Solvent effects on the magnetic shielding of tertiary butyl alcohol

African Journals Online (AJOL)

)4 and tetramethyl ammonium cation N(CH3)4(+) have also been presented. KEY WORDS: Solvent effects, Magnetic shielding, Tertiary butyl alcohol, Tertiary butyl amine, Continuum solvation calculations, Chemical shift estimation methods

Fermentative alcohol production

Science.gov (United States)

Wilke, Charles R.; Maiorella, Brian L.; Blanch, Harvey W.; Cysewski, Gerald R.

1982-01-01

An improved fermentation process for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using "water load balancing" (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

Degradation of a recalcitrant xenobiotic compound: methyl tert-butyl ether (MTBE) metabolism by mycobacterium austroafricanum; Degradation d'un compose xenobiotique recalcitrant: metabolisme du methyl tert-butyl ether (MTBE) par mycobacterium austroafricanum IFP 2012

Energy Technology Data Exchange (ETDEWEB)

Francois, A

2002-11-01

Methyl tert-butyl ether (MTBE) is introduced up to 15% (vol/vol) in gasoline in order to obtain a good octane number and to prevent carbon monoxide emissions. However, as a consequence of storage tanks leakage, MTBE became one of the major pollutants of aquifers because of its very low biodegradability. The present study aimed at investigating the biodegradation of MTBE by Mycobacterium austroafricanum IFP 2012. The MTBE metabolic pathway was partially elucidated owing to the identification of some intermediates (tert-butyl formate (TBF), tert-butyl alcohol (TBA), a-hydroxy-isobutyric acid and acetone) and some enzymatic activities (MTBE/TBA monooxygenase (non hemic and inducible), TBF esterase, 2-propanol: NDMA oxidoreductase and another monooxygenase involved in acetone degradation). The involvement of TBF and the requirement of cobalt could be explanations for the low natural attenuation of MTBE; whereas the methoxy group does not seem to be implicated. (author)

Alcoholic fermentation

Energy Technology Data Exchange (ETDEWEB)

Colin, P

1961-01-04

The addition of C/sub 6-10/ alcohols to the fermenting sugar solutions, increased the yield of alcohol by 1.5 to 5%. The best additives were (additive, % additive in sugar solution, % increased in yield of alcohol): hexanol, 0.03, 2.5; heptanol, 0.05, 3; nonanol, 0.01, 3; 2-ethylbutanol, 0.05, 4; 2-ethylhexanol, 0.05, 5; a mixture of C/sub 7-9/ alcohols from the Oxo synthesis, 0.05, 4.5, and a mixture of C/sub 10/ alcohols 0.05, 3.

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.

Degradation of a recalcitrant xenobiotic compound: methyl tert-butyl ether (MTBE) metabolism by mycobacterium austroafricanum; Degradation d'un compose xenobiotique recalcitrant: metabolisme du methyl tert-butyl ether (MTBE) par mycobacterium austroafricanum IFP 2012

Energy Technology Data Exchange (ETDEWEB)

Francois, A.

2002-11-01

Methyl tert-butyl ether (MTBE) is introduced up to 15% (vol/vol) in gasoline in order to obtain a good octane number and to prevent carbon monoxide emissions. However, as a consequence of storage tanks leakage, MTBE became one of the major pollutants of aquifers because of its very low biodegradability. The present study aimed at investigating the biodegradation of MTBE by Mycobacterium austroafricanum IFP 2012. The MTBE metabolic pathway was partially elucidated owing to the identification of some intermediates (tert-butyl formate (TBF), tert-butyl alcohol (TBA), a-hydroxy-isobutyric acid and acetone) and some enzymatic activities (MTBE/TBA monooxygenase (non hemic and inducible), TBF esterase, 2-propanol: NDMA oxidoreductase and another monooxygenase involved in acetone degradation). The involvement of TBF and the requirement of cobalt could be explanations for the low natural attenuation of MTBE; whereas the methoxy group does not seem to be implicated. (author)

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.

Fate of acetone in an outdoor model stream in southern Mississippi, U.S.A.

Science.gov (United States)

Rathbun, R.E.; Stephens, D.W.; Shultz, D.J.; Tai, D.Y.

1988-01-01

The fate of acetone in water was investigated in an outdoor model stream located in southern Mississippi, U.S.A. Acetone was injected continuously for 32 days resulting in small milligram-perliter concentrations in the stream. Rhodamine-WT dye was injected at the beginning and at the end of the study to determine the time-of-travel and dispersion characteristics of the stream. A 12-h injection of t-butyl alcohol (TBA) was used to determine the volatilization characteristics of the stream. Volatilization controlled the acetone concentration in the stream. Significant bacterial degradation of acetone did not occur, contrary to expectations based on previous laboratory studies. Attempts to induce degradation of the acetone by injecting glucose and a nutrient solution containing bacteria acclimated to acetone were unsuccessful. Possible explanations for the lack of bacterial degradation included a nitrate limitation and a limited residence time in the stream system. ?? 1988.

Final report of the addendum to the safety assessment of n-butyl alcohol as used in cosmetics.

Science.gov (United States)

McLain, Valerie C

2008-01-01

n-Butyl Alcohol is a primary aliphatic alcohol historically used as a solvent in nail care cosmetic products, but new concentration of use data indicate that it also is being used at low concentrations in eye makeup, personal hygiene, and shaving cosmetic products. n-Butyl Alcohol has been generally recognized as safe for use as a flavoring substance in food and appears on the 1982 Food and Drug Administration (FDA) list of inactive ingredients for approved prescription drug products. n-Butyl Alcohol can be absorbed through the skin, lungs, and gastrointestinal tract. n-Butyl Alcohol may be formed by hydrolysis of butyl acetate in the blood, but is rapidly oxidized. The single oral dose LD(50) of n-Butyl Alcohol for rats was 0.79 to 4.36 g/kg. The dermal LD(50) for rabbits was 4.2 g/kg. Inhalation toxicity studies in humans demonstrate sensory irritation of the upper respiratory tract, but only at levels above 3000 mg/m(3). Animal studies demonstrate intoxication, restlessness, ataxia, prostration, and narcosis. Exposures of rats to levels up to 4000 ppm failed to produce hearing defects. High concentrations of n-Butyl Alcohol vapors can be fatal. Ocular irritation was observed for n-Butyl alcohol at 0.005 ml of a 40% solution. The behavioral no-effect dose for n-Butyl Alcohol injected subcutaneously (s.c.) was 120 mg/kg. Fetotoxicity has been demonstrated, but only at maternally toxic levels (1000 mg/kg). No significant behavioral or neurochemical effects were seen in offspring following either maternal or paternal exposure to 3000 or 6000 ppm. n-Butyl Alcohol was not mutagenic in Ames tests, did not induce sister-chromatid exchange or chromosome breakage in chick embryos or Chinese hamster ovary cells, did not induce micronuclei formation in V79 Chinese hamster cells, did not have any chromosome-damaging effects in a mouse micronucleus test, and did not impair chromosome distribution in the course of mitosis. Clinical testing of n-Butyl Alcohol for

Continuous alcoholic fermentation of molasses

Energy Technology Data Exchange (ETDEWEB)

Kazimierz, J

1962-01-01

The first Polish plant for ontinuous alcohol fermentation of molasses is described. Continuous fermentation permits a better use of the installation, automatic control, and shorter fermentation time. It yields more CO/sub 2/ for dry ice manufacture and decreases corrosion of apparatus. From 22 to 24% mash is used, giving a yield of 61.1 of 100-proof alc./kg. sucrose and an average of 37 kg. of dry yeast/1000 l. alcohol

Continuous alcoholic fermentation

Energy Technology Data Exchange (ETDEWEB)

Smidrkal, M; Nejedly, A

1956-01-01

Results are given of investigations on the continuous production of ethanol on a laboratory and on a semi-commercial scale. The suggested devices are particularly described. Under constant conditions the production cycle required 12 to 17 days, the acidity being 4.0 to 415 ml. 0.1 N NaOH/100 ml and the concentration of fermented wort 10.5 to 11%. The maximum production from 1 h of fermentation space during 24 h was 8.67 l of absolute alcohol when the efflux was divided into several basins; when the efflux of sweet wort was collected into one basin only, the maximum production was 7.20 l of absolute alcohol. The amount of alcohol produced was 62.20 l/100 kg sugar.

Simultaneous clostridial fermentation, lipase-catalyzed esterification, and ester extraction to enrich diesel with butyl butyrate

NARCIS (Netherlands)

Berg, C. van den; Heeres, A.S.; Wielen, L.A.M. van der; Straathof, A.J.J.

2013-01-01

The recovery of 1-butanol from fermentation broth is energy-intensive since typical concentrations in fermentation broth are below 20gL -1. To prevent butanol inhibition and high downstream processing costs, we aimed at producing butyl esters instead of 1-butanol. It is shown that it is possible to

Industrial optimization of acetone-butanol fermentation: A study of the utilization of Jerusalem artichokes

Energy Technology Data Exchange (ETDEWEB)

Marchal, R.; Blanchet, D.; Vandecasteele, J.P.

1985-12-01

Acetone-butanol fermentation of the Jerusalem artichoke has been studied as a case for systematic investigation of the industrial optimization of both strain selection and fermentation operation. Hydrolysis of the inulinic oligofructans of the substrate was found necessary for optimal performance but could be achieved with a selected strain using a moderate amount of inulinase added at the beginning of the fermentation. Apart from ammonia, no nutritrional supplementation of the medium was found necessary. The marked influence of pH in the fermentation performance prompted a detailed search for a method of controlling pH during fermentation. With an optimized procedure, solvent production of 23-24 g/l were obtained in 36 h. Detailed fermentation balances are presented. An industrial process for ABE production from Jerusalem artichoke or sugar beet has been defined and tested in the pilot plant. (orig.).

Subchronic toxicity studies of t-butyl alcohol in rats and mice.

Science.gov (United States)

Lindamood, C; Farnell, D R; Giles, H D; Prejean, J D; Collins, J J; Takahashi, K; Maronpot, R R

1992-07-01

The purpose of this study was to evaluate the toxicity of t-butyl alcohol, an important commodity chemical, an additive to unleaded gasoline, and a contaminant of drinking water. Ninety-day toxicity studies were conducted in B6C3F1 mice and Fischer 344 (F344) rats of both sexes using dosed water. Dose levels of t-butyl alcohol were 0, 0.25, 0.5, 1, 2, and 4% (w/v). Lethality was observed at the 4% level of both sexes and species. Weight-gain depression was present in all dose levels of male rats; 4% female rats; 1, 2, and 4% male mice; and 2 and 4% female mice. Water consumption was increased at lower dose levels in male rats and decreased in the higher dose levels of both sexes of rats and female mice. Clinical signs in rats were ataxia in both sexes and hypoactivity in males. Clinical signs in mice were ataxia, abnormal posture, and hypoactivity. In rats, urine volumes were reduced, in association with crystalluria. Gross lesions at necropsy were urinary tract calculi, renal pelvic and ureteral dilatation, and thickening of the urinary bladder mucosa. Microscopic lesions were hyperplasia of transitional epithelia and inflammation of the urinary bladder. In male rats treated with t-butyl alcohol, microscopic renal changes were suggestive of alpha-2 mu-globulin nephropathy. No-effect levels for the urinary tract lesions were 1% in male rats and mice (803.7 mg/kg/day for the male rats and 1565.8 mg/kg/day for the male mice) and 2% in female rats and mice (1451.5 mg/kg/day for the female rats and 4362.9 mg/kg/day for the female mice). The results indicate that in rodents the urinary tract is the target organ for t-butyl alcohol toxicity, and males are more sensitive to t-butyl alcohol toxicity than females.

Co-production of acetone and ethanol with molar ratio control enables production of improved gasoline or jet fuel blends.

Science.gov (United States)

Baer, Zachary C; Bormann, Sebastian; Sreekumar, Sanil; Grippo, Adam; Toste, F Dean; Blanch, Harvey W; Clark, Douglas S

2016-10-01

The fermentation of simple sugars to ethanol has been the most successful biofuel process to displace fossil fuel consumption worldwide thus far. However, the physical properties of ethanol and automotive components limit its application in most cases to 10-15 vol% blends with conventional gasoline. Fermentative co-production of ethanol and acetone coupled with a catalytic alkylation reaction could enable the production of gasoline blendstocks enriched in higher-chain oxygenates. Here we demonstrate a synthetic pathway for the production of acetone through the mevalonate precursor hydroxymethylglutaryl-CoA. Expression of this pathway in various strains of Escherichia coli resulted in the co-production of acetone and ethanol. Metabolic engineering and control of the environmental conditions for microbial growth resulted in controllable acetone and ethanol production with ethanol:acetone molar ratios ranging from 0.7:1 to 10.0:1. Specifically, use of gluconic acid as a substrate increased production of acetone and balanced the redox state of the system, predictively reducing the molar ethanol:acetone ratio. Increases in ethanol production and the molar ethanol:acetone ratio were achieved by co-expression of the aldehyde/alcohol dehydrogenase (AdhE) from E. coli MG1655 and by co-expression of pyruvate decarboxylase (Pdc) and alcohol dehydrogenase (AdhB) from Z. mobilis. Controlling the fermentation aeration rate and pH in a bioreactor raised the acetone titer to 5.1 g L(-1) , similar to that obtained with wild-type Clostridium acetobutylicum. Optimizing the metabolic pathway, the selection of host strain, and the physiological conditions employed for host growth together improved acetone titers over 35-fold (0.14-5.1 g/L). Finally, chemical catalysis was used to upgrade the co-produced ethanol and acetone at both low and high molar ratios to higher-chain oxygenates for gasoline and jet fuel applications. Biotechnol. Bioeng. 2016;113: 2079-2087. © 2016 Wiley

Acetone-butanol fermentation of blackstrap molasses. An effective factor of some symbiotic organisms against an abnormal fermentation

Energy Technology Data Exchange (ETDEWEB)

Shiga, A; Kinoshita, S; Okumura, T

1954-01-01

There were three types of abnormal fermentation in the industrial acetone-butanol fermentation of blackstrap molasses; one of them called B type, was characterized by the extremely prolonged acidity peak, and sluggishness experiments were carried out to find some symbiotic organisms among various aerobic bacteria and yeasts for several strains of Clostridium acetobutylicum. Torula utilis showed an outstanding effectiveness for a rapid completion of the fermentation, and the yields of solvents was much increased. Culture filtrate of T. utilis contained a soluble and thermolabile effective factor, and showed high invertase activity. A close relation was found between high yields of solvents and the degree of inversion of molasses medium. Thus, the effective factor against sluggishness was ascribed to the invertase activity of the yeast. Some inhibiting factors to invertase of C. acetobutylicum were presumed to be present in molasses as the principal cause of the sluggishness.

Koji for alcoholic fermentation

Energy Technology Data Exchange (ETDEWEB)

Ikeda, T; Ogihara, H

1956-06-25

The pressed cake of fermented alcohol mash was used for preparing koji. The cake included considerable amounts of sugar, N-containing materials, enzymes, and vitamins, and gave a high-quality koji for alcohol fermentation. For example, the cake can be mixed with wheat bran and rice husks in the proportion 6:5:0 or 6:2:3 to make koji in the usual way. The saccharification power of the new koji was about 1.1 to 1.2 times as strong as that of usual koji prepared from wheat bran and rice husks.

1-Butyl-3-Methylimidazolium Tetrafluoroborate Film as a Highly Selective Sensing Material for Non-Invasive Detection of Acetone Using a Quartz Crystal Microbalance.

Science.gov (United States)

Tao, Wenyan; Lin, Peng; Liu, Sili; Xie, Qingji; Ke, Shanming; Zeng, Xierong

2017-01-20

Breath acetone serves as a biomarker for diabetes. This article reports 1-butyl-3-methylimidazolium tetrafluoroborate ([bmim][BF₄]), a type of room temperature ionic liquid (RTIL), as a selective sensing material for acetone. The RTIL sensing layer was coated on a quartz crystal microbalance (QCM) for detection. The sensing mechanism is based on a decrease in viscosity and density of the [bmim][BF₄] film due to the solubilization of acetone leading to a positive frequency shift in the QCM. Acetone was detected with a linear range from 7.05 to 750 ppmv. Sensitivity and limit of detection were found to be 3.49 Hz/ppmv and 5.0 ppmv, respectively. The [bmim][BF₄]-modified QCM sensor demonstrated anti-interference ability to commonly found volatile organic compounds in breath, e.g., isoprene, 1,2-pentadiene, d -limonene, and dl -limonene. This technology is useful for applications in non-invasive early diabetic diagnosis.

ATP regeneration with enzymes of the alcohol fermentation pathway and kinases of yeast and its computer simulation

Energy Technology Data Exchange (ETDEWEB)

Asada, M; Shirai, Y; Nakanishi, K; Matsuno, R; Kimura, A; Kamikubo, T

1981-08-01

Enzymes of the alcohol fermentation pathway, adenosine kinase and adenylate kinase were extracted by incubating acetone-dried yeast cells with a simple reaction medium containing glucose, and subjected to gel filtration to remove the intermediates of alcohol fermentation formed during incubation. By using the enzyme systems as catalysts and glucose as an energy source, ATP was regenerated from adenosine. A minimum concentration of fructose 1,6-bisphosphate (FBP) of 7 mM or of ATP of 10 mM was necessary to initiate the alcohol fermentation; and concentrations of nucleotides changed abruptly with reaction time. These nonlinear phenomena might be due to action of FBPase and/or ATPase as well as the complex multienzyme systems. To understand the experimentally observed phenomena, a mathematical model of the reaction system was proposed which takes into account ATP regeneration. The calculated time-dependent concentrations of glucose, FBP, adenosine and nucleotides were in agreement with experimental values qualitatively as well as quantitatively. Moreover, the nonlinear phenomena, that is, the existence of threshold concentrations of FBP and ATP below which the reaction can not proceed and the steep changes of nucleotide concentrations were also accounted for. These results indicate that the model was quite suitable for this reaction system and useful for predicting the experimental results.

Method for determination of methyl tert-butyl ether and its degradation products in water

Science.gov (United States)

Church, C.D.; Isabelle, L.M.; Pankow, J.F.; Rose, D.L.; Tratnyek, P.G.

1997-01-01

An analytical method is described that can detect the major alkyl ether compounds that are used as gasoline oxygenates (methyl tert-butyl ether, MTBE; ethyl tert-butyl ether, ETBE; and tert-amyl methyl ether, TAME) and their most characteristic degradation products (tert-butyl alcohol, TBA; tert-butyl formate, TBF; and tert-amyl alcohol, TAA) in water at sub-ppb concentrations. The new method involves gas chromatography (GC) with direct aqueous injection (DAI) onto a polar column via a splitless injector, coupled with detection by mass spectrometry (MS). DAI-GC/MS gives excellent agreement with conventional purge-and-trap methods for MTBE over a wide range of environmentally relevant concentrations. The new method can also give simultaneous identification of polar compounds that might occur as degradation products of gasoline oxygenates, such as TBA, TBF, TAA, methyl acetate, and acetone. When the method was applied to effluent from a column microcosm prepared with core material from an urban site in New Jersey, conversion of MTBE to TBA was observed after a lag period of 35 days. However, to date, analyses of water samples from six field sites using the DAI-GC/MS method have not produced evidence for the expected products of in situ degradation of MTBE.An analytical method is described that can detect the major alkyl ether compounds that are used as gasoline oxygenates (methyl tert-butyl ether, MTBE; ethyl tert-butyl ether, ETBE; and tert-amyl methyl ether, TAME) and their most characteristic degradation products (tert-butyl alcohol, TBA; tert-butyl formate, TBF; and tert-amyl alcohol, TAA) in water at sub-ppb concentrations. The new method involves gas chromatography (GC) with direct aqueous injection (DAI) onto a polar column via a splitless injector, coupled with detection by mass spectrometry (MS). DAI-GC/MS gives excellent agreement with conventional purge-and-trap methods for MTBE over a wide range of environmentally relevant concentrations. The new method

Continuous acetone-ethanol-butanol fermentation by immobilized cells of Clostridium acetobutylicum

Energy Technology Data Exchange (ETDEWEB)

Badr, H.R.; Toledo, R.; Hamdy, M.K. [University of Georgia, Athens (Greece). Food Science and Technology Dept.

2001-07-01

Eight Clostridium acetobutylicum strains were examined for {alpha}-amylase and strains B-591, B-594 and P-262 had the highest activities. Defibered-sweet-potato-slurry (DSPS), containing 39.7 g starch l{sup -1}, supplemented with potassium phosphate (1.0 g l{sup -1}), cysteine-HCl (5.0 g l{sup -1}), the antifoam (polypropylene glycol, 0.1 mg ml{sup -1}), was used a continuous feedstock (FS) to a multistage bioreactor system for acetone-ethanol-butanol (AEB) fermentation. The system consisted on four columns (three vertical and one near horizontal) packed with beads containing immobilized cells of C. acetobutylicum P-262. When DSPS was pumped into the bioreactor system, at a flow rate of 2.36 ml min{sup -1}, the effluent has 7.73 g solvents l{sup -1} (1.56, acetone; 0.65, ethanol; 5.52 g, butanol) and no starch. Productivity of total solvents synthesized during continuous operation were 1.0 g 1{sup -1}h{sup -1} and 19.5 % yield compared to 0.12 g l{sup -1}h{sup -1} with 29% yield using the batch system. We proposed using DSPS for AEB fermentation in a continuous mode with immobilized P-262 cells that are active amylase producers which will lead to cost reduction compared to the batch system. (Author)

Hydrophobic hydration and anomalous excess partial molar volume of tert-butyl alcohol-water mixture studied by quasielastic neutron scattering

International Nuclear Information System (INIS)

Nakada, Masaru; Maruyama, Kenji; Misawa, Masakatsu; Yamamuro, Osamu

2007-01-01

Quasielastic neutron scattering has been used to investigate the hydration of alcohol clusters in tert-butyl alcohol-water mixture. The measurements were made in a range of alcohol concentration, x TBA , from 0.0 to 0.17 in mole fraction at 25degC. Fraction, α, of water molecules hydrated to fractal-surface of alcohol clusters in tert-butyl alcohol-water mixture was obtained as a function of alcohol concentration. Average hydration number N WS of tert-butyl alcohol molecule was derived from the value of α as a function of alcohol concentration. The value of N WS for an isolated alcohol molecule in water was 19-21. The anomalous excess partial molar volume of tert-butyl alcohol-water mixture was interpreted successfully by applying the same model with the same values of volume parameter as used for 1-propanol-water mixture, δ 1 (=-0.36 cm 3 ·mol -1 ) and δ 2 (=0.60 cm 3 ·mol -1 ). (author)

1-Butyl-3-Methylimidazolium Tetrafluoroborate Film as a Highly Selective Sensing Material for Non-Invasive Detection of Acetone Using a Quartz Crystal Microbalance

Directory of Open Access Journals (Sweden)

Wenyan Tao

2017-01-01

Full Text Available Breath acetone serves as a biomarker for diabetes. This article reports 1-butyl-3-methylimidazolium tetrafluoroborate ([bmim][BF4], a type of room temperature ionic liquid (RTIL, as a selective sensing material for acetone. The RTIL sensing layer was coated on a quartz crystal microbalance (QCM for detection. The sensing mechanism is based on a decrease in viscosity and density of the [bmim][BF4] film due to the solubilization of acetone leading to a positive frequency shift in the QCM. Acetone was detected with a linear range from 7.05 to 750 ppmv. Sensitivity and limit of detection were found to be 3.49 Hz/ppmv and 5.0 ppmv, respectively. The [bmim][BF4]-modified QCM sensor demonstrated anti-interference ability to commonly found volatile organic compounds in breath, e.g., isoprene, 1,2-pentadiene, d-limonene, and dl-limonene. This technology is useful for applications in non-invasive early diabetic diagnosis.

Continuous alcoholic fermentation of blackstrap molasses

Energy Technology Data Exchange (ETDEWEB)

Borzani, W; Aquarone, E

1957-01-01

The sugar concentration and the fermentation-cycle time can be related by an equation, theoretically justified, if it is assumed that the sugar consumption has a reaction rate of -1. Agitation is probably the rate-determining factor for continous alcohol fermentation. Penicillin increases the efficiency by preventing contamination. After 30 hours of fermentation, the penicillin concentration was 25 to 60% of the initial antibiotic concentration. Laboratory and plant-scale fermentations with 1.0 unit/ml of penicillin were studied and found favorable. An increase in the alcohol yield (4.8 to 19.5%) and a reduction of the acid production (17.0 to 66.6%) were observed. Penicillin did not affect the final yeast count or the fermentation time, and Leuconostoc contamination was inhibited by 8.0 units/ml.

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

Models construction for acetone-butanol-ethanol fermentations with acetate/butyrate consecutively feeding by graph theory.

Science.gov (United States)

Li, Zhigang; Shi, Zhongping; Li, Xin

2014-05-01

Several fermentations with consecutively feeding of acetate/butyrate were conducted in a 7 L fermentor and the results indicated that exogenous acetate/butyrate enhanced solvents productivities by 47.1% and 39.2% respectively, and changed butyrate/acetate ratios greatly. Then extracellular butyrate/acetate ratios were utilized for calculation of acids rates and the results revealed that acetate and butyrate formation pathways were almost blocked by corresponding acids feeding. In addition, models for acetate/butyrate feeding fermentations were constructed by graph theory based on calculation results and relevant reports. Solvents concentrations and butanol/acetone ratios of these fermentations were also calculated and the results of models calculation matched fermentation data accurately which demonstrated that models were constructed in a reasonable way. Copyright © 2014 Elsevier Ltd. All rights reserved.

Mechanistic simulation of batch acetone-butanol-ethanol (ABE) fermentation with in situ gas stripping using Aspen Plus™.

Science.gov (United States)

Darkwah, Kwabena; Nokes, Sue E; Seay, Jeffrey R; Knutson, Barbara L

2018-05-22

Process simulations of batch fermentations with in situ product separation traditionally decouple these interdependent steps by simulating a separate "steady state" continuous fermentation and separation units. In this study, an integrated batch fermentation and separation process was simulated for a model system of acetone-butanol-ethanol (ABE) fermentation with in situ gas stripping, such that the fermentation kinetics are linked in real-time to the gas stripping process. A time-dependent cell growth, substrate utilization, and product production is translated to an Aspen Plus batch reactor. This approach capitalizes on the phase equilibria calculations of Aspen Plus to predict the effect of stripping on the ABE fermentation kinetics. The product profiles of the integrated fermentation and separation are shown to be sensitive to gas flow rate, unlike separate steady state fermentation and separation simulations. This study demonstrates the importance of coupled fermentation and separation simulation approaches for the systematic analyses of unsteady state processes.

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

Improved fermentative alcohol production. [Patent application

Science.gov (United States)

Wilke, C.R.; Maiorella, B.L.; Blanch, H.W.; Cysewski, G.R.

1980-11-26

An improved fermentation process is described for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using water load balancing (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

Investigation of hydrolysis products in the acetone-butanol fermentation of vegetable agricultural waste materials

Energy Technology Data Exchange (ETDEWEB)

Nakhmanovich, B M

1960-01-01

Determinations of the fundamental chemical composition of corn stalk, sunflower husk, and hemp scutch by chromatography were reported, e.g. pentoses (1.98, 1.98, 2.01%), hexoses (1.59, 1.72, 2.01% respectively.) and various amino acids (arginine, asparagine, histidine, glutamine, glycine, lysine, proline, serine, tyrosine, threonine, cysteine, cystine, alanine, and aspartic and glutamic acids). The sterilized products from the hydrolysis (pentoses, hexoses) in a combined mixture with a meal mash were normally fermented at 37/sup 0/ in the presence of acetone-butanol bacteria for 40 to 48 hours, yielding 10.46 to 12.50% of acetone, 15.09 to 18.0% of butanol, 3.79 to 6.08% of ethanol (a total yielding being 30 to 42% of solvents).

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. Copyright © 2014 Elsevier Ltd. All rights reserved.

Industrial alcohol production via whey and grain fermentation

Energy Technology Data Exchange (ETDEWEB)

Friend, B A; Cunningham, M L; Shahani, K M

1982-01-01

Six strains of a trained lactose fermenting Kluyveromyces yeast were examined for their ability to utilise lactose in sweet-whey permeate. All strains of K. fragilis tested reduced the concentration of the 5.1% lactose, initially present in whey permeate, to 0.1-0.2% within 48h. Periodic adjustment to maintain the pH during fermentation did not alter the lactose utilisation. The fermentation efficiency of K. fragilis was then compared with that of a mixture of K. fragilis and the classical alcohol fermenter Saccharomyces cerevisiae to verify that no unfavourable interactions occurred in the mixed culture. There were no differences in lactose utilisation or ethanol production between the two groups; both produced approximately 2% ethanol within 24h. This represented approximately 80% of the alcohol which theoretically could be produced from the 5.1% lactose present in the permeate. Whey permeate was also incorporated into the classical grain fermentation by substitution for one-half the water normally added to produce the mash. Fermentation was nearly complete by 36h and alcohol levels ranged from 9.7% for the mixed culture to 9.4% for the K. fragilis and 9.3% for the S. cerevisiae. Since the whey provided significant levels of fermentable sugars, studies were also conducted in which undiluted whey permeate was substituted for all of the water in the mash and the amount of grain was reduced by 20%. At the end of 36h K. fragilis produced 10.9% alcohol and at 60 h of fermentation the level had reached 12.2%. When whole sweet-whey was used, similar levels of alcohol were produced. (Refs. 20).

Enhanced Heterogeneous Catalytic Conversion of Furfuryl Alcohol into Butyl Levulinate

NARCIS (Netherlands)

Carà, P.D..; Ciriminna, R.; Shiju, N.R.; Rothenberg, G.; Pagliaro, M.

2014-01-01

We study the catalytic condensation of furfuryl alcohol with 1-butanol to butyl levulinate. A screening of several commercial and as-synthesized solid acid catalysts shows that propylsulfonic acid-functionalized mesoporous silica outperforms the state-of-the-art phosphotungstate acid catalysts. The

Fermentative Alcohol Production

DEFF Research Database (Denmark)

Martín, Mariano; Sánchez, Antonio; Woodley, John M.

2018-01-01

In this chapter we present some of key principles of bioreactor design for the production of alcohols by fermentation of sugar and syngas . Due to the different feedstocks, a detailed analysis of the hydrodynamics inside the units , bubble columns or stirred tank reactors , the gas-liquid mass...

Process for producing fuel grade ethanol by continuous fermentation, solvent extraction and alcohol separation

Science.gov (United States)

Tedder, Daniel W.

1985-05-14

Alcohol substantially free of water is prepared by continuously fermenting a fermentable biomass feedstock in a fermentation unit, thereby forming an aqueous fermentation liquor containing alcohol and microorganisms. Continuously extracting a portion of alcohol from said fermentation liquor with an organic solvent system containing an extractant for said alcohol, thereby forming an alcohol-organic solvent extract phase and an aqueous raffinate. Said alcohol is separated from said alcohol-organic solvent phase. A raffinate comprising microorganisms and unextracted alcohol is returned to the fermentation unit.

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

Solvent (acetone-butanol: ab) production

Science.gov (United States)

This article describes production of butanol [acetone-butanol-ethanol, (also called AB or ABE or solvent)] by fermentation using both traditional and current technologies. AB production from agricultural commodities, such as corn and molasses, was an important historical fermentation. Unfortunately,...

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.

Acetone-butanol fermentation of blackstrap molasses. An effective factor of some symbiotic organisms against an abnormal fermentation. [Torula utilis

Energy Technology Data Exchange (ETDEWEB)

Shige, A; Kinoshita, S; Okumura, T

1954-01-01

There were three types of industrial acetone-butanol fermentation of blackstrap molasses; one of them, called B type, was characterized by the extremely prolonged acidity peak, and sluggishness experiments were carried out to find some symbiotic organisms among various aerobic bacteria and yeasts for several strains of Clostridium acetobutylicum. Torula utilis showed an outstanding effectiveness for a rapid completion of the fermentation, and the yields of solvents was much increased. Culture filtrate of T. utilis contained a soluble and invertase activity. A close relation was found between high yields of solvents and the degree of inversion of molasses medium. Thus, the effective factor against sluggishness was ascribed to the invertase activity of the yeast. Some inhibiting factors to invertase of C. acetobutylicum were presumed to be present in molasses as the principal cause of the sluggishness.

Fate of acetone in an outdoor model stream with a nitrate supplement, southern Mississippi, U.S.A.

Science.gov (United States)

Rathbun, R.E.; Stephens, D.W.; Tai, D.Y.

1991-01-01

The fate of acetone in an outdoor model stream to which nitrate was added as a nutrient supplement was determined. The stream, in southern Mississippi, U.S.A. was 234 m long. Water was supplied to the stream by an artesian well at about 1.21 s-1, resulting in a mean water velocity of about 0.5 m min-1. Acetone was injected continuously for 26 days resulting in concentrations of 20-40 mg l-1. A nitrate solution was injected for 21 days resulting in an instream concentration of about 1.7 mg l-1 at the upstream end of the stream. Rhodamine-WT dye was used to determine the travel time and dispersion characteristics of the stream, and t-butyl alcohol was used to determine the volatilization characteristics. Volatilization controlled the fate of acetone in the model stream. The lack of substantial bacterial degradation of acetone was contrary to expectations based on the results of laboratory degradation studies using model stream water enriched with nitrate. A possible explanation for the lack of significant degradation in the model stream may be the limited 6-h residence time of the acetone in the stream. ?? 1991.

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.

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

OpenAIRE

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

2015-01-01

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

IRIS Toxicological Review of Tert-Butyl Alcohol (Tert-Butanol) (External Review Draft)

Science.gov (United States)

The IRIS Toxicological Review of tert-Butyl Alcohol (tert-Butanol) was released for external peer review in June 2017. EPA’s Science Advisory Board’s (SAB) Chemical Assessment Advisory Committee (CAAC) will conduct a peer review of the scientific basis supporting ...

IRIS Toxicological Review of Tert-Butyl Alcohol (Tert-Butanol) (Public Comment Draft)

Science.gov (United States)

EPA is developing an Integrated Risk Information System (IRIS) assessment of tert-butyl Alcohol (tert-butanol) and has released the public comment draft assessment for public comment and external peer review. When final, the assessment will appear on the IRIS databa...

Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes

DEFF Research Database (Denmark)

Albergaria, Helena; Arneborg, Nils

2016-01-01

Winemaking, brewing and baking are some of the oldest biotechnological processes. In all of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae the primary microorganism. Although a wide variety of microbial species may participate in alcoholic fermentation and...

Critical behavior in the system cyclopentanone + water + secondary butyl alcohol

Science.gov (United States)

Krishna, U. Santhi; Unni, P. K. Madhavan

2018-05-01

We report detailed measurements of coexistence surface in the ternary system cylcopentanone + water + secondary butyl alcohol. The coexistence surface is seen to have an unusual tunnel like feature and is a potential system in which special critical points such as the Quadruple Critical Point (QCP) could be studied. Analysis of coexistence curves indicates that the system shows 3D-Ising like critical behavior.

Hybridization of halotolerant yeast for alcohol fermentation

International Nuclear Information System (INIS)

Limtong, S.

1991-01-01

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

Effective method of fermentation of Riga hydrolyzates of corn cobs and other vegetable waste products for butanol and acetone

Energy Technology Data Exchange (ETDEWEB)

Nakhmanovich, B M; Kameneva, L; Kalnina, V

1963-01-01

A simplified method is described for the production of butanol and acetone. The acid mixture (H/sub 3/PO/sub 4/, 10 to 20%; H/sub 2/SO/sub 4/, 90 to 80%) used to hydrolyze corn cobs and other vegetable waste products served also to invert the sugar of molasses which was added in 3 parts to 1 part hydrolyzate on the basis of reducing sugar content. The mixture was then diluted and neutralized with NH/sub 4/OH to pH 6.3 to 6.8. In this way a suitable hydrolyzate medium containing the appropriate amounts of mineral salts as well as invert sugar was provided for fermentation by Clostridium butyricum Prazmowsky. Lignin which precipitated during hydrolysis served as a solid phase which helped to accelerate fermentation. Combined yields of butanol, acetone, and small amounts of ethanol amounted to 30 to 38% of the available sugar; approximately 67% consisted of butanol.

Catalytic Upgrading of Biomass-Derived Furfuryl Alcohol to Butyl Levulinate Biofuel over Common Metal Salts

Directory of Open Access Journals (Sweden)

Lincai Peng

2016-09-01

Full Text Available Levulinate ester has been identified as a promising renewable fuel additive and platform chemical. Here, the use of a wide range of common metal salts as acid catalysts for catalytic upgrading of biomass-derived furfuryl alcohol to butyl levulinate was explored by conventional heating. Both alkali and alkaline earth metal chlorides did not lead effectively to the conversion of furfuryl alcohol, while several transition metal chlorides (CrCl3, FeCl3, and CuCl2 and AlCl3 exhibited catalytic activity for the synthesis of butyl levulinate. For their sulfates (Cr(III, Fe(III, Cu(II, and Al(III, the catalytic activity was low. The reaction performance was correlated with the Brønsted acidity of the reaction system derived from the hydrolysis/alcoholysis of cations, but was more dependent on the Lewis acidity from the metal salts. Among these investigated metal salts, CuCl2 was found to be uniquely effective, leading to the conversion of furfuryl alcohol to butyl levulinate with an optimized yield of 95%. Moreover, CuCl2 could be recovered efficiently from the resulting reaction mixture and remained with almost unchanged catalytic activity in multiple recycling runs.

Economics of alcohol manufacture by fermentation of cane-sugar molasses

Energy Technology Data Exchange (ETDEWEB)

Narasimhe, I

1964-01-01

An improved continuous fermentation technique consists of using a special strain of yeast, GN/1942-2 (C), having high attenuating power and high alcohol tolerance which can function efficiently in the higher concentrations of sugars necessary to produce a mash containing 10 to 12% alcohol. The yeast is fed with suitable nutrients in the pre-fermentors at a regulated rate to maintain a constant cell population at all stages, thus enhancing the speed of fermentation. Thus, double the normal quantity of molasses can be fermented without sacrificing the efficiency of fermentation.

Economics of alcohol manufacture by fermentation of cane-sugar molasses

Energy Technology Data Exchange (ETDEWEB)

Narasimha, I

1964-01-01

An improved continuous fermentation technique consists of using a special strain of yeast, GN/1942-2 (C), having high attenuating power and high alcohol tolerance which can function efficiently in the higher concentrations of sugars necessary to produce a mash containing 10 to 12% alcohol. The yeast is fed with suitable nutrients in the prefermentors at a regulated rate to maintain a constant cell population at all stages, thus enhancing the speed of fermentation. Thus, double the normal quantity of molasses can be fermented without sacrificing the efficiency of fermentation.

Increasing alcohol yield in sugar fermentation

Energy Technology Data Exchange (ETDEWEB)

Colin, P

1962-02-20

The yield of alcohol from yeast fermentations of sugar solutions is increased 1.5 to 5% by the addition of 0.1 to 0.5 parts by volume of a monohydric saturated aliphatic alcohol of at least 6 C atoms in a straight chain such as hexanol or heptanol, or branched chain, such as 2-ethylbutanol or 2-ethylhexanol, or a mixture consisting mostly of C/sub 7/, C/sub 8/, C/sub 9/, or C/sub 10/ alcohols.

Acetone production with metabolically engineered strains of Acetobacterium woodii.

Science.gov (United States)

Hoffmeister, Sabrina; Gerdom, Marzena; Bengelsdorf, Frank R; Linder, Sonja; Flüchter, Sebastian; Öztürk, Hatice; Blümke, Wilfried; May, Antje; Fischer, Ralf-Jörg; Bahl, Hubert; Dürre, Peter

2016-07-01

Expected depletion of oil and fossil resources urges the development of new alternative routes for the production of bulk chemicals and fuels beyond petroleum resources. In this study, the clostridial acetone pathway was used for the formation of acetone in the acetogenic bacterium Acetobacterium woodii. The acetone production operon (APO) containing the genes thlA (encoding thiolase A), ctfA/ctfB (encoding CoA transferase), and adc (encoding acetoacetate decarboxylase) from Clostridium acetobutylicum were cloned under the control of the thlA promoter into four vectors having different replicons for Gram-positives (pIP404, pBP1, pCB102, and pCD6). Stable replication was observed for all constructs. A. woodii [pJIR_actthlA] achieved the maximal acetone concentration under autotrophic conditions (15.2±3.4mM). Promoter sequences of the genes ackA from A. woodii and pta-ack from C. ljungdahlii were determined by primer extension (PEX) and cloned upstream of the APO. The highest acetone production in recombinant A. woodii cells was achieved using the promoters PthlA and Ppta-ack. Batch fermentations using A. woodii [pMTL84151_actthlA] in a bioreactor revealed that acetate concentration had an effect on the acetone production, due to the high Km value of the CoA transferase. In order to establish consistent acetate concentration within the bioreactor and to increase biomass, a continuous fermentation process for A. woodii was developed. Thus, acetone productivity of the strain A. woodii [pMTL84151_actthlA] was increased from 1.2mgL(-1)h(-1) in bottle fermentation to 26.4mgL(-1)h(-1) in continuous gas fermentation. Copyright © 2016 International Metabolic Engineering Society. Published by Elsevier Inc. All rights reserved.

Profile of the alcohols produced in fermentations with malt contaminated with trichothecenes

Directory of Open Access Journals (Sweden)

Reinehr Christian Oliveira

2003-01-01

Full Text Available In order to study the influence of mycotoxins on the production of alcohols, a fermentative process on a laboratorial scale was simulated. Malt was contaminated with deoxynivalenol and T-2 in different ratios (up to 500 ppb, according to a 3² factorial design, and the alcohols obtained after the fermentation were determined through gas chromatography. The results showed that trichothecenes influenced the profile of the alcohols produced by Saccharomyces cerevisiae during the fermentative process of malt, especially the profile of methyl and isoamyl alcohols.

Alcoholic fermentation induces melatonin synthesis in orange juice.

Science.gov (United States)

Fernández-Pachón, M S; Medina, S; Herrero-Martín, G; Cerrillo, I; Berná, G; Escudero-López, B; Ferreres, F; Martín, F; García-Parrilla, M C; Gil-Izquierdo, A

2014-01-01

Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compound. © 2013 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Determination of expected alcohol yield from molasses by laboratory fermentation

Energy Technology Data Exchange (ETDEWEB)

Medintseva, L L

1960-01-01

Molasses (750 g, 18 to 19% dry weight) in 31 media, supplemented with nutrients was fermented with the industrial yeast strain. The expected alcohol yield was calculated for 1 kg conventional starch as B = V/P..pi.. 0.95, where V is the amount of alcohol distilled from the fermented medium in ml, P is the weight of molasses in g, is the fermentable sugar content of the molasses in percent, and 0.95 is the conversion factor from sucrose to starch.

Suitability of yeast autolyzates, potato pulp, and starch-factory water for addition to molasses mash in the acetone-butanol fermentation

Energy Technology Data Exchange (ETDEWEB)

Bujak, S; Imielski, A; Zakrzewsda, I

1960-01-01

Addition of potato pulp, yeast extraction, and starch-factory water to fermenting molasses mash did not increase the final concentrations of acetone and butanol. Addition of 5% of yeast autolyzates to the mash enriched with 0.5 to 0.75% barley flour increased production by 4 to 10%.

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. © 2015 Wiley Periodicals, Inc.

Modulation of the Acetone/Butanol Ratio during Fermentation of Corn Stover-Derived Hydrolysate by Clostridium beijerinckii Strain 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

2017-04-01

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 glucose as the carbon source. These results revealed that SLCs not only inhibited cell growth but also modulated the A/B ratio during C. beijerinckii butanol fermentation. IMPORTANCE Bioconversion of lignocellulosic feedstocks to butanol involves pretreatment, during which hundreds of soluble lignin compounds (SLCs) form. Most of these SLCs inhibit growth of solvent-producing clostridia. However, the mechanism by which these compounds modulate electron flow in clostridia remains elusive. In this study, the results revealed that SLCs changed redox balance by producing oxidative

Fermentation of starches and sugars to alcohol

Energy Technology Data Exchange (ETDEWEB)

Fertman, G I; Berenshtein, A F; Gulyaev, J P

1958-02-25

To prevent the growth of acid-forming bacteria in the started wort, the ester-aldehyde fraction or the amino alcohol obtained in the rectification process is returned to the wort in amounts sufficient to give an alcohol concentration of approximately 1.5% by volume. The fermenting wort is also acidified to 0.5 to 0.6.

Continuous fermentation of carbohydrate-containing liquids to alcohol

Energy Technology Data Exchange (ETDEWEB)

Moldenhauer, O; Lechner, R

1955-08-25

Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35 degrees according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/1 of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.

