WorldWideScience

Sample records for acetone-butanol fermentation revisited

  1. Optimization of Wastewater Microalgae Pretreatment for Acetone, Butanol, and Ethanol Fermentation

    OpenAIRE

    Castro, Yessica A.

    2014-01-01

    Acetone-butanol-ethanol (ABE) fermentation from wastewater microalgae by Clostridium saccharoperbutylacetonicum N1-4 is a novel bioprocess that utilizes waste substrate to generate valuable solvents. Butanol, the most abundant product resulting from ABE fermentation, is an environmentally safe and high performing fuel that can be utilized as a drop-in-fuel; however, high operational costs and low ABE yield present challenge in scale-up of the process. The utilization of algae as a substrate r...

  2. Recent progress on industrial fermentative production of acetone-butanol-ethanol by Clostridium acetobutylicum in China.

    Science.gov (United States)

    Ni, Ye; Sun, Zhihao

    2009-06-01

    China is one of the few countries, which maintained the fermentative acetone-butanol-ethanol (ABE) production for several decades. Until the end of the last century, the ABE fermentation from grain was operated in a few industrial scale plants. Due to the strong competition from the petrochemical industries, the fermentative ABE production lost its position in the 1990s, when all the solvent fermentation plants in China were closed. Under the current circumstances of concern about energy limitations and environmental pollution, new opportunities have emerged for the traditional ABE fermentation industry since it could again be potentially competitive with chemical synthesis. From 2006, several ABE fermentation plants in China have resumed production. The total solvent (acetone, butanol, and ethanol) production capacity from ten plants reached 210,000 tons, and the total solvent production is expected to be extended to 1,000,000 tons (based on the available data as of Sept. 2008). This article reviews current work in strain development, the continuous fermentation process, solvent recovery, and economic evaluation of ABE process in China. Challenges for an economically competitive ABE process in the future are also discussed.

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

    Science.gov (United States)

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

    2015-07-07

    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.

  4. Butanol production in acetone-butanol-ethanol fermentation with in situ product recovery by adsorption.

    Science.gov (United States)

    Xue, Chuang; Liu, Fangfang; Xu, Mengmeng; Tang, I-Ching; Zhao, Jingbo; Bai, Fengwu; Yang, Shang-Tian

    2016-11-01

    Activated carbon Norit ROW 0.8, zeolite CBV901, and polymeric resins Dowex Optipore L-493 and SD-2 with high specific loadings and partition coefficients were studied for n-butanol adsorption. Adsorption isotherms were found to follow Langmuir model, which can be used to estimate the amount of butanol adsorbed in acetone-butanol-ethanol (ABE) fermentation. In serum-bottle fermentation with in situ adsorption, activated carbon showed the best performance with 21.9g/L of butanol production. When operated in a fermentor, free- and immobilized-cell fermentations with adsorption produced 31.6g/L and 54.6g/L butanol with productivities of 0.30g/L·h and 0.45g/L·h, respectively. Thermal desorption produced a condensate containing ∼167g/L butanol, which resulted in a highly concentrated butanol solution of ∼640g/L after spontaneous phase separation. This in situ product recovery process with activated carbon is energy efficient and can be easily integrated with ABE fermentation for n-butanol production.

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

    Science.gov (United States)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  7. Acetone-butanol-ethanol (ABE) fermentation in an immobilized cell trickle bed reactor.

    Science.gov (United States)

    Park, C H; Okos, M R; Wankat, P C

    1989-06-05

    Acetone-butanol-ethanol (ABE) fermentation was successfully carried out in an immobilized cell trickle bed reactor. The reactor was composed of two serial columns packed with Clostridium acetobutylicum ATCC 824 entrapped on the surface of natural sponge segments at a cell loading in the range of 2.03-5.56 g dry cells/g sponge. The average cell loading was 3.58 g dry cells/g sponge. Batch experiments indicated that a critical pH above 4.2 is necessary for the initiation of cell growth. One of the media used during continuous experiments consisted of a salt mixture alone and the other a nutrient medium containing a salt mixture with yeast extract and peptone. Effluent pH was controlled by supplying various fractions of the two different types of media. A nutrient medium fraction above 0.6 was crucial for successful fermentation in a trickle bed reactor. The nutrient medium fraction is the ratio of the volume of the nutrient medium to the total volume of nutrient plus salt medium. Supplying nutrient medium to both columns continuously was an effective way to meet both pH and nutrient requirement. A 257-mL reactor could ferment 45 g/L glucose from an initial concentration of 60 g/L glucose at a rate of 70 mL/h. Butanol, acetone, and ethanol concentrations were 8.82, 5.22, and 1.45 g/L, respectively, with a butanol and total solvent yield of 19.4 and 34.1 wt %. Solvent productivity in an immobilized cell trickle bed reactor was 4.2 g/L h, which was 10 times higher than that obtained in a batch fermentation using free cells and 2.76 times higher than that of an immobilized CSTR. If the nutrient medium fraction was below 0.6 and the pH was below 4.2, the system degenerated. Oxygen also contributed to the system degeneration. Upon degeneration, glucose consumption and solvent yield decreased to 30.9 g/L and 23.0 wt %, respectively. The yield of total liquid product (40.0 wt %) and butanol selectivity (60.0 wt %) remained almost constant. Once the cells were degenerated

  8. A comparison of the energy use of in situ product recovery techniques for the Acetone Butanol Ethanol fermentation.

    Science.gov (United States)

    Outram, Victoria; Lalander, Carl-Axel; Lee, Jonathan G M; Davis, E Timothy; Harvey, Adam P

    2016-11-01

    The productivity of the Acetone Butanol Ethanol (ABE) fermentation can be significantly increased by application of various in situ product recovery (ISPR) techniques. There are numerous technically viable processes, but it is not clear which is the most economically viable in practice. There is little available information about the energy requirements and economics of ISPR for the ABE fermentation. This work compares various ISPR techniques based on UniSim process simulations of the ABE fermentation. The simulations provide information on the process energy and separation efficiency, which is fed into an economic assessment. Perstraction was the only technique to reduce the energy demand below that of a batch process, by approximately 5%. Perstraction also had the highest profit increase over a batch process, by 175%. However, perstraction is an immature technology, so would need significant development before being integrated to an industrial process.

  9. Production of acetone-butanol-ethanol (ABE) in direct fermentation of cassava by Clostridium saccharoperbutylacetonicum N1-4.

    Science.gov (United States)

    Thang, Vu Hong; Kanda, Kohzo; Kobayashi, Genta

    2010-05-01

    In this work, acetone-butanol-ethanol (ABE) fermentation characteristics of cassava starch and cassava chips when using Clostridium saccharoperbutylacetonicum N1-4 was presented. The obtained results in batch mode using a 1-L fermenter showed that C. saccharoperbutylacetonicum N1-4 was a hyperamylolytic strain and capable of producing solvents efficiently from cassava starch and cassava chips, which was comparable to when glucose was used. Batch fermentation of cassava starch and cassava chips resulted in 21.0 and 19.4 g/L of total solvent as compared with 24.2 g/L of total solvent when using glucose. Solvent productivity in fermentation of cassava starch was from 42% to 63% higher than that obtained in fermentation using corn and sago starches in the same condition. In fermentation of cassava starch and cassava chips, maximum butanol concentration was 16.9 and 15.5 g/L, respectively. Solvent yield and butanol yield (based on potential glucose) was 0.33 and 0.41, respectively, for fermentation of cassava starch and 0.30 and 0.38, respectively for fermentation using cassava chips.

  10. Modulation of the Acetone/Butanol Ratio during Fermentation of Corn Stover-derived Hydrolysate by Clostridium beijerinckii NCIMB 8052.

    Science.gov (United States)

    Liu, Zi-Yong; Yao, Xiu-Qing; Zhang, Quan; Liu, Zhen; Wang, Ze-Jie; Zhang, Yong-Yu; Li, Fu-Li

    2017-01-27

    Producing biobutanol from lignocellulosic biomass has shown promise to ultimately reduce greenhouse gases and alleviate the global energy crisis. However, because of the recalcitrance of a lignocellulosic biomass, a pretreatment of the substrate is needed which in many cases releases soluble lignin compounds (SLCs), which inhibit growth of butanol-producing clostridia. In this study, we found that SLCs changed the acetone/butanol ratio (A/B ratio) during butanol fermentation. The typical A/B molar ratio during Clostridium beijerinckii NCIMB 8052 batch fermentation with glucose as the carbon source is about 0.5. In the present study, the A/B molar ratio during batch fermentation with a lignocellulosic hydrolysate as the carbon source was 0.95 at the end of fermentation. Structural and redox potential changes of the SLCs were characterized before and after fermentation by using gas chromatography/mass spectrometry and electrochemical analyses, which indicated that some exogenous SLCs were involved in distributing electron flow to C. beijerinckii, leading to modulation of the redox balance. This was further demonstrated by the NADH/NAD(+) ratio and trxB gene expression profile assays at the onset of solventogenic growth. As a result, the A/B ratio of end-products changed significantly during C. beijerinckii fermentation using corn stover-derived hydrolysate as the carbon source compared to that with glucose. These results revealed that SLCs not only inhibited cell growth, but also modulated the A/B ratio during C. beijerinckii butanol fermentation.

  11. Efficient production of acetone-butanol-ethanol (ABE) from cassava by a fermentation-pervaporation coupled process.

    Science.gov (United States)

    Li, Jing; Chen, Xiangrong; Qi, Benkun; Luo, Jianquan; Zhang, Yuming; Su, Yi; Wan, Yinhua

    2014-10-01

    Production of acetone-butanol-ethanol (ABE) from cassava was investigated with a fermentation-pervaporation (PV) coupled process. ABE products were in situ removed from fermentation broth to alleviate the toxicity of solvent to the Clostridium acetobutylicum DP217. Compared to the batch fermentation without PV, glucose consumption rate and solvent productivity increased by 15% and 21%, respectively, in batch fermentation-PV coupled process, while in continuous fermentation-PV coupled process running for 304 h, the substrate consumption rate, solvent productivity and yield increased by 58%, 81% and 15%, reaching 2.02 g/Lh, 0.76 g/Lh and 0.38 g/g, respectively. Silicalite-1 filled polydimethylsiloxane (PDMS)/polyacrylonitrile (PAN) membrane modules ensured media recycle without significant fouling, steadily generating a highly concentrated ABE solution containing 201.8 g/L ABE with 122.4 g/L butanol. After phase separation, a final product containing 574.3g/L ABE with 501.1g/L butanol was obtained. Therefore, the fermentation-PV coupled process has the potential to decrease the cost in ABE production.

  12. Continuous acetone-butanol-ethanol (ABE) fermentation and gas production under slight pressure in a membrane bioreactor.

    Science.gov (United States)

    Chen, Chunyan; Wang, Linyuan; Xiao, Guoqing; Liu, Yucheng; Xiao, Zeyi; Deng, Qing; Yao, Peina

    2014-07-01

    Two rounds of acetone-butanol-ethanol (ABE) fermentation under slight pressure were carried out in the continuous and closed-circulating fermentation (CCCF) system. Spores of the clostridium were observed and counted, with the maximum number of 2.1 × 10(8) and 2.3 × 10(8)ml(-1) separately. The fermentation profiles were comparable with that at atmospheric pressure, showing an average butanol productivity of 0.14 and 0.13 g L(-1)h(-1). Moreover, the average gas productivities of 0.28 and 0.27 L L(-1)h(-1) were obtained in two rounds of CCCF, and the cumulative gas production of 52.64 and 25.92 L L(-1) were achieved, with the hydrogen volume fraction of 41.43% and 38.08% respectively. The results suggested that slight pressures have no obvious effect on fermentation performance, and also indicated the significance and feasibility of gas recovery in the continuous ABE fermentation process.

  13. Optimization and validation of a GC-FID method for the determination of acetone-butanol-ethanol fermentation products.

    Science.gov (United States)

    Lin, Xiaoqing; Fan, Jiansheng; Wen, Qingshi; Li, Renjie; Jin, Xiaohong; Wu, Jinglan; Qian, Wenbin; Liu, Dong; Xie, Jingjing; Bai, Jianxin; Ying, Hanjie

    2014-03-01

    An improved, simple gas chromatography-flame ionization detection (GC-FID) method was developed for measuring the products of acetone-butanol-ethanol (ABE) fermentation and the combined fermentation/separation processes. The analysis time per sample was reduced to less than 10 min compared to those of a conventional GC-FID (more than 20 min). The behavior of the compounds in temperature-programmed gas chromatographic runs was predicted using thermodynamic parameters derived from isothermal runs. The optimum temperature programming condition was achieved when the resolution for each peak met the analytical requirement and the analysis time was shortest. With the exception of acetic acid, the detection limits of the presented method for various products were below 10 mg/L. The repeatability and intermediate precision of the method were less than 10% (relative standard deviation). Validation and quantification results demonstrated that this method is a sensitive, reliable and fast alternative for conventional investigation of the adsorption-coupled ABE fermentation process.

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

    Science.gov (United States)

    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.

  15. Two-stage pervaporation process for effective in situ removal acetone-butanol-ethanol from fermentation broth.

    Science.gov (United States)

    Cai, Di; Hu, Song; Miao, Qi; Chen, Changjing; Chen, Huidong; Zhang, Changwei; Li, Ping; Qin, Peiyong; Tan, Tianwei

    2017-01-01

    Two-stage pervaporation for ABE recovery from fermentation broth was studied to reduce the energy cost. The permeate after the first stage in situ pervaporation system was further used as the feedstock in the second stage of pervaporation unit using the same PDMS/PVDF membrane. A total 782.5g/L of ABE (304.56g/L of acetone, 451.98g/L of butanol and 25.97g/L of ethanol) was achieved in the second stage permeate, while the overall acetone, butanol and ethanol separation factors were: 70.7-89.73, 70.48-84.74 and 9.05-13.58, respectively. Furthermore, the theoretical evaporation energy requirement for ABE separation in the consolidate fermentation, which containing two-stage pervaporation and the following distillation process, was estimated less than ∼13.2MJ/kg-butanol. The required evaporation energy was only 36.7% of the energy content of butanol. The novel two-stage pervaporation process was effective in increasing ABE production and reducing energy consumption of the solvents separation system.

  16. Periodic peristalsis increasing acetone-butanol-ethanol productivity during simultaneous saccharification and fermentation of steam-exploded corn straw.

    Science.gov (United States)

    Li, Jingwen; Wang, Lan; Chen, Hongzhang

    2016-11-01

    The acetone-butanol-ethanol (ABE) fermentation of lignocellulose at high solids content has recently attracted extensive attention. However, the productivity of high solids ABE fermentation of lignocellulose is typically low in traditional processes due to the lack of efficient intensifying methods. In the present study, periodic peristalsis, a novel intensifying method, was applied to improve ABE production by the simultaneous saccharification and fermentation (SSF) of steam-exploded corn straw using Clostridium acetobutylicum ATCC824. The ABE concentration and the ABE productivity of SSF at a solids content of 17.5% (w/w) with periodic peristalsis were 17.1 g/L and 0.20 g/(L h), respectively, which were higher than those obtained under static conditions (15.2 g/L and 0.14 g/(L h)). The initial sugar conversion rate over the first 12 h with periodic peristalsis was 4.67 g/(L h) at 10 FPU/g cellulase dosage and 15% (w/w) solids content, an increase of 49.7% compared with the static conditions. With periodic peristalsis, the period of batch fermentation was shortened from 108 h to 84 h. The optimal operating regime was a low frequency (6 h(-1)) of periodic peristalsis in the acid-production phase (0-48 h) of SSF. Therefore, periodic peristalsis should be an effective intensifying method to increase the productivity of ABE fermentation at high solids content.

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

    Science.gov (United States)

    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.

  18. Acetone-butanol-ethanol fermentation of corn stover by Clostridium species: present status and future perspectives.

    Science.gov (United States)

    Li, Jianzheng; Baral, Nawa Raj; Jha, Ajay Kumar

    2014-04-01

    Sustainable vehicle fuel is indispensable in future due to worldwide depletion of fossil fuel reserve, oil price fluctuation and environmental degradation. Microbial production of butanol from renewable biomass could be one of the possible options. Renewable biomass such as corn stover has no food deficiency issues and is also cheaper in most of the agricultural based countries. Thus it can effectively solve the existing issue of substrate cost. In the last 30 years, a few of Clostridium strains have been successfully implemented for biobutanol fermentation. However, the commercial production is hindered due to their poor tolerance to butanol and inhibitors. Metabolic engineering of Clostridia strains is essential to solve above problems and ultimately enhance the solvent production. An effective and efficient pretreatment of raw material as well as optimization of fermentation condition could be another option. Furthermore, biological approaches may be useful to optimize both the host and pathways to maximize butanol production. In this context, this paper reviews the existing Clostridium strains and their ability to produce butanol particularly from corn stover. This study also highlights possible fermentation pathways and biological approaches that may be useful to optimize fermentation pathways. Moreover, challenges and future perspectives are also discussed.

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

    Science.gov (United States)

    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.

  20. Direct fermentation of gelatinized cassava starch to acetone, butanol, and ethanol using Clostridium acetobutylicum mutant obtained by atmospheric and room temperature plasma.

    Science.gov (United States)

    Li, Han-guang; Luo, Wei; Wang, Qiang; Yu, Xiao-bin

    2014-04-01

    The mutant strain designated as ART18, obtained from the wild-type strain Clostridium acetobutylicum PW12 treated by atmospheric and room temperature plasma, showed higher solvent tolerance and butanol production than that of the wild-type strain. The production of butanol was 11.3 ± 0.5 g/L, 31 % higher than that of the wild-type strain when it was used for acetone, butanol, and ethanol fermentation in P2 medium. Furthermore, the effects of cassava flour concentration, pH regulators, and vitamins on the ABE production were also investigated. The highest butanol production of 15.8 ± 0.8 g/L and butanol yield (0.31 g/g) were achieved after the above factors were optimized. When acetone, butanol, and ethanol fermentation by ART18 was carried out in a 15-L bioreactor, the butanol production, the productivity of butanol, and the total solvent were 16.3 ± 0.9, 0.19, and 0.28 g/L(/)h, respectively. These results indicate that ART18 is a promising industrial producer in ABE fermentation.

  1. Enhancement of n-butanol production by in situ butanol removal using permeating-heating-gas stripping in acetone-butanol-ethanol fermentation.

    Science.gov (United States)

    Chen, Yong; Ren, Hengfei; Liu, Dong; Zhao, Ting; Shi, Xinchi; Cheng, Hao; Zhao, Nan; Li, Zhenjian; Li, Bingbing; Niu, Huanqing; Zhuang, Wei; Xie, Jingjing; Chen, Xiaochun; Wu, Jinglan; Ying, Hanjie

    2014-07-01

    Butanol recovery from acetone-butanol-ethanol (ABE) fed-batch fermentation using permeating-heating-gas was determined in this study. Fermentation was performed with Clostridium acetobutylicum B3 in a fibrous bed bioreactor and permeating-heating-gas stripping was used to eliminate substrate and product inhibition, which normally restrict ABE production and sugar utilization to below 20 g/L and 60 g/L, respectively. In batch fermentation (without permeating-heating-gas stripping), C. acetobutylicum B3 utilized 60 g/L glucose and produced 19.9 g/L ABE and 12 g/L butanol, while in the integrated process 290 g/L glucose was utilized and 106.27 g/L ABE and 66.09 g/L butanol were produced. The intermittent gas stripping process generated a highly concentrated condensate containing approximately 15% (w/v) butanol, 4% (w/v) acetone, a small amount of ethanol (production.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  4. 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.

    Science.gov (United States)

    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.

  5. Acetone-butanol-ethanol (ABE) fermentation using Clostridium acetobutylicum XY16 and in situ recovery by PDMS/ceramic composite membrane.

    Science.gov (United States)

    Wu, Hao; Chen, Xiao-Peng; Liu, Gong-Ping; Jiang, Min; Guo, Ting; Jin, Wan-Qin; Wei, Ping; Zhu, Da-Wei

    2012-09-01

    PDMS/ceramic composite membrane was directly integrated with acetone-butanol-ethanol (ABE) fermentation using Clostridium acetobutylicum XY16 at 37 °C and in situ removing ABE from fermentation broth. The membrane was integrated with batch fermentation, and approximately 46 % solvent was extracted. The solvent in permeates was 118 g/L, and solvent productivity was 0.303 g/(L/h), which was approximately 33 % higher compared with the batch fermentation without in situ recovery. The fed-batch fermentation with in situ recovery by pervaporation continued for more than 200 h, 61 % solvent was extracted, and the solvent in penetration was 96.2 g/L. The total flux ranged from 0.338 to 0.847 kg/(m(2)/h) and the separation factor of butanol ranged from 5.1 to 27.1 in this process. The membrane was fouled by the active fermentation broth, nevertheless the separation performances were partially recovered by offline membrane cleaning, and the solvent productivity was increased to 0.252 g/(L/h), which was 19 % higher compared with that in situ recovery process without membrane cleaning.

  6. Co-fermentation of hemicellulose and starch from barley straw and grain for efficient pentoses utilization in acetone-butanol-ethanol production.

    Science.gov (United States)

    Yang, Ming; Kuittinen, Suvi; Zhang, Junhua; Vepsäläinen, Jouko; Keinänen, Markku; Pappinen, Ari

    2015-03-01

    This study aims to efficiently use hemicellulose-based biomass for ABE (acetone-butanol-ethanol) production by co-fermentation with starch-based biomass. Two processes were investigated: (I) co-fermentation of sugars derived from hemicellulose and starch in a mixture of barley straw and grain that was pretreated with dilute acid; (II) co-fermentation of straw hemicellulosic hydrolysate and gelatinized grain slurry in which the straw was pretreated with dilute acid. The two processes produced 11.3 and 13.5 g/L ABE that contains 7.4 and 7.8 g/L butanol, respectively. In process I, pretreatment with 1.0% H2SO4 resulted in better ABE fermentability than with 1.5% H2SO4, but only 19% of pentoses were consumed. In process II, 95% of pentoses were utilized even in the hemicellulosic hydrolysate pretreated with more severe condition (1.5% H2SO4). The results suggest that process II is more favorable for hemicellulosic biomass utilization, and it is also attractive for sustainable biofuel production due to great biomass availability.

  7. Enhanced sugar production from pretreated barley straw by additive xylanase and surfactants in enzymatic hydrolysis for acetone-butanol-ethanol fermentation.

    Science.gov (United States)

    Yang, Ming; Zhang, Junhua; Kuittinen, Suvi; Vepsäläinen, Jouko; Soininen, Pasi; Keinänen, Markku; Pappinen, Ari

    2015-01-01

    This study aims to improve enzymatic sugar production from dilute sulfuric acid-pretreated barley straw for acetone-butanol-ethanol (ABE) fermentation. The effects of additive xylanase and surfactants (polyethylene glycol [PEG] and Tween) in an enzymatic reaction system on straw hydrolysis yields were investigated. By combined application of 2g/100g dry-matter (DM) xylanase and PEG 4000, the glucose yield was increased from 53.2% to 86.9% and the xylose yield was increased from 36.2% to 70.2%, which were considerably higher than results obtained with xylanase or surfactant alone. The ABE fermentation of enzymatic hydrolysate produced 10.8 g/L ABE, in which 7.9 g/L was butanol. The enhanced sugar production increased the ABE yield from 93.8 to 135.0 g/kg pretreated straw. The combined application of xylanase and surfactants has a large potential to improve sugar production from barley straw pretreated with a mild acid and that the hydrolysate showed good fermentability in ABE production.

  8. Production of butanol by Clostridium saccharoperbutylacetonicum N1-4 from palm kernel cake in acetone-butanol-ethanol fermentation using an empirical model.

    Science.gov (United States)

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

    2014-10-01

    Palm kernel cake (PKC) was used for biobutanol production by Clostridium saccharoperbutylacetonicum N1-4 in acetone-butanol-ethanol (ABE) fermentation. PKC was subjected to acid hydrolysis pretreatment and hydrolysates released were detoxified by XAD-4 resin. The effect of pH, temperature and inoculum size on butanol production was evaluated using an empirical model. Twenty ABE fermentations were run according to an experimental design. Experimental results revealed that XAD-4 resin removed 50% furfural and 77.42% hydroxymethyl furfural. The analysis of the empirical model showed that linear effect of inoculums size with quadratic effect of pH and inoculum size influenced butanol production at 99% probability level (Pproduction were pH 6.28, temperature of 28°C and inoculum size of 15.9%. ABE fermentation was carried out under optimum conditions which 0.1g/L butanol was obtained. Butanol production was enhanced by diluting PKC hydrolysate up to 70% in which 3.59g/L butanol was produced.

  9. The enhancement of butanol production by in situ butanol removal using biodiesel extraction in the fermentation of ABE (acetone-butanol-ethanol).

    Science.gov (United States)

    Yen, Hong-Wei; Wang, Yi-Cheng

    2013-10-01

    High butanol accumulation is due to feedback inhibition which leads to the low butanol productivity observed in acetone-butanol-ethanol (ABE) fermentation. The aim of this study is to use biodiesel as an extractant for the in situ removal of butanol from the broth. The results indicate that adding biodiesel as an extractant at the beginning of fermentation significantly enhances butanol production. No significant toxicity of biodiesel on the growth of Clostridium acetobutylicum is observed. In the fed-batch operation with glucose feeding, the maximum total butanol obtained is 31.44 g/L, as compared to the control batch (without the addition of biodiesel) at 9.85 g/L. Moreover, the productivity obtained is 0.295 g/L h in the fed-batch, which is higher than that of 0.185 g/L h for the control batch. The in situ butanol removal by the addition of biodiesel has great potential for commercial ABE production.

  10. Saccharification of polysaccharide content of palm kernel cake using enzymatic catalysis for production of biobutanol in acetone-butanol-ethanol fermentation.

    Science.gov (United States)

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

    2016-02-01

    In this work, hydrolysis of cellulose and hemicellulose content of palm kernel cake (PKC) by different types of hydrolytic enzymes was studied to evaluate monomeric sugars released for production of biobutanol by Clostridium saccharoperbutylacetonicum N1-4 (ATCC 13564) in acetone-butanol-ethanol (ABE) fermentation. Experimental results revealed that when PKC was hydrolyzed by mixed β-glucosidase, cellulase and mannanase, a total simple sugars of 87.81±4.78 g/L were produced, which resulted in 3.75±0.18 g/L butanol and 6.44±0.43 g/L ABE at 168 h fermentation. In order to increase saccharolytic efficiency of enzymatic treatment, PKC was pretreated by liquid hot water before performing enzymatic hydrolysis. Test results showed that total reducing sugars were enhanced to 97.81±1.29 g/L with elevated production of butanol and ABE up to 4.15±1.18 and 7.12±2.06 g/L, respectively which represented an A:B:E ratio of 7:11:1.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 ...

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

    Science.gov (United States)

    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.

  14. A novel in situ gas stripping-pervaporation process integrated with acetone-butanol-ethanol fermentation for hyper n-butanol production.

    Science.gov (United States)

    Xue, Chuang; Liu, Fangfang; Xu, Mengmeng; Zhao, Jingbo; Chen, Lijie; Ren, Jiangang; Bai, Fengwu; Yang, Shang-Tian

    2016-01-01

    Butanol is considered as an advanced biofuel, the development of which is restricted by the intensive energy consumption of product recovery. A novel two-stage gas stripping-pervaporation process integrated with acetone-butanol-ethanol (ABE) fermentation was developed for butanol recovery, with gas stripping as the first-stage and pervaporation as the second-stage using the carbon nanotubes (CNTs) filled polydimethylsiloxane (PDMS) mixed matrix membrane (MMM). Compared to batch fermentation without butanol recovery, more ABE (27.5 g/L acetone, 75.5 g/L butanol, 7.0 g/L ethanol vs. 7.9 g/L acetone, 16.2 g/L butanol, 1.4 g/L ethanol) were produced in the fed-batch fermentation, with a higher butanol productivity (0.34 g/L · h vs. 0.30 g/L · h) due to reduced butanol inhibition by butanol recovery. The first-stage gas stripping produced a condensate containing 155.6 g/L butanol (199.9 g/L ABE), which after phase separation formed an organic phase containing 610.8 g/L butanol (656.1 g/L ABE) and an aqueous phase containing 85.6 g/L butanol (129.7 g/L ABE). Fed with the aqueous phase of the condensate from first-stage gas stripping, the second-stage pervaporation using the CNTs-PDMS MMM produced a condensate containing 441.7 g/L butanol (593.2 g/L ABE), which after mixing with the organic phase from gas stripping gave a highly concentrated product containing 521.3 g/L butanol (622.9 g/L ABE). The outstanding performance of CNTs-PDMS MMM can be attributed to the hydrophobic CNTs giving an alternative route for mass transport through the inner tubes or along the smooth surface of CNTs. This gas stripping-pervaporation process with less contaminated risk is thus effective in increasing butanol production and reducing energy consumption.

  15. Artificial symbiosis for acetone-butanol-ethanol (ABE) fermentation from alkali extracted deshelled corn cobs by co-culture of Clostridium beijerinckii and Clostridium cellulovorans

    Science.gov (United States)

    2014-01-01

    Background Butanol is an industrial commodity and also considered to be a more promising gasoline substitute compared to ethanol. Renewed attention has been paid to solvents (acetone, butanol and ethanol) production from the renewable and inexpensive substrates, for example, lignocellulose, on account of the depletion of oil resources, increasing gasoline prices and deteriorating environment. Limited to current tools for genetic manipulation, it is difficult to develop a genetically engineered microorganism with combined ability of lignocellulose utilization and solvents production. Mixed culture of cellulolytic microorganisms and solventogenic bacteria provides a more convenient and feasible approach for ABE fermentation due to the potential for synergistic utilization of the metabolic pathways of two organisms. But few bacteria pairs succeeded in producing biobutanol of high titer or high productivity without adding butyrate. The aim of this work was to use Clostridium cellulovorans 743B to saccharify lignocellulose and produce butyric acid, instead of adding cellulase and butyric acid to the medium, so that the soluble sugars and butyric acid generated can be subsequently utilized by Clostridium beijerinckii NCIMB 8052 to produce butanol in one pot reaction. Results A stable artificial symbiotic system was constructed by co-culturing a celluloytic, anaerobic, butyrate-producing mesophile (C. cellulovorans 743B) and a non-celluloytic, solventogenic bacterium (C. beijerinckii NCIMB 8052) to produce solvents by consolidated bioprocessing (CBP) with alkali extracted deshelled corn cobs (AECC), a low-cost renewable feedstock, as the sole carbon source. Under optimized conditions, the co-culture degraded 68.6 g/L AECC and produced 11.8 g/L solvents (2.64 g/L acetone, 8.30 g/L butanol and 0.87 g/L ethanol) in less than 80 h. Besides, a real-time PCR assay based on the 16S rRNA gene sequence was performed to study the dynamics of the abundance of each strain

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

    Institute of Scientific and Technical Information of China (English)

    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.

  17. 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

    Institute of Scientific and Technical Information of China (English)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  19. Acetone-Butanol-Ethanol (ABE) production in fermentation of enzymatically hydrolyzed cassava flour by Clostridium beijerinckii BA101 and solvent separation.

    Science.gov (United States)

    Lépiz-Aguilar, Leonardo; Rodríguez-Rodríguez, Carlos E; Arias, María Laura; Lutz, Giselle

    2013-08-01

    Cassava constitutes an abundant substrate in tropical regions. The production of butanol in ABE fermentation by Clostridium beijerinckii BA101 using cassava flour (CF) was scaled-up to bioreactor level (5 L). Optimized fermentation conditions were applied; that is, 40℃, 60 g/l CF, and enzymatic pretreatment of the substrate. The batch fermentation profile presented an acidogenic phase for the first 24 h and a solventogenic phase afterwards. An average of 37.01 g/l ABE was produced after 83 h, with a productivity of 0.446 g/l/h. Butanol production was 25.71 g/l with a productivity of 0.310 g/l/h, high or similar to analogous batch processes described for other substrates. Solvent separation by different combinations of fractioned and azeotropic distillation and liquid-liquid separation were assessed to evaluate energetic and economic costs in downstream processing. Results suggest that the use of cassava as a substrate in ABE fermentation could be a cost-effective way of producing butanol in tropical regions.

  20. Acetone, butanol, and ethanol production from wastewater algae.

    Science.gov (United States)

    Ellis, Joshua T; Hengge, Neal N; Sims, Ronald C; Miller, Charles D

    2012-05-01

    Acetone, butanol, and ethanol (ABE) fermentation by Clostridium saccharoperbutylacetonicum N1-4 using wastewater algae biomass as a carbon source was demonstrated. Algae from the Logan City Wastewater Lagoon system grow naturally at high rates providing an abundant source of renewable algal biomass. Batch fermentations were performed with 10% algae as feedstock. Fermentation of acid/base pretreated algae produced 2.74 g/L of total ABE, as compared with 7.27 g/L from pretreated algae supplemented with 1% glucose. Additionally, 9.74 g/L of total ABE was produced when xylanase and cellulase enzymes were supplemented to the pretreated algae media. The 1% glucose supplement increased total ABE production approximately 160%, while supplementing with enzymes resulted in a 250% increase in total ABE production when compared to production from pretreated algae with no supplementation of extraneous sugar and enzymes. Additionally, supplementation of enzymes produced the highest total ABE production yield of 0.311 g/g and volumetric productivity of 0.102 g/Lh. The use of non-pretreated algae produced 0.73 g/L of total ABE. The ability to engineer novel methods to produce these high value products from an abundant and renewable feedstock such as algae could have significant implications in stimulating domestic energy economies.

  1. Production of an acetone-butanol-ethanol mixture from Clostridium acetobutylicum and its conversion to high-value biofuels.

    Science.gov (United States)

    Sreekumar, Sanil; Baer, Zachary C; Pazhamalai, Anbarasan; Gunbas, Gorkem; Grippo, Adam; Blanch, Harvey W; Clark, Douglas S; Toste, F Dean

    2015-03-01

    Clostridium acetobutylicum is a bacterial species that ferments sugar to a mixture of organic solvents (acetone, butanol and ethanol). This protocol delineates a methodology to combine solventogenic clostridial fermentation and chemical catalysis via extractive fermentation for the production of biofuel blendstocks. Extractive fermentation of C. acetobutylicum is operated in fed-batch mode with a concentrated feed solution (500 grams per liter glucose and 50 grams per liter yeast extract) for 60 h, producing in excess of 40 g of solvents (acetone, butanol and ethanol) between the completely immiscible extractant and aqueous phases of the bioreactor. After distillation of the extractant phase, the acetone, butanol and ethanol mixture is upgraded to long-chain ketones over a palladium-hydrotalcite (Pd-HT) catalyst. This reaction is generally carried out in batch with a high-pressure Q-tube for 20 h at 250 °C. Following this protocol enables the production of ∼0.5 g of high-value biofuel precursors from a 1.7-g portion of fermentation solvents.

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

    Science.gov (United States)

    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.

  3. Production of acetone, butanol, and ethanol from biomass of the green seaweed Ulva lactuca.

    Science.gov (United States)

    van der Wal, Hetty; Sperber, Bram L H M; Houweling-Tan, Bwee; Bakker, Robert R C; Brandenburg, Willem; López-Contreras, Ana M

    2013-01-01

    Green seaweed Ulva lactuca harvested from the North Sea near Zeeland (The Netherlands) was characterized as feedstock for acetone, ethanol and ethanol fermentation. Solubilization of over 90% of sugars was achieved by hot-water treatment followed by hydrolysis using commercial cellulases. A hydrolysate was used for the production of acetone, butanol and ethanol (ABE) by Clostridium acetobutylicum and Clostridium beijerinckii. Hydrolysate-based media were fermentable without nutrient supplementation. C. beijerinckii utilized all sugars in the hydrolysate and produced ABE at high yields (0.35 g ABE/g sugar consumed), while C. acetobutylicum produced mostly organic acids (acetic and butyric acids). These results demonstrate the great potential of U. lactuca as feedstock for fermentation. Interestingly, in control cultures of C. beijerinckii on rhamnose and glucose, 1,2 propanediol was the main fermentation product (9.7 g/L).

  4. Continuous acetone-butanol-ethanol production by corn stalk immobilized cells.

    Science.gov (United States)

    Zhang, Yuedong; Ma, Yujiu; Yang, Fangxiao; Zhang, Chunhui

    2009-08-01

    Corn stalk was used as a support to immobilize Clostridia beijerinckii ATCC 55025 in the fermentation process of acetone, butanol, and ethanol production. The effect of the dilution rate on solvent production was examined in a steady-state 20-day continuous flow operation. The maximum total solvent concentration of 8.99 g l(-1) was obtained at a dilution rate of 0.2 h(-1). Increasing the dilution rate between 0.2 and 1.0 h(-1) resulted in an increased solvent productivity, and the highest solvent productivity was obtained at 5.06 g l(-1) h(-1) with a dilution rate of 1 h(-1). The maximum solvent yield from glucose of 0.32 g g(-1) was observed at 0.25 h(-1). The cell adsorption and morphology change during the growth on corn stalk support were examined by the SEM.

  5. Acetone-butanol fermentation from the mixture of fructose and glucose%果糖及葡萄糖混合物为底物的丙酮丁醇发酵

    Institute of Scientific and Technical Information of China (English)

    邓攀; 陈丽杰; 辛程勋; 白凤武

    2011-01-01

    旨在以果糖和葡萄糖混合物模拟能源作物菊芋块茎水解液发酵生产丁醇.在培养基初始pH 5.5,发酵过程不控制pH的混合糖发酵中,出现了发酵提前终止现象,终点残糖浓度达23.26 g/L,而丁醇产量仅5.51g/L.进一步对比混合糖及葡萄糖、果糖不控制pH的发酵结果表明,导致这一现象的原因可能是有机酸毒性太大和pH太低.全程控制pH的混合糖发酵结果表明,高pH条件有利于提高糖利用率,但产酸多,丁醇产量较低:而低pH条件下发酵残糖较多,但丁醇产量相对较高.基于此,文中采用阶段性pH调控策略,即将发酵初期的pH控制在5.5,待菌体0D620上升到1.0后,解除pH控制,发酵终点残糖浓度下降到2.05 g/L,丁醇产量也相应提高到10.48 g/L.%A mixture of fructose and glucose was developed to simulate the hydrolysate of Jerusalem artichoke tubers, the fructose-based feedstock suitable for butanol production. With the initial pH of 5.5 without regulation during mixed-sugar fermentation, as high as 23.26 g/L sugars were remained unconverted, and butanol production of S.S 1 g/L were obtained. Compared with either glucose or fructose fermentation, the early termination of mixed-sugar fermentation might be caused by toxic organic acids and the low pH. When the pH of the fermentation system was controlled at higher levels, it was found that sugars utilization was facilitated, but less butanol was produced due to the over-accumulation of organic acids. On the other hand, when the pH was controlled at lower levels, more sugars were remained unconverted, although butanol production was improved. Based on these experimental results, a stage-wise pH regulation strategy, e.g., controlling the pH of the fermentation system at S.S untill the OD620 reached 1.0, and then the pH control was removed, was developed, which significantly improved the fermentation performance of the system, with only 2.0S g/L sugars unconverted and 10.48 g

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

    Science.gov (United States)

    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.

