; the latter is released by cereal enzymes during fermentation. Sucrose supports formation of acetate by heterofermentative lactobacilli, and the formation of exopolysaccharides. The release of maltose and glucose by cereal enzymes during fermentation determines the exopolysaccharide yield in sourdough fermentations. Proteolysis is dependent on cereal proteases. Peptidase activities of sourdough lactic acid bacteria determine the accumulation of (bioactive) peptides, amino acids, and amino acid metabolites in dough and bread. Enzymatic conversion and microbial metabolism of phenolic compounds is relevant in sorghum and millet containing high levels of phenolic compounds. The presence of phenolic compounds with antimicrobial activity in sorghum selects for fermentation microbiota that are resistant to the phenolic compounds. PMID:24230468

  7. Fermentative production of carotenoids from marine actinomycetes

    B Ashokkumar

    2009-12-01

    Full Text Available Background and Objectives: In marine actinomycetes, carotenoid production occurs in constitutive, light-dependent or cryptic manner. The present work deals with the fermentative production of carotenoids from marine actinomycetes."nMaterials and Methods: Marine actinomycetes namely Streptomyces strain AQBMM35 was isolated from the marine sponge Mycale mytilorum collected from South West coast of India using ISP media. The Streptomyces isolates were characterized for their colony characteristics, morphological properties, physiological and biochemical properties and were tentatively identified. Fermentation of the strain under fluorescent white light was carried out for the production of carotenoids. UV spectrum, TLC and HPLC analysis were done for the confirmation of carotenoids."nResults: The characteristics studied strongly suggest that the strain AQBMM35 belongs to the genus Streptomyces sp. It has been found that Streptomyces strain (AQBMM35 fermenting under fluorescent white light produced carotenoids. Spectrophotometric analysis of the carotenoid fraction revealed a peak at 280 nm. TLC analysis of the carotenoid extract showed the presence of phytoene (Rf of 0.81. HPLC confirmed the production of phytoene when compared with standards."nConclusion: The fermenting sponge-associated Streptomyces isolate (AQBMM35 produced carotenoids namely phytoene. If this symbiotic Streptomyces strain, from which secondary metabolite like carotenoids are derived, can be cultured under light, then it can be used for mass production of precursor pigment and it can be used as an antioxidant and also as a food additive.

  8. Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.

    Jung, Woo Yong; Jung, Ji Young; Lee, Hyo Jung; Jeon, Che Ok

    2016-01-01

    Doenjang samples were prepared in triplicate and their microbial abundance, bacterial communities, and metabolites throughout fermentation were analyzed to investigate the functional properties of microorganisms in doenjang. Viable bacterial cells were approximately three orders of magnitude higher than fungal cells, suggesting that bacteria are more responsible for doenjang fermentation. Pyrosequencing and proton nuclear magnetic resonance spectroscopy were applied for the analysis of bacterial communities and metabolites, respectively. Bacterial community analysis based on 16S rRNA gene sequences revealed that doenjang samples included Bacillus, Enterococcus, Lactobacillus, Clostridium, Staphylococcus, Corynebacterium, Oceanobacillus, and Tetragenococcus. These genera were found either in doenjang-meju or solar salts, but not in both, suggesting two separate sources of bacteria. Bacillus and Enterococcus were dominant genera during the fermentation, but their abundances were not associated with metabolite changes, suggesting that they may not be major players in doenjang fermentation. Tetragenococcus was dominant in 108 day-doenjang samples, when lactate, acetate, putrescine, and tyramine increased quickly as glucose and fructose decreased, indicating that Tetragenococcus might be primarily responsible for organic acid and biogenic amine production. Lactobacillus was identified as a dominant group from the 179-day samples, associated with the increase of γ-aminobutyric acid (GABA) and the decrease of galactose, indicating a potential role for this genus as a major GABA producer during fermentation. The results of this study clarified the functional properties of major bacterial communities in the doenjang fermentation process, contributing to the production of safe and high-quality doenjang. PMID:27303399

  9. Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

    Jung, Woo Yong; Jung, Ji Young; Lee, Hyo Jung; Jeon, Che Ok

    2016-01-01

    Doenjang samples were prepared in triplicate and their microbial abundance, bacterial communities, and metabolites throughout fermentation were analyzed to investigate the functional properties of microorganisms in doenjang. Viable bacterial cells were approximately three orders of magnitude higher than fungal cells, suggesting that bacteria are more responsible for doenjang fermentation. Pyrosequencing and proton nuclear magnetic resonance spectroscopy were applied for the analysis of bacterial communities and metabolites, respectively. Bacterial community analysis based on 16S rRNA gene sequences revealed that doenjang samples included Bacillus, Enterococcus, Lactobacillus, Clostridium, Staphylococcus, Corynebacterium, Oceanobacillus, and Tetragenococcus. These genera were found either in doenjang-meju or solar salts, but not in both, suggesting two separate sources of bacteria. Bacillus and Enterococcus were dominant genera during the fermentation, but their abundances were not associated with metabolite changes, suggesting that they may not be major players in doenjang fermentation. Tetragenococcus was dominant in 108 day-doenjang samples, when lactate, acetate, putrescine, and tyramine increased quickly as glucose and fructose decreased, indicating that Tetragenococcus might be primarily responsible for organic acid and biogenic amine production. Lactobacillus was identified as a dominant group from the 179-day samples, associated with the increase of γ-aminobutyric acid (GABA) and the decrease of galactose, indicating a potential role for this genus as a major GABA producer during fermentation. The results of this study clarified the functional properties of major bacterial communities in the doenjang fermentation process, contributing to the production of safe and high-quality doenjang. PMID:27303399

  10. Complex media from processing of agricultural crops for microbial fermentation

    Thomsen, M.H.

    2005-01-01

    converted to a basic, universal fermentation medium by lactic acid fermentation, is outlined. The resulting all-round fermentation medium can be used for the production of many useful fermentation products when added a carbohydrate source, which could possibly be another agricultural by-product. Two...... examples of such products-polylactic acid and L-lysine-are given. A cost calculation shows that this fermentation medium can be produced at a very low cost approximate to 1.7 Euro cent/kg, when taking into account that the green crop industry has expenses amounting to 270,000 Euro/year for disposal of the...... brown juice. A newly built lysine factory in Esbjerg, Denmark, can benefit from this process by buying a low price medium for the fermentation process instead of more expensive traditional fermentation liquids such as corn steep liquor....

  11. Acoustical experiment of yogurt fermentation process.

    Ogasawara, H; Mizutani, K; Ohbuchi, T; Nakamura, T

    2006-12-22

    One of the important factors through food manufacturing is hygienic management. Thus, food manufactures prove their hygienic activities by taking certifications like a Hazard Analysis and Critical Control Point (HACCP). This concept also applies to food monitoring. Acoustical measurements have advantage for other measurement in food monitoring because they make it possible to measure with noncontact and nondestructive. We tried to monitor lactic fermentation of yogurt by a probing sensor using a pair of acoustic transducers. Temperature of the solution changes by the reaction heat of fermentation. Consequently the sound velocity propagated through the solution also changes depending on the temperature. At the same time, the solution change its phase from liquid to gel. The transducers usage in the solution indicates the change of the temperature as the change of the phase difference between two transducers. The acoustic method has advantages of nondestructive measurement that reduces contamination of food product by measuring instrument. The sensor was inserted into milk with lactic acid bacterial stain of 19 degrees C and monitored phase retardation of propagated acoustic wave and its temperature with thermocouples in the mild. The monitoring result of fermentation from milk to Caspian Sea yogurt by the acoustic transducers with the frequency of 3.7 MHz started to show gradient change in temperature caused by reaction heat of fermentation but stop the gradient change at the end although the temperature still change. The gradient change stopped its change because of phase change from liquid to gel. The present method will be able to measure indirectly by setting transducers outside of the measuring object. This noncontact sensing method will have great advantage of reduces risk of food contamination from measuring instrument because the measurement probes are set out of fermentation reactor or food containers. Our proposed method will contribute to the

  12. Comparison of fermentation of diets of variable composition and microbial populations in the rumen of sheep and Rusitec fermenters. I. Digestibility, fermentation parameters, and microbial growth.

    Martínez, M E; Ranilla, M J; Tejido, M L; Ramos, S; Carro, M D

    2010-08-01

    Four ruminally and duodenally cannulated sheep and 8 Rusitec fermenters were used to determine the effects of forage to concentrate (F:C) ratio and type of forage in the diet on ruminal fermentation and microbial protein synthesis. The purpose of the study was to assess how closely fermenters can mimic the dietary differences found in vivo. The 4 experimental diets contained F:C ratios of 70:30 or 30:70 with either alfalfa hay or grass hay as the forage. Microbial growth was determined in both systems using (15)N as a microbial marker. Rusitec fermenters detected differences between diets similar to those observed in sheep by changing F:C ratio on pH; neutral detergent fiber digestibility; total volatile fatty acid concentrations; molar proportions of acetate, propionate, butyrate, isovalerate, and caproate; and amylase activity. In contrast, Rusitec fermenters did not reproduce the dietary differences found in sheep for NH(3)-N and lactate concentrations, dry matter (DM) digestibility, proportions of isobutyrate and valerate, carboxymethylcellulase and xylanase activities, and microbial growth and its efficiency. Regarding the effect of the type of forage in the diet, Rusitec fermenters detected differences between diets similar to those found in sheep for most determined parameters, with the exception of pH, DM digestibility, butyrate proportion, and carboxymethylcellulase activity. Minimum pH and maximal volatile fatty acid concentrations were reached at 2h and at 6 to 8h postfeeding in sheep and fermenters, respectively, indicating that feed fermentation was slower in fermenters compared with that in sheep. There were differences between systems in the magnitude of most determined parameters. In general, fermenters showed lower lactate concentrations, neutral detergent fiber digestibility, acetate:propionate ratios, and enzymatic activities. On the contrary, fermenters showed greater NH(3)-N concentrations, DM digestibility, and proportions of propionate

  13. Solid Substrate Fermentation of Cassava Peel for Poultry Feed Ingredient

    Stephanie

    2013-03-01

    Full Text Available Cassava peel which is not used during cassava starch extraction is one of potential resources for animal feed. However, cassava peel has low level protein content, high level crude fiber, and high level of toxic cyanogenic compound. These problems limit the utilization of cassava peel as feed. Solid substrate fermentation using mold may be a solution process to increase its nutritional value and decrease toxic level of cassava peel. In this paper, matters that related with cassava peel fermentation process are subsequently described, namely: (i problems of cassava peel; (ii biodegradation and detoxification process; (iii solid state fermentation methods on cassava peel; (iv nutritional quality of fermented cassava peel; and (v application of fermented cassava peel in poultry feed. The fermented cassava peel application is compared with those of cassava root and waste (onggok. Addition of nitrogen inorganic in the fermentation process increases the mold growth and protein content of the product, while fiber and cyanogenic contents are decreased due to mold degradation activity. The fermentation process may be carried out using only the cassava peel as the substrate or mixed with wheat flour, using indigenous microbes, Aspergillus niger or a white rot fungus, Panus tigrinus as inoculum. As well as fermented cassava root and waste, fermented cassava peel can be used to substitute maize as poultry feed, although it is reported that the optimum substitution in broiler ration is only 10%.

  14. High throughput biotechnology in traditional fermented food industry.

    Yang, Yong; Xu, Rong-man; Song, Jia; Wang, Wei-min

    2010-11-01

    Traditional fermented food is not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy function of these foods are gradually discovered, more and more high throughput biotechnologies are being used to promote the old and new industry. As a result, the microflora, manufacturing processes and product healthy function of these foods were pushed forward either in the respect of profundity or extensiveness nowadays. The application and progress of the high throughput biotechnologies into traditional fermented food industries were different from each other, which was reviewed and detailed by the catalogues of fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented cereals (sourdough) and fermented beans (tempeh, natto). Given the further promotion by high throughput biotechnologies, the middle and/or down-stream process of traditional fermented foods would be optimized and the process of industrialization of local traditional fermented food having many functional factors but in small quantity would be accelerated. The article presents some promising patents on traditional fermented food industry. PMID:20863273

  15. Submerged culture of phellinus linteus in a stirred tank fermenter and an airlift fermenter

    Choi, Keun Ho; Lee, Chang Woo [Dept. of Chemical Engineering, Hanbat National University, Taejeon (Korea)

    2000-04-01

    In this study, to choose a suitable bioreactor type for the mass culture of Phellinus linteus mycelium, we cultured phellinus linteus mycelium using a stirred tank fermenter and an airlift fermenter and compared the performances of the two fermenters. The effects of aeration rate and agitation speed on the culture of Phellinus linteus mycelium were also investigated in the ranges of 1-4L/min, 200-300 rpm, respectively. For the Batch submerged culture, the dry weight of mycelium, pH, and dissolved oxygen concentration changed in four steps, respectively. But the periods of same steps were not consistent with each other. With an increase in aeration rate, the final dry weight of mycelium, dissolved oxygen concentration and pH value until the third step of pH change were increased. As the time increased, the concentration of glucose decreased. However, the effects of aeration rate and agitation speed on the variation of glucose concentration were negligible. The maximum final dry weight of mycelium was obtained when agitation speed was 300 rpm. The dissolved oxygen concentration was increased with agitation speed. The dry weight of mycelium and dissolved oxygen concentration in the continuous stirred tank fermenter were larger than them those in the airlift fermenter. 27 refs., 9 figs.

  16. Optimal design of pre-fermentation and fermentation stages applying nonlinear programming

    Highlights: • Simultaneous synthesis, design and operation of fermentation networks are addressed. • A superstructure NLP model is presented. • Ethanol production from molasses and hydrolyzed sugar cane bagasse is proposed. • Different tradeoffs between design and operating variables can be evaluated. - Abstract: In the present work, the optimal design of pre-fermentation and fermentation operations for ethanol production is obtained developing a superstructure mathematical model. Different configurations of both operations are simultaneously considered in an overall model which also includes detailed kinetics equations. The zero wait is the transfer policy selected for these stages for ensuring the quality of these operations, given the nature and characteristics of microbiological sugary substrates. From the overall proposed model, the optimal configuration of the stages, the number of duplicated units in each stage, the size of each process unit, the process variables as concentrations and flows, and the total investment and production cost are obtained. This model is formulated as a non-linear programming problem, which is solved by the Professional Software, General Algebraic Modeling System (GAMS) with the application of CONOPT solver. The optimal design and operation of pre-fermentation and fermentation stages are obtained and the attained results are compared with the structures in conventional distillery

  17. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

    Yang, Juan; Ding, Xiaowen; Qin, Yingrui; Zeng, Yitao

    2014-08-01

    To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods. PMID:25029555

  18. Challenges in industrial fermentation technology research

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana;

    2014-01-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same...... maturity as traditional chemical processes, particularly when it comes to using engineering tools such as mathematical models and optimization techniques. This perspective starts with a brief overview of these engineering tools. However, the main focus is on a description of some of the most important...... their wide applications as cell factories and therefore their relevance in a White Biotechnology context. Computational fluid dynamics (CFD) is introduced as a promising tool that can be used to support the scaling up and scaling down of bioreactors, and for studying mixing and the potential occurrence...

  19. Third Generation Biofuels via Direct Cellulose Fermentation

    David B. Levin

    2008-07-01

    Full Text Available Consolidated bioprocessing (CBP is a system in which cellulase production, substrate hydrolysis, and fermentation are accomplished in a single process step by cellulolytic microorganisms. CBP offers the potential for lower biofuel production costs due to simpler feedstock processing, lower energy inputs, and higher conversion efficiencies than separate hydrolysis and fermentation processes, and is an economically attractive near-term goal for “third generation” biofuel production. In this review article, production of third generation biofuels from cellulosic feedstocks will be addressed in respect to the metabolism of cellulolytic bacteria and the development of strategies to increase biofuel yields through metabolic engineering.

  20. Novel strategies for control of fermentation processes

    Mears, Lisa; Stocks, Stuart; Sin, Gürkan; Gernaey, Krist; Villez, Kris

    2015-01-01

    Bioprocesses are inherently sensitive to fluctuations in processing conditions and must be tightly regulated to maintain cellular productivity. Industrial fermentations are often difficult to replicate across production sites or between facilities as the small operating differences in the equipment affect the way the batches should be optimally run. In addition, batches run in the same facility can also be affected by batch variations in the growth characteristics of a specific cultivation. T...

  1. Fermentation of barley flour with Lactobacillus reuteri

    Pallin, Anton

    2015-01-01

    Fermentation of foodstuffs has beneficial effects on shelf life, taste and texture and possibly also health of the consumer. Products containing microbes with beneficial health effects for the host are defined as probiotics. One probiotic bacterium, Lactobacillus reuteri, has been shown to exert positive effects on a number of diseases and disorders, including a possible protective role against increased intestinal permeability or ‘leaky gut’. Increased intestinal permeability ...

  2. Lignocellulose as raw material in fermentation processes

    Mussatto, Solange I.; J. A. Teixeira

    2010-01-01

    Lignocellulose in the form of forestry, agricultural, and agro-industrial wastes is accumulated in large quantities every year. These materials are mainly composed of three groups of polymers, namely cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are sugar rich fractions of interest for use in fermentation processes, since microorganisms may use the sugars for growth and production of value added compounds such as ethanol, food additives, organic acids, enzymes,...

  3. Fermentation based carbon nanotube multifunctional bionic composites

    Luca Valentini; Silvia Bittolo Bon; Stefano Signetti; Manoj Tripathi; Erica Iacob; Pugno, Nicola M.

    2016-01-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique properties that are not produced by abiotic processes. Here we produced living hybrid materials by giving to unicellular organisms the nutrient to grow. Based on bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and a single-cell fungi, the Saccharomyces cerevisiae yeast extr...

  4. Quality of fermented whey beverage with milk

    Rakin Marica B.; Bulatović Maja Lj.; Zarić Danica B.; Stamenković-Đoković Marijana M.; Krunić Tanja Ž.; Borić Milka M.; Vukašinović-Sekulić Maja S.

    2016-01-01

    One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-...

  5. Charge symmetry breaking in $\\Lambda$ hypernuclei revisited

    Gal, Avraham

    2015-01-01

    The large charge symmetry breaking (CSB) implied by the $\\Lambda$ binding energy difference $\\Delta B^{4}_{\\Lambda}(0^+_{\\rm g.s.})\\equiv B_{\\Lambda}(_{\\Lambda}^4$He)$-$$B_{\\Lambda}(_{\\Lambda}^4$H) = 0.35$\\pm$0.06 MeV of the $A=4$ mirror hypernuclei ground states, determined from emulsion studies, has defied theoretical attempts to reproduce it in terms of CSB in hyperon masses and in hyperon-nucleon interactions, including one pion exchange arising from $\\Lambda-\\Sigma^0$ mixing. Using a schematic strong-interaction $\\Lambda N\\leftrightarrow\\Sigma N$ coupling model developed by Akaishi and collaborators for $s$-shell $\\Lambda$ hypernuclei, we revisit the evaluation of CSB in the $A=4$ $\\Lambda$ hypernuclei and extend it to $p$-shell mirror $\\Lambda$ hypernuclei. The model yields values of $\\Delta B^{4}_{\\Lambda} (0^+_{\\rm g.s.})\\sim 0.25$ MeV. Smaller size and mostly negative $p$-shell binding energy differences are calculated for the $A=7-10$ mirror hypernuclei, in rough agreement with the few available dat...

