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Sample records for brasiliensis fermentation process

  1. Monitoring the sardine (Sardinella brasiliensis fermentation process to obtain anchovies Monitoramento do processo de fermentação da sardinha, Sardinella brasiliensis, para obtenção de anchovas

    Directory of Open Access Journals (Sweden)

    Marília Oetterer

    2003-01-01

    Full Text Available Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.As sardinhas brasileiras podem ser utilizadas para o preparo

  2. Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

    Directory of Open Access Journals (Sweden)

    Milton L. P. Espírito Santo

    2003-12-01

    Full Text Available Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis fillets were observed at different concentrations of NaCl (2, 4 and 6% and glucose (2 and 4%, to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.Lactobacillus sakei é comprovadamente uma cepa produtora de bacteriocinas e, neste trabalho procurou-se observar seus efeitos como cultivo iniciador, na fermentação de filés de sardinha-verdadeira (Sardinella brasiliensis em diferentes concentrações de NaCl (2, 4 e 6% e glicose (2 e 4%, observando-se sua capacidade para produzir ácidos orgânicos e conseqüente redução do pH e microrganismos deterioradores. Os tratamentos foram desenvolvidos de forma independente, variando apenas um dos parâmetros operacionais (NaCl ou glicose. Ao término de 21 dias de fermentação, a concentração de microrganismos deterioradores atingiu 9,7 Log10 UFC.g-1, correspondente a 6% de NaCl e 4% de glicose. Poucas diferenças foram observadas na produção de ácido lático quando

  3. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist; Bolic, Andrijana; Svanholm, Bent

    2012-01-01

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process...... knowledge is central in PAT projects. This manuscript therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: on-line sensors, mechanistic models and small-scale equipment for high-throughput experimentation. The manuscript ends with a short...

  4. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist

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

  5. IL-4Rα-Associated Antigen Processing by B Cells Promotes Immunity in Nippostrongylus brasiliensis Infection

    Science.gov (United States)

    Hoving, Jennifer C.; Nieuwenhuizen, Natalie; McSorley, Henry J.; Ndlovu, Hlumani; Bobat, Saeeda; Kimberg, Matti; Kirstein, Frank; Cutler, Anthony J.; DeWals, Benjamin; Cunningham, Adam F.; Brombacher, Frank

    2013-01-01

    In this study, B cell function in protective TH2 immunity against N. brasiliensis infection was investigated. Protection against secondary infection depended on IL-4Rα and IL-13; but not IL-4. Protection did not associate with parasite specific antibody responses. Re-infection of B cell-specific IL-4Rα−/− mice resulted in increased worm burdens compared to control mice, despite their equivalent capacity to control primary infection. Impaired protection correlated with reduced lymphocyte IL-13 production and B cell MHC class II and CD86 surface expression. Adoptive transfer of in vivo N. brasiliensis primed IL-4Rα expressing B cells into naïve BALB/c mice, but not IL-4Rα or IL-13 deficient B cells, conferred protection against primary N. brasiliensis infection. This protection required MHC class II compatibility on B cells suggesting cognate interactions by B cells with CD4+ T cells were important to co-ordinate immunity. Furthermore, the rapid nature of these protective effects by B cells suggested non-BCR mediated mechanisms, such as via Toll Like Receptors, was involved, and this was supported by transfer experiments using antigen pulsed Myd88−/− B cells. These data suggest TLR dependent antigen processing by IL-4Rα-responsive B cells producing IL-13 contribute significantly to CD4+ T cell-mediated protective immunity against N. brasiliensis infection. PMID:24204255

  6. Physiology of yeasts in alcoholic fermentation processes

    OpenAIRE

    Guimarães, Pedro M. R.

    2008-01-01

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

  7. Fermentative processes for environmental remediation

    OpenAIRE

    Grilli, Selene

    2013-01-01

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

  8. Enhanced substrate conversion efficiency of fermentation processes

    OpenAIRE

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

    2006-01-01

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

  9. The Brewing Process: Optimizing the Fermentation

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    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.

  10. Functional genomics for food fermentation processes.

    Science.gov (United States)

    Smid, E J; Hugenholtz, J

    2010-01-01

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

  11. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

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

    Bioprocesses are inherently sensitive to fluctuations in processing conditions and must be tightly regulated to maintain cellular productivity. Industrial fermentations are often difficult to replicate across production sites or between facilities as the small operating differences in the equipment...... of a fermentation. Industrial fermentation processes are typically operated in fed batch mode, which also poses specific challenges for process monitoring and control. This is due to many reasons including non-linear behaviour, and a relatively poor understanding of the system dynamics. It is therefore challenging...

  12. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa

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

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

    Science.gov (United States)

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

    2015-06-01

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

  14. Linearizing control of continuous anaerobic fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

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

    1997-09-01

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

  15. Spathaspora brasiliensis sp. nov., Spathaspora suhii sp. nov., Spathaspora roraimanensis sp. nov. and Spathaspora xylofermentans sp. nov., four novel (D)-xylose-fermenting yeast species from Brazilian Amazonian forest.

    Science.gov (United States)

    Cadete, Raquel M; Melo, Monaliza A; Zilli, Jerri E; Vital, Marcos J S; Mouro, Adriane; Prompt, Alice H; Gomes, Fátima C O; Stambuk, Boris U; Lachance, Marc-André; Rosa, Carlos A

    2013-02-01

    Four new D-xylose fermenting yeast species of the clade Spathaspora were recovered from rotting-wood samples in a region of Amazonian forest, Northern Brazil. Three species produced unconjugated asci with a single elongated ascospore with curved ends. These species are described as Spathaspora brasiliensis, Spathaspora suhii and Spathaspora roraimanensis. Two isolates of an asexually reproducing species belonging to the Spathaspora clade were also obtained and they are described as Spathaspora xylofermentans. All these species are able to ferment D-xylose during aerobic batch growth in rich YP (1 % yeast extract, 2 % peptone and 2 % D-xylose) medium, albeit with differing efficiencies. The type strains are Spathaspora brasiliensis sp. nov UFMG-HMD19.3 (=CBMAI 1425=CBS 12679), Spathaspora suhii sp. nov. UFMG-XMD16.2 (=CBMAI 1426=CBS 12680), Spathaspora roraimanensis sp. nov. UFMG-XMD23.2 (CBMAI 1427=CBS 12681) and Spathaspora xylofermentans sp. nov. UFMG-HMD23.3 (=CBMAI 1428=CBS 12682).

  16. Fermentation Process Simulation of Homebrewing Beer

    Directory of Open Access Journals (Sweden)

    Garduño-García A.

    2014-04-01

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

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

    DEFF Research Database (Denmark)

    Gernaey, Krist

    2015-01-01

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

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

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    Yusianto .

    2013-12-01

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

  19. Ultrasonic characterization of yogurt fermentation process

    OpenAIRE

    2012-01-01

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

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

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    Miriam Solgajová

    2013-02-01

    Full Text Available 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 wort has been recorded, during the process of primary fermentation carried out in mini brewery of SPU. We have compared our results with theoretical values of primary fermentation process commonly achieved in conditions of industrial breweries. It was found out that our results differ in some ways, moreover they exceed theoretically given values which was caused due to different construction of mini brewery fermentation tank in comparison with industrial brewery technologies. Beer produced in mini brewery of SPU showed in sensorial tests very good quality without any strange odour and any strange taste.

  1. Possibility of methane fermentation in the marine processing waste

    Energy Technology Data Exchange (ETDEWEB)

    Kubota, Hiroshi

    1987-01-01

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

  2. Optimal control of switched systems arising in fermentation processes

    CERN Document Server

    Liu, Chongyang

    2014-01-01

    The book presents, in a systematic manner, the optimal controls under different mathematical models in fermentation processes. Variant mathematical models – i.e., those for multistage systems; switched autonomous systems; time-dependent and state-dependent switched systems; multistage time-delay systems and switched time-delay systems – for fed-batch fermentation processes are proposed and the theories and algorithms of their optimal control problems are studied and discussed. By putting forward novel methods and innovative tools, the book provides a state-of-the-art and comprehensive systematic treatment of optimal control problems arising in fermentation processes. It not only develops nonlinear dynamical system, optimal control theory and optimization algorithms, but can also help to increase productivity and provide valuable reference material on commercial fermentation processes.

  3. Methane fermentation process for utilization of organic waste

    Science.gov (United States)

    Frąc, M.; Ziemiński, K.

    2012-07-01

    Biogas is a renewable and sustainable energy carrier generated via anaerobic digestion of biomass. This fuel is derived from various biomass resources and depending on its origin it contains methane (40-75%), carbon dioxide (20-45%) and some other compounds. The aim of this paper is to present the current knowledge and prospects of using the methane fermentation process to dispose of various types of organic wastes as well as conditions and factors affecting the methane fermentation process.

  4. Tooth reorientation affects tooth function during prey processing and tooth ontogeny in the lesser electric ray, Narcine brasiliensis.

    Science.gov (United States)

    Dean, Mason N; Ramsay, Jason B; Schaefer, Justin T

    2008-01-01

    The dental anatomy of elasmobranch fishes (sharks, rays and relatives) creates a functional system that is more dynamic than that of mammalian dentition. Continuous dental replacement (where new teeth are moved rostrally to replace older ones) and indirect fibrous attachment of the dentition to the jaw allow teeth to reorient relative to the jaw over both long- and short-term scales, respectively. In this study, we examine the processing behavior and dental anatomy of the lesser electric ray Narcine brasiliensis (Olfers, 1831) to illustrate that the freedom of movement of elasmobranch dentition allows a functional flexibility that can be important for complex prey processing behaviors. From static manipulations of dissected jaws and observations of feeding events in live animals, we show that the teeth rotate during jaw protrusion, resulting in a secondary grasping mechanism that likely serves to hold prey while the buccal cavity is flushed free of sediment. The function of teeth is not always readily apparent from morphology; in addition to short-term reorientation, the long-term dental reorientation during replacement allows a given tooth to serve multiple functions during tooth ontogeny. Unlike teeth inside the mouth, the cusps of external teeth (on the portion of the tooth pad that extends past the occlusal plane) lay flat, such that the labial faces act as a functional battering surface, protecting the jaws during prey excavation.

  5. [Application of process engineering to remove lignocellulose fermentation inhibitors].

    Science.gov (United States)

    Wang, Lan; Xia, Menglei; Chen, Hongzhang

    2014-05-01

    Fermentation inhibitors are toxic to cells, which is one of the bottlenecks for lignocellulose bio-refinery process. How to remove those inhibitors serves a key role in the bioconversion of lignocellulose. This article reviews the sources and the types of the inhibitors, especially the updated removal strategies including physical methods, chemical methods, biological methods and inhibitor-tolerant strain construction strategies. Based on these, we introduce a new bio-refinery model named "fractional conversion", which reduces the production of inhibitors at pretreatment stage, and a novel in situ detoxification method named "fermentation promoter exploitation technology". This review could provide new research ideas on the removal of fermentation inhibitors.

  6. Acoustical experiment of yogurt fermentation process.

    Science.gov (United States)

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

    2006-12-22

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

  7. Microbial fuel cell treatment of ethanol fermentation process water

    Science.gov (United States)

    Borole, Abhijeet P [Knoxville, TN

    2012-06-05

    The present invention relates to a method for removing inhibitor compounds from a cellulosic biomass-to-ethanol process which includes a pretreatment step of raw cellulosic biomass material and the production of fermentation process water after production and removal of ethanol from a fermentation step, the method comprising contacting said fermentation process water with an anode of a microbial fuel cell, said anode containing microbes thereon which oxidatively degrade one or more of said inhibitor compounds while producing electrical energy or hydrogen from said oxidative degradation, and wherein said anode is in electrical communication with a cathode, and a porous material (such as a porous or cation-permeable membrane) separates said anode and cathode.

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

    Institute of Scientific and Technical Information of China (English)

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

    2016-01-01

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

  9. Chinese vinegar and its solid-state fermentation process

    NARCIS (Netherlands)

    Liu Dengru,; Yang Zhu, Yang; Beeftink, H.H.; Ooijkaas, L.P.; Rinzema, A.; Jian Chen,; Tramper, J.

    2004-01-01

    China uses solid-state fermentation (SSF) processes on a large scale for products such as vinegar, Chinese distilled spirit, soy sauce, Furu, and other national foods that are consumed around the world. In this article, the typical SSF process is discussed, with a focus on Chinese vinegars, especial

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

    Science.gov (United States)

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

    2017-03-01

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

  11. Chemical Assessment of White Wine during Fermentation Process

    Directory of Open Access Journals (Sweden)

    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.

  12. Growth—phase Classification Using Wavelets in Fermentation Processes

    Institute of Scientific and Technical Information of China (English)

    SUIQingmei; WANGZheng′ou

    2002-01-01

    The wavelet transform is developed to identify the different phases in a fermentation process.In this method,the wavelet transform modulus maxima are used to estimate the local maximum points of the second derivative of the growth curve in order to classify the different phases of fermentation process.Moreover,the method can effectively get rid of noise from the signal,making use of the different chacters showed by signal and nose in the wavelet transform modulus maxima.Compared with neural network modeling,the presented method needs less quantity of information and calculation.The results of experiments show that this method is effective.

  13. 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).

  14. Aroma formation by immobilized yeast cells in fermentation processes.

    Science.gov (United States)

    Nedović, V; Gibson, B; Mantzouridou, T F; Bugarski, B; Djordjević, V; Kalušević, A; Paraskevopoulou, A; Sandell, M; Šmogrovičová, D; Yilmaztekin, M

    2015-01-01

    Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

  15. Recent advances in lactic acid production by microbial fermentation processes.

    Science.gov (United States)

    Abdel-Rahman, Mohamed Ali; Tashiro, Yukihiro; Sonomoto, Kenji

    2013-11-01

    Fermentative production of optically pure lactic acid has roused interest among researchers in recent years due to its high potential for applications in a wide range of fields. More specifically, the sharp increase in manufacturing of biodegradable polylactic acid (PLA) materials, green alternatives to petroleum-derived plastics, has significantly increased the global interest in lactic acid production. However, higher production costs have hindered the large-scale application of PLA because of the high price of lactic acid. Therefore, reduction of lactic acid production cost through utilization of inexpensive substrates and improvement of lactic acid production and productivity has become an important goal. Various methods have been employed for enhanced lactic acid production, including several bioprocess techniques facilitated by wild-type and/or engineered microbes. In this review, we will discuss lactic acid producers with relation to their fermentation characteristics and metabolism. Inexpensive fermentative substrates, such as dairy products, food and agro-industrial wastes, glycerol, and algal biomass alternatives to costly pure sugars and food crops are introduced. The operational modes and fermentation methods that have been recently reported to improve lactic acid production in terms of concentrations, yields, and productivities are summarized and compared. High cell density fermentation through immobilization and cell-recycling techniques are also addressed. Finally, advances in recovery processes and concluding remarks on the future outlook of lactic acid production are presented.

  16. Development of a high temperature microbial fermentation process for butanol

    Energy Technology Data Exchange (ETDEWEB)

    Jeor, Jeffery D. St. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Reed, David W. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Daubaras, Dayna L. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Thompson, Vicki S. [Idaho National Lab. (INL), Idaho Falls, ID (United States)

    2015-08-01

    Transforming renewable biomass into cost-competitive high-performance biofuels and bioproducts is key to the U.S. future energy and chemical needs. Butanol production by microbial fermentation for chemical conversion to polyolefins, elastomers, drop-in jet or diesel fuel, and other chemicals is a promising solution. A high temperature fermentation process could decrease energy costs, capital cost, give higher butanol production, and allow for continuous fermentation. In this paper, we describe our approach to genetically transform Geobacillus caldoxylosiliticus, using a pUCG18 plasmid, for potential insertion of a butanol production pathway. Transformation methods tested were electroporation of electrocompetent cells, ternary conjugation with E. coli donor and helper strains, and protoplast fusion. These methods have not been successful using the current plasmid. Growth controls show cells survive the various methods tested, suggesting the possibility of transformation inhibition from a DNA restriction modification system in G. caldoxylosiliticus, as reported in the literature.

  17. Learning control of fermentation process with an improved DHP algorithm☆

    Institute of Scientific and Technical Information of China (English)

    Dazi Li; Ningjia Meng; Tianheng Song

    2016-01-01

    Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system. However, ethanol fermentation processes exhibit complex behavior and nonlinear dynamics with respect to the cel mass, substrate, feed-rate, etc. An improved dual heuristic program-ming algorithm based on the least squares temporal difference with gradient correction (LSTDC) algorithm (LSTDC-DHP) is proposed to solve the learning control problem of a fed-batch ethanol fermentation process. As a new algorithm of adaptive critic designs, LSTDC-DHP is used to realize online learning control of chemical dynamical plants, where LSTDC is commonly employed to approximate the value functions. Application of the LSTDC-DHP algorithm to ethanol fermentation process can realize efficient online learning control in continuous spaces. Simulation results demonstrate the effectiveness of LSTDC-DHP, and show that LSTDC-DHP can obtain the near-optimal feed rate trajectory faster than other-based algorithms.

  18. Filtration Process of the Spiramycin Fermentation Broth

    Institute of Scientific and Technical Information of China (English)

    1999-01-01

    This paper presents the effects of acidity and additive pretreatment on the filtering rate and Spiramycin (SPM) concentration in the filter liquor of SPM fermentation broth. The experimental results show that the SPM peak value in filter liquor is obtained at pH 5.5 with either 0.1% methanal or 0.1% BAPE. It is also indicated that there exists a dissolution equilibrium of proteins from the experiment results. The soluble proteins are denatured due to the too high/low acidity and then precipitate. Usually, the amount of soluble proteins reaches its lowest level in pH range of 6.0-6.5. The protein precipitation will, together with other suspended solids particles, contribute to the final SPM concentration in the filter liquor. This paper assumes that the contribution is the result of the adsorption equilibrium of SPM on the surfaces of suspended solids. For a satisfactory explanation, the revised Langmuir adsorption theory was employed and a model was developed.

  19. Ethanol fermentation integrated with PDMS composite membrane: An effective process.

    Science.gov (United States)

    Fu, Chaohui; Cai, Di; Hu, Song; Miao, Qi; Wang, Yong; Qin, Peiyong; Wang, Zheng; Tan, Tianwei

    2016-01-01

    The polydimethylsiloxane (PDMS) membrane, prepared in water phase, was investigated in separation ethanol from model ethanol/water mixture and fermentation-pervaporation integrated process. Results showed that the PDMS membrane could effectively separate ethanol from model solution. When integrated with batch ethanol fermentation, the ethanol productivity was enhanced compared with conventional process. Fed-batch and continuous ethanol fermentation with pervaporation were also performed and studied. 396.2-663.7g/m(2)h and 332.4-548.1g/m(2)h of total flux with separation factor of 8.6-11.7 and 8-11.6, were generated in the fed-batch and continuous fermentation with pervaporation scenario, respectively. At the same time, high titre ethanol production of ∼417.2g/L and ∼446.3g/L were also achieved on the permeate side of membrane in the two scenarios, respectively. The integrated process was environmental friendly and energy saving, and has a promising perspective in long-terms operation.

  20. Fermentation process using specific oxygen uptake rates as a process control

    Science.gov (United States)

    Van Hoek; Pim , Aristidou; Aristos , Rush; Brian

    2007-06-19

    Specific oxygen uptake (OUR) is used as a process control parameter in fermentation processes. OUR is determined during at least the production phase of a fermentation process, and process parameters are adjusted to maintain the OUR within desired ranges. The invention is particularly applicable when the fermentation is conducted using a microorganism having a natural PDC pathway that has been disrupted so that it no longer functions. Microorganisms of this sort often produce poorly under strictly anaerobic conditions. Microaeration controlled by monitoring OUR allows the performance of the microorganism to be optimized.

  1. Fermentation process using specific oxygen uptake rates as a process control

    Energy Technology Data Exchange (ETDEWEB)

    Van Hoek, Pim; Aristidou, Aristos; Rush, Brian J.

    2016-08-30

    Specific oxygen uptake (OUR) is used as a process control parameter in fermentation processes. OUR is determined during at least the production phase of a fermentation process, and process parameters are adjusted to maintain the OUR within desired ranges. The invention is particularly applicable when the fermentation is conducted using a microorganism having a natural PDC pathway that has been disrupted so that it no longer functions. Microorganisms of this sort often produce poorly under strictly anaerobic conditions. Microaeration controlled by monitoring OUR allows the performance of the microorganism to be optimized.

  2. Study on color identification for monitoring and controlling fermentation process of branched chain amino acid

    Science.gov (United States)

    Ma, Lei; Wang, Yizhong; Chen, Ning; Liu, Tiegen; Xu, Qingyang; Kong, Fanzhi

    2008-12-01

    In this paper, a new method for monitoring and controlling fermentation process of branched chain amino acid (BCAA) was proposed based on color identification. The color image of fermentation broth of BCAA was firstly taken by a CCD camera. Then, it was changed from RGB color model to HIS color model. Its histograms of hue H and saturation S were calculated, which were used as the input of a designed BP network. The output of the BP network was the description of the color of fermentation broth of BCAA. After training, the color of fermentation broth was identified by the BP network according to the histograms of H and S of a fermentation broth image. Along with other parameters, the fermentation process of BCAA was monitored and controlled to start the stationary phase of fermentation soon. Experiments were conducted with satisfied results to show the feasibility and usefulness of color identification of fermentation broth in fermentation process control of BCAA.

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

    Directory of Open Access Journals (Sweden)

    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.

  4. On-line estimation of concentration parameters in fermentation processes

    Institute of Scientific and Technical Information of China (English)

    XIONG Zhi-hua; HUANG Guo-hong; SHAO Hui-he

    2005-01-01

    It has long been thought that bioprocess, with their inherent measurement difficulties and complex dynamics, posed almost insurmountable problems to engineers. A novel software sensor is proposed to make more effective use of those measurements that are already available, which enable improvement in fermentation process control. The proposed method is based on mixtures of Gaussian processes (GP) with expectation maximization (EM) algorithm employed for parameter estimation of mixture of models. The mixture model can alleviate computational complexity of GP and also accord with changes of operating condition in fermentation processes, i.e., it would certainly be able to examine what types of process-knowledge would be most relevant for local models' specific operating points of the process and then combine them into a global one. Demonstrated by on-line estimate of yeast concentration in fermentation industry as an example, it is shown that soft sensor based state estimation is a powerful technique for both enhancing automatic control performance of biological systems and implementing on-line monitoring and optimization.

  5. Application of multifractal wavelet analysis to spontaneous fermentation processes

    CERN Document Server

    Ibarra-Junquera, V; Escalante-Minakata, P; Rosu, H C

    2007-01-01

    An algorithm is presented here to get more detailed information, of mixed culture type, based exclusively on the biomass concentrations data for fermentation processes. The analysis is performed having available only the on-line measurements of the redox potential. It is a two-step procedure which includes an Artificial Neural Network (ANN) that relates the redox potential to the biomass concentrations in the first step. Next, a multifractal wavelet analysis is performed using the biomass estimates of the process. In this context, our results show that the redox potential is a valuable indicator of microorganism metabolic activity during the spontaneous fermentation. In this paper, the detailed design of the multifractal wavelet analysis is presented, as well as its direct experimental application at the laboratory level

  6. 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...

  7. Fermentation of biologically pretreated wheat straw for ethanol production: comparison of fermentative microorganisms and process configurations.

    Science.gov (United States)

    López-Abelairas, María; Lu-Chau, Thelmo Alejandro; Lema, Juan Manuel

    2013-08-01

    The pretreatment of lignocellulosic biomass with white-rot fungi to produce bioethanol is an environmentally friendly alternative to the commonly used physico-chemical processes. After biological pretreatment, a solid substrate composed of cellulose, hemicellulose and lignin, the two latter with a composition lower than that of the initial substrate, is obtained. In this study, six microorganisms and four process configurations were utilised to ferment a hydrolysate obtained from wheat straw pretreated with the white-rot fungus Irpex lacteus. To enhance total sugars utilisation, five of these microorganisms are able to metabolise, in addition to glucose, most of the pentoses obtained after the hydrolysis of wheat straw by the application of a mixture of hemicellulolytic and cellulolytic enzymes. The highest overall ethanol yield was obtained with the yeast Pachysolen tannophilus. Its application in combination with the best process configuration yielded 163 mg ethanol per gram of raw wheat straw, which was between 23 and 35 % greater than the yields typically obtained with a conventional bioethanol process, in which wheat straw is pretreated using steam explosion and fermented with the yeast Saccharomyces cerevisiae.

  8. Monitoring of Lactic Fermentation Process by Ultrasonic Technique

    Science.gov (United States)

    Alouache, B.; Touat, A.; Boutkedjirt, T.; Bennamane, A.

    The non-destructive control by using ultrasound techniques has become of great importance in food industry. In this work, Ultrasound has been used for quality control and monitoring the fermentation stages of yogurt, which is a highly consumed product. On the contrary to the physico-chemical methods, where the measurement instruments are directly introduced in the sample, ultrasound techniques have the advantage of being non-destructive and contactless, thus reducing the risk of contamination. Results obtained in this study by using ultrasound seem to be in good agreement with those obtained by physico-chemical methods such as acidity measurement by using a PH-meter instrument. This lets us to conclude that ultrasound method may be an alternative for a healthy control of yoghurt fermentation process.

  9. Cooling of Ethanol Fermentation Process Using Absorption Chillers

    Directory of Open Access Journals (Sweden)

    Sergio Colle

    2010-09-01

    Full Text Available

    Ethanol fermentation is an exothermic process, where the kinetics depends on temperature. This study proposes an alternative cooling system for use in ethanol fermentation using a single-eect water/lithium bromide absorption chiller, powered by waste heat from sugar and ethanol production processes, with a temperature range of 80 to 100 oC. The aim of this study is to model, simulate and analyze the behavior of an absorption refrigeration machine, according to the required cooling capacity of the fermentation system. A comparative analysis with and without the chiller is performed. The introduction of a chiller allowed a reduction in the temperature of the medium of around 1 oC and an increase of around 0.8 % in the fermentation efficiency. Under these conditions less cellular stress occurs and cellular viability is kept at higher levels. The results show that this reduction in temperature can increase the ethanol content of the wine. In the recovery of ethanol, a lower thermal load will be needed at the distillation, with a smaller amount of vinasse produced and consequently the energy efficiency of the plant will increase.

  10. Inoculation experimental animals with Paracoccidioides brasiliensis strains: an attempt to reestablish the dimorphic process and variation in pathogenicity as a function of time of preservation under mineral oil.

    Science.gov (United States)

    Mendes da Silva, A M; Borba, C M; de Oliveira, P C

    1996-01-01

    In an attempt to reestablish the dimorphic process in strains of Paracoccidioides brasiliensis in the transition phase (Y reversible M) and to reisolate them, five strains in the transitional phase due to the long time of preservation under mineral oil and two strains in the yeast-like phase were inoculated into male albino rats. The animals were then studied for the presence of paracoccidioidomycotic granulomata. Of the seven strains inoculated, five caused granulomatous nodules in several organs of the animals and only two of these five strains, which had been preserved for the shortest period of time (9 years) were reisolated in culture. Two strains were unable to provoke infection, with no lesions detected in any organ. It is assumed that the long period of time during which the strains were left under oil favored the alteration of celt wall contents, leading to differences in pathogenicity.

  11. [Effect of microparticle on fermentation process of filamentous microorganisms--a review].

    Science.gov (United States)

    Niu, Kun; Mao, Jian; Zheng, Yuguo

    2015-03-04

    Filamentous microorganisms are important biocatalysts for the fermentation industry. They usually present three types of mycelial morphology in submerged cultivation: dispersed mycelium, clumps and pellet, which have an important relationship with the product quality and yield. This paper summarizes the effect of mycelial morphology on the fermentation results as well as the effect of adding microparticles on mycelial morphology, mycelial structure and fermentation yield during the fermentation process of filamentous microorganisms.

  12. Research and Application of Ectopic Microbial Fermentation System in Processing Piggery Waste

    OpenAIRE

    DONG Li-ting; ZHU Chang-xiong; Li ZHANG; MA Jin-feng; YANG Xiang-hua; GENG Bing

    2016-01-01

    In order to provide theoretical basis for application of the ectopic microbial fermentation bed, the efficiency and quality of the ectopic microbial fermentation bed in processing piggery waste were evaluated by measuring the changes of physicochemical and environmental factors and the absorption of piggery wastewater. The results showed that the fermentation temperature of the filler maintained above 40℃ for up to 48 days and the highest fermentation temperature was 66℃. The alkaline environ...

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

    DEFF Research Database (Denmark)

    Thomsen, M.H.

    2005-01-01

    This mini-review describes the concept of the green biorefinery and lists a number of suitable agricultural by-products, which can be used for production of bioenergy and/or biochemicals. A process, in which one possible agricultural by-product from the green crop drying industry, brown juice...... examples of such products-polylactic acid and L-lysine-are given. A cost calculation shows that this fermentation medium can be produced at a very low cost approximate to 1.7 Euro cent/kg, when taking into account that the green crop industry has expenses amounting to 270,000 Euro/year for disposal...

  14. Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    张成明; 杜风光; 王欣; 毛忠贵; 孙沛勇; 唐蕾; 张建军

    2012-01-01

    Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when undissociated propanoic acid was 〈30.0 mmol·L-1 . Propanoic acid, however, stimulated ethanol production, as much as 7.6% under proper conditions, but ethanol fermentation was completely inhibited when undissociated acid was 〉53.2 mmol·L-1 . Therefore, the potential inhibitory effect of propanoic acid on ethanol fermentation may be avoided by controlling the undissociated acid concentrations through elevated medium pH. Biomass and glycerol production decreased with propanoic acid in the medium, partly contributing to increased ethanol concentration.

  15. Effect of propionic acid on citric acid fermentation in an integrated citric acid-methane fermentation process.

    Science.gov (United States)

    Xu, Jian; Bao, Jia-Wei; Su, Xian-Feng; Zhang, Hong-Jian; Zeng, Xin; Tang, Lei; Wang, Ke; Zhang, Jian-Hua; Chen, Xu-Sheng; Mao, Zhong-Gui

    2016-03-01

    In this study, an integrated citric acid-methane fermentation process was established to solve the problem of wastewater treatment in citric acid production. Citric acid wastewater was treated through anaerobic digestion and then the anaerobic digestion effluent (ADE) was further treated and recycled for the next batch citric acid fermentation. This process could eliminate wastewater discharge and reduce water resource consumption. Propionic acid was found in the ADE and its concentration continually increased in recycling. Effect of propionic acid on citric acid fermentation was investigated, and results indicated that influence of propionic acid on citric acid fermentation was contributed to the undissociated form. Citric acid fermentation was inhibited when the concentration of propionic acid was above 2, 4, and 6 mM in initial pH 4.0, 4.5 and, 5.0, respectively. However, low concentration of propionic acid could promote isomaltase activity which converted more isomaltose to available sugar, thereby increasing citric acid production. High concentration of propionic acid could influence the vitality of cell and prolong the lag phase, causing large amount of glucose still remaining in medium at the end of fermentation and decreasing citric acid production.

  16. Effect of acetic acid on citric acid fermentation in an integrated citric acid-methane fermentation process.

    Science.gov (United States)

    Xu, Jian; Chen, Yang-Qiu; Zhang, Hong-Jian; Tang, Lei; Wang, Ke; Zhang, Jian-Hua; Chen, Xu-Sheng; Mao, Zhong-Gui

    2014-09-01

    An integrated citric acid-methane fermentation process was proposed to solve the problem of extraction wastewater in citric acid fermentation process. Extraction wastewater was treated by anaerobic digestion and then recycled for the next batch of citric acid fermentation to eliminate wastewater discharge and reduce water resource consumption. Acetic acid as an intermediate product of methane fermentation was present in anaerobic digestion effluent. In this study, the effect of acetic acid on citric acid fermentation was investigated and results showed that lower concentration of acetic acid could promote Aspergillus niger growth and citric acid production. 5-Cyano-2,3-ditolyl tetrazolium chloride (CTC) staining was used to quantify the activity of A. niger cells, and the results suggested that when acetic acid concentration was above 8 mM at initial pH 4.5, the morphology of A. niger became uneven and the part of the cells' activity was significantly reduced, thereby resulting in deceasing of citric acid production. Effects of acetic acid on citric acid fermentation, as influenced by initial pH and cell number in inocula, were also examined. The result indicated that inhibition by acetic acid increased as initial pH declined and was rarely influenced by cell number in inocula.

  17. Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol

    Directory of Open Access Journals (Sweden)

    P. Diakabana

    2014-10-01

    Full Text Available The aim of study is to evaluate the ferment ability of cassava must in the ethanol production process from cassava in Congo. Three traditional methods of ethyl fermentation were tested: spontaneous fermentation, fermentation with yeast inoculation and fermentation led with yeasting and sugaring. Consumption of fermentable sugars was further in the case of directed fermentation with yeast inoculation (3° Brix residual extract from 48 h compared to spontaneous fermentation without yeast inoculation (3.8° Brixresidual extract from 120 heures. Total sugars have been consumed only partially (66.7% of limit attenuation, while reducing sugars have been almost completely (about 91%. The addition of yeast in the cassava wort have led to a lower assessment of dextrins (2.7% glucose equivalent compared to spontaneous fermentation (3.6%. It have also assured a better overall ethanol productivity PTE= 0.83 g ethanol/L.h than sugaring proceeding (PTE = 0.61 g/L.h and without yeast additional (PTE = 0.32 g/L.h. Among the fermentable sugars developed in the cassava mash there are reducing sugars, such as glucose and maltose. Non-fermentable sugars represent a significant slice of stock of soluble carbohydrate (on average 3.24% dextrose equivalent of the must in the three cases of fermentation tested.

  18. Bacillus thuringiensis: fermentation process and risk assessment: a short review

    Directory of Open Access Journals (Sweden)

    Deise M. F Capalbo

    1995-02-01

    Full Text Available Several factors make the local production of Bacillus thuringiensis (Bt highly appropriate for pest control in developing nations. Bt can be cheaply produced on a wide variety of low cost, organic substrates. Local production results in considerable savings in hard currency which otherwise would be spent on importation of chemical and biological insecticides. The use of Bt in Brazil has been limited in comparison with chemical insecticides. Although Bt is imported, some Brazilian researchers have been working on its development and production. Fermentation processes (submerged and semi-solid were applied, using by-products from agro-industries. As the semi-solid fermentation process demonstrated to be interesting for Bt endotoxins production, it could be adopted for small scale local production. Although promising results had been achieved, national products have not been registered due to the absence of a specific legislation for biological products. Effective actions are being developed in order to solve this gap. Regardless of the biocontrol agents being considered atoxic and harmless to the environment, information related to direct and indirect effects of microbials are still insufficient in many cases. The risk analysis of the use of microbial control agents is of upmost importance nowadays, and is also discussed.

  19. Continuous alcoholic fermentation process: model considering loss of cell viability

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, S.C.; Paiva, T.C.B.; Visconti, A.E.S. [Departamento de Biotecnologia, Faculdade de Engenharia Quimica de Lorena, P.O. BOX 116, 12600-000, Lorena, SP (Brazil); Giudici, R. [Departamento de Engenharia Quimica, Escola Politecnica, Universidade de Sao Paulo, P.O. BOX 61548, 05424-970, Sao Paulo, SP (Brazil)

    1999-02-04

    The concept of loss of cell viability was introduced into a model previously developed for a continuous alcoholic fermentation process in a tower reactor with recycling of flocculating yeasts. The two models take into account substrate limitation and inhibition phenomena linked to ethanol and biomass. The kinetic parameters were estimated from steady-state data of several sugar concentrations in feeding stream and constant dilution rate, recycle ratio and temperature. Some parameters of the modified model (maximum specific rates) were significantly different from those estimated with the original model while others (inhibition parameters) remained practically unchanged. Both models provided similar predictions and were equally suitable for modelling of the process. (orig.) With 1 fig., 2 tabs., 11 refs.

  20. Continuous fermentative hydrogen production in different process conditions

    Energy Technology Data Exchange (ETDEWEB)

    Nasirian, N. [Islamic Azad Univ., Shoushtar (Iran, Islamic Republic of). Dept. of Agricultural Mechanization; Almassi, M.; Minaee, S. [Islamic Azad Univ., Tehran (Iran, Islamic Republic of). Dept. of Agricultural Mechanization; Widmann, R. [Duisburg-Essen Univ., Essen (Germany). Dept. of Environmental Engineering, Waste and Water

    2010-07-01

    This paper reported on a study in which hydrogen was produced by fermentation of biomass. A continuous process using a non-sterile substrate with a readily available mixed microflora was used on heat treated digested sewage sludge from a wastewater treatment plant. Hydrogen was produced from waste sugar at a pH of 5.2 and a temperature of 37 degrees C. An experimental setup of three 5.5 L working volume continuously stirred tank reactors (CSTR) in different stirring speeds were constructed and operated at 7 different hydraulic retention times (HRTs) and different organic loading rates (OLR). Dissolved organic carbon was examined. The results showed that the stirring speed of 135 rpm had a beneficial effect on hydrogen fermentation. The best performance was obtained in 135 rpm and 8 h of HRT. The amount of gas varied with different OLRs, but could be stabilized on a high level. Methane was not detected when the HRT was less than 16 h. The study identified the reactor in which the highest specific rate of hydrogen production occurred.

  1. Bioethanol Production from Sugarcane Bagasse using Fermentation Process

    Directory of Open Access Journals (Sweden)

    Y. C. Wong

    2014-06-01

    Full Text Available The aim of this study is to produce bioethanol from sugarcane bagasse using fermentation process and to determine the effect of pH and temperature on bioethanol yield. Enzymes such as alpha- amylase and glucoamylase were used to breakdown the cellulose in sugarcane bagasse. Saccharomyces cerevisiea, (yeast also was used in the experiment for fermentation. Five samples were prepared at different pH was varied to determine the effects of pH on ethanol yield at 370 C and another five samples were prepared to determine the effect of temperature on ethanol yield, the pH was kept constant at 4.5. The ethanol concentrations were determined by running the samples in High Performance Liquid Chromatography (HPLC. The results showed that at highest ethanol concentration was obtained pH 4.5 and temperature 350C. This indicated that pH 4.5 and 350C was the optimum parameter for the yeast to produce ethanol.

  2. Metabolic engineering of microbial competitive advantage for industrial fermentation processes.

    Science.gov (United States)

    Shaw, A Joe; Lam, Felix H; Hamilton, Maureen; Consiglio, Andrew; MacEwen, Kyle; Brevnova, Elena E; Greenhagen, Emily; LaTouf, W Greg; South, Colin R; van Dijken, Hans; Stephanopoulos, Gregory

    2016-08-05

    Microbial contamination is an obstacle to widespread production of advanced biofuels and chemicals. Current practices such as process sterilization or antibiotic dosage carry excess costs or encourage the development of antibiotic resistance. We engineered Escherichia coli to assimilate melamine, a xenobiotic compound containing nitrogen. After adaptive laboratory evolution to improve pathway efficiency, the engineered strain rapidly outcompeted a control strain when melamine was supplied as the nitrogen source. We additionally engineered the yeasts Saccharomyces cerevisiae and Yarrowia lipolytica to assimilate nitrogen from cyanamide and phosphorus from potassium phosphite, and they outcompeted contaminating strains in several low-cost feedstocks. Supplying essential growth nutrients through xenobiotic or ecologically rare chemicals provides microbial competitive advantage with minimal external risks, given that engineered biocatalysts only have improved fitness within the customized fermentation environment.

  3. Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

    Directory of Open Access Journals (Sweden)

    G.P. Ganda-Putra

    2010-08-01

    Full Text Available Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG and pectin metyl esterase (PME and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6; optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days, and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days

  4. A review of conversion processes for bioethanol production with a focus on syngas fermentation

    Directory of Open Access Journals (Sweden)

    Mamatha Devarapalli

    2015-09-01

    Full Text Available Bioethanol production from corn is a well-established technology. However, emphasis on exploring non-food based feedstocks is intensified due to dispute over utilization of food based feedstocks to generate bioethanol. Chemical and biological conversion technologies for non-food based biomass feedstocks to biofuels have been developed. First generation bioethanol was produced from sugar based feedstocks such as corn and sugar cane. Availability of alternative feedstocks such as lignocellulosic and algal biomass and technology advancement led to the development of complex biological conversion processes, such as separate hydrolysis and fermentation (SHF, simultaneous saccharification and fermentation (SSF, simultaneous saccharification and co-fermentation (SSCF, consolidated bioprocessing (CBP, and syngas fermentation. SHF, SSF, SSCF, and CBP are direct fermentation processes in which biomass feedstocks are pretreated, hydrolyzed and then fermented into ethanol. Conversely, ethanol from syngas fermentation is an indirect fermentation that utilizes gaseous substrates (mixture of CO, CO2 and H2 made from industrial flue gases or gasification of biomass, coal or municipal solid waste. This review article provides an overview of the various biological processes for ethanol production from sugar, lignocellulosic, and algal biomass. This paper also provides a detailed insight on process development, bioreactor design, and advances and future directions in syngas fermentation.

  5. Process engineering and scale-up of autotrophic Clostridium strain P11 syngas fermentation

    Science.gov (United States)

    Kundiyana, Dimple Kumar Aiyanna

    Scope and Method of Study. Biomass gasification followed by fermentation of syngas to ethanol is a potential process to produce bioenergy. The process is currently being researched under laboratory- and pilot-scale in an effort to optimize the process conditions and make the process feasible for commercial production of ethanol and other biofuels such as butanol and propanol. The broad research objectives for the research were to improve ethanol yields during syngas fermentation and to design a economical fermentation process. The research included four statistically designed experimental studies in serum bottles, bench-scale and pilot-scale fermentors to screen alternate fermentation media components, to determine the effect of process parameters such as pH, temperature and buffer on syngas fermentation, to determine the effect of key limiting nutrients of the acetyl-CoA pathway in a continuous series reactor design, and to scale-up the syngas fermentation in a 100-L pilot scale fermentor. Findings and Conclusions. The first experimental study identified cotton seed extract (CSE) as a feasible medium for Clostridium strain P11 fermentation. The study showed that CSE at 0.5 g L-1 can potentially replace all the standard Clostridium strain P11 fermentation media components while using a media buffer did not significantly improve the ethanol production when used in fermentation with CSE. Scale-up of the CSE fermentation in 2-L and 5-L stirred tank fermentors showed 25% increase in ethanol yield. The second experimental study showed that syngas fermentation at 32°C without buffer was associated with higher ethanol concentration and reduced lag time in switching to solventogenesis. Conducting fermentation at 40°C or by lowering incubation pH to 5.0 resulted in reduced cell growth and no production of ethanol or acetic acid. The third experiment studied the effect of three limiting nutrients, calcium pantothenate, vitamin B12 and CoCl2 on syngas fermentation. Results

  6. FERMENTATION PROCESS CHARACTERISTICS OF DIFFERENT MAIZE SILAGE HYBRIDS

    Directory of Open Access Journals (Sweden)

    Daniel Bíro

    2009-03-01

    Full Text Available The aim of this study was to detect the fermentation process differences in different hybrid maize silage. We conserved in laboratory conditions hybrids of whole maize plants with different length of the vegetative period (FAO number. Maize hybrids for silage were harvested in the vegetation stage of the milk-wax maturity of corn and the content of dry matter was from 377.7 to 422.8 g.kg-1. The highest content of dry matter was typical for silages made from the hybrids with FAO number 310 (400.0 g.kg-1 and FAO 300a (400.4 g.kg-1. The content of desirable lactic acid ranged from 23.7 g.kg-1 of dry matter (FAO 350 to 58.9 g.kg-1 of dry matter (FAO 420. We detected the occurrence of undesirable butyric acid in silages from hybrids FAO 250, 300b, 310 and 380. The highest content of total alcohols we found in silages made from hybrid with FAO number 240 (25.2 g.kg-1 of dry matter. Ammonia contents were in tested silages from 0.153 (FAO 270 to 0.223 g.kg-1 of dry matter (FAO 240. The lowest value of silage titration acidity we analyzed in silage made from hybrid FAO 420 (3.66. We observed in maize silages with different length of plant maturity tested in the experiment differences in content of lactic acid, total alcohols, titration acidity, pH and content of fermentation products.

  7. Enhanced coproduction of hydrogen and methane from cornstalks by a three-stage anaerobic fermentation process integrated with alkaline hydrolysis.

    Science.gov (United States)

    Cheng, Xi-Yu; Liu, Chun-Zhao

    2012-01-01

    A three-stage anaerobic fermentation process including H(2) fermentation I, H(2) fermentation II, methane fermentation was developed for the coproduction of hydrogen and methane from cornstalks. Hydrogen production from cornstalks using direct microbial conversion by Clostridium thermocellum 7072 was markedly enhanced in the two-stage thermophilic hydrogen fermentation process integrated with alkaline treatment. The highest total hydrogen yield from cornstalks in the two-stage fermentation process reached 74.4 mL/g-cornstalk. The hydrogen fermentation effluents and alkaline hydrolyzate were further used for methane fermentation by anaerobic granular sludge, and the total methane yield reached 205.8 mL/g-cornstalk. The total energy recovery in the three-stage anaerobic fermentation process integrated with alkaline hydrolysis reached 70.0%.

  8. Multiple Objective Optimization and Optimal Control of Fermentation Processes

    Directory of Open Access Journals (Sweden)

    Mitko Petrov

    2008-10-01

    Full Text Available A multiple objective optimization is applied for finding an optimum policy of fed-batch processes of whey fermentation and L-lysine production. The multiple objective optimization problems are transformed to a standard problem of optimization with single objective function by a general utility function with weight coefficients for each single utility coefficient criteria. A combined algorithm is applied when solving the maximizing decision problem. The algorithm includes a method for random search of finding an initial point and a method based on the fuzzy sets theory, combined in order to find the best solution of the optimization problem. The application of the combined algorithm eliminates the main disadvantage of the used fuzzy optimization method, namely it decreases the number of discrete values of the control variables. Thus, the algorithm allows problems with larger scale to be solved. After this multiple optimization, the useful product quality rises and the residual substrate concentration at the end of the process decreases. In this way, the process productivity is increased.

  9. Systematic Procedure for Integrated Process Operation: Reverse Electro-Enhanced Dialysis (REED) during Lactic Acid Fermentation

    DEFF Research Database (Denmark)

    Prado Rubio, Oscar Andres; Jørgensen, Sten Bay; Jonsson, Gunnar Eigil

    2011-01-01

    The integration of lactic acid fermentation and Reverse Electro-Enhanced Dialysis (REED) is investigated based upon previously developed mathematical models. A goal driven process and operation design procedure is proposed and partially investigated. The conceptual analysis of the processes...

  10. Ethanolic fermentation in whey and whey-molasses mixtures. Pt. 2. Two-stage fermentation process of ethanol production from whey and beet molasses

    Energy Technology Data Exchange (ETDEWEB)

    Zakrzewski, E.; Zmarlicki, S.

    1988-01-01

    A two-stage fermentation process has been developed for ethanol production from regular or partly concentrated whey and molasses. In the first stage ethanolic fermentation in whey is performed with Kluyveromyces marxianus subsp. marxianus. Such prefermented whey is then used for dilution of molasses instead of water and the resulting medium subjected to the second stage fermentation performed with Saccharomyces cerevisiae. The process enables complete fermentation of lactose and all fermentble sugars from molasses, leading to an ethanol content of about 10% in the final medium, which makes the distillation much more economical than the separate processing of whey and molasses into spirit.

  11. Biohydrogen Production from Cheese Processing Wastewater by Anaerobic Fermentation Using Mixed Microbial Communities

    Science.gov (United States)

    Hydrogen (H2) production from simulated cheese processing wastewater via anaerobic fermentation was conducted using mixed microbial communities under mesophilic conditions. In batch H2 fermentation experiments H2 yields of 8 and 10 mM/g-COD fed were achieved at food-to-microorganism (F/M) ratios of ...

  12. Optimization of the Fermentation Process in a Brewery with a Fuzzy Logic Controller

    Directory of Open Access Journals (Sweden)

    Philip B. OSOFISAN

    2007-08-01

    Full Text Available In this research work, the fermentation process in a Brewery will be optimized, with the application of Fuzzy Logic Controller (FLC. Fermentation is controlled by regulating the temperature, the oxygen content and the pitch rate; but the temperature plays a dominant role in the optimization of the fermentation process. For our case study (Guinness Nigeria Plc the optimal fermentation temperature is 16ºC, so the FLC has been designed to maintain this temperature. The designed FLC can also be applied to maintain any other optimal fermentation temperature e.g. 20ºC. These two cases have been investigated. The FLC has been stimulated on a digital computer using MATLAB 5.0 Fuzzy Logic Tool Box.

  13. Microbiological Hydrogen Production by Anaerobic Fermentation and Photosynthetic Process

    Energy Technology Data Exchange (ETDEWEB)

    Asada, Y.; Ohsawa, M.; Nagai, Y.; Fukatsu, M.; Ishimi, K.; Ichi-ishi, S.

    2009-07-01

    Hydrogen gas is a clean and renewable energy carrier. Microbiological hydrogen production from glucose or starch by combination used of an anaerobic fermenter and a photosynthetic bacterium, Rhodobacter spheroides RV was studied. In 1984, the co-culture of Clostridium butyricum and RV strain to convert glucose to hydrogen was demonstrated by Miyake et al. Recently, we studied anaerobic fermentation of starch by a thermophilic archaea. (Author)

  14. Time delay and noise explaining the behaviour of the cell growth in fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Ayuobi, Tawfiqullah; Rosli, Norhayati [Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 26300 Gambang, Pahang (Malaysia); Bahar, Arifah [Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor (Malaysia); Salleh, Madihah Md [Department of Biotechnology Industry, Faculty of Biosciences and Bioengineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor (Malaysia)

    2015-02-03

    This paper proposes to investigate the interplay between time delay and external noise in explaining the behaviour of the microbial growth in batch fermentation process. Time delay and noise are modelled jointly via stochastic delay differential equations (SDDEs). The typical behaviour of cell concentration in batch fermentation process under this model is investigated. Milstein scheme is applied for solving this model numerically. Simulation results illustrate the effects of time delay and external noise in explaining the lag and stationary phases, respectively for the cell growth of fermentation process.

  15. Time delay and noise explaining the behaviour of the cell growth in fermentation process

    Science.gov (United States)

    Ayuobi, Tawfiqullah; Rosli, Norhayati; Bahar, Arifah; Salleh, Madihah Md

    2015-02-01

    This paper proposes to investigate the interplay between time delay and external noise in explaining the behaviour of the microbial growth in batch fermentation process. Time delay and noise are modelled jointly via stochastic delay differential equations (SDDEs). The typical behaviour of cell concentration in batch fermentation process under this model is investigated. Milstein scheme is applied for solving this model numerically. Simulation results illustrate the effects of time delay and external noise in explaining the lag and stationary phases, respectively for the cell growth of fermentation process.

  16. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.

    Science.gov (United States)

    Albergaria, Helena; Arneborg, Nils

    2016-03-01

    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 contribute to the sensory properties of end-products, the yeast S. cerevisiae invariably dominates the final stages of fermentation. The ability of S. cerevisiae to outcompete other microbial species during alcoholic fermentation processes, such as winemaking, has traditionally been ascribed to its high fermentative power and capacity to withstand the harsh environmental conditions, i.e. high levels of ethanol and organic acids, low pH values, scarce oxygen availability and depletion of certain nutrients. However, in recent years, several studies have raised evidence that S. cerevisiae, beyond its remarkable fitness for alcoholic fermentation, also uses defensive strategies mediated by different mechanisms, such as cell-to-cell contact and secretion of antimicrobial peptides, to combat other microorganisms. In this paper, we review the main physiological features underlying the special aptitude of S. cerevisiae for alcoholic fermentation and discuss the role of microbial interactions in its dominance during alcoholic fermentation, as well as its relevance for winemaking.

  17. Effects of volatile fatty acids on a thermophilic anaerobic hydrogen fermentation process degrading peptone.

    Science.gov (United States)

    Cheng, S S; Chang, S M; Chen, S T

    2002-01-01

    Hydrogen fermentation using glucose as a single substrate caused abrupt pH drops and the gradual losses of hydrogen producers, which in turn led to system failure. In this study the use of a proteinaceous substrate, peptone, avoided the abrupt pH drops in the reactive system and allowed for further exploration of volatile fatty acids (VFAs) and pH effects on the hydrogen fermentation process. Our results showed that: (1) during the hydrogen fermentation tests, the abrupt pH drops were avoided thus system stability increased due to the production of ammonia from the peptone fermented, (2) pH control was not necessary and the addition of acetate to the process had little effect on the hydrogen fermentation process, (3) at the extreme pHs the addition of acetate either lengthened the lag phase (pH hydrogen production rate (pH > or = 8), and both situations were not desired, and (4) high VFA content in the system sped up the consumption of hydrogen gas. Results of this study suggested that the hydrogen fermentation using the protein-containing substances as substrate was beneficial in maintaining the system pH. As long as the pH was maintained around 6-8, system inhibition due to VFAs accumulation was minimized. Thus, the optimal operation of a hydrogen fermentation process would be achievable via the control of substrate composition at a certain carbohydrate-to-protein ratio.

  18. Revealing the factors influencing a fermentative biohydrogen production process using industrial wastewater as fermentation substrate

    OpenAIRE

    Boboescu, Iulian Zoltan; Ilie, Mariana; Gherman, Vasile Daniel; Mirel, Ion; Pap, Bernadett; Negrea, Adina; Kondorosi, Éva; Bíró, Tibor; Maróti, Gergely

    2014-01-01

    Background Biohydrogen production through dark fermentation using organic waste as a substrate has gained increasing attention in recent years, mostly because of the economic advantages of coupling renewable, clean energy production with biological waste treatment. An ideal approach is the use of selected microbial inocula that are able to degrade complex organic substrates with simultaneous biohydrogen generation. Unfortunately, even with a specifically designed starting inoculum, there is s...

  19. On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy

    DEFF Research Database (Denmark)

    Svendsen, Carina

    Monitoring and control of fermentation processes is important to ensure high product yield, product quality and product consistency. More knowledge on on-line analytical techniques such as near infrared and fluorescence spectroscopy is desired in the fermentation industry to increase the efficiency...... of on-line monitoring systems. The primary aim of this thesis is to elucidate and explore the dynamics in fermentation processes by spectroscopy. Though a number of successful on-line lab-scale monitoring systems have been reported, it seems that several challenges are still met, which limits the number...... of full-scale systems implemented in industrial fermentation processes. This thesis seeks to achieve a better understanding of the techniques near infrared and fluorescence spectroscopy and thereby to solve some of the challenges that are encountered. The thesis shows the advantages of applying real...

  20. A cellular automata model for simulating fed-batch penicillin fermentation process

    Institute of Scientific and Technical Information of China (English)

    Yu Naigong; Ruan Xiaogang

    2006-01-01

    A cellular automata model to simulate penicillin fed-batch fermentation process(CAPFM)was established in this study,based on a morphologically structured dynamic penicillin production model,that is in turn based on the growth mechanism of penicillin producing microorganisms and the characteristics of penicillin fed-batch fermentation.CAPFM uses the three-dimensional cellular automata as a growth space,and a Moore-type neighborhood as the cellular neighborhood.The transition roles of CAPFM are designed based on mechanical and structural kinetic models of penicillin batch-fed fermentation processes.Every cell of CAPFM represents a single or specific number of penicillin producing microorganisms,and has various state.The simulation experimental results show that CAPFM replicates the evolutionary behavior of penicillin batch-fed fermentation processes described by the structured penicillin production kinetic model accordingly.

  1. Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

    Institute of Scientific and Technical Information of China (English)

    ANDR(E)S-TORO B.; GIR(O)N-SIERRA J.M.; FERN(A)NDEZ-BLANCO P.; L(O)PEZ-OROZCO J.A.; BESADA-PORTAS E.

    2004-01-01

    This paper describes empirical research on the model, optimization and supervisory control of beer fermentation. Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results. The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs). Successful finding of optimal ways to drive these processes were reported. Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

  2. Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

    Institute of Scientific and Technical Information of China (English)

    ANDRES-TOROB.; GIRON-SIERRAJ.M.; FERNANDEZ-BLANCOP.; LOPEZ-OROZCOJ.A.; BESADA-PORTASE.

    2004-01-01

    This paper describes empirical research on the model, optimization and supervisory control of beer fermentation.Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results.The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs).Successful finding of optimal ways to drive these processes were reported.Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

  3. Food Grade Ehanol Production With Fermentation And Distillation Process Using Stem Sorghum

    Directory of Open Access Journals (Sweden)

    Yuliana Setyowati

    2015-03-01

    Full Text Available 10% -12% of sugar in its stem which is the optimum sugar concentration in fermentation process for bioethanol production. Sorghum has a high potential to be developed as a raw material for food-grade ethanol production which can be used to support food-grade ethanol demand in Indonesia through a fermentation process. This research focused on the effect of microorganism varieties in the fermentation process which are mutant Zymomonas mobilis (A3, Saccharomyces cerevisiae and Pichia stipitis mixture. The Research for purification process are separated into two parts, distillation with steel wool structured packing and dehydration process using molecular sieve and eliminating impurities using activated carbon. The research can be concluded that the best productivity shown in continuous fermentation in the amount of 84.049 (g / L.hr using the mixture of Saccharomyces cerevisiae and Pichia stipitis. The highest percentage of ethanol yield produced in batch fermentation using the mixture of Saccharomyces cerevisiae and Pichia stipitis that is equal to 51.269%. And for the adsorption, the best result shown in continuous fermentation by using Zymomonas Mobilis of 88.374%..