  7. Acetone-butanol-ethanol production from corn stover pretreated by alkaline twin-screw extrusion pretreatment.

    Science.gov (United States)

    Zhang, Yuedong; Hou, Tongang; Li, Bin; Liu, Chao; Mu, Xindong; Wang, Haisong

    2014-05-01

    In this study, the alkaline twin-screw extrusion pretreated corn stover was subjected to enzymatic hydrolysis after washing. The impact of solid loading and enzyme dose on enzymatic hydrolysis was investigated. It was found that 68.2 g/L of total fermentable sugar could be obtained after enzymatic hydrolysis with the solid loading of 10 %, while the highest sugar recovery of 91.07 % was achieved when the solid loading was 2 % with the cellulase dose of 24 FPU/g substrate. Subsequently, the hydrolyzate was fermented by Clostridium acetobutylicum ATCC 824. The acetone-butanol-ethanol (ABE) production of the hydrolyzate was compared with the glucose, xylose and simulated hydrolyzate medium which have the same reducing sugar concentration. It was shown that 7.1 g/L butanol and 11.2 g/L ABE could be produced after 72 h fermentation for the hydrolyzate obtained from enzymatic hydrolysis with 6 % solid loading. This is comparable to the glucose and simulated hydrozate medium, and the overall ABE yield could reach 0.112 g/g raw corn stover.

  8. Oil palm empty fruit bunch as alternative substrate for acetone-butanol-ethanol production by Clostridium butyricum EB6.

    Science.gov (United States)

    Ibrahim, Mohamad Faizal; Abd-Aziz, Suraini; Razak, Mohamad Nafis Abdul; Phang, Lai Yee; Hassan, Mohd Ali

    2012-04-01

    Acetone-butanol-ethanol (ABE) production from renewable resources has been widely reported. In this study, Clostridium butyricum EB6 was employed for ABE fermentation using fermentable sugar derived from treated oil palm empty fruit bunch (OPEFB). A higher amount of ABE (2.61 g/l) was produced in a fermentation using treated OPEFB as the substrate when compared to a glucose based medium that produced 0.24 g/l at pH 5.5. ABE production was increased to 3.47 g/l with a yield of 0.24 g/g at pH 6.0. The fermentation using limited nitrogen concentration of 3 g/l improved the ABE yield by 64%. The study showed that OPEFB has the potential to be applied for renewable ABE production by C. butyricum EB6.

  9. Improvement of acetone, butanol, and ethanol production from woody biomass using organosolv pretreatment.

    Science.gov (United States)

    Amiri, Hamid; Karimi, Keikhosro

    2015-10-01

    A suitable pretreatment is a prerequisite of efficient acetone-butanol-ethanol (ABE) production from wood by Clostridia. In this study, organosolv fractionation, an effective pretreatment with ability to separate lignin as a co-product, was evaluated for ABE production from softwood pine and hardwood elm. ABE production from untreated woods was limited to the yield of 81 g ABE/kg wood and concentration of 5.5 g ABE/L. Thus, the woods were pretreated with aqueous ethanol at elevated temperatures before hydrolysis and fermentation to ABE by Clostridium acetobutylicum. Hydrolysis of pine and elm pretreated at 180 °C for 60 min resulted in the highest sugar concentrations of 16.8 and 23.2 g/L, respectively. The hydrolysate obtained from elm was fermented to ABE with the highest yield of 121.1 g/kg and concentration of 11.6 g/L. The maximum yield of 87.9 g/kg was obtained from pine pretreated for 30 min at 150 °C. Moreover, structural modifications in the woods were investigated and related to the improvements. The woody biomasses are suitable feedstocks for ABE production after the organosolv pretreatment. Effects of the pretreatment conditions on ABE production might be related to the reduced cellulose crystallinity, reduced lignin and hemicellulose content, and lower total phenolic compounds in the hydrolysates.

  10. Organosolv pretreatment of rice straw for efficient acetone, butanol, and ethanol production.

    Science.gov (United States)

    Amiri, Hamid; Karimi, Keikhosro; Zilouei, Hamid

    2014-01-01

    Acetone-butanol-ethanol (ABE) was produced from rice straw using a process containing ethanol organosolv pretreatment, enzymatic hydrolysis, and fermentation by Clostridium acetobutylicum bacterium. Pretreatment of the straw with 75% (v/v) aqueous ethanol containing 1% w/w sulfuric acid at 150 °C for 60 min resulted in the highest total sugar concentration of 31 g/L in the enzymatic hydrolysis. However, the highest ABE concentration and productivity (10.5 g/L and 0.20 g/Lh, respectively) were obtained from the straw pretreated at 180 °C for 30 min. Enzymatic hydrolysis of the straw pretreated at 180 °C for 30 min with 5% solid loading resulted in glucose yield of 46.2%, which was then fermented to 80.3 g butanol, 21.1 g acetone, and 22.5 g ethanol, the highest overall yield of ABE production. Thus, the organosolv pretreatment can be applied for efficient production of the solvents from rice straw.

  11. Acetone-butanol-ethanol production with high productivity using Clostridium acetobutylicum BKM19.

    Science.gov (United States)

    Jang, Yu-Sin; Malaviya, Alok; Lee, Sang Yup

    2013-06-01

    Conventional acetone-butanol-ethanol (ABE) fermentation is severely limited by low solvent titer and productivities. Thus, this study aims at developing an improved Clostridium acetobutylicum strain possessing enhanced ABE production capability followed by process optimization for high ABE productivity. Random mutagenesis of C. acetobutylicum PJC4BK was performed by screening cells on fluoroacetate plates to isolate a mutant strain, BKM19, which exhibited the total solvent production capability 30.5% higher than the parent strain. The BKM19 produced 32.5 g L(-1) of ABE (17.6 g L(-1) butanol, 10.5 g L(-1) ethanol, and 4.4 g L(-1) acetone) from 85.2 g L(-1) glucose in batch fermentation. A high cell density continuous ABE fermentation of the BKM19 in membrane cell-recycle bioreactor was studied and optimized for improved solvent volumetric productivity. Different dilution rates were examined to find the optimal condition giving highest butanol and ABE productivities. The maximum butanol and ABE productivities of 9.6 and 20.0 g L(-1)  h(-1) , respectively, could be achieved at the dilution rate of 0.85 h(-1) . Further cell recycling experiments were carried out with controlled cell-bleeding at two different bleeding rates. The maximum solvent productivities were obtained when the fermenter was operated at a dilution rate of 0.86 h(-1) with the bleeding rate of 0.04 h(-1) . Under the optimal operational condition, butanol and ABE could be produced with the volumetric productivities of 10.7 and 21.1 g L(-1)  h(-1) , and the yields of 0.17 and 0.34 g g(-1) , respectively. The obtained butanol and ABE volumetric productivities are the highest reported productivities obtained from all known-processes.

  12. Acetone-butanol fermatative production using cellobiose%纤维二糖发酵生产丙酮丁醇

    Institute of Scientific and Technical Information of China (English)

    熊莲; 潘微; 陈新德; 唐绿蓉; 马隆龙

    2012-01-01

    分别考察C.acetobutylicum 810705、810706以不同浓度的麸皮和玉米粉添加物作为营养元素,纤维二糖直接进行丙酮丁醇(ABE)发酵的结果,发现2株菌对于玉米粉和麸皮的浓度变化趋势一致,C.acetobutylicum 810706转化率较高.纤维二糖ABE发酵工艺条件表明:玉米粉添加量为总糖含量的30%、底物糖质量浓度60 g/L,pH 6.5、温度35℃时,C.acetobutylicum 810706转化率达到37.38%,总溶剂质量浓度22.43 g/L,比葡萄糖、木糖ABE发酵转化率高.模拟纤维素酶水解产物配制混合糖培养基,其溶剂转化率较单独的葡萄糖、木糖发酵的转化率高,为34.95%.对比纤维素酶水解条件,C.acetobutylicum 810706具有优良的纤维素酶水解同步糖化ABE发酵能力.%Fermantative production of acetone-butanol by C. Acetobutylicum 810705 and C. Acetobutylicum 810706 was studied from cellobiose with different additive amounts of bran and corn starch. The same variation tendency of solvent concentration and substrate conversion was testified, and substrate conversion of C. Acetobutylicum 810706 was a little higher. Corn starch was proved to be better nutritional supplements than bran, and the optimum additive ratio was 30% of total sugar. Based on the optimization of culture conditions, C. Acetobutylicum 810706 achieved a 37. 38% substrate conversion and 22. 43 g/L solvent concerntration, and it was better than fermantative production of acetone-butanol from glucose and xylose while cultured at 35 ℃ with 60 g/L sugar concentration of substrate and initial pH 6. 5. Mixed sugar substrate prepared by imitating the concentration of cellulose enzymatic hydrolysis was fermented. 34. 95% of substrate conversion was obtained, and it was higher than any single sugar. Results showed that C. Acetobutylicum 810706 had excellent potential of cellulose saccharified by enzymatic hydrolysis and acetone-butanol fermentation simultaneously.

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

    Science.gov (United States)

    Ezeji, Thaddeus Chukwuemeka; Qureshi, Nasib; Blaschek, Hans Peter

    2013-01-01

    Acetone butanol ethanol (ABE) was produced in an integrated continuous one-stage fermentation and gas stripping product recovery system using Clostridium beijerinckii BA101 and fermentation gases (CO(2) and H(2)). In this system, the bioreactor was fed with a concentrated sugar solution (250-500 g L(-1) glucose). The bioreactor was bled semi-continuously to avoid accumulation of inhibitory chemicals and products. The continuous system was operated for 504 h (21 days) after which the fermentation was intentionally terminated. The bioreactor produced 461.3 g ABE from 1,125.0 g total sugar in 1 L culture volume as compared to a control batch process in which 18.4 g ABE was produced from 47.3 g sugar. These results demonstrate that ABE fermentation can be operated in an integrated continuous one-stage fermentation and product recovery system for a long period of time, if butanol and other microbial metabolites in the bioreactor are kept below threshold of toxicity.

  14. Acetone-butanol-ethanol competitive sorption simulation from single, binary, and ternary systems in a fixed-bed of KA-I resin.

    Science.gov (United States)

    Wu, Jinglan; Zhuang, Wei; Ying, Hanjie; Jiao, Pengfei; Li, Renjie; Wen, Qingshi; Wang, Lili; Zhou, Jingwei; Yang, Pengpeng

    2015-01-01

    Separation of butanol based on sorption methodology from acetone-butanol-ethanol (ABE) fermentation broth has advantages in terms of biocompatibility and stability, as well as economy, and therefore gains much attention. In this work a chromatographic column model based on the solid film linear driving force approach and the competitive Langmuir isotherm equations was used to predict the competitive sorption behaviors of ABE single, binary, and ternary mixture. It was observed that the outlet concentration of weaker retained components exceeded the inlet concentration, which is an evidence of competitive adsorption. Butanol, the strongest retained component, could replace ethanol almost completely and also most of acetone. In the end of this work, the proposed model was validated by comparison of the experimental and predicted ABE ternary breakthrough curves using the real ABE fermentation broth as a feed solution.

  15. Recovery of dilute acetone-butanol-ethanol (ABE) solvents from aqueous solutions via membrane distillation

    Energy Technology Data Exchange (ETDEWEB)

    Banat, F.A.; Al-Shannag, M. [Jordan Univ. of Science and Technology, Irbid (Jordan). Dept. of Chemical Engineering

    2000-12-01

    The simultaneous recovery of dilute acetone-butanol-ethanol (ABE) solvents from aqueous solutions by air gap membrane distillation was theoretically assessed. A previously developed and validated Stefan-Maxwell based mathematical model was used for this purpose. It was found that membrane distillation could successfully be used for the recovery of these solvents. Interestingly it was found that butanol could be separated with the highest selectivity and flux though it has the highest boiling point. The effect of operating conditions such as feed and cooling surface temperatures, air gap width, and individual component concentration on the flux and selectivity of these solvents was examined and discussed in this paper. (orig.)

  16. Improvement in the bioreactor specific productivity by coupling continuous reactor with repeated fed-batch reactor for acetone-butanol-ethanol production.

    Science.gov (United States)

    Setlhaku, Mpho; Brunberg, Sina; Villa, Eva Del Amor; Wichmann, Rolf

    2012-10-15

    In comparison to the different fermentation modes for the production of acetone, butanol and ethanol (ABE) researched to date, the continuous fermentation is the most economically favored. Continuous fermentation with two or more reactor cascade is reported to be the most efficient as it results in a more stable solvent production process. In this work, it is shown that a continuous (first-stage) reactor coupled to a repeated fed-batch (second stage) is superior to batch and fed-batch fermentations, including two-stage continuous fermentation. This is due to the efficient catalyst use, reported through the specific product rate and rapid glucose consumption rate. High solvents are produced at 19.4 g(ABE) l⁻¹, with volumetric productivities of 0.92 g(butanol) l⁻¹ h⁻¹ and 1.47 g(ABE) l ⁻¹ h⁻¹. The bioreactor specific productivities of 0.62 and 0.39 g g⁻¹(cdw) h⁻¹ obtained show a high catalyst activity. This new process mode has not been reported before in the development of ABE fermentation and it shows great potential and superiority to the existing fermentation methods.

  17. Utilisation of saccharides in extruded domestic organic waste by Clostridium acetobutylicum ATCC 824 for production of acetone, butanol and ethanol

    NARCIS (Netherlands)

    Lopez-Contreras, A.M.; Claassen, P.A.; Mooibroek, H.; Vos, de W.M.

    2000-01-01

    Domestic organic waste (DOW) collected in The Netherlands was analysed and used as substrate for acetone, butanol and ethanol (ABE) production. Two different samples of DOW, referred to as fresh DOW and dried DOW, were treated by extrusion in order to expand the polymer fibres present and to obtain

  18. Effects of nutritional enrichment on the production of acetone-butanol-ethanol (ABE) by Clostridium acetobutylicum.

    Science.gov (United States)

    Choi, Sung Jun; Lee, Joungmin; Jang, Yu-Sin; Park, Jin Hwan; Lee, Sang Yup; Kim, In Ho

    2012-12-01

    Clostridium acetobutylicum is an industrially important organism that produces acetone-butanol-ethanol (ABE). The main objective of this study was to characterize the effects of increased cell density on the production of ABE during the phase transition from acidogenesis to solventogenesis in C. acetobutylicum. The increased ABE productivity of C. acetobutylicum was obtained by increasing the cell density using a newly designed medium (designated C. a cetobutylicum medium 1; CAM1). The maximum OD(600) value of C. acetobutylicum ATCC 824 strain obtained with CAM1 was 19.7, which is 1.8 times higher than that obtained with clostridial growth medium (CGM). The overall ABE productivity obtained in the CAM1-fermetation of the ATCC 824 strain was 0.83 g/L/h, which is 1.5 times higher than that (0.55 g/L/h) obtained with CGM. However, the increased productivity obtained with CAM1 did not result in an increase in the final ABE titer, because phase transition occurred at a high titer of acids.

  19. Kinetic modeling and sensitivity analysis of acetone-butanol-ethanol production.

    Science.gov (United States)

    Shinto, Hideaki; Tashiro, Yukihiro; Yamashita, Mayu; Kobayashi, Genta; Sekiguchi, Tatsuya; Hanai, Taizo; Kuriya, Yuki; Okamoto, Masahiro; Sonomoto, Kenji

    2007-08-01

    A kinetic simulation model of metabolic pathways that describes the dynamic behaviors of metabolites in acetone-butanol-ethanol (ABE) production by Clostridium saccharoperbutylacetonicum N1-4 was proposed using a novel simulator WinBEST-KIT. This model was validated by comparing with experimental time-course data of metabolites in batch cultures over a wide range of initial glucose concentrations (36.1-295 mM). By introducing substrate inhibition, product inhibition of butanol, activation of butyrate and considering the cessation of metabolic reactions in the case of insufficiency of energy after glucose exhaustion, the revised model showed 0.901 of squared correlation coefficient (r(2)) between experimental time-course of metabolites and calculated ones. Thus, the final revised model is assumed to be one of the best candidates for kinetic simulation describing dynamic behavior of metabolites in ABE production. Sensitivity analysis revealed that 5% increase in reaction of reverse pathway of butyrate production (R(17)) and 5% decrease in reaction of CoA transferase for butyrate (R(15)) highly contribute to high production of butanol. These system analyses should be effective in the elucidation which pathway is metabolic bottleneck for high production of butanol.

  20. Acetone-butanol-ethanol production from substandard and surplus dates by Egyptian native Clostridium strains.

    Science.gov (United States)

    Abd-Alla, Mohamed Hemida; Zohri, Abdel-Naser Ahmed; El-Enany, Abdel-Wahab Elsadek; Ali, Shimaa Mohamed

    2015-04-01

    One hundred and seven mesophilic isolates of Clostridium were isolated from agricultural soils cultivated with different plants in Assuit Governorate, Egypt. Eighty isolates (out of 107) showed the ability to produce ABE (Acetone, butanol and ethanol) on T6 medium ranging from 0.036 to 31.89 g/L. The highest numbers of ABE producing isolates were obtained from soil samples of potato contributing 27 isolates, followed by 18 isolates from wheat and 10 isolates from onion. On the other hand, there were three native isolates that produced ABE more than those produced by the reference isolate Clostridium acetobutylicum ATCC 824 (11.543 g/L). The three isolates were identified based on phenotypic and gene encoding 16S rRNA as Clostridium beijerinckii ASU10 (KF372577), Clostridium chauvoei ASU55 (KF372580) and Clostridium roseum ASU58 (KF372581). The highest ABE level from substandard and surplus dates was produced by C. beijerinckii ASU10 (24.07 g/L) comprising butanol 67.15% (16.16 g/L), acetone 30.73% (7.4 g/L) and ethanol 2.12% (0.51 g/L), while C. roseum ASU58 and C. chauvoei ASU55 produced ABE contributing 20.20 and 13.79 g/L, respectively. ABE production by C. acetobutylicum ATCC 824 was 15.01 g/L. This study proved that the native strains C. beijerinckii ASU10 and C. roseum ASU58 have high competitive efficacy on ABE production from economical substrate as substandard and surplus date fruits. Additionally, using this substrate without any nutritional components is considered to be a commercial substrate for desired ABE production.

  1. A novel process for direct production of acetone-butanol-ethanol from native starches using granular starch hydrolyzing enzyme by Clostridium saccharoperbutylacetonicum N1-4.

    Science.gov (United States)

    Thang, Vu Hong; Kobayashi, Genta

    2014-02-01

    In this work, a new approach for acetone-butanol-ethanol (ABE) production has been proposed. Direct fermentation of native starches (uncooked process) was investigated by using granular starch hydrolyzing enzyme (GSHE) and Clostridium saccharoperbutylacetonicum N1-4. Even the process was carried out under suboptimal condition for activity of GSHE, the production of ABE was similar with that observed in conventional process or cooked process in terms of final solvent concentration (21.3 ± 0.4 to 22.4 ± 0.4 g/L), butanol concentration (17.5 ± 0.4 to 17.8 ± 0.3 g/L) and butanol yield (0.33 to 0.37 g/g). The production of solvents was significantly dependent on the source of starches. Among investigated starches, corn starch was more susceptible to GSHE while cassava starch was the most resistant to this enzyme. Fermentation using native corn starch resulted in the solvent productivity of 0.47 g/L h, which was about 15 % higher than that achieved in cooked process. On the contrary, uncooked process using cassava and wheat starch resulted in the solvent productivity of 0.30 and 0.37 g/L h, which were respectively about 30 % lower than those obtained in cooked process. No contamination was observed during all trials even fermentation media were prepared without sterilization. During the fermentation using native starches, no formation of foam is observed. This uncooked process does not require cooking starchy material; therefore, the thermal energy consumption for solvent production would remarkably be reduced in comparison with cooked process.

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

    NARCIS (Netherlands)

    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

  3. Production of acetone, butanol, and ethanol from biomass of the green seaweed Ulva lactuca

    NARCIS (Netherlands)

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

    2013-01-01

    Green seaweed Ulva lactuca harvested from the North Sea near Zeeland (The Netherlands) was characterized as feedstock for acetone, ethanol and ethanol fermentation. Solubilization of over 90% of sugars was achieved by hot-water treatment followed by hydrolysis using commercial cellulases. A hydrolys

  4. Stimulus response experiments for modelling product formation in Clostridium acetobutylicum fermentations

    OpenAIRE

    Junne, Stefan

    2010-01-01

    In der Aceton-Butanol-Ethanol (ABE) Fermentation werden durch das anaerobe, Gram-positive Bakterium Clostridium acetobutylicum in der acidogenen Wachstumsphase Säuren (vorwiegend Essig- und Buttersäure) und in der solventogenen Phase Lösungsmittel (vorwiegend Aceton, Butanol und Ethanol) synthetisiert. Die Herstellung von Biobutanol gewinnt auf Grund gestiegener Bemühungen in der Entwicklung wirtschaftlicher Prozesse zur Herstellung von Grundchemikalien aus erneuerbaren Rohstoffen an Interess...

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

    Science.gov (United States)

    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.

  6. Genome shuffling of Clostridium acetobutylicum CICC 8012 for improved production of acetone-butanol-ethanol (ABE).

    Science.gov (United States)

    Gao, Xiaofeng; Zhao, Hai; Zhang, Guohua; He, Kaize; Jin, Yanling

    2012-08-01

    Genome shuffling was applied to increase ABE production of the strict anaerobe C. acetobutylicum CICC 8012. By using physical and chemical mutagenesis, strains with superior streptomycin sulfate, 2-deoxy-D-glucose and butanol tolerance levels were isolated. These strains were used for genome shuffling. The best performing strain F2-GA was screened after two rounds of genome shuffling. With 55 g glucose/l as carbon source, F2-GA produced 22.21 g ABE/l in 72 h and ABE yield reached 0.42 g/g which was about 34.53 % improvement compared to the wild type. Fermentation parameters and gene expression of several key enzymes in ABE metabolic pathways were varied significantly between F2-GA and the wild type. These results demonstrated the potential use of genome shuffling to microbial breeding which were difficult to deal with traditional methods.

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

    Science.gov (United States)

    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.

  8. Butanol production by fermentation: efficient bioreactors

    Science.gov (United States)

    Energy security, environmental concerns, and business opportunities in the emerging bio-economy have generated strong interest in the production of n-butanol by fermentation. Acetone butanol ethanol (ABE or solvent) batch fermentation process is product limiting because butanol even at low concentra...

  9. Increased productivity of Clostridium acetobutylicum fermentation of acetone, butanol, and ethanol by pervaporation through supported ionic liquid membrane

    NARCIS (Netherlands)

    Izak, P.; Schwarz, K.M.; Ruth, W.; Bahl, H.; Kragl, U.

    2008-01-01

    Pervaporation proved to be one of the best methods to remove solvents out of a solvent producing Clostridium acetobutylicum culture. By using an ionic liquid (IL)-polydimethylsiloxane (PDMS) ultrafiltration membrane (pore size 60 nm), we could guarantee high stability and selectivity during all meas

  10. Response surface optimisation for acetone-butanol-ethanol production from cassava starch by co-culture of Clostridium butylicum and Bacillus subtilis

    Directory of Open Access Journals (Sweden)

    Benjamas Cheirsilp

    2011-11-01

    Full Text Available Acetone-butanol-ethanol (ABE production from cassava starch was enhanced by a syntrophic co-culture of Clostridium butylicum TISTR 1032 and high amylase producing Bacillus subtilis WD 161 without anaerobic pretreatment. The production of amylase and ABE using this co-culture were respectively 16 and 6 times higher than those using the pure culture of C. butylicum TISTR 1032. The effect of the medium components on the performance of the co-culture was investigated using response surface methodology (RSM. Among the investigated components, cassava starch and ammonium nitrate contributed a significant effect on the production of amylase and ABE, while yeast extract had less effect. Based on the optimum strategy using RSM, the ABE production by the co-culture was improved 2.2-fold compared with that obtained from the initial condition and with a minimum requirement of nitrogen source.

  11. Puffing and micro-explosion behavior in combustion of butanol/Jet A-1 and acetone-butanol-ethanol (A-B-E)/Jet A-1 fuel droplets

    CERN Document Server

    Rao, D Chaitanya Kumar; Som, S K

    2016-01-01

    The present investigation deals with the puffing and micro-explosion characteristics in the combustion of a single droplet comprising butanol/Jet A-1, acetone-butanol-ethanol (A-B-E)/Jet A-1 blends, and A-B-E. The onset of nucleation, growth of vapor bubble and subsequent breakup of droplet for various fuel blends have been analyzed from the high-speed images. Puffing was observed to be the dominant phenomenon in 30% butanol blend, while micro-explosion was found to be the dominant one in other fuel blends (blend with 50% butanol or 30% A-B-E or 50% A-B-E). It was observed that puffing always preceded the micro-explosion. The probability of micro-explosion in droplets with A-B-E blends was found to be higher than that of butanol blends. Although the rate of bubble growth was almost similar for all butanol and A-B-E blends, the final bubble diameter before the droplet breakup was found to be higher for 50/50 blends than that of 30/70 blends. The occurrence of micro-explosion shortened the droplet lifetime, and...

  12. Cellulosic butanol biofuel production from sweet sorghum bagasse (SSB): Impact of hot water pretreatment and solid loadings on fermentation employing Clostridium beijerinckii P260

    Science.gov (United States)

    A novel butanol fermentation process was developed in which sweet sorghum bagasse (SSB) was pretreated using liquid hot water (LHW) pretreatment technique followed by enzymatic hydrolysis and butanol (acetone butanol ethanol; ABE) fermentation. A pretreatment temperature of 200 deg C resulted in the...

  13. Acetone-butanol-ethanol (ABE) production by Clostridium beijerinckii from wheat straw hydrolysates: efficient use of penta and hexa carbohydrates.

    Science.gov (United States)

    Bellido, Carolina; Loureiro Pinto, Marina; Coca, Mónica; González-Benito, Gerardo; García-Cubero, María Teresa

    2014-09-01

    ABE fermentation by Clostridium beijerinckii of steam-exploded and ozonated wheat straw hydrolysates was investigated. In steam-exploded hydrolysates, highest yields of 0.40 g/g ABE yield and 127.71 g ABE/kg wheat straw were achieved when the whole slurry from the pretreatment was used. In ozonated hydrolysates, 0.32 g/g ABE yield and 79.65 g ABE/kg wheat straw were obtained from washed ozonated wheat straw. Diverse effects were observed in steam explosion and ozonolysis of wheat straw which resulted in hemicellulose removal and acid insoluble lignin solubilization, respectively. SEM analysis showed structural differences in untreated and pretreated biomass. Depending on the operational strategy, after pretreatment and enzymatic hydrolysis, the glucose recovery ranged between 65.73-66.49% and 63.22-65.23% and the xylose recovery ranged between 45.19-61.00% and 34.54-40.91% in steam-exploded and ozonated hydrolysates, respectively. The effect of the main inhibitory compounds found in hydrolysates (oxalic acid, acetic acid, 5-hydroxymethylfurfural and furfural) was studied through ABE fermentation in model media.

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

    Science.gov (United States)

    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).

  15. Acetone, butanol, and ethanol production from gelatinized cassava flour by a new isolates with high butanol tolerance.

    Science.gov (United States)

    Li, Han-Guang; Ofosu, Fred Kwame; Li, Kun-Tai; Gu, Qiu-Ya; Wang, Qiang; Yu, Xiao-Bin

    2014-11-01

    To obtain native strains resistant to butanol toxicity, a new isolating method and serial enrichment was used in this study. With this effort, mutant strain SE36 was obtained, which could withstand 35g/L (compared to 20g/L of the wild-type strain) butanol challenge. Based on 16s rDNA comparison, the mutant strain was identified as Clostridium acetobutylicum. Under the optimized condition, the phase shift was smoothly triggered and fermentation performances were consequently enhanced. The maximum total solvent and butanol concentration were 23.6% and 24.3%, respectively higher than that of the wild-type strain. Furthermore, the correlation between butanol produced and the butanol tolerance was investigated, suggesting that enhancing butanol tolerance could improve butanol production. These results indicate that the simple but effective isolation method and acclimatization process are a promising technique for isolation and improvement of butanol tolerance and production.

  16. Process integration for simultaneous saccharification, fermentation, and recovery (SSFR): Production of butanol from corn stover using Clostridium beijerinckii P260

    Science.gov (United States)

    A simultaneous saccharification, fermentation, and recovery (SSFR) process was developed for production of acetone butanol ethanol (AB or ABE), of which butanol is the main product, from corn stover employing Clostridium beijerinckii P260. Of the 86 gL^-1^ corn stover, over 97% of the sugars were r...

  17. Use of the composite membrane of poly(ether-block-amide) and carbon nanotubes (CNTs) in a pervaporation system incorporated with fermentation for butanol production by Clostridium acetobutylicum.

    Science.gov (United States)

    Yen, Hong-Wei; Chen, Zhi-Heng; Yang, I-Kuan

    2012-04-01

    Fermentation incorporated with pervaporation was regarded as an efficient way to relieve the feedback inhibition of butanol in acetone-butanol-ethanol (ABE) fermentation. The addition of CNTs (carbon nanotubes) to PEBA (poly(ether-block-amide)) could greatly enhance the removal flux of solvents (acetone, butanol and ethanol) in a model solution test. The butanol removing rate results in a 61% increase in the batch with PEBA+CNTs (5%) membrane compared with that of the batch with PEBA alone. Besides the increase of removal flux, the addition of CNTs enforces the mechanical strength of the pervaporation membrane, which leads to more resistance for a longer operational time. The combination of a 5-L fermenter with the pervaporation membrane of PEBA+CNTs (10%) indicates a 20% increase both in productivity and yield compared to using PEBA. In conclusion, the addition of CNTs to a PEBA pervaporation membrane has great potential when applied in the ABE fermentation industry.

  18. 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

    Science.gov (United States)

    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...

  19. 高掺比ABE/柴油混合燃料的喷雾与燃烧特性%Spray and Combustion Characteristics of Acetone-Butanol-Ethanol (ABE)-Diesel Blend with High ABE Ratio

    Institute of Scientific and Technical Information of China (English)

    吴晗; 林亦律; 肖国炜; Lee Timothy; 李佳峰; 张春化

    2016-01-01

    The acetone-butanol-ethanol(ABE)/diesel blend with high ABE ratio as alternative fuel was studied and the experiments were conducted in a pre-combustion type constant volume chamber.ABE solution with typical volu-metric ratios of 30%, acetone,60%, butanol,and 10%, ethanol was blended with diesel at 80%, volume and was tested.The ambient temperature was set to be 1,100,K and 900,K,which represent normal temperature combustion mode and low temperature combustion mode,respectively,andthe ambient oxygen concentrations were set to be 21%,,16%, and 11%,,respectively,which represent different EGR conditions for diesel engine.In-cylinder pres-sure was recorded by using a pressure transducer and the time-resolved Mie-scattering image and natural flame lumi-nosity were captured by using a high-speed camera coupled with a copper vapor laser as a light source.The results show that,due to the high percentage of ABE in the blend,the liquid penetration and intensity of natural flame lu-minosity are reduced significantly,which indicates a high potential to reduce soot level when it is used as an alterna-tive fuel for internal combustion engine.Furthermore,a soot-free combustion is achieved by combing the low tem-perature combustion with blended fuel with a high percentage of ABE.Hence,in terms of soot emission,high ABE ratio blends are a very promising alternative fuel which can be directly used in diesel engines.%针对丙酮-丁醇-乙醇(ABE)/柴油混合燃料的喷雾蒸发和燃烧过程展开了试验研究.试验在预燃加热式定容燃烧弹中进行,燃料为体积分数80%的ABE和20%,的柴油混合物,且ABE溶液中丙酮、丁醇、乙醇的体积分数分别为30%,、60%,和10%,.试验过程中燃烧弹内喷雾环境温度分别控制在1,100,K和900,K以代表普通燃烧模式和低温燃烧模式,环境氧体积分数分别控制在21%,、16%,和11%,以对应发动机不同的 EGR 工况.由高速摄相机配合激光束的使用,拍摄喷雾

  20. Iron effect on the fermentative metabolism of Clostridium acetobutylicum ATCC 824 using cheese whey as substrate

    Directory of Open Access Journals (Sweden)

    Victoria Rosalía Durán-Padilla

    2014-12-01

    Full Text Available Butanol is considered a superior liquid fuel that can replace gasoline in internal combustion engines. It is produced by acetone-butanol-ethanol (ABE fermentation using various species of solventogenic clostridia. Performance of ABE fermentation process is severely limited mostly by high cost of substrate, substrate inhibition and low solvent tolerance; leading to low product concentrations, low productivity, low yield, and difficulty in controlling culture metabolism. In order to decrease the cost per substrate and exploit a waste generated by dairy industry, this study proposes using cheese whey as substrate for ABE fermentation. It was observed that the addition of an iron source was strictly necessary for the cheese whey to be a viable substrate because this metal is needed to produce ferredoxin, a key protein in the fermentative metabolism of Clostridium acetobutylicum serving as a temporary electron acceptor. Lack of iron in the cheese whey impedes ferredoxin synthesis and therefore, restricts pyruvate-ferredoxin oxidoreductase activity leading to the production of lactic acid instead of acetone, butanol and ethanol. Moreover, the addition of FeSO4 notably improved ABE production performance by increasing butanol content (7.13 ± 1.53 g/L by 65% compared to that of FeCl3 (4.32 ± 0.94 g/L under the same fermentation conditions.

  1. 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

    Science.gov (United States)

    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...

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  4. Energy-efficient recovery of butanol from model solutions and fermentation broth by adsorption.

    Science.gov (United States)

    Qureshi, N; Hughes, S; Maddox, I S; Cotta, M A

    2005-07-01

    This article discusses the separation of butanol from aqueous solutions and/or fermentation broth by adsorption. Butanol fermentation is also known as acetone butanol ethanol (ABE) or solvent fermentation. Adsorbents such as silicalite, resins (XAD-2, XAD-4, XAD-7, XAD-8, XAD-16), bone charcoal, activated charcoal, bonopore, and polyvinylpyridine have been studied. Use of silicalite appears to be the more attractive as it can be used to concentrate butanol from dilute solutions (5 to 790-810 g L(-1)) and results in complete desorption of butanol (or ABE). In addition, silicalite can be regenerated by heat treatment. The energy requirement for butanol recovery by adsorption-desorption processes has been calculated to be 1,948 kcal kg(-1) butanol as compared to 5,789 kcal kg(-1) butanol by steam stripping distillation. Other techniques such as gas stripping and pervaporation require 5,220 and 3,295 kcal kg(-1) butanol, respectively.

  5. Production of biofuels from pretreated microalgae biomass by anaerobic fermentation with immobilized Clostridium acetobutylicum cells.

    Science.gov (United States)

    Efremenko, E N; Nikolskaya, A B; Lyagin, I V; Senko, O V; Makhlis, T A; Stepanov, N A; Maslova, O V; Mamedova, F; Varfolomeev, S D

    2012-06-01

    The purpose of this work was to study the possible use of pretreated biomass of various microalgae and cyanobacteria as substrates for acetone-butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum cells immobilized into poly(vinyl alcohol) cryogel. To this end, the biochemical composition of photosynthetic microorganisms cultivated under various conditions was studied. The most efficient technique for pretreating microalgal biomass for its subsequent conversion into biofuels appeared to be thermal decomposition at 108 °C. For the first time the maximum productivity of the ABE fermentation in terms of hydrogen (8.5 mmol/L medium/day) was obtained using pretreated biomass of Nannochloropsis sp. Maximum yields of butanol and ethanol were observed with Arthrospira platensis biomass used as the substrate. Immobilized Clostridium cells were demonstrated to be suitable for multiple reuses (for a minimum of five cycles) in ABE fermentation for producing biofuels from pretreated microalgal biomass.

  6. Acetone, butanol, and ethanol production from cane molasses using Clostridium beijerinckii mutant obtained by combined low-energy ion beam implantation and N-methyl-N-nitro-N-nitrosoguanidine induction.

    Science.gov (United States)

    Li, Han-guang; Luo, Wei; Gu, Qiu-ya; Wang, Qiang; Hu, Wen-jun; Yu, Xiao-bin

    2013-06-01

    In order to obtain mutant strains showing higher solvent tolerance and butanol production than those of wild-type strains, the butanol-producing strain Clostridium beijerinckii L175 was subjected to mutagenesis using a combined method of low-energy ion beam implantation and N-methyl-N-nitro-N-nitrosoguanidine induction. With this effort, mutant strain MUT3 was isolated. When it was used for butanol fermentation in P2 medium, the production of butanol was 15.8±0.7 g/L 46% higher than the wild-type strain. Furthermore, after optimization of butanol production from cane molasses with MUT3, the maximum butanol production of 14.9±0.5 g/L were obtained in crew-capped bottles. When ABE production by MUT3 was carried out in a bioreactor, the production of butanol and total solvent were 15.1±0.8 g/L and 22.1±0.9 g/L, respectively. The remarkable butanol production and solvent tolerance of MUT3 make it promising for butanol production from cane molasses.