  6. Revisiting Twomey's approximation for peak supersaturation

    B. J. Shipway

    2015-04-01

    Full Text Available Twomey's seminal 1959 paper provided lower and upper bound approximations to the estimation of peak supersaturation within an updraft and thus provides the first closed expression for the number of nucleated cloud droplets. The form of this approximation is simple, but provides a surprisingly good estimate and has subsequently been employed in more sophisticated treatments of nucleation parametrization. In the current paper, we revisit the lower bound approximation of Twomey and make a small adjustment that can be used to obtain a more accurate calculation of peak supersaturation under all potential aerosol loadings and thermodynamic conditions. In order to make full use of this improved approximation, the underlying integro-differential equation for supersaturation evolution and the condition for calculating peak supersaturation are examined. A simple rearrangement of the algebra allows for an expression to be written down that can then be solved with a single lookup table with only one independent variable for an underlying lognormal aerosol population. While multimodal aerosol with N different dispersion characteristics requires 2N+1 inputs to calculate the activation fraction, only N of these one-dimensional lookup tables are needed. No additional information is required in the lookup table to deal with additional chemical, physical or thermodynamic properties. The resulting implementation provides a relatively simple, yet computationally cheap, physically based parametrization of droplet nucleation for use in climate and Numerical Weather Prediction models.

  7. No-scale ripple inflation revisited

    We revisit the no-scale ripple inflation model, where no-scale supergravity is modified by an additional term for the inflaton field in the Kähler potential. This term not only breaks one SU(N,1) symmetry explicitly, but also plays an important role for inflation. We generalize the superpotential in the no-scale ripple inflation model slightly. There exists a discrete Z2 symmetry/parity in the scalar potential in general, which can be preserved or violated by the non-canonical nomalized inflaton kinetic term. Thus, there are three inflation paths: one parity invariant path, and the left and right paths for parity violating scenario. We show that the inflations along the parity invariant path and right path are consistent with the Planck results. However, the gavitino mass for the parity invariant path is so large that the inflation results will be invalid if we consider the inflaton supersymmetry breaking soft mass term. Thus, only the inflation along the right path gives the correct and consistent results. Notably, the tensor-to-scalar ratio in such case can be large, with a value around 0.05, which may be probed by the future Planck experiment

  8. Spin-orbit evolution of Mercury revisited

    Noyelles, Benoit; Makarov, Valeri; Efroimsky, Michael

    2013-01-01

    Mercury is a peculiar case, in that it is locked into the 3:2 spin-orbit resonance. Its rotation period, 58 days, is exactly two thirds of its orbital period. It is accepted that the eccentricity of Mercury (0.206) favours the trapping into this resonance. More controversial is how the capture took place. A recent study by Makarov has shown that entrapment into this resonance is certain if the eccentricity is larger than 0.2, provided that we use a realistic tidal model, based on the Darwin-Kaula expansion of the tidal torque, including both the elastic rebound and anelastic creep of solids. We here revisit the scenario of Mercury's capture into the supersynchronous spin-orbit resonances. The study is based on a realistic model of tidal friction in solids, that takes into account the rheology and the self-gravitation of the planet. Developed in Efroimsky, it was employed by Makarov et al. to determine the likely spin state of the planet GJ581d, with its eccentricity evolution taken into account. It was also u...

  9. Targeting Cancer Metabolism - Revisiting the Warburg Effects.

    Tran, Quangdon; Lee, Hyunji; Park, Jisoo; Kim, Seon-Hwan; Park, Jongsun

    2016-07-01

    After more than half of century since the Warburg effect was described, this atypical metabolism has been standing true for almost every type of cancer, exhibiting higher glycolysis and lactate metabolism and defective mitochondrial ATP production. This phenomenon had attracted many scientists to the problem of elucidating the mechanism of, and reason for, this effect. Several models based on oncogenic studies have been proposed, such as the accumulation of mitochondrial gene mutations, the switch from oxidative phosphorylation respiration to glycolysis, the enhancement of lactate metabolism, and the alteration of glycolytic genes. Whether the Warburg phenomenon is the consequence of genetic dysregulation in cancer or the cause of cancer remains unknown. Moreover, the exact reasons and physiological values of this peculiar metabolism in cancer remain unclear. Although there are some pharmacological compounds, such as 2-deoxy-D-glucose, dichloroacetic acid, and 3-bromopyruvate, therapeutic strategies, including diet, have been developed based on targeting the Warburg effect. In this review, we will revisit the Warburg effect to determine how much scientists currently understand about this phenomenon and how we can treat the cancer based on targeting metabolism. PMID:27437085

  10. ANAL FISSURE REVISITED : A SYSTEMATIC REVIEW

    Manju

    2015-07-01

    Full Text Available Anal fissure is one of the most common anorectal problems. Anal fissure is largely associated with high anal sphincter pressures and most treatment options are based on reducing anal pressures. There are many options to treat chronic fissures in ano. Some of them are non - surgical while the others are su rgical. The efficacy claimed by each of the prevalent method is very high but the inconsistencies and contraindications are equally strong. To date, lateral sphincterotomy has been favoured by most of the proctologists, because it is the least extensive su rgical procedure and is offering a long lasting relief in sphincter spasm. Various management technique are reviewed in this article along with Advancement flap for anterior fissure and a new method combining the age - old technique of Lord's manual dilatati on followed by radio surgery is also highlighted along with their complications. The addition of radio surgery is found useful for refreshing the edges of the fissure and to tackle pathologies namely sentinel pile, small internal piles or hypertrophied ana l papillae often found associated with chronic fissures. Revisiting the trends of treatment of chronic anal fissures, the most preferred options are the manual dilatation with radio surgery and the subcutaneous lateral anal sphincterotomy. Both methods are easy to perform, have negligible complications and no special setup is needed, except the radio surgical unit, in case of the first procedure.

  11. Revisiting the argument from fetal potential

    Manninen Bertha

    2007-05-01

    Full Text Available Abstract One of the most famous, and most derided, arguments against the morality of abortion is the argument from potential, which maintains that the fetus' potential to become a person and enjoy the valuable life common to persons, entails that its destruction is prima facie morally impermissible. In this paper, I will revisit and offer a defense of the argument from potential. First, I will criticize the classical arguments proffered against the importance of fetal potential, specifically the arguments put forth by philosophers Peter Singer and David Boonin, by carefully unpacking the claims made in these arguments and illustrating why they are flawed. Secondly, I will maintain that fetal potential is morally relevant when it comes to the morality of abortion, but that it must be accorded a proper place in the argument. This proper place, however, cannot be found until we first answer a very important and complex question: we must first address the issue of personal identity, and when the fetus becomes the type of being who is relevantly identical to a future person. I will illustrate why the question of fetal potential can only be meaningfully addressed after we have first answered the question of personal identity and how it relates to the human fetus.

  12. Revisiting the relaxation dynamics of isolated pyrrole

    Montero, Raúl; Ovejas, Virginia; Fernández-Fernández, Marta; Longarte, Asier, E-mail: asier.longarte@ehu.es [Departamento de Química Física, Universidad del País Vasco (UPV/EHU), Apart. 644, 48080 Bilbao (Spain); Peralta Conde, Álvaro [Centro de Láseres Pulsados (CLPU), Edificio M3, Parque Científico, 37185 Villamayor (Spain)

    2014-07-07

    Herein, the interpretation of the femtosecond-scale temporal evolution of the pyrrole ion signal, after excitation in the 267–217 nm interval, recently published by our group [R. Montero, A. Peralta Conde, V. Ovejas, M. Fernández-Fernández, F. Castaño, J. R. Vázquez de Aldana, and A. Longarte, J. Chem. Phys.137, 064317 (2012)] is re-visited. The observation of a shift in the pyrrole{sup +} transient respect to zero delay reference, initially attributed to ultrafast dynamics on the πσ{sup *} type state (3s a{sub 1} ← π 1a{sub 2}), is demonstrated to be caused by the existence of pump + probe populated states, along the ionization process. The influence of these resonances in pump-prone ionization experiments, when multi-photon probes are used, and the significance of a proper zero-time reference, is discussed. The possibility of preparing the πσ{sup *} state by direct excitation is investigated by collecting 1 + 1 photoelectron spectra, at excitation wavelengths ranging from 255 to 219 nm. No conclusive evidences of ionization through this state are found.

  13. The Super-GUT CMSSM Revisited

    Ellis, John; Mustafayev, Azar; Nagata, Natsumi; Olive, Keith A

    2016-01-01

    We revisit minimal supersymmetric SU(5) grand unification (GUT) models in which the soft supersymmetry-breaking parameters of the minimal supersymmetric Standard Model (MSSM) are universal at some input scale, $M_{in}$, above the supersymmetric gauge coupling unification scale, $M_{GUT}$. As in the constrained MSSM (CMSSM), we assume that the scalar masses and gaugino masses have common values, $m_0$ and $m_{1/2}$ respectively, at $M_{in}$, as do the trilinear soft supersymmetry-breaking parameters $A_0$. Going beyond previous studies of such a super-GUT CMSSM scenario, we explore the constraints imposed by the lower limit on the proton lifetime and the LHC measurement of the Higgs mass, $m_h$. We find regions of $m_0$, $m_{1/2}$, $A_0$ and the parameters of the SU(5) superpotential that are compatible with these and other phenomenological constraints such as the density of cold dark matter, which we assume to be provided by the lightest neutralino. Typically, these allowed regions appear for $m_0$ and $m_{1/...

  14. Revisiting Twomey's approximation for peak supersaturation

    B. J. Shipway

    2014-10-01

    Full Text Available Twomey's seminal 1959 paper provided lower and upper bound approximations to the estimation of peak supersaturation within an updraft and thus provides the first closed expression for the number of nucleated cloud droplets. The form of this approximation is simple, but provides a surprisingly good estimate and has subsequently been employed in more sophisticated treatments of nucleation parametrization. In the current paper, we revisit the lower bound approximation of Twomey and make a small adjustment which can be used to obtain a more accurate calculation of peak supersaturation under all potential aerosol loadings and thermodynamic conditions. In order to make full use of this improved approximation, the underlying integro-differential equation for supersaturation evolution and the condition for calculating peak supersaturation are examined. A simple rearrangement of the algebra allows for an expression to be written down which can then be solved with a single lookup table with only one independent variable for an underlying lognormal aerosol population. Multimode aerosol with only N different dispersion characteristics require only N of these one-dimensional lookup tables. No additional information is required in the lookup table to deal with additional chemical, physical or thermodynamic properties. The resulting implementation provides a relatively simple, yet computationally cheap and very accurate physically-based parametrization of droplet nucleation for use in climate and NWP models.

  15. Nursing knowledge, theory and method revisited.

    Booth, K; Kenrick, M; Woods, S

    1997-10-01

    With the approach of the 21st century, nursing is having to respond to diverse influences which are remoulding the professional landscape. Not least of these is the changing status of western economies which underpins a drive towards evidence-based practice and an increased emphasis on multidisciplinary approaches to health care delivery. Certainty in health care is now a thing of the past. Central to the way the nursing profession embraces the future is its underlying philosophy: that which articulates professional values and shapes practice, research, education and management. In a time of change it is therefore essential to revisit the philosophical framework which underpins nursing. The debate in nursing research and theory appears to have stressed the polarization of viewpoints. It may be the case that feminist writers, ethnographers, positivist researchers and nursing theorists, in defending their own points of view, diminish rather than enhance professional dialogue. This paper reviews the nature of this debate within nursing and considers the implications that a dichotomous position may have for knowledge, theory and research method within the current context of health care. It then suggests a philosophical framework which could be relevant and accessible across the whole spectrum of nursing activity. In so doing, the paper aims to contribute to the discussion around epistemology and method in a way which encompasses the diversity found within the broad church of nursing. PMID:9354995

  16. Searle's"Dualism Revisited"

    P., Henry

    2008-11-20

    A recent article in which John Searle claims to refute dualism is examined from a scientific perspective. John Searle begins his recent article 'Dualism Revisited' by stating his belief that the philosophical problem of consciousness has a scientific solution. He then claims to refute dualism. It is therefore appropriate to examine his arguments against dualism from a scientific perspective. Scientific physical theories contain two kinds of descriptions: (1) Descriptions of our empirical findings, expressed in an every-day language that allows us communicate to each other our sensory experiences pertaining to what we have done and what we have learned; and (2) Descriptions of a theoretical model, expressed in a mathematical language that allows us to communicate to each other certain ideas that exist in our mathematical imaginations, and that are believed to represent, within our streams of consciousness, certain aspects of reality that we deem to exist independently of their being perceived by any human observer. These two parts of our scientific description correspond to the two aspects of our general contemporary dualistic understanding of the total reality in which we are imbedded, namely the empirical-mental aspect and the theoretical-physical aspect. The duality question is whether this general dualistic understanding of ourselves should be regarded as false in some important philosophical or scientific sense.

  17. Pair Production Constraints on Superluminal Neutrinos Revisited

    Brodsky, Stanley J.; /SLAC; Gardner, Susan; /Kentucky U.

    2012-02-16

    We revisit the pair creation constraint on superluminal neutrinos considered by Cohen and Glashow in order to clarify which types of superluminal models are constrained. We show that a model in which the superluminal neutrino is effectively light-like can evade the Cohen-Glashow constraint. In summary, any model for which the CG pair production process operates is excluded because such timelike neutrinos would not be detected by OPERA or other experiments. However, a superluminal neutrino which is effectively lightlike with fixed p{sup 2} can evade the Cohen-Glashow constraint because of energy-momentum conservation. The coincidence involved in explaining the SN1987A constraint certainly makes such a picture improbable - but it is still intrinsically possible. The lightlike model is appealing in that it does not violate Lorentz symmetry in particle interactions, although one would expect Hughes-Drever tests to turn up a violation eventually. Other evasions of the CG constraints are also possible; perhaps, e.g., the neutrino takes a 'short cut' through extra dimensions or suffers anomalous acceleration in matter. Irrespective of the OPERA result, Lorentz-violating interactions remain possible, and ongoing experimental investigation of such possibilities should continue.

  18. Targeting Cancer Metabolism - Revisiting the Warburg Effects

    Tran, Quangdon; Lee, Hyunji; Park, Jisoo; Kim, Seon-Hwan; Park, Jongsun

    2016-01-01

    After more than half of century since the Warburg effect was described, this atypical metabolism has been standing true for almost every type of cancer, exhibiting higher glycolysis and lactate metabolism and defective mitochondrial ATP production. This phenomenon had attracted many scientists to the problem of elucidating the mechanism of, and reason for, this effect. Several models based on oncogenic studies have been proposed, such as the accumulation of mitochondrial gene mutations, the switch from oxidative phosphorylation respiration to glycolysis, the enhancement of lactate metabolism, and the alteration of glycolytic genes. Whether the Warburg phenomenon is the consequence of genetic dysregulation in cancer or the cause of cancer remains unknown. Moreover, the exact reasons and physiological values of this peculiar metabolism in cancer remain unclear. Although there are some pharmacological compounds, such as 2-deoxy-D-glucose, dichloroacetic acid, and 3-bromopyruvate, therapeutic strategies, including diet, have been developed based on targeting the Warburg effect. In this review, we will revisit the Warburg effect to determine how much scientists currently understand about this phenomenon and how we can treat the cancer based on targeting metabolism. PMID:27437085

  19. Carbon emission from global hydroelectric reservoirs revisited.

    Li, Siyue; Zhang, Quanfa

    2014-12-01

    Substantial greenhouse gas (GHG) emissions from hydropower reservoirs have been of great concerns recently, yet the significant carbon emitters of drawdown area and reservoir downstream (including spillways and turbines as well as river reaches below dams) have not been included in global carbon budget. Here, we revisit GHG emission from hydropower reservoirs by considering reservoir surface area, drawdown zone and reservoir downstream. Our estimates demonstrate around 301.3 Tg carbon dioxide (CO2)/year and 18.7 Tg methane (CH4)/year from global hydroelectric reservoirs, which are much higher than recent observations. The sum of drawdown and downstream emission, which is generally overlooked, represents 42 % CO2 and 67 % CH4 of the total emissions from hydropower reservoirs. Accordingly, the global average emissions from hydropower are estimated to be 92 g CO2/kWh and 5.7 g CH4/kWh. Nonetheless, global hydroelectricity could currently reduce approximate 2,351 Tg CO2eq/year with respect to fuel fossil plant alternative. The new findings show a substantial revision of carbon emission from the global hydropower reservoirs. PMID:24943886

  20. Fermentation based carbon nanotube multifunctional bionic composites

    Valentini, Luca; Bon, Silvia Bittolo; Signetti, Stefano; Tripathi, Manoj; Iacob, Erica; Pugno, Nicola M.

    2016-06-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique properties that are not produced by abiotic processes. Here we produced living hybrid materials by giving to unicellular organisms the nutrient to grow. Based on bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and a single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at room temperature. Scanning electron microscopy analysis suggests that the CNTs were internalized by the cell after fermentation bridging the cells. Tensile tests on dried composite films have been rationalized in terms of a CNT cell bridging mechanism where the strongly enhanced strength of the composite is governed by the adhesion energy between the bridging carbon nanotubes and the matrix. The addition of CNTs also significantly improved the electrical conductivity along with a higher photoconductive activity. The proposed process could lead to the development of more complex and interactive structures programmed to self-assemble into specific patterns, such as those on strain or light sensors that could sense damage or convert light stimulus in an electrical signal.

  1. [The antihypertensive effect of fermented milks].