  4. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Science.gov (United States)

    2010-07-01

    .... (2) Methyl bromide is used to fumigate corn grits and cracked rice in the production of fermented... production of fermented malt beverage; tolerances for residues. 180.522 Section 180.522 Protection of... production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  5. Inhibitory Compounds in Lignocellulosic Biomass Hydrolysates during Hydrolysate Fermentation Processes

    NARCIS (Netherlands)

    Zha, Y.; Muilwijk, B.; Coulier, L.C.; Punt, P.J.

    2012-01-01

    To compare the composition and performance of various lignocellulosic biomass hydrolysates as fermentation media, 8 hydrolysates were generated from a grass-like and a wood biomass. The hydrolysate preparation methods used were 1) dilute acid, 2) mild alkaline, 3) alkaline/peracetic acid, and 4) con

  6. On-line monitoring of fermentation processes using multi-wavelength fluorescence

    DEFF Research Database (Denmark)

    Odman, Peter; Petersen, Nanna; Johansen, Claus Lindvald;

    2007-01-01

    Fermentation processes often suffer from a lack of real-time methods for on-line determination of variables like the concentrations of nutrients and products. This work aims at investigating the possibilities of implementing an on-line fermentation monitoring system based on multi....... The model system considered in this work is the antibiotic production by Streptomyces coelicolor, a filamentous bacterium. In addition to predicting concentrations of biomass in the fermentation broth, the data allowed detection of different physiological states, i.e. growth phase and phosphate limitation...

  7. Monitoring and evaluation of alcoholic fermentation processes using a chemocapacitor sensor array.

    Science.gov (United States)

    Oikonomou, Petros; Raptis, Ioannis; Sanopoulou, Merope

    2014-09-02

    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.

  8. Exploring process dynamics by near infrared spectroscopy in lactic fermentations

    DEFF Research Database (Denmark)

    Svendsen, Carina; Cieplak, Tomasz; van der Berg, Franciscus Winfried J

    2016-01-01

    the chemical composition, physical/textural properties and/or microbial contamination. In this study lactic fermentation batches with the starter bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are explored by in-line near infrared (NIR) spectroscopy. The dynamics obtained...... and absorption, where the scatter gives us information about the textural change happening, and the absorption gives us information about the biomass formation plus the conversion of sugar into lactic acid....

  9. Development of Bacillus thuringiensis fermentation and process control from a practical perspective.

    Science.gov (United States)

    Yang, X M; Wang, S S

    1998-10-01

    Bacillus thuringiensis (Bt) is the most widely used biopesticide producer in the biological control market. It is very critical for the Bt pesticide industry to be able to achieve a high yield in the Bt fermentation process in order to reduce its cost and compete with chemical pesticides in the market. We review the overall development of Bt fermentation process research and provide our point of view for the future research opportunities and potential improvements. This minireview covers the areas of fermentation physiology, growth dynamics and high-yield process control. It is pointed out that many studies aimed to improve spore count and process research focusing on toxin protein yield is lacking. In addition, significant development opportunities reside in the process development for the genetically engineered Bt strains expressing multiple toxin proteins.

  10. Image analysis and mathematical modelling for the supervision of the dough fermentation process

    Science.gov (United States)

    Zettel, Viktoria; Paquet-Durand, Olivier; Hecker, Florian; Hitzmann, Bernd

    2016-10-01

    The fermentation (proof) process of dough is one of the quality-determining steps in the production of baking goods. Beside the fluffiness, whose fundaments are built during fermentation, the flavour of the final product is influenced very much during this production stage. However, until now no on-line measurement system is available, which can supervise this important process step. In this investigation the potential of an image analysis system is evaluated, that enables the determination of the volume of fermented dough pieces. The camera is moving around the fermenting pieces and collects images from the objects by means of different angles (360° range). Using image analysis algorithms the volume increase of individual dough pieces is determined. Based on a detailed mathematical description of the volume increase, which based on the Bernoulli equation, carbon dioxide production rate of yeast cells and the diffusion processes of carbon dioxide, the fermentation process is supervised. Important process parameters, like the carbon dioxide production rate of the yeast cells and the dough viscosity can be estimated just after 300 s of proofing. The mean percentage error for forecasting the further evolution of the relative volume of the dough pieces is just 2.3 %. Therefore, a forecast of the further evolution can be performed and used for fault detection.

  11. Real-time economic optimization for a fermentation process using Model Predictive Control

    DEFF Research Database (Denmark)

    Petersen, Lars Norbert; Jørgensen, John Bagterp

    2014-01-01

    Fermentation is a widely used process in production of many foods, beverages, and pharmaceuticals. The main goal of the control system is to maximize profit of the fermentation process, and thus this is also the main goal of this paper. We present a simple dynamic model for a fermentation process...... and demonstrate its usefulness in economic optimization. The model is formulated as an index-1 differential algebraic equation (DAE), which guarantees conservation of mass and energy in discrete form. The optimization is based on recent advances within Economic Nonlinear Model Predictive Control (E......-NMPC), and also utilizes the index-1 DAE model. The E-NMPC uses the single-shooting method and the adjoint method for computation of the optimization gradients. The process constraints are relaxed to soft-constraints on the outputs. Finally we derive the analytical solution to the economic optimization problem...

  12. Stochastic growth logistic model with aftereffect for batch fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Rosli, Norhayati; Ayoubi, Tawfiqullah [Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 26300 Gambang, Pahang (Malaysia); Bahar, Arifah; Rahman, Haliza Abdul [Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor (Malaysia); Salleh, Madihah Md [Department of Biotechnology Industry, Faculty of Biosciences and Bioengineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor (Malaysia)

    2014-06-19

    In this paper, the stochastic growth logistic model with aftereffect for the cell growth of C. acetobutylicum P262 and Luedeking-Piret equations for solvent production in batch fermentation system is introduced. The parameters values of the mathematical models are estimated via Levenberg-Marquardt optimization method of non-linear least squares. We apply Milstein scheme for solving the stochastic models numerically. The effciency of mathematical models is measured by comparing the simulated result and the experimental data of the microbial growth and solvent production in batch system. Low values of Root Mean-Square Error (RMSE) of stochastic models with aftereffect indicate good fits.

  13. Stochastic growth logistic model with aftereffect for batch fermentation process

    Science.gov (United States)

    Rosli, Norhayati; Ayoubi, Tawfiqullah; Bahar, Arifah; Rahman, Haliza Abdul; Salleh, Madihah Md

    2014-06-01

    In this paper, the stochastic growth logistic model with aftereffect for the cell growth of C. acetobutylicum P262 and Luedeking-Piret equations for solvent production in batch fermentation system is introduced. The parameters values of the mathematical models are estimated via Levenberg-Marquardt optimization method of non-linear least squares. We apply Milstein scheme for solving the stochastic models numerically. The effciency of mathematical models is measured by comparing the simulated result and the experimental data of the microbial growth and solvent production in batch system. Low values of Root Mean-Square Error (RMSE) of stochastic models with aftereffect indicate good fits.

  14. Optimizing Fermentation Process Parameters of Fermented Beef Sausages%发酵牛肉香肠生产工艺优化

    Institute of Scientific and Technical Information of China (English)

    张凤宽; 易小艳; 尤丽新; 陈海燕; 刘学军

    2011-01-01

    Lactobacillus casei and Staphylococcus xylosus were used as the mixed fermentation starter for fermented beef sausages.The optimal fermentation process parameters of fermented beef sausages were determined by orthogonal array design method to be: fermentation time of 16 h,pH 5.0,fermentation temperature of 30 ℃,mixed fermentation starter amount of 107 CFU/g with a Lactobacillus casei-to-Staphylococcus xylosus ratio of 3:1 and relative humidity of 90%.In addition,the addition of mixed fermentation starter in a slow fermentation method could produce fermented beef sausages with excellent texture and taste as well as soft flavor,which is suitable for Chinese consumption habits.%以干酪乳杆菌(Lactobacillus casei)和木糖葡萄球菌(Lactobacillus casei)为发酵牛肉香肠的混合发酵剂。通过正交试验,对发酵牛肉香肠的生产工艺进行优化。结果表明:添加干酪乳杆菌和木糖葡萄球菌发酵剂,并采用缓慢发酵法,可加工出质地口感适中、风味柔和、适应我国消费习惯的产品类型;确定最佳发酵条件为发酵时间16h、pH5.0、发酵温度30℃、菌种接种量107CFU/g、相对湿度85%、菌种混合配比(G:M)3:1。

  15. [Drug development from natural fermentation products: establishing a manufacturing process which maximizes the potential of microorganisms].

    Science.gov (United States)

    Nagao, Koji; Ueda, Satoshi; Kanda, Munekazu; Oohata, Nobutaka; Yamashita, Michio; Hino, Motohiro

    2010-11-01

    Natural fermentation products have long been studied as attractive targets for drug discovery due to their amazing diverse, complex chemical structures and biological activities. As such, a number of revolutionary drugs developed from natural fermentation products have contributed to global human health. To commercialize a drug derived from natural fermentation products, an effective chemical entity must be identified and thoroughly researched, and an effective manufacturing process to prepare a commercial supply must be developed. To construct such a manufacturing process for tacrolimus and micafungin, the following studies were conducted: first, we focused on controlling the production of the tacrolimus-related compound FR900525, a fermentation by-product of tacrolimus which was critical for quality assurance of the drug substance. FR900525 production was reduced by using a mutant strain which produced more pipecolic acid, the biosynthesis material of tacrolimus, than the original strain. Then, to optimize the fermentation process of FR901379, an intermediate of micafungin, a fed-batch culture was adopted to increase FR901379 productivity. Additionally, FULLZONE(TM) impeller was installed into the scaled-up fermenter, reducing the agitation-induced damage to the mycelium. As a result, the mycelial form changed from filamentous to pellet-shaped, and the air uptake rate during fermentation was drastically improved. Finally, we conducted screening for FR901379 acylase-producing microorganisms, as FR901379 acylase is necessary to manufacture micafungin. We were able to easily discover FR901379 acylase-producing microorganisms in soil samples using our novel, convenient screening method, which involves comparing the difference in antibiotic activity between FR901379 and its deacylated product.

  16. Comparison of SHF and SSF processes from steam-exploded wheat straw for ethanol production by xylose-fermenting and robust glucose-fermenting Saccharomyces cerevisiae strains

    DEFF Research Database (Denmark)

    Tomas Pejo, Elia; Oliva, Jose M.; Ballesteros, Mercedes

    2008-01-01

    In this study, bioethanol production from steam-exploded wheat straw using different process configurations was evaluated using two Saccharomyces cerevisiae strains, F12 and Red Star. The strain F12 has been engineerically modified to allow xylose consumption as cereal straw contain considerable...... concentration was improved in all tests due to the increase of potential fermentable sugars in the fermentation broth. Inhibitory compounds present in the pretreated wheat straw caused a significantly negative effect on the fermentation rate. However, it was found that the inhibitors furfural and HMF were...

  17. Developments in the Fermentation Process and Quality Improvement Strategies for Mead Production

    Directory of Open Access Journals (Sweden)

    Antonio Iglesias

    2014-08-01

    Full Text Available Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads’ quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies.

  18. Study on upgrading of oil palm wastes to animal feeds by radiation and fermentation processing

    Energy Technology Data Exchange (ETDEWEB)

    Kume, Tamikazu; Matsuhashi, Shinpei; Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment] [and others

    1998-03-01

    Upgrading of oil palm empty fruit bunch (EFB), which is a main by-product of palm oil industry, to animal feeds by radiation pasteurization and fermentation was investigated for recycling the agro-resources and reducing the environmental pollution. The following results were obtained: (1) The necessary dose for pasteurization of EFB contaminated by various microorganisms including aflatoxin producing fungi was determined as 10 kGy. The chemical and biological properties of EFB were changed little by irradiation up to 50 kGy. (2) In the fermentation process, Pleurotus sajor-caju was selected as the most effective fungi and the optimum condition for fermentation was clarified. The process of fermentation in suspension was also established for the liquid seed preparation. (3) The digestibility and nutritional value of fermented products were evaluated as ruminant animal feeds and the mushroom can be produced as by-product. (4) The pilot plant named Sterifeed was built at MINT and a large volume production has been trying for animal feeding test and economical evaluation. It is expected to develop the process for the commercial use in Malaysia and to expand the technique to Asian region through UNDP/RCA/IAEA project. (author)

  19. ENVIRONMENTAL AND PROCESS PARAMETERS OF METHANE FERMENTATION IN CONTINUOSLY STIRRED TANK REACTOR (CSTR

    Directory of Open Access Journals (Sweden)

    Kamil Kozłowski

    2016-12-01

    Full Text Available A key indicator of methane fermentation process which influences the cost-effectiveness of the biogas plant is efficient production of methane per 1 m3 of reactor. It depends on the proper selection of environmental and process parameters. This article present collected and analyzed the effect of the most important parameters of continuous methane fermentation (CSTR, which include temperature, pH, nutrient content and the C/N ratio in the feed medium, the presence of inhibitors, and the volume load of reactor, retention time and mixing of digestion reactor. Still, the impact of many factors remain unknown, hence there is a need for more comprehensive studies.

  20. Color identification and fuzzy reasoning based monitoring and controlling of fermentation process of branched chain amino acid

    Science.gov (United States)

    Ma, Lei; Wang, Yizhong; Xu, Qingyang; Huang, Huafang; Zhang, Rui; Chen, Ning

    2009-11-01

    The main production method of branched chain amino acid (BCAA) is microbial fermentation. In this paper, to monitor and to control the fermentation process of BCAA, especially its logarithmic phase, parameters such as the color of fermentation broth, culture temperature, pH, revolution, dissolved oxygen, airflow rate, pressure, optical density, and residual glucose, are measured and/or controlled and/or adjusted. The color of fermentation broth is measured using the HIS color model and a BP neural network. The network's input is the histograms of hue H and saturation S, and output is the color description. Fermentation process parameters are adjusted using fuzzy reasoning, which is performed by inference rules. According to the practical situation of BCAA fermentation process, all parameters are divided into four grades, and different fuzzy rules are established.

  1. Monitoring of recombinant protein production using bioluminescence in a semiautomated fermentation process.

    Science.gov (United States)

    Trezzani, I; Nadri, M; Dorel, C; Lejeune, P; Bellalou, J; Lieto, J; Hammouri, H; Longin, R; Dhurjati, P

    2003-01-01

    On-line optimization of fermentation processes can be greatly aided by the availability of information on the physiological state of the cell. The goal of our "BioLux" research project was to design a recombinant cell capable of intracellular monitoring of product synthesis and to use it as part of an automated fermentation system. A recombinant plasmid was constructed containing an inducible promoter that controls the gene coding for a model protein and the genes necessary for bioluminescence. The cells were cultured in microfermenters equipped with an on-line turbidity sensor and a specially designed on-line light sensor capable of continuous measurement of bioluminescence. Initial studies were done under simple culture conditions, and a linear correlation between luminescence and protein production was obtained. Such specially designed recombinant bioluminescent cells can potentially be applied for model-based inference of intracellular product formation, as well as for optimization and control of recombinant fermentation processes.

  2. Design of a lamella settler for biomass recycling in continuous ethanol fermentation process.

    Science.gov (United States)

    Tabera, J; Iznaola, M A

    1989-04-20

    The design and application of a settler to a continuous fermentation process with yeast recycle were studied. The compact lamella-type settler was chosen to avoid large volumes associated with conventional settling tanks. A rationale of the design method is covered. The sedimentation area was determined by classical batch settling rate tests and sedimentation capacity calculation. Limitations on the residence time of the microorganisms in the settler, rather than sludge thickening considerations, was the approach employed for volume calculation. Fermentation rate tests with yeast after different sedimentation periods were carried out to define a suitable residence time. Continuous cell recycle fermentation runs, performed with the old and new sedimentation devices, show that lamella settler improves biomass recycling efficiency, being the process able to operate at higher sugar concentrations and faster dilution rates.

  3. Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation.

    Science.gov (United States)

    Yao, Linxing; Wang, Tong; Wang, Hui

    2011-10-01

    The feasibility of using soy skim, a co-product of the aqueous processing of soybeans, in ethanol production from corn was evaluated. Specific growth rates were compared when Saccharomyces cerevisiae was grown in soy skim and peptone-yeast extract media supplemented with glucose. Such soy skim was proved to be a good nitrogen source for yeast growth. Next, fermentation of dry-ground corn to ethanol using soy skim as the media was simulated on 1.5-L scale. Replacing water with soy skim increased the initial ethanol production rates by 4-32% while final ethanol yield was about 39 g/100 g dry corn, similar to the result when water was used. Solid and protein contents in the finished beer increased with the addition of soy skim. Thus, replacing water in corn-ethanol fermentation with soy skim is feasible, and may improve the economics of both aqueous soybean processing and corn ethanol fermentation.

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

    Science.gov (United States)

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

    2016-10-01

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

  5. Modelling of Fed-batch Fermentation Process with Droppings for L-lysine Production

    Directory of Open Access Journals (Sweden)

    Velitchka Ivanova

    2006-04-01

    Full Text Available The aim of the article is the development of dynamic unstructured model of L-lysine fed-batch fermentation process with droppings. This approach includes the following procedures: description of the process by generalized stoichiometric equations; preliminary data processing; identification of the specific rates (growth rate (mu , substrate utilization rate (nu, production rate (rho; establishment and optimization of the dynamic model of the process; simulation researches.

  6. FERMENTATION OF GLUCOSE AND XYLOSE IN CATTAIL PROCESSED BY DIFFERENT PRETREATMENT TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    Bo Zhang,

    2012-05-01

    Full Text Available The effects of different pretreatment technologies, including sulfuric acid, hot-water, NaOH, and MgCl2 pretreatments, on the fermentation of xylose and glucose to ethanol by Saccharomyces cerevisiae ATCC 24858 and Escherichia coli KO11 were investigated. In this study, cattail was used as the feedstock. The use of aquatic plant cattails to produce biofuel will add value to land and reduce emissions of greenhouse gases by replacing petroleum products. The pretreated biomass first was enzymatically hydrolyzed for 2 days, followed by a 2-day Simultaneous Saccharification and Fermentation (SSF using S. cerevisiae. The glucose to ethanol yields were approximately 85 to 91% of the theoretical yield for this S. cerevisiae strain. Glucose and xylose released from cattail cellulose and hemicellulose could be fermented to ethanol using E. coli KO11, resulting in approximately 85% of the theoretical ethanol yield using either a Separate Hydrolysis and Fermentation (SHF process or a SSF process. In order to improve the sugars to ethanol yields, a detoxification process is necessary to remove the inhibitory compounds produced during the acid pretreatment process. Among the four pretreatment methods, the dilute acid pretreatment was found to be superior, and additional research is required to optimize the economics of the overall biorefinery process.

  7. On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

    Energy Technology Data Exchange (ETDEWEB)

    Peris, Miguel, E-mail: mperist@qim.upv.es [Departamento de Química, Universidad Politécnica de Valencia, 46071 Valencia (Spain); Escuder-Gilabert, Laura [Departamento de Química Analítica, Universitat de Valencia, C/ Vicente Andrés Estellés s/n, E-46100 Burjasot, Valencia (Spain)

    2013-12-04

    Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

  8. 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.

  9. A study of the process of two staged anaerobic fermentation as a possible method for purifying sewage

    Energy Technology Data Exchange (ETDEWEB)

    Inoue, Y.; Kouama, K.; Matsuo, T.

    1983-01-01

    Great attention has recently been given to the study of the processes of anaerobic fermentation, which may become alternatives to the existing methods for purifying waste waters which use aerobic microorganisms. A series of experimentswere conducted with the use of an artificially prepared liquid (fermented milk and starch) which imitates the waste to be purified, in order to explain the capabilities of the process of two staged anaerobic fermentation (DAS) as a method for purifying waste waters. The industrial system of the process includes: a fermentation vat for acetic fermentation with recirculation of the sediment, a primary settler, a fermentation tank for methane fermentation and a secondary settler. The process was conducted at a loading speed (based on Carbon) from 0.15 to 0.4 kilograms per cubic meter per day at a temperature of 38C. The degree of conversion of the fermented organic substances into volatile organic acids was not a function of the loading speed and was 54 to 57 percent in the acetic fermentation tank, where 95 to 97 percent of the organic material was broken down with the production of methane and carbon dioxide.

  10. Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process.

    Science.gov (United States)

    Pinal, L; Cornejo, E; Arellano, M; Herrera, E; Nuñez, L; Arrizon, J; Gschaedler, A

    2009-05-01

    The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Fermentations were carried out with Agave juice obtained from two cultivation fields (CF1 and CF2), as well as two ages (4 and 8 years) and two Saccharomyces cerevisiae yeast strains (GU3 and AR5) isolated from tequila fermentation must. Sugar consumption and ethanol production varied as a function of cultivation field and agave age. The production of ethyl acetate, 1-propanol, isobutanol and amyl alcohols were influenced in varying degrees by yeast strain, agave age and cultivation field. Methanol production was only affected by the agave age and 2-phenylethanol was influenced only by yeast strain. This work showed that the use of younger Agave tequilana for tequila fermentation resulted in differences in sugar consumption, ethanol and volatile compounds production at the end of fermentation, which could affect the sensory quality of the final product.

  11. Development of starter culture for improved processing of Lafun, an African fermented cassava food product

    DEFF Research Database (Denmark)

    Padonou, S.W.; Nielsen, Dennis Sandris; Akissoe, N.H.

    2010-01-01

    AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava...... during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested...

  12. Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review

    Directory of Open Access Journals (Sweden)

    Nguyen Thai Huynh

    2014-10-01

    Full Text Available This paper provides an overview on steered fermentation processes to release phenolic compounds from plant-based matrices, as well as on their potential application to convert phenolic compounds into unique metabolites. The ability of fermentation to improve the yield and to change the profile of phenolic compounds is mainly due to the release of bound phenolic compounds, as a consequence of the degradation of the cell wall structure by microbial enzymes produced during fermentation. Moreover, the microbial metabolism of phenolic compounds results in a large array of new metabolites through different bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation and sulfate conjugation, depending on the microbial strains and substrates used. A whole range of metabolites is produced, however metabolic pathways related to the formation and bioactivities, and often quantification of the metabolites are highly underinvestigated. This strategy could have potential to produce extracts with a high-added value from plant-based matrices.

  13. Improved release and metabolism of flavonoids by steered fermentation processes: a review.

    Science.gov (United States)

    Huynh, Nguyen Thai; Van Camp, John; Smagghe, Guy; Raes, Katleen

    2014-10-24

    This paper provides an overview on steered fermentation processes to release phenolic compounds from plant-based matrices, as well as on their potential application to convert phenolic compounds into unique metabolites. The ability of fermentation to improve the yield and to change the profile of phenolic compounds is mainly due to the release of bound phenolic compounds, as a consequence of the degradation of the cell wall structure by microbial enzymes produced during fermentation. Moreover, the microbial metabolism of phenolic compounds results in a large array of new metabolites through different bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation and sulfate conjugation, depending on the microbial strains and substrates used. A whole range of metabolites is produced, however metabolic pathways related to the formation and bioactivities, and often quantification of the metabolites are highly underinvestigated. This strategy could have potential to produce extracts with a high-added value from plant-based matrices.

  14. Process parameters affecting the sustainability of fermentative hydrogen production: A short-review

    Directory of Open Access Journals (Sweden)

    Carlos Dinamarca, Rune Bakke

    2011-11-01

    Full Text Available Anaerobic fermentation is regarded as the least energy intensive method for H2 production. Extensive literature on experimental attempts to achieve the highest possible theoretical yield (e.g. 4 mol H2/mol glucose is available. All published steady state, mixed culture studies show yields much lower than the theoretical maximums for the substrates applied. This article summarizes the influence of key process parameters (pH and buffer systems, temperature, H2 partial pressure, feed stock, and reactor configuration on fermentative hydrogen production. The following three requirements for successful Bio-H2 fermentation in mixed cultures are identified: (1 Maintain environmental conditions for the formation of oxidized products; (2 Optimize the relationship between biomass and hydrogen yields; and (3 Maintain unfavorable conditions for hydrogen consuming organisms. Fulfilling these requirements has not yet been achieved in stable continuous cultures, and it may not be achievable do to some fundamental limitation.

  15. Raw Materials Inventory and Fermentation Process in Lemea Industry The Traditional Food of Rejang Tribe

    Directory of Open Access Journals (Sweden)

    Kurnia Harlina Dewi

    2015-01-01

    Full Text Available The traditional food is a food that is processed from surrounding natural and treated hereditary, so it became one of the pillars of food tenacity. Lemea is a traditional food of Rejang tribe that has not been properly inventoried. The purpose of this study is an inventory and characterization of physical, chemical and organoleptic of Lemea from various small industries in the districts. Characterization of traditional food Lemea required as a basis for the agro-industry design of Lemea of Rejang traditional standardized food (raw materials and processes, so resulting in consistent product quality, hygienic and attractive so as to compete with other containers food products, as well as preserving traditional food. The research method used was a survey method, by interviewing a small industry regarding raw materials used and the fermentation process of Lemea. Results show that the raw materials used are Mayan bamboo sprout (Kepahiyang and North Bengkulu District, Kepea bamboo sprout (South Lebong District and all kinds of bamboo sprout in the Rejang Lebong District, depending on available bamboo sprouts. The fish used in Central Bengkulu and Kepahiyang District is Tilapia fish, South Lebong District (White fish, North Bengkulu (Mayung fish. The fermentation process classified on 2 groups, namely (1 fermentation with the addition of rice porridge as a source of glucose and (2 without the addition of fermented rice porridge as a source of glucose. Lemea from various sources have variations in color, aroma, acidity, integrality, turbidity and overall appearance of different.

  16. A process for producing a fermentation product from a lignocellulose-containing material

    DEFF Research Database (Denmark)

    2016-01-01

    The present invention relates to the production of hydrolyzates from a lignocellulose-containing material, and to fermentation of the hydrolyzates. More specifically, the present invention relates to the detoxification of phenolic inhibitors and toxins formed during the processing of lignocellulose......-containing material by enzymatically sulfating the phenolic inhibitors and toxins using aryl sulfotranseferases....

  17. Development of a lipase fermentation process that uses a recombinant Pseudomonas alcaligenes strain

    NARCIS (Netherlands)

    Gerritse, G; Hommes, R.W J; Quax, Wim

    1998-01-01

    Pseudomonas alcaligenes M-l secretes an alkaline lipase, which has excellent characteristics for the removal of fatty stains under modern washing conditions. A fed-batch fermentation process based on the secretion of the alkaline lipase from P. alcaligenes was developed. Due to the inability of P. a

  18. Integration of biohydrogen fermentation and gas separation processes to recover and enrich hydrogen

    NARCIS (Netherlands)

    Bélafi-Bakó, K.; Búcsú, D.; Pientka, Z.; Bálint, B.; Herbel, Z.; Kovács, K.I.; Wessling, M.

    2006-01-01

    An integrated system for biohydrogen production and separation was designed, constructed and operated where biohydrogen was fermented by Thermococcus litoralis, a heterotrophic archaebacterium, and a two-step gas separation process was coupled to recover and concentrate hydrogen. A special liquid se

  19. Cellulosic fuel ethanol: alternative fermentation process designs with wild-type and recombinant Zymomonas mobilis.

    Science.gov (United States)

    Lawford, Hugh G; Rousseau, Joyce D

    2003-01-01

    Iogen (Canada) is a major manufacturer of industrial cellulase and hemicellulase enzymes for the textile, pulp and paper, and poultry feed industries. Iogen has recently constructed a 40 t/d biomass-to-ethanol demonstration plant adjacent to its enzyme production facility. The integration of enzyme and ethanol plants results in significant reduction in production costs and offers an alternative use for the sugars generated during biomass conversion. Iogen has partnered with the University of Toronto to test the fermentation performance characteristics of metabolically engineered Zymomonas mobilis created at the National Renewable Energy Laboratory. This study focused on strain AX101, a xylose- and arabinose-fermenting stable genomic integrant that lacks the selection marker gene for antibiotic resistance. The "Iogen Process" for biomass depolymerization consists of a dilute-sulpfuric acid-catalyzed steam explosion, followed by enzymatic hydrolysis. This work examined two process design options for fermentation, first, continuous cofermentation of C5 and C6 sugars by Zm AX101, and second, separate continuous fermentations of prehydrolysate by Zm AX101 and cellulose hydrolysate by either wildtype Z. mobilis ZM4 or an industrial yeast commonly used in the production of fuel ethanol from corn. Iogen uses a proprietary process for conditioning the prehydrolysate to reduce the level of inhibitory acetic acid to at least 2.5 g/L. The pH was controlled at 5.5 and 5.0 for Zymomonas and yeast fermentations, respectively. Neither 2.5 g/L of acetic acid nor the presence of pentose sugars (C6:C5 = 2:1) appreciably affected the high-performance glucose fermentation of wild-type Z. mobilis ZM4. By contrast, 2.5 g/L of acetic acid significantly reduced the rate of pentose fermentation by strain AX101. For single-stage continuous fermentation of pure sugar synthetic cellulose hydrolysate (60 g/L of glucose), wild-type Zymomonas exhibited a four-fold higher volumetric productivity

  20. Metabolic and microbial community dynamics during the hydrolytic and acidogenic fermentation in a leach-bed process

    Energy Technology Data Exchange (ETDEWEB)

    Straeuber, Heike; Kleinsteuber, Sabine [UFZ - Helmholtz Centre for Environmental Research, Leipzig (Germany). Dept. of Bioenergy; UFZ - Helmholtz Centre for Environmental Research, Leipzig (Germany). Dept. of Environmental Microbiology; Schroeder, Martina [UFZ - Helmholtz Centre for Environmental Research, Leipzig (Germany). Dept. of Bioenergy

    2012-12-15

    Biogas production from lignocellulosic feedstock not competing with food production can contribute to a sustainable bioenergy system. The hydrolysis is the rate-limiting step in the anaerobic digestion of solid substrates such as straw. Hence, a detailed understanding of the metabolic processes during the steps of hydrolysis and acidogenesis is required to improve process control strategies. The fermentation products formed during the acidogenic fermentation of maize silage as a model substrate in a leach-bed process were determined by gas and liquid chromatography. The bacterial community dynamics was monitored by terminal restriction fragment length polymorphism analysis. The community profiles were correlated with the process data using multivariate statistics. The batch process comprised three metabolic phases characterized by different fermentation products. The bacterial community dynamics correlated with the production of the respective metabolites. In phase 1, lactic and acetic acid fermentations dominated. Accordingly, bacteria of the genera Lactobacillus and Acetobacter were detected. In phase 2, the metabolic pathways shifted to butyric acid fermentation, accompanied by the production of hydrogen and carbon dioxide and a dominance of the genus Clostridium. In phase 3, phylotypes affiliated with Ruminococcaceae and Lachnospiraceae prevailed, accompanied by the formation of caproic and acetic acids, and a high gas production rate. A clostridial butyric type of fermentation was predominant in the acidogenic fermentation of maize silage, whereas propionic-type fermentation was marginal. As the metabolite composition resulting from acidogenesis affects the subsequent methanogenic performance, process control should focus on hydrolysis/acidogenesis when solid substrates are digested. (orig.)

  1. Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis.

    Science.gov (United States)

    Grassi, Silvia; Amigo, José Manuel; Lyndgaard, Christian Bøge; Foschino, Roberto; Casiraghi, Ernestina

    2014-07-15

    This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer.

  2. Suitability of anaerobic digestion effluent as process water for corn fuel ethanol fermentation.

    Science.gov (United States)

    Wang, Ke; Zhang, Jian-Hua; Liu, Pei; Mao, Zhong-Gui

    2014-01-01

    A corn fuel ethanol plant integrated with anaerobic digestion treatment of thin stillage increases the net energy balance. Furthermore, the anaerobic digestion effluent (ADE) can be reused as a potential substitute for process water in the ethanol fermentation. In this study, the suitability of ADE as process water for corn ethanol fermentation was investigated by analyzing the potential inhibitory components in the ADE. It was found that ammonium influenced the growth and metabolism of Saccharomyces cerevisiae. Maximum ethanol production was obtained when the concentration of ammonium nitrogen was 200 mg/L, and ammonium could replace urea as the nitrogen source for S. cerevisiae under this concentration. In the ethanol fermentation with a higher concentration of ammonium, more glycerol was produced, thereby resulting in the decrease of ethanol production. In addition, components except ammonium in the ADE caused no inhibition to ethanol production. These results suggest that ADE could be reused as process water for corn ethanol fermentation without negative effect when ammonium concentration is well controlled.

  3. Study on the in-situ coupling process of fermentation, extraction and distillation for biobutanol production: process analysis

    Science.gov (United States)

    Jin, Fuqiang; Zhang, Xiaodong; Hua, Dongliang; Xu, Haipeng; Li, Yan; Mu, Hui

    2017-01-01

    The transfer process of the in-situ coupling process of fermentation, extraction and distillation for biobutanol production was discussed from a theoretical point of view. The existence of temperature gradient in the extraction section was proved. The force of solute in the extracted liquid was discussed. And the mass transfer mechanism and impetus of the FEDIC process was analyzed. The theoretical analysis could provide a foundation for the following research.

  4. Fermentative production of lactic acid from biomass: an overview on process developments and future perspectives.

    Science.gov (United States)

    John, Rojan P; Nampoothiri, K Madhavan; Pandey, Ashok

    2007-03-01

    The concept of utilizing excess biomass or wastes from agricultural and agro-industrial residues to produce energy, feeds or foods, and other useful products is not necessarily new. Recently, fermentation of biomass has gained considerable attention due to the forthcoming scarcity of fossil fuels and also due to the necessity of increasing world food and feed supplies. A cost-effective viable process for lactic acid production has to be developed for which several attempts have been initiated. Fermentation techniques result in the production of either D: (-) or L: (+) lactic acid, or a racemic mixture of both, depending on the type of organism used. The interest in the fermentative production of lactic acid has increased due to the prospects of environmental friendliness and of using renewable resources instead of petrochemicals. Amylolytic bacteria Lactobacillus amylovorus ATCC 33622 is reported to have the efficiency of full conversion of liquefied cornstarch to lactic acid with a productivity of 20 g l(-1) h(-1). A maximum of 35 g l(-1) h(-1) was reported using a high cell density of L. helveticus (27 g l(-1)) with a complete conversion of 55- to 60-g l(-1) lactose present in whey. Simultaneous saccharification and fermentation is proved to be best in the sense of high substrate concentration in lower reactor volume and low fermentation cost. In this review, a survey has been made to see how effectively the fermentation technology explored and exploited the cheaply available source materials for value addition with special emphasis on lactic acid production.

  5. Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds.

    Science.gov (United States)

    Carciochi, Ramiro Ariel; Galván-D'Alessandro, Leandro; Vandendriessche, Pierre; Chollet, Sylvie

    2016-12-01

    Quinoa (Chenopodium quinoa) seed has gained a great interest in the last years, mainly due to its nutritional properties and its content of antioxidant substances with health-promoting properties in humans. In this work, the effect of germination time and fermentation on the levels of antioxidant compounds (ascorbic acid, tocopherol isomers and phenolic compounds) and antioxidant activity of quinoa seeds was evaluated. Fermentation was carried out naturally by the microorganisms present in the seeds or by inoculation with two Saccharomyces cerevisiae strains (used for baking and brewing). Ascorbic acid and total tocopherols were significantly increased (p ≤ 0.05) after 72 h of germination process in comparison with raw quinoa seeds, whilst fermentation caused a decrease in both types of compounds. Phenolic compounds and antioxidant capacity were improved using both bioprocesses, being this effect more noticeable for germination process (101 % of increase after three days of germination). Germination and fermentation proved to be desirable procedures for producing enriched ingredients with health-promoting antioxidant compounds in a natural way.

  6. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis.

    Science.gov (United States)

    Viana, Roberta Oliveira; Magalhães-Guedes, Karina Teixeira; Braga, Roberto Alves; Dias, Disney Ribeiro; Schwan, Rosane Freitas

    2017-03-07

    The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41gL(-1), reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.

  7. Ethanol production from banana peels using statistically optimized simultaneous saccharification and fermentation process.

    Science.gov (United States)

    Oberoi, Harinder Singh; Vadlani, Praveen V; Saida, Lavudi; Bansal, Sunil; Hughes, Joshua D

    2011-07-01

    Dried and ground banana peel biomass (BP) after hydrothermal sterilization pretreatment was used for ethanol production using simultaneous saccharification and fermentation (SSF). Central composite design (CCD) was used to optimize concentrations of cellulase and pectinase, temperature and time for ethanol production from BP using SSF. Analysis of variance showed a high coefficient of determination (R(2)) value of 0.92 for ethanol production. On the basis of model graphs and numerical optimization, the validation was done in a laboratory batch fermenter with cellulase, pectinase, temperature and time of nine cellulase filter paper unit/gram cellulose (FPU/g-cellulose), 72 international units/gram pectin (IU/g-pectin), 37 °C and 15 h, respectively. The experiment using optimized parameters in batch fermenter not only resulted in higher ethanol concentration than the one predicted by the model equation, but also saved fermentation time. This study demonstrated that both hydrothermal pretreatment and SSF could be successfully carried out in a single vessel, and use of optimized process parameters helped achieve significant ethanol productivity, indicating commercial potential for the process. To the best of our knowledge, ethanol concentration and ethanol productivity of 28.2 g/l and 2.3 g/l/h, respectively from banana peels have not been reported to date.

  8. Process of preparing ethanol by continuous fermentation of polysaccharide-containing materials

    Energy Technology Data Exchange (ETDEWEB)

    Ehnstroem, L.K.J.

    1981-04-16

    The invention concerns a process of preparing ethanol by continuous fermentation of polysaccharide - containing raw materials. Fermentation, hereby, occurs in one or several fermentors while dividing one stream of the fermentation liquid into a yeast-concentrate stream and a yeast-free stream and, if neccessary, a sludge stream. The yeast-concentrate stream is re-fed into the fermentor and at least part of the yeast-free stream is directed into a simple evaporator corresponding to one or several distilling stages where it is separated partially in an ethanol-enriched initial vapour stream supplying a facility to produce the desired ethanol quality, and partially in a liquid initial bottom stream re-fed at least in part into the fermentor. The characteristic feature of this new process is that a raw-material stream is fed into a closed circuit containing the fermentor and the evaporator, and that, in the evaporator, the raw-material stream is hydrolysed to a fermentable state. This hydrolysis is carried out most favourably by enzymes - preferably a gluco-amylase - at a temperature ranging from 35/sup 0/C to 75/sup 0/C.

  9. Optimal Control of a Fed-batch Fermentation Process by Neuro-Dynamic Programming

    Directory of Open Access Journals (Sweden)

    Tatiana Ilkova

    2004-10-01

    Full Text Available In this paper the method for optimal control of a fermentation process is presented, that is based on an approach for optimal control - Neuro-Dynamic programming. For this aim the approximation neural network is developed and the decision of the optimization problem is improved by an iteration mode founded on the Bellman equation. With this approach computing time and procedure are decreased and quality of the biomass at the end of the process is increased.

  10. 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).

  11. Hydrogen and methane production from condensed molasses fermentation soluble by a two-stage anaerobic process

    Energy Technology Data Exchange (ETDEWEB)

    Lin, Chiu-Yue; Liang, You-Chyuan; Lay, Chyi-How [Feng Chia Univ., Taichung, Taiwan (China). Dept. of Environmental Engineering and Science; Chen, Chin-Chao [Chungchou Institute of Technology, Taiwan (China). Environmental Resources Lab.; Chang, Feng-Yuan [Feng Chia Univ., Taichung, Taiwan (China). Research Center for Energy and Resources

    2010-07-01

    The treatment of condensed molasses fermentation soluble (CMS) is a troublesome problem for glutamate manufacturing factory. However, CMS contains high carbohydrate and nutrient contents and is an attractive and commercially potential feedstock for bioenergy production. The aim of this paper is to produce hydrogen and methane by two-stage anaerobic fermentation process. The fermentative hydrogen production from CMS was conducted in a continuously-stirred tank bioreactor (working volume 4 L) which was operated at a hydraulic retention time (HRT) of 8 h, organic loading rate (OLR) of 120 kg COD/m{sup 3}-d, temperature of 35 C, pH 5.5 and sewage sludge as seed. The anaerobic methane production was conducted in an up-flow bioreactor (working volume 11 L) which was operated at a HRT of 24 -60 hrs, OLR of 4.0-10 kg COD/m{sup 3}-d, temperature of 35 C, pH 7.0 with using anaerobic granule sludge from fructose manufacturing factory as the seed and the effluent from hydrogen production process as the substrate. These two reactors have been operated successfully for more than 400 days. The steady-state hydrogen content, hydrogen production rate and hydrogen production yield in the hydrogen fermentation system were 37%, 169 mmol-H{sub 2}/L-d and 93 mmol-H{sub 2}/g carbohydrate{sub removed}, respectively. In the methane fermentation system, the peak methane content and methane production rate were 66.5 and 86.8 mmol-CH{sub 4}/L-d with methane production yield of 189.3 mmol-CH{sub 4}/g COD{sub removed} at an OLR 10 kg/m{sup 3}-d. The energy production rate was used to elucidate the energy efficiency for this two-stage process. The total energy production rate of 133.3 kJ/L/d was obtained with 5.5 kJ/L/d from hydrogen fermentation and 127.8 kJ/L/d from methane fermentation. (orig.)

  12. Microbiological and biochemical survey on the transition of fermentative processes in Fukuyama pot vinegar brewing.

    Science.gov (United States)

    Okazaki, Sachiko; Furukawa, Soichi; Ogihara, Hirokazu; Kawarai, Taketo; Kitada, Chika; Komenou, Akiko; Yamasaki, Makari

    2010-06-01

    Traditional brewing of Fukuyama pot vinegar is a process that has been continued in Fukuyama, Kagoshima, Japan, for almost 200 years. The entire process proceeds from raw materials, including steamed rice, rice koji (steamed rice grown with a fungus, Aspergillus oryzae) and water, to produce vinegar in roughly capped large pots laid in the open air. No special fermentative manipulation is required, except for scattering dried rice koji (called furi-koji) on the surface of the mash to form a cap-like mat on the surface at the start of brewing. As the biochemical mechanism of the natural transition of the fermentative processes during brewing has not been fully explained, we conducted a microbiological and biochemical study on the transition. First, a distinct biochemical change was observed in the brewing of spring preparation; that is, a sharp decline in pH from 6.5 to 3.5 within the first 5 days of brewing was observed due to lactic acid fermentation. Alcoholic fermentation also proceeded with a sharp increase to 4.5% ethanol within the first 5 days under the acidic conditions, suggesting that saccharification and both fermentations proceed in parallel. Acidic conditions and ethanol accumulation restricted the growth of most microorganisms in the mash, and in turn provided a favorable growth condition for acetic acid bacteria which are acid resistant and "ethanol-philic." Acetic acid was detected from day 16 and gradually increased in concentration, reaching a maximum of 7% at day 70 that was maintained thereafter. Empirically furi-koji naturally sinks into the mash after around day 40 by an unknown mechanism, allowing acetic acid bacteria to easily form pellicles on the mash surface and promoting efficient acetic acid fermentation. Dominant microbial species involved in the three fermentations were identified by denaturing gradient gel electrophoresis analysis using PCR-amplified defined-regions of small rDNA from microorganisms in the brewing mash or colony

  13. Pervaporation: A Novel Process for Ethanol Separation using Fermentation

    Directory of Open Access Journals (Sweden)

    Sanjay H. Amaley

    2015-02-01

    Full Text Available Various separation processes were used in the chemical industry along with their corresponding separating agents. The separation processes play a critical role in various chemical process industries, including the removal of impurities from raw materials, purification of products, separation of recycle streams, and removal of contaminants from air and effluents. Hence it can be intensified by integrating of existing and new unit operations, it offers a huge increase in efficiency and controllability, thereby saving a lot of raw materials and energy, reducing waste production, increasing yield and quality and improving production safety. This review, deals on the development and implementation of small scale continuous processes and processing systems helping chemical industries to get more out of their processes.

  14. Production of mRNA cytokines in BALB/c mice infected with Paracoccidioides brasiliensis and analyses of the results by image processing; Producao de interleucinas RNAm em camundongos BALB/c infectados por Paracoccidioides brasiliensis, com analises dos resultados atraves de processamento de imagens

    Energy Technology Data Exchange (ETDEWEB)

    Januario, Adriana; Pietro, Rosemeire C.L. Rodrigues; Silva, Celio L. [Sao Paulo Univ., Ribeirao Preto, SP (Brazil). Faculdade de Medicina. Dept. de Parasitologia, Microbiologia e Imunologia; Rodrigues, Evandro L.L.; Franca, Celso A. de [Sao Paulo Univ., Sao Carlos, SP (Brazil). Escola de Engenharia. Dept. de Engenharia Eletrica

    1996-12-31

    The production of mRNA cytokines in BALB/c mice infected with Paracoccidioides brasiliensis is studied. It is reported that in the beginning of the disease with P. brasiliensis stimulated mice showed an analogous production between IL-2 and IL-10 mRNA, however, there is a predominance of IL-2 mRNA in the lung and of IL-10 mRNA in the liver cells. In this model, there is a dynamic change in the levels of IL-2 and IL-10 mRNA, suggesting the presence of both CD4+ T helper cells 7 refs., 6 figs.

  15. Neural-networks-based feedback linearization versus model predictive control of continuous alcoholic fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Mjalli, F.S.; Al-Asheh, S. [Chemical Engineering Department, Qatar University, Doha (Qatar)

    2005-10-01

    In this work advanced nonlinear neural networks based control system design algorithms are adopted to control a mechanistic model for an ethanol fermentation process. The process model equations for such systems are highly nonlinear. A neural network strategy has been implemented in this work for capturing the dynamics of the mechanistic model for the fermentation process. The neural network achieved has been validated against the mechanistic model. Two neural network based nonlinear control strategies have also been adopted using the model identified. The performance of the feedback linearization technique was compared to neural network model predictive control in terms of stability and set point tracking capabilities. Under servo conditions, the feedback linearization algorithm gave comparable tracking and stability. The feedback linearization controller achieved the control target faster than the model predictive one but with vigorous and sudden controller moves. (Abstract Copyright [2005], Wiley Periodicals, Inc.)

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2001-11-01

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

  18. Influence of Process Parameters on the Production of Metabolites in Solid-State Fermentation

    Directory of Open Access Journals (Sweden)

    Manpreet, S.

    2005-01-01

    Full Text Available Solid-state fermentation (SSF involves the growth of microorganisms on moist solid substrates in the absence of free water. This low moisture content makes the SSF different from submerged fermentation. Unlike the situation in submerged fermentation there is no systematic study guiding the design and operation of large scale SSF with propercontrols. The understanding and modeling of microbial growth kinetics and transport phenomena play important roles in the SSF. The design of bioreactors from tray type to stirred tank is discussed. The packed bed, rotating drum, rocking drum, fluidized bed and stirred tank reactors are used in SSF with and without modifications. The parameters like pH, temperature, agitation and aeration also need to be controlled. There is a large gradient of temperature throughout thetrays. By manipulating the nitrogen source requirement, the pH of the system is generally controlled. The different factors that control the agitation and aeration in the SSF are discussed. Finally the advantages and disadvantages of SSF compared to submerged fermentation were mentioned. Moreover, such understanding is very much required in the design, scale up and process control in SSF. This paper deals with the influence of environmental parameters such as airflow rate, temperature, pH, substrate concentration and other physico-chemical parameters on the production of specific metabolites.

  19. Bioethanol Production from Paper Fibre Residue Using Diluted Alkali Hydrolysis and the Fermentation Process

    Directory of Open Access Journals (Sweden)

    G. Sathya Geetha

    2011-01-01

    Full Text Available The state of art for the bioethanol production from paper fibre residue using diluted alkali hydrolysis and fermentation processes was evaluated. Hydrolysis of paper fibre residue with diluted sodium hydroxide at various time period, temperature and concentration were investigated. The paper fibre residue was pre-steamed, impregnated with diluted NaOH (0 to 25% and subsequently hydrolyzed in a reactor at temperatures that ranged between 30 to 50 oC, for reaction time between 30 minutes to 150 minutes. The highest yield of monosaccharide (indicating the efficient hydrolysis of cellulose and hemi cellulose was found at a temperature of 35 oC for a reaction time of 90 minutes. Fermentability of hemicelluloses hydrolysate was tested using monosaccharide fermenting microorganism Penicillium chrysogenum and Saccharomyces cereviacea. The fermentability of the hydrolysate decreased strongly for hydrolysate produced at temperature higher than 50 oC. The ethanol concentration of monosaccharide hydrolysate was found to be 34.06 g/L and the ethanol yield was 0.097 g/g.

  20. On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review.

    Science.gov (United States)

    Peris, Miguel; Escuder-Gilabert, Laura

    2013-12-04

    Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

  1. Study on Formula and Process of Fermented Honey drink by Acetobacter Fermentation%蜂蜜醋酸发酵饮料配方及工艺研究

    Institute of Scientific and Technical Information of China (English)

    王树林; 赵永华; 李宗文

    2001-01-01

    Optimal formula and process have been determined through thestudy of relationship among the additive quantities of honey, yeast and acetobacter with different tempertures and times of fermentation to evaluate quality and rate of fermentation.%通过讨论蜂蜜添加量、酵母和醋酸菌接种量、发酵温度及时间对产品感官质量和发酵速度的影响,确定了产品的最佳配方及发酵工艺。

  2. Improved determination of plasmid copy number using quantitative real-time PCR for monitoring fermentation processes

    Directory of Open Access Journals (Sweden)

    Štrukelj Borut

    2008-03-01

    Full Text Available Abstract Background Recombinant protein production in Escherichia coli cells is a complex process, where among other parameters, plasmid copy number, structural and segregational stability of plasmid have an important impact on the success of productivity. It was recognised that a method for accurate and rapid quantification of plasmid copy number is necessary for optimization and better understanding of this process. Lately, qPCR is becoming the method of choice for this purpose. In the presented work, an improved qPCR method adopted for PCN determination in various fermentation processes was developed. Results To avoid experimental errors arising from irreproducible DNA isolation, whole cells, treated by heating at 95°C for 10 minutes prior to storage at -20°C, were used as a template source. Relative quantification, taking into account different amplification efficiencies of amplicons for chromosome and plasmid, was used in the PCN calculation. The best reproducibility was achieved when the efficiency estimated for specific amplicon, obtained within one run, was averaged. It was demonstrated that the quantification range of 2 log units (100 to 10000 bacteria per well enable quantification in each time point during fermentation. The method was applied to study PCN variation in fermentation at 25°C and the correlation between PCN and protein accumulation was established. Conclusion Using whole cells as a template source and relative quantification considering different PCR amplification efficiencies are significant improvements of the qPCR method for PCN determination. Due to the approaches used, the method is suitable for PCN determination in fermentation processes using various media and conditions.

  3. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation.

    Science.gov (United States)

    Lanza, Barbara

    2013-01-01

    The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are determined by the interactions between the indigenous microflora of the olives, together with a variety of contaminating microrganisms from different sources [fiber-glass fermenters, polyvinyl chloride (PVC) tanks, pipelines, pumps, and water], with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is the use of selected microorganisms to drive the fermentation. These can supplant the indigenous microflora and, in particular, the complementary microflora that are responsible for spoilage of canned olives. In this context, from a technological point of view, a well-characterized collection of microrganisms (lactic acid bacteria, yeast) that can be isolated from the matrix to be processed (the olive fruit) will provide the basis for the development of starter culture systems. These cultures can be fully compatible with the typical products and will guarantee high quality standards. Inoculation of the brine with such selected starter cultures will reduce the probability of spoilage, and help to achieve an improved and more predictable fermentation process. Control of the fermentation processes can thus occur through chemical, chemico-physical and microbiological approaches, and since 2008, also through organoleptic evaluation (COI/OT/MO/Doc. No 1. Method for the sensory analysis of table olives). This last has established the necessary criteria and procedures for sensory analysis of the negative, gustatory and kinaesthetic sensations of table olives, which can also be attributed to abnormal proliferation of microrganisms. It also sets out the system for commercial classification, through assessment of the median of the defect predominantly perceived.

  4. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

    OpenAIRE

    Barbara eLanza

    2013-01-01

    The process of transformation of table olives is the result of complex biochemical reactions that are determined by the interactions of the indigenous microflora of the olives together with a variety of contaminating microrganisms from different sources (fiber-glass fermenters, PVC tanks, pipelines, pumps and water) with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is the use of selected microorganisms to drive the ...

  5. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

    Directory of Open Access Journals (Sweden)

    Barbara eLanza

    2013-05-01

    Full Text Available The process of transformation of table olives is the result of complex biochemical reactions that are determined by the interactions of the indigenous microflora of the olives together with a variety of contaminating microrganisms from different sources (fiber-glass fermenters, PVC tanks, pipelines, pumps and water with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is the use of selected microorganisms to drive the fermentation. These can supplant the indigenous microflora and, in particular, the complementary microflora that are responsible for spoilage of canned olives. In this context, from a technological point of view, a well-characterised collection of microrganisms (lactic acid bacteria, yeasts that is possibly isolated from the matrix to be processed (the olive fruit will provide the basis for the development of starter culture systems. These cultures can be fully compatible with the typical products and guarantee high quality standards. Inoculation of the brine with such selected starter cultures will reduce the probability of spoilage and help to achieve an improved and more predictable fermentation process. Control of the fermentation processes can thus occur through chemical, chemico-physical and microbiological approaches, and since 2008 (COI/OT/MO/Doc. No 1. Method for the sensory analysis of table olives, also through organoleptic evaluation. This last has established the necessary criteria and procedures for sensory analysis of the negative, gustatory and kinaesthetic sensations of table olives that can also be attributed to abnormal proliferation of microrganisms. It also sets out the systematics for commercial classification, through the assessment of the median of the defect predominantly perceived.

  6. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

    OpenAIRE

    Lanza, Barbara

    2013-01-01

    The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are determined by the interactions between the indigenous microflora of the olives, together with a variety of contaminating microrganisms from different sources [fiber-glass fermenters, polyvinyl chloride (PVC) tanks, pipelines, pumps, and water], with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is ...

  7. Synthesis of Bio-Ethanol from Corn Stalk by Fermentation Process

    Directory of Open Access Journals (Sweden)

    Y. C. Wong

    2014-06-01

    Full Text Available Ethanol synthesis from corn stalk through fermentation process was studied. The ethanol produced was studied by various enzymatic treatment temperature and different feedstock loading in term of weight. The result shows that the highest concentration of ethanol contained in the sample was 48.90% at enzymatic temperature of 50°C. The temperature for optimum enzyme treatment have been identified as 50°C followed by 30, 40 and 60°C respectively.

  8. Optimization of the integrated citric acid-methane fermentation process by air stripping and glucoamylase addition.

    Science.gov (United States)

    Xu, Jian; Chen, Yang-Qiu; Zhang, Hong-Jian; Wang, Ke; Tang, Lei; Zhang, Jian-Hua; Chen, Xu-Sheng; Mao, Zhong-Gui

    2015-03-01

    To solve the problem of extraction wastewater in citric acid industry, an integrated citric acid-methane fermentation process was proposed. In the integrated process, extraction wastewater was treated by mesophilic anaerobic digestion and then reused to make mash for the next batch of citric acid fermentation. In this study, an Aspergillus niger mutant strain exhibiting resistance to high metal ions concentration was used to eliminate the inhibition of 200 mg/L Na(+) and 300 mg/L K(+) in anaerobic digestion effluent (ADE) and citric acid production increased by 25.0 %. Air stripping was used to remove ammonium, alkalinity, and part of metal ions in ADE before making mash. In consequence, citric acid production was significantly improved but still lower by 6.1 % than the control. Results indicated that metal ions in ADE synergistically inhibited the activity of glucoamylase, thus reducing citric acid production. When 130 U/g glucoamylase was added before fermentation, citric acid production was 141.5 g/L, which was even higher than the control (140.4 g/L). This process could completely eliminate extraction wastewater discharge and reduce water resource consumption.

  9. Evaluation of phytic acid utilization by S. cerevisiae strains used in fermentation processes and biomass production.

    Science.gov (United States)

    Mikulski, Dawid; Kłosowski, Grzegorz

    2017-01-01

    Saccharomyces cerevisiae is a well-studied yeast species used mainly in fermentation processes, bakery, and for SCP (Single Cell Protein) acquisition. The aim of the study was to analyze the possibility of phytic acid utilization as one of the hydrolysis processes carried out by yeast. The analysis of 30 yeast strains used in fermentation and for biomass production, that were grown in media containing phytic acid, revealed a high variability in the biomass production rate and the capability to hydrolyze phytates. No correlation between a high biomass concentration and a high level of phytate hydrolysis was found. Only four analyzed strains (Bayanus IOC Efficience, Sano, PINK EXCEL, FINAROME) were able to reduce the phytic acid concentration by more than 33.5%, from the initial concentration 103.0 ± 2.1 μg/ml to the level below 70 μg/ml. The presented results suggest that the selected wine and fodder yeast can be used as in situ source of phosphohydrolases in fermentation processes, and especially in the production of fodder proteins. However, further studies aimed at the optimization of growing parameters, such as the maximization of phytase secretion, and a comprehensive analysis of the catalytic activity of the isolated phosphohydrolases, are necessary.