Continuous fermentation of carbohydrate-containing liquids to alcohol

Energy Technology Data Exchange (ETDEWEB)

Moldenhauer, O; Lechner, R

1955-08-29

Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35/sup 0/ according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/l of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

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Grazina Juodeikiene

2016-01-01

Full Text Available The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

Science.gov (United States)

Ryu, Dayeon; Choi, Bogyoung; Kim, Eunjoo; Park, Seri; Paeng, Hwijin; Kim, Cho-Il; Lee, Jee-Yeon; Yoon, Hae Jung; Koh, Eunmi

2015-09-01

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

Contamination of alcoholic molasses mashes in respect to continuous fermentation

Energy Technology Data Exchange (ETDEWEB)

Zvacek, O; Barta, J; Vintika, J

1957-01-01

Contamination (I) of molasses mashes during and after continuous alcohol fermentation was caused by species of Lactobacillus, belonging both to the hetero and homofermentative type. The latter types were not found in discontinuous fermentation. I affected considerably the content of residual sugar (II) in the fermented molasses mash, reaching in some cases zero values. II thus cannot be an objective criterion of the fermentation process.

Continuous saccharification and fermentation in alcohol production

Energy Technology Data Exchange (ETDEWEB)

Veselov, I Ya; Gracheva, I M; Mikhailova, L E; Babaeva, S A; Ustinnikov, B A

1968-01-01

Submerged cultures of Aspergillus niger NRRL 337 and A. batatae 61, or a mixture of submerged A. niger culture with a surface culture of A. oryzae Kc are used for fermentations and compared with the usual barley malt procedure. The latter yields 71% maltose and 24 to 28% glucose, wherease the fungal procedure gives 14 to 21% maltose and 80 to 85% glucose in a continuous mashing-fermentation process with barley. The fungal method gives a higher degree of fermentation for sugars and dextrins and a lower content of total and high-molecular-weight residual dextrins. The amounts of propanol PrOH and iso-BuOH isobutyl alcohol are almost equal, whereas the amount of isoamylalcohol is lower in fungal fermentations.

Irradiation effects on the alcohol fermentation ability of saccharomyces cerevisiae

International Nuclear Information System (INIS)

Sadi, Suharni

1987-01-01

Irradiation effects on the alcohol fermentation ability of saccharomyces cerevisiae. S. cerevisiae suspensions of 1.5x10 8 clls/ml were exposed to single and fractionated doses of gamma irradiation, i.e. 0; 0.30; 0.60; 0.90; and 1.20 kGy in aerobic condition at dose rate of 1.63 kGy/hour. The fractionated doses were given with time interval of 15, 30 and 45 minutes. The fermentation was held at 30 0 C for 40 hours. It is seen that an increase of alcohol production was obtained when cells were irradiated at 0.60 kGy, although the result has no significant difference statistically with control. At the dose of 1.20 kGy the alcohol fermentation ability of S. cerevisiae decreased drastically as compared to control. Irradiation using single or fractionated doses with time interval of 15-45 minutes did not influence the alcohol production. Comparing the time interval of 45 minutes at 0.60 kGy and at 1.20 kGy, it appeared that the yield of alcohol was different. (author). 17 refs.; 4 figs

Acetone-butanol fermentation of lignocellulosic hydrolysates for the butanol production

Science.gov (United States)

Morozova, Tatyana; Semyonov, Sergey

2017-11-01

It is known that the use of lignocellulosic hydrolysates reduces the production cost of biofuel such as biobutanol and bioethanol. But for the most successful application of the hydrolysates for the biofuel production, it is necessary to apply an inexpensive and effective detoxification method and to use of cost-effective growth factors. In the present study, we evaluated the use of an acid hydrolysate of spruce and an enzymatic hydrolysate of miscanthus cellulose for the biobutanol production. To remove inhibitors from the hydrolysates, we applied the traditional physicochemical method with overliming and the biodetoxification method based on the use of the specially adapted activated sludge. Calcium hydroxide (150 g/L) was used for the neutralization. The biological method of detoxification of lignocellulosic hydrolysates was carried out under non-sterile conditions at room temperature by the specially adapted activated sludge of the urban wastewater treatment plants. The acetone-butanol fermentation was carried out by a strain of bacteria Clostridium acetobutylicum ATCC 824. The treatment by overliming removed 84-85 % and 83-86% of 5-hydroxymethylfurfural (5-HMF) and furfural from the hydrolysates respectively. Using the method of biodetoxification the content of furfural decreased by 98% and concentration of 5-HMF - by 97-99%. In the present study as an inexpensive source of growth substances for the fermentation of the hydrolysates it has been suggested to use decantate of the brewer's spent grain. The obtained results showed that the brewer's spent grain can be used in the biofuel production as efficiently as the synthetic growth substances.

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

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Wilma Aparecida Spinosa

2015-03-01

Full Text Available Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L. for vinegar production. An alcoholic solution with 6.28% (w/v ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v, 0.17% alcohol (w/v, 1.26% (w/v minerals and 1.78% (w/v dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L, maleic acid (3 mg/L, trans-aconitic acid (3 mg/L, shikimic + succinic acid (4 mg/L, lactic acid (300 mg/L, formic acid (180 mg/L, oxalic acid (3 mg/L, fumaric acid (3 mg/L and itaconic acid (1 mg/L.

Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

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Elena MUDURA

2016-11-01

Full Text Available Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop. Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

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Fatma Coskun

2017-01-01

Full Text Available Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7–10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 °C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.

Some problems of local production of acetone and butanol

Energy Technology Data Exchange (ETDEWEB)

Fang, C; Chang, Y P

1959-01-01

Conditions of laboratory and plant cultivation of acetone-butanol fermentation bacteria are considered (effects of pH of the medium, temperature, and starch content in raw material on yield of fermentation products) and also the conditions of isolation of the final products produced.

Understanding Gut Fermentation Syndrome in the Psychiatric Evaluation of Patients with Suspected Alcohol Use Disorder

Science.gov (United States)

2017-10-18

Fermentation Syndrome in the Psychiatric Evaluation of Patients with Suspected Alcohol Use Disorder Sb. GRANT NUMBER Sc. PROGRAM ELEMENT NUMBER 6...by ANSI Std. Z39.18 Adobe Professional 7. 0 Introduction Gut Fermentation Syndrome, also known as auto- brewery syndrome, is a phenomenon not well...patient stated abstinence from alcohol use and that Gut Fermentation Syndrome was the cause of continually elevated blood alcohol levels. We will

Hydrate phase equilibria of furan, acetone, 1,4-dioxane, TBAC and TBAF

International Nuclear Information System (INIS)

Kamran-Pirzaman, Arash; Pahlavanzadeh, Hassan; Mohammadi, Amir H.

2013-01-01

Highlights: • Experimental hydrate dissociation conditions are reported for CO 2 /methane + some water soluble/insoluble hydrate formers. • An isochoric pressure-search method was used to generate the experimental data. • The data are compared with the corresponding literature data in the presence of pure water. • The hydrate promotion effects of acetone, 1,4-dioxane, furan, TBAC and TBAF are discussed. -- Abstract: In this communication, we first report experimental hydrate dissociation pressures for the methane/carbon dioxide + furan/acetone/1,4-dioxane + water and the methane + tetra n-butyl ammonium chloride (TBAC) + water as well as the carbon dioxide + tetra n-butyl ammonium floride (TBAF) + water systems in the temperature ranges of (269.9 to 303.3) K. An isochoric pressure-search method was used to generate the experimental data. The hydrate dissociation data are compared with the corresponding literature data, if exists, and the literature data in the presence of pure water and acceptable agreement is observed. A discussion is made on hydrate promotion effects of acetone, 1,4-dioxane, furan, TBAC and TBAF

NEW STRAIN PRODUCERS OF BIOBUTANOL. III. METHODS OF INCREASED BUTANOL ACCUMULATION FROM BIOMASS OF SWITCHGRASS Panicum virgatum L.

Directory of Open Access Journals (Sweden)

Tigunova O. O.

2015-08-01

Full Text Available The aim of this work was to enlarge accumulation of butanol from switchgrass Panicum virgatum L. biomass using strains-producers obtained from grounds and silts of Kyiv lakes. The objects of the study were strains of C. acetobutylicum ІМВ B-7407 (IFBG C6H, Clostridium acetobutylicum IFBG C6H 5М and Clostridium tyrobutyricum IFBG C4B from the "Collections of microbial strains and lines of plants for food and agricultural biotechnology" of the Public Institution "Institute of Food Biotechnology and Genomics" of the National Academy of Sciences of Ukraine. Gas chromatography was used to determine the alcohol concentration at the stage of solvent synthesis. To determine the effect of butanol precursors during cultivation, butyric, lactic and acetic acids were used. Optimization of processing parameters, which was based on the needs of cultures, allowed us to increase the yield by 20 and 50% for the initial and mutant strain respectively. Using synthetic precursors (such as lactic, butyric and acetic acid during cultivation increased total concentration of butanol by 1.7 times. To optimize the process, a study was carried out using acetone- butyl grains. Using of acetone-butyl grains in concentrations up to 60% does not affect the synthesis of butanol by C. acetobutylicum IFBG C6H 5M. Increasing the concentration of grains led to decrease in accumulation of butanol. Almost double increase in accumulation of the target product (butanol was achieved using two-stage fermentation and/or precursors of synthesis. It was shown the possibility of using acetone-butyl grains in fermentation. As a result the mass fraction of the waste was reduced.

Solvents (butanol, acetone, and ethanol)

Energy Technology Data Exchange (ETDEWEB)

Yarovenko, V L; Nakhmanovich, B M

1963-07-17

The method involves use of carbohydrate containing plant raw-material, e.g., hydrolyzates of corn cob and pulp. The material is subjected to fermentation with acetone-butanol bacteria with addition of starch-industry wastes as source of proteins (gluten and gluten-containing water) and nutrient salts.

Kinetic study of an alcoholic fermentation, using honey like substrate

International Nuclear Information System (INIS)

Gomez, Jose Angel; Castano, Hader Ivan; Arias Mario

1997-01-01

The paper describes a kinetic study of an alcoholic fermentation using honey like substrate; for this effect they were carried out nine fermentations in discontinuous process with a volume, of 10 L, following the behavior of the substrate concentrations, biomass and product in the time. It was evaluated the convenience of factors like the agitation and the addition of nutritious, also, it was observed the effect of the initial concentrations of substrate and inoculate and the type of honey looking for the best conditions of the process for the obtaining of an alcoholic drink

Anaerobic degradation of methyl tert-butyl ether (MTBE) and tert-butyl alcohol (TBA).

Science.gov (United States)

Finneran, K T; Lovley, D R

2001-05-01

The potential for anaerobic degradation of methyl tert-butyl ether (MTBE) and tert-butyl alcohol (TBA) was investigated in laboratory incubations of sediments from a petroleum-contaminated aquifer and in aquatic sediments. The addition of humic substances (HS) stimulated the anaerobic degradation of MTBE in aquifer sediments in which Fe(III) was available as an electron acceptor. This is attributed to the fact that HS and other extracellular quinones can stimulate the activity of Fe(III)-reducing microorganisms by acting as an electron shuttle between Fe(III)-reducing microorganisms and insoluble Fe(III) oxides. MTBE was not degraded in aquifer sediments without Fe(III) and HS. [14C]-MTBE added to aquatic sediments adapted for anaerobic MTBE degradation was converted to 14CO2 in the presence or absence of HS or the HS analog, anthraquione-2,6-disulfonate. Unamended aquatic sediments produced 14CH4 as well as 14CO2 from [14C]-MTBE. The aquatic sediments also rapidly consumed TBA under anaerobic conditions and converted [14C]-TBA to 14CH4 and 14CO2. An adaptation period of ca. 250-300 days was required prior to the most rapid anaerobic MTBE degradation in both sediment types, whereas TBA was metabolized in the aquatic sediments without a lag. These results demonstrate that, under the appropriate conditions, MTBE and TBA can be degraded in the absence of oxygen. This suggests that it may be possible to design strategies for the anaerobic remediation of MTBE in petroleum-contaminated subsurface environments.

Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce.

Science.gov (United States)

Fang, Fang; Zhang, Jiran; Zhou, Jingwen; Zhou, Zhaohui; Li, Tieqiao; Lu, Liling; Zeng, Weizhu; Du, Guocheng; Chen, Jian

2018-03-07

Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

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Kazutaka Sawada

2016-01-01

Full Text Available Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investigated. In this study, we showed that the major proportion of unsaturated fatty acids of ester-linked lipids in sake fermentation mash is derived from the sake yeast rather than from rice or koji (rice fermented with Aspergillus. Additionally, during alcoholic fermentation, inhibition of the residual mitochondrial activity of sake yeast increases the levels of unsaturated fatty acids of ester-linked lipids. These findings indicate that the residual activity of the mitochondrial electron transport chain reduces molecular oxygen levels and decreases the synthesis of unsaturated fatty acids, thereby increasing the synthesis of estery flavors by sake yeast. This is the first report of a novel link between residual mitochondrial transmembrane potential and the synthesis of unsaturated fatty acids by the brewery yeast during alcoholic fermentation.

Temperature effect on tert-butyl alcohol (TBA) biodegradation kinetics in hyporheic zone soils.

Science.gov (United States)

Greenwood, Mark H; Sims, Ronald C; McLean, Joan E; Doucette, William J

2007-09-19

Remediation of tert-butyl alcohol (TBA) in subsurface waters should be taken into consideration at reformulated gasoline contaminated sites since it is a biodegradation intermediate of methyl tert-butyl ether (MTBE), ethyl tert-butyl ether (ETBE), and tert-butyl formate (TBF). The effect of temperature on TBA biodegradation has not been not been published in the literature. Biodegradation of [U 14C] TBA was determined using hyporheic zone soil microcosms. First order mineralization rate constants of TBA at 5 degrees C, 15 degrees C and 25 degrees C were 7.84 +/- 0.14 x 10-3, 9.07 +/- 0.09 x 10-3, and 15.3 +/- 0.3 x 10-3 days-1, respectively (or 2.86 +/- 0.05, 3.31 +/- 0.03, 5.60 +/- 0.14 years-1, respectively). Temperature had a statistically significant effect on the mineralization rates and was modelled using the Arrhenius equation with frequency factor (A) and activation energy (Ea) of 154 day-1 and 23,006 mol/J, respectively. Results of this study are the first to determine mineralization rates of TBA for different temperatures. The kinetic rates determined in this study can be used in groundwater fate and transport modelling of TBA at the Ronan, MT site and provide an estimate for TBA removal at other similar shallow aquifer sites and hyporheic zones as a function of seasonal change in temperature.

Disappearance of patulin during alcoholic fermentation of apple juice.

Science.gov (United States)

Stinson, E E; Osman, S F; Huhtanen, C N; Bills, D D

1978-10-01

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.

Some Biological studies on the Mediterranean Fruit Fly, Ceratitis capitata (Wiedemann) After Egg Exposure to Acetone, Diethyl Ether, Ethyl Alcohol and Pupal Gamma Irradiation

International Nuclear Information System (INIS)

Fadel, A.M.

2000-01-01

Some biological studies of the Mediterranean fruit fly Ceratitis capitata (Wiedemann) were carried out to help in controlling this pest. Three laboratory experiments were done to study the effect of acetone, diethyl ether and ethyl alcohol separately or combined with gamma radiation through egg treatment or larval diet treatment. The gamma dose (90 Gy) was applied only on the produced pupae after egg or larval diet treatment. Concentrations of 0, 25, 50 and 100% of each chemical were applied for treating eggs to evaluate egg hatch, pupation, adult emergence and sex ratio. larval diet treatment was done by adding 20 ml of each chemical concentration to 500 gm of larval diet.Treating eggs with ethyl alcohol separately increased pupation significantly at all concentration used while adult emergence was insignificantly increased with the lowest concentration only (25%). Treating larval diet with ethyl alcohol alone increased pupation insignificantly and adult emergence was insignificantly decreased at different concentrations. Moreover, treating eggs or larval diet with diethyl ether alone significantly increased sex ratio at 50% and 2% concentration, respectively,while differed insignificantly by applying different chemicals either on eggs or on larval diet. Treating eggs with the three chemicals before gamma irradiation of the produced pupae fluctuated egg hatch insignificantly compared to gamma irradiation alone. By applying diethyl ether on eggs or acetone in the larval diet decreased egg hatch insignificantly. Competitiveness values were insignificantly increased by applying ethyl alcohol on eggs, acetone or ethyl alcohol on eggs, acetone or ethyl alcohol in larval diet before gamma irradiation of the produced pupae. Survivals of the produced adults, treated as eggs or in the larval diet with different chemicals and irradiated as pupae, fluctuated insignificantly

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. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solubility of carbon dioxide in secondary butyl alcohol at high pressures : experimental and modeling with CPA

NARCIS (Netherlands)

Raeissi, S.; Haghbaksh, R.; Florusse, L.J.; Peters, C.J.

2015-01-01

Mixtures of carbon dioxide and secondary butyl alcohol at high pressures are interesting for a range of industrial applications. Therefore, it is important to have trustworthy experimental data on the high-pressure phase behavior of this mixture over a wide range of temperatures. In addition, an

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

Science.gov (United States)

Resende Oliveira, Érica; Caliari, Márcio; Soares Soares Júnior, Manoel; Ribeiro Oliveira, Aryane; Cristina Marques Duarte, Renata; Valério de Barros Vilas Boas, Eduardo

2018-01-01

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L -1 , pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g -1 , density of 0.991 g cm -3 , reduced dry matter of 14.15 g L -1 , sulfates lower than 0.7 g K 2 SO 4  L -1 . Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p -coumaric acid (0.24%), ferulic acid (6.63%), m -coumaric acid (0.36%), and o -coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

Study on yeast mutant with high alcohol yield fermented in sweet sorghum juice using carbon ion irradiation

International Nuclear Information System (INIS)

Yan Yaping; Lu Dong; Wang Jufang; Dong Xicun; Gao Feng; Ma Liang; Li Wenjian

2009-01-01

Five mutants with high ability of producing alcohol were selected out by using TTC as an indicator after irradiation of the alcohol yeast with 100 MeV/u carbon ions. The fermentation experiment in sweet sorghum juice showed that the alcohol production ability of mutant T4 strain increased 18.6% compared to the control strain. The residual sugar content in the juice was decreased too. After that,the optimum fermentation conditions of the T4 strain in sweet sorghum juice were investigated. The results showed that the optimum temperature and pH value for fermentation were 30 degree C and 4.5, respectively. The verification experiment was fermented in a 10 l bio-reactor and the obtained data indicated that the fermentative rate and the ability of producing alcohol in T4 strain was higher than that in the control strain under the same fermentation condition. (authors)

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. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Temperature effect on tert-butyl alcohol (TBA biodegradation kinetics in hyporheic zone soils

Directory of Open Access Journals (Sweden)

Sims Ronald C

2007-09-01

Full Text Available Abstract Background Remediation of tert-butyl alcohol (TBA in subsurface waters should be taken into consideration at reformulated gasoline contaminated sites since it is a biodegradation intermediate of methyl tert-butyl ether (MTBE, ethyl tert-butyl ether (ETBE, and tert-butyl formate (TBF. The effect of temperature on TBA biodegradation has not been not been published in the literature. Methods Biodegradation of [U 14C] TBA was determined using hyporheic zone soil microcosms. Results First order mineralization rate constants of TBA at 5°C, 15°C and 25°C were 7.84 ± 0.14 × 10-3, 9.07 ± 0.09 × 10-3, and 15.3 ± 0.3 × 10-3 days-1, respectively (or 2.86 ± 0.05, 3.31 ± 0.03, 5.60 ± 0.14 years-1, respectively. Temperature had a statistically significant effect on the mineralization rates and was modelled using the Arrhenius equation with frequency factor (A and activation energy (Ea of 154 day-1 and 23,006 mol/J, respectively. Conclusion Results of this study are the first to determine mineralization rates of TBA for different temperatures. The kinetic rates determined in this study can be used in groundwater fate and transport modelling of TBA at the Ronan, MT site and provide an estimate for TBA removal at other similar shallow aquifer sites and hyporheic zones as a function of seasonal change in temperature.

Enhanced enzymatic hydrolysis and acetone-butanol-ethanol fermentation of sugarcane bagasse by combined diluted acid with oxidate ammonolysis pretreatment.

Science.gov (United States)

Li, Hailong; Xiong, Lian; Chen, Xuefang; Wang, Can; Qi, Gaoxiang; Huang, Chao; Luo, Mutan; Chen, Xinde

2017-03-01

This study aims to propose a biorefinery pretreatment technology for the bioconversion of sugarcane bagasse (SB) into biofuels and N-fertilizers. Performance of diluted acid (DA), aqueous ammonia (AA), oxidate ammonolysis (OA) and the combined DA with AA or OA were compared in SB pretreatment by enzymatic hydrolysis, structural characterization and acetone-butanol-ethanol (ABE) fermentation. Results indicated that DA-OA pretreatment improves the digestibility of SB by sufficiently hydrolyzing hemicellulose into fermentable monosaccharides and oxidating lignin into soluble N-fertilizer with high nitrogen content (11.25%) and low C/N ratio (3.39). The enzymatic hydrolysates from DA-OA pretreated SB mainly composed of glucose was more suitable for the production of ABE solvents than the enzymatic hydrolysates from OA pretreated SB containing high ratio of xylose. The fermentation of enzymatic hydrolysates from DA-OA pretreated SB produced 12.12g/L ABE in 120h. These results suggested that SB could be utilized efficient, economic, and environmental by DA-OA pretreatment. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

DEFF Research Database (Denmark)

Kemsawasd, Varongsiri; Monteiro Lomba Viana, Tiago; Ardö, Ylva

2015-01-01

-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were...... for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally...... species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations....

Direct α-alkylation of ketones with alcohols in water.

Science.gov (United States)

Xu, Guoqiang; Li, Qiong; Feng, Jiange; Liu, Qiang; Zhang, Zuojun; Wang, Xicheng; Zhang, Xiaoyun; Mu, Xindong

2014-01-01

The direct α-alkylation of ketones with alcohols has emerged as a new green protocol to construct C-C bonds with H2 O as the sole byproduct. In this work, a very simple and convenient Pd/C catalytic system for the direct α-alkylation of ketones with primary alcohols in pure water is developed. Based on this catalytic system, aqueous mixtures of dilute acetone, 1-butanol, and ethanol (mimicking ABE fermentation products) can be directly transformed into C5 -C11 or longer-chain ketones and alcohols, which are precursors to fuels. Copyright © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

CaCO3 supplementation alleviates the inhibition of formic acid on acetone/butanol/ethanol fermentation by Clostridium acetobutylicum.

Science.gov (United States)

Qi, Gaoxiang; Xiong, Lian; Lin, Xiaoqing; Huang, Chao; Li, Hailong; Chen, Xuefang; Chen, Xinde

2017-01-01

To investigate the inhibiting effect of formic acid on acetone/butanol/ethanol (ABE) fermentation and explain the mechanism of the alleviation in the inhibiting effect under CaCO 3 supplementation condition. From the medium containing 50 g sugars l -1 and 0.5 g formic acid l -1 , only 0.75 g ABE l -1 was produced when pH was adjusted by KOH and fermentation ended prematurely before the transformation from acidogenesis to solventogenesis. In contrast, 11.4 g ABE l -1 was produced when pH was adjusted by 4 g CaCO 3 l -1 . The beneficial effect can be ascribed to the buffering capacity of CaCO 3 . Comparative analysis results showed that the undissociated formic acid concentration and acid production coupled with ATP and NADH was affected by the pH buffering capacity of CaCO 3 . Four millimole undissociated formic acid was the threshold at which the transformation to solventogenesis occurred. The inhibiting effect of formic acid on ABE fermentation can be alleviated by CaCO 3 supplementation due to its buffering capacity.

Sulfuric acid functional zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts for alkylation of phenol with tert-butyl alcohol

International Nuclear Information System (INIS)

Jiang, Tingshun; Cheng, Jinlian; Liu, Wangping; Fu, Lie; Zhou, Xuping; Zhao, Qian; Yin, Hengbo

2014-01-01

Several zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts (SO 4 2− /Zr-MCM-48 and SO 4 2− /Al-MCM-48) were prepared by the impregnation method and their physicochemical properties were characterized by means of XRD, FT-IR, TEM, NH 3 -TPD and N 2 physical adsorption. Also, the catalytic activities of these solid acid catalysts were evaluated by the alkylation of phenol with tert-butyl alcohol. The effect of weight hour space velocity (WHSV), reaction time and reaction temperature on catalytic properties was also studied. The results show that the SO 4 2− /Zr-MCM-48 and SO 4 2− /Al-MCM-48 still have good mesoporous structure and long range ordering. Compared with the Zr (or Al)–MCM-48 samples, SO 4 2− /Zr-MCM-48 and SO 4 2− /Al-MCM-48 solid acid catalysts have strong acidity and exhibit high activities in alkylation reaction of phenol with tert-butyl alcohol. The SO 4 2− /Zr-MCM-48-25 (molar ratio of Si/Zr=0.04) catalyst was found to be the most promising and gave the highest phenol conversion among all catalysts. A maximum phenol conversion of 91.6% with 4-tert-butyl phenol (4-TBP) selectivity of 81.8% was achieved when the molar ratio of tert-butyl alcohol:phenol is 2:1, reaction time is 2 h, the WHSV is 2 h −1 and the reaction temperature is 140 °C. - Highlights: • Sulfuric acid functional mesoporous solid acid catalysts were prepared via impregnation method. • The alkylation of phenol with tert-butyl alcohol was carried out over these solid acid catalysts. • The catalytic activity of SO 4 2− /Zr-MCM-48-25 catalyst is much higher than that of the others. • A maximum phenol conversion of 91.6% was achieved under optimum reaction conditions for SO 4 2− /Zr-MCM-48-25

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

OpenAIRE

Escalante, Adelfo; López Soto, David R.; Velázquez Gutiérrez, Judith E.; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

2016-01-01

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7? GL and history of consumption that dates back to...

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.

Science.gov (United States)

Zhang, Cui-Ying; Qi, Ya-Nan; Ma, Hong-Xia; Li, Wei; Dai, Long-Hai; Xiao, Dong-Guang

2015-04-01

An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.

Alcoholic fermentation by immobilized yeast at high sugar concentrations

Energy Technology Data Exchange (ETDEWEB)

Holcberg, I.B.; Margalith, P.

1981-01-01

Glucose fermentation by Saccharomyces cerevisiae immobilized by entrapment in agar, carrageenan, alginate and polyacrylamide gels, was compared to that of freely suspended cells at concentration of 10-50% (w.w.) sugar. The rate of ethanol production by the entrapped cells was 20-25% higher than that of the free cells. Concentrations of up to 14.5% w/w ethanol (30% glucose initial concentration) could be obtained. A number of hypotheses for the improved alcoholic fermentation are discussed.

Evaluation of the production of gases in the acetobutilic fermentation

International Nuclear Information System (INIS)

Duarte Torres, Alberto; Alarcon Granobles, John F; Pineros Forero, Edgar R

1995-01-01

The growing costs of the raw materials coming from the petroleum, base of the processes of acetone and butane, they have originated a renovated interest for the fermentative processes. These processes stopped to be applied in 1930 by their unfavorable economic conditions in comparison with the synthetic processes. The Institute of Biotechnology of the National University of Colombia, after considering that the country imports annually around 2500 tons of butanol and 80% of acetone, began in 1987 a program of development of the acetobutilic fermentation starting from cane molasses. In accordance with the study of economic pre feasible for the butanol and acetone production for fermentation, of Serrano and Pinzon, the gases constitute 83% of the total revenues received by sales, while the solvents, ethanol, butanol and acetone, only 16%, reason for which is necessary the evaluation of the gases produced in the fermentation

Inexpensive on-line alcohol sensor for fermentation monitoring and control

Energy Technology Data Exchange (ETDEWEB)

Birch, S W; Turner, A P.F.; Ashby, R E

1987-01-01

An inorganic electrochemical fuel cell sensor was interfaced to a microcomputer and used to measure on-line the alcohol concentration in the off-gas of a fermentor. A calibration curve was obtained for methanol (linear range 0-9 g/l) and ethanol (linear range 0-6 g/l) to relate the alcohol concentration in the fermentor liquid with that in the off-gas. The consumption of methanol in a batch fermentation of the methylotroph Ps.BB1 was monitored (sampling frequency of 5 minutes) and compared with samples taken for off-line analysis by GLC. On-line control of the methanol concentration in a fed-batch fermentation was achieved by proportional and integral control. 24 references.

Substituent effect of phenolic aldehyde inhibition on alcoholic fermentation by Saccharomyces cerevisiae

Science.gov (United States)

Rui Xie; Maobing Tu; Thomas Elder

2016-01-01

Phenolic compounds significantly inhibit microbial fermentation of biomass hydrolysates. To understand thequantitative structure-inhibition relationship of phenolic aldehydes on alcoholic fermentation, the effect of 11 differentsubstituted benzaldehydes on the final ethanol yield was examined. The results showed that the degree of phenolic...

Technology and economics of fermentation alcohol - an update

Energy Technology Data Exchange (ETDEWEB)

Carroll, R.K.

1983-03-01

Fermentation alcohol is being widely studied as an alternative fuel, and production is increasing, especially in Brazil, where the goal is more than 10 billion litres per year by 1985. Fuel markets are hundreds of times greater than the traditional ethanol markets which the existing industry supplies. To make a material contribution to fuel supply, fermentation ethanol must be treated as a major chemical and produced in large-volume, highly efficient plants. Such plants must be assured of a continuous supply of low-cost raw materials for which suitable processes have been developed and commercially proven. Sugar cane in the tropics and grains in some temperate countries meet these requirements; cellulosics do not qualify at present, nor will they in the foreseeable future, without major breakthroughs. Using techniques borrowed from the starch sweetener industry, starchy materials may be economically hydrolysed to fermentable sugars; rapid acid hydrolysis may prove superior to enzymatic processes. Major projects are under way to replace traditional batch or cascade fermentations with rapid, single-vessel continuous units, but these have not yet been fully proven. Where suitable, yeast recycle is being used as a means of increasing alcohol yields, and energy-efficient distillation methods of the petrochemical industry are being adopted. The consequent large reduction in steam consumption greatly reduces the appeal of other methods which have been proposed to remove water. Opportunities for process improvements abound, especially in developing (1) the means to provide cellulosic raw materials in large quantities at acceptable costs, (2) economically effective methods of pretreating and hydrolysing cellulosics, (3) practical organisms for converting five-carbon sugars to ethanol and (4) higher fermentation yields and efficiencies using bacteria or immobilized yeast. (Refs. 21).

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. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solvents (butanol, acetone, and ethanol). [USSR Patent

Energy Technology Data Exchange (ETDEWEB)

Yarovenko, V L; Nakhmanovich, B M

1963-07-17

The method involves use of carbohydrate-containing plant raw-material, e.g. hydrolyzates of corn cob and pulp. The material is subjected to fermentation with acetone-butanol bacteria with addition of starch-industry wastes as source of proteins (gluten and gluten-containing water) and nutrient salts.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.

Science.gov (United States)

Baschali, Aristea; Tsakalidou, Effie; Kyriacou, Adamantini; Karavasiloglou, Nena; Matalas, Antonia-Leda

2017-06-01

Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

[n-Butyl Alcohol-soluble Chemical Constituents of Psidium guajava Leaves].

Science.gov (United States)

Chen, Gang; Wan, Kai-hua; Fu, Hui-zheng; Yan, Qing-wei

2015-03-01

To study the chemical constituents of the leaves of Psidium guajava. The chemical constituents were isolated by column chromatography on silica gel, Sephadex LH-20 and MPLC. Their chemical structures were elucidated on the basis of special analysis. Seven compounds were isolated from n-butyl alcohol fraction, whose structures were elucidated as morin-3-O-α-L-arabopyranoside (1), morin-3-O-α-L-iyxopyranoside (2), 2,6-dihydroxy-4-O-β-D-glucopyranosyl-benzophenone (3), casuarictin (4),2,6-dihydroxy-3,5-dimethyl-4-O-(6"-O-galloyl-β-D-glucopyranosyl)-benzophenone(5), globulusin A(6), and kaempferol-3-O-β-D-(6"-galloyl) galactopyranoside (7). Compounds 3 and 5 ~ 7 are isolated from this plant for the first time.

Dielectric studies on binary mixtures of Tri-n-butyl phosphate (TBP) and long-chain primary alcohols (modifiers)

International Nuclear Information System (INIS)

Dash, S.K.; Swain, B.B.

1993-01-01

Dielectric constant (ε) of Tri-n-butyl phosphate (TBP), in binary mixtures with five long-chain primary alcohols viz; 1-butanol, 1-pentanol, 1-hexanol, 1-heptanol and 1-octanol has been measured at ν = 455 kHz and at temperature 302 K. The data is used to evaluate mutual correlation factor g ab , excess molar polarization ΔP and excess free energy of mixing ΔF ab by using Winkelmann-Quitzsch eqn. for binary mixtures to assess the suitability of the alcohols as modifiers. The trend of variation of these parameters exhibit marked dependence on chain-length of the alcohols indicating 1-heptanol to be an efficient modifier. (author)

Sulfuric acid functional zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts for alkylation of phenol with tert-butyl alcohol

Energy Technology Data Exchange (ETDEWEB)

Jiang, Tingshun, E-mail: tshjiang@mail.ujs.edu.cn; Cheng, Jinlian; Liu, Wangping; Fu, Lie; Zhou, Xuping; Zhao, Qian; Yin, Hengbo

2014-10-15

Several zirconium (or aluminum) incorporated mesoporous MCM-48 solid acid catalysts (SO{sub 4}{sup 2−}/Zr-MCM-48 and SO{sub 4}{sup 2−}/Al-MCM-48) were prepared by the impregnation method and their physicochemical properties were characterized by means of XRD, FT-IR, TEM, NH{sub 3}-TPD and N{sub 2} physical adsorption. Also, the catalytic activities of these solid acid catalysts were evaluated by the alkylation of phenol with tert-butyl alcohol. The effect of weight hour space velocity (WHSV), reaction time and reaction temperature on catalytic properties was also studied. The results show that the SO{sub 4}{sup 2−}/Zr-MCM-48 and SO{sub 4}{sup 2−}/Al-MCM-48 still have good mesoporous structure and long range ordering. Compared with the Zr (or Al)–MCM-48 samples, SO{sub 4}{sup 2−}/Zr-MCM-48 and SO{sub 4}{sup 2−}/Al-MCM-48 solid acid catalysts have strong acidity and exhibit high activities in alkylation reaction of phenol with tert-butyl alcohol. The SO{sub 4}{sup 2−}/Zr-MCM-48-25 (molar ratio of Si/Zr=0.04) catalyst was found to be the most promising and gave the highest phenol conversion among all catalysts. A maximum phenol conversion of 91.6% with 4-tert-butyl phenol (4-TBP) selectivity of 81.8% was achieved when the molar ratio of tert-butyl alcohol:phenol is 2:1, reaction time is 2 h, the WHSV is 2 h{sup −1} and the reaction temperature is 140 °C. - Highlights: • Sulfuric acid functional mesoporous solid acid catalysts were prepared via impregnation method. • The alkylation of phenol with tert-butyl alcohol was carried out over these solid acid catalysts. • The catalytic activity of SO{sub 4}{sup 2−}/Zr-MCM-48-25 catalyst is much higher than that of the others. • A maximum phenol conversion of 91.6% was achieved under optimum reaction conditions for SO{sub 4}{sup 2−}/Zr-MCM-48-25.

Purifying synthetic or fermentation ethyl alcohol

Energy Technology Data Exchange (ETDEWEB)

1958-10-22

Synthetic or fermentation grade ethanol is treated with an alkaki metal sulfite for about 10 hours then rectified to give a product free of odor and taste defects. For example, ethanol from molasses was treated with 10g Na/sub 2/SO/sub 3/.7H/sub 2/O per liter of alcohol, (70/sup 0/ Gay-Lussac) for 10 hours. Synthetic ethanol was treated with 3g Na/sub 2/SO/sub 3/.7H/sub 2/O for 10 hours.

Purifying synthetic or fermentation ethyl alcohol

Energy Technology Data Exchange (ETDEWEB)

1958-10-22

Synthetic or fermentation grade ethanol is treated with an alkali metal sulfite for about 10 hours then rectified to give a product free of odor and taste defects. For example, ethanol from molasses was treated with 10g, Na/sub 2/SO/sub 3/.7H/sub 2/0 per liter of alcohol, (70/sup 0/ Gay-Lussac) for 10 hours. Synthetic ethanol was treated with 3 g Na/sub 2/SO/sub 3/.7H/sub 2/O for 10 hours.

Modeling as a tool for process control: alcoholic fermentation

Energy Technology Data Exchange (ETDEWEB)

Tayeb, A M; Ashour, I A; Mostafa, N A [El-Minia Univ. (EG). Faculty of Engineering

1991-01-01

The results of the alcoholic fermentation of beet sugar molasses and wheat milling residues (Akalona) were fed into a computer program. Consequently, the kinetic parameters for these fermentation reactions were determined. These parameters were put into a kinetic model. Next, the model was tested, and the results obtained were compared with the experimental results of both beet molasses and Akalona. The deviation of the experimental results from the results obtained from the model was determined. An acceptable deviation of 1.2% for beet sugar molasses and 3.69% for Akalona was obtained. Thus, the present model could be a tool for chemical engineers working in fermentation processes both with respect to the control of the process and the design of the fermentor. (Author).

Mutation and screening of high-alcoholic-yield yeast by HEPE and optimization of the fermentation condition

International Nuclear Information System (INIS)

Han Jingjing; Lu Jiangtao; Zhang Qin; Wang Yan; Fu Yujie; Wang Shilong; Fu Haiying

2011-01-01

The Saccharomyces Cerevisiae YE0 was mutated using high-energy-pulse-electron (HEPE) beam. After ethanol stress and determination of the alcohol yield by gas chromatograph, the mutant YF1 with high alcoholic yield was obtained. The results showed that under the optimized fermentation conditions (34 degree C as the fermentation temperature, 72 h as the fermentation time and 30% as the glucose concentration), the alcoholic yield of YF1 was 15.57% which was 58.23% higher than that of the original strain YE0 (9.84%) under the same conditions. The growth rate and lethal temperature of the mutant YF1 were obviously enhanced to the original strain YE0. The mutant YF1 has a great potential application in industrial production of alcohol. And it can also be used as the original strain for further mutagenesis to get the strain of higher alcoholic yield. (authors)

Sorption of methyl tert-butyl ether (MTBE) and tert-butyl alcohol (TBA) to synthetic resins.

Science.gov (United States)

Bi, Erping; Haderlein, Stefan B; Schmidt, Torsten C

2005-10-01

Methyl tert-butyl ether (MTBE) is a widely used gasoline oxygenate. Contamination of MTBE and its major degradation product tert-butyl alcohol (TBA) in groundwater and surface water has received great attention. However, sorption affinity and sorption mechanisms of MTBE and TBA to synthetic resins, which can be potentially used in removal of these contaminants from water, in passive sampling, or in enrichment of bacteria, have not been studied systemically. In this study, kinetic and equilibrium sorption experiments (single solute and binary mixtures) on four synthetic resins were conducted. The sorption affinity of the investigated sorbents for MTBE and TBA decreases in the order Ambersorb 563>Optipore L493>Amberlite XAD4>Amberlite XAD7, and all show higher sorption affinity for MTBE than for TBA. Binary experiments with o-xylene, a major compound of gasoline as co-contaminant, imply that all resins preferentially sorb o-xylene over MTBE or TBA, i.e., there is sorption competition. In the equilibrium aqueous concentration (Ceq) range (0.1-139.0 mg/L for MTBE, and 0.01-48.4 mg/L for TBA), experimental and modeling results as well as sorbent characteristics indicate that micropore filling and/or some other type of adsorption process (e.g., adsorption to specific sites of high sorption potential at low concentrations) rather than partitioning were the dominant sorption mechanisms. Optipore L493 has favourable sorption and desorption characteristics, and is a suitable sorbent, e.g., in bacteria enrichment or passive sampling for moderately polar compounds. However, for highly polar compounds such as TBA, Ambersorb 563 might be a better choice, especially in water treatment.

Organic solvents from sugar cane molasses

Energy Technology Data Exchange (ETDEWEB)

Oeser, H

1970-01-01

The production of organic solvents by fermentation of low priced cane molasses is discussed. Processes described and illustrated in detail include the production of acetone, butanol, ethanol, acetic acid, ethyl acetate and butyl acetate.

Alcohol for cellulosic material using plural ferments

Energy Technology Data Exchange (ETDEWEB)

Hoge, W H

1977-02-22

A process is described for producing ethanol (EtOH) from cellulosic materials by first hydrolyzing the material to sugars and then converting the sugars to alcohol by digestion and fermentation. Thus, fibrous cellulosic material obtained from municipal waste slurry was sterilized by autoclaving, followed by inoculation with Trichoderma viride cellulase and Saccharomyces cerevisiae. From 100 g of raw material, 25 mL of 95% EtOH was produced by this method.

Folpet hydrolysis - Incidence on the initiation of the alcoholic fermentation

Directory of Open Access Journals (Sweden)

Efimia Hatzidimitriou

1997-03-01

Full Text Available This note presents the first results of a work conducted on the future of the folpet grape must and the relationship between the behavior of the fungicide and the onset of fermentation alcoholic.

Regeneration of granular activated carbon saturated with acetone and isopropyl alcohol via a recirculation process under H2O2/UV oxidation.

Science.gov (United States)

Horng, Richard S; Tseng, I-Chin

2008-06-15

This study examines a water-based system, coupling an adsorber and a photoreactor, for regeneration of granular activated carbon (GAC) saturated with acetone and isopropyl alcohol (IPA). Through water recirculation the regeneration reaction was operated in both intermittent and continuous ultraviolet illumination modes. With a periodic dosage of hydrogen peroxide not only was regeneration efficient but it was also catalyzed by GAC in the adsorber. The concentrations of acetone, solution chemical oxygen demand (COD), pH and organic residues on GAC surfaces were measured during regenerations. Both pH and solution COD were found to correlate with regeneration completion as measured by organic residue on GAC surfaces in four regeneration cycles with acetone. Solution pH decreased to the acidic values and then returned to near its original value when organic residues were 0.085-0.255 mg/g GAC, that is, destruction efficiency of adsorbed acetone on the GAC surface was more than 99%. Likewise, solution COD became low (properties in each of eight cycles: adsorptive capacities were 95+/-7 mg acetone/g GAC and 87+/-3 mg IPA/g GAC, and breakthrough time was 0.86+/-0.05 for acetone and 0.78+/-0.03 h for IPA. An economic assessment of the system showed that the operating cost was about 0.04 USD for treating every gram of acetone in the air.

Alcoholic fermentation with flocculant Saccharomyces cerevisiae in fed-batch process.

Science.gov (United States)

Guidini, Carla Zanella; Marquez, Líbia Diniz Santos; de Almeida Silva, Helisângela; de Resende, Miriam Maria; Cardoso, Vicelma Luiz; Ribeiro, Eloízio Júlio

2014-02-01

Studies have been conducted on selecting yeast strains for use in fermentation for ethanol production to improve the performance of industrial plants and decrease production costs. In this paper, we study alcoholic fermentation in a fed-batch process using a Saccharomyces cerevisiae yeast strain with flocculant characteristics. Central composite design (CCD) was used to determine the optimal combination of the variables involved, with the sucrose concentration of 170 g/L, a cellular concentration in the inoculum of 40% (v/v), and a filling time of 6 h, which resulted in a 92.20% yield relative to the theoretical maximum yield, a productivity of 6.01 g/L h and a residual sucrose concentration of 44.33 g/L. With some changes in the process such as recirculation of medium during the fermentation process and increase in cellular concentration in the inoculum after use of the CCD was possible to reduce the residual sucrose concentration to 2.8 g/L in 9 h of fermentation and increase yield and productivity for 92.75% and 9.26 g/L h, respectively. A model was developed to describe the inhibition of alcoholic fermentation kinetics by the substrate and the product. The maximum specific growth rate was 0.103 h(-1), with K(I) and K(s) values of 109.86 and 30.24 g/L, respectively. The experimental results from the fed-batch reactor show a good fit with the proposed model, resulting in a maximum growth rate of 0.080 h(-1).

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.

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Varela, C; Barker, A; Tran, T; Borneman, A; Curtin, C

2017-07-03

Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts

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). Copyright © 2012 Elsevier Ltd. All rights reserved.

UV absorption spectra, kinetics and mechanism for alkyl and alkyl peroxy radicals originating from t-butyl alcohol

DEFF Research Database (Denmark)

Langer, S.; Ljungström, E.; Sehested, J.