    Domínguez González, Karina N; Cruz Guerrero, Alma E; Márquez, Humberto González; Gómez Ruiz, Lorena C; García-Garibay, Mariano; Rodríguez Serrano, Gabriela M

    2014-01-01

    There is a great variety of fermented milks containing lactic acid bacteria that present health-promoting properties. Milk proteins are hydrolyzed by the proteolytic system of these microorganisms producing peptides which may also perform other functions in vivo. These peptides are encrypted within the primary structure of proteins and can be released through food processing, either by milk fermentation or enzymatic hydrolysis during gastrointestinal transit. They perform different activities, since they act in the cardiovascular, digestive, endocrine, immune and nervous systems. Bioactive peptides that have an antihypertensive, antithrombotic, antioxidant and hypocholesterolemic effect on the cardiovascular system can reduce the risk factors for chronic disease manifestation and help improve human health. Most studied bioactive peptides are those which exert an antihypertensive effect by inhibiting the angiotensin-converting enzyme (ACE). Recently, the study of these peptides has focused on the implementation of tests to prove that they have an effect on health. This paper focuses on the production of ACEinhibitory antihypertensive peptides from fermented milks, its history, production and in vivo tests on rats and humans, on which its hypotensive effect has been shown. PMID:24721277

  2. Fermentation based carbon nanotube multifunctional bionic composites

    Valentini, Luca; Bon, Silvia Bittolo; Signetti, Stefano; Tripathi, Manoj; Iacob, Erica; Pugno, Nicola M.

    2016-01-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique properties that are not produced by abiotic processes. Here we produced living hybrid materials by giving to unicellular organisms the nutrient to grow. Based on bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and a single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at room temperature. Scanning electron microscopy analysis suggests that the CNTs were internalized by the cell after fermentation bridging the cells. Tensile tests on dried composite films have been rationalized in terms of a CNT cell bridging mechanism where the strongly enhanced strength of the composite is governed by the adhesion energy between the bridging carbon nanotubes and the matrix. The addition of CNTs also significantly improved the electrical conductivity along with a higher photoconductive activity. The proposed process could lead to the development of more complex and interactive structures programmed to self-assemble into specific patterns, such as those on strain or light sensors that could sense damage or convert light stimulus in an electrical signal. PMID:27279425

  3. Utilization of cassava waste through fermentation technology

    Over 400 isolates of molds were screened for raw starch digesting enzymes and aspergillus J8 ad Rhizopus N37 were selected for further investigations. Crude enzymes obtained from wheat bran was higher than from rice bran. Crude enzymes from Aspergillus is active at pH 4.0, whereas that from Rhizopus is active at pH 5.0. Aspergillus J8 gave higher yield of silage fermentation. Selection of yeast strain was accomplished, it was found that Saccharomyces cerevisiae SC90, the local commercial strain (non-flocculent) performed best in fermentation of cassava mash. Another strain AM12, a flocculent fusant strain derived from fusion between flocculent strain and sake brewing strain was comparable to that of commercial strain at normal temperature but performed better at higher temperature up to 40 deg C. It is unlikely that fuel alcohol produced from raw cassava will be able to compete with petroleum fuel at this moment. However, silage fermentation to increase nutritional quality of the silage through selected strains of microorganisms has a good prospect to pursue. (author)

  4. Optimization of Fermentation Condition of Yeast Culture

    WANG Qiuju; XU Li; CUI Yizhe

    2008-01-01

    Culture condition of every phase for fermentation of yeast culture was studied, and its solid and liquid conditions of elaboration were optimized to improve the total counts of living cells.Results showed that microzyme grew best at 30℃ when solid fermented,and the count of the living cells reached the tiptop with pH 5.5.The count of Candida tropicalis could reach 137.96×109 cfu·g-1,the count of Saccharomyces cerevisia could reach 134.62×109 cfu·g-1;the best liquid fermentation condition for cell-wall broken was 50℃ for 28 h,the rate of cell-wall broken could reach 80% at least;the rate of vitamin loss in yeast could be the minimun, the loss rate of vitamin B1 in Candida tropicalis and Saccharomyces cerevisiae was 8.71% and 19.54% respectively, the loss rate of vitamin B2 was 19.39% and 13.18%,respectively,and the loss rate of vitamin B6 was 6.3% and 3.04%,respectively.

  5. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages.

    Tamang, Jyoti P; Watanabe, Koichi; Holzapfel, Wilhelm H

    2016-01-01

    Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world. PMID:27047484

  6. Fermentation of polysaccharides by Klebsiella and other facultative bacilli

    Ochuba, G.U.; Von Riesen, V.L.

    1980-05-01

    Fermentations of 10 polysaccharides by species of the family Enterobacteriaceae were examined. Algin, guar, karaya, xanthan, and xylan were not fermented by any of the strains tested. Most of the activity was found in the tribe Klebsielleae. Klebseilla oxytoca fermented amylopectin (97% of the strains studied), carrageenan (100%), inulin (68%), polypectate (100%), and tragacanth (100%). Klebsiella pneumoniae fermented amylopectin (91%), carrageenan (100%), and tragacanth (86%). Carraggeenan was also fermented by Enterobacter aerogenes (100%), Enterobacter agglomerans (63%), Enterobacter cloacae (95%), and pectobacterium (38%). pectobacterium shared polypectate fermentation (100%) with K. oxytoca. With one exception, Serratia strains were negative on all polysaccharides. These results, along with other evidence, indicate that (i) the genus Klebsiella is biochemically the most versatile genus of the tribe, (ii) because of its distinct characteristics, K. oxytoca warrants species designation separate from K. pneumoniae, and (iii) some food additives generally considered indigestible can be metabolized by a few species of facultative bacilli, whereas others appear to be resistant.

  7. Clostridium sticklandii, a specialist in amino acid degradation:revisiting its metabolism through its genome sequence

    Pelletier Eric

    2010-10-01

    Full Text Available Abstract Background Clostridium sticklandii belongs to a cluster of non-pathogenic proteolytic clostridia which utilize amino acids as carbon and energy sources. Isolated by T.C. Stadtman in 1954, it has been generally regarded as a "gold mine" for novel biochemical reactions and is used as a model organism for studying metabolic aspects such as the Stickland reaction, coenzyme-B12- and selenium-dependent reactions of amino acids. With the goal of revisiting its carbon, nitrogen, and energy metabolism, and comparing studies with other clostridia, its genome has been sequenced and analyzed. Results C. sticklandii is one of the best biochemically studied proteolytic clostridial species. Useful additional information has been obtained from the sequencing and annotation of its genome, which is presented in this paper. Besides, experimental procedures reveal that C. sticklandii degrades amino acids in a preferential and sequential way. The organism prefers threonine, arginine, serine, cysteine, proline, and glycine, whereas glutamate, aspartate and alanine are excreted. Energy conservation is primarily obtained by substrate-level phosphorylation in fermentative pathways. The reactions catalyzed by different ferredoxin oxidoreductases and the exergonic NADH-dependent reduction of crotonyl-CoA point to a possible chemiosmotic energy conservation via the Rnf complex. C. sticklandii possesses both the F-type and V-type ATPases. The discovery of an as yet unrecognized selenoprotein in the D-proline reductase operon suggests a more detailed mechanism for NADH-dependent D-proline reduction. A rather unusual metabolic feature is the presence of genes for all the enzymes involved in two different CO2-fixation pathways: C. sticklandii harbours both the glycine synthase/glycine reductase and the Wood-Ljungdahl pathways. This unusual pathway combination has retrospectively been observed in only four other sequenced microorganisms. Conclusions Analysis of the C

  8. Intracellular ethanol accumulation in Saccharomyces cerevisiae during fermentation.

    D'Amore, T; C.J. Panchal; Stewart, G G

    1988-01-01

    An intracellular accumulation of ethanol in Saccharomyces cerevisiae was observed during the early stages of fermentation (3 h). However, after 12 h of fermentation, the intracellular and extracellular ethanol concentrations were similar. Increasing the osmotic pressure of the medium caused an increase in the ratio of intracellular to extracellular ethanol concentrations at 3 h of fermentation. As in the previous case, the intracellular and extracellular ethanol concentrations were similar af...

  9. Use of a continuous multistage bioreactor to mimic winemaking fermentation

    Clement, Tiphaine; Perez, Marc; Mouret, Jean-Roch; Sablayrolles, Jean-Marie; Camarasa, Carole

    2011-01-01

    Continuous fermentation set-ups are of great interest for studying the physiology of microorganisms. In winemaking conditions, yeasts go through a growth phase and a stationary phase during which more than half of the sugar is fermented. A comprehensive study of wine-yeast physiology must therefore include yeasts in a non-growing phase. This condition is impossible to achieve within a chemostat, which led us to design a multi-stage fermentation device. In this study, we evaluated the ability ...

  10. Characterization of the microbial diversity in yacon spontaneous fermentation

    Reina, L. D.; Pérez-Díaz, I. M.; Breidt, F.; Azcarate-Peril, M. A.; E.Medina; Butz, N.V.

    2015-01-01

    The prebiotic fructooligosaccharides (FOS) content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon ferment...

  11. Biotechnology of olive fermentation of ‘Galega' Portuguese variety

    Oliveira, Manuela; Brito, Dulce; Catulo, Luís; Leitão, Fausto; Gomes, Lucília; Silva, Sandra; Vilas-Boas, Luís; Peito, Amália; Fernandes, Isabel; Gordo, Francisca; Peres, Cidália

    2004-01-01

    ‘Galega' is the main Portuguese olive variety providing the greatest percentage of table olive production from homemade and industrial methods. In this work a better understanding of the fermentation involved in both methods is intended. Yeasts and lactic acid bacteria (LAB) constitute the microflora acting in olive fermentation, with Pichia membranaefaciens being the dominant yeast specie present throughout the process. LAB develop their activity mainly along the second fermentation stage ...

  12. Fermented cassava waste and its utilization in broiler chickens rations

    Supriyati,

    2003-01-01

    Cassava waste is a by-product of cassava flour industry and its amount is increasing following the increasing of cassava flour industry. Its utilization as a feedstuff, is limited by its low protein content. The cassava waste is only utilized as the energy source. One of the alternative technology in improving the utilization of cassava waste as a feedstuff, by improving the nutritive value through fermentation process. Fermentation was carried out by solid substrate fermentation using Asperg...

  13. Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers

    Xiaoyi Ji; Yuan Wu; Xingzhu Wu; Yonghua Lin; Weiwei Xu; Hui Ruan; Guoqing He

    2013-01-01

    The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seven organic acids i.e., oxalic, tartaric, malic, lactic, acetic, citric and succinic acid during cucum...

  14. Fermentation of fruit juices by the osmotolerant yeast Candida magnoliae

    Medeiros, Andreia Sofia Soares de

    2014-01-01

    This study focuses on the assessment of the fermentation conditions required to modulate the metabolic flux in the osmotolerant yeast Candida magnoliae and evaluate its potential to produce low-alcoholic and low-caloric fermented beverages. For that purpose, two strains, PYCC 2903 and PYCC 3191, were used and fermentation conditions as oxygenation, sugar concentration and the ratio of glucose to fructose were studied using synthetic culture media. Candida magnoliae PYCC 2903 was subsequently ...

  15. Traditional fermented food and beverages for improved livelihoods

    Mejia, Danilo; Marshall, Elaine

    2015-01-01

    "This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...

  16. Generalized Net Model of Brevibacterium flavul 22LD Fermentation Process

    Olympia Roeva; Tania Pencheva

    2005-01-01

    In order to render the specific peculiarities of the fermentation processes, as well as to avoid the complexity of mathematical description with systems of differential equations, the elaboration of some new methods and approaches for their modelling and control is predetermined. As a new, alternative approach for modelling of fermentation processes, an application of generalized nets is presented in this paper. The theory of generalized nets is applied to the fermentation process of Brevibac...

  17. Hybrid and Mixed Matrix Membranes for Separations from Fermentations

    Christopher John Davey; David Leak; Darrell Alec Patterson

    2016-01-01

    Fermentations provide an alternative to fossil fuels for accessing a number of biofuel and chemical products from a variety of renewable and waste substrates. The recovery of these dilute fermentation products from the broth, however, can be incredibly energy intensive as a distillation process is generally involved and creates a barrier to commercialization. Membrane processes can provide a low energy aid/alternative for recovering these dilute fermentation products and reduce production cos...

  18. What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history

    C.A. F. Cardoso

    2004-05-01

    Full Text Available This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930. From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12 made of professionals that teach on secondary and highschools, group A composed of PhDs from the Center of Technology Education - NUTES (n=9 andgroup B from Department of Medical Biochemistry (called group B, n=41 both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively. We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP. These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical.

  19. Intramolecular Amide Hydrolysis in N-Methylmaleamic Acid Revisited

    2002-01-01

    The intramolecular amide hydrolysis of N-methylmaleamic acid have been revisited by use of density functional theory and inclusion of solvent effects. The results indicate that concerted reaction mechanism is favored over stepwise reaction mechanism. This is in agreement with the previous theoretical study. Sovlent effects have significant influence on the reaction barrier.

  20. High precision mass measurements in Ψ and Υ families revisited

    High precision mass measurements in Ψ and Υ families performed in 1980-1984 at the VEPP-4 collider with OLYA and MD-1 detectors are revisited. The corrections for the new value of the electron mass are presented. The effect of the updated radiative corrections has been calculated for the J/Ψ(1S) and Ψ(2S) mass measurements

  1. Bohr’s ‘Light and Life’ revisited

    Nussenzveig, H. M.

    2015-11-01

    I revisit Niels Bohr’s famous 1932 ‘Light and Life’ lecture, confronting it with current knowledge. Topics covered include: life origin and evolution, quantum mechanics and life, brain and mind, consciousness and free will, and light as a tool for biology, with special emphasis on optical tweezers and their contributions to biophysics. Specialized knowledge of biology is not assumed.

  2. Closing Achievement Gaps: Revisiting Benjamin S. Bloom's "Learning for Mastery"

    Guskey, Thomas R.

    2007-01-01

    The problem of achievement gaps among different subgroups of students has been evident in education for many years. This manuscript revisits the work of renowned educator Benjamin S. Bloom, who saw reducing gaps in the achievement of various groups of students as a simple problem of reducing variation in student learning outcomes. Bloom observed…

  3. Educational Administration and the Management of Knowledge: 1980 Revisited

    Bates, Richard

    2013-01-01

    This paper revisits the thesis of a 1980 paper that suggested a new approach to educational administration based upon the New Sociology of Education. In particular it updates answers to the six key questions asked by that paper: what counts as knowledge; how is what counts as knowledge organised; how is what counts as knowledge transmitted; how is…

  4. Transport benchmarks for one-dimensional binary Markovian mixtures revisited

    The classic benchmarks for transport through a binary Markovian mixture are revisited to look at the probability distribution function of the chosen 'results': reflection, transmission and scalar flux. We argue that the knowledge of the ensemble averaged results is not sufficient for reliable predictions: a measure of the dispersion must also be obtained. An algorithm to estimate this dispersion is tested. (author)

  5. The Wealth Paradox Revisited: Credit Market Imperfections and Child Labor

    Congdon Fors, Heather

    2008-01-01

    We revisit the model of child labor in a peasant household presented in Bhalotra and Heady (2003), and demonstrate that the e¤ect of credit market imperfections on child labor di¤ers between households that save and households that borrow. This in turn is important for the interpretation of empirical results.

  6. Dynamics of Shape Fluctuations of Quasi-spherical Vesicles Revisited

    Miao, L.; Lomholt, Michael Andersen; Kleis, J.

    2002-01-01

    In this paper, the dynamics of spontaneous shape fluctuations of a single, giant quasi-spherical vesicle formed from a single lipid species is revisited theoretically. A coherent physical theory for the dynamics is developed based on a number of fundamental principles and considerations, and a sy...

  7. Additively homomorphic encryption with a double decryption mechanism, revisited

    Peter, A.; Kronberg, M.; Trei, W.; Katzenbeisser, S.

    2012-01-01

    We revisit the notion of additively homomorphic encryption with a double decryption mechanism (DD-PKE), which allows for additions in the encrypted domain while having a master decryption procedure that can decrypt all properly formed ciphertexts by using a special master secret. This type of encryp

  8. Revisiting Jack Goody to Rethink Determinisms in Literacy Studies

    Collin, Ross

    2013-01-01

    This article revisits Goody's arguments about literacy's influence on social arrangements, culture, cognition, economics, and other domains of existence. Whereas some of his arguments tend toward technological determinism (i.e., literacy causes change in the world), other of his arguments construe literacy as a force that shapes and is shaped by…

  9. Complex and detailed balancing of chemical reaction networks revisited

    van der Schaft, Abraham; Rao, Shodhan; Jayawardhana, Bayu

    2015-01-01

    The characterization of the notions of complex and detailed balancing for mass action kinetics chemical reaction networks is revisited from the perspective of algebraic graph theory, in particular Kirchhoff’s Matrix Tree theorem for directed weighted graphs. This yields an elucidation of previously

  10. Revisiting the calculation of effective free distance of turbo codes

    Chatzigeorgiou, I; Wassell, I. J.

    2008-01-01

    The expression for the minimum Hamming weight of the output of a constituent convolutional encoder, when its input is a weight-2 sequence is revisited. The new expression particularly facilitates the calculation of the effective free distance of recently proposed schemes, namely non-systematic turbo codes and pseudo-randomly punctured turbo codes.

  11. A Simple Algorithm for Maximum Margin Classification, Revisited

    Har-Peled, Sariel

    2015-01-01

    In this note, we revisit the algorithm of Har-Peled et. al. [HRZ07] for computing a linear maximum margin classifier. Our presentation is self contained, and the algorithm itself is slightly simpler than the original algorithm. The algorithm itself is a simple Perceptron like iterative algorithm. For more details and background, the reader is referred to the original paper.

  12. A Multi-Level Model of Moral Functioning Revisited

    Reed, Don Collins

    2009-01-01

    The model of moral functioning scaffolded in the 2008 "JME" Special Issue is here revisited in response to three papers criticising that volume. As guest editor of that Special Issue I have formulated the main body of this response, concerning the dynamic systems approach to moral development, the problem of moral relativism and the role of…

  13. Revisiting the Role of Organizational Effectiveness in Educational Evaluation.

    Lotto, Linda S.

    Organizational effectiveness ought to play a role in educational evaluation, and the development of alternative perspectives for viewing organizations could be a starting point for revisiting organizational evaluation in education. Five possible perspectives and criteria for evaluating organizations have been developed. If an organization is…

  14. "An analysis of the classical Doppler Effect"[1] revisited

    Rothenstein, Bernhard; Nafornita, Corina

    2004-01-01

    After having shown that the formula which describes the Doppler effect in the general case holds only in the case of the "very high" frequency assumption, we derive free of assumptions Doppler formulas for two scenarios presented in the revisited paper.

  15. Single zymomonas mobilis strain for xylose and arabinose fermentation

    Zhang, Min; Chou, Yat-Chen; Picataggio, Stephen K.; Finkelstein, Mark

    1998-01-01

    This invention relates to single microorganisms which normally do not ferment pentose sugars which are genetically altered to ferment the pentose sugars, xylose and arabinose, to produce ethanol, and a fermentation process utilizing the same. Examples include Zymomonas mobilis which has been transformed with a combination of E. coli genes for xylose isomerase, xylulokinase, L-arabinose isomerase, L-ribulokinase, L-ribulose 5-phosphate 4-epimerase, transaldolase and transketolase. Expression of added genes are under the control of Z. mobilis promoters. These newly created microorganisms are useful for fermenting glucose, xylose and arabinose, produced by hydrolysis of hemicellulose and cellulose or starch, to produce ethanol.