  7. Immobilization of Clostridium acetobutylicum onto natural textiles and its fermentation properties.

    Science.gov (United States)

    Zhuang, Wei; Liu, Xiaojing; Yang, Jing; Wu, Jinglan; Zhou, Jingwei; Chen, Yong; Liu, Dong; Ying, Hanjie

    2017-03-01

    Immobilized fermentation has several advantages over traditional suspended fermentation, including simple and continuous operation, improved fermentation performance and reduced cost. Carrier is the most adjustable element among three elements of immobilized fermentation, including carrier, bacteria and environment. In this study, we characterized carrier roughness and surface properties of four types of natural fibres, including linen, cotton, bamboo fibre and silk, to assess their effects on cell immobilization, fermentation performance and stability. Linen with higher specific surface area and roughness could adsorb more bacteria during immobilized fermentation, thereby improving fermentation performance; thus, linen was selected as a suitable carrier and was applied for acetone-butanol-ethanol (ABE) fermentation. To further improve fermentation performance, we also found that microbes of Clostridium acetobutylicum were negatively charged surfaces during fermentation. Therefore, we then modified linen with polyetherimide (PEI) and steric acid (SA) to increase surface positive charge and improve surface property. During ABE fermentation, the adhesion between modified linen and bacteria was increased, adsorption was increased about twofold compared with that of unmodified linen, and butanol productivity was increased 8.16% and 6.80% with PEI- and SA-modified linen as carriers respectively.

  8. Improving performance of a gas stripping-based recovery system to remove butanol from Clostridium beijerinckii fermentation.

    Science.gov (United States)

    Ezeji, Thaddeus C; Karcher, Patrick M; Qureshi, Nasib; Blaschek, Hans P

    2005-05-01

    The effect of factors such as gas recycle rate, bubble size, presence of acetone, and ethanol in the solution/broth were investigated in order to remove butanol from model solution or fermentation broth (also called acetone butanol ethanol or ABE or solvents). Butanol (8 g L(-1), model solution, Fig. 2) stripping rate was found to be proportional to the gas recycle rate. In the bubble size range attempted (ABE productivity was reduced from 0.47 g L(-1) h(-1) to 0.25 g L(-1) h(-1) when smaller (ABE (Fig. 4, results reported as butanol/ABE concentration). The productivity was reduced as a result of addition of an excessive amount of antifoam used to inhibit the production of foam caused by the smaller bubbles. This suggested that the fermentation was negatively affected by antifoam.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  10. Cell growth behaviors of Clostridium acetobutylicum in a pervaporation membrane bioreactor for butanol fermentation.

    Science.gov (United States)

    Yao, Peina; Xiao, Zeyi; Chen, Chunyan; Li, Weijia; Deng, Qing

    2016-01-01

    Acetone-butanol-ethanol fermentation using Clostridium acetobutylicum was studied in the continuous and closed-circulating fermentation (CCCF) system. The experiment lasting for 192 H was carried out by integrating fermentation with in situ pervaporation. In the entire process, the cell growth profile took place in the following two phases: the logarithmic phase during early 28 H and the linear phase from 130 to 150 H. This was a unique characteristic compared with the curve of traditional fermentation, and the fitting equations of two growth phases were obtained by Origin software according to the kinetic model of cell growth. Besides, the kinetic parameters that include the butanol yield, maximum specific growth rate, average specific formation rate, and volumetric productivity of butanol were measured as 0.19 g g(-1) , 0.345 H(-1) , 0.134 H(-1) and 0.23 g L(-1)  H(-1) , respectively. The C. acetobutylicum in the CCCF system showed good adaptability and fermentation performance, and the prolonged fermentation period and high production were also the main advantages of CCCF technology.

  11. Extractive acetonobutylic fermentation by coupling ultrafiltration and distillation.

    Science.gov (United States)

    Minier, M; Grateloup, R; Blanc-Ferras, E; Goma, G

    1990-04-15

    An extractive acetonobutylic fermentation process is developed by integrating bioproduction, Ultrafiltration, and distillation, providing simultaneous retention of biomass, selective removal of inhibitors from the permeate, as well as separation and purification of acetone-butanol-ethanol solvents. Successive batch fermentations were performed with normal pressure distillation (98 degrees C), which permitted prolonging and enhancing (by a factor of 3) solvent production, with very few volume exchanges of medium (average dilution rate ws 0.002 h(-1)), and recovering on-line concentrated solvents. Different operating conditions were also tested in order to study the presence of extracellular autolytic enzymes as inhibition factors: It was shown that, (1) extracellular autolytic activity remains low during the larger part of fermentations, even without enzyme-inactivating thermotreatment in the distillation boiler, and (2) high-temperature distillation causes deleterious effects to the culture medium for long duration treatments. Progressive improvements of the process were achieved, first, by managing continuous runs, providing a minimum renewal of the culture medium and, mainly, by decreasing temperature and pressure of distilation. Solvent productivity then reached 2.6 g/L h for a 0.036 h(-1) average dilution rate, corresponding to a feed concentration of 156 g/L glucose actually consumed.

  12. Butanol production by immobilised Clostridium acetobutylicum in repeated batch, fed-batch, and continuous modes of fermentation.

    Science.gov (United States)

    Dolejš, Igor; Krasňan, Vladimír; Stloukal, Radek; Rosenberg, Michal; Rebroš, Martin

    2014-10-01

    Clostridium acetobutylicum immobilised in polyvinylalcohol, lens-shaped hydrogel capsules (LentiKats(®)) was studied for production of butanol and other products of acetone-butanol-ethanol fermentation. After optimising the immobilisation protocol for anaerobic bacteria, continuous, repeated batch, and fed-batch fermentations in repeated batch mode were performed. Using glucose as a substrate, butanol productivity of 0.41 g/L/h and solvent productivity of 0.63 g/L/h were observed at a dilution rate of 0.05 h(-1) during continuous fermentation with a concentrated substrate (60 g/L). Through the process of repeated batch fermentation, the duration of fermentation was reduced from 27.8h (free-cell fermentation) to 3.3h (immobilised cells) with a solvent productivity of 0.77 g/L/h (butanol 0.57 g/L/h). The highest butanol and solvent productivities of 1.21 and 1.91 g/L/h were observed during fed-batch fermentation operated in repeated batch mode with yields of butanol (0.15 g/g) and solvents (0.24 g/g), respectively, produced per gram of glucose.

  13. Biomass, strain engineering, and fermentation processes for butanol production by solventogenic clostridia.

    Science.gov (United States)

    Lee, Sang-Hyun; Yun, Eun Ju; Kim, Jungyeon; Lee, Sang Jun; Um, Youngsoon; Kim, Kyoung Heon

    2016-10-01

    Butanol is considered an attractive biofuel and a commercially important bulk chemical. However, economical production of butanol by solventogenic clostridia, e.g., via fermentative production of acetone-butanol-ethanol (ABE), is hampered by low fermentation performance, mainly as a result of toxicity of butanol to microorganisms and high substrate costs. Recently, sugars from marine macroalgae and syngas were recognized as potent carbon sources in biomass feedstocks that are abundant and do not compete for arable land with edible crops. With the aid of systems metabolic engineering, many researchers have developed clostridial strains with improved performance on fermentation of these substrates. Alternatively, fermentation strategies integrated with butanol recovery processes such as adsorption, gas stripping, liquid-liquid extraction, and pervaporation have been designed to increase the overall titer of butanol and volumetric productivity. Nevertheless, for economically feasible production of butanol, innovative strategies based on recent research should be implemented. This review describes and discusses recent advances in the development of biomass feedstocks, microbial strains, and fermentation processes for butanol production.

  14. Butanol production from wood pulping hydrolysate in an integrated fermentation-gas stripping process

    Energy Technology Data Exchange (ETDEWEB)

    Lu, CC; Dong, J; Yang, ST

    2013-09-01

    Wood pulping hydrolysate (WPH) containing mainly xylose and glucose as a potential substrate for acetone-butanol-ethanol (ABE) fermentation was studied. Due to the inhibitors present in the hydrolysate, several dilution levels and detoxification treatments, including overliming, activated charcoal adsorption, and resin adsorption, were evaluated for their effectiveness in relieving the inhibition on fermentation. Detoxification using resin and evaporation was found to be the most effective method in reducing the toxicity of WPH. ABE production in batch fermentation by Clostridium beijerinckii increased 68%, from 6.73 g/L in the non-treated and non-diluted WPH to 11.35 g/L in the resin treated WPH. With gas stripping for in situ product removal, ABE production from WPH increased to 17.73 g/L, demonstrating that gas stripping was effective in alleviating butanol toxicity by selectively separating butanol from the fermentation broth, which greatly improved solvents production and sugar conversion in the fermentation. (C) 2013 Elsevier Ltd. All rights reserved.

  15. Evaluation of recent advances in butanol fermentation, upstream, and downstream processing

    Energy Technology Data Exchange (ETDEWEB)

    Qureshi, N.; Blaschek, H.P. [Biotechnology and Bioengineering Group, Univ. of Illinois, IL (United States)

    2001-11-01

    Four different processes for butanol production from corn, namely, batch fermentation and distillative recovery (BFDR), batch fermentation and pervaporative recovery (BFPR), fed-batch fermentation and pervaporative recovery (FBFPR), and immobilized cell continuous fermentation and pervaporative recovery (ICCFPR) were evaluated. Pervaporative recovery significantly reduces the cost of butanol production. Depending upon the byproduct credit, which is approximately 3.7 times that of the amount of butanol produced, BFDR, BFPR, FBFPR, and ICCFPR result in a butanol price of $0.55, $0.14-0.39, $0.12-0.37, and $0.11-0.36 x kg{sup -1}, respectively. The price of butanol was recently reported at $1.21 x kg{sup -1} by Chemical Marketing Reporter. It should be noted that all three components (acetone, butanol, and ethanol: ABE) diffuse through the pervaporation membrane. Further separation and purification of the solvents would require distillation, which has been considered in this exercise. This article also details the impact of byproduct credit, rate of return, and tax on butanol price. (orig.)

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

    Science.gov (United States)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  20. Continuous butanol fermentation and feed starch retrogradation: butanol fermentation sustainability using Clostridium beijerinckii BA101.

    Science.gov (United States)

    Ezeji, T C; Qureshi, N; Blaschek, H P

    2005-01-26

    Use of starch solution as feed for butanol bioconversion processes employing Clostridium beijerinckii BA101 may have added economic advantage over the use of glucose. Acetone butanol ethanol (ABE) was produced from 30 gL(-1) starch solution using a continuous process. The bioreactor was fed at a dilution rate of 0.02 h(-1) and starch solution/feed volume (3 L) was replaced every 72 h. The continuous reactor fed with cornstarch solution (feed temperature 19 degrees C) produced approximately 6.0 gL(-1) total ABE. Increasing the feed storage temperature to 37 degrees C improved ABE production to 7.2 gL(-1) suggesting that retrogradation was occurring more rapidly at 19 degrees C. In both these cases the fermentation drifted toward acid production after approximately 260 h, consistent with the retrogradation of starch overtime. The use of soluble starch, which is less prone to retrogradation, resulted in the production of 9.9 gL(-1) ABE at 37 degrees C feed storage temperature, as compared to 7.2 gL(-1) ABE when cornstarch was used. It should be noted that gelatinized starch retrogradation takes place after sterilization and prior to use of the feed medium, and does not occur during long-term storage of the raw corn material in the months leading up to processing. The degree of hydrolysis of gelatinized starch decreased from 68.8 to 56.2% in 3 days when stored at 37 degrees C. Soluble starch which does not retrograde demonstrated no change in the degree of hydrolysis.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  2. Process integration for simultaneous saccharification, fermentation, and recovery (SSFR): production of butanol from corn stover using Clostridium beijerinckii P260.

    Science.gov (United States)

    Qureshi, N; Singh, V; Liu, S; Ezeji, T C; Saha, B C; Cotta, M A

    2014-02-01

    A simultaneous saccharification, fermentation, and recovery (SSFR) process was developed for the production of acetone-butanol-ethanol (AB or ABE), of which butanol is the main product, from corn stover employing Clostridium beijerinckii P260. Of the 86 g L(-1) corn stover provided, over 97% of the sugars were released during hydrolysis and these were fermented completely with an ABE productivity of 0.34 g L(-1)h(-1) and yield of 0.39. This productivity is higher than 0.31 g L(-1)h(-1) when using glucose as a substrate demonstrating that AB could be produced efficiently from lignocellulosic biomass. Acetic acid that was released from the biomass during pretreatment and hydrolysis was also used by the culture to produce AB. An average rate of generation of sugars during corn stover hydrolysis was 0.98 g L(-1)h(-1). In this system AB was recovered using vacuum, and as a result of this (simultaneous product recovery), 100% sugars were used by the culture.

  3. Fermentation and genomic analysis of acetone-uncoupled butanol production by Clostridium tetanomorphum.

    Science.gov (United States)

    Gong, Fuyu; Bao, Guanhui; Zhao, Chunhua; Zhang, Yanping; Li, Yin; Dong, Hongjun

    2016-02-01

    In typical acetone-butanol-ethanol (ABE) fermentation, acetone is the main by-product (50 % of butanol mass) of butanol production, resulting in a low yield of butanol. It is known that some Clostridium tetanomorphum strains are able to produce butanol without acetone in nature. Here, we described that C. tetanomorphum strain DSM665 can produce 4.16 g/L butanol and 4.98 g/L ethanol at pH 6.0, and 9.81 g/L butanol and 1.01 g/L ethanol when adding 1 mM methyl viologen. Butyrate and acetate could be reassimilated and no acetone was produced. Further analysis indicated that the activity of the acetate/butyrate:acetoacetyl-CoA transferase responsible for acetone production is lost in C. tetanomorphum DSM665. The genome of C. tetanomorphum DSM665 was sequenced and deposited in DDBJ, EMBL, and GenBank under the accession no. APJS00000000. Sequence analysis indicated that there are no typical genes (ctfA/B and adc) that are typically parts of an acetone synthesis pathway in C. tetanomorphum DSM665. This work provides new insights in the mechanism of clostridial butanol production and should prove useful for the design of a high-butanol-producing strain.

  4. Switchgrass (Panicum virgatum fermentation by Clostridium thermocellum and Clostridium saccharoperbutylacetonicum sequential culture in a continuous flow reactor

    Directory of Open Access Journals (Sweden)

    Noelia M. Elía

    2016-01-01

    Full Text Available The study was conducted to evaluate fermentation by Clostridium thermocellum and C. saccharoperbutylacetonicum in a continuous-flow, high-solids reactor. Liquid medium was continuously flowed through switchgrass (2 mm particle size at one of three flow rates: 83.33 mL h−1 (2 L d−1, 41.66 mL h−1 (1 L d−1, and 20.833 mL h−1 (0.5 L d−1. The cellulolytic phase was initiated by culturing C. thermocellum (63 °C, 24 h. The temperature was decreased (35 and C. saccharoperbutylacetonicum was inoculated. When metabolism decreased (96 h, the temperature was increased (63 °C; 24 h to permit cellulosome production by C. thermocellum. The C. saccharoperbutylacetonicum was re-inoculated and the temperature returned to 35°C. The average gross production over 9 d was 1480 mg total acids (formic, acetic lactic butyric, 207 mg total solvents (acetone, butanol, ethanol, and average dry matter disappearance was 2.8 g from 25 g non-pretreated switchgrass. There was no effect of flow rate on the product formation. These results indicate that C. thermocellum can survive and produce cellulases with C. saccharoperbutylacetonicumin a continuous-flow, high-solids reactor temperature with temperature cycling.

  5. The effect of a Variable Yield Function on the profitability of an integrated ABE fermentation product recovery system

    Energy Technology Data Exchange (ETDEWEB)

    Tanner, R.D. [Department of Chemical Engineering, Vanderbilt University, Nashville, Tennessee 37235 (United States); Hunkeler, D. [Department of Chemical Engineering, Vanderbilt University, Nashville, Tennessee 37235 (United States); Qureshi, N. [Department of Process and Environmental Technology, Massey University, Palmerston North (New Zealand); Maddox, I.S. [Department of Process and Environmental Technology, Massey University, Palmerston North (New Zealand)

    1996-03-01

    A published process for the fermentative production and recovery of acetone-butanol-ethanol (ABE) has been modelled and analysed. Postulation of a Variable Yield Function has led to an unexpected Value Function. Given a desired ABE production range of 1.6 x 10{sup 6} kg per year to 32 x 10{sup 6} kg per year, and a typical fixed (or variable) cost term, {gamma}, of $0.4 per kg ABE, the process has been shown to be unprofitable in the range 2 x 10{sup 6} kg per year to 18 x 10{sup 6} kg per year. Profitability is achieved at low production values (less than 2 x 10{sup 6} kg per year), and at high production values (greater than 18 x 10{sup 6} kg per year). Conversely, profitability is achieved for the comparable fixed yield case, for {gamma}=$0.4 per kg ABE, for all production values, with the profitability increasing linearly with production. (orig.). With 5 figs., 1 tab.

  6. 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

    Directory of Open Access Journals (Sweden)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Daza Montano, C.M. [ECN Biomass, Coal and Environmental Research, Petten (Netherlands)

    2009-09-15

    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.

  8. Evaluation of recycling the effluent of hydrogen fermentation for biobutanol production: kinetic study with butyrate and sucrose concentrations.

    Science.gov (United States)

    Chen, Wen-Hsing; Jian, Zih-Ce

    2013-10-01

    Butyrate in the effluent of hydrogen-producing bioreactor is a potential feed for biobutanol production. For recycling butyrate, this study investigated the kinetics of biobutanol production by Clostridium beijerinckii NRRL B592 from different paired concentrations of butyrate and sucrose in a series of batch reactors. Results show that the lag time of butanol production increased with higher concentration of either sucrose or butyrate. In regression analyses, the maximum specific butanol production potential of 6.49 g g(-1) of dry cell was projected for 31.9 g L(-1) sucrose and 1.3 g L(-1) butyrate, and the maximum specific butanol production rate of 0.87 g d(-1) g(-1) of dry cell was predicted for 25.0 g L(-1) sucrose and 2.6 g L(-1) butyrate. The specific butanol production potential will decrease if more butyrate is added to the reactor. However, both sucrose and butyrate concentrations are weighted equally on the specific butanol production rate. This observation also is true on butanol yield. The maximum butanol yield of 0.49 mol mol(-1) was projected for 25.0 g L(-1) sucrose and 2.3 g L(-1) butyrate. In addition, a confirmation study found butanol yield increased from 0.2 to 0.3 mol mol(-1) when butyrate addition increased from 0 to 1 g L(-1) under low sugar concentration (3.8 g L(-1) sucrose). The existence of butyrate increases the activity of biobutanol production and reduces the fermentable sugar concentration needed for acetone-butanol-ethanol fermentation.

  9. Soy molasses as fermentation substrate for production of butanol using Clostridium beijerinckii BA101.

    Science.gov (United States)

    Qureshi, N; Lolas, A; Blaschek, H P

    2001-05-01

    Spray-dried soy molasses (SDSM) contains the sugars dextrose, sucrose, fructose, pinitol, raffinose, verbascose, melibiose, and stachyose. Of the 746 g kg(-1) total sugars in SDSM, 434 g kg(-1) is fermentable using Clostridium beijerinckii BA101. SDSM was used to produce acetone, butanol, and ethanol (ABE) by C. beijerinckii BA101 in batch cultures. Using 80 g l(-1) SDSM, 10.7 g l(-1) ABE was produced in P2 medium. Higher concentrations of SDSM resulted in poor solvent production due to the presence of excessive salt and inhibitory components. C. beijerinckii BA101 in SDSM at 80 g l(-1) concentration produced 22.8 g l(-1) ABE when supplemented with 25.3 g l(-1) glucose. SDSM contains 57.4 g kg(-1) mineral ash and 2% tri-calcium phosphate. Tri-calcium phosphate up to 43.1 g l(-1) was not inhibitory and at a tri-calcium phosphate concentration of 28.8 g l(-1), the culture produced more solvents (30.1 g l(-1)) than the control experiment (23.8 g l(-1)). In contrast, sodium chloride was a strong inhibitor of C. beijerinckii BA101 cell growth. At a concentration of 10 g l(-1) sodium chloride, a maximum cell concentration of 0.6 g l(-1) was achieved compared to 1.7 g l(-1) in the control experiment. The effects of two salts on specific growth rate constant (mu) and specific rate of ABE production (nu) for C. beijerinckii BA101 were examined.

  10. Lakatos Revisited.

    Science.gov (United States)

    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…

  11. Intelligence Revisited

    Science.gov (United States)

    2005-05-01

    environment (i.e., culture , class, family, educational 2 Chapter 23 Intelligence Revisited opportunities, gender) shapes our intellect, and there are no...connectivity is going to be rather problematic, to say the least. A single nano-bot cruising this Disneyland of synaptic wonderment is certainly... cultures ). Embodiment – A sense of being anchored to our physical bodies. Agency – A sense of free will, wherein we are in charge of our own

  12. 65 Revisited

    OpenAIRE

    2010-01-01

    Pennebaker hat doch zurückgeblickt. In weiteren fünfundsechzig Minuten zeigt er mit 65 REVISITED neue und ergänzende Facetten von Bob Dylan auf seiner 1965er Tournee durch England aus bisher unveröffentlichtem und digital aufgearbeitetem Material. Couchman (2002, 94) betont, dass Dylan über vierzig Jahre nach DON‘T LOOK BACK (1965) noch immer nichts von seiner enigmatischen Ausstrahlung verloren habe. Das gleiche gilt auch für den Film und für seine Ergänzung.

  13. Butanol productivity enhancers in wheat straw hydrolyzate: employing potential of enhanced reaction rate

    Science.gov (United States)

    Butanol production by fermentation is gaining momentum due to increased prices of fossil fuels. This biofuel is a major product of acetone-butanol-ethanol (ABE) fermentation that can be produced from hydrolyzed agricultural residues and/or corn. A control glucose (60 g/L) based batch fermentation us...

  14. Biobutanol Production from Hexose and Pentose Sugars

    NARCIS (Netherlands)

    Raganati, F.; Procentese, A.; Olivieri, G.; Salatino, P.; Marzocchella, A.

    2014-01-01

    The Acetone-Butanol-Ethanol (ABE) fermentation is receiving renewed interest as a way to upgrade renewable resources for the production of products with high added value as chemicals and fuels. Main pre-requisites of fermentation feedstocks are abundance and un-competitiveness with food sources and

  15. Food Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.; Vos, de W.M.; Zwietering, M.H.

    2005-01-01

    The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control,

  16. Fermentation Industry.

    Science.gov (United States)

    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)

  17. Concept Image Revisited

    Science.gov (United States)

    Bingolbali, Erhan; Monaghan, John

    2008-01-01

    Concept image and concept definition is an important construct in mathematics education. Its use, however, has been limited to cognitive studies. This article revisits concept image in the context of research on undergraduate students' understanding of the derivative which regards the context of learning as paramount. The literature, mainly on…

  18. The Faraday effect revisited

    DEFF Research Database (Denmark)

    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. A Hydrostatic Paradox Revisited

    Science.gov (United States)

    Ganci, Salvatore

    2012-01-01

    This paper revisits a well-known hydrostatic paradox, observed when turning upside down a glass partially filled with water and covered with a sheet of light material. The phenomenon is studied in its most general form by including the mass of the cover. A historical survey of this experiment shows that a common misunderstanding of the phenomenon…

  20. Revisiting city connectivity

    NARCIS (Netherlands)

    Mans, U.

    2014-01-01

    This article introduces a new perspective on city connectivity in order to analyze non-hub cities and their position in the world economy. The author revisits the different approaches discussed in the Global Commodity Chains (GCC), Global Production Networks (GPN) and World City Network (WCN) discou

  1. Genome Sequence of Clostridium acetobutylicum GXAS18-1, a Novel Biobutanol Production Strain

    OpenAIRE

    Mo, Xinchun; Pei, Jianxin; Guo, Yuan; Lin, Lihua; Peng, Lixin; Kou, Chan; Fan, Danmin; Pang, Hao

    2015-01-01

    Clostridium acetobutylicum is an organism involved in the production of acetone and butanol by traditional acetone-butanol-ethanol fermentation (ABE). We report the draft genome sequence of C. acetobutylicum strain GXAS18-1, which can produce ABE directly from cassava flour.

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

    Science.gov (United States)

    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...

  3. Metabolic engineering toward 1-butanol derivatives in solvent producing clostridia

    NARCIS (Netherlands)

    Siemerink, M.A.J.

    2010-01-01

    Chapter 1 of this thesis gives an overview about the history of the acetone, butanol and ethanol (ABE) fermentation. The responsible solventogenic clostridia with their central metabolism are briefly discussed. Despite the fact that scientific research on the key organisms of the ABE process has con

  4. Fossil turbulence revisited

    CERN Document Server

    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...

  5. Reverse cholesterol transport revisited

    Institute of Scientific and Technical Information of China (English)

    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. Deterministic Graphical Games Revisited

    DEFF Research Database (Denmark)

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

    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...... games and obtain an almost-linear time comparison-based algorithm for computing an equilibrium of such a game. The existence of a linear time comparison-based algorithm remains an open problem....

  7. Investigation of acetone, butanol and carbon dioxide as new breath biomarkers for convenient and noninvasive diagnosis of obstructive sleep apnea syndrome.

    Science.gov (United States)

    Bayrakli, Ismail; Öztürk, Önder; Akman, Hatice

    2016-12-01

    The objective of the present study was to investigate whether analysis of carbon dioxide, acetone and/or butanol present in human breath can be used as a simple and noninvasive diagnosis method for obstructive sleep apnea syndrome (OSAS). For this purpose, overnight changes in the concentrations of these breath molecules were measured before and after sleep in 10 patients who underwent polysomnography and were diagnosed with OSAS, and were compared with the levels of these biomarkers determined after sleep in 10 healthy subjects. The concentrations of exhaled carbon dioxide were measured using external cavity laser-based off-axis cavity enhanced absorption spectroscopy, whereas the levels of exhaled acetone and butanol were determined using thermal desorption gas chromatography mass spectrometry. We observed no significant changes in the levels of exhaled acetone and carbon dioxide in OSAS patients after sleep compared with pre-sleep values and compared with those in healthy control subjects. However, for the first time, to our knowledge, analyses of expired air showed an increased concentration of butanol after sleep compared with that before sleep and compared with that in healthy subjects. These results suggest that butanol can be established as a potential biomarker to enable the convenient and noninvasive diagnosis of OSAS in the future.

  8. Revisiting and Renegotiating Wars

    DEFF Research Database (Denmark)

    Gade, Solveig

    2014-01-01

    Anri Sala’s film 1395 Days Without Red (2011) provides a kind of reenactment of an accidental day during the 1992-95 siege of Sarajevo. Shot in today’s Sarajevo, the film revisits and embodies some of the widely circulated images of the siege, such as inhabitants sprinting across so-called Sniper...... Alley in order to avoid the bullets of the Bosnian Serbian snipers positioned around the city. Based on a close reading of Sala’s work, this article will scrutinize how subjectivating techniques of power, during times of war, affectively work to create boundaries between those excluded from and those...

  9. Analogue Magnetism Revisited

    CERN Document Server

    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.

  10. 硅橡胶渗透汽化复合膜在丁醇发酵中的应用%Application of silicon rubber pervaporation membrane to butanol fermentation

    Institute of Scientific and Technical Information of China (English)

    陈雄; 吴坚平; 童灿灿; 张林; 杨立荣

    2011-01-01

    丁醇发酵受产物丁醇的抑制,产率和产物浓度低,过程经济性差,为减轻丁醇的抑制,制备了聚二甲基硅氧烷/聚偏氟乙烯(PIMS/PVDF)复合膜用于丙酮-丁醇-乙醇-水体系有机成分的分离.以分离因子和渗透通量为评价指标,考察了料液温度、质量分数和pH值对复合膜渗透汽化分离性能的影响.结果表明:料液温度升高能提高膜的分离性能;料液质量分数的增加能增大复合膜的总渗透通量和丁醇的分离因子,但丙酮和乙醇的分离因子则有所降低;料液pH值的影响不明显.将复合膜应用于丁醇发酵过程,进行丁醇发酵与分离的耦合,使淀粉利用率提高了51.2%,溶剂质量分数提高了87.3%,耦合阶段生产强度达到了1.33 g/(L·h),提高了73.7%,并且丁醇在渗透液中得到浓缩.因此,所制备的PDMS/PVDF复合膜能够应用于丁醇发酵过程,显著提高丁醇发酵过程的经济性.%Butanol fermentation is inhibited by butanol product, leading to low productivity, low product concentration and poor economic feasibility. In order to decrease the inhibition of butanol, PDMS/PVDF membrane was prepared for separating acetone, butanol and ethanol from aqueous solutions. Taking separation factor and flux as evaluating index, the effects of feed temperature, mass fraction and Ph on pervaporation performance were investigated. The results indicate that the membrane separation performance ascends with increasing feed temperature; the increase of feed mass fraction improves the total flux and the separation factor of butanol but reduces the separation factors of acetone and ethanol; the Ph of feed liquid has little influence. By utilizing PDMS/ PVDF membrane in butanol fermentation, coupled with butanol fermentation and separation, the utilization ratio of cassava starch and the solvent mass fraction are increased by 51. 2% and 87. 3% , respectively. The production intensity during the period of coupling is 1

  11. Probiotic fermented dairy products

    Directory of Open Access Journals (Sweden)

    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.

  12. Fermented milk for hypertension

    DEFF Research Database (Denmark)

    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....

  13. Firewall Configuration Errors Revisited

    CERN Document Server

    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).

  14. Deterministic Graphical Games Revisited

    DEFF Research Database (Denmark)

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

    2012-01-01

    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 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-based algorithm...... for finding optimal strategies in such games. The existence of a linear time comparison-based algorithm remains an open problem....

  15. The bar instability revisited

    CERN Document Server

    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...

  16. Life quality index revisited

    DEFF Research Database (Denmark)

    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...... consistency problems with the standard power function expression of the LQI are pointed out. It is emphasized that the combination coefficient in the convex differential combination between the relative differential of the gross domestic product per capita and the relative differential of the expected life...... at birth should not vary between countries. Finally the distributional assumptions are relaxed as compared to the assumptions made in an earlier work by the author. These assumptions concern the calculation of the life expectancy change due to the removal of an accident source. Moreover a simple public...

  17. Reframing in dentistry: Revisited

    Directory of Open Access Journals (Sweden)

    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.

  18. Logistics Innovation Process Revisited

    DEFF Research Database (Denmark)

    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...

  19. Revisiting the Lambert's Problem

    CERN Document Server

    Izzo, Dario

    2014-01-01

    The orbital boundary value problem, also known as Lambert Problem, is revisited. Building upon Lancaster and Blanchard approach, new relations are revealed and a new variable representing all problem classes, under L-similarity, is used to express the time of flight equation. In the new variable, the time of flight curves have two oblique asymptotes and they mostly appear to be conveniently approximated by piecewise continuous lines. We use and invert such a simple approximation to provide an efficient initial guess to an Householder iterative method that is then able to converge, for the single revoltuion case, in only two iterations. The resulting algorithm is compared to Gooding's procedure revealing to be numerically as accurate, while having a smaller computational complexity.

  20. Seven Issues Revisited

    DEFF Research Database (Denmark)

    Grønbæk, Kaj; Whitehead, Jim; De Bra, Paul

    2002-01-01

    It has been 15 years since the original presentation by Frank Halasz at Hypertext'87 on seven issues for the next generation of hypertext systems. These issues are: Search and Query Composites Virtual Structures Computation in/over hypertext network Versioning Collaborative Work Extensibility...... and Tailorability Since that time, these issues have formed the nucleus of multiple research agendas within the Hypertext community. Befitting this direction-setting role, the issues have been revisited several times, by Halasz in his 1991 Hypertext keynote talk, and by Randy Trigg in his 1996 Hypertext keynote...... five years later. Additionally, over the intervening 15 years, many research systems have addressed the original seven issues, and new research avenues have opened up. The goal of this panel is to begin the process of developing a new set of seven issues for the next generation of hypertext system...

  1. Klein's double discontinuity revisited

    DEFF Research Database (Denmark)

    Winsløw, Carl; Grønbæk, Niels

    2014-01-01

    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......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 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...

  2. Revisiting energy efficiency fundamentals

    Energy Technology Data Exchange (ETDEWEB)

    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.

  3. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical modific

  4. Asian fungal fermented food

    NARCIS (Netherlands)

    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

  5. Leadership and Management Theories Revisited

    DEFF Research Database (Denmark)

    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...

  6. Benjamin Franklin and Mesmerism, revisited.

    Science.gov (United States)

    McConkey, Kevin M; Perry, Campbell

    2002-10-01

    The authors revisit and update their previous historiographical note (McConkey & Perry, 1985) on Benjamin Franklin's involvement with and investigation of animal magnetism or mesmerism. They incorporate more recent literature and offer additional comment about Franklin's role in and views about mesmerism. Franklin had a higher degree of personal involvement with and a more detailed opinion of mesmerism than has been previously appreciated.

  7. Nutational Damping Revisited

    Science.gov (United States)

    Burns, J. A.; Sharma, I.

    2000-10-01

    Motivated by the recent detection of complex rotational states for several asteroids and comets, as well as by the ongoing and planned spacecraft missions to such bodies, which should allow their rotational states to be accurately determined, we revisit the problem of the nutational damping of small solar system bodies. The nutational damping of asteroids has been approximately analyzed by Prendergast (1958), Burns and Safronov (1973), and Efroimsky and Lazarian (2000). Many other similar dynamical studies concern planetary wobble decay (e.g., Peale 1973; Yoder and Ward 1979), interstellar dust grain alignment (e.g., Purcell 1979; Lazarian and Efroimsky 1999) and damping of Earth's Chandler wobble (Lambeck 1980). Recall that rotational energy loss for an isolated body aligns the body's angular momentum vector with its axis of maximum inertia. Assuming anelastic dissipation, simple dimensional analysis determines a functional form of the damping timescale, on which all the above authors agree. However, the numerical coefficients of published results are claimed to differ by orders of magnitude. Differences have been ascribed to absent physics, to solutions that fail to satisfy boundary conditions perfectly, and to unphysical choices for the Q parameter. The true reasons for the discrepancy are unclear since, despite contrary claims, the full 3D problem (nutational damping of an anelastic ellipsoid) is analytically intractable so far. To move the debate forward, we compare the solution of a related 2D problem to the expressions found previously, and we present results from a finite element model. On this basis, we feel that previous rates for the decay of asteroidal tumbling (Harris 1994), derived from Burns and Safronov (1973), are likely to be accurate, at least to a factor of a few. Funded by NASA.

  8. Rumen microorganisms and fermentation

    Directory of Open Access Journals (Sweden)

    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.

  9. Protein modification by fermentation

    DEFF Research Database (Denmark)

    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....... 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...

  10. Ethanol by continuous fermentation

    Energy Technology Data Exchange (ETDEWEB)

    1985-01-01

    EtOH is produced by continuous fermentation of molasses. Thus, molasses diluted to 20/sup 0/ Brix was inoculated with bakers' yeast and fermented at 32/sup 0/. When the medium reached 4% EtOH, it was circulated through a centrifuge. The concentrated yeast was recycled to the fermentor and the supernatant was sent to a still. After distillation, the still residue was returned to the fermentor. When the initial charge was entirely fermented, 13 kg molasses of 40/sup 0/ Brix was added to the fermentor per hour, and the yield of EtOH was 1.7 kg/100 L-hour.

  11. Dynamic Topography Revisited

    Science.gov (United States)

    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

  12. Enceladus' tidal dissipation revisited

    Science.gov (United States)

    Tobie, Gabriel; Behounkova, Marie; Choblet, Gael; Cadek, Ondrej; Soucek, Ondrej

    2016-10-01

    A series of chemical and physical evidence indicates that the intense activity at Enceladus' South Pole is related to a subsurface salty water reservoir underneath the tectonically active ice shell. The detection of a significant libration implies that this water reservoir is global and that the average ice shell thickness is about 20-25km (Thomas et al. 2016). The interpretation of gravity and topography data further predicts large variations in ice shell thickness, resulting in a shell potentially thinner than 5 km in the South Polar Terrain (SPT) (Cadek et al. 2016). Such an ice shell structure requires a very strong heat source in the interior, with a focusing mechanism at the SPT. Thermal diffusion through the ice shell implies that at least 25-30 GW is lost into space by passive diffusion, implying a very efficient dissipation mechanism in Enceladus' interior to maintain such an ocean/ice configuration thermally stable.In order to determine in which conditions such a large dissipation power may be generated, we model the tidal response of Enceladus including variable ice shell thickness. For the rock core, we consider a wide range of rheological parameters representative of water-saturated porous rock materials. We demonstrate that the thinning toward the South Pole leads to a strong increase in heat production in the ice shell, with a optimal thickness obtained between 1.5 and 3 km, depending on the assumed ice viscosity. Our results imply that the heat production in the ice shell within the SPT may be sufficient to counterbalance the heat loss by diffusion and to power eruption activity. However, outside the SPT, a strong dissipation in the porous core is required to counterbalance the diffusive heat loss. We show that about 20 GW can be generated in the core, for an effective viscosity of 1012 Pa.s, which is comparable to the effective viscosity estimated in water-saturated glacial tills on Earth. We will discuss the implications of this revisited tidal

  13. Filamentous Fungi Fermentation

    DEFF Research Database (Denmark)

    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...

  14. Kinetics of methane fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Y. R.; Hashimoto, A. G.

    1978-01-01

    The kinetics on methane fermentation are described using published data for livestock residue, sewage sludge, and municipal refuse. Methods are presented to determine the kinetic constants and the finally attainable methane production using steady-state methane production data. The effects of temperature, loading rate, and influent substrate concentration on methane fermentation kinetics are discussed. These relationships were used to predict the rate of methane production of a pilot-scale fermentor with excellent results.

  15. Remembered Experiences and Revisit Intentions

    DEFF Research Database (Denmark)

    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...