  10. Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.

    Science.gov (United States)

    Cerrillo, I; Fernández-Pachón, M S; Collado-González, J; Escudero-López, B; Berná, G; Herrero-Martín, G; Martín, F; Ferreres, F; Gil-Izquierdo, A

    2015-06-01

    The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

  11. Sabah snake grass extract pre-processing: Preliminary studies in drying and fermentation

    Science.gov (United States)

    Solibun, A.; Sivakumar, K.

    2016-06-01

    Clinacanthus nutans (Burm. F.) Lindau which also known as ‘Sabah Snake Grass’ among Malaysians have been studied in terms of its medicinal and chemical properties in Asian countries which is used to treat various diseases from cancer to viral-related diseases such as varicella-zoster virus lesions. Traditionally, this plant has been used by the locals to treat insect and snake bites, skin rashes, diabetes and dysentery. In Malaysia, the fresh leaves of this plant are usually boiled with water and consumed as herbal tea. The objectives of this study are to determine the key process parameters for Sabah Snake Grass fermentation which affect the chemical and biological constituent concentrations within the tea, extraction kinetics of fermented and unfermented tea and the optimal process parameters for the fermentation of this tea. Experimental methods such as drying, fermenting and extraction of C.nutans leaves were conducted before subjecting them to analysis of antioxidant capacity. Conventional oven- dried (40, 45 and 50°C) and fermented (6, 12 and 18 hours) whole C.nutans leaves were subjected to tea infusion extraction (water temperature was 80°C, duration was 90 minutes) and the sample liquid was extracted for every 5th, 10th, 15th, 25th, 40th, 60th and 90th minute. Analysis for antioxidant capacity and total phenolic content (TPC) were conducted by using 2, 2-diphenyl-1-pycryl-hydrazyl (DPPH) and Folin-Ciocaltheu reagent, respectively. The 40°C dried leaves sample produced the highest phenolic content at 0.1344 absorbance value in 15 minutes of extraction while 50°C dried leaves sample produced 0.1298 absorbance value in 10 minutes of extraction. The highest antioxidant content was produced by 50°C dried leaves sample with absorbance value of 1.6299 in 5 minutes of extraction. For 40°C dried leaves sample, the highest antioxidant content could be observed in 25 minutes of extraction with the absorbance value of 1.1456. The largest diameter of disc

  12. Hydrogen production from cellulose in a two-stage process combining fermentation and electrohydrogenesis

    KAUST Repository

    Lalaurette, Elodie

    2009-08-01

    A two-stage dark-fermentation and electrohydrogenesis process was used to convert the recalcitrant lignocellulosic materials into hydrogen gas at high yields and rates. Fermentation using Clostridium thermocellum produced 1.67 mol H2/mol-glucose at a rate of 0.25 L H2/L-d with a corn stover lignocellulose feed, and 1.64 mol H2/mol-glucose and 1.65 L H2/L-d with a cellobiose feed. The lignocelluose and cellobiose fermentation effluent consisted primarily of: acetic, lactic, succinic, and formic acids and ethanol. An additional 800 ± 290 mL H2/g-COD was produced from a synthetic effluent with a wastewater inoculum (fermentation effluent inoculum; FEI) by electrohydrogensis using microbial electrolysis cells (MECs). Hydrogen yields were increased to 980 ± 110 mL H2/g-COD with the synthetic effluent by combining in the inoculum samples from multiple microbial fuel cells (MFCs) each pre-acclimated to a single substrate (single substrate inocula; SSI). Hydrogen yields and production rates with SSI and the actual fermentation effluents were 980 ± 110 mL/g-COD and 1.11 ± 0.13 L/L-d (synthetic); 900 ± 140 mL/g-COD and 0.96 ± 0.16 L/L-d (cellobiose); and 750 ± 180 mL/g-COD and 1.00 ± 0.19 L/L-d (lignocellulose). A maximum hydrogen production rate of 1.11 ± 0.13 L H2/L reactor/d was produced with synthetic effluent. Energy efficiencies based on electricity needed for the MEC using SSI were 270 ± 20% for the synthetic effluent, 230 ± 50% for lignocellulose effluent and 220 ± 30% for the cellobiose effluent. COD removals were ∼90% for the synthetic effluents, and 70-85% based on VFA removal (65% COD removal) with the cellobiose and lignocellulose effluent. The overall hydrogen yield was 9.95 mol-H2/mol-glucose for the cellobiose. These results show that pre-acclimation of MFCs to single substrates improves performance with a complex mixture of substrates, and that high hydrogen yields and gas production rates can be achieved using a two-stage fermentation and MEC

  13. Measurement processing for state estimation and fault identification in batch fermentations

    Directory of Open Access Journals (Sweden)

    R. Dondo

    2004-09-01

    Full Text Available This work describes an application of maximum likelihood identification and statistical detection techniques for determining the presence and nature of abnormal behaviors in batch fermentations. By appropriately organizing these established techniques, a novel algorithm that is able to detect and isolate faults in nonlinear and uncertain processes was developed. The technique processes residuals from a nonlinear filter based on the assumed model of fermentation. This information is combined with mass balances to conduct statistical tests that are used as the core of the detection procedure. The approach uses a sliding window to capture the present statistical properties of filtering and mass-balance residuals. In order to avoid divergence of the nonlinear monitor filter, the maximum likelihood states and parameters are periodically estimated. The maximum likelihood parameters are used to update the kinetic parameter values of the monitor filter. If the occurrence of a fault is detected, alternative faulty model structures are evaluated statistically through the use of log-likelihood function values and chi2 detection tests. Simulation obtained for xanthan gum batch fermentations are encouraging.

  14. Novel fermentation processes for manufacturing plant natural products.

    Science.gov (United States)

    Zhou, Jingwen; Du, Guocheng; Chen, Jian

    2014-02-01

    Microbial production of plant natural products (PNPs), such as terpenoids, flavonoids from renewable carbohydrate feedstocks offers sustainable and economically attractive alternatives to their petroleum-based production. Rapid development of metabolic engineering and synthetic biology of microorganisms shows many advantages to replace the current extraction of these useful high price chemicals from plants. Although few of them were actually applied on a large scale for PNPs production, continuous research on these high-price chemicals and the rapid growing global market of them, show the promising future for the production of these PNPs by microorganisms with a more economic and environmental friendly way. Introduction of novel pathways and optimization of the native cellular processes by metabolic engineering of microorganisms for PNPs production are rapidly expanding its range of cell-factory applications. Here we review recent progress in metabolic engineering of microorganisms for the production of PNPs. Besides, factors restricting the yield improvement and application of lab-scale achievements to industrial applications have also been discussed.

  15. Artificial neural network approach to modeling of alcoholic fermentation of thick juice from sugar beet processing

    Directory of Open Access Journals (Sweden)

    Jokić Aleksandar I.

    2012-01-01

    Full Text Available In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation time for the cultivation medium based on thick juice with starting sugar content of 5-15 g kg-1. For the fermentation of cultivation medium based on thick juice with starting sugar content of 20 and 25 g kg-1 significant increase in ethanol content was attained during the whole fermentation process, resulting in 12.51 and 10.95 dm3 m-3 ethanol contents after 48 h, respectively. Other goals of this work were to investigate the possibilities for experimental results prediction using artificial neural networks (ANNs and to find its optimal topology. A feed-forward back-propagation artificial neural network was used to test the hypothesis. As input variables fermentation time and starting sugar content were used. Neural networks had one output value, ethanol content, yeast cell number or sugar content. There was one hidden layer and the optimal number of neurons was found to be nine for all selected network outputs. In this study transfer function was tansig and the selected learning rule was Levenberg-Marquardt. Results suggest that artificial neural networks are good prediction tool for selected network outputs. It was found that experimental results are in very good agreement with computed ones. The coefficient of determination (the R-squared was found to be 0.9997, 0.9997 and 0.9999 for ethanol content, yeast cell number and sugar content, respectively.

  16. Biohydrogen production from cheese processing wastewater by anaerobic fermentation using mixed microbial communities

    Energy Technology Data Exchange (ETDEWEB)

    Yang, Peilin [Department of Agricultural and Biological Engineering, Mississippi State University, Mississippi State, MS 39762 (United States); Zhang, Ruihong [Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA 95616 (United States); McGarvey, Jeffery A. [U.S. Department of Agriculture, Agricultural Research Service, Foodborne Contaminants Research Unit, Albany, CA 94710 (United States); Benemann, John R. [Benemann Associates, Walnut Creek, CA 94595 (United States)

    2007-12-15

    Hydrogen (H{sub 2}) production from simulated cheese processing wastewater via anaerobic fermentation was conducted using mixed microbial communities under mesophilic conditions. In batch H{sub 2} fermentation experiments H{sub 2} yields of 8 and 10 mM/g COD fed were achieved at food-to-microorganism (F/M) ratios of 1.0 and 1.5, respectively. Butyric, acetic, propionic, and valeric acids were the major volatile fatty acids (VFA) produced in the fermentation process. Continuous H{sub 2} fermentation experiments were also performed using a completely mixed reactor (CSTR). The pH of the bioreactor was controlled in a range of 4.0-5.0 by addition of carbonate in the feed material. Maximum H{sub 2} yields were between 1.8 and 2.3 mM/g COD fed for the loading rates (LRs) tested with a hydraulic retention time (HRT) of 24 h. Occasionally CH{sub 4} was produced in the biogas with concurrent reductions in H{sub 2} production; however, continuous H{sub 2} production was achieved for over 3 weeks at each LR. The 16S rDNA analysis of DNA extracted from the bioreactors during periods of high H{sub 2} production revealed that more than 50% of the bacteria present were members of the genus Lactobacillus and about 5% were Clostridia. When H{sub 2} production in the bioreactors decreased concurrent reductions in the genus Lactobacillus were also observed. Therefore, the microbial populations in the bioreactors were closely related to the conditions and performance of the bioreactors. (author)

  17. The Design and Scale-Up of Multiple-Impeller Fermenters for Liquid Film Controlled Processes

    Directory of Open Access Journals (Sweden)

    Labík, L.

    2013-05-01

    Full Text Available Mechanically agitated gas-liquid contactors are frequently used in the chemical, food and biochemical industries as fermenters and as hydrogenation or chlorination reactors. However wide is the usage of such vessels, their design is not based on chemical engineering data, but is still rather empirical. Thus, it is highly desirable to have a tool for the rational design of agitated gas-liquid contactors that is based on fundamental chemical engineering parameters that are transferable to other systems and operating conditions. Focusing on liquid film-controlled processes and using the data from fermenters of different scales, we develop kLa correlations that are suitable for scale-up. First, we discuss how to determine the proper experimental kLa values, which are not distorted by other equipment parameters as is the gas residence time. We demonstrate the possible kLa distortion on the pilot-plant experimental data by comparing the results obtained by two different experimental techniques. Further, we present physically correct kLa data for fully non-coalescent (sodium sulphate solution batch. The data are presented both for laboratory and pilot-plant fermenters. We identify the process parameters, the values of which are dependent on the vessel scale when operated under the same power input per volume, and, using these parameters, we develop common kLa correlations suitable to describe the data for various scales of the vessel. The correlations developed reduce the uncertainty in predicting the volume of industrial scale fermenters from almost 1/2 to 1/4 of their total volume, thereby enabling significant reductions in both the initial costs, and operating costs.

  18. Ethanol production from residual wood chips of cellulose industry: acid pretreatment investigation, hemicellulosic hydrolysate fermentation, and remaining solid fraction fermentation by SSF process.

    Science.gov (United States)

    Silva, Neumara Luci Conceição; Betancur, Gabriel Jaime Vargas; Vasquez, Mariana Peñuela; Gomes, Edelvio de Barros; Pereira, Nei

    2011-04-01

    Current research indicates the ethanol fuel production from lignocellulosic materials, such as residual wood chips from the cellulose industry, as new emerging technology. This work aimed at evaluating the ethanol production from hemicellulose of eucalyptus chips by diluted acid pretreatment and the subsequent fermentation of the generated hydrolysate by a flocculating strain of Pichia stipitis. The remaining solid fraction generated after pretreatment was subjected to enzymatic hydrolysis, which was carried out simultaneously with glucose fermentation [saccharification and fermentation (SSF) process] using a strain of Saccharomyces cerevisiae. The acid pretreatment was evaluated using a central composite design for sulfuric acid concentration (1.0-4.0 v/v) and solid to liquid ratio (1:2-1:4, grams to milliliter) as independent variables. A maximum xylose concentration of 50 g/L was obtained in the hemicellulosic hydrolysate. The fermentation of hemicellulosic hydrolysate and the SSF process were performed in bioreactors and the final ethanol concentrations of 15.3 g/L and 28.7 g/L were obtained, respectively.

  19. Optimizing of Arabica Coffee Bean Fermentation Process Using a Controlled Fermentor

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2015-11-01

    Full Text Available One  of  primary  coffee  processing  steps  which  affect  the  end  quality  isfermentation.  Fermentation  using  a  controlled  fermentor  might  be  usefulbecause  all  of  parameters  which  influence  coffee  quality  can  be  controlled.The  aim of this  research is to evaluate  performance  of  controlled fermentor forfermentation  process  of  Arabica  coffee  beans.  Main  material  of  this  researchwas ripe Arabica coffee cherries from Andungsari Research Station in Bondowoso district.  Research  parameters  were  temperature  with  four  levels  i.e.:  ambient temperature,  30o C,  35oC  and  40oC,  and  fermentation  time  with  three  levels  i.e.: 6  hours,  12  hours,  and  18  hours.  A  horizontal  type  of  modified  fermentor  has been  tested  with  20  kg/batch  or  50%  of  maximum  loading  capacity.  The  result showed  that  an  electric  heater  as  energy  source  can  raise  temperature  duringfermentation  processFermentation  process  using  fermentor  at  30-40oC had  not  significant  effect  on  physical  properties  change  such  as  density,  beancount  per  100  g  and  distribution  of  beans.  Optimum  condition  for  Arabica fermentation  process  in  a  modified  fermentor  reactor  was  25oC  temperature, and  12  hours  fermentation  time.  By  this  condition,  green  beans  have  good organoleptic  score  than  other  fermentation  process  treatments. Key words: Fermentor, fermentation, coffee, quality, organoleptic, horizontal cylinder.

  20. Downstream processing for xylitol recovery from fermented sugar cane bagasse hydrolysate using aluminium polychloride.

    Science.gov (United States)

    Silva, S S; Ramos, R M; Rodrigues, D C; Mancilha, I M

    2000-01-01

    Xylitol, a sweetener comparable to sucrose, is anticariogenic and can be consumed by diabetics. This sugar has been employed successfully in many foods and pharmaceutical products. The discovery of microorganisms capable of converting xylose present in lignocellulosic biomass into xylitol offers the opportunity of producing this poliol in a simple way. Xylitol production by biotechnological means using sugar cane bagasse is under study in our laboratories, and fermentation parameters have already been established. However, the downstream processing for xylitol recovery is still a bottleneck on which there is only a few data available in the literature. The present study deals with xylitol recovery from fermented sugar cane bagasse hydrolysate using 5.2 g/l of aluminium polychloride associated with activated charcoal. The experiments were performed at pH 9, 50 degrees C for 50 min. The results showed that aluminium polychloride and activated charcoal promoted a 93.5% reduction in phenolic compounds and a 9.7% loss of xylitol from the fermented medium, which became more discoloured, facilitating the xylitol separation.

  1. Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods.

    Science.gov (United States)

    Fardet, Anthony; Martin, Jean-François; Chardigny, Jean-Michel

    2011-08-01

    Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each expressed relative to that of a reference food ranking the highest considering its mean 8 LD ranks (LC(raw asparagus)=100%) (A. Fardet, J.-F. Martin and J. M. Chardigny, J. Food Comp. Anal., 2011, DOI: 10.1016/j.jfca.2011.1003.1013). We showed that vegetables appeared as the best source of lipotropes on a 100 kcal-basis compared to legumes, cereals, fruits and nuts. The main objective of this second study was to quantify the effect of processing on LD and LC of raw PBF based on lipotrope contents collected in a USDA (United State Department of Agriculture) database and the literature, i.e. betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folate contents. Choline and betaine densities were not significantly affected by processing while methionine and lipotropic micronutrient densities were significantly decreased, especially for magnesium, pantothenate and folates. Myo-inositol density decreases were insignificant due to lower product number resulting from limited literature data. Lipotropic micronutrient densities were more affected by processing than other densities. Fermentations increased betaine (median change of +32%) and choline (+34%) densities. Canning and boiling vegetables increased choline densities (+26%). Globally, processing significantly reduced LC by ∼20%, fermentations being less drastic (median change of -5%) than refining (-33%) and thermal treatments (-16%). More specifically, canning increased LC of beetroot (536 vs 390%) and common bean (40 vs 36%) as fermentation towards LC grape (14 vs 7% for wine). Results were then mainly discussed based on percentages of lipotrope content changes on a dry-weight basis. Results of this study also showed

  2. Operation of a two-stage continuous fermentation process producing hydrogen and methane from artificial food wastes

    Energy Technology Data Exchange (ETDEWEB)

    Nagai, Kohki; Mizuno, Shiho; Umeda, Yoshito; Sakka, Makiko [Toho Gas Co., Ltd. (Japan); Osaka, Noriko [Tokyo Gas Co. Ltd. (Japan); Sakka, Kazuo [Mie Univ. (Japan)

    2010-07-01

    An anaerobic two-stage continuous fermentation process with combined thermophilic hydrogenogenic and methanogenic stages (two-stage fermentation process) was applied to artificial food wastes on a laboratory scale. In this report, organic loading rate (OLR) conditions for hydrogen fermentation were optimized before operating the two-stage fermentation process. The OLR was set at 11.2, 24.3, 35.2, 45.6, 56.1, and 67.3 g-COD{sub cr} L{sup -1} day{sup -1} with a temperature of 60 C, pH5.5 and 5.0% total solids. As a result, approximately 1.8-2.0 mol-H{sub 2} mol-hexose{sup -1} was obtained at the OLR of 11.2-56.1 g-COD{sub cr} L{sup -1} day{sup -1}. In contrast, it was inferred that the hydrogen yield at the OLR of 67.3 g-COD{sub cr} L{sup -1} day{sup -1} decreased because of an increase in lactate concentration in the culture medium. The performance of the two-stage fermentation process was also evaluated over three months. The hydraulic retention time (HRT) of methane fermentation was able to be shortened 5.0 days (under OLR 12.4 g-COD{sub cr} L{sup -1} day{sup -1} conditions) when the OLR of hydrogen fermentation was 44.0 g-COD{sub cr} L{sup -1} day{sup -1}, and the average gasification efficiency of the two-stage fermentation process was 81% at the time. (orig.)

  3. 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.

  4. Hydrogen production from sugar beet juice using an integrated biohydrogen process of dark fermentation and microbial electrolysis cell.

    Science.gov (United States)

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

    2015-12-01

    An integrated dark fermentation and microbial electrochemical cell (MEC) process was evaluated for hydrogen production from sugar beet juice. Different substrate to inoculum (S/X) ratios were tested for dark fermentation, and the maximum hydrogen yield was 13% of initial COD at the S/X ratio of 2 and 4 for dark fermentation. Hydrogen yield was 12% of initial COD in the MEC using fermentation liquid end products as substrate, and butyrate only accumulated in the MEC. The overall hydrogen production from the integrated biohydrogen process was 25% of initial COD (equivalent to 6 mol H2/mol hexoseadded), and the energy recovery from sugar beet juice was 57% using the combined biohydrogen.

  5. Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.

    Science.gov (United States)

    Eisinaite, Viktorija; Vinauskiene, Rimante; Viskelis, Pranas; Leskauskaite, Daiva

    2016-09-01

    The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p sausages made with lyophilised celery juice were characterised by higher lightness and lower hardness than those made with the addition of other vegetable products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages.

  6. Fish Sauce Fermentation with Silver Carp or Offal of Surimi Processing

    Institute of Scientific and Technical Information of China (English)

    CHEN You-rong(陈有容); ZHANG Xue-hua(张雪花); Qi Feng-lan(齐凤兰); Motoharu Uchida

    2004-01-01

    Fish sauce is a kind of condiments processed from fish. The L9(34) orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing.In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can

  7. High-temperature fermentation. How can processes for ethanol production at high temperatures become superior to the traditional process using mesophilic yeast?

    Energy Technology Data Exchange (ETDEWEB)

    Abdel-Banat, Babiker M.A.; Hoshida, Hisashi; Nonklang, Sanom; Akada, Rinji [Yamaguchi Univ. Graduate School of Medicine, Ube (Japan). Dept. of Applied Molecular Bioscience; Ano, Akihiko [Iwata Chemical Co. Ltd. (Japan)

    2010-01-15

    The process of ethanol fermentation has a long history in the production of alcoholic drinks, but much larger scale production of ethanol is now required to enable its use as a substituent of gasoline fuels at 3%, 10%, or 85% (referred to as E3, E10, and E85, respectively). Compared with fossil fuels, the production costs are a major issue for the production of fuel ethanol. There are a number of possible approaches to delivering cost-effective fuel ethanol production from different biomass sources, but we focus in our current report on high-temperature fermentation using a newly isolated thermotolerant strain of the yeast Kluyveromyces marxianus. We demonstrate that a 5 C increase only in the fermentation temperature can greatly affect the fuel ethanol production costs. We contend that this approach may also be applicable to the other microbial fermentations systems and propose that thermotolerant mesophilic microorganisms have considerable potential for the development of future fermentation technologies. (orig.)

  8. Intact cell mass spectrometry as a progress tracking tool for batch and fed-batch fermentation processes.

    Science.gov (United States)

    Helmel, Michaela; Marchetti-Deschmann, Martina; Raus, Martin; Posch, Andreas E; Herwig, Christoph; Šebela, Marek; Allmaier, Günter

    2015-02-01

    Penicillin production during a fermentation process using industrial strains of Penicillium chrysogenum is a research topic permanently discussed since the accidental discovery of the antibiotic. Intact cell mass spectrometry (ICMS) can be a fast and novel monitoring tool for the fermentation progress during penicillin V production in a nearly real-time fashion. This method is already used for the characterization of microorganisms and the differentiation of fungal strains; therefore, the application of ICMS to samples directly harvested from a fermenter is a promising possibility to get fast information about the progress of fungal growth. After the optimization of the ICMS method to penicillin V fermentation broth samples, the obtained ICMS data were evaluated by hierarchical cluster analysis or an in-house software solution written especially for ICMS data comparison. Growth stages of a batch and fed-batch fermentation of Penicillium chrysogenum are differentiated by one of those statistical approaches. The application of two matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) instruments in the linear positive ion mode from different vendors demonstrated the universal applicability of the developed ICMS method. The base for a fast and easy-to-use method for monitoring the fermentation progress of P. chrysogenum is created with this ICMS method developed especially for fermentation broth samples.

  9. Isolation, identification and optimization of ethanol producing bacteria from Saccharomyces-based fermentation process of alcohol industries in Iran

    OpenAIRE

    Hoda Ebrahimi; Mojtaba Mohseni

    2013-01-01

    Introduction: Due to the vast growth of world population, consumption of a lot of energy, limited energy supply and rising prices of fuel oil in the future, other alternative energy source is essential. Ethanol is renewable and a safe fuel and it is mainly based on microbial fermentation. The purpose of this study was isolation of high ethanol producing bacteria from the fermentation process of alcohol industries and optimization of growth conditions to be introduced to the industries. Materi...

  10. Statistical optimization of process parameters influencing the biotransformation of plant tannin into gallic acid under solid-liquid fermentation

    OpenAIRE

    Bibhu Prasad Panda; Rupa Mazumder; Rintu Banerjee

    2009-01-01

    Purpose : To optimize and produce gallic acid by biotransformation of plant tannin under solid-liquid fermentation. Materials and Methods : Optimization of different process parameters like temperature, relative humidity, pH of the liquid medium, fermentation period, volume of inoculum weight of substrate influencing gallic acid production from plant tannin were carried out by EVOP factorial method. Results : Maximum gallic acid yield of 93.29% was produced at 28ΊC, 70% relative humidity, pH ...

  11. Diets of differentially processed wheat alter ruminal fermentation parameters and microbial populations in beef cattle.

    Science.gov (United States)

    Jiang, S Z; Yang, Z B; Yang, W R; Li, Z; Zhang, C Y; Liu, X M; Wan, F C

    2015-11-01

    The influences of differently processed wheat products on rumen fermentation, microbial populations, and serum biochemistry profiles in beef cattle were studied. Four ruminally cannulated Limousin × Luxi beef cattle (400 ± 10 kg) were used in the experiment with a 4 × 4 Latin square design. The experimental diets contained (on a DM basis) 60% corn silage as a forage source and 40% concentrate with 4 differently processed wheat products (extruded, pulverized, crushed, and rolled wheat). Concentrations of ruminal NH-N and microbial protein (MCP) in cattle fed crushed and rolled wheat were greater ( cattle fed pulverized and extruded wheat. Ruminal concentrations of total VFA and acetate and the ratio of acetate to propionate decreased ( cattle fed extruded wheat had the lowest concentrations of total VFA and acetate among all treatments. The relative abundance of , , ciliated protozoa, and was lower in cattle fed the pulverized wheat diet than in the other 3 diets ( cattle fed extruded wheat compared with cattle fed crushed and rolled wheat ( 0.05). Our findings suggest that the method of wheat processing could have a significant effect on ruminal fermentation parameters and microbial populations in beef cattle and that crushed and rolled processing is better in terms of ruminal NH-N and MCP content, acetate-to-propionate ratio, and relative abundance of rumen microorganisms.

  12. Hydrogen and methane production from household solid waste in the two-stage fermentation process

    DEFF Research Database (Denmark)

    Lui, D.; Liu, D.; Zeng, Raymond Jianxiong

    2006-01-01

    A two-stage process combined hydrogen and methane production from household solid waste was demonstrated working successfully. The yield of 43 mL H-2/g volatile solid (VS) added was generated in the first hydrogen production stage and the methane production in the second stage was 500 mL CH4/g VS....... Furthermore, this study also provided direct evidence in the dynamic fermentation process that, hydrogen production increase was reflected by acetate to butyrate ratio increase in liquid phase. (c) 2006 Elsevier Ltd. All rights reserved.......A two-stage process combined hydrogen and methane production from household solid waste was demonstrated working successfully. The yield of 43 mL H-2/g volatile solid (VS) added was generated in the first hydrogen production stage and the methane production in the second stage was 500 mL CH4/g VS...... added. This figure was 21% higher than the methane yield from the one-stage process, which was run as control. Sparging of the hydrogen reactor with methane gas resulted in doubling of the hydrogen production. PH was observed as a key factor affecting fermentation pathway in hydrogen production stage...

  13. Acid Fermentation Process Combined with Post Denitrification for the Treatment of Primary Sludge and Wastewater with High Strength Nitrate

    Directory of Open Access Journals (Sweden)

    Allen Kurniawan

    2016-03-01

    Full Text Available In this study, an anaerobic baffled reactor (ABR, combined with a post denitrification process, was applied to treat primary sludge from a municipal wastewater treatment plant and wastewater with a high concentration of nitrate. The production of volatile fatty acids (VFAs was maximized with a short hydraulic retention time in the acid fermentation of the ABR process, and then the produced VFAs were supplied as an external carbon source for the post denitrification process. The laboratory scale experiment was operated for 160 days to evaluate the VFAs’ production rate, sludge reduction in the ABR type-acid fermentation process, and the specific denitrification rate of the post denitrification process. As results, the overall removal rate of total chemical oxygen demand (TCOD, total suspended solids (TSS, and total nitrogen (TN were found to be 97%, 92%, 73%, respectively, when considering the influent into ABR type-acid fermentation and effluent from post denitrification. We observed the specific VFAs production rate of 0.074 gVFAs/gVSS/day for the ABR type-acid fermentation, and an average specific denitrification rate of 0.166 gNO3−-N/gVSS/day for the post denitrification. Consequently, we observed that a high production of VFAs from a primary sludge, using application of the ABR type acid fermentation process and the produced VFAs were then successfully utilized as an external carbon source for the post denitrification process, with a high removal rate of nitrogen.

  14. Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir.

    Science.gov (United States)

    Alzate, A; Fernández-Fernández, A; Pérez-Conde, M C; Gutiérrez, A M; Cámara, C

    2008-09-24

    The aim of the present study was to characterize, quantify, and compare the different selenium species that are produced when lactic fermentation with two different types of microorganisms, bacteria (Lactobacillus) and yeast (Saccharomyces), take place to produce yogurt and kefir, respectively, and to study the transformation process of these species as a function of time. These two dairy products were chosen for the study because they are highly consumed in different cultures. Moreover, the microorganisms present in the fermentation processes are different. While the bacteria Lactobacillus is the one responsible for yogurt fermentation, a partnership between bacteria and the yeast Saccharomyces causes kefir fermentation. A comparative study has been carried out by fermenting Se(IV) enriched milk in the presence of both types of microorganisms, where the concentration range studied was from 0.5 to 20 microg g (-1). Enzymatic extraction enabled selenium speciation profiles, obtained by anionic exchange and ion-pairing reversed phase high performance liquid chromatography (IP-RP-HPLC) with inductively coupled plasma mass spectrometry (ICP-MS) detection. Scanning electron microscopy (SEM) applied to the enriched samples showed segregated Se (0), at added concentrations higher than 5 microg g (-1). The main Se species formed depended on the type of microorganism involved in the fermentation process, SeCys 2 and MeSeCys being the main species generated in yogurt and SeMet in kefir. The results obtained are different for both kinds of samples. Lactic fermentation for yogurt produced an increment in selenocystine (SeCys 2) and Se-methylselenocysteine (MeSeCys), while fermentation to produce kefir also incremented the selenomethionine (SeMet) concentration. The Se species are stable for at least 10 and 15 days for kefir and yogurt, respectively. After this period, selenocystine concentration decreased, and the concentration of Se-methylselenocysteine was found to

  15. Estimation of Temperature Dependent Parameters of a Batch Alcoholic Fermentation Process

    Science.gov (United States)

    de Andrade, Rafael Ramos; Rivera, Elmer Ccopa; Costa, Aline C.; Atala, Daniel I. P.; Filho, Francisco Maugeri; Filho, Rubens Maciel

    In this work, a procedure was established to develop a mathematical model considering the effect of temperature on reaction kinetics. Experiments were performed in batch mode in temperatures from 30 to 38°C. The microorganism used was Saccharomyces cerevisiae and the culture media, sugarcane molasses. The objective is to assess the difficulty in updating the kinetic parameters when there are changes in fermentation conditions. We conclude that, although the re-estimation is a time-consuming task, it is possible to accurately describe the process when there are changes in raw material composition if a re-estimation of parameters is performed.

  16. Hybrid Neural Network Model of an Industrial Ethanol Fermentation Process Considering the Effect of Temperature

    Science.gov (United States)

    Mantovanelli, Ivana C. C.; Rivera, Elmer Ccopa; da Costa, Aline C.; Filho, Rubens Maciel

    In this work a procedure for the development of a robust mathematical model for an industrial alcoholic fermentation process was evaluated. The proposed model is a hybrid neural model, which combines mass and energy balance equations with functional link networks to describe the kinetics. These networks have been shown to have a good nonlinear approximation capability, although the estimation of its weights is linear. The proposed model considers the effect of temperature on the kinetics and has the neural network weights reestimated always so that a change in operational conditions occurs. This allow to follow the system behavior when changes in operating conditions occur.

  17. Structural identifiability of a model for the acetic acid fermentation process.

    Science.gov (United States)

    Jiménez-Hornero, Jorge E; Santos-Dueñas, Inés M; Garci A-Garci A, Isidoro

    2008-12-01

    Modelling has proved an essential tool for addressing research into biotechnological processes, particularly with a view to their optimization and control. Parameter estimation via optimization approaches is among the major steps in the development of biotechnology models. In fact, one of the first tasks in the development process is to determine whether the parameters concerned can be unambiguously determined and provide meaningful physical conclusions as a result. The analysis process is known as 'identifiability' and presents two different aspects: structural or theoretical identifiability and practical identifiability. While structural identifiability is concerned with model structure alone, practical identifiability takes into account both the quantity and quality of experimental data. In this work, we discuss the theoretical identifiability of a new model for the acetic acid fermentation process and review existing methods for this purpose.

  18. Process optimization of continuous gluconic acid fermentation by isolated yeast-like strains of Aureobasidium pullulans.

    Science.gov (United States)

    Anastassiadis, Savas; Aivasidis, Alexander; Wandrey, Christian; Rehm, Hans-Jürgen

    2005-08-20

    This study was focused on the optimization of a new fermentation process for continuous gluconic acid production by the isolated yeast-like strain Aureobasidium pullulans DSM 7085 (isolate 70). Operational fermentation parameters were optimized in chemostat cultures, using a defined glucose medium. Different optima were found for growth and gluconic acid production for each set of operation parameters. Highest productivity was recorded at pH values between 6.5 and 7.0 and temperatures between 29 and 31 degrees C. A gluconic acid concentration higher than 230 g/L was continuously produced at residence times of 12 h. A steady state extracellular gluconic acid concentration of 234 g/L was measured at pH 6.5. 122% air saturation yielded the highest volumetric productivity and product concentration. The biomass-specific productivity increased steadily upon raising air saturation. An intracellular gluconic acid concentration of about 159 g/L (0.83 mol) was determined at 31 degrees C. This is to be compared with an extracellular concentration of 223 g/L (1.16 mol), which indicates the possible existence of an active transport system for gluconic acid secretion, or the presence of extracellular glucose oxidizing enzymes. The new process provides significant advantages over the traditional discontinuous fungi operations. The process control becomes easier, thus offering stable product quality and quantity.

  19. Hydrogen and methane production from household solid waste in the two-stage fermentation process.

    Science.gov (United States)

    Liu, Dawei; Liu, Dapeng; Zeng, Raymond J; Angelidaki, Irini

    2006-06-01

    A two-stage process combined hydrogen and methane production from household solid waste was demonstrated working successfully. The yield of 43 mL H(2)/g volatile solid (VS) added was generated in the first hydrogen production stage and the methane production in the second stage was 500 mL CH(4)/g VS added. This figure was 21% higher than the methane yield from the one-stage process, which was run as control. Sparging of the hydrogen reactor with methane gas resulted in doubling of the hydrogen production. pH was observed as a key factor affecting fermentation pathway in hydrogen production stage. The optimum pH range for hydrogen production in this system was in the range from 5 to 5.5. The short hydraulic retention time (2 days) applied in the first stage was enough to separate acidogenesis from methanogenesis. No additional control for preventing methanogenesis in the first stage was necessary. Furthermore, this study also provided direct evidence in the dynamic fermentation process that, hydrogen production increase was reflected by acetate to butyrate ratio increase in liquid phase.

  20. Biohydrogen production from purified terephthalic acid (PTA) processing wastewater by anaerobic fermentation using mixed microbial communities

    Energy Technology Data Exchange (ETDEWEB)

    Zhu, Ge-Fu; Wu, Peng; Wei, Qun-Shan; Lin, Jian-yi; Liu, Hai-Ning [Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021 (China); Gao, Yan-Li [China University of Geosciences, Wuhan 430074 (China)

    2010-08-15

    Purified terephthalic acid (PTA) processing wastewater was evaluated as a fermentable substrate for hydrogen (H{sub 2}) production with simultaneous wastewater treatment by dark-fermentation process in a continuous stirred-tank reactor (CSTR) with selectively enriched acidogenic mixed consortia under continuous flow condition in this paper. The inoculated sludge used in the reactor was excess sludge taken from a second settling tank in a local wastewater treatment plant. Under the conditions of the inoculants not less than 6.3 gVSS/L, the organic loading rate (OLR) of 16 kgCOD/m{sup 3} d, hydraulic retention time (HRT) of 6 h and temperature of (35 {+-} 1) C, when the pH value, alkalinity and oxidation-reduction potential (ORP) of the effluent ranged from 4.2 to 4.4, 280 to 350 mg CaCO{sub 3}/L, and -220 to -250 mV respectively, soluble metabolites were predominated by acetate and ethanol, with smaller quantities of propionate, butyrate and valerate. Stable ethanol-type fermentation was formed with the sum of ethanol and acetate concentration ratio of 70.31% to the total liquid products after 25 days operation. The H{sub 2} volume content was estimated to be 48-53% of the total biogas and the biogas was free of methane throughout the study. The average biomass concentration was estimated to be 10.82 gVSS/L, which favored H{sub 2} production efficiently. The rate of chemical oxygen demand (COD) removal reached at about 45% and a specific H{sub 2} production rate achieved 0.073 L/gMLVSS d in the study. This CSTR system showed a promising high-efficient bioprocess for H{sub 2} production from high-strength chemical wastewater. (author)

  1. A double stage dry-wet-fermentation process for a fast and safe digestion of different kinds of organic material

    Energy Technology Data Exchange (ETDEWEB)

    Busch, G.; Sieber, M.; Buschmann, J.; Burkhardat, M.

    2009-07-01

    The fermentation of organic material is a four-step-process. It is admissible to merge the first two steps (hydrolysis and acidification) to hydrolysis in general and the last two steps (aceto genesis and methano genesis) to methano genesis. The Brandenburg University of Technology in Cottbus has devised a double stage dry-wet-fermentation process for fast and safe anaerobic degradation. Using these processes, it is possible to decompose different kinds of organic material like renewable material (e. g. maize silage), waste (e. g. household-waste) and industrial material (e. g. glycerine). (Author)

  2. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.

    Science.gov (United States)

    Ruiz-Capillas, C; Triki, M; Herrero, A M; Rodriguez-Salas, L; Jiménez-Colmenero, F

    2012-10-01

    The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (Pfat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics.

  3. Process analysis of macrotetrolide biosynthesis during fermentation by means of direct infusion LC-MS.

    Science.gov (United States)

    Jani, Peter; Emmert, Joachim; Wohlgemuth, Roland

    2008-02-01

    The optimization of the biosynthetic pathways is highly attractive for the large-scale preparation of macrotetrolides, because overall yields in the chemical synthesis of compounds like nonactin have been very low. A key success factor determining the outcome of such optimizations is the adequate process analysis for the envisioned product. The analytical methods for process control involved in the past spectrophotometric and chromatographic measurements. LC-MS offers a modern approach to obtain more detailed data than the spectrophotometric and chromatographic measurements used in the past. In this work, a fast and versatile analytical LC-MS method has been set up, which has proven of much value for the in-process analysis of macrotetrolides during fermentation and which has allowed rapid large-scale bioprocess development.

  4. Cider fermentation process monitoring by Vis-NIR sensor system and chemometrics.

    Science.gov (United States)

    Villar, Alberto; Vadillo, Julen; Santos, Jose I; Gorritxategi, Eneko; Mabe, Jon; Arnaiz, Aitor; Fernández, Luis A

    2017-04-15

    Optimization of a multivariate calibration process has been undertaken for a Visible-Near Infrared (400-1100nm) sensor system, applied in the monitoring of the fermentation process of the cider produced in the Basque Country (Spain). The main parameters that were monitored included alcoholic proof, l-lactic acid content, glucose+fructose and acetic acid content. The multivariate calibration was carried out using a combination of different variable selection techniques and the most suitable pre-processing strategies were selected based on the spectra characteristics obtained by the sensor system. The variable selection techniques studied in this work include Martens Uncertainty test, interval Partial Least Square Regression (iPLS) and Genetic Algorithm (GA). This procedure arises from the need to improve the calibration models prediction ability for cider monitoring.

  5. Optimization of Bioethanol Production Using Whole Plant of Water Hyacinth as Substrate in Simultaneous Saccharification and Fermentation Process.

    Science.gov (United States)

    Zhang, Qiuzhuo; Weng, Chen; Huang, Huiqin; Achal, Varenyam; Wang, Duanchao

    2015-01-01

    Water hyacinth was used as substrate for bioethanol production in the present study. Combination of acid pretreatment and enzymatic hydrolysis was the most effective process for sugar production that resulted in the production of 402.93 mg reducing sugar at optimal condition. A regression model was built to optimize the fermentation factors according to response surface method in saccharification and fermentation (SSF) process. The optimized condition for ethanol production by SSF process was fermented at 38.87°C in 81.87 h when inoculated with 6.11 ml yeast, where 1.291 g/L bioethanol was produced. Meanwhile, 1.289 g/L ethanol was produced during experimentation, which showed reliability of presented regression model in this research. The optimization method discussed in the present study leading to relatively high bioethanol production could provide a promising way for Alien Invasive Species with high cellulose content.

  6. A simple Pichia pastoris fermentation and downstream processing strategy for making recombinant pandemic Swine Origin Influenza a virus Hemagglutinin protein.

    Science.gov (United States)

    Athmaram, T N; Singh, Anil Kumar; Saraswat, Shweta; Srivastava, Saurabh; Misra, Princi; Kameswara Rao, M; Gopalan, N; Rao, P V L

    2013-02-01

    The present Influenza vaccine manufacturing process has posed a clear impediment to initiation of rapid mass vaccination against spreading pandemic influenza. New vaccine strategies are therefore needed that can accelerate the vaccine production. Pichia offers several advantages for rapid and economical bulk production of recombinant proteins and, hence, can be attractive alternative for producing an effective influenza HA based subunit vaccine. The recombinant Pichia harboring the transgene was subjected to fed-batch fermentation at 10 L scale. A simple fermentation and downstream processing strategy is developed for high-yield secretory expression of the recombinant Hemagglutinin protein of pandemic Swine Origin Influenza A virus using Pichia pastoris via fed-batch fermentation. Expression and purification were optimized and the expressed recombinant Hemagglutinin protein was verified by sodium dodecyl sulfate polyacrylamide gel electrophoresis, Western blot and MALDI-TOF analysis. In this paper, we describe a fed-batch fermentation protocol for the secreted production of Swine Influenza A Hemagglutinin protein in the P. pastoris GS115 strain. We have shown that there is a clear relationship between product yield and specific growth rate. The fed-batch fermentation and downstream processing methods optimized in the present study have immense practical application for high-level production of the recombinant H1N1 HA protein in a cost effective way using P. pastoris.

  7. Evidence for positive selection in putative virulence factors within the Paracoccidioides brasiliensis species complex.

    Directory of Open Access Journals (Sweden)

    Daniel R Matute

    Full Text Available Paracoccidioides brasiliensis is a dimorphic fungus that is the causative agent of paracoccidioidomycosis, the most important prevalent systemic mycosis in Latin America. Recently, the existence of three genetically isolated groups in P. brasiliensis was demonstrated, enabling comparative studies of molecular evolution among P. brasiliensis lineages. Thirty-two gene sequences coding for putative virulence factors were analyzed to determine whether they were under positive selection. Our maximum likelihood-based approach yielded evidence for selection in 12 genes that are involved in different cellular processes. An in-depth analysis of four of these genes showed them to be either antigenic or involved in pathogenesis. Here, we present evidence indicating that several replacement mutations in gp43 are under positive balancing selection. The other three genes (fks, cdc42 and p27 show very little variation among the P. brasiliensis lineages and appear to be under positive directional selection. Our results are consistent with the more general observations that selective constraints are variable across the genome, and that even in the genes under positive selection, only a few sites are altered. We present our results within an evolutionary framework that may be applicable for studying adaptation and pathogenesis in P. brasiliensis and other pathogenic fungi.

  8. SIMULATION OF THE FERMENTATION PROCESS TO OBTAIN BIOETHANOL FROM RICE RESIDUES

    Directory of Open Access Journals (Sweden)

    Verónica Capdevila

    2015-06-01

    Full Text Available In this paper presents a simulation model of the fermentation/separation process of bioethanol from hydrolyzed pretreated rice husk, using Aspen HYSYS simulator. Sensitivity studies performed on the developed model indicated levels for selected variables: biomass/water ratio of 1:2,89 ; biomass flow of 50 t/h and inlet temperature separator of 30°C, leading to maximize the yield of bioethanol. From these variables, a bioethanol production of 8,81 t/h with a purity of 65,51% w/w is obtained, corresponding to a flow of hydrolyzed treated biomass of 50 t/h. This work represents an advance in the development of the simulation model of the complete process to obtain second generation of bioethanol from rice husks.

  9. Whole process reclamation and utilization of wastes produced in the biological fermentation industry

    Institute of Scientific and Technical Information of China (English)

    YAN Ling-jun; LI Da-peng; MA Fang; Chein-chi Chang; XU Shan-wen; QIU Shan

    2008-01-01

    Wastes yielded in the vintage process and the biological fermentation of itaconic acid and sodium gluconate of a winery in Shandong,such as grain stillage,melon lees,cornstarch protein residues,itaconic acid mother liquid,itaconic acid mycelium and sodium gluconate mycelium,were studied.Hish-activity biological protein feed,foliar fertilizer and irrigation fertilizer were generated from these wastes by applying biological/microbial technologies.Meanwhile,a whole set of technological pathways Was put forward.As a result,the optimal economical and social benefits can be obtained with low natural resource consumption and environmental costs by converting wastes into useful matters.In conclusion,through the utilization of limited resources in the whole process of reclamation and utilization of wastes,the harmony promotion Can be achieved between the economic system and the natural ecosystem.

  10. Recent Progress of Commercially Available Biosensors in China and Their Applications in Fermentation Processes

    Institute of Scientific and Technical Information of China (English)

    Chen Yan; Feng Dong; Bi Chun-yuan; Zhu Si-rong; Shi Jian-guo

    2014-01-01

    Biosensors, which are the products of the biotechnology industry, are among the key projects of the 7th, 8th, and 9th Five-year Plans of China Science & Technology Developing Programs, respectively, and they play an important role in developing and reforming traditional biotechnology. SBA series biosensor analyzer, as the only one commercial biosensor in China, has attracted lots of attention in the process of information gathering and measurement for biological industry with the development of technology and society. In this paper, we presented an overview of the most important contributions dealing with the monitoring of the biochemical analytes in fermentation processes using SBA series biosensor analyzers in China. Future trends of the biosensor analyzer in China were also mentioned in the last section.

  11. Supervisory System and Multivariable Control Applying Weighted Fuzzy-PID Logic in an Alcoholic Fermentation Process

    Directory of Open Access Journals (Sweden)

    Márcio Mendonça

    2015-10-01

    Full Text Available In this work, it is analyzed a multivariate system control of an alcoholic fermentation process with no minimum phase. The control is made with PID classic controllers associated with a supervisory system based on Fuzzy Systems. The Fuzzy system, a priori, send set-points to PID controllers, but also adds protection functions, such as if the biomass valued is at zero or very close. The Fuzzy controller changes the campaign to prevent or mitigate the paralyzation of the process. Three control architectures based on Fuzzy Control Systems are presented and compared in performance with classic control in different campaigns. The third architecture, in particular, adds an adaptive function. A brief summary of Fuzzy theory and correlated works will be presented. And, finally simulations results, conclusions and future works end the article.

  12. Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

    Directory of Open Access Journals (Sweden)

    Anthoula A. Argyri

    2014-01-01

    Full Text Available Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP processing (400, 450, and 500 MPa for 15 or 30 min. Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and firmness were monitored right after the treatment and after 7 days of storage at 20°C to allow for recovery of injured cells. The treatments at 400 MPa for 15 and 30 min, 450 MPa for 15 and 30 min, and 500 MPa for 15 min were found insufficient as a recovery of the microbiota was observed. The treatment at 500 MPa for 30 min was effective in reducing the olive microbiota below the detection limit of the enumeration method after the treatment and after 1 week of storage and was chosen as being more appropriate for storing olives for an extended time period (5 months. After 5 months of storage at 20°C, no microbiota was detected in treated samples, while significant changes for both HHP treated and untreated olives were observed for colour parameters only (minor degradation. In conclusion, HHP treatment may introduce a reliable nonthermal pasteurization method to extend the microbiological shelf-life of fermented table olives.

  13. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.

    Science.gov (United States)

    Soukoulis, C; Panagiotidis, P; Koureli, R; Tzia, C

    2007-06-01

    Lactic acid fermentation during the production of skim milk and whole fat set-style yogurt was continuously monitored by measuring pH. The modified Gompertz model was successfully applied to describe the pH decline and viscosity development during the fermentation process. The viscosity and incubation time data were also fitted to linear models against ln(pH). The investigation of the yogurt quality improvement practices included 2 different heat treatments (80 degrees C for 30 min and 95 degrees C for 10 min), 3 milk protein fortifying agents (skim milk powder, whey powder, and milk protein concentrate) added at 2.0%, and 4 hydrocolloids (kappa-carrageenan, xanthan, guar gum, and pectin) added at 0.01% to whole fat and skim yogurts. Heat treatment significantly affected viscosity and acetaldehyde development without influencing incubation time and acidity. The addition of whey powder shortened the incubation time but had a detrimental effect on consistency, firmness, and overall acceptance of yogurts. On the other hand, addition of skim milk powder improved the textural quality and decreased the vulnerability of yogurts to syneresis. Anionic stabilizers (kappa-carrageenan and pectin) had a poor effect on the texture and palatability of yogurts. However, neutral gums (xanthan and guar gum) improved texture and prevented the wheying-off defect. Skim milk yogurts exhibited longer incubation times and higher viscosities, whereas they were rated higher during sensory evaluation than whole fat yogurts.

  14. Vinasse organic matter quality and mineralization potential, as influenced by raw material, fermentation and concentration processes.

    Science.gov (United States)

    Parnaudeau, V; Condom, N; Oliver, R; Cazevieille, P; Recous, S

    2008-04-01

    Both dilute and concentrated vinasse can be spread on agricultural fields or used as organic fertilizer. The effects of different characteristics of the original raw material on the biochemical composition of vinasse and their C and N mineralization in soil were investigated. Vinasse samples were obtained from similar industrial fermentation processes based on the growth of microorganisms on molasses from different raw material (sugar beet or sugar cane) and vinasse concentration (dilute or concentrated). The nature of the raw material used for fermentation had the greatest effect on the nature and size of the resistant organic pool. This fraction included aromatic compounds originating from the raw material or from complex molecules and seemed to be quantitatively related to acid-insoluble N. Samples derived from sugar beet were richer in N compounds and induced greater net N mineralization. The effect of evaporation varied with the nature of the raw material. Concentration led to a slight increase in the abundance of phenolic compounds, acid-insoluble fraction, and a slight decrease in the labile fraction of vinasses partly or totally derived from sugar beet. The effect of the dilute vinasse from sugar cane was greater. The concentrated vinasse had a smaller labile fraction, induced N immobilization at the beginning of incubation, and exhibited greater N concentration in the acid-insoluble fraction than the dilute vinasse.

  15. Study of process variables in industrial acetic fermentation by a continuous pilot fermentor and response surfaces.

    Science.gov (United States)

    Garrido-Vidal, Diego; Pizarro, Consuelo; González-Sáiz, José M

    2003-01-01

    The modeling and optimization of industrial processes requires an intensive study of the factors involved. In this work, a continuous pilot system for studying the industrial process of acetic fermentation is developed. A Doehlert design is applied to the five variables involved in the pilot process. This experimental design allows reduction of the experimental burden and the maximum amount of information to be obtained, studying the factors at different levels depending on their significance. The experimental system provides a robust measure of the specific growth rate and the rates of substrates consumption and acetic acid production, related to the flow of effluent stream evaluated in the steady state. The results demonstrate the growth-associated kinetics of substrates and product, and the yield factors are calculated with low values of variances for the coefficients, i.e., within the range 1-11%. The specific growth rate suits the quadratic model proposed. The response surfaces generated by the model are applied to explain the behavior of the bacterial growth and, therefore, the effects of the process variables studied over the acetic acid production. Very low levels of ethanol or oxygen make the acetification rate decrease, and a saturation effect with high levels of ethanol or oxygen is also deduced. The effects of the aeration rate, agitation, and overpressure suggest a kind of inhibition of the acetic acid production caused by the oxygen that has not been practically studied before. The temperature strengthens the inhibitory effect of the ethanol and the oxygen. The conclusions of this work consolidate the structure of a hybrid model for the acetic fermentation.

  16. Walk-through survey report: control technology for fermentation processes at Wyeth Laboratories, Inc. , West Chester, Pennsylvania

    Energy Technology Data Exchange (ETDEWEB)

    Martinez, K.F.

    1985-10-01

    A walk-through survey was conducted at Wyeth Laboratories, Incorporated, West Chester, Pennsylvania in November, 1983. The purpose of the survey was to evaluate the control technology for the fermentation processes. The facility produced penicillin-V and penicillin-G using the microbial strain Penicillium-chrysogenum. Medical examinations were available for fermentation and extraction process workers. Safety shoes and glasses and disposable dust respirators were provided. The author concludes that Wyeth has in operation an apparently effective system of control measures.

  17. 复合发酵香肠加工工艺与发酵特性研究%Process and fermentation properties of compund fermented sausages

    Institute of Scientific and Technical Information of China (English)

    周亚军; 吕晨艳; 付天宇; 何锐华; 原敏

    2009-01-01

    In order to develop a new composited fermented sausages with meat, egg, milk and full of nutrition and well flavor. Fermentation characteristics and processing crafts of compoaited fermented sausages were studied in the paper. The pork, chicken, milk and egg were chosen as raw materials, and the Lactobacillus and Bifidobacteria as starters. Through the single factor experiment, the optimal formula, process and influence rule of each parameter on fermented properties were obtained. With fermentation temperature, time and vaccination quantity increment, pH value and the content of water and nitrite reduced, while peroxide value and the content of amino acids increased greatly. The optimal ratio of Lactobacillus to Bifidobaeteria was 2 : 1.%为研制肉蛋奶于一体、营养风味俱佳的新型复合发酵香肠,将猪肉、鸡肉、牛奶和鸡蛋的混合原料经植物乳杆菌L1和双歧杆菌L2综合发酵,研究其加工工艺,通过单因素试验探讨各因素对发酵特性的影响,得出理想的工艺和配方及各参数对发酵特性的影响规律:发酵时间延长,水分、PH值、亚硝酸盐逐渐降低,氨基酸和过氧化值逐渐增大;发酵温度升高,水分、pH值、亚硝酸盐降低幅度增大,氨基酸和过氧化值增加显著;菌种用量增大,水分、pH值、亚硝酸盐降低显著,氨基酸和过氧化值升高显著;菌种L1与L2最佳配比为2:1.

  18. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

    Science.gov (United States)

    Bleve, Gianluca; Tufariello, Maria; Durante, Miriana; Grieco, Francesco; Ramires, Francesca Anna; Mita, Giovanni; Tasioula-Margari, Maria; Logrieco, Antonio Francesco

    2015-04-01

    Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. Conservolea and Kalamàta are the most important table olives Greek varieties. In the Greek system, the final product is obtained by spontaneous fermentations, without any chemical debittering treatment. This natural fermentation process is not predictable and strongly influenced by the physical-chemical conditions and by the presence of microorganisms contaminating the olives. Natural fermentations of Conservolea and Kalamàta cultivars black olives were studied in order to determine microbiological, biochemical and chemical evolution during the process. Following the process conditions generally used by producers, in both cultivars, yeasts were detected throughout the fermentation, whereas lactic acid bacteria (LAB) appeared in the last staged of the process. A new optimized specific protocol was developed to select autochthonous yeast and LAB isolates that can be good candidates as starters. These microorganisms were pre-selected for their ability to adapt to model brines, to have beta-glucosidase activity, not to produce biogenic amines. Chemical compounds deriving by microbiological activities and associated to the three different phases (30, 90 and 180 days) of the fermentation process were identified and were proposed as chemical descriptors to follow the fermentation progress.

  19. Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC-MS based metabolomics.

    Science.gov (United States)

    Xu, Jie; Hu, Feng-Lin; Wang, Wei; Wan, Xiao-Chun; Bao, Guan-Hu

    2015-11-01

    Fu brick tea (FBT) is a unique post-fermented tea product which is fermented with fungi during the manufacturing process. In this study, we investigated the biochemical compositional changes occurring during the microbial fermentation process (MFP) of FBT based on non-targeted LC-MS, which was a comprehensive and unbiased methodology. Our data analysis took a two-phase approach: (1) comparison of FBT with other tea products using PCA analysis to exhibit the characteristic effect of MFP on the formation of Fu brick tea and (2) comparison of tea samples throughout the MFP of FBT to elucidate the possible key metabolic pathways produced by the fungi. Non-targeted LC-MS analysis clearly distinguished FBT with other tea samples and highlighted some interesting metabolic pathways during the MFP including B ring fission catechin. Our study demonstrated that those fungi had a significant influence on the biochemical profiles in the FBT and consequently contributed to its unique quality.

  20. Eco-friendly process combining physical-chemical and biological technics for the fermented dairy products waste pretreatment and reuse.