  16. Characterization of the microbial diversity in yacon spontaneous fermentation

    Reina, L. D.; Pérez-Díaz, I. M.; Breidt, F.; Azcarate-Peril, M. A.; Medina, E.; Butz, N.V.

    2015-01-01

    The prebiotic fructooligosaccharides (FOS) content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermentation and define the viability of the proposed process. The biochemical analysis of spontaneous heterolactic fermentation of yacon showed a progressive drop in pH with increased lactic and acetic acids, and the production of mannitol during fermentation. The microbial ecology of yacon fermentation was investigated using culture-dependent and culture-independent methods. Bacterial cell counts revealed a dominance of lactic acid bacteria (LAB) over yeasts, which were also present during fermentation. Results showed that the heterofermentative LAB were primarily Leuconostoc species, which dominated the fermentation. The fermentation of yacon by Leuconostoc spp. is thus presented as a viable method to achieve long term preservation of this root. PMID:25777679

  17. Tow steps biohydrogen production: biomass pretreatment and fermentation

    Ma, C.; Yang, H. H.; Guo, L. J.

    2010-03-01

    This paper investigated the pretreatment of cornstalk and integrated dark-photo fermentation for hydrogen production. Five parameters of the pretreatment experiments, including NaOH concentration, temperature, residence time, and dosage of cellulase and xylanase, were optimized through the L25 (5≙5) orthogonal test. The optimal NaOH concentration, temperature, residence time, and dosage of cellulase and xylanase were 0.5wt%, 115 °C, 3 h, 0.08g/g cornstalk, 0.08g/g cornstalk, respectively. Under the optimal conditions, 0.31g glucose/g cornstalk was obtained. The two-step fermentation consisted of dark fermentation and photo fermentation. The pretreated cornstalk was used as the substrate for dark fermentation, with cow dung as the inoculum. Then the effluents of dark fermentation were employed as the substrate for photo fermentation by photosynthetic bacteria. H2 yield of dark fermentation was 116.7 mL/g cornstalk, with H2 concentration of 41%. After photo fermentation, the total H2 yield increased to 294 mL/g cornstalk.

  18. Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

    Zhao Xingxiu; Zhang Jing; Ming Hongmei; Zou Wei; Wang Yang; Zhao Changqing; Mu Shengdong; Zhang Hao; Qiu Lin

    2016-01-01

    Pediococcus acidilactici was used to ferment fresh pork. After fermentation, the pork jerky was subjected to sensory evaluation and the levels of pH, free amino acids, and volatile compounds were measured. The results showed that the fermented pork jerky had a better sensory evaluation score (score: 93.2), lower pH value (3.54), and more free amino acids (39.24 mg/100 g). Furthermore, in the fermented pork jerky, the content of three acids (18.552%) was high, which lowered the pH of the pork ...

  19. A Perspective on PSE in Fermentation Process Development and Operation

    Gernaey, Krist

    2015-01-01

    Compared to the chemical industry, the use of PSE methods and tools is not as widespread in industrial fermentation processes. This paper gives an overview of some of the main engineering challenges in industrial fermentation processes. Furthermore, a number of mathematical models are highlighted...... as examples of PSE methods and tools that are used in the context of industrial fermentation technology. Finally, it is discussed what could be done to increase the future use of PSE methods and tools within the industrial fermentation technology area....

  20. The Design of Automatic Stirring Ripe Tea Fermenter for Puer Tea

    Wu Xiaoqiang

    2015-02-01

    Full Text Available Traditional ripe tea fermentation is directly stacking puer tea material on the ground of fermentation workshop relying on natural environment to ferment. The way of fermentation, which has poor degree of sanitation, makes fermentation process influenced by environmental change and difficult to ensure product quality and stability. To solve this problem, we design a ripe tea fermenter for puer tea. There is a certain distance between fermenter and the ground and the spindle of fermenter is designed, so as to achieve automatically agitation instead of manually turning process. It can monitor and control temperature and humidity of tea in the fermenter, so that in the fermentation process puer tea will be in a stable environment, improving fermentation process and the quality of temperature fermentation.

  1. Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin

    Nugrahedi, P.Y.; Widianarko, B.; Dekker, M.; Verkerk, R.; Oliviero, T.

    2015-01-01

    Fermentation can reduce the concentration of health-promoting glucosinolates in Brassica vegetables. The endogenous enzyme myrosinase is hypothesised to mainly responsible for the degradation of glucosinolates during fermentation. In order to retain glucosinolates in the final fermented product, the

  2. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

    Cho, Young-Hee; Shin, Il-Seung; Hong, Sung-Moon; Kim, Cheol-Hyun

    2015-01-01

    The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704,...

  3. New alternatives for the fermentation process in the ethanol production from sugarcane: Extractive and low temperature fermentation

    Ethanol is produced in large scale from sugarcane in Brazil by fermentation of sugars and distillation. This is currently considered as an efficient biofuel technology, leading to significant reduction on greenhouse gases emissions. However, some improvements in the process can be introduced in order to improve the use of energy. In current distilleries, a significant fraction of the energy consumption occurs in the purification step – distillation and dehydration – since conventional fermentation systems employed in the industry require low substrate concentration, which must be distilled, consequently with high energy consumption. In this study, alternatives to the conventional fermentation processes are assessed, through computer simulation: low temperature fermentation and vacuum extractive fermentation. The aim of this study is to assess the incorporation of these alternative fermentation processes in ethanol production, energy consumption and electricity surplus produced in the cogeneration system. Several cases were evaluated. Thermal integration technique was applied. Results shown that the ethanol production increases between 3.3% and 4.8% and a reduction in steam consumption happens of up to 36%. About the electricity surplus, a value of 85 kWh/t of cane can be achieved when condensing – extracting steam turbines are used. - Highlights: • Increasing the wine concentration in the ethanol production from sugarcane. • Alternatives to the conventional fermentation process. • Low temperature fermentation and vacuum extractive fermentation. • Reduction of steam consumption through the thermal integration of the processes. • Different configurations of cogeneration system maximizing the electricity surplus

  4. Revisiting El Niño Modokis

    Marathe, Shamal; Ashok, Karumuri; Swapna, P.; Sabin, T. P.

    2015-12-01

    The suggestion that there exist two types of El Niño in the tropical Pacific has generated a debate in the community. Applying various linear and non-linear approaches and composite analysis technique on observed and reanalyzed climate datasets primarily for the 1950-2010 period, we revisit the variability of the tropical Pacific in the light of this debate. Our objective is to examine whether the proposed El Niño Modokis need a classification distinct from canonical El Niños. Even if the distinction is subject to short data records, we demonstrate that the El Niño Modoki events indeed display a seasonal evolution and teleconnections different from the canonical El Niños, and that the distinction is not subject to inclusion of the two extreme El Niños 1982 and 1997 as canonical El Niños. We show that the El Niño Modoki events are not an artifact associated with the orthogonality constraint associated with the EOF technique. Our cluster analysis shows that evolutions of the canonical El Niño and El Niño Modokis through various seasons differ from one another. Importantly, the dynamic and thermodynamic air-sea coupling strength is distinctly different between the El Niño Modoki and the canonical El Niño events. We find that, dynamic feedback intensity is stronger for El Niño Modoki (canonical El Niño) during boreal summer (winter); though the air-sea coupling strength, a major contributor to Bjerknes feedback, is maximum for Modokis during the developing stages, it decreases thereafter. In case of thermodynamic feedback intensity, SST-wind-evaporation feedback is dominant for El Niños while SST-SHF feedback is important during El Niño Modokis. However, we find that the thermodynamic feedback values significantly differ across the flux datasets.

  5. Clifford Algebra Implying Three Fermion Generations Revisited

    The author's idea of algebraic compositeness of fundamental particles, allowing to understand the existence in Nature of three fermion generations, is revisited. It is based on two postulates. Primo, for all fundamental particles of matter the Dirac square-root procedure √p2 → Γ(N)·p works, leading to a sequence N=1, 2, 3, ... of Dirac-type equations, where four Dirac-type matrices Γ(N)μ are embedded into a Clifford algebra via a Jacobi definition introducing four ''centre-of-mass'' and (N - 1) x four ''relative'' Dirac-type matrices. These define one ''centre-of-mass'' and N - 1 ''relative'' Dirac bispinor indices. Secundo, the ''centre-of-mass'' Dirac bispinor index is coupled to the Standard Model gauge fields, while N - 1 ''relative'' Dirac bispinor indices are all free indistinguishable physical objects obeying Fermi statistics along with the Pauli principle which requires the full antisymmetry with respect to ''relative'' Dirac indices. This allows only for three Dirac-type equations with N = 1, 3, 5 in the case of N odd, and two with N = 2, 4 in the case of N even. The first of these results implies unavoidably the existence of three and only three generations of fundamental fermions, namely leptons and quarks, as labelled by the Standard Model signature. At the end, a comment is added on the possible shape of Dirac 3 x 3 mass matrices for four sorts of spin-1/2 fundamental fermions appearing in three generations. For charged leptons a prediction is mτ = 1776.80 MeV, when the input of experimental me and mμ is used. (author)

  6. Backwardation in energy futures markets: Metalgesellschaft revisited

    Energy supply contracts negotiated by the US Subsidiary of Metalgesellschaft Refining and Marketing (MGRM), which were the subject of much subsequent debate, are re-examined. The contracts were hedged by the US Subsidiary barrel-for-barrel using short-dated energy derivatives. When the hedge program experienced difficulties, the derivatives positions were promptly liquidated by the parent company. Revisiting the MGRM contracts also provides the opportunity to explore the latest evidence on backwardation in energy markets. Accordingly, the paper discusses first the theoretical reasons for backwardation, followed by an empirical examination using the MGRM data available at the time of the hedge program in 1992 and a second set of data that became available in 2000. By using a more up-to-date data set covering a longer time period and by controlling the time series properties of the data, the authors expect to provide more reliable empirical evidence on the behaviour of energy futures prices. Results based on the 1992 data suggest that the strategy employed by MGRM could be expected to be profitable while the risks are relatively low. However, analysis based on the 2000 data shows lower, although still significant profits, but higher risks. The final conclusion was that the likelihood of problems similar to those faced by MGRM in 1992 are twice as high with the updated 2000 data, suggesting that the risk-return pattern of the stack-and-roll hedging strategy using short-dated energy future contracts to hedge long-tem contracts is less appealing now than when MGRM implemented its hedging program in 1992. 24 refs., 3 tabs., 6 figs

  7. Fermentation instead of animal feeding; In den Fermenter statt in den Magen des Schweins

    Brombach, T.

    2008-07-01

    Since 2006, Germany has prohibited the feeding of class K3 waste food from gastronomy, canteens and the food industry to pigs. Fermentation is a creative solution. In Haid on the Schwaebische Alb mountain range, two creative waste managers developed a plant for power generation from fat and used oils. (orig.)

  8. Fermentation performance of engineered and evolved xylose-fermenting Saccharomyces cerevisiae strains

    Sonderegger, M.; Jeppsson, M.; Larsson, C.;

    2004-01-01

    Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components in the hydrol...

  9. Alkaline-fermented foods: a review with emphasis on pidan fermentation.

    Wang, J; Fung, D Y

    1996-01-01

    Alkaline-fermented foods constitute a group of less-known food products that are widely consumed in Southeast Asia and African countries. They can be made from different raw ingredients. For instance, Japanese natto, Thai thua-nao, and kinema are made from cooked soybeans, dawadawa from African locust beans, ogiri from melon seeds, ugba from African oil beans, kawal from fresh legale leaves, owoh from cotton seeds, and pidan from fresh poultry eggs. In alkaline-fermented foods, the protein of the raw materials is broken down into amino acids and peptides; ammonia is released during the fermentation, raising the pH of the final products and giving the food a strong ammoniacal smell. Most alkaline fermentations are achieved spontaneously by mixed bacteria cultures, principally dominated by Bacillus subtilis. In other cases, pure cultures can be used. For example, Japanese natto is inoculated with a pure culture of B. subtilis var natto. Pidan is a special example of alkaline fermentation. Instead of using microorganisms, pidan is made using an alkali-treated fermentation. Sodium hydroxide (NaOH) is produced from the reaction of sodium carbonate (Na2CO3), water (H2O), and calcium oxide (CaO) of pickle or coating mud. NaOH penetrates into the eggs, causing the physicochemical changes, color changes, and gelation. The appearance of pidan differs from fresh eggs in that the white becomes a semitransparent tea-brown color, and the yolk is solid or semisolid with a dark-green color. The nutritional value of pidan is slightly decreased compared with fresh eggs, but pidan has an extremely long shelf life and a pleasant, fragrant taste that is preferred by most people in Southeast Asian countries. In a small-scale laboratory study conducted by the authors, B. subtilis was not found in pidan. Four Staphylococcus spp. (S. cohnii, S. epidermidis, S. haemolyticus, and S. warneri) and two strains of Bacillus spp. (B. cereus and B. macerans) were isolated from pidan. Staphylococcus

  10. Optimal Control of Fed-Batch Fermenters

    Valentinotti, S.; Cannizzaro, C; Rhiel, M.; Holmberg, U.; von Stockar, U; Bonvin, D.

    2000-01-01

    Optimal control of fed-batch fermenters S. Valentinotti† C. Cannizzaro‡ M.Rhiel‡ U. Holmberg† U. von Stockar‡ D. Bonvin† †Institut d’Automatique, EPFL, 1015 Lausanne, Switzerland ‡Institut de Genie Chimique, EPFL, 1015 Lausanne, Switzerland Fermentors are often run in a fed-batch manner to avoid the formation of overflow metabolites. At a high growth rate, the most efficient metabolic pathway(s) of certain microorganisms become saturated resulting in overflow metabolite production. These byprodu...

  11. CITRIC ACID PRODUCTION USING FERMENTATION TECHNOLOGY

    ANKIT KUMAR; OM PRAKASH VERMA

    2007-01-01

    Citric acid, C3H4OH(COOH)3, (Scheele and Wehmer 1897) can be generally manufactured by chemical synthesis which is not much preferred now-a-days because of high costs involved in it and also by fermentation of sugar containing sources in the presence of fungus Aspergillus niger. Citric acid is used in confections and soft drinks ( as a flavouring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances by suppressing the deleterious action o...

  12. Novel strategies for control of fermentation processes

    Mears, Lisa; Stocks, Stuart; Sin, Gürkan;

    Bioprocesses are inherently sensitive to fluctuations in processing conditions and must be tightly regulated to maintain cellular productivity. Industrial fermentations are often difficult to replicate across production sites or between facilities as the small operating differences in the equipment...... affect the way the batches should be optimally run. In addition, batches run in the same facility can also be affected by batch variations in the growth characteristics of a specific cultivation. There is demand therefore to identify key monitoring parameters and to continually monitor the performance...

  13. Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

    Ogueke, C. C.

    2013-12-01

    Full Text Available Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH, temperature and pore size of wrapping material. Methodology and results: Effect of variables on amino nitrogen, pH and peroxide value was determined on 24 h basis for 96 h. Attempt on optimization of process using response surface method was made. Amino nitrogen increased with fermentation time, the highest value (6.25 mg N/g being obtained from sample fermented at 75% RH, temperature 35 °C and 90 µm pore size of wrapping material. Fermentation attained its peak at 48 h fermentation time. pH increased into the alkaline range within the period, the highest value (7.81 being from sample that gave the highest amount of amino nitrogen. Peroxide values obtained in all samples were far below the recommended value of 30 Meq/kg. However, the highest value (4.16 Keq/kg was obtained in sample fermented at 85% RH, temperature 30 °C and 70 µm pore size of wrapper. Statistical analysis and response surface plots associated with analysis showed that the quadratic effect of variables was significant (p = 0.05. Effects of relative humidity and pore size of wrapping material were also significant and accounted for 99.56% of the amino nitrogen variation. Conclusion, significance and impact study: Manipulation of the fermentation variables significantly improved the process. Thus use of response surface method optimized the fermentation process especially the effects of relative humidity and pore size of wrapping materials. The suggested combination of variables for optimum fermentation is 75% RH, temperature 35 °C and 70 µm pore size of wrapper. This ultimately will improve product quality and reduce fermentation time.

  14. Effects of lactic acid bacteria contamination on lignocellulosic ethanol fermentation

    Slower fermentation rates, mixed sugar compositions, and lower sugar concentrations may make lignocellulosic fermentations more susceptible to contamination by lactic acid bacteria (LAB), which is a common and costly problem to the corn-based fuel ethanol industry. To examine the effects of LAB con...

  15. Effect of fermentation and drying on cocoa polyphenols.

    Albertini, Barbara; Schoubben, Aurélie; Guarnaccia, Davide; Pinelli, Filippo; Della Vecchia, Mirco; Ricci, Maurizio; Di Renzo, Gian Carlo; Blasi, Paolo

    2015-11-18

    Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power. During the first 2 days of fermentation, Folin-Ciocalteu and FRAP tests evidenced a significant reduction of polyphenol content and antioxidant capacity, respectively. Changes during the following days of fermentation were less significant. Epicatechin, the most studied member of the catechin family, followed a similar pathway of degradation. Data confirmed the high impact of fermentation and drying on cocoa seed polyphenols. Fermentation and drying are, on the one hand, necessary to obtain cocoa flavor and palatability but, on the other hand, are responsible for greatly compromising polyphenol content. To obtain high-polyphenol-content cocoa, the existing fermentation, drying, and manufacturing protocols should be scientifically reviewed to understand and modify the critical steps. PMID:26086521

  16. How-to-Do-It: A Simple Demonstration of Fermentation.

    Yurkiewicz, William J.; And Others

    1989-01-01

    Described is a simple demonstration of fermentation. The materials needed, the basic experimental set-up, and various projects are outlined. Included are a diagram of an apparatus for measuring carbon dioxide production and a table showing typical results of the effect of pH on fermentation. (RT)

  17. Microbiological safety of kinema: a fermented soya bean food.

    Nout, M.J.R.; Bakshi, D.; Sarkar, P.K.

    1998-01-01

    Kinema is a fermented soya bean food of Nepal and the hilly regions of Northeastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product. The present study was undertaken in a limited number of commercial (mark

  18. Quality, safety, biofunctionality and fermentation control in soya

    Nout, M.J.R.

    2015-01-01

    Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and douc

  19. 27 CFR 24.176 - Crushing and fermentation.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Crushing and fermentation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Wine § 24.176 Crushing and fermentation. (a) Natural wine production. Water may be used to flush equipment during the crushing process or to...