  16. Revisiting SU(N) integrals

    CERN Document Server

    Zuber, Jean-Bernard

    2016-01-01

    In this note, I revisit integrals over $\\SU(N)$ of the form $ \\int DU\\, U_{i_1j_1}\\cdots U_{i_pj_p}\\Ud_{k_1l_1}\\cdots \\Ud_{k_nl_n}$. While the case $p=n$ is well known, it seems that explicit expressions for $p=n+N$ had not appeared in the literature. Similarities and differences, in particular in the large $N$ limit, between the two cases are discussed

  17. The Damped String Problem Revisited

    CERN Document Server

    Gesztesy, Fritz

    2010-01-01

    We revisit the damped string equation on a compact interval with a variety of boundary conditions and derive an infinite sequence of trace formulas associated with it, employing methods familiar from supersymmetric quantum mechanics. We also derive completeness and Riesz basis results (with parentheses) for the associated root functions under less smoothness assumptions on the coefficients than usual, using operator theoretic methods (rather than detailed eigenvalue and root function asymptotics) only.

  18. Xylose fermentation to ethanol

    Energy Technology Data Exchange (ETDEWEB)

    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.

  19. A remote coal deposit revisited

    DEFF Research Database (Denmark)

    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...... 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...

  20. Jesus and the law revisited

    Directory of Open Access Journals (Sweden)

    William R.G. Loader

    2011-06-01

    Full Text Available This article revisited the issue of Jesus’ attitude towards the Torah on the basis of a critical discussion of the most recent extensive treatment of the theme by Meier in his A marginal Jew: Rethinking the historical Jesus: Volume four: Law and love (2009. It engaged Meier’s contribution in the light of contemporary research, concluding that, whilst Meier provided an erudite analysis, his thesis that Jesus’ teaching on divorce and oaths revoked Mosaic law did not convince, for it did not adequately consider the extent to which the contemporary interpretation of the Torah could encompass such radicalisation.

  1. Effect of coagulant/flocculants on bioproducts from microalgae.

    Science.gov (United States)

    Anthony, Renil J; Ellis, Joshua T; Sathish, Ashik; Rahman, Asif; Miller, Charles D; Sims, Ronald C

    2013-12-01

    The potential of microalgae as a source of sustainable energy, nutritional supplements and specialized chemicals necessitates a thorough evaluation of the methods of harvesting microalgae with regards to the bioproduct(s) desired. This research assessed the effect of coagulation, flocculation, and centrifugation on the wet lipid extraction procedure, which fractionated microalgae into hydrolyzed biomass for fermentation into acetone, butanol, and ethanol, an aqueous phase as growth media for genetically engineered Escherichia coli, and a lipid fraction for the production of biodiesel. Biomass harvested by cationic starches, alum, and centrifugation produced 30, 19, and 22.5mg/g of dry wt. algae of total combined acetone, butanol, and ethanol, respectively. Higher biodiesel production was also observed for the cationic starches (9.6 mg/g of dry wt. algae) than alum (0.6 mg/g of dry wt. algae) harvested biomass. The results suggested significant effect of the harvesting methods on the yields of bioproducts.

  2. McLean's second variation formula revisited

    Science.gov (United States)

    Lê, Hông Vân; Vanžura, Jiří

    2017-03-01

    We revisit McLean's second variation formulas for calibrated submanifolds in exceptional geometries, and correct his formulas concerning associative submanifolds and Cayley submanifolds, using a unified treatment based on the (relative) calibration method and Harvey-Lawson's identities.

  3. High-level Behavior Representation Languages Revisited

    Science.gov (United States)

    2016-06-07

    2006 High-level Behavior Representation Languages Revisited Frank E. Ritter, Steven R. Haynes, and Mark Cohen (ritter, shaynes, mcohen@ist.psu.edu...time again to consider high level behavior representation languages. Cognitive models and intelligent agents are becoming more complex and pervasive...00-2006 to 00-00-2006 4. TITLE AND SUBTITLE High-level Behavior Representation Languages Revisited 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c

  4. Fermentation method producing ethanol

    Science.gov (United States)

    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.

  5. China's Fermentation Industry Develops Rapidly

    Institute of Scientific and Technical Information of China (English)

    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.

  6. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Directory of Open Access Journals (Sweden)

    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. Hydrogen Production by Thermophilic Fermentation

    NARCIS (Netherlands)

    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

  8. Effect of ozonolysis parameters on the inhibitory compound generation and on the production of ethanol by Pichia stipitis and acetone-butanol-ethanol by Clostridium from ozonated and water washed sugarcane bagasse.

    Science.gov (United States)

    Travaini, Rodolfo; Barrado, Enrique; Bolado-Rodríguez, Silvia

    2016-10-01

    Sugarcane bagasse (SCB) was ozone pretreated and detoxified by water washing, applying a L9(3)(4) orthogonal array (OA) design of experiments to study the effect of pretreatment parameters (moisture content, ozone concentration, ozone/oxygen flow and particle size) on the generation of inhibitory compounds and on the composition of hydrolysates of ozonated-washed samples. Ozone concentration resulted the highest influence process parameter on delignification and sugar release after washing; while, for inhibitory compound formation, moisture content also had an important role. Ozone expended in pretreatment related directly with sugar release and inhibitory compound formation. Washing detoxification was effective, providing non-inhibitory hydrolysates. Maximum glucose and xylose release yields obtained were 84% and 67%, respectively, for ozonated-washed SCB. Sugar concentration resulted in the decisive factor for biofuels yields. Ethanol production achieved an 88% yield by Pichia stipitis, whereas Clostridium acetobutylicum produced 0.072gBUTANOL/gSUGAR and 0.188gABE/gSUGAR, and, Clostridium beijerinckii 0.165gBUTANOL/gSUGAR and 0.257gABE/gSUGAR.

  9. Revisiting tourist behavior via destination brand worldness

    Directory of Open Access Journals (Sweden)

    Murat Kayak

    2016-11-01

    Full Text Available Taking tourists’ perspective rather than destination offerings as its core concept, this study introduces “perceived destination brand worldness” as a variable. Perceived destination brand worldness is defined as the positive perception that a tourist has of a country that is visited by tourists from all over the world. Then, the relationship between perceived destination brand worldness and intention to revisit is analyzed using partial least squares regression. This empirical study selects Taiwanese tourists as its sample, and the results show that perceived destination brand worldness is a direct predictor of intention to revisit. In light of these empirical findings and observations, practical and theoretical implications are discussed.

  10. Lactose fermentation by engineered Saccharomyces cerevisiae capable of fermenting cellobiose.

    Science.gov (United States)

    Liu, Jing-Jing; Zhang, Guo-Chang; Oh, Eun Joong; Pathanibul, Panchalee; Turner, Timothy L; Jin, Yong-Su

    2016-09-20

    Lactose is an inevitable byproduct of the dairy industry. In addition to cheese manufacturing, the growing Greek yogurt industry generates excess acid whey, which contains lactose. Therefore, rapid and efficient conversion of lactose to fuels and chemicals would be useful for recycling the otherwise harmful acid whey. Saccharomyces cerevisiae, a popular metabolic engineering host, cannot natively utilize lactose. However, we discovered that an engineered S. cerevisiae strain (EJ2) capable of fermenting cellobiose can also ferment lactose. This finding suggests that a cellobiose transporter (CDT-1) can transport lactose and a β-glucosidase (GH1-1) can hydrolyze lactose by acting as a β-galactosidase. While the lactose fermentation by the EJ2 strain was much slower than the cellobiose fermentation, a faster lactose-fermenting strain (EJ2e8) was obtained through serial subcultures on lactose. The EJ2e8 strain fermented lactose with a consumption rate of 2.16g/Lh. The improved lactose fermentation by the EJ2e8 strain was due to the increased copy number of cdt-1 and gh1-1 genes. Looking ahead, the EJ2e8 strain could be exploited for the production of other non-ethanol fuels and chemicals from lactose through further metabolic engineering.

  11. The power reinforcement framework revisited

    DEFF Research Database (Denmark)

    Nielsen, Jeppe; Andersen, Kim Normann; Danziger, James N.

    2016-01-01

    Whereas digital technologies are often depicted as being capable of disrupting long-standing power structures and facilitating new governance mechanisms, the power reinforcement framework suggests that information and communications technologies tend to strengthen existing power arrangements with......-dominated and centrally controlled technologies that were the main focus of the 1970s and 1980s studies. Yet this study concludes that there is general support for the reinforcement framework in the contemporary application of mobile technology in public sector home care....... public organizations. This article revisits the 30-yearold power reinforcement framework by means of an empirical analysis on the use of mobile technology in a large-scale programme in Danish public sector home care. It explores whether and to what extent administrative management has controlled decision......-making and gained most benefits from mobile technology use, relative to the effects of the technology on the street-level workers who deliver services. Current mobile technology-in-use might be less likely to be power reinforcing because it is far more decentralized and individualized than the mainly expert...

  12. The mycorrhiza helper bacteria revisited.

    Science.gov (United States)

    Frey-Klett, P; Garbaye, J; Tarkka, M

    2007-01-01

    In natural conditions, mycorrhizal fungi are surrounded by complex microbial communities, which modulate the mycorrhizal symbiosis. Here, the focus is on the so-called mycorrhiza helper bacteria (MHB). This concept is revisited, and the distinction is made between the helper bacteria, which assist mycorrhiza formation, and those that interact positively with the functioning of the symbiosis. After considering some examples of MHB from the literature, the ecological and evolutionary implications of the relationships of MHB with mycorrhizal fungi are discussed. The question of the specificity of the MHB effect is addressed, and an assessment is made of progress in understanding the mechanisms of the MHB effect, which has been made possible through the development of genomics. Finally, clear evidence is presented suggesting that some MHB promote the functioning of the mycorrhizal symbiosis. This is illustrated for three critical functions of practical significance: nutrient mobilization from soil minerals, fixation of atmospheric nitrogen, and protection of plants against root pathogens. The review concludes with discussion of future research priorities regarding the potentially very fruitful concept of MHB.

  13. Leukemia and ionizing radiation revisited

    Energy Technology Data Exchange (ETDEWEB)

    Cuttler, J.M. [Cuttler & Associates Inc., Vaughan, Ontario (Canada); Welsh, J.S. [Loyola University-Chicago, Dept. or Radiation Oncology, Stritch School of Medicine, Maywood, Illinois (United States)

    2016-03-15

    A world-wide radiation health scare was created in the late 19508 to stop the testing of atomic bombs and block the development of nuclear energy. In spite of the large amount of evidence that contradicts the cancer predictions, this fear continues. It impairs the use of low radiation doses in medical diagnostic imaging and radiation therapy. This brief article revisits the second of two key studies, which revolutionized radiation protection, and identifies a serious error that was missed. This error in analyzing the leukemia incidence among the 195,000 survivors, in the combined exposed populations of Hiroshima and Nagasaki, invalidates use of the LNT model for assessing the risk of cancer from ionizing radiation. The threshold acute dose for radiation-induced leukemia, based on about 96,800 humans, is identified to be about 50 rem, or 0.5 Sv. It is reasonable to expect that the thresholds for other cancer types are higher than this level. No predictions or hints of excess cancer risk (or any other health risk) should be made for an acute exposure below this value until there is scientific evidence to support the LNT hypothesis. (author)

  14. Gravity current jump conditions, revisited

    Science.gov (United States)

    Ungarish, Marius; Hogg, Andrew J.

    2016-11-01

    Consider the flow of a high-Reynolds-number gravity current of density ρc in an ambient fluid of density ρa in a horizontal channel z ∈ [ 0 , H ] , with gravity in - z direction. The motion is often modeled by a two-layer formulation which displays jumps (shocks) in the height of the interface, in particular at the leading front of the dense layer. Various theoretical models have been advanced to predict the dimensionless speed of the jump, Fr = U /√{g' h } ; g' , h are reduced gravity and jump height. We revisit this problem and using the Navier-Stokes equations, integrated over a control volume embedding the jump, derive balances of mass and momentum fluxes. We focus on understanding the closures needed to complete this model and we show the vital need to understand the pressure head losses over the jump, which we show can be related to the vorticity fluxes at the boundaries of the control volume. Our formulation leads to two governing equations for three dimensionless quantities. Closure requires one further assumption, depending on which we demonstrate that previous models for gravity current fronts and internal bores can be recovered. This analysis yield new insights into existing results, and also provides constraints for potential new formulae.

  15. Revisiting the Regenerative Possibilities of Ortiz

    Science.gov (United States)

    Duques, Matthew

    2004-01-01

    The author of this article revisits Simon Ortiz's poem, "From Sand Creek," in which the latter can in so few words convey both the horrific tragedy of conquest and colonization, while at the same time find a space for possibility, a means for recovery that is never about forgetting but always occurs as a kind of recuperative remembering. Ortiz…

  16. The Faraday effect revisited: General theory

    DEFF Research Database (Denmark)

    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...

  17. The Faraday effect revisited: General theory

    DEFF Research Database (Denmark)

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

    2006-01-01

    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. At zero temperature and zero frequency...

  18. The Future of Engineering Education--Revisited

    Science.gov (United States)

    Wankat, Phillip C.; Bullard, Lisa G.

    2016-01-01

    This paper revisits the landmark CEE series, "The Future of Engineering Education," published in 2000 (available free in the CEE archives on the internet) to examine the predictions made in the original paper as well as the tools and approaches documented. Most of the advice offered in the original series remains current. Despite new…

  19. Revisiting separation properties of convex fuzzy sets

    Science.gov (United States)

    Separation of convex sets by hyperplanes has been extensively studied on crisp sets. In a seminal paper separability and convexity are investigated, however there is a flaw on the definition of degree of separation. We revisited separation on convex fuzzy sets that have level-wise (crisp) disjointne...

  20. Revisiting Basic Counseling Skills with Children

    Science.gov (United States)

    Van Velsor, Patricia

    2004-01-01

    Counseling with children can be challenging for counselors whose training focused on adult clients. The purpose of this article is to offer information to counselors seeking to improve their skills with children, revisiting a topic discussed in an earlier Journal of Counseling & Development article by P. Erdman and R. Lampe (1996). Examples of…

  1. Physiology of yeasts in alcoholic fermentation processes

    OpenAIRE

    Guimarães, Pedro M. R.

    2008-01-01

    Tese de Doutoramento em Engenharia Química e Biológica This thesis is focused on physiological aspects of the yeasts used in two alcoholic fermentation processes: primary brewing fermentation and fermentation of lactose (particularly lactose derived from cheese whey) to ethanol by recombinant Saccharomyces cerevisiae flocculent strains. The brewing fermentation is probably the most extensively studied alcoholic fermentation process. Nevertheless, developments in brewing tech...

  2. Optimization of Fermentation Conditions for the Production of Bacteriocin Fermentate

    Science.gov (United States)

    2015-03-30

    pediocin, using various unusual food-grade substrates (e.g. whey , soy milk , peanut milk , etc) for production and incorporation into military ration...inoculum level, which was set at 1.0% (v/v). After fermentation, all BAC-laden broths, (i.e. MRS, TGE, whey + yeast extract, soymilk, peanut milk and...BAC-laden fermentate (using the various BAC-laden broths MRS, TGE, whey + yeast extract, soymilk, peanut milk and peanut milk + soymilk + glucose

  3. Revisiting the 1761 Transatlantic Tsunami

    Science.gov (United States)

    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

  4. Fermented liquid feed for pigs

    OpenAIRE

    Missotten, Joris; Michiels, Joris; Ovyn, Anneke; De Smet, Stefaan; Dierick, Noël

    2010-01-01

    Since the announcement of the ban on the use of antibiotics as antimicrobial growth promoters in the feed of pigs in 2006 the investigation towards alternative feed additives has augmented considerably. Although fermented liquid feed is not an additive, but a feeding strategy, the experimental work examining its possible advantages also saw a rise. The use of fermented liquid feed (FLF) has two main advantages, namely that the simultaneous provision of feed and water may result in an alleviat...

  5. Revisiting the Diffusion Problem in a Capillary Tube Geometry

    CERN Document Server

    Sullivan, Eric

    2012-01-01

    The present work revisits the problem of modeling diffusion above a stagnant liquid interface in a capillary tube geometry. In this revisitation we elucidate a misconception found in the classical model proposed by Bird et. al. Furthermore, we propose alternative explanations for thermally forced diffusion and provide a description of natural convection in the absence of forcing terms.

  6. Spine revisited: Principles and parlance redefined

    Directory of Open Access Journals (Sweden)

    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.

  7. Hyperinflation in Brazil, Israel, and Nicaragua revisited

    OpenAIRE

    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 ...

  8. Revisiting Cementoblastoma with a Rare Case Presentation

    Directory of Open Access Journals (Sweden)

    Vijayanirmala Subramani

    2017-01-01

    Full Text Available Cementoblastoma is a rare benign odontogenic neoplasm which is characterized by the proliferation of cellular cementum. Diagnosis of cementoblastoma is challenging because of its protracted clinical, radiographic features, and bland histological appearance; most often cementoblastoma is often confused with other cementum and bone originated lesions. The aim of this article is to overview/revisit, approach the diagnosis of cementoblastoma, and also present a unique radiographic appearance of a cementoblastoma lesion associated with an impacted tooth.

  9. The Actinide Transition Revisited by Gutzwiller Approximation

    Science.gov (United States)

    Xu, Wenhu; Lanata, Nicola; Yao, Yongxin; Kotliar, Gabriel

    2015-03-01

    We revisit the problem of the actinide transition using the Gutzwiller approximation (GA) in combination with the local density approximation (LDA). In particular, we compute the equilibrium volumes of the actinide series and reproduce the abrupt change of density found experimentally near plutonium as a function of the atomic number. We discuss how this behavior relates with the electron correlations in the 5 f states, the lattice structure, and the spin-orbit interaction. Our results are in good agreement with the experiments.

  10. Fermentation of irradiated sugarcane must

    Energy Technology Data Exchange (ETDEWEB)

    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)

  11. Experiments with Fungi Part 2: Fermentation.

    Science.gov (United States)

    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)

  12. Treatment of biomass to obtain fermentable sugars

    Science.gov (United States)

    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.

  13. Ethanolic fermentation of pentoses in lignocellulose hydrolysates

    Energy Technology Data Exchange (ETDEWEB)

    Hahn-Haegerdal, B.; Linden, T.; Senac, T.; Skoog, K. [Lund Univ. Chemical Center (Sweden)

    1991-12-31

    In the fermentation of lignocellulose hydrolysates to ethanol, two major problems are encountered: the fermentation of the pentose sugar xylose, and the presence of microbial inhibitors. Xylose can be directly fermented with yeasts; such as Pachysolen tannophilus, Candida shehatae, and Pichia stipis, or by isomerization of xylose to xylulose with the enzyme glucose (xylose) isomerase, and subsequent fermentation with bakers yeast, Saccharomyces cerevisiae. The direct fermentation requires low, carefully controlled oxygenation, as well as the removal of inhibitors. Also, the xylose-fermenting yeasts have a limited ethanol tolerance. The combined isomerization and fermentation with XI and S. cerevisiae gives yields and productivities comparable to those obtained in hexose fermentations without oxygenation and removal of inhibitors. However, the enzyme is not very stable in a lignocellulose hydrolysate, and S. cerevisiae has a poorly developed pentose phosphate shunt. Different strategies involving strain adaptation, and protein and genetic engineering adopted to overcome these different obstacles, are discussed.

  14. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    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

  15. Enhanced substrate conversion efficiency of fermentation processes

    OpenAIRE

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

    2006-01-01

    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 less oxidised state than the final oxidation product CO2, such that the concurrent synthesis of the first ...

  16. BHQ revisited (2): Texture development

    Science.gov (United States)

    Kilian, Rüdiger; Heilbronner, Renée

    2016-04-01

    appears that grains can be unfavourably oriented for glide despite their c-axis direction falling in those positions which were used in the "classical" interpretation. Additionally, it turns out that grain-scale dispersion axes can be used to describe the kinematic behaviour in a more consistent way compared to the rotations axes obtained from intragranular misorientations in the range of 2-10°. The implications derived from the experimental data set will be compared to data obtained from natural quartz mylonites which formed in a comparable recrystallization regime. This is the companion poster to "BHQ revisited (I) looking at grain size" where the development of the dynamically recrystallized grain size is addressed. Reference cited: Heilbronner, R., and J. Tullis (2006), Evolution of c axis pole figures and grain size during dynamic recrystallization: Results from experimentally sheared quartzite, J. Geophys. Res., 111, B10202, doi:10.1029/2005JB004194.

  17. Antioxidant properties of fermented mango leaf extracts.

    Science.gov (United States)

    Park, Anna; Ku, Taekyu; Yoo, Ilsou

    2015-01-01

    Antioxidant properties of mango (Mangifera indica) leaves were evaluated. Hydroalcoholic leaf extracts that were lyophilized were subsequently fermented with either Lactobacillus casei or effective microorganisms (EM) such as probiotic bacteria and/or other anaerobic organisms. Antioxidant properties were measured as a function of the mango leaf extract concentration in the fermentation broth. Tests for radical scavenging using the 1,1-diphenyl-2-picrylhydrazyl radical showed higher antioxidant activity for Lactobacillus- and EM-fermented mango leaf extracts than for the synthetic antioxidant butylated hydroxytoluene. Antioxidant activity generally increased with increasing fermented extract concentration as did the fermented extracts' polyphenol and flavonoid contents. Fermented extracts reduced reactive oxygen species generation by lipopolysaccharide in RAW 264.7 cells when measured via fluorescence of dichlorodihydrofluorescein acetate treated cells using flow cytometry. RAW 264.7 cells also showed a concentration-dependent cytotoxic effect of the fermented extracts using the 3-(4,5-dimethylthialol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Inhibition of mushroom tyrosinase activity as well as nitrite scavenging by the fermented extracts increased as fermented extract concentrations increased. Tyrosinase activity was assayed with 3,4-dihydroxyphenylalanine as substrate. Nitrite scavenging was assessed via measurement of inhibition of chromophore production from nitrite-naphthylamine-sulfanilic acid mixtures. The antioxidant properties of fermented mango leaf extracts suggest the fermented extracts may be useful in developing health food and fermentation-based beauty products.

  18. Macroscopic modelling of solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.J.

    2007-01-01

    Solid-state fermentation is different from the more well known process of liquid fermentation because no free flowing water is present. The technique is primarily used in Asia. Well-known products are the foods tempe, soy sauce and saké. In industrial solid-state fermentation, the substrate usually

  19. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    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...... 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...

  20. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    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...

  1. Anaerobic xylose fermentation by Spathaspora passalidarum

    DEFF Research Database (Denmark)

    Hou, Xiaoru

    2012-01-01

    A cost-effective conversion of lignocellulosic biomass into bioethanol requires that the xylose released from the hemicellulose fraction (20–40% of biomass) can be fermented. Baker’s yeast, Saccharomyces cerevisiae, efficiently ferments glucose but it lacks the ability to ferment xylose. Xylose-fermenting...... yeast such as Pichia stipitis requires accurately controlled microaerophilic conditions during the xylose fermentation, rendering the process technically difficult and expensive. In this study, it is demonstrated that under anaerobic conditions Spathaspora passalidarum showed high ethanol production...

  2. Yeasts are essential for cocoa bean fermentation.

    Science.gov (United States)

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

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics.

  3. Cleaning Validation of Fermentation Tanks

    DEFF Research Database (Denmark)

    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...

  4. Fermentative processes for environmental remediation

    OpenAIRE

    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...

  5. Biogenic amines in fermented foods

    NARCIS (Netherlands)

    Spano, G.; Russo, P.; Lonvaud-Funel, A.; Lucas, P.; Alexandre, H.; Grandvalet, C.; Coton, E.; Coton, M.; Barnavon, L.; Bach, B.; Rattray, F.; Bunte, A.; Magni, C.; Ladero, V.; Alvarez, M.; Fernández, M.; Lopez, P.; Palencia, P.F. de; Corbi, A.; Trip, H.; Lolkema, J.S.

    2010-01-01

    Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide rang

  6. ENDOSPORES OF THERMOPHILIC FERMENTATIVE BACTERIA

    DEFF Research Database (Denmark)

    Volpi, Marta

    2016-01-01

    solely based on endospores of sulphate-reducing bacteria (SRB), which presumably constitute only a small fraction of the total thermophilic endospore community reaching cold environments. My PhD project developed an experimental framework for using thermophilic fermentative endospores (TFEs) to trace...

  7. African fermented foods and probiotics.

    Science.gov (United States)

    Franz, Charles M A P; Huch, Melanie; Mathara, Julius Maina; Abriouel, Hikmate; Benomar, Nabil; Reid, Gregor; Galvez, Antonio; Holzapfel, Wilhelm H

    2014-11-03

    Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease. Sub-Saharan Africa is the world's region with the highest percentage of chronically malnourished people and high child mortality. Further developing of traditional fermented foods with added probiotic health features would be an important contribution towards reaching the UN Millennium Development Goals of eradication of poverty and hunger, reduction in child mortality rates and improvement of maternal health. Specific probiotic strains with documented health benefits are sparsely available in Africa and not affordable to the majority of the population. Furthermore, they are not used in food fermentations. If such probiotic products could be developed especially for household food preparation, such as cereal or milk foods, it could make a profound impact on the health and well-being of adults and children. Suitable strains need to be chosen and efforts are needed to produce strains to make products which will be available for clinical studies. This can gauge the impact of probiotics on consumers' nutrition and health, and increase the number of people who can benefit.

  8. Fumaric acid production by fermentation

    NARCIS (Netherlands)

    Roa Engel, C.A.; Straathof, A.J.J.; Zijlmans, T.W.; Van Gulik, W.M.; Van der Wielen, L.A.M.

    2008-01-01

    Abstract The potential of fumaric acid as a raw material in the polymer industry and the increment of cost of petroleum-based fumaric acid raises interest in fermentation processes for production of this compound from renewable resources. Although the chemical process yields 112% w/w fumaric acid fr

  9. Balancing phosphine in manure fermentation.

    Science.gov (United States)

    Eismann, F; Glindemann, D; Bergmann, A; Kuschk, P

    1997-11-01

    The evolution of phosphine gas during the anaerobic batch fermentation of fresh swine manure was detected and correlated to the production of methane and hydrogen sulphide. A close temporal relationship between phosphine liberation and methane formation was found. However, the gaseous phosphine released from manure during fermentation only represents a tiny fraction of the overall phosphine balance. The majority of phosphine is captured in solid manure constituents. This matrix-bound phosphine is eliminated by more than 50% during anaerobic batch-fermentation. Seasonally determined phosphine concentrations in biogas and manure from two large-scale manure treatment plants also revealed net losses of phosphine in fermentation. Consequently, manure has to be considered more as a sink of phosphine rather than a phosphine-generating medium. Furthermore, a close relationship between phosphine in the feed of swine and manure of these swine was observed, implying that phosphine residues in the feed (possibly as a result of grain fumigation) represent an important source of phosphine in manure technologies that is relevant before the faecals of swine enter manure treatment plants.

  10. The Brewing Process: Optimizing the Fermentation

    Directory of Open Access Journals (Sweden)

    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.

  11. Commercialization of a novel fermentation concept.

    Science.gov (United States)

    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

  12. Fermentation of hexoses to ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Gustafsson, Lena [Goeteborg Univ. (Sweden). Dept. of General and Marine Microbiology]|[Chalmers Univ. of Technology, Goeteborg (Sweden). Dept of Chemical Reaction Engineering

    2000-06-01

    The Goals of the project has been: to increase the ethanol yield by reducing the by-product formation, primarily biomass and glycerol, and to prevent stuck fermentations, i.e. to maintain a high ethanol production rate simultaneously with a high ethanol yield. The studies have been performed both in defined laboratory media and in a mixture of wood- and wheat hydrolysates. The yeast strains used have been both industrial strains of bakers yeast, Saccharomyces cerevisiae, and haploid laboratory strains. The Relevance of these studies with respect to production of ethanol to be used as fuel is explained by: With the traditional process design used today, it is very difficult to reach a yield of more than 90 % of the theoretical maximal value of ethanol based on fermented hexose. During 'normal' growth and fermentation conditions in either anaerobic batch or chemostat cultures, substrate is lost as biomass and glycerol in the range of 8 to 11 % and 6 to 11 % of the substrate consumed (kg/kg). It is essential to reduce these by-products. Traditional processes are mostly batch processes, in which there is a risk that the biocatalyst, i.e. the yeast, may become inactivated. If for example yeast biomass production is avoided by use of non-growing systems, the ethanol production rate is instantaneously reduced by at least 50%. Unfortunately, even if yeast biomass production is not avoided on purpose, it is well known that stuck fermentations caused by cell death is a problem in large scale yeast processes. The main reason for stuck fermentations is nutrient imbalances. For a good process economy, it is necessary to ensure process accessibility, i.e. to maintain a high and reproducible production rate. This will both considerably reduce the necessary total volume of the fermentors (and thereby the investment costs), and moreover minimize undesirable product fall-out.

  13. Health Benefits of Fiber Fermentation.

    Science.gov (United States)

    Dahl, Wendy J; Agro, Nicole C; Eliasson, Åsa M; Mialki, Kaley L; Olivera, Joseph D; Rusch, Carley T; Young, Carly N

    2017-02-01

    Although fiber is well recognized for its effect on laxation, increasing evidence supports the role of fiber in the prevention and treatment of chronic disease. The aim of this review is to provide an overview of the health benefits of fiber and its fermentation, and describe how the products of fermentation may influence disease risk and treatment. Higher fiber intakes are associated with decreased risk of cardiovascular disease, type 2 diabetes, and some forms of cancer. Fiber may also have a role in lowering blood pressure and in preventing obesity by limiting weight gain. Fiber is effective in managing blood glucose in type 2 diabetes, useful for weight loss, and may provide therapeutic adjunctive roles in kidney and liver disease. In addition, higher fiber diets are not contraindicated in inflammatory bowel disease or irritable bowel syndrome and may provide some benefit. Common to the associations with disease reduction is fermentation of fiber and its potential to modulate microbiota and its activities and inflammation, specifically the production of anti-inflammatory short chain fatty acids, primarily from saccharolytic fermentation, versus the deleterious products of proteolytic activity. Because fiber intake is inversely associated with all-cause mortality, mechanisms by which fiber may reduce chronic disease risk and provide therapeutic benefit to those with chronic disease need further elucidation and large, randomized controlled trials are needed to confirm causality.Teaching Points• Strong evidence supports the association between higher fiber diets and reduced risk of cardiovascular disease, type 2 diabetes, and some forms of cancer.• Higher fiber intakes are associated with lower body weight and body mass index, and some types of fiber may facilitate weight loss.• Fiber is recommended as an adjunctive medical nutritional therapy for type 2 diabetes, chronic kidney disease, and certain liver diseases.• Fermentation and the resulting shifts in

  14. Sloan Digital Sky Survey Photometric Calibration Revisited

    Science.gov (United States)

    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.

  15. Seed dispersal effectiveness revisited: a conceptual review

    OpenAIRE

    Schupp, Eugene W.; JORDANO, Pedro; Gómez Reyes, José M.

    2010-01-01

    Growth in seed dispersal studies has been fast-paced since the seed disperser effec- tiveness (SDE) framework was developed 17 yr ago. Thus, the time is ripe to revisit the framework in light of accumulated new insight. Here, we first present an over- view of the framework, how it has been applied, and what we know and do not know. We then introduce the SDE landscape as the two-dimensional representa- tion of the possible combinations of the quantity and the quality of dispersal and with ele...

  16. Sloan Digital Sky Survey Photometric Calibration Revisited

    Energy Technology Data Exchange (ETDEWEB)

    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.

  17. Guessing Revisited: A Large Deviations Approach

    CERN Document Server

    Hanawal, Manjesh Kumar

    2010-01-01

    The problem of guessing a random string is revisited. A close relation between guessing and compression is first established. Then it is shown that if the sequence of distributions of the information spectrum satisfies the large deviation property with a certain rate function, then the limiting guessing exponent exists and is a scalar multiple of the Legendre-Fenchel dual of the rate function. Other sufficient conditions related to certain continuity properties of the information spectrum are briefly discussed. This approach highlights the importance of the information spectrum in determining the limiting guessing exponent. All known prior results are then re-derived as example applications of our unifying approach.

  18. Polynomial chaotic inflation in supergravity revisited

    Directory of Open Access Journals (Sweden)

    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.

  19. Utilization of economical substrate-derived carbohydrates by solventogenic clostridia: pathway dissection, regulation and engineering.

    Science.gov (United States)

    Gu, Yang; Jiang, Yu; Yang, Sheng; Jiang, Weihong

    2014-10-01

    Solventogenic clostridia can produce acetone, butanol and ethanol (ABE) by using different carbohydrates. For economical reasons, the utilization of cheap and renewable biomass in clostridia-based ABE fermentation has recently attracted increasing interests. With the study of molecular microbiology and development of genetic tools, the understanding of carbohydrate metabolism in clostridia has increased in recent years. Here, we review the pioneering work in this field, with a focus on dissecting the pathways and describing the regulation of the metabolism of economical substrate-derived carbohydrates by clostridia. Recent progress in the metabolic engineering of carbohydrate utilization pathways is also described.

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

    Energy Technology Data Exchange (ETDEWEB)

    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)

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

    DEFF Research Database (Denmark)

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

    2007-01-01

    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...... is 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 microbiology and biochemistry of the processes....

  2. 27 CFR 24.197 - Production by fermentation.

    Science.gov (United States)

    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...

  3. Ground Zero revisits shape outbreaks: Zika and beyond

    CERN Document Server

    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.

  4. Coccolithophorids in polar waters: Wigwamma spp. revisited

    DEFF Research Database (Denmark)

    Thomsen, Helge Abildhauge; Østergaard, Jette B.; Heldal, Mikal

    2013-01-01

    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 Wigwamma is revisited here with the purpose of provi......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 Wigwamma is revisited here with the purpose...... of providing, based on additional sampling from both polar regions, an update on species morphology, life history events and biogeography that can serve as a reference for the future. A new genus, Pseudowigwamma gen. nov. is described to accommodate Wigwamma scenozonion, a species which critically deviates...... from a core group of five Wigwamma species in terms of coccolith morphology and life history events. Wigwamma armatura sp. nov. is described on the basis of material from the Weddell Sea, Antarctica. While fitting nicely into the Wigwamma generic concept, the species adds new dimensions to the overall...

  5. Continuous ethanol fermentation by beer yeast

    Energy Technology Data Exchange (ETDEWEB)

    Kida, Kenji; Morimura, Shigeru; Shima, Noriyuki; Asano, Shinichi; Yamadaki, Motozumi; Miyazawa, Toshiki

    1987-01-25

    Cooked and uncooked continuous fermentation tests and a bench-scale continuous fermentation test were carried out using a flocculating yeast, beer yeast IFO-2018, and using molasses of various origin. Heat of fermentation was measured at the same time. High productivity was found in a non-cooking continuous fermentation, but lowering of a flocculating ability was a problem. A theoretical equation for calculating the heat of fermentation was introduced and its adaptability was examined. The continuous fermentation unit was a single tank type using a tower type fermentor. The fermentor had a capacity of 0.7 l actual volume, made of glass, and consisted of the two parts, a flowing part and a precipitation/separation part. The yeast used was Saccharomyces crevisiae IFO-2018 in comparison with such yeast as S. cerevisiae IFO-0224 and S. cervisiae EP-1. (7 figs,3 tabs,21 refs)

  6. Enzymatic conversion of lignocellulose into fermentable sugars

    DEFF Research Database (Denmark)

    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 hemi......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...... 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 technology...... 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...

  7. Ultrafiltration of hemicellulose hydrolysate fermentation broth

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Desiriani, Ria; Wenten, I. G.

    2017-03-01

    Hemicelulosic material is often used as the main substrate to obtain high-value products such as xylose. The five carbon sugar, xylose, could be further processed by fermentation to produce xylitol. However, not only the hemicellulose hydrolysate fermentation broth contains xylitol, but also metabolite products, residual substances, biomass and mineral salts. Therefore, in order to obtain the end products, various separation processes are required to separate and purify the desired product from the fermentation broth. One of the most promising downstream processing methods of fermentation broth clarification is ultrafiltration due to its potential for energy saving and higher purity. In addition, ultrafiltration membrane has a high performance in separating inhibitory components in the fermentation broth. This paper assesses the influence of operating conditions; including trans-membrane pressure, velocity, pH of the fermentation broth solutions, and also to the xylitol concentration in the product. The challenges of the ultrafiltration process will be pointed out.

  8. Pilot-scale semisolid fermentation of straw.

    Science.gov (United States)

    Grant, G A; Han, Y W; Anderson, A W

    1978-03-01

    Semisolid fermentation of ryegrass straw to increase its animal feed value was successfully performed on a pilot scale. The pilot plant, which could handle 100 kg of straw per batch, was designed so that all major operations could take place in one vessel. The straw was hydrolyzed at 121 degrees C for 30 min with 0.5 N H2SO4 (7:3 liquid:solid), treated with ammonia to raise the pH to 5.0, inoculated with Candida utilis, and fermented in a semisolid state (70% moisture). During fermentation the straw was held stationary with air blown up through it. Batch fermentation times were 12 to 29 h. Semisolid fermentation did not require agitation and supported abundant growth at 20 to 40 degrees C even at near zero oxygen tensions. Fermentation increased the protein content, crude fat content, and in vitro rumen digestibility of the straw.

  9. Pesticides' influence on wine fermentation.

    Science.gov (United States)

    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.

  10. Challenges in industrial fermentation technology research

    DEFF Research Database (Denmark)

    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...... engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because...

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

    NARCIS (Netherlands)

    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

  12. Fermented Meat Products%发酵肉制品

    Institute of Scientific and Technical Information of China (English)

    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.

  13. NaCl-Added Soybean Fermentation and Post-Fermentation Moisture Modulation

    NARCIS (Netherlands)

    Rakshit, M.; Nout, M.J.R.; Sarkar, P.K.

    2015-01-01

    The present study aimed to evaluate the effect of adding NaCl prior to fermentation and moisture reduction after the fermentation on the safety and shelf life of kinema, a Bacillus-fermented soybean food. The physicochemical parameters of kinema decreased with an increase in the concentration of NaC

  14. Kinetics model development of cocoa bean fermentation

    Science.gov (United States)

    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.

  15. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations.