1994-01-01

Alkyl and alkyl peroxy radicals from 1-butyl alcohol (TBA), HOC (CH3)2CH2. and HOC(CH3)2CH2O2. have been studied in the ps phase at 298 K. Two techniques were used: pulse radiolysis UV absorption to measure the spectra and kinetics, and long path-length Fourier transform infrared spectroscopy (FTIR...

2,3-Butanediol recovery from fermentation broth by alcohol precipitation and vacuum distillation.

Science.gov (United States)

Jeon, Sangjun; Kim, Duk-Ki; Song, Hyohak; Lee, Hee Jong; Park, Sunghoon; Seung, Doyoung; Chang, Yong Keun

2014-04-01

This study presents a new and effective downstream process to recover 2,3-butanediol (2,3-BD) from fermentation broth which is produced by a recombinant Klebsiella pneumoniae strain. The ldhA-deficient K. pneumoniae strain yielded about 90 g/L of 2,3-BD, along with a number of by-products, such as organic acids and alcohols, in a 65 h fed-batch fermentation. The pH-adjusted cell-free fermentation broth was firstly concentrated until 2,3-BD reached around 500 g/L by vacuum evaporation at 50°C and 50 mbar vacuum pressure. The concentrated solution was further treated using light alcohols, including methanol, ethanol, and isopropanol, for the precipitation of organic acids and inorganic salts. Isopropanol showed the highest removal efficiency, in which 92.5% and 99.8% of organic acids and inorganic salts were precipitated, respectively. At a final step, a vacuum distillation process enabled the recovery of 76.2% of the treated 2,3-BD, with 96.1% purity, indicating that fermentatively produced 2,3-BD is effectively recovered by a simple alcohol precipitation and vacuum distillation. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia.

Science.gov (United States)

Sunano, Yui

2016-07-01

For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.

New generation biofuel from whey: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina

International Nuclear Information System (INIS)

Boura, Konstantina; Kandylis, Panagiotis; Bekatorou, Argyro; Kolliopoulos, Dionysios; Vasileiou, Dimitrios; Panas, Panayiotis; Kanellaki, Maria; Koutinas, Athanasios A.

2017-01-01

Highlights: • Successive continuous alcoholic fermentation and acidogenesis of whey. • UASB culture (acidogenesis) and kefir (alcoholic fermentation) fixed on γ-alumina. • Alcoholic fermentation-acidogenesis process led to 10-fold higher ethanol content. • Organic acids production was increased by 2.5-fold. • The process is promising for new generation ester-based biofuels from whey. - Abstract: Cheese whey exploitation in a biorefinery manner is proposed involving anaerobic acidogenesis by a UASB mixed anaerobic culture and alcoholic fermentation by kefir. Both cultures were immobilized on γ-alumina. The produced organic acids (OAs) and ethanol could be esterified to obtain a novel ester-based biofuel similar to biodiesel. During acidogenesis, lactic acid-type fermentation occurred leading to 12 g L"−"1 total OAs and 0.2 g L"−"1 ethanol. The fermented substrate was subsequently supplied to a second bioreactor with immobilized kefir, which increased the OAs content (15 g L"−"1), especially lactic acid, and slightly the ethanol concentration (0.3–0.4 g L"−"1). To further increase ethanol concentration, a second experiment was conducted supplying whey firstly to the immobilized kefir bioreactor and then pumping the effluent into the acidogenesis bioreactor, resulting in 40% increase of OAs and 10-fold higher ethanol content. The residual sugar was ∼50% of the initial whey lactose; consequently, future research could result to further increase of ethanol and OAs.

Design and Control of Glycerol-tert-Butyl Alcohol Etherification Process

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Elena Vlad

2012-01-01

Full Text Available Design, economics, and plantwide control of a glycerol-tert-butyl alcohol (TBA etherification plant are presented. The reaction takes place in liquid phase, in a plug flow reactor, using Amberlyst 15 as a catalyst. The products' separation is achieved by two distillation columns where high-purity ethers are obtained and a section involving extractive distillation with 1,4-butanediol as solvent, which separates TBA from the TBA/water azeotrope. Details of design performed in AspenPlus and an economic evaluation of the process are given. Three plantwide control structures are examined using a mass balance model of the plant. The preferred control structure fixes the fresh glycerol flow rate and the ratio glycerol + monoether : TBA at reactor-inlet. The stability and robustness in the operation are checked by rigorous dynamic simulation in AspenDynamics.

Methods for sequestering carbon dioxide into alcohols via gasification fermentation

Science.gov (United States)

Gaddy, James L; Ko, Ching-Whan; Phillips, J. Randy; Slape, M. Sean

2013-11-26

The present invention is directed to improvements in gasification for use with synthesis gas fermentation. Further, the present invention is directed to improvements in gasification for the production of alcohols from a gaseous substrate containing at least one reducing gas containing at least one microorganism.

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

Science.gov (United States)

2012-01-01

Background The use of a multistarter fermentation process with Saccharomyces cerevisiae and non-Saccharomyces wine yeasts has been proposed to simulate natural must fermentation and to confer greater complexity and specificity to wine. In this context, the combined use of S. cerevisiae and immobilized Starmerella bombicola cells (formerly Candida stellata) was assayed to enhance glycerol concentration, reduce ethanol content and to improve the analytical composition of wine. In order to investigate yeast metabolic interaction during controlled mixed fermentation and to evaluate the influence of S. bombicola on S. cerevisiae, the gene expression and enzymatic activity of two key enzymes of the alcoholic fermentation pathway such as pyruvate decarboxylase (Pdc1) and alcohol dehydrogenase (Adh1) were studied. Results The presence of S. bombicola immobilized cells in a mixed fermentation trial confirmed an increase in fermentation rate, a combined consumption of glucose and fructose, an increase in glycerol and a reduction in the production of ethanol as well as a modification in the fermentation of by products. The alcoholic fermentation of S. cerevisiae was also influenced by S. bombicola immobilized cells. Indeed, Pdc1 activity in mixed fermentation was lower than that exhibited in pure culture while Adh1 activity showed an opposite behavior. The expression of both PDC1 and ADH1 genes was highly induced at the initial phase of fermentation. The expression level of PDC1 at the end of fermentation was much higher in pure culture while ADH1 level was similar in both pure and mixed fermentations. Conclusion In mixed fermentation, S. bombicola immobilized cells greatly affected the fermentation behavior of S. cerevisiae and the analytical composition of wine. The influence of S. bombicola on S. cerevisiae was not limited to a simple additive contribution. Indeed, its presence caused metabolic modifications during S. cerevisiae fermentation causing variation in the gene

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

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Milanovic Vesna

2012-02-01

Full Text Available Abstract Background The use of a multistarter fermentation process with Saccharomyces cerevisiae and non-Saccharomyces wine yeasts has been proposed to simulate natural must fermentation and to confer greater complexity and specificity to wine. In this context, the combined use of S. cerevisiae and immobilized Starmerella bombicola cells (formerly Candida stellata was assayed to enhance glycerol concentration, reduce ethanol content and to improve the analytical composition of wine. In order to investigate yeast metabolic interaction during controlled mixed fermentation and to evaluate the influence of S. bombicola on S. cerevisiae, the gene expression and enzymatic activity of two key enzymes of the alcoholic fermentation pathway such as pyruvate decarboxylase (Pdc1 and alcohol dehydrogenase (Adh1 were studied. Results The presence of S. bombicola immobilized cells in a mixed fermentation trial confirmed an increase in fermentation rate, a combined consumption of glucose and fructose, an increase in glycerol and a reduction in the production of ethanol as well as a modification in the fermentation of by products. The alcoholic fermentation of S. cerevisiae was also influenced by S. bombicola immobilized cells. Indeed, Pdc1 activity in mixed fermentation was lower than that exhibited in pure culture while Adh1 activity showed an opposite behavior. The expression of both PDC1 and ADH1 genes was highly induced at the initial phase of fermentation. The expression level of PDC1 at the end of fermentation was much higher in pure culture while ADH1 level was similar in both pure and mixed fermentations. Conclusion In mixed fermentation, S. bombicola immobilized cells greatly affected the fermentation behavior of S. cerevisiae and the analytical composition of wine. The influence of S. bombicola on S. cerevisiae was not limited to a simple additive contribution. Indeed, its presence caused metabolic modifications during S. cerevisiae fermentation

Mass Spectrometry of Intact Proteins Reveals +98 u Chemical Artifacts Following Precipitation in Acetone.

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Güray, Melda Z; Zheng, Shi; Doucette, Alan A

2017-02-03

Protein precipitation in acetone is frequently employed ahead of mass spectrometry for sample preconcentration and purification. Unfortunately, acetone is not chemically inert; mass artifacts have previously been observed on glycine-containing peptides when exposed to acetone under acidic conditions. We herein report a distinct chemical modification occurring at the level of intact proteins when incubated in acetone. This artifact manifests as one or more satellite peaks in the MS spectrum of intact protein, spaced 98 u above the mass of the unmodified protein. Other artifacts (+84, +112 u) also appear upon incubation of proteins or peptides in acetone. The reaction is pH-sensitive, being suppressed when proteins are exposed to acetone under acidic conditions. The +98 u artifact is speculated to originate through an intermediate product of aldol condensation of acetone to form diacetone alcohol and mesityl oxide. A +98 u product could originate from nucleophilic attack on mesityl oxide or through condensation with diacetone alcohol. Given the extent of modification possible upon exposure of proteins to acetone, particularly following overnight solvent exposure or incubation at room temperature, an awareness of the variables influencing this novel modification is valued by proteomics researchers who employ acetone precipitation for protein purification.

Effect of alcoholic fermentation on the quality of grape brandies

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Vukosavljević Vera

2015-01-01

Full Text Available Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation, storage methods and other distillates. The grapevine variety 'Neoplanta' grown in the experimental field of the PD 'Center for Viticulture and Enology' in Niš was used in the experiment. Tests were performed in the laboratory of the Centre. Healthy grapes of harvest maturity were squashed by a stalk-removing electric crusher. Fermentation was performed in plastic containers in the presence of the indigenous microflora of wine yeasts. This paper presents the influence of pH and inorganic nitrogen added to the fermentation medium on the content of volatile components and concentrations of higher alcohols.

Activity coefficients at infinite dilution measurements for organic solutes and water in the ionic liquid 4-methyl-N-butyl-pyridinium bis(trifluoromethylsulfonyl)-imide

International Nuclear Information System (INIS)

Domanska, Urszula; Marciniak, Andrzej

2009-01-01

The activity coefficients at infinite dilution, γ 13 ∞ for 36 solutes: alkanes, cycloalkanes, alkenes, alkynes, aromatic hydrocarbons, alcohols, thiophene, tetrahydrofuran, ethers, acetone, and water in the ionic liquid 4-methyl-N-butyl-pyridinium bis(trifluoromethylsulfonyl)-imide [bmPY][NTf 2 ] were determined by gas-liquid chromatography at temperatures from 298.15 K to 368.15 K. The partial molar excess enthalpies at infinite dilution values ΔH 1 E,∞ were calculated from the experimental γ 13 ∞ values obtained over the temperature range. The selectivity for different separation problems were calculated from the γ 13 ∞ and compared to the literature values for other ionic liquids, N-methyl-2-pyrrolidinone (NMP) and sulfolane.

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

Science.gov (United States)

Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

2016-01-01

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

Fermentation of sugar solutions to butanol, acetone, and ethanol

Energy Technology Data Exchange (ETDEWEB)

Karsch, W; Schoeder, K

1956-04-05

The fermentation process takes place with participation of BuOH bacteria. A favorable content of AcOH (0.1 to 0.4%) is achieved by distillation with steam, by mixing fermentable liquids of different AcOH contents, or by precipitation of excess AcOH as salts insoluble in water before the fermentation process itself. Thus, a total yield about 40% organic solvents based on the reduced sugar is obtained, i.e., 10 to 20% more than previously obtained.

Kinetics of volatile metabolites during alcoholic fermentation of cane molasses by Saccharomyces cerevisiae

Energy Technology Data Exchange (ETDEWEB)

Cachot, T; Mueller, M; Pons, M N [Centre National de la Recherche Scientifique, 54 - Nancy (France). Lab. des Sciences du Genie Chimique

1991-07-01

The kinetics of ethanol, acetaldehyde, ethyl acetate and fusel alcohols during alcoholic fermentations on cane molasses by Saccharomyces cerevisiae have been obtained via an in-situ gas membrane sensor connected to a gas chromatograph. Various operation parameters have been investigated such as inoculum rate, molasses concentration, operation mode (batch, fed-batch). The modification of fusel alcohols kinetics in response to addition of amino acids has been studied as well as the assimilation of two intermediary aldehydes (isovaleraldehyde and isobutyraldehyde) in the fusel alcohol synthesis pathway. (orig.).

Fermentation of sugar solutions to butanol, acetone, and ethanol

Energy Technology Data Exchange (ETDEWEB)

Karsch, W; Schoeder, K

1956-04-05

A three-stage (two preliminary and one main stage) fermentation process with a high yield of fermentation products (BuOH, Me/sub 2/CO, and EtOH) due to the addition of Ca(OAc)/sub 2/ or AcOH is described. According to this the acetate is added in the first and second stages only; this saves a large amount of acetate. The acetate level of the solution can also be regulated by mixing fermentable solutions of different AcOH content.

GUT FERMENTATION SYNDROME

African Journals Online (AJOL)

boaz

individuals who became intoxicated after consuming carbohydrates, which became fermented in the gastrointestinal tract. These claims of intoxication without drinking alcohol, and the findings on endogenous alcohol fermentation are now called Gut. Fermentation Syndrome. This review will concentrate on understanding ...

Process for the fermentative production of acetone, butanol and ethanol

Science.gov (United States)

Glassner, David A.; Jain, Mahendra K.; Datta, Rathin

1991-01-01

A process including multistage continuous fermentation followed by batch fermentation with carefully chosen temperatures for each fermentation step, combined with an asporogenic strain of C. acetobutylicum and a high carbohydrate substrate concentration yields extraordinarily high butanol and total solvents concentrations.

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

Yeast Population Dynamics in Spontaneous and Inoculated Alcoholic Fermentations of Zametovka Must

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Franc Cus

2002-01-01

Full Text Available Inoculated fermentations, which are more rapid and more reliable than spontaneous fermentations, and assure predictable wine quality, are nowadays prevalent in Slovenia’s large-scale wine production. However, spontaneous fermentation strengthens local characteristics of wine and offers opportunities for technological innovation. In the 1999 vintage, spontaneous and inoculated fermentations of Zametovka (Vitis vinifera grape must were studied. Zametovka is the main red variety in production of traditional Slovene red blend wine, Cvicek. The diversity of yeast species and strains in both of the investigated fermentations was determined by molecular and traditional identification methods. The outset of alcoholic fermentation, yeast growth kinetics, and yeast population dynamics presents the main differences between the examined fermentations. Yeast population diversity was higher in the spontaneous process. Dominant yeast isolates from spontaneous fermentation were identified as Candida stellata, Hanseniaspora uvarum and Saccharomyces cerevisiae; whereas Saccharomyces bayanus, Pichia kluyveri, Pichia membranifaciens and Torulaspora delbrueckiim were found less frequently. Dominant species in the inoculated fermentation was Saccharomyces cerevisiae; other species found in smaller numbers were Candida stellata, Hanseniaspora uvarum and Debaryomyces hansenii var. hansenii. Using PFGE, we were able to distinguish among 15 different Saccharomyces cerevisiae strains and three different Saccharomyces bayanus strains isolated from spontaneous fermentation, whereas, in the case of inoculated fermentation, only two Saccharomyces cerevisiae strains were found. Their chromosomal patterns coincide with the chromosomal patterns of the starter culture strains.

Enzyme study of the separate stages in alcohol fermentation

Energy Technology Data Exchange (ETDEWEB)

Mar Monux, D

1968-01-01

The precise roles of ATP, DNA, and NADP in interaction with enzymes in certain of the 11 phases of fermentation are outlined. Individual enzymes which take part in the 11 phases are: (1) hexose transferase; (2) phosphohexoseisomerase; (3) fructosinase; (4) aldolase; (5) an SH-enzyme; (6) 3-phosphoglycero-1-phosphotransferase; (7) ghosphoglyceromutosase; (8) 2-phosphoglycerohydrolase; (9) pyruvic transferase; (10) pyruvic decarboxylase; (11) alcohol dehydrogenase.

Equilibrium surface tension and the interaction energy of DMSO with tert-butyl alcohol or iso-amyl alcohol at various temperatures

International Nuclear Information System (INIS)

Bagheri, Ahmad; Moradian, Zohreh

2014-01-01

Highlights: • Surface tension of non-ideal binary systems of alcohol/DMSO determined. • The surface tension data of binary mixtures were correlated with five equations. • The interaction energy values were calculated by using LWW model. • The U 12 value shows different behavior for two systems with increasing temperature. - Abstract: Surface tension of binary mixtures of tert-butyl alcohol (TBA) and iso-amyl alcohol (IAA) with DMSO (dimethyl sulfoxide) were measured over the entire concentration range at pressure of 82.5 kPa at temperatures between (298.15 and 328.15) K. Correlating the surface tension and surface tension deviation of the above mentioned binary systems was performed with empirical and thermodynamic based models. The average relative error obtained from the comparison of experimental and calculated surface tension values for the two binary systems with five models at various temperatures is less than 2%. The effect of temperature on the interaction energy values in binary mixtures has been used to obtain information about solute structural effects on DMSO. Also, the experimental data were used to evaluate the nature and type of intermolecular interactions in binary mixtures

The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast

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Damir Stanzer

2004-01-01

Full Text Available Kinetics of alcoholic fermentation by yeast Kluyveromyces marxianusZIM 75 in various media based on whey and molasses were monitored. The fermentations were performed under static and semiaerobic conditions at 34°C. Deproteinized whey and molasses were mixed in various proportions to give final sugar mass concentrations of 5%, 10% and 15% in medium. The experiments conducted showed that medium with 10 % of sugar (sucrose:lactose=1:1 is optimal for alcoholic fermentations in static and semiaerobic conditions. The best ethanol yield after 24 hours of fermentation was 4.05 % (V/V in static conditions and 4.9 % (V/V in semiaerobic conditions. The biomass yield was 7.78 g d.m./L in semiaerobic conditions and 3.19 g d.m./L in static conditions.

n-Alkane assimilation and tert-butyl alcohol (TBA) oxidation capacity in Mycobacterium austroafricanum strains.

Science.gov (United States)

Lopes Ferreira, Nicolas; Mathis, Hugues; Labbé, Diane; Monot, Frédéric; Greer, Charles W; Fayolle-Guichard, Françoise

2007-06-01

Mycobacterium austroafricanum IFP 2012, which grows on methyl tert-butyl ether (MTBE) and on tert-butyl alcohol (TBA), the main intermediate of MTBE degradation, also grows on a broad range of n-alkanes (C2 to C16). A single alkB gene copy, encoding a non-heme alkane monooxygenase, was partially amplified from the genome of this bacterium. Its expression was induced after growth on n-propane, n-hexane, n-hexadecane and on TBA but not after growth on LB. The capacity of other fast-growing mycobacteria to grow on n-alkanes (C1 to C16) and to degrade TBA after growth on n-alkanes was compared to that of M. austroafricanum IFP 2012. We studied M. austroafricanum IFP 2012 and IFP 2015 able to grow on MTBE, M. austroafricanum IFP 2173 able to grow on isooctane, Mycobacterium sp. IFP 2009 able to grow on ethyl tert-butyl ether (ETBE), M. vaccae JOB5 (M. austroaafricanum ATCC 29678) able to degrade MTBE and TBA and M. smegmatis mc2 155 with no known degradation capacity towards fuel oxygenates. The M. austroafricanum strains grew on a broad range of n-alkanes and three were able to degrade TBA after growth on propane, hexane and hexadecane. An alkB gene was partially amplified from the genome of all mycobacteria and a sequence comparison demonstrated a close relationship among the M. austroafricanum strains. This is the first report suggesting the involvement of an alkane hydroxylase in TBA oxidation, a key step during MTBE metabolism.

Monitoring and Evaluation of Alcoholic Fermentation Processes Using a Chemocapacitor Sensor Array

Science.gov (United States)

Oikonomou, Petros; Raptis, Ioannis; Sanopoulou, Merope

2014-01-01

The alcoholic fermentation of Savatiano must variety was initiated under laboratory conditions and monitored daily with a gas sensor array without any pre-treatment steps. The sensor array consisted of eight interdigitated chemocapacitors (IDCs) coated with specific polymers. Two batches of fermented must were tested and also subjected daily to standard chemical analysis. The chemical composition of the two fermenting musts differed from day one of laboratory monitoring (due to different storage conditions of the musts) and due to a deliberate increase of the acetic acid content of one of the musts, during the course of the process, in an effort to spoil the fermenting medium. Sensor array responses to the headspace of the fermenting medium were compared with those obtained either for pure or contaminated samples with controlled concentrations of standard ethanol solutions of impurities. Results of data processing with Principal Component Analysis (PCA), demonstrate that this sensing system could discriminate between a normal and a potential spoiled grape must fermentation process, so this gas sensing system could be potentially applied during wine production as an auxiliary qualitative control instrument. PMID:25184490

SIRT1 exhibits antioxidative effects in HT22 cells induced by tert-butyl alcohol.

Science.gov (United States)

Ma, Junxiang; Song, Dongmei; Zhang, Yuanyuan; Chen, Li; Zhang, Shixuan; Jia, Jiaxin; Chen, Tian; Guo, Caixia; Tian, Lin; Gao, Ai; Niu, Piye

2018-02-01

Tertiary butyl alcohol (TBA) is a principal metabolite of methyl tertiary-butyl ether (MTBE), a common pollutant worldwide in the ground or underground water, which is found to produce nervous system damage. Nevertheless, few data regarding the effects of TBA has been reported. Studies indicated that oxidative stress plays a pivotal role in MTBE neurotoxic mechanism. Sirtuin 1 (SIRT1) has been reported to exert a neuroprotective effect on various neurologic diseases via resistance to oxidative stress by deacetylating its substrates. In this study, we examined levels of oxidative stress after exposure to TBA for 6 h in HT22 cells and HT22 cells with SIRT1 silencing (transfected with SIRT1 siRNA) or high expression (preconditioned with agonists SRT1720). We found that TBA activated oxidative stress by increasing generation of intracellular reactive oxygen species (ROS), malondialdehyde (MDA) and Oxidized glutathione (GSSG), and decreasing contents of superoxide dismutase (SOD) and glutathione reductase (GSH). In additional, levels of TBA-induced oxidative stress were aggravated when SIRT1 silenced but alleviated when SIRT1 enhanced. Our study indicated that SIRT1 mitigated oxidative stress induced by TBA. © 2017 Wiley Periodicals, Inc.

Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine

Directory of Open Access Journals (Sweden)

Ciani Maurizio

2014-01-01

Full Text Available Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices. Among the different approaches and strategies to reduce alcohol content in wine we propose a sequential fermentation using immobilized non-Saccharomyces wine yeasts. Preliminary results showed that sequential fermentations with Hanseniaspora osmophila, Hanseniaspora uvarum, Metschnikowia pulcherrima, Starmerella bombicola and Saccharomyces cerevisiae strains showed an ethanol reduction when compared with pure S. cerevisiae fermentation trials.

Modelling of alcohol fermentation in a tubular reactor with high biomass recycle

Energy Technology Data Exchange (ETDEWEB)

Narodoslawsky, M; Mittmannsgruber, H; Nagl, W; Moser, A

1988-05-30

Fermentation in tubular recycle reactors with high biomass concentrations is a way to boost productivity in alcohol production. A computer model has been developed to investigate the potential as well as to establish the limits of this process from a chemical engineering point of view. The model takes into account the kinetics of the reaction, the nonideality of flow and the segregation in the bioreactor. In accordance with literature, it is shown that tubular reactors with biomass recycle can improve productivity of alcohol fermentation substantially. With the help of the computer based reactor model it was also possible to estimate the detrimental effects of cell damage due to pumping. These effects are shown to play a major role, if the biomass separation is performed by filtration units which need high flow rates, e.g. tangential flow filters.

Activity coefficients at infinite dilution measurements for organic solutes and water in the ionic liquid 4-methyl-N-butyl-pyridinium bis(trifluoromethylsulfonyl)-imide

Energy Technology Data Exchange (ETDEWEB)

Domanska, Urszula [Physical Chemistry Department, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw (Poland)], E-mail: ula@ch.pw.edu.pl; Marciniak, Andrzej [Physical Chemistry Department, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw (Poland)

2009-12-15

The activity coefficients at infinite dilution, {gamma}{sub 13}{sup {infinity}} for 36 solutes: alkanes, cycloalkanes, alkenes, alkynes, aromatic hydrocarbons, alcohols, thiophene, tetrahydrofuran, ethers, acetone, and water in the ionic liquid 4-methyl-N-butyl-pyridinium bis(trifluoromethylsulfonyl)-imide [bmPY][NTf{sub 2}] were determined by gas-liquid chromatography at temperatures from 298.15 K to 368.15 K. The partial molar excess enthalpies at infinite dilution values {delta}H{sub 1}{sup E,{infinity}} were calculated from the experimental {gamma}{sub 13}{sup {infinity}} values obtained over the temperature range. The selectivity for different separation problems were calculated from the {gamma}{sub 13}{sup {infinity}} and compared to the literature values for other ionic liquids, N-methyl-2-pyrrolidinone (NMP) and sulfolane.

Characteristics of fermentation of refined cane sugar syrup for alcohol

Energy Technology Data Exchange (ETDEWEB)

Raev, Z A; Bazilevich, K K

1956-01-01

Technological properties of cane sugar syrup, obtained on refining of raw cane sugar, were investigated. Its poor fermentation is caused by the lack of nitrous substances (1/10 as much as in sugar beet) necessary for the nutrition of yeast. It is necessary to introduce into the mixture of yeast and must 0.8% (NH/sub 4/)/sub 2/SO/sub 4/ based on weight of syrup (at a permanent aeration the assimilability of N from (NH/sub 4/)/sub 2/SO/sub 4/ by the yeast will be higher and the dosage has to be increased), 1% of superphosphate or 0.12% of a 70% phosphoric acid solution, and 0.5% of a yeast autolyst. For the fermentation of cane sugar syrup the mixture of yeast and must has to be prepared with a concentration of 10 to 11/sup 0/ by the saccharometer scale, but the average initial concentration of the fermentive must has to be 17 to 18/sup 0/ with the intention to keep the alcohol content of the ripe must at 8.7 to 8.8% by volume. Considering the low buffer ability of the syrup from cane sugar, the acidity of the must, mixed with yeast, has to be kept less than or equal to 0.4 to 0.5/sup 0/, the pH at 4.6 to 4.8; on a higher acidity the pH drops to a value which inhibits the fission of the yeast cells. On a joint fermentation of syrup from sugar cane and sugar beets 1% of superphosphate in the form of an aqueous extract and an autolyst of yeast in an amount of 0.5% of the weight of syrup was introduced into the must; the yield of alcohol from cane sugar syrup increased compared with the yield on separate processing.

Low fermentation pH is a trigger to alcohol production, but a killer to chain elongation

Directory of Open Access Journals (Sweden)

Ramon eGanigué

2016-05-01

Full Text Available Gasification of organic wastes coupled to syngas fermentation allows the recovery of carbon in the form of commodity chemicals, such as carboxylates and biofuels. Acetogenic bacteria ferment syngas to mainly two-carbon compounds, although a few strains can also synthesize four-, and six-carbon molecules. In general, longer carbon chain products have a higher biotechnological (and commercial value due to their higher energy content and their lower water solubility. However, de-novo synthesis of medium-chain products from syngas is quite uncommon in bacteria. An alternative to de-novo synthesis is bioproduction of short-chain products (C2 and C4, and their subsequent elongation to C4, C6 or C8 through reversed β-oxidation metabolism. This two-step synergistic approach has been successfully applied for the production of up to C8 compounds, although, the accumulation of alcohols in these mixed cultures remained below detection limits. The present work investigates the production of higher alcohols from syngas by open mixed cultures (OMC. A syngas-fermenting community was enriched from sludge of an anaerobic digester for a period of 110 days in a lab-scale reactor. At the end of this period, stable production of ethanol and butanol was obtained. C6 compounds were only transiently produced at the beginning of the enrichment phase, during which Clostridium kluyveri, a bacterium able to carry out carbon chain elongation, was detected in the community. Further experiments showed pH as a critical parameter to maintain chain elongation activity in the co-culture. Production of C6 compounds was recovered by preventing fermentation pH to decrease below pH 4.5-5. Finally, experiments showed maximal production of C6 compounds (0.8 g/L and alcohols (1.7 g/L of ethanol, 1.1 g/L of butanol and 0.6 g/L of hexanol at pH 4.8. In conclusion, low fermentation pH is critical for the production of alcohols, although detrimental to C. kluyveri. Fine control of

Secondary products and consumption of sugar during continuous alcoholic fermentation of starchy media

Energy Technology Data Exchange (ETDEWEB)

Nakhmanovich, B M; Yarovenko, V L; Makeev, D M; Belov, E M

1976-01-01

Continuous alcohol fermentation in different media containing starch as the carbon source and final analysis of products indicated that 93.3% glucose is converted into ethanol and CO/sub 2/, 2.78% metabolized by the yeast cells, 2.4% converted into glycerol, 0.036% into acetic acid, 0.25% into lactic acid, and a nonsignificant percentage was changed into other organic acids and higher alcohols.

Software sensor for primary metabolite production case of alcoholic fermentation

Energy Technology Data Exchange (ETDEWEB)

Roux, G.; Dahhou, B.; Queinnec, I. [Centre National de la Recherche Scientifique (CNRS), 31 - Toulouse (France)]|[Institut National des Sciences Appliquees (INSA), 31 - Toulouse (France); Goma, G. [Institut National des Sciences Appliquees (INSA), 31 - Toulouse (France)

1995-12-31

This paper investigate the application of an observer for state and parameter estimation to batch, continuous and fed batch fermentations for alcohol production taken as model for a primary metabolite production. This observer is provided to palliate the lack of suitable sensors for on-line biomass and ethanol concentrations measurements and to estimate the time varying specific growth rate. Estimates are obtained from an interlaced structure filter based on a `modified extended Kalman filter` by using on-line measurements of carbon dioxide outflow rate and substrate concentration. The filter algorithm was tested during batch, continuous and fed batch fermentation processes. The filter behaviour observed in the experiments gives good results with an agreement theory/practice. (authors) 18 refs.

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

Science.gov (United States)

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

2016-01-01

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

Forensic analysis of tertiary-butyl alcohol (TBA) detections in a hydrocarbon-rich groundwater basin.

Science.gov (United States)

Quast, Konrad W; Levine, Audrey D; Kester, Janet E; Fordham, Carolyn L

2016-04-01

Tertiary-butyl alcohol (TBA), a high-production volume (HPV) chemical, was sporadically detected in groundwater and coalbed methane (CBM) wells in southeastern Colorado's hydrocarbon-rich Raton Basin. TBA concentrations in shallow water wells averaged 75.1 μg/L, while detections in deeper CBM wells averaged 14.4 μg/L. The detection of TBA prompted a forensic investigation to try to identify potential sources. Historic and recent data were reviewed to determine if there was a discernable pattern of TBA occurrence. Supplemental samples from domestic water wells, monitor wells, CBM wells, surface waters, and hydraulic fracturing (HF) fluids were analyzed for TBA in conjunction with methyl tertiary-butyl ether (MTBE) and ethyl tertiary-butyl ether (ETBE), proxies for evidence of contamination from reformulated gasoline or associated oxygenates. Exploratory microbiological sampling was conducted to determine if methanotrophic organisms co-occurred with TBA in individual wells. Meaningful comparisons of historic TBA data were limited due to widely varying reporting limits. Mapping of TBA occurrence did not reveal any spatial patterns or physical associations with CBM operations or contamination plumes. Additionally, TBA was not detected in HF fluids or surface water samples. Given the widespread use of TBA in industrial and consumer products, including water well completion materials, it is likely that multiple diffuse sources exist. Exploratory data on stable isotopes, dissolved gases, and microbial profiling provide preliminary evidence that methanotrophic activity may be producing TBA from naturally occurring isobutane. Reported TBA concentrations were significantly below a conservative risk-based drinking water screening level of 8000 μg/L derived from animal toxicity data.

Effect of fermentation parameters on bio-alcohols production from glycerol using immobilized Clostridium pasteurianum: an optimization study.

Science.gov (United States)

Khanna, Swati; Goyal, Arun; Moholkar, Vijayanand S

2013-01-01

This article addresses the issue of effect of fermentation parameters for conversion of glycerol (in both pure and crude form) into three value-added products, namely, ethanol, butanol, and 1,3-propanediol (1,3-PDO), by immobilized Clostridium pasteurianum and thereby addresses the statistical optimization of this process. The analysis of effect of different process parameters such as agitation rate, fermentation temperature, medium pH, and initial glycerol concentration indicated that medium pH was the most critical factor for total alcohols production in case of pure glycerol as fermentation substrate. On the other hand, initial glycerol concentration was the most significant factor for fermentation with crude glycerol. An interesting observation was that the optimized set of fermentation parameters was found to be independent of the type of glycerol (either pure or crude) used. At optimum conditions of agitation rate (200 rpm), initial glycerol concentration (25 g/L), fermentation temperature (30°C), and medium pH (7.0), the total alcohols production was almost equal in anaerobic shake flasks and 2-L bioreactor. This essentially means that at optimum process parameters, the scale of operation does not affect the output of the process. The immobilized cells could be reused for multiple cycles for both pure and crude glycerol fermentation.

Butanol-acetone fermentation of sugar-cane juice

Energy Technology Data Exchange (ETDEWEB)

Perdomo, E V

1958-01-01

Sixteen new varieties of Clostridium acetobutylicum of varying activity were isolated from different sources. The most active one was obtained from sugar-cane roots. The effects of 86 additives were studied. The following formulation gave a 32% yield (with respect to sucrose) of solvent mixture (73% BuOH, 19 to 23% acetone, and 3 to 4% EtOH) sugar-cane juice (I) (20/sup 0/ Brix) 250 ml, ground Vicia sativa 1 g, KH/sub 2/PO/sub 4/ 2.5 g, CaCO/sub 3/ 4 g, H/sub 2/O 1000 ml; the pH of this solution was 5.6 to 6.0. Unclarified, it was inverted by invertase; the other components were added and the mixture was sterilized (20 minutes, 15 pounds).

Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ

Directory of Open Access Journals (Sweden)

Leticia Tinoco Gonçalves

2014-08-01

Full Text Available Jabuticaba (Myrciariasp is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1 and strongly liked (9; as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5 and would not certainly buy (1. The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting.

Alcoholic fermentation of whey

Energy Technology Data Exchange (ETDEWEB)

Beach, A S; Holland, J W

1958-09-10

The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.

Nesterenkonia sp. strain F, a halophilic bacterium producing acetone, butanol, and ethanol under aerobic conditions.

Science.gov (United States)

Amiri, Hamid; Azarbaijani, Reza; Parsa Yeganeh, Laleh; Shahzadeh Fazeli, Abolhassan; Tabatabaei, Meisam; Salekdeh, Ghasem Hosseini; Karimi, Keikhosro

2016-01-04

The moderately halophilic bacterium Nesterenkonia sp. strain F, which was isolated from Aran-Bidgol Lake (Iran), has the ability to produce acetone, butanol, and ethanol (ABE) as well as acetic and butyric acids under aerobic and anaerobic conditions. This result is the first report of ABE production with a wild microorganism from a family other than Clostridia and also the first halophilic species shown to produce butanol under aerobic cultivation. The cultivation of Nesterenkonia sp. strain F under anaerobic conditions with 50 g/l of glucose for 72 h resulted in the production of 105 mg/l of butanol, 122 mg/l of acetone, 0.2 g/l of acetic acid, and 2.5 g/l of butyric acid. Furthermore, the strain was cultivated on media with different glucose concentrations (20, 50, and 80 g/l) under aerobic and anaerobic conditions. Through fermentation with a 50 g/l initial glucose concentration under aerobic conditions, 66 mg/l of butanol, 125 mg/l of acetone, 291 mg/l of ethanol, 5.9 g/l of acetic acid, and 1.2 g/l of butyric acid were produced. The enzymes pertaining to the fermentation pathway in the strain were compared with the enzymes of Clostridium spp., and the metabolic pathway of fermentation used by Nesterenkonia sp. strain F was investigated.

Gas Fermentation using Thermophilic Moorella Species for production of Biochemicals

DEFF Research Database (Denmark)

Redl, Stephanie Maria Anna

Gas fermentation is a promising technology which gained increasing attention over the last years. In this process, acetogenic bacteria convert gases rich in H2, CO2, and CO, into compounds of higher value. The gas can derive from industrial off-gas or from waste streams via gasification. In the gas...... fermentation processes that are nearly on commercial level, mesophilic acetogens are used to mainly produce ethanol and butanediol. However, thermophilic acetogens, such as Moorella thermoacetica would allow for easy downstream processing when producing volatile products such as acetone. This thesis starts...... with a review of the feedstock potential for gas fermentation and how thermophilic production strains as well as unconventional fermentation processes such as mixotrophy can help to exploit this potential. I analyzed a process with respect to thermodynamic and economic considerations, in which acetone...

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

Science.gov (United States)

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

Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast

DEFF Research Database (Denmark)

Schifferdecker, Anna Judith; Siurkus, Juozas; Andersen, Mikael Rørdam

2016-01-01

Dekkera bruxellensis is a non-conventional Crabtree-positive yeast with a good ethanol production capability. Compared to Saccharomyces cerevisiae, its tolerance to acidic pH and its utilization of alternative carbon sources make it a promising organism for producing biofuel. In this study, we...... developed an auxotrophic transformation system and an expression vector, which enabled the manipulation of D. bruxellensis, thereby improving its fermentative performance. Its gene ADH3, coding for alcohol dehydrogenase, was cloned and overexpressed under the control of the strong and constitutive promoter...... TEF1. Our recombinant D. bruxellensis strain displayed 1.4 and 1.7 times faster specific glucose consumption rate during aerobic and anaerobic glucose fermentations, respectively; it yielded 1.2 times and 1.5 times more ethanol than did the parental strain under aerobic and anaerobic conditions...

The state-of-the-art and forecasts for alcoholic fermentation in Brazil; Estado atual e perspectivas da fermentacao alcoolica no Brasil

Energy Technology Data Exchange (ETDEWEB)

Rossell, Carlos Eduardo Vaz; Carvalho Macedo, Isaias de [Centro de Tecnologia Copersucar, Piracicaba, SP (Brazil)

1988-12-31

The state-of-the-art of the alcoholic fermentation for fuel alcohol production in Brazil shows that besides the great increase in production in the last twelve years, a significant advance in technology was achieved, both in the traditional batch fermentation (increased yields and productivity) and in the new large-scale multi-stage continuous fermentations. Large differences in technology level among distilleries show the need for improving technology transfer rates. Examples are presented and analyzed. (author) 7 figs., 5 tabs.

CHRIS: Hazardous Chemical Data

Science.gov (United States)

1978-10-01

CPLORD-O-TOLUICIfE FAST RED Z& BASE = ’-1-ITRCAMILINE FERMENTAITION ALCOH!OL - ETHYL ALCOHOL FERMENTATION AMYL ALCOHCL -ISCANYL ALCOJIGI FERMENTATION BUTYL...ACID ETHYLENEDIAMINE IETRACETIC ACID VIC-H-XYLENOL XYLENOL VIENNA GREEN COPPER ACETOARSE1ITE VILRATHANE 4300 -CIPHENYLETHAME01ISOCYANATE (MDIl VINEGAR

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.

A novel UV-photolysis approach with acetone and isopropyl alcohol for the rapid determination of fluoride in organofluorine-containing drugs by spectrophotometry.

Science.gov (United States)

Mullapudi, Venkata Balarama Krishna; Dheram, Karunasagar

2018-01-01

A UV photolysis decomposition (UVPD) method for the determination of fluoride in fluorine containing pharmaceuticals by spectrophotometry is reported. It is based on the use of high intensity UV-irradiation in the presence of a digesting solution comprising a mixture of acetone and isopropanol. For the optimization of the UVPD procedure, three bulk drugs (levofloxacin, nebivolol and efavirenz) were chosen as representatives of three diverse compounds containing a single fluorine atom, two fluorine atoms, and trifluoromethyl groups respectively. Operational conditions of the UVPD method, such as concentration and volume of reagents (acetone and isopropyl alcohol), and UV irradiation time (1-6 minutes) were optimized. The efficiency of digestion was evaluated by the determination of fluoride in sample digests. Using the developed method, it was possible for complete conversion of the organofluoride to free fluoride ion for its subsequent determination by spectrophotometry based on bleaching of Zr-xylenol orange-color complex. Quantitative recovery (>98%) of the fluorine in the drug samples could be achieved using a mixture of 2% acetone + 2% isopropyl alcohol + 0.003% Na 2 CO 3 in just 5 minutes of UV irradiation, which can be considered an important aspect considering the difficulties involved in the cleavage of the CF bond. Accuracy was evaluated by comparison of results obtained by the UVPD method with the values estimated using formula weight of the compound and no statistical difference was observed between the results. Therefore, the proposed method is suitable for application in routine analysis of fluoride in organofluorine-containing drugs. Copyright © 2016. Published by Elsevier B.V.

Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation.

Science.gov (United States)

Reis, Vanda Renata; Bassi, Ana Paula Guarnieri; da Silva, Jessica Carolina Gomes; Ceccato-Antonini, Sandra Regina

2013-12-01

Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth colonies in an attempt to identify alternatives that could contribute to the management of rough colony yeasts in alcoholic fermentation. Characterisation tests for invasiveness in Agar medium, killer activity, flocculation and fermentative capacity were performed on 22 strains (11 rough and 11 smooth colonies). The effects of acid treatment at different pH values on the growth of two strains ("52"--rough and "PE-02"--smooth) as well as batch fermentation tests with cell recycling and acid treatment of the cells were also evaluated. Invasiveness in YPD Agar medium occurred at low frequency; ten of eleven rough yeasts exhibited flocculation; none of the strains showed killer activity; and the rough strains presented lower and slower fermentative capacities compared to the smooth strains in a 48-h cycle in a batch system with sugar cane juice. The growth of the rough strain was severely affected by the acid treatment at pH values of 1.0 and 1.5; however, the growth of the smooth strain was not affected. The fermentative efficiency in mixed fermentation (smooth and rough strains in the same cell mass proportion) did not differ from the efficiency obtained with the smooth strain alone, most likely because the acid treatment was conducted at pH 1.5 in a batch cell-recycle test. A fermentative efficiency as low as 60% was observed with the rough colony alone.

Protection of aliphatic alcohols by thiols

International Nuclear Information System (INIS)

Nanobashivili, E.M.; Chirakadze, G.G.; Panchvidze, M.V.; Gvilava, S.E.; Khidesheli, G.I.

1973-01-01

Study was made of methyl, ethyl, propyl, butyl and penthyl alcohols. The aqueous solutions of the alcohols were X-irradiated. Results are presented of the action of high-energy particles on the solutions of ethyl, propyl and butyl alcohols in the presence and absence of the minor amounts of ethanthiol. Protective effect of the -SH group was established. Addition of 1.10 -6 mol/1 of ethanthiol to butyl alcohol protects it completely against radiation conversions up to a dose of 8.10 19 eV/ml. Consideration is given to the effect of thioalcohol additives on the formation of some products of alcohol radiation oxidation. Introduction of mercaptans to the system or that of the -SH group to the organic compound molecule enhances its radiation resistance [ru

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

The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.

Science.gov (United States)

Bohlscheid, J C; Fellman, J K; Wang, X D; Ansen, D; Edwards, C G

2007-02-01

To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250 mg l(-1)) and biotin (0, 1 or 10 microg l(-1)) as variables. All media contained 240 g l(-1) glucose + fructose (1 : 1) and were fermented using biotin-depleted Saccharomyces cerevisiae strains EC1118 or UCD 522. Both strains exhibited weak growth and sluggish fermentation rates without biotin. Increased nitrogen concentration resulted in higher maximum fermentation rates, while adjusting biotin from 1 to 10 microg l(-1) had no effect. Nitrogen x biotin interactions influenced fermentation time, production of higher alcohols and hydrogen sulfide (H(2)S). Maximum H(2)S production occurred in the medium containing 60 mg l(-1) YAN and 1 microg l(-1) biotin. Nitrogen x biotin interactions affect fermentation time and volatile production by Saccharomyces depending on strain. Biotin concentrations sufficient to complete fermentation may affect the organoleptic impact of wine. This study demonstrates the necessity to consider nutrient interactions when diagnosing problem fermentations.