    Science.gov (United States)

    Kasmi, Mariam; Hamdi, Moktar; Trabelsi, Ismail

    2017-01-01

    Residual fermented dairy products resulting from process defects or from expired shelf life products are considered as waste. Thus, dairies wastewater treatment plants (WWTP) suffer high input effluents polluting load. In this study, fermented residuals separation from the plant wastewater is proposed. In the aim to meet the municipal WWTP input limits, a pretreatment combining physical-chemical and biological processes was investigated to reduce residual fermented dairy products polluting effect. Yoghurt (Y) and fermented milk products (RL) were considered. Raw samples chemical oxygen demand (COD) values were assessed at 152 and 246 g.L(-1) for Y and RL products, respectively. Following the thermal coagulation, maximum removal rates were recorded at 80 °C. Resulting whey stabilization contributed to the removal rates enhance to reach 72% and 87% for Y and RL samples; respectively. Residual whey sugar content was fermented using Candida strains. Bacterial growth and strains degrading potential were discussed. C. krusei strain achieved the most important removal rates of 78% and 85% with Y and RL medium, respectively. Global COD removal rates exceeded 93%.

  1. An Improved Adaptive Multi-way Principal Component Analysis for Monitoring Streptomycin Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    何宁; 王树青; 谢磊

    2004-01-01

    Multi-way principal component analysis (MPCA) had been successfully applied to monitoring the batch and semi-batch process in most chemical industry. An improved MPCA approach, step-by-step adaptive MPCA (SAMPCA), using the process variable trajectories to monitoring the batch process is presented in this paper. It does not need to estimate or fill in the unknown part of the process variable trajectory deviation from the current time until the end. The approach is based on a MPCA method that processes the data in a sequential and adaptive manner. The adaptive rate is easily controlled through a forgetting factor that controls the weight of past data in a summation. This algorithm is used to evaluate the industrial streptomycin fermentation process data and is compared with the traditional MPCA. The results show that the method is more advantageous than MPCA, especially when monitoring multi-stage batch process where the latent vector structure can change at several points during the batch.

  2. Soluble malate dehydrogenase of Geophagus brasiliensis (Cichlidae, Perciformes: isolated isoforms and kinetics properties

    Directory of Open Access Journals (Sweden)

    Maria Regina de Aquino-Silva

    2008-01-01

    Full Text Available Kinetic properties and thermal stabilities of Geophagus brasiliensis skeletal muscle unfractionated malate dehydrogenase (MDH, EC 1.1.1.37 and its isolated isoforms were analyzed to examine a possible sMDH-B* locus duplication in a fixation process influenced by genetic drift. Two optimal pHs were detected: 7.5 for AB1 unfractionated muscle phenotype and its B1 isoform, and 8.0 for AB1B2 unfractionated muscle phenotype, A and B2 isoforms. While G. brasiliensis A isoform could be characterized as thermostable, the duplicated B isoform cannot be assumed as thermolabile. Km values for isolated B2 isoforms were 1.6 times lower than for B1. A duplication event in progress best explains the electrophoretic six-band pattern detected in G. brasiliensis, which would be caused by genetic drift.

  3. Oxidative stress response in Paracoccidioides brasiliensis.

    Science.gov (United States)

    Campos, Elida G; Jesuino, Rosália Santos Amorim; Dantas, Alessandra da Silva; Brígido, Marcelo de Macedo; Felipe, Maria Sueli S

    2005-06-30

    Survival of pathogenic fungi inside human hosts depends on evasion from the host immune system and adaptation to the host environment. Among different insults that Paracoccidioides brasiliensis has to handle are reactive oxygen and nitrogen species produced by the human host cells, and by its own metabolism. Knowing how the parasite deals with reactive species is important to understand how it establishes infection and survives within humans. The initiative to describe the P. brasiliensis transcriptome fostered new approaches to study oxidative stress response in this organism. By examining genes related to oxidative stress response, one can evaluate the parasite's ability to face this condition and infer about possible ways to overcome this ability. We report the results of a search of the P. brasiliensis assembled expressed sequence tag database for homologous sequences involved in oxidative stress response. We described several genes coding proteins involved in antioxidant defense, for example, catalase and superoxide dismutase isoenzymes, peroxiredoxin, cytochrome c peroxidase, glutathione synthesis enzymes, thioredoxin, and the transcription factors Yap1 and Skn7. The transcriptome analysis of P. brasiliensis reveals a pathogen that has many resources to combat reactive species. Besides characterizing the antioxidant defense system in P. brasiliensis, we also compared the ways in which different fungi respond to oxidative damage, and we identified the basic features of this response.

  4. Hepatoprotective Activity of Dried- and Fermented-Processed Virgin Coconut Oil

    Directory of Open Access Journals (Sweden)

    Z. A. Zakaria

    2011-01-01

    Full Text Available The present study aims to determine the hepatoprotective effect of MARDI-produced virgin coconut oils, prepared by dried- or fermented-processed methods, using the paracetamol-induced liver damage in rats. Liver injury induced by 3 g/kg paracetamol increased the liver weight per 100 g bodyweight indicating liver damage. Histological observation also confirms liver damage indicated by the presence of inflammations and necrosis on the respective liver section. Interestingly, pretreatment of the rats with 10, but not 1 and 5, mL/kg of both VCOs significantly (P<.05 reduced the liver damage caused by the administration of paracetamol, which is further confirmed by the histological findings. In conclusion, VCO possessed hepatoprotective effect that requires further in-depth study.

  5. Hepatoprotective Activity of Dried- and Fermented-Processed Virgin Coconut Oil

    Science.gov (United States)

    Zakaria, Z. A.; Rofiee, M. S.; Somchit, M. N.; Zuraini, A.; Sulaiman, M. R.; Teh, L. K.; Salleh, M. Z.; Long, K.

    2011-01-01

    The present study aims to determine the hepatoprotective effect of MARDI-produced virgin coconut oils, prepared by dried- or fermented-processed methods, using the paracetamol-induced liver damage in rats. Liver injury induced by 3 g/kg paracetamol increased the liver weight per 100 g bodyweight indicating liver damage. Histological observation also confirms liver damage indicated by the presence of inflammations and necrosis on the respective liver section. Interestingly, pretreatment of the rats with 10, but not 1 and 5, mL/kg of both VCOs significantly (P < .05) reduced the liver damage caused by the administration of paracetamol, which is further confirmed by the histological findings. In conclusion, VCO possessed hepatoprotective effect that requires further in-depth study. PMID:21318140

  6. Novel antifoam for fermentation processes: fluorocarbon-hydrocarbon hybrid unsymmetrical bolaform surfactant.

    Science.gov (United States)

    Calik, Pinar; Ileri, Nazar; Erdinç, Burak I; Aydogan, Nihal; Argun, Muharrem

    2005-09-13

    As foaming appears as a problem in chemical and fermentation processes that inhibits reactor performance, the eminence of a novel fluorocarbon-hydrocarbon unsymmetrical bolaform (FHUB: OH(CH2)11N+(C2H4)2(CH2)2(CF2)5CF3 I-) surfactant as an antifoaming agent as well as a foam-reducing agent was investigated and compared with other surfactants and a commercial antifoaming agent. The surface elasticity of FHUB was determined as 4 mN/m, indicating its high potential on thinning of the foam film. The interactions between FHUB and the microoganism were investigated in a model fermentation process related with an enzyme production by recombinant Escherichia coli, in V = 3.0 dm3 bioreactor systems with V(R) = 1.65 dm3 working volume at air inlet rate of Q(o)/V(R) = 0.5 dm3 dm(-3) min(-1) and agitation rate of N = 500 min(-1) oxygen transfer conditions, at T = 37 degrees C, pH(o) = 7.2, and C(FHUB) = 0 and 0.1 mM, in a glucose-based defined medium. As FHUB did not influence the metabolism, specific enzyme activity values obtained with and without FHUB were close to each other; however, because of the slight decrease in oxygen transfer coefficient, slightly lower volumetric enzyme activity and cell concentrations were obtained. However, when FHUB is compared with widely used silicon oil based Antifoam A, with the use of the FHUB, higher physical oxygen transfer coefficient (K(L)a) values are obtained. Moreover, as the amount required for the foam control is very low, minute changes in the working volume of the bioreactor were obtained indicating the high potential of the use of FHUB as an antifoaming agent as well as a foam-reducing agent.

  7. Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp into Lanhouin

    Directory of Open Access Journals (Sweden)

    Anihouvi VB

    2011-09-01

    Full Text Available The response surface methodology and central composite rotatable design for K=3 was used to investigate the combined effects of ripening, salting and duration of fermentation on total viable cells (TVC load, sodium chloride (NaCl and histamine contents during fermentation. Regression models were generated to predict the effects of the processing parameters on the studied quality indices. The fit of the models was expressed by the coefficients of regression R2, which were found to be 0.807, 0.813 and 0.920 for TVC, NaCl and histamine respectively, indicating that 80.7, 81 and 92.0 % of the variability in the responses could be explained by the models. Significant (p<0.05interaction was also observed between salt ratio and fermentation time. The optimum fermentation conditions required to obtain TVC load, histamine content and salt concentration within acceptable levels were established as: repining time of 8 h, salt ratio of 25% and fermentation time of 4 days.

  8. Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp.

    Directory of Open Access Journals (Sweden)

    Silvia Katrine Silva Escher

    Full Text Available ABSTRACT This study evaluated the influence of glucose and stirring in the fermentation process in order to produce anti-Candida metabolites produced by Streptomyces sp. MPO4 isolated from Amazon soil. The anti-Candida metabolites production was registered after 24 h of fermentation in stirred ISP2 medium, having antifungal inhibition halos between 12.3 mm and 25.3 mm, yielding higher production of anti-Candida agents after 96 h. Stirring was a determining factor for the production of anti-Candida secondary metabolites, since the absence of glucose reflected in the late production of the antifungal starting from Streptomyces sp.

  9. Effect of processed and fermented soyabeans on net absorption in enterotoxigenic Escherichia coli-infected piglet small intestine

    NARCIS (Netherlands)

    Kiers, J.L.; Nout, M.J.R.; Rombouts, F.M.; Andel, van E.E.; Nabuurs, M.J.A.; Meulen, van der J.

    2006-01-01

    Infectious diarrhoea is a major problem in both children and piglets. Infection of enterotoxigenic Escherichia coli (ETEC) results in fluid secretion and electrolyte losses in the small intestine. In the present study the effect of processed and fermented soyabean products on net absorption during E

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

    Science.gov (United States)

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

  11. 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.

  12. Utilization of wastewater originated from naturally fermented virgin coconut oil manufacturing process for bioextract production: physico-chemical and microbial evolution.

    Science.gov (United States)

    Tripetchkul, Sudarut; Kusuwanwichid, Sasithorn; Koonsrisuk, Songpon; Akeprathumchai, Saengchai

    2010-08-01

    Production of virgin coconut oil via natural fermentation has led to large amount of wastes being generated, i.e., coconut pulp and wastewater containing coconut crème. Objective of this study is to gain more insight into the feasibility of utilization of such wastes as raw materials together with several types of wastes such as fish waste and/or pineapple peel for bioextract production. Chemical, physico-chemical and biological changes including phytotoxicity of the fermented mixture were closely monitored. Physical observation suggested that fermentation of bioextract obtained with fish waste appeared to be complete within the first month of fermentation while bioextract obtained using pineapple waste seemed to be complete after 8 months post-fermentation. Fermentation broth is of blackish color with alcoholic as well as acidic odour with no gas bubble and/or yeast film present on top of the surface. During the whole fermentation interval, several attributes of both bioextracts, e.g., pH, chemical oxygen demand (COD) and organic acids, were statistically different. Further, the total bacteria and lactic acid bacteria present in pineapple bioextract were statistically higher than those of the fish bioextract (pbiofertilizer after 1 month fermentation. Results further showed that wastewater derived from virgin coconut oil manufacturing process could effectively be employed together with other types of wastes such as fish waste and pineapple peel for bioextract production. However, for the best bioextract quality, fermentation should be carefully planned since over fermentation led to bioextract of low qualities.

  13. Potency of microfiltration membrane process in purifying broccoli (Brassica oleracea L.) fermented by lactic acid bacteria (LAB) as functional food

    Science.gov (United States)

    Susilowati, Agustine; Aspiyanto, Maryati, Yati; Melanie, Hakiki; Lotulung, Puspa D.

    2017-01-01

    Purifying broccoli (Brassica oleracea L.) fermented by Lactic Acid Bacteria (LAB) using mixture of L. bulgaricus, S. thermopillus, L. acidophillusand Bifidobacteriumbifidum and fructooligosaccharides (FOS) as carbon source have been performed to recover biomass concentrate for probiotic and antioxidant. Purification of fermented broccoli was conducted through microfiltration (MF) membrane of 0.15 µm at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. Fermented broccoli produced via fermentation process with fermentation time 0 (initial) and 48 hours, and LAB concentration 10% and 20% (v/v) represented as biomass of A, B, C and D. The experimental result showed that based on selectivity of total organic acids, separating optimization was achieved at biomass D (fermentation time 48 hours and mixed LAB culture concentration 20%). Concentrate composition produced in this condition were total acids 6.04%, total solids 24.31%, total polyphenol 0.0252%, reducing sugar 68.25 mg/mL, total sugars 30.89 mg/mL, and dissolved protein 28.54 mg/mL with pH 3.94. In this condition, recovery of biomass concentrate of D for total acids 5.64 folds, total solids 1.82 folds, total polyphenol 3.03 folds, reducing sugar 1.16 folds, total sugars 1.19 folds, and dissolved protein 0.67 folds compared with feed (initial process). Identification of monomer of biomass concentrate D as polyphenol derivatives at T2,01 and T3.01 gave monomer with molecular weight (MW) 192.78 Dalton (Da.), and monomer with MW 191.08, 191.49 and 192.07 Da., while lactic acid derivatives showed MW 251.13, 251.6 and 252.14, and monomer with MW 250.63, 252.14 and 254.22 Da.

  14. Selective suppression of bacterial contaminants by process conditions during lignocellulose based yeast fermentations

    Directory of Open Access Journals (Sweden)

    Albers Eva

    2011-12-01

    Full Text Available Abstract Background Contamination of bacteria in large-scale yeast fermentations is a serious problem and a threat to the development of successful biofuel production plants. Huge research efforts have been spent in order to solve this problem, but additional ways must still be found to keep bacterial contaminants from thriving in these environments. The aim of this project was to develop process conditions that would inhibit bacterial growth while giving yeast a competitive advantage. Results Lactic acid bacteria are usually considered to be the most common contaminants in industrial yeast fermentations. Our observations support this view but also suggest that acetic acid bacteria, although not so numerous, could be a much more problematic obstacle to overcome. Acetic acid bacteria showed a capacity to drastically reduce the viability of yeast. In addition, they consumed the previously formed ethanol. Lactic acid bacteria did not show this detrimental effect on yeast viability. It was possible to combat both types of bacteria by a combined addition of NaCl and ethanol to the wood hydrolysate medium used. As a result of NaCl + ethanol additions the amount of viable bacteria decreased and yeast viability was enhanced concomitantly with an increase in ethanol concentration. The successful result obtained via addition of NaCl and ethanol was also confirmed in a real industrial ethanol production plant with its natural inherent yeast/bacterial community. Conclusions It is possible to reduce the number of bacteria and offer a selective advantage to yeast by a combined addition of NaCl and ethanol when cultivated in lignocellulosic medium such as wood hydrolysate. However, for optimal results, the concentrations of NaCl + ethanol must be adjusted to suit the challenges offered by each hydrolysate.

  15. An overview on fermentation, downstream processing and properties of microbial alkaline proteases.

    Science.gov (United States)

    Gupta, R; Beg, Q K; Khan, S; Chauhan, B

    2002-12-01

    Microbial alkaline proteases dominate the worldwide enzyme market, accounting for a two-thirds share of the detergent industry. Although protease production is an inherent property of all organisms, only those microbes that produce a substantial amount of extracellular protease have been exploited commercially. Of these, strains of Bacillus sp. dominate the industrial sector. To develop an efficient enzyme-based process for the industry, prior knowledge of various fermentation parameters, purification strategies and properties of the biocatalyst is of utmost importance. Besides these, the method of measurement of proteolytic potential, the selection of the substrate and the assay protocol depends upon the ultimate industrial application. A large array of assay protocols are available in the literature; however, with the predominance of molecular approaches for the generation of better biocatalysts, the search for newer substrates and assay protocols that can be conducted at micro/nano-scale are becoming important. Fermentation of proteases is regulated by varying the C/N ratio and can be scaled-up using fed-batch, continuous or chemostat approaches by prolonging the stationary phase of the culture. The conventional purification strategy employed, involving e.g., concentration, chromatographic steps, or aqueous two-phase systems, depends on the properties of the protease in question. Alkaline proteases useful for detergent applications are mostly active in the pH range 8-12 and at temperatures between 50 and 70 degrees C, with a few exceptions of extreme pH optima up to pH 13 and activity at temperatures up to 80-90 degrees C. Alkaline proteases mostly have their isoelectric points near to their pH optimum in the range of 8-11. Several industrially important proteases have been subjected to crystallization to extensively study their molecular homology and three-dimensional structures.

  16. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.

    Science.gov (United States)

    Papalexandratou, Zoi; Lefeber, Timothy; Bahrim, Bakhtiar; Lee, Ong Seng; Daniel, Heide-Marie; De Vuyst, Luc

    2013-09-01

    Two spontaneous Malaysian cocoa bean box fermentations (one farm, two plantation plots) were investigated. Physical parameters, microbial community dynamics, yeast and bacterial species diversity [mainly lactic acid bacteria (LAB) and acetic acid bacteria (AAB)], and metabolite kinetics were monitored, and chocolates were produced from the respective fermented dry cocoa beans. Similar microbial growth and metabolite profiles were obtained for the two fermentations. Low concentrations of citric acid were found in the fresh pulp, revealing low acidity of the raw material. The main end-products of the catabolism of the pulp substrates glucose, fructose, and citric acid by yeasts, LAB, and AAB were ethanol, lactic acid, acetic acid, and/or mannitol. Hanseniaspora opuntiae, Lactobacillus fermentum, and Acetobacter pasteurianus were the prevalent species of the two fermentations. Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus pentosus, and Acetobacter ghanensis were also found during the mid-phase of the fermentation processes. Leuconostoc pseudomesenteroides and Acetobacter senegalensis were among the prevailing species during the initial phase of the fermentations. Tatumella saanichensis and Enterobacter sp. were present in the beginning of the fermentations and they could be responsible for the degradation of citric acid and/or the production of gluconic acid and lactic acid, respectively. The presence of facultative heterofermentative LAB during the fermentations caused a high production of lactic acid. Finally, as these fermentations were carried out with high-quality raw material and were characterised by a restricted microbial species diversity, resulting in successfully fermented dry cocoa beans and good chocolates produced thereof, it is likely that the prevailing species H. opuntiae, S. cerevisiae, Lb. fermentum, and A. pasteurianus were responsible for it.

  17. The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.

    Science.gov (United States)

    Ferrini, G; Arnau, J; Guàrdia, M D; Comaposada, J

    2014-02-01

    The effect of different thermal processing conditions just after fermentation on physicochemical parameters and sensory attributes of salami and chorizo slices dried by Quick-Dry-Slice process®, was evaluated. Meat and common additives were mixed, stuffed and fermented. Previous to drying the sausages were subjected to thermal treatment at 53 °C at different exposure times (0, 50, 65, 80, 95 and 110 min). Finally, the sausages were sliced and dried using QDS process®. Color, instrumental texture and sensory analysis were performed. Lightness (L*) after fermentation increased with thermal processing in both products while redness (a*) and yellowness (b*) decreased only in salami. Thermal treatment after fermentation increased the initial force (F0). Cooked appearance, cooked fat odor, cooked flavor and stringiness increased when the thermal processing time was increased. Thermal processing of salami and chorizo at 53 °C for 50 min and drying up to 30% of weight loss resulted in a similar product to that obtained without thermal processing.

  18. Use of liquid/supercritical CO2 extraction process for butanol recovery from fermentation broth

    Science.gov (United States)

    In order for butanol fermentation to be a viable option, it is essential to recover it from fermentation broth using economical alternate in-situ product recovery techniques such as liquid/supercritical CO2 extraction as compared to distillation. This technique (liquid CO2 extraction & supercritical...

  19. Solid-substrate fermentation of soya beans to tempe - process innovations and product characteristics.

    NARCIS (Netherlands)

    Reu, de J.C.

    1995-01-01

    Solid-substrate fermentations (SSF) are restricted by heat- and mass transfer limitations, which might result in unfavourable growth conditions. One way to prevent such conditions is by agitation of the substrate. In this study a Rotating Drum Reactor (RDR) was designed for the fermentation of soya

  20. Genetically modified yeast species, and fermentation processes using genetically modified yeast

    Science.gov (United States)

    Rajgarhia, Vineet; Koivuranta, Kari; Penttila, Merja; Ilmen, Marja; Suominen, Pirkko; Aristidou, Aristos; Miller, Christopher Kenneth; Olson, Stacey; Ruohonen, Laura

    2013-05-14

    Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

  1. Genetically modified yeast species, and fermentation processes using genetically modified yeast

    Energy Technology Data Exchange (ETDEWEB)

    Rajgarhia, Vineet; Koivuranta, Kari; Penttila, Merja; Ilmen, Marja; Suominen, Pirkko; Aristidou, Aristos; Miller, Christopher Kenneth; Olson, Stacey; Ruohonen, Laura

    2016-08-09

    Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

  2. Solid-state fermentation: a continuous process for fungal tannase production.

    Science.gov (United States)

    van de Lagemaat, J; Pyle, D L

    2004-09-30

    Truly continuous solid-state fermentations with operating times of 2-3 weeks were conducted in a prototype bioreactor for the production of fungal (Penicillium glabrum) tannase from a tannin-containing model substrate. Substantial quantities of the enzyme were synthesized throughout the operating periods and (imperfect) steady-state conditions seemed to be achieved soon after start-up of the fermentations. This demonstrated for the first time the possibility of conducting solid-state fermentations in the continuous mode and with a constant noninoculated feed. The operating variables and fermentation conditions in the bioreactor were sufficiently well predicted for the basic reinoculation concept to succeed. However, an incomplete understanding of the microbial mechanisms, the experimental system, and their interaction indicated the need for more research in this novel area of solid-state fermentation.

  3. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.

    Science.gov (United States)

    de Melo Pereira, Gilberto Vinícius; Soccol, Vanete Thomaz; Pandey, Ashok; Medeiros, Adriane Bianchi Pedroni; Andrade Lara, João Marcos Rodrigues; Gollo, André Luiz; Soccol, Carlos Ricardo

    2014-10-01

    During wet processing of coffee, the ripe cherries are pulped, then fermented and dried. This study reports an experimental approach for target identification and selection of indigenous coffee yeasts and their potential use as starter cultures during the fermentation step of wet processing. A total of 144 yeast isolates originating from spontaneously fermenting coffee beans were identified by molecular approaches and screened for their capacity to grow under coffee-associated stress conditions. According to ITS-rRNA gene sequencing, Pichia fermentans and Pichia kluyveri were the most frequent isolates, followed by Candida Candida glabrata, quercitrusa, Saccharomyces sp., Pichia guilliermondii, Pichia caribbica and Hanseniaspora opuntiae. Nine stress-tolerant yeast strains were evaluated for their ability to produce aromatic compounds in a coffee pulp simulation medium and for their pectinolytic activity. P. fermentans YC5.2 produced the highest concentrations of flavor-active ester compounds (viz., ethyl acetate and isoamyl acetate), while Saccharomyces sp. YC9.15 was the best pectinase-producing strain. The potential impact of these selected yeast strains to promote flavor development in coffee beverages was investigated for inoculating coffee beans during wet fermentation trials at laboratory scale. Inoculation of a single culture of P. fermentans YC5.2 and co-culture of P. fermentans YC5.2 and Saccharomyces sp. YC9.15 enhanced significantly the formation of volatile aroma compounds during the fermentation process compared to un-inoculated control. The sensory analysis indicated that the flavor of coffee beverages was influenced by the starter cultures, being rated as having the higher sensory scores for fruity, buttery and fermented aroma. This demonstrates a complementary role of yeasts associated with coffee quality through the synthesis of yeast-specific volatile constituents. The yeast strains P. fermentans YC5.2 and Saccharomyces sp. YC9.15 have a great

  4. Greenhouse gas emissions and production cost of ethanol produced from biosyngas fermentation process.

    Science.gov (United States)

    Roy, Poritosh; Dutta, Animesh; Deen, Bill

    2015-09-01

    Life cycle (LC) of ethanol has been evaluated to determine the environmental and economical viability of ethanol that was derived from biosyngas fermentation process (gasification-biosynthesis). Four scenarios [S1: untreated (raw), S2: treated (torrefied); S3: untreated-chemical looping gasification (CLG), S4: treated-CLG] were considered. The simulated biosyngas composition was used in this evaluation process. The GHG emissions and production cost varied from 1.19 to 1.32 kg-CO2 e/L and 0.78 to 0.90$/L, respectively, which were found to be dependent on the scenarios. The environmental and economical viability was found be improved when untreated feedstock was used instead of treated feedstock. Although the GHG emissions slightly reduced in the case of CLG process, production cost was nominally increased because of the cost incurred by the use of CaO. This study revealed that miscanthus is a promising feedstock for the ethanol industry, even if it is grown on marginal land, which can help abate GHG emissions.

  5. Isolation, identification and optimization of ethanol producing bacteria from Saccharomyces-based fermentation process of alcohol industries in Iran

    Directory of Open Access Journals (Sweden)

    Hoda Ebrahimi

    2013-01-01

    Full Text Available Introduction: Due to the vast growth of world population, consumption of a lot of energy, limited energy supply and rising prices of fuel oil in the future, other alternative energy source is essential. Ethanol is renewable and a safe fuel and it is mainly based on microbial fermentation. The purpose of this study was isolation of high ethanol producing bacteria from the fermentation process of alcohol industries and optimization of growth conditions to be introduced to the industries. Materials and methods: The samples that were collected from fermentation tanks of alcohol industries were enriched in ZSM medium. To isolate the ethanol producing bacteria, the enriched culture was transferred on RMA agar. Bacterial growth conditions and their effects on ethanol production were optimized based on pH, growth temperature, agitation, fermentation time, initial substrate concentration and carbon and nitrogen sources. In addition, the morphological, physiological and molecular characterizations were investigated for identification of the isolates.Results: Three bacterial isolates ZYM7, ZYM8 and ZYM9 were isolated from fermentation tank. All isolates were able to produce ethanol 5.00, 7.60 and 4.00 gL-1 after 48 hours, respectively. The results demonstrated that all isolates were able to consume most sugars sources specially pentose carbon xylose. The isolate ZYM7 produced 13.00 gL-1 ethanol by consumption of xylose. The results of morphological and physiological characteristics showed that ZYM7 belonged to Lactobacillus sp. and ZYM8 and ZYM9 belonged to Acetobacter sp. Moreover, 16S rRNA sequencing and phylogenetic analyses exhibited that ZYM7 was similar to Lactobacillus rhamnosus with 99% homology and ZYM8 and ZYM9 were similar to Acetobacter pasteurianus with 99 and 98% homology, respectively.Discussion and conclusion: The results showed that that the isolated bacteria were suitable candidates to produce ethanol from raw material enriched with

  6. Comparison of simultaneous and separate processes: saccharification and thermophilic L-lactate fermentation of catch crop and aquatic plant biomass.

    Science.gov (United States)

    Akao, Satoshi; Maeda, Koutaro; Nakatani, Shingo; Hosoi, Yoshihiko; Nagare, Hideaki; Maeda, Morihiro; Fujiwara, Taku

    2012-01-01

    Catch crop candidates (corn, guinea grass) for recovering nutrients from farm soil and aquatic plants (water caltrop, water hyacinth) were utilized to produce L-lactic acid. The efficiencies ofpre-treatment methods for enzymatic saccharification and L-lactate production of two fermentation processes, thermophilic simultaneous saccharification and fermentation (SSF), as well as separate saccharification and fermentation, were compared. Conditions were set at 55 degrees C and pH 5.5 for non-sterile fermentation. Alkaline/peroxide pre-treatment proved the most effective for saccharification in pre-treated corn, guinea grass, water caltrop and water hyacinth with glucose yields of 0.23, 0.20, 0.11 and 0.14 g/g-dry native biomass (24-hour incubation period), respectively. Examination of the two types of thermophilic L-lactate fermentation employed following alkaline/peroxide pre-treatment and saccharification demonstrated that the L-lactate yield obtained using SSF (0.15 g/g in the case of corn) was lower than that obtained using separate saccharification and fermentation (0.28 g/g in the case of corn). The lower yield obtained from SSF is likely to have resulted from the saccharification conditions used in the present study, as the possibility of cellulase deactivation during SSF by thermophilic L-lactate producing bacteria existed. A cellulase that retains high activity levels under non-sterile conditions and a L-lactate producer without cellulose hydrolysis activity would be required in order for SSF to serve as an effective method of L-lactate production.

  7. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.

    Science.gov (United States)

    Omer, M K; Prieto, B; Rendueles, E; Alvarez-Ordoñez, A; Lunde, K; Alvseike, O; Prieto, M

    2015-10-01

    The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized.

  8. Fermentation Process Modeling with Levenberg-Marquardt Algorithm and Runge-Kutta Method on Ethanol Production by Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Dengfeng Liu

    2014-01-01

    Full Text Available The core of the Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF process. In order to control and optimize the SSF process of Chinese rice wine brewing, it is necessary to construct kinetic model and study the influence of temperature on the Chinese rice wine brewing process. An unstructured kinetic model containing 12 kinetics parameters was developed and used to describe the changing of kinetic parameters in Chinese rice wine fermentation at 22, 26, and 30°C. The effects of substrate and product inhibitions were included in the model, and four variable, including biomass, ethanol, sugar and substrate were considered. The R-square values for the model are all above 0.95 revealing that the model prediction values could match experimental data very well. Our model conceivably contributes significantly to the improvement of the industrial process for the production of Chinese rice wine.

  9. The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.

    Science.gov (United States)

    Soro-Yao, Amenan Anastasie; Brou, Kouakou; Amani, Georges; Thonart, Philippe; Djè, Koffi Marcelin

    2014-12-01

    Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa.

  10. Determination of kinetic parameters of fermentation processes by a continuous unsteady-state method: Application to the alcoholic fermentation of D-xylose by Pichia stipitis

    Energy Technology Data Exchange (ETDEWEB)

    Dominguez, H.; Nunez, M.J.; Lema, J.M. (Avda. Ciencias s/n, Santiago (Spain)); Chamy, R. (Univ. Catolica de Valparaiso (Chile))

    1993-05-01

    A quick technique for determination of kinetic parameters of fermentation processes is proposed and applied to the transformation of D-xylose into ethanol by Pichi stipitis. The commonly used method to evaluate these parameters is based on achieving several steady states. In the proposed procedure, [mu][sub m] and K[sub S] can be determined from only one steady state, by provoking a disturbance over it, after allowing the system to return to the original conditions. The main difference between the steady and unsteady state methods is the required fermentation time; while the former method lasted 350 h, the latter required a period 25 times lower. Kinetic and stoichiometric parameters were determined with both methods under anoxic and limited oxygen concentration conditions. Results from the two methods were compared, giving only 2% and 4.5% differences in the values of K[sub S] and [mu][sub m], respectively, under anoxic conditions; 12.5% for K[sub S] and a little over 4% for [mu][sub m] were the deviations under the latter ones.

  11. Syngas fermentation in a 100-L pilot scale fermentor: design and process considerations.

    Science.gov (United States)

    Kundiyana, Dimple K; Huhnke, Raymond L; Wilkins, Mark R

    2010-05-01

    Fermentation of syngas offers several advantages compared to chemical catalysts such as higher specificity of biocatalysts, lower energy costs, and higher carbon efficiency. Scale-up of syngas fermentation from a bench scale to a pilot scale fermentor is a critical step leading to commercialization. The primary objective of this research was to install and commission a pilot scale fermentor, and subsequently scale-up the Clostridium strain P11 fermentation from a 7.5-L fermentor to a pilot scale 100-L fermentor. Initial preparation and fermentations were conducted in strictly anaerobic conditions. The fermentation system was maintained in a batch mode with continuous syngas supply. The effect of anaerobic fermentation in a pilot scale fermentor was evaluated. In addition, the impact of improving the syngas mass transfer coefficient on the utilization and product formation was studied. Results indicate a six fold improvement in ethanol concentration compared to serum bottle fermentation, and formation of other compounds such as isopropyl alcohol, acetic acid and butanol, which are of commercial importance.

  12. Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).

    Science.gov (United States)

    Campos, Sílvia D; Alves, Rita C; Mendes, Eulália; Costa, Anabela S G; Casal, Susana; Oliveira, Maria Beatriz P P

    2013-04-01

    Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g).

  13. Performance of a pinch analysis for the process of recovery of ethanol from fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Khan, S.; Riverol, C. [Chemical Engineeering Department, University of West Indies (Trinidad and Tobago)

    2007-10-15

    The objectives of the project reported here were to perform an energy analysis for the process of the recovery of ethanol from fermentation broths by catalytic conversion to gasoline and to conduct a pinch analysis to obtain a new heat exchanger network, and thus, reduce the utility costs. A minimum temperature difference of 10 C was used. A temperature interval diagram and cascade diagram were drawn to identify the pinch points and four such points were observed. New heat exchanger networks were formulated from this information. The least number of heat exchangers for the different networks created was 19, whereas the original process had 9. The cost of utilities was the same for both systems. Therefore, it was concluded that the implementation of this system in the Caribbean could be expensive since in the first instance, ethanol is not particularly plentiful. Secondly, electricity and water costs are expensive in the Caribbean compared to other countries in America, such that any effort in reducing CO{sub 2} emissions by using ethanol would not be feasible. (Abstract Copyright [2007], Wiley Periodicals, Inc.)

  14. Optimization of a Saccharomyces cerevisiae fermentation process for production of a therapeutic recombinant protein using a multivariate Bayesian approach.

    Science.gov (United States)

    Fu, Zhibiao; Leighton, Julie; Cheng, Aili; Appelbaum, Edward; Aon, Juan C

    2012-07-01

    Various approaches have been applied to optimize biological product fermentation processes and define design space. In this article, we present a stepwise approach to optimize a Saccharomyces cerevisiae fermentation process through risk assessment analysis, statistical design of experiments (DoE), and multivariate Bayesian predictive approach. The critical process parameters (CPPs) were first identified through a risk assessment. The response surface for each attribute was modeled using the results from the DoE study with consideration given to interactions between CPPs. A multivariate Bayesian predictive approach was then used to identify the region of process operating conditions where all attributes met their specifications simultaneously. The model prediction was verified by twelve consistency runs where all batches achieved broth titer more than 1.53 g/L of broth and quality attributes within the expected ranges. The calculated probability was used to define the reliable operating region. To our knowledge, this is the first case study to implement the multivariate Bayesian predictive approach to the process optimization for the industrial application and its corresponding verification at two different production scales. This approach can be extended to other fermentation process optimizations and reliable operating region quantitation.

  15. Morfologia externa de Parastacus brasiliensis (Decapoda, Parastacidae

    Directory of Open Access Journals (Sweden)

    Ana Cristina M. Horn

    2008-03-01

    Full Text Available Parastacus brasiliensis (von Martens, 1869 é um lagostim de água doce endêmico da região meridional brasileira, ocorrendo nas bacias que formam o estuário do Guaíba, na depressão central do Estado do Rio Grande do Sul. O objetivo deste estudo é descrever e ilustrar a morfologia externa e a distribuição dos diferentes tipos de setas nos apêndices de exemplares adultos de P. brasiliensis. Em laboratório, os exemplares foram dissecados e detalhes da organização morfológica foram descritos e ilustrados com auxílio de câmara clara adaptada ao estereomicroscópio. Microscopia eletrônica de varredura foi utilizada para um melhor detalhamento no estudo das setas. Os resultados obtidos foram comparados com outras espécies de lagostins e com estágios juvenis de P. brasiliensis. Os tipos de setas e o padrão de distribuição observados são similares ao encontrado em Austropotamobius pallipes (Lereboullet, 1858. Diferenças foram encontradas no basipodito e no coxopodito do primeiro maxilípodo e na primeira maxila de P. brasiliensis, onde setas serradas são substituídas por formas plumodenticuladas e multidenticuladas.

  16. 苹果果醋加工过程的发酵工艺研究%Study on fermentation of production process of apple vinegar

    Institute of Scientific and Technical Information of China (English)

    许凯扬; 熊诗璇; 陈璇; 祁娟; 王文龙

    2011-01-01

    运用正交试验方法对苹果果醋加工工艺中粟酒裂殖酵母降酸、酒精发酵及醋酸发酵等方面进行研究.结果表明,生物降酸最佳条件:温度28℃,发酵时间3 d,粟酒裂殖酵母接种量为5%;酒精发酵最佳条件:温度26℃,发酵时间7 d,酿酒酵母接种量为5%;醋酸发酵最佳条件:初始酒精度7%,发酵时间20 d,醋酸菌接种量10%,发酵温度为32℃.%Acid-degradation of Schizosaccharom yces pombe, alcoholic fermentation and acetic fermentation were researched in the processing of apple vinegar by applying orthogonal experiment. The optimal acid decreasing condition were as follows: 5 % inoculation of fermentation, fermentation temperature 28 ℃, fermentation time 3 d. The optimized parameters of alcoholic fermentation were: 5 % inoculation of yeast, fermentation temperature 26 ℃, fermentation time 7 d.The optimized parameters of acetic fermentation was 10% inoculation at 32 ℃ for 20 d, 7% incipient alcoholicity.

  17. Process combination of thermo pressure hydrolysis and fermentation for innovative processing of residual biogenous mass; Verfahrenskombination aus Thermodruckhydrolyse und Vergaerung zur innovativen Verwertung biogener Restmassen

    Energy Technology Data Exchange (ETDEWEB)

    Prechtl, S.; Merkl, M.; Schieder, D.; Schneider, R.; Bischof, F. [Applikations- und Technikzentrum fuer Energieverfahrens-, Umwelt- und Stroemungstechnik (ATZ-EVUS), Sulzbach-Rosenberg (Germany)

    1999-07-01

    The described processing technique consisting of topped thermal hydrolysis and downstream fermentation is particularly suitable for wet, low-structure organic waste. High turnover rates at short treatment times permit to minimize residues effectively, yield a fair amount of biogas and allow compact design because of low fermenter volumes, which has a positive impact on investment cost. (orig.) [German] Das vorgestellt Verwertungsverfahren bestehend aus vorgeschalteter thermischer Hydrolyse und nachgeschalteter Vergaerung eignet sich besonders fuer nasse, strukturarme organische Abfaelle. Hohe Umsatzraten bei kurzen Behandlungszeiten ermoeglichen eine gute Reststoffminimierung und Biogasausbeute sowie eine kompakte Bauweise durch kleine Fermentervolumina, was sich positiv auf die Investitionskosten auswirkt. (orig.)

  18. Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada).

    Science.gov (United States)

    Eim, Valeria S; Simal, Susana; Rosselló, Carmen; Femenia, Antoni

    2008-10-01

    Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and 12% (S12) (w/w)] were analyzed for various physico-chemical and microbiological parameters and sensory attributes. The ripening process was monitored throughout storage. The pH of DF-supplemented sobrassadas was critically affected during ripening by the amount of DF incorporated, the values for sobrassada samples containing over 3% of DF suggested that the fermentation process in these samples was not successful. In addition, textural parameters, such as hardness and compression work, were significantly affected by the addition of over 3% of DF. The lipolytic process, one of the major biochemical events, was only affected when relatively large percentages of DF concentrate were incorporated. Thus, S3 and S6 samples exhibited similar free fatty acid profiles to the control throughout ripening.

  19. Near-infrared spectroscopy-based quantification of substrate and aqueous products in wastewater anaerobic fermentation processes

    Institute of Scientific and Technical Information of China (English)

    ZHANG MengLin; SHENG GuoPing; YU HanQing

    2009-01-01

    In this study, a Fourier transform near-infrared (FT-NIR) technique was used for process monitoring of anaerobic fermentation. Orthogonal signal correction (OSC) method was used as NIR spectral pre-processing options. Calibration models were established and the validation of the method was per-formed with the sucrose, ethanol and volatile fatty acids (VFAs) contents determined by the anthrone and gas chromatography methods, respectively. Spectral range and the number of internal latent variables were optimized for the best correlation coefficient. Test set validation of sucrose resulted in excellent measurement of prediction performance and the correlation coefficient of determination is 0.930. Similar prediction statistics for individual VFA and total VFA contents were obtained. These re-sults proved that the NIR spectroscopy technology is able to quantify the contents of both volatile fatty acids and sucrose in wastewater anaerobic fermentation process.

  20. Food Fermentation

    NARCIS (Netherlands)

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

    2005-01-01

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

  1. A Morphological and Cytochemical Study of the Interaction between Paracoccidiodes brasiliensis and Neutrophils

    Science.gov (United States)

    Dias, Maria Fernanda R. G.; Filgueira, Absalom L.; de Souza, Wanderley

    2004-04-01

    Paracoccidioidomycosis is a systemic granulomatous disease caused by the dimorphic fungus Paracoccidioides brasiliensis. It is the most prevalent systemic mycosis of Latin America and 80% of the reported cases are from Brazil. Because of the great number of neutrophils found in the P. brasiliensis granuloma, studies have been done to evaluate the role of these cells during the development of the infection. Scanning and transmission electron microscopy of thin sections showed that the neutrophils ingest yeast cells through a typical phagocytic process with the formation of pseudopodes. The pseudopodes even disrupt the connection established between the mother and the bud cells. Neutrophils also associate to each other, forming a kind of extracellular vacuole where large yeast cells are encapsulated. Cytochemical studies showed that once P. brasiliensis attaches to the neutrophil surface, it triggers a respiratory burst with release of oxygen-derived products. Attachment also triggers neutrophils' degranulation, with release of endogenous peroxidase localized in cytoplasmic granules. Together, these processes lead to killing of both ingested and extracellular P. brasiliensis.

  2. Combining enzymatic hydrolysis and dark-photo fermentation processes for hydrogen production from starch feedstock: A feasibility study

    Energy Technology Data Exchange (ETDEWEB)

    Lo, Yung-Chung; Chen, Shing-Der; Huang, Tien-I. [Department of Chemical Engineering, National Cheng Kung University, No. 1 University Road, Tainan 701 (China); Chen, Chun-Yen; Chang, Jo-Shu [Department of Chemical Engineering, National Cheng Kung University, No. 1 University Road, Tainan 701 (China); Sustainable Environment Research Center, National Cheng Kung University, No. 1 University Road, Tainan 701 (China); Lin, Chiu-Yue [Department of Environmental Engineering and Science, Feng Chia University, Taichung (China)

    2008-10-15

    In this work, an integrated enzymatic hydrolysis and dark-photo fermentation were employed to enhance the performance of H{sub 2} production from starch feedstock. The starch feedstock was first hydrolyzed in sequencing batch reactor containing indigenous starch hydrolytic bacterium Caldimonas taiwanensis On1, producing reducing sugar at a yield and rate of 0.5 g reducing sugar/g starch and 1.17 g reducing sugar/h/L, respectively, under the optimal condition of pH 7.0, 55 C and 1.0 vvm (air volume per reactor volume per minute) aeration rate. The hydrolyzed starch was continuously introduced to dark fermentation bioreactor, where the hydrolysate was converted to H{sub 2} at a rate of 0.22 L/h/L by Clostridium butyricum CGS2 at pH 5.8-6.0, 37 C and 12 h HRT. The resulting effluent from dark fermentation became the influent of continuous photo H{sub 2} production process inoculated with Rhodopseudomonas palustris WP3-5 under the condition of 35 C, 100 W/m{sup 2} irradiation, pH 7.0 and 48 h HRT. Combining enzymatic hydrolysis, dark fermentation and photo fermentation led to a marked improvement of overall H{sub 2} yield (up to 16.1 mmol H{sub 2}/g COD or 3.09 mol H{sub 2}/mol glucose) and COD removal efficiency (ca. 54.3%), suggesting the potential of using the proposed integrated process for efficient and high-yield bioH{sub 2} production from starch feedstock. (author)

  3. Comparative technoeconomic analysis of a softwood ethanol process featuring posthydrolysis sugars concentration operations and continuous fermentation with cell recycle.

    Science.gov (United States)

    Schneiderman, Steven J; Gurram, Raghu N; Menkhaus, Todd J; Gilcrease, Patrick C

    2015-01-01

    Economical production of second generation ethanol from Ponderosa pine is of interest due to widespread mountain pine beetle infestation in the western United States and Canada. The conversion process is limited by low glucose and high inhibitor concentrations resulting from conventional low-solids dilute acid pretreatment and enzymatic hydrolysis. Inhibited fermentations require larger fermentors (due to reduced volumetric productivity) and low sugars lead to low ethanol titers, increasing distillation costs. In this work, multiple effect evaporation (MEE) and nanofiltration (NF) were evaluated to concentrate the hydrolysate from 30 g/l to 100, 150, or 200 g/l glucose. To ferment this high gravity, inhibitor containing stream, traditional batch fermentation was compared with continuous stirred tank fermentation (CSTF) and continuous fermentation with cell recycle (CSTF-CR). Equivalent annual operating cost (EAOC = amortized capital + yearly operating expenses) was used to compare these potential improvements for a local-scale 5 MGY ethanol production facility. Hydrolysate concentration via evaporation increased EAOC over the base process due to the capital and energy intensive nature of evaporating a very dilute sugar stream; however, concentration via NF decreased EAOC for several of the cases (by 2 to 15%). NF concentration to 100 g/l glucose with a CSTF-CR was the most economical option, reducing EAOC by $0.15 per gallon ethanol produced. Sensitivity analyses on NF options showed that EAOC improvement over the base case could still be realized for even higher solids removal requirements (up to two times higher centrifuge requirement for the best case) or decreased NF performance.

  4. Analysis of process factors of dry fermented salami to control Listeria monocytogenes

    Directory of Open Access Journals (Sweden)

    Enrico Novelli

    2017-01-01

    Full Text Available Challenge tests are a clear opportunity for manufacturers interested in the evaluation of their management system with the aim to reduce the spread of foodborne pathogens. This is a main concern especially in ready-to-eat food in relation to the risk associated with Listeria monocytogenes. For small and medium-scale food industry the manufacturing practices and products formulation are characterised by a wider variability and poor repeatability. The use of ad hoc challenge test and the comparison among different processing systems are strongly required. This paper reports a preliminary comparison among different challenge tests (n=12 commissioned by three manufacturers of raw-fermented salami during a period of three years (2013-2016. The challenge tests were designed to evaluate the growth potential (δ of L. monocytogenes during the whole processing period of the salami. The doughs were prepared according to different formulations: the simplest formulation was represented by the use of salt, potassium nitrate, black pepper and starter cultures, while the most composited formulations also included the use of sugars and ascorbic acid in addition to nitrite salt. All the processing steps were conducted within an experimental laboratory dedicated for the processing of meat. After stuffing, the salami were dried and ripened under temperature and relative humidity control. The sugar inclusion can be considered as a protective factor, while the drying step at high temperature (above 20°C was associated with higher δ values (δ>0.5 log10 cfu/g. The addition of starter cultures, and the subsequent acidification highlighted the importance of pH as the parameter able to affect the L. monocytogenes growth.

  5. Integrated hydrogen production process from cellulose by combining dark fermentation, microbial fuel cells, and a microbial electrolysis cell

    KAUST Repository

    Wang, Aijie

    2011-03-01

    Hydrogen gas production from cellulose was investigated using an integrated hydrogen production process consisting of a dark fermentation reactor and microbial fuel cells (MFCs) as power sources for a microbial electrolysis cell (MEC). Two MFCs (each 25mL) connected in series to an MEC (72mL) produced a maximum of 0.43V using fermentation effluent as a feed, achieving a hydrogen production rate from the MEC of 0.48m 3 H 2/m 3/d (based on the MEC volume), and a yield of 33.2mmol H 2/g COD removed in the MEC. The overall hydrogen production for the integrated system (fermentation, MFC and MEC) was increased by 41% compared with fermentation alone to 14.3mmol H 2/g cellulose, with a total hydrogen production rate of 0.24m 3 H 2/m 3/d and an overall energy recovery efficiency of 23% (based on cellulose removed) without the need for any external electrical energy input. © 2010 Elsevier Ltd.

  6. Integrated hydrogen production process from cellulose by combining dark fermentation, microbial fuel cells, and a microbial electrolysis cell.

    Science.gov (United States)

    Wang, Aijie; Sun, Dan; Cao, Guangli; Wang, Haoyu; Ren, Nanqi; Wu, Wei-Min; Logan, Bruce E

    2011-03-01

    Hydrogen gas production from cellulose was investigated using an integrated hydrogen production process consisting of a dark fermentation reactor and microbial fuel cells (MFCs) as power sources for a microbial electrolysis cell (MEC). Two MFCs (each 25 mL) connected in series to an MEC (72 mL) produced a maximum of 0.43 V using fermentation effluent as a feed, achieving a hydrogen production rate from the MEC of 0.48 m(3) H(2)/m(3)/d (based on the MEC volume), and a yield of 33.2 mmol H(2)/g COD removed in the MEC. The overall hydrogen production for the integrated system (fermentation, MFC and MEC) was increased by 41% compared with fermentation alone to 14.3 mmol H(2)/g cellulose, with a total hydrogen production rate of 0.24 m(3) H(2)/m(3)/d and an overall energy recovery efficiency of 23% (based on cellulose removed) without the need for any external electrical energy input.

  7. 发酵鸭肉香肠的加工技术研究%Processing Technology of Fermented Duck Sausage

    Institute of Scientific and Technical Information of China (English)

    王淑慧; 潘道东; 刘春利; 张小涛

    2013-01-01

    In this study, fermentation characteristics of Lactobacillus and Staphylococcus xylosus were studied to determine its suitability as fermentation agent, by a single factor and orthogonal tests to determine the optimum fermentation process, and to sensory evaluation, POV and TBA value as indicators of value. The results showed that: Lactobacillus casei and Staphylococcus aureus are suitable for fermentation agent, the best fermentation process as follows: the best ferment temperature is 15℃, best inoculation quantity is 5%(bacilli concentration is lxlO7 cfu/mL), best bacterinm ratio is L:S (Lactobacillus and Staphylococcus xylosus) =1:1. In this conditions, the sensory evaluation of the product is 97 point, POV value is 0.29 g/100 g, TBA value is 0.13 mg/1 000 g. The O2-·OH and DPPH radical scavenging rate of the sausage obtained in the best fermentation conditions are 78.44%, 79.42%, 95.86%, respectively.%对具有抗氧化功能的干酪乳杆菌和木糖葡萄球菌进行发酵特性研究,确定其是否适合作肉品发酵剂.以感官评价、POV值和TBA值为指标,通过单因素和正交试验设计,对其发酵温度、接种量、菌种配比进行优化,确定最佳发酵条件.试验结果表明:该干酪乳杆菌和木糖葡萄球菌是良好的肉品发酵剂,最佳发酵工艺:发酵温度15℃,接种量5%(发酵剂浓度1×107 cfu/mL),干酪乳杆菌和木糖葡萄球菌最佳配比1∶1.在此条件下,发酵鸭肉香肠感官评分97分,POV值0.29 g/100 g,TBA值0.13 mg/1 000 g.在最佳发酵条件下制得的香肠对超氧阴离子自由基(O2-·)、羟自由基(·OH)和DPPH自由基的清除率分别是78.44%,79.42%,95.86%,该产品抗氧化效果好.

  8. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage

    Science.gov (United States)

    The consumption of vegetables is widespread in the world and represents a major component of the human diet. Microorganisms (mainly lactic acid bacteria, yeasts, Enterobacteriaceae, Propionibacterium and Clostridium species) play a significant role in vegetable fermentations, affecting the quality a...

  9. Application of combined physicochemical and biological processes for enhanced treatment of avermectin fermentation wastewater.

    Science.gov (United States)

    Yu, Anfeng; Huang, Pengyu; Gui, Dawei; Wang, Haisheng; Feng, Quan; Chu, Libing; Xing, Xin-Hui

    2009-01-01

    This paper aimed at developing the enhanced biological treatment processes for treating avermectin fermentation wastewater (AFW). After UASB treatment and chemical coagulation, the pretreated AFW was subsequently flowed into a rCAA reactor (reactor with repeated coupling of aerobes and anaerobes using macroporous carriers) system for further pollutant degradation and excess sludge reduction. By the treatment with chemical coagulation, COD, total nitrogen and total phosphorus concentration of treated AFW were eliminated to 550-700 mg/L, 130-160 mg/L and 1 mg/L, respectively, and the dark color of the wastewater was greatly bleached. After this decolorized wastewater was treated by the following rCAA bioreactor, the COD could be reduced to around 200-300 mg/L, while the further decrease of COD less than 200 mg/L was difficult. The Biolog analysis and OUR test for the water treated by rCAA bioreactor demonstrated that the effluent from chemical coagulation contained some unknown compounds with low biodegradability and would simplify the microbial community in the subsequent rCAA reactor.

  10. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

    Directory of Open Access Journals (Sweden)

    Miller Kenneth B

    2011-09-01

    Full Text Available Abstract This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (--epicatechin and (+-catechin with (--epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (--epicatechin and (+-catechin, but also the formation of (--catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (--epicatechin and (+-catechin and an increase in (--catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (--epicatechin and (+-catechin with lesser losses of (--catechin. We thus observe that in even lightly Dutch-processed powder, the level of (--catechin exceeds the level of (--epicatechin. The results indicate that much of the increase in the level of (--catechin observed during various processing steps may be the result of heat-related epimerization from (--epicatechin. These results are discussed with reference to the reported preferred order of absorption of (--epicatechin > (+-catechin > (--catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers.

  11. Effect of phytase application during high gravity (HG) maize mashes preparation on the availability of starch and yield of the ethanol fermentation process.

    Science.gov (United States)

    Mikulski, D; Kłosowski, G; Rolbiecka, A

    2014-10-01

    Phytic acid present in raw materials used in distilling industry can form complexes with starch and divalent cations and thus limit their biological availability. The influence of the enzymatic hydrolysis of phytate complexes on starch availability during the alcoholic fermentation process using high gravity (HG) maize mashes was analyzed. Indicators of the alcoholic fermentation as well as the fermentation activity of Saccharomyces cerevisiae D-2 strain were statistically evaluated. Phytate hydrolysis improved the course of the alcoholic fermentation of HG maize mashes. The final ethanol concentration in the media supplemented with phytase applied either before or after the starch hydrolysis increased by 1.0 and 0.6 % v/v, respectively, as compared to the control experiments. This increase was correlated with an elevated fermentation yield that was higher by 5.5 and 2.0 L EtOH/100 kg of starch, respectively. Phytate hydrolysis resulted also in a statistically significant increase in the initial concentration of fermenting sugars by 14.9 mg/mL of mash, on average, which was a consequence of a better availability of starch for enzymatic hydrolysis. The application of phytase increased the attenuation of HG media fermentation thus improving the economical aspect of the ethanol fermentation process.

  12. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

    Science.gov (United States)

    Payne, Mark J; Hurst, W Jeffrey; Miller, Kenneth B; Rank, Craig; Stuart, David A

    2010-10-13

    Low molecular weight flavan-3-ols are thought to be responsible, in part, for the cardiovascular benefits associated with cocoa powder and dark chocolate. The levels of epicatechin and catechin were determined in raw and conventionally fermented cacao beans and during conventional processing, which included drying, roasting, and Dutch (alkali) processing. Unripe cacao beans had 29% higher levels of epicatechin and the same level of catechin compared to fully ripe beans. Drying had minimal effect on the epicatechin and catechin levels. Substantial decreases (>80%) in catechin and epicatechin levels were observed in fermented versus unfermented beans. When both Ivory Coast and Papua New Guinea beans were subjected to roasting under controlled conditions, there was a distinct loss of epicatechin when bean temperatures exceeded 70 °C. When cacao beans were roasted to 120 °C, the catechin level in beans increased by 696% in unfermented beans, by 650% in Ivory Coast beans, and by 640% in Papua New Guinea fermented beans compared to the same unroasted beans. These results suggest that roasting in excess of 70 °C generates significant amounts of (-)-catechin, probably due to epimerization of (-)-epicatechin. Compared to natural cocoa powders, Dutch processing caused a loss in both epicatechin (up to 98%) and catechin (up to 80%). The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans.

  13. Modelling of L-valine Repeated Fed-batch Fermentation Process Taking into Account the Dissolved Oxygen Tension

    Directory of Open Access Journals (Sweden)

    Tzanko Georgiev

    2009-03-01

    Full Text Available This article deals with synthesis of dynamic unstructured model of variable volume fed-batch fermentation process with intensive droppings for L-valine production. The presented approach of the investigation includes the following main procedures: description of the process by generalized stoichiometric equations; preliminary data processing and calculation of specific rates for main kinetic variables; identification of the specific rates takes into account the dissolved oxygen tension; establishment and optimisation of dynamic model of the process; simulation researches. MATLAB is used as a research environment.

  14. Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation.