    Science.gov (United States)

    Lei, Hongjie; Xu, Huaide; Feng, Li; Yu, Zhimin; Zhao, Haifeng; Zhao, Mouming

    2016-11-01

    The effects of glucose, sucrose and maltose supplementations on the fermentation performance and stress tolerance of lager yeast (Saccharomyces pastorianus) during high gravity (18°P) and very high gravity (24°P) fermentations were studied. Results showed that throughout 18°P wort fermentation, fermentation performance of lager yeast was significantly improved by glucose or sucrose supplementation, compared with maltose supplementation, especially for sucrose supplementation increasing wort fermentability and ethanol production by 6% and 8%, respectively. However, in the later stage of 24°P wort fermentation, fermentation performance of lager yeast was dramatically improved by maltose supplementation, which increased wort fermentability and ethanol production by 14% and 10%, respectively, compared with sucrose supplementation. Furthermore, higher HSP12 expression level and more intracellular trehalose accumulation in yeast cells were observed by maltose supplementation with increase of the wort gravity from 18°P to 24°P, indicating higher stress response of yeast cells. The excretion of Gly and Ala, and the absorption of Pro in the later stage of fermentation were promoted by maltose supplementation. In addition, with increase of the wort gravity from 18°P to 24°P, higher alcohols level was decreased with maltose supplementation, while esters formation was increased significantly with glucose supplementation. This study suggested that the choice of optimal fermentable sugars maintaining better fermentation performance of lager yeast should be based on not only strain specificity, but also wort gravity.

  16. Seeing the unseen: Charles Bonnet syndrome revisited.

    Science.gov (United States)

    Nair, Aditya Gopinathan; Nair, Akshay Gopinathan; Shah, Bharat R; Gandhi, Rashmin Anilkumar

    2015-09-01

    Charles Bonnet syndrome (CBS) is a rare condition that encompasses three clinical features: complex visual hallucinations, ocular pathology causing visual deterioration, and preserved cognitive status. Common associated ocular pathologies include age-related macular degeneration, glaucoma, and cataracts. Several theories have been proposed to try to explain the visual hallucinations. However, the pathophysiology remains poorly understood, and treatment is largely based on anecdotal data. The lack of awareness of CBS among medical professionals often leads to inappropriate diagnosis and medication. In a country like India, where awareness of mental health is not widespread, cultural myths and stigma prevent patients from seeking professional help. Here we describe two cases of CBS and revisit different ocular morbidities that have been reported to occur in conjunction with CBS. Psychiatrists and ophthalmologists alike must be sensitive to this clinical condition to ensure prompt diagnosis and treatment.

  17. Revisiting gravitino dark matter in thermal leptogenesis

    CERN Document Server

    Ibe, Masahiro; Yanagida, Tsutomu T

    2016-01-01

    In this paper, we revisit the gravitino dark matter scenario in the presence of the bilinear $R$-parity violating interaction. In particular, we discuss a consistency with the thermal leptogenesis. For a high reheating temperature required for the thermal leptogenesis, the gravitino dark matter tends to be overproduced, which puts a severe upper limit on the gluino mass. As we will show, a large portion of parameter space of the gravitino dark matter scenario has been excluded by combining the constraints from the gravitino abundance and the null results of the searches for the superparticles at the LHC experiments. In particular, the models with the stau (and other charged slepton) NLSP has been almost excluded by the searches for the long-lived charged particles at the LHC unless the required reheating temperature is somewhat lowered by assuming, for example, a degenerated right-handed neutrino mass spectrum.

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

    Science.gov (United States)

    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.

  19. Resolution of Reflection Seismic Data Revisited

    DEFF Research Database (Denmark)

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

    wavelength of the wavelet within the thin layer. Using a simple thin-layer parameterization Widess (1973) demonstrated that thin layers with thickness less that around λb/8 cannot be resolved from seismic data independent of the noise level. This has results since been widely adopted as a commonly accepted...... 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 general, we discuss that the resolution of reflection seismic data is controlled by the noise level and the a priori information available...

  20. Post-Inflationary Gravitino Production Revisited

    CERN Document Server

    Ellis, John; Nanopoulos, Dimitri V; Olive, Keith A; Peloso, Marco

    2016-01-01

    We revisit gravitino production following inflation. As a first step, we review the standard calculation of gravitino production in the thermal plasma formed at the end of post-inflationary reheating when the inflaton has completely decayed. Next we consider gravitino production prior to the completion of reheating, assuming that the inflaton decay products thermalize instantaneously while they are still dilute. We then argue that instantaneous thermalization is in general a good approximation, and also show that the contribution of non-thermal gravitino production via the collisions of inflaton decay products prior to thermalization is relatively small. Our final estimate of the gravitino-to-entropy ratio is approximated well by a standard calculation of gravitino production in the post-inflationary thermal plasma assuming total instantaneous decay and thermalization at a time $t \\simeq 1.2/\\Gamma_\\phi$. Finally, in light of our calculations, we consider potential implications of upper limits on the gravitin...

  1. Visual Object Tracking Performance Measures Revisited.

    Science.gov (United States)

    Čehovin, Luka; Leonardis, Aleš; Kristan, Matej

    2016-03-01

    The problem of visual tracking evaluation is sporting a large variety of performance measures, and largely suffers from lack of consensus about which measures should be used in experiments. This makes the cross-paper tracker comparison difficult. Furthermore, as some measures may be less effective than others, the tracking results may be skewed or biased toward particular tracking aspects. In this paper, we revisit the popular performance measures and tracker performance visualizations and analyze them theoretically and experimentally. We show that several measures are equivalent from the point of information they provide for tracker comparison and, crucially, that some are more brittle than the others. Based on our analysis, we narrow down the set of potential measures to only two complementary ones, describing accuracy and robustness, thus pushing toward homogenization of the tracker evaluation methodology. These two measures can be intuitively interpreted and visualized and have been employed by the recent visual object tracking challenges as the foundation for the evaluation methodology.

  2. Revisiting R-invariant Direct Gauge Mediation

    CERN Document Server

    Chiang, Cheng-Wei; Ibe, Masahiro; Yanagida, Tsutomu T

    2015-01-01

    We revisit a special model of gauge mediated supersymmetry breaking, the "R-invariant direct gauge mediation." We pay particular attention to whether the model is consistent with the minimal model of the \\mu-term, i.e., a simple mass term of the Higgs doublets in the superpotential. Although the incompatibility is highlighted in view of the current experimental constraints on the superparticle masses and the observed Higgs boson mass, the minimal \\mu-term can be consistent with the R-invariant gauge mediation model via a careful choice of model parameters. We derive an upper limit on the gluino mass from the observed Higgs boson mass. We also discuss whether the model can explain the 3\\sigma excess of the Z+jets+$E_T^{\\rm miss}$ events reported by the ATLAS Collaboration.

  3. Revisiting gravitino dark matter in thermal leptogenesis

    Science.gov (United States)

    Ibe, Masahiro; Suzuki, Motoo; Yanagida, Tsutomu T.

    2017-02-01

    In this paper, we revisit the gravitino dark matter scenario in the presence of the bilinear R-parity violating interaction. In particular, we discuss a consistency with the thermal leptogenesis. For a high reheating temperature required for the thermal leptogenesis, the gravitino dark matter tends to be overproduced, which puts a severe upper limit on the gluino mass. As we will show, a large portion of parameter space of the gravitino dark matter scenario has been excluded by combining the constraints from the gravitino abundance and the null results of the searches for the superparticles at the LHC experiments. In particular, the models with the stau (and other charged slepton) NLSP has been almost excluded by the searches for the long-lived charged particles at the LHC unless the required reheating temperature is somewhat lowered by assuming, for example, a degenerated right-handed neutrino mass spectrum.

  4. Neutrino Dark Energy -- Revisiting the Stability Issue

    CERN Document Server

    Bjaelde, Ole Eggers; van de Bruck, Carsten; Hannestad, Steen; Mota, David F; Schrempp, Lily; Tocchini-Valentini, Domenico

    2007-01-01

    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.

  5. ADHM Revisited: Instantons and Wilson Lines

    CERN Document Server

    Tong, David

    2014-01-01

    We revisit the well-studied D0-D4 system of D-branes and its relationship to the ADHM construction. It is well known that the D0-branes appear as instantons in the D4-brane worldvolume. We add a Wilson line to the D4-brane in the guise of an extended fundamental string and determine how this affects the D0-brane dynamics. As the D0-brane moves in the presence of the Wilson line, it experiences a Lorentz force, proportional to its Yang-Mills gauge connection. From the perspective of the D0-brane quantum mechanics, this force emerges through the ADHM construction of the self-dual gauge connection.

  6. Neutrino dark energy. Revisiting the stability issue

    Energy Technology Data Exchange (ETDEWEB)

    Eggers Bjaelde, O.; Hannestad, S. [Aarhus Univ. (Denmark). Dept. of Physics and Astronomy; Brookfield, A.W. [Sheffield Univ. (United Kingdom). Dept. of Applied Mathematics and Dept. of Physics, Astro-Particle Theory and Cosmology Group; Van de Bruck, C. [Sheffield Univ. (United Kingdom). Dept. of Applied Mathematics, Astro-Particle Theory and Cosmology Group; Mota, D.F. [Heidelberg Univ. (Germany). Inst. fuer Theoretische Physik]|[Institute of Theoretical Astrophysics, Oslo (Norway); Schrempp, L. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Tocchini-Valentini, D. [Johns Hopkins Univ., Baltimore, MD (United States). Dept. of Physics and Astronomy

    2007-05-15

    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.)

  7. Volatile fatty acids productions by mesophilic and thermophilic sludge fermentation: Biological responses to fermentation temperature.

    Science.gov (United States)

    Hao, Jiuxiao; Wang, Hui

    2015-01-01

    The volatile fatty acids (VFAs) productions, as well as hydrolases activities, microbial communities, and homoacetogens, of mesophilic and thermophilic sludge anaerobic fermentation were investigated to reveal the microbial responses to different fermentation temperatures. Thermophilic fermentation led to 10-fold more accumulation of VFAs compared to mesophilic fermentation. α-glucosidase and protease had much higher activities in thermophilic reactor, especially protease. Illumina sequencing manifested that raising fermentation temperature increased the abundances of Clostridiaceae, Microthrixaceae and Thermotogaceae, which could facilitate either hydrolysis or acidification. Real-time PCR analysis demonstrated that under thermophilic condition the relative abundance of homoacetogens increased in batch tests and reached higher level at stable fermentation, whereas under mesophilic condition it only increased slightly in batch tests. Therefore, higher fermentation temperature increased the activities of key hydrolases, raised the proportions of bacteria involved in hydrolysis and acidification, and promoted the relative abundance of homoacetogens, which all resulted in higher VFAs production.

  8. Manufacturing Ethyl Acetate From Fermentation Ethanol

    Science.gov (United States)

    Rohatgi, Naresh K.; Ingham, John D.

    1991-01-01

    Conceptual process uses dilute product of fermentation instead of concentrated ethanol. Low-concentration ethanol, extracted by vacuum from fermentation tank, and acetic acid constitutes feedstock for catalytic reaction. Product of reaction goes through steps that increases ethyl acetate content to 93 percent by weight. To conserve energy, heat exchangers recycle waste heat to preheat process streams at various points.

  9. Handbook of Indigenous Foods Involving Alkaline Fermentation

    NARCIS (Netherlands)

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

    2014-01-01

    This book details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. The book discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant m

  10. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    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

  11. Extractive fermentation of acetic acid

    Energy Technology Data Exchange (ETDEWEB)

    Busche, R.M. [Bio En-Gene-Er Associates, Inc., Wilmington, DE (United States)

    1991-12-31

    In this technoeconomic evaluation of the manufacture of acetic acid by fermentation, the use of the bacterium: Acetobacter suboxydans from the old vinegar process was compared with expected performance of the newer Clostridium thermoaceticum bacterium. Both systems were projected to operate as immobilized cells in a continuous, fluidized bed bioreactor, using solvent extraction to recover the product. Acetobacter metabolizes ethanol aerobically to produce acid at 100 g/L in a low pH medium. This ensures that the product is in the form of a concentrated extractable free acid, rather than as an unextractable salt. Unfortunately, yields from glucose by way of the ethanol fermentation are poor, but near the biological limits of the organisms involved. Conversely, C. thermoaceticum is a thermophilic anaerobe that operates at high fermentation rates on glucose at neutral pH to produce acetate salts directly in substantially quantitative yields. However, it is severely inhibited by product, which restricts concentration to a dilute 20 g/L. An improved Acetobacter system operating with recycled cells at 50 g/L appears capable of producing acid at $0.38/lb, as compared with a $0.29/lb price for synthetic acid. However, this system has only a limited margin for process improvement. The present Clostridium system cannot compete, since the required selling price would be $0.42/lb. However, if the organism could be adapted to tolerate higher product concentrations at acid pH, selling price could be reduced to $0.22/lb, or about 80% of the price of synthetic acid.

  12. Fermented Cyprinus carpio L . Sausage

    OpenAIRE

    Ali ARSLAN; DİNÇOĞLU, Ahmet H.

    2001-01-01

    This study was carried out to investigate the appropriateness of carp (Cyprinus carpio L.) meat in the making of fermented sausage. Carp were obtained from Keban Dam Lake. Four groups of sausages were produced. The first group was made from carp meat alone, the second from mixtures of 67% carp meat and 33% red meat, the third from mixture of 50% carp meat and 50% red meat and the fourth from mixtures of 33% carp meat and 67% red meat. Samples of sausage were analysed for sensory properties...

  13. Recent advances in fermentative biohydrogen production

    Institute of Scientific and Technical Information of China (English)

    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.

  14. FERMENTED MILK AS A FUNCTIONAL FOOD

    Directory of Open Access Journals (Sweden)

    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.

  15. Functional genomics for food fermentation processes.

    Science.gov (United States)

    Smid, E J; Hugenholtz, J

    2010-01-01

    This review describes recent scientific and technological drivers of food fermentation research. In addition, a number of practical implications of the results of this development will be highlighted. The first part of the manuscript elaborates on the message that genome sequence information gives us an unprecedented view on the biodiversity of microbes in food fermentation. This information can be made applicable for tailoring relevant characteristics of food products through fermentation. The second part deals with the integration of genome sequence data into metabolic models and the use of these models for a number of topics that are relevant for food fermentation processes. The final part will be about metagenomics approaches to reveal the complexity and understand the functionality of undefined complex microbial consortia used in a diverse range of food fermentation processes.

  16. Lactic acid fermentation of crude sorghum extract

    Energy Technology Data Exchange (ETDEWEB)

    Samuel, W.A.; Lee, Y.Y.; Anthony, W.B.

    1980-04-01

    Crude extract from sweet sorghum supplemented with vetch juice was utilized as the carbohydrate source for fermentative production of lactic acid. Fermentation of media containing 7% (w/v) total sugar was completed in 60-80 hours by Lactobacillus plantarum, product yield averaging 85%. Maximum acid production rates were dependent on pH, initial substrate distribution, and concentration, the rates varying from 2 to 5 g/liter per hour. Under limited medium supplementation the lactic acid yield was lowered to 67%. The fermented ammoniated product contained over eight times as much equivalent crude protein (N x 6.25) as the original medium. Unstructured kinetic models were developed for cell growth, lactic acid formation, and substrate consumption in batch fermentation. With the provision of experimentally determined kinetic parameters, the proposed models accurately described the fermentation process. 15 references.

  17. Fermented liquid feed for pigs.

    Science.gov (United States)

    Missotten, Joris A M; Michiels, Joris; Ovyn, Anneke; De Smet, Stefaan; Dierick, Noël A

    2010-12-01

    Since the announcement of the ban on the use of antibiotics as antimicrobial growth promoters in the feed of pigs in 2006 the investigation towards alternative feed additives has augmented considerably. Although fermented liquid feed is not an additive, but a feeding strategy, the experimental work examining its possible advantages also saw a rise. The use of fermented liquid feed (FLF) has two main advantages, namely that the simultaneous provision of feed and water may result in an alleviation of the transition from the sow milk to solid feed and may also reduce the time spent to find both sources of nutrients, and secondly, that offering FLF with a low pH may strengthen the potential of the stomach as a first line of defence against possible pathogenic infections. Because of these two advantages, FLF is often stated as an ideal feed for weaned piglets. The results obtained so far are rather variable, but in general they show a better body weight gain and worse feed/gain ratio for the piglets. However, for growing-finishing pigs on average a better feed/gain ratio is found compared to pigs fed dry feed. This better performance is mostly associated with less harmful microbiota and better gut morphology. This review provides an overview of the current knowledge of FLF for pigs,dealing with the FLF itself as well as its effect on the gastrointestinal tract and animal performance.

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

    Energy Technology Data Exchange (ETDEWEB)

    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)

  19. Recent advances to improve fermentative butanol production: genetic engineering and fermentation technology.

    Science.gov (United States)

    Zheng, Jin; Tashiro, Yukihiro; Wang, Qunhui; Sonomoto, Kenji

    2015-01-01

    Butanol has recently attracted attention as an alternative biofuel because of its various advantages over other biofuels. Many researchers have focused on butanol fermentation with renewable and sustainable resources, especially lignocellulosic materials, which has provided significant progress in butanol fermentation. However, there are still some drawbacks in butanol fermentation in terms of low butanol concentration and productivity, high cost of feedstock and product inhibition, which makes butanol fermentation less competitive than the production of other biofuels. These hurdles are being resolved in several ways. Genetic engineering is now available for improving butanol yield and butanol ratio through overexpression, knock out/down, and insertion of genes encoding key enzymes in the metabolic pathway of butanol fermentation. In addition, there are also many strategies to improve fermentation technology, such as multi-stage continuous fermentation, continuous fermentation integrated with immobilization and cell recycling, and the inclusion of additional organic acids or electron carriers to change metabolic flux. This review focuses on the most recent advances in butanol fermentation especially from the perspectives of genetic engineering and fermentation technology.

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

    Energy Technology Data Exchange (ETDEWEB)

    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)

  1. Clostridial fermentation of high-energy sorghum

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Y.J.

    1989-01-01

    Pretreatment of biomass has been shown to increase the efficiency of microbial conversion of lignocellulose to energy or chemicals. Most chemical and physical pretreatments, however, are too expensive for practical application. Biological pretreatment during ensilage storage offers the potential for a low cost pretreatment process for herbaceous biomass. A number of cellulolytic microorganisms occurring naturally in silages or inoculated into the biomass during ensiling could result in significant hydrolysis of lignocellulose during storage prior to conversion to the final end products. The overall objective of this research was to induce clostridial fermentation in sorghum during ensiling through either manipulation of environmental conditions or inoculation with clostridium bacteria. The first objective was to determine whether environmental conditions can influence the natural microorganisms population distribution during ensiling, thus leading to clostridial fermentation. The second objective was to determine whether cellulolytic clostridia can compete with lactic acid bacteria in the ensiling process, resulting in a clostridial fermentation. Two studies were conducted to investigate these two objectives. Three levels of water soluble sugars ranging from 180g/kg D.M. to 15g/Kg D.M. and five levels of moisture contents ranging from 58% to 81% were used in the first part of this investigation. The fermentation types were generally heterolactic acid fermentation though sporadic clostridial fermentations were observed. The major products from the fermentations were lactic acid, acetic acid, ethanol, and mannitol. Although the effects of water soluble sugar and moisture content were highly significant for the amount of lactic acid and total products in the fermentations, the two factors were not enough to induce cellulolytic clostridial fermentation.

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

    Directory of Open Access Journals (Sweden)

    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

  3. Biotechnology of Flavor Generation in Fermented Meats

    Science.gov (United States)

    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).

  4. African traditional fermented foods and probiotics.

    Science.gov (United States)

    Anukam, Kingsley C; Reid, Gregor

    2009-12-01

    African traditional fermented foods remain the main source of nutrition for many rural communities in Africa. Although lactic acid bacteria are integral to many of these foods, little is known about the specific health benefits they confer or the properties of their strains. This mini-review explores the history of some African fermented foods and their microbial content and properties within the context of probiotic characteristics. Given the recent upsurge in probiotic research, recommendations are made on studies that could be performed with African fermented foods and their strains, with a view to improving the health of people in sub-Saharan Africa.

  5. Functional Properties of Microorganisms in Fermented Foods

    Directory of Open Access Journals (Sweden)

    Jyoti Prakash Tamang

    2016-04-01

    Full Text Available 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.

  6. Researchers foment better ways to ferment

    Energy Technology Data Exchange (ETDEWEB)

    1979-08-01

    Researchers in Australia and the US are experimenting with Zymomonas mobilis, the bacteria strain used to make tequila. It could reduce fermentation times because it can withstand substantially higher temperatures than yeast. MIT is experimenting with Clostridium thermocellum, a bacteria strain which has the ability to hydrolyze cellulose into glucose sugar and simultaneously ferment the glucose to ethanol. Purdue University is working with Rhizopus, used in the fermentation of certain Chinese wines where alcohol content approaches 18%. Other researchers are looking at enzyme-based processes to improve sugar yields from starch and cellulose, and Purdue is making a major effort to cut distillation energy consumption.

  7. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    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...... of a fermentation. Industrial fermentation processes are typically operated in fed batch mode, which also poses specific challenges for process monitoring and control. This is due to many reasons including non-linear behaviour, and a relatively poor understanding of the system dynamics. It is therefore challenging...

  8. Dry fermentation of agricultural residues

    Science.gov (United States)

    Jewell, W. J.; Chandler, J. A.; Dellorto, S.; Fanfoni, K. J.; Fast, S.; Jackson, D.; Kabrick, R. M.

    1981-09-01

    A dry fermentation process is discussed which converts agricultural residues to methane, using the residues in their as produced state. The process appears to simplify and enhance the possibilities for using crop residues as an energy source. The major process variables investigated include temperature, the amount and type of inoculum, buffer requirements, compaction, and pretreatment to control the initial available organic components that create pH problems. A pilot-scale reactor operation on corn stover at a temperature of 550 C, with 25 percent initial total solids, a seed-to-feed ratio of 2.5 percent, and a buffer-to-feed ratio of 8 percent achieved 33 percent total volatile solids destruction in 60 days. Volumetric biogas yields from this unit were greater than 1 vol/vol day for 12 days, and greater than 0.5 vol/vol day for 32 days, at a substrate density of 169 kg/m (3).

  9. Revisiting the relaxation dynamics of isolated pyrrole

    Energy Technology Data Exchange (ETDEWEB)

    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.

  10. Coal consumption and economic growth revisited

    Energy Technology Data Exchange (ETDEWEB)

    Wolde-Rufael, Yemane [135 Carnwath Road, London SW6 3HR (United Kingdom)

    2010-01-15

    This paper revisits the causal relationship between coal consumption and real GDP for six major coal consuming countries for the period 1965-2005 within a vector autoregressive (VAR) framework by including capital and labour as additional variables. Applying a modified version of the Granger causality test due to Toda and Yamamoto [Toda HY, Yamamoto T. Statistical inference in vector autoregressions with possibly integrated process. J Econom 1995;66:225-50], we found a unidirectional causality running from coal consumption to economic growth in India and Japan while the opposite causality running from economic growth to coal consumption was found in China and South Korea. In contrast there was a bi-directional causality running between economic growth and coal consumption in South Africa and the United States. Variance decomposition analysis seems to confirm our Granger causality results. The policy implication is that measures adopted to mitigate the adverse effects of coal consumption may be taken without harming economic growth in China and South Korea. In contrast, for the remaining four countries conservation measures can harm economic growth. (author)

  11. Pair Production Constraints on Superluminal Neutrinos Revisited

    Energy Technology Data Exchange (ETDEWEB)

    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.

  12. Seed dispersal effectiveness revisited: a conceptual review.

    Science.gov (United States)

    Schupp, Eugene W; Jordano, Pedro; Gómez, José María

    2010-10-01

    Growth in seed dispersal studies has been fast-paced since the seed disperser effectiveness (SDE) framework was developed 17 yr ago. Thus, the time is ripe to revisit the framework in light of accumulated new insight. Here, we first present an overview of the framework, how it has been applied, and what we know and do not know. We then introduce the SDE landscape as the two-dimensional representation of the possible combinations of the quantity and the quality of dispersal and with elevational contours representing isoclines of SDE. We discuss the structure of disperser assemblages on such landscapes. Following this we discuss recent advances and ideas in seed dispersal in the context of their impacts on SDE. Finally, we highlight a number of emerging issues that provide insight into SDE. Overall, the SDE framework successfully captures the complexities of seed dispersal. We advocate an expanded use of the term dispersal encompassing the multiple recruitment stages from fruit to adult. While this entails difficulties in estimating SDE, it is a necessary expansion if we are to understand the central relevance of seed dispersal in plant ecology and evolution.

  13. The Super-GUT CMSSM Revisited

    CERN Document Server

    Ellis, John

    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. The Fractional Langevin Equation: Brownian Motion Revisited

    CERN Document Server

    Mainardi, Francesco

    2008-01-01

    We have revisited the Brownian motion on the basis of the fractional Langevin equation which turns out to be a particular case of the generalized Langevin equation introduced by Kubo on 1966. The importance of our approach is to model the Brownian motion more realistically than the usual one based on the classical Langevin equation, in that it takes into account also the retarding effects due to hydrodynamic backflow, i.e. the added mass and the Basset memory drag. On the basis of the two fluctuation-dissipation theorems and of the techniques of the Fractional Calculus we have provided the analytical expressions of the correlation functions (both for the random force and the particle velocity) and of the mean squared particle displacement. The random force has been shown to be represented by a superposition of the usual white noise with a "fractional" noise. The velocity correlation function is no longer expressed by a simple exponential but exhibits a slower decay, proportional to $t^{-3/2}$ as $t \\to \\infty...

  15. Hyperinflation in Brazil, Israel, and Nicaragua revisited

    Science.gov (United States)

    Szybisz, Martín A.; Szybisz, Leszek

    2017-01-01

    The aim of the present work is to address the description of hyperinflation regimens 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 β > 0. In the NLF model the accumulated consumer price index carries a finite time singularity of the type 1 /(tc - t) (1 - β) / β determining a critical time tc at which the economy would crash. It is shown that in the case of Brazil the entire episode cannot be described with a unique set of parameters because the time series was strongly affected by a change of policy. This fact gives support to the "so called" Lucas critique, who stated that model's parameters usually change once policy changes. On the other hand, such a model is not able to provide any tc in the case of the weaker hyperinflation occurred in Israel. It is shown that in this case the fit of data yields β → 0. This limit leads to the linear feedback formulation which does not predict any tc. An extension for the NLF model is suggested.

  16. Scaling Relationships for Spherical Polymer Brushes Revisited.

    Science.gov (United States)

    Chen, Guang; Li, Hao; Das, Siddhartha

    2016-06-16

    In this short paper, we revisit the scaling relationships for spherical polymer brushes (SPBs), i.e., polymer brushes grafted to rigid, spherical particles. Considering that the brushes can be described to be encased in a series of hypothetical spherical blobs, we identify significant physical discrepancies in the model of Daoud and Cotton (Journal of Physics, 1982), which is considered to be the state of the art in scaling modeling of SPBs. We establish that the "brush" configuration of the polymer molecules forming the SPBs is possible only if the swelling ratio (which is the ratio of the end-to-end length of the blob-encased polymer segment to the corresponding coil-like polymer segment) is always less than unity-a notion that has been erroneously overlooked in the model of Daoud and Cotton. We also provide new scaling arguments that (a) establish this swelling (or more appropriately shrinking) ratio as a constant (less than unity) for the case of "good" solvent, (b) recover the scaling predictions for blob dimension and monomer number and monomer concentration distributions within the blob, and

  17. The drive revisited: Mastery and satisfaction.

    Science.gov (United States)

    Denis, Paul

    2016-06-01

    Starting from the theory of the libido and the notions of the experience of satisfaction and the drive for mastery introduced by Freud, the author revisits the notion of the drive by proposing the following model: the drive takes shape in the combination of two currents of libidinal cathexis, one which takes the paths of the 'apparatus for obtaining mastery' (the sense-organs, motricity, etc.) and strives to appropriate the object, and the other which cathects the erotogenic zones and the experience of satisfaction that is experienced through stimulation in contact with the object. The result of this combination of cathexes constitutes a 'representation', the subsequent evocation of which makes it possible to tolerate for a certain period of time the absence of a satisfying object. On the basis of this conception, the author distinguishes the representations proper, vehicles of satisfaction, from imagos and traumatic images which give rise to excitation that does not link up with the paths taken by the drives. This model makes it possible to conciliate the points of view of the advocates of 'object-seeking' and of those who give precedence to the search for pleasure, and, further, to renew our understanding of object-relations, which can then be approached from the angle of their relations to infantile sexuality. Destructiveness is considered in terms of "mastery madness" and not in terms of the late Freudian hypothesis of the death drive.

  18. [What mirror neurons have revealed: revisited].

    Science.gov (United States)

    Murata, Akira; Maeda, Kazutaka

    2014-06-01

    The first paper on mirror neurons was published in 1992. In the span of over two decades since then, much knowledge about the relationship between social cognitive function and the motor control system has been accumulated. Direct matching of visual actions and their corresponding motor representations is the most important functional property of mirror neuron. Many studies have emphasized intrinsic simulation as a core concept for mirror neurons. Mirror neurons are thought to play a role in social cognitive function. However, the function of mirror neurons in the macaque remains unclear, because such cognitive functions are limited or lacking in macaque monkeys. It is therefore important to discuss these neurons in the context of motor function. Rizzolatti and colleagues have stressed that the most important function of mirror neurons in macaques is recognition of actions performed by other individuals. I suggest that mirror neurons in the Macaque inferior pariental lobule might be correlated with body schema. In the parieto-premotor network, matching of corollary discharge and actual sensory feedback is an essential neuronal operation. Recently, neurons showing mirror properties were found in some cortical areas outside the mirror neuron system. The current work would revisit the outcomes of mirror neuron studies to discuss the function of mirror neurons in the monkey.

  19. Searle's"Dualism Revisited"

    Energy Technology Data Exchange (ETDEWEB)

    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.

  20. Revisiting the Anatomy of the Living Heart.

    Science.gov (United States)

    Mori, Shumpei; Spicer, Diane E; Anderson, Robert H

    2016-01-01

    An understanding of the complexity of cardiac anatomy is required by all who seek, in the setting of cardiac disease, to interpret the images confronting them. Although the mysteries of cardiac structure have been extensively addressed, significant gaps continue to exist between the descriptions provided by morphologists and by those working in the clinical setting. In part, this reflects the limitations in providing 3D visualization of such a complicated organ. Current 3D imaging technology now permits visualization of the cardiac components using datasets obtained in the living individual. These advances, furthermore, demonstrate the anatomy in the setting of the heart as imaged within the thorax. It has been failure to describe the heart as it lies within the thorax that remains a major deficiency of many morphologists relying on the dissecting room to provide the gold standard. Describing the heart in attitudinally appropriate fashion, a basic rule of clinical anatomy, creates the necessary bridges between anatomists and clinicians. The rapid progression of cardiac interventional techniques, furthermore, emphasizes the need to revisit cardiac anatomy using a multidisciplinary approach. In this review, therefore, we illustrate the advantages of an attitudinally correct approach to cardiac anatomy. We then focus on the morphology of the arterial roots, revealing the accuracy that can now be achieved by clinicians using datasets obtained during life.

  1. Targeting Cancer Metabolism - Revisiting the Warburg Effects

    Science.gov (United States)

    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

  2. The super-GUT CMSSM revisited

    Energy Technology Data Exchange (ETDEWEB)

    Ellis, John [King' s College London, Theoretical Physics and Cosmology Group, Department of Physics, London (United Kingdom); CERN, Theoretical Physics Department, Geneva (Switzerland); Evans, Jason L. [KIAS, School of Physics, Seoul (Korea, Republic of); Mustafayev, Azar; Nagata, Natsumi; Olive, Keith A. [University of Minnesota, William I. Fine Theoretical Physics Institute, School of Physics and Astronomy, Minneapolis, MN (United States)

    2016-11-15

    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{sub in}, above the supersymmetric gauge-coupling unification scale, M{sub GUT}. As in the constrained MSSM (CMSSM), we assume that the scalar masses and gaugino masses have common values, m{sub 0} and m{sub 1/2}, respectively, at M{sub in}, as do the trilinear soft supersymmetry-breaking parameters A{sub 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{sub h}. We find regions of m{sub 0}, m{sub 1/2}, A{sub 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{sub 0} and m{sub 1/2} in the multi-TeV region, for suitable values of the unknown SU(5) GUT-scale phases and superpotential couplings, and with the ratio of supersymmetric Higgs vacuum expectation values tanβ

  3. Spin-orbit evolution of Mercury revisited

    CERN Document Server

    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...

  4. Lactic acid fermentation-aided biomass conversion

    Energy Technology Data Exchange (ETDEWEB)

    Martin, A.M. [Memorial Univ. of Newfoundland, St. John`s, NF (Canada). Dept. of Biochemistry

    1996-09-01

    The preservation of fisheries biomass by lactic acid fermentation is discussed. This method is favourably compared to acid ensiling and fish meal production in terms of safety considerations, energy requirements, simplicity of process and product quality. (Author)

  5. Preparation of Soy Peptides by Liquid Fermentation

    Institute of Scientific and Technical Information of China (English)

    Li Li; Yang Xiaoqun; Zhao Mouming; Liang Shizhong

    2002-01-01

    Many kinds of microorganism canproduce a mount of protease which subsequentlyhydrolysis the protein of the medium into peptideswhen they grow in protein containing liquidmedium. In the present investigation, theconditions of preparing soybean peptides byliquid fermentation were studied following resultswere obtained: (1) SPI is a nice nitrogen sourceand meanwhile an inducible factor of proteaseproduction; its concentration can be as high as3%-4%. (2) Sucrose is the best carbon source;its concentration is 1%-4%. (3) Under theconditions of 28℃, initial pH 60, inoculum size4%, cell age 36hr and fermentation time 24hr-30hr, we can obtain soybean peptides orfermentation liquor with good flavor, its Dhreaches 25%-30% and the yield rate can be ashigh as 75%. (4) Mass spectrograph indicate theMW of the fermentation liquid or the soybeanpeptides mainly distribute at a Dal, theseimply a promising prospect of industrialapplication of submerged fermentation inproducing soybean peptides.

  6. Multivariate analysis of industrial scale fermentation data

    DEFF Research Database (Denmark)

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

    , 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 as between...

  7. Exploiting the potential of gas fermentation

    DEFF Research Database (Denmark)

    Redl, Stephanie Maria Anna; Diender, Martijn; Jensen, Torbjørn Ølshøj;

    2016-01-01

    he use of gas fermentation for production of chemicals and fuels with lower environmental impact is a technology that is gaining increasing attention. Over 38 Gt of CO2 is annually being emitted from industrial processes, thereby contributing significantly to the concentration of greenhouse gases...... in the atmosphere. Together with the gasification of biomass and different waste streams, these gases have the potential for being utilized for production of chemicals through fermentation processes. Acetogens are among the most studied organisms capable of utilizing waste gases. Although engineering...... focus on the advantages of alternative fermentation scenarios, including thermophilic production strains, multi-stage fermentations, mixed cultures, as well as mixotrophy. Such processes have the potential to significantly broaden the product portfolio, increase the product concentrations and yields...

  8. Ultrasonic characterization of yogurt fermentation process

    OpenAIRE

    2012-01-01

    International audience; 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 amplit...

  9. Hydrogen fermentation properties of undiluted cow dung.

    Science.gov (United States)

    Yokoyama, Hiroshi; Waki, Miyoko; Ogino, Akifumi; Ohmori, Hideyuki; Tanaka, Yasuo

    2007-07-01

    Anaerobic treatment of undiluted cow dung (15% total solids), so-called dry fermentation, produced hydrogen (743 ml-H(2)/kg-cow dung) at an optimum temperature of 60 degrees C, with butyrate and acetate formation. The hydrogen production was inhibited by the addition of NH(4)(+) in a dose-dependent manner. A bacterium with similarity to Clostridium cellulosi was detected in the fermented dung by a 16S rDNA analysis.

  10. Biochemical analysis of extracting fermented coconut oil

    OpenAIRE

    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...

  11. Fermentation of lignocellulosic hydrolysates: Inhibition and detoxification

    Energy Technology Data Exchange (ETDEWEB)

    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

  12. The microflora of fermented nixtamalized corn.

    Science.gov (United States)

    Sefa-Dedeh, Samuel; Cornelius, Beatrice; Amoa-Awua, Wisdom; Sakyi-Dawson, Esther; Afoakwa, Emmanuel Ohene

    2004-10-01

    Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of cleaned whole corn were subjected to the process of nixtamalization, using two concentrations of lime (0.5 or 1.0%), milled, made into a dough (50% moisture) and fermented spontaneously for 72 h. A control sample was prepared without alkaline treatment. pH and titratable acidity of the dough were measured. Aerobic mesophiles, lactic acid bacteria, yeasts and molds were enumerated on Plate Count Agar (PCA), deMan, Rogossa and Sharpe (MRS) Agar and Malt Extract Agar (MEA), respectively. The identity of lactobacilli present was established at the species level using API 50 CHL. The pH of all the fermenting systems decreased with fermentation time with concomitant increase in titratable acidity. Lactic acid bacteria in numbers of 1.6 x 10(9), 2.3 x 10(9) and 1.8 x 10(9) cfu/g, respectively yeasts and molds, and numbers of 8.0 x 10(7), 5.0 x 10(5) and 1.7 x 10(5) cfu/g, respectively were observed in the control and the two nixtamalized (0.5% and 1.0% lime) samples after 48 h of fermentation. Lactobacilli identified in the fermenting nixtamalized corn dough were Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus cellobiosus as well as Pediococcus spp. The study demonstrates that nixtamalized corn though alkaline in nature can be subjected to spontaneous fermentation to produce a sour product.

  13. Carrier-free, continuous primary beer fermentation

    OpenAIRE

    Pires, Eduardo J.; Teixeira, J. A; Brányik, Tomáš; A.A. Vicente

    2014-01-01

    Developing a sustainable continuous fermentation reactor is one of the most ambitious tasks in brewing science, but it could bring great benefits regarding volumetric productivity to modern breweries. Immobilized cell technology is often applied to reach the large densities of yeast needed in a continuous fermentation process. However, the financial cost associated with the use of carriers for yeast immobilization is one of the major drawbacks in the technology. This work suggests that yeast ...

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

    Science.gov (United States)

    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.