USE OF THE MICROWAVE RADIATION FOR UPGRADING OF A BIOMASS ALCOHOLIC FERMENTATION

Directory of Open Access Journals (Sweden)

Anna Nowicka

2017-04-01

Full Text Available Perform pretreatment is crucial particularly in the case of the use of hard-degradable biomass, the biochemical susceptibility to degradation, for example, alcoholic fermentation is limited. Biomass disintegration processes lead to the destruction of compact structures and release of the organic substance to the phase dissolved in a resultant increase in the concentration of dissolved easily degradable organic substances. Effective pretreatment should meet several criteria, including ensuring the separation of lignin from cellulose, to increase the share of amorphous cellulose, provide a higher porosity substrates, eliminate waste sugars limit formation of inhibitors, minimize energy costs. The aim of this paper is to show the possibilities of using electromagnetic microwave radiation for pre-treatment plant biomass before the fermentation process of alcohol and comparison of the effectiveness of the described method with other commonly used techniques of pre-treatment. The substrate subjected to microwave treatment has a fast rate of hydrolysis and a high content of glucose in the hydrolyzate, which increases the efficiency of the production of bioethanol.

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

The use of organic solvents in mutagenicity testing.

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Abbondandolo, A; Bonatti, S; Corsi, C; Corti, G; Fiorio, R; Leporini, C; Mazzaccaro, A; Nieri, R; Barale, R; Loprieno, N

1980-10-01

13 organic substances (dimethylsulfoxide, methanol, ethanol, n-propyl alcohol, sec-butyl alcohol, tert-butyl alcohol, dl-sec-amyl alcohol, ethylene glycol, ethylene glycol monomethyl ether, 1,4-diethylene dioxide, acetone, methyl acetate and formamide) were considered from the standpoint of their use as solvents for water-insoluble chemicals to be tested for mutagenicity. First, the effect of these solvents on cell survival was studied in the yeast Schizosaccharomyces pombe and in V79 Chinese hamster cells. 8 solvents showing relatively low toxicity on either cell system (dimethylsulfoxide, ethanol, ethylene glycol, ethylene glycol monomethyl ether, 1,4-diethylene dioxide, acetone, methyl acetate and formamide) were tested for their effect on aminopyrine demethylase. 4 solvents (ethanol, 1,4-diethylene dioxide, methyl acetate and formamide) showed a more or less pronounced adverse effect on the microsomal enzymic activity. The remaining 4 and methanol (whose effect on aminopyrine demethylase was not testable) were assayed for mutagenicity in S. pombe. They all gave negative results both with and without the post-mitochondrial fraction from mouse liver.

Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb. pseudofruits fermented alcoholic beverage

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Juliana Tensol PINTO

Full Text Available Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200. The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay. The alcohol content was 12.9 oGL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified and quantified (75.17 mg/L by HPLC-DAD and UPLC-MS/MS. The results reinforce the interest on nutraceutical and functional properties of this beverage and opens perspectives for new studies that value this underexplored pseudofruit.

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

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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.

Comparison of Methods for Bifenthrin Residues Determination in Fermented Wheat Samples

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Tijana Đorđević

2012-01-01

Full Text Available Efficiency of three different sample preparation methods for GC/MS determinationof bifenthrin residues in wheat (Triticum spelta samples fermented by Lactobacillusplantarum was tested. The first method was based on a methanol:acetone=1:1 extractionfolowed by a purification on columns containing mixture of aluminium oxide and activatedcharcoal slurry-packed and eluted with dichlormethane, the second was based onmethanol:acetone=1:1 extraction folowed by the purification on florisil column and elutionby ethil acetate:acetone=4:1, while the third tested method was based on a combinationof the first two mentioned methods, thus methanol:acetone=1:1 extraction and clean-upthrought columns filled with a mixture of aluminum oxide and activated charcoal slurrypackedand eluted with ethil acetate:acetone=4:1. The second method was the most effectivefor obtaining satisfactory recoveries for bifenthrin in a range of 79-83% for four fortificationlevels, with good reproducibility i.e. RSD% in a range of 2.2-7.4%. The chosen methodwas further optimized by assessing the optimum volume of elution solvent used duringthe clean-up procedures. The highest recovery of 82.1% was obtained after elution with25 ml of solvent. Overall, two-step extraction with 25 ml of methanol:acetone=1:1 solventmix for 30 min, followed by clean-up procedure through a glass column with florisil coupledwith elution with 25 ml of ethyl acetate: acetone=4:1, allows simple, efficient and reliableGC/MS detection of bifenthrin residues from wheat grain fermented by L. plantarum.

Analysing chemical equilibrium conditions when studying butyl acetate synthesis

OpenAIRE

Álvaro Orjuela Londoño; Fernando Leiva Lenis; Luis Alejandro Boyacá Mendivelso; Gerardo Rodríguez Niño; Luis María Carballo Suárez

2010-01-01

This work studied the liquid phase of acetic acid and butyl alcohol esterification reaction (P atm = 560 mmHg),using an ion exchange resin (Lewatit K-2431) as catalyst. A set of assays were carried out for determining the effect of catalyst load, temperature and molar ratio (acid/alcohol) on chemical equilibrium constant. Components’ selective sorption on the resin matrix was noticed; its effect on equilibrium conditions was verified, by using different acid/alcohol starting ratios. A non-ide...

Liberation of fermentable sugars from soybean hull biomass using ionic liquid 1-butyl-3-methylimidazolium acetate and their bioconversion to ethanol.

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da Cunha-Pereira, Fernanda; Rech, Rosane; Záchia Ayub, Marco Antônio; Pinheiro Dillon, Aldo; Dupont, Jairton

2016-03-01

Optimized hydrolysis of lignocellulosic waste biomass is essential to achieve the liberation of sugars to be used in fermentation process. Ionic liquids (ILs), a new class of solvents, have been tested in the pretreatment of cellulosic materials to improve the subsequent enzymatic hydrolysis of the biomass. Optimized application of ILs on biomass is important to advance the use of this technology. In this research, we investigated the effects of using 1-butyl-3-methylimidazolium acetate ([bmim][Ac]) on the decomposition of soybean hull, an abundant cellulosic industrial waste. Reaction aspects of temperature, incubation time, IL concentration, and solid load were optimized before carrying out the enzymatic hydrolysis of this residue to liberate fermentable glucose. Optimal conditions were found to be 75°C, 165 min incubation time, 57% (mass fraction) of [bmim][Ac], and 12.5% solid loading. Pretreated soybean hull lost its crystallinity, which eased enzymatic hydrolysis, confirmed by Fourier Transform Infrared analysis. The enzymatic hydrolysis of the biomass using an enzyme complex from Penicillium echinulatum liberated 92% of glucose from the cellulose matrix. The hydrolysate was free of any toxic compounds, such as hydroxymethylfurfural and furfural. The obtained hydrolysate was tested for fermentation using Candida shehatae HM 52.2, which was able to convert glucose to ethanol at yields of 0.31. These results suggest the possible use of ILs for the pretreatment of some lignocellulosic waste materials, avoiding the formation of toxic compounds, to be used in second-generation ethanol production and other fermentation processes. © 2015 American Institute of Chemical Engineers Biotechnol. Prog., 32:312-320, 2016. © 2015 American Institute of Chemical Engineers.

Development of technology for the alkylation of hydroquinone with aliphatic alcohols

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V. M. Bolotov

2017-01-01

Full Text Available The paper presents the results of research of technology of alkylation of hydroquinone, propyl, isopropyl, isobutyl and tert-butyl alcohols in the presence of concentrated phosphoric acid. The temperature of the alkylation reaction was maintained between 70–72 °С. On the basis of literature data and preliminary investigations the reaction was performed for 4 hours. Upon completion of the reaction, we removed the unreacted hydroquinone, aliphatic alcohol and phosphoric acid are added to a solution of distilled water (solvent corresponding connections and sodium bicarbonate to slightly acidic (pH 5–6. For separation from the reaction medium of alkylhydroquinones in the reaction mixture was added benzene in which the original hydroquinone dissolves much less. Concentration of the benzene extract alkylhydroquinones conducted by Stripping the solvent under vacuum at temperatures above 70 °С in air atmosphere. Higher temperature vacuum distillation AIDS in the oxidation of alkylhydroquinones to alkylphenones. Precipitated after crystallization, alkylhydroquinones were dried under vacuum in a drying pistol at 56 °С. Dried products were identified by defining the melting temperature, the study of spectral characteristics and qualitative reactions with FeCl3. We also studied the solubility of alkylhydroquinones in various solvents, which showed low solubility of alkylhydroquinones in water, benzene, toluene and higher solubility in propyl and isopropyl alcohols and in acetone. Analysis of the results shows that the obtained alkylhydroquinones are not chemically pure compounds, and contain in their composition of admixture source of hydroquinone. Qualitative reactions of solutions of alkylhydroquinones with FeCl3 solution differ from the corresponding reaction of a solution of hydroquinone. The results of investigations of electronic absorption spectra of alkylhydroquinones and source of hydroquinone in isopropyl alcohol solution did not

Radiolytic oxidation of propane: Computer modeling of the reaction scheme

Science.gov (United States)

Gupta, Avinash K.; Hanrahan, Robert J.

The oxidation of gaseous propane under gamma radiolysis was studied at 100 torr pressure and 25°C, at oxygen pressures from 1 to 15 torr. Major oxygen-containing products and their G-values with 10% added oxygen are as follows: acetone, 0.98; i-propyl alcohol, 0.86; propionaldehyde, 0.43; n-propyl alcohol, 0.11; acrolein, 0.14; and allyl alcohol, 0.038. Minor products include i-butyl alcohol, t-amyl alcohol, n-butyl alcohol, n-amyl alcohol, and i-amyl alcohol. Small yields of i-hexyl alcohol and n-hexyl alcohol were also observed. There was no apparent difference in the G-values at pressures of 50, 100 and 150 torr. When the oxygen concentration was decreased below 5%, the yields of acetone, i-propyl alcohol, and n-propyl alcohol increased, the propionaldehyde yield decreased, and the yields of other products remained constant. The formation of major oxygen-containing products was explained on the basis that the alkyl radicals combine with molecular oxygen to give peroxyl radicals; the peroxyl radicals react with one another to give alkoxyl radicals, which in turn react with one another to form carbonyl compounds and alcohols. The reaction scheme for the formation of major products was examined using computer modeling based on a mechanism involving 28 reactions. Yields could be brought into agreement with the data within experimental error in nearly all cases.

Cyclic method for the fermentation of starch raw material in the Romadanovsk alcohol plant

Energy Technology Data Exchange (ETDEWEB)

Naumenko, I I; Basharin, I I; Pol' gin, I V

1958-01-01

Fermentation vats (volume 32 cu.m.) were connected in 2 series of 4 vats communicating by flow pipes supplied with cut-off valves. The main wort conduit was supplied with a 3-way valve connected with a bent pipe joint, by means of which the 3-way valve could be turned to any of the vats. Fermentation took place alternately, each vat series being filled for 24 hours with wort after yeast had been added. Fermentation in the main vat continued for 38 hours and in the others for 20 hours. Draining the finished brew and the preparation of the vats for the next fermentation began from the 4th vat, which in the following cycle, became the main vat. Fermentation took place with satisfactory acidity-increase indexes (less than or equal to 0.20 D.), with wastes no greater than expected, and with an alcohol yield of 100.2 to 100.3% of that expected from 1 ton of starch. The advantages of the cyclic method are a decrease in the fermentation time and a more complete fermentation of sugar; the method can thus be recommended for fermentation plants which have an insufficient productivity as a method which does not require many repairs or much expense. A flow sheet of the process and the design of the distributing pipes are given.

Effects of low-molecular weight alcohols on bacterial viability

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Man Adrian

2017-10-01

Full Text Available Alcohol based solutions are among the most convenient and wide spread aid in the prevention of nosocomial infections. The current study followed the efficacy of several types and isomers of alcohols on different bacterial species. Seven alcohols (ethyl, n-propyl, iso-propyl, n-butyl, iso-butyl, tert-butyl alcohol, and ethylene glycol were used to evaluate their minimal inhibitory and bactericidal effects by microdilution method on bacteria that express many phenotypical characteristics: different cell-wall structure (Gram positive/negative bacteria, capsule production (Klebsiella pneumoniae, antibiotic resistance (MRSA vs MSSA or high environmental adaptability (Pseudomonas aeruginosa. Results: The best inhibitory effect was noticed for n-propyl, followed by iso-propyl, n-butyl, and iso-butyl alcohols with equal values. Ethylene glycol was the most inefficient alcohol on all bacteria. In K. pneumoniae and P. aeruginosa, the bactericidal concentrations were higher than the inhibitory one, and to a level similar to that encountered for most of the Gram-positive bacteria. Among Gram-positive cocci, E. faecalis presented the lowest susceptibility to alcohols. Conclusions: All alcohols presented good effect on bacteria, even in low concentrations. Compared to ethanol as standard, there are better alternatives that can be used as antimicrobials, namely longer-chain alcohols such as propyl or butyric alcohols and their iso- isomers. Ethylene glycol should be avoided, due to its toxicity hazard and low antimicrobial efficacy. Bacterial phenotype (highly adaptable bacteria, biofilm formation and structure (cell wall structure, presence of capsule may drastically affect the responsiveness to the antimicrobial activity of alcohols, leading to higher bactericidal than inhibitory concentrations.

A dynamic metabolic flux analysis of ABE (acetone-butanol-ethanol) fermentation by Clostridium acetobutylicum ATCC 824, with riboflavin as a by-product.

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Zhao, Xinhe; Kasbi, Mayssa; Chen, Jingkui; Peres, Sabine; Jolicoeur, Mario

2017-12-01

The present study reveals that supplementing sodium acetate (NaAc) strongly stimulates riboflavin production in acetone-butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum ATCC 824 with xylose as carbon source. Riboflavin production increased from undetectable concentrations to ∼0.2 g L -1 (0.53 mM) when supplementing 60 mM NaAc. Of interest, solvents production and biomass yield were also promoted with fivefold acetone, 2.6-fold butanol, and 2.4-fold biomass adding NaAc. A kinetic metabolic model, developed to simulate ABE biosystem, with riboflavin production, revealed from a dynamic metabolic flux analysis (dMFA) simultaneous increase of riboflavin (ribA) and GTP (precursor of riboflavin) (PurM) synthesis flux rates under NaAc supplementation. The model includes 23 fluxes, 24 metabolites, and 72 kinetic parameters. It also suggested that NaAc condition has first stimulated the accumulation of intracellular metabolite intermediates during the acidogenic phase, which have then fed the solventogenic phase leading to increased ABE production. In addition, NaAc resulted in higher intracellular levels of NADH during the whole culture. Moreover, lower GTP-to-adenosine phosphates (ATP, ADP, AMP) ratio under NaAc supplemented condition suggests that GTP may have a minor role in the cell energetic metabolism compared to its contribution to riboflavin synthesis. © 2017 Wiley Periodicals, Inc.

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.

Science.gov (United States)

Araújo, Suzane Macêdo; Silva, Cristina Ferraz; Moreira, Jane Jesus Silveira; Narain, Narendra; Souza, Roberto Rodrigues

2011-09-01

In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of this fruit, which reaches about 85% of the annual production of 1 million tons. This work focuses on the development of an alcoholic product obtained by the fermentation of cashew apple juice. The inoculation with two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, were standardized to a concentration of 10(7 )cells ml(-1). Each inoculum was added to 1,500 ml of cashew must. Fermentation was performed at 28 ± 3°C and aliquots were withdrawn every 24 h to monitor soluble sugar concentrations, pH, and dry matter contents. The volatile compounds in fermented products were analyzed using the gas chromatography/mass spectrometry (GC/MS) system. After 6 days, the fermentation process was completed, cells removed by filtration and centrifugation, and the products were stabilized under refrigeration for a period of 20 days. The stabilized products were stored in glass bottles and pasteurized at 60 ± 5°C/30 min. Both fermented products contained ethanol concentration above 6% (v v(-1)) while methanol was not detected and total acidity was below 90 mEq l(-1), representing a pH of 3.8-3.9. The volatile compounds were characterized by the presence of aldehyde (butyl aldehyde diethyl acetal, 2,4-dimethyl-hepta-2,4-dienal, and 2-methyl-2-pentenal) and ester (ethyl α-methylbutyrate) representing fruity aroma. The strain SCT was found to be better and efficient and this produced 10% more alcohol over that of strain SCP.

Breath acetone as a potential marker in clinical practice.

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Ruzsányi, Veronika; Péter Kalapos, Miklós

2017-06-01

In recent decades, two facts have changed the opinion of researchers about the function of acetone in humans. Firstly, it has turned out that acetone cannot be regarded as simply a waste product of metabolism, because there are several pathways in which acetone is produced or broken down. Secondly, methods have emerged making possible its detection in exhaled breath, thereby offering an attractive alternative to investigation of blood and urine samples. From a clinical point of view the measurement of breath acetone levels is important, but there are limitations to its wide application. These limitations can be divided into two classes, technical and biological limits. The technical limits include the storage of samples, detection threshold, standardization of clinical settings, and the price of instruments. When considering the biological ranges of acetone, personal factors such as race, age, gender, weight, food consumption, medication, illicit drugs, and even profession/class have to be taken into account to use concentration information for disorders. In some diseases such as diabetes mellitus and lung cancer, as well as in nutrition-related behavior such as starvation and ketogenic diet, breath acetone has been extensively examined. At the same time, there is a lack of investigations in other cases in which ketosis is also evident, such as in alcoholism or an inborn error of metabolism. In summary, the detection of acetone in exhaled breath is a useful and promising tool for diagnosis and it can be used as a marker to follow the effectiveness of treatments in some disorders. However, further endeavors are needed for clarification of the exact distribution of acetone in different body compartments and evaluation of its complex role in humans, especially in those cases in which a ketotic state also occurs.

In Vitro Sensitivity Test in Antibiotics from the Fermentation Process in a Sugar-Alcohol Plant in the State of Paraná, Brazil

OpenAIRE

Lopes, Murilo Brandão; Faculdade de Apucarana – FAP; Silva, Thaís Medeiros Boldrin; Faculdade Metropolitana de Maringá – UNIFAMMA

2011-01-01

Since the development of different types of microorganisms is common during the fermentation process in sugar-alcohol plants, due to the processing states of prime matter, microbiological control is mandatory. In vitro sensitivity test is highly important for the fermentation process at sugar-alcohol plants since the type of antibiotic with the best antibacterial activity is evaluated. The test classifies antibiotics through their effects, namely, efficient, less efficient, slightly efficient...

Fermentation process diagnosis using a mathematical model

Energy Technology Data Exchange (ETDEWEB)

Yerushalmi, L; Volesky, B; Votruba, J

1988-09-01

Intriguing physiology of a solvent-producing strain of Clostridium acetobutylicum led to the synthesis of a mathematical model of the acetone-butanol fermentation process. The model presented is capable of describing the process dynamics and the culture behavior during a standard and a substandard acetone-butanol fermentation. In addition to the process kinetic parameters, the model includes the culture physiological parameters, such as the cellular membrane permeability and the number of membrane sites for active transport of sugar. Computer process simulation studies for different culture conditions used the model, and quantitatively pointed out the importance of selected culture parameters that characterize the cell membrane behaviour and play an important role in the control of solvent synthesis by the cell. The theoretical predictions by the new model were confirmed by experimental determination of the cellular membrane permeability.

Use of experimental design for the purge-and-trap-gas chromatography-mass spectrometry determination of methyl tert.-butyl ether, tert.-butyl alcohol and BTEX in groundwater at trace level.

Science.gov (United States)

Bianchi, F; Careri, M; Marengo, E; Musci, M

2002-10-25

An efficient method for the simultaneous determination of methyl tert.-butyl ether, tert.-butyl alcohol, benzene, toluene, ethylbenzene and xylene isomers in groundwater by purge-and-trap-gas chromatography-mass spectrometry was developed and validated. Experimental design was used to investigate the effects of temperature of extraction, time of extraction and percentage of salt added to the water samples. Regression models and desirability functions were applied to find the experimental conditions providing the highest global extraction yield. Validation was carried out in terms of limits of detection (LOD), limits of quantitation (LOQ), linearity and precision. LOD values ranging from 2.6 to 23 ng l(-1) were achieved, whereas linearity was statistically verified over two orders of magnitude for each compound. Precision was evaluated testing two concentration levels. Good results were obtained both in terms of intra-day repeatability and intermediate precision: RSD% lower than 4.5% at the highest concentration and lower than 13% at the lowest one were calculated for intra-day repeatability. A groundwater sample suspected of contamination by leaking underground petroleum storage tanks was analysed and some of the analytes were detected and quantitated.

Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.).

Science.gov (United States)

Alonso González, Elisa; Torrado Agrasar, Ana; Pastrana Castro, Lorenzo M; Orriols Fernández, Ignacio; Pérez Guerra, Nelson

2010-02-24

The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. However, the amount of volatile substances in the black currant distillate (121.1 g/hL absolute alcohol (aa)) was lower than the minimum limit (200 g/hL aa) fixed by the aforementioned regulation. The mean volatile composition of both distillates was different from other alcoholic beverages such as four commercial Galician orujo spirits, Portuguese bagaceiras, and two distillates obtained from fermented whey and blackberry. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics.

Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation.

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González-Arenzana, Lucía; López-Alfaro, Isabel; Garde-Cerdán, Teresa; Portu, Javier; López, Rosa; Santamaría, Pilar

2018-03-23

This study was performed with the aim of reducing the microbial communities of wines after alcoholic fermentation to improve the establishment of commercial Oenococcus oeni inoculum for developing the malolactic fermentation. Microbial community reduction was accomplished by applying Pulsed Electric Field (PEF) technology to four different wines. Overall, significant reductions in yeast population were observed. To a lesser extent, lactic acid bacteria were reduced while acetic acid bacteria were completely eliminated after the PEF treatment. In three out of the four tested wines, a decrease in the competitive pressure between microorganisms due to the detected reduction led to a general but slight shortening of the malolactic fermentation duration. In the wine with the most adverse conditions to commercial starter establishment, the shortest malolactic fermentation was reached after PEF treatment. Finally, the sensorial quality of three out of the four treated wines was considered better after the PEF treatment. Therefore, PEF technology meant an important tool for improving the malolactic fermentation performance. Copyright © 2018 Elsevier B.V. All rights reserved.

Analytical Method Development and Validation for the Quantification of Acetone and Isopropyl Alcohol in the Tartaric Acid Base Pellets of Dipyridamole Modified Release Capsules by Using Headspace Gas Chromatographic Technique

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Sriram Valavala

2018-01-01

Full Text Available A simple, sensitive, accurate, robust headspace gas chromatographic method was developed for the quantitative determination of acetone and isopropyl alcohol in tartaric acid-based pellets of dipyridamole modified release capsules. The residual solvents acetone and isopropyl alcohol were used in the manufacturing process of the tartaric acid-based pellets of dipyridamole modified release capsules by considering the solubility of the dipyridamole and excipients in the different manufacturing stages. The method was developed and optimized by using fused silica DB-624 (30 m × 0.32 mm × 1.8 µm column with the flame ionization detector. The method validation was carried out with regard to the guidelines for validation of analytical procedures Q2 demanded by the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH. All the validation characteristics were meeting the acceptance criteria. Hence, the developed and validated method can be applied for the intended routine analysis.

Four coordination polymers based on 5-tert-butyl isophthalic acid and rigid bis(imidazol-1yl)benzene linkers: Synthesis, luminescence detection of acetone and optical properties

International Nuclear Information System (INIS)

Arıcı, Mürsel; Zafer Yeşilel, Okan; Büyükgüngör, Orhan

2017-01-01

detection of acetone. Moreover, thermal and optical properties of the complexes were also studied. - Highlights: • Four new 2D and 3D coordination polymers with 5-tert-butyl isophthalic acid and rigid bis(imidazol-1yl)benzene linkers. • The structural diversity depending on ligands and coordination number of metal centers. • Fluorescent sensor for the detection of acetone.

Toluene metabolism in isolated rat hepatocytes: effects of in vivo pretreatment with acetone and phenobarbital

Energy Technology Data Exchange (ETDEWEB)

Smith-Kielland, A.; Ripel, A. (National Inst. of Forensic Toxicology, Oslo (Norway))

1993-02-01

Hepatocytes isolated from control, acetone- and phenobarbital-pretreated rats were used to study the metabolic conversion of toluene to benzyl alcohol, benzaldehyde, benzoic acid and hippuric acid at low (<100 [mu]M) and high (100-500 [mu]M) toluene concentrations. The baseline formation rates of toluene metabolites (benzyl alcohol, benzoic acid and hippuric acid) were 2.9[+-]1.7 and 10.0[+-]2.3 nmol/mg cell protein/60 min at low and high toluene concentrations, respectively. In vivo pretreatment of rats with acetone and phenobarbital increased the formation of metabolites: at low toluene concentrations 3- and 5-fold, respectively; at high toluene concentrations no significant increase (acetone) and 8-fold increase (phenobarbital). Apparent inhibition by ethanol, 7 and 60 mM, was most prominent at low toluene concentrations: 63% and 69%, respectively, in control cells; 84% and 91% in acetone-pretreated cells, and 32% (not significant) and 51% in phenobarbital-pretreated cells. Ethanol also caused accumulation of benzyl alcohol. The apparent inhibition by isoniazid was similar to that of ethanol at low toluene concentrations. Control and acetone-pretreated cells were apparently resistant towards metyrapone; the decrease was 49% and 64% in phenobarbital-pretreated cells at low and high toluene concentrations, respectively. In these cells, the decrease in presence of combined ethanol and metyrapone was 95% (low toluene concentrations). 4-Methylpyrazole decreased metabolite formation extensively in all groups. Benzaldehyde was only found in the presence of an aldehyde dehydrogenase inhibitor. Increased ratio benzoic/hippuric acid was observed at high toluene concentrations. These results demonstrate that toluene oxidation may be studied by product formation in isolated hepatocytes. However, the influence of various enzymes in the overall metabolism could not be ascertained due to lack of inhibitor specificity. (orig.).

Promotion or suppression of glucose isomerization in subcritical aqueous straight- and branched-chain alcohols.

Science.gov (United States)

Gao, Da-Ming; Kobayashi, Takashi; Adachi, Shuji

2015-01-01

The influence of water-miscible alcohols (methanol, 1-propanol, 2-propanol, and t-butyl alcohol) on the isomerization of glucose to fructose and mannose was investigated under subcritical aqueous conditions (180-200 °C). Primary and secondary alcohols promoted the conversion and isomerization of glucose to afford fructose and mannose with high and low selectivity, respectively. On the other hand, the decomposition (side-reaction) of glucose was suppressed in the presence of the primary and secondary alcohols compared with that in subcritical water. The yield of fructose increased with increasing concentration of the primary and secondary alcohols, and the species of the primary and secondary alcohols tested had little effect on the isomerization behavior of glucose. In contrast, the isomerization of glucose was suppressed in subcritical aqueous t-butyl alcohol. Both the conversion of glucose and the yield of fructose decreased with increasing concentration of t-butyl alcohol. In addition, mannose was not detected in reactions using subcritical aqueous t-butyl alcohol.

Investigation of emissions characteristics of secondary butyl alcohol-gasoline blends in a port fuel injection spark ignition engine

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Yusri I.M.

2017-01-01

Full Text Available Exhaust emissions especially from light duty gasoline engine are a major contributor to air pollution due to the large number of vehicles on the road. The purpose of this study is to experimentally analyse the exhaust pollutant emissions of a four-stroke port fuel spark ignition engines operating using secondary butyl alcohol–gasoline blends by percentage volume of 5% (GBu5, 10% (GBu10 and 15% (GBu15 of secondary butyl- alcohol (2-butanol additives in gasoline fuels at 50% of wide throttle open. The exhaust emissions characteristics of the engine using blended fuels was compared to the exhaust emissions of the engine with gasoline fuels (G100 as a reference fuels. Exhaust emissions analysis results show that all of the blended fuels produced lower CO by 8.6%, 11.6% and 24.8% for GBu5, GBu10 and GBu15 respectively from 2500 to 4000 RPM, while for HC, both GBu10 and GBu15 were lower than that G100 fuels at all engine speeds. In general, when the engine was operated using blended fuels, the engine produced lower CO and HC, but higher CO2.

Simulation of an alcoholic fermentation, using honey like substrate

International Nuclear Information System (INIS)

Gomez, Jose Angel; Castano, Hader Ivan; Arias Mario

1997-01-01

The article describes the implementation of a mathematical model for the simulation of an alcoholic fermentation using honey like substrate. To carry out it, the kinetic data were adjusted to equations of curves with which were calculated the derivates of the concentrations in the time, with the objective of calculating the specific speeds of growth and product formation; once fact this, it proceeded to evaluate the adjustment of the different inhibition models, so much of substrate as of product on the kinetics of the process, finding that the pattern that more it was adjusted it was the exponential, also working lineal, parabolic model, etc. with the equations for μ (specific speed of growth of biomass) and v (specific speed of product formation) it proceeded to carry out the balances of mass, with the purpose of outlining the pattern of differential equations of first order and with conditions given initials. This system was solved for numeric methods using the Euler algorithm modified for that which was required to elaborate a computer program and this way, the behavior of the feigned fermentation, for its later confrontation with the experimental data

Microbial community composition during anaerobic mineralization of tert-butyl alcohol (TBA) in fuel-contaminated aquifer material.

Science.gov (United States)

Wei, Na; Finneran, Kevin T

2011-04-01

Anaerobic mineralization of tert-butyl alcohol (TBA) and methyl tert-butyl ether (MTBE) were studied in sediment incubations prepared with fuel-contaminated aquifer material. Microbial community compositions in all incubations were characterized by amplified ribosomal DNA restriction analysis (ARDRA). The aquifer material mineralized 42.3±9.9% of [U-(14)C]-TBA to 14CO2 without electron acceptor amendment. Fe(III), sulfate, and Fe(III) plus anthraquinone-2,6-disulfonate addition also promoted U-[14C]-TBA mineralization at levels similar to those of the unamended controls. Nitrate actually inhibited TBA mineralization relative to unamended controls. In contrast to TBA, [U-(14)C]-MTBE was not significantly mineralized in 400 days regardless of electron acceptor amendment. Microbial community analysis indicated that the abundance of one dominant clone group correlated closely with anaerobic TBA mineralization. The clone was phylogenetically distinct from known aerobic TBA-degrading microorganisms, Fe(III)- or sulfate-reducing bacteria. It was most closely associated with organisms belonging to the alphaproteobacteria. Microbial communities were different in MTBE and TBA amended incubations. Shannon indices and Simpson indices (statistical community comparison tools) both demonstrated that microbial community diversity decreased in incubations actively mineralizing TBA, with distinct "dominant" clones developing. These data contribute to our understanding of anaerobic microbial transformation of fuel oxygenates in contaminated aquifer material and the organisms that may catalyze the reactions.

Tie line data for the (water + butyric acid + n-butyl alcohol or amyl alcohol) at T = (298.2, 308.2, and 318.2) K and (water + butyric acid + isoamyl alcohol) at T = 298.2 K

International Nuclear Information System (INIS)

Ghanadzadeh Gilani, A.; Ghanadzadeh Gilani, H.; Amouzadeh, F.

2014-01-01

Highlights: • Liquid equilibrium data of (water + BA + alcohols) systems were measured. • Experimental LLE data were correlated with NRTL and UNIQUAC models. • Distribution coefficients and separation factors were evaluated. -- Abstract: In this study, solubility and tie-line data of the (water + butyric acid + n-butyl alcohol or amyl alcohol) ternary systems were determined at T = (298.2, 308.2, and 318.2) K and p = 101.3 kPa for the first time. Due to the structural similarity, the tie-line data for (water + butyric acid + isoamyl alcohol) system were also measured and correlated at T = 298.2 K. The ternary systems investigated display type-1 behaviour of LLE. The cloud point method was used to measure the solubility data and the Karl-Fischer, acidimetric titration, and refractive index methods were used to determine the tie-line data. For each system, the experimental tie-line data were correlated using the UNIQUAC and NRTL models. The Othmer–Tobias and Hand correlations equations were used to establish the quality of the LLE data. Experimental distribution coefficients and separation factors were evaluated over the immiscibility regions

Alcohol

Science.gov (United States)

... created when grains, fruits, or vegetables are fermented . Fermentation is a process that uses yeast or bacteria to change the sugars in the food into alcohol. Fermentation is used to produce many necessary items — everything ...

Pleiotropic functions of the yeast Greatwall-family protein kinase Rim15p: a novel target for the control of alcoholic fermentation.

Science.gov (United States)

Watanabe, Daisuke; Takagi, Hiroshi

2017-06-01

Rim15p, a Greatwall-family protein kinase in yeast Saccharomyces cerevisiae, is required for cellular nutrient responses, such as the entry into quiescence and the induction of meiosis and sporulation. In higher eukaryotes, the orthologous gene products are commonly involved in the cell cycle G 2 /M transition. How are these pleiotropic functions generated from a single family of protein kinases? Recent advances in both research fields have identified the conserved Greatwall-mediated signaling pathway and a variety of downstream target molecules. In addition, our studies of S. cerevisiae sake yeast strains revealed that Rim15p also plays a significant role in the control of alcoholic fermentation. Despite an extensive history of research on glycolysis and alcoholic fermentation, there has been no critical clue to artificial modification of fermentation performance of yeast cells. Our finding of an in vivo metabolic regulatory mechanism is expected to provide a major breakthrough in yeast breeding technologies for fermentation applications.

Increased expression of the yeast multidrug resistance ABC transporter Pdr18 leads to increased ethanol tolerance and ethanol production in high gravity alcoholic fermentation

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Teixeira Miguel C

2012-07-01

Full Text Available Abstract Background The understanding of the molecular basis of yeast tolerance to ethanol may guide the design of rational strategies to increase process performance in industrial alcoholic fermentations. A set of 21 genes encoding multidrug transporters from the ATP-Binding Cassette (ABC Superfamily and Major Facilitator Superfamily (MFS in S. cerevisiae were scrutinized for a role in ethanol stress resistance. Results A yeast multidrug resistance ABC transporter encoded by the PDR18 gene, proposed to play a role in the incorporation of ergosterol in the yeast plasma membrane, was found to confer resistance to growth inhibitory concentrations of ethanol. PDR18 expression was seen to contribute to decreased 3 H-ethanol intracellular concentrations and decreased plasma membrane permeabilization of yeast cells challenged with inhibitory ethanol concentrations. Given the increased tolerance to ethanol of cells expressing PDR18, the final concentration of ethanol produced during high gravity alcoholic fermentation by yeast cells devoid of PDR18 was lower than the final ethanol concentration produced by the corresponding parental strain. Moreover, an engineered yeast strain in which the PDR18 promoter was replaced in the genome by the stronger PDR5 promoter, leading to increased PDR18 mRNA levels during alcoholic fermentation, was able to attain a 6 % higher ethanol concentration and a 17 % higher ethanol production yield than the parental strain. The improved fermentative performance of yeast cells over-expressing PDR18 was found to correlate with their increased ethanol tolerance and ability to restrain plasma membrane permeabilization induced throughout high gravity fermentation. Conclusions PDR18 gene over-expression increases yeast ethanol tolerance and fermentation performance leading to the production of highly inhibitory concentrations of ethanol. PDR18 overexpression in industrial yeast strains appears to be a promising approach to

Alcohol from whey

Energy Technology Data Exchange (ETDEWEB)

1982-03-01

A process for ethanol production from whey is described. The lactose is fermented into alcohol via glucose and galactose of yeast. The whey must be pasteurized before fermentation in order to reduce the concentration of microorganisms in the protein fraction. The protein is separated by ultrafiltration. The whey, which is now rather free of bacteria, is introduced into the fermentation unit where yeast cultures are added to it. After fermentation, the yeast slurry is separated and processed into feeding yeast while the mash is passed on to the distillation unit. The alcohol thus produced is of very high quality and may be added to alcoholic beverages.

Acetone poisoning

Science.gov (United States)

... this page: //medlineplus.gov/ency/article/002480.htm Acetone poisoning To use the sharing features on this page, please enable JavaScript. Acetone is a chemical used in many household products. ...

Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

NARCIS (Netherlands)

Iersel, van M.F.M.; Brouwer-Post, E.; Rombouts, F.M.; Abee, T.

2000-01-01

Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor. This highly controllable system combines short contact times between yeast and wort with the reduction of off-flavors to concentrations below threshold values. In the present study, the influence

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. Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Alcoholic fermentation of stored sweet potatoes

Energy Technology Data Exchange (ETDEWEB)

Yutaka, Y; One, H

1958-01-01

Sweet potatoes were ground and stored in a ground hold. The stored sweet potatoes gave about 90% fermentation efficiency by the koji process. A lower fermentation efficiency by the amylo process was improved by adding 20 to 30 mg/100 ml of organic N. Inorganic N has no effect in improving the fermentation efficiency of the stored sweet potatoes by the amylo process.

Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

Directory of Open Access Journals (Sweden)

Javier Portu

2014-12-01

Full Text Available Nitrogen is an important element for grapevine and winemaking which affects the development of the plant and yeast, and therefore it is important for wine quality. The aim of this work was to study the influence of foliar application to vineyard of proline, phenylalanine and urea and two commercial nitrogen fertilizers, without and with amino acids in their formulation, on the wine amino acid content and their consumption during the alcoholic fermentation. The results showed that these treatments did not affect the amino acid composition in wines. The differences observed for certain amino acids were so small that the concentration of total amino acids was not significantly different among wines. Moreover, it was observed that the higher the content of amino acids in the medium, the greater their consumption during the alcoholic fermentation.

Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach.

Science.gov (United States)

Escalante, Adelfo; Giles-Gómez, Martha; Hernández, Georgina; Córdova-Aguilar, María Soledad; López-Munguía, Agustín; Gosset, Guillermo; Bolívar, Francisco

2008-05-31

In this study, the characterization of the bacterial community present during the fermentation of pulque, a traditional Mexican alcoholic beverage from maguey (Agave), was determined for the first time by a polyphasic approach in which both culture and non-culture dependent methods were utilized. The work included the isolation of lactic acid bacteria (LAB), aerobic mesophiles, and 16S rDNA clone libraries from total DNA extracted from the maguey sap (aguamiel) used as substrate, after inoculation with a sample of previously produced pulque and followed by 6-h fermentation. Microbiological diversity results were correlated with fermentation process parameters such as sucrose, glucose, fructose and fermentation product concentrations. In addition, medium rheological behavior analysis and scanning electron microscopy in aguamiel and during pulque fermentation were also performed. Our results showed that both culture and non-culture dependent approaches allowed the detection of several new and previously reported species within the alpha-, gamma-Proteobacteria and Firmicutes. Bacteria diversity in aguamiel was composed by the heterofermentative Leuconostoc citreum, L. mesenteroides, L. kimchi, the gamma-Proteobacteria Erwinia rhapontici, Enterobacter spp. and Acinetobacter radioresistens. Inoculation with previously fermented pulque incorporated to the system microbiota, homofermentative lactobacilli related to Lactobacillus acidophilus, several alpha-Proteobacteria such as Zymomonas mobilis and Acetobacter malorum, other gamma-Proteobacteria and an important amount of yeasts, creating a starting metabolic diversity composed by homofermentative and heterofermentative LAB, acetic and ethanol producing microorganisms. At the end of the fermentation process, the bacterial diversity was mainly composed by the homofermentative Lactobacillus acidophilus, the heterofermentative L. mesenteroides, Lactococcus lactis subsp. lactis and the alpha-Proteobacteria A. malorum. After

Effect of juice and fermented vinegar from Hovenia dulcis peduncles on chronically alcohol-induced liver damage in mice.

Science.gov (United States)

Xiang, Jinle; Zhu, Wenxue; Li, Zhixi; Ling, Shengbao

2012-06-01

The protective effects of juice and fermented vinegar from Hovenia dulcis peduncles on chronically ethanol-induced biochemical changes in male mice were investigated. Administration of ethanol (50%, v/v, 10 mL kg⁻¹) to mice for 6 weeks induced liver damage with a significant increase (P vinegar from Hovenia dulcis peduncles (10 mL kg⁻¹ bw) along with alcohol significantly (P vinegar from Hovenia dulcis peduncles showed better profiles of the antioxidant systems with relatively higher glutathione (GSH) content, total superoxide dismutase (T-SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities. All these results were accompanied by histological observations in liver. The results demonstrate that both of the juice and fermented vinegar from Hovenia dulcis peduncles have beneficial effects in reducing the adverse effect of alcohol.

Acoustical, volumetric and osmotic properties of binary mixtures containing the ionic liquid 1-butyl-3-metylimidazolium dicyanamide mixed with primary and secondary alcohols

OpenAIRE

Noélia Calvar; Emilio J. González; Ángeles Domínguez; Eugénia A. Macedo

2012-01-01

In this paper, densities and speeds of sound for five binary systems {alcohol + 1-butyl-3-methylimidazolium dicyanamide} were measured from T = (293.15 to 323.15) K and atmospheric pressure. From these experimental data, apparent molar volume and apparent molar isentropic compression have been calculated and fitted to a Redlich-Meyer type equation. This fit was also used to calculate the apparent molar volume and apparent molar isentropic compression at infinite dilution for the studied binar...

Acoustic, volumetric and osmotic properties of binary mixtures containing the ionic liquid 1-butyl-3-methylimidazolium dicyanamide mixed with primary and secondary alcohols

OpenAIRE

Noélia Calvar; Emilio J. González; Dominguez, A; Maria Eugénia Macedo

2012-01-01

In this paper, densities and speeds of sound for five binary systems {alcohol + 1-butyl-3-methylimidazolium dicyanamide} were measured from T = (293.15 to 323.15) K and atmospheric pressure. From these experimental data, apparent molar volume and apparent molar isentropic compression have been calculated and fitted to a Redlich-Meyer type equation. This fit was also used to calculate the apparent molar volume and apparent molar isentropic compression at infinite dilution for the studied binar...

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.

Science.gov (United States)

Dack, Rachael E; Black, Gary W; Koutsidis, Georgios; Usher, St John

2017-10-01

The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase microextraction GC-MS. Higher alcohol levels were significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was inhibited, due to possible suppression of enzyme activity and/or gene expression linked to ester synthesis. Yeast strain also affected flavour synthesis with Saccharomyces cerevisiae strain A01 producing considerably lower levels of higher alcohols and esters than S288c and L04. S288c produced approximately double the higher alcohol levels and around twenty times more esters compared to L04. Further investigations into malt type-yeast strain interactions in relation to flavour development are required to gain better understanding of flavour synthesis that could assist in the development of new products and reduce R&D costs for the industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

Enhanced acetone-butanol-ethanol production from lignocellulosic hydrolysates by using starchy slurry as supplement.

Science.gov (United States)

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

2017-11-01

This study aims to improve acetone-butanol-ethanol production from the hydrolysates of lignocellulosic material by supplementing starchy slurry as nutrients. In the fermentations of glucose, xylose and the hydrolysates of Salix schwerinii, the normal supplements such as buffer, minerals, and vitamins solutions were replaced with the barley starchy slurry. The ABE production was increased from 0.86 to 14.7g/L by supplementation of starchy slurry in the fermentation of xylose and the utilization of xylose increased from 29% to 81%. In the fermentations of hemicellulosic and enzymatic hydrolysates from S. schwerinii, the ABE yields were increased from 0 and 0.26 to 0.35 and 0.33g/g sugars, respectively. The results suggested that the starchy slurry supplied the essential nutrients for ABE fermentation. The starchy slurry as supplement could improve the ABE production from both hemicellulosic and cellulosic hydrolysate of lignocelluloses, and it is particularly helpful for enhancing the utilization of xylose from hemicelluloses. Copyright © 2017 Elsevier Ltd. All rights reserved.

Four coordination polymers based on 5-tert-butyl isophthalic acid and rigid bis(imidazol-1yl)benzene linkers: Synthesis, luminescence detection of acetone and optical properties

Energy Technology Data Exchange (ETDEWEB)

Arıcı, Mürsel, E-mail: marici@ogu.edu.tr [Department of Chemistry, Faculty of Arts and Sciences, Eskişehir Osmangazi University, 26480 Eskişehir (Turkey); Zafer Yeşilel, Okan [Department of Chemistry, Faculty of Arts and Sciences, Eskişehir Osmangazi University, 26480 Eskişehir (Turkey); Büyükgüngör, Orhan [Department of Physics, Faculty of Arts and Sciences, Ondokuz Mayıs University, 55139 Samsun (Turkey)

2017-05-15

methanol could be used as a fluorescent sensor for the detection of acetone. Moreover, thermal and optical properties of the complexes were also studied. - Highlights: • Four new 2D and 3D coordination polymers with 5-tert-butyl isophthalic acid and rigid bis(imidazol-1yl)benzene linkers. • The structural diversity depending on ligands and coordination number of metal centers. • Fluorescent sensor for the detection of acetone.