  20. Yogurt Fermentation in the Presence of Starch-Lipid Composite

    Effect of Starch-lipid composites (SLC) on the fermentation of set-style yogurt was investigated by incorporating 0.5, 1.0, 1.5, 2.0, and 2.5% of SLC into the yogurt mix. The fermentation was performed at 40 deg C and its process was monitored with an optical microscope. It was found that SLC acce...

  1. Effects of fermented soya bean on digestion, absorption and diarrhoea

    Kiers, J.L.

    2001-01-01

    For many centuries Asian people have consumed soya beans in various forms of traditional fermented soya bean foods. Major desirable aspects of fermented soya bean foods are their attractive flavour and texture, certain nutritional properties, and possible health promoting effects. This study describ

  2. Tempe fermentation, innovation and functionality: update into the third millenium

    Nout, M.J.R.; Kiers, J.L.

    2005-01-01

    Fermented foods represent on average one-third of total food consumption. Tempe is a major fermented soyabean food and is known for its attractive flavour, texture and superior digestibility. This present review aims at providing an overview of literature data from ca 1990 until present. Although tr

  3. Improvement of dry fractionation ethanol fermentation by partial germ supplementation

    Ethanol fermentation of dry fractionated grits (corn endosperm pieces) containing different levels of germ was studied using the dry grind process. Partial removal of germ fraction allows for marketing the germ fraction and potentially more efficient fermentation. Grits obtained from a dry milling p...

  4. Influence of sodium chloride on wine yeast fermentation performance

    Stilianos Logothetis

    2010-06-01

    Full Text Available Stilianos Logothetis1, Elias T Nerantzis2, Anna Gioulioti3, Tasos Kanelis2, Tataridis Panagiotis2, Graeme Walker11University of Abertay Dundee, School of Contemporary Sciences, Dundee, Scotland; 2TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, Athens, Greece; 3Ampeloiniki SA Industrial Park Thermi, Thessaloniki, GreeceAbstract: This paper concerns research into the influence of salt (sodium chloride on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt “preconditioning” led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells’ ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations.Keywords: salt, preconditioning, fermentation performance, Saccharomyces cerevisiae, wine

  5. Microbiota of Tayohounta, a fermented baobab flavour food of Benin

    Chadare, F.J.; Jonkman, J.; Wolkers-Rooijackers, J.C.M.; Nout, M.J.R.; Hounhouigan, J.D.; Zwietering, M.H.

    2011-01-01

    The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using ph

  6. Biochemical characteristics of composite flours: influence of fermentation

    Dogore Yolande Digbeu

    2013-12-01

    Full Text Available The purpose of this study was to introduce yam in the development of two new composite flours containing soy and cassava. Two composite flours were obtained after fermentation of yam, soybean, and cassava in respectively 60, 30, and 10% proportions. Two varieties of yam were used: Dioscorea alata (variety "Bete bete" and Dioscorea cayenensis (variety "Lokpa". Proximate composition, mineral content, some anti-nutritional factors (oxalates, phenols, microbiological quality, and α-amylase digestibility were determined for the fermented and unfermented composite flours. The results indicated that for the composite flours made of D. alata and D. cayenensis, fermentation increased ash and titrable acidity. Carbohydrates, pH, and energy decreased. Crude fat content was not affected by the fermentation process. Anti-nutritional factors such as oxalates and phenols were found to decrease significantly after the fermentation of the composite flours. Fermentation increased the mineral content (Mg, K, Fe, and Ca of the composite flours. A decrease in P and Na was observed after fermentation. The microbiological study showed that safety flours contain no potential pathogenic germs. The in vitro α-amylase digestibility of the composite flours was significantly improved after fermentation. The biochemical characteristics and good hygienic quality of the obtained flours suggest that these flours can be considered as a feeding alternative for children in poor areas where yam is produced.

  7. Fermentation of Fructooligosaccharides by Lactic Acid Bacteria and Bifidobacteria†

    Kaplan, Handan; Hutkins, Robert W.

    2000-01-01

    Lactic acid bacteria and bifidobacteria were screened of their ability to ferment fructooligosaccharides (FOS) on MRS agar. Of 28 strains of lactic acid bacteria and bifidobacteria examined, 12 of 16 Lactobacillus strains and 7 of 8 Bifidobacterium strains fermented FOS. Only strains that gave a positive reaction by the agar method reached high cell densities in broth containing FOS.

  8. Fermentation and Electrohydrogenic Approaches to Hydrogen Production (Presentation)

    Maness, P. C.; Thammannagowda, S.; Magnusson, L.; Logan, B.

    2010-06-01

    This work describes the development of a waste biomass fermentation process using cellulose-degrading bacteria for hydrogen production. This process is then integrated with an electrohydrogenesis process via the development of a microbial electrolysis cell reactor, during which fermentation waste effluent is further converted to hydrogen to increase the total output of hydrogen from biomass.

  9. 21 CFR 573.450 - Fermented ammoniated condensed whey.

    2010-04-01

    ... use of fermented ammoniated condensed whey and equivalent crude protein from all other added forms of... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fermented ammoniated condensed whey. 573.450 Section 573.450 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN...

  10. Does fermented milk possess antihypertensive effect in humans?

    Usinger, Lotte; Ibsen, Hans; Jensen, Lars T

    2009-01-01

    , fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure, and......The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However...... fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions...

  11. Sterilization of fermentation vessels by ethanol/water mixtures

    Wyman, C.E.

    1991-03-20

    This invention is comprised of a method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and sprayed into the empty fermentation vessels. This sterilizing alcohol/water mixture should be of a sufficient concentration, preferably higher than 12% alcohol by volume, to be toxic to undesirable microorganisms. Following sterilization, this sterilizing alcohol/water mixture can be recovered back into the same distillation or other purification stage from which it was withdrawn. The process of this invention has its best application in, but is not limited to, batch fermentation processes, wherein the fermentation vessels must be emptied, cleaned, and sterilized following completion of each batch fermentation process.

  12. Sterilization of fermentation vessels by ethanol/water mixtures

    Wyman, Charles E.

    1999-02-09

    A method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and sprayed into the empty fermentation vessels. This sterilizing alcohol/water mixture should be of a sufficient concentration, preferably higher than 12% alcohol by volume, to be toxic to undesirable microorganisms. Following sterilization, this sterilizing alcohol/water mixture can be recovered back into the same distillation or other purification stage from which it was withdrawn. The process of this invention has its best application in, but is not limited to, batch fermentation processes, wherein the fermentation vessels must be emptied, cleaned, and sterilized following completion of each batch fermentation process.

  13. Fermentation protocols for the nutritive upgrading and detoxification of cassava

    The paper outlines common recommended procedures to be followed by those working in the area to facilitate the comparison of the results obtained. The report contains the wide spectrum of recommendations towards (i) the methods of preliminary preparation fo the cassava root for further fermentation reprocessing; (ii) optimization of the environmental parameters of the fermentation process, including pretreatment manipulations, moisture content, pH, temperature, aeration, form/size of inoculum, etc., (iii) optimization of the incubation time and selecting the fermentation systems and (iv) the analytical and quality control aspects. Some problems connected with the use of exogenous nitrogen sources to enhance the protein/aminoacid synthesis (supplementation of the fermenting mash with inorganic nitrogen salts, yeast extracts, indigenous sources of vegetable/animal nature, nitrogen fixing bacteria, etc.) are discussed and considered depending on their cost and effectiveness. Concerns about the safety aspects possibly arising from the alteration of the traditional practice of the cassava fermentation are also reported. (author)

  14. Comparative in vitro fermentation activity in the canine distal gastrointestinal tract and fermentation kinetics of fiber sources

    Bosch, G.; Pellikaan, W.F.; Rutten, P.G.P.; Poel, van der A.F.B.; Verstegen, M.W.A.; Hendriks, W.H.

    2008-01-01

    The current study aimed to evaluate the variation in fermentation activity along the distal canine gastrointestinal tract (GIT, Exp. 1). It also aimed to assess fermentation kinetics and end product profiles of 16 dietary fibers for dog foods using canine fecal inoculum (Exp. 2). For Exp. 1, digesta

  15. Incubation of selected fermentable fibres with feline faecal inoculum: correlations between in vitro fermentation characteristics and end products

    Rochus, K.; Bosch, G.; Vanhaecke, L.; Velde, van de H.; Depauw, S.; Xu, J.; Fievez, V.; Wiele, van der T.; Hendriks, W.H.; Janssens, G.P.J.; Hesta, M.

    2013-01-01

    This study aimed to evaluate correlations between fermentation characteristics and end products of selected fermentable fibres (three types of fructans, citrus pectin, guar gum), incubated with faecal inocula from donor cats fed two diets, differing in fibre and protein sources and concentrations. C

  16. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

    Zheng, X.; Yan, Z.; Nout, M.J.R.; Smid, E.J.; Zwietering, M.H.; Boekhout, T.; Han, J.S.; Han, B.

    2014-01-01

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the

  17. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

    Zheng, Xiao-Wei; Yan, Zheng; Nout, M J Robert; Smid, Eddy J; Zwietering, Marcel H; Boekhout, Teun; Han, Jian-Shu; Han, Bei-Zhong

    2014-01-01

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal-pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the

  18. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food.

    Cho, Young-Hee; Shin, Il-Seung; Hong, Sung-Moon; Kim, Cheol-Hyun

    2015-01-01

    The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10(9) CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties. PMID:26761827

  19. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations

    Paludan-Müller, Christine; Madsen, M.; Sophanodora, P.;

    2002-01-01

    Plaa-som is a Thai fermented fish product prepared from snakehead fish, salt, palm syrup and sometimes roasted rice. We studied the effects of different salt concentrations on decrease in pH and on microflora composition during fermentation. Two low-salt batches were prepared, containing 6% and 7...

  20. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit

    Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The...

  1. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

    Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to...

  2. Chitooligosaccharides as novel ingredients of fermented foods.

    Vela Gurovic, M S; Dello Staffolo, M; Montero, M; Debbaudt, A; Albertengo, L; Rodríguez, M S

    2015-11-01

    Chitooligosaccharides (COSs) have been clinically evaluated for their immunostimulating effects after oral intake. Similar to dietary supplements, prebiotics and biopreservatives, these water-soluble bioactives are easily incorporated into dairy products and beverages. Notwithstanding, the use of COS in fermented foods would be limited by its antimicrobial properties. In order to study the interaction with yoghurts as a model of fermented food, the effects of COS on chemical composition, viability, morphology and metabolism of lactic acid bacteria, fatty acid profiles and conjugated linoleic acid (CLA) were assessed over 28 days and after chemical digestion. There were no significant differences between the nutritional composition of controls and yoghurts supplemented with concentrations up to 0.1% w/w of COS. However, the acidification of milk decreased at 0.5% (p < 0.05) and the formation of yoghurt failed at 3.0%, without affecting viable counts. Lipid hydrolysis of yoghurts supplemented with 0.1% COS was not affected by chemical digestion. No significant differences were found between CLA percentages of controls and supplemented yoghurts after digestion. Although the nutritional composition, fatty acids and viable counts were not significantly modified after COS supplementation, the present study shows that COS diminishes bacterial acidification at concentrations higher than 0.1%, thus limiting the amounts that could be added to yoghurt. PMID:26301404

  3. Fermented probiotic beverages based on acid whey

    Katarzyna Skryplonek

    2015-12-01

    Full Text Available Background. Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bac- teria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Material and methods. Samples were inoculated with two strains of commercial probiotic cultures: Lac- tobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Results. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all sam- ples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Conclusions. Obtained products made of acid whey combined with milk and fortified with buttermilk pow- der or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  4. Multivariate Analysis of Industrial Scale Fermentation Data

    Mears, Lisa; Nørregård, Rasmus; Stocks, Stuart M.;

    2015-01-01

    Multivariate analysis allows process understanding to be gained from the vast and complex datasets recorded from fermentation processes, however the application of such techniques to this field can be limited by the data pre-processing requirements and data handling. In this work many iterations ......, with an average prediction error of 7.6%. A methodology is proposed for applying multivariate analysis to industrial scale batch process data.......Multivariate analysis allows process understanding to be gained from the vast and complex datasets recorded from fermentation processes, however the application of such techniques to this field can be limited by the data pre-processing requirements and data handling. In this work many iterations...... of multivariate modelling were carried out using different data pre-processing and scaling methods in order to extract the trends from the industrial data set, obtained from a production process operating in Novozymes A/S. This data set poses challenges for data analysis, combining both online and offline...

  5. Oxidative stability of fermented meat products

    Zbigniew J. Dolatowski

    2012-06-01

    Full Text Available Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specifi c fl avour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly diffi cult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates fl avour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.

  6. Decontamination of biological ferment by gamma radiation

    Biological ferment is a product obtained from pure yeast (Saccharomyces cerevisiae) culture by a suitable technological process and employed to increase the size and porosity of the baker's products. Foods containing high microorganisms count indicate that Good Manufacturing Practices were not applied. The aim of this study was to observe the viability of Dry Biological Ferment after the radiation process using different doses of 60Co gamma rays and different storage times. Dry baker's yeast Saccharomyces cerevisiae samples were purchased from a local supermarket in Sao Paulo (Brazil) and irradiated at IPEN in a Gammacell source at 0.5, 1.0, 2.0 and 3.0 kGy doses (dose-rate of 3.51 kGy/h) at room temperature (25 deg C). The fluorescent method was performed to observe the viability of yeast cells. The viability decrease with the increase of the radiation dose, as shown: the amount of the viable cell found in the non-irradiated samples (control) at 0 day was 87.2%; 30 days 67.7%; 60 days 77.4% and 90 days 60.1%. With 1.0 kGy at 0 day was 61.4%; 30 days 22.7%; 60 days 56.9% and 90 days 24.2%. With 3.0 kGy at 0 day was 57.00%; at the next periods the most of the cells become not viable. (author)

  7. Decontamination of biological ferment by gamma radiation

    Sabundjian, Ingrid T.; Salum, Debora C.; Silva, Priscila V.; Furgeri, Camilo; Duarte, Renato; Villavicencio, Anna Lucia C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)]. E-mail: villavic@ipen.br

    2007-07-01

    Biological ferment is a product obtained from pure yeast (Saccharomyces cerevisiae) culture by a suitable technological process and employed to increase the size and porosity of the baker's products. Foods containing high microorganisms count indicate that Good Manufacturing Practices were not applied. The aim of this study was to observe the viability of Dry Biological Ferment after the radiation process using different doses of {sup 60}Co gamma rays and different storage times. Dry baker's yeast Saccharomyces cerevisiae samples were purchased from a local supermarket in Sao Paulo (Brazil) and irradiated at IPEN in a Gammacell source at 0.5, 1.0, 2.0 and 3.0 kGy doses (dose-rate of 3.51 kGy/h) at room temperature (25 deg C). The fluorescent method was performed to observe the viability of yeast cells. The viability decrease with the increase of the radiation dose, as shown: the amount of the viable cell found in the non-irradiated samples (control) at 0 day was 87.2%; 30 days 67.7%; 60 days 77.4% and 90 days 60.1%. With 1.0 kGy at 0 day was 61.4%; 30 days 22.7%; 60 days 56.9% and 90 days 24.2%. With 3.0 kGy at 0 day was 57.00%; at the next periods the most of the cells become not viable. (author)

  8. Marine biomass power plant using methane fermentation

    Matsui, T.; Saito, H.; Amano, T.; Sugawara, H.; Seki, T.; Abe, T. [Technology Research Inst., Tokyo Gas Co. Ltd., Tokyo (Japan)

    2004-07-01

    This study presented an effective way to produce biogas from the large quantities of seaweed waste in Japan. A large-scale marine biomass pilot plant was built to produce biogas from marine biomass. Methane fermentation was the process used to produce biogas from Laminaria sp. The maximum treating capacity of the pilot plant is 1 ton of seaweed per day. The pilot plant includes a pretreatment facility, fermentation, biogas storage and power generation. The maximum methane yield from the biomass plant is 22 cubic ton-seaweed. The purified biogas has generated 10 kW of electricity and 23 kW of heat. The biogas was also mixed with natural gas for use in a gas engine generator. The engine operation remained stable despite changes in quantity and composition of the collected biogas caused by changes with the source of biomass and sea conditions. The thermal efficiency of the gas engine running on mixed biogas and natural gas was more than 10 per cent higher than an engine running on biogas fuel alone. 4 refs., 2 tabs., 3 figs.

  9. Revisit ocean thermal energy conversion system

    by-products, especially drinking water, aquaculture and mariculture, can easily translate into billions of dollars in business opportunities. The current status of the OTEC system definitely deserves to be carefully revisited. This paper will examine recent major advancements in technology, evaluate costs and effectiveness, and assess the overall market environment of the OTEC system and describe its great renewable energy potential and overall benefits to the nations of the world

  10. Nuclear non-proliferation: Revisiting the basics

    The 1970 Treaty on the Non- Proliferation of Nuclear Weapons (NPT), with 188 States party, represents the cornerstone of the global nuclear non-proliferation and disarmament effort -- and despite recent challenges, it has never been more relevant than it is today. But if we are to move forward, it is essential to revisit a number of the basic assumptions and features of the existing regime, and consider a number of new approaches. A key assumption at the core of the NPT was that the asymmetry between nuclear-weapon States and non-nuclear-weapon States would gradually disappear. Progress has been made on the nuclear disarmament front, but much more remains to be done. Nuclear disarmament strategies have for the most part focused on the negotiation of bilateral nuclear arms control agreements between the holders of the two largest nuclear arsenals, and a few multilateral agreements designed to curb the quantitative and qualitative development of nuclear weapons. With the end of the Cold War as an impetus, some progress was made in the early and mid-1990s, but the process unfortunately slowed in the latter part of the decade. The discoveries of a clandestine nuclear weapon programme in Iraq after the 1991 Gulf War made it painfully clear that the IAEA verification system, with its focus on declared nuclear activities and its limited rights of access to information and sites, was not adequate for the IAEA to provide the comprehensive peaceful use assurances required under the NPT. This stark realization prompted the international community to significantly expand the IAEA's verification rights. These new rights were incorporated into a 1997 protocol additional to safeguards agreements, with a request for all States to subscribe to it. For the IAEA to provide the required assurances, it must have the required authority. It is clear that the success of the IAEA verification regime will depend heavily on achieving universal adherence to the required safeguards agreements

  11. Butanol formation from gaseous substrates.

    Dürre, Peter

    2016-03-01

    Mostly, butanol is formed as a product by saccharolytic anaerobes, employing the so-called ABE fermentation (for acetone-butanol-ethanol). However, this alcohol can also be produced from gaseous substrates such as syn(thesis) gas (major components are carbon monoxide and hydrogen) by autotrophic acetogens. In view of economic considerations, a biotechnological process based on cheap and abundant gases such as CO and CO2 as a carbon source is preferable to more expensive sugar or starch fermentation. In addition, any conflict for use of substrates that can also serve as human nutrition is avoided. Natural formation of butanol has been found with, e.g. Clostridium carboxidivorans, while metabolic engineering for butanol production was successful using, e.g. C. ljungdahlii. Production of butanol from CO2 under photoautotrophic conditions was also possible by recombinant DNA construction of a respective cyanobacterial Synechococcus sp. PCC 7942 strain. PMID:26903012

  12. Degradation of cellulosic biomass and its subsequent utilization for the production of chemical feedstocks. Progress report, September 1-November 30, 1978

    Wang, D.I.; Cooney, C.L.; Demain, A.L.; Gomez, R.F.; Sinskey, A.J.