    Science.gov (United States)

    Burin, Vívian Maria; Caliari, Vinícius; Bordignon-Luiz, Marilde T

    2016-07-01

    The aim of this study was to investigate the effect of adding a fining agent to the must in relation to the fermentation kinetics and the volatile composition of the wine produced. Three fining agents, bentonite, pectinolytic enzyme and silica were applied, separately, to samples of Chardonnay must. It was observed that the addition of a fining agent had a significant influence on the must and wine composition. The must clarified with bentonite showed the lowest nitrogen content and the enzyme addition led to the highest nitrogen content. During the fermentation process, a difference in the consumption rate was observed for each amino acid in relation to the fining agent used in the process. In relation to the volatile composition, the wine produced had different characteristics according to the fining agent added to the must, which was confirmed by separation of the samples using principal component analysis.

  15. Combined process for ethanol fermentation at high-solids loading and biogas digestion from unwashed steam-exploded corn stover.

    Science.gov (United States)

    Wang, Zhen; Lv, Zhe; Du, Jiliang; Mo, Chunling; Yang, Xiushan; Tian, Shen

    2014-08-01

    A combined process was designed for the co-production of ethanol and methane from unwashed steam-exploded corn stover. A terminal ethanol titer of 69.8 g/kg mass weight (72.5%) was achieved when the fed-batch mode was performed at a final solids loading of 35.5% (w/w) dry matter (DM) content. The whole stillage from high-solids ethanol fermentation was directly transferred in a 3-L anaerobic digester. During 52-day single-stage digester operation, the methane productivity was 320 mL CH₄/g volatile solids (VS) with a maximum VS reduction efficiency of 55.3%. The calculated overall product yield was 197 g ethanol + 96 g methane/kg corn stover. This indicated that the combined process was able to improve overall content utilization and extract a greater yield of lignocellulosic biomass compared to ethanol fermentation alone.

  16. Experimental optimization of a real time fed-batch fermentation process using Markov decision process.

    Science.gov (United States)

    Saucedo, V M; Karim, M N

    1997-07-20

    This article describes a methodology that implements a Markov decision process (MDP) optimization technique in a real time fed-batch experiment. Biological systems can be better modeled under the stochastic framework and MDP is shown to be a suitable technique for their optimization. A nonlinear input/output model is used to calculate the probability transitions. All elements of the MDP are identified according to physical parameters. Finally, this study compares the results obtained when optimizing ethanol production using the infinite horizon problem, with total expected discount policy, to previous experimental results aimed at optimizing ethanol production using a recombinant Escherichia coli fed-batch cultivation. (c) 1997 John Wiley & Sons, Inc. Biotechnol Bioeng 55: 317-327, 1997.

  17. Overinfection by Paracoccidioides brasiliensis in Gouty Crystal Arthritis

    Directory of Open Access Journals (Sweden)

    F. Bonilla-Abadía

    2012-01-01

    Full Text Available Paracoccidioidomycosis is an endemic South American systemic mycosis caused by the dimorphic fungus Paracoccidioides brasiliensis (P. brasiliensis. The main clinical form of disease is pulmonary, but all organs may be involved. We report a case of overinfection by P. brasiliensis in chronic gouty arthritis affecting the proximal phalanx of the right hallux. The patient required proximal amputation and long-term antifungal therapy.

  18. Non-linear multivariable predictive control of an alcoholic fermentation process using functional link networks

    Directory of Open Access Journals (Sweden)

    Luiz Augusto da Cruz Meleiro

    2005-06-01

    Full Text Available In this work a MIMO non-linear predictive controller was developed for an extractive alcoholic fermentation process. The internal model of the controller was represented by two MISO Functional Link Networks (FLNs, identified using simulated data generated from a deterministic mathematical model whose kinetic parameters were determined experimentally. The FLN structure presents as advantages fast training and guaranteed convergence, since the estimation of the weights is a linear optimization problem. Besides, the elimination of non-significant weights generates parsimonious models, which allows for fast execution in an MPC-based algorithm. The proposed algorithm showed good potential in identification and control of non-linear processes.Neste trabalho um controlador preditivo não linear multivariável foi desenvolvido para um processo de fermentação alcoólica extrativa. O modelo interno do controlador foi representado por duas redes do tipo Functional Link (FLN, identificadas usando dados de simulação gerados a partir de um modelo validado experimentalmente. A estrutura FLN apresenta como vantagem o treinamento rápido e convergência garantida, já que a estimação dos seus pesos é um problema de otimização linear. Além disso, a eliminação de pesos não significativos gera modelos parsimoniosos, o que permite a rápida execução em algoritmos de controle preditivo baseado em modelo. Os resultados mostram que o algoritmo proposto tem grande potencial para identificação e controle de processos não lineares.

  19. Influence of pH Regulation Mode in Glucose Fermentation on Product Selection and Process Stability

    Directory of Open Access Journals (Sweden)

    Zuhaida Mohd-Zaki

    2016-01-01

    Full Text Available Mixed culture anaerobic fermentation generates a wide range of products from simple sugars, and is potentially an effective process for producing renewable commodity chemicals. However it is difficult to predict product spectrum, and to control the process. One of the key control handles is pH, but the response is commonly dependent on culture history. In this work, we assess the impact of pH regulation mode on the product spectrum. Two regulation modes were applied: in the first, pH was adjusted from 4.5 to 8.5 in progressive steps of 0.5 and in the second, covered the same pH range, but the pH was reset to 5.5 before each change. Acetate, butyrate, and ethanol were produced throughout all pH ranges, but there was a shift from butyrate at pH < 6.5 to ethanol at pH > 6.5, as well as a strong and consistent shift from hydrogen to formate as pH increased. Microbial analysis indicated that progressive pH resulted in dominance by Klebsiella, while reset pH resulted in a bias towards Clostridium spp., particularly at low pH, with higher variance in community between different pH levels. Reset pH was more responsive to changes in pH, and analysis of Gibbs free energy indicated that the reset pH experiments operated closer to thermodynamic equilibrium, particularly with respect to the formate/hydrogen balance. This may indicate that periodically resetting pH conforms better to thermodynamic expectations.

  20. 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.

  1. Synthesis and Application of Amine Functionalized Iron Oxide Nanoparticles on Menaquinone-7 Fermentation: A Step towards Process Intensification

    Directory of Open Access Journals (Sweden)

    Alireza Ebrahiminezhad

    2015-12-01

    Full Text Available Industrial production of menaquione-7 by Bacillus subtilis natto is associated with major drawbacks. To address the current challenges in menaquione-7 fermentation, studying the effect of magnetic nanoparticles on the bacterial cells can open up a new domain for intensified menqainone-7 process. This article introduces the new concept of production and application of l-lysine coated iron oxide nanoparticles (l-Lys@IONs as a novel tool for menaquinone-7 biosynthesis. l-Lys@IONs with the average size of 7 nm were successfully fabricated and were examined in a fermentation process of l-Lys@IONs decorated Bacillus subtilis natto. Based on the results, higher menaquinone-7 specific yield was observed for l-Lys@IONs decorated bacterial cells as compared to untreated bacteria. In addition, more than 92% removal efficacy was achieved by using integrated magnetic separation process. The present study demonstrates that l-Lys@IONs can be successfully applied during a fermentation of menaquinone-7 without any negative consequences on the culture conditions. This study provides a novel biotechnological application for IONs and their future role in bioprocess intensification.

  2. Synthesis and Application of Amine Functionalized Iron Oxide Nanoparticles on Menaquinone-7 Fermentation: A Step towards Process Intensification

    Science.gov (United States)

    Ebrahiminezhad, Alireza; Varma, Vikas; Yang, Shuyi; Ghasemi, Younes; Berenjian, Aydin

    2015-01-01

    Industrial production of menaquione-7 by Bacillus subtilis natto is associated with major drawbacks. To address the current challenges in menaquione-7 fermentation, studying the effect of magnetic nanoparticles on the bacterial cells can open up a new domain for intensified menqainone-7 process. This article introduces the new concept of production and application of l-lysine coated iron oxide nanoparticles (l-Lys@IONs) as a novel tool for menaquinone-7 biosynthesis. l-Lys@IONs with the average size of 7 nm were successfully fabricated and were examined in a fermentation process of l-Lys@IONs decorated Bacillus subtilis natto. Based on the results, higher menaquinone-7 specific yield was observed for l-Lys@IONs decorated bacterial cells as compared to untreated bacteria. In addition, more than 92% removal efficacy was achieved by using integrated magnetic separation process. The present study demonstrates that l-Lys@IONs can be successfully applied during a fermentation of menaquinone-7 without any negative consequences on the culture conditions. This study provides a novel biotechnological application for IONs and their future role in bioprocess intensification.

  3. Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae.

    Science.gov (United States)

    Tauer, Andreas; Elss, Sandra; Frischmann, Matthias; Tellez, Patricia; Pischetsrieder, Monika

    2004-04-07

    The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the metabolism of Saccharomyces cerevisiae was investigated. For this purpose, fermentation was carried out in a model system in the presence and absence of Maillard reaction products and formation of ethanol served as a marker for the progression of fermentation. We found that increasing amounts of Maillard products reduced the formation of ethanol up to 80%. This effect was dependent on the pH value during the Maillard reaction, reaction time, as well as the carbohydrate and amino acid component used for the generation of Maillard reaction products. Another important factor is the pH value during fermentation: The inhibitory effect of Maillard products was not detectable at a pH of 4 and increased with higher pH-values. These findings might be of relevance for the production of above-mentioned beverages.

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

    Energy Technology Data Exchange (ETDEWEB)

    Lu, CC; Dong, J; Yang, ST

    2013-09-01

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

  5. Study on fermentation process of colistin by flow feed in sugar%粘杆菌素流加补糖发酵工艺研究

    Institute of Scientific and Technical Information of China (English)

    李为全; 王洲

    2015-01-01

    粘杆菌素发酵老工艺发酵周期短,发酵单位比较低。研究了流加补糖新工艺,通过发酵过程流加葡萄糖,解除了物料浓度过高抑制粘杆菌素合成速率的问题。同时结合对发酵接种量、培养温度等参数的优化,使粘杆菌素发酵单位由110000 U/mL 提高至520000 U/mL,并把该工艺成功地运用到生产中。%The old fermentation process of colistin has the disadvantages of short fermentation period and low fermentation unit.This paper developed a new sugar supplement test for colistin and studied the fed sugar fermentation process of colistin.By using fed glucose fermentation process,the inhibition of colistin synthesis rate due to the high glucose concentration can be relieved.Combined with the optimization of fermentation inoculum and culture temperature parameter,the colistin fermentation unit can go up from 1 10 000 U/mL to 520 000 U/mL.And this technology has been successfully applied to large-scale pro-duction.

  6. Optimization of bioethanol production using whole plant of Water Hyacinth as substrate in Simultaneous Saccharification and Fermentation process

    Directory of Open Access Journals (Sweden)

    Qiuzhuo eZhang

    2016-01-01

    Full Text Available The whole plant of Water Hyacinth that had potential to remove heavy metals from wastewater was used as substrate for bioethanol production in the current study. It was found that acid pretreatment exhibited the most effective for reducing sugars production. An amount of 402.93 mg reducing sugars was achieved at optimal condition after pretreatment and enzymatic hydrolysis. A regression model was built to optimize the fermentation factors according to Response Surface Method (RSM in Saccharification and Fermentation (SSF process. The optimized condition for ethanol production by SSF process was fermented at 38.87℃ for 81.87 h when inoculated with 6.11 ml yeast. 1.291 g/L bioethanol could be achieved by our predicted model in optimal condition. Meanwhile, 1.289 g/L ethanol was produced, which showed reliability of presented regression model in this study. The optimization method discussed in the present study leading to relatively high bioethanol production could provide a promising way for Alien Invasive Species with high cellulose content.

  7. Effect of acetic acid in recycling water on ethanol production for cassava in an integrated ethanol-methane fermentation process.

    Science.gov (United States)

    Yang, Xinchao; Wang, Ke; Zhang, Jianhua; Tang, Lei; Mao, Zhonggui

    2016-11-01

    Recently, the integrated ethanol-methane fermentation process has been studied to prevent wastewater pollution. However, when the anaerobic digestion reaction runs poorly, acetic acid will accumulate in the recycling water. In this paper, we studied the effect of low concentration of acetic acid (≤25 mM) on ethanol fermentation at different initial pH values (4.2, 5.2 or 6.2). At an initial pH of 4.2, ethanol yields increased by 3.0% and glycerol yields decreased by 33.6% as the acetic acid concentration was increased from 0 to 25 mM. Raising the concentration of acetic acid to 25 mM increased the buffering capacity of the medium without obvious effects on biomass production in the cassava medium. Acetic acid was metabolized by Saccharomyces cerevisiae for the reason that the final concentration of acetic acid was 38.17% lower than initial concentration at pH 5.2 when 25 mM acetic acid was added. These results confirmed that a low concentration of acetic acid in the process stimulated ethanol fermentation. Thus, reducing the acetic acid concentration to a controlled low level is more advantageous than completely removing it.

  8. Process Optimization for the Fermentation of Flat Peach Wine%发酵蟠桃酒的工艺研究

    Institute of Scientific and Technical Information of China (English)

    贺琼娇; 童军茂; 单春会; 史学伟; 吕志琴; 王坚

    2013-01-01

    Using fresh peach as raw material, a peach wine was produced and the production process was optimized, including pretreatment of raw materials and the alcohol fermentation process, Ihrough (he single factor experiment and orthogonal optimization experiments. The optimal raw material pretreatment method was adding 0.2% Vc after beaten. The optimum enzymatic treatment conditions were pectinase 4 g/L, cellulase 13 U/g, and enzymatic reaction 90 min at ambient temperature. After filtered, the materials were fermented and the optimal alcohol fermentation conditions were yeast dosage 0.04%, initial sugar content 20, initial pH 4.5 and fermentation temperature 22 "C, under which the final peach wine alcohol content reached 11.2.%本文是以新鲜蟠桃为原料对蟠桃酒制作工艺进行了优化,包括原料预处理工艺以及酒精发酵工艺,通过单因素实验和正交优化实验最终确定了制作蟠桃酒的最优工艺,原料预处理的最优工艺为在打浆后加入Vc,添加量为0.2%,最佳酶解条件是果胶酶4 g/L纤维素酶13 U/g,在室温下酶解90min后过滤,酒精发酵的最优工艺为:酵母添加量为0.04%,初始糖度为20,初始pH值为4.5,发酵温度22℃,最终得到蟠桃酒的酒精度达11.2.

  9. Nocardia brasiliensis Infection Complicating Cryptogenic Organizing Pneumonia

    Science.gov (United States)

    Fernandes, Alison M.; Sluzevich, Jason C.

    2017-01-01

    Pulmonary nocardiosis is a severe and uncommon opportunistic infection caused by Nocardia species. We present a patient with cryptogenic organizing pneumonia who was receiving long-term immunosuppressive therapy, whose treatment course was complicated by cutaneous and pulmonary nocardiosis. Tissue cultures confirmed Nocardia brasiliensis. Nocardiosis should be a diagnostic consideration for patients treated with long-term immunosuppression who have worsening pulmonary symptoms and relapsing pustular skin lesions. PMID:28348912

  10. Micetoma por Nocardia brasiliensis: reporte de caso

    Directory of Open Access Journals (Sweden)

    Miriam Guevara R

    2003-07-01

    Full Text Available Se presenta el caso de un paciente peruano, agricultor, con una infección cutánea de origen traumático causada por Nocardia brasiliensis, que evolucionó hacia la amputación del miembro inferior afectado. El diagnóstico se realizó por examen directo y cultivo del espécimen.

  11. NUTRITIVE VALUE OF RUBBER SEED (Hevea brasiliensis

    Directory of Open Access Journals (Sweden)

    Md. Emran HOSSAIN

    2016-01-01

    Full Text Available The study was undertaken to find out the chemical composition of rubber seeds (Hevea brasiliensis available in Bangladesh. Hevea brasiliensis seeds were collected directly from 200 rubber trees of the rubber garden in the Bandarban area under standard random sampling technique. Seeds were decorticated, ground and dried in hot air oven. Chemical analyses of the samples were carried out in triplicate for moisture, dry matter (DM, crude protein (CP, crude fiber (CF, nitrogen free extract (NFE, ether extract (EE and ash in the animal nutrition laboratory, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh. Metabolizable energy (ME was calculated mathematically by using standard mathematical formula. Results indicated that, decorticated Hevea brasiliensis seeds contained 85.7% DM, 26.1% CP, 43.0% CF, 13.8% NFE, 11.0% EE and 1.8% ash. ME contents in in the seeds was 2101.1 kcal/kg DM. Since, decorticated rubber seeds contained substantial amount of metabolizable energy and proximate components, therefore it could be assumed that, like other unconventional feeds, it might be a promising feed resource for livestock.

  12. Application of Response Surface Methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp. during fermentation

    Directory of Open Access Journals (Sweden)

    Anihouvi VB

    2012-10-01

    Full Text Available Response surface methodology and central composite rotatable design for K=/3 was used to study the combined effect of fermentation time, salt concentration and type of salt on halophilic bacteria counts (HBC, pH, moisture, protein, total volatile nitrogen (TVN and thiobarbituric acid number (TBA during processing of cassava fish into Lanhouin. The fermentation conditions (fermentation time, salt (NaCl concentration, type of salt were used as the independent variables for a Central Composite Rotatable Design (CCRD. Regressionmodels were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (87.5-97.2%. Fermentation duration and portion of solar salt in salt mixture led to increases in TVN and TBA contents, while significantdecreases were observed for moisture, pH and protein of the fermenting fish. Contrary, increasing the concentration of sodium chloride salt and the ratio of pure salt added during fermentation caused significant (P<0.05 increase in protein and subsequent decreases in TVN and TBA, suggesting that salting treatments canbe used in combination with fermentation time to improve the nutritional and biochemical qualities of Lanhouin.

  13. New fermentation processes for producing itaconic acid and citric acid for industrial uses

    Science.gov (United States)

    Itaconic acid is an important industrial chemical that we have produced by fermentation of simple sugars using the yeast Pseudozyma antarctica. Itaconic acid is priced at ~$4 per kg and has an annual market volume of about 15,000 metric tons. Itaconic acid is used in the polymer industry and for m...

  14. Influence of fungal fermentation on the development of volatile compounds in the Puer tea manufacturing process

    NARCIS (Netherlands)

    Xu, X.; Yan, M.; Yang Zhu, Yang

    2005-01-01

    Puer tea is a unique Chinese fermented tea with natural flora manufactured in Yunnan Province of China. Very complex changes take place to form special quality and flavor characteristics in Puer tea due to the coordination of microbial metabolic action and natural oxidation. This paper investigates

  15. Accurate determination of process variables in a solid-state fermentation system

    NARCIS (Netherlands)

    Smits, J.P.; Rinzema, A.; Tramper, J.; Schlösser, E.E.; Knol, W.

    1996-01-01

    The solid-state fermentation (SSF) method described enabled accurate determination of variables related to biological activity. Growth, respiratory activity and production of carboxymethyl-cellulose-hydrolysing enzyme (CMC-ase) activity by Trichoderma reesei QM9414 on wheat bran was used as a model

  16. Development of macrolide lactone antibiotic brefeldin A fermentation process with Eupenicillium brefeldianum ZJB082702.

    Science.gov (United States)

    Wang, Ya-Jun; Xue, Feng; Wu, Ye-Fei; Xue, Ya-Ping; Zheng, Yu-Guo

    2012-09-01

    In this work, a robust brefeldin A-synthesizing fungus, Eupenicillium brefeldianum ZJB082702, was bred from a Murraya paniculata endophytic fungus E. brefeldianum A1163. Using one-factor-at-a-time experimental design, optimization of media composition for E. brefeldianum ZJB082702 fermenting brefeldin A was conducted. Outcomes indicated that mixed carbon source and mixed nitrogen source were of c ritical importance to brefeldin A fermentation. After 6d culture in the optimized fermentation media, composed of (gl(-1)) 13.33 starch, 26.67 glucose, 1.0 yeast extract powder, 1.0 corn steep liquor, 0.5 soybean meal, 0.75 NaNO(3), 2.5 malt extract, 6.0 CaCO(3), 3.0 MgSO(4), 4.0 KH(2)PO(4), 1.0 × 10(-2) CuSO(4), brefeldin A yield peaked at 1304.7 mgl(-1), 648.2 mgl(-1) in 500 ml baffled flask and 15 l stirred fermentor respectively, formed as a growth associated type of secondary metabolite based on fermentation profile analysis.

  17. Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages

    Directory of Open Access Journals (Sweden)

    M. Vincenzini

    2010-04-01

    Full Text Available In order to assess the distribution of the biogenic amine (BA producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the main bacterial populations involved in the sausage processing showed a diffuse and strain dependent capability to produce BAs. However, quantitative determination of individual BAs produced by the bacterial isolates suggests an important role of enterococci in the accumulation of tyramine, the most abundant biogenic amine found in all investigated sausages.

  18. Enhancement of biomass and fermentation activity of surplus brewers' yeast in a fed-batch process

    Energy Technology Data Exchange (ETDEWEB)

    Strel, B. (Ministry of Science and Technology, Ljubljana (Slovenia). Industrial Property Office); Grba, S.; Maric, V. (Zagreb Univ. (Croatia). Faculty of Food Technology and Biotechnology)

    1993-04-01

    The growth of surplus brewers' yeast in a fedbatch process was studied with the aim of increasing the fermentation activity of the yeast cells and of optimizing the growth conditions: 20 h cultivation at 30deg C and pH 5.0-5.5 using beet molasses as substrate, with a regulated feeding rate, showed satisfactory results. Under the chosen conditions, the final amount of biomass increased more than fivefold, achieving a specific growth rate of 0.1 h[sup -1] and substrate yield coefficient of 0.54 g.g[sup -1]. The increase in fermentation activity of yeast cells during cultivation correlated very well with the concentration of reduced glutathione, which increased from 1.2 to 2.7 mg.g[sup -1] (dry matter). At the same time the fermentation activity increased fivefold, which related to the nitrogen content of the yeast cells. Ethanol formation throughout the cultivation did not exceed 0.5 g.l[sup -1]. (orig.).

  19. Fermentation Process Optimization of Old Yogurt%老酸奶发酵生产工艺优化研究

    Institute of Scientific and Technical Information of China (English)

    姚淑渠

    2012-01-01

    In order to solve the problem of old yogurt easily produced whey during the fermentation process ,the experiment was arranged by adjusting the ratio of total dry matter and seleet the best fermentation temperature. The results showed that,adding skim milk,the total dry matter reached 23% ,at 40.5 ℃ ,fermentation to acidity 75°T,whey exhalation proportion was only 1.33% ,texture score reached 92.47 points and the group was effective.%为了解决老酸奶在发酵过程中易产生乳清的问题,进行了调整总干物质比例和选择最佳发酵温度的试验。结果表明,添加脱脂奶粉,总干物质比例为23%时,在40.5℃发酵至酸度75°T时,乳清析出率仅为1.33%,口感得分92.47分,其效果最好,能很好解决乳清析出问题。

  20. Dynamics of hydrogen-producing bacteria in a repeated batch fermentation process using lake sediment as inoculum.

    Science.gov (United States)

    Romano, Stefano; Paganin, Patrizia; Varrone, Cristiano; Tabacchioni, Silvia; Chiarini, Luigi

    2014-02-01

    In this study, we evaluated the effectiveness of lake sediment as inoculum for hydrogen production through dark fermentation in a repeated batch process. In addition, we investigated the effect of heat treatment, applied to enrich hydrogen-producing bacteria, on the bacterial composition and metabolism. Denaturing gradient gel electrophoresis and molecular cloning, both performed using the 16S rDNA gene as target gene, were used to monitor the structure of the bacterial community. Hydrogen production and bacterial metabolism were analysed via gas chromatography and high-performance liquid chromatography. Both treated and non-treated inocula were able to produce high amounts of hydrogen. However, statistical analysis showed a clear difference in their bacterial composition and metabolism. The heat treatment favoured the growth of different Clostridia sp., in particular of Clostridium bifermentans, allowing the production of a constant amount of hydrogen over prolonged time. These cultures showed both butyrate and ethanol fermentation types. Absence of heat treatment allowed species belonging to the genera Bacillus, Sporolactobacillus and Massilia to outgrow Clostridia sp. with a reduction in hydrogen production and a significant metabolic change. Our data indicate that lake sediment harbours bacteria that can efficiently produce hydrogen over prolonged fermentation time. Moreover, we could show that the heat treatment stabilizes the bacterial community composition and the hydrogen production.

  1. Ethanol production from grass silage by simultaneous pretreatment, saccharification and fermentation: first steps in the process development

    Energy Technology Data Exchange (ETDEWEB)

    Sieker, Tim; Tippkoetter, Nils; Muffler, Kai; Ulber, Roland [Institute of Bioprocess Engineering, University of Kaiserslautern (Germany); Neuner, Andreas; Heinzle, Elmar [Biochemical Engineering, Saarland University, Saarbruecken (Germany); Dimitrova, Darina; Bart, Hans-Joerg [Chair of Separation Science and Technology, University of Kaiserslautern (Germany)

    2011-08-15

    Grass silage provides a great potential as renewable feedstock. Two fractions of the grass silage, a press juice and the fiber fraction, were evaluated for their possible use for bioethanol production. Direct production of ethanol from press juice is not possible due to high concentrations of organic acids. For the fiber fraction, alkaline peroxide or enzymatic pretreatment was used, which removes the phenolic acids in the cell wall. In this study, we demonstrate the possibility to integrate the enzymatic pretreatment with a simultaneous saccharification and fermentation to achieve ethanol production from grass silage in a one-process step. Achieved yields were about 53 g ethanol per kg silage with the alkaline peroxide pretreatment and 91 g/kg with the enzymatic pretreatment at concentrations of 8.5 and 14.6 g/L, respectively. Furthermore, it was shown that additional supplementation of the fermentation medium with vitamins, trace elements and nutrient salts is not necessary when the press juice is directly used in the fermentation step. (Copyright copyright 2011 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1994-03-15

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

  3. Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages.

    Science.gov (United States)

    Quinto, E J; Arinder, P; Axelsson, L; Heir, E; Holck, A; Lindqvist, R; Lindblad, M; Andreou, P; Lauzon, H L; Marteinsson, V Þ; Pin, C

    2014-05-01

    A model to predict the population density of verotoxigenic Escherichia coli (VTEC) throughout the elaboration and storage of fermented raw-meat sausages (FRMS) was developed. Probabilistic and kinetic measurement data sets collected from publicly available resources were completed with new measurements when required and used to quantify the dependence of VTEC growth and inactivation on the temperature, pH, water activity (aw), and concentration of lactic acid. Predictions were compared with observations in VTEC-contaminated FRMS manufactured in a pilot plant. Slight differences in the reduction of VTEC were predicted according to the fermentation temperature, 24 or 34°C, with greater inactivation at the highest temperature. The greatest reduction was observed during storage at high temperatures. A population decrease greater than 6 decimal logarithmic units was observed after 66 days of storage at 25°C, while a reduction of only ca. 1 logarithmic unit was detected at 12°C. The performance of our model and other modeling approaches was evaluated throughout the processing of dry and semidry FRMS. The greatest inactivation of VTEC was predicted in dry FRMS with long drying periods, while the smallest reduction was predicted in semidry FMRS with short drying periods. The model is implemented in a computing tool, E. coli SafeFerment (EcSF), freely available from http://www.ifr.ac.uk/safety/EcoliSafeFerment. EcSF integrates growth, probability of growth, and thermal and nonthermal inactivation models to predict the VTEC concentration throughout FRMS manufacturing and storage under constant or fluctuating environmental conditions.

  4. Characterization of the Fermentation Process and the Inhibition Effect of Lactobacillus lactis in Staphylococcus aureus and Staphylococcus epidermidis

    Directory of Open Access Journals (Sweden)

    Henry Jurado-Gámez

    2015-09-01

    Full Text Available The fermentative process and in vitro inhibition of L. lactis in Staphylococcus aureus and Staphylococcus epidermidis were assessed. The growth of L. lactis at three pH (2.5, 4.5 and 7, bile salts (0.5, 1 and 2 %, bovine bile (1 and 1.2 % and two temperatures (38 and 45 °C were evaluated. Peptides and organic acids in supernatant of L. lactis by HPLC were determined. Fermentation kinetics was carried out, evaluating: pH, total sugar, protein and lactic acid. An antibiogram of dicloxacilin, cefepime, penilicin and cefalotin was made. The inhibition of L. lactis and its supernatant were defined in pathogenic strains. The best growth was at a pH of 2.5 (3 × 1012 UFC/ml; of 1 × 1010 and 4 × 109 UFC/ml for 0.5 % of bile salts and 1.2 % of bovine bile, respectively; of 3.5 × 1013 and 3.4 × 1013 UFC/ml for 38 and 45 °C, respectively. The HPLC determined the peptides VAR-TIR-VAR and lactic acid (83.11 %. The fermentation kinetics determined the exponential phase at 14:24 h with a value of 77 × 1010 UFC/ ml, pH values of 4.284, 2.33 mg/ml sugar, 1.44 mg/ml protein and acidity of 0.79 %. It was found that S. aureus and S. epidermidis were sensitive to all antibiotics. The pathogenic bacteria were resistant to the lactic strain, but S. epidermidis was sensitive to the supernatant of L. lactis. The conclusion is that Lactobacillus lactis showed adequate growth capacity, good fermentation parameters and inhibitory effect in strains of S. aureus and S. epidermidis in in vitro conditions.

  5. Genetic Diversity of Pectobacterium carotovorum subsp. brasiliensis Isolated in Korea

    Directory of Open Access Journals (Sweden)

    Dong Hwan Lee

    2014-06-01

    Full Text Available The plant pathogenic bacterial genus Pectobacteirum consists of heterogeneous strains. The P. carotovorum species is a complex strain showing divergent characteristics, and a new subspecies named P. carotovorum subsp. brasiliensis has been identified recently. In this paper, we re-identified the P. carotovorum subsp. brasiliensis isolates from those classified under the subspecies carotovorum and newly isolated P. carotovorum subsp. brasiliensis strains. All isolates were able to produce plant cell-wall degrading enzymes such as pectate lyase, polygalacturonase, cellulase and protease. We used genetic and biochemical methods to examine the diversity of P. carotovorum subsp. brasiliensis isolates, and found genetic diversity within the brasiliensis subsp. isolates in Korea. The restriction fragment length polymorphism analysis based on the recA gene revealed a unique pattern for the brasiliensis subspecies. The Korean brasiliensis subsp. isolates were divided into four clades based on pulsed-field gel electrophoresis. However, correlations between clades and isolated hosts or year could not be found, suggesting that diverse brasiliensis subsp. isolates existed.

  6. Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process.

    Science.gov (United States)

    Arrizon, Javier; Gschaedler, Anne

    2002-11-01

    In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g x L(-1)) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase.

  7. 石榴果酒发酵工艺的优化%Optimization of fermentation process of pomegranate wine

    Institute of Scientific and Technical Information of China (English)

    李晋丽; 杨伟; 伊芳; 聂芸; 王敏丽; 王晓燕; 丁之恩

    2011-01-01

    In order to provide theoretical basis for optimizing fermentation process of pomegranate wine, taking pomegranate juice with seed as raw materials, the fermentation process of pomegranate wine was optimized by single factor and orthogonal tests, the results showed that the best fermentation conditions were 26 ℃ of fermentation temperature, 70 mg/L of yeast inoculation amount and 6% of SO2 content, respectively. The alcohol content was 10.3%, and flavonoids content was 65. 85 mg/L under the conditions. The three kinds of the pomegranate wines were produced with materials with seeds, without seeds and with seeds and 1/3 peel under the best fermentation conditions. The highest alcohol content in wine was 10.2%, which was produced by pomegranate juice with seeds.The highest flavonoids content was 716. 4 mg/L, which was produced by pomegranate juice with 1/3 peel and seeds.%为给石榴果酒发酵工艺的优化提供理论依据,以含籽石榴果浆为原料,采用单因素和正交试验,对石榴果酒发酵工艺进行研究.试验结果表明,石榴果酒最佳发酵条件为:发酵温度26℃、酵母接种量6%和SO_2用量70 mg/L;该条件下石榴果酒的酒精度为10.3%,总黄酮含量为65.85 trig/L.另外,以去籽、含籽和含籽并带1/3果皮的3种石榴汁分别进行发酵试验,结果表明:果酒酒精度最高是含籽石榴汁发酵组,达10.2%;发酵果酒总黄酮含量最高的是带1/3果皮的含籽石榴汁组,达到716.4 mg/L.

  8. Research on Fermented Black Tea Beverage Processing Technology%发酵型红茶饮料加工工艺的研究

    Institute of Scientific and Technical Information of China (English)

    闫刚; 熊昌云

    2014-01-01

    以云南CTC红茶为主要原料,经乳酸菌、酵母菌共生发酵,研究发酵型红茶饮料的加工工艺。%Taking Yunnan CTC black tea as the main raw material, after symbiotic fermentation of lactic acid bacteria and yeast, this paper studied the fermented black tea beverage process.

  9. Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.

    Science.gov (United States)

    Chiou, Tai-Ying; Suda, Wataru; Oshima, Kenshiro; Hattori, Masahira; Takahashi, Tomoya

    2017-02-01

    Kôso is a Japanese fermented beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of kôso during fermentation at 25 °C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days' fermentation. UniFrac-Principal Coordinate Analysis of longitudinal fermented samples revealed dramatic changes in the bacterial community in kôso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.

  10. Fermentation process kinetics. Reprinted from Journal of Biochemical Microbiological Technology and Engineering VOl. 1, No. 4 Pages 413-29 (1959).

    Science.gov (United States)

    Gaden, E L

    2000-03-20

    Information on fermentation process kinetics is potentially valuable for the improvement of batch process performance; it is essential for continuous process design. An empirical examination of rate patterns in various fermentations discloses three basic types: (1) 'growth associated' products arising directly from the energy metabolism of carbohydrates supplied, (2) indirect products of carbohydrate metabolism and (3) products apparently unrelated to carbohydrate oxidation. Effects of operating variables on the primary kinetic processes, growth, sugar utilization and antibiotic formation, in the penicillin process, illustrate the special nature of this type.

  11. Process control of anaerobic biogas fermentation. Process control systems based on microcontroller based computational intelligence; Prozessfuehrung der anaerobe Biogasfermentation. Prozessfuehrungssysteme auf Basis mikrocontrollerbasierter Computational Intelligence

    Energy Technology Data Exchange (ETDEWEB)

    Kramer, K.D. [Hochschule Harz, Wernigerode (Germany); Patzwahl, S.; Nacke, T.

    2005-07-01

    This article presents three system variants for the process control and monitoring of anaerobic biogas fermentation. All three systems were created using a self-developed software called ''EmCoSoft'' and a design process and were tested as microcontroller-based solutions. Strategies of computational intelligence (including Fuzzy Logic and Artificial Neuronal Networks) were considered most suitable for generating system core algorithms and were put to use. Experiments for generating process data and test sequences for each of the system variants were performed on well-equipped laboratory biogas plants.

  12. An Analysis of the Patents concerning Hevea brasiliensis

    Institute of Scientific and Technical Information of China (English)

    Xijuan; LI; Qing; CHEN; Bingjiang; XU; Xinxin; REN; Huasun; HUANG; Qiong; LI

    2015-01-01

    This paper mainly analyzes the application data of patents concerning Hevea brasiliensis in the world and China from the perspectives of time,research field,and the geographical distribution of applicants. It also interprets the patents for invention in China from time,research field,and types of applicants. Based on the study,it shows that although the patent applications fluctuate,the general trend is rising. And the patents are mostly concentrated in plant protection,and agricultural biotechnology. The Chinese applicants of patents for invention largely work in the research institutes,and most of these patents focus on the field of plant protection,agricultural biotechnology,and agro-processing.However,the foreign applicants mainly work in companies,and most of these patents only focus on plant protection. These findings will provide a reference for formulating development policies about natural rubber industry in China.

  13. Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants.

    Science.gov (United States)

    Meloni, Domenico; Consolati, Simonetta Gianna; Mazza, Roberta; Mureddu, Anna; Fois, Federica; Piras, Francesca; Mazzette, Rina

    2014-08-01

    The aim of the present study was to investigate the occurrence of Listeria monocytogenes in ten Sardinian fermented sausage processing plants. A total of 230 samples were collected and 40 L. monocytogenes isolates were obtained and subjected to serotyping and investigated for the presence of ten virulence-associated genes using multiplex PCR assays. The isolates were further subjected to PFGE and investigated for their adhesion abilities in polystyrene microtiter plates. L. monocytogenes was found in 6% of food contact surfaces, in sausages at the end of acidification (3%) and ripening (8%). Serotyping revealed the presence of four serovars: 1/2c (37.5%), 1/2b (27.5%), 4b (22.5%) and 1/2a (12.5%). All virulence-associated genes were detected in 67.5% of the isolates. Isolates from processing environment, semi-processed and finished products showed high pulsotype diversity and the majority of isolates presented weak adhesion capability. The detection of the pathogen in fermented sausages confirms the ability of L. monocytogenes to overcome the hurdles of the manufacturing process.

  14. Application of Protein Feed Processed by Microbial Fermentation to Dairy Cow

    Institute of Scientific and Technical Information of China (English)

    Sun Zhe; Liu Ying; Pan Hong-bao; Gao Xue-jun

    2014-01-01

    Methionine (Met) and lysine (Lys) have been reported as the first two limiting amino acids (AA) for maximum milk yield and milk protein production. Supplying these AA may improve microbial protein synthesis and therefore improve milk production without adding excess N to the environment. This observation utilized fermented soybean meal (SBM), cottonseed meal (CSM), rapeseed meal (RSM) and corn by Bacillus subtilis 168 and Leuconostoc mesenteroides as core feedstuffs to produce special biological protein feed for dairy cow. The results showed that the milk production, milk protein percentage, milk fat percentage and milk DM percentage of test groups in trial period were significantly more than those of the control group (P<0.01), the results showed that adding fermenting protein feed in dairy cow diets could significantly improve milk yield, milk protein and milk fat content. The economic benefits of actual application were analyzed, the group of 0.5%was the best compared with the other groups.

  15. Effect of media supplementation on ethanol production by simultaneous saccharification and fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Ballesteros, I.; Oliva, J.M.; Carrasco, J.C.; Ballesteros, M. (IER-CIEMAT, Madrid (Spain))

    In this study, fermentation tests of different initial glucose concentrations, ranging from 100 to 200 g/L, were conducted to identify the ethanol tolerance of Kluyveromyces marxianus (EMS-26 strain) at 42[degrees]C. Lipid and nutrient additions to the fermentation medium were made in order to improve the ethanol production at 42[degrees]C. The results obtained showed that the addition of unsaturated fatty acids and sterols to the SSF media reduced hydrolysis yields and ethanol production as compared to tests carried out on controls without lipid supplementation. These results seem to indicate that cellulases performed better when no lipid supplementation was used. The decrease in the saccharification in the presence of 0.5% Tween 80 (10% decrease in the filter paper activity) seems to be closely related to the denaturation of the cellulase complex rather than lipids interference with cellulase binding. 22 refs., 4 figs., 2 tabs.

  16. Study on Lysine and Methionine Content Promotion of Soybean Meal by Probiotic Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    Lu Zhi-yong; Gao Xue-jun; Huang Jian-guo; Liu Rong; Liu Ying; Qiao Bin; Qiu You-wen

    2012-01-01

    Soybean meal (SBM) is commonly used for livestock feeds, but its application in diets for livestock is limited due to some antinutritional factors. The contents of methionine and lysine of soybean meal were promoted by Bacillus natto and Leuconostoc mesenteroides fermentation, benefial for the livestock feeds. It was crude protein (CP) 56.8%, methionine 43.56 mg · g^-1, and lysine 74.87 mg · g^-1, cows fed a diet with FSBM milk yield raised 14.2%, the change in the milk protein, the lactose and the dry matter content had also obvious increase. This convenient technique offers helpful exploration for industrialization of soybean meal fermentation.

  17. Effects of H2O2 on Oxygen Supply in the Process of DCA Fermentation

    Institute of Scientific and Technical Information of China (English)

    黄英明; 焦鹏; 李书良; 华玉涛; 曹竹安

    2002-01-01

    Long chain dicarboxylic acid (DCA) produced by Candida tropicalis is produced in an aerobic viscous fermentation system. The gas-liquid transport resistance can be overcome and the oxygen supply can be increased by adding hydrogen peroxide (H2O2) to the fermentation system. This paper shows that H2O2 can not only enhance the oxygen supply but also change the metabolism by inducing cytochrome P450, the key enzyme of α, ω-oxidation. When C. tropicalis was cultivated in a 3-liter bioreactor using the combination of aeration and hydrogen peroxide feeding, the DCA yield increased about 10% except at the beginning of H2O2 feeding. The experiments showed that the maximum activities of P450 could be induced at 2 mmol*L-1 H2O2. By adding H2O2, the DCA yield in a 22-liter bioreactor was increased 25.3% to 153.9 g/L.

  18. Acetate and butyrate as substrates for hydrogen production through photo-fermentation: Process optimization and combined performance evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Srikanth, S.; Venkata Mohan, S.; Prathima Devi, M.; Peri, Dinakar; Sarma, P.N. [Bioengineering and Environmental Centre, Indian Institute of Chemical Technology, Tarnaka, Hyderabad, AP 500 007 (India)

    2009-09-15

    Organic acids viz., acetate and butyrate were evaluated as primary substrates for the production of biohydrogen (H{sub 2}) through photo-fermentation process using mixed culture at mesophilic temperature (34 C). Experiments were performed by varying parameters like operating pH, presence/absence of initiator substrate (glucose) and vitamin solution, type of nitrogen source (mono sodium salt of glutamic acid and amino glutamic acid) and gas (nitrogen/argon) used to create anaerobic microenvironment. Experimental data showed the feasibility of H{sub 2} production along with substrate degradation utilizing organic acids as metabolic substrate but was found to be dependent on the process parameters evaluated. Maximum specific H{sub 2} production and substrate degradation were observed with acetic acid [3.51 mol/Kg COD{sub R}-day; 1.22 Kg COD{sub R}/m{sup 3}-day (92.96%)] compared to butyric acid [3.33 mol/Kg COD{sub R}-day; 1.19 Kg COD{sub R}/m{sup 3}-day (88%)]. Higher H{sub 2} yield was observed under acidophilic microenvironment in the presence of glucose (co-substrate), mono sodium salt of glutamic acid (nitrogen source) and vitamins. Argon induced microenvironment was observed to be effective compared to nitrogen induced microenvironment. Combined process efficiency viz., H{sub 2} production and substrate degradation was evaluated employing data enveloping analysis (DEA) methodology based on the relative efficiency. Integration of dark fermentation with photo-fermentation appears to be an economically viable route for sustainable biohydrogen production if wastewater is used as substrate. (author)

  19. 南瓜醋饮品发酵工艺条件优化%Optimization of Fermentation Process Conditions of Pumpkin Vinegar Drinks

    Institute of Scientific and Technical Information of China (English)

    雷春燕; 刘学文

    2012-01-01

    以南瓜汁为原料,采用液态表面发酵法对南瓜醋醋酸发酵过程进行研究.通过单因素实验和正交试验,确定南瓜醋醋酸发酵最佳工艺条件为:酒精度6%,接种量15%,温度30℃,发酵时间7d,产酸量可以达到5.121g/100mL.%Pumpkin juice was used as raw material, using liquid surface fermentation to study the process of pumpkin vinegar acetic fermentation. By single factor experiment and the orthogonal experiment, the best acetic fermentation conditions were obtained: alcoholic strength 6%, oppropriate inoculum concentration 15%, temperature 30℃,7 days for fermentation. Production acid content could reach to 5.121 g/100mL.

  20. Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.

    Science.gov (United States)

    Hidalgo, C; Torija, M J; Mas, A; Mateo, E

    2013-05-01

    The aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. In the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (AF) and acetification. Nevertheless, a strain of Saccharomyces cerevisiae and of Acetobacter malorum were selected and tested as starter cultures in the inoculation study. The inoculated processes with these strains were compared with another spontaneous process, yielding a significant reduction in time for AF with a total imposition of the S. cerevisiae strain. The resulting strawberry wine was acetified in different containers (glass and wood) yielding an initial imposition of the A. malorum inoculated strain, although displacement by Gluconacetobacter species was observed in the wood barrels.

  1. Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample.

    Science.gov (United States)

    Illeghems, Koen; Weckx, Stefan; De Vuyst, Luc

    2015-09-01

    A high-resolution functional metagenomic analysis of a representative single sample of a Brazilian spontaneous cocoa bean fermentation process was carried out to gain insight into its bacterial community functioning. By reconstruction of microbial meta-pathways based on metagenomic data, the current knowledge about the metabolic capabilities of bacterial members involved in the cocoa bean fermentation ecosystem was extended. Functional meta-pathway analysis revealed the distribution of the metabolic pathways between the bacterial members involved. The metabolic capabilities of the lactic acid bacteria present were most associated with the heterolactic fermentation and citrate assimilation pathways. The role of Enterobacteriaceae in the conversion of substrates was shown through the use of the mixed-acid fermentation and methylglyoxal detoxification pathways. Furthermore, several other potential functional roles for Enterobacteriaceae were indicated, such as pectinolysis and citrate assimilation. Concerning acetic acid bacteria, metabolic pathways were partially reconstructed, in particular those related to responses toward stress, explaining their metabolic activities during cocoa bean fermentation processes. Further, the in-depth metagenomic analysis unveiled functionalities involved in bacterial competitiveness, such as the occurrence of CRISPRs and potential bacteriocin production. Finally, comparative analysis of the metagenomic data with bacterial genomes of cocoa bean fermentation isolates revealed the applicability of the selected strains as functional starter cultures.

  2. Removal of organic matter and nitrogen from distillery wastewater by a combination of methane fermentation and denitrification/nitrification processes.

    Science.gov (United States)

    Li, Jun; Zhang, Zhen-jia; Li, Zhi-rong; Huang, Guang-yu; Abe, Naoki

    2006-01-01

    The distillery wastewater of Guangdong Jiujiang Distillery, which is characteristic of containing high organic matters and rich total nitrogen, was treated by a combination of methane fermentation and denitrification/nitrification processes. 80% of COD in the raw wastewater was removed by methane fermentation at the COD volumetric loading rate of 20 kg COD/(m3 x d) using the expanded granule sludge bed (EGSB) process. However, almost all the organic nitrogen in the raw wastewater was converted into ammonia by ammonification there. Ammonia and volatile fatty acids (VFA) remaining in the anaerobically treated wastewater were simultaneously removed utilizing VFA as an electron donor by denitrification occurring in the other EGSB reactor and nitrification using PEG-immobilized nitrifying bacteria with recirculation process. An aerobic biological contact oxidization reactor was designed between denitrification/nitrification reactor for further COD removal. With the above treatment system, 18000-28000 mg/L of COD in raw wastewater was reduced to less than 100 mg/L. Also, ammonia in the effluent of the system was not detected and the system had a high removal rate for 900-1200 mg/L of TN in the raw wastewater, only leaving 400 mg/L of nitrate nitrogen.

  3. Adsorption-desorption process using wood-based activated carbon for recovery of biosurfactant from fermented distillery wastewater.

    Science.gov (United States)

    Dubey, Kirti V; Juwarkar, Asha A; Singh, S K

    2005-01-01

    Methods used for biosurfactant recovery include solvent extraction, precipitation, crystallization, centrifugation and foam fractionation. These methods cannot be used when distillery wastewater (DW) is used as the nutrient medium for biosurfactant production by Pseudomonas aeruginosa strain BS2, because recovery of biosurfactant by any of these methods imparts color to the biosurfactant. The biosurfactant has a nonaesthetic appearance with lowered surface active properties. These methods cannot be used for continuous recovery of biosurfactant during cultivation. Hence, a new downstream technique for biosurfactant recovery from fermented DW comprised of adsorption-desorption processes using wood-based activated carbon (WAC) was developed. This study involves batch experiments to standardize the factors affecting the rate of biosurfactant adsorption onto WAC. WAC was the most efficient adsorbent among various ones tested (i.e., silica gel, activated alumina and zeolite). The WAC (1% w v(-1)), equilibrium time (90 min), pH range of 5-10 and temperature of 40 degrees C were optimum to achieve 99.5% adsorption efficiency. Adsorption kinetics and intraparticle diffusion studies revealed the involvement of both boundary layer diffusion and intraparticle diffusion. The Langmuir adsorption isotherm of WAC indicated the formation of a monolayer coverage of the biosurfactant over a homogeneous carbon surface, while the Freundlich isotherm showed high adsorption at strong solute concentrations and low adsorption at dilute solute concentrations. WAC concentration of 4% w v(-1) facilitated complete removal of the biosurfactant from collapsed foam (contained 5-fold higher concentration of biosurfactant than was present in fermented DW). Biosurfactant adsorption was of chemisorption type. Acetone (polar solvent) was a specific viable eluant screened among various ones tested because it selectively facilitated maximum recovery, i.e., 89% biosurfactant from WAC. By acetone

  4. 草鱼肉发酵香肠发酵过程中微生物变化的研究%Study on Microbiological Changes of Grass Carp Fermented Sausage during Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    王磊; 陈宇飞; 杨柳

    2016-01-01

    按同样的配方和工艺条件生产两组鱼肉发酵香肠,一组自然发酵(对照组),另一组添加微生物发酵剂(菌种组)。在发酵期间定时取样,分别测定菌落总数、乳酸菌数、葡萄球菌数和肠杆菌数等指标,并对两组鱼肉香肠的质构特性进行分析。结果显示:两组香肠的菌落总数、乳酸菌数、葡萄球菌数在发酵开始时缓慢上升,发酵12 h 后菌种组增长速度加快,直至发酵结束时基本稳定,与对照组相比,差异极显著(P<0.01)。菌种组的肠杆菌数在发酵3 h 后下降剧烈,15 h 后缓慢下降至发酵终点;而对照组的肠杆菌数在发酵过程中下降趋势缓慢,无显著差异。%Two batches of fermented sausages [the one is naturally fermented (control)and the other is inoculated culture starters (treated samples)]are produced according to the same formula and technological conditions.The changes of microbiologic indexes on aerobic plate count,lactobacillus number,staphylococcus number and enterobacterium number are determined during fermentation process,and the texture of sausages is also analyzed.The results show that the aerobic plate count, the number of lactobacillus and staphylococcus in the two batches rises slowly when fermentation begins.But the fermenting rate of treated samples increases quickly after 12 hours,and then gets to the steady-going state when fermentation is over.There is significant difference between the control and treated samples.The enterobacterium number declines sharply after fermenting 3 h,and gets to the end point after 15 hours.In the process of fermentation,the enterobacterium number in control declines slowly,which is without significant difference.

  5. Processing technology and packaging technology of fermented glutinous rice%醪糟加工工艺及其包装技术的研究

    Institute of Scientific and Technical Information of China (English)

    郑战伟; 张宝善; 孙娟; 董婷婷

    2012-01-01

    The best processing technology of fermented glutinous rice was studied by single factor experiment and bottles,bags were sterilized in a water bath with high temperature to determine the optimum packaging technology parameters.Glutinous rice as raw materials by saccharification and fermentation has become fermented glutinous rice.The factors such as soaking time of rice,the types of adding yeast,fermentation temperature,fermentation time and fermentation environment were studied to obtain the best processing technology.And then the technology was used as the standard to get fermented glutinous rice.The research determined the best time and temperature of sterilization in saving fermented glutinous rice,as well as packaging material.%通过单因素实验研究了醪糟的最佳加工工艺和瓶装、袋装水浴高温杀菌确定最佳包装技术参数。实验以糯米为原料采用糖化发酵,通过对加工醪糟过程中糯米的浸泡时间、添加酒药的种类、发酵温度、发酵时间以及发酵环境等影响因素的研究,从而选取最佳加工工艺。然后再以该工艺为标准生产醪糟,研究确定了保存醪糟的最佳杀菌时间、温度及包装材料。

  6. Natural latex (Hevea brasiliensis) mold for neovaginoplasty

    OpenAIRE

    2008-01-01

    OBJETIVO: avaliar a utilização do molde de látex natural (Hevea brasiliensis) como modificação à neovaginoplastia de McIndoe e Bannister em pacientes portadoras da síndrome de Mayer-Rokitansky-Küster-Hauser (MRKH). MÉTODOS: análise retrospectiva de nove pacientes com o diagnóstico de síndrome de MRKH, submetidas à neovaginoplastia pela técnica de McIndoe e Bannister com molde de látex natural. Foram avaliadas epitelização, amplitude e profundidade das neovaginas, ocorrência de coitos bem como...

  7. 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.

  8. Characteristics of hydrogen and methane production from cornstalks by an augmented two- or three-stage anaerobic fermentation process.

    Science.gov (United States)

    Lu, Yuan; Lai, Qiheng; Zhang, Chong; Zhao, Hongxin; Ma, Kun; Zhao, Xuebing; Chen, Hongzhang; Liu, Dehua; Xing, Xin-Hui

    2009-06-01

    This paper presents the co-production of hydrogen and methane from cornstalks by a two- or three-stage anaerobic fermentation process augmented with effective artificial microbial community. Two-stage fermentation by using the anaerobic sludge and DGGE analysis showed that effective and stable strains should be introduced into the system. We introduced Enterobacter aerogens or Clostridium paraputrificum into the hydrogen stage, and C. paraputrificum was proven to be more effective. In the three-stage process consisting of the improved hydrolysis, hydrogen and methane production stages, the highest soluble sugars (0.482 kg/kg cornstalks) were obtained after the introduction of Clostridium thermocellum in the hydrolysis stage, under the thermophilic (55 degrees C) and acidic (pH 5.0) conditions. Hydrolysates from 1 kg of cornstalks could produce 2.61 mol (63.7 l) hydrogen by augmentation with C. paraputrificum and 4.69 mol (114.6 l) methane by anaerobic granular sludge, corresponding to 54.1% energy recovery.

  9. Nitrogen as a guide element for the investigation of fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    Otto, G.; Pitzler, J.; Richter, K.; Weichert, D.

    1985-01-01

    This paper presents the application of a new developed measuring device for continuous determination of ammonium concentration especially in the field of biotechnology. Kinetic measurements of changes of ammonium concentration during growth of microorganisms allows quantification of such interesting parameters as nitrogen consumption rate, productivity, specific growth rate, adaption time, diauxic behavior and mass content Mf of fermenter etc. The results received by the combination of appropriated methods with the ammonium measuring device are not limited to biotechnology, so other applications in the field of chemistry, agriculture, technology, waste water industry etc. are possible. 4 references.

  10. Production of citric acid using its extraction wastewater treated by anaerobic digestion and ion exchange in an integrated citric acid-methane fermentation process.

    Science.gov (United States)

    Xu, Jian; Chen, Yang-Qiu; Zhang, Hong-Jian; Tang, Lei; Wang, Ke; Zhang, Jian-Hua; Chen, Xu-Sheng; Mao, Zhong-Gui

    2014-08-01

    In order to solve the problem of extraction wastewater pollution in citric acid industry, an integrated citric acid-methane fermentation process is proposed in this study. Extraction wastewater was treated by mesophilic anaerobic digestion and then used to make mash for the next batch of citric acid fermentation. The recycling process was done for seven batches. Citric acid production (82.4 g/L on average) decreased by 34.1 % in the recycling batches (2nd-7th) compared with the first batch. And the residual reducing sugar exceeded 40 g/L on average in the recycling batches. Pigment substances, acetic acid, ammonium, and metal ions in anaerobic digestion effluent (ADE) were considered to be the inhibitors, and their effects on the fermentation were studied. Results indicated that ammonium, Na(+) and K(+) in the ADE significantly inhibited citric acid fermentation. Therefore, the ADE was treated by acidic cation exchange resin prior to reuse to make mash for citric acid fermentation. The recycling process was performed for ten batches, and citric acid productions in the recycling batches were 126.6 g/L on average, increasing by 1.7 % compared with the first batch. This process could eliminate extraction wastewater discharge and reduce water resource consumption.

  11. Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.

    Science.gov (United States)

    Ahaotu, I; Ogueke, C C; Owuamanam, C I; Ahaotu, N N; Nwosu, J N

    2011-10-15

    The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these microorganisms during fermentation was studied. Standard microbiological procedures were used to isolate, identify and determine the numbers of the organisms. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis, Leuconostoc cremoris, Aspergillus niger, A. tamari, Geotrichum candidum and Penicillium expansum were isolated and identified from cassava waste water while standard analytical methods were used to determine the ability of the isolates to produce linamarase and the proximate composition, pH and titrable acidity of the fermenting mash. The linamarase activity of the isolates ranged from 0.0416 to 0.2618 micromol mL(-1) nmol(-1). Bacillus subtilis, A. niger, A. tamari and P. expansum did not express any activity for the enzyme. Protein content of mash fermented with mixed fungal culture had the highest protein value (15.4 mg/g/dry matter) while the raw cassava had the least value (2.37 mg/g/dry matter). The naturally fermented sample had the least value for the fermented samples (3.2 mg/g/dry matter). Carbohydrate and fat contents of naturally fermented sample were higher than values obtained from the other fermented samples. Microbial numbers of the sample fermented with mixed bacterial culture was highest and got to their peak at 48 h (57 x 10(8) cfu g(-1)). pH decreased with increase in fermentation time with the mash fermented by the mixed culture of fungi having the lowest pH of 4.05 at the end of fermentation. Titrable acidity increased with increase in fermentation time with the highest value of 1.32% at 96 h of fermentation produced by the mixed culture of fungi. Thus fermentation with the pure cultures significantly increased the protein content of mash.