Selective liquid phase oxidation of benzyl alcohol to benzaldehyde by tert-butyl hydroperoxide over γ-Al2O3 supported copper and gold nanoparticles

International Nuclear Information System (INIS)

Ndolomingo, Matumuene Joe; Meijboom, Reinout

2017-01-01

Highlights: • Cu and Au on γ-Al 2 O 3 catalysts were prepared and characterized. • Benzyl alcohol oxidation to benzaldehyde was performed by tert-butyl hydroperoxide in the absence of any solvent using the prepared catalysts. • The as prepared catalysts exhibited good performance in terms of conversion and selectivity towards benzaldehyde. • The kinetics of the reaction was investigated; k app was proportional to the amount of nano catalyst and oxidant present in the system. • The catalysts was recycled and reused with neither significant loss of activity nor selectivity. - Abstract: Benzyl alcohol oxidation to benzaldehyde was performed by tert-butyl hydroperoxide (TBHP) in the absence of any solvent using γ-Al 2 O 3 supported copper and gold nanoparticles. Li 2 O and ionic liquids were used as additive and stabilizers for the synthesis of the catalysts. The physico-chemical properties of the catalysts were characterized by atomic absorption spectroscopy (AAS), X-ray diffraction spectroscopy (XRD), N 2 absorption/desorption (BET), transmission electron microscopy (TEM), scanning electron microscopy (SEM), thermogravimetric analysis (TGA) and temperature programmed reduction (TPR), whereas, the oxidation reaction was followed by gas chromatography with a flame ionization detector (GC-FID). The as prepared catalysts exhibited good catalytic performance in terms of conversion and selectivity towards benzaldehyde. The performance of the Au-based catalysts is significantly higher than that of the Cu-based catalysts. For both Cu and Au catalysts, the conversion of benzyl alcohol increased as the reaction proceeds, while the selectivity for benzaldehyde decreased. Moreover, the catalysts can be easily recycled and reused with neither significant loss of activity nor selectivity. A kinetic study for the Cu and Au-catalyzed oxidation of benzyl alcohol to benzyldehyde is reported. The rate at which the oxidation of benzyl alcohol is occurring as a function of

Alcoholic fermentation of sorghum and other grains by using a fungal amylase

Energy Technology Data Exchange (ETDEWEB)

Blaisten, R J

1961-01-01

Destilasa is the trade ame of a fungal ..gamma..-amylase obtained from a strain of Aspergillus awamori for use in grain distilleries in Argentina. Using sorghum mash, 57% starch, 2 to 5% Destilasa gave fermentation efficiencies from 76 to 94%, malt 78%, acid conversion 75%. Other starchy materials tested were rye, potatoes, and sweet potatoes. Cooking and saccharification procedures were given in detail for corn, sorghum, and rye. An industrial procedure was outlined in detail and might be applicable to alcohol distilleries using sugar cane.

La fermentation acétonobutylique. Synthèse bibliographique et orientations actuelles Butanol-Acetone Fermentation. Bibliographie Synthesis and Current Trends

Directory of Open Access Journals (Sweden)

Marchal R.

2006-11-01

Full Text Available Cet article présente une synthèse des connaissances sur la fermentation acétonobutylique tant d'un point de vue microbiologique que technologique. Divers aspects du métabolisme et de la régulation du microorganisme mis en oeuvre sont abordés. Les performances de la fermentation sur ses substrats traditionnels (farine de maïs ou mélasses sont comparées avec celles qui ont été récemment obtenues à partir du topinambour à l'Institut Français du Pétrole, dans le cadre d'un nouveau développement de cette fermentation pour la production de carburants. This article gives a synthesis of what is known about butylacetone fermentation from both the microbiological and technological standpoints. Different aspects of the metabolism of the microorganism used and of how it is regulated are considered. The performances of fermentation on traditional substrates (cornmeal or molasses are compared with those recently obtained using Jerusalem artichokes at Institut Français du Pétrole as part of a new project on this fermentation for the purpose of producing substitute fuel.

A set of nutrient limitations trigger yeast cell death in a nitrogen-dependent manner during wine alcoholic fermentation.

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Camille Duc

Full Text Available Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting in weaker membrane resistance to ethanol. However the mechanisms underlying cell death in these conditions remain unclear. We examined cell death occurrence considering yeast cells ability to elicit an appropriate response to a given nutrient limitation and thus survive starvation. We show here that a set of micronutrients (oleic acid, ergosterol, pantothenic acid and nicotinic acid in low, growth-restricting concentrations trigger cell death in alcoholic fermentation when nitrogen level is high. We provide evidence that nitrogen signaling is involved in cell death and that either SCH9 deletion or Tor inhibition prevent cell death in several types of micronutrient limitation. Under such limitations, yeast cells fail to acquire any stress resistance and are unable to store glycogen. Unexpectedly, transcriptome analyses did not reveal any major changes in stress genes expression, suggesting that post-transcriptional events critical for stress response were not triggered by micronutrient starvation. Our data point to the fact that yeast cell death results from yeast inability to trigger an appropriate stress response under some conditions of nutrient limitations most likely not encountered by yeast in the wild. Our conclusions provide a novel frame for considering both cell death and the management of nutrients during alcoholic fermentation.

Identification of tertiary butyl alcohol (TBA)-utilizing organisms in BioGAC reactors using 13C-DNA stable isotope probing.

Science.gov (United States)

Aslett, Denise; Haas, Joseph; Hyman, Michael

2011-09-01

Biodegradation of the gasoline oxygenates methyl tertiary-butyl ether (MTBE) and ethyl tertiary-butyl ether (ETBE) can cause tertiary butyl alcohol (TBA) to accumulate in gasoline-impacted environments. One remediation option for TBA-contaminated groundwater involves oxygenated granulated activated carbon (GAC) reactors that have been self-inoculated by indigenous TBA-degrading microorganisms in ground water extracted from contaminated aquifers. Identification of these organisms is important for understanding the range of TBA-metabolizing organisms in nature and for determining whether self-inoculation of similar reactors is likely to occur at other sites. In this study (13)C-DNA-stable isotope probing (SIP) was used to identify TBA-utilizing organisms in samples of self-inoculated BioGAC reactors operated at sites in New York and California. Based on 16S rRNA nucleotide sequences, all TBA-utilizing organisms identified were members of the Burkholderiales order of the β-proteobacteria. Organisms similar to Cupriavidus and Methylibium were observed in both reactor samples while organisms similar to Polaromonas and Rhodoferax were unique to the reactor sample from New York. Organisms similar to Hydrogenophaga and Paucibacter strains were only detected in the reactor sample from California. We also analyzed our samples for the presence of several genes previously implicated in TBA oxidation by pure cultures of bacteria. Genes Mpe_B0532, B0541, B0555, and B0561 were all detected in (13)C-metagenomic DNA from both reactors and deduced amino acid sequences suggested these genes all encode highly conserved enzymes. One gene (Mpe_B0555) encodes a putative phthalate dioxygenase-like enzyme that may be particularly appropriate for determining the potential for TBA oxidation in contaminated environmental samples.

Reactivity of solvent alcohol on degradation of CFC113

International Nuclear Information System (INIS)

Nakagawa, Seiko

2003-01-01

1,1,2-Trichloro-trifluoroethane (CFC113) was dissolved in alkaline 1-butanol, 2-butanol, iso-butyl alcohol, and phenyl ethyl alcohol and irradiated with 60 Co gamma rays after purged with pure nitrogen gas. In all these solvents, the concentration of CFC113 and hydroxide ion decreased and that of chloride ion increased with a dose observed in 2-propanol solution. The reaction efficiency increases in order of 1-butanol< iso-butyl alcohol< phenyl ethyl alcohol<2-butanol<2-propanol. The solvent effect will depend on the binding energy of the αC-H of the alcohol molecule and electron affinity and dipole moment of the ketones or aldehydes produced from the alcohols

NMR analysis of t-butyl-catalyzed deuterium exchange at unactivated arene localities.

Science.gov (United States)

Stack, Douglas E; Eastman, Rachel

2016-10-01

Regioselective labelling of arene rings via electrophilic exchange is often dictated by the electronic environment caused by substituents present on the aromatic system. Previously, we observed the presence of a t-butyl group, either covalently bond or added as an external reagent, could impart deuterium exchange to the unactivated, C1-position of estrone. Here, we provide nuclear magnetic resonance analysis of this exchange in a solvent system composed of 50:50 trifluoroacetic acid and D 2 O with either 2-t-butylestrone or estrone in the presence of t-butyl alcohol has shed insights into the mechanism of this t-butyl-catalyzed exchange. Fast exchange of the t-butyl group concurrent with the gradual reduction of the H1 proton signal in both systems suggest a mechanism involving ipso attack of the t-butyl position by deuterium. The reversible addition/elimination of the t-butyl group activates the H1 proton towards exchange by a mechanism of t-butyl incorporation, H1 activation and exchange, followed by eventual t-butyl elimination. Density functional calculations are consistent with the observation of fast t-butyl exchange concurrent with slower H1 exchange. The σ-complex resulting from ipso attack of deuterium at the t-butyl carbon was 6.6 kcal/mol lower in energy than that of the σ-complex resulting from deuterium attack at C1. A better understanding of the t-butyl-catalyzed exchange could help in the design of labelling recipes for other phenolic metabolites. Copyright © 2016 The Authors. Journal of Labelled Compounds and Radiopharmaceuticals published by John Wiley & Sons, Ltd.

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. © 2014 American Institute of Chemical Engineers.

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.

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 manner...

Evaluation of the possibility of using brewer’s spent grain for the fermentation of lignocellulosic hydrolysates to biobutanol

Directory of Open Access Journals (Sweden)

Morozova Tatyana Sergeevna

2017-06-01

Full Text Available The paper deals with the investigation of the possible using of brewer’s grain as a source of growth substabces in acetone-butanol fermentation of lignocellulosic hydrolysates in order to reduce the cost of biobutanol production and to utilize the brewery waste. The fermentation of glucose was carried out at different concentrations of the brewer’s grain by Clostridium acetobutylicum ATCC 824. In the experiments on fermentation of the lignocellulosic hydrolysates an enzymatic hydrolysate of miscanthus cellulose containing 34.8 g/l glucose and 15.6 g/l xylose was used as a source of reducing substances. The sterilization of the medium was carried out at 0.5 KPa for 20 minutes. The sterilization of the growth and reducing substances sources was conducted separately to prevent caramelization of products and melanoidins. For inoculation the spores of 3% (vol/vol C. acetobutylicum ATCC 824 were transferred to a fresh medium. The strain was grown at 37 °С under anaerobic conditions. In a series of experiments on the evaluation of the influence of the brewer’s grain on the fermentability of carbohydrates by the strain of C. acetobutylicum АТСС 824, limiting and inhibitive concentrations of brewer’s grain were determined in the medium, which were 2 and 20 % vol., respectively. The optimal amount of the brewer’s grain was about 6 % vol. At the optimal concentration of the brewer’s grain the fermentation of lignocellulosic hydrolysates occured in all replicates. It was characterized by intensive gas and foam formation that corresponds to the data in literature. After 79-88 h of fermentation of miscanthus cellulose hydrolysate the product yield amounted 10.14±0.87 g/L butanol, 02.48±0.53 acetone, 01.02±0.42 g/L ethanol. It was found that at an optimum concentration both the fresh and sour brewer’s grain can be used in the fermentation. After the acetone-butanol fermentation the brewer’s grain can be used as a food for farm animals

A study of butyl acetate synthesis. 4-reaction kinetics

OpenAIRE

Álvaro Orjuela Londoño; Fernando Leiva Lenis; Luis Alejandro Boyacá Mendivelso; Gerardo Rodríguez Niño; Luis María Carballo Suárez

2006-01-01

This work was aimed at studying liquid-phase acetic acid and butyl alcohol esterification reaction (P atm =0.76 Bar),using an ion exchange resin (Lewatit K-2431) as catalyst. The effect of the absence of internal and external mass transport on catalyst particles was established in the research conditions used here. A set of assays to determine the effect of catalyst load (0.5%, 1%, 2% w/w) temperature (73°C, 80°C, 87°C) and molar ratio (1:2, 1:1, 2:1 acid/alcohol) on reaction rate was carrie...

OXYGEN MANAGEMENT DURING ALCOHOLIC FERMENTATION

OpenAIRE

MOENNE VARGAS, MARÍA ISABE

2013-01-01

Oxygen additions are a common practice in winemaking, as oxygen has a positive effect in fermentative kinetics, biomass synthesis and improvement of color, structure and :flavor in treated wines. However, most oxygen additions are carried out heuristically through pump-over operations solely on a know-how basis, which is difficult to manage in terms of the exact quantity of oxygen transferred to the fermenting must. It is important to estímate the amount of oxygen added because...

Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles.

Science.gov (United States)

Zhang, Guanfei; Chen, Wenxue; Chen, Weijun; Chen, Haiming

2018-03-01

Matured coconut water (MCW) is a by-product in the coconut milk industry that is usually discarded due to its unpleasant flavor. In this study, low-alcohol coconut water (LACW) was fermented with Saccharomyces cerevisiae to improve the quality of MCW. Volatile components and nonvolatile flavor-related elements were estimated to compare the qualities of the MCW and LACW. Besides measuring the kinetic changes, the levels of fructose, glucose, sucrose and ethanol contents were also determined. The results of the organic acid assays showed that tartaric, pyruvic and succinic acids were the primary organic acids present in LACW and increased significantly with fermentation. The resulting volatile composition assay indicated that esters, alcohols and fatty acids were significantly influenced by fermentation and yeast strains. Moreover, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion reducing antioxidant capacity and ferric reducing antioxidant power values increased significantly throughout the process, correlating with the enhancement of total phenolic content.

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2.

Science.gov (United States)

Ma, Lijuan; Huang, Shiyong; Du, Liping; Tang, Ping; Xiao, Dongguang

2017-08-16

In red wine, the contents of higher alcohols and ethyl carbamate (EC) are two significant health concerns. To reduce the production of higher alcohols by wine yeast YZ22 with low production of EC, one BAT2 was replaced by a BAT1 expression cassette first and then another BAT2 was deleted to obtain the mutant SYBB3. Real-time quantitative PCR showed that the relative expression level of BAT1 in SYBB3 improved 28 times compared with that in YZ22. The yields of isobutanol and 3-methyl-1-butanol produced by mutant SYBB3 reduced by 39.41% and 37.18% compared to those by the original strain YZ22, and the total production of higher alcohols decreased from 463.82 mg/L to 292.83 mg/L in must fermentation of Cabernet Sauvignon. Meanwhile, there were no obvious differences on fermentation characteristics of the mutant and parental strain. This research has suggested an effective strategy for decreasing production of higher alcohols in Saccharomyces cerevisiae.

Study of catalysts prepared on the basis of synthetic zeolite of A-type in the reaction of oxidation of isopropyl alcohol

International Nuclear Information System (INIS)

Aliev, A.M; Matiev, K.I; Mirgashimov, F.M; Kuliev, F.D; Mejidov, N.J

2011-01-01

Full text: Partial oxidation of isopropyl alcohol into acetone at the zeolite of A-type modified by ions copper and palladium at the temperature interval 150-230 degree C, of volume velocity 2400 H - 1 under different ratio alcohol-oxygen-helium at atmoshpheric pressure has been studied. It has been established that the conversion of isopropyl alcohol on zeolites CuPdNaA and CuPdCaA is noticable however selective by acetone alcohol, modofoed zeolites, acetone

Exploration of Yeast and Bacteria Contaminants in Seed Culture and Fermented Wort from Gyo Gon Alcohol Distillery

International Nuclear Information System (INIS)

Ngwe Thein

2005-10-01

Study was made on samples of seed culture and fermented wort from Gyogon alcohol distillery. In all samples bacteria contaminants were observed. Samples were cultured on Sabouraud dextrose agar, Czapek Dox agar, and nutrient agar media and broth. The selected colonies were isolated. Biochemical tests for identification were conducted. The yeast and bacteria contaminants were identified by morphological characteristics and biochemical reactions. The yeast isolated and identified from Gyogon alcohol distillery was Sacchacromyces cerevisiae. The bacteria contaminants isolated and identified were Aeromonas sp. and Pseudomonas sp.

Eco-efficient butanol separation in the ABE fermentation process

NARCIS (Netherlands)

Patraşcu, Iulian; Bîldea, Costin Sorin; Kiss, Anton A.

2017-01-01

Butanol is considered a superior biofuel, as it is more energy dense and less hygroscopic than the more popular ethanol, resulting in higher possible blending ratios with gasoline. However, the production cost of the acetone-butanol-ethanol (ABE) fermentation process is still high, mainly due to the

Silage alcohols in dairy cow nutrition

DEFF Research Database (Denmark)

Raun, Birgitte Marie Løvendahl

Corn silages with high propanol concentrations has been suspected to cause reduced feed intake and health problems for dairy cows in the post-pattum transition period. With the increasing use of hetero fermentative inoculants to support corn silage fermentation it is likely that silage concentrat......Corn silages with high propanol concentrations has been suspected to cause reduced feed intake and health problems for dairy cows in the post-pattum transition period. With the increasing use of hetero fermentative inoculants to support corn silage fermentation it is likely that silage...... of alcohols will lead to high alcohol concentrations in peripheral bood for a considerable period. Increased hepatic NEFA uptake in the postpartum transition period may result in even further decreased hepatic capacity for alcohol metabolism making post-partum transition cows especially vulnerable to high...... alcohol intakes. In order to evaluate the impact of alcohol fermentation in corn silages on dairy cow performance, the main purpose of this thesis was first to investigate the concentrations and composition of alcohols in typical field corn silages, and second to study how transition and lactating dairy...

An acetone bio-sniffer (gas phase biosensor) enabling assessment of lipid metabolism from exhaled breath.

Science.gov (United States)

Ye, Ming; Chien, Po-Jen; Toma, Koji; Arakawa, Takahiro; Mitsubayashi, Kohji

2015-11-15

Several volatile organic compounds (VOCs) are released from human breath or skin. Like chemical substances in blood or urine, some of these vapors can provide valuable information regarding the state of the human body. A highly sensitive acetone biochemical gas sensor (bio-sniffer) was developed and used to measure exhaled breath acetone concentration, and assess lipid metabolism based on breath acetone analysis. A fiber-optic biochemical gas sensing system was constructed by attaching a flow-cell with nicotinamide adenine dinucleotide (NADH)-dependent secondary alcohol dehydrogenase (S-ADH) immobilized membrane onto a fiber-optic NADH measurement system. The NADH measurement system utilizes an ultraviolet-light emitting diode with peak emission of 335 nm as an excitation light source. NADH is consumed by the enzymatic reaction of S-ADH, and the consumption is proportional to the concentration of acetone vapor. Phosphate buffer which contained NADH was circulated into the flow-cell to rinse products and the excessive substrates from the optode. The change of fluorescent emitted from NADH is analyzed by the PMT. Hence, fluorescence intensity decreased as the acetone concentration increased. The relationship between fluorescence intensity and acetone concentration was identified from 20 ppb to 5300 ppb. This interval included the concentration of acetone vapor in the breath of healthy people and those suffering from disorders of carbohydrate metabolism. Finally, the acetone bio-sniffer was used to measure breath acetone during an exercise stress test on an ergometer after a period of fasting. The concentration of acetone in breath was shown to significantly increase after exercise. This biosensor allows rapid, highly sensitive and selective measurement of lipid metabolism. Copyright © 2015 Elsevier B.V. All rights reserved.

Performance of several Saccharomyces strains for the alcoholic fermentation of sugar-sweetened high-strength wastewaters: Comparative analysis and kinetic modelling.

Science.gov (United States)

Comelli, Raúl N; Seluy, Lisandro G; Isla, Miguel A

2016-12-25

This work focuses on the performance of ten commercial Saccharomyces yeast strains in the batch alcoholic fermentation of sugars contained in selected industrial wastewaters from the soft drink industry. Fermentation has been applied successfully to treat these effluents prior to their disposal. Although many strains were investigated, similar behaviour was observed between all of the Saccharomyces strains tested. When media were inoculated with 2gL -1 of yeast, all strains were able to completely consume the available sugars in less than 14h. Thus, any of the strains studied in this work could be used in non-conventional wastewater treatment processes based on alcoholic fermentation. However, ethanol production varied between strains, and these differences could be significant from a production point of view. Saccharomyces bayanus produced the most ethanol, with a mean yield of 0.44g ethanol g sugarconsumed -1 and an ethanol specific production rate of 5.96g ethanol (Lh) -1 . As the assayed soft drinks wastewaters contain about 105g sugar /L of fermentable sugars, the concentration of ethanol achieved after the fermentations process was 46.2g ethanol /L. A rigorous kinetic modelling methodology was used to model the Saccharomyces bayanus fermentation process. The kinetic model included coupled mass balances and a minimal number of parameters. A simple unstructured model based on the Andrews equation (substrate inhibition) was developed. This model satisfactorily described biomass growth, sugar consumption and bioethanol production. In addition to providing insights into the fermentative performance of potentially relevant strains, this work can facilitate the design of large-scale ethanol production processes that use wastewaters from the sugar-sweetened beverage industry as feedstock. Copyright © 2016 Elsevier B.V. All rights reserved.

Influence of concentration of sucrose on the acetone-butanol fermentation by different strains of Clostridium

Energy Technology Data Exchange (ETDEWEB)

Bahadue, K; Saroj, K K

1959-01-01

To culture media containing (NH/sub 4/)/sub 2/SO/sub 4/ (0.34 g) and MgSO/sub 4/ (0.16 g), were added 5, 10, and 20% sucrose, respectively; the pH was adjusted to 6.4 with KH/sub 2/PO/sub 4/-NaOH buffer; the volume of each medium was made up to 200 ml. The media were sterilized. After cooling, the media at the 5, 10, 20% sucrose levels were inoculated separately with C. butyricum, C. butyricum 6084, C. acetobutylicum NRRL B-527, C. pasteurianum NRRL B-598, C. butylicus NRRL B-592, and C. pasteurianum ATCC 6013. The cultures were incubated for 20 days at 35 degrees. For maximum butanol yield the 5% sucrose level was optimum for all the strains tested. At the 10% sucrose level great increase in sugar consumption occurred with C. butyricum Frolund, C. pasteurianum ATCC-6013, and C. butylicus IAL 15-152. Twice as much sucrose was consumed with C. acetobutylicum ATCC 6013, and NRRL B-572, and C. pasteurianum NRRL B-598. The increased sucrose consumption did not result in increased production of butanol or acetone. No acetone or butanol was formed with C. butyricum Frolund when the sucrose concentration was increased from 5 to 10%. With the increase in sucrose concentration, the formation of butanol and acetone decreased; acid formation was also inhibited.

Kinetics and mechanism of the oxidation of organic sulphides by 2,2 ...

Indian Academy of Sciences (India)

Unknown

In the present article, we report the kinetics of oxidation of thirty-four organic sulphides by BPCC in ..... t-Butyl alcohol. 24⋅0. Acetone. 40⋅7 .... different sensitivity to the electronic demand for the phenomenon being studied. It has the ... 144. Table 5. Temperature dependence for the reaction constants for the oxidation of.

Optimization of batch alcoholic fermentation of Cyperus esculentus

Energy Technology Data Exchange (ETDEWEB)

Esuoso, K O [Dept. of Chemistry, Federal Univ. of Technology, Akure (Nigeria); Oderinde, R A [Dept. of Chemistry, Ibadan Univ. (Nigeria); Vega-Catalan, F J [Dept. of Computer Science, Ibadan Univ. (Nigeria); Bamiro, F O [Dept. of Chemical Sciences, Univ. of Agriculture, Abeokuta (Nigeria)

1993-01-01

In our earlier work carried out on alcoholic fermentation of molasses the optimum sugar concentration was between 14.0 and 17.0% w/v sugars, beyond which ethanol content decreased drastically. However in the present work, ethanol concentration was still high at 20% w/v sugars. This suggested that the strain had enhanced tolerance to the adverse effects of C. esculentus medium than molasses. Substituting the calculated parameter values (a[sub 1]-a[sub 10]) and optimal conditions of pH, S and T into equation, the calculated yield equals 92.7%. We again tried to verify experimentally the reliability of the theoretical optimal values obtained. The concentration of ethanol obtained was 9.2 [+-] 0.2% v/v. This was higher than the maximum concentration recorded before simulation (8.9% v/v). The experimental yield obtained was 90.3 [+-] 1.6% which is in close agreement with the simulated value of 92.7%. (orig.)

Temperature influence on mixing properties of {ethyl tert-butyl ether (ETBE) + gasoline additives}

International Nuclear Information System (INIS)

Gonzalez-Olmos, R.; Iglesias, M.

2007-01-01

The densities and ultrasonic velocity of {ethyl tert-butyl ether (ETBE) + (benzene, toluene, ethylbenzene, isooctane, tert-butyl alcohol, and ethanol)} over the temperature range (288.15 to 323.15) K and atmospheric pressure, have been measured over the whole concentration range. The experimental excess volumes and deviation of isentropic compressibilities data have been analysed in terms of different theoretical models. The gathered data improve open literature related to gasoline additives, and help to understand the ETBE volumetric and acoustic trend into different chemical environment

Production of acetone and conversion of acetone to acetate in the perfused rat liver

International Nuclear Information System (INIS)

Gavino, V.C.; Somma, J.; Philbert, L.; David, F.; Garneau, M.; Belair, J.; Brunengraber, H.

1987-01-01

The utilization of millimolar concentrations of [2- 14 C]acetone and the production of acetone from acetoacetate were studied in perfused livers from 48-h starved rats. We devised a procedure for determining, in a perfused liver system, the first-order rate constant for the decarboxylation of acetoacetate (0.29 +/- 0.09 h-1, S.E., n = 8). After perfusion of livers with [2- 14 C]acetone, labeled acetate was isolated from the perfusion medium and characterized as [1- 14 C]acetate. No radioactivity was found in lactate or 3-hydroxybutyrate. After 90 min of perfusion with [2- 14 C]acetone, the specific activity of acetate was 30 +/- 4% (n = 13) of the initial specific activity of acetone. We conclude that, in perfused livers from 2-day starved rats, acetone metabolism occurs for the most part via free acetate

Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

OpenAIRE

Martínez-Gil, A. M.; Garde-Cerdán, Teresa; Lorenzo, Cándida; Félix Lara, J.; Pardo, F.; Rosario Salinas, M.

2012-01-01

The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the same Saccharomyces cerevisiae yeast strain and were fermented in the same winemaking conditions. Amino acids...

Selective liquid phase oxidation of benzyl alcohol to benzaldehyde by tert-butyl hydroperoxide over γ-Al{sub 2}O{sub 3} supported copper and gold nanoparticles

Energy Technology Data Exchange (ETDEWEB)

Ndolomingo, Matumuene Joe; Meijboom, Reinout, E-mail: rmeijboom@uj.ac.za

2017-03-15

Highlights: • Cu and Au on γ-Al{sub 2}O{sub 3} catalysts were prepared and characterized. • Benzyl alcohol oxidation to benzaldehyde was performed by tert-butyl hydroperoxide in the absence of any solvent using the prepared catalysts. • The as prepared catalysts exhibited good performance in terms of conversion and selectivity towards benzaldehyde. • The kinetics of the reaction was investigated; k{sub app} was proportional to the amount of nano catalyst and oxidant present in the system. • The catalysts was recycled and reused with neither significant loss of activity nor selectivity. - Abstract: Benzyl alcohol oxidation to benzaldehyde was performed by tert-butyl hydroperoxide (TBHP) in the absence of any solvent using γ-Al{sub 2}O{sub 3} supported copper and gold nanoparticles. Li{sub 2}O and ionic liquids were used as additive and stabilizers for the synthesis of the catalysts. The physico-chemical properties of the catalysts were characterized by atomic absorption spectroscopy (AAS), X-ray diffraction spectroscopy (XRD), N{sub 2} absorption/desorption (BET), transmission electron microscopy (TEM), scanning electron microscopy (SEM), thermogravimetric analysis (TGA) and temperature programmed reduction (TPR), whereas, the oxidation reaction was followed by gas chromatography with a flame ionization detector (GC-FID). The as prepared catalysts exhibited good catalytic performance in terms of conversion and selectivity towards benzaldehyde. The performance of the Au-based catalysts is significantly higher than that of the Cu-based catalysts. For both Cu and Au catalysts, the conversion of benzyl alcohol increased as the reaction proceeds, while the selectivity for benzaldehyde decreased. Moreover, the catalysts can be easily recycled and reused with neither significant loss of activity nor selectivity. A kinetic study for the Cu and Au-catalyzed oxidation of benzyl alcohol to benzyldehyde is reported. The rate at which the oxidation of benzyl alcohol

Genomic diversity of Saccharomyces cerevisiae yeasts associated with alcoholic fermentation of bacanora produced by artisanal methods.

Science.gov (United States)

Álvarez-Ainza, M L; Zamora-Quiñonez, K A; Moreno-Ibarra, G M; Acedo-Félix, E

2015-03-01

Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production of bacanora. Restriction analysis of the amplified region ITS1-5.8S-ITS2 of the ribosomal DNA genes (RFLPr) were used to confirm the genus, and 182 strains were identified as Saccharomyces cerevisiae. These strains displayed high genomic variability in their chromosomes profiles by karyotyping. Electrophoretic profiles of the strains evaluated showed a large number of chromosomes the size of which ranged between 225 and 2200 kpb approximately.

Optimisation of the alcoholic fermentation of aqueous jerivá pulp extract

Directory of Open Access Journals (Sweden)

Guilherme Arielo Rodrigues Maia

2014-05-01

Full Text Available The objective of this research is to determinate the optimum conditions for the alcoholic fermentation process of aqueous jerivá pulp extract using the response surface methodology and simplex optimisation technique. The incomplete factorial design 3³ was applied with the yeast extract, NH4H2PO4 and yeast as the independent variables and the alcohol production yield as the response. The regression analysis indicated that the model is predictive, and the simplex optimisation generated a formulation containing 0.35 g L-1 yeast extract, 6.33 g L-1 yeast and 0.30 g L-1NH4H2PO4 for an optimum yield of 85.40% ethanol. To validate the predictive equation, the experiment was carried out in triplicate under optimum conditions, and an average yield of 87.15% was obtained. According to a t-test, no significant difference was observed (on the order of 5% between the average value obtained and the value indicated by the simplex optimisation technique.

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.

Influence of concentration of sucrose on the acetone-butanol fermentation by different strains of Clostridium

Energy Technology Data Exchange (ETDEWEB)

Bahadur, K; Saroj, K K

1959-01-01

To culture media containing (NH/sub 4/)/sub 2/SO/sub 4/ (0.34 g) and MgSO/sub 4/ (0.16 g), were added 5, 10, and 20% sucrose, respectively; the pH was adjusted to 6.4 with KH/sub 2/PO/sub 4/-NaOH buffer; the volume of each medium was made up to 200 ml. The media were sterilized. After cooling, the media at the 5, 10, 20% sucrose levels were inoculated separately with C. butyricum, C. butyricum 6084, C. acetobutylicum NRRL B-527, C. pasteurianum NRRL B-598, C. butylicus NRRL B-592, nd C. pasteurianum ATCC 6013. The cultures were incubated for 20 days at 35/sup 0/. For maximum BuOH yield the 5% sucrose level was optimum for all the strains tested. At the 10% sucrose level great increase in sugar consumption occurred with C. butyricum Frolund, C. pasteurianum ATCC-6013, and C. butylicus IAL 15-152. Twice as much sucrose was consumed with C. acetobutylicum ATCC 10132, and NRRL B-572, and C. pasteurianum NRRL B-598. The increased sucrose consumption did not result in increased production of BuOH or acetone. No acetone or BuOH was formed with C. butyricum Frolund when the sucrose concentration was increased from 5 to 10%. With the increase in sucrose concentration, the formation of BuH and acetone decreased; acid formation was also inhibited.

Improvement of the butanol production selectivity and butanol to acetone ratio (B:A) by addition of electron carriers in the batch culture of a new local isolate of Clostridium acetobutylicum YM1.

Science.gov (United States)

Nasser Al-Shorgani, Najeeb Kaid; Kalil, Mohd Sahaid; Wan Yusoff, Wan Mohtar; Shukor, Hafiza; Hamid, Aidil Abdul

2015-12-01

Improvement in the butanol production selectivity or enhanced butanol:acetone ratio (B:A) is desirable in acetone-butanol-ethanol (ABE) fermentation by Clostridium strains. In this study, artificial electron carriers were added to the fermentation medium of a new isolate of Clostridium acetobutylicum YM1 in order to improve the butanol yield and B:A ratio. The results revealed that medium supplementation with electron carriers changed the metabolism flux of electron and carbon in ABE fermentation by YM1. A decrease in acetone production, which subsequently improved the B:A ratio, was observed. Further improvement in the butanol production and B:A ratios were obtained when the fermentation medium was supplemented with butyric acid. The maximum butanol production (18.20 ± 1.38 g/L) was gained when a combination of methyl red and butyric acid was added. Although the addition of benzyl viologen (0.1 mM) and butyric acid resulted in high a B:A ratio of 16:1 (800% increment compared with the conventional 2:1 ratio), the addition of benzyl viologen to the culture after 4 h resulted in the production of 18.05 g/L butanol. Manipulating the metabolic flux to butanol through the addition of electron carriers could become an alternative strategy to achieve higher butanol productivity and improve the B:A ratio. Copyright © 2015 Elsevier Ltd. All rights reserved.

Synthesis of complex compounds in the system [ReOG5]2--thiosemicarbazone acetone-Hg-acetone

International Nuclear Information System (INIS)

Amindzhanov, A.A.; Kurbanov, N.M.

1993-01-01

Present article is devoted to synthesis of complex compounds in the system [ReOG 5 ] 2- -thiosemicarbazone acetone-Hg-acetone. The literature data on complex compounds of various metals with thiosemicarbazone was summarized. The synthesis of complex compounds in the system [ReOG 5 ] 2- -thiosemicarbazone acetone-Hg-acetone was conducted. The complex compounds of rhenium with methyl ident thiosemicarbazone were synthesized.

Coumarins as turn on/off fluorescent probes for detection of residual acetone in cosmetics following headspace single-drop microextraction.

Science.gov (United States)

Cabaleiro, N; de la Calle, I; Bendicho, C; Lavilla, I

2014-11-01

In this work, a new method based on headspace-single drop microextraction for the determination of residual acetone in cosmetics by microfluorospectrometry is proposed. Acetone causes fluorescence changes in a 2.5 µL-ethanolic drop (40% v/v) containing 3.10(-4) mol L(-1) 7-hydroxy-4-methylcoumarin ('turn off') or 6.10(-6) mol L(-1) 7-diethylamino-4-methylcoumarin ('turn on'). Polarity and ability to form hydrogen bonds of short chain alcohols (polar protic solvents) were crucial in order to observe these changes in the presence of acetone (polar aprotic solvent). Parameters related with the HS-SDME procedure were studied, namely headspace volume, composition, volume and temperature of drop, microextraction time, stirring rate, mass and temperature of sample, as well as the effect of potential interferents (alcohols and fragrances). The high volatility of acetone allows its extraction from an untreated cosmetic sample within 3 min. A detection limit of 0.26 µg g(-1) and repeatability, expressed as relative standard deviation, around 5% were reached. Accuracy of the proposed methodology was evaluated by means of recovery studies. The method was successfully used to analyze different cosmetics. Simplicity and high sample throughput can be highlighted. Copyright © 2014 Elsevier B.V. All rights reserved.

Aminobutyric acid and formation of higher alcohols by Saccharomyces carlsbergenesis

Energy Technology Data Exchange (ETDEWEB)

Babaeva, S A; Veselov, I Ya; Gracheva, I M

1966-01-01

Aminobutyric acid (1) added before the start of fermentation increased the formation of propyl-, isobutyl-, and isoamyl alcohols. With addition of I after 24, 28, or 72 hours of fermentation, the formation of the alcohols gradually decreased. Addition of I after 3 days of fermentation did not affect formation of the higher alcohols. I was not the source of formation of the higher alcohols, but affected the metabolism of carbohydrates and N in the cells. Formation of hexyl alcohols and high amounts of aldehydes was observed only during aerobic fermentation.

Deracemization of Secondary Alcohols by using a Single Alcohol Dehydrogenase

KAUST Repository

Karume, Ibrahim

2016-03-01

© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. We developed a single-enzyme-mediated two-step approach for deracemization of secondary alcohols. A single mutant of Thermoanaerobacter ethanolicus secondary alcohol dehydrogenase enables the nonstereoselective oxidation of racemic alcohols to ketones, followed by a stereoselective reduction process. Varying the amounts of acetone and 2-propanol cosubstrates controls the stereoselectivities of the consecutive oxidation and reduction reactions, respectively. We used one enzyme to accomplish the deracemization of secondary alcohols with up to >99% ee and >99.5% recovery in one pot and without the need to isolate the prochiral ketone intermediate.

Technical and economic assessment of processes for the production of butanol and acetone

Science.gov (United States)

1982-01-01

This report represents a preliminary technical and economic evaluation of a process which produces mixed solvents (butaol/acetone/ethanol) via fermentation of sugars derived from renewable biomass resources. The objective is to assess the technology of producing butanol/acetone from biomass, and select a viable process capable of serving as a base case model for technical and economic analysis. It is anticipated that the base case process developed herein can then be used as the basis for subsequent studies concerning biomass conversion processes capable of producing a wide range of chemicals. The general criteria utilized in determining the design basis for the process are profit potential and non-renewable energy displacement potential. The feedstock chosen, aspen wood, was selected from a number of potential renewable biomass resources as the most readily available in the United States and for its relatively large potential for producing reducing sugars.

An acetone breath analyzer using cavity ringdown spectroscopy: an initial test with human subjects under various situations

International Nuclear Information System (INIS)

Wang, Chuji; Surampudi, Anand B

2008-01-01

We have developed a portable breath acetone analyzer using cavity ringdown spectroscopy (CRDS). The instrument was initially tested by measuring the absorbance of breath gases at a single wavelength (266 nm) from 32 human subjects under various conditions. A background subtraction method, implemented to obtain absorbance differences, from which an upper limit of breath acetone concentration was obtained, is described. The upper limits of breath acetone concentration in the four Type 1 diabetes (T1D) subjects, tested after a 14 h overnight fast, range from 0.80 to 3.97 parts per million by volume (ppmv), higher than the mean acetone concentration (0.49 ppmv) in non-diabetic healthy breath reported in the literature. The preliminary results show that the instrument can tell distinctive differences between the breath from individuals who are healthy and those with T1D. On-line monitoring of breath gases in healthy people post-exercise, post-meals and post-alcohol-consumption was also conducted. This exploratory study demonstrates the first CRDS-based acetone breath analyzer and its potential application for point-of-care, non-invasive, diabetic monitoring

Development of methods and systems for preparing hydrolyzates for acetone-butanol fermentation

Energy Technology Data Exchange (ETDEWEB)

Nakhmanovich, B M

1967-01-01

Optimal conditions for hydrolysis of vegetable waste material, e.g., maize stalks, sunflower parings, and hemp wastes, with concentrated or dilute H/sub 2/SO/sub 4/ were established. Hydrolyzates were neutralized with Ca(OH)/sub 2/ to pH 5.5 to 6.0 and the supernatant was sterilized at 110 to 115/sup 0/ for 15 to 20 minutes and used for fermentation in mixtures with molasses or mash. The maximum amount of fermentation inhibitors which can be present in hydrolyzate is: 0.1% furfural, 0.03% HCO/sub 2/H and 0.001% As.

Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.

Science.gov (United States)

Xia, Yongjun; Zhang, Baorong; Li, Weijiang; Xu, Ganrong

2011-10-01

Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct-1-en-3-ol, octan-3-one and methyl 2-phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan-3-one and methyl 2-phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5-butyloxolan-2-one, 5-heptyloxolan-2-one, 6-heptyloxan-2-one, contributed greatly to peach and fruit-like flavor. Terpene and terpene alcohol compounds, such as 1-terpineol, L-linalool, T-cadinol, (E, E)-farnesol, β-elemene, cis-α-bisabolene and α-muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5-n-butyl-5H-furan-2-one, β-ionone, (-)-caryophyllene oxide, aromadendrene oxide, diepi-α-cedrene epoxide, β-elemene, α-selinene, α-muurolene, azulene, germacrene D, γ-cadinene and 2-methylpyrazine have not hitherto been reported in A. camphorata. The preliminary results suggest that the aroma-active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be

Alcoholic fermentation of starchy and sugary materials

Energy Technology Data Exchange (ETDEWEB)

Gulyaev, S P

1958-06-25

To promote complete fermentation of the sugar and to reduce the formation of glycerol and other by-products, the ester-aldehyde fraction is introduced to the fermentation mixture at the beginning of the process.

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Directory of Open Access Journals (Sweden)

Alessandro Nogueira

2008-10-01

Full Text Available The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU, the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE, the final values were lower (55 and 313 mg.L-1. In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.O objetivo deste trabalho foi estudar o efeito da fermentação alcoólica no teor de compostos fenólicos de cinco mostos de maçãs industriais. Os compostos fenólicos foram analisados por HPLC. Os mostos apresentaram fenóis totais entre 188,4 a 2776,17 mg.L-1. Os teores de fenóis durante a fermentação permaneceram os mesmos para as variedades DC, PJ e GU, entretanto, em DM e KE foi observada uma diminuição dos teores de fenóis (55 e 313 mg.L-1, respectivamente. Em KE o teor do ácido caféico aumentou de 6,6 mg.L-1 para 41,8 mg.L-1. O teor de catequinas aumentou cerca de 13 mg.L-1 durante o processo, independente da variedade. As outras classes de fenóis não apresentaram modificações com a fermentação alcoólica, permanecendo na sidra os compostos fenólicos do suco de maçã clarificado.

Enhanced robustness in acetone-butanol-ethanol fermentation with engineered Clostridium beijerinckii overexpressing adhE2 and ctfAB.

Science.gov (United States)

Lu, Congcong; Yu, Le; Varghese, Saju; Yu, Mingrui; Yang, Shang-Tian

2017-11-01

Clostridium beijerinckii CC101 was engineered to overexpress aldehyde/alcohol dehydrogenase (adhE2) and CoA-transferase (ctfAB). Solvent production and acid assimilation were compared between the parental and engineered strains expressing only adhE2 (CC101-SV4) and expressing adhE2, ald and ctfAB (CC101-SV6). CC101-SV4 showed an early butanol production from glucose but stopped pre-maturely at a low butanol concentration of ∼6g/L. Compared to CC101, CC101-SV6 produced more butanol (∼12g/L) from glucose and was able to re-assimilate more acids, which prevented "acid crash" and increased butanol production, under all conditions studied. CC101-SV6 also showed better ability in using glucose and xylose present in sugarcane bagasse hydrolysate, and produced 9.4g/L solvents (acetone, butanol and ethanol) compared to only 2.6g/L by CC101, confirming its robustness and better tolerance to hydrolysate inhibitors. The engineered strain of C. beijerinckii overexpressing adhE2 and ctfAB should have good potential for producing butanol from lignocellulosic biomass hydrolysates. Copyright © 2017 Elsevier Ltd. All rights reserved.

Kinetic Model of Resin－Catalyzed Decomposition of Acetone Cyanohydrin in Organic Solvent

Institute of Scientific and Technical Information of China (English)

章亭洲; 杨立荣; 朱自强; 吴坚平

2003-01-01

Decomposition of acetone cyanohydrin is the first-step reaction for preparing (S)-α-cyano-3-phenoxybenzyl alcohol (CPBA) by the one-pot method in organic media. Considering the compatibility of biocatalysts with chemical catalysts and the successive operation in the bioreactor, anion exchange resin (D301) was used as catalyst for this reaction. External diffusion limitation was excluded by raising rotational speed to higher than 190r·min-1 in both solvents. Internal diffusion limitation was verified to be insignificant in this reaction system. The effect of acetone cyanohydrin concentration on the reaction was also investigated. An intrinsic kinetic model was proposed when the mass transfer limitation was excluded, and the average deviation of the model is 10.5%.

Acetone production by methylobacteria.

Science.gov (United States)

Thomson, A W; O'Neill, J G; Wilkinson, J F

1976-09-01

An accumulation of acetone was observed during the metabolism of ethane and products of ethane oxidation by washed suspensions of Methylosinus trichosporium OB3B. This strain possessed an acetoacetate decarboxylase and 3-hydroxybutyrate dehydrogenase, and a decline in poly-beta-hydroxybutyric acid occurred under the same conditions as acetone formation. A pathway of acetone production from poly-beta-hydroxybutyric acid via 3-hydroxybutyrate and acetoacetate was suggested.