  15. Keep Moving! Revisiting Thumbnails for Mobile Video Retrieval

    NARCIS (Netherlands)

    W. Hürst; C.G.M. Snoek; W.J. Spoel; M. Tomin

    2010-01-01

    Motivated by the increasing popularity of video on handheld devices and the resulting importance for effective video retrieval, this paper revisits the relevance of thumbnails in a mobile video retrieval setting. Our study indicates that users are quite able to handle and assess small thumbnails on

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

    DEFF Research Database (Denmark)

    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...

  17. Revisiting the Trust Effect in Urban Elementary Schools

    Science.gov (United States)

    Adams, Curt M.; Forsyth, Patrick B.

    2013-01-01

    More than a decade after Goddard, Tschannen-Moran, and Hoy (2001) found that collective faculty trust in clients predicts student achievement in urban elementary schools, we sought to identify a plausible link for this relationship. Our purpose in revisiting the trust effect was twofold: (1) to test the main effect of collective faculty trust on…

  18. Revisiting Mental Simulation in Language Comprehension: Six Replication Attempts

    NARCIS (Netherlands)

    R.A. Zwaan (Rolf); D. Pecher (Diane)

    2012-01-01

    textabstractThe notion of language comprehension as mental simulation has become popular in cognitive science. We revisit some of the original empirical evidence for this. Specifically, we attempted to replicate the findings from earlier studies that examined the mental simulation of object orientat

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

    Science.gov (United States)

    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…

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

    DEFF Research Database (Denmark)

    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...

  1. Coccolithophores in Polar Waters: Papposphaera arctica HET and HOL revisited

    DEFF Research Database (Denmark)

    Thomsen, Helge Abildhauge; Heldal, Mikal; Østergaard, Jette B.

    2016-01-01

    It has been generally accepted based on the finding of combination coccospheres in field samples that Turrisphaera arctica and Papposphaera sarion are alternate life-cycle phases of a single species. However, while recently revisiting P. sarion it became evident that the Turrisphaera phase of thi...

  2. Revisiting the Role of Communication in Adolescent Intimate Partner Violence

    Science.gov (United States)

    Messinger, Adam M.; Rickert, Vaughn I.; Fry, Deborah A.; Lessel, Harriet; Davidson, Leslie L.

    2012-01-01

    A growing literature suggests that communication strategies can promote or inhibit intimate partner violence (IPV). Research on communication is still needed on a group ripe for early IPV intervention: high school-aged adolescents. This article revisits our previous analyses of young female reproductive clinic patients (Messinger, Davidson, &…

  3. Bohr’s ‘Light and Life’ revisited

    Science.gov (United States)

    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.

  4. Pockets of Participation: Revisiting Child-Centred Participation Research

    Science.gov (United States)

    Franks, Myfanwy

    2011-01-01

    This article revisits the theme of the clash of interests and power relations at work in participatory research which is prescribed from above. It offers a possible route toward solving conflict between adult-led research carried out by young researchers, funding requirements and organisational constraints. The article explores issues of…

  5. The Polarized Structure Function $g_{2} A Lattice Study Revisited

    CERN Document Server

    Göckeler, M; Kürzinger, W; Oelrich, H; Rakow, P; Schierholz, G

    1999-01-01

    A recent lattice calculation of the spin-dependent structure function g_2 is revisited. It has been recognized that the twist-three operator, which gives rise to d_2, mixes non-perturbatively with operators of lower dimensions under renormalization. This changes the results substantially.

  6. Intramolecular Amide Hydrolysis in N-Methylmaleamic Acid Revisited

    Institute of Scientific and Technical Information of China (English)

    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.

  7. Antidote for Zero Tolerance: Revisiting a "Reclaiming" School.

    Science.gov (United States)

    Farner, Conrad D.

    2002-01-01

    Reports on a revisit to the Frank Lloyd Wright Middle School, which implemented strategies to deal with disciplinary problems. The school continues to progress towards creating the type of reclaiming environment necessary to ensure the needs of all students. Strategies used include alternatives to zero tolerance policy; smaller teams of students;…

  8. Moral Judgment Development across Cultures: Revisiting Kohlberg's Universality Claims

    Science.gov (United States)

    Gibbs, John C.; Basinger, Karen S.; Grime, Rebecca L.; Snarey, John R.

    2007-01-01

    This article revisits Kohlberg's cognitive developmental claims that stages of moral judgment, facilitative processes of social perspective-taking, and moral values are commonly identifiable across cultures. Snarey [Snarey, J. (1985). "The cross-cultural universality of social-moral development: A critical review of Kohlbergian research."…

  9. Faraday effect revisited: sum rules and convergence issues

    DEFF Research Database (Denmark)

    Cornean, Horia; Nenciu, Gheorghe

    2010-01-01

    This is the third paper of a series revisiting the Faraday effect. The question of the absolute convergence of the sums over the band indices entering the Verdet constant is considered. In general, sum rules and traces per unit volume play an important role in solid-state physics, and they give...

  10. Microbial diversity and their roles in the vinegar fermentation process.

    Science.gov (United States)

    Li, Sha; Li, Pan; Feng, Feng; Luo, Li-Xin

    2015-06-01

    Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

  11. Batch and fed-batch fermentation of Bacillus thuringiensis using starch industry wastewater as fermentation substrate.

    Science.gov (United States)

    Vu, Khanh Dang; Tyagi, Rajeshwar Dayal; Valéro, José R; Surampalli, Rao Y

    2010-08-01

    Bacillus thuringiensis var. kurstaki biopesticide was produced in batch and fed-batch fermentation modes using starch industry wastewater as sole substrate. Fed-batch fermentation with two intermittent feeds (at 10 and 20 h) during the fermentation of 72 h gave the maximum delta-endotoxin concentration (1,672.6 mg/L) and entomotoxicity (Tx) (18.5 x 10(6) SBU/mL) in fermented broth which were significantly higher than maximum delta-endotoxin concentration (511.0 mg/L) and Tx (15.8 x 10(6) SBU/mL) obtained in batch process. However, fed-batch fermentation with three intermittent feeds (at 10, 20 and 34 h) of the fermentation resulted in the formation of asporogenous variant (Spo-) from 36 h to the end of fermentation (72 h) which resulted in a significant decrease in spore and delta-endotoxin concentration and finally the Tx value. Tx of suspended pellets (27.4 x 10(6) SBU/mL) obtained in fed-batch fermentation with two feeds was the highest value as compared to other cases.

  12. Characteristics of some fermentative bacteria from a thermophilic methane-producing fermenter

    Energy Technology Data Exchange (ETDEWEB)

    Varel, V.H.

    1984-01-01

    Anaerobic bacteria from a 55/sup 0/C methane-producing beef waste fermenter were enumerated, isolated, and characterized. Direct microscopic bacterial counts were 5.2-6.8 X 10/sup 10/ per g fermenter effluent. Using a nonselective roll-tube medium which contained 40% fermenter effluent, 8.5-14.1% of microscopic count was culturable. Deletion of fermenter effluent significantly reduced the viable count. Sixty-four randomly picked strains were characterized. All were pleomorphic, gram-negative, anaerobic rods, many of which were difficult to grow in liquid media. The strains were divided into 5 major groups based on glucose fermentation, hydrogen sulfide production, starch hydrolysis, fermentation products, and morphology. Glucose was fermented by 75% of the isolates, 76% utilized starch, 25% produced hydrogen sulfide, 76% produced hydrogen, 37% produced indole, 21% hydrolyzed gelatin, and 13% were sporeformers. Ethanol, lactate, formate, acetate, and hydrogen were common fermentation products. Twenty-four representative strains had 1-12 flagella. Growth was observed between 35 and 73/sup 0/C. These studies indicate that species diversity among the isolated organisms was low. 38 references, 3 tables.

  13. IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    1995-02-01

    Full Text Available The formation of aroma and taste in fermented sausages is based on proteolytic breakdown. Proteolysis during fermentation and ripening is reflected in an increase in non-protein nitrogen compounds. The fermenting sausage provides optimal conditions for proteolytic enzymes. Muscle proteinases are mainly active during initial fermentation, involuing degradation of myosin and actin, bacterial proteases are more important during the drying period. Added proteolytic enzymes to fermented meat products for increasing proteolysis involves to shorten the ripening period and decreases the costs of storing. Also, organoleptically, fermented meats manufactured with proteinases could yield unique sensory characteristics.

  14. Revisiting Narcolepsy: The Practical Diagnosis and Mythology

    Directory of Open Access Journals (Sweden)

    Vernon M Neppe

    2016-02-01

    : This might deprive many in the narcolepsy population of their essential life-sustaining treatment, even though they might have definite clinical features plus the gene expression, and often, already, response to wakefulness drugs. c Third, clinical evaluations must be standardized. At this stage, we, at the PNI b2 apply modifications of the Epworth Sleepiness Scale in conjunction with the Fatigue Severity Scale, and the Neppe Narcolepsy Questionnaire, as fundamental ways to evaluate narcolepsy clinically. These historical rankings and screens combined with proper HLA screening may be adequate for more than 90% of diagnoses. d Fourth, the comorbidities of narcolepsy might include psychosis, anxiety, depression, impaired functioning, and seizure phenomena. These may reflect multifactorial etiologies: some of these may be linked with narcolepsy, and others unassociated. I suggest a new model of hypocretin deficiency being slightly down-stream from the actual cause of narcolepsycataplexy. This accentuates the need for proposing two new terms, namely “primary narcolepsy” for the most common narcolepsy condition that appears to be hypothalamically linked to an auto-immune process involving hypocretin, and “symptomatic narcolepsy” due to infectious or tumor or trauma events involving the hypocretin / reticular activating system/ hypothalamus. On the others hand, some b “PNI” refers to the Pacific Neuropsychiatric Institute in Seattle, WA. “We” is used here to include application at the PNI; “we” is also used generically, for example, in broader recognitions of symptoms by researchers. Revisiting Narcolepsy: The Practical Diagnosis and Mythology 2/30 Copyright: ©2016 Neppe Citation: Neppe VM (2016 Revisiting Narcolepsy: The Practical Diagnosis and Mythology. J Psychol Clin Psychiatry 5(3: 00287. DOI: 10.15406/ jpcpy.2016.05.00287 old classifications have used the previous terms “Type 1 Narcolepsy” for narcolepsy with cataplexy, and “Type 2

  15. Simultaneous Saccharification and Fermentation of Overnight Soaked Sweet Potato for Ethyl Alcohol Fermentation

    Directory of Open Access Journals (Sweden)

    B.K. Mishra

    2012-04-01

    Full Text Available The aim of the study is to develop an efficient method of production of ethyl alcohol by fermentation of sweet potato powder. The method emphasized on enhancement of "-amylase accessibility by overnight soaking of sweet potato powder and decreasing unwanted bacterial fermentation by utilizing simultaneous saccharification and fermentation. The crystalline structure of starch limits the accessibility of "-amylase to starch during enzymatic hydrolysis and thus reduces hydrolysis rate. This might be the reason for longer hydrolysis time. Effect of overnight soaking in water on eight variety of sweet potato was investigated followed by Simultaneous Saccharification and Fermentation (SSF. The result reflected the advantage of overnight soaking on "-amylase accessibility to starch, which favor higher hydrolysis rate. Implementing SSF, the fermentation process become efficient due to less free sugar at an instant and maximum efficiency of 96.7% was achieved in a 64.65% starch containing substrate.

  16. Improved fermentation performance in an expanded ectopic fermentation system inoculated with thermophilic bacteria.

    Science.gov (United States)

    Guo, Hui; Zhu, Changxiong; Geng, Bing; Liu, Xue; Ye, Jing; Tian, Yunlong; Peng, Xiawei

    2015-12-01

    Previous research showed that ectopic fermentation system (EFS) inoculated with thermophilic bacteria is an excellent alternative for cow wastewater treatment. In this study, the effects of thermophilic bacterial consortium on the efficiency and quality of the fermentation process in EFS were evaluated by measuring physicochemical and environmental factors and the changes in organic matter composition. In parallel, the microbial communities correlated with fermentation performance were identified. Inoculation of EFS with thermophilic bacterial consortium led to higher temperatures, increased wastewater requirements for continuous fermentation, and improved quality of the litters in terms of physicochemical factors, security test, functional group analysis, and bacterial community composition. The relationship between the transformation of organic component and the dominant bacteria species indicated that environmental factors contributed to strain growth, which subsequently promoted the fermentation process. The results highlight the great potential of EFS model for wide application in cow wastewater treatment and re-utilization as bio-fertilizer.

  17. Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.

    Science.gov (United States)

    Oomuro, Mayu; Kato, Taku; Zhou, Yan; Watanabe, Daisuke; Motoyama, Yasuo; Yamagishi, Hiromi; Akao, Takeshi; Aizawa, Masayuki

    2016-11-01

    One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G0) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G0, we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G0; and a CLN3ΔPEST mutant, in which the G1 cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G1 arrest and/or G0 entry were defective in both the RIM15 disruptant and the CLN3ΔPEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G0/G1 transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort.

  18. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.

    Science.gov (United States)

    Jung, Ji Young; Lee, Se Hee; Jeon, Che Ok

    2014-08-18

    Bacterial and fungal community dynamics, along with viable plate counts and water content, were investigated in the exterior and interior regions of doenjang-meju, traditional Korean fermented soybean, during its fermentation process. Measurement of viable cells showed that the meju molding equipment might be an important source of bacterial cells (mostly Bacillus) during doenjang-meju fermentation, whereas fungi might be mostly derived from the fermentation environment including incubation shelves, air, and rice straws. Community analysis using rRNA-targeted pyrosequencing revealed that Bacillus among bacteria and Mucor among fungi were predominant in both the exterior and interior regions of doenjang-meju during the early fermentation period. Bacteria such as Ignatzschineria, Myroides, Enterococcus, Corynebacterium, and Clostridium and fungi such as Geotrichum, Scopulariopsis, Monascus, Fusarium, and eventually Aspergillus were mainly detected as the fermentation progressed. Bacillus, an aerobic bacterial group, was predominant in the exterior regions during the entire fermentation period, while anaerobic, facultative anaerobic, and microaerobic bacteria including Enterococcus, Lactobacillus, Clostridium, Myroides, and Ignatzschineria were much more abundant in the interior regions. Principal component analysis (PCA) also indicated that the bacterial communities in the exterior and interior regions were clearly differentiated, suggesting that aeration might be an important factor in determining the bacterial communities during doenjang-meju fermentation. However, PCA showed that fungal communities were not separated in the exterior and interior regions and Pearson's correlation coefficients showed that the major fungal taxa had significantly positive (Mucor and Geotrichum) or negative (Aspergillus) correlations with the water content during doenjang-meju fermentation, indicating that water content might be a significant factor in determining the fungal

  19. Cellulosic butanol production from alkali-pretreated switchgrass (Panicum virgatum) and phragmites (Phragmites australis).

    Science.gov (United States)

    Gao, Kai; Boiano, Simone; Marzocchella, Antonio; Rehmann, Lars

    2014-12-01

    A potential dedicated energy crop (switchgrass) and an invasive (North America) plant species (phragmites) were compared as potential substrates for acetone butanol ethanol (ABE) fermentation. Both biomass were pretreated with 1% (w/v) NaOH and subjected to enzymatic hydrolysis. Total reducing sugar yields were 365 and 385gkg(-1) raw biomass for switchgrass and phragmites. Fermentation of the hydrolysates resulted in overall ABE yields of 146 and 150gkg(-1) (per kg dry plant material), with a theoretical maximum of 189 and 208gkg(-1), respectively. Though similar overall solvent yields were obtained from both crops, the largest carbon loss in the case of switchgrass occurred during pretreatment, while the largest loss in the case of phragmites occurred to enzymatic hydrolysis. These findings suggest that higher overall yields are achievable and that both crops are suitable feedstocks for butanol fermentation.

  20. Challenges in biobutanol production: How to improve the efficiency?

    Energy Technology Data Exchange (ETDEWEB)

    Garcia, Veronica; Paekkilae, Johanna; Muurinen, Esa; Keiski, Riitta L. [Mass and Heat Transfer Process Laboratory, Department of Process and Environmental Engineering, POB 4300, FI-90014 University of Oulu, Oulu (Finland); Ojamo, Heikki [Bioprocess Engineering Laboratory, Department of Process and Environmental Engineering, POB 4300, FI-90014 University of Oulu, Oulu (Finland)

    2011-02-15

    There is an increasing interest in the production of chemicals and fuels from renewable resources due to the continuing price increase of fossil resources, the insecurity of the availability of fossil resources in the future, and additionally environmental concerns and legislations. Biobutanol may be produced by the acetone-butanol-ethanol (ABE) fermentation. This paper reviews the biobutanol production bringing up the problems and challenges to overcome. The aim of the paper is to help in finding opportunities to make the process feasible in the near future. The analysis stresses the idea of improving the efficiency of the fermentation stage by altering the up (pretreatment of the raw material) and downstream (product recovery and purification) processes. The paper also explores the biobutanol production from the biorefinery perspective. Finally the review brings up the important role of research in developing and implementing the production of biobutanol by the ABE fermentation. (author)

  1. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations.

    Science.gov (United States)

    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

  2. Pure Culture Fermentation of Brined Cucumbers.

    Science.gov (United States)

    Etchells, J L; Costilow, R N; Anderson, T E; Bell, T A

    1964-11-01

    The relative abilities of Pediococcus cerevisiae, Lactobacillus plantarum, L. brevis, and several other species of lactic acid bacteria to grow and produce acid in brined cucumbers were evaluated in pure culture fermentations. Such fermentations were made possibly by the use of two techniques, gamma radiation (0.83 to 1.00 Mrad) and hot-water blanching (66 to 80 C for 5 min), designed first to rid the cucumbers of naturally occurring, interfering, and competitive microbial groups prior to brining, followed by inoculation with the desired lactic acid bacteria. Of the nine species tested, strains of the three common to cucumber fermentations, P. cerevisiae, L. plantarum, and L. brevis, grew to the highest populations, and produced the highest levels of brine acidity and the lowest pH values in fermentations at 5.4 to 5.6% NaCl by weight; also, their sequence of active development in fermentations, with the use of a three-species mixture for inoculation, was in the species order just named. This sequence of occurrence was similar to that estimated by others for natural fermentations. The rates of growth and acid production in fermentations with a mixture of P. cerevisiae, L. plantarum, and L. brevis increased as the incubation temperature was increased from 21 to 27 to 32 C; however, the maximal populations and acidities attained were essentially the same for fermentations at each temperature. Further, these same three species were found to be the most salt tolerant of those tested; their upper limit for appreciable growth and measurable acid production was about 8% salt, whereas thermophilic species such as L. thermophilus, L. lactis, L. helveticus, L. fermenti, and L. delbrueckii exhibited a much lower salt tolerance, ranging from about 2.5 to 4.0%. However, certain strains of L. delbrueckii grew very rapidly in cucumbers brined at 2.5 to 3.0% salt, and produced sufficient acid in about 30 hr at 48 C to reduce the brine pH from above 7.0 to below 4.0. An inexpensive

  3. Metabolic flux analysis on arachidonic acid fermentation

    Institute of Scientific and Technical Information of China (English)

    JIN Mingjie; HUANG He; ZHANG Kun; YAN Jie; GAO Zhen

    2007-01-01

    The analysis of flux distributions in metabolic networks has become an important approach for understanding the fermentation characteristics of the process.A model of metabolic flux analysis of arachidonic acid (AA) synthesis in Mortierella alpina ME-1 was established and carbon flux distributions were estimated in different fermentation phases with different concentrations of N-source.During the exponential,decelerating and stationary phase,carbon fluxes to AA were 3.28%,8.80% and 6.97%,respectively,with sufficient N-source broth based on the flux of glucose uptake,and those were increased to 3.95%,19.21% and 39.29%,respectively,by regulating the shifts of carbon fluxes via fermentation with limited N-source broth and adding 0.05%NaNO3 at 96 h.Eventually AA yield was increased from 1.3 to 3.5 g.L-1.These results suggest a way to improve AA fermentation,that is,fermentation with limited N-source broth and adding low concentration N-source during the stationary phase.

  4. CITRIC ACID PRODUCTION USING FERMENTATION TECHNOLOGY

    Directory of Open Access Journals (Sweden)

    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.

  5. Preparation of Soy Peptides by Liquid Fermentation

    Institute of Scientific and Technical Information of China (English)

    LiLi; YangXiaoqun; ZhaoMouming; LiangShizhong

    2002-01-01

    Many kinds of microorganism can produce a mount of protease which subsequently hydrolysis the protein of the medium into peptides when they grow in protein containing liquid medium.In the present investigation,the conditions of preparing soybean peptides by liquid fermentation were studied,following results were obtained:(1)SPI is a nice nitrogen source and meanwhile an inducible factor of protease production;its concentration can be as high as 3%-4%.(2)Sucrose is the best carbon source;its concentration is 1%-4%.(3)Under the conditions of 28℃,initial pH6.0,inoculum size 4%,cell age 36hr and fermentation time 24hr-30hr,we can obtain soybean peptides or fermentation liquor with good flavor,its DH reaches 25%-30% and the yield rate can be as high as 75%.(4)Mass spectrograph indicate the MW of the fermentation liquid or the soybean peptides mainly distribute at about 4000Dal,these imply a promising prospect of industrial application of submerged fermentation in producing soybean peptides.

  6. Xylose fermentation to ethanol. A review

    Energy Technology Data Exchange (ETDEWEB)

    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.

  7. Fermentation of corn starch to ethanol with genetically engineered yeast.

    Science.gov (United States)

    Inlow, D; McRae, J; Ben-Bassat, A

    1988-07-05

    Expression of the glucoamylase gene from Aspergillus awamori by laboratory and distiller's strains of Saccharomyces cerevisiae allowed them to ferment soluble starch. Approximately 95% of the carbohydrates in the starch were utilized. Glycerol production was significantly decreased when soluble starch was used instead of glucose. Ethanol yield on soluble starch was higher than that on glucose. The rate of starch fermentation was directly related to the level of glucoamylase activity. Strains with higher levels of glucoamylase expression fermented starch faster. The decline in starch fermentation rates toward the end of the fermentation was associated with accumulation of disaccharides and limit dextrins, poor substrates for glucoamylase. The buildup of these products in continuous fermentations inhibited glucoamylase activity and complete utilization of the starch. Under these conditions maltose-fermenting strains had a significant advantage over nonfermenting strains. The synthesis and secretion of glucoamylase showed no deleterious effects on cell growth rates, fermetation rates, and fermentation products.

  8. Enamel microhardness and fluoride uptake underneath fermenting and non-fermenting artificial plaque.

    Science.gov (United States)

    Turtola, L O

    1977-09-01

    Washed cells of Streptococcus sanguis were used to form artificial plaque on the surface of bovine enamel and incubated underneath buffer solutions, initial pH 6, for 36 h at 37 degrees C. The decrease in the microhardness of the enamel surface under fermenting "plaque" could be prevented with fluoride. Enamel under a fermenting "plaque" took up significantly more (P less than 0.0u) fluoride than enamel under a non-fermenting "plaque" (initial F- in buffer: 10 parts/10(6)). The artificial plaque did not accumulate fluoride. Within fermenting "plaques/, the pH decreased significantly more without flouride (P less than 0.01) than with fluoride. Fluoride combined with sucrose more than negated the softening of the enamel caused by sucrose fermentation, i.e. it increased the hardness above the original values. The diffusion of fluoride through the fermenting artificial plaque was more rapid than through a non-fermenting plaque. These findings suggest that caries-conducive circumstances may promote fluoride uptake by enamel compared with non-caries-conducive circumstances.

  9. EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION

    Directory of Open Access Journals (Sweden)

    S. Wulandari

    2015-09-01

    Full Text Available The objective of this research was to improve beneficial value of cacao pod as sheep feedingredients comprising up to 50% total feed. This research was conducted in two stages. Stage 1 wascacao pod fermentation. Completely randomized design with 3x3 factorial patterns was used in thisstage, in which factor I was microbial inoculum dosage of 0%, 0.05% and 0.1% and factor II wasincubation period of 0, 3 and 6 days. Result demonstrated that six-day fermentation with 0.05%microbial inoculum could lower cacao NDF, ADF and theobromine. The optimum inoculum dosage andfermentation time from stage 1 was applied to stage 2. Stage 2 was rumen microbial fermentation test.This research administrated 3x3 of latin square design. In period I sheep were fed with CF0 (nonfermentedcomplete feed, in period II sheep were given CF 1 (complete feed containing fermentedcacao pod and in period III sheep were given CF2 (fermented complete feed based cacao pod. Resultdemonstrated that pH value of sheep microbial liquid in treatment of CF0, CF1 and CF2 was in normalpH range and did not affect volatile fatty acids (VFA and ammonia. In conclusion, supplementing up to 50% of feed with complete feed containing fermented or non-fermented cacao pod did not affect theprocess of rumen microbial fermentation.

  10. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

    Science.gov (United States)

    Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M; Verstrepen, Kevin J

    2015-01-01

    Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

  11. Alcoholic fermentation under oenological conditions. Use of a combination of data analysis and neural networks to predict sluggish and stuck fermentations

    Energy Technology Data Exchange (ETDEWEB)

    Insa, G. [Inst. National de la Recherche Agronomique, Inst. des Produits de la Vigne, Lab. de Microbiologie et Technologie des Fermentations, 34 - Montpellier (France); Sablayrolles, J.M. [Inst. National de la Recherche Agronomique, Inst. des Produits de la Vigne, Lab. de Microbiologie et Technologie des Fermentations, 34 - Montpellier (France); Douzal, V. [Centre National du Machinisme Agricole du Genie Rural des Eaux et Forets, 92 - Antony (France)

    1995-09-01

    The possibility of predicting sluggish fermentations under oenological conditions was investigated by studying 117 musts of different French grape varieties using an automatic device for fermentation monitoring. The objective was to detect sluggish or stuck fermentations at the halfway point of fermentation. Seventy nine percent of fermentations were correctly predicted by combining data analysis and neural networks. (orig.)

  12. Fermentable sugars from biopolymers of bagasse

    Energy Technology Data Exchange (ETDEWEB)

    Ramachandran, K.; Das, K.; Sharma, D.K.

    1987-11-01

    Ethanol can replace oil as a fuel and its use would help in the conservation of the meagre oil reserves in India. The article indicates some convenient and cost-effective processes for the production of ethanol from biopolymers available in bagasse, an agricultural residue. A two-stage acid hydrolysis process produced a maximum of fermentable sugars at 35%. Calcium chloride used as a promoter enhanced production by 3.5%. Other promoters are under investigation. Agitation had a significant effect on production, complete hydrolysis being possible between 10-45 minutes depending on temperature. The fermentable sugars obtained, xylose and glucose, can then be fermented to ethanol in an integrated three-stage process. 11 refs., 3 figs., 3 tabs.

  13. Degradation of 5-hydroxymethylfurfural during yeast fermentation.

    Science.gov (United States)

    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 (pfermentation medium increases this activity.

  14. Improvement of ethanol fermentation under hyperbaric conditions.

    Science.gov (United States)

    L'Italien, Y; Thibault, J; LeDuy, A

    1989-01-20

    Recently more and more interest is manifested in the utilization of high-pressure extraction using supercritical gases for the purification of products in biochemical processes. Some researchers have examined the possibility of circulating continuously a supercritical gas through the fermentor, under hyperbaric pressure, to recover the desired product while the fermentation is taking place. However, an earlier study has demonstrated that fermentation with baker's yeast was inhibited by a long exposure under hyperbaric pressure. This article is concerned with the improvement of ethanol production under hyperbaric pressure in view of the development of an integrated fermentation-extraction process where supercritical carbon dioxide would be used for the in situ recovery of ethanol. The selection of the best yeast strain and operation under cyclic pressures are considered.

  15. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa

    (2012). This model describes the fungal processes operated in the fermentation pilot plant at Novozymes A/S. This model is investigated using uncertainty analysis methods in order to as-sess the applicability to control applications. A mechanistic model approach is desirable, as it is a predictive....... This provides a prediction of the future trajectory of the process, so that it is possible to guide the system to the desired target mass. The control strategy is applied on-line at 550L scale in the Novozymes A/S fermentation pilot plant, and the method is challenged with four different sets of process...... to highly optimised industrial host strains. The focus of this project is instead on en-gineering of the process. The question to be answered in this thesis is, given a highly optimised industrial host strain, how can we operate the fermentation process in order to maximise the productivity of the system...

  16. The Stern-Gerlach experiment revisited

    Science.gov (United States)

    Schmidt-Böcking, Horst; Schmidt, Lothar; Lüdde, Hans Jürgen; Trageser, Wolfgang; Templeton, Alan; Sauer, Tilman

    2016-12-01

    experimental example for such directional quantization in scattering processes is shown. Last not least, the early history of the "almost" discovery of the electron spin in the SGE is revisited.

  17. Microbe-microbe interactions in mixed culture food fermentations

    NARCIS (Netherlands)

    Smid, E.J.; Lacroix, C.

    2013-01-01

    Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other. These microbe–microbe interactions are complex but

  18. 21 CFR 573.450 - Fermented ammoniated condensed whey.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fermented ammoniated condensed whey. 573.450... ANIMALS Food Additive Listing § 573.450 Fermented ammoniated condensed whey. (a) Identity. The product is produced by the Lactobacillus bulgaricus fermentation of whey with the addition of ammonia....

  19. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  20. Anaerobic fermentation of beef cattle manure. Final report

    Energy Technology Data Exchange (ETDEWEB)

    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.

  1. Method for extracting protein from a fermentation product

    Science.gov (United States)

    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.

  2. System for extracting protein from a fermentation product

    Science.gov (United States)

    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.

  3. 27 CFR 24.176 - Crushing and fermentation.

    Science.gov (United States)

    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... fermentation but the density of the juice may not be reduced below 22 degrees Brix. However, if the juice...

  4. Microbiology of traditional fermented soybean curd (Sufu

    Directory of Open Access Journals (Sweden)

    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.

  5. Production, characteristics and fermentation of soymilk

    Directory of Open Access Journals (Sweden)

    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.

  6. Kombucha tea fermentation: Microbial and biochemical dynamics.

    Science.gov (United States)

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

    2016-03-02

    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

  7. Characteristics of traditional Chinese shanlan wine fermentation.

    Science.gov (United States)

    Yang, Dongsheng; Luo, Xianqun; Wang, Xinguang

    2014-02-01

    Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique of wine making by analyzing data of shanlan wine fermentation. Since the liquid was removed, the mash (rice) bed was fluffier than immersed in the saccharified liquid, under ambient condition constantly and it is favorable for starch degradation. This technique made shanlan rice wine tasted sweet and slightly acidic, lower content of alcohol and higher alcohol than in other non-distilled rice wines.

  8. Air Pollution Assessment Combusting Fermented Waste

    Directory of Open Access Journals (Sweden)

    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

  9. The significance test controversy revisited the fiducial Bayesian alternative

    CERN Document Server

    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...

  10. The contact of elastic regular wavy surfaces revisited

    CERN Document Server

    Yastrebov, Vladislav A

    2014-01-01

    We revisit the classic problem of an elastic solid with a two-dimensional wavy surface squeezed against an elastic flat half-space from infinitesimal to full contact. Through extensive numerical calculations and analytic derivations, we discover previously overlooked transition regimes. These are seen in particular in the evolution with applied load of the contact area and perimeter, the mean pressure and the probability density of contact pressure. These transitions are correlated with the contact area shape, which is affected by long range elastic interactions between contacting zones. Our analysis has implications for general random rough surfaces, as similar local transitions occur continuously at detached areas or coalescing contact zones. A key result is the deduction of the probability density of contact pressure at full contact. We discover that there is a non-zero probability of null contact pressures, which might suggest revisiting the conditions necessary for applying Persson's model at partial con...

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

    Science.gov (United States)

    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

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  13. Reconciling Hierarchical and Edge Organizations: 9-11 Revisited

    Science.gov (United States)

    2014-06-01

    the hierarchical structure, despite claiming to be networked. Hence, our research asks whether these two archetypal forms can be reconciled with one...asks whether these two archetypal forms can be reconciled with one another. By revisiting a case study of the events of September 11th, 2001...organizational form best suited to network-centric operations. Drawing on Mintzberg’s (1979) work on organizational archetypes , five classic organizational

  14. Ligature-induced peri-implantitis in minipigs revisited

    OpenAIRE

    Stübinger, Stefan; Bucher, Ramon; Kronen, Peter W; Schlottig, Falko; von Rechenberg, Brigitte

    2016-01-01

    Aim: The ligature-induced defect model still remains the model of first choice to experimentally investigate the cause, effect and treatment approaches of periimplantitis. It was the aim of the present in-vivo trail to revisit the ligature-induced peri-implantitis minipig model regarding its current scientific value and ethical justification in implant research. Materials and methods: Six minipigs were used for the analysis of peri-implant hard and soft tissue structures. Animals were rand...

  15. Zero-frequency magnetic fluctuations in homogeneous cosmic plasma revisited

    CERN Document Server

    Caruso, Francisco

    2011-01-01

    Magnetic fluctuations in a non-magnetized gaseous plasma is revisited and calculated without approximations, based on the fluctuation-dissipation theorem. It is argued that the present results are qualitative and quantitative different form previous one based on the same theorem. In particular, it is shown that it is not correct that the spectral intensity does not vary sensitively with $k_{cut}$. Also the simultaneous dependence of this intensity on the plasma and on the collisional frequencies are discussed.

  16. Zero-frequency magnetic fluctuations in homogeneous cosmic plasma revisited

    OpenAIRE

    Caruso, Francisco; Oguri, Vitor

    2011-01-01

    Magnetic fluctuations in a non-magnetized gaseous plasma is revisited and calculated without approximations, based on the fluctuation-dissipation theorem. It is argued that the present results are qualitative and quantitative different form previous one based on the same theorem. In particular, it is shown that it is not correct that the spectral intensity does not vary sensitively with $k_{cut}$. Also the simultaneous dependence of this intensity on the plasma and on the collisional frequenc...

  17. Topological Twisted Sigma Model with H-flux Revisited

    Energy Technology Data Exchange (ETDEWEB)

    Chuang, Wu-yen

    2006-08-18

    In this paper we revisit the topological twisted sigma model with H-flux. We explicitly expand and then twist the worldsheet Lagrangian for bi-Hermitian geometry. we show that the resulting action consists of a BRST exact term and pullback terms, which only depend on one of the two generalized complex structures and the B-field. We then discuss the topological feature of the model.

  18. Discussion of "Computational Electrocardiography: Revisiting Holter ECG Monitoring".

    Science.gov (United States)

    Baumgartner, Christian; Caiani, Enrico G; Dickhaus, Hartmut; Kulikowski, Casimir A; Schiecke, Karin; van Bemmel, Jan H; Witte, Herbert

    2016-08-01

    This article is part of a For-Discussion-Section of Methods of Information in Medicine about the paper "Computational Electrocardiography: Revisiting Holter ECG Monitoring" written by Thomas M. Deserno and Nikolaus Marx. It is introduced by an editorial. This article contains the combined commentaries invited to independently comment on the paper of Deserno and Marx. In subsequent issues the discussion can continue through letters to the editor.

  19. Radiative Corrections to Neutrino Deep Inelastic Scattering Revisited

    CERN Document Server

    Arbuzov, A B; Kalinovskaya, L V

    2005-01-01

    Radiative corrections to neutrino deep inelastic scattering are revisited. One-loop electroweak corrections are re-calculated within the automatic SANC system. Terms with mass singularities are treated including higher order leading logarithmic corrections. Scheme dependence of corrections due to weak interactions is investigated. The results are implemented into the data analysis of the NOMAD experiment. The present theoretical accuracy in description of the process is discussed.

  20. EGOTIATION IS THE NEW NEGOTIATION: THE CONCEPT OF NEGOTIATION REVISITED

    OpenAIRE

    Katarzyna Jagodzinska

    2016-01-01

    The definition of negotiation has already been broadly examined in literature and varies from one author to another. However, there does not exist a complete conceptualization, which would grasp all the essential constituents of negotiation. This article aims to fill this niche by revisiting the concept of negotiation and broadening it by the elusive element that, if not properly addressed, too often causes negotiations to fail: the ego factor.Consequently, this paper introduces the novel ...

  1. N Level System with RWA and Analytical Solutions Revisited

    CERN Document Server

    Fujii, K; Kato, R; Wada, Y; Fujii, Kazuyuki; Higashida, Kyoko; Kato, Ryosuke; Wada, Yukako

    2003-01-01

    In this paper we consider a model of an atom with n energy levels interacting with n(n-1)/2 external (laser) fields which is a natural extension of two level system, and assume the rotating wave approximation (RWA) from the beginning. We revisit some construction of analytical solutions (which correspond to Rabi oscillations) of the model in the general case and examine it in detail in the case of three level system.

  2. New Families in the Stable Homotopy of Spheres Revisited

    Institute of Scientific and Technical Information of China (English)

    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.

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

    DEFF Research Database (Denmark)

    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......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 hydrolysate. A particular biological problem are the pentoses, which are not naturally metabolized by the main industrial ethanol producer Saccharomyces cerevisiae. Several recombinant, mutated, and evolved xylose fermenting S. cerevisiae strains have been developed recently. We compare here the fermentation...

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

    DEFF Research Database (Denmark)

    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...... coefficients within a physically meaningful range thereby providing valuable and reliable insight into fermentation processes....