  12. Transcriptome characterization of the dimorphic and pathogenic fungus Paracoccidioides brasiliensis by EST analysis.

    Science.gov (United States)

    Felipe, M S S; Andrade, R V; Petrofeza, S S; Maranhão, A Q; Torres, F A G; Albuquerque, P; Arraes, F B M; Arruda, M; Azevedo, M O; Baptista, A J; Bataus, L A M; Borges, C L; Campos, E G; Cruz, M R; Daher, B S; Dantas, A; Ferreira, M A S V; Ghil, G V; Jesuino, R S A; Kyaw, C M; Leitão, L; Martins, C R; Moraes, L M P; Neves, E O; Nicola, A M; Alves, E S; Parente, J A; Pereira, M; Poças-Fonseca, M J; Resende, R; Ribeiro, B M; Saldanha, R R; Santos, S C; Silva-Pereira, I; Silva, M A S; Silveira, E; Simões, I C; Soares, R B A; Souza, D P; De-Souza, M T; Andrade, E V; Xavier, M A S; Veiga, H P; Venancio, E J; Carvalho, M J A; Oliveira, A G; Inoue, M K; Almeida, N F; Walter, M E M T; Soares, C M A; Brígido, M M

    2003-02-01

    Paracoccidioides brasiliensis is a pathogenic fungus that undergoes a temperature-dependent cell morphology change from mycelium (22 degrees C) to yeast (36 degrees C). It is assumed that this morphological transition correlates with the infection of the human host. Our goal was to identify genes expressed in the mycelium (M) and yeast (Y) forms by EST sequencing in order to generate a partial map of the fungus transcriptome. Individual EST sequences were clustered by the CAP3 program and annotated using Blastx similarity analysis and InterPro Scan. Three different databases, GenBank nr, COG (clusters of orthologous groups) and GO (gene ontology) were used for annotation. A total of 3,938 (Y = 1,654 and M = 2,274) ESTs were sequenced and clustered into 597 contigs and 1,563 singlets, making up a total of 2,160 genes, which possibly represent one-quarter of the complete gene repertoire in P. brasiliensis. From this total, 1,040 were successfully annotated and 894 could be classified in 18 functional COG categories as follows: cellular metabolism (44%); information storage and processing (25%); cellular processes-cell division, posttranslational modifications, among others (19%); and genes of unknown functions (12%). Computer analysis enabled us to identify some genes potentially involved in the dimorphic transition and drug resistance. Furthermore, computer subtraction analysis revealed several genes possibly expressed in stage-specific forms of P. brasiliensis. Further analysis of these genes may provide new insights into the pathology and differentiation of P. brasiliensis.

  13. Enhancement of Surfactin yield by improving the medium composition and fermentation process.

    Science.gov (United States)

    Willenbacher, Judit; Yeremchuk, Wladimir; Mohr, Teresa; Syldatk, Christoph; Hausmann, Rudolf

    2015-12-01

    Surfactin is one of the most promising biosurfactants due to its extraordinary surface activity. Commonly, the well-established Cooper medium, a glucose-based mineral salt medium, is utilized for the microbial production of Surfactin. The current study investigated the enhancement of Surfactin yields by analyzing the effects of different glucose concentrations, next to the introduction of an alternative chelating agent and nitrogen source. The utilization of 8 g/L glucose, 0.008 mM Na3citrate and 50 mM (NH4)2SO4 increased Surfactin yields from 0.7 to 1.1 g/L during shake flask experiments applying Bacillus subtilis DSM10(T). Consequentially conducted shake flask experiments, employing five other Surfactin producer strains during cultivation in the former and enhanced version of the Cooper medium, suggest a general enhancement of Surfactin yields during application of the enhanced version of the Cooper medium. The enhancement of the medium composition is therefore most likely independent from the employed producer strain. The following utilization of the enhanced medium composition during fed-batch fermentation with integrated foam fractionation yielded 30 % more Surfactin in comparison to batch fermentations with integrated foam fractionation employing the former version of the Cooper medium.

  14. Direct hydrogen production from cellulosic waste materials with a single-step dark fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Magnusson, Lauren; Islam, Rumana; Levin, David; Cicek, Nazim [Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB (Canada); Sparling, Richard [Department of Microbiology, University of Manitoba, Winnipeg, MB (Canada)

    2008-10-15

    Biohydrogen production from cellulosic waste materials using dark fermentation is a promising technology for producing renewable energy. The purpose of this study was to evaluate residual cellulosic materials generated from local sources for their H{sub 2} production potential without any pretreatment. Clostridium thermocellum ATCC 27405, a cellulolytic, thermophilic bacterium that has been shown to be capable of H{sub 2} production on both cellobiose and {alpha}-cellulose substrates, was used in simultaneous batch fermentation experiments with dried distillers grain (DDGs), barley hulls (BH) and fusarium head blight contaminated barley hulls (CBH) as the carbon source. Overall, the dried distillers grain produced the highest concentration of hydrogen gas at 1.27 mmol H{sub 2}/glucose equivalent utilized. CBH and BH produced 1.18 and 1.24 mmol H{sub 2}/glucose equivalent utilized, respectively. Overall, this study indicates that hydrogen derived from a variety of cellulosic waste biomass sources is a possible candidate for the development of sustainable energy. (author)

  15. Genetic Algorithms for a Parameter Estimation of a Fermentation Process Model: A Comparison

    Directory of Open Access Journals (Sweden)

    Olympia Roeva

    2005-12-01

    Full Text Available In this paper the problem of a parameter estimation using genetic algorithms is examined. A case study considering the estimation of 6 parameters of a nonlinear dynamic model of E. coli fermentation is presented as a test problem. The parameter estimation problem is stated as a nonlinear programming problem subject to nonlinear differential-algebraic constraints. This problem is known to be frequently ill-conditioned and multimodal. Thus, traditional (gradient-based local optimization methods fail to arrive satisfied solutions. To overcome their limitations, the use of different genetic algorithms as stochastic global optimization methods is explored. These algorithms are proved to be very suitable for the optimization of highly non-linear problems with many variables. Genetic algorithms can guarantee global optimality and robustness. These facts make them advantageous in use for parameter identification of fermentation models. A comparison between simple, modified and multi-population genetic algorithms is presented. The best result is obtained using the modified genetic algorithm. The considered algorithms converged very closely to the cost value but the modified algorithm is in times faster than other two.

  16. [State Recognition of Solid Fermentation Process Based on Near Infrared Spectroscopy with Adaboost and Spectral Regression Discriminant Analysis].

    Science.gov (United States)

    Yu, Shuang; Liu, Guo-hai; Xia, Rong-sheng; Jiang, Hui

    2016-01-01

    In order to achieve the rapid monitoring of process state of solid state fermentation (SSF), this study attempted to qualitative identification of process state of SSF of feed protein by use of Fourier transform near infrared (FT-NIR) spectroscopy analysis technique. Even more specifically, the FT-NIR spectroscopy combined with Adaboost-SRDA-NN integrated learning algorithm as an ideal analysis tool was used to accurately and rapidly monitor chemical and physical changes in SSF of feed protein without the need for chemical analysis. Firstly, the raw spectra of all the 140 fermentation samples obtained were collected by use of Fourier transform near infrared spectrometer (Antaris II), and the raw spectra obtained were preprocessed by use of standard normal variate transformation (SNV) spectral preprocessing algorithm. Thereafter, the characteristic information of the preprocessed spectra was extracted by use of spectral regression discriminant analysis (SRDA). Finally, nearest neighbors (NN) algorithm as a basic classifier was selected and building state recognition model to identify different fermentation samples in the validation set. Experimental results showed as follows: the SRDA-NN model revealed its superior performance by compared with other two different NN models, which were developed by use of the feature information form principal component analysis (PCA) and linear discriminant analysis (LDA), and the correct recognition rate of SRDA-NN model achieved 94.28% in the validation set. In this work, in order to further improve the recognition accuracy of the final model, Adaboost-SRDA-NN ensemble learning algorithm was proposed by integrated the Adaboost and SRDA-NN methods, and the presented algorithm was used to construct the online monitoring model of process state of SSF of feed protein. Experimental results showed as follows: the prediction performance of SRDA-NN model has been further enhanced by use of Adaboost lifting algorithm, and the correct

  17. Study on Fermented Glutinous Rice Fermentation Process Mixing with Glutinous Rice and Black Rice%糯米、黑米混合甜酒酿发酵工艺研究

    Institute of Scientific and Technical Information of China (English)

    黄镭; 熊汉国

    2013-01-01

    Taking glutinous rice and black rice as materials,fermentde glutinous rice fermentation process through the single factor and orthogonal experiment in the control was optimized.The results showed that the best technological parameters of fermentation were as followsthe proportion of black rice and the glutinous rice was 1:4,distiller’s yeast dosage was 0.6%,fermentation temperature was 32℃and fermentation time was 60 h.Mix sweet wine had better sweet and sour flavor,fuller smell.%以糯米、黑米为主要原料,通过接种酒曲进行混合甜酒酿发酵,采用单因素和正交试验对混合甜酒酿的发酵工艺进行优化。结果表明:当黑米与糯米的比例为1:4,酒曲添加量为0.6%,发酵温度为32℃,发酵时间为60 h时,产品口感醇甜,色泽晶莹而黑亮,风味独特。

  18. [Analysis of the mechanism of intensification of fermentation process using yeast cells in a suspension of high-dispersed oxides].

    Science.gov (United States)

    Bagatskaya, A N; Mazurenko, R V; Makhno, S N; Gorbik, P P

    2014-01-01

    The differential microcalorimetry was used to explore an influence of particles of silicon dioxide, and also other high-dispersed oxides (0.05% of masses.) in water suspension of yeast cells on intensification of the process of their fermentation in endogenous metabolic conditions. It was shown that intensification of the processes of the vital activity of yeast microorganisms was observed in the specified interval of the concentration of silicon dioxide hydrosol particles. Mechanisms of interaction between SiO2 particles and a surface of a cellular organism, as well as interaction between SiO2 particles and one of metabolism products--carbon dioxide were studied. It was found out, that Al2O3, TiO2 hydrosols also had a stimulating effect, but it is lower compared to that of SiO2.

  19. Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves.

    Science.gov (United States)

    Shii, Takuya; Tanaka, Takashi; Watarumi, Sayaka; Matsuo, Yosuke; Miyata, Yuji; Tamaya, Kei; Tamaru, Shizuka; Tanaka, Kazunari; Matsui, Toshiro; Kouno, Isao

    2011-07-13

    Phenolic constituents of a new functional fermented tea produced by tea-rolling processing of a mixture (9:1) of tea leaves and loquat leaves were examined in detail. The similarity of the phenolic composition to that of black tea was indicated by high-performance liquid chromatography comparison with other tea products. Twenty-five compounds, including three new catechin oxidation products, were isolated, and the structures of the new compounds were determined to be (2R)-2-hydroxy-3-(2,4,6-trihydroxyphenyl)-1-(3,4,5-trihydroxyphenyl)-1-propanone 2-O-gallate, dehydrotheasinensin H, and acetonyl theacitrin A by spectroscopic methods. In addition, theacitrinin A and theasinensin H were obtained for the first time from commercial tea products. Isolation of these new and known compounds confirms that reactions previously demonstrated by in vitro model experiments actually occur when fresh tea leaves are mechanically distorted and bruised during the production process.

  20. Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation.

    Science.gov (United States)

    Corral, Sara; Leitner, Erich; Siegmund, Barbara; Flores, Mónica

    2016-01-01

    The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study. In order to elucidate their possible origin, free amino acids (FAAs) were also determined. The volatile compounds present in the dry sausages were extracted using solvent assisted flavor evaporation (SAFE) and monitored by one and two-dimensional gas chromatography with different detectors: mass spectrometry (MS), nitrogen phosphorous (NPD), flame photometric (FPD) detectors, as well as gas chromatography-olfactometry. A total of seventeen sulfur and nitrogen compounds were identified and quantified. Among them, 2-acetyl-1-pyrroline was the most potent odor active compound, followed by methional, ethylpyrazine and 2,3-dihydrothiophene characterized by toasted, cooked potato, and nutty notes. The degradation of FAAs, generated during processing, was related to the production of aroma compounds, such as methionine forming methional and benzothiazole while ornithine was the precursor compound for 2-acetyl-1-pyrroline and glycine for ethylpyrazine.

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

    Science.gov (United States)

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

    2014-02-01

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

  2. Rumen microorganisms and fermentation

    Directory of Open Access Journals (Sweden)

    AR Castillo-González

    2014-01-01

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

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

    NARCIS (Netherlands)

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

    2008-01-01

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

  4. 小波变换在发酵过程不同时期辨识中的应用%Growth-phase Classification Using Wavelets in Fermentation Processes

    Institute of Scientific and Technical Information of China (English)

    隋青美; 王正欧

    2002-01-01

    The wavelet transform is developed to identify the different phases in a fermentation process. In this method, the wavelet transform modulus maxima are used to estimate the local maximum points of the second derivative of the growth curve in order to classify the different phases of fermentation process. Moreover, the method can effectively get rid of noise from the signal, making use of the different characters showed by signal and noise in the wavelet transform modulus maxima. Compared with neural network modeling, the presented method needs less quantity of information and calculation. The results of experiments show that this method is effective.

  5. Characterization of a Saccharomyces cerevisiae fermentation process for production of a therapeutic recombinant protein using a multivariate Bayesian approach.

    Science.gov (United States)

    Fu, Zhibiao; Baker, Daniel; Cheng, Aili; Leighton, Julie; Appelbaum, Edward; Aon, Juan

    2016-05-01

    The principle of quality by design (QbD) has been widely applied to biopharmaceutical manufacturing processes. Process characterization is an essential step to implement the QbD concept to establish the design space and to define the proven acceptable ranges (PAR) for critical process parameters (CPPs). In this study, we present characterization of a Saccharomyces cerevisiae fermentation process using risk assessment analysis, statistical design of experiments (DoE), and the multivariate Bayesian predictive approach. The critical quality attributes (CQAs) and CPPs were identified with a risk assessment. The statistical model for each attribute was established using the results from the DoE study with consideration given to interactions between CPPs. Both the conventional overlapping contour plot and the multivariate Bayesian predictive approaches were used to establish the region of process operating conditions where all attributes met their specifications simultaneously. The quantitative Bayesian predictive approach was chosen to define the PARs for the CPPs, which apply to the manufacturing control strategy. Experience from the 10,000 L manufacturing scale process validation, including 64 continued process verification batches, indicates that the CPPs remain under a state of control and within the established PARs. The end product quality attributes were within their drug substance specifications. The probability generated with the Bayesian approach was also used as a tool to assess CPP deviations. This approach can be extended to develop other production process characterization and quantify a reliable operating region. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:799-812, 2016.

  6. Identification and Analysis of Latex Proteins Related with the Tapping Panel Dryness (TPD) in Hevea brasiliensis

    Institute of Scientific and Technical Information of China (English)

    Kun Yuan; Zhenhui Wang; Lifu Yang

    2012-01-01

    The Tapping Panel Dryness (TPD) in Hevea brasiliensis is a complex physiological syndrome and seriously limits the increase of natural rubber production.In order to separate and identify the proteins closely correlated with TPD in Hevea brasiliensis,the proteins of latex C-serum,lutoid,rubber particle and total latex from healthy and TPD trees were separated by 2-DE respectively.Software analysis showed that 157 protein spots were differentially expressed in TPD trees compared with healthy ones.Subjected to MALDI-TOF-MS and searching for NCBInr or rubber database,49 protein spots of them were successfully identified,including 39 spots down-regulated and 10 up-regulated in TPD trees.The proteins mainly involved in rubber biosynthesis,stress response and reactive oxygen species (ROS) metabolism process and they might play key roles in TPD occuring.The current study will provide theoretical bases for further elucidating the mechanism underlying TPD in Hevea brasiliensis at the molecular level.

  7. A Genetic Algorithm for Feeding Trajectory Optimisation of Fed-batch Fermentation Processes

    Directory of Open Access Journals (Sweden)

    Stoyan Tzonkov

    2009-03-01

    Full Text Available In this work a genetic algorithm is proposed with the purpose of the feeding trajectory optimization during a fed-batch fermentation of E. coli. The feed rate profiles are evaluated based on a number of objective functions. Optimization results obtained for different feeding trajectories demonstrate that the genetic algorithm works well and shows good computational performance. Developed optimal feed profiles meet the defined criteria. The ration of the substrate concentration and the difference between actual cell concentration and theoretical maximum cell concentration is defined as the most appropriate objective function. In this case the final cell concentration of 43 g·l-1 and final product concentration of 125 g·l-1 are achieved and there is not significant excess of substrate.

  8. Hydrolytic enzymes in Paracoccidioides brasiliensis--ecological aspects.

    Science.gov (United States)

    Benoliel, Bruno; Arraes, Fabrício B M; Reis, Viviane Castelo-Branco; Siqueira, Saulo J L de; Parachin, Nádia S; Torres, Fernando A G

    2005-06-30

    Paracoccidioides brasiliensis is a thermally dimorphic fungus that causes paracoccidioidomycosis. The yeast form of this pathogen is found in the animal host whereas the mycelial form is recovered from living and non-living organic material. The sole carbon source available in these habitats is represented by polysaccharides from the plant cell wall. Hydrolytic enzymes are necessary to convert these polymers into simple sugars for fungal metabolism. We report on the presence of ortholog genes of hydrolytic enzymes identified in the P. brasiliensis transcriptome and on hydrolytic activities in supernatants of induced P. brasiliensis cultures of mycelium and yeast cells. Enzymatic assays have shown cellulase and xylanase activities, both being higher in mycelium than in the yeast form. Amylase and chitinase activities were detected only in mycelium. Data so far reinforce the idea that mycelial P. brasiliensis is a saprobe.

  9. Determination of heat and mass transfer coefficients in a rotary shaker used in fermentation processes

    Directory of Open Access Journals (Sweden)

    Mario Arias Zabala

    2011-12-01

    Full Text Available In this paper the volumetric oxygen transfer (kLa and overall heat transfer (Ua coefficients were determined in flasks which were subjected to rotary shaker action, also provided with a temperature control chamber. Likewise, it was determined the effect over such coefficients of some parameters like surrounding temperature, shaking speed, closure type, liquid volume, capacity and baffles presence or absence in each flask, to determine the optimal work conditions in the rotary shaker. The used liquid in these experiments was distilled water. The kLa and Ua coefficients were also determined in the alcoholic fermentation of glucose by Saccharomyces cerevisiae yeast, in order to establish comparison standards. The maximum and minimum values of referred coefficients to distilled water and the operation conditions were:   kLa of 6.2 x 10-3 s-1, working at 25 ºC, 100 rpm, 50 ml of liquid volume, erlenmeyer of 500 ml with baffles and plastic closure. kLa of 4.107 x 10-3 s-1, working at 45 ºC, 60 rpm, 150 ml of liquid volume, erlenmeyer of 250 ml without baffles and cotton closure. Ua of 31.9963 J/min °C, working at 45 ºC, 150 rpm, 150 ml of liquid volume, erlenmeyer of 500 ml with baffles and cotton closure. Ua of 6.0179 J/min °C, working at 35 ºC, 60 rpm, 50 ml of liquid volume, erlenmeyer of 250 ml without baffles and plastic closure. The kLa and Ua values in the alcoholic fermentation and the operation conditions were: kLa of 2.6 x 10-4 s-1 and Ua of 12.8907 J/min °C, working at 35 °C, 150 rpm, 150 ml of liquid volume, Erlenmeyer of 250 ml, with baffles and cotton closure.  

  10. Purification and substrate specificities of a fructanase from Kluyveromyces marxianus isolated from the fermentation process of Mezcal.

    Science.gov (United States)

    Arrizon, Javier; Morel, Sandrine; Gschaedler, Anne; Monsan, Pierre

    2011-02-01

    A fructanase, produced by a Kluyveromyces marxianus strain isolated during the fermentation step of the elaboration process of "Mezcal de Guerrero" was purified and biochemically characterized. The active protein was a glycosylated dimer with a molecular weight of approximately 250 kDa. The specific enzymatic activity of the protein was determined for different substrates: sucrose, inulin, Agave tequilana fructan, levan and Actilight® and compared with the activity of Fructozyme®. The hydrolysis profile of the different substrates analyzed by HPAEC-PAD showed that the enzyme has different affinities over the substrates tested with a sucrose/inulin enzymatic activity ratio (S/I) of 125. For the hydrolysis of Agave tequilana fructans, the enzyme also showed a higher enzymatic activity and specificity than Fructozyme®, which is important for its potential application in the tequila industry.

  11. Monitoring of substrate and product concentrations in acetic fermentation processes for onion vinegar production by NIR spectroscopy: value addition to worthless onions.

    Science.gov (United States)

    González-Sáiz, J M; Esteban-Díez, I; Sánchez-Gallardo, C; Pizarro, C

    2008-08-01

    Wastes and by-products of the onion-processing industry pose an increasing disposal and environmental problem and represent a loss of valuable sources of nutrients. The present study focused on the production of vinegar from worthless onions as a potential valorisation route which could provide a viable solution to multiple disposal and environmental problems, simultaneously offering the possibility of converting waste materials into a useful food-grade product and of exploiting the unique properties and health benefits of onions. This study deals specifically with the second and definitive step of the onion vinegar production process: the efficient production of vinegar from onion waste by transforming onion ethanol, previously produced by alcoholic fermentation, into acetic acid via acetic fermentation. Near-infrared spectroscopy (NIRS), coupled with multivariate calibration methods, has been used to monitor the concentrations of both substrates and products in acetic fermentation. Separate partial least squares (PLS) regression models, correlating NIR spectral data of fermentation samples with each kinetic parameter studied, were developed. Wavelength selection was also performed applying the iterative predictor weighting-PLS (IPW-PLS) method in order to only consider significant spectral features in each model development to improve the quality of the final models constructed. Biomass, substrate (ethanol) and product (acetic acid) concentration were predicted in the acetic fermentation of onion alcohol with high accuracy using IPW-PLS models with a root-mean-square error of the residuals in external prediction (RMSEP) lower than 2.5% for both ethanol and acetic acid, and an RMSEP of 6.1% for total biomass concentration (a very satisfactory result considering the relatively low precision and accuracy associated with the reference method used for determining the latter). Thus, the simple and reliable calibration models proposed in this study suggest that they

  12. Production processing of fermented soy-milk by lactic acid bacteria%乳酸菌发酵酸豆乳生产工艺的研究

    Institute of Scientific and Technical Information of China (English)

    方海田; 刘慧燕

    2009-01-01

    以大豆为原料,对生产酸豆乳的工艺进行了研究.纯豆乳经浸泡、磨浆、脱腥后制成,通过正交试验,获得最佳的发酵工艺,豆水比为大豆∶水=1∶ 10.嗜热链球菌∶保加利亚乳杆菌=1∶ 1,85℃杀菌30min,蔗糖的添加量为8%,前发酵温度为40℃,前发酵时间为4h,接种量5%,后发酵温度4℃.%Using soybeans as raw material, production processing of fermented soy-milk was investigated in this paper. Pure soybean milk was obtained by soaking, grinding, removing fishy smell. The optimal fermentation conditions were achieved through orthogonal experiment the ratio of Streptococcus thermophilus to Lactobacillus pasteurization time 30 min, content of sucrose addition 8%, pre-fermentation temperature 40℃, pre-fermentation time 4 h, inoculum 5% and post-fermentation temperature 4℃.

  13. Characterization of isolated biomass of the fermentation processes for ethanol production for use as biofuels; Caracterizacao da biomassa isolada de processos fermentativos de producao de etanol para uso como biocombustiveis

    Energy Technology Data Exchange (ETDEWEB)

    Steckelberg, Claudia; Andrietta, Maria da Graca Stupiello; Andrietta, Silvio Roberto [Universidade Estadual de Campinas (CPQBA/UNICAMP), SP (Brazil). Centro Pluridisciplinar de Pesquisas Quimicas, Biologicas e Agricolas. Div. de Biotecnologia e Processos], Email: claudia@cpqba.unicamp.br

    2006-07-01

    This study has had the purpose of enhancing the knowledge on the dominant strains of ethanol fermentation process biomass to use as bio fuel. The attributes studied were: numerical taxonomy (Griffits, 1981) and fermentative performance. The results have showed that all strains have presented good fermentative characteristics. All strains have been classified as Saccharomyces. In this genus were found the follow species: chevalieri, coreanus cerevisiae. If the classification according Barnet (1992) is considered, all of them are representative of S. cerevisiae. (author)

  14. Bacillus licheniformis proteases as high value added products from fermentation of wastewater sludge: pre-treatment of sludge to increase the performance of the process.

    Science.gov (United States)

    Drouin, M; Lai, C K; Tyagi, R D; Surampalli, R Y

    2008-01-01

    Wastewater sludge is a complex raw material that can support growth and protease production by Bacillus licheniformis. In this study, sludge was treated by different thermo-alkaline pre-treatment methods and subjected to Bacillus licheniformis fermentation in bench scale fermentors under controlled conditions. Thermo-alkaline treatment was found to be an effective pre-treatment process in order to enhance the proteolytic activity. Among the different pre-treated sludges tested, a mixture of raw and hydrolysed sludge caused an increase of 15% in the protease activity, as compared to the untreated sludge. The benefit of hydrolysis has been attributed to a better oxygen transfer due to decrease in media viscosity and to an increase in nutrient availability. Foam formation was a major concern during fermentation with hydrolysed sludge. The studies showed that addition of a chemical anti-foaming agent (polypropylene glycol) during fermentation to control foam could negatively influence the protease production by increasing the viscosity of sludge.

  15. 低胆固醇发酵香肠工艺的研究%Study on processing technology of fermented sausage with low cholesterol

    Institute of Scientific and Technical Information of China (English)

    范兆军

    2015-01-01

    根据单因素实验和正交试验设计,以胆固醇分解率为指标,确定发酵香肠的最佳工艺条件:接种量14%、发酵温度36℃、发酵时间25h. 在此条件下,胆固醇分解率为34. 91%,发酵香肠pH值为5. 17,风味良好.%According to the design of single factor experiment and orthogonal experimental, cholesterol decomposition rate was taken as index, the optimum process conditions were determined. The result showed that inoculation amount was 1 . 4%. The fermentation temperature was 36℃. The fermentation time was 25h. Under these conditions, the decomposition rate of cholesterol was 34. 91%, pH value was 5. 17 and the fermentation sausage flavor was good.

  16. Evaluation of high pressure processing, freezing, and fermentation/drying on viability of Trichinella spiralis larvae in raw pork and in Genoa salami

    Science.gov (United States)

    We evaluated high pressure processing (HPP), freezing, and fermentation/drying to inactivate Trichinella spiralis larvae in both infected pig muscle and in Genoa salami produced with trichinae infected pork. In part A, in each of two trials 10 gram portions (2 replicates per treatment) of fresh pig ...

  17. Proteolysis process in fermented sausage model systems as studied by NMR relaxometry.

    Science.gov (United States)

    García García, Ana Belén; Larsen, Lotte Bach; Cambero Rodríguez, María Isabel; Cruz Díaz, Karen Paola; Bertram, Hanne Christine

    2015-03-25

    Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (5-10 ms), T21 (30-70 ms), and T22 (100-300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T2b2 and T22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T22 population in fermented sausages.

  18. Identification of thermostable β-xylosidase activities produced by Aspergillus brasiliensis and Aspergillus niger

    DEFF Research Database (Denmark)

    Pedersen, Mads; Lauritzen, Henrik Klitgaard; Frisvad, Jens Christian

    2007-01-01

    Twenty Aspergillus strains were evaluated for production of extracellular cellulolytic and xylanolytic activities. Aspergillus brasiliensis, A. niger and A. japonicus produced the highest xylanase activities with the A. brasiliensis and A. niger strains producing thermostable beta...

  19. Identification of thermostable beta-xylosidase activities produced by Aspergillus brasiliensis and Aspergillus niger

    DEFF Research Database (Denmark)

    Pedersen, Mads; Lauritzen, H.K.; Frisvad, Jens Christian

    2007-01-01

    Twenty Aspergillus strains were evaluated for production of extracellular cellulolytic and xylanolytic activities. Aspergillus brasiliensis, A. niger and A. japonicus produced the highest xylanase activities with the A. brasiliensis and A. niger strains producing thermostable beta...

  20. Effects of fermentation time and low temperature during the production process of Thai pickled fish (pla-som) on the viability and infectivity of Opisthorchis viverrini metacercariae.

    Science.gov (United States)

    Onsurathum, Sudarat; Pinlaor, Porntip; Haonon, Ornuma; Chaidee, Apisit; Charoensuk, Lakhanawan; Intuyod, Kitti; Boonmars, Thidarut; Laummaunwai, Porntip; Pinlaor, Somchai

    2016-02-02

    Contamination of a popular fermented fish dish, pla-som, by Opisthorchis viverrini metacercariae (OVMC) is a possible cause of carcinogenic liver fluke infection in Thailand. Affected individuals are at risk of bile duct cancer, which is a major health problem for people in the Greater Mekong Subregion. In order to investigate concerns about food safety, we studied the effects of fermentation time and low temperature on the viability and infectivity of OVMC during the pla-som production process. Pla-som was prepared at room temperature for up to 1 week in duplicate experiments using cyprinid freshwater fish obtained from an O. viverrini-endemic area. OVMC were then isolated and identified under a stereomicroscope. Complete and viable OVMC were found on days 1-4 of fermentation, while their morphology was degenerated thereafter. After OVMC were fed to hamsters, the percentage of the worm recovery after 1 to 2 months of infection was 52%, 44.7%, 11.3% and 1% for days 1, 2, 3 and 4, respectively. In order to measure the effect of low temperature on OVMC, fish were kept in a refrigerator (4 °C) for up to five days and then subsequently fermented for three days. In fish stored in a refrigerator for 1 and 2 days, viable OVMC were clearly observed and were able to infect hamsters, a worm-recovery percentage of 3.3% and 12.7%, respectively. By contrast, in pla-som prepared from fish stored for 3 to 5 days, OVMC were degenerated and could not infect the host. In conclusion, pla-som fermentation for more than four days and refrigerating fish for three days before pla-som processing can prevent O. viverrini infection. This study may increase awareness of fermented-fish dish preparation to prevent liver fluke infection.

  1. 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)

  2. Lipase Production in Solid-State Fermentation Monitoring Biomass Growth of Aspergillus niger Using Digital Image Processing

    Science.gov (United States)

    Dutra, Julio C. V.; da Terzi, Selma C.; Bevilaqua, Juliana Vaz; Damaso, Mônica C. T.; Couri, Sônia; Langone, Marta A. P.; Senna, Lilian F.

    The aim of this study was to monitor the biomass growth of Aspergillus niger in solid-state fermentation (SSF) for lipase production using digital image processing technique. The strain A. niger 11T53A14 was cultivated in SSF using wheat bran as support, which was enriched with 0.91% (m/v) of ammonium sulfate. The addition of several vegetable oils (castor, soybean, olive, corn, and palm oils) was investigated to enhance lipase production. The maximum lipase activity was obtained using 2% (m/m) castor oil. In these conditions, the growth was evaluated each 24 h for 5 days by the glycosamine content analysis and digital image processing. Lipase activity was also determined. The results indicated that the digital image process technique can be used to monitor biomass growth in a SSF process and to correlate biomass growth and enzyme activity. In addition, the immobilized esterification lipase activity was determined for the butyl oleate synthesis, with and without 50% v/v hexane, resulting in 650 and 120 U/g, respectively. The enzyme was also used for transesterification of soybean oil and ethanol with maximum yield of 2.4%, after 30 min of reaction.

  3. The effect of biological and chemical additives on the chemical composition and fermentation process of Dactylis glomerata silage

    Energy Technology Data Exchange (ETDEWEB)

    Alba-Mejía, J.E.; Skladanka, J.; Hilger-Delgado, A.; Klíma, M.; Knot, P.; Doležal, P.; Horky, P.

    2016-11-01

    This study was carried out to determine the chemical composition, silage quality and ensilability of ten cocksfoot cultivars using biological and chemical silage additives. The plant material was harvested from the first and second cut, cultivated at the Research Station of Fodder Crops in Vatín, Czech Republic. Wilted forage was chopped and ensiled in mini-silos with 3 replicates per treatment. The treatments were: 1) without additives, used as a control; 2) with bacterial inoculants; and 3) with chemical preservatives. The results indicated that the year factor (2012-2013) influenced significantly the chemical composition of the silage in both cuts. The use of biological inoculants reduced the content of crude fibre and acid detergent fibre; but it did not influence the content of neutral detergent fibre, in comparison with the control silage in both cuts. Furthermore, the application of biological inoculants reduced the concentration of lactic acid (LA) and acetic acid (AA) in contrast to the control silage in the first cut. Moreover, in the second cut the same values tended to be the opposite. Interestingly, ‘Amera’ was the unique variety that presented a high concentration of butyric acid (0.2%) in comparison with other varieties in the first cut. In conclusion, the biological inoculants had a favourable effect on silage fermentation. Notably, only ‘Greenly’ and ‘Starly’ varieties from the first cut; and ‘Greenly’, ‘Sw-Luxor’, and ‘Otello’ varieties from the second cut were appropriate for ensiling because their pH-values; LA and AA concentrations were ideal according to the parameters of the fermentation process. (Author)

  4. The effect of biological and chemical additives on the chemical composition and fermentation process of Dactylis glomerata silage

    Directory of Open Access Journals (Sweden)

    Jhonny E. Alba-Mejía

    2016-06-01

    Full Text Available This study was carried out to determine the chemical composition, silage quality and ensilability of ten cocksfoot cultivars using biological and chemical silage additives. The plant material was harvested from the first and second cut, cultivated at the Research Station of Fodder Crops in Vatín, Czech Republic. Wilted forage was chopped and ensiled in mini-silos with 3 replicates per treatment. The treatments were: 1 without additives, used as a control; 2 with bacterial inoculants; and 3 with chemical preservatives. The results indicated that the year factor (2012-2013 influenced significantly the chemical composition of the silage in both cuts. The use of biological inoculants reduced the content of crude fibre and acid detergent fibre; but it did not influence the content of neutral detergent fibre, in comparison with the control silage in both cuts. Furthermore, the application of biological inoculants reduced the concentration of lactic acid (LA and acetic acid (AA in contrast to the control silage in the first cut. Moreover, in the second cut the same values tended to be the opposite. Interestingly, ‘Amera’ was the unique variety that presented a high concentration of butyric acid (0.2% in comparison with other varieties in the first cut. In conclusion, the biological inoculants had a favourable effect on silage fermentation. Notably, only ‘Greenly’ and ‘Starly’ varieties from the first cut; and ‘Greenly’, ‘Sw-Luxor’, and ‘Otello’ varieties from the second cut were appropriate for ensiling because their pH-values; LA and AA concentrations were ideal according to the parameters of the fermentation process.

  5. Mathematical modeling of a continuous alcoholic fermentation process in a two-stage tower reactor cascade with flocculating yeast recycle.

    Science.gov (United States)

    de Oliveira, Samuel Conceição; de Castro, Heizir Ferreira; Visconti, Alexandre Eliseu Stourdze; Giudici, Reinaldo

    2015-03-01

    Experiments of continuous alcoholic fermentation of sugarcane juice with flocculating yeast recycle were conducted in a system of two 0.22-L tower bioreactors in series, operated at a range of dilution rates (D 1 = D 2 = 0.27-0.95 h(-1)), constant recycle ratio (α = F R /F = 4.0) and a sugar concentration in the feed stream (S 0) around 150 g/L. The data obtained in these experimental conditions were used to adjust the parameters of a mathematical model previously developed for the single-stage process. This model considers each of the tower bioreactors as a perfectly mixed continuous reactor and the kinetics of cell growth and product formation takes into account the limitation by substrate and the inhibition by ethanol and biomass, as well as the substrate consumption for cellular maintenance. The model predictions agreed satisfactorily with the measurements taken in both stages of the cascade. The major differences with respect to the kinetic parameters previously estimated for a single-stage system were observed for the maximum specific growth rate, for the inhibition constants of cell growth and for the specific rate of substrate consumption for cell maintenance. Mathematical models were validated and used to simulate alternative operating conditions as well as to analyze the performance of the two-stage process against that of the single-stage process.

  6. Recovery Processes of Organic Acids from Fermentation Broths in the Biomass-Based Industry.

    Science.gov (United States)

    Li, Qian-Zhu; Jiang, Xing-Lin; Feng, Xin-Jun; Wang, Ji-Ming; Sun, Chao; Zhang, Hai-Bo; Xian, Mo; Liu, Hui-Zhou

    2016-01-01

    The new movement towards green chemistry and renewable feedstocks makes microbial production of chemicals more competitive. Among the numerous chemicals, organic acids are more attractive targets for process development efforts in the renewable-based biorefinery industry. However, most of the production costs in microbial processes are higher than that in chemical processes, among which over 60% are generated by separation processes. Therefore, the research of separation and purification processes is important for a promising biorefinery industry. This review highlights the progress of recovery processes in the separation and purification of organic acids, including their advantages and disadvantages, current situation, and future prospects in terms of recovery yields and industrial application.

  7. Saponinas triterpênicas de Tocoyena brasiliensis Mart. (Rubiaceae Triterpenoid saponins from Tocoyena brasiliensis Mart. (Rubiaceae

    Directory of Open Access Journals (Sweden)

    Lidilhone Hamerski

    2005-08-01

    Full Text Available The present communication reports the isolation and identification of four triterpenoid saponins from the chloroform extract of the leaves of Tocoyena brasiliensis: 3-O-beta-D-quinovopyranosyl quinovic acid, 3-O-beta-D-quinovopyranosyl cincholic acid, 3-O-beta-D-glucopyranosyl quinovic acid and the 28-O-beta-D-glucopyranosyl ester derivative of quinovic acid as binary mixtures, respectively. From the ethanol extract a flavonoid identified as ramnazin-3-O-rutinoside was obtained. The structures of these compounds were assigned by data analysis of 1D and 2D NMR spectrometry and comparison with data recorded in the literature for these compounds.

  8. Morfoanatomia vegetativa de Opuntia brasiliensis (Willd Haw / Vegetative morphology and anatomy of Opuntia brasiliensis (Willd Haw

    Directory of Open Access Journals (Sweden)

    Camila Firmino de Azevedo

    2013-01-01

    Full Text Available Opuntia brasiliensis (Willd Haw. é uma Cactaceae nativa do Brasil utilizada como ornamental, que apresenta caracteres morfológicos semelhantes a outras espécies do gênero, o que dificulta sua identificação. Dessa forma, foi realizado uma descrição morfoanatômica de O. brasiliensis com o objetivo de ampliar o conhecimento sobre a organização estrutural do gênero e fornecer subsídios para a identificação da espécie, bem como observar caracteres importantes na adaptação a ambientes xerófilos. Foram feitas secções transversais e paradérmicas da raiz, caule principal e cladódios com espécimes coletados na zona rural da cidade de Serra Branca (PB, localizada na região do cariri ocidental. O. brasiliensis apresenta raiz ramificada e caule clorofilado formando um eixo principal de onde partem inúmeros cladódios delgados. Observamse pelos e epiderme unisseriada irregular na raiz, que possui córtex formado por parênquima, seguido de endoderme multisseriada e periciclo. No cilindro central da raiz, ocorrem tecidos vasculares formando cinco pólos seguidos de medula. O caule e o cladódio apresentam epiderme com paredes sinuosas, em que encontram-se estômatos paralelocíticos que apresentam câmara subestomática; e na camada subsequente, hipoderme com grande quantidade de drusas de oxalato de cálcio. O córtex é formado por parênquimas clorofiliano e aquífero, onde observam-se feixes vasculares, com raios de floema voltados para o lado externo, seguido de xilema helicoidal. Porém, nos cladódios, o parênquima clorofiliano é bem mais denso e os feixes vasculares são dispostos irregularmente, enquanto no caule estão distribuídos no sentido radial. O. brasiliensis apresenta várias características importantes na sua identificação, bem como adaptações estruturais a ambientes xerófilos

  9. Triterpenoid saponins from Tocoyena brasiliensis Mart. (Rubiaceae); Saponinas triterpenicas de Tocoyena brasiliensis Mart. (Rubiaceae)

    Energy Technology Data Exchange (ETDEWEB)

    Hamerski, Lidilhone; Carbomezi, Carlos Alberto; Cavalheiro, Alberto Jose; Bolzani, Vanderlan da Silva [UNESP, Araraquara, SP (Brazil). Inst. de Quimica]. E-mail: bolzaniv@iq.unesp.br; Young, Maria Claudia Marx [Instituto de Botanica, Sao Paulo, SP (Brazil). Secao de Fisiologia e Bioquimica de Plantas

    2005-07-15

    The present communication reports the isolation and identification of four triterpenoid saponins from the chloroform extract of the leaves of Tocoyena brasiliensis: 3-O-{beta}-D quinovopyranosyl quinovic acid, 3-O-{beta}-D-quinovopyranosyl cincholic acid, 3-O-{beta}-D-glucopyranosyl quinovic acid and the 28-O-{beta}-D-glucopyranosyl ester derivative of quinovic acid as binary mixtures, respectively. From the ethanol extract a flavonoid identified as ramnazin-3-O-rutinoside was obtained. The structures of these compounds were assigned by data analysis of 1D and 2D NMR spectrometry and comparison with data recorded in the literature for these compounds. (author)

  10. Siolmatra brasiliensis (Cogn. Baill., Cucurbitaceae, acute toxicity in mice Toxicidade aguda de Siolmatra brasiliensis (Cogn. Baill., Cucurbitaceae, em camundongos

    Directory of Open Access Journals (Sweden)

    Aliny P. Lima

    2010-12-01

    Full Text Available Siolmatra brasiliensis (Cogn. Baill., Cucurbitaceae, commonly known as "pluméria" or "taiuiá", is widely used in different ways in Brazilian popular medicine to treat several diseases. Acute toxicity of Siolmatra brasiliensis crude ethanolic extract (CEE was investigated in mice. No mortality or signs of CEE toxicity were observed at the doses of 10 and 100 mg/kg bw, but the administration of 1000 and 2000 mg/kg bw caused several adverse behavioral effects and mortality. Macroscopic inspection of the organs showed morphologic alterations in the heart of animals treated with doses of 1000 and 2000 mg/kg bw. According to our results, S. brasiliensis CEE has an LD50 of 1000 mg/kg bw. We conclude that S. brasiliensis CEE was safe at the doses of 10 and 100 mg/kg bw and presented toxicity at the doses of 1000 and 2000 mg/kg bw.Siolmatra brasiliensis (Cogn. Baill., Cucurbitaceae, popularmente conhecida como "pluméria" ou "taiuiá" é utilizada na medicina popular brasileira para diversos fins terapêuticos. O estudo de toxicidade aguda do extrato bruto etanólico (EBE de Siolmatra brasiliensis foi investigado em camundongos. Nenhuma mortalidade ou sinais de toxicidade foram observados nas doses de 10 e 100 mg/kg, entretanto em doses administradas de 1000 e 2000 mg/kg levou as diversas alterações comportamentais e mortalidade. A DL50 para o EBE foi de 1000 mg/kg. Análise macroscópica dos órgãos demonstrou alterações morfológicas no coração dos animais tratados com 1000 e 2000 mg/kg. Por meios destes resultados conclui-se que o EBE de Siolmatra brasiliensis é seguro em doses de 10 and 100 mg/kg e apresentou toxicidade nas doses de 1000 e 2000 mg/kg.

  11. Effective conversion of maize straw wastes into bio-hydrogen by two-stage process integrating H2 fermentation and MECs.

    Science.gov (United States)

    Li, Yan-Hong; Bai, Yan-Xia; Pan, Chun-Mei; Li, Wei-Wei; Zheng, Hui-Qin; Zhang, Jing-Nan; Fan, Yao-Ting; Hou, Hong-Wei

    2015-12-01

    The enhanced H2 production from maize straw had been achieved through the two-stage process of integrating H2 fermentation and microbial electrolysis cells (MECs) in the present work. Several key parameters affecting hydrolysis of maize straw through subcritical H2O were optimized by orthogonal design for saccharification of maize straw followed by H2 production through H2 fermentation. The maximum reducing sugar (RS) content of maize straw reached 469.7 mg/g-TS under the optimal hydrolysis condition with subcritical H2O combining with dilute HCl of 0.3% at 230 °C. The maximum H2 yield, H2 production rate, and H2 content was 115.1 mL/g-TVS, 2.6 mL/g-TVS/h, and 48.9% by H2 fermentation, respectively. In addition, the effluent from H2 fermentation was used as feedstock of MECs for additional H2 production. The maximum H2 yield of 1060 mL/g-COD appeared at an applied voltage of 0.8 V, and total COD removal reached about 35%. The overall H2 yield from maize straw reached 318.5 mL/g-TVS through two-stage processes. The structural characterization of maize straw was also carefully investigated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) spectra.

  12. Study on the impact of fermentation process to sea buckthorn icewine quality%发酵条件对沙棘冰酒品质的影响

    Institute of Scientific and Technical Information of China (English)

    李树志; 鲁长征; 山永凯; 刘洪智; 任蓓蕾

    2009-01-01

    The sea buckthorn juice was used as raw material, and the fermentation process parameters of ice sea buckthorn wine were studied, including color, organization, smell and taste. Through orthogonal experiment, the best fermentation process parameters of ice sea buckthorn wine could be gotten:fermentation temperature 24 ℃, yeast inoculum 3% (V/V, 106/mL), pH 3. 6, fermentation time 20 d. Under these conditions, the ice sea buckthorn wine had better color, organization, smell, taste and suitable for large-scale production.%以沙棘汁为原料研究发酵工艺中各参数对沙棘冰酒品质的影响.通过L9(34)正交试验,得出制备沙棘冰酒的最佳发酵工艺参数为:发酵温度24℃,酵母接种量3%(V/V,106个/mL),PH 3.6,发酵时间20 d.在此条件下,沙棘冰酒的色泽、组织状态、滋味、口感均较理想,适合企业规模化生产.

  13. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

    Directory of Open Access Journals (Sweden)

    Bolumar Tomas

    2015-09-01

    Full Text Available The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35% and fat replacement of animal fat with olive oil (up to 10%. High pressure processing (HPP treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile, physical (water retention, structure formation and colour and sensorial (appearance, texture and flavour properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil or within a HPP-created protein network (10% oil resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.

  14. Monitoring and characterization of yeasts behavior under fermentation processes using technometric approaches

    OpenAIRE

    2013-01-01

    Tese de doutoramento em Chemical and Biological Engineering Technometrics concerns on the development and use of statistical methods in different fields, such as biotechnological processes, in order to understand their multivariate and multidimensional complexity. Chemical changes occurring within these processes can be monitored using chemometric tools that combined with bioinformatic methodologies, can provide an enlarged overview of the process, enabling the unbiased study ...

  15. Human neutrophils produce extracellular traps against Paracoccidioides brasiliensis.

    Science.gov (United States)

    Mejía, Susana P; Cano, Luz E; López, Juan A; Hernandez, Orville; González, Ángel

    2015-05-01

    Neutrophils play an important role as effector cells and contribute to the resistance of the host against microbial pathogens. Neutrophils are able to produce extracellular traps (NETs) in response to medically important fungi, including Aspergillus spp., Candida albicans and Cryptococcus gattii. However, NET production in response to Paracoccidioides brasiliensis has yet to be studied. We have demonstrated that human neutrophils produce NETs against both conidia and yeasts of P. brasiliensis. Although the NADPH oxidase inhibitor diphenyleneiodonium chloride (DPI) did not alter NET production against conidia, it partially suppressed NET formation against P. brasiliensis yeasts. Cytochalasin D or IFN-γ did not affect the production of NETs against the fungus. Additionally, a mutant strain of P. brasiliensis with reduced expression of an alternative oxidase induced significantly higher levels of NETs in comparison with the WT strain. Finally, c.f.u. quantification of P. brasiliensis showed no significant differences when neutrophils were treated with DPI, DNase I or cytochalasin D as compared with untreated cells. These data establish that NET formation by human neutrophils appears to be either dependent or independent of reactive oxygen species production, correlating with the fungal morphotype used for stimulation. However, this mechanism was ineffective in killing the fungus.

  16. Development on Fermentation Process of Vitamin B12%维生素B12发酵工艺进展

    Institute of Scientific and Technical Information of China (English)

    程瑶

    2012-01-01

    综述了维生素B12(VB12)发酵工艺路线、菌种选育、工艺优化等方面的研究进展,展望了VB12发酵工艺发展前景。%To Summary the fermentation process route,process optimization and strain transformation of vitamin B12. To prospect the development of vitamin B12.

  17. Rubber Tree (Hevea brasiliensis Muell. Arg).

    Science.gov (United States)

    Venkatachalam, Perumal; Jayashree, Radha; Rekha, Karumamkandathil; Sushmakumari, Sreedharannair; Sobha, Sankaren; Kumari Jayasree, Parukkuttyamma; Kala, Radha Gopikkuttanunithan; Thulaseedharan, Arjunan

    2006-01-01

    Rubber tree (Hevea brasiliensis Muell. Arg.) is an important industrial crop for natural rubber production. At present, more than 9.5 million hectares in about 40 countries are devoted to rubber tree cultivation with a production about 6.5 million tons of dry rubber each year. The world supply of natural rubber is barely keeping up with a global demand for 12 million tons of natural rubber in 2020. Tapping panel dryness (TPD) is a complex physiological syndrome widely found in rubber tree plantations, which causes severe yield and crop losses in natural rubber producing countries. Currently, there is no effective prevention or treatment for this serious malady. As it is a perennial tree crop, the integration of specific desired traits through conventional breeding is both time-consuming and labour-intensive. Genetic transformation with conventional breeding is certainly a more promising tool for incorporation of agronomically important genes that could improve existing Hevea genotype. This chapter provides an Agrobacterium-mediated transformation protocol for rubber tree using immature anther-derived calli as initial explants. We have applied this protocol to generate genetically engineered plants from a high yielding Indian clone RRII 105 of Hevea brasiliensis (Hb). Calli were co-cultured with Agrobacterium tumefaciens harboring a plasmid vector containing the Hb superoxide dismutase (SOD) gene and the reporter gene used was beta-glucuronidase (GUS) gene (uidA). The selectable marker gene used was neomycin phosphotransferase (nptII) and kanamycin was used as selection agent. We found that a suitable transformation protocol for Hevea consists of a 3-d co-cultivation with Agrobacterium in the presence of 20 mM acetosyringone, 15 mM betaine HCl, and 11.55 mM proline followed by selection on medium containing 300 mg/L kanamycin. Transformed calli surviving on medium containing 300 mg/L kanamycin showed a strong GUS-positive reaction. Upon subsequent subculture into

  18. Research on Liquid Fermentation Process of Ponkan Fruit Vinegar%蒰柑果醋液态发酵工艺研究

    Institute of Scientific and Technical Information of China (English)

    樊君; 伍学明

    2014-01-01

    With fresh ponkan juice as fermentation material,Huniang 1.01 acetic acid bacteria,yeast, lactic acid bacteria as fermentation bacteria,liquid fermentation as fermentation process,the best alcohol fermentation conditions are determined as follows:the initial sugar content is 1 6 °Bx,the fermentation temperature is 30 ℃,the fermentation time is 6 days,the initial pH is 4.0.Though successive experiments,it is found that the best initial conditions for acetic acid bacteria fermentation are as follows:alcohol content is 5.5%,inoculation quantity of acetic acid bacteria is 5%,pH is 5.0, and the ventilation rate is 1.0∶0.15 ~ 0.25 V/(V·min).After treated with diatomite of 0.8%~1 .0%,the stability of ponkan fruit vinegar is better.%以新鲜蒰柑果汁为发酵原料,沪酿醋酸菌1.01、酵母菌、乳酸菌为发酵菌种,醋酸发酵采用液态发酵酿造工艺。确定最佳的酒精发酵条件为初始糖度16°Bx。发酵温度30℃、主发酵时间6天、初始pH 4.0,醋酸发酵的最佳初始条件为酒精含量5.5%,接种醋酸菌种量5%,起始pH 5.0,通风量1∶0.15~0.25 V/(V·min)。用硅藻土0.8%~1.0%处理后的蒰柑果醋稳定性较好。

  19. 红菇娘蜂蜜酒发酵工艺条件的研究%Study on Fructus Physalis Honey Wine Fermentation Processing

    Institute of Scientific and Technical Information of China (English)

    衣海龙

    2015-01-01

    以红菇娘、蜂蜜为主要原料,通过酵母菌的发酵作用,酿制红菇娘蜂蜜酒.通过设计正交试验,优化出的最佳发酵工艺条件为:接种量在0.09%左右;糖质量浓度约为15%;主发酵时间取6d;发酵液的pH值在4.0;蜂蜜的添加量为10%.酿制的红菇娘蜂蜜酒色泽淡红,澄清透明,具有协调的果香和酒香;醇和清新,酸甜爽口,具有红菇娘蜂蜜酒的典型风格.成品酒精含量为8.1%(V/V);总糖含量为8.0%(m/m);总酸含量为6.26g/L.%The fermented wine with mixture of fructus physalis and honey were produced as the following process. The fermented wine was developed by yeast fermentation with fructus physalis and honey as raw material. The optimum fermentation conditions were obtained by orthogonal experimental design and optimized technics. The optimum fermentation conditions were determined as follows: Inoculation quantity was 0.09%, the sugar content was 15%, the fermentation time was 6d, pH was 4.0, Honey added amount of 10%. The fermented wine was red, clear and pellucid, and the aroma of fruit and alcohol was harmonious;the wine tasted sweet sour, tasty and refreshing, and had the typical character of the fermented wine with mixture of ructus physalis and honey. This product had alcohol content 8.1%(V/V), sugar content 8.0%(m/m) and acid content 6.26g/L.

  20. Fermentation process of beverages with anti-alcohol and hepatoprotective efficacy%解酒保肝活菌饮料的发酵工艺

    Institute of Scientific and Technical Information of China (English)

    洪金艳; 李洪军; 贺稚非; 邓泽丽; 陈康

    2015-01-01

    利用正交试验对植物乳杆菌发酵葛花与枳棋子提取液的发酵工艺进行优化.首先对植物乳杆菌进行活化、驯化培养,使其适应纯提取液中生长.以活菌数对数值、总黄酮含量、总酸、pH和感官评分为响应值,通过单因素试验分别优化出最佳的蔗糖与葡萄糖比例、接种量、发酵温度、发酵时间和糖添加量.以活菌数对数值和感官评分为响应值,选择适当的因素和水平进行正交试验,结果表明,植物乳杆菌PMO菌种发酵饮料的发酵条件为:接种量为3%,发酵温度为37℃,发酵时间为12 h,糖添加量为7%.%The orthogonal experiment was used to optimize fermentation process for Lactobacillus fermentation extracted liquid from flos Puerariae and Hovenia dulcis.First,Lactobacillus plantarum was cultured by activation and domestication to adapt to growth environment.According to logarithm of the number of viable cells,total flavonids,total acid,pH and sensory score,the optimal conditions including sucrose and glucose ratio,the amount of inoculation,fermentation temperature,fermentation time and amount of sugar were determined by single factor experiment.Using logarithm of the number of viable cells and sensory score as response values,the appropriate factors and levels were selected to design orthogonal test.The results showed that optimum fermentation conditions of fermented beverages for Lactobacillus plantarum PMO strains were inoculation of 3 %,fermentation temperature of 37 ℃,fermentation time of 12 h,and sugar of 7 %.

  1. Potato powders prepared by successive cooking-process depending on resistant starch content affect the intestinal fermentation in rats.

    Science.gov (United States)

    Kawakami, Sakura; Han, Kyu-Ho; Araki, Takahiro; Ohba, Kiyoshi; Wakabayashi, Tatsuya; Shimada, Kenichiro; Fukushima, Michihiro

    2017-02-01

    The effects of resistant starch (RS) in dry potato powders prepared by various processes on intestinal fermentation in rats were assessed. Rats were fed raw potato powder (RP), blanched potato powder (BP), steamed potato powder (SP), or drum-dried potato powder (DP) for 4 weeks. The cecal RS content was significantly higher in the RP group than in the control diet (CN) group and other dry potato powder groups. Cecum pH was significantly lower in the RP group compared to the CN group, and was also significantly lower than that in the SP, BP, and DP groups. Lactic acid bacteria levels in the RP group were significantly higher than those in the CN group, and levels in the SP group also increased relative to the control group. Lactobacillus levels in the RP group were higher than in the CN and other dry potato powder groups. Cecal short-chain fatty acid (SCFA) concentrations in the RP group followed by the SP group exhibited significantly higher levels relative to the control levels. Dry potato powders containing RS produced during the cooking process may represent a useful food material that increases intestinal concentrations of SCFA and enhances the growth of certain lactic acid bacteria.

  2. Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis.