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

Science.gov (United States)

Gómez García-Carpintero, E; Gómez Gallego, M A; Sánchez-Palomo, E; González Viñas, M A

2012-09-15

This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed. Copyright © 2012 Elsevier Ltd. All rights reserved.

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)

The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.

Science.gov (United States)

Morales, Pilar; Rojas, Virginia; Quirós, Manuel; Gonzalez, Ramon

2015-05-01

We have developed a wine fermentation procedure that takes advantage of the metabolic features of a previously characterized Metschnikowia pulcherrima strain in order to reduce ethanol production. It involves the use of M. pulcherrima/Saccharomyces cerevisiae mixed cultures, controlled oxygenation conditions during the first 48 h of fermentation, and anaerobic conditions thereafter. The influence of different oxygenation regimes and initial inoculum composition on yeast physiology and final ethanol content was studied. The impact of oxygenation on yeast physiology goes beyond the first aerated step and influences yields and survival rates during the anaerobic stage. The activity of M. pulcherrima in mixed oxygenated cultures resulted in a clear reduction in ethanol yield, as compared to S. cerevisiae. Despite relatively low initial cell numbers, S. cerevisiae always predominated in mixed cultures by the end of the fermentation process. Strain replacement was faster under low oxygenation levels. M. pulcherrima confers an additional advantage in terms of dissolved oxygen, which drops to zero after a few hours of culture, even under highly aerated conditions, and this holds true for mixed cultures. Alcohol reduction values about 3.7 % (v/v) were obtained for mixed cultures under high aeration, but they were associated to unacceptable volatile acidity levels. In contrast, under optimized conditions, only 0.35 g/L acetic acid was produced, for an alcohol reduction of 2.2 % (v/v), and almost null dissolved oxygen during the process.

Ethyl alcohol by fermentation

Energy Technology Data Exchange (ETDEWEB)

1952-02-13

Ethanol is made from solutions poor in sugar and free of yeast carriers, e.g. from whey, by fermentation under sterile conditions. The CO/sub 2/ formed in the decomposition of sugar is used as an agitating medium to ensure good contact between the yeast and the sugar.

Effect of solvent alcohol on degradation of chlorinated hydrocarbons by γ-irradiation

International Nuclear Information System (INIS)

Nakagawa, Seiko

2002-01-01

1,1,2-Trichloro-trifluoroethane (CFC113) was dissolved in alkaline 1-butanol, 2-butanol, iso-butyl alcohol, and phenyl ethyl alcohol and irradiated with 60 Co gamma rays after being purged with pure nitrogen gas. In all these solvents, the concentration of CFC113 and hydroxide ion decreased and that of chloride ion increased with a dose observed in 2-propanol solution. The reaction efficiency increases in the following order: 1-butanol < iso-butyl alcohol < phenyl ethyl alcohol < 2-butanol < 2-propanol. The solvent effect will depend on the binding energy of the αC-H of the alcohol molecule and electron affinity and dipole moment of the ketones or aldehydes produced from the alcohols. (author)

Peroxide formation and kinetics of sodium dissolution in alcohols

International Nuclear Information System (INIS)

Muralidaran, P.; Chandran, K.; Ganesan, V.; Periaswami, G.

1997-01-01

Suitable techniques for sodium removal and decontamination of sodium wetted components of Liquid Metal Fast Reactors (LMFRs) are necessary both for repair, reuse and decommissioning of such components. Among the methods followed for sodium removal, alcohol dissolution is usually employed for small components like bellow sealed valves, gripping tools to handle core components and sodium sampling devices (primary and secondary). One of the concerns in the alcohol dissolution method is the possible role of peroxide formation in the ethoxy group during storage and handling leading to explosion. This paper describes the study of peroxide formation in ethyl carbitol and butyl cellosolve as well as some of the results of dissolution kinetic studies carried out in our laboratory using different alcohols. The peroxide formation of ethyl carbitol and butyl cellosolve were studied by iodometric technique. It has been found that the peroxide formation is less in sodium containing alcohol than in pure one. Ethyl carbitol, butyl cellosolve and Jaysol-SS (mixture of ethyl alcohol, methyl alcohol, isopropyl alcohol and methyl isobutyl ketone) were used in dissolution kinetics studies. The effects due to area and orientation of the fresh sodium surface have also been investigated. The reaction rates were studied in the temperature range of 303-343 K. The rate of dissolution was estimated by measuring the sodium content of alcohol at periodic intervals. It is found that the reaction rate varies in the order of ethyl alcohol-water mixture > Jaysol-SS > butyl cellosolve > ethyl carbitol. While cleaning sodium using alcohol, the concentration of alcohol is held essentially constant throughout the process. The rate of reaction depends only on the amount of sodium and follows pseudo-first order kinetics. Increase in surface area has a marked impact on the dissolution rate at lower temperatures while at higher temperatures, the temperature factor overrides the effect due to surface area

Enhanced Down-Stream Processing of Biobutanol in the ABE Fermentation Process

NARCIS (Netherlands)

Bîldea, Costin Sorin; Patraşcu, Iulian; Segovia Hernandez, J. G.; Kiss, Anton A.; Kravanja, Zdravko; Bogataj, Miloš

2016-01-01

Butanol is considered a superior biofuel, as it is more energy dense and less hygroscopic than bioethanol, resulting in higher possible blending ratios with gasoline. However, the production cost of the acetone-butanol-ethanol (ABE) fermentation process is high, mainly due to the low butanol titer,

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.

Science.gov (United States)

Varela, C; Sengler, F; Solomon, M; Curtin, C

2016-10-15

Production of quality wines with decreased alcohol concentration continues to be one of the major challenges facing wine producers. Therefore, there is considerable interest in the isolation or generation of wine yeasts less efficient at transforming grape sugars into ethanol. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 and Saccharomyces uvarum AWRI2846 were both able to produce reduced alcohol wine when used in sequential inoculation with Saccharomyces cerevisiae. This effect is additive when both strains are co-inoculated in grape must. Here we describe the volatile flavour profile of Chardonnay and Shiraz wines produced with these two strains. Wines fermented with M. pulcherrima showed concentrations of ethyl acetate likely to affect negatively wine aroma. Wines fermented with S. uvarum and with a combination of M. pulcherrima and S. uvarum were characterised by increased concentrations of 2-phenyl ethanol and 2-phenylethyl acetate, both associated with positive sensory attributes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Determination of residual acetone and acetone related impurities in drug product intermediates prepared as Spray Dried Dispersions (SDD) using gas chromatography with headspace autosampling (GCHS).

Science.gov (United States)

Quirk, Emma; Doggett, Adrian; Bretnall, Alison

2014-08-05

Spray Dried Dispersions (SDD) are uniform mixtures of a specific ratio of amorphous active pharmaceutical ingredient (API) and polymer prepared via a spray drying process. Volatile solvents are employed during spray drying to facilitate the formation of the SDD material. Following manufacture, analytical methodology is required to determine residual levels of the spray drying solvent and its associated impurities. Due to the high level of polymer in the SDD samples, direct liquid injection with Gas Chromatography (GC) is not a viable option for analysis. This work describes the development and validation of an analytical approach to determine residual levels of acetone and acetone related impurities, mesityl oxide (MO) and diacetone alcohol (DAA), in drug product intermediates prepared as SDDs using GC with headspace (HS) autosampling. The method development for these analytes presented a number of analytical challenges which had to be overcome before the levels of the volatiles of interest could be accurately quantified. GCHS could be used after two critical factors were implemented; (1) calculation and application of conversion factors to 'correct' for the reactions occurring between acetone, MO and DAA during generation of the headspace volume for analysis, and the addition of an equivalent amount of polymer into all reference solutions used for quantitation to ensure comparability between the headspace volumes generated for both samples and external standards. This work describes the method development and optimisation of the standard preparation, the headspace autosampler operating parameters and the chromatographic conditions, together with a summary of the validation of the methodology. The approach has been demonstrated to be robust and suitable to accurately determine levels of acetone, MO and DAA in SDD materials over the linear concentration range 0.008-0.4μL/mL, with minimum quantitation limits of 20ppm for acetone and MO, and 80ppm for DAA. Copyright

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.

Flocculent killer yeast for ethanol fermentation of beet molasses

Energy Technology Data Exchange (ETDEWEB)

Moriya, Kazuhito; Shimoii, Hitoshi; Sato, Shun' ichi; Saito, Kazuo; Tadenuma, Makoto

1987-09-25

When ethanol is produced using beet molasses, the concentration of ethanol is lower than that obtained using suger cane molasses. Yeast strain improvement was conducted to enhance ethanol production from beet molasses. The procedures and the results are as follows: (1) After giving ethanol tolerance to the flocculent yeast, strain 180 and the killer yeast, strain 909-1, strain 180-A-7, and strain 909-1-A-4 were isolated. These ethanol tolerant strains had better alcoholic fermentation capability and had more surviving cells in mash in the later process of fermentation than the parental strains. (2) Strain H-1 was bred by spore to cell mating between these two ethanol tolerant strains. Strain H-1 is both flocculent and killer and has better alcoholic fermentation capability than the parental strains. (3) In the fermentation test of beet molasses, strain H-1 showed 12.8% of alcoholic fermentation capability. It is equal to that of sugar cane molasses. Fermentation with reused cells were also successful. (5 figs, 21 refs)

Is breath acetone a biomarker of diabetes? A historical review on breath acetone measurements.

Science.gov (United States)

Wang, Zhennan; Wang, Chuji

2013-09-01

Since the ancient discovery of the 'sweet odor' in human breath gas, pursuits of the breath analysis-based disease diagnostics have never stopped. Actually, the 'smell' of the breath, as one of three key disease diagnostic techniques, has been used in Eastern-Medicine for more than three thousand years. With advancement of measuring technologies in sensitivity and selectivity, more specific breath gas species have been identified and established as a biomarker of a particular disease. Acetone is one of the breath gases and its concentration in exhaled breath can now be determined with high accuracy using various techniques and methods. With the worldwide prevalence of diabetes that is typically diagnosed through blood testing, human desire to achieve non-blood based diabetic diagnostics and monitoring has never been quenched. Questions, such as is breath acetone a biomarker of diabetes and how is the breath acetone related to the blood glucose (BG) level (the golden criterion currently used in clinic for diabetes diagnostic, monitoring, and management), remain to be answered. A majority of current research efforts in breath acetone measurements and its technology developments focus on addressing the first question. The effort to tackle the second question has begun recently. The earliest breath acetone measurement in clearly defined diabetic patients was reported more than 60 years ago. For more than a half-century, as reviewed in this paper, there have been more than 41 independent studies of breath acetone using various techniques and methods, and more than 3211 human subjects, including 1581 healthy people, 242 Type 1 diabetic patients, 384 Type 2 diabetic patients, 174 unspecified diabetic patients, and 830 non-diabetic patients or healthy subjects who are under various physiological conditions, have been used in the studies. The results of the breath acetone measurements collected in this review support that many conditions might cause changes to breath

21 CFR 172.802 - Acetone peroxides.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Acetone peroxides. 172.802 Section 172.802 Food and... Multipurpose Additives § 172.802 Acetone peroxides. The food additive acetone peroxides may be safely used in... acetone peroxide, with minor proportions of higher polymers, manufactured by reaction of hydrogen peroxide...

Recycling of acetone by distillation

International Nuclear Information System (INIS)

Brennan, D.L.; Campbell, B.A.; Phelan, J.E.; Harper, M.

1992-09-01

The Resource Conservation Recovery Act (RCRA) identifies spent acetone solvent as a listed hazardous waste. At Fernald, acetone has been spent that has been contaminated with radionuclides and therefore is identified as a mixed hazardous waste. At the time of this publication there is no available approved method of recycling or disposal of radioactively contaminated spent acetone solvent. The Consent Decree with the Ohio EPA and the Consent Agreement with the United States EPA was agreed upon for the long-term compliant storage of hazardous waste materials. The purpose of this project was to demonstrate the feasibility for safely decontaminating spent acetone to background levels of radioactivity for reuse. It was postulated that through heat distillation, radionuclides could be isolated from the spent acetone

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

International Nuclear Information System (INIS)

Takriff, M.S.; Masngut, N.; Kadhum, A.A.H.; Kalil, M.S.; Mohammad, A.W.

2009-01-01

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

Study of the butyl acetate synthesis - 1. Catalyst selection

Directory of Open Access Journals (Sweden)

Álvaro Orjuela Londoño

2004-01-01

Full Text Available In this work, a laboratory scale selection study over eight catalytic agents was made, in the acetic acid and butyl alcohol esterification reaction (seven lon exchange resins and a zeolytic solid. Considering some physicochemical characteristics as the activation pre-treating requirements, acidity, thermal stability, reaction performance, etc., it was found that macroporous ion exchange resins are the most efficient catalysts, especially Lewatit K-2431 resin.

Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures

Directory of Open Access Journals (Sweden)

Bennie C. Viljoen

2007-01-01

Full Text Available The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi samples and those produced by various yeasts, lactic acid bacteria (LAB and yeast/ LAB combinations were determined using headspace gas chromatography. The yeast strains used were: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. colliculosa 41, S. dairenensis 32, and Dekkera bruxellensis 43, and were coded Y1 to Y9, respectively. The LAB strains used were Lactococcus lactis subsp. lactis Lc39, L. lactis subsp. lactis Lc261, Lactobacillus paracasei Lb11, and L. lactis subsp. lactis biovar. diacetylactis C1, and were coded B1 to B4, respectively. Some of the volatile organic compounds found in amasi were acetaldehyde, ethanol, acetone, 2-methyl propanal, 2-methyl-1-propanol and 3-methyl-1-butanol. However, the levels of volatile organic compounds in the naturally fermented milk (NFM samples varied from one sample to another, with acetaldehyde ranging from 0.1–18.4 ppm, 3-methyl butanal from <0.1–0.47 ppm and ethanol from 39.3–656 ppm. The LAB/C. kefyr 23 (B/Y1 co-cultures produced significantly (p<0.05 higher levels of acetaldehyde and ethanol than the levels found in the NFM. The acetaldehyde levels in the B/Y1 samples ranged from 26.7–87.7 ppm, with L. lactis subsp. lactis biovar. diacetylactis C1 (B4 producing the highest level of acetaldehyde in combination with C. kefyr 23 (Y1. Using principal component analysis (PCA, most of the NFM samples were grouped together with single and co-cultures of Lc261, Lb11 and the non-lactose fermenting yeasts, mainly because of the low levels of ethanol and similar levels of 3-methyl butanal. Chromatograms of amasi showed prominent peak of methyl aldehydes and their alcohols including 3-methyl-butanal and 3-methyl-butanol, suggesting that these compounds are important attributes of Zimbabwean naturally fermented milk.

Effect of acetone accumulation on structure and dynamics of lipid membranes studied by molecular dynamics simulations.

Science.gov (United States)

Posokhov, Yevgen O; Kyrychenko, Alexander

2013-10-01

The modulation of the properties and function of cell membranes by small volatile substances is important for many biomedical applications. Despite available experimental results, molecular mechanisms of action of inhalants and organic solvents, such as acetone, on lipid membranes remain not well understood. To gain a better understanding of how acetone interacts with membranes, we have performed a series of molecular dynamics (MD) simulations of a POPC bilayer in aqueous solution in the presence of acetone, whose concentration was varied from 2.8 to 11.2 mol%. The MD simulations of passive distribution of acetone between a bulk water phase and a lipid bilayer show that acetone favors partitioning into the water-free region of the bilayer, located near the carbonyl groups of the phospholipids and at the beginning of the hydrocarbon core of the lipid membrane. Using MD umbrella sampling, we found that the permeability barrier of ~0.5 kcal/mol exists for acetone partitioning into the membrane. In addition, a Gibbs free energy profile of the acetone penetration across a bilayer demonstrates a favorable potential energy well of -3.6 kcal/mol, located at 15-16Å from the bilayer center. The analysis of the structural and dynamics properties of the model membrane revealed that the POPC bilayer can tolerate the presence of acetone in the concentration range of 2.8-5.6 mol%. The accumulation of the higher acetone concentration of 11.2 mol% results, however, in drastic disordering of phospholipid packing and the increase in the membrane fluidity. The acetone molecules push the lipid heads apart and, hence, act as spacers in the headgroup region. This effect leads to the increase in the average headgroup area per molecule. In addition, the acyl tail region of the membrane also becomes less dense. We suggest, therefore, that the molecular mechanism of acetone action on the phospholipid bilayer has many common features with the effects of short chain alcohols, DMSO, and

Aerobic biodegradation of tert-butyl alcohol (TBA) by psychro- and thermo-tolerant cultures derived from granular activated carbon (GAC).

Science.gov (United States)

Reinauer, Kimberly M; Zhang, Yang; Yang, Xiaomin; Finneran, Kevin T

2008-04-01

Tert-butyl alcohol (TBA) is a metabolite of methyl tert-butyl ether and is itself possibly a fuel oxygenate. The goals of this study were to enrich and characterize TBA-degrading micro-organism(s) from a granular activated carbon (GAC) unit currently treating TBA. The results reported herein describe the first aerobic, TBA-degrading cultures derived from GAC. Strains KR1 and YZ1 were enriched from a GAC sample in a bicarbonate-buffered freshwater medium. TBA was degraded to 10% of the initial concentration (2-5 mM) within 5 days after initial inoculation and was continuously degraded within 1 day of each re-amendment. Resting cell suspensions mineralized 70 and 60% of the TBA within 24 h for KR1 and YZ1, respectively. Performance optimization with resting cells was conducted to investigate kinetics and the extent of TBA degradation as influenced by oxygen, pH and temperature. The most favorable temperature was 37 degrees C; however, TBA was degraded from 4 to 60 degrees C, indicating that the culture will sufficiently treat groundwater without heating. This is also the first report of psychrotolerant or thermotolerant TBA biodegradation. The pH range for TBA degradation ran from 5.0 to 9.0. Phylogenetic data using a partial 16S rRNA gene sequence (570 bases) suggest that the primary members of KR1 and YZ1 include uncharacterized organisms within the genera Hydrogenophaga, Caulobacter, and Pannonibacter.

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 prescribed...

21 CFR 173.210 - Acetone.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Acetone. 173.210 Section 173.210 Food and Drugs..., Lubricants, Release Agents and Related Substances § 173.210 Acetone. A tolerance of 30 parts per million is established for acetone in spice oleoresins when present therein as a residue from the extraction of spice. ...

Viscosities and refractive indices of binary systems acetone+1-propanol, acetone+1,2-propanediol and acetone+1,3-propanediol

Directory of Open Access Journals (Sweden)

Živković Emila M.

2014-01-01

Full Text Available Viscosities and refractive indices of three binary systems, acetone+1-propanol, acetone+1,2-propanediol and acetone+1,3-propanediol, were measured at eight temperatures (288.15, 293.15, 298.15, 303.15, 308.15, 313.15, 318.15, 323.15K and at atmospheric pressure. From these data viscosity deviations and deviations in refractive index were calculated and fitted to the Redlich-Kister equation. The viscosity modelling was done by two types of models: predictive UNIFAC-VISCO and ASOG VISCO and correlative Teja-Rice and McAlister equations. The refractive indices of binary mixtures were predicted by various mixing rules and compared with experimental data. [Projekat Ministarstva nauke Republike Srbije, br. 172063

Determination of breath acetone in 149 type 2 diabetic patients using a ringdown breath-acetone analyzer.

Science.gov (United States)

Sun, Meixiu; Chen, Zhuying; Gong, Zhiyong; Zhao, Xiaomeng; Jiang, Chenyu; Yuan, Yuan; Wang, Zhennang; Li, Yingxin; Wang, Chuji

2015-02-01

Over 90% of diabetic patients have Type 2 diabetes. Although an elevated mean breath acetone concentration has been found to exist in Type 1 diabetes (T1D), information on breath acetone in Type 2 diabetes (T2D) has yet to be obtained. In this study, we first used gas chromatography-mass spectrometry (GC-MS) to validate a ringdown breath-acetone analyzer based on the cavity-ringdown-spectroscopy technique, through comparing breath acetone concentrations in the range 0.5-2.5 ppm measured using both methods. The linear fitting of R = 0.99 suggests that the acetone concentrations obtained using both methods are consistent with a largest standard deviation of ±0.4 ppm in the lowest concentration of the range. Next, 620 breath samples from 149 T2D patients and 42 healthy subjects were collected and tested using the breath analyzer. Four breath samples were taken from each subject under each of four different conditions: fasting, 2 h post-breakfast, 2 h post-lunch, and 2 h post-dinner. Simultaneous blood glucose levels were also measured using a standard diabetic-management blood-glucose meter. For the 149 T2D subjects, their exhaled breath acetone concentrations ranged from 0.1 to 19.8 ppm; four different ranges of breath acetone concentration, 0.1-19.8, 0.1-7.1, 0.1-6.3, and 0.1-9.5 ppm, were obtained for the subjects under the four different conditions, respectively. For the 42 healthy subjects, their breath acetone concentration ranged from 0.1 to 2.6 ppm; four different ranges of breath acetone concentration, 0.3-2.6, 0.1-2.6, 0.1-1.7, and 0.3-1.6 ppm, were obtained for the four different conditions. The mean breath acetone concentration of the 149 T2D subjects was determined to be 1.5 ± 1.5 ppm, which was 1.5 times that of 1.0 ± 0.6 ppm for the 42 healthy subjects. No correlation was found between the breath acetone concentration and the blood glucose level of the T2D subjects and the healthy volunteers. This study using a relatively large number of

Recovering/recycling of butyl and halogenated butyl rubber via ionizing radiation

International Nuclear Information System (INIS)

Martin, Sandra Regina Scagliusi

2013-01-01

Polymeric materials (plastics and rubbers) attain a continuous and raising proportion of urban and industrial scraps discarded in landfills; their impact on environment are more and more concerning. The implementation of new technologies in order to reduce impacts of plastic waste on the environment, at an effective cost, proved to be a great problem, due to inherent complexity for polymers re-using. Ionizing radiation is capable to modify structure and properties of polymeric material. Butyl and halobutyl rubbers have been used within a comprehensive scale, applications such as tires spare parts and diverse artifacts. The major high energy photon effect, as gamma-rays in butyl and halo butyl rubbers consists in free-radicals generation along changes in mechanical properties.This work aims to the development of controlled degradation processes (devulcanization) of butyl and halo butyl (chlorine and bromine) rubbers, in order to characterize their availability for transformation and modification of properties. Experimental results obtained showed that butyl and halobutyl rubbers,irradiated at 25 kGy and further sheared, are able to be used as an initial point for mixtures with pristine. (author)

APPLICATION OF PHOTOCATALYTIC PROCESS FOR REMOVAL OF METHYL TERT-BUTYL ETHER FROM HIGHLYCONTAMINATED WATER

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A. Mesdaghinia

2007-09-01

Full Text Available The oxygenate methyl tert-butyl ether is added to gasoline to increase the octane level and to reduce carbon monoxide and hydrocarbon emissions by vehicles. The high mobility, water solubility, and resistance to natural attenuation associated with methyl tert-butyl ether may result in contamination of ground and surface waters. In this research the degradation of aqueous methyl tert-butyl ether at relatively high concentrations was investigated by UV-vis/TiO2/H2O2 photocatalytic process. The effect of important operational parameters such as pH, amount of H2O2, catalyst loading, and irradiation time were also studied. Concentrations of methyl tert-butyl ether and intermediates such as tert-butyl formate and tert-butyl alcohol were measured over a 180 min period using a gas chromatograph equipped with flame ionization detector and combined with headspace sampler. Results showed that the time required for complete degradation increased from 30 to 180min, when the initial concentration was increased from 10 to 500mg/L. The first order rate constant for degradation of methyl tert-butyl ether from the hydroxyl radical was estimated to be 0.177 to 0.022 1/min as the concentration increased from 10 to 500mg/L. Study on the overall mineralization monitored by total organic carbon (TOC analysis showed that in the initial concentration of 100mg/L methyl tert-butyl ether, complete mineralization was obtained after 110min under UV-vis/TiO2/H2O2 photocatalytic process.

Multi-stage continuous alcohol fermentation with cane molasses

Energy Technology Data Exchange (ETDEWEB)

Chu, C J; Chiou, C J; Ng, A K; Lin, T C; Hwang, E C; Rao, C H

1970-01-01

It was reported that 6 to 7% ethanol was produced by single-stage continuous 12-hour cycle fermentation of molasses containing 12% sugar using a new strain, Saccharomyces formensensis, isolated from a stock culture. A higher yield of ethanol was obtained from 2-stage and 3-stage continuous fermentation of molasses containing more sugar at 24- and 36-hour cycles, respectively. In the 2-stage 24-hour cycle continuous fermentation of molasses containing 15% sugar with an agitation speed 300 rpm, 9.2% ethanol resulted. Only 3% sugar remained unconsumed. In the 3-stage 36-hour cycle continuous fermentation of molasses containing 15% sugar with 300 rpm agitation, 12.5% ethanol resulted.

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)

The Fermentative and Aromatic Ability of Kloeckera and Hanseniaspora Yeasts

Science.gov (United States)

Díaz-Montaño, Dulce M.; de Jesús Ramírez Córdova, J.

Spontaneous alcoholic fermentation from grape, agave and others musts into an alcoholic beverage is usually characterized by the presence of several non-Saccharomyces yeasts. These genera yeasts are dominant in the early stages of the alcoholic fermentation. However the genera Hanseniaspora and Kloeckera may survive at a significant level during fermentation and can influence the chemical composition of the beverage. Several strains belonging to the species Kloeckera api-culata and Hanseniaspora guilliermondii have been extensively studied in relation to the formation of some metabolic compounds affecting the bouquet of the final product. Indeed some apiculate yeast showed positive oenological properties and their use in the alcoholic fermentations has been suggested to enhance the aroma and flavor profiles. The non- Saccharomyces yeasts have the capability to produce and secrete enzymes in the medium, such as β -glucosidases, which release monoterpenes derived from their glycosylated form. These compounds contribute to the higher fruit-like characteristic of final product. This chapter reviews metabolic activity of Kloeckera and Hanseniaspora yeasts in several aspects: fermentative capability, aromatic compounds production and transformation of aromatic precursor present in the must, also covers the molecular methods for identifying of the yeast

A study of butyl acetate synthesis. 4-reaction kinetics

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Álvaro Orjuela Londoño

2006-05-01

Full Text Available This work was aimed at studying liquid-phase acetic acid and butyl alcohol esterification reaction (P atm =0.76 Bar,using an ion exchange resin (Lewatit K-2431 as catalyst. The effect of the absence of internal and external mass transport on catalyst particles was established in the research conditions used here. A set of assays to determine the effect of catalyst load (0.5%, 1%, 2% w/w temperature (73°C, 80°C, 87°C and molar ratio (1:2, 1:1, 2:1 acid/alcohol on reaction rate was carried out and both LHHW and pseudo-homogeneous kinetic expressions were obtained, these being in good agreement with the experimental data.

Effect of benzene, toluene, ethylbenzene, and p-xylene (BTEX) mixture on biodegradation of methyl tert-butyl ether (MTBE) and tert-butyl alcohol (TBA) by pure culture UC1.

Science.gov (United States)

Pruden, Amy; Suidan, Makram

2004-08-01

The effect of a BTEX mixture on the biodegradation of methyl tert-butyl ether (MTBE) and its degradation intermediate, tert-butyl alcohol (TBA) was investigated in the pure bacterial culture UC1, which has been identified to be a strain of the known MTBE-degrader PM1 based on greater than 99% 16S rDNA similarity. Several degradation studies were carried out on UC1 at three initial concentration levels of MTBE or TBA: 6-7; 15-17; and 40-45 mg/l, both with and without BTEX present cumulatively at about half of the MTBE or TBA molar mass in the system. The BTEX mixture was observed not to affect either the rate or the degradation lag period of MTBE or TBA degradation, except that the TBA degradation rate actually increased when BTEX was present initially in the highest concentration studies. When serving as the sole substrate, the MTBE degradation rate ranged from 48 +/- 1.2 to 200 +/- 7.0 mg(MTBE)/g(dw) h, and the TBA degradation rate from 140 +/- 18 to 530 +/- 70 mg(TBA)/g(dw) h. When present with BTEX, MTBE and TBA rates ranged from 46 +/- 2.2 to 210 +/- 14 and 170 +/- 28 to 780 +/- 43 mg(TBA)/g(dw) h, respectively. In studies where varying concentrations of TBA were present with 5 mg/l MTBE, both compounds were degraded simultaneously with no obvious preference for either substrate. In the highest concentration study of TBA with 5 mg/l MTBE, BTEX was also observed to increase the ultimate rate of TBA degradation. In addition to exploring the affect of BTEX, this study also provides general insight into the metabolism of MTBE and TBA by pure culture UC1.

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

Science.gov (United States)

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

2015-04-01

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

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 is...

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

Science.gov (United States)

Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

2014-07-01

The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

Solvent-free sample preparation by headspace solid-phase microextraction applied to the tracing of n-butyl nitrite abuse.

Science.gov (United States)

Tytgat, J; Daenens, P

1996-01-01

The most common alkyl nitrites encountered in forensic toxicology are iso-butyl, n-butyl and iso-pentyl(amyl) nitrites. All have become popular as an aphrodisiac, especially among the homosexual population. Alkyl nitrites are a volatile and unstable group of compounds, which hydrolyse in aqueous matrices to the alcohol and nitrite ion. Here we describe a fast, clean and sensitive procedure for the detection of hydrolysed n-butyl nitrite in whole human blood using a new, solvent-free sampling technique, the headspace solid-phase micro-extraction (HSPME), combined with GC/FID analysis. Sample preparation was investigated using two different stationary phases (100 microns polydimethylsiloxane and 85 microns polyacrylate), coating a fused silica fibre. The effect of different sampling times at fixed temperatures was also studied. Our results demonstrate that the HSPME/GC/FID procedure allows tracing of n-butyl nitrite abuse and detects hydrolysed n-butyl nitrite, i.e., released n-butanol, in whole blood at the 1 ng/mL level.

Radiation-induced heterogeneous polymerization of acrylamide in acetone and acetone--water mixtures

International Nuclear Information System (INIS)

Wada, T.; Sekiya, H.; Machi, S.

1975-01-01

The effects of temperature, dose rate, and monomer concentration on the heterogeneous polymerization of acrylamide in acetone--water mixtures have been studied. Heterogeneous polymerization takes place in mixtures containing less than 60 vol-percent water. The polymerization is steady in acetone and nonsteady in mixtures containing 10 to 50 vol-percent water. The average rate of polymerization is highest in mixtures with about 20 vol-percent water. Polymer molecular weight increases with the increasing water content in the range 0 to 10 vol-percent and does not change in the range of 30 to 70 vol-percent water. For the polymerization in acetone and an acetone-water 60/40 mixture, the activation energies are 2.3 and -1.8 kcal/mole, the dose rate exponents of rate are 0.78 and 0.52, and the monomer concentration exponents of rate are 0.5 and 1.6, respectively. The polymer molecular weight increases with decreasing dose rate, decreasing temperature, and increasing monomer concentration. These results are discussed in connection with the mechanism of heterogeneous polymerization and the solvent effect

Rubrene endoperoxide acetone monosolvate

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Kiyoaki Shinashi

2012-04-01

Full Text Available The title acetone solvate, C42H28O2·C3H6O [systematic name: 1,3,10,12-tetraphenyl-19,20-dioxapentacyclo[10.6.2.02,11.04,9.013,18]icosa-2(11,3,5,7,9,13,15,17-octaene acetone monosolvate], is a photooxygenation product of rubrene (systematic name: 5,6,11,12-tetraphenyltetracene. The molecule bends at the bridgehead atoms, which are linked by the O—O transannular bond, with a dihedral angle of 49.21 (6° between the benzene ring and the naphthalene ring system of the tetracene unit. In the crystal, the rubrene molecules are linked by C—H...O hydrogen bonds into a column along the c axis. The acetone solvent molecules form a dimer around a crystallographic inversion centre through a carbonyl–carbonyl dipolar interaction. A C—H...O hydrogen bond between the rubrene and acetone molecules is also observed.

Fermentation value of molasses for the alcohol industry

Energy Technology Data Exchange (ETDEWEB)

Sobkiewicz, G

1963-01-01

Molasses of pH 7 to 8 containing invert sugar in quantity not exceeding 1% showed the highest fermentation value. The purity coefficient should not exceed 56%, since non-sugars, minerals, and nitrogen compounds stimulated fermentation.

CONTROL BASED ON NUMERICAL METHODS AND RECURSIVE BAYESIAN ESTIMATION IN A CONTINUOUS ALCOHOLIC FERMENTATION PROCESS

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Olga L. Quintero

Full Text Available Biotechnological processes represent a challenge in the control field, due to their high nonlinearity. In particular, continuous alcoholic fermentation from Zymomonas mobilis (Z.m presents a significant challenge. This bioprocess has high ethanol performance, but it exhibits an oscillatory behavior in process variables due to the influence of inhibition dynamics (rate of ethanol concentration over biomass, substrate, and product concentrations. In this work a new solution for control of biotechnological variables in the fermentation process is proposed, based on numerical methods and linear algebra. In addition, an improvement to a previously reported state estimator, based on particle filtering techniques, is used in the control loop. The feasibility estimator and its performance are demonstrated in the proposed control loop. This methodology makes it possible to develop a controller design through the use of dynamic analysis with a tested biomass estimator in Z.m and without the use of complex calculations.

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

International Nuclear Information System (INIS)

Estela Escalante, Waldir D; Rychtera, Mojmir; Melzoch, Karel; Guerrero Ochoa, Manuel R

2012-01-01

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

Fermentation process for alcoholic beverage production from mahua ...

African Journals Online (AJOL)

Ezedom Theresa

2013-09-25

Sep 25, 2013 ... Key words: Madhuca indica, ethanol, reducing sugar, fermentation. ... The mahua flowers obtained were cleaned and dried in hot air oven at 60°C ... methanol in the fermented sample was determined with the help of.

Identification of the potential inhibitors of malolactic fermentation in wines

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Renata Vieira da MOTA

2017-10-01

Full Text Available Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a winter harvest that failed to complete MLF were utilized as comparative models to identify inhibitor compounds to lactic bacteria. Wine composition, alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below 12 °C during alcoholic fermentation decrease lactic bacterial metabolism and may impair the bacteria’s growth after yeast cells lysis. A must pH below 3.2 in a summer harvest impairs bacterial growth, and the association of low pH with a free-SO2 concentration above 10 mg L-1 may inhibit MLF. For grapes with a high sugar content, harvested in the winter cycle, enologists should keep the alcohol content below 15% and control the alcoholic-fermentation temperature.

Saccharomyces cerevisiae in the Production of Fermented Beverages

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Graeme M Walker

2016-11-01

Full Text Available Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane in the case of rums, or from fruits (which do not require pre-hydrolysis in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.

Acetone-based cellulose solvent.

Science.gov (United States)

Kostag, Marc; Liebert, Tim; Heinze, Thomas

2014-08-01

Acetone containing tetraalkylammonium chloride is found to be an efficient solvent for cellulose. The addition of an amount of 10 mol% (based on acetone) of well-soluble salt triethyloctylammonium chloride (Et3 OctN Cl) adjusts the solvent's properties (increases the polarity) to promote cellulose dissolution. Cellulose solutions in acetone/Et3 OctN Cl have the lowest viscosity reported for comparable aprotic solutions making it a promising system for shaping processes and homogeneous chemical modification of the biopolymer. Recovery of the polymer and recycling of the solvent components can be easily achieved. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

Science.gov (United States)

Contreras, A; Hidalgo, C; Schmidt, S; Henschke, P A; Curtin, C; Varela, C

2015-07-16

High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control. Copyright © 2015 Elsevier B.V. All rights reserved.

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

Science.gov (United States)

Hue, C; Gunata, Z; Breysse, A; Davrieux, F; Boulanger, R; Sauvage, F X

2016-02-01

Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino acids content. Peptides between 3 and 10 kDa were observed at low levels. A strong correlation between amino acids and ammonia nitrogen, a fermentation marker was found. Attention was drawn on each fraction, and enabled to point out other phenomenon occurring during fermentation. The migration of some nitrogenous compounds towards the bean shell during fermentation was demonstrated. Acetone treatment of cocoa powder prior to SDS-PAGE led to losses of nitrogenous compounds. This result gives clues on the tanning phenomenon carried out by polyphenols on nitrogenous compounds, phenomenon which increases during fermentation. Copyright © 2015. Published by Elsevier Ltd.

Solubilization of meso-carbon microbeads by potassium- or dibutylzinc-promoted butylation and structural analysis of the butylated products; Mesocarbon microbeads no butyl ka ni yoru kayoka to erareta butyl kabutsu no kozo kaiseki

Energy Technology Data Exchange (ETDEWEB)

Murata, S.; Zhang, Y.; Kidena, K.; Nomura, M. [Osaka University, Osaka (Japan). Faculty of Engineering

1996-10-28

Tetrahydrofuran (THF) solubility and structure of the butylated products of meso-carbon microbeads (MCMB) were studied experimentally. In experiment, MCMB-A and MCMB-B obtained from two kinds of coal-tar pitch were used as specimens. MCMBs were butylated by BZ method using dibutylzinc-butyl iodide and KT method using K-butyl iodide-THF, and the butylated products were successfully obtained. The butylated products were investigated through THF solubility test, {sup 13}C-NMR measurement and gel permeation chromatography (GPC) measurement. As the experimental result, a BZ method produced the butylated products at a yield of nearly 170%, while a KT method produced them at a yield of nearly 130%. The THF solubility was estimated to be 89-97%. As the study result of molecular weight distributions by GPC measurement of solvent solubles, the molecular weight of raw material MCMB was estimated to be 590-770 in terms of polystyrene. 6 refs., 2 figs., 1 tab.

Saccharomyces cerevisiae Fermentation Effects on Pollen: Archaeological Implications

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Crystal A. Dozier

2016-03-01

Full Text Available Pollen is the reproductive agent of flowering plants; palynology is utilized by archaeologists because sporopollenin, a major component in the exine of pollen grains, is resistant to decay and morphologically distinctive. Wine, beer, and mead have been identified in the archaeological record by palynological assessment due to indicator species or due to a pollen profile similar to that recovered from honey, a common source of sugar in a variety of fermented beverages. While most palynologists have assumed that pollen grains are resistant to alcoholic fermentation, a recent study in food science implies that pollen is a yeast nutrient because pollen-enriched meads produce more alcohol. The experiment presented here explores the potential distortion of the pollen record through fermentation by brewing a traditional, pollen-rich mead with Saccharomyces cerevisiae. In this experiment, the pollen grains did not undergo any discernible morphological changes nor were distorted in the pollen profile. Any nutrition that the yeast garners from the pollen therefore leaves sporopollenin intact. These results support palynological research on residues of alcoholic beverages and confirms that the fermentation process does not distort the pollen profile of the original substance. The paper concludes with the potential and limits of palynological study to assess fermentation within the archaeological record.

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

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Maria Kyraleou

2016-12-01

Full Text Available The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines.

Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy.

Science.gov (United States)

González-Sáiz, José-María; Esteban-Díez, Isabel; Rodríguez-Tecedor, Sofía; Pizarro, Consuelo

2008-11-01

The overall purpose of the project, of which this study is a part, was to examine the feasibility of onion waste as a support-substrate for the profitable production of food-grade products. This study focused on the efficient production of ethanol from worthless onions by transforming the onion juice into onion liquor via alcoholic fermentation with the yeast Saccharomyces cerevisiae. The onion bioethanol produced could be later used as a favorable substrate for acetic fermentation to finally obtain onion vinegar. Near-infrared spectroscopy (NIRS), coupled with the multivariate curve resolution-alternating least squares (MCR-ALS) method, has been used to reveal the compositional and spectral profiles for both substrates and products of alcoholic fermentation runs, that is, total sugars, ethanol, and biomass concentration. The ambiguity associated with the ALS calculation was resolved by applying suitable inequality and equality constraints. The quality of the results provided by the NIR-based MCR-ALS methodology adopted was evaluated by several performance indicators, including the variance explained by the model, the lack of fit and the agreement between the MCR-ALS achieved solution and the results computed by applying previously validated PLS reference models. An additional fermentation run was employed to test the actual predictive ability of the ALS model developed. For all the components resolved in the fermentation system studied (i.e., total sugars, ethanol, and biomass), the final model obtained showed a high predictive ability and suitable accuracy and precision, both in calibration and external validation, confirmed by the very good agreement between the ALS responses and the reference values (the coefficient of determination was, in all cases, very close to 1, and the statistics confirmed that no significant difference was found between PLS reference models and the MCR-ALS methodology applied). Thus, the proven reliability of the MCR-ALS model presented

Production of tea vinegar by batch and semicontinuous fermentation

OpenAIRE

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

2010-01-01

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

Internal catalysis in imine formation from acetone and acetone-d6 and conformationally constrained derivatives of N,N-dimethyl-1,3-propanediamine

International Nuclear Information System (INIS)

Hine, J.; Li, W.S.

1975-01-01

The kinetics of the reactions of 3-exo-dimethylaminomethyl-2-endo-norbornanamine (1), cis-2-(dimethylaminomethyl)cyclohexylamine (2), and 3-endo-dimethylaminomethyl-2-endo-norbornanamine (3) with acetone, and of these three diamines, neopentylamine, and 2-endo-norbornanamine with acetone-d 6 to give imines were studied at 35 0 and various pH's by use of hydroxylamine to capture the imines as they are formed. Acetone-d 6 was more reactive than acetone in the reactions with hydroxylamine alone as well as in the reactions with each of the diamines; the average k/sup D//k/sup H/ was 1.2. The rate constants for the monoprotonated diamines were so large relative to those for the unprotonated diamines that reliable values for the latter could not be obtained. The dominant reaction mechanism appears to be a reversible formation of the carbinolamine derived from the tertiary-protonated form of the monoprotonated diamine followed by rate-controlling internal acid-catalyzed formation of the iminium ion. The rate constants are compared with those obtained as a by-product of deuterium exchange studies of reactions of 1, 2, 3, and five other monoprotonated diamines by the same mechanism. The comparisons show that structural features that destabilize conformations in which the two amino groups are far apart may decrease the reactivity by relative stabilization []of a cyclic hydrogen-bonded form of the monoprotonated diamine as well as increasing the reactivity by relative stabilization of the transition state. Freezing the H 2 N--C--C--CH 2 NMe 2 dihedral angle of 1,3-diamines at values near 0, 60, and 120 0 does not give large differences in reactivity. Comparison of the rate constants for reactions of unprotonated neopentylamine and 2-endo-norbornanamine with those obtained previously for amines of the type XCH 2 CH 2 NH 2 gives no evidence for steric hindrance. (auth)

A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis.

Science.gov (United States)

Han, Seon Su; Hur, Sun Jin; Lee, Si Kyung

2015-08-01

This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry.

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.

Science.gov (United States)

Sun, Shu Yang; Gong, Han Sheng; Jiang, Xiao Man; Zhao, Yu Ping

2014-12-01

This study examined the effect of mixed fermentation of non-Saccharomyces (Torulaspora delbrueckii ZYMAFLORE Alpha(TD n. Sacch) and Metschnikowia pulcherrima JS22) and Saccharomyces cerevisiae yeasts (D254 and EC1118) on the production of cherry wines, in comparison with commonly used mono-culture. Results obtained during AF demonstrated that negligible inhibitory effect was observed in S. cerevisiae/Alpha pair, whereas a strong antagonistic effect was detected between MJS22 and S. cerevisiae strain, resulting in an early death of MJS22. For volatile components determined, S. cerevisiae/MJS22 couple was found to significantly boost the production of most detected compounds, more particularly in higher alcohols, esters, acids and terpenes; while the characteristic of S. cerevisiae/Alpha pair is an increase in fruity esters, higher alcohols and decrease in acid production. Sensory evaluation revealed that S. cerevisiae/MJS22 pair reinforced sweet, green and fatty notes to the cherry wines, and S. cerevisiae/Alpha trial enhanced the fruity odour and reduced green note. Copyright © 2014 Elsevier Ltd. All rights reserved.

Off-line breath acetone analysis in critical illness.