  5. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

    OpenAIRE

    Faithong, Nandhsha; Benjakul, Soottawat

    2012-01-01

    Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 – azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing antioxidant power (FRAP) gradually increased as the fermentation time increased, particularly during the first 8 months (P 

  6. Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency

    Directory of Open Access Journals (Sweden)

    Joko Soemarno

    2015-08-01

    Full Text Available Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers reluctant to do fermentation, weight differencebetween fermented and unfermented cocoa, cocoa processing time difference between fermented and unfermented cocoa, quality difference between fermentedand unfermented coco refers to cocoa bean standard (SNI: 01-2323-2008/Amd-2010, and feasible added value incentive of fermented cocoa beans. The data collectionwere conducted through household farmers’ survey, focus group discussion and experimental research. The experimental research was conducted to understandthe weight and processing time differences; and to asess the quality, including moisture content, bean count, pH and fermentation index. Analysis of the datawere conducted by methods of Fishbone Ishikawa and logit multiplier linear analysis. The research results showed that the main factors causing farmers reluctant todo fermentation were insuitable of selling price of fermented cocoa, the existence of village collectors in buying unfermented cocoa, the lack of cooperation amongfarmers in farmer group (Subak Abian and the lack of farmers’ skills on cocoa bean fermentation. This study also found that the weight depreciation differencebetween fermented and unfermented cocoa was 0.5-3.75%, and the processing time difference between fermented and unfermented cocoa was 12-24 hours. Qualityof fermented cocoa beans was higher than that of unfermented cocoa beans and it can fulfill the standard of SNI: 01-2323-2008/Amd-2010. It was found that thefeasible added value incentive of fermented cocoa benas was 2,126-3,426 IDR/kg. Keywords: cocoa, fermentation, unfermented, quality, incentive

  7. Microbial diversity and flavor formation in onion fermentation.

    Science.gov (United States)

    Cheng, Lili; Luo, Jianfei; Li, Pan; Yu, Hang; Huang, Jianfei; Luo, Lixin

    2014-09-01

    Fermented onion products are popular in many countries. We conducted fermentation with and without salt to identify the microorganisms responsible for onion fermentation and the unique taste of fermented onion. The results of PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) revealed that lactic acid bacteria (Lactobacillus zymae, L. malefermentans, L. plantarum), acetic acid bacteria (Acetobacter pasteurianus, A. orientalis), citric acid bacteria (Citrobacter sp., C. freundii), and yeasts (Candida humilis, Kazachstania exigua, Saccharomyces boulardii) were the dominant microorganisms involved in onion fermentation. Organic acid analysis indicated that lactic acid and acetic acid significantly increased after fermentation. There were no significant changes in the types of amino acids after fermentation, but the total concentration of amino acids significantly decreased after fermentation with salt. The increase in esters, alcohols, and aldehydes after fermentation was responsible for the unique flavor of fermented onion. Fermentation with salt inhibited the accumulation of organic acids and limited the conversion of proteins into amino acids but maintained the unique odor of onion by limiting the degradation of sulfur-containing compounds.

  8. Monitoring alcoholic fermentation: an untargeted approach.

    Science.gov (United States)

    Ferreira, António César Silva; Monforte, Ana Rita; Teixeira, Carla Silva; Martins, Rosa; Fairbairn, Samantha; Bauer, Florian F

    2014-07-16

    This work describes the utility and efficiency of a metabolic profiling pipeline that relies on an unsupervised and untargeted approach applied to a HS-SPME/GC-MS data. This noninvasive and high throughput methodology enables "real time" monitoring of the metabolic changes inherent to the biochemical dynamics of a perturbed complex biological system and the extraction of molecular candidates that are latter validated on its biochemical context. To evaluate the efficiency of the pipeline five different fermentations, carried on a synthetic media and whose perturbation was the nitrogen source, were performed in 5 and 500 mL. The smaller volume fermentations were monitored online by HS-SPME/GC-MS, allowing to obtain metabolic profiles and molecular candidates time expression. Nontarget analysis was applied using MS data in two ways: (i) one dimension (1D), where the total ion chromatogram per sample was used, (ii) two dimensions (2D), where the integrity time vs m/z per sample was used. Results indicate that the 2D procedure captured the relevant information more efficiently than the 1D. It was also seen that although there were differences in the fermentation performance in different scales, the metabolic pathways responsible for production of metabolites that impact the quality of the volatile fraction was unaffected, so the proposed pipeline is suitable for the study of different fermentation systems that can undergo subsequent sensory validation on a larger scale.

  9. Enzymatic and bacterial conversions during sourdough fermentation.

    Science.gov (United States)

    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.

  10. Supervision of Fed-Batch Fermentations

    DEFF Research Database (Denmark)

    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...

  11. Batchwise ethanol fermentation with shochu distillery waste

    Energy Technology Data Exchange (ETDEWEB)

    Ueda, S.; Teramoto, Y.; Oba, R.; Ueki, T.; Kimura, K. (Kumamoto Institute of Technology, Kumamoto (Japan)); Shiota, S. (Tohi Jozo Co. Ltd., Kumamoto (Japan))

    1991-10-25

    In order to produce a shochu with a mild aroma, a new vacuum distillation precedure at low temperature of 35 to 40 centigrade was applied to shochu distillation. The resulting rice shochu distillery waste contained a large amount of viable yeast glucoamylase activity, acid protease activity, and neutral protease activity. About 10% of ethanol was produced in the fermented mash at 30 centigrade within three days. In contrast, distillery waste discharged by conventional distillation at high temperature of 55 to 60 centigrade could not be used for secondary ethanol fermentation at all. It was provided that the filtrate of secondarily-fermented distillery waste, which is containing ethanol and possessing a fine aroma fortified with higher alcohols and volatile esters during ethanol fermentation, can be useful for the production of a mirin-like liquor for cooking, Akazake,'' a characteristic red-colored, sweet alcoholic beverage produced in Kumamoto prefecture only, and a bath additive containing ethanol, a fine aroma, and enzymes. 15 refs, 2 figs., 3 tabs.

  12. Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    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

  13. Developments and constraints in fermentative hydrogen production

    NARCIS (Netherlands)

    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

  14. Biochemical analysis of extracting fermented coconut oil

    Directory of Open Access Journals (Sweden)

    YATI SUDARYATI SOEKA

    2008-04-01

    Full Text Available 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 coconut water (1:9, v/v which enriched with 2% tomato extract, 0.5% urea, and 1.0% molasses and then preincubated for 5 days under agitation. Starter with different concentration (1.0; 2.5; 5.0; and 10% were added onto coconut milk and allowed to be fermented for over night. The extracting oil was analyzed for further experiment, especially, on its antibacterial activity. The maximum yield of 23% was achieved by using 2.5% starter. Total protein, fat, FFA, and cholesterol content of the fermented coconut oil were 0.05%, 96.45%, 0.29%, and 0.008%, respectively. The gas chromatogram showed that this oil contained high lauric acid (46.20%, and 13.94% miristic, 5.97% palmitic, 9.00% palmitoleic, and 19.73% stearic acid, respectively.

  15. Recovery of carboxylic acids produced by fermentation.

    Science.gov (United States)

    López-Garzón, Camilo S; Straathof, Adrie J J

    2014-01-01

    Carboxylic acids such as citric, lactic, succinic and itaconic acids are useful products and are obtained on large scale by fermentation. This review describes the options for recovering these and other fermentative carboxylic acids. After cell removal, often a primary recovery step is performed, using liquid-liquid extraction, adsorption, precipitation or conventional electrodialysis. If the carboxylate is formed rather than the carboxylic acid, the recovery process involves a step for removing the cation of the formed carboxylate. Then, bipolar electrodialysis and thermal methods for salt splitting can prevent that waste inorganic salts are co-produced. Final carboxylic acid purification requires either distillation or crystallization, usually involving evaporation of water. Process steps can often be combined synergistically. In-situ removal of carboxylic acid by extraction during fermentation is the most popular approach. Recovery of the extractant can easily lead to waste inorganic salt formation, which counteracts the advantage of the in-situ removal. For industrial production, various recovery principles and configurations are used, because the fermentation conditions and physical properties of specific carboxylic acids differ.

  16. Studies on the kinetics of alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Godia i Casablancas, F.; Casas Alvero, C.; Sola Ferrando, C.

    1984-01-01

    Yeast isolated from a must was used to ferment a medium containing 50, 98, 150, or 188 g glucose L and the kinetics of cell growth, EtOH formation, and glucose utilization were determined. The results did not agree with the results obtained using 9 different model equations. The models are therefore unsatisfactory.

  17. Fermentation alcohol from grain sorghum starch

    Energy Technology Data Exchange (ETDEWEB)

    Du Preez, J.C.; De Jong, F.; Botes, P.J.; Lategan, P.M.

    1985-01-01

    Grain sorghum is an attractive agricultural feedstock for ethanol production because of its high starch content and the fact that it is more drought-resistant than other cereal crops such as maize. The popular bird-proof grain sorghum variety was investigated. This was subjected to a chemical pretreatment to remove the polyphenolic compounds prior to starch hydrolysis and subsequent fermentation. Starch hydrolysis was accomplished with a commercial alpha-amylase for liquefaction and amyloglucosidase for saccharification. Depending on the saccharification conditions, the hydrolysate contained 65 to 128 g/litre glucose with corresponding maltose concentrations of 50 to 20 g/litre. Several yeast strains were evaluated for their ability to ferment maltose. The total saccharification plus fermentation time could be shortened substantially by inoculating after a brief saccharification period. The addition of ammonium chloride to the hydrolysate improved the fermentation rate. From a 30% grain sorghum slurry an ethanol concentration of over 12% (v/v) was obtained, which was 84% of the theoretical maximum. The data indicated that about 380 litres of ethanol could be produced per ton grain sorghum. 38 references.

  18. Quality of fermented whey beverage with milk

    Directory of Open Access Journals (Sweden)

    Rakin Marica B.

    2016-01-01

    Full Text Available 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-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

  19. Ruminal fermentation of propylene glycol and glycerol.

    Science.gov (United States)

    Trabue, Steven; Scoggin, Kenwood; Tjandrakusuma, Siska; Rasmussen, Mark A; Reilly, Peter J

    2007-08-22

    Bovine rumen fluid was fermented anaerobically with 25 mM R-propylene glycol, S-propylene glycol, or glycerol added. After 24 h, all of the propylene glycol enantiomers and approximately 80% of the glycerol were metabolized. Acetate, propionate, butyrate, valerate, and caproate concentrations, in decreasing order, all increased with incubation time. Addition of any of the three substrates somewhat decreased acetate formation, while addition of either propylene glycol increased propionate formation but decreased that of butyrate. R- and S-propylene glycol did not differ significantly in either their rates of disappearance or the products formed when they were added to the fermentation medium. Fermentations of rumen fluid containing propylene glycol emitted the sulfur-containing gases 1-propanethiol, 1-(methylthio)propane, methylthiirane, 2,4-dimethylthiophene, 1-(methylthio)-1-propanethiol, dipropyl disulfide, 1-(propylthio)-1-propanethiol, dipropyl trisulfide, 3,5-diethyl-1,2,4-trithiolane, 2-ethyl-1,3-dithiane, and 2,4,6-triethyl-1,3,5-trithiane. Metabolic pathways that yield each of these gases are proposed. The sulfur-containing gases produced during propylene glycol fermentation in the rumen may contribute to the toxic effects seen in cattle when high doses are administered for therapeutic purposes.

  20. Fungal mats in solid-state fermentation

    NARCIS (Netherlands)

    Rahardjo, Y.S.P.

    2005-01-01

    Since over 2000 years man has cultivated fungi on grains, beans or other (by)products from agriculture or agro-industries, in order to produce tastier and healthier foods. Nowadays, cultivation on solid substrates (solid-state fermentation, SSF) is also used to produce industrial enzymes, drugs and

  1. Yeast communities in a natural tequila fermentation.

    Science.gov (United States)

    Lachance, M A

    1995-08-01

    Fresh and cooked agave, Drosophila spp., processing equipment, agave molasses, agave extract, and fermenting must at a traditional tequila distillery (Herradura, Amatitan, Jalisco, México) were studied to gain insight on the origin of yeasts involved in a natural tequila fermentations. Five yeast communities were identified. (1) Fresh agave contained a diverse mycobiota dominated by Clavispora lusitaniae and an endemic species, Metschnikowia agaveae. (2) Drosophila spp. from around or inside the distillery yielded typical fruit yeasts, in particular Hanseniaspora spp., Pichia kluyveri, and Candida krusei. (3) Schizosaccharomyces pombe prevailed in molasses. (4) Cooked agave and extract had a considerable diversity of species, but included Saccharomyces cerevisiae. (5) Fermenting juice underwent a gradual reduction in yeast heterogeneity. Torulaspora delbrueckii, Kluyveromyces marxianus, and Hanseniaspora spp. progressively ceded the way to S. cerevisiae, Zygosaccharomyces bailii, Candida milleri, and Brettanomyces spp. With the exception of Pichia membranaefaciens, which was shared by all communities, little overlap existed. That separation was even more manifest when species were divided into distinguishable biotypes based on morphology or physiology. It is concluded that crushing equipment and must holding tanks are the main source of significant inoculum for the fermentation process. Drosophila species appear to serve as internal vectors. Proximity to fruit trees probably contributes to maintaining a substantial Drosophila community, but the yeasts found in the distillery exhibit very little similarity to those found in adjacent vegetation. Interactions involving killer toxins had no apparent direct effects on the yeast community structure.

  2. Modelling Fungal Fermentations for Enzyme Production

    DEFF Research Database (Denmark)

    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...

  3. Production of Star Fruit Alcoholic Fermented Beverage.

    Science.gov (United States)

    Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende

    2016-12-01

    Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 2(3) central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g(-1)), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L(-1). These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L(-1)), pH of 4.13-4.22, final yeast concentration of 89 g L(-1) and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

  4. Kombucha fermentation and its antimicrobial activity

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2000-01-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the 'tea fungus' and the OD of the tea broth increased through 4 days of the ferm

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

    Science.gov (United States)

    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.

  6. Functional characterization of bacterial communities responsible for fermentation of doenjang, a traditional Korean fermented soybean paste

    Directory of Open Access Journals (Sweden)

    Woo Yong eJung

    2016-05-01

    Full Text Available 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.

  7. Effects of fermentation substrate conditions on corn-soy co-fermentation for fuel ethanol production.

    Science.gov (United States)

    Yao, Linxing; Lee, Show-Ling; Wang, Tong; de Moura, Juliana M L N; Johnson, Lawrence A

    2012-09-01

    Soy skim, a protein-rich liquid co-product from the aqueous extraction of soybeans, was co-fermented with corn to produce ethanol. Effects of soy skim addition level, type of skim, corn particle size, water-to-solids ratio, and urea on co-fermentation were determined. The addition of 20-100% skim increased the fermentation rate by 18-27% and shortened the fermentation time by 5-7h without affecting ethanol yield. Finely ground corn or high water-to-solids ratio (≥ 3.0) in the mash gave higher fermentation rates, but did not increase the ethanol yield. When the water was completely replaced with soy skim, the addition of urea became unnecessary. Soy skim retentate that was concentrated by nanofiltration increased fermentation rate by 25%. The highest level of skim addition resulted in a finished beer with 16% solids, 47% protein (dwb) containing 3.6% lysine, and an ethanol yield of 39 g/100g dry corn.

  8. Pure Culture Fermentation of Green Olives1

    Science.gov (United States)

    Etchells, J. L.; Borg, A. F.; Kittel, I. D.; Bell, T. A.; Fleming, H. P.

    1966-01-01

    The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides to become established and produce acid in both heat-shocked (74 C for 3 min) and unheated olives, brined at 4.7 to 5.9% NaCl (w/v basis), were evaluated. The heat-shock treatment not only proved effective in ridding the fruit of naturally occurring, interfering, and competitive microbial groups prior to brining and inoculation, but also made the olives highly fermentable with respect to growth and acid production by the introduced culture, particularly L. plantarum. Of the four species used as inocula, L. plantarum was by far the most vigorous in fermentation ability. It consistently produced the highest levels of brine acidity (1.0 to 1.2% calculated as lactic acid) and the lowest pH values (3.8 to 3.9) during the fermentation of heat-shocked olives. Also, L. plantarum completely dominated fermentations when used in two-species (with P. cerevisiae) and three-species (with P. cerevisiae and L. brevis) combinations as inocula. In contrast, when L. plantarum was inoculated into the brines of unheated olives it failed to become properly established; the same was true for the other species tested, but even to a more pronounced degree. L. brevis was the only species used that failed to develop in brines of both heat-shocked and unheated olives. Modification of the curing brine by the addition of lactic acid at the outset, either with or without dextrose, led to a much earlier onset of fermentation with accompanying acid development, as compared to treatments with dextrose alone or nonadditive controls. Reasons for the marked improvement of the fermentability of Manzanillo olives

  9. Acoustical experiment of yogurt fermentation process.

    Science.gov (United States)

    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

  10. A functional food: a traditional Tarhana fermentation

    Directory of Open Access Journals (Sweden)

    Merih KIVANÇ

    Full Text Available Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 CFU/g, in the content of Tarhana dough. It was observed that Lactococcus lactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Kluyveromyces marxianus, Yarrowia lipolytica, Pichia membranaefaciens, Pichia mexicana, Pichia angusta, Debaryomyces hansenii, Candida sorboxylosa, Candida fluviatilis, Saccharomyces cerevisiae were identified during the Tarhana fermentation.

  11. The fermented milk product of functional destination

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2016-01-01

    Full Text Available As a flavor component selected syrup made from viburnum. This berry is widely used in various forms in the food industry including the dairy. Particular attention should be paid to the fact that the viburnum is a wild plant, and does not need to land and cultivation costs. Viburnum is rich in biologically active substances and raw materials is a drug. Fruits of Viburnum is rich in organic acids, in particular valeric acid. From berries contain minerals: manganese, zinc, iron, phosphorus, copper, chromium, iodine, selenium. Mass fraction of iron in Kalina in 2–3 times higher compared to other berries. The Kalina 70% more than the C vitamin, than lemon, it also contains vitamins A, E, P and K. In berries contains tannin, pectin, tannins, coumarins, resinous esters, glycoside viburnin (very useful in the composition of Viburnum, namely it makes bitter berries. It is suggested the use of syrup of viburnum in the production of fermented milk product. Since the biologically active substances is not destroyed by freezing and processing was freeze berries and added sucrose. The syrup had the gray edge-ruby color and a pleasant taste. Fermented milk product functionality produced reservoir method. Technological process of obtaining a fermented milk product is different from the traditional operations of preparation components and their introduction in the finished product. The consumption of 100 g of fermented milk product with a vitamin premix meets the daily requirement of vitamins A, B complex, C, D, E 40–50%. According to the research developed formulation of dairy products, assessed their quality. Production of fermented milk product thus expanding the range of dairy products functional orientation.

  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.

    Science.gov (United States)

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

    Science.gov (United States)

    Tamang, Buddhiman; Tamang, Jyoti Prakash

    2010-10-01

    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 fermentation, heterofermentative LAB such as Leuconostoc fallax, Lb. brevis and P. pentosaceus initiated the fermentation and finally completed by Lb. plantarum. Attempts were made to produce gundruk and khalpi using mixed starter culture of LAB previously isolated from respective products. Both the products prepared under lab condition had scored higher sensory-rankings comparable to market products.

  14. PDMS/陶瓷复合膜用于正丁醇-水体系的渗透汽化分离%Pervaporation Separation of Butanol-Water Mixtures Using Polydimethylsiloxane/Ceramic Composite Membrane*

    Institute of Scientific and Technical Information of China (English)

    刘公平; 侯丹; 卫旺; 相里粉娟; 金万勤

    2011-01-01

    Pervaporation has attracted considerable interest owing to its potential application in recovering biobutanol from biomass acetone-butanol-ethanol (ABE) fermentation broth. In this study, butanol was recovered from its aqueous solution using a polydimethylsiloxane (PDMS)/ceramic composite pervaporation membrane. The effects of operating temperature, feed concentration, feed flow rate and operating time on the membrane pervaporation performance were investigated. It was found that with the increase of temperature or butanol concentration in the feed,the total flux through the membrane increased while the separation factor decreased slightly. As the feed flow rate increased, the total flux increased gradually while the separation factor changed little. At 40 ℃ and 1% (by mass) butanol in the feed, the total flux and separation factor of the membrane reached 457.4 g·m-2·h-1 and 26.1, respectively. The membrane with high flux is suitable for recovering butanol from ABE fermentation broth.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    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)

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

    Directory of Open Access Journals (Sweden)

    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%.

  18. Fermentation to ethanol of pentose-containing spent sulphite liquor

    Energy Technology Data Exchange (ETDEWEB)

    Yu, S.; Wayman, M.; Parekh, S.K.

    1987-06-01

    Ethanolic fermentation of spent sulphite liquor with ordinary bakers' yeast is incomplete because this yeast cannot ferment the pentose sugars in the liquor. This results in poor alcohol yields, and a residual effluent problem. By using the yeast Candida shehatae (R) for fermentation of the spent sulphite liquor from a large Canadian alcohol-producing sulphite pulp and paper mill, pentoses as well as hexoses were fermented nearly completely, alcohol yields were raised by 33%, and sugar removal increased by 46%. Inhibitors were removed prior to fermentation by steam stripping. Major benefits were obtained by careful recycling of this yeast, which was shown to be tolerant both of high sugar concentrations and high alcohol concentrations. When sugar concentrations over 250 g/L (glucose:xylose 70:30) were fermented, ethanol became an inhibitor when its concentration reached 90 g/L. However, when the ethanol was removed by low-temperature vacuum distillation, fermentation continued and resulted in a yield of 0.50 g ethanol/g sugar consumed. Further improvement was achieved by combining enzyme saccharification of sugar oligomers with fermentation. This yeast is able to ferment both hexoses and pentoses simultaneously, efficiently, and rapidly. Present indications are that it is well suited to industrial operations wherever hexoses and pentoses are both to be fermented to ethanol, for example, in wood hydrolysates. (Refs. 6).

  19. Scale-up of rifamycin B fermentation with Amycolatoposis mediterranei

    Institute of Scientific and Technical Information of China (English)

    金志华; 林建平; 岑沛霖

    2004-01-01

    Study of the effect of dissolved oxygen and shear stress on rifamycin B fermentation with A. mediterranei XC 9-25 showed that rifamycin B fermentation with Amycolatoposis mediterranei XC 9-25 needs high dissolved oxygen and is not very sensitive to shearing stress. The scale-up ofrifamycin B fermentation withA, mediterranei XC 9-25 from a shaking flask to a 15 L fermentor was realized by controlling the dissolved oxygen to above 25% of saturation in the fermentation process, and the potency of rifamycin B fermentation in the 15 L fermentor reached 10 g/L after 6-day batch fermentation. By continuously feeding glucose and ammonia in the fermentation process, the potency of rifamycin B fermentaion in the 15 L fermentor reached 18.67 g/L, which was 86.65% higher than that of batch fermentation. Based on the scale-up principle of constantly aerated agitation power per unit volume, the scale-up of rifamycin B fed-batch fermentation with continuous feed from a 15 L fermentor to a 7 m3 fermentor and further to a 60 m3 fermentor was realized successfully. The potency of rifamycin B fermentation in the 7 m3 fermentor and in the 60 m3 fermentor reached 17.25 g/L and 19.11 g/L, respectively.

  20. Scale-up of rifamycin B fermentation with Amycolatoposis mediterranei

    Institute of Scientific and Technical Information of China (English)

    金志华; 林建平; 岑沛霖

    2004-01-01

    Study of the effect of dissolved oxygen and shear stress on rifamycin B fermentation with A. mediterranei XC 9-25 showed that rifamycin B fermentation with Amycolatoposis mediterranei XC 9-25 needs high dissolved oxygen and is not very sensitive to shearing stress. The scale-up of rifamycin B fermentation withA. mediterranei XC 9-25 from a shaking flask to a 15 L fermentor was realized by controlling the dissolved oxygen to above 25% of saturation in the fermentation process, and the potency of rifamycin B fermentation in the 15 L fermentor reached 10 g/L after 6-day batch fermentation.By continuously feeding glucose and ammonia in the fermentation process, the potency of rifamycin B fermentaion in the 15 L fermentor reached 18.67 g/L, which was 86.65% higher than that of batch fermentation. Based on the scale-up principle of constantly aerated agitation power per unit volume, the scale-up ofrifamycin B fed-batch fermentation with continuous feed from a 15 L fermentor to a 7 m3 fermentor and further to a 60 m3 fermentor was realized successfully. The potency of rifamycin B fermentation in the 7 m3 fermentor and in the 60 m3 fermentor reached 17.25 g/L and 19.11 g/L, respectively.

  1. L'Empire ottoman revisité The Ottoman Empire revisited

    Directory of Open Access Journals (Sweden)

    Krikor Beledian

    2012-05-01

    Full Text Available L'Empire ottoman dans l'œuvre monumentale d’Hagop Sirouni (Djololian, Turquie 1890-Bucarest 1973, une image qui fascine et déchire. Poète, prosateur, théoricien de la littérature et historien, exilé en Roumanie en 1923, Sirouni édite la revue Nawasart (1924-25 et d'autres publications littéraires en langues arménienne et/ou roumaine. Arrêté en 1944 et condamné à dix ans de camp sibérien, Sirouni retourne à Bucarest au début des années cinquante. Obsédé par la nostalgie d'un pays perdu et hanté par l'épouvante des années 1915-1918, Sirouni entreprend l'évocation de la fin de l'Empire dans des récits et des pièces de théâtre des années vingt et trente. Il fait de l'art une modalité de la survie. Mais cette écriture se mue progressivement en mémoires et en reconstitution historique (Constantinople et son rôle, quatre volumes, comme si le regard tourné vers l'origine se refusait désormais les charmes de la fiction et de l'autobiographie pour s'adonner à un examen apparemment plus distancé, à une appropriation plus critique de la naissance et de la mort de l'Empire. Le récit historique se substitue au récit littéraire. On a parlé souvent d'un renoncement à la littérature, en ce qui concerne ce revirement. Et pourtant, l'Empire ottoman revisité dans ses archives ne cesse pas moins d'être l'objet désiré dont l'image fascine et déchire l'exilé doublement persécuté que fut Sirouni.This lecture is dedicated to the monumental works of Hagop Sirouni (Djololian, Turkey 1890-Bucarest 1973, a poet, novelist, litterary theorist and historian. Send in exile in Romania in 1923, he edited the periodical press « Nawasart » (1924-25 and other litterary publications in armenian and/or roumanian. Arrested in 1944 and condemned in a ten year sentence in a Siberian camp, Sirouni returns in Bucharest at the beginning of the fifties. Obsessed by the nostalgia of a country lost and haunted by the terror that came

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    Science.gov (United States)

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

    2014-08-06

    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.

  4. Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation.

    Science.gov (United States)

    Dai, Jian-Ying; Ma, Lin-Hui; Wang, Zhuang-Fei; Guan, Wen-Tian; Xiu, Zhi-Long

    2017-03-01

    Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The effects of six solvents on bacterial growth and the distribution of acetoin and glucose in different solvent-glucose systems were explored. The operation parameters such as standing time, glucose concentration, and volume ratio of ethyl acetate to fermentation broth were determined. In a system composed of fermentation broth, glucose (100%, m/v) and two-fold volume of ethyl acetate, nearly 100% glucose was distributed into bottom phase, and 61.2% acetoin into top phase without coloring matters and organic acids. The top phase was treated by vacuum distillation to remove solvent and purify acetoin, while the bottom phase was used as carbon source to produce acetoin in the next batch of fermentation.

  5. Production of clean pyrolytic sugars for fermentation.

    Science.gov (United States)

    Rover, Marjorie R; Johnston, Patrick A; Jin, Tao; Smith, Ryan G; Brown, Robert C; Jarboe, Laura

    2014-06-01

    This study explores the separate recovery of sugars and phenolic oligomers produced during fast pyrolysis with the effective removal of contaminants from the separated pyrolytic sugars to produce a substrate suitable for fermentation without hydrolysis. The first two stages from a unique recovery system capture "heavy ends", mostly water-soluble sugars and water-insoluble phenolic oligomers. The differences in water solubility can be exploited to recover a sugar-rich aqueous phase and a phenolic-rich raffinate. Over 93 wt % of the sugars is removed in two water washes. These sugars contain contaminants such as low-molecular-weight acids, furans, and phenols that could inhibit successful fermentation. Detoxification methods were used to remove these contaminants from pyrolytic sugars. The optimal candidate is NaOH overliming, which results in maximum growth measurements with the use of ethanol-producing Escherichia coli.

  6. Overproduction of clavulanic acid by extractive fermentation

    OpenAIRE

    Lopes Costa,Cecília Ladeira; Colli Badino,Alberto

    2015-01-01

    Background Clavulanic acid is an important beta-lactamase inhibitor produced as a secondary metabolite by the actinomycete Streptomyces clavuligerus. Clavulanic acid is chemically unstable; therefore, it is degraded during bacterial cultivation. In this work, the adsorbents clinoptilolite, activated carbon, calcined hydrotalcite, and Amberlite IRA 400 anionic exchange resin were studied in terms of their ability to adsorb clavulanic acid during extractive fermentation, in order to prevent pro...

  7. Flavor evolution of top fermented beers

    OpenAIRE

    Neven, Hedwig; Delvaux, Freddy; Derdelinckx, Guy

    1997-01-01

    The distinctive flavours of many traditional top fermented beers include a significant estery component. It has been observed that when such beers are bottled and subsequently stored for a long period, they often suffer a significant loss of flavour active esters, especially isoamyl acetate. Two mechanisms of ester breakdown have been identified. One is chemical and can affect any beer, but the other involves the hydrolysis of the esters by yeast enzymes and only occurs in bottle conditioned ...

  8. Use of Probiotics in Fermented Meat Products

    Directory of Open Access Journals (Sweden)

    Recep Palamutoğlu

    2014-05-01

    Full Text Available In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

  9. Metabolic engineering for improved microbial pentose fermentation.

    Science.gov (United States)

    Fernandes, Sara; Murray, Patrick

    2010-01-01

    Global concern over the depletion of fossil fuel reserves, and the detrimental impact that combustion of these materials has on the environment, is focusing attention on initiatives to create sustainable approaches for the production and use of biofuels from various biomass substrates. The development of a low-cost, safe and eco-friendly process for the utilization of renewable resources to generate value-added products with biotechnological potential as well as robust microorganisms capable of efficient fermentation of all types of sugars are essential to underpin the economic production of biofuels from biomass feedstocks. Saccharomyces cerevisiae, the most established fermentation yeast used in large scale bioconversion strategies, does not however metabolise the pentose sugars, xylose and arabinose and bioengineering is required for introduction of efficient pentose metabolic pathways and pentose sugar transport proteins for bioconversion of these substrates. Our approach provided a basis for future experiments that may ultimately lead to the development of industrial S. cerevisiae strains engineered to express pentose metabolising proteins from thermophilic fungi living on decaying plant material and here we expand our original article and discuss the strategies implemented to improve pentose fermentation.

  10. Challenges in industrial fermentation technology research.

    Science.gov (United States)

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana; Hernandez, Daniela Quintanilla; Hagemann, Timo; Heins, Anna-Lena; Larsson, Hilde; Mears, Lisa; Mauricio-Iglesias, Miguel; Krühne, Ulrich; Gernaey, Krist V

    2014-06-01

    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 engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because of 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 of gradients in a tank.

  11. Optimization of Fermentation Condition of Yeast Culture

    Institute of Scientific and Technical Information of China (English)

    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.

  12. Kinetics of saccharose fermentation by Kombucha

    Directory of Open Access Journals (Sweden)

    Lončar Eva S.

    2014-01-01

    Full Text Available Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10% (v/v or 15% (v/v of Kombucha. Total number of viable cells was as follows: approximately 5x105 of yeast cells per mL of the inoculum and approximately 2x106 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as sigmoidal function at 22oC and 30oC, and with 10% (v/v and 15% (v/v of inoculum quantity. Determination coefficients of the functions were very high (R2>0.99. Reaction rates were calculated as first derivatives of Boltzmann’s functions. No simple correlation between rate of reaction and independent variables (temperature and inoculum concentration was found. Analysis of empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

  13. Fermentation based carbon nanotube multifunctional bionic composites

    Science.gov (United States)

    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.

  14. Bioethanol production from fermentable sugar juice.

    Science.gov (United States)

    Zabed, Hossain; Faruq, Golam; Sahu, Jaya Narayan; Azirun, Mohd Sofian; Hashim, Rosli; Boyce, Amru Nasrulhaq

    2014-01-01

    Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks.

  15. Closed-set-based Discovery of Representative Association Rules Revisited

    CERN Document Server

    Balcázar, José L

    2010-01-01

    The output of an association rule miner is often huge in practice. This is why several concise lossless representations have been proposed, such as the "essential" or "representative" rules. We revisit the algorithm given by Kryszkiewicz (Int. Symp. Intelligent Data Analysis 2001, Springer-Verlag LNCS 2189, 350-359) for mining representative rules. We show that its output is sometimes incomplete, due to an oversight in its mathematical validation, and we propose an alternative complete generator that works within only slightly larger running times.

  16. Sampling the equilibrium: the j-walking algorithm revisited

    CERN Document Server

    Rimas, Zilvinas

    2016-01-01

    The j-walking Monte-Carlo algorithm is revisited and updated to study the equilibrium properties of a system exhibiting broken ergodicity. The updated algorithm is tested on the Ising model and applied to the lattice-gas model for sorption in aerogel at low temperatures, when dynamics of the system is critically slowed down. It is demonstrated that the updated j-walking simulations are able to produce equilibrium isotherm which are typically hidden by the hysteresis effect within the standard single-flip simulations.

  17. Revisiting a classic: the Parker-Moffatt problem

    CERN Document Server

    Pezzi, O; Servidio, S; Valentini, F; Vasconez, C L; Yang, Y; Malara, F; Matthaeus, W H; Veltri, P

    2016-01-01

    The interaction of two colliding Alfv\\'en wave packets is here described by means of magnetohydrodynamics (MHD) and hybrid kinetic numerical simulations. The MHD evolution revisits the theoretical insights described by Moffatt, Parker, Kraichnan, Chandrasekhar and Els\\"asser in which the oppositely propagating large amplitude wave packets interact for a finite time, initiating turbulence. However, the extension to include compressive and kinetic effects, while maintaining the gross characteristics of the simpler classic formulation, also reveals intriguing features which go beyond the pure MHD treatment.

  18. Revisiting a Classic: The Parker–Moffatt Problem

    Science.gov (United States)

    Pezzi, O.; Parashar, T. N.; Servidio, S.; Valentini, F.; Vásconez, C. L.; Yang, Y.; Malara, F.; Matthaeus, W. H.; Veltri, P.

    2017-01-01

    The interaction of two colliding Alfvén wave packets is described here by means of magnetohydrodynamics (MHD) and hybrid kinetic numerical simulations. The MHD evolution revisits the theoretical insights described by Moffatt, Parker, Kraichnan, Chandrasekhar, and Elsässer in which the oppositely propagating large-amplitude wave packets interact for a finite time, initiating turbulence. However, the extension to include compressive and kinetic effects, while maintaining the gross characteristics of the simpler classic formulation, also reveals intriguing features that go beyond the pure MHD treatment.

  19. Non linear evolution: revisiting the solution in the saturation region

    CERN Document Server

    Contreras, Carlos; Meneses, Rodrigo

    2014-01-01

    In this paper we revisit the problem of the solution to Balitsky-Kovchegov equation deeply in the saturation domain. We find that solution has the form of Levin-Tuchin solution but it depends on variable $\\bar{z} = \\ln(r^2 Q^2_s) + \\mbox{Const}$ and the value of $\\mbox{Const}$ is calculated in this paper. We propose the solution for full BFKL kernel at large $z$ in the entire kinematic region that satisfies the McLerram-Venugopalan initial condition

  20. Small-angle scattering theory revisited: Photocurrent and spatial localization

    DEFF Research Database (Denmark)

    Basse, N.P.; Zoletnik, S.; Michelsen, Poul

    2005-01-01

    In this paper theory on collective scattering measurements of electron density fluctuations in fusion plasmas is revisited. We present the first full derivation of the expression for the photocurrent beginning at the basic scattering concepts. Thereafter we derive detailed expressions for the auto...... laser based two-volume collective scattering instrument for spatially localized turbulence measurements,"Rev. Sci. Instrum. 72, 2579-2592 (2001)].......- and crosspower spectra obtained from measurements. These are discussed and simple simulations made to elucidate the physical meaning of the findings. In this context, the known methods of obtaining spatial localization are discussed and appraised. Where actual numbers are applied, we utilize quantities from two...

  1. Revisiting reflexology: Concept, evidence, current practice, and practitioner training

    OpenAIRE

    Embong, Nurul Haswani; Soh, Yee Chang; Ming, Long Chiau; Wong, Tin Wui

    2015-01-01

    Reflexology is basically a study of how one part of the human body relates to another part of the body. Reflexology practitioners rely on the reflexes map of the feet and hands to all the internal organs and other human body parts. They believe that by applying the appropriate pressure and massage certain spots on the feet and hands, all other body parts could be energized and rejuvenated. This review aimed to revisit the concept of reflexology and examine its effectiveness, practices, and th...

  2. A control center design revisited: learning from users’ appropriation

    DEFF Research Database (Denmark)

    Souza da Conceição, Carolina; Cordeiro, Cláudia

    2014-01-01

    This paper aims to present the lessons learned during a control center design project by revisiting another control center from the same company designed two and a half years before by the same project team. In light of the experience with the first project and its analysis, the designers...... and researchers had important feedback already used to suggest changes for the second project. The opportunity to learn from a previous project was unique, but the knowledge gotten out of it shows the importance of having this feedback from project to project instead of just ‘repeating’ previously used design...

  3. Use of milk-based kombucha inoculum for milk fermentation

    OpenAIRE

    Kolarov Ljiljana A.; Milanović Spasenija D.; Lončar Eva S.; Malbaša Radomir V.

    2009-01-01

    In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v) of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characterist...

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

    OpenAIRE

    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 ...

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

    OpenAIRE

    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...

  6. Intracellular ethanol accumulation in Saccharomyces cerevisiae during fermentation.

    OpenAIRE

    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...

  7. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation.

    Science.gov (United States)

    Faithong, Nandhsha; Benjakul, Soottawat

    2014-10-01

    Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 - azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing antioxidant power (FRAP) gradually increased as the fermentation time increased, particularly during the first 8 months (P  0.05). The continuous increases in ammonia nitrogen, formaldehyde nitrogen and amino nitrogen contents were noticeable within the first 8 months (P Antioxidant activities of Kapi were more likely governed by the low molecular weight peptides, amino acids as well as Maillard reaction products generated during fermentation.

  8. Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea

    NARCIS (Netherlands)

    Mo, H.Z.; Xu, X.Q.; Yan, M.C.; Yang Zhu, Yang

    2005-01-01

    Microbiological analysis was done on samples from an indigenously fermented tea - Puer. Microbial counting and identification revealed that Aspergillus niger was the dominating microorganism during the fermentation. Antimicrobial activity of fermentation samples showed inhibitory effect on several f

  9. 77 FR 14022 - Guidance for Industry on Chemistry, Manufacturing, and Controls Information-Fermentation-Derived...