    Science.gov (United States)

    Meroth, Christiane B; Walter, Jens; Hertel, Christian; Brandt, Markus J; Hammes, Walter P

    2003-01-01

    Four sourdoughs (A to D) were produced under practical conditions by using a starter mixture of three commercially available sourdough starters and a baker's yeast constitutively containing various species of lactic acid bacteria (LAB). The sourdoughs were continuously propagated until the composition of the LAB flora remained stable. Two LAB-specific PCR-denaturing gradient gel electrophoresis (DGGE) systems were established and used to monitor the development of the microflora. Depending on the prevailing ecological conditions in the different sourdough fermentations, only a few Lactobacillus species were found to be competitive and became dominant. In sourdough A (traditional process with rye flour), Lactobacillus sanfranciscensis and a new species, L. mindensis, were detected. In rye flour sourdoughs B and C, which differed in the process temperature, exclusively L. crispatus and L. pontis became the predominant species in sourdough B and L. crispatus, L. panis, and L. frumenti became the predominant species in sourdough C. On the other hand, in sourdough D (corresponding to sourdough C but produced with rye bran), L. johnsonii and L. reuteri were found. The results of PCR-DGGE were consistent with those obtained by culturing, except for sourdough B, in which L. fermentum was also detected. Isolates of the species L. sanfranciscensis and L. fermentum were shown by randomly amplified polymorphic DNA-PCR analysis to originate from the commercial starters and the baker's yeast, respectively.

  3. Removal of organic matter and nitrogen from distillery wastewater by a combination of methane fermentation and denitrification/nitrification processes

    Institute of Scientific and Technical Information of China (English)

    LI Jun; ZHANG Zhen-jia; LI Zhi-rong; HUANG Guang-yu; Naoki Abe

    2006-01-01

    The distillery wastewater of Guangdong Jiujiang Distillery, which is characteristic of containing high organic matters and rich total nitrogen, was treated by a combination of methane fermentation and denitrification/nitrification processes. 80% of COD in the raw wastewater was However, almost all the organic nitrogen in the raw wastewater was converted into ammonia by ammonification there. Ammonia and volatile fatty acids (VFA) remaining in the anaerobically treated wastewater were simultaneously removed utilizing VFA as an electron donor by denitrification occurring in the other EGSB reactor and nitrification using PEG-immobilized nitrifying bacteria with recirculation process. An aerobic biological contact oxidization reactor was designed between denitrification/nitrification reactor for further COD removal. With the above treatment system,18000-28000 mg/L of COD in raw wastewater was reduced to less than 100 mg/L. Also, ammonia in the effluent of the system was not detected and the system had a high removal rate for 900-1200 mg/L of TN in the raw wastewater, only leaving 400 mg/L of nitrate nitrogen.

  4. Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages.

    Science.gov (United States)

    Heir, E; Holck, A L; Omer, M K; Alvseike, O; Måge, I; Høy, M; Rode, T M; Sidhu, M S; Axelsson, L

    2013-05-01

    The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32°C, 6days or 43°C, 24h) were from 3.5 to >5.5 log from production start. Storing of sausages (20°C, 1month) gave >1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4°C, 1month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall >5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality.

  5. Incorporation of negative rules and evolution of a fuzzy controller for yeast fermentation process.

    Science.gov (United States)

    Birle, Stephan; Hussein, Mohamed Ahmed; Becker, Thomas

    2016-08-01

    The control of bioprocesses can be very challenging due to the fact that these kinds of processes are highly affected by various sources of uncertainty like the intrinsic behavior of the used microorganisms. Due to the reason that these kinds of process uncertainties are not directly measureable in most cases, the overall control is either done manually because of the experience of the operator or intelligent expert systems are applied, e.g., on the basis of fuzzy logic theory. In the latter case, however, the control concept is mainly represented by using merely positive rules, e.g., "If A then do B". As this is not straightforward with respect to the semantics of the human decision-making process that also includes negative experience in form of constraints or prohibitions, the incorporation of negative rules for process control based on fuzzy logic is emphasized. In this work, an approach of fuzzy logic control of the yeast propagation process based on a combination of positive and negative rules is presented. The process is guided along a reference trajectory for yeast cell concentration by alternating the process temperature. The incorporation of negative rules leads to a much more stable and accurate control of the process as the root mean squared error of reference trajectory and system response could be reduced by an average of 62.8 % compared to the controller using only positive rules.

  6. Lysine and arginine requirements of Salminus brasiliensis

    Directory of Open Access Journals (Sweden)

    Jony Koji Dairiki

    2013-08-01

    Full Text Available The objective of this work was to determine the dietary lysine (DL and dietary arginine (DA requirements of dourado (Salminus brasiliensis, through dose-response trials using the amino acid profiles of whole carcasses as a reference. Two experiments were carried out in a completely randomized design (n=4. In the first experiment, groups of 12 feed-conditioned dourado juveniles (11.4±0.2 g were stocked in 60 L cages placed in 300 L plastic indoor tanks in a closed circulation system. Fish were fed for 60 days on diets containing 1.0, 1.5, 2.0, 2.5, 3.0, or 3.5 % dietary lysine. In the second experiment, dourado juveniles (27.0±0.8 g were fed for 60 days on semipurified diets containing arginine at 1.0, 1.5, 2.0, 2.5 or 3.0%, in similar conditions to those of the first experiment. Optimal DL requirements, as determined by broken-line analysis method for final weight, weight gain and specific growth rate, were 2.15% DL or 5% lysine in dietary protein, and 1.48% DA or 3.43% arginine in dietary protein. The best feed conversion ratio is attained with 2.5% DL or 5.8% lysine in dietary protein and 1.4% DA or 3.25% arginine in dietary protein.

  7. Environmental potential of the use of CO2 from alcoholic fermentation processes. The CO2-AFP strategy.

    Science.gov (United States)

    Alonso-Moreno, Carlos; García-Yuste, Santiago

    2016-10-15

    A novel Carbon Dioxide Utilization (CDU) approach from a relatively minor CO2 emission source, i.e., alcoholic fermentation processes (AFP), is presented. The CO2 produced as a by-product from the AFP is estimated by examining the EtOH consumed per year reported by the World Health Organization in 2014. It is proposed that the extremely pure CO2 from the AFP is captured in NaOH solutions to produce one of the Top 10 commodities in the chemical industry, Na2CO3, as a good example of an atomic economy process. The novel CDU strategy could yield over 30.6Mt of Na2CO3 in oversaturated aqueous solution on using ca. 12.7Mt of captured CO2 and this process would consume less energy than the synthetic methodology (Solvay ammonia soda process) and would not produce low-value by-products. The quantity of Na2CO3 obtained by this strategy could represent ca. 50% of the world Na2CO3 production in one year. In terms of the green economy, the viability of the strategy is discussed according to the recommendations of the CO2Chem network, and an estimation of the CO2negative emission achieved suggests a capture of around 280.0Mt of CO2 from now to 2020 or ca. 1.9Gt from now to 2050. Finally, the results obtained for this new CDU proposal are discussed by considering different scenarios; the CO2 production in a typical winemaking corporation, the CO2 released in the most relevant wine-producing countries, and the use of CO2 from AFP as an alternative for the top Na2CO3-producing countries.

  8. Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup.

    Science.gov (United States)

    Loman, Abdullah Al; Islam, S M Mahfuzul; Li, Qian; Ju, Lu-Kwang

    2016-10-01

    Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process.

  9. Improvement of the energy conversion efficiency of Chlorella pyrenoidosa biomass by a three-stage process comprising dark fermentation, photofermentation, and methanogenesis.

    Science.gov (United States)

    Xia, Ao; Cheng, Jun; Ding, Lingkan; Lin, Richen; Huang, Rui; Zhou, Junhu; Cen, Kefa

    2013-10-01

    The effects of pre-treatment methods on saccharification and hydrogen fermentation of Chlorella pyrenoidosa biomass were investigated. When raw biomass and biomass pre-treated by steam heating, by microwave heating, and by ultrasonication were used as feedstock, the hydrogen yields were only 8.8-12.7 ml/g total volatile solids (TVS) during dark fermentation. When biomass was pre-treated by steam heating with diluted acid and by microwave heating with diluted acid, the dark hydrogen yields significantly increased to 75.6 ml/g TVS and 83.3 ml/g TVS, respectively. Steam heating with diluted acid is the preferred pre-treatment method of C. pyrenoidosa biomass to improve hydrogen yield during dark fermentation and photofermentation, which is followed by methanogenesis to increase energy conversion efficiency (ECE). A total hydrogen yield of 198.3 ml/g TVS and a methane yield of 186.2 ml/g TVS corresponding to an overall ECE of 34.0% were obtained through the three-stage process (dark fermentation, photofermentation, and methanogenesis).

  10. Process intensification by direct product sequestration from batch fermentations: application of a fluidised bed, multi-bed external loop contactor

    Science.gov (United States)

    Hamilton; Morton; Young; Lyddiatt

    1999-08-01

    A critical comparison has been made of the relative efficacy of the primary purification of an extracellular acid protease produced by the yeast Yarrowia lipolytica. The performance of conventional, discrete sequences of fermentation, broth clarification and fixed bed, anion exchange chromatography has been compared with fluidised bed adsorption directly interfaced with post-term fermentation broth and fluidised bed adsorption directly integrated with productive fermentations (so-called direct product sequestration; DPS). Advantages of the latter, in terms of the improved yield and molecular quality of the protease end product are discussed in terms of the design, assembly and operation of component parts of DPS devices and their generic application to other extracellular bioproducts of microbial fermentations. Copyright 1999 John Wiley & Sons, Inc.

  11. Dual effect of soluble materials in pretreated lignocellulose on simultaneous saccharification and co-fermentation process for the bioethanol production.

    Science.gov (United States)

    Qin, Lei; Li, Xia; Liu, Li; Zhu, Jia-Qing; Guan, Qi-Man; Zhang, Man-Tong; Li, Wen-Chao; Li, Bing-Zhi; Yuan, Ying-Jin

    2017-01-01

    In this study, wash liquors isolated from ethylenediamine and dry dilute acid pretreated corn stover were used to evaluate the effect of soluble materials in pretreated biomass on simultaneous saccharification and co-fermentation (SSCF) for ethanol production, respectively. Both of the wash liquors had different impacts on enzymatic hydrolysis and fermentation. Enzymatic conversions of glucan and xylan monotonically decreased as wash liquor concentration increased. Whereas, with low wash liquor concentrations, xylose consumption rate, cell viability and ethanol yield were maximally stimulated in fermentation without nutrient supplementary. Soluble lignins were found as the key composition which promoted sugars utilization and cell viability without nutrient supplementary. The dual effects of soluble materials on enzymatic hydrolysis and fermentation resulted in the reduction of ethanol yield as soluble materials increased in SSCF.

  12. A novel model-based control strategy for aerobic filamentous fungal fed-batch fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa; Stocks, Stuart M.; Albaek, Mads O.

    2017-01-01

    in a batch in a defined process time. In order to achieve this goal, it is important to maximize both the product concentration, and also the total final mass in the fed-batch system. To this end, we describe the development of a control strategy which aims to achieve maximum tank fill, while avoiding oxygen...... limited conditions. This requires a two stage approach: (i) calculation of the tank start fill; and (ii) on-line control in order to maximize fill subject to oxygen transfer limitations. First, a mechanistic model was applied off-line in order to determine the appropriate start fill for processes...... with four different sets of process operating conditions for the stirrer speed, headspace pressure, and aeration rate. The start fills were tested with eight pilot scale experiments using a reference process operation. An on-line control strategy was then developed, utilizing the mechanistic model which...

  13. Efficient ethanol recovery from yeast fermentation broth with integrated distillation-membrane process

    Science.gov (United States)

    A hybrid process integrating vapor stripping with vapor compression and vapor permeation membrane separation, termed Membrane Assisted Vapor Stripping (MAVS), was evaluated for recovery and dehydration of ethanol from aqueous solution as an alternative to conventional distillatio...

  14. Efficient ethanol recovery from fermentation broths with integrated distillation-membrane process

    Science.gov (United States)

    The energy demand of distillation-molecular sieve systems for ethanol recovery/dehydration can be significant, particularly for dilute solutions. An alternative process integrating vapor stripping (like a beer still) with vapor compression and a vapor permeation membrane separati...

  15. Optimization of fermentation process for Maca wine%玛咖发酵酒工艺优化

    Institute of Scientific and Technical Information of China (English)

    涂行浩; 张弘; 郑华; 张雯雯; 宋国彬; 徐涓

    2015-01-01

    将玛咖单独发酵制备保健酒,可充分利用其多种醇溶性功效成分,避免同其他中药材混合而导致的功能模糊.实验中采用响应面法对温度、料液比、酵母接种量等因素进行了优化,确定玛咖酒的最佳发酵工艺条件为:发酵温度25℃、料液比1∶8、酵母接种量0.95%.在该条件下,乙醇产量为41.16 mL/100g,芥子油苷浸出率57.53%、生物碱浸出率42.71%.所得产品酒体呈棕红色,色泽均匀,略带醇香,具玛咖特殊气味,氨基酸组成合理,卫生指标良好,符合现代人的健康理念要求.%The production of health wine fermented by Maca only was a better way to develop functions from the alcohol solubles and avoid unclear effects from the mixture of maca and some other Chinese herbs.Therefore,parameters such as temperature,solid-to-liquid ratio and yeast inoculum size were optimized by response surface methodology.The best processing for the wine fermentation could be launched at the temperature of 25 ℃,solid-to-liquid ratio of 1∶8 and the yeast inoculum size of 0.95%.Under the conditions,it reached the alcohol production of 41.16mL/100g,the glucosinolates leaching rate of 57.53% and the alkaloids leaching rate of 42.71%.The product looked with the uniform brown and red.It smelled a slightly mellow and special flavor of maca.With the appropriate composition of amino acids and qualification of health indicators,it was available to meet the current idea of health.

  16. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

    Science.gov (United States)

    Rodríguez-Gómez, F; Arroyo-López, F N; López-López, A; Bautista-Gallego, J; Garrido-Fernández, A

    2010-08-01

    Ripe olives account for ca. 30% of the world's table olive production. Fruits intended for this type of product are preserved in an aqueous solution (acidic water or brine) for several months, where they may undergo a spontaneous fermentation. Enterobacteriaceae and lactic acid bacteria were not detected in the present survey during storage. Thus, the work focused on studying the yeast microflora associated with the ripe olive storage of Manzanilla and Hojiblanca cultivars in acidified brines. A total of 90 yeast isolates were identified by means of molecular methods using RFLP analysis of the 5.8S-ITS rDNA region and sequencing of the D1/D2 domains of the 26S rDNA gene. The two most important species identified in both cultivars were Saccharomyces cerevisiae and Pichia galeiformis, which were present throughout the storage period, while Candida boidinii was detected during the later stages of the process. The species Pichia membranifaciens was detected only in the early stages of the Hojiblanca cultivar. The lipase assays performed with both extracellular and whole cell fractions of the yeast isolates showed that neither of the S. cerevisiae and P. galeiformis species had lipase activity, while the P. membranifaciens isolates showed a weak activity. On the contrary, all C. boidinii isolates gave a strong lipase activity. Change in olive fat acidity was markedly higher in the presence of the yeast population than in sterile storage, indicating that lipases produced by these microorganisms modify the characteristics of the fat in the fruit.

  17. Fourier transform infrared imaging and microscopy studies of Pinus radiata pulps regarding the simultaneous saccharification and fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Castillo, Rosario del P., E-mail: rosariocastillo@udec.cl [Faculty of Pharmacy, University of Concepcion, Concepcion (Chile); Biotechnology Center, University of Concepcion, Concepcion (Chile); Araya, Juan [Faculty of Pharmacy, University of Concepcion, Concepcion (Chile); Biotechnology Center, University of Concepcion, Concepcion (Chile); Troncoso, Eduardo [Consorcio Bioenercel S.A, University of Concepcion, Concepcion (Chile); Vinet, Silenne; Freer, Juanita [Biotechnology Center, University of Concepcion, Concepcion (Chile); Faculty of Chemical Sciences, University of Concepcion, Concepcion (Chile)

    2015-03-25

    The distribution and chemical patterns of lignocellulosic components at microscopic scale and their effect on the simultaneous saccharification and fermentation process (SSF) in the production of bioethanol from Pinus radiata pulps were analyzed by the application of diverse microscopical techniques, including scanning electronic microscopy (SEM), confocal laser scanning microscopy (CLSM) and attenuated total reflectance (ATR) – Fourier transform infrared microspectroscopy. This last technique was accompanied with multivariate methods, including principal component analysis (PCA) and multivariate curve resolution with alternating least squares (MCR-ALS) to evaluate the distribution patterns and to generate pure spectra of the lignocellulosic components of fibers. The results indicate that the information obtained by the techniques is complementary (ultrastructure, confocality and chemical characterization) and that the distribution of components affects the SSF yield, identifying lignin coalescence droplets as a characteristic factor to increase the SSF yield. Therefore, multivariate analysis of the infrared spectra enabled the in situ identification of the cellulose, lignin and lignin-carbohydrates arrangements. These techniques could be used to investigate the lignocellulosic components distribution and consequently their recalcitrance in many applications where minimal sample manipulation and microscale chemical information is required.

  18. Larva of Palaemnema brasiliensis Machado (Odonata: Platystictidae), from Amazonas, Brazil.

    Science.gov (United States)

    Neiss, Ulisses Gaspar; Hamada, Neusa

    2016-02-09

    The larva of Palaemnema brasiliensis Machado, 2009 is described and illustrated based on last-instar larvae and exuviae of reared larvae collected in a blackwater stream in Barcelos and Presidente Figueiredo municipalities, Amazonas state, Brazil. The larva of P. brasiliensis can be distinguished from the two South American species of the genus with described larvae (P. clementia Selys and P. mutans Calvert), mainly by presence of a single obtuse cusp on the labial palp, the presence and configuration of setae in the caudal lamellae, and the proportional length of terminal filaments of the caudal lamellae. The family is recorded here for the first time in Brazilian state of Amazonas.

  19. Evaluation of a recombinant insect-derived amylase performance in simultaneous saccharification and fermentation process with industrial yeasts.

    Science.gov (United States)

    Celińska, Ewelina; Borkowska, Monika; Białas, Wojciech

    2016-03-01

    Starch is the dominant feedstock consumed for the bioethanol production, accounting for 60 % of its global production. Considering the significant contribution of bioethanol to the global fuel market, any improvement in its major operating technologies is economically very attractive. It was estimated that up to 40 % of the final ethanol unit price is derived from the energy input required for the substrate pre-treatment. Application of raw starch hydrolyzing enzymes (RSHE), combined with operation of the process according to a simultaneous saccharification and fermentation (SSF) strategy, constitutes the most promising solutions to the current technologies limitations. In this study, we expressed the novel RSHE derived from an insect in Saccharomyces cerevisiae strain dedicated for the protein overexpression. Afterwards, the enzyme performance was assessed in SSF process conducted by industrial ethanologenic or thermotolerant yeast species. Comparison of the insect-derived RSHE preparation with commercially available amylolytic RSH preparation was conducted. Our results demonstrate that the recombinant alpha-amylase from rice weevil can be efficiently expressed and secreted with its native signal peptide in S. cerevisiae INVSc-pYES2-Amy1 expression system (accounting for nearly 72 % of the strain's secretome). Application of the recombinant enzyme-based preparation in SSF process secured sufficient amylolytic activity for the yeast cell propagation and ethanol formation from raw starch. (Oligo)saccharide profiles generated by the compared preparations differed with respect to homogeneity of the sugar mixtures. Concomitantly, as demonstrated by a kinetic model developed in this study, the kinetic parameters describing activity of the compared preparations were different.

  20. Bio-hydrogen production from tempeh and tofu processing wastes via fermentation process using microbial consortium: A mini-review

    Science.gov (United States)

    Rengga, Wara Dyah Pita; Wati, Diyah Saras; Siregar, Riska Yuliana; Wulandari, Ajeng Riswanti; Lestari, Adela Ayu; Chafidz, Achmad

    2017-03-01

    One of alternative energies that can replace fossil fuels is hydrogen. Hydrogen can be used to generate electricity and to power combustion engines for transportation. Bio-hydrogen produced from tempeh and tofu processing waste can be considered as a renewable energy. Bio-hydrogen produced from tempeh and tofu processing waste is beneficial because the waste of soybean straw and tofu processing waste is plentiful, cheap, renewable and biodegradable. Specification of tempeh and tofu processing waste were soybean straw and sludge of tofu processing. They contain carbohydrates (cellulose, hemicellulose, and lignin) and methane. This paper reviews the optimal condition to produce bio-hydrogen from tempeh and tofu processing waste. The production of bio-hydrogen used microbial consortium which were enriched from cracked cereals and mainly dominated by Clostridium butyricum and Clostridium roseum. The production process of bio-hydrogen from tempeh and tofu processing waste used acid pre-treatment with acid catalyzed hydrolysis to cleave the bond of hemicellulose and cellulose chains contained in biomass. The optimal production of bio-hydrogen has a yield of 6-6.8 mL/g at 35-60 °C, pH 5.5-7 in hydraulic retention time (HRT) less than 16 h. The production used a continuous system in an anaerobic digester. This condition can be used as a reference for the future research.

  1. Formation kinetics of potential fermentation inhibitors in a steam explosion process of corn straw.

    Science.gov (United States)

    Zhang, Yuzhen; Wang, Lan; Chen, Hongzhang

    2013-01-01

    The weak acids, furan derivatives, and phenolic compounds formed during lignocellulose pretreatment are potential inhibitors of subsequent enzymatic and microbial processes. In this work, the effects of the steam explosion process on the formation of weak acids, furan derivatives, and phenolic compounds were explored. The correlations of different steam explosion conditions and formation kinetics of degradation products showed that the formation of weak acids and furan derivatives was in the first-order reactions, which are expressed as [Formula: see text]. The formation of weak acids and furan derivatives increases with pretreatment temperature and time. On the other hand, the formation of phenolic compounds showed typical characteristics of continuous reaction, expressed as [Formula: see text]. The formation was affected by the active energies in two stages, temperature and time, and thus existed at extreme value. This work revealed the formation rules of weak acids, furan derivatives, and phenolic compounds in a steam explosion process and provided theoretical guidelines for improving the process and limiting the production of certain inhibitors.

  2. In vitro gas production profiles and fermentation end-products in processed barley, maize and milo

    NARCIS (Netherlands)

    Azarfar, A.; Namgay, K.; Pellikaan, W.F.; Tamminga, S.; Poel, van der A.F.B.

    2009-01-01

    BACKGROUND: An experiment was carried out to establish whether using a pre-compacting device (expander) changes the contribution of dry matter (DM) and degradative behaviour of grains of barley, maize and milo pre-processed by grinding over the different DM fractions (non-washable (NWF), insoluble w

  3. In-situ product removal from fermentations by membrane extraction: conceptual process design and economics

    NARCIS (Netherlands)

    Heerema, L.; Roelands, C.P.M.; Goetheer, E.L.V.; Verdoes, D.; Keurentjes, J.

    2011-01-01

    This paper describes a conceptual process design for the production of the model component phenol by a recombinant strain of the micro-organism Pseudomonas putida S12. The (bio)production of the inhibiting component phenol in a bioreactor is combined with direct product removal by membrane extractio

  4. Simultaneous saccharification and fermentation of orange processing waste to ethanol using Kluyveromyces marxianus

    Science.gov (United States)

    Citrus processing waste (CPW) from the production of citrus juices is a promising resource for the production of fuel ethanol. This waste, mainly peel, is rich in soluble sugars and polymeric carbohydrates. It has a very low lignin content and can be easily hydrolyzed by a mixture of pectinolytic, c...

  5. Efficient ethanol recovery from fermentation broths with integrated distillation-vapor permeation hybrid process

    Science.gov (United States)

    The energy demand of distillation-molecular sieve systems for ethanol recovery/dehydration can be significant, particularly for dilute solutions. An alternative hybrid process integrating vapor stripping (like a beer still) with vapor compression and a vapor permeation membrane s...

  6. ANAEROBIC DIGESTION MODEL ANALYSIS OF THE FERMENTATION PROCESS IN PSYCHROPHILIC AND MESOPHILIC CHAMBER IN ACCORDANCE WITH THE AMOUNT OF BIOGAS SOURCED

    OpenAIRE

    Dariusz Zdebik; Marcin Głodniok; Paweł Zawartka

    2015-01-01

    The paper presents problems concerning the modelling of anaerobic sludge stabilization, with the additional substrate (waste transported, dairy butchery sewage) in psychrophilic fermentation conditions in the range 10–20 °C and mesophilic at 35 °C. Simulation test was conducted in the two digesters. Results of the study allowed to evaluate the effectiveness of conducting these processes in separate chambers, i.e. the psychrophilic and mesophilic chamber. During the simulations, terms of obtai...

  7. 黄花梨发酵乳酸饮料加工工艺研究%Study on Process of Sour Milk Beverage by Fermentation of Huanghua Pear

    Institute of Scientific and Technical Information of China (English)

    武美莲; 吴蔚书

    2011-01-01

    [ Objective ] The process of sour milk beverage by fermentation of Huanghua Pear was explored. [ Method ] The ingredients of sour milk beverage by fermentation of Huanghua pear were studied by orthogonal experiments. The choice of lactic acid bacteria in fermented sour milk beverage, the proportion of composite emulsion stabilizer, production process, processing condition and standard of quality were determined. [ Result] The result indicated that the best ingredients of sour milk beverage by fermentation were as follows: 50% Huanghua pear juice, 50% skim milk, and 6% sucrose. The best proportion of composite emulsion stabilizer was 0.10% Glycerin monostearate, 0.15% Sucrose ester, O. 05% Xanthan gum, and O. 10% Seaweed gel. [ Conclusion] This process could increase the added value of Huanghua pear to meet the demand of the market.%[目的]探讨黄花梨发酵乳酸饮料的加工工艺.[方法]运用正交试验法对黄花梨发酵乳酸饮料的配方进行研究;同时确定发酵乳酸饮料的乳酸菌选择、复合乳化稳定剂的配比、生产工艺流程、工艺条件及质量标准.[结果]发酵乳酸饮料的最佳配方为黄花梨汁50%,脱脂乳50%,蔗糖6%;复合乳化稳定剂最适配比为单甘酯0.10%,蔗糖酯0.15%,黄原胶0.05%,海藻胶0.10%.[结论]该加工工艺可增加黄花梨的附加值,满足市场需求.

  8. Microbial export of lactic and 3-hydroxypropanoic acid: implications for industrial fermentation processes.

    Science.gov (United States)

    van Maris, Antonius J A; Konings, Wil N; van Dijken, Johannes P; Pronk, Jack T

    2004-10-01

    Lactic acid and 3-hydroxypropanoic acid are industrially relevant microbial products. This paper reviews the current knowledge on export of these compounds from microbial cells and presents a theoretical analysis of the bioenergetics of different export mechanisms. It is concluded that export can be a key constraint in industrial production, especially under the conditions of high product concentration and low extracellular pH that are optimal for recovery of the undissociated acids. Under these conditions, the metabolic energy requirement for product export may equal or exceed the metabolic energy yield from product formation. Consequently, prolonged product formation at low pH and at high product concentrations requires the involvement of alternative, ATP-yielding pathways to sustain growth and maintenance processes, thereby reducing the product yield on substrate. Research on export mechanisms and energetics should therefore be an integral part of the development of microbial production processes for these and other weak acids.

  9. Optimum Fermentation Process for Red Macroalgae Gelidium latifolium and Gracillaria verrucosa

    OpenAIRE

    Mujizat Kawaroe; Dahlia Wulan Sari; Junkwon Hwangbo; Joko Santoso

    2015-01-01

    Red macroalgae have the potential to be processed into bioethanol due to their high carbohydrate and low lignin content. Gelidium latifolium and Gracilaria verrucosa are red macroalgae commonly found in Indonesian seas. Sometimes an over-supply of red macroalgae is rejected by the food industry, which opens up opportunities for others uses, e.g. for producing bioethanol. The objectives of this research were to analyze the influence of sulfuric acid concentration on hydrolysis of G. latifolium...

  10. 替考拉宁发酵工艺优化研究%The Study on Optimization of Teicoplanin Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    白芳静; 左良成; 李瑾; 尤春静; 常晓菲; 于雪梅

    2011-01-01

    为了优化替考拉宁发酵工艺,提高其发酵水平,考察发酵培养基中碳源及部分氨基酸对发酵水平的影响.通过测定替考拉宁发酵生长、代谢曲线及分析替考拉宁的结构式,在对发酵特性有初步了解的基础上进行相关方面的工艺优化.摇瓶结果表明,发酵培养基中增加1%的淀粉量可在提高效价的基础上同时将残糖控制在较低水平;将1%的淀粉液化后在自控罐上进行流加实验,在平衡期进行补糖,可以使发酵水平提高35%以上;摇瓶实验表明,在发酵初始培养基中添加氨基酸可以使发酵水平提高16%~25%.发酵培养基中淀粉量及氨基酸成分及含量对发酵水平影响较大,在原工艺的基础上补糖及添加氨基酸可大大提高发酵水平,这为降低发酵成本打下了一定的基础.%The aim was to optimize teicoplanin fermentation process, improve the fermentation level, and evaluate the influence of carbon source and some amino acids on teicoplanin fermentation. The growth and metabolism curves of teicoplanin were measured and the structure of teicoplanin was analyzed. The process optimization was conducted based on the primary understanding of fermenting characteristics. The results of flask experiment showed that it could improve productivity by increasing 1% starch to the fermentation media, the residual sugar was controlled to a low level. The feeding experiment was carried out after 1% starch liquefacation, the sugar was added during the stationary phase, and the productivity was improved by 35%. The flask experiment showed that adding some amino acids to the initial fermentation media could improve productivity by 16%-25%. The starch content and the type and content of amino acids could influence the fermentation level greatly, feeding sugar and adding some amino acids on the basis of former process could improve the fermentation level greatly and it provided certain foundation for decreasing

  11. Novel DDR Processing of Corn Stover Achieves High Monomeric Sugar Concentrations from Enzymatic Hydrolysis (230 g/L) and High Ethanol Concentration (10% v/v) During Fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Xiaowen; Jennings, Ed; Shekiro, Joe; Kuhn, Erik M.; O' Brien, Marykate; Wang, Wei; Schell, Daniel J.; Himmel, Mike; Elander, Richard T.; Tucker, Melvin P.

    2015-04-03

    Distilling and purifying ethanol, butanol, and other products from second and later generation lignocellulosic biorefineries adds significant capital and operating cost for biofuels production. The energy costs associated with distillation affects plant gate and life cycle analysis costs. Lower titers in fermentation due to lower sugar concentrations from pretreatment increase both energy and production costs. In addition, higher titers decrease the volumes required for enzymatic hydrolysis and fermentation vessels. Therefore, increasing biofuels titers has been a research focus in renewable biofuels production for several decades. In this work, we achieved over 200 g/L of monomeric sugars after high solids enzymatic hydrolysis using the novel deacetylation and disc refining (DDR) process on corn stover. The high sugar concentrations and low chemical inhibitor concentrations from the DDR process allowed ethanol titers as high as 82 g/L in 22 hours, which translates into approximately 10 vol% ethanol. To our knowledge, this is the first time that 10 vol% ethanol in fermentation derived from corn stover without any sugar concentration or purification steps has been reported. Techno-economic analysis shows the higher titer ethanol achieved from the DDR process could significantly reduce the minimum ethanol selling price from cellulosic biomass.

  12. In-depth proteome analysis of the rubber particle of Hevea brasiliensis (para rubber tree).

    Science.gov (United States)

    Dai, Longjun; Kang, Guijuan; Li, Yu; Nie, Zhiyi; Duan, Cuifang; Zeng, Rizhong

    2013-05-01

    The rubber particle is a special organelle in which natural rubber is synthesised and stored in the laticifers of Hevea brasiliensis. To better understand the biological functions of rubber particles and to identify the candidate rubber biosynthesis-related proteins, a comprehensive proteome analysis was performed on H. brasiliensis rubber particles using shotgun tandem mass spectrometry profiling approaches-resulting in a thorough report on the rubber particle proteins. A total of 186 rubber particle proteins were identified, with a range in relative molecular mass of 3.9-194.2 kDa and in isoelectric point values of 4.0-11.2. The rubber particle proteins were analysed for gene ontology and could be categorised into eight major groups according to their functions: including rubber biosynthesis, stress- or defence-related responses, protein processing and folding, signal transduction and cellular transport. In addition to well-known rubber biosynthesis-related proteins such as rubber elongation factor (REF), small rubber particle protein (SRPP) and cis-prenyl transferase (CPT), many proteins were firstly identified to be on the rubber particles, including cyclophilin, phospholipase D, cytochrome P450, small GTP-binding protein, clathrin, eukaryotic translation initiation factor, annexin, ABC transporter, translationally controlled tumour protein, ubiquitin-conjugating enzymes, and several homologues of REF, SRPP and CPT. A procedure of multiple reaction monitoring was established for further protein validation. This comprehensive proteome data of rubber particles would facilitate investigation into molecular mechanisms of biogenesis, self-homeostasis and rubber biosynthesis of the rubber particle, and might serve as valuable biomarkers in molecular breeding studies of H. brasiliensis and other alternative rubber-producing species.

  13. Simulating population genetics of pathogen vectors in changing landscapes: guidelines and application with Triatoma brasiliensis.

    Directory of Open Access Journals (Sweden)

    Francois Rebaudo

    2014-08-01

    Full Text Available Understanding the mechanisms that influence the population dynamics and spatial genetic structure of the vectors of pathogens infecting humans is a central issue in tropical epidemiology. In view of the rapid changes in the features of landscape pathogen vectors live in, this issue requires new methods that consider both natural and human systems and their interactions. In this context, individual-based model (IBM simulations represent powerful yet poorly developed approaches to explore the response of pathogen vectors in heterogeneous social-ecological systems, especially when field experiments cannot be performed.We first present guidelines for the use of a spatially explicit IBM, to simulate population genetics of pathogen vectors in changing landscapes. We then applied our model with Triatoma brasiliensis, originally restricted to sylvatic habitats and now found in peridomestic and domestic habitats, posing as the most important Trypanosoma cruzi vector in Northeastern Brazil. We focused on the effects of vector migration rate, maximum dispersal distance and attraction by domestic habitat on T. brasiliensis population dynamics and spatial genetic structure. Optimized for T. brasiliensis using field data pairwise fixation index (FST from microsatellite loci, our simulations confirmed the importance of these three variables to understand vector genetic structure at the landscape level. We then ran prospective scenarios accounting for land-use change (deforestation and urbanization, which revealed that human-induced land-use change favored higher genetic diversity among sampling points.Our work shows that mechanistic models may be useful tools to link observed patterns with processes involved in the population genetics of tropical pathogen vectors in heterogeneous social-ecological landscapes. Our hope is that our study may provide a testable and applicable modeling framework to a broad community of epidemiologists for formulating scenarios of

  14. Lysozyme plays a dual role against the dimorphic fungus Paracoccidioides brasiliensis A lisozima desempenha um papel duplo contra o fungo dimórfico Paracoccidioides brasiliensis

    Directory of Open Access Journals (Sweden)

    Damaris Lopera

    2008-06-01

    Full Text Available In order to determine the role of lysozyme, an antimicrobial peptide belonging to the innate immune system, against the dimorphic fungus Paracoccidioides brasiliensis, co-cultures of the MH-S murine alveolar macrophages cell line with P. brasiliensis conidia were done; assays to evaluate the effect of physiological and inflammatory concentrations of lysozyme directly on the fungus life cycle were also undertaken. We observed that TNF-α-activated macrophages significantly inhibited the conidia to yeast transition (p = 0.0043 and exerted an important fungicidal effect (p = 0.0044, killing 27% more fungal propagules in comparison with controls. Nonetheless, after adding a selective inhibitor of lysozyme, the fungicidal effect was reverted. When P. brasiliensis propagules were exposed directly to different concentrations of lysozyme, a dual effect was observed. Physiologic concentrations of the enzyme facilitated the conidia-to-yeast transition process (p Com a finalidade de determinar o papel da lisozima, um peptídeo antimicrobiano que pertence ao sistema imune inato, contra o fungo dimórfico Paracoccidioides brasiliensis, foram feitas co-culturas de uma linha de macrófagos alveolares murinos (MH-S com as conídias do fungo na presença ou não do TNF-α e/ou um inibidor da lisozima; também foram feitos ensaios que avaliaram o efeito das concentrações fisiológicas e inflamatórias de lisozima diretamente sobre o ciclo de vida do fungo. Observamos que os macrófagos ativados com a citoquina tiveram um efeito significativo na inibição da transição conídia/levedura (p = 0,0043 e exerceram um efeito fungicida importante (p = 0,0044, matando mais de 27% das propágulas do fungo em comparação com os macrófagos não ativados. No entanto, após ser o inibidor seletivo da lisozima adicionado, o efeito fungicida foi revertido. Quando os propágulos do fungo foram expostos diretamente a diferentes concentrações da lisozima, um duplo efeito

  15. The production of fuels and chemicals from food processing wastes using a novel fermenter separator

    Energy Technology Data Exchange (ETDEWEB)

    Dale, M.C.; Venkatesh, K.V.; Choi, Hojoon; Moelhman, M.; Saliceti, L.; Okos, M.R.; Wankat, P.C.

    1991-12-01

    During 1991, considerable progress was made on the waste utilization project. Two small Wisconsin companies have expressed an interest in promoting and developing the ICRS technology. Pilot plant sites at (1) Hopkinton, IA, for a sweet whey plant, and Beaver Dam WI, for an acid whey site have been under development siting ICRS operations. The Hopkinton, IA site is owned and operated by Permeate Refining Inc., who have built a batch ethanol plant across the street from Swiss Valley Farms cheddar cheese operations. Permeate from Swiss Valley is piped across to PRI. PRI has signed a contract to site a 300--500,000 gallon/yr to ICRS pilot plant. They feel that the lower labor, lower energy, continuous process offered by the ICRS will substantially improve their profitability. Catalytics, Inc, is involved with converting whey from a Kraft cream cheese operation to ethanol and yeast. A complete project including whey concentration, sterilization, and yeast growth has been designed for this site. Process design improvements with the ICRS focussed on ethanol recovery techniques during this year's project. A solvent absorption/extractive distillation (SAED) process has been developed which offers the capability of obtaining an anhydrous ethanol product from vapors off 3 to 9% ethanol solutions using very little energy for distillation. Work on products from waste streams was also performed. a. Diacetyl as a high value flavor compound was very successfully produced in a Stirred Tank Reactor w/Separation. b. Yeast production from secondary carbohydrates in the whey, lactic acid, and glycerol was studied. c. Lactic acid production from cellulose and lactose studies continued. d. Production of anti-fungal reagents by immobilized plant cells; Gossypol has antifungal properties and is produced by G. arboretum.

  16. Microbial Protein Production from Candida tropicalis ATCC13803 in a Submerged Batch Fermentation Process

    Directory of Open Access Journals (Sweden)

    Sahar Golaghaiee

    2017-01-01

    Full Text Available Background and Objective: Microbial protein production can resolve one of the major world challenges, i.e. lack of protein sources. Candida tropicalis growth was investigated to specify a medium to reach the highest cell proliferation and protein production.Material and Methods: Fractional factorial design and the index of signal to noise ratio were applied for optimization of microbial protein production. Optimization process was conducted based on the experimental results of Taguchi approach designs. Fermentationwas performed at 25oC and the agitation speed of 300 rpm for 70 h. Ammonium sulfate, iron sulfate, glycine and glucose concentrations were considered as process variables. Optimization of the culture medium composition was conducted in order to obtain the highest cell biomass concentration and protein content. Experiment design was performed based on the Taguchi approach and L-16 orthogonal arrays using Qualitek-4 software.Results and Conclusion: Maximum biomass of 8.72 log (CFU ml-1 was obtained using the optimized medium with 0.3, 0.15, 2 and 80 g l-1 of ammonium sulfate, iron sulfate, glycine and glucose, respectively. Iron sulfate and ammonium sulfate with 41.76% (w w-1 and 35.27% (w w-1 contributions, respectively, were recognized as the main components for cell growth. Glucose and glycine with 17.12% and 5.86% (w w-1 contributions,respectively, also affected cell production. The highest interaction severity index of +54.16% was observed between glycine and glucose while the least one of +0.43% was recorded for ammonium sulfate and glycine. A deviation of 7% between the highestpredicted cell numbers and the experimented count confirms the suitability of the applied statistical method. High protein content of 52.16% (w w-1 as well as low fat and nucleic acids content suggest that Candida tropicalis is a suitable case for commercial processes.Conflict of interest: The authors declare that there is no conflict of interest.

  17. On-line Estimation of Biomass in Fermentation Process Using Support Vector Machine%基于支持向量机的发酵过程生物量在线估计

    Institute of Scientific and Technical Information of China (English)

    王建林; 于涛; 金翠云

    2006-01-01

    Biomass is a key factor in fermentation process, directly influencing the performance of the fermentation system as well as the quality and yield of the targeted product. Therefore, the on-line estimation of biomass is indispensable. The soft-sensor based on support vector machine (SVM) for an on-line biomass estimation was analyzed in detail, and the improved SVM called the weighted least squares support vector machine was presented to follow the dynamic feature of fermentation process. The model based on the modified SVM was developed and demonstrated using simulation experiments.

  18. Study on the Content Change of Anthocyanins in the Process of Blueberry Vinegar Fermentation%探究蓝莓果醋发酵过程中花青素含量的变化

    Institute of Scientific and Technical Information of China (English)

    洪文艳; 蒋予箭

    2015-01-01

    Adopt vanillic aldehyde-sulfuric acid colorimetry to detect the content of anthocyanins during the process of alcoholic fermentation and acetic fermentation of blueberry vinegar.Based on the results,discuss the effects of blueberry vinegar fermentation process on anthocyanins.%采用香草醛-硫酸比色法测定蓝莓果醋发酵过程中酒精发酵和醋酸发酵阶段的花青素含量,根据实验结果分析探究蓝莓果醋发酵过程对花青素的影响。

  19. 红枣枣醋发酵工艺的优化%Optimization of Fermentation Process of Jujube Vinegar

    Institute of Scientific and Technical Information of China (English)

    李壮; 丘峰; 陈粤; 刘齐; 杨登想

    2016-01-01

    以新疆“哈密大枣”为原料,结合现代醋酸发酵技术制作冬枣枣醋,对枣醋发酵温度、醋酸菌接种量、初始酒精度和初始pH值4个影响因素进行分析,探讨冬枣枣醋最佳发酵条件,试验结果表明:当发酵温度为30℃,醋酸菌接种量为3%,酒精度为6%,初始pH为3.0时,15 d时醋酸含量达到5.76 g/100 mL。%By modern fermentation technology, jujube vinegar was brewed with Xinjiang "hami jujube". The effect of four independents variables in terms of fermentation temperature, acetic acid inoculation, initial alcohol content and pH on jujube vinegar acetic acid fermentation was detected in this paper. This paper concluded the best conditions which was that fermentation temperature was 30 ℃, acetic acid bacteria was with a total inoculum 3%, alcohol content was 6%, pH value was 3.0, the content of acetic acid was 5.76 g/100 mL with the fermentation conditions above after 15 d.

  20. The effect of anaerobic fermentation processing of cattle waste for biogas as a renewable energy resources on the number of contaminant microorganism

    Science.gov (United States)

    Kurnani, Tb. Benito A.; Hidayati, Yuli Astuti; Marlina, Eulis Tanti; Harlia, Ellin

    2016-02-01

    Beef cattle waste has a positive potential that can be exploited, as well as a negative potential that must be controlled so as not to pollute the environment. Beef cattle waste can be processed into an alternative energy, namely biogas. Anaerobic treatment of livestock waste to produce gas can be a solution in providing optional energy, while the resulted sludge as the fermentation residue can be used as organic fertilizer for crops. However, this sludge may containt patogenic microorganism that will damage human and environmet healt. Therefor, this study was aimed to know the potency of beef cattle waste to produce biogas and the decrease of the microorganism's number by using fixed dome digester. Beef cattle waste was processed into biogas using fixed dome digester with a capacity of 12 m3. Biogas composition was measured using Gas Cromatografi, will microorganism species was identified using Total plate Count Methode. The result of this study shows that the produced biogas contains of 75.77% Mol (CH4), 13.28% Mol (N), and 6.96% Mol (CO2). Furthermor, this study show that the anaerobic fermrntation process is capable of reducing microorganisms that could potentially pollute the environment. The number of Escherichia coli and Samonella sp. were <30 MPN/ml respectively save for environment. This process can reduce 84.70% the amount of molds. The only molds still existed after fermentation was A.fumigatus. The number of protozoa can be reduced in order of 94.73%. Protozoa that can be identified in cattle waste before, and after anaerobic fermentation was merely Eimeria sp.. The process also reduced the yeast of 86.11%. The remaining yeast after fermentation was Candida sp. Finally, about 93.7% of endoparasites was reduced by this process. In this case, every trematode and cestoda were 100% reduced, while the nematode only 75%. Reducing some microorganisms that have the potential to pollute the environment signifies sludge anaerobic fermentation residue is safe to

  1. Extraction of lycopene from tomato sauce with mushrooms (Agaricus brasiliensis), determined by high-performance liquid chromatography.

    Science.gov (United States)

    Monteiro, Cristiane Schüler; Miguel, Obdulio G; Eugênia, Balbi Maria; Penteado, Patrícia Teixeira Padilha Da Silva; Haracemiv, Sonia Maria Chaves

    2009-01-01

    Lycopene belongs to the subgroup of non-oxygenated carotenoids with antioxidant and anti-carcinogenic properties that are comparatively more powerful than the majority of plasma carotenoids. When foodstuffs containing lycopene are processed, the cell wall breaks down during the thermal process--thus enabling the extraction of lycopene from chromoplasts, improving their bioavailability. Edible mushroom Agaricus brasiliensis stands out given its medicinal properties and antioxidant potential when used to treat heart diseases and to prevent cancer. Given the interest in lycopene-rich foods, the purpose of the present study was to determine the lycopene present in different types of tomato sauce with A. brasiliensis and/or its extract by high-performance liquid chromatography. The type of solvent (dichloromethane, hexane and ethanol) to remove water from the tomato sauce was tested before the extraction of carotenoids. Lycopene determination in tomato sauces, in tomatoes and in the A. brasiliensis extract was carried out via high-performance liquid chromatography. Findings show that when tomato sauce and raw materials underwent heat treatment, the type of treatment did not interfere with carotenoid and lycopene bioavailability--indicating that those sauces have a significant concentration of carotenoids and, in particular, their content in the lycopene proportion compared with total carotenoids.

  2. 大米乳酸菌发酵降镉工艺优化%Process optimization for lactic acid bacteria fermentation to reduce cadmium in rice

    Institute of Scientific and Technical Information of China (English)

    刘也嘉; 林亲录; 肖冬梅; 张珺; 林利忠

    2016-01-01

    为研究乳酸发酵对大米重金属镉的脱除效果,该试验以镉超标大米为原料,采用大米发酵液进行发酵降镉,通过 Plackett-Burman(PB)设计、最陡爬坡试验设计和 Box-Behnken 设计对发酵降镉工艺进行优化。结果表明:PB 试验筛选出的对大米发酵降镉效果显著影响的因素分别为加水量、强化菌种添加量和发酵温度;根据最陡爬坡确定的各因素逼近区域进行响应面试验设计,得出最佳降镉工艺为加水量120%、强化菌种添加量0.08‰、发酵温度32℃,其他发酵条件还包括米粉发酵液添加量2%、食盐添加量0.8%、以及有效降镉时间22~26 h,就镉质量分数为0.52 mg/kg的早米,此条件下降镉率为79.24%。研究结果为乳酸发酵降镉、缓解大米镉超标问题提供参考。%A kind of rice noodle fermentation broth from Changde provides strains to remove the heavy metal cadmium in rice. And the main microbial flora in this fermented liquid is plant lactobacillus. Plant lactobacillus can break down the rice protein to make cadmium free from combining state and then move out from rice. The bacterial cell membrane can also remove cadmium from rice by the effect of adsorption. Plackett-Burman design (PBD), Steepest ascent experiment (SAE), and Box-Behnken design (BBD) were used to optimize the process of this experiment. The results showed that, main factors which obviously affected the rates of cadmium removal in rice screened by PBD were the additive quantity of water, the amount of strengthening bacteria and the fermentation temperature. We also adopted the response surface design of experiment to find the optimum fermentation conditions by using SAE that is a high efficient screening experiment method. The scopes of 3 main factors were respectively that, the additive quantity of water was from 110%-130%, the amount of strengthening bacteria was from 0.5‰ to 0.9‰ and the fermentation temperature was

  3. Hydrogen Production by Thermophilic Fermentation

    NARCIS (Netherlands)

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

    2012-01-01

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

  4. Records of the Giant Otter, Pteronura brasiliensis, from Guyana

    Directory of Open Access Journals (Sweden)

    Barnett A.

    2000-10-01

    Full Text Available The results of interviews and surveys of status of the giant otter are presented. These include information on Pteronura brasiliensis on the upper Potaro River and other rivers in Guyana. Suggestions are made for future work on giant otters on the Potaro Plateau. These include monitoring the effects of mining, studies of mercury poisoning, ecotourism feasibility studies and autecological studies.

  5. Rabies in the insectivorous bat Tadarida brasiliensis in Southeastern Brazil

    Directory of Open Access Journals (Sweden)

    Uieda Wilson

    1998-01-01

    Full Text Available This is the first recorded case of rabies in the insectivorous bat Tadarida brasiliensis in the State of S. Paulo, Southeastern Brazil. The infected bat was found in the afternoon while hanging on the internal wall of an urban building. This observation reinforces the notion as to the caution one must exercise regarding bats found in unusual situations.

  6. Temporal Dynamics of Reproduction in Hemiramphus brasiliensis (Osteichthyes: Hemiramphidae

    Directory of Open Access Journals (Sweden)

    Mônica Rocha de Oliveira

    2014-01-01

    Full Text Available The reproductive aspects of Hemiramphus brasiliensis were analyzed with a view to verify the temporal dynamics of reproduction. This paper presents data on sex ratio, length at first sexual maturity, macroscopic and histological aspects of gonad development, gonadosomatic index (GSI, reproductive period, and fecundity of H. brasiliensis. The fishes were captured from the coastal waters of Rio Grande do Norte, northeastern Brazil. Females of this species predominated in the sampled population and were larger in size than the males. The length at the first sexual maturation of males was 20.8 cm and that of females was 21.5 cm. The macroscopic characteristics of the gonads indicated four maturation stages. Histological studies of gonads of H. brasiliensis showed six phases of oocyte development and four phases of spermatocyte development. The batch fecundity of this species was 1153 (±258.22 mature oocytes for 50 g body weight of female. The microscopic characteristics of gonad development indicate that H. brasiliensis is a multiple spawner, presenting a prolonged reproductive period during the whole year, with a peak in the month of April, and is considered as an opportunistic strategist.

  7. Under-Expression of Chemosensory Genes in Domiciliary Bugs of the Chagas Disease Vector Triatoma brasiliensis

    Science.gov (United States)

    Marchant, Axelle; Mougel, Florence; Jacquin-Joly, Emmanuelle; Costa, Jane; Almeida, Carlos Eduardo; Harry, Myriam

    2016-01-01

    Background In Latin America, the bloodsucking bugs Triatominae are vectors of Trypanosoma cruzi, the parasite that causes Chagas disease. Chemical elimination programs have been launched to control Chagas disease vectors. However, the disease persists because native vectors from sylvatic habitats are able to (re)colonize houses—a process called domiciliation. Triatoma brasiliensis is one example. Because the chemosensory system allows insects to interact with their environment and plays a key role in insect adaption, we conducted a descriptive and comparative study of the chemosensory transcriptome of T. brasiliensis samples from different ecotopes. Methodology/Principal Finding In a reference transcriptome built using de novo assembly, we found transcripts encoding 27 odorant-binding proteins (OBPs), 17 chemosensory proteins (CSPs), 3 odorant receptors (ORs), 5 transient receptor potential channel (TRPs), 1 sensory neuron membrane protein (SNMPs), 25 takeout proteins, 72 cytochrome P450s, 5 gluthatione S-transferases, and 49 cuticular proteins. Using protein phylogenies, we showed that most of the OBPs and CSPs for T. brasiliensis had well supported orthologs in the kissing bug Rhodnius prolixus. We also showed a higher number of these genes within the bloodsucking bugs and more generally within all Hemipterans compared to the other species in the super-order Paraneoptera. Using both DESeq2 and EdgeR software, we performed differential expression analyses between samples of T. brasiliensis, taking into account their environment (sylvatic, peridomiciliary and domiciliary) and sex. We also searched clusters of co-expressed contigs using HTSCluster. Among differentially expressed (DE) contigs, most were under-expressed in the chemosensory organs of the domiciliary bugs compared to the other samples and in females compared to males. We clearly identified DE genes that play a role in the chemosensory system. Conclusion/Significance Chemosensory genes could be good

  8. Macroscopic modelling of solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.J.

    2007-01-01

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

  9. Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes.

    Science.gov (United States)

    Zietsman, Anscha J J; Moore, John P; Fangel, Jonatan U; Willats, William G T; Trygg, Johan; Vivier, Melané A

    2015-03-18

    Cell wall profiling technologies were used to follow compositional changes that occurred in the skins of grape berries (from two different ripeness levels) during fermentation and enzyme maceration. Multivariate data analysis showed that the fermentation process yielded cell walls enriched in hemicellulose components because pectin was solubilized (and removed) with a reduction as well as exposure of cell wall proteins usually embedded within the cell wall structure. The addition of enzymes caused even more depectination, and the enzymes unravelled the cell walls enabling better access to, and extraction of, all cell wall polymers. Overripe grapes had cell walls that were extensively hydrolyzed and depolymerized, probably by natural grape-tissue-ripening enzymes, and this enhanced the impact that the maceration enzymes had on the cell wall monosaccharide profile. The combination of the techniques that were used is an effective direct measurement of the hydrolysis actions of maceration enzymes on the cell walls of grape berry skin.

  10. Study on Process Optimization of Fermented Beverage with Kelp by Lactobacillus%海带发酵乳酸饮料工艺优化

    Institute of Scientific and Technical Information of China (English)

    肖霄; 吴镝

    2011-01-01

    [目的]优化海带发酵乳酸饮料的工艺.[方法]以海带为原料,辅以适量乳粉,利用乳酸菌发酵制成具有海带特殊芳香和营养价值的海带乳酸发酵饮料.通过单因素分析和正交试验,确定制备稳定性较好的海带汁、乳酸菌产酸和海带汁发酵的最佳条件以及海带乳酸发酵饮料的调配工艺.[结果]制备海带汁的最佳条件是:选用90℃温水浸泡120 min,料水比为1:100倍;乳酸菌产酸的最佳条件是:海带汁50%,培养温度40℃,培养时间10 h,接种量6%;海带汁发酵的最佳条件是:添加7.5%的乳粉、10%的蔗糖,接种量6%,40℃下发酵10 h;海带乳酸发酵饮料的调配工艺是:75%的海带发酵原液,2%的白砂糖,0.09%的柠檬酸,0.02%的β-环糊精.[结论]该研究为海带的深加工提供参考依据.%[Objective] The study aimed to optimize the process for the fermented beverage with kelp by Lactobacillus. [Method] With the kelp as the raw material and complementary with right amount milk powder, the lactic acid bacteria was used to prepare into the kelp lactic acid fermented beverage with special aroma and nutritional value of kelp. Through the single factor analysis and the orthogonal test, the best conditions for the preparation of the kelp juice with good stability, the production of the acid by Lactobacillus and the fermentation of kelp juice and the mixing process for the lactic acid fermented beverage of kelp were confirmed. [ Result ] The best conditions for the preparation of the kelp juice was as follows: the kelp was soaked for 120 min at 90 t, with the material-water ratio of 1:100; the best conditions for the production of the acid by Lactobacttlus was follows : Kelp juice of 50% , culture temperature of 40 ℃ , culture time of 10 h and inoculation amount of 6% ; the best conditions for the fermentation of kelp juice was as follows: adding 7.5% milk powder and 10% sucrose, with the inoculation amount of 6% and

  11. NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.

    Science.gov (United States)

    Collell, Carles; Gou, Pere; Arnau, Jacint; Muñoz, Israel; Comaposada, Josep

    2012-12-01

    Three different NIR equipment were evaluated based on their ability to predict superficial water activity (a(w)) and moisture content in two types of fermented sausages (with and without moulds on surface), using partial least squares (PLS) regression models. The instruments differed mainly in wavelength range, resolution and measurement configuration. The most accurate equipment was used in a new experiment to achieve robust models in sausages with different salt contents and submitted to different drying conditions. The models developed showed determination coefficients (R(2)(P)) values of 0.990, 0.910 and 0.984, and RMSEP values of 1.560%, 0.220% and 0.007% for moisture, salt and a(w) respectively. It was demonstrated that NIR spectroscopy could be a suitable non-destructive method for on-line monitoring and control of the drying process in fermented sausages.

  12. Properties of thermostable hemicellulolytic enzymes from Thermomonospora strain 29 grown in solid state fermentation on coffee processing solid waste.