    1978-11-01

    Studies on the accumulation of glucose during the fermentation of cellulose by Clostridium thermocellum are discussed. Production of ethanol and its relationship to growth rate in C. thermocellum is reported. Different biomasses were tested for ethanol yields. These included exploded poplar, sugar cane, bagasse, corn cobs, sweet gum, rice straw, and wheat straw. Thermophilic bacteria were tested to determine relationship of temperature to yield of ethanol. A preliminary report on isolating plaque forming emits derived from C. thermocellum is presented as well as the utilization of carbohydrates in nutrition. A cellulose enzyme is being purified from C. thermocellum. The production of chemical feedstocks by fermentation is reported. Acrylic acid, acetone/butanol, and acetic acid, produced by C. propionicum, C. acetobutylicum, and C. thermoaceticum, are discussed. (DC)

  13. Degradation of cellulosic biomass and its subsequent utilization for the production of chemical feedstocks. Final report, February 1, 1978-January 31, 1979

    None

    1979-01-01

    This is a coordinated program to effect the microbiological degradation of cellulosic biomasses and will focus on the use of anaerobic microorganisms which possess cellulolytic enzyme. The studies will attempt to increase the enzyme levels through genetics, mutation and strain selection. In addition, the direct conversion from cellulosic biomasses to liquid fuel (ethanol) and/or soluble sugars by the cellulolytic, anaerobic organism is also within the scope of this program. Process and engineering scale-up, along with economic analyses, will be performed throughout the course of the program. The second area of our major effort is devoted to the production of chemical feedstocks. In particular, three fermentations have been identified for exploration. These are: acrylic acid, acetone/butanol and acetic acid. The main efforts in these fermentations will address means for the reduction of the cost of manufacturing for these large volume chemicals.

  14. Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation.

    Van Kerrebroeck, Simon; Vercammen, Joeri; Wuyts, Roel; De Vuyst, Luc

    2015-01-28

    Selected ion flow tube-mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of this technique was demonstrated using the case of the production of ethanol during sourdough fermentation. The potential of SIFT-MS as an online monitoring device for food fermentations was further demonstrated by the detection of acetoin in certain sourdough fermentations. This allowed discrimination between sourdough fermentation processes and illustrated the importance of real-time monitoring of food fermentations. PMID:25549013

  15. The significance test controversy revisited the fiducial Bayesian alternative

    Lecoutre, Bruno

    2014-01-01

    The purpose of this book is not only to revisit the “significance test controversy,”but also to provide a conceptually sounder alternative. As such, it presents a Bayesian framework for a new approach to analyzing and interpreting experimental data. It also prepares students and researchers for reporting on experimental results. Normative aspects: The main views of statistical tests are revisited and the philosophies of Fisher, Neyman-Pearson and Jeffrey are discussed in detail. Descriptive aspects: The misuses of Null Hypothesis Significance Tests are reconsidered in light of Jeffreys’ Bayesian conceptions concerning the role of statistical inference in experimental investigations. Prescriptive aspects: The current effect size and confidence interval reporting practices are presented and seriously questioned. Methodological aspects are carefully discussed and fiducial Bayesian methods are proposed as a more suitable alternative for reporting on experimental results. In closing, basic routine procedures...

  16. Revisiting the Panko-Halverson Taxonomy of Spreadsheet Errors

    Panko, Raymond R.

    2008-01-01

    The purpose of this paper is to revisit the Panko-Halverson taxonomy of spreadsheet errors and suggest revisions. There are several reasons for doing so: First, the taxonomy has been widely used. Therefore, it should have scrutiny; Second, the taxonomy has not been widely available in its original form and most users refer to secondary sources. Consequently, they often equate the taxonomy with the simplified extracts used in particular experiments or field studies; Third, perhaps as a consequ...

  17. The Houk–List transition states for organocatalytic mechanisms revisited

    Armstrong, Alan; Boto, Roberto A.; Dingwall, Paul; Contreras-Garcia, Julia; Harvey, Matt J; Mason, Nicholas J; Rzepa, Henry S

    2014-01-01

    The ten year old Houk–List model for rationalising the origin of stereoselectivity in the organocatalysed intermolecular aldol addition is revisited, using a variety of computational techniques that have been introduced or improved since the original study. Even for such a relatively small system, the role of dispersion interactions is shown to be crucial, along with the use of basis sets where the superposition errors are low. An NCI (non-covalent interactions) analysis of the transition sta...

  18. China in 2005 Revisited: The Implications of International Capital Mobility

    Ianchovichina, Elena; McDougall, Robert; Hertel, Thomas

    2000-01-01

    This paper revisits the analysis of the implications of China's economic growth on her trading partners presented in Arndt et al. (1997) using a dynamic, applied general equilibrium model that features international capital mobility. We find that accounting for the impact of China's growth on international capital markets reverses some of the findings in the paper by Arndt et al. In particular, net creditor regions lose while net debtor regions benefit from an economic slowdown in China du...

  19. Indoor air and human health revisited: A recent IAQ symposium

    Gammage, R.B.

    1994-12-31

    Indoor Air and Human Health Revisited was a speciality symposium examining the scientific underpinnings of sensory and sensitivity effects, allergy and respiratory disease, neurotoxicity and cancer. An organizing committee selected four persons to chain the sessions and invite experts to give state-of-the-art presentations that will be published as a book. A summary of the presentations is made and some critical issues identified.

  20. Cost-sensitive learning and decision making revisited.

    Viaene, Stijn; Dedene, Guido

    2005-01-01

    In many real-life decision making situations the default assumption of equal misclassification costs underlying pattern recognition techniques is most likely violated. Then, cost-sensitive learning and decision making bring help for making cost-benefit-wise optimal decisions. This paper brings an up-to-date overview of several methods that aim to make a broad variety of error-based learners cost-sensitive. More specifically, we revisit direct minimum expected cost classification, MetaCost, ov...

  1. Revisiting Barriers to Trade: Do Foregone Health Benefits Matter?

    Zhang, Sidi; Kerr, William A.

    2009-01-01

    This paper examins the question of revisiting the imposition of existing trade barriers in one case of an evolving marketplace – when a traditional food product is altered to provide, or discovered to have, human health benefits that increases their value to consumers. In other words, the food becomes a functional food. A functional food has the potential provide direct benefits to consumers as well as indirect benefits to society in the form of health care cost savings. If the trade barrier ...

  2. Probit Model Estimation Revisited: Trinomial Models of Household Car Ownership

    Bunch, David S; Kitamura, Ryuichi

    1991-01-01

    In this paper we revisit various important issues relating to practical estimation of the multinomial probit model, using an empirical analysis of car ownership as a test case. To provide context, a brief literature review of empirical probit studies is included. Estimates are obtained for a full range of model specifications, including models with random (uncorrelated and correlated) taste variation and/or a general random error structure, and issues of estimability, specification testing, a...

  3. The transverse momentum dependent statistical parton distributions revisited

    Bourrely, Claude; Buccella, Franco; Soffer, Jacques

    2013-01-01

    The extension of the statistical parton distributions to include their transverse momentum dependence (TMD) is revisited by considering that the proton target has a finite longitudinal momentum. The TMD will be generated by means of a transverse energy sum rule. The new results are mainly relevant for electron-proton inelastic collisions in the low $Q^2$ region. We take into account the effects of the Melosh-Wigner rotation for the helicity distributions.

  4. The Transverse Momentum Dependent Statistical Parton Distributions Revisited

    Bourrely, Claude; Buccella, Franco; Soffer, Jacques

    2013-04-01

    The extension of the statistical parton distributions to include their transverse momentum dependence (TMD) is revisited by considering that the proton target has a finite longitudinal momentum. The TMD will be generated by means of a transverse energy sum rule. The new results are mainly relevant for electron-proton inelastic collisions in the low Q2 region. We take into account the effects of the Melosh-Wigner rotation for the helicity distributions.

  5. Simulation of Two-Way Pushdown Automata Revisited

    Robert Glück

    2013-01-01

    The linear-time simulation of 2-way deterministic pushdown automata (2DPDA) by the Cook and Jones constructions is revisited. Following the semantics-based approach by Jones, an interpreter is given which, when extended with random-access memory, performs a linear-time simulation of 2DPDA. The recursive interpreter works without the dump list of the original constructions, which makes Cook's insight into linear-time simulation of exponential-time automata more intuitive and the complexity arg...

  6. The angular momentum of baryons and dark matter halos revisited

    Kimm, Taysun; Devriendt, Julien; Slyz, Adrianne; Pichon, Christophe; Kassin, Susan A.; Dubois, Yohan

    2011-01-01

    Recent theoretical studies have shown that galaxies at high redshift are fed by cold, dense gas filaments, suggesting angular momentum transport by gas differs from that by dark matter. Revisiting this issue using high-resolution cosmological hydrodynamics simulations with adaptive mesh refinement, we find that at the time of accretion, gas and dark matter do carry a similar amount of specific angular momentum, but that it is systematically higher than that of the dark matter halo as a whole....

  7. Trade and civil conflict : revisiting the cross-country evidence

    Cali, Massimiliano; Mulabdic, Alen

    2014-01-01

    This paper revisits and expands the evidence on the impact of trade shocks on intra-state conflict with a large sample of developing countries in the 1960-2010 period. The results suggest that increases in the prices of a country's exported commodities raise the country's risk of civil conflict and its duration. The effect on conflict risk is mainly driven by the price of point-source comm...

  8. Revisiting regional trade agreements and their impact on services trade

    Marconini, Mario

    2009-01-01

    This issue paper, titled 'Revisiting Regional Trade Agreements and Their Impact on Services Trade' written by Mr. Mario Marconini, is a contribution to that process. The paper exhaustively reviews services disciplines included in several Free Trade Agreements (FTA). The aim of the paper is to enable stakeholders to understand how rules and commitments regarding trade in services have been introduced in FTAs, and how those policies might impact sustainable development in developing countries. ...

  9. New Families in the Stable Homotopy of Spheres Revisited

    LIN Jin Kun

    2002-01-01

    This paper constructs a new family in the stable homotopy of spheres πt-6S representedby hngoγ3 ∈ E26,t in the Adams spectral sequence which revisits the bn-1g0γ3-elements ∈πt-7S con-structed in [3], where t = 2pn(p- 1) +6(p2 + p+ 1)(p- 1) and p ≥ 7 is a prime, n ≥ 4.

  10. Revisiting k-means: New Algorithms via Bayesian Nonparametrics

    Kulis, Brian; Jordan, Michael I.

    2011-01-01

    Bayesian models offer great flexibility for clustering applications---Bayesian nonparametrics can be used for modeling infinite mixtures, and hierarchical Bayesian models can be utilized for sharing clusters across multiple data sets. For the most part, such flexibility is lacking in classical clustering methods such as k-means. In this paper, we revisit the k-means clustering algorithm from a Bayesian nonparametric viewpoint. Inspired by the asymptotic connection between k-means and mixtures...

  11. Revisiting the Response Mechanism of Polymeric Membrane Based Heparin Electrodes

    Bell, Andrea K.; Höfler, Lajos; Meyerhoff, Mark E.

    2011-01-01

    Potentiometric membrane electrodes that respond to heparin and other polyanions were introduced in the early 1990s. Herein, the mechanism of polymer membrane electrode type heparin sensors is revisited. The extraction/diffusion of heparin is studied via both potentiometric and impedance spectroscopic techniques using a pre-fractionated heparin preparation that contains polyanionic species > 10000 Daltons. The reversal in EMF response using this heparin preparation indicates diffusion of highe...

  12. The Dutch Disease revisited: absorption constraint and learning by doing

    Iacono, Roberto

    2014-01-01

    This paper revisits the Dutch disease by analyzing the general equilibrium effects of a resource shock on a dependent economy, both in a static and dynamic setting. The novel aspect of this study is to incorporate two features of the Dutch disease literature that have only been analyzed in isolation from each other: capital accumulation with absorption constraint and productivity growth induced by learning by doing. The conventional result of long-run exchange rate appreciation is maintained ...

  13. Audit probability versus effectiveness: The Beckerian approach revisited

    Rablen, M

    2014-01-01

    This is the accepted version of the following article: RABLEN, M. D. (2014), Audit Probability versus Effectiveness: The Beckerian Approach Revisited. Journal of Public Economic Theory, 16: 322–342, which has been published in final form at http://onlinelibrary.wiley.com/doi/10.1111/jpet.12062/abstract. The Beckerian approach to tax compliance examines how a tax authority can maximize social welfare by trading-off audit probability against the fine rate on undeclared tax. This paper offers...

  14. Clausius/Cosserat/Maxwell/Weyl Equations: The Virial Theorem Revisited

    Pommaret, Jean-François

    2015-01-01

    This paper must be published under the title " FROM THERMODYNAMICS TO GAUGE THEORY: THE VIRIAL THEOREM REVISITED " as a chapter of a forthcoming book " GAUGE THEORY AND DIFFERENTIAL GEOMETRY " published by Nova Editors. In 1870, R. Clausius found the virial theorem which amounts to introduce the trace of the stress tensor when studying the foundations of thermodynamics, as a way to relate the absolute temperature of an ideal gas to the mean kinetic energy of its molecules. In 1901, H. Poin...

  15. Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain

    Pardo, Isabel; García, María José; Zúñiga, Manuel; Uruburu, Federico

    1989-01-01

    The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on the vinification treatment.

  16. Jir hur a Fermented Millet (Penisitum typhoidism Product of Sudan

    K.H. Samah

    2011-07-01

    Full Text Available Jir hur is a traditional fermented food of the Fur tribe of western Sudan prepared from bulrush millet (Penisitum typhoidism. The microbiological changes during the fermentation stages were monitored. LAB count increased from 4.48 in raw millet to 7.19 log/cfug in jir hur and yeast count increased from 3.77 to 7.55 log/cfug, respectively with significant changes in pH from 6.66 in raw millet to 3.68 in jir hur. The fermentation of millet into jir was a homo-lactic acid fermentation that involved a complex microbial succession between LAB and yeast. LAB was the predominant microorganisms during the first fermentation with significant increase in yeast counts. Pediococcus halophilus, Pediococcus inopinatus and Pediococcus urinaeequi were the dominant lactic acid bacteria species at all times with the association of Lactobacillus acidophilus and Lactobacillus jensenii at the second fermentation. The yeast species Schizosaccharomyces pombe, Saccharomycods sinensis and Trichosporon adeninovorans were followed in succession during jir fermentation stages.

  17. The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

    Olasupo, Nurudeen A.; Okorie, Chimezie P.; Oguntoyinbo, Folarin A.

    2016-01-01

    Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla) produced by the Ibos and other ethnic groups in southern Nigeria. Seen as a family business in many homes, its preparation is in accordance with handed-down tradition from previous generations and serves as a cheap source of plant protein. Its consumption as a native salad is made possible by fermentation of the cotyledon for 2–5 days, but could also serve as a soup flavoring agent when fermentation last for 6–10 days. The fermentation process involved is usually natural with an attendant issue of product safety, quality and inconsistency. The production of this condiment is on a small scale and the equipment used are very rudimentary, devoid of good manufacturing procedures that call to question the issue of microbial safety. This paper therefore reviews the production process and the spectrum of microbial composition involved during fermentation. In addition, potential spoilage agents, nutritional and biochemical changes during production are examined. Furthermore, information that can support development of starter cultures for controlled fermentation process in order to guarantee microbiological safety, quality and improved shelf life are also discussed. PMID:27540371

  18. Safety evaluation of rebaudioside A produced by fermentation.

    Rumelhard, Mélina; Hosako, Hiromi; Eurlings, Irene M J; Westerink, Walter M A; Staska, Lauren M; van de Wiel, Jeanine A G; La Marta, James

    2016-03-01

    The safety of rebaudioside A, produced fermentatively by Yarrowia lipolytica encoding the Stevia rebaudiana metabolic pathway (fermentative Reb A), is based on several elements: first, the safety of steviol glycosides has been extensively evaluated and an acceptable daily intake has been defined; second, the use of Y. lipolytica, an avirulent yeast naturally found in foods and used for multiple applications; and third the high purity of fermentative Reb A and its compliance with internationally defined specifications. A bacterial reverse mutation assay and an in vitro micronucleus test conducted with fermentative Reb A provide evidence for its absence of mutagenicity, clastogenicity and aneugenicity. The oral administration of fermentative Reb A to Sprague-Dawley rats for at least 91 days did not lead to any adverse effects at consumption levels up to 2057 mg/kg bw/day for males and 2023 mg/kg bw/day for females, which were concluded to be the No Observed Adverse Effect Levels. The results were consistent with outcomes of previous studies conducted with plant-derived rebaudioside A, suggesting similar safety profiles for fermentative and plant-derived rebaudioside A. The results of the toxicity studies reported here support the safety of rebaudioside A produced fermentatively from Y. lipolytica, as a general purpose sweetener. PMID:26776281

  19. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  20. Physicochemical and functional properties of yeast fermented brown rice flour.

    Ilowefah, Muna; Bakar, Jamilah; Ghazali, Hasanah M; Mediani, Ahmed; Muhammad, Kharidah

    2015-09-01

    In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness of BRF were increased after fermentation. In contrast, its swelling power, water solubility index, hot paste viscosity, breakdown, and setback significantly decreased. Microstructure of BRF was also influenced, where its starch granules released from its enclosed structure after fermentation. This investigation shows evidence that yeast fermentation modified the functionality of BRF and can be used as a functional food ingredient. PMID:26344967

  1. Study on the Quality Control of Chinese Jujube Wine Fermentation

    ZHANG Bao-shan; CHEN Jin-ping; LI Hui-yun

    2004-01-01

    Fermentation processes were studied,with an aim of improving the quality of Chinese jujube wine.Results showed the quality of the wine made from fresh Chinese jujube and dried Chinese jujube were similar,but wine made from excessively dried Chinese jujube showed decreased quality.The reducing sugar content in Chinese jujube juice extracted by pectic enzymes was higher than the reducing sugar content extracted by hot water,however,methanol content in wine extracted by pectic enzymes also increased.Therefore the hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than that using filtered juice readjusted to 20% soluble solid content .(SSC) with sucrose or glucose.The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable for fermentation of Chinese jujube wine.Fermentation was carried out at 21-25℃.The concentration of SO2 in wine affected fermentation time and the optimum additional amount was 40 mg L-1.Post fermentation storage in oak barrel improved the quality of Chinese jujube wine,as did 4.5% diatomite filtration.