    Science.gov (United States)

    2012-03-08

    ... Controls Information--Fermentation-Derived Intermediates, Drug Substances, and Related Drug Products for... entitled ``Chemistry, Manufacturing, and Controls (CMC) Information-- Fermentation-Derived Intermediates... fermentation-derived intermediates, drug substances, and related drug products for veterinary medicinal...

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

    NARCIS (Netherlands)

    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

  11. Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury.

    Science.gov (United States)

    Suo, Huayi; Feng, Xia; Zhu, Kai; Wang, Cun; Zhao, Xin; Kan, Jianquan

    2015-11-02

    Shuidouchi (Natto) is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein), and GVFS (glass vessel fermented Shuidouchi) had the highest isoflavone levels among Shuidouchi samples fermented in different vessels. After treatment with GVFS, the gastric mucosal injury was reduced as compared to the control mice. The gastric secretion volume (0.47 mL) and pH of gastric juice (3.1) of GVFS treated gastric mucosal injury mice were close to those of ranitidine-treated mice and normal mice. Shuidouchi could decrease serum motilin (MTL), gastrin (Gas) level and increase somatostatin (SS), vasoactive intestinal peptide (VIP) level, and GVFS showed the strongest effects. GVFS showed lower IL-6, IL-12, TNF-α and IFN-γ cytokine levels than other vessel fermented Shuidouchi samples, and these levels were higher than those of ranitidine-treated mice and normal mice. GVFS also had higher superoxide dismutase (SOD), nitric oxide (NO) and malonaldehyde (MDA) contents in gastric tissues than other Shuidouchi samples. Shuidouchi could raise IκB-α, EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-κB, COX-2, iNOS expressions as compared to the control mice. GVFS showed the best treatment effects for gastric mucosal injuries, suggesting that glass vessels could be used for Shuidouchi fermentation in functional food manufacturing.

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

    Directory of Open Access Journals (Sweden)

    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.

  13. Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage

    Directory of Open Access Journals (Sweden)

    Luh Putu T. Darmayanti

    2014-01-01

    Full Text Available The study aimed to apply various lactic acid bacteria (LAB inoculum powder in fermentation of urutan (Balinese sausage and gather information about the physicochemical characteristic such as the total protein content, fat content, pH, moisture content and soluble protein profile of fermented urutan. The results showed that the fermentation urutan with the LAB inoculum powder and conditioning process (192 h have the highest protein content (33,91%, the lowest fat content (22,57%, the lowest pH (4,57 and the lowest moisture content (36,86% indicated that the fermented urutan suitable according to quality standard required of meat sausage.

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

    DEFF Research Database (Denmark)

    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....

  15. Thiosulfate as a metabolic product: the bacterial fermentation of taurine.

    Science.gov (United States)

    Denger, K; Laue, H; Cook, A M

    1997-10-01

    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. Thiosulfate was a quantitative fermentation product. The other fermentation products were ammonia and acetate, and all could be formed by cell-free extracts.

  16. Fermentation to ethanol of pentose-containing spent sulfite liquor

    Energy Technology Data Exchange (ETDEWEB)

    Yu, S.; Wayman, M.; Parekh, S.K.

    1987-01-01

    Ethanolic fermentation of spent sulfite liquor with ordinary bakers' yeast is incomplete because of this yeast cannot ferment the pentose sugars in the liquor. This results in poor alcohol yields, and a residual effluent problem. By using the yeast Candida shehatae (R) for fermentation of the spent sulfite liquor from a large Canadian alcohol-producing sulfite pulp and paper mill, pentoses as well as hexoses were fermented nearly completely, alcohol yields were raised by 33%, and sugar removal increased by 46%. Inhibitors were removed prior to fermentation by steam stripping. Major benefits were obtained by careful recycling of this yeast, which was shown to be tolerant both of high sugar concentrations and high alcohol concentrations. When sugar concentrations over 250 g/L (glucose:xylose 70:30) were fermented, ethanol became an inhibitor when its concentration reached over 90 g/L. However, when the ethanol was removed by low-temperature vacuum distillation, fermentation continued and resulted in a yield of 0.50 g ethanol/g sugar consumed. Further improvement was achieved by combining enzyme saccharification of sugar oligomers with fermentation. This yeast is able to ferment both hexoses and pentoses simultaneously, efficiently, and rapidly.

  17. Stability of high cell density brewery fermentations during serial repitching.

    Science.gov (United States)

    Verbelen, Pieter J; Dekoninck, Tinne M L; Van Mulders, Sebastiaan E; Saerens, Sofie M G; Delvaux, Filip; Delvaux, Freddy R

    2009-11-01

    The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the decreased yeast net growth observed in these high cell density brewery fermentations can adversely affect the physiological stability throughout subsequent yeast generations. Therefore, different O(2) conditions (wort aeration and yeast preoxygenation) were applied to high cell density fermentation and eight generations of fermentations were evaluated together with conventional fermentations. Freshly propagated high cell density populations adapted faster to the fermentative conditions than normal cell density populations. Preoxygenating the yeast was essential for the yeast physiological and beer flavor compound stability of high cell density fermentations during serial repitching. In contrast, the use of non-preoxygenated yeast resulted in inadequate growth which caused (1) insufficient yield of biomass to repitch all eight generations, (2) a 10% decrease in viability, (3) a moderate increase of yeast age, (4) and a dramatic increase of the unwanted flavor compounds acetaldehyde and total diacetyl during the sequence of fermentations. Therefore, to achieve sustainable high cell density fermentations throughout the economical valuable process of serial repitching, adequate yeast growth is essential.

  18. Similarity of rpoB gene sequences of sucrose-fermenting and non-fermenting Corynebacterium diphtheriae strains.

    Science.gov (United States)

    Hirata, R; Pacheco, L G; Soares, S C; Santos, L S; Moreira, L O; Sabbadini, P S; Santos, C S; Miyoshi, A; Azevedo, V A; Mattos-Guaraldi, A L

    2011-03-01

    During the last decades, the majority of Brazilian Corynebacterium diphtheriae isolates were shown to be capable to metabolize sucrose, sometimes leading to erroneous identification as a non-diphtheric Corynebacterium species. The sequencing of the polymorphic region of the RNA polymerase beta subunit-encoding gene (rpoB) is an important taxonomic tool for identification of corynebacteria. The present study aimed to investigate the rpoB gene polymorphic features of sucrose-fermenting and non sucrose-fermenting strains. The results showed that sucrose-fermenting strains presented rpoB gene polymorphic regions with more than 98% similarity with the sequences deposited in the gene bank corresponding to non sucrose-fermenting strains. Data indicate that sucrose-fermenting isolates may act as a variant of C. diphtheriae biotype mitis. In addition we alert that sucrose-fermenting strains should not be discarded as contaminants mainly in countries where the possibility of isolation of this variant is higher.

  19. High-strength fermentable wastewater reclamation through a sequential process of anaerobic fermentation followed by microalgae cultivation.

    Science.gov (United States)

    Qi, Wenqiang; Chen, Taojing; Wang, Liang; Wu, Minghong; Zhao, Quanyu; Wei, Wei

    2017-03-01

    In this study, the sequential process of anaerobic fermentation followed by microalgae cultivation was evaluated from both nutrient and energy recovery standpoints. The effects of different fermentation type on the biogas generation, broth metabolites' composition, algal growth and nutrients' utilization, and energy conversion efficiencies for the whole processes were discussed. When the fermentation was designed to produce hydrogen-dominating biogas, the total energy conversion efficiency (TECE) of the sequential process was higher than that of the methane fermentation one. With the production of hydrogen in anaerobic fermentation, more organic carbon metabolites were left in the broth to support better algal growth with more efficient incorporation of ammonia nitrogen. By applying the sequential process, the heat value conversion efficiency (HVCE) for the wastewater could reach 41.2%, if methane was avoided in the fermentation biogas. The removal efficiencies of organic metabolites and NH4(+)-N in the better case were 100% and 98.3%, respectively.

  20. EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION

    OpenAIRE

    S. Wulandari; A. Agus; Cahyanto, M. N.; R. Utomo

    2015-01-01

    The objective of this research was to improve beneficial value of cacao pod as sheep feedingredients comprising up to 50% total feed. This research was conducted in two stages. Stage 1 wascacao pod fermentation. Completely randomized design with 3x3 factorial patterns was used in thisstage, in which factor I was microbial inoculum dosage of 0%, 0.05% and 0.1% and factor II wasincubation period of 0, 3 and 6 days. Result demonstrated that six-day fermentation with 0.05%microbial inoculum could...

  1. Fermentation--a traditional anti-diarrhoeal practice lost? The use of fermented foods in urban and rural Kenya.

    Science.gov (United States)

    Watson, F E; Ngesa, A; Onyang'o, J; Alnwick, D; Tomkins, A M

    1996-03-01

    Whereas modern dietary advice emphasizes the importance of freshly preparing food, many African communities leave food to ferment. Fermentation of cereals is a traditional method of reducing the microbial contamination of porridges. Beliefs and consumption patterns of fermented food were examined among mothers of children aged under five and health workers in a rural and urban community in Kenya. The majority (83%) of rural mothers reported that their families regularly consumed fermented food and over half (66%) gave their young children fermented food. In the urban area, fewer mothers (56%) reported that their families ate fermented food and only (40%) gave their children some kind of fermented food. Several reasons for the declining uses of fermented food were given including education by health workers that fermented foods were bad, declining production and availability, and substitution of traditional foods by commercial products such as soft drinks. Health educators need to consider that mothers may be missing out on a potentially useful means of preventing diarrhoea in their children.

  2. Review - Revisiting Rituals in a Changing Tibetan World

    Directory of Open Access Journals (Sweden)

    Christina Kilby

    2013-12-01

    Full Text Available Review of: Katia Buffetrille (ed. 2012. Revisiting Rituals in a Changing Tibetan World. Leiden: Brill. Volume 31 in Brill's Tibetan Studies Library. Featuring Buddhist ritual life in its diverse manifestations across the Tibetan Plateau, this volume engages the task of defining 'ritual' by analyzing moments of ritual change. Whether political regime change, technological innovation, or social upheaval, external catalysts of religious transformation have been prominently visible in the Tibetan cultural world since the mid-twentieth century. This volume takes up the sociopolitical shifts of the recent period as a call to investigate how rituals change under fire, thereby furthering our understanding of the relationship between ritual structures and the historical contexts in which they find expression. Ritual's intertwinement with political events, symbols, and attitudes is the resounding theme presented herein, as each chapter makes efforts to disambiguate the complex causes and contours of ritual change in a particular case study. Several chapters seek to distinguish deep structural transformation in ritual from the harnessing of ritual elements for single instances of political or social action. Others debate the ambiguous role of spaces, practices, or ideas that are employed in ritual but also in political or economic contexts. Finally, each chapter challenges in some way the polarization of ritual conservatism and the 'invention of tradition' (Ranger and Hobsbawm 1983. Revisiting Rituals is an edited collection of conference papers...

  3. La fermentation éthanolique. Les microorganismes Ethanol Fermentation. The Microorganisms

    Directory of Open Access Journals (Sweden)

    Ballerini D.

    2006-11-01

    Full Text Available Cette étude précise l'état actuel des connaissances concernant la fermentation éthanolique, d'un point de vue microbiologique. Outre les microorganismes utilisés depuis longtemps, sont décrites les nouvelles espèces de levures et de bactéries capables de transformer en éthanol des substrats aussi divers que les composés cellulosiques et hémicellulosiques issus de la biomasse et leurs produits d'hydrolyse. Pour la fermentation des substrats traditionnels tels que les mélasses et les jus d'extraction de plantes sucrières, ou encore l'amidon de maïs, les performances des levures du genre Saccharomyces sont comparées à celles des bactéries du genre Zymomonas. This review gives the state-of-the-art of what is known about ethanol fermentation from the microbiological viewpoint. In addition to the microorganisms that have been used for a long time, it describes new species of yeasts and bacteria capable of transforming, in ethanol, substrates including such different ones as cellulosic and hemicellulosic compounds issuing from biomass and their hydrolysis products. For the fermentation of traditional substrates such as molasses and juices extracted from sugar plants, or cornstarch, the performances of yeasts of the Saccharomyces type are compared to those of bacteria of the Zymomonas type.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.)

  5. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model☆

    Institute of Scientific and Technical Information of China (English)

    Dengfeng Liu; Hongtao Zhang; Chi-Chung Lin; Baoguo Xu

    2016-01-01

    Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF) process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a math-ematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The op-timum temperature profile began at a low temperature of 26 °C up to 30 h. The operating temperature increased rapidly to 31.9 °C, and then decreased slowly to 18 °C at 65 h. Thereafter, the temperature was maintained at 18 °C until the end of fermentation. A maximum ethanol production of 89.3 g·L−1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

  6. Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market.

    Science.gov (United States)

    Toro-Funes, N; Bosch-Fuste, J; Latorre-Moratalla, M L; Veciana-Nogués, M T; Vidal-Carou, M C

    2015-04-15

    Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg of spermidine and spermine, respectively). On the other hand, the bacterial-related biogenic amines, tyramine, histamine, tryptamine and β-phenylethylamine, were detected in practically all fermented products with a high variability. The highest contents were found in sufu, tamari and soybean paste. Extremely high tyramine and histamine contents, 1700 and 700 mg/kg, respectively, found in some sufu samples could be unhealthy. However, biogenic amines observed in the other soybean products should not be a risk for healthy consumers. However, individuals who take monoamine and diamine oxidase inhibitors drugs should be strongly recommended to avoid this kind of products in order to suffer no adverse health effects. These biogenic amines were not detected in non-fermented soybean products.

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

    Science.gov (United States)

    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

  8. CO2-enhanced extraction of acetic acid from fermented wastewater

    NARCIS (Netherlands)

    Reyhanitash, E.; Zaalberg, B.; IJmker, H.M.; Kersten, S.R.A.; Schuur, B.

    2015-01-01

    The industrial process of recovering fermentation-based volatile fatty acids (VFAs) utilizes H2SO4 to acidify the fermentation broth containing VFA-salts [e.g. Ca(CH3COO)2] to enable formation of molecular VFAs. Molecular VFAs are then recovered by liquid–liquid extraction. However, acidification wi

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

    NARCIS (Netherlands)

    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

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

    NARCIS (Netherlands)

    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

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

    NARCIS (Netherlands)

    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

  12. New yeast strains for alcoholic fermentation at higher sugar concentration

    Energy Technology Data Exchange (ETDEWEB)

    Bertolini, M.C.; Ernandes, J.R.; Laluce, C. (Universidade Estadual Paulista, Sao Paulo (BR). Inst. de Quimica)

    1991-03-01

    New yeast strains for alcoholic fermentation were isolated from samples collected from Brazilian alcohol factories at the end of the sugar cane crop season. They were selected for their capacity for fermenting sugar cane syrup as well as high sucrose concentrations in synthetic medium with a conversion efficiency of 89.92%. The strains were identified as Saccharomyces cerevisiae. (author).

  13. Possibility of methane fermentation in the marine processing waste

    Energy Technology Data Exchange (ETDEWEB)

    Kubota, Hiroshi

    1987-01-01

    Biggest problems in the assessment of the economy of methane fermentation are investment cost and the price of the methane generated. Methane fermentation is slow in reaction and requires a large fermentation tank. When higher rate of gas utilization is intended, the investment for the gas reservoir increases. Rate of energy utilization of the gas generated is also a problem. It is only in a limited case that a methane fermentation gives a net positive energy. Condition for the commercialization of the methane fermentation is that a new technique must be adopted to enhance the volume efficiency of the fermentation tank which requires a raw material which contains no solid matter or the solid is easy to separate. In the case of the conventional fermentation process, the waste liquor should be returnable to the soil without any treatment. If the raw materials are to be purchased, methane fermentation is not practical. The culivation of Giant Kelp is one example. (9 figs, 5 tabs, 3 refs)

  14. Health benefits of fermented foods: microbiota and beyond

    NARCIS (Netherlands)

    Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert

    2017-01-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic pr

  15. Saccharomyces cerevisiae expressing bacteriophage endolysins reduce Lactobacillus contamination during fermentation

    Science.gov (United States)

    One of the challenges facing the fuel ethanol industry is the management of bacterial contamination during fermentation. Lactobacillus species are the predominant contaminants that decrease the profitability of biofuel production by reducing ethanol yields and causing “stuck” fermentations, which i...

  16. Integration of fermentation and cooling crystallisation to produce organic acids

    NARCIS (Netherlands)

    Roa Engel, C.A.

    2010-01-01

    Fermentation products are gaining more attention in the last years due to the fact that the metabolic and genetic engineering field has been developing techniques to enhance fermentation yields and make biochemical processes competitive compared to traditional chemical production. However, as fermen

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

    Science.gov (United States)

    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...

  18. Influence of sodium chloride on wine yeast fermentation performance

    Directory of Open Access Journals (Sweden)

    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

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

    NARCIS (Netherlands)

    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

  20. Study of cellobiose fermentation by a Dekkera strain

    Energy Technology Data Exchange (ETDEWEB)

    Blondin, B.; Ratomahenina, R.; Arnaud, A.; Galzy, P.

    1982-09-01

    The Dekkera intermedia strain studied has the ability to ferment cellobiose. The ethanol concentration obtained was 75 g/L from 180 g/L cellobiose (80% of all theoretical yield). The fermentation of more concentrated solutions of cellobiose did not proceed well. (Refs. 13).

  1. Effect of fermentation and drying on cocoa polyphenols.

    Science.gov (United States)

    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.

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

    NARCIS (Netherlands)

    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

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  4. Occurrence and function of yeasts in Asian indigenous fermented foods

    NARCIS (Netherlands)

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

    2006-01-01

    In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages

  5. Recovery of butanol from fermentation broth by pervaporation

    Science.gov (United States)

    Butanol can be produced by fermentation from corn, molasses or lignocellulosic biomass for use as a chemical or superior biofuel. However, butanol’s production is hampered by its toxicity to the microbial culture that produces it. In fermentation broths, final butanol concentrations typically range ...

  6. Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana.

    Science.gov (United States)

    Henkel, Terry W

    2005-01-01

    The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.

  7. Extracellular enzyme activities during cassava fermentation for 'fufu' production.

    Science.gov (United States)

    Oyewole, O B; Odunfa, S A

    1992-01-01

    Amylase and pectin methyl esterase activities increased rapidly during the early period of the fermentation of cassava for 'fufu' production, attaining their peak activities after 12 and 24h, respectively. Cellulase activity was lower and approximately constant for most of the fermentation period.

  8. Preparation of starchy material for alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Ustinnikov, B.A.; Yarovenko, V.L.; Maksimova, E.A.

    1968-05-07

    The method involves grinding of the starchy material, heat treatment, exposure of the treated mass to a given temperature, cooling, and saccharification. To reduce losses of fermentable substances, simplify the process, and increase the yield of alcohol., a culture of Bacillus diastaticus is introduced into the ground material prior to heat treatment. The latter is conducted in 2 stages: (1) dissolution and dextrinization of starch at 75 to 95/sup 0/ and (2) sterilization at 125 to 35/sup 0/. Saccharification of the treated material is carried out at 35 to 45/sup 0/.

  9. Preparation of starchy material for alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Ustinnikov, B.A.; Yarovenko, V.L.; Maksimova, E.A.

    1968-05-07

    The method involves grinding of the starchy material, heat treatment, exposure of the treated mass to a given temperature, cooling, and saccharification. To reduce losses of fermentable substances, simplify the process, and increase the yield of alcohol, a culture of Bacillus diastaticus is introduced into the ground material prior to heat treatment. The latter is conducted in 2 stages: (1) dissolution and dextrinization of starch at 75 to 95 degrees and (2) sterilization at 125 to 35 degrees. Saccharification of the treated material is carried out at 35 to 45 degrees.

  10. Green light for nonstop fermentation. [Sweden

    Energy Technology Data Exchange (ETDEWEB)

    1981-10-19

    It is reported that Alfa-Laval (Tumba) is to build a $10 million demonstration plant at Skaraborg, Sweden that will produce ethanol from grain in a continuous fermentation process. The facility, funded by the Swedish government will be able to make 20,000 L/d of 99.5% ethanol, plus 30.5 metric tons/d of cattle fodder from the liftover sludge, using the so-called Biostil technique. A similar unit has been run in Sarenia, Queensland using molasses as a feedstock. The facility has been highly successful since its startup in April and has had no downtime.

  11. Use of milk-based kombucha inoculum for milk fermentation

    Directory of Open Access Journals (Sweden)

    Kolarov Ljiljana A.

    2009-01-01

    Full Text Available In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v of milk-based kombucha inoculum.

  12. The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

    Science.gov (United States)

    Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2014-01-01

    Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration. PMID:24748344

  13. Does fermented milk possess antihypertensive effect in humans?

    DEFF Research Database (Denmark)

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

    2009-01-01

    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 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 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...

  14. Influence of black tea concentrate on kombucha fermentation

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2006-01-01

    Full Text Available Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with highest concentration of black tea with cold tap water. Qualify of produced beverages is compared with the beverage obtained in traditional fermentation of 1.5 g/L of black tea, sweetened with 70 g/L of sucrose. Inoculation was performed with 10% (v/v of fermentation liquid from previous process, and the fermentation was carried out at 28°C under aerobic conditions, for ten days. Process of fermentation was monitored by following pH, total acids. D-gluconic acid and caffeine content. Beverages obtained in fermentation with diluted black tea concentrate had similar amounts of investigated metabolites compared with traditional one. Use of diluted black tea concentrate as a substrate needs the shorter time for the substrate preparation, which significantly saves energy.

  15. Aeration-Controlled Formation of Acid in Heterolactic Fermentations

    DEFF Research Database (Denmark)

    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...... fermentation processes should be analyzed as fed-batch fermentations with oxygen as the limiting substrate. Addition of fructose in limited amounts leads to the formation of one half mole of acetic acid for each mole fructose, thus offering an alternative mechanism for controlling acetic acid formation....

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

    NARCIS (Netherlands)

    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

    NARCIS (Netherlands)

    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.

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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...

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

    NARCIS (Netherlands)

    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

  1. 芋头发酵醋的工艺研究%Study on the Fermentation Technology of Taro Fermented Vinegar

    Institute of Scientific and Technical Information of China (English)

    李西腾; 师文添; 张元元; 李彦池; 蒋舒

    2016-01-01

    Taro is selected to make taro fermented vinegar by liquefaction,saccharification,alcohol fermentation and acetic acid fermentation. By single factor test and orthogonal test, the best conditions of alcohol fermentation are as follows:the initial sugar content of 18%,the fermentation temperature of 28 ℃,the yeast inoculation quantity of 1.5% and the fermentation time of 4 days.The optimum acetic fermentation conditions are as follows:the acetic acid inoculation amount of 10%,the alcohol concentration of 7% and the fermentation temperature of 32 ℃.%以芋头为原材料,经过液化、糖化后进行酒精发酵和醋酸发酵,制得芋头发酵醋。通过单因素试验和正交试验,得出最佳酒精发酵条件:初始糖度18%,发酵温度28℃,酵母菌接种量1.5%,发酵时间4天;最适醋酸发酵条件:醋酸接种量10%,酒精度7%,发酵温度32℃。

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

    NARCIS (Netherlands)

    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

  3. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    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. Fermentation Process Simulation of Homebrewing Beer

    Directory of Open Access Journals (Sweden)

    Garduño-García A.

    2014-04-01

    Full Text Available The goal of the current research was to study the behavior of the fermentation process of home-made beer using a mathematical dynamic model. The model contains the rates of change of the concentration state variables of glucose, maltose and maltotriose. An output variable is the ethanol concentration and an auxiliary variable is the biomass (yeast concentration. The model was programmed in the Matlab-Simulink environment, and for its numerical integration Dormand-Prince method of fourth order with a variable integration step size and a relative tolerance of was used. In order to know which model parameters are more important, a local sensitivity analysis was carried out. Furthermore, an experiment was performed to produce home-made beer at constant temperature (21°C. Fourteen experimental units (fermenters with the same initial conditions were implemented. Using the experimental results the model was calibrated by nonlinear least squares and differential evolution algorithms. According to the statistics bias (BIAS, correlation coefficient (r, squared root of mean squared error (RMSE, mean absolute error (MAE and the efficiency of modeling (EF, a good fit between the model predictions and measurements were found after the model parameters estimation.

  5. Decontamination of biological ferment by gamma radiation

    Energy Technology Data Exchange (ETDEWEB)

    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)

  6. Heat transfer simulation in solid substrate fermentation.

    Science.gov (United States)

    Saucedo-Castañeda, G; Gutiérrez-Rojas, M; Bacquet, G; Raimbault, M; Viniegra-González, G

    1990-04-01

    A mathematical model was developed and tested to simulate the generation and transfer of heat in solid substrate fermentation (SSF). The experimental studies were realized in a 1-L static bioreactor packed with cassava wet meal and inoculated with Aspergillus niger. A simplified pseudohomogeneous monodimensional dynamic model was used for the energy balance. Kinetic equations taking into account biomass formation (logistic), sugar consumption (with maintenance), and carbon dioxide formation were used. Model verification was achieved by comparison of calculated and experimental temperatures. Heat transfer was evaluated by the estimation of Biot and Peclet heat dimensionless numbers 5-10 and 2550-2750, respectively. It was shown that conduction through the fermentation fixed bed was the main heat transfer resistance. This model intends to reach a better understanding of transport phenomena in SSF, a fact which could be used to evaluate various alternatives for temperature control of SSF, i.e., changing air flow rates and increasing water content. Dimensionless numbers could be used as scale-up criteria of large fermentors, since in those ratios are described the operating conditions, geometry, and size of the bioreactor. It could lead to improved solid reactor systems. The model can be used as a basis for automatic control of SSF for the production of valuable metabolites in static fermentors.

  7. Linearizing control of continuous anaerobic fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    Babary, J.P. [Centre National d`Etudes Spatiales (CNES), 31 - Toulouse (France). Laboratoire d`Analyse et d`Architecture des Systemes; Simeonov, I. [Institute of Microbiology, Bulgarian Academy of Sciences (Bulgaria); Ljubenova, V. [Institute of Control and System Research, BAS (Country unknown/Code not available); Dochain, D. [Universite Catholique de Louvain (UCL), Louvain-la-Neuve (Belgium)

    1997-09-01

    Biotechnological processes (BTP) involve living organisms. In the anaerobic fermentation (biogas production process) the organic matter is mineralized by microorganisms into biogas (methane and carbon dioxide) in the absence of oxygen. The biogas is an additional energy source. Generally this process is carried out as a continuous BTP. It has been widely used in life process and has been confirmed as a promising method of solving some energy and ecological problems in the agriculture and industry. Because of the very restrictive on-line information the control of this process in continuous mode is often reduced to control of the biogas production rate or the concentration of the polluting organic matter (de-pollution control) at a desired value in the presence of some perturbations. Investigations show that classical linear controllers have good performances only in the linear zone of the strongly non-linear input-output characteristics. More sophisticated robust and with variable structure (VSC) controllers are studied. Due to the strongly non-linear dynamics of the process the performances of the closed loop system may be degrading in this case. The aim of this paper is to investigate different linearizing algorithms for control of a continuous non-linear methane fermentation process using the dilution rate as a control action and taking into account some practical implementation aspects. (authors) 8 refs.

  8. Food fermentations: microorganisms with technological beneficial use.

    Science.gov (United States)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh; Frisvad, Jens C; Gerds, Monica L; Hammes, Walter P; Harnett, James; Huys, Geert; Laulund, Svend; Ouwehand, Arthur; Powell, Ian B; Prajapati, Jashbhai B; Seto, Yasuyuki; Ter Schure, Eelko; Van Boven, Aart; Vankerckhoven, Vanessa; Zgoda, Annabelle; Tuijtelaars, Sandra; Hansen, Egon Bech

    2012-03-15

    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, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature.

  9. Enhancing fermentative hydrogen production from sucrose.

    Science.gov (United States)

    Perera, Karnayakage Rasika J; Nirmalakhandan, Nagamany

    2010-12-01

    This study evaluated the hypothesis that fermentative hydrogen production from organic-rich feedstock could be enhanced by supplementing with waste materials such as cattle manure that could provide nutritional needs, buffering capacity, and native hydrogen-producing organisms. This hypothesis was tested in batch reactors fed with sucrose blended with cattle manure run at 25 degrees C without any nutrient supplements, pH adjustments, buffering, or gas-sparging. Hydrogen production rates in these reactors ranged 16-30 mL H(2)/g DeltaCOD-day, while hydrogen content in the biogases ranged 50-59%. Compared to literature studies conducted at higher temperatures, hydrogen yields found in this study at 25 degrees C were higher in the range of 3.8-4.7 mol H(2)/mol sucrose added, with higher positive net energy yields (>14 kJ/L). This study demonstrated that cattle manure as a supplement could not only provide hydrogen-producing seed, nutritional needs, and buffering capacity, but also increase hydrogen yield by approximately 10%, improving the economic viability of fermentative biohydrogen production from sugary wastes.

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

    Science.gov (United States)

    Rochus, Kristel; Bosch, Guido; Vanhaecke, Lynn; Van de Velde, Hannelore; Depauw, Sarah; Xu, Jia; Fievez, Veerle; Van de Wiele, Tom; Hendriks, Wouter Hendrikus; Paul Jules Janssens, Geert; Hesta, Myriam

    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. Cumulative gas production was measured over 72 h, fermentation end products were analysed at 4, 8, 12, 24, 48 and 72 h post-incubation, and quantification of lactobacilli, bifidobacteria and bacteroides in fermentation liquids were performed at 4 and 48 h of incubation. Partial Pearson correlations, corrected for inoculum, were calculated to assess the interdependency of the fermentation characteristics of the soluble fibre substrates. Butyric and valeric acid concentrations increased with higher fermentation rates, whereas acetic acid declined. Concentrations of butyric acid (highest in fructans) and propionic acid were inversely correlated with protein fermentation end products at several time points, whereas concentrations of acetic acid (highest in citrus pectin) were positively correlated with these products at most time points. Remarkably, a lack of clear relationship between the counts of bacterial groups and their typically associated products after 4 h of incubation was observed. Data from this experiment suggest that differences in fibre fermentation rate in feline faecal inocula coincide with typical changes in the profile of bacterial fermentation products. The observed higher concentrations of propionic and butyric acid as a result of fibre fermentation could possibly have beneficial effects on intestinal health, and may be confounded with a concurrent decrease in the production of putrefactive compounds. In conclusion, supplementing guar gum or fructans to a feline diet might be more advantageous compared with citrus pectin. However, in vivo research is warranted to confirm these conclusions in domestic cats.

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

    OpenAIRE

    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.

  12. Grid generation: Algebraic and partial differential equations techniques revisited

    Science.gov (United States)

    Soni, Bharat K.

    A systematic procedure for grid generation which can provide compuational grids for a wide range of geometries related to internal/external flow configuration is developed by combining the best features of algebraic and elliptic grid generation systems. The algebraic and elliptic grid generation system are well developed in the literature. A revisit to these techniques is given in this paper in view of economy and efficiency of the grid generation process. A technique to automatically calculate slopes and twist vectors required in hermite transfinite interpolation is developed. The weighted transfinite interpolation is combined with automatically created Bezier, B-spline curves, and Non-Uniform Rational B-spline (NURB) curves to generate well-distributed, smooth and near orthogonal grid patches (sub-blocks). A novel approach to evaluate control functions for elliptic generation systems is developed. This approach allows a quick refinement utilizing elliptic system. Computational examples are presented to demonstrate the success of these methodologies.

  13. Gospel, culture and mission: Revisiting an enduring problem

    Directory of Open Access Journals (Sweden)

    O.U. Kalu

    1998-08-01

    Full Text Available Gospel, culture and mission: Revisiting an enduring problem This article reflects on the 1996 Conference on World Mission and Evangelism. The relation between gospel, culture and mission is considered, especially from an Africa perspective, but not reserved to it in application. Apart from considering the problem of appropriate terminology to express the intricacies concerning the subject, a deeper search is conducted into the complex relationship between the believer, his mission to, and his distancing from divergent cultural sources and manifestations. Emerging perspectives are considered, which help to formulate mission strategies and historic viewpoints and attitudes. Knowledge of these perspectives is essential for a more responsible answering to the call made to all believers.

  14. Revisiting the scattering greenhouse effect of CO2 ice clouds

    CERN Document Server

    Kitzmann, Daniel

    2016-01-01

    Carbon dioxide ice clouds are thought to play an important role for cold terrestrial planets with thick CO2 dominated atmospheres. Various previous studies showed that a scattering greenhouse effect by carbon dioxide ice clouds could result in a massive warming of the planetary surface. However, all of these studies only employed simplified two-stream radiative transfer schemes to describe the anisotropic scattering. Using accurate radiative transfer models with a general discrete ordinate method, this study revisits this important effect and shows that the positive climatic impact of carbon dioxide clouds was strongly overestimated in the past. The revised scattering greenhouse effect can have important implications for the early Mars, but also for planets like the early Earth or the position of the outer boundary of the habitable zone.

  15. Revisiting a Classic Study of the Molecular Clock.

    Science.gov (United States)

    Robinson, Lauren M; Boland, Joseph R; Braverman, John M

    2016-03-01

    A constant rate of molecular evolution among homologous proteins and across lineages is known as the molecular clock. This concept has been useful for estimating divergence times. Here, we revisit a study by Richard Dickerson (J Mol Evol 1:26-45, 1971), wherein he provided striking visual evidence for a constant rate of amino acid changes among various evolutionary branch points. Dickerson's study is commonly cited as support of the molecular clock and a figure from it is often reproduced in textbooks. Since its publication, however, there have been updates made to dates of common ancestors based on the fossil record that should be considered. Additionally, collecting the accession numbers and carefully outlining Dickerson's methods serves as a resource to students of the molecular clock hypothesis.

  16. Revisiting Estrogen: Efficacy and Safety for Postmenopausal Bone Health

    Directory of Open Access Journals (Sweden)

    Sandra M. Sacco

    2010-01-01

    Full Text Available The rapid decline in endogenous estrogen production that occurs during menopause is associated with significant bone loss and increased risk for fragility fracture. While hormone therapy (HT is an effective means to re-establish endogenous estrogen levels and reduce the risk of future fracture, its use can be accompanied by undesirable side effects such as stroke and breast cancer. In this paper, we revisit the issue of whether HT can be both safe and effective for the prevention of postmenopausal bone loss by examining standard and alternative doses and formulations of HT. The aim of this paper is to continue the dialogue regarding the benefits and controversies of HT with the goal of encouraging the dissemination of-up-to date evidence that may influence how HT is viewed and prescribed.

  17. Revisiting the Performance of MACD and RSI Oscillators

    Directory of Open Access Journals (Sweden)

    Terence Tai-Leung Chong

    2014-02-01

    Full Text Available Chong and Ng (2008 find that the Moving Average Convergence–Divergence (MACD and Relative Strength Index (RSI rules can generate excess return in the London Stock Exchange. This paper revisits the performance of the two trading rules in the stock markets of five other OECD countries. It is found that the MACD(12,26,0 and RSI(21,50 rules consistently generate significant abnormal returns in the Milan Comit General and the S&P/TSX Composite Index. In addition, the RSI(14,30/70 rule is also profitable in the Dow Jones Industrials Index. The results shed some light on investors’ belief in these two technical indicators in different developed markets.

  18. Neuroticism and vigilance revisited: A transcranial doppler investigation.

    Science.gov (United States)

    Mandell, Arielle R; Becker, Alexandra; VanAndel, Aaron; Nelson, Andrew; Shaw, Tyler H

    2015-11-01

    Selecting for vigilance assignments remains an important factor in human performance research. The current study revisits the potential relationship between vigilance performance and trait neuroticism, in light of two possible theories. The first theory suggests that neuroticism impairs vigilance performance by competing for available resources. The second theory, attentional control theory, posits that high neuroticism can result in similar or superior performance levels due to the allocation of compensatory effort. In the present study, Transcranial Doppler Sonography was used to investigate the neurophysiological underpinnings of neuroticism during a 12-min abbreviated vigilance task. Performance results were not modified by level of neuroticism, but high neuroticism was associated with higher initial CBFV levels and a greater CBFV decrement over time. These findings indicate that participants higher in neuroticism recruited additional cognitive resources in order to achieve similar performance, suggesting that there is more of an effect on processing efficiency than effectiveness.

  19. Revisiting manufacturing strategy: contributions towards a new construct

    Directory of Open Access Journals (Sweden)

    Eliciane Maria da Silva

    2008-07-01

    Full Text Available This paper aims at revisiting and systematizing the literature on manufacturing strategy. Although this is a well consolidated theme broadly discussed in the last fifty years, manufacturing strategy practice grew on importance recently due to a more competitive environment the companies find themselves in. The review carried has systematized the existing literature into six lines of research dealing with competitive priorities, structural and infrastructural decision, best practices, performance indicators, production strategy formulation and generic manufacturing strategies. This article shows that four out of the six research areas are still receiving attention. A new construct which represents a global view of the lines of research mentioned is proposed. Gaps in the research field and suggestions for future works are described. Keywords: manufacturing strategy, content, formulation of manufacturing strategy, competitive priorities, best practices, performance indicators.

  20. Global Instability on Laminar Separation Bubbles-Revisited

    Science.gov (United States)

    Theofilis, Vassilis; Rodriquez, Daniel; Smith, Douglas

    2010-01-01

    In the last 3 years, global linear instability of LSB has been revisited, using state-of-the-art hardware and algorithms. Eigenspectra of LSB flows have been understood and classified in branches of known and newly-discovered eigenmodes. Major achievements: World-largest numerical solutions of global eigenvalue problems are routinely performed. Key aerodynamic phenomena have been explained via critical point theory, applied to our global mode results. Theoretical foundation for control of LSB flows has been laid. Global mode of LSB at the origin of observable phenomena. U-separation on semi-infinite plate. Stall cells on (stalled) airfoil. Receptivity/Sensitivity/AFC feasible (practical?) via: Adjoint EVP solution. Direct/adjoint coupling (the Crete connection). Minor effect of compressibility on global instability in the subsonic compressible regime. Global instability analysis of LSB in realistic supersonic flows apparently quite some way down the horizon.