Science.gov (United States)

Sturney, S C; Storer, M K; Shaw, G M; Shaw, D E; Epton, M J

2013-09-01

Analysis of breath acetone could be useful in the Intensive Care Unit (ICU) setting to monitor evidence of starvation and metabolic stress. The aims of this study were to examine the relationship between acetone concentrations in breath and blood in critical illness, to explore any changes in breath acetone concentration over time and correlate these with clinical features. Consecutive patients, ventilated on controlled modes in a mixed ICU, with stress hyperglycaemia requiring insulin therapy and/or new pulmonary infiltrates on chest radiograph were recruited. Once daily, triplicate end-tidal breath samples were collected and analysed off-line by selected ion flow tube mass spectrometry (SIFT-MS). Thirty-two patients were recruited (20 males), median age 61.5 years (range 26-85 years). The median breath acetone concentration of all samples was 853 ppb (range 162-11 375 ppb) collected over a median of 3 days (range 1-8). There was a trend towards a reduction in breath acetone concentration over time. Relationships were seen between breath acetone and arterial acetone (rs = 0.64, p acetone concentration over time corresponded to changes in arterial acetone concentration. Some patients remained ketotic despite insulin therapy and normal arterial glucose concentrations. This is the first study to look at breath acetone concentration in ICU patients for up to 8 days. Breath acetone concentration may be used as a surrogate for arterial acetone concentration, which may in future have a role in the modulation of insulin and feeding in critical illness.

The alcohol dehydrogenase system in the xylose-fermenting yeast Candida maltosa.

Directory of Open Access Journals (Sweden)

Yuping Lin

2010-07-01

Full Text Available The alcohol dehydrogenase (ADH system plays a critical role in sugar metabolism involving in not only ethanol formation and consumption but also the general "cofactor balance" mechanism. Candida maltosa is able to ferment glucose as well as xylose to produce a significant amount of ethanol. Here we report the ADH system in C. maltosa composed of three microbial group I ADH genes (CmADH1, CmADH2A and CmADH2B, mainly focusing on its metabolic regulation and physiological function.Genetic analysis indicated that CmADH2A and CmADH2B tandemly located on the chromosome could be derived from tandem gene duplication. In vitro characterization of enzymatic properties revealed that all the three CmADHs had broad substrate specificities. Homo- and heterotetramers of CmADH1 and CmADH2A were demonstrated by zymogram analysis, and their expression profiles and physiological functions were different with respect to carbon sources and growth phases. Fermentation studies of ADH2A-deficient mutant showed that CmADH2A was directly related to NAD regeneration during xylose metabolism since CmADH2A deficiency resulted in a significant accumulation of glycerol.Our results revealed that CmADH1 was responsible for ethanol formation during glucose metabolism, whereas CmADH2A was glucose-repressed and functioned to convert the accumulated ethanol to acetaldehyde. To our knowledge, this is the first demonstration of function separation and glucose repression of ADH genes in xylose-fermenting yeasts. On the other hand, CmADH1 and CmADH2A were both involved in ethanol formation with NAD regeneration to maintain NADH/NAD ratio in favor of producing xylitol from xylose. In contrast, CmADH2B was expressed at a much lower level than the other two CmADH genes, and its function is to be further confirmed.

Utilization of acetone-butanol-ethanol-water mixture obtained from biomass fermentation as renewable feedstock for hydrogen production via steam reforming: Thermodynamic and energy analyses.

Science.gov (United States)

Kumar, Brajesh; Kumar, Shashi; Sinha, Shishir; Kumar, Surendra

2018-08-01

A thermodynamic equilibrium analysis on steam reforming process to utilize acetone-butanol-ethanol-water mixture obtained from biomass fermentation as biorenewable fuel has been performed to produce clean energy carrier H 2 via non-stoichiometric approach namely Gibbs free energy minimization method. The effect of process variables such as temperature (573-1473 K), pressure (1-10 atm), and steam/fuel molar feed ratio (F ABE  = 5.5-12) have been investigated on equilibrium compositions of products, H 2 , CO, CO 2 , CH 4 and solid carbon. The best suitable conditions for maximization of desired product H 2 , suppression of CH 4 , and inhibition of solid carbon are 973 K, 1 atm, steam/fuel molar feed ratio = 12. Under these conditions, the maximum molar production of hydrogen is 8.35 with negligible formation of carbon and methane. Furthermore, the energy requirement per mol of H 2 (48.96 kJ), thermal efficiency (69.13%), exergy efficiency (55.09%), exergy destruction (85.36 kJ/mol), and generated entropy (0.29 kJ/mol.K) have been achieved at same operating conditions. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effects of fermentation by Saccharomyces cerevisiae and ...

African Journals Online (AJOL)

yassine

2013-02-13

Feb 13, 2013 ... Full Length Research Paper. Effect of Saccharomyces cerevisiae fermentation on the ... 2003). Besides, several alcoholic beverages such as wine or liqueurs are obtained from fruit juices fermented by Saccharomyces ..... (2003). Kinetics of pigment release from hairy root cultures of Beta vulgaris under the ...

Toxicity of two imidazolium ionic liquids, [bmim][BF4] and [omim][BF4], to standard aquatic test organisms: Role of acetone in the induced toxicity.

Science.gov (United States)

Tsarpali, Vasiliki; Dailianis, Stefanos

2015-07-01

The main goal of this study was to investigate the toxicity of the imidazolium-based ionic liquids (ILs), [bmim][BF4] (1-butyl-3-methylimidazolium tetrafluoroborate) and [omim][BF4] (1-octyl-3-methylimidazolium tetrafluoroborate), in battery of standard aquatic toxicity test organisms. Specifically, exposure of the algae Scenedesmus rubescens, crustaceans Thamnocephalus platyurus and Artemia franciscana, rotifers Brachionus calyciflorus and Brachionus plicatilis and bivalve Mytilus galloprovincialis to different concentrations of [bmim][BF4], [omim][BF4] and/or a binary mixture of [bmim][BF4]-[omim][BF4] (1:1) with or without acetone (carrier solvent), revealed that solvent can differentially mediate ILs' toxic profile. Acetone's ability to differentially affect ILs' cation's alkyl chain length, as well as the hydrolysis of [BF4(-)] anions was evident. Given that the toxic potency of the tested ILs seemed to be equal or even higher (in some cases) than those of conventional organic solvents, the present study revealed that the characterization of imidazolium-based ILs as "green solvents" should not be generalized, at least in case of their natural occurrence in mixtures with organic solvents, such as acetone. Copyright © 2015 Elsevier Inc. All rights reserved.

The thermal degradation of poly(iso-butyl methacrylate and poly(sec-butyl methacrylate

Directory of Open Access Journals (Sweden)

IVANKA G. POPOVIC

2000-12-01

Full Text Available The non-oxidative thermal degradation of poly(iso-butyl methacrylate and poly(sec-butyl methacrylate was investigated by studying changes in the polymer residue. Due to the different number of b-hydrogens in their ester substituents, these two polymeric isomers behave differently when subjected to elevated temperatures. Poly(iso-butyl methacrylate degrades quantitatively by depolymerisation with zip lengths of the same order of magnitude as those of poly(methyl methacrylate. Poly(sec-butyl methacrylate degrades by a combined degradation mechanism of depolymerisation and de-esterification. De-esterification becomes a significant thermolysis route at temperatures higher than 240°C.

Effect of operating conditions on the development of microflora in the fermentation of beet molasses

Energy Technology Data Exchange (ETDEWEB)

Kinzburskaya, F M; Zaprudnova, E P

1955-01-01

The process of beet-molasses fermentation for making industrial alcohol is influenced by a series of conditions among which are: the quality of the wort, the temperature of fermentation, the amount of the products formed by the activity of the yeast, and the microflora of the mass. The scope of the present work covers the influence of the following: (a) the concentation and the acidity of the wort; (b the alcohol content of the fermenting material; (c) the amount of starting yeast added; (d) the temperature maintained. Results are shown condensed in 23 plots. They are summarized by the authors as optimum conditions for fermentation: high concentrations of wort, a high concentration of alcohol in the early stages of fermentation,and high amounts of starting yeast.

Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique

Energy Technology Data Exchange (ETDEWEB)

Pochat Bohatier, C

1999-12-06

The aim of the study was to examine emissions of volatile organic compounds (VOCs) during acetic (acid) fermentation. The first part of the study presents the methodology developed to reproduce production cycles for spirit vinegar and to analyse gas effluents. The second part describes the origin and quantification of the emissions (ethanol, acetic acid, acetaldehyde and ethyl acetate). The acetic acid is produced by bacterial metabolism while the ethyl acetate is a result of the chemical reaction of esterification. By modelling the emissions during batch processing we were able to identify the various parameters involved when VOCs are carried along by the fermentation gases. The quantities of ethyl acetate depend on the length of time the diluted alcohol is stored, and on its composition. By using a fed-batch method with a continuous supply of ethanol we could reduce alcohol emissions. The third part of the study develops the kinetics studies carried out to adapt the fed-batch process to acetic acid fermentation. The influence of ethanol, either in terms of deficiency or inhibition, is minimized between 8 and 16 g.1-1. A study of the growth rate of bacteria in relation to the amount of acetic acid showed that the latter was highly inhibitive. There is a critical concentration of acetic acid at which the growth of bacteria stops, and the death rate of the culture increases rapidly. The latter depends on the composition of the culture's medium; the corresponding pH of the concentration is between 2.25 and 2.28. By limiting the formation of ethyl acetate in the diluted alcohol and by controlling the concentration of ethanol at 16 g.l -1 per fermentation, the VOC emissions are reduced by 30% and the yield increases as a result. (author)

Butanol production from wheat straw by simultaneous saccharification and fermentation using Clostridium beijerinckii: Part II-Fed-batch fermentation

International Nuclear Information System (INIS)

Qureshi, Nasib; Saha, Badal C.; Cotta, Michael A.

2008-01-01

In these studies, Clostridium beijerinckii P260 was used to produce butanol (acetone-butanol-ethanol, or ABE) from wheat straw (WS) hydrolysate in a fed-batch reactor. It has been demonstrated that simultaneous hydrolysis of WS to achieve 100% hydrolysis to simple sugars (to the extent achievable under present conditions) and fermentation to butanol is possible. In addition to WS, the reactor was fed with a sugar solution containing glucose, xylose, arabinose, galactose, and mannose. The culture utilized all of the above sugars. It was noticed that near the end of fermentation (286-533 h), the culture had difficulties utilizing xylose. As a result of supplemental sugar feed to the reactor, ABE productivity was improved by 16% as compared with previous studies. In our previous experiment on simultaneous saccharification of WS and fermentation to butanol, a productivity of 0.31 g L -1 h -1 was observed, while in the present studies a productivity of 0.36 g L -1 h -1 was observed. It should be noted that a productivity of 0.77 g L -1 h -1 was observed when the culture was highly active. The fed-batch fermentation was operated for 533 h. It should be noted that C. beijerinckii P260 can be used to produce butanol from WS in integrated fermentations

Amended final report on the safety assessment of PPG-40 butyl ether with an addendum to include PPG-2, -4, -5, -9, -12, -14, -15, -16, -17, -18, -20, -22, -24, -26, -30, -33, -52, and -53 butyl ethers.

Science.gov (United States)

Lanigan, R S

2001-01-01

The Polypropylene Glycol (PPG) Butyl Ethers function as skinand hair-conditioning agents in cosmetics. Intestinal absorption of the PPG Butyl Ethers was inversely proportional to the molecular weight. In general, the toxicity of the PPG Butyl Ethers decreased as the molecular weight increased. In acute studies, moderate intraperitoneal (IP) doses of various PPG Butyl Ethers caused convulsive seizures in mice and anesthetized dogs, and large oral doses caused decreased activity, anuria, renal tubular swelling and necrosis, and hepatic swelling and necrosis. PPG-2 Butyl Ether vapors were nontoxic by the inhalation route. PPG-2 Butyl Ether was nontoxic in short-term feeding and dermal exposure studies in rats. In animal irritation studies, PPG-2 Butyl Ether caused minor, transient erythema and desquamation; in addition, erythema, edema, ecchymosis, necrosis, and other changes were observed during an acute percutaneous study. PPG-2 Butyl Ether also caused minor to moderate conjunctival irritation and minor corneal injury. PPG-2 Butyl Ether when dermally applied was nontoxic to pregnant rats and was nonteratogenic at doses up to 1.0 ml/kg/day. PPG BE800 at concentrations of 0.001% to 0.26% in feed was noncarcinogenic to rats after 2 years of treatment. In clinical studies, PPG BE800 was nonirritating and nonsensitizing to the skin when tested using 200 subjects. PPG-40 Butyl Ether was neither an irritant nor a sensitizer in a repeat-insult patch test using 112 subjects. Although clinical testing did not indicate significant skin irritation is produced by these ingredients, the animal test data did indicate the potential that these ingredients can be irritating. Therefore, it was concluded that the PPG Butyl Ethers can be used safely in cosmetic products if they are formulated to avoid irritation. Data on the component ingredients, Propylene Glycol, PPG, and n-Butyl Alcohol, from previous cosmetic ingredient safety assessments were also considered and found to support

Formaldehyde as an antiseptic in the production of alcohol from molasses

Energy Technology Data Exchange (ETDEWEB)

Rosa, V J; Stros, F

1962-01-01

The effect of formaldehyde as an antiseptic for the noncontaminated alcohol fermentation of molasses was examined with five different yeasts mash batches containing formaldehyde 0.01%. Following 24 hour cultivation, increase in the activity of formaldehyde-inoculated mash was lowered by 47%; the formaldehyde decreased the alcohol fermentation and lessened the rate of fermentation of sugar by 20% in noncontaminated mash. The decrease in the fermentation rate was also observed during the entire course of fermentation. On the other hand, formaldehyde addition to molasses contaminated with lactic acid bacteria accelerated the fermentation rate.

Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

Directory of Open Access Journals (Sweden)

Felipe Palomero

2014-01-01

Full Text Available This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938 in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further comparison, fermentations in which Saccharomyces cerevisiae was the sole fermentative yeast were also performed; in these fermentations a commercial lactic acid bacterium was used to perform malolactic fermentation once alcoholic fermentation was complete (unlike S. cerevisiae, the Sc. pombe performs maloalcoholic fermentation and therefore removes malic acid without such help. Relative density, acetic, malic and pyruvic acid concentrations, primary amino nitrogen and urea concentrations, and pH of the musts were measured over the entire fermentation period. In all fermentations in which Sc. pombe 938 was involved, nearly all the malic acid was consumed from an initial concentration of 5.5 g/L, and moderate acetic acid concentrations below 0.4 g/L were formed. The urea content of these wines was notably lower, showing a tenfold reduction when compared with those that were made with S. cerevisiae 796 alone. The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.

Small-angle neutron scattering study of D2O-alcohol solutions

International Nuclear Information System (INIS)

D'Arrigo, G.

1990-01-01

Small-angle neutron scattering (SANS) measurements have been carried out on heavy water solutions of ethanol, isopropyl alcohol, n-propyl alcohol, t-butyl alcohol and butoxyethanol between 5 and 37 0 C at the concentrations where ultrasonic attenuation exhibits peak values. The wavevector dependence and the absolute intensity of the scattered intensities were analysed according to a microscopic model of the solutions in terms of aggregated complexes. The results indicate that at 25 0 C there exist either alcohol 'micelle-like' structures or alcohol-heavy water complexes which increase on going from the lower to higher alcohol solutions. As temperature increases from 25 to 37 0 C a higher aggregation is observed in butyl alcohol and butoxyethanol solutions. This behaviour is attributed to the demixing tendency of these systems at high temperatures. On going from 25 to 5 0 C the aggregation increases again. This trend is associated with the anomalous behaviour of the specific heat and ultrasonic attenuation of these systems. The occurrence of a low-temperature phase transition suggested by these anomalies is supported by our results. (author)

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

International Nuclear Information System (INIS)

Buratti, S.; Ballabio, D.; Giovanelli, G.; Dominguez, C.M. Zuluanga; Moles, A.; Benedetti, S.; Sinelli, N.

2011-01-01

Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: → We monitored time-related changes in red wine fermentation process. → NIR and MIR spectroscopies, electronic nose and tongue were applied. → Data were kinetically modelled to identify critical points during fermentation. → NIR, MIR electronic nose and tongue were able to follow the fermentation process. → The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

Energy Technology Data Exchange (ETDEWEB)

Buratti, S., E-mail: susanna.buratti@unimi.it [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Ballabio, D. [Department of Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126 Milano (Italy); Giovanelli, G. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Dominguez, C.M. Zuluanga [Instituto de Ciencia y Tecnologia de Alimentos, Universidad Nacional de Colombia, Ciudad Universitaria, Bogota (Colombia); Moles, A.; Benedetti, S.; Sinelli, N. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy)

2011-07-04

Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: > We monitored time-related changes in red wine fermentation process. > NIR and MIR spectroscopies, electronic nose and tongue were applied. > Data were kinetically modelled to identify critical points during fermentation. > NIR, MIR electronic nose and tongue were able to follow the fermentation process. > The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that NIR and MIR

Production of acids and alcohols from syngas in a two-stage continuous fermentation process.

Science.gov (United States)

Abubackar, Haris Nalakath; Veiga, María C; Kennes, Christian

2018-04-01

A two-stage continuous system with two stirred tank reactors in series was utilized to perform syngas fermentation using Clostridium carboxidivorans. The first bioreactor (bioreactor 1) was maintained at pH 6 to promote acidogenesis and the second one (bioreactor 2) at pH 5 to stimulate solventogenesis. Both reactors were operated in continuous mode by feeding syngas (CO:CO 2 :H 2 :N 2 ; 30:10:20:40; vol%) at a constant flow rate while supplying a nutrient medium at different flow rates of 8.1, 15, 22 and 30 ml/h. A cell recycling unit was added to bioreactor 2 in order to recycle the cells back to the reactor, maintaining the OD 600 around 1 in bioreactor 2 throughout the experimental run. When comparing the flow rates, the best results in terms of solvent production were obtained with a flow rate of 22 ml/h, reaching the highest average outlet concentration for alcohols (1.51 g/L) and the most favorable alcohol/acid ratio of 0.32. Copyright © 2018 Elsevier Ltd. All rights reserved.

Mathematical models of ABE fermentation: review and analysis.

Science.gov (United States)

Mayank, Rahul; Ranjan, Amrita; Moholkar, Vijayanand S

2013-12-01

Among different liquid biofuels that have emerged in the recent past, biobutanol produced via fermentation processes is of special interest due to very similar properties to that of gasoline. For an effective design, scale-up, and optimization of the acetone-butanol-ethanol (ABE) fermentation process, it is necessary to have insight into the micro- and macro-mechanisms of the process. The mathematical models for ABE fermentation are efficient tools for this purpose, which have evolved from simple stoichiometric fermentation equations in the 1980s to the recent sophisticated and elaborate kinetic models based on metabolic pathways. In this article, we have reviewed the literature published in the area of mathematical modeling of the ABE fermentation. We have tried to present an analysis of these models in terms of their potency in describing the overall physiology of the process, design features, mode of operation along with comparison and validation with experimental results. In addition, we have also highlighted important facets of these models such as metabolic pathways, basic kinetics of different metabolites, biomass growth, inhibition modeling and other additional features such as cell retention and immobilized cultures. Our review also covers the mathematical modeling of the downstream processing of ABE fermentation, i.e. recovery and purification of solvents through flash distillation, liquid-liquid extraction, and pervaporation. We believe that this review will be a useful source of information and analysis on mathematical models for ABE fermentation for both the appropriate scientific and engineering communities.

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

Science.gov (United States)

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

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

Science.gov (United States)

Lu, Congcong; Dong, Jie; Yang, Shang-Tian

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Science.gov (United States)

Rollero, Stéphanie; Bloem, Audrey; Camarasa, Carole; Sanchez, Isabelle; Ortiz-Julien, Anne; Sablayrolles, Jean-Marie; Dequin, Sylvie; Mouret, Jean-Roch

2015-03-01

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

Induction of simultaneous and sequential malolactic fermentation in durian wine.

Science.gov (United States)

Taniasuri, Fransisca; Lee, Pin-Rou; Liu, Shao-Quan

2016-08-02

This study represented for the first time the impact of malolactic fermentation (MLF) induced by Oenococcus oeni and its inoculation strategies (simultaneous vs. sequential) on the fermentation performance as well as aroma compound profile of durian wine. There was no negative impact of simultaneous inoculation of O. oeni and Saccharomyces cerevisiae on the growth and fermentation kinetics of S. cerevisiae as compared to sequential fermentation. Simultaneous MLF did not lead to an excessive increase in volatile acidity as compared to sequential MLF. The kinetic changes of organic acids (i.e. malic, lactic, succinic, acetic and α-ketoglutaric acids) varied with simultaneous and sequential MLF relative to yeast alone. MLF, regardless of inoculation mode, resulted in higher production of fermentation-derived volatiles as compared to control (alcoholic fermentation only), including esters, volatile fatty acids, and terpenes, except for higher alcohols. Most indigenous volatile sulphur compounds in durian were decreased to trace levels with little differences among the control, simultaneous and sequential MLF. Among the different wines, the wine with simultaneous MLF had higher concentrations of terpenes and acetate esters while sequential MLF had increased concentrations of medium- and long-chain ethyl esters. Relative to alcoholic fermentation only, both simultaneous and sequential MLF reduced acetaldehyde substantially with sequential MLF being more effective. These findings illustrate that MLF is an effective and novel way of modulating the volatile and aroma compound profile of durian wine. Copyright © 2016 Elsevier B.V. All rights reserved.

Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique

Energy Technology Data Exchange (ETDEWEB)

Pochat Bohatier, C.

1999-12-06

The aim of the study was to examine emissions of volatile organic compounds (VOCs) during acetic (acid) fermentation. The first part of the study presents the methodology developed to reproduce production cycles for spirit vinegar and to analyse gas effluents. The second part describes the origin and quantification of the emissions (ethanol, acetic acid, acetaldehyde and ethyl acetate). The acetic acid is produced by bacterial metabolism while the ethyl acetate is a result of the chemical reaction of esterification. By modelling the emissions during batch processing we were able to identify the various parameters involved when VOCs are carried along by the fermentation gases. The quantities of ethyl acetate depend on the length of time the diluted alcohol is stored, and on its composition. By using a fed-batch method with a continuous supply of ethanol we could reduce alcohol emissions. The third part of the study develops the kinetics studies carried out to adapt the fed-batch process to acetic acid fermentation. The influence of ethanol, either in terms of deficiency or inhibition, is minimized between 8 and 16 g.1-1. A study of the growth rate of bacteria in relation to the amount of acetic acid showed that the latter was highly inhibitive. There is a critical concentration of acetic acid at which the growth of bacteria stops, and the death rate of the culture increases rapidly. The latter depends on the composition of the culture's medium; the corresponding pH of the concentration is between 2.25 and 2.28. By limiting the formation of ethyl acetate in the diluted alcohol and by controlling the concentration of ethanol at 16 g.l -1 per fermentation, the VOC emissions are reduced by 30% and the yield increases as a result. (author)

Association between modification of phenolic profiling and development of wine color during alcohol fermentation.

Science.gov (United States)

Li, Si-Yu; Liu, Pei-Tong; Pan, Qiu-Hong; Shi, Ying; Duan, Chang-Qing

2015-04-01

To solve the problem of wine color instability in western China, different additives (the maceration enzymes Vinozym G and Ex-color, yeasts VR5 and Red Star, and commercial tannins) were added during alcoholic fermentation of Syrah (Vitis vinifera L.). The phenolic profile and color characteristics of wine were examined using high performance liquid chromatography mass spectrometry and CIELAB, respectively. The results showed that the combination of the enzyme Ex-color with the Red Star yeast eased the release of non-anthocyanins from grape berries into wine, whereas the use of enzyme Vinozym G and VR5 yeast enhanced the concentration of anthocyanins and achieved a higher red hue (a* value) and a lower yellow hue (b* value) in the wine. The addition of commercial tannins greatly promoted the level of gallic acid in the wine and led to a relatively higher concentration of anthocyanins. Partial least-squares regression analysis was used to find out the major phenolics, which were in close relation with color parameters; principal component analysis was used to evaluate the contribution of different winemaking techniques to wine color. The combination of these 2 analytic methods indicated that Vinozym G and VR5 yeast together with commercial tannins should be an appropriate combination to enhance the stability of wine color during alcohol fermentation, which was related to a significant increase in cyanidin-3-O-(6-O-acetyl)-glucoside, cyanidin-3-O-(6-O-coumaryl)-glucoside, trans-peonidin-3-O-(6-O-coumaryl)-glucoside, trans-malvidin-3-O-(6-O-coumaryl)-glucoside, and malvidin-3-O-(6-O-acetyl)-glucoside-pyruvic acid, all of which played an important role in stabilizing wine color. © 2015 Institute of Food Technologists®

Gene mdpC plays a regulatory role in the methyl-tert-butyl ether degradation pathway of Methylibium petroleiphilum strain PM1.

Science.gov (United States)

Joshi, Geetika; Schmidt, Radomir; Scow, Kate M; Denison, Michael S; Hristova, Krassimira R

2015-04-01

Among the few bacteria known to utilize methyl tert-butyl ether (MTBE) as a sole carbon source, Methylibium petroleiphilum PM1 is a well-characterized organism with a sequenced genome; however, knowledge of the genetic regulation of its MTBE degradation pathway is limited. We investigated the role of a putative transcriptional activator gene, mdpC, in the induction of MTBE-degradation genes mdpA (encoding MTBE monooxygenase) and mdpJ (encoding tert-butyl alcohol hydroxylase) of strain PM1 in a gene-knockout mutant mdpC(-). We also utilized quantitative reverse transcriptase PCR assays targeting genes mdpA, mdpJ and mdpC to determine the effects of the mutation on transcription of these genes. Our results indicate that gene mdpC is involved in the induction of both mdpA and mdpJ in response to MTBE and tert-butyl alcohol (TBA) exposure in PM1. An additional independent mechanism may be involved in the induction of mdpJ in the presence of TBA. © FEMS 2015. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Acetone utilization by sulfate-reducing bacteria: draft genome sequence of Desulfococcus biacutus and a proteomic survey of acetone-inducible proteins.

Science.gov (United States)

Gutiérrez Acosta, Olga B; Schleheck, David; Schink, Bernhard

2014-07-11

The sulfate-reducing bacterium Desulfococcus biacutus is able to utilize acetone for growth by an inducible degradation pathway that involves a novel activation reaction for acetone with CO as a co-substrate. The mechanism, enzyme(s) and gene(s) involved in this acetone activation reaction are of great interest because they represent a novel and yet undefined type of activation reaction under strictly anoxic conditions. In this study, a draft genome sequence of D. biacutus was established. Sequencing, assembly and annotation resulted in 159 contigs with 5,242,029 base pairs and 4773 predicted genes; 4708 were predicted protein-encoding genes, and 3520 of these had a functional prediction. Proteins and genes were identified that are specifically induced during growth with acetone. A thiamine diphosphate-requiring enzyme appeared to be highly induced during growth with acetone and is probably involved in the activation reaction. Moreover, a coenzyme B12- dependent enzyme and proteins that are involved in redox reactions were also induced during growth with acetone. We present for the first time the genome of a sulfate reducer that is able to grow with acetone. The genome information of this organism represents an important tool for the elucidation of a novel reaction mechanism that is employed by a sulfate reducer in acetone activation.

Osmotic and apparent molar properties of binary mixtures alcohol + 1-butyl-3-methylimidazolium trifluoromethanesulfonate ionic liquid

International Nuclear Information System (INIS)

González, Emilio J.; Calvar, Noelia; Domínguez, Ángeles; Macedo, Eugénia A.

2013-01-01

Highlights: ► Osmotic and physical properties of binary mixtures {alcohol + [BMim][TfO]} were measured. ► From experimental data, apparent molar properties and osmotic coefficients were calculated. ► The apparent properties were fitted using a Redlich–Meyer type equation. ► The osmotic coefficients were correlated using the Extended Pitzer model. -- Abstract: In this work, physical properties (densities and speeds of sound) for the binary systems {1-propanol, or 2-propanol, or 1-butanol, or 2-butanol, or 1-pentanol + 1-butyl-3-methylimidazolium trifluoromethanesulfonate} were experimentally measured from T = (293.15 to 323.15) K and at atmospheric pressure. These data were used to calculate the apparent molar volume and apparent molar isentropic compression which were fitted to a Redlich–Meyer type equation. This fit was used to obtain the corresponding apparent molar properties at infinite dilution. On the other hand, the osmotic and activity coefficients and vapor pressures of these binary mixtures were also determined at T = 323.15 K using the vapor pressure osmometry technique. The Extended Pitzer model of Archer was employed to correlate the experimental osmotic coefficients. From the parameters obtained in the correlation, the mean molal activity coefficients and the excess Gibbs free energy for the studied mixtures were calculated

Manioc alcohol by continuous fermentation

Energy Technology Data Exchange (ETDEWEB)

Del Bianco, V; de Queiroz Araujo, N; Miceli, A; Souza e Silva, P C; da Silva Burle, J A

1976-01-01

EtOH was produced from dry cassava meal by first obtaining a glucose syrup by enzymic action, then fermenting the syrup with yeast. Bacillus subtilis amylase and Aspergillus awamori amyloglucosidase were prepared by growing the organisms on cassava meal. Both enzymes were used to saccharify the cassava starch to syrup. Saccharomyces cervisiae ATCC 1133 was then used in a continuous process to produce EtOH.

Chemical Assessment of White Wine during Fermentation Process

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Teodora Coldea

2014-05-01

Full Text Available There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobeşti during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. We aimed to monitorize the evolution of fermentation process parameters (temperature, alcohol content, and real extract and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract. The results obtained were in accordance to Romanian Legislation.

Electrochemical reactions at sacrificial electrodes : Part VI. Synthesis of cadmium alkoxides and their coordination compounds

International Nuclear Information System (INIS)

Banait, J.S.; Singh, Baljit

1991-01-01

Cadmium alkoxides [Cd(OR) 2 ; R=methyl, ethyl, n-propyl, n-butyl and n-amyl], have been synthesised by the electrolysis of alcohols at a cadmium anode. These alkoxides do not form coordination compounds when refluxed with the ligands like 2,2'-bipyridine, 1,10-phenanthroline, dimethylsulphoxide and acetone. However, coordination compounds with the general formula, Cd(OR) 2 .L, have been prepared when the solutions of these ligands in alcohols are electrolysed at a cadmium anode. The products have been characterised by elemental analyses and IR data. Current efficiencies of all these systems are quite high. (author). 21 refs., 2 tabs

Portable method of measuring gaseous acetone concentrations.

Science.gov (United States)

Worrall, Adam D; Bernstein, Jonathan A; Angelopoulos, Anastasios P

2013-08-15

Measurement of acetone in human breath samples has been previously shown to provide significant non-invasive diagnostic insight into the control of a patient's diabetic condition. In patients with diabetes mellitus, the body produces excess amounts of ketones such as acetone, which are then exhaled during respiration. Using various breath analysis methods has allowed for the accurate determination of acetone concentrations in exhaled breath. However, many of these methods require instrumentation and pre-concentration steps not suitable for point-of-care use. We have found that by immobilizing resorcinol reagent into a perfluorosulfonic acid polymer membrane, a controlled organic synthesis reaction occurs with acetone in a dry carrier gas. The immobilized, highly selective product of this reaction (a flavan) is found to produce a visible spectrum color change which could measure acetone concentrations to less than ppm. We here demonstrate how this approach can be used to produce a portable optical sensing device for real-time, non-invasive acetone analysis. Copyright © 2013 Elsevier B.V. All rights reserved.

Acoustic, volumetric and osmotic properties of binary mixtures containing the ionic liquid 1-butyl-3-methylimidazolium dicyanamide mixed with primary and secondary alcohols

International Nuclear Information System (INIS)

Calvar, Noelia; González, Emilio J.; Domínguez, Ángeles; Macedo, Eugénia A.

2012-01-01

Highlights: ► Physical and osmotic properties of binary mixtures {alcohol + [BMim][dca]} were measured. ► From experimental data, apparent molar properties and osmotic coefficients were calculated. ► The apparent properties were fitted using a Redlich–Meyer type equation. ► The osmotic coefficients were correlated using the Extended Pitzer and the MNRTL models. - Abstract: In this paper, densities and speeds of sound for five binary systems {alcohol + 1-butyl-3-methylimidazolium dicyanamide} were measured from T = (293.15 to 323.15) K and atmospheric pressure. From these experimental data, apparent molar volume and apparent molar isentropic compression have been calculated and fitted to a Redlich–Meyer type equation. This fit was also used to calculate the apparent molar volume and apparent molar isentropic compression at infinite dilution for the studied binary mixtures. Moreover, the osmotic and activity coefficients and vapor pressures of these binary mixtures were also determined at T = 323.15 K using the vapor pressure osmometry technique. The experimental osmotic coefficients were correlated using the Extended Pitzer model of Archer. The mean molal activity coefficients and the excess Gibbs free energy for the studied mixtures were calculated from the parameters obtained in the correlation.

Phage inactivation by triplet acetone

International Nuclear Information System (INIS)

Gomes, R.A.

1985-01-01

The exposure of lambda phage to triplet acetone is studied. The triplet acetone is obtained from aerobic oxidation of isobutanal catalysed by peroxidase. A decrease of lambda phage ability to infect Escherichia coli is reported, perhaps, partially due to the possible production of lesions in the phage genome. (M.A.C.) [pt

Band resolution of optical spectra of solvated electrons in water, alcohols, and tetrahydrofuran

International Nuclear Information System (INIS)

Jou, F.-Y.; Freeman, G.R.

1979-01-01

The optical absorption spectra of solvated electrons in water, alcohols, and tetrahydrofuran are empirically resolved into two Gaussian bands and a continuum tail. The first Gaussian band covers most of the low energy side of the spectrum. The second Gaussian band lies at an energy slightly above that of the absorption maximum of the total spectrum. With the exception of tert-butyl alcohol, in water and alcohols the following were observed: (a) the first Gaussian bands have the same half-width, but the oscillator strength in water is about double that in an alcohol; (b) the second Gaussian bands have similar half-widths and oscillator strengths; (c) the continuum tails have similar half-widths, yet that in water possesses only about one third as much oscillator strength as the one in alcohol. In tert-butyl alcohol and tetrahydrofuran the first Gaussian band and the continuum tail each carry nearly half of the total oscillator strength. (author)

Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

Science.gov (United States)

Contreras, A; Curtin, C; Varela, C

2015-02-01

The wine sector is actively seeking strategies and technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol; however, commercial wine yeasts have very similar ethanol yields. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 was able to produce wine with reduced alcohol concentration when used in sequential inoculation with a wine strain of Saccharomyces cerevisiae. Here, different inoculation regimes were explored to study the effect of yeast population dynamics and potential yeast interactions on the metabolism of M. pulcherrima AWRI1149 during fermentation of non-sterile Shiraz must. Of all inoculation regimes tested, only ferments inoculated with M. pulcherrima AWRI1149 showed reduced ethanol concentration. Population dynamics revealed the presence of several indigenous yeast species and one of these, Saccharomyces uvarum (AWRI 2846), was able to produce wine with reduced ethanol concentration in sterile conditions. Both strains however, were inhibited when a combination of three non-Saccharomyces strains, Hanseniaspora uvarum AWRI863, Pichia kluyveri AWRI1896 and Torulaspora delbrueckii AWRI2845 were inoculated into must, indicating that the microbial community composition might impact on the growth of M. pulcherrima AWRI1149 and S. uvarum AWRI 2846. Our results indicate that mixed cultures of M. pulcherrima AWRI1149 and S. uvarum AWRI2846 enable an additional reduction of wine ethanol concentration compared to the same must fermented with either strain alone. This work thus provides a foundation to develop inoculation regimes for the successful application of non-cerevisiae yeast to the production of wines with reduced alcohol.

Analysis of Fluorotelomer Alcohols in Soils: Optimization of Extraction and Chromatography

Science.gov (United States)

This article describes the development of an analytical method for the determination of fluorotelomer alcohols (FTOHs) in soil. The sensitive and selective determination of the telomer alcohols was performed by extraction with mthyl tert-butyl ether (MTBE) and analysis of the ext...

Oxidation of tertiary homoallylic alcohols by thallium trinitrate: fragmentation versus ring contraction

International Nuclear Information System (INIS)

Silva Junior, Luiz F.; Quintiliano, Samir A.P.; Ferraz, Helena M.C.; Santos, Leonardo S.; Eberlin, Marcos N.

2006-01-01

The oxidation of tertiary homoallylic alcohols with thallium trinitrate (TTN) was investigated. The alcohols bearing an allylic methyl group lose a molecule of acetone via a fragmentation reaction that leads to isomeric secondary allylic alcohols as major products, together with their corresponding acetylated derivatives. On the other hand, treating analogous tertiary alcohols without the allylic methyl group with TTN gives indans, through a ring contraction reaction. (author)

Mystery behind Chinese liquor fermentation

OpenAIRE

Jin, Guangyuan; Zhu, Yang; Xu, Yan

2017-01-01

Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our qua...

Influence of the organic phase property on the extraction of tenoil - trifluoroacetonate uranyl, Annex 6; Prilog 6: Uticaj prirode organske faze na ekstrakciju tenoil - trifluoracetonata uranila

Energy Technology Data Exchange (ETDEWEB)

Milic, N; Petruhin, O M; Zolotov, J A [Institute of Nuclear Sciences Boris Kidric, Laboratorija za visoku aktivnost, Vinca, Beograd (Serbia and Montenegro)

1963-12-15

This paper describes the study of of uranium (VI) (2.5 10{sup -4}M) extraction from acetate puffer solutions with 0.01 M solution of tenoil trifluoroacetonate in benzene, chloroform, carbon tetrachloride, amyl acetate, cyclohexanon, n-butyl alcohol with the additions of 0.036 M TBP and 2.7 M acetone solution with 0.01 M solution of TTA. It was verified that the extraction depends on the property of the organic phase. Distribution coefficients for uranium when extracted by solvents containing oxygen is higher compared to the distribution coefficients obtained by solvents without oxygen (benzene, chloroform and carbon tetrachloride). TBP cyclohexanon, and acetone additions in the CCl{sub 4} cause more significant increase of distribution coefficients.

Analysis of the origin and importance of acetone and isopropanol levels in the blood of the deceased for medico-legal testimony.

Science.gov (United States)

Borowska-Solonynko, A; Siwińska-Ziółkowska, A; Piotrkowicz, M; Wysmołek, M; Demkow, M

2014-01-01

The aim of the study was to analyze the incidence of acetone and isopropanol in the blood of the deceased, and to assess cases in which the compounds have been detected with a focus on their origin and usefulness for medico-legal testimony. The study material consisted of results of tests detecting ethyl alcohol and reports of autopsies performed at the Department of Forensic Medicine, Medical University of Warsaw, from January 2008 to April 2009 - a total of 2,475 cases. The test group proper (group B) comprised only those cases in which acetone was detected in blood, either with or without isopropanol [n = 202 (8.2%)]. The blood levels of isopropanol varied depending on the cause of death. The need for differentiating the origin of isopropanol in the case of its presence in the blood of the deceased was pointed out. The results of the present study show that the differentiation should be based on the isopropanol and acetone concentration ratio, as isopropanol concentration alone is not sufficient for preparing expert opinions. Even high concentrations of isopropanol, when accompanied by even higher concentrations of acetone, imply that isopropanol could have been formed as a result of acetone transformations. Isopropanol concentrations exceeding acetone levels strongly point to the exogenous origin of isopropanol, particularly when high levels of ethanol are concurrently detected.

Nitrate-Dependent Degradation of Acetone by Alicycliphilus and Paracoccus Strains and Comparison of Acetone Carboxylase Enzymes ▿

Science.gov (United States)

Dullius, Carlos Henrique; Chen, Ching-Yuan; Schink, Bernhard

2011-01-01

A novel acetone-degrading, nitrate-reducing bacterium, strain KN Bun08, was isolated from an enrichment culture with butanone and nitrate as the sole sources of carbon and energy. The cells were motile short rods, 0.5 to 1 by 1 to 2 μm in size, which gave Gram-positive staining results in the exponential growth phase and Gram-negative staining results in the stationary-growth phase. Based on 16S rRNA gene sequence analysis, the isolate was assigned to the genus Alicycliphilus. Besides butanone and acetone, the strain used numerous fatty acids as substrates. An ATP-dependent acetone-carboxylating enzyme was enriched from cell extracts of this bacterium and of Alicycliphilus denitrificans K601T by two subsequent DEAE Sepharose column procedures. For comparison, acetone carboxylases were enriched from two additional nitrate-reducing bacterial species, Paracoccus denitrificans and P. pantotrophus. The products of the carboxylase reaction were acetoacetate and AMP rather than ADP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis of cell extracts and of the various enzyme preparations revealed bands corresponding to molecular masses of 85, 78, and 20 kDa, suggesting similarities to the acetone carboxylase enzymes described in detail for the aerobic bacterium Xanthobacter autotrophicus strain Py2 (85.3, 78.3, and 19.6 kDa) and the phototrophic bacterium Rhodobacter capsulatus. Protein bands were excised and compared by mass spectrometry with those of acetone carboxylases of aerobic bacteria. The results document the finding that the nitrate-reducing bacteria studied here use acetone-carboxylating enzymes similar to those of aerobic and phototrophic bacteria. PMID:21841031

Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

Directory of Open Access Journals (Sweden)

Naoki Mochizuki

2013-06-01

Full Text Available Aflatoxin B1 (AFB1 is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration.

Conditions for saccharification and fermentation of manioc mash

Energy Technology Data Exchange (ETDEWEB)

Nguen, D.C.; Velikaya, E.I.

1972-01-01

Saccharification time of manioc starch, proportion of enzyme preparations added (obtained from Aspergillus oryzae and Aspergillus awamori) and the effect of a nitrogenous medium on fermentation were studied. Extension of saccharification time led to inactivation of the enzymes which adversely affected fermentation. In 5 minutes saccharification with Aspergillus oryzae of material pureed by boiling, the alcohol yield was 38.71/ton of starch higher than when a 60-minute saccharification period was used. Saccharification with a combination of the 2 moulds produced a higher alcohol yield than when only Aspergillus oryzae was used. A high glucoamylase content in the mash gave a high alcohol yield. Nitrogenous substances must be added to the manioc mash to provide for the nutrition of the yeast cells; carbamide proved most efficient.

STATE ESTIMATION IN ALCOHOLIC CONTINUOUS FERMENTATION OF ZYMOMONAS MOBILIS USING RECURSIVE BAYESIAN FILTERING: A SIMULATION APPROACH

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Olga Lucia Quintero

2008-05-01

Full Text Available This work presents a state estimator for a continuous bioprocess. To this aim, the Non Linear Filtering theory based on the recursive application of Bayes rule and Monte Carlo techniques is used. Recursive Bayesian Filters Sampling Importance Resampling (SIR is employed, including different kinds of resampling. Generally, bio-processes have strong non-linear and non-Gaussian characteristics, and this tool becomes attractive. The estimator behavior and performance are illustrated with the continuous process of alcoholic fermentation of Zymomonas mobilis. Not too many applications with this tool have been reported in the biotechnological area.

Transesterification of camelina sativa oil with supercritical alcohol mixtures

International Nuclear Information System (INIS)

Sun, Yingqiang; Ponnusamy, Sundaravadivelnathan; Muppaneni, Tapaswy; Reddy, Harvind K.; Wang, Jun; Zeng, Zheling; Deng, Shuguang

2015-01-01

Highlights: • Transesterification of camelina oil under supercritical methanol/ethanol and 1-butanol mixture conditions. • Chemical composition of fatty acid methyl esters, ethyl esters and butyl esters. • Effect of different alcohol molar ratio on biodiesel yields. • Effect of different alcohol molar ratio on physical properties of biodiesel products. - Abstract: The transesterification of camelina sativa oil with methanol–1-butanol, and ethanol–1-butanol alcohol mixtures under supercritical conditions have been studied in order to maximize biodiesel yield and improve biodiesel quality. The influence of the variation of the molar ratio of methanol–1-butanol and ethanol–1-butanol from 1:0, 3:1, 2:1, 1:1, 1:2, to 0:1 on the yield of free fatty methyl esters/free fatty ethanol esters–free fatty acid butyl esters, the composition of the biodiesel blend mixtures, and the physical properties of the biodiesel have been investigated at the reaction temperature of 290 °C, reaction time of 30 min, and the initial reaction pressure of 500 psi. A maximum yield of 86.14 wt% for free fatty acid methyl esters–free fatty acid butyl esters with the optimum cold property can be obtained at the molar ratio of methanol–1-butanol of 0.5–0.9. Also, a maximum yield of 85.60 wt% for free fatty ethyl esters–free fatty butyl esters with the lowest pour point can be achieved at the molar ratio of ethanol–1-butanol in the range of 0.5–0.7

Fate of acetone in water

Science.gov (United States)

Rathbun, R.E.; Stephens, D.W.; Shultz, D.J.

1982-01-01

The physical, chemical, and biological processes that might affect the concentration of acetone in water were investigated in laboratory studies. Processes considered included volatilization, adsorption by sediments, photodecomposition, bacterial degradation, and absorption by algae and molds. It was concluded that volatilization and bacterial degradation were the dominant processes determining the fate of acetone in streams and rivers. ?? 1982.