  2. Induction of simultaneous and sequential malolactic fermentation in durian wine.

    Taniasuri, Fransisca; Lee, Pin-Rou; Liu, Shao-Quan

    2016-08-01

    This study represented for the first time the impact of malolactic fermentation (MLF) induced by Oenococcus oeni and its inoculation strategies (simultaneous vs. sequential) on the fermentation performance as well as aroma compound profile of durian wine. There was no negative impact of simultaneous inoculation of O. oeni and Saccharomyces cerevisiae on the growth and fermentation kinetics of S. cerevisiae as compared to sequential fermentation. Simultaneous MLF did not lead to an excessive increase in volatile acidity as compared to sequential MLF. The kinetic changes of organic acids (i.e. malic, lactic, succinic, acetic and α-ketoglutaric acids) varied with simultaneous and sequential MLF relative to yeast alone. MLF, regardless of inoculation mode, resulted in higher production of fermentation-derived volatiles as compared to control (alcoholic fermentation only), including esters, volatile fatty acids, and terpenes, except for higher alcohols. Most indigenous volatile sulphur compounds in durian were decreased to trace levels with little differences among the control, simultaneous and sequential MLF. Among the different wines, the wine with simultaneous MLF had higher concentrations of terpenes and acetate esters while sequential MLF had increased concentrations of medium- and long-chain ethyl esters. Relative to alcoholic fermentation only, both simultaneous and sequential MLF reduced acetaldehyde substantially with sequential MLF being more effective. These findings illustrate that MLF is an effective and novel way of modulating the volatile and aroma compound profile of durian wine. PMID:27104664

  3. Efficient L-lactic acid fermentation by the mold Rhizopus oryzae using activated carbon

    Koide, M.; Hirata, M.; Gaw, M.; Takanashi, H.; Hano, T. [Oita Univ, Oita (Japan). Dept. of Applied Chemistry

    2004-11-01

    Batch fermentations of Rhizopus oryzae AHU 6537 in medium containing granular activated carbon from coal, powder activated carbon from coal or granular activated carbon from coconut were carried out in an airlift bioreactor. As a result, fermentation broths were decolorized by activated carbon, and clearer fermentation broths were obtained than in fermentation without activated carbon. With activated carbon from coal, the cells formed smaller pellets than in fermentation without activated carbon, and fermentation performance was improved. Productivity was further improved by increasing the amount of activated carbon from coal. Therefore, the productivity of lactic acid fermentation could be improved by selecting a suitable activated carbon and by controlling the amount of activated carbon.

  4. Revealing the factors influencing a fermentative biohydrogen production process using industrial wastewater as fermentation substrate

    Boboescu, Iulian Zoltan; Ilie, Mariana; Vasile Daniel GHERMAN; Mirel, Ion; Pap, Bernadett; Negrea, Adina; Kondorosi, Éva; Bíró, Tibor; Maróti, Gergely

    2014-01-01

    Background Biohydrogen production through dark fermentation using organic waste as a substrate has gained increasing attention in recent years, mostly because of the economic advantages of coupling renewable, clean energy production with biological waste treatment. An ideal approach is the use of selected microbial inocula that are able to degrade complex organic substrates with simultaneous biohydrogen generation. Unfortunately, even with a specifically designed starting inoculum, there is s...

  5. Bandoniozyma gen. nov., a Genus of Fermentative and Non-Fermentative Tremellaceous Yeast Species

    Valente, Patricia; Boekhout, Teun; Landell, Melissa Fontes; Crestani, Juliana; Pagnocca, Fernando Carlos; Sette, Lara Durães; Passarini, Michel Rodrigo Zambrano; Rosa, Carlos Augusto; Luciana R Brandão; Pimenta, Raphael S.; Ribeiro, José Roberto; Garcia, Karina Marques; Lee, Ching-Fu; Suh, Sung-Oui; Péter, Gábor

    2012-01-01

    Background Independent surveys across the globe led to the proposal of a new basidiomycetous yeast genus within the Bulleromyces clade of the Tremellales, Bandoniozyma gen. nov., with seven new species. Methodology/Principal Findings The species were characterized by multiple methods, including the analysis of D1/D2 and ITS nucleotide sequences, and morphological and physiological/biochemical traits. Most species can ferment glucose, which is an unusual trait among basidiomycetous yeasts. Con...

  6. Vinegar rice (Oryza sativa L. produced by a submerged fermentation process from alcoholic fermented rice

    Wilma Aparecida Spinosa

    2015-03-01

    Full Text Available Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L. for vinegar production. An alcoholic solution with 6.28% (w/v ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v, 0.17% alcohol (w/v, 1.26% (w/v minerals and 1.78% (w/v dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L, maleic acid (3 mg/L, trans-aconitic acid (3 mg/L, shikimic + succinic acid (4 mg/L, lactic acid (300 mg/L, formic acid (180 mg/L, oxalic acid (3 mg/L, fumaric acid (3 mg/L and itaconic acid (1 mg/L.

  7. Some microbiological aspects of cassava fermentation with emphasis on detoxification of the fermented end-product

    The search undertaken in this study was for microbial strains able to produce amylase and linamarase simultaneously. A total of 46 organisms (mainly yeasts) were isolated from garri production environments and eighteen more representative isolates were selected for screening. The highest production fo the above enzymes has been found with the yeast strain identified as Saccharomyces sp. Inoculation of this into the cassava mash led to a dramatic reduction of cyanide in the fermenting pulp: 73,4% and 69,2% reduction when compared with controls after 24 and 48 hours of fermentation respectively. The cyanide content of the fermented end-product derived from the inoculated mash was 60,8% and 24% less than in the control after 24 and 48 hours. Preliminary experiments with X-ray radiation of the yeast did not show a sufficient increase in the enzymatic activities of the mutants obtained but only a slight increase in the linamarase production was noticed in mutants derived from irradiation. (author). 27 refs, 9 tabs

  8. Alcoholic Fermentation of d-Xylose by Yeasts

    Toivola, A.; Yarrow, D.; van den Bosch, E.; van Dijken, J P; Scheffers, W A

    1984-01-01

    Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces naardenensis, Candida shehatae, Candida tenuis, Pachysolen tannophilus, Pichia segobiensis, and Pich...

  9. Textural characteristics of fermented milk beverages produced by kombucha

    Duraković Katarina G.

    2009-01-01

    Full Text Available Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

  10. PEI detoxification of pretreated spruce for high solids ethanol fermentation

    Cannella, David; Sveding, Per Viktor; Jørgensen, Henning

    2014-01-01

    ethanol production from spruce performing the whole process, from pretreatment to hydrolysis and fermentation, at 30% dry matter (equivalent to similar to 20% WIS). Hydrolysis and fermentation was performed in a horizontal free fall mixing reactor enabling efficient mixing at high solids loadings. In...... batch simultaneous saccharification and fermentation (SSF), up to 76% cellulose to ethanol conversion was achieved resulting in a concentration of 51 g/kg of ethanol. Key to obtaining this high ethanol yield at these conditions was the use of a detoxification technology based on applying a soluble...

  11. Features of fiber fermentation under bifidobacteria and lactobacilli (in vitro

    Sedakova Valentina

    2016-02-01

    Full Text Available The article presents experimental data on the study of fermentation of dietary fibers of different origin under the action of bifidobacteria and lactobacilli. Citrus and apple pectin, flax fiber and glucose were used as substrate. The dynamics of the process was determined by the dependence of the content of short-chain fatty acids (propionic, butyric, valeric in the analyzed systems on time. Qualitative and quantitative composition of shot-chain fatty acids were determined by gas chromatography. It was found that the amount of metabolites (propionic, butyric and isovaleric acids depends both on the type of the fermentable substrate, and the type of bacteria used for fermentation.

  12. The Influence of Various Factors on the Methane Fermentation Process

    Kurbanova, M. G.; Egushova, E. A.; Pozdnjakova, OG

    2015-09-01

    The article describes the stages of the methane fermentation process. The phases of methane formation are characterized. The results of the experimental data based on the study of various factors influencing the rate of biogas production and its yield are presented. Such factors as the size of the substrate particles and temperature conditions in the reactor are considered. It is revealed on the basis of experimental data which of the farm animals and poultry excrements are exposed to the most complete fermentation without special preparation. The relationship between fermentation regime, particle size of the feedstock and biogas yield is graphically presented.

  13. Developing fermentative terpenoid production for commercial usage.

    Leavell, Michael D; McPhee, Derek J; Paddon, Chris J

    2016-02-01

    Terpenoids comprise a large (>55000) family of compounds, very few of which have been used commercially due to low and economically unpractical production in their native hosts (generally plants and microorganisms). Two examples of natural terpenoid production are described (rubber and astaxanthin), but the advent of metabolic engineering has allowed the development of fermentative production processes using heterologous microorganisms. The two biochemical pathways responsible for terpenoid production are described, along with manipulations that enable production of terpenoids at economically viable levels. Finally, this article reviews some terpenoids that are currently in commercial production or development, ranging from semisynthetic production of the antimalarial drug artemisinin, through fragrance molecules, to commodity chemicals such as isoprene and β-farnesene. PMID:26723008

  14. Multivariate analysis of industrial scale fermentation data

    Mears, Lisa; Nørregård, Rasmus; Stocks, Stuart;

    areconsidered todefine the operation[3], which makestraditional modelling a challenge.Although multivariate techniques are routinely used for chemometric applications, theirapplication to batch processes islesscommon due to the additional challenges associated withuneven batch lengths and less reproducible data......Batch production processes pose specific challenges for process monitoring and control. This isdue tomany reasons includingnon-linear behaviour, and arelativelypoor understanding of thesystem dynamics[1].It is therefore challenging for theprocess engineer to optimise the operationconditions, due to......, and thereforeareas offocus for optimising the processoperation.This requires multivariate methods which canutilise the complexdatasetswhich areroutinely collected, containing online measured variables and offline sample data.Fermentation processes are highly sensitive to operational changes, as well...

  15. Food fermentations: Microorganisms with technological beneficial use

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh;

    2012-01-01

    Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganisms...... with a documented use in food have therefore come into high demand. One such list was published in 2002 as a result of a joint project between the International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA). The “2002 IDF inventory” has become a de facto reference for food...... cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables...

  16. EXPERIMENTAL STUDIES ON THE FERMENTATION IN ASAVAS AND ARISTAS PART II - DRAKSHASAVA

    Muzaffer, Alam; Dasan, K. K. S.; Ramar, C.; Ali, S. Usman; Purushothaman, K. K.

    1983-01-01

    A saccharomyces sp. causing fermentation in Meduca asava was isolated from Maduca flowers (Maduca longifolia Macbride). The capability of the organism to cause fermentation in Drakshasava was carried out. The Saccharomyces sp. caused alcoholic fermentation and the alcoholic fermentation and the alcohol produced was almost equal in quantity to that prepared according to textual method. The change in the pH of fermenting medium did not help in increased production of alcohol.

  17. Acetic Acid Production by an Electrodialysis Fermentation Method with a Computerized Control System

    Nomura, Yoshiyuki; Iwahara, Masayoshi; Hongo, Motoyoshi

    1988-01-01

    In acetic acid fermentation by Acetobacter aceti, the acetic acid produced inhibits the production of acetic acid by this microorganism. To alleviate this inhibitory effect, we developed an electrodialysis fermentation method such that acetic acid is continuously removed from the broth. The fermentation unit has a computerized system for the control of the pH and the concentration of ethanol in the fermentation broth. The electrodialysis fermentation system resulted in improved cell growth an...

  18. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

    Zong-Min Wang; Zhen-Ming Lu; Jin-Song Shi; Zheng-Hong Xu

    2016-01-01

    Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF....

  19. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    Noda, Fumio; HAYASHI, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  20. New inoculants on maize silage fermentation

    Fábia Giovana do Val de Assis

    2014-08-01

    Full Text Available The objective of this study was to evaluate the effect of bacterial inoculants at two inoculation rates on chemical and biological characteristics of maize silage. The treatments consisted of two inoculating rates (5 and 6 log cfu g-1 of forage for each strain of lactic acid bacteria (LAB identified as Lactobacillus buchneri, L. hilgardii, or L. plantarum. The maize was ensiled in experimental PVC silos. Samples were taken for the determination of the contents of dry matter (DM, crude protein (CP, neutral detergent fiber (NDF, water-soluble carbohydrates (WSC, organic acids and alcohols, for the evaluation of the populations of lactic acid bacteria, yeasts, filamentous fungi, and for the determination of pH values during ensilage and after 30 or 90 days of fermentation. The doses of inoculants did not promote significant differences on the evaluated characteristics. There was effect of inoculants on acetic acid, 1.2-propanediol, LAB population, filamentous fungi, and pH value. No significant influence of the treatments with inoculants was observed in the variables DM, WSC, CP, lactic acid concentrations, or ethanol. The maximum temperature, i.e., the time to achieve the maximum temperature (TMT and aerobic stability (AS, was not influencied by treatments. However, a decrease in maximum temperature, an increase in TMT, and improvement in the AS were observed after 90 days of fermentation. These results proved the advantage of microbial inoculation. The treatments influenced LAB populations and filamentous fungi, but no effect was observed on the yeast population. The best inoculation dose is 6 cfu g-1 of forage because it provides higher reduction of filamentous fungi in maize silage, thereby decreasing the aerobic deterioration by these microorganisms.

  1. Vegetable milks and their fermented derivative products

    Neus Bernat

    2014-04-01

    Full Text Available The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures and exert health benefits for consumers (i.e. probiotics is the main challenge to be faced in future studies.

  2. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.

    Plahar, W A; Nti, C A; Annan, N T

    1997-01-01

    Studies were conducted to develop an appropriate household/small-scale enterprise level technique for the production of soy-fortified fermented maize dough (or meal) by comparing different treatments, processing methods and fortification levels. The effects of fortification method of the Ghanaian traditional fermented maize dough with raw or heat-treated whole soybeans and full-fat soyflour at 0%, 10% and 20% replacement levels, on the rate of fermentation and product quality were investigated. Sensory characteristics, trypsin inhibitor activity, amino acid pattern, proximate composition and hot paste viscosity were used as the indices of quality. Addition of whole soybeans to maize before milling and fermentation reduced the fermentation time by 60% while increasing the protein content by 24% and 70% respectively for 10% and 20% levels of fortification. A significant improvement was also achieved in the amino acids pattern of the fortified dough. However, raw whole soybeans imparted an undesirable color and beany flavor and an appreciable concentration of trypsin inhibitor activity (TIA) to the dough. Boiling soybeans for 20 min before incorporation into the maize for milling and fermentation was found necessary for desirable flavor and low levels of TIA. Little or no changes in the pasting viscosity characteristics occurred in samples containing boiled soybeans, while the usual method of fortifying maize meal with soy flour was found to severely depress the pasting viscosity characteristics and drastically reduced the acidity of the fermented dough. Based on the findings of the study, the most appropriate technique for the production of soy-fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole soybeans in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties. PMID:9650729

  3. Optimal control of switched systems arising in fermentation processes

    Liu, Chongyang

    2014-01-01

    The book presents, in a systematic manner, the optimal controls under different mathematical models in fermentation processes. Variant mathematical models – i.e., those for multistage systems; switched autonomous systems; time-dependent and state-dependent switched systems; multistage time-delay systems and switched time-delay systems – for fed-batch fermentation processes are proposed and the theories and algorithms of their optimal control problems are studied and discussed. By putting forward novel methods and innovative tools, the book provides a state-of-the-art and comprehensive systematic treatment of optimal control problems arising in fermentation processes. It not only develops nonlinear dynamical system, optimal control theory and optimization algorithms, but can also help to increase productivity and provide valuable reference material on commercial fermentation processes.

  4. Methods for increasing the production of ethanol from microbial fermentation

    Gaddy, James L.; Arora, Dinesh K.; Ko, Ching-Whan; Phillips, John Randall; Basu, Rahul; Wikstrom, Carl V.; Clausen, Edgar C.

    2007-10-23

    A stable continuous method for producing ethanol from the anaerobic bacterial fermentation of a gaseous substrate containing at least one reducing gas involves culturing a fermentation bioreactor anaerobic, acetogenic bacteria in a liquid nutrient medium; supplying the gaseous substrate to the bioreactor; and manipulating the bacteria in the bioreactor by reducing the redox potential, or increasing the NAD(P)H TO NAD(P) ratio, in the fermentation broth after the bacteria achieves a steady state and stable cell concentration in the bioreactor. The free acetic acid concentration in the bioreactor is maintained at less than 5 g/L free acid. This method allows ethanol to be produced in the fermentation broth in the bioreactor at a productivity greater than 10 g/L per day. Both ethanol and acetate are produced in a ratio of ethanol to acetate ranging from 1:1 to 20:1.

  5. Determination of 14C content in fermentation alcohols

    The measuring of activity in 14C of ethylic alcohol permits to distinguish fermentation alcohol from synthetic alcohol. This activity is used to determine the corresponding percentages of these alcohols in cases of mixture

  6. [The course of rumen fermentation during alkalosis in cows].

    Zawadzki, W; Hejłasz, Z; Nicpoń, J

    1991-01-01

    The aim of the study was the investigation of rumen fermentation during alkalosis in cows. The study comprised some parameters of rumen fermentation, such as: pH, ammonia and volatile fatty acids (VFA) levels, also relationship between VFA, numbers of population of protozoa and bacteria, total production of gases in vitro particularly CO2 and CH4, amounts of lactic and total protein in rumen fluid and non-glucogenic/glucogenic ratio (NGGR) in the VFA mixture. On the basis of obtained results the amounts of fermented hexose, cell yield, ATP produced and hydrogen utilization were calculated. During alkalosis there was observed significant fall of VFA production, especially acetic and butyric acids, also lower production of gases, particularly CH4--probably as a result of selective reduction of methanogenic strain bacteria. The levelling of value of rumen pattern of fermentation occurred after the beginning of lactation probably as a result of metabolism products excretion together with milk. PMID:1842617

  7. Aeration-Controlled Formation of Acid in Heterolactic Fermentations

    Adler-Nissen, Jens

    1994-01-01

    Controlled aeration of Leuconostoc mesenteroides was studied as a possible mechanism for control of the formation of acetic acid, a metabolite of major influence on the taste of lactic fermented foods. Fermentations were carried out in small scale in a medium in which growth was limited by the...... buffer capacity only. Ethanol and acetic acid formed during the fermentation were analyzed by rapid head space gas chromatography, and the ratio of the molar concentrations of these two volatiles quantitatively predicted the balance between the formation of acetic acid and lactic acid. The oxygen...... concentration during the fermentations decreased rapidly to zero, meaning that oxygen transfer was limited by the volumetric oxygen transfer rate, k1aC*. A linear correlation between k1aC* and the quantity of acetic acid produced was established, and it is suggested that such oxygenated heterolactic...