Quantitative Clinical Diagnostic Analysis of Acetone in Human Blood by HPLC: A Metabolomic Search for Acetone as Indicator

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Esin Akgul Kalkan

2016-01-01

Full Text Available Using high-performance liquid chromatography (HPLC and 2,4-dinitrophenylhydrazine (2,4-DNPH as a derivatizing reagent, an analytical method was developed for the quantitative determination of acetone in human blood. The determination was carried out at 365 nm using an ultraviolet-visible (UV-Vis diode array detector (DAD. For acetone as its 2,4-dinitrophenylhydrazone derivative, a good separation was achieved with a ThermoAcclaim C18 column (15 cm × 4.6 mm × 3 μm at retention time (tR 12.10 min and flowrate of 1 mL min−1 using a (methanol/acetonitrile water elution gradient. The methodology is simple, rapid, sensitive, and of low cost, exhibits good reproducibility, and allows the analysis of acetone in biological fluids. A calibration curve was obtained for acetone using its standard solutions in acetonitrile. Quantitative analysis of acetone in human blood was successfully carried out using this calibration graph. The applied method was validated in parameters of linearity, limit of detection and quantification, accuracy, and precision. We also present acetone as a useful tool for the HPLC-based metabolomic investigation of endogenous metabolism and quantitative clinical diagnostic analysis.

Energy efficiency of acetone, butanol, and ethanol (ABE) recovery by heat-integrated distillation.

Science.gov (United States)

Grisales Diaz, Victor Hugo; Olivar Tost, Gerard

2018-03-01

Acetone, butanol, and ethanol (ABE) is an alternative biofuel. However, the energy requirement of ABE recovery by distillation is considered elevated (> 15.2 MJ fuel/Kg-ABE), due to the low concentration of ABE from fermentation broths (between 15 and 30 g/l). In this work, to reduce the energy requirements of ABE recovery, four processes of heat-integrated distillation were proposed. The energy requirements and economic evaluations were performed using the fermentation broths of several biocatalysts. Energy requirements of the processes with four distillation columns and three distillation columns were similar (between 7.7 and 11.7 MJ fuel/kg-ABE). Double-effect system (DED) with four columns was the most economical process (0.12-0.16 $/kg-ABE). ABE recovery from dilute solutions by DED achieved energy requirements between 6.1 and 8.7 MJ fuel/kg-ABE. Vapor compression distillation (VCD) reached the lowest energy consumptions (between 4.7 and 7.3 MJ fuel/kg-ABE). Energy requirements for ABE recovery DED and VCD were lower than that for integrated reactors. The energy requirements of ABE production were between 1.3- and 2.0-fold higher than that for alternative biofuels (ethanol or isobutanol). However, the energy efficiency of ABE production was equivalent than that for ethanol and isobutanol (between 0.71 and 0.76) because of hydrogen production in ABE fermentation.

Complex permittivity measurement at millimetre-wave frequencies during the fermentation process of Japanese sake

International Nuclear Information System (INIS)

Kouzai, Masaki; Nishikata, Atsuhiro; Fukunaga, Kaori; Miyaoka, Shunsuke

2007-01-01

Various chemical reactions occur simultaneously in barrels during the fermentation processes of alcoholic beverages. Chemical analyses are employed to monitor the change in chemical components, such as glucose and ethyl alcohol. The tests are carried out with extracted specimens, are costly and require time. We have developed a permittivity measurement system for liquid specimens in the frequency range from 2.6 to 50 GHz, and applied the system to fermentation monitoring. Experimental results proved that the observed change in complex permittivity suggests a decrease in the amount of glucose and an increase in alcohol content, which are the key chemical components during the fermentation process

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.

Science.gov (United States)

Duarte, Whasley Ferreira; Dias, Disney Ribeiro; de Melo Pereira, Gilberto Vinicius; Gervásio, Ivani Maria; Schwan, Rosane Freitas

2009-04-01

The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml(-1). During indigenous fermentation, yeast population increased from 3.7 log CFU ml(-1) to 8.1 log CFU ml(-1) after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency of a similar S. cerevisiae profile. The yeast non-Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola. Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba fruits showed good potential for use in the production of fermented beverage.

Adiabatic compressibility of pseudo-binary aqueous solutions of tert-butyl alcohol and dimethylsulfoxide as a result of ultrasonic investigations

International Nuclear Information System (INIS)

Miecznik, Piotr; Kaczmarek, Milena

2006-01-01

The tert-butyl alcohol (TBA) and dimethyl sulfoxide (DMSO) are two small molecules geometrically very similar, but having different polar groups. Taking into account the intermolecular interactions in the TBA/H 2 O and DMSO/H 2 O systems, especially in the water-rich region of concentration, the ultrasonic speeds (high accuracy resonance method at the frequency 7.5 MHz) and densities in pseudo-binary mixtures of the system: (TBA + H 2 O + DMSO) with the ratio (TBA + DMSO)/H 2 O = 1/25 have been measured. From these data, various thermodynamical parameters such as adiabatic compressibility, molar volume, thermal expansivity, and the deviation from reference system have been calculated. In addition, the isobaric molar heat capacity to convert adiabatic compressibility to the isothermal one has been measured. All these parameters have been discussed to explain solute-solvent and solute-solute interactions, especially the effect of the complexation process between TBA and DMSO molecules. The composition dependence of these deviations functions was interpreted in the light of the mixing schemes in the aqueous solutions of TBA and DMSO

Adiabatic compressibility of pseudo-binary aqueous solutions of tert-butyl alcohol and dimethylsulfoxide as a result of ultrasonic investigations

Energy Technology Data Exchange (ETDEWEB)

Miecznik, Piotr [Institute of Acoustics, Adam Mickiewicz University, Umultowska 85, PL-61-614 Poznan (Poland)]. E-mail: miecznik@main.amu.edu.pl; Kaczmarek, Milena [Institute of Acoustics, Adam Mickiewicz University, Umultowska 85, PL-61-614 Poznan (Poland)

2006-11-15

The tert-butyl alcohol (TBA) and dimethyl sulfoxide (DMSO) are two small molecules geometrically very similar, but having different polar groups. Taking into account the intermolecular interactions in the TBA/H{sub 2}O and DMSO/H{sub 2}O systems, especially in the water-rich region of concentration, the ultrasonic speeds (high accuracy resonance method at the frequency 7.5 MHz) and densities in pseudo-binary mixtures of the system: (TBA + H{sub 2}O + DMSO) with the ratio (TBA + DMSO)/H{sub 2}O = 1/25 have been measured. From these data, various thermodynamical parameters such as adiabatic compressibility, molar volume, thermal expansivity, and the deviation from reference system have been calculated. In addition, the isobaric molar heat capacity to convert adiabatic compressibility to the isothermal one has been measured. All these parameters have been discussed to explain solute-solvent and solute-solute interactions, especially the effect of the complexation process between TBA and DMSO molecules. The composition dependence of these deviations functions was interpreted in the light of the mixing schemes in the aqueous solutions of TBA and DMSO.

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation

Science.gov (United States)

Liu, Ling-ling; Jia, Bo; Zhao, Fang; Huang, Wei-dong; Zhan, Ji-cheng

2015-01-01

At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China’s stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress. PMID:26030864

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.

Directory of Open Access Journals (Sweden)

Xiang-Yu Sun

Full Text Available At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China's stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress.

Lactic acid fermentation of cassava dough into agbelima.

Science.gov (United States)

Amoa-Awua, W K; Appoh, F E; Jakobsen, M

1996-08-01

The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii from Selected Yeast

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Mara Eli de Matos

2017-11-01

Full Text Available Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 107 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L, ethyl hexanoate (0.8 mg/L and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

Real-Time DNP NMR Observations of Acetic Acid Uptake, Intracellular Acidification, and of Consequences for Glycolysis and Alcoholic Fermentation in Yeast

DEFF Research Database (Denmark)

Jensen, Pernille Rose; Karlsson, Magnus; Lerche, Mathilde Hauge

2013-01-01

Uptake and upshot in vivo: Straightforward methods that permit the real-time observation of organic acid influx, intracellular acidification, and concomitant effects on cellular-reaction networks are crucial for improved bioprocess monitoring and control (see scheme). Herein, dynamic nuclear pola...... polarization (DNP) NMR is used to observe acetate influx, ensuing intracellular acidification and the metabolic consequences on alcoholic fermentation and glycolysis in living cells....

Enzymology of acetone-butanol-isopropanol formation. Final technical report, June 1, 1985--July 31, 1997

Energy Technology Data Exchange (ETDEWEB)

Chen, Jiann-Shin

1998-03-01

Several species of anaerobic bacteria within the genus Clostridium produce acetone, n-butanol, and isopropanol (solvents), which are important industrial chemicals and fuel additives. Commercial production of solvents by the clostridia is a classical example of largescale chemical production by bacterial fermentation. Although the fermentation has been in use for decades, it still faces problems that include strain degeneration, a relatively low final product concentration due to butanol toxicity, and a need to fine-tune the growth conditions to achieve a high yield. The long-term goal of this project was to understand the fundamental properties of bacterial solvent production for the purpose of achieving a positive control on the metabolic switch leading to solvent production and on the proportion of useful products formed as well as of developing strategies for preventing the degeneration of producing strains. The objectives for the project included those approved in 1985 for the initial project period and those approved in 1988, 1991, and 1994 when the project was renewed. The objectives for the entire project period may be summarized as (1) To purify and characterize the enzymes that are specifically required for the formation of acetone, butanol, and isopropanol by the clostridia, (2) To clone and characterize the genes that encode enzymes or regulatory proteins for the production of solvents, and the emphasis was to determine the control mechanism for the transcription of the solvent-production genes, (3) To characterize the onset of solvent production and the intra- and extra-cellular parameters surrounding the metabolic switch to solvent production, and (4) To determine the genetic identity of the strains of solvent-producing clostridia that are currently in use by investigators around the world.

RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICES

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Ionica Deliu

2010-01-01

Full Text Available In order to keep its place on the wine international market, Romania should produce typical wines starting from localgrape varieties and conducting the alcoholic fermentation by starter cultures obtained from local isolated wine yeast.The present study was initiated due to the fact that there are few informations regarding the evolution of winemicrorganisms in plantations and in the fermentations process for quantitative point of view.The population dynamics of microbiota in Valea Calugareasca vineyard was analysed during the alcoholicfermentation. No yeast starter cultures had been used in order to investigate the dynamics of grape-related indigenousmicroorganisms population. Classical works and methods for alcoholic fermentation monitoring have been employed atthis level.At the beginning of fermentation the total number of yeasts found is doubling, while the number of bacteria is stabilizedat a value of 103 CFU/ml. During the alcoholic fermentation the yeasts become predominant (107–108 cfu/ml andcontinue the fermentation until its completion. Significant differences regarding the evolution of yeast microbiota forquantitative point of view between varieties have been recorded.

The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates.

Science.gov (United States)

Balcerek, Maria; Pielech-Przybylska, Katarzyna; Patelski, Piotr; Sapińska, Ewelina; Księżopolska, Mirosława

2013-05-01

In this study, an evaluation of intermediate products of plum processing as potential raw materials for distillates production was performed. Effects of composition of mashes on ethanol yield, chemical composition and taste, and flavor of the obtained spirits were determined. The obtained results showed that spontaneous fermentations of the tested products of plum processing with native microflora of raisins resulted in lower ethanol yields, compared to the ones fermented with wine yeast Saccharomyces bayanus. The supplementation of mashes with 120 g/L of sucrose caused an increase in ethanol contents from 6.2 ± 0.2 ÷ 6.5 ± 0.2% v/v in reference mashes (without sucrose addition, fermented with S. bayanus) to ca. 10.3 ± 0.3% v/v, where its highest yields amounted to 94.7 ± 2.9 ÷ 95.6 ± 2.9% of theoretical capacity, without negative changes in raw material originality of distillates. The concentrations of volatile compounds in the obtained distillates exceeding 2000 mg/L alcohol 100% v/v and low content of methanol and hydrocyanic acid, as well as their good taste and aroma make the examined products of plum processing be very attractive raw materials for the plum distillates production. © 2013 Institute of Food Technologists®

Potassium metabisulphite as a potential biocide against Dekkera bruxellensis in fuel ethanol fermentations.

Science.gov (United States)

Bassi, A P G; Paraluppi, A L; Reis, V R; Ceccato-Antonini, S R

2015-03-01

Dekkera bruxellensis is an important contaminant yeast of fuel ethanol fermentations in Brazil, whose system applies cell repitching between the fermentative cycles. This work evaluated the addition of potassium metabisulphite (PMB) on yeast growth and fermentative yields in pure and co-cultures of Saccharomyces cerevisiae and D. bruxellensis in two situations: addition to the acidic solution in which the cells are treated between the fermentative cycles or to the fermentation medium. In the range of 200-400 mg l(-1) , PMB was effective to control the growth of D. bruxellensis depending on the culture medium and strain. When added to the acidic solution (250 mg l(-1) ), a significant effect was observed in mixed cultures, because the inactivation of SO2 by S. cerevisiae most likely protected D. bruxellensis from being damaged by PMB. The physiological response of S. cerevisiae to the presence of PMB may explain the significant decrease in alcohol production. When added to the fermentation medium, PMB resulted in the control but not the death of D. bruxellensis, with less intensive effect on the fermentative efficiency. In co-culture with the addition of PMB, the fermentative efficiency was significantly lower than in the absence of PMB. This study is the first to evaluate the action of potassium metabisulphite to control the growth of Dekkera bruxellensis in the fermentation process for fuel alcohol production. As near as possible of industrial conditions, the study simulates the addition of that substance in different points in the fermentation process, verifying in which situation the effects over the starter yeast and alcohol yield are minimal and over D. bruxellensis are maximal. Co-culture fermentations were carried out in cell-recycled batch system. The feasibility of using this substance for this specific fermentation is discussed in light of the possible biological and chemical interactions. © 2014 The Society for Applied Microbiology.

Adapting to alcohol: Dwarf hamster (Phodopus campbelli) ethanol consumption, sensitivity, and hoard fermentation.

Science.gov (United States)

Lupfer, Gwen; Murphy, Eric S; Merculieff, Zoe; Radcliffe, Kori; Duddleston, Khrystyne N

2015-06-01

Ethanol consumption and sensitivity in many species are influenced by the frequency with which ethanol is encountered in their niches. In Experiment 1, dwarf hamsters (Phodopus campbelli) with ad libitum access to food and water consumed high amounts of unsweetened alcohol solutions. Their consumption of 15%, but not 30%, ethanol was reduced when they were fed a high-fat diet; a high carbohydrate diet did not affect ethanol consumption. In Experiment 2, intraperitoneal injections of ethanol caused significant dose-related motor impairment. Much larger doses administered orally, however, had no effect. In Experiment 3, ryegrass seeds, a common food source for wild dwarf hamsters, supported ethanol fermentation. Results of these experiments suggest that dwarf hamsters may have adapted to consume foods in which ethanol production naturally occurs. Copyright © 2015 Elsevier B.V. All rights reserved.

EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

OpenAIRE

Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth

2013-01-01

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

Biodegradation of isopropanol and acetone under denitrifying conditions by Thauera sp. TK001 for nitrate-mediated microbially enhanced oil recovery.

Science.gov (United States)

Fida, Tekle Tafese; Gassara, Fatma; Voordouw, Gerrit

2017-07-15

Amendment of reservoir fluid with injected substrates can enhance the growth and activity of microbes. The present study used isopropyl alcohol (IPA) or acetone to enhance the indigenous anaerobic nitrate-reducing bacterium Thauera sp. TK001. The strain was able to grow on IPA or acetone and nitrate. To monitor effects of strain TK001 on oil recovery, sand-packed columns containing heavy oil were flooded with minimal medium at atmospheric or high (400psi) pressure. Bioreactors were then inoculated with 0.5 pore volume (PV) of minimal medium containing Thauera sp. TK001 with 25mM of acetone or 22.2mM of IPA with or without 80mM nitrate. Incubation without flow for two weeks and subsequent injection with minimal medium gave an additional 17.0±6.7% of residual oil in place (ROIP) from low-pressure bioreactors and an additional 18.3% of ROIP from the high-pressure bioreactors. These results indicate that acetone or IPA, which are commonly used organic solvents, are good substrates for nitrate-mediated microbial enhanced oil recovery (MEOR), comparable to glucose, acetate or molasses, tested previously. This technology may be used for coupling biodegradation of IPA and/or acetone in waste streams to MEOR where these waste streams are generated in close proximity to an oil field. Copyright © 2017 Elsevier B.V. All rights reserved.

Cashew wine vinegar production: alcoholic and acetic fermentation

OpenAIRE

Silva, M. E.; Torres Neto, A. B.; Silva, W. B.; Silva, F. L. H.; Swarnakar, R.

2007-01-01

Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent v...

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

Antibacterial profile of fermented seed extracts of ricinus communis ...

African Journals Online (AJOL)

The study was carried out to ascertain the antibacterial properties inherent in fermented seed extracts of Ricinus communis. Dry seeds of R. communis (Castor oil plant) were deshelled, grounded to powder, fermented, and then extracted both with alcohol and water using Soxhlet machine. Different concentrations of the ...

Rich nutrition from the poorest - cereal fermentations in Africa and Asia.

Science.gov (United States)

Nout, M J Rob

2009-10-01

Cereal fermentations in Africa and Asia involve mainly the processing of maize, rice, sorghum and the millets. Lactic acid bacteria (Lactobacillus, Pediococcus), Enterobacter spp., yeasts (Candida, Debaryomyces, Endomycopsis, Hansenula, Pichia, Saccharomyces and Trichosporon spp.) and filamentous fungi (Amylomyces, Aspergillus, Mucor, and Rhizopus spp.) contribute to desirable modifications of taste, flavour, acidity, digestibility, and texture in non-alcoholic beverages (e.g., uji, and ben-saalga), porridges (e.g., mawè) and cooked gels (e.g., kenkey, idli, and mifen). In addition, alcoholic beverages (beers such as tchoukoutou and jnard; and spirits e.g. jiu) are obtained using malt, or using amylolytic mixed microbial starter cultures as generators of fermentable substrates. Wet processing, marketing of multi-purpose intermediate products, co-fermentation for texture and nutrition, and mixed culture fermentations as practiced in indigenous fermentation processes are of interest for industrial innovation and for better control of natural mixed culture fermentation systems. On the other hand, the nutritional properties of traditional cereal fermented products can be enhanced by increasing their nutrient and energy density, as well as by increasing their mineral status by combining mineral fortification and dephytinization.

Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation

DEFF Research Database (Denmark)

Kemsawasd, Varongsiri

The early death of non-Saccharomyces yeasts during mixed culture spontaneous wine fermentation has traditionally been attributed to the lower capacity of these yeast species to withstand high levels of ethanol, low pH, and other media properties that are a part of progressing fermentation. However......, other yeast-yeast interactions, such as cell-cell contact mediated growth arrest and/or toxininduced death may also be a significant factor in the relative fragility of these non-Saccharomyces yeasts in mixed culture fermentation. In the present work we evaluate the combined roles of cell-cell contact...... and/or antimicrobial peptides on the early death of Lachancea thermotolerans during mixed culture fermentations with Saccharomyces cerevisiae. Using a specially designed double compartment fermentation system, we established that both cell-to-cell contact and antimicrobial peptides contribute...

Marine Vibrio Species Produce the Volatile Organic Compound Acetone

OpenAIRE

Nemecek-Marshall, M.; Wojciechowski, C.; Kuzma, J.; Silver, G. M.; Fall, R.

1995-01-01

While screening aerobic, heterotrophic marine bacteria for production of volatile organic compounds, we found that a group of isolates produced substantial amounts of acetone. Acetone production was confirmed by gas chromatography, gas chromatography-mass spectrometry, and high-performance liquid chromatography. The major acetone producers were identified as nonclinical Vibrio species. Acetone production was maximal in the stationary phase of growth and was stimulated by addition of l-leucine...

MONITORED NATURAL ATTENUATION OF TERTIARY BUTYL ALCOHOL (TBA) IN GROUND WATER AT GASOLINE SPILL SITES

Science.gov (United States)

The state agencies that implement the Underground Storage Tank program rely heavily on Monitored Natural Attenuation (MNA) to clean up contaminants such as benzene and methyl tertiary butyl ether (MTBE) at gasoline spill sites. This is possible because the contaminants are biolo...

Measuring breath acetone for monitoring fat loss: Review.

Science.gov (United States)

Anderson, Joseph C

2015-12-01

Endogenous acetone production is a by-product of the fat metabolism process. Because of its small size, acetone appears in exhaled breath. Historically, endogenous acetone has been measured in exhaled breath to monitor ketosis in healthy and diabetic subjects. Recently, breath acetone concentration (BrAce) has been shown to correlate with the rate of fat loss in healthy individuals. In this review, the measurement of breath acetone in healthy subjects is evaluated for its utility in predicting fat loss and its sensitivity to changes in physiologic parameters. BrAce can range from 1 ppm in healthy non-dieting subjects to 1,250 ppm in diabetic ketoacidosis. A strong correlation exists between increased BrAce and the rate of fat loss. Multiple metabolic and respiratory factors affect the measurement of BrAce. BrAce is most affected by changes in the following factors (in descending order): dietary macronutrient composition, caloric restriction, exercise, pulmonary factors, and other assorted factors that increase fat metabolism or inhibit acetone metabolism. Pulmonary factors affecting acetone exchange in the lung should be controlled to optimize the breath sample for measurement. When biologic factors are controlled, BrAce measurement provides a non-invasive tool for monitoring the rate of fat loss in healthy subjects. © 2015 The Authors Obesity published by Wiley Periodicals, Inc. on behalf of The Obesity Society (TOS).

Comparison studies of surface cleaning methods for PAN-based carbon fibers with acetone, supercritical acetone and subcritical alkali aqueous solutions

International Nuclear Information System (INIS)

Meng Linghui; Fan Dapeng; Huang Yudong; Jiang Zaixing; Zhang Chunhua

2012-01-01

Highlights: ► Cleaning with supercritical acetone is appropriate to wipe off the oxygenated contaminants. ► Cleaning with supercritical acetone causes smaller damage to bulk strength of carbon fibers. ► Cleaning with subcritical alkali aqueous solution can thoroughly remove silicious contaminants. - Abstract: Four kinds of polyacrylonitrile-based carbon fibers were cleaned by three methods and were characterized by X-ray photoelectron spectroscopy, monofilament tensile strength test and atomic force microscopy (AFM). Experimental results of these tests reveal that the method using supercritical acetone or subcritical potassium hydroxide aqueous solution act as the processing medium shows a better cleaning effect compared to the traditional method, Soxhlet extraction with acetone. The method using supercritical acetone is more appropriate to wipe off the oxygenated contaminants on carbon fibers’ surfaces and causes a relatively smaller damage to the bulk strength of each carbon fiber. As far as treating method using the subcritical alkali aqueous solution, it can thoroughly remove silicious contaminants on the surfaces of treated fibers.

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.)

Gas chromatographic quantitative analysis of the gaseous emissions and carbon balance in the alcoholic fermentation

Directory of Open Access Journals (Sweden)

C. Chon

1997-06-01

ln order to try to answer to this question, methods able to analyse simultaneously and quantitatively the liquid phase, the gaseous emissions and the biomass are needed. Recently, we have shown that under suitable defined conditions 13C NMR spectroscopy allows the quantitative measurement of at least eight components present at a concentration up to 5 x 10-3M (glycerol, glucose, butandiols, tartric, malic, lactic, citric and succinic acids in a short time (one hour with a precision of about 3 p. cent. The measurements of the ethanol concentrations and of the amount of carbon transferred in the biomass are easily achieved using respectively ebullioscopic and standard combustion techniques. We are now able to extend these results and to show that, by using gas chromatography in a continuous dynamic mode and under a sweep of air at the head space of the fermentor, it is possible to measure quantitatively the mixture of volatile substances (composed mainly of air, carbon dioxide, ethanol and water emanating from an alcoholic fermentation. The results obtained, when correlated with quantitative 13C NMR spectroscopy on the medium components permits the total balance sheet of the carbon transfers occuring during the fermentation process betwcen the liquid and the gaseous phases to be established. Our results indicate that the losses of ethanol during the fermentation process conducted under an air flow at the head space of the fermentor, may reach about 10 p. cent of the theoretical maximal amount of ethanol produced. The experiments presented here could explain the ethanol losses observed during some vinification processes conducted in open tanks.

Rat model hindlimb ischemia induced via embolization with polyvinyl alcohol and N butyl cyanoacrylate

Energy Technology Data Exchange (ETDEWEB)

Shin, Cheong Il; Kim, Hyo Cheol; Song, Yong Sub; Cho, Hye Rim; Lee, Kyoung Bun; Jae, Hwan June; Chung, Jin Wook [Seoul National University Hospital, Seoul (Korea, Republic of)

2013-12-15

To investigate the feasibility of a rat model on hindlimb ischemia induced by embolization from the administration of polyvinyl alcohol (PVA) particles or N-butyl cyanoacrylate (NBCA). Unilateral hindlimb ischemia was induced by embolization with NBCA (n = 4), PVA (n = 4) or surgical excision (n = 4) in a total of 12 Sprague-Dawley rats. On days 0, 7 and 14, the time-of-flight magnetic resonance angiography (TOF-MRA) and enhanced MRI were obtained as scheduled by using a 3T-MR scanner. The clinical ischemic index, volume change and degree of muscle necrosis observed on the enhanced MRI in the ischemic hindlimb were being compared among three groups using the analysis of variance. Vascular patency on TOF-MRA was evaluated and correlated with angiographic findings when using an inter-rater agreement test. There was a technical success rate of 100% for both the embolization and surgery groups. The clinical ischemic index did not significantly differ. On day 7, the ratios of the muscular infarctions were 0.436, 0.173 and 0 at thigh levels and 0.503, 0.337 and 0 at calf levels for the NBCA, PVA and surgery groups, respectively. In addition, the embolization group presented increased volume and then decreased volume on days 7 and 14, respectively. The surgery group presented a gradual volume decrease. Good correlation was shown between the TOF-MRA and angiographic findings (kappa value of 0.795). The examined hindlimb ischemia model using embolization with NBCA and PVA particles in rats is a feasible model for further research, and muscle necrosis was evident as compared with the surgical model.

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

Crosslinked superhydrophobic films fabricated by simply casting poly(methyl methacrylate-butyl acrylate-hydroxyethyl methacrylate)-b-poly(perfluorohexylethyl methacrylate) solution

Science.gov (United States)

Wen, Xiufang; Ye, Chao; Cai, Zhiqi; Xu, Shouping; Pi, Pihui; Cheng, Jiang; Zhang, Lijuan; Qian, Yu

2015-06-01

This study focuses on the preparation of superhydrophobic films by crosslinkable polymer material-Poly(methyl methacrylate-butyl acrylate-hydroxyethyl methacrylate)-b-Poly(perfluorohexylethyl methacrylate) (P (MMA-BA-HEMA)-b-PFMA) with a simple one-step casting process. Nanoscale micelle particles with core-shell structure was obtained by dissolving the polymer and curing agent in the mixture of acetone and 1H, 1H, 5H octafluoropentyl-1,1,2,2 tetrafluoroethyl ether (FHT). Superhydrophobic films were fabricated by casting the micelle solution on the glass slides. By controlling the polymer concentration and acetone/FHT volume ratio, superhydrophobic polymer film with water contact angle of 153.2 ± 2.1° and sliding angle of 4° was obtained. By introducing a curing agent into the micelle solution, mechanical properties of the films can be improved. The adhension grade and hardness of the crosslinked superhydrophobic films reached 2 grade and 3H, respectively. The hydrophobicity is attributed to the synergistic effect of micro-submicro-nano-meter scale roughness by nanoscale micelle particles and low surface energy of fluoropolymer. This procedure makes it possible for widespread applications of superhydrophobic film due to its simplicity and practicability.

Carbon 14 and tritium radioactivity of alcohols

International Nuclear Information System (INIS)

Guerain, J.; Tourliere, S.

1975-01-01

The method of measuring carbon 14 radioactivity of alcohols has been perfected in order to establish the correct determination of synthetic alcohol added to fermentation alcohol. The specific carbon and tritium activity of alcohol of different origins have been determined for 1973 and 1974. The Suess effect and nuclear fall-out are observed [fr

Technical development of alcohol for fuel. Inspection and breeding of superior bacteria

Energy Technology Data Exchange (ETDEWEB)

1987-09-01

Heat- and alcohol-resistant bacteria for alcoholic fermentation were separated from the soils in Japan and abroad and the performance was evaluated to develop superior bacteria for ethanol fermentation. The superior bacteria pertinent to alcoholic fermentation were bred by domestication, variation treatment, cell fusion and gene manipulation. The productivity of ethanol was increased by controlling pH of thermophilic, aerobic cellulase and culturing the mixture of added nutrients. CMC ase and Beta-glucosidase genes, the component enzymes of cellulase, were successfully developed by Zymomonas sp. A promotor selecting vector of Zymomonas was produced for developing xylolase gene to acquire an active promotor.

Mystery behind Chinese liquor fermentation

NARCIS (Netherlands)

Jin, Guangyuan; Zhu, Yang; Xu, Yan

2017-01-01

Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as

Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake

OpenAIRE

Tatsukami, Yohei; Morisaka, Hironobu; Aburaya, Shunsuke; Aoki, Wataru; Kohsaka, Chihiro; Tani, Masafumi; Hirooka, Kiyoo; Yamamoto, Yoshihiro; Kitaoka, Atsushi; Fujiwara, Hisashi; Wakai, Yoshinori; Ueda, Mitsuyoshi

2018-01-01

Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of “yamahai-ginjo-shikomi” sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200–1000) dynamically changed during the fermenta...

Expanding a dynamic flux balance model of yeast fermentation to genome-scale

Science.gov (United States)

2011-01-01

Background Yeast is considered to be a workhorse of the biotechnology industry for the production of many value-added chemicals, alcoholic beverages and biofuels. Optimization of the fermentation is a challenging task that greatly benefits from dynamic models able to accurately describe and predict the fermentation profile and resulting products under different genetic and environmental conditions. In this article, we developed and validated a genome-scale dynamic flux balance model, using experimentally determined kinetic constraints. Results Appropriate equations for maintenance, biomass composition, anaerobic metabolism and nutrient uptake are key to improve model performance, especially for predicting glycerol and ethanol synthesis. Prediction profiles of synthesis and consumption of the main metabolites involved in alcoholic fermentation closely agreed with experimental data obtained from numerous lab and industrial fermentations under different environmental conditions. Finally, fermentation simulations of genetically engineered yeasts closely reproduced previously reported experimental results regarding final concentrations of the main fermentation products such as ethanol and glycerol. Conclusion A useful tool to describe, understand and predict metabolite production in batch yeast cultures was developed. The resulting model, if used wisely, could help to search for new metabolic engineering strategies to manage ethanol content in batch fermentations. PMID:21595919

Compound list: butylated hydroxyanisole [Open TG-GATEs

Lifescience Database Archive (English)

Full Text Available butylated hydroxyanisole BHA 00156 ftp://ftp.biosciencedbc.jp/archive/open-tggates/...LATEST/Human/in_vitro/butylated_hydroxyanisole.Human.in_vitro.Liver.zip ftp://ftp.biosciencedbc.jp/archive/o...pen-tggates/LATEST/Rat/in_vivo/Liver/Single/butylated_hydroxyanisole.Rat.in_vivo.Liver.Single.zip ftp://ftp....biosciencedbc.jp/archive/open-tggates/LATEST/Rat/in_vivo/Liver/Repeat/butylated_hydroxyanisole.Rat.in_vivo.Liver.Repeat.zip ...

Surface tension anomalies in room temperature ionic liquids-acetone solutions

Science.gov (United States)

Abe, Hiroshi; Murata, Keisuke; Kiyokawa, Shota; Yoshimura, Yukihiro

2018-05-01

Surface tension anomalies were observed in room temperature ionic liquid (RTIL)-acetone solutions. The RTILs are 1-alkyl-3-methylimidazorium iodide with [Cnmim][I] in a [Cnmim][I]-x mol% acetone. The maximum value of the surface tension appeared at 40 mol% acetone, although density decreased monotonically with an increase in acetone concentration. A small alkyl chain length effect of the Cnmim+ cations was observed in the surface tension. By the Gibbs adsorption isotherm, it was found that I- anion-mediated surface structure became dominant above 40 mol%. In the different [Cnmim][TFSI]-acetone mixtures, normal decay of the surface tension was observed on the acetone concentration scale, where TFSI- is bis(trifluoromethanesulfonyl)imide.

Cashew wine vinegar production: alcoholic and acetic fermentation

Directory of Open Access Journals (Sweden)

M. E. Silva

2007-06-01

Full Text Available Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.

Estudo da fermentação alcoólica de soluções diluídas de diferentes açucares utilizando microcalorimetria de fluxo Study of the alcoholic fermentation of sugars diluted solutions through flow microcalorimetry

Directory of Open Access Journals (Sweden)

Pedro L. O. Volpe

1997-10-01

Full Text Available The present study shows that with liquid nitrogen stored inocula of Saccharomyces cerevisiae, and standardized experimental procedure, flow microcalorimetry can be a valuable tool for monitoring in real time the alcoholic fermentation processes on line. The avaliation of cultural conditions contained different carbon sources for alcohol fermentation (sucrose, glucose, fructose, manose, maltose, galactose, molasses, honey and sugar cane and their effects on the heat output recording is discussed. Some examples of diauxic growth is given, where the microcalorimeters serves to detect the temporal order of succession of alternating metabolic pathways.

Alcohol Intolerance

Science.gov (United States)

... ingredients commonly found in alcoholic beverages, especially in beer or wine, can cause intolerance reactions. These include: Sulfites or other preservatives Chemicals, grains or other ingredients Histamine, a byproduct of fermentation or brewing In some cases, reactions can be ...

Products and mechanism of the reaction of Cl atoms with unsaturated alcohols

Science.gov (United States)

Rodríguez, Ana; Rodríguez, Diana; Soto, Amparo; Bravo, Iván; Diaz-de-Mera, Yolanda; Notario, Alberto; Aranda, Alfonso

2012-04-01

The products of the chlorine atom initiated oxidation of different unsaturated alcohols were determined at atmospheric pressure and ambient temperature, in a 400 L teflon reaction chamber using GC-FID and GC-MS for the analysis. The major products detected (with molar yields in brackets) are: chloroacetaldehyde (50 ± 8%) and acrolein (27 ± 2%) from allyl alcohol; acetaldehyde (77 ± 11%), chloroacetaldehyde (75 ± 18%), and methyl vinyl ketone (17 ± 2%) from 3-buten-2-ol; acetone (55 ± 4%) and chloroacetaldehyde (59 ± 8%) from 2-methyl-3-buten-2-ol; chloroacetone (18 ± 1%) and methacrolein (8 ± 1%) from 2-methyl-2-propen-1-ol; acetaldehyde (20 ± 1%), crotonaldehyde (6 ± 3%), 3-choloro-4-hydroxy-2-butanone (2 ± 2%) and 2-chloro-propanal (4 ± 5%) from crotyl alcohol; and acetone (24 ± 3%) from 3-methyl-2-buten-1-ol. The experimental data suggests that addition of Cl to the double bond of the unsaturated alcohol is the dominant reaction pathway compared to the H-abstraction channel.

Acetone utilization by sulfate-reducing bacteria: draft genome sequence of Desulfococcus biacutus and a proteomic survey of acetone-inducible proteins

OpenAIRE

Gutiérrez Acosta, Olga B; Schleheck, David; Schink, Bernhard

2014-01-01

Background The sulfate-reducing bacterium Desulfococcus biacutus is able to utilize acetone for growth by an inducible degradation pathway that involves a novel activation reaction for acetone with CO as a co-substrate. The mechanism, enzyme(s) and gene(s) involved in this acetone activation reaction are of great interest because they represent a novel and yet undefined type of activation reaction under strictly anoxic conditions. Results In this study, a draft genome sequence of D. biacutus ...

46 CFR 153.1035 - Acetone cyanohydrin or lactonitrile solutions.

Science.gov (United States)

2010-10-01

... 46 Shipping 5 2010-10-01 2010-10-01 false Acetone cyanohydrin or lactonitrile solutions. 153.1035... Special Cargo Procedures § 153.1035 Acetone cyanohydrin or lactonitrile solutions. No person may operate a tankship carrying a cargo of acetone cyanohydrin or lactonitrile solutions, unless that cargo is stabilized...

Liver Hypertrophy After Percutaneous Portal Vein Embolization: Comparison of N-Butyl-2-Cyanocrylate Versus Sodium Acrylate–Vinyl Alcohol Copolymer Particles in a Swine Model

International Nuclear Information System (INIS)

Tsoumakidou, Georgia; Theocharis, Stamatis; Ptohis, Nikolaos; Alexopoulou, Efthimia; Mantziaras, George; Kelekis, Nikolaos L.; Brountzos, Elias N.

2011-01-01

Purpose: Percutaneous portal vein embolization (PPVE) induces hypertrophy of the future liver remnant before hepatic resection. The ideal embolic material has not yet been determined. We compared N-butyl-2-cyanocrylate (NBCA) with sodium acrylate–vinyl alcohol copolymer particles using a swine model. Materials and Methods: Twelve pigs underwent PPVE. Six pigs (group A) were embolized with NBCA, and 6 pigs (group B) were embolized with sodium acrylate–vinyl alcohol copolymer particles. Computed tomographic volumetry of the embolized lobe (EL) and the nonembolized lobe (NEL), along with liver function tests, was performed before and at 14 and 28 days after embolization. Tissue samples from both lobes were taken 14 and 28 days after PPVE. Results: NEL-volume and NEL-ratio increases were significantly higher in group A at 14 and 28 days after PPVE (78 and 52% and 91 and 66%, respectively) than in group B (32 and 12% and 28 and 10%, respectively) (p < 0.05). Percent change of the EL-volume was significantly higher for group A at 28 days after PPVE. No statistically significant difference was found between the groups regarding hepatocyte proliferation on the NEL and apoptosis on the EL at both time intervals. Conclusion: PPVE using NBCA is more efficient and causes more NEL hypertrophy than microspheres.

Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia

OpenAIRE

宮本, 拓

2015-01-01

　Airag, a traditional fermented milk well loved by Mongolians, has been drunk habitually sinceancient times as a unique drink. It is produced from cow, mare and camel milk by a traditional method using indigenous starter cultures containing lactic acid bacteria, yeasts and other fermentative microorganisms. Spontaneously fermented milk products have for centuries been consumed for their therapeutic value in promoting health and well-being, especially among the pastoral communities in Mongolia...

Heat-stable, FE-dependent alcohol dehydrogenase for aldehyde detoxification

Science.gov (United States)

Elkins, James G.; Clarkson, Sonya

2018-04-24

The present invention relates to microorganisms and polypeptides for detoxifying aldehydes associated with industrial fermentations. In particular, a heat-stable, NADPH- and iron-dependent alcohol dehydrogenase was cloned from Thermoanaerobacter pseudethanolicus 39E and displayed activity against a number of aldehydes including inhibitory compounds that are produced during the dilute-acid pretreatment process of lignocellulosic biomass before fermentation to biofuels. Methods to use the microorganisms and polypeptides of the invention for improved conversion of bio mass to biofuel are provided as well as use of the enzyme in metabolic engineering strategies for producing longer-chain alcohols from sugars using thermophilic, fermentative microorganisms.

Alcohol or feed product from rotten sweet potatoes

Energy Technology Data Exchange (ETDEWEB)

Ikeda, T

1956-06-25

Rotten sweet potatoes were mixed with the same weight of a pressed cake of fermented alcohol mash, and the mixture was cooked and fermented with amylo stock mash under semisolid conditions for five days. The fermented mash was steam-distilled to recover ethanol, and a solid residue was dried to give a nutrient feed product.

Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum cv. Brigitta, and sensory analysis

Directory of Open Access Journals (Sweden)

Nelson Eduardo Loyola López

2016-01-01

Full Text Available The present study aimed to develop a distilled-like alcoholic beverage using blueberry from the Brigitta cultivar, either juice, skin or the mixture of both components according to the Law of alcohols Nº 18.455 from Chile, testing the alcoholic grade and sensory attributes such as; flavour, color, aroma and acceptability. The development consisted of two parts. Firstly, an alcoholic fermentation, and secondly, the distillation of the beverage. Before bottling and labelling, the final product was filtrated. Determinations such as; alcoholic fermentation, temperature, density and soluble solids were performed. Resulting values were subjected to analysis of variance and multiple comparison Tukey tests. It is feasible to obtain a dis-tilled alcoholic beverage from frozen blueberries. Sensory attributes better identified for T1: Blueberry juice fermentation, by panelists, were flavour and color. However, liquors from the treatment T3: fermentation blueberry skin, were identified by panelists as having a better aroma.

An efficient and highly selective ortho-tert-butylation of p-cresol with methyl tert-butyl ether catalyzed by sulfonated ionic liquids

Directory of Open Access Journals (Sweden)

Alamdari Reza Fareghi

2014-01-01

Full Text Available A novel series of sulfonic acid-functionalized ionic liquids (SFILs was found to act as efficient catalysts for ortho-tert-butylation of p-cresol with methyl tert-butyl ether (MTBE as the tert-butylating agent without an added solvent. The mono o-tert-butylated product was obtained in up to 80.4% isolated yield and 95.2% selectivity under such green conditions. No O-tert-butylated byproducts were formed.

Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze

NARCIS (Netherlands)

Han, B.; Kuijpers, F.A.; Thanh, N.V.; Nout, M.J.R.

2004-01-01

Sufu is a fermented cheese-like soybean product in China and Vietnam, obtained by fungal solid-state fermentation of soybean curd (tofu), which results in moulded tofu or 'pehtze'. The final product sufu is obtained by maturing pehtze in a brine containing alcohol and salt during a period of several

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

Directory of Open Access Journals (Sweden)

Jan Mavri

2003-01-01

Full Text Available In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol, as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography.

Cloning, functional expression and characterization of a bifunctional 3-hydroxybutanal dehydrogenase /reductase involved in acetone metabolism by Desulfococcus biacutus.

Science.gov (United States)

Frey, Jasmin; Rusche, Hendrik; Schink, Bernhard; Schleheck, David

2016-11-25

The strictly anaerobic, sulfate-reducing bacterium Desulfococcus biacutus can utilize acetone as sole carbon and energy source for growth. Whereas in aerobic and nitrate-reducing bacteria acetone is activated by carboxylation with CO 2 to acetoacetate, D. biacutus involves CO as a cosubstrate for acetone activation through a different, so far unknown pathway. Proteomic studies indicated that, among others, a predicted medium-chain dehydrogenase/reductase (MDR) superfamily, zinc-dependent alcohol dehydrogenase (locus tag DebiaDRAFT_04514) is specifically and highly produced during growth with acetone. The MDR gene DebiaDRAFT_04514 was cloned and overexpressed in E. coli. The purified recombinant protein required zinc as cofactor, and accepted NADH/NAD + but not NADPH/NADP + as electron donor/acceptor. The pH optimum was at pH 8, and the temperature optimum at 45 °C. Highest specific activities were observed for reduction of C 3 - C 5 -aldehydes with NADH, such as propanal to propanol (380 ± 15 mU mg -1 protein), butanal to butanol (300 ± 24 mU mg -1 ), and 3-hydroxybutanal to 1,3-butanediol (248 ± 60 mU mg -1 ), however, the enzyme also oxidized 3-hydroxybutanal with NAD + to acetoacetaldehyde (83 ± 18 mU mg -1 ). The enzyme might play a key role in acetone degradation by D. biacutus, for example as a bifunctional 3-hydroxybutanal dehydrogenase/reductase. Its recombinant production may represent an important step in the elucidation of the complete degradation pathway.

Radiochemical study of isomerization of free butyl cations

International Nuclear Information System (INIS)

Sinotova, E.N.; Nefedov, V.D.; Skorokhodov, S.S.; Arkhipov, Yu.M.

1987-01-01

Ion-molecular reactions of free butyl cations, generated by nuclear chemical method, with carbon monoxide containing small quantities of ethanol vapors are studied. Carbon monoxide was used to fix instable butyl cations in the form of corresponding acyl ions. Ester of α-methyl-butyric acid appears to be the only product of free butyl cation interaction with carbon monoxide in the presence of ethanol vapors. That means, that up to the moment of butyl cation reaction with carbon monoxide, the primary butyl cations are almost completely isomerized into secondary in agreement with results of previous investigations. This allows one to study free butyl cation isomerization process according to ion-molecular reaction product isomeric composition

Acetone n-radical cation internal rotation spectrum: The torsional potential surface