  8. A New Pregnane Glycoside from Fermented Leaves of Agave americana

    2002-01-01

    A new minor pregnane glycoside was isolated from the fermented leaves of Agave americana. Its structure was elucidated as (20S)-5α-pregnane-3β, 20-diol 20-O-β-D-glucopyrano- side (1) by spectral methods.

  9. Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat Bran.

    Savolainen, Otto; Pekkinen, Jenna; Katina, Kati; Poutanen, Kaisa; Hanhineva, Kati

    2015-07-01

    Benzoxazinoids are plant secondary metabolites found in whole grain cereal foods including bread. They are bioavailable and metabolized in humans, and therefore their potential bioactivity is of interest. However, effects of food processing on their content and structure are not yet studied. This study reports effects of bioprocessing on wheat bran benzoxazinoid content. Benzoxazinoid glycosides were completely degraded during fermentation, whereas metabolites of benzoxazinoid aglycones were formed. Fermentation conditions did not affect the conversion process, as both yeast and yeast/lactic acid bacteria mediated fermentations had generally similar impacts. Likewise, enzymatic treatment of the bioprocess samples did not affect the conversion, suggesting that these compounds most likely are freely bioavailable from the grain matrix and not linked to the cell wall polymers. Additionally, the results show that benzoxazinoids undergo structural conversion during the fermentation process, resulting in several unknown compounds that contribute to the phytochemical intake and necessitate further analysis. PMID:26040909

  10. Perspectives of Solid State Fermentation for Production of Food Enzymes

    Cristobal Noe Aguilar

    2008-01-01

    Full Text Available Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature present detailed aspects involved with those enzymes and their importance in the food industry. However, the production and application studies of those enzymes produced by solid state fermentations are scarce in comparison with submerged fermentation. This review involves production aspects of the seven enzymes: tannases, pectinases, caffeinases, mannanases, phytases, xylanases and proteases, which can be produced by solid state fermentation showing attractive advantages. Additionally, process characteristics of solid state fermentation are considered.

  11. REFUSE OF FERMENTATION BRINES IN THE CUCUMBER PICKLING INDUSTRY

    The project evaluated on a commercial scale the technological and economic feasibility of recycling spent cucumber fermentation brine. Two brine treatment procedures, heat treatment and chemical treatment, were used. The results showed that brine recycling was practical on a comm...

  12. The effect of kefir starter on Thai fermented sausage product

    Marisa Jatupornpipat

    2007-07-01

    Full Text Available The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml was significantly higher (P0.05. It is concluded that the addition of kefir starter (7 ml could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.

  13. Evaluation of the production of gases in the acetobutilic fermentation

    The growing costs of the raw materials coming from the petroleum, base of the processes of acetone and butane, they have originated a renovated interest for the fermentative processes. These processes stopped to be applied in 1930 by their unfavorable economic conditions in comparison with the synthetic processes. The Institute of Biotechnology of the National University of Colombia, after considering that the country imports annually around 2500 tons of butanol and 80% of acetone, began in 1987 a program of development of the acetobutilic fermentation starting from cane molasses. In accordance with the study of economic pre feasible for the butanol and acetone production for fermentation, of Serrano and Pinzon, the gases constitute 83% of the total revenues received by sales, while the solvents, ethanol, butanol and acetone, only 16%, reason for which is necessary the evaluation of the gases produced in the fermentation

  14. Generalized Net Model of Brevibacterium flavul 22LD Fermentation Process

    Olympia Roeva

    2005-04-01

    Full Text Available In order to render the specific peculiarities of the fermentation processes, as well as to avoid the complexity of mathematical description with systems of differential equations, the elaboration of some new methods and approaches for their modelling and control is predetermined. As a new, alternative approach for modelling of fermentation processes, an application of generalized nets is presented in this paper. The theory of generalized nets is applied to the fermentation process of Brevibacterium flavul 22LD for L-lysine production. A generalized net model of considered process is developed. For comparison and completeness, model with differential equations is also provided. The generalized nets model developed for the fed-batch cultivation of Brevibacterium flavul 22LD allows changing the concentration of the feeding solution and the aeration rate. In this way some inhibition effects are prevented and a possibility for optimal carrying out of the considered fermentation process is provided.

  15. Dry fermentation of organic waste; Trockenfermentation von organischen Abfaellen

    Theodoridis, J. [BEKON Energy Technologies GmbH und Co. KG, Unterfoehring (Germany)

    2007-07-01

    The dry fermentation according to the BEKON process enables a methanization of throwable biomasses from the agriculture and from the waste management without transferring the materials into a pumpable liquid substrate. In July 2003, the first dry fermentation plant according to the patented BEKON process could be taken into operation at the location Munich. Up to 8,000 tons of biological wastes from separated collection are processed annually. In the context of a scientific research program, the most important operating parameters were included. In the contribution under consideration, results from the practical operation are presented. Although the concept of the plant has minimized the expenditure for the mechanical treatment and the mixing of the fermentation substrate, so far acceptable yields of biogas could be determined for the assigned substrates. The yields lie in a range comparable to other fermentation processes which realize a higher expenditure during the mechanical preparation of substrate.

  16. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations

    Previous studies using traditional biochemical methods to study the ecology of commercial sauerkraut fermentations revealed that four lactic acid bacteria species, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis were the primary microorganisms in...

  17. Determination of Fermentation Potentials of Tamarindus indica Yeast Isolates

    A. Ado

    2015-01-01

    Full Text Available Determination of fermentation potentials of Tamarindus indica yeast isolates was carried out using isolation, morphological identification and physiological (fermentation procedures. Ty1; Ty2 and Ty3; Ty4 isolates are morphologically similar as small cylinder to ovoid and small spherical yeast cells respectively. The fermentation process indicates gradual changes in pH (5.5-1.96 and brix (20-7.40%. Long lag phase (132 h was observed in the natural fermentation. The alcohol production potentials of the four yeast isolates have shown variations: Ty3NF (D3:6.48%>Ty2SF (D6:5.47%>Ty3SF (D6:5.08%>Ty4SF (D6:4.34%. Thus T. indica could be a good source of wild yeast and biofuel.

  18. DETERMINATION OF ALCOHOL CONTENTS OF FERMENTATED BLACK TAPE KETAN BASED ON DIFFERENT FERMENTATION TIME USING SPECIFIC GRAVITY, REFRACTIVE INDEX AND GC-MS METHODS

    Muchtaridi Muchtaridi; Ida Musfiroh; Nunu Nugraha Hambali; Wiwiek Indrayati

    2012-01-01

    Tape ketan is the product of fermentation process using black glutinous riceas basic ingredients, which then fermented for two to three days and finally produced tape ketan, organic acid and alcohol. The purpose of this research was to determine alcohol contents of fermentated black tape ketan based on different fermentation time with three diferent methods. Methods used are specific gravity, refractive index and GC-MS. Alcohol concentration obtained by using specific gravity method at 3, 10,...

  19. A direct computer control concept for mammalian cell fermentation processes

    Büntemeyer, Heino; Marzahl, Rainer; Lehmann, Jürgen

    1994-01-01

    In the last 10 years, new assignments and the special demands of mammalian cells to the culture conditions caused the development of complex small scale fermentation setups. The use of continuous fermentation and cell retention devices requires appropriate process control systems. An arrangement for control and data-acquisition of complex laboratory-scale bioreactors is presented. The fundamental idea was the usage of a standard personal computer, which is connected to pumps, valves and senso...

  20. Lactic acid bacteria fermentations in oat-based suspensions

    Mårtensson, Olof

    2002-01-01

    This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were grown in these oat-based suspensions...

  1. Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

    Schwan, Rosane Freitas

    1998-01-01

    Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast, Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lact...

  2. Gas-liquid transfer of aroma compounds during winemaking fermentations

    Mouret, Jean-Roch; Morakul, Sumallika; Nicolle, Pamela; Athes, Violaine; Sablayrolles, Jean-Marie

    2012-01-01

    We precisely monitored the production kinetics of 16 volatile carbon compounds corresponding to the predominant higher alcohols and esters produced during the alcoholic fermentation of wine using an online GC system. We studied the gas-liquid partitioning of isobutanol, isoamyl acetate and ethyl hexanoate and showed that CO2 stripping had no impact on the partition coefficient (k(i)). We formulated a predictive model for k(i) changes during the fermentation and calculated the gas-liquid balan...

  3. Selection of potential microorganism for sago starch fermentation

    RUTH MELLIAWATI; ROHMATUSSOLIHAT; FERRA OCTAVINA

    2006-01-01

    Fermentation process of sago starch for the production of bioproduct requires potential microorganism that have ability to hydrolyze sago starch. The purpose of this research was to get the potential of amylolytic microorganisms for their capability of amyloglucosidase activity and to know the sugar strains of the fermentation result. Eleven amylolytic microorganisms (9 strains of mold and 2 strains of yeast) were obtained from the collection Research Centre for Biotechnology – Indonesian Ins...

  4. Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation

    Satora, Pawel; Tuszynski, Tadeusz

    2005-01-01

    The study comprises an analysis of the yeast microbiota that participated in the spontaneous fermentation of crushed Wegierka Zwykla plum fruit, which is the raw material for slivovitz production in the mountain region in the south of Poland. Saccharomyces cerevisiae yeast strains were differentiated by means of the killer sensitivity analysis related to a killer reference panel of 9 well-known killer yeast strains. The first phase of the fermentation was dominated by the representatives of K...

  5. Fermenter studies on the production of pimaricin by streptomyces natalensis

    Mahon, David

    1990-01-01

    The production of the polyene antibiotic, pimaricin by the organism Streptomyces natalensis CBS 700.57 was studied using an apparatus comprising a 10 litre fermentation vessel, and facilities for temperature, pH, dissolved oxygen, vessel pressure and gas composition measurement. The apparatus was connected via a Texas Instruments PM550 programmable logic controller to an IBM-compatible computer in order to record data from the fermentation and to control certain parameters. Adju...

  6. PEI detoxification of pretreated spruce for high solids ethanol fermentation

    Highlights: • High solids (30% dry matter) pretreatment, enzymatic hydrolysis and fermentation. • Horizontal rotary reactor for hydrolysis and fermentation. • In situ hydrolysates detoxification using inhibitors adsorbing PEI polymer. • 50% of inhibitors recovered as by-product, recyclability of PEI polymer up to 5 times. • 76% of maximum theoretical ethanol was fermented at final concentration of 51 g/kg. - Abstract: Performing the bioethanol production process at high solids loading is a requirement for economic feasibility at industrial scale. So far this has successfully been achieved using wheat straw and other agricultural residues at 30% of water insoluble solids (WIS), but for softwood species (i.e. spruce) this has been difficult to reach. The main reason behind this difference is the higher recalcitrance of woody substrates which require harsher pretreatment conditions, thus generating higher amounts of inhibitory compounds, ultimately lowering fermentation performances. In this work we studied ethanol production from spruce performing the whole process, from pretreatment to hydrolysis and fermentation, at 30% dry matter (equivalent to ∼20% WIS). Hydrolysis and fermentation was performed in a horizontal free fall mixing reactor enabling efficient mixing at high solids loadings. In batch simultaneous saccharification and fermentation (SSF), up to 76% cellulose to ethanol conversion was achieved resulting in a concentration of 51 g/kg of ethanol. Key to obtaining this high ethanol yield at these conditions was the use of a detoxification technology based on applying a soluble polyelectrolyte polymer (polyethylenimine, PEI) to absorb inhibitory compounds in the material. On average 50% removal and recovery of the main inhibitors (HMF, furfural, acetic acid and formic acid) was achieved dosing 1.5% w/w of soluble PEI. The use of PEI was compatible with operating the process at high solids loadings and enabled fermentation of hydrolysates, which

  7. Ruminant meat as a raw material for fermented meat products

    VOTAVA, Pavel

    2013-01-01

    The aim of this thesis was to obtain information on availability of ruminant meat, especially game, for the production of fermented meat products. The thesis provides an overview of different types of ruminants, whose meat is used in human nutrition. It summarizes the chemical composition of many species of domesticated meats or wildlife animals. The properties of these meats are discussed with regard to their use in the manufacture of fermented meat products, technology and factors affect...

  8. Enhancing Nutritional Quality of Silage by Fermentation with Lactobacillus plantarum

    Arasu, Mariadhas Valan; Jung, Min-Woong; Kim, Da Hye; Ilavenil, Soundharrajan; Jane, Mariamichael; Park, Hyung Su; Al-Dhabi, Naif Abdullah; Jeon, Byong Tae; Choi, Ki Choon

    2014-01-01

    The present study was aimed to investigate the nutritive profiles, microbial counts and fermentation metabolites in rye, Italian rye-grass (IRG) and barley supplemented with Lactobacillus plantarum under the field condition, and its probiotic properties. After preparation of silage, the content of crude protein (CP), crude ash, acid detergent fiber (ADF), and neutral detergent fiber (NDF), microbes such as lactic acid bacteria (LAB), yeast and fungi counts, and fermentation metabolites lactic...

  9. Betaine Fermentation and Oxidation by Marine Desulfuromonas Strains

    Heijthuijsen, J. H. F. G.; Hansen, T. A.

    1989-01-01

    Two bacterial strains were dominant in anaerobic enrichment cultures with betaine (N,N,N-trimethylglycine) as a substrate and intertidal mud as an inoculum. One was a coccoid bacterium which was a trimethylamine (TMA)-fermenting methanogen similar to Methanococcoides methylutens. The other strain, a rod-shaped, gram-negative, motile bacterium, fermented betaine. On the basis of its ability to oxidize acetate and ethanol to CO2 with sulfur as an electron acceptor, its inability to reduce sulfa...

  10. Yield and Quality of Biogas from Anaerobic Fermentation of Grass

    Poláček, Jan

    2014-01-01

    Biogas is generally considered as a renewable source of energy. In fact, however, it is biodegradable organic material, that makes this source of energy renewable. Biogas is, then, the final product of anaerobic fermentation of these materials. Because energetically the most valuable component of biogas is methane (CH4) its relative volume stands as the measure of biogas quality. The process of anaerobic fermentation was characterized in the first part of this thesis. Organic materials ar...

  11. Thiosulfate as a metabolic product: the bacterial fermentation of taurine

    Denger, Karin; Laue, Heike; Cook, Alasdair M.

    1997-01-01

    Thiosulfate (S2O3²-) is a natural product that is widely utilized in natural ecosystems as an electron sink or as an electron donor. However, the major biological source(s) of this thiosulfate is unknown. We present the first report that taurine (2-aminoethanesulfonate), the major mammalian solute, is subject to fermentation. This bacterial fermentation was found to be catalyzed by a new isolate, strain GKNTAU, a strictly anaerobic, gram-positive, motile rod that formed subterminal spores. Th...

  12. Methane fermentation process for utilization of organic waste

    Frąc, M.; Ziemiński, K.

    2012-07-01

    Biogas is a renewable and sustainable energy carrier generated via anaerobic digestion of biomass. This fuel is derived from various biomass resources and depending on its origin it contains methane (40-75%), carbon dioxide (20-45%) and some other compounds. The aim of this paper is to present the current knowledge and prospects of using the methane fermentation process to dispose of various types of organic wastes as well as conditions and factors affecting the methane fermentation process.

  13. Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper

    Yu, Mi-Sang; Kim, Jeong-Mee; Lee, Chi-Ho; Son, Yoon-Jeong; Kim, Soo-Ki

    2014-01-01

    Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsaicin. We then examined the quality, sensory characteristics, and antioxidant activity of yoghurt cont...

  14. A review of flavour formation in continuous beer fermentations

    Brányik, Tomáš; Vicente, A.A.; Dostálek, Pavel; Teixeira, J.A.

    2008-01-01

    The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical ...

  15. Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.

    Xiang-Yu Sun

    Full Text Available At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China's stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress.

  16. Selection of lactic acid bacteria able to ferment inulin hydrolysates

    Octavian BASTON; Oana Emilia CONSTANTIN

    2012-01-01

    Eight homofermentative lactic acid bacteria isolates were tested for lactic acid production using chicory and Jerusalem artichoke hydrolysate as substrate. The pH, lactic acid yield and productivity were used to select the best homolactic bacteria for lactic acid production. The selected strains produced lactic acid at maximum yield after 24 hours of fermentation and the productivity was greater at 24 hours of fermentation. From all studied strains, Lb1 and Lb2 showed the best results regardi...

  17. In vitro fermentation characteristics of corn and sorghum silages

    Infascelli, F; V. Piccolo; A. Guglielmelli; M.I. Cutrignelli; F. Bovera; Grossi, M; R. Tudisco; S. Calabrò

    2010-01-01

    Aim of the study was to compare corn and sorghum forages, before and after ensiling, in terms of chemical-nutritional characteristics and fermentation kinetics, to substitute corn silage with sorghum silage. The trial was performed using sorghum (Sorghum vulgare) and corn (Zea mais) incubated in vitro at 39°C for 120 h with buffalo (Bubalus bubalis) rumen fluid. The in vitro gas production technique was used to describe the fermentation kinetics and to estimate the enery value of forages....

  18. Real-time monitoring of continuous fermentation by Raman spectroscopy

    Krieg, Therese

    2014-01-01

    The production of bio-ethanol from lignocellulosic material requires a more efficient process to be feasible and compete with products from fossil fuels. There is a need to rapidly and nondestructively be able to determine key components during fermentation. Raman spectroscopy is a technique, which can be used to monitor the fermentation process in real-time and provide information about key components which can be accessed immediately, thus facilitating process control. A continuous system w...

  19. Fermentation and Hydrogen Metabolism Affect Uranium Reduction by Clostridia

    Weimin Gao; Francis, Arokiasamy J.

    2013-01-01

    Previously, it has been shown that not only is uranium reduction under fermentation condition common among clostridia species, but also the strains differed in the extent of their capability and the pH of the culture significantly affected uranium(VI) reduction. In this study, using HPLC and GC techniques, metabolic properties of those clostridial strains active in uranium reduction under fermentation conditions have been characterized and their effects on capability variance of uranium reduc...

  20. Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product

    Paludan-Müller, Christine; Valyasevi, R.; Huss, Hans Henrik;

    2002-01-01

    AIMS: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. p...