    Science.gov (United States)

    Srivastava, K C

    1993-01-01

    During decaffeination of Coffee Processing Plant Solid Wastes (CPSW) by actinomycetes, Thermomonospora, Strain 29 exhibited high titers of cellulase and xylanase. This organism, originally isolated on soybean seed coat was grown in solid state fermentation on CPSW supplemented with mineral salts. Enzymes recovered were arabinosidase, xylanase, and beta-D-xylosidase. Higher activity of the former two enzymes was in the extracellular broth, whereas the beta-D-xylosidase activity was highest in the cell fraction. The enzymes were characterized after precipitation with (NH(4))(2)SO(4), dialysis, and gel filtration. Production of all three enzymes was inhibited by monomeric sugars and sugar alcohols but not by arabinoxylan, xylans, or xylan containing water insoluble carbohydrates. The optimum pH for the activity was 6.5, 7.0, and 7.5 for beta-xylosidase, xylanase and arabinosidase (alpha-L-arabinofuranosidase, alpha-arabinosidase, alpha-L-arabinosidase) respectively. These enzymes were stable in the pH range of 6.5 to 8.0. All three enzymes were thermostable up to 80 degrees C. At 55 degrees C, arabinosidase had the longest half life of 120 h. However, at 40 degrees C, xylanase had the longest half life (504 h). At either temperature, beta-D-xylosidase had the shortest half life. The molecular weights (kDa), and Kms (mM) were estimated to be 95, 0.27; 45, 12.4; and 106, 0.67 for arbinosidase, xylanase, and beta-xylosidase respectively. Step wise addition of the three enzymes showed higher saccharification of lignocellulosics.

  13. Ellagitannins and Flavan-3-ols from Raspberry Pomace Modulate Caecal Fermentation Processes and Plasma Lipid Parameters in Rats.

    Science.gov (United States)

    Fotschki, Bartosz; Juśkiewicz, Jerzy; Sójka, Michał; Jurgoński, Adam; Zduńczyk, Zenon

    2015-12-21

    Raspberry pomace is a source of polyphenols, which nutritional and health promoting properties are not sufficiently known. The aim of this 8-weeks study was to scrutinize if raspberry extracts (REs) with different ellagitannins to flavan-3-ols ratios might favorably affect the caecal fermentation processes and blood lipid profile in rats. Forty male Wistar rats were fed with a standard diet or its modification with two types of REs (E1 and E2) characterized by different ratios of ellagitannins to flavan-3-ols (7.7 and 3.1 for E1 and E2, respectively) and added to a diet at two dosages of polyphenolic compounds (0.15 and 0.30% of a diet; L and H treatments, respectively). Irrespective of polyphenols dietary level, both REs reduced the activity of bacterial β-glucuronidase, increased production of butyric acid in the caecum and reduced triacylglycerols in blood plasma. The E1 treatment at both dosages caused more effective reduction in the concentration of ammonia and elevated acetate level in the caecal digesta than E2. On the other hand, only the E2 treatment lowered value of the atherogenic index when compared with control group. When comparing dosages of REs, a higher one was more potent to reduce the activity of bacterial β-glucosidase, β-, α-galactosidase and lowered value of the HDL profile in plasma. To conclude, REs may favorably modulate the activity of the caecal microbiota and blood lipid profile in rats; however, the intensity of these effects may be related to the dosages of dietary polyphenols and to their profile, e.g., ellagitannins to flavan-3-ols ratio.

  14. Ellagitannins and Flavan-3-ols from Raspberry Pomace Modulate Caecal Fermentation Processes and Plasma Lipid Parameters in Rats

    Directory of Open Access Journals (Sweden)

    Bartosz Fotschki

    2015-12-01

    Full Text Available Raspberry pomace is a source of polyphenols, which nutritional and health promoting properties are not sufficiently known. The aim of this 8-weeks study was to scrutinize if raspberry extracts (REs with different ellagitannins to flavan-3-ols ratios might favorably affect the caecal fermentation processes and blood lipid profile in rats. Forty male Wistar rats were fed with a standard diet or its modification with two types of REs (E1 and E2 characterized by different ratios of ellagitannins to flavan-3-ols (7.7 and 3.1 for E1 and E2, respectively and added to a diet at two dosages of polyphenolic compounds (0.15 and 0.30% of a diet; L and H treatments, respectively. Irrespective of polyphenols dietary level, both REs reduced the activity of bacterial β-glucuronidase, increased production of butyric acid in the caecum and reduced triacylglycerols in blood plasma. The E1 treatment at both dosages caused more effective reduction in the concentration of ammonia and elevated acetate level in the caecal digesta than E2. On the other hand, only the E2 treatment lowered value of the atherogenic index when compared with control group. When comparing dosages of REs, a higher one was more potent to reduce the activity of bacterial β-glucosidase, β-, α-galactosidase and lowered value of the HDL profile in plasma. To conclude, REs may favorably modulate the activity of the caecal microbiota and blood lipid profile in rats; however, the intensity of these effects may be related to the dosages of dietary polyphenols and to their profile, e.g., ellagitannins to flavan-3-ols ratio.

  15. Optimization and microbial community analysis for production of biohydrogen from palm oil mill effluent by thermophilic fermentative process

    Energy Technology Data Exchange (ETDEWEB)

    Prasertsan, Poonsuk [Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112 (Thailand); Palm Oil Product and Technology Research Center, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112 (Thailand); O-Thong, Sompong [Department of Biology, Faculty of Science, Thaksin University, Phatthalung 93110 (Thailand); Birkeland, Nils-Kaare [Department of Biology and Centre for Geobiology, University of Bergen, P.O. Box 7800, N-5020 Bergen (Norway)

    2009-09-15

    The optimum values of hydraulic retention time (HRT) and organic loading rate (OLR) of an anaerobic sequencing batch reactor (ASBR) for biohydrogen production from palm oil mill effluent (POME) under thermophilic conditions (60 C) were investigated in order to achieve the maximum process stability. Microbial community structure dynamics in the ASBR was studied by denaturing gradient gel electrophoresis (DGGE) aiming at improved insight into the hydrogen fermentation microorganisms. The optimum values of 2-d HRT with an OLR of 60 gCOD l{sup -1} d{sup -1} gave a maximum hydrogen yield of 0.27 l H{sub 2} g COD{sup -1} with a volumetric hydrogen production rate of 9.1 l H{sub 2} l{sup -1} d{sup -1} (16.9 mmol l{sup -1}h{sup -1}). The hydrogen content, total carbohydrate consumption, COD (chemical oxygen demand) removal and suspended solids removal were 55 {+-} 3.5%, 92 {+-} 3%, 57 {+-} 2.5% and 78 {+-} 2%, respectively. Acetic acid and butyric acid were the major soluble end-products. The microbial community structure was strongly dependent on the HRT and OLR. DGGE profiling illustrated that Thermoanaerobacterium spp., such as Thermoanaerobacterium thermosaccharolyticum and Thermoanaerobacterium bryantii, were dominant and probably played an important role in hydrogen production under the optimum conditions. The shift in the microbial community from a dominance of T. thermosaccharolyticum to a community where also Caloramator proteoclasticus constituted a major component occurred at suboptimal HRT (1 d) and OLR (80 gCOD l{sup -1} d{sup -1}) conditions. The results showed that the hydrogen production performance was closely correlated with the bacterial community structure. This is the first report of a successful ASBR operation achieving a high hydrogen production rate from real wastewater (POME). (author)

  16. Paracoccidioides brasiliensis killing by IFN-gamma, TNF-alpha and GM-CSF activated human neutrophils: role for oxygen metabolites.

    Science.gov (United States)

    Rodrigues, D R; Dias-Melicio, L A; Calvi, S A; Peraçoli, M T S; Soares, A M V C

    2007-02-01

    Paracoccidioidomycosis, a deep mycosis endemic in Latin America, is a chronic granulomatous disease caused by the fungus Paracoccidioides brasiliensis. Phagocytic cells play a critical role against the fungus and several papers show the effects of activator and suppressive cytokines on macrophage and monocyte functions. However, the studies focusing on polymorphonuclear neutrophils (PMNs) antifungal functions are scarcer. Thus, the objective of the present paper was to assess the capacity of human PMNs to kill virulent P. brasiliensis strain in vitro, before and after priming with different cytokines. Moreover, the involvement of oxygen metabolites in this activity was evaluated. Nonactivated cells failed to exhibit antifungal activity. However, when these cells were IFN-gamma, TNF-alpha or GM-CSF activated, a significative fungicidal activity was detected. This process was significantly inhibited when P. brasiliensis challenge occurred in presence of catalase (CAT - a scavenger of H2O2) and superoxide dismutase (SOD - a scavenger of superoxide anion). From these results it is concluded that cytokines activation is required for P. brasiliensis killing by human PMNs, and that H2O2 and superoxide anion participate as effectors molecules in this process.

  17. Changes to the quantity and processing of starchy foods in a western diet can increase polysaccharides escaping digestion and improve in vitro fermentation variables.

    Science.gov (United States)

    Birkett, A M; Mathers, J C; Jones, G P; Walker, K Z; Roth, M J; Muir, J G

    2000-07-01

    This study investigated how readily achievable changes to the quantity and processing of starchy foods in a typical Western diet: (1) were reflected in levels of resistant starch (RS) and NSP excreted from the small intestine; and (2) more favourable profiles of butyrate, NH3 and phenol production. Two diets, a low-starch diet (LSD) and a high-starch, low-fat diet (HSLFD) were compared. The LSD with 20% total energy (%E) from starch was based on a 'typical' Australian diet, while the HSLFD (40%E as starch) was the same Australian diet modified by an increased content of legumes, starchy foods and coarsely-ground cereals and by a reduced fat content. Four subjects with iliostomies consumed each diet for 2 d, with ileal effluent collection on the second day. On the HSLFD compared with the LSD, RS in ileal effluent increased from from 0.49 to 1.7 g/MJ per d (P effluents obtained after each diet were incubated for 24 h in vitro with a human faecal innoculum. After fermentation, ileal effluent from the HSLFD produced more butyrate relative to other short-chain fatty acids (17.5 v. 15.8 molar %, P effluent while NSP did not increase, suggesting that the change in RS largely contributed to the fermentation effects. Changes in in vitro variables when the HSLFD ileal effluent was ground before fermentation indicated the importance of physical structure in determining ileal excretion of RS. We conclude that: (1) readily achievable modifications to the amount and processing of starchy foods in an Australian diet would produce potential benefits for in vitro fermentation variables; and (2) the physical structure of grains and cereals is important in determining access by colonic bacteria to a carbohydrate substrate.

  18. Data Pre-Processing Method to Remove Interference of Gas Bubbles and Cell Clusters During Anaerobic and Aerobic Yeast Fermentations in a Stirred Tank Bioreactor

    Science.gov (United States)

    Princz, S.; Wenzel, U.; Miller, R.; Hessling, M.

    2014-11-01

    One aerobic and four anaerobic batch fermentations of the yeast Saccharomyces cerevisiae were conducted in a stirred bioreactor and monitored inline by NIR spectroscopy and a transflectance dip probe. From the acquired NIR spectra, chemometric partial least squares regression (PLSR) models for predicting biomass, glucose and ethanol were constructed. The spectra were directly measured in the fermentation broth and successfully inspected for adulteration using our novel data pre-processing method. These adulterations manifested as strong fluctuations in the shape and offset of the absorption spectra. They resulted from cells, cell clusters, or gas bubbles intercepting the optical path of the dip probe. In the proposed data pre-processing method, adulterated signals are removed by passing the time-scanned non-averaged spectra through two filter algorithms with a 5% quantile cutoff. The filtered spectra containing meaningful data are then averaged. A second step checks whether the whole time scan is analyzable. If true, the average is calculated and used to prepare the PLSR models. This new method distinctly improved the prediction results. To dissociate possible correlations between analyte concentrations, such as glucose and ethanol, the feeding analytes were alternately supplied at different concentrations (spiking) at the end of the four anaerobic fermentations. This procedure yielded low-error (anaerobic) PLSR models for predicting analyte concentrations of 0.31 g/l for biomass, 3.41 g/l for glucose, and 2.17 g/l for ethanol. The maximum concentrations were 14 g/l biomass, 167 g/l glucose, and 80 g/l ethanol. Data from the aerobic fermentation, carried out under high agitation and high aeration, were incorporated to realize combined PLSR models, which have not been previously reported to our knowledge.

  19. 不同发酵方式下泡青菜的品质分析%Quality analysis of mustard pickles in different fermentation process

    Institute of Scientific and Technical Information of China (English)

    贾秋思; 何芝菲; 罗佩文; 何利; 周康; 胡欣洁; 韩新锋; 颜正财; 刘书亮

    2015-01-01

    以卷心芥笋壳青菜Q123为原料,分别采用自然发酵、直投式乳酸菌发酵、老盐水发酵制作泡青菜,分析其感官、理化、微生物指标和风味物质的品质差异.结果表明,3种不同发酵方式下,泡青菜的各项指标变化趋势基本一致,直投式乳酸菌发酵泡青菜成熟后酸度适宜,色泽金黄,咀嚼脆性好,且亚硝酸盐含量低,Vc含量相对较高,风味物质成分较多,优于自然发酵和老盐水发酵泡青菜,并能缩短发酵周期,乳酸菌含量较高,能有效抑制杂菌生长.%Mustard Q123 (Brassica juncea) was used as raw material to make pickles by natural,direct vat set and aged brine fermentation.The quality differences on sensory,chemical,microbiological indicators and volatile flavor compounds among the three kinds of pickles were analyzed.Results showed that the change tendency of these indicators in the three kinds of pickles during fermentation process always kept consistent.The ripe pickle produced with direct vat set fermentation possessed suitable acidity,golden yellow color,crisp taste,low nitrite content,relatively high content of vitamin C,abundant volatile flavor compounds and short fermentation period,so its quality was better than that of the other two pickles produced with natural and aged brine fermentation.Furthermore,the content of lactic acid bacteria of the pickle with direct vat set fermentation was high,which could restrain growth of other organisms.

  20. Study on Processing Technology for Soybean Fermented Beverages%大豆发酵饮料加工工艺研究

    Institute of Scientific and Technical Information of China (English)

    安虹

    2011-01-01

    [目的]探索大豆发酵饮料加工配方和关键工艺参数.[方法]在制作大豆发酵饮料的试验中,筛选乳酸菌发酵菌种和复合稳定剂,研究豆浆均质压力、间壁式速冷等大豆发酵饮料加工配方和关键工艺参数,并进行了中试和试生产.[结果]研究获得的大豆发酵饮料加工配方为:按豆浆汁,加入白砂糖8.50%、乳清粉1.30%、复合稳定剂0.24%;取大豆凝乳40.00%,加复合稳定剂0.14%、香料0.05%、天然果汁5.00%~7.00%,再加水至100%.理想的工艺参数为:采用95℃/5min灭菌方式;当产品中心温度达93℃后,杀菌10min后速冷;豆浆在发酵前一级压力25MPa,二级压力10MPa;发酵好的凝乳调配后一级压力25MPa,二级压力5MPa.[结论]产品的蛋白质含量、非脂乳固体、酸度等指标均符合国家农业行业标准.%[Objective] The study aimed to explore the processing formula and key process parameters for the soybean fermented beverages. [ Method] In the experiments of preparing the soybean fermented beverages, the fermentation strains of lactic acid bacteria and the composite stabilizers were screened, and the processing formula and the key processing parameters including the homogeneous pressure of soybean milk and the rapid cooling with dividing wall type, etc. In preparing the soybean fermented beverages were researched, and a pilot test and the trial production were conducted. [ Result ] The processing formula for the soybean fermented beverages through this research was as follows: based on the amount of soybean milk, adding the sugar of 8. 50% , whey powder of 1. 30% , composite stabilizers of 0. 24% ; taking the soybean curd of 40.00% , and that adding the composite stabilizers of 0.14% , spice of 0.05% , natural juice of 5.00% -7.00% , and lastly adding the water to 100%. The ideal process parameters were as follows: using the sterilization method of 95 ℃/5 min; when the product center temperatures reached 93 ℃,it was rapid

  1. Method for sustaining microorganism culture in syngas fermentation process in decreased concentration or absence of various substrates

    Energy Technology Data Exchange (ETDEWEB)

    Adams, Stephen S.; Scott, Syrona; Ko, Ching-Whan

    2015-05-19

    The present invention relates to methods for sustaining microorganism culture in a syngas fermentation reactor in decreased concentration or absence of various substrates comprising: adding carbon dioxide and optionally alcohol; maintaining free acetic acid concentrations; and performing the above mentioned steps within specified time.

  2. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.

    Science.gov (United States)

    Escudero-López, Blanca; Cerrillo, Isabel; Gil-Izquierdo, Ángel; Hornero-Méndez, Dámaso; Herrero-Martín, Griselda; Berná, Genoveva; Medina, Sonia; Ferreres, Federico; Martín, Franz; Fernández-Pachón, María-Soledad

    2016-11-01

    Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange juice. Ascorbic acid (203 mg/L), total flavanones (647 mg/L), total carotenoids (7.07 mg/L) and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those of fermented juice. Total phenolic remained unchanged (585 mg/L) and was similar to that of original juice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside, hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthin and isomer, neochrome, lutein, ζ-carotene, zeaxanthin, mutatoxanthin epimers, β-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease in antioxidant capacity of fermented juice. However, TEAC (5.45 mM) and ORAC (6353 μM) values of orange beverage were similar to those of original orange juice. The novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects.

  3. Application of a Mechanistic Model as a Tool for On-line Monitoring of Pilot Scale Filamentous Fungal Fermentation Processes - The Importance of Evaporation Effects

    DEFF Research Database (Denmark)

    Mears, Lisa; Stocks, Stuart M.; Albæk, Mads Orla

    2017-01-01

    A mechanistic model-based soft sensor is developed and validated for 550L filamentous fungus fermentations operated at Novozymes A/S. The soft sensor is comprised of a parameter estimation block based on a stoichiometric balance, coupled to a dynamic process model. The on-line parameter estimatio...... sensor at this scale, this allows for improved process monitoring, as well as opening up further possibilities for on-line control algorithms, utilizing these on-line model outputs. This article is protected by copyright. All rights reserved...

  4. Round-Bale Silage Harvesting and Processing Effects on Overwintering Ability, Dry Matter Yield, Fermentation Quality, and Palatability of Dwarf Napiergrass (Pennisetum purpureum Schumach

    Directory of Open Access Journals (Sweden)

    Satoru Fukagawa

    2017-02-01

    Full Text Available Round-bale silage harvesting and processing methods were assessed to evaluate overwintering ability and dry matter (DM yield, fermentation quality and palatability of overwintered dwarf Napiergrass (Pennisetum purpureum Schumach in the two years following establishment in Nagasaki, Japan, in May 2013 using rooted tillers with a density of 2 plants/m2. In 2014, harvesting methods under no-wilting treatment were compared for flail-type harvesting with a round-baler (Flail/baler plot and mower conditioning with a round-baler (Mower/baler plot, which is common for beef-calf–producing farmers in the region. In 2015, the effect of ensilage with wilting was investigated only in the Mower/baler plot. Dwarf Napiergrass was cut twice, in early August (summer and late November (late autumn, each year. The winter survival rate was greater than 96% in May both years. The DM yield in the Mower/baler plot did not differ significantly for the first summer cutting or the annual total from the Flail/baler plot, but did show inferior yield for the second cutting. The fermentation quality of the second-cut plants, estimated using the V2-score, was higher in the Flail/baler plot than in the Mower/baler plot, possibly because of higher air-tightness, and the second-cut silage tended to have better fermentation quality than the first-cut silage in both harvesting plots. Wilting improved the fermentation quality of dwarf Napiergrass silage in summer, but not in autumn. The palatability of the silage, as estimated by alternative and voluntary intake trials using Japanese Black beef cattle, did not differ significantly between plots. The results suggest that dwarf Napiergrass can be better harvested using a mower conditioner with processing by a round-baler, an approach common to beef-calf–producing farmers, than with the flail/baler system, without reducing the persistence, yield, or palatability of the silage. Moreover, wilting treatment improved the fermentation

  5. 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

  6. Processing research on Hazelnut-Kefir fermented milk%开菲尔榛子发酵乳的工艺研究

    Institute of Scientific and Technical Information of China (English)

    刘艳霞; 周婷姗

    2012-01-01

    In this essay, the processing of Hazelnut—Kefir fermented milk, Hazelnut milk and milk as raw material, are studied in details. The optimal fermentation conditions are determined by L16(45) orthogonal tests. And the results are as follows: Hazelnut milk and the milk, with the ratio of 8:2, fermented with 3% inoculation at 25℃ for 14 hours. The products have special taste and flavor, with 0.26% alcohol and 83 °T.%利用传统酸牛乳酒(Kefir)的发酵剂—开菲尔粒(Kefir Grains)制作的发酵剂,对榛子乳与牛乳的混合原料进行发酵,采用L16(45)正交试验设计筛选制备开菲尔榛子乳的最佳发酵务件.结果表明:当棒子乳与鲜牛乳混合比例8∶2,接种量为3%,发酵温度25℃,加糖量10%,发酵时间14h时,所得的产品的酸度为83°T,乙醇体积分数为0.26%,风味柔和,口感独特.

  7. 维生素C发酵一步工艺优化研究%Study on Optimizing Process of the Frist-Step Fermentation of Vitamin C

    Institute of Scientific and Technical Information of China (English)

    齐代鹏

    2011-01-01

    The optimal process of the frist-step fermentation of Vitamin C has been discussed.In order to shorten the fermentation period and increase the speed of producing sorbose,the effects of pH value,dissolved oxygen after inoculation and concentration of sorbitol etc were studied.The results showed that the optimal pH value was 4.8~6.0,the fermentation period was a linear relationship with dissolved oxygen after inoculation,when the sorbitol concentration was below 30%,the velocity of producing sorbose was more faster.%针对目前维生素C(VC)发酵过程中一步发酵生产进行工艺优化探讨,从pH值、种后溶氧、山梨醇投醇浓度等关键生长条件入手,达到缩短发酵周期,提高产糖速率的效果。结果表明:一步菌种发酵过程最适pH值为4.8~6.0,发酵周期与种后溶氧成线性关系,投醇浓度控制在30%以下产糖速率最快。

  8. Optimization of process parameters for the production of an OTA-hydrolyzing enzyme from Aspergillus niger under solid-state fermentation.

    Science.gov (United States)

    Abrunhosa, Luís; Venâncio, Armando; Teixeira, José António

    2011-10-01

    Ochratoxin A (OTA) is a mycotoxin found in several food and feed products. Due to its acute toxicity, innovative biological strategies to degrade OTA have been sought. In previous studies, Aspergillus niger MUM 03.58 was found to produce one promising OTA-hydrolyzing enzyme for food and feed applications. In this paper, we describe the optimization of a solid-state fermentation (SSF) process to produce this enzyme using the one-factor-at-a-time and the Taguchi experimental design approaches. A preliminary evaluation of the fermentation time, substrate moisture content and type of carbon source was done by the one-factor-at-a-time method. A final maximization of the OTA-hydrolyzing enzyme production was done using Taguchi's experimental design. An L9 orthogonal array was used to evaluate the effect of four factors at three levels. The substrate composition, the fermentation time, the operating temperature and the moisture content of the substrate were the factors evaluated. The results were tested by ANOVA and optimum conditions for a verification test were determined by statistical calculations. The optimized conditions were 30 g of wheat bran at 70% moisture incubated for 14 days at 25°C. A final productivity of 154 U/g substrate was achieved, which represents an approximately 3.7-fold increase in enzyme yield when compared with the starting point conditions.

  9. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages.

    Science.gov (United States)

    Liaros, N G; Katsanidis, E; Bloukas, J G

    2009-12-01

    The effect of vacuum ripening of low-fat fermented sausages packaged in films with different permeabilities on their microbiological, physicochemical and sensorial characteristics was studied. High-fat control sausages were produced with 30% initial fat and low-fat sausages with 10% initial fat. The low-fat sausages were separated into: (a) non-packaged (control) and (b) packaged under vacuum on 7th, 12th and 17th day of processing, remaining under vacuum during the ripening period for 21, 16 and 11days, respectively, in three different oxygen (100, 38 and⩽5cm(3)/m(2)/24h/1atm) and water vapour (4.5, sausages, increased (p0.05) on the redness, compared to the control sausages. Packaging low-fat fermented sausages under vacuum for the last 11days of ripening in packaging film with high permeability increased (p0.05) hardness and overall acceptability as the high-fat control sausages. A ripening time of 11days and the medium packaging film permeability were the most appropriate conditions for the vacuum packaging of low-fat fermented sausages.

  10. Screening and optimization of some inorganic salts for the production of ergot alkaloids from Penicillium species using surface culture fermentation process.

    Science.gov (United States)

    Shahid, Memuna Ghafoor; Nadeem, Muhammad; Baig, Shahjehan; Cheema, Tanzeem Akbar; Atta, Saira; Ghafoor, Gul Zareen

    2016-03-01

    The present study deals with the production of ergot alkaloids from Penicillium commune and Penicillium citrinum, using surface culture fermentation process. Impact of various inorganic salts was tested on the production of ergot alkaloids during the optimization studies of fermentation medium such as impact of various concentration levels of succinic acid, ammonium chloride, MgSO4, FeSO4, ZnSO4, pH and the effect of various incubation time periods was also determined on the production of ergot alkaloids from Penicillium commune and Penicillium citrinum. Highest yield of ergot alkaloids was obtained when Penicillium commune and Penicillium citrinum that were grown on optimum levels of ingredients such as 2 g succinic acid, 1.5 and 2 g NH4Cl, 1.5 g MgSO4, 1 g FeSO4, 1 and 1.5 g ZnSO4 after 21 days of incubation time period using pH 5 at 25(°)C incubation temperature in the fermentation medium. Ergot alkaloids were determined using Spectrophotometry and Thin Layer Chromatography (TLC) techniques.

  11. Antimutagenic effect of aqueous extract from Agaricus brasiliensis on culture of human lymphocytes.

    Science.gov (United States)

    Gameiro, Paula H; Nascimento, José S; Rocha, Beatriz H G; Piana, Clause F B; Santos, Raquel A; Takahashi, Catarina S

    2013-02-01

    The mushroom Agaricus brasiliensis (sun mushroom), native from the southeast of Brazil, is well known by its medicinal properties that include effects on diabetes, cholesterol levels, and osteoporosis. The antimutagenic effects of A. brasiliensis has been investigated recently and revealed some controversial results depending on the temperature by which the A. brasiliensis tea is obtained. In the present study, we evaluated the effect of the A. brasiliensis extract prepared in two different temperatures, 4°C and 25°C, on the doxorubicin-induced DNA strand breaks and chromosomal aberrations (CAs) in human lymphocytes. The results demonstrated that A. brasiliensis was able to reduce the DXR-induced DNA damage in both temperatures; however, the CA test was more sensitive to demonstrate a better reduction when the cells were treated with an extract obtained at 25°C. A. brasiliensis extract obtained in different temperatures exhibited antigenotoxic and anticlastogenic effects in human lymphocytes.

  12. Isolation and Molecular Characterization of 1-Aminocyclopropane-1-carboxylic Acid Synthase Genes in Hevea brasiliensis

    Directory of Open Access Journals (Sweden)

    Jia-Hong Zhu

    2015-02-01

    Full Text Available Ethylene is an important factor that stimulates Hevea brasiliensis to produce natural rubber. 1-Aminocyclopropane-1-carboxylic acid synthase (ACS is a rate-limiting enzyme in ethylene biosynthesis. However, knowledge of the ACS gene family of H. brasiliensis is limited. In this study, nine ACS-like genes were identified in H. brasiliensis. Sequence and phylogenetic analysis results confirmed that seven isozymes (HbACS1–7 of these nine ACS-like genes were similar to ACS isozymes with ACS activity in other plants. Expression analysis results showed that seven ACS genes were differentially expressed in roots, barks, flowers, and leaves of H. brasiliensis. However, no or low ACS gene expression was detected in the latex of H. brasiliensis. Moreover, seven genes were differentially up-regulated by ethylene treatment. These results provided relevant information to help determine the functions of the ACS gene in H. brasiliensis, particularly the functions in regulating ethylene stimulation of latex production.

  13. Optimization of fermentation process for enramycin%恩拉霉素摇瓶发酵工艺研究

    Institute of Scientific and Technical Information of China (English)

    尚秀婷; 董晓景; 陈代杰; 李继安

    2013-01-01

    In order to improve enramycin production, both fermentation medium and fermentation conditions in flask were optimized. The optimum culture determined was as follows; glucose 2. 0, soluble starch 4. 0, corn steeping liquor 1.0, corn gluten meal 3.0, cold pressed soybean flour 1.5, ammonium chloride 0. 5 , magnesium sulfate 0. 01, isoleucine 0. 2, sodium chloride 1.5, calcium carbonate 2.0. The optimum fermentation conditions were ascertained: culture temperature 28 ℃, rotation speed 225 r/min, pH 7. 0 before sterilization, 80 mL medium in 750 mL flask, fermentation time 8. 5 d. The last fermentation titer was improved approximately 6 times than that of the original.%对产恩拉霉素的杀真菌链霉菌(Streptomyces fungicidious)摇瓶发酵培养基和发酵条件进行了优化,确定了最优恩拉霉素发酵培养基(%):葡萄糖2.0,可溶性淀粉4.0,玉米浆1.0,麸质粉3.0,冷榨黄豆粉1.5,NH4Cl0.5,MgS04 0.01,NaCl 1.5,异亮氨酸0.2,CaC03 2.0.最优摇瓶发酵条件:培养温度28℃,摇床转速225 r/min,初始pH值7.0,摇瓶装量为80 mL/750 mL,发酵时间8.5d.优化后恩拉霉素的发酵效价与初始培养基相比提高了约6倍.

  14. Analysis of Microbe on Later Fermentation Process of Aspergillus-Type-Douchi%曲霉型豆豉后发酵过程的初步研究

    Institute of Scientific and Technical Information of China (English)

    管泳宇; 于海; 葛庆丰; 吴满刚; 汪志君

    2013-01-01

    This study dynamically analyzed physical and chemical character,cellulose activity and protease activity, volatile components in the process of fermentation. It showed that the amino acid nitrogen,acid was higher than before. The number of microbe cell,the activity of cellulases and protease, the concentration of deoxidize sugar, lipid, total acid decreased during later fermentation. Acid,lipid and pyrazine were increased significantly during the former and the later fermentation while macromolecular hydrocarbon and macromolecular ketone were decreased obviously. We could know that the influence of microbe affects the progress of the fermentation, and it changes the internal composition, the quality and the flavor.%作者就曲霉型豆豉在其后发酵阶段中微生物总数与酶活性、还原糖与脂肪及挥发性风味物含量、总酸与氨基酸氮等品质指标的变化进行了研究.结果为微生物总数下降,蛋白酶活性下降,纤维素酶活力下降,还原糖含量下降,脂肪含量下降,总酸含量上升,氨基酸氮含量上升,挥发性风味物中脂类、酸类、吡嗪类物质增多,而烃类、酮类物质发生降低.表明微生物直接作用于豆豉的发酵过程,改变其内在组成、品质风味.

  15. 均匀设计优化杏鲍菇酒发酵工艺%Optimization of Fermentation Process for Pleurotus Eryngii Wine by Uniform Design

    Institute of Scientific and Technical Information of China (English)

    田广文; 王莹; 陈德育

    2014-01-01

    Using defective pleurotus eryngii as the raw material, research to optimize the fermentation process of pleurotus eryngii Wine by uniform design principle. The results showed that, the mash acidity and the amount of yeast is not significant on the quality of the wine; the eryngii amount, Brix, the main fermentation time is extremely significant on the quality of the wine, and the order is the main fermentation time> Brix> eryngii amount. The optimal fermentation technical parameters from the regression analysis of uniform experiment is eryngii amount 8%, Brix 22%, acidity 0.4%, inoculum size 6%, 26℃17 d. The eryngii wine is wine degree 11.7, sensory score of 92, and has a unique typical the eryngii aroma and pure flavor of wine.%以残次杏鲍菇为原料,采用均匀试验设计原理优化杏鲍菇酿酒发酵工艺。结果表明,醪液酸度和酵母接种量对酒品质影响不显著;而菇浆量、糖度、主发酵时间对酒品质影响极其显著,次序为主发酵时间>糖度>菇浆量。试验均匀回归分析得出最优发酵工艺参数为:菇浆量8%,糖度22%,酸度0.4%,接种量6%,26℃下主发酵17 d,由此酿制的杏鲍菇酒酒度11.7,感官评分92,具有独特典型的杏鲍菇香气和纯正的酒香风味。

  16. Challenges in industrial fermentation technology research

    DEFF Research Database (Denmark)

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

    2014-01-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same...... engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because...

  17. Whole-transcriptome survey of the putative ATP-binding cassette (ABC) transporter family genes in the latex-producing laticifers of Hevea brasiliensis.

    Science.gov (United States)

    Zhiyi, Nie; Guijuan, Kang; Yu, Li; Longjun, Dai; Rizhong, Zeng

    2015-01-01

    The ATP-binding cassette (ABC) proteins or transporters constitute a large protein family in plants and are involved in many different cellular functions and processes, including solute transportation, channel regulation and molecular switches, etc. Through transcriptome sequencing, a transcriptome-wide survey and expression analysis of the ABC protein genes were carried out using the laticiferous latex from Hevea brasiliensis (rubber tree). A total of 46 putative ABC family proteins were identified in the H. brasiliensis latex. These consisted of 12 'full-size', 21 'half-size' and 13 other putative ABC proteins, and all of them showed strong conservation with their Arabidopsis thaliana counterparts. This study indicated that all eight plant ABC protein paralog subfamilies were identified in the H. brasiliensis latex, of which ABCB, ABCG and ABCI were the most abundant. Real-time quantitative reverse transcription-polymerase chain reaction assays demonstrated that gene expression of several latex ABC proteins was regulated by ethylene, jasmonic acid or bark tapping (a wound stress) stimulation, and that HbABCB15, HbABCB19, HbABCD1 and HbABCG21 responded most significantly of all to the abiotic stresses. The identification and expression analysis of the latex ABC family proteins could facilitate further investigation into their physiological involvement in latex metabolism and rubber biosynthesis by H. brasiliensis.

  18. Whole-transcriptome survey of the putative ATP-binding cassette (ABC transporter family genes in the latex-producing laticifers of Hevea brasiliensis.

    Directory of Open Access Journals (Sweden)

    Nie Zhiyi

    Full Text Available The ATP-binding cassette (ABC proteins or transporters constitute a large protein family in plants and are involved in many different cellular functions and processes, including solute transportation, channel regulation and molecular switches, etc. Through transcriptome sequencing, a transcriptome-wide survey and expression analysis of the ABC protein genes were carried out using the laticiferous latex from Hevea brasiliensis (rubber tree. A total of 46 putative ABC family proteins were identified in the H. brasiliensis latex. These consisted of 12 'full-size', 21 'half-size' and 13 other putative ABC proteins, and all of them showed strong conservation with their Arabidopsis thaliana counterparts. This study indicated that all eight plant ABC protein paralog subfamilies were identified in the H. brasiliensis latex, of which ABCB, ABCG and ABCI were the most abundant. Real-time quantitative reverse transcription-polymerase chain reaction assays demonstrated that gene expression of several latex ABC proteins was regulated by ethylene, jasmonic acid or bark tapping (a wound stress stimulation, and that HbABCB15, HbABCB19, HbABCD1 and HbABCG21 responded most significantly of all to the abiotic stresses. The identification and expression analysis of the latex ABC family proteins could facilitate further investigation into their physiological involvement in latex metabolism and rubber biosynthesis by H. brasiliensis.

  19. Rediscovering hermaphroditism in Grammatidae with the description of the testicular gland in Brazilian Basslet Gramma brasiliensis

    Directory of Open Access Journals (Sweden)

    J. R. Leite

    Full Text Available Abstract Many aspects of sex change in reef fishes have been studied, including behavior and social organization. However, gonad histology remains the most robust way to identify sexual patterns in fishes. Some uncommon tissues remain poorly described, such as the accessory gonadal structures found in species from the Gobiidae family, which are rare in other bony fishes. This is the first report of the testicular gland in Gramma brasiliensis and for the Grammatidae family. Between April 2011 and February 2012 eighty specimens were collected during four dive campaigns on the Taipus de Fora reef (13°56’20”S 38°55’32”W, Bahia, Northeast Brazil, and their sex was determined. Thirteen per cent of the active-females and 90% of the active-males had testicular gland tissue in their ovotestis. This discovery led to additional research into the characteristics of the gland tissue and its relationship with gonadal maturation. Three patterns of testicular gland development were found in Brazilian basslet ovotestis. Both ova and sperm-producing gonad contained testicular gland tissue, and the appearance of this tissue seems to be the first modification of ovotestis tissue marking the beginning of the protogynous sex-change process in G. brasiliensis.

  20. Rediscovering hermaphroditism in Grammatidae with the description of the testicular gland in Brazilian Basslet Gramma brasiliensis.

    Science.gov (United States)

    Leite, J R; Freitas, M O; Sanches, E G; Gomes, M L M; Hostim-Silva, M; Cole, K S

    2016-04-19

    Many aspects of sex change in reef fishes have been studied, including behavior and social organization. However, gonad histology remains the most robust way to identify sexual patterns in fishes. Some uncommon tissues remain poorly described, such as the accessory gonadal structures found in species from the Gobiidae family, which are rare in other bony fishes. This is the first report of the testicular gland in Gramma brasiliensis and for the Grammatidae family. Between April 2011 and February 2012 eighty specimens were collected during four dive campaigns on the Taipus de Fora reef (13°56'20"S 38°55'32"W), Bahia, Northeast Brazil, and their sex was determined. Thirteen per cent of the active-females and 90% of the active-males had testicular gland tissue in their ovotestis. This discovery led to additional research into the characteristics of the gland tissue and its relationship with gonadal maturation. Three patterns of testicular gland development were found in Brazilian basslet ovotestis. Both ova and sperm-producing gonad contained testicular gland tissue, and the appearance of this tissue seems to be the first modification of ovotestis tissue marking the beginning of the protogynous sex-change process in G. brasiliensis.

  1. Damages of spittlebug on sugarcane quality and fermentation process Danos promovidos por cigarrinha-das-raízes na qualidade da cana e processo fermentativo

    Directory of Open Access Journals (Sweden)

    Débora Branquinho Garcia

    2010-10-01

    Full Text Available The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854 pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids, Pol (apparent sucrose, Purity, reducing sugars (RS, total reducing sugars (TRS, Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.A qualidade da matéria-prima define o potencial de produção da indústria. A colheita de cana sem queima proporcionou um ambiente favorável ao aumento da infestação da Mahanarva fimbriolata (Stål, 1854, que suga a planta e afeta seu desenvolvimento. Avaliaram-se os danos

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

    Science.gov (United States)

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

    2015-10-15

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

  3. Study on the Processing Technology of Fermented Wine of Momordica grosvenori Swingle%发酵型罗汉果酒的生产工艺研究

    Institute of Scientific and Technical Information of China (English)

    杨洪元; 蒋向军

    2011-01-01

    [Objective] The purpose of research is to study the processing technology of fermented wine of Momordica grosvenori Swingle and the technology conditions. [ Method] Fresh fruits of M. Grosvenori were used as raw material to produce fermented wine of M. Grosvenori. The effects of yeast strain,fermentation temperature,the initial pH.the initial sugar content on the quality of fresh M. Grosvenori wine and the fermentation technology parameters were studied through single factor and orthogonal test. [ Result] The yeast strain,fermentation temperature, the initial pH.the initial sugar content all had significant effects on the flavor and sensory quality of raw wine. Specific flavor of M. Grosvenori wine was produced by using yellow rice wine yeast as the fermentation strain. When5% activated yellow rice wine yeast was inoculated to M. Grosvenori juice before main fermentation with the initial sugar content of 17% and initial pH of 3.6 and fermented about 7 d at 22t, the raw wine had the best quality. [ Conclusion] The residual sugar content in raw wine of produced M. Grosvenori wine was about 3.8% and the alcoholicity reached 10% , The produced wine was rich in lots of fruit with full - bodied, yellowish brown and glossy.%[目的]研究发酵型鲜罗汉果果酒生产工艺及工艺条件.[方法]以罗汉果鲜果为原料,酿制发酵型罗汉果酒,通过单因素和正交优化试验研究酵母菌种、发酵温度、初始pH和初始糖度对鲜罗汉果酒品质的影响及其发酵工艺参数.[结果]发酵菌种、发酵前初始糖度、初始pH值、发酵温度都显著影响原酒的风味和感官品质.采用黄酒酵母作为发酵菌种可产生独特的罗汉果酒风味.主发酵前将果浆初始糖度调整为17%,pH调整至3.6,接入活化后的黄酒酵母5%,在22℃下发酵7d左右,所得原酒的品质最好.[结论]酿制的罗汉果酒原酒残糖含量约3.8%,酒精含量达10%,酒体黄褐色,有光泽,果香浓郁.

  4. An integrative process model of enzymatic biodiesel production through ethanol fermentation of brown rice followed by lipase-catalyzed ethanolysis in a water-containing system.

    Science.gov (United States)

    Adachi, Daisuke; Koda, Risa; Hama, Shinji; Yamada, Ryosuke; Nakashima, Kazunori; Ogino, Chiaki; Kondo, Akihiko

    2013-02-05

    We attempted to integrate lipase-catalyzed ethanolysis into fermentative bioethanol production. To produce bioethanol, ethanol fermentation from brown rice was conducted using a tetraploid Saccharomyces cerevisiae expressing α-amylase and glucoamylase. The resultant ethanol was distilled and separated into three fractions with different concentrations of water and fusel alcohols. In ethanolysis using the first fraction with 89.3% ethanol, a recombinant Aspergillus oryzae whole-cell biocatalyst expressing Fusarium heterosporum lipase (r-FHL) afforded the highest ethyl ester content of 94.0% after 96 h. Owing to a high concentration of water in the bioethanol solutions, r-FHL, which works best in the presence of water when processing ethanolysis, was found to be more suitable for the integrative process than a commercial immobilized Candida antarctica lipase. In addition, r-FHL was used for repeated-batch ethanolysis, resulting in an ethyl ester content of more than 80% even after the fifth batch. Fusel alcohols such as 1-butanol and isobutyl alcohol are thought to decrease the lipase activity of r-FHL. Using this process, a high ethyl ester content was obtained by simply mixing bioethanol, plant oil, and lipase with an appropriate adjustment of water concentration. The developed process model, therefore, would contribute to biodiesel production from only biomass-derived feedstocks.

  5. Integrated distillation-membrane process for bio-ethanol and bio-butanol recovery from actual fermentation broths: Separation energy efficiency and fate of secondary fermentation products

    Science.gov (United States)

    A hybrid process integrating vapor stripping with vapor compression and vapor permeation membrane separation, termed Membrane Assisted Vapor Stripping (MAVS), was evaluated for recovery and dehydration of ethanol and/or 1-butanol from aqueous solution as an alternative to convent...

  6. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Directory of Open Access Journals (Sweden)

    Tendekayi H. Gadaga

    2013-06-01

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

  7. Hydrogen Production By Anaerobic Fermentation Using Agricultural and Food Processing Wastes Utilizing a Two-Stage Digestion System

    OpenAIRE

    Thompson, Reese S

    2008-01-01

    Hydrogen production by means of anaerobic fermentation was researched utilizing three different substrates. Synthetic wastewater, dairy manure, and cheese whey were combined together at different concentrations under batch anaerobic conditions to determine the optimal hydrogen producing potential and waste treatment of each. Cheese whey at a concentration of 55% was combined with dairy manure at a concentration of 45% to produce 1.53 liters of hydrogen per liter of substrate. These results...

  8. Optimization of bioethanol production using whole plant of Water Hyacinth as substrate in Simultaneous Saccharification and Fermentation process

    OpenAIRE

    Qiuzhuo eZhang; Chen eWeng; Huiqin eHuang; Varenyam eAchal; Duanchao eWang

    2016-01-01

    The whole plant of Water Hyacinth that had potential to remove heavy metals from wastewater was used as substrate for bioethanol production in the current study. It was found that acid pretreatment exhibited the most effective for reducing sugars production. An amount of 402.93 mg reducing sugars was achieved at optimal condition after pretreatment and enzymatic hydrolysis. A regression model was built to optimize the fermentation factors according to Response Surface Method (RSM) in Sacchar...

  9. Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages.

    Science.gov (United States)

    Tsoukalas, D S; Katsanidis, E; Marantidou, S; Bloukas, J G

    2011-02-01

    Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO(3), respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO(2). A control treatment was also produced with 150 mg/kg NaNO(2). Sausages with FDLP were darker and yellower (psausages (pfermented sausages, as it results in a 50% reduction in added nitrite.

  10. Engineering strategies for the enhanced photo-H{sub 2} production using effluents of dark fermentation processes as substrate

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Chun-Yen; Chang, Jo-Shu [Department of Chemical Engineering, National Cheng Kung University, Tainan (China); Sustainable Environment Research Center, National Cheng Kung University, Tainan (China); Yeh, Kuei-Ling; Lo, Yung-Chung [Department of Chemical Engineering, National Cheng Kung University, Tainan (China); Wang, Hui-Min [Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung (China)

    2010-12-15

    The major obstacle of combining dark and photo fermentation for high-yield biohydrogen production is substrate inhibition while using dark fermentation effluent as the sole substrate. To solve this problem, the dark fermentation broth was diluted with different dilution ratio to improve photo-H{sub 2} production performance of an indigenous purple nonsulfur bacterium Rhodopseudomonas palustris WP3-5. The best photo-H{sub 2} production performance occurred at a dilution ratio of 1:2, giving a highest overall H{sub 2} production rate of 10.72 ml/l/h and a higher overall H{sub 2} yield of 6.14 mol H{sub 2}/mol sucrose. The maximum H{sub 2} content was about 88.1% during the dilution ratio of 1:2. The photo-H{sub 2} production performance was further improved by supplying yeast extract and glutamic acid as the nutrient. The results indicate that the overall H{sub 2} production rate and H{sub 2} yield increased to 17.02 ml/l/h and 10.25 mol H{sub 2}/mol sucrose, respectively. Using a novel solar-energy-excited optical fiber photobioreactor (SEEOFP) with supplementing tungsten filament lamp (TL) irradiation, the overall H{sub 2} production rate was improved to 17.86 ml/l/h. Meanwhile, the power consumption by combining SEEOFP and TL was about 37.1% lower than using TL alone. This study demonstrates that using optimal light sources and proper dilution of dark fermentation effluent, the performance of photo-H{sub 2} production can be markedly enhanced along with a reduction of power consumption. (author)

  11. Rapid monitoring of the fermentation process for Korean traditional rice wine 'Makgeolli' using FT-NIR spectroscopy

    Science.gov (United States)

    Kim, Dae-Yong; Cho, Byoung-Kwan

    2015-11-01

    The quality parameters of the Korean traditional rice wine "Makgeolli" were monitored using Fourier transform near-infrared (FT-NIR) spectroscopy with multivariate statistical analysis (MSA) during fermentation. Alcohol, reducing sugar, and titratable acid were the parameters assessed to determine the quality index of fermentation substrates and products. The acquired spectra were analyzed with partial least squares regression (PLSR). The best prediction model for alcohol was obtained with maximum normalization, showing a coefficient of determination (Rp2) of 0.973 and a standard error of prediction (SEP) of 0.760%. In addition, the best prediction model for reducing sugar was obtained with no data preprocessing, with a Rp2 value of 0.945 and a SEP of 1.233%. The prediction of titratable acidity was best with mean normalization, showing a Rp2 value of 0.882 and a SEP of 0.045%. These results demonstrate that FT-NIR spectroscopy can be used for rapid measurements of quality parameters during Makgeolli fermentation.

  12. DETERMINATION OF THERMOPHYSICAL PROPERTIES OF FERMENTED WHEAT RAW MATERIALS IN THE STUDY OF PROCESSES OF HEAT- AND MASS TRANSFER

    Directory of Open Access Journals (Sweden)

    A. V. Pribytkov

    2014-01-01

    Full Text Available Summary. The article presents the results of a study of thermophysical properties of fermented wheat raw materials used are described in this experimental method, explained the behavior of graphic curves under different external conditions, given the opportunity to use the results. Possibilities of application of physical characteristics in the design of various designs dryers. Introduced the concept of the fermented wheat feedstock described the appearance of the product and the conditions for its receipt, showing the influence of temperature and moisture on the investigational product. Shows the design of the stand to determine the thermal characteristics of the fermented wheat raw materials using the method of transient thermal regime and describes how it works. Introduced empirical regression equation adequately describe thermal characteristics. Depending on the results of the study are the coefficients of thermal conductivity, specific heat, thermal diffusivity on the moisture content and temperature. The linear dependence shows that with increasing temperature and moisture content of the physical characteristics increase.

  13. Effect Addition of Rice Bran on Fermentation Process to Increasing Lovastatin and Intensity of Red Pigment Angkak

    Directory of Open Access Journals (Sweden)

    Elok Zubaidah

    2014-01-01

    Full Text Available Red yeast rice, known as Angkak, is a natural dye product of rice fermented by mold Monascus purpureus. Red yeast rice contains lovastatin compounds as secondary metabolites that have been shown to lower triglycerides and cholesterol. Increase secondary metabolites can be done by the addition of a source of vitamin B1 and zinc. Rice bran is a good source of vitamin B1 and zinc. This study aims to increase levels of lovastatin and red pigments are produced during the fermentation of red yeast rice. The study uses a completely randomized design consisting of 6 treatments: the addition of rice bran on the fermentation medium (2.5, 5, 7.5, 10, 12.5 and 15%, respectively. The best treatment obtained from treatment adding with 5% rice bran where has the following characteristics: intensity of red pigment 3.574, 102.040 ppm lovastatin levels, the level of redness (a+ 15.40. The best treatment resulting red pigment solubility at a temperature of 25, 60, 80 and 100°C range from 1,149 to 2,552.

  14. ANAEROBIC DIGESTION MODEL ANALYSIS OF THE FERMENTATION PROCESS IN PSYCHROPHILIC AND MESOPHILIC CHAMBER IN ACCORDANCE WITH THE AMOUNT OF BIOGAS SOURCED

    Directory of Open Access Journals (Sweden)

    Dariusz Zdebik

    2015-03-01

    Full Text Available The paper presents problems concerning the modelling of anaerobic sludge stabilization, with the additional substrate (waste transported, dairy butchery sewage in psychrophilic fermentation conditions in the range 10–20 °C and mesophilic at 35 °C. Simulation test was conducted in the two digesters. Results of the study allowed to evaluate the effectiveness of conducting these processes in separate chambers, i.e. the psychrophilic and mesophilic chamber. During the simulations, terms of obtaining volatile fatty acids and biogas in conjunction with the operating conditions of the chambers indicated.

  15. Anaerobic xylose fermentation by Spathaspora passalidarum

    DEFF Research Database (Denmark)

    Hou, Xiaoru

    2012-01-01

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

  16. Draft genome sequence of the rubber tree Hevea brasiliensis

    Directory of Open Access Journals (Sweden)

    Rahman Ahmad Yamin Abdul

    2013-02-01

    Full Text Available Abstract Background Hevea brasiliensis, a member of the Euphorbiaceae family, is the major commercial source of natural rubber (NR. NR is a latex polymer with high elasticity, flexibility, and resilience that has played a critical role in the world economy since 1876. Results Here, we report the draft genome sequence of H. brasiliensis. The assembly spans ~1.1 Gb of the estimated 2.15 Gb haploid genome. Overall, ~78% of the genome was identified as repetitive DNA. Gene prediction shows 68,955 gene models, of which 12.7% are unique to Hevea. Most of the key genes associated with rubber biosynthesis, rubberwood formation, disease resistance, and allergenicity have been identified. Conclusions The knowledge gained from this genome sequence will aid in the future development of high-yielding clones to keep up with the ever increasing need for natural rubber.

  17. Isolation and purification of two immunodominant antigens from Nocardia brasiliensis.

    OpenAIRE

    Vera-Cabrera, L; Salinas-Carmona, M C; Welsh, O; Rodriguez, M. A.

    1992-01-01

    Two immunogenic proteins from a crude extract of Nocardia brasiliensis were purified to homogeneity. A 61-kDa protein (P61) was isolated from a 50% ammonium sulfate precipitate in two steps. Initially, P61 was obtained by electroelution in a 10% nondenatured preparative polyacrylamide gel electrophoresis (PAGE). In a second step, the eluate from the nondenatured gel was run in a 12% sodium dodecyl sulfate (SDS) preparative polyacrylamide gel. After elution, a single band was demonstrated by S...

  18. Partial purification of protective antigens from Nippostrongylus brasiliensis in mice.

    Science.gov (United States)

    Rhalem, A; Bourdieu, C; Luffau, G; Pery, P

    1988-01-01

    The purification of antigens from Nippostrongylus brasiliensis, through their ability to provoke cellular proliferation of immune cells and through their recognition by antibodies, led to an antigenic preparation which was extracted from adult worms and which contained only two proteins (MW 14 and 43 Kd). Mice which were vaccinated by the oral route after the entrapment of these two proteins in liposomes were strongly protected.

  19. ESTUDIO PRELIMINAR DE LA FITOHEMOAGLUTININA DE LA CANAVALIA BRASILIENSIS

    Directory of Open Access Journals (Sweden)

    Gerardo Perez Gómez

    2010-09-01

    Full Text Available Se establecio la presencia de una lectina en semillas de Canavalia brasiliensis. Esta proteina que es una globulina, presenta una alta actividad aglutinante respecto a eritrocitos equinos y caninos; esta aglutinacion es inhibida considerable mente por melezitosa (7mg/ml y en menor grado por sacarosa, fructosa y glucosa. Los ensayos realizados con eritrocitos humanos, bovinos o de carnero, demuestra que la lectina es capaz de aglutinarlos solo despues de una tripsinizacion.

  20. A synthetic peptide selectively kills only virulent Paracoccidioides brasiliensis yeasts

    OpenAIRE

    Kioshima, Erika Seki; Aliperti, Fabiana; Maricato, Juliana Terzi; Mortara, Renato Arruda; BAGAGLI, Eduardo; Mariano, Mario; Lopes, Jose Daniel

    2011-01-01

    This work was conducted to identify virulence biomarkers for Paracoccidioides brasiliensis (Pb), the fungus responsible for Paracoccidioidomycosis (PCM), a systemic disease endemic in Latin America. Measurement of mortality showed that all B10.A mice were killed after 250 days by the virulent Pb18 isolate while only one of the mice that received the attenuated counterpart died. Also, number of lung CFUs from virulent Pb18 inoculated mice were much higher when these isolates were compared. Pha...

  1. Paracoccidioides brasiliensis AND Paracoccidioides lutzii, A SECRET LOVE AFFAIR

    Science.gov (United States)

    ARANTES, Thales Domingos; BAGAGLI, Eduardo; NIÑO-VEGA, Gustavo; SAN-BLAS, Gioconda; THEODORO, Raquel Cordeiro

    2015-01-01

    SUMMARY To commemorate Prof. Carlos da Silva Lacaz's centennial anniversary, the authors have written a brief account of a few, out of hundreds, biological, ecological, molecular and phylogenetic studies that led to the arrival of Paracoccidioides lutzii, hidden for more than a century within Paracoccidioides brasiliensis. Lacaz's permanent interest in this fungus, and particularly his conviction on the benefits that research on paracoccidioidomycosis would bring to patients, were pivotal in the development of the field. PMID:26465366

  2. Poliginia em Sicalis flaveola brasiliensis (Gmelin, 1789) (Passeriformes, Emberizidae)

    OpenAIRE

    Luiz Octavio Marcondes Machado

    1982-01-01

    During observations that took place at the Sítio Monte Mor, Municipality of Limeira, São Paulo, two cases of bigamy among Sicalis flaveola brasiliensis were studied. The females occupied the same territory and built the nests close to one another. No aggression was observed between them, when one would enter each others' nest. The male fed the nestling of both females, even when the brood occurred simultaneously.

  3. Poliginia em Sicalis flaveola brasiliensis (Gmelin, 1789 (Passeriformes, Emberizidae

    Directory of Open Access Journals (Sweden)

    Luiz Octavio Marcondes Machado

    1982-01-01

    Full Text Available During observations that took place at the Sítio Monte Mor, Municipality of Limeira, São Paulo, two cases of bigamy among Sicalis flaveola brasiliensis were studied. The females occupied the same territory and built the nests close to one another. No aggression was observed between them, when one would enter each others' nest. The male fed the nestling of both females, even when the brood occurred simultaneously.

  4. 糙米酵素红曲酒发酵工艺的研究%Study on the fermentation process of brown rice leaven and red koji wine

    Institute of Scientific and Technical Information of China (English)

    姜忠丽; 王俊伟; 庞文录

    2013-01-01

    The fermentation process model and process parameters of brown rice leaven and red koji wine were determined through the single factor and orthogonal test,and the sanitation index,sensory index, physico-chemical index and main function nutrients of the finished wine were analyzed. The flavor, color, function of the drink developed were excellent. It was concluded that the optimum parameters were as:the ratio of rice to brown rice leaven of 3:1 ,rice and brown rice leavenas 100% ,monas-cus amount of 10%, yeast dosage of 1. 0% , solid -liquid ratio of 1:1.5, fermentation temperature controled at 24~28℃ , fermentation time of 8 d.%通过单因素试验和正交试验确定了糙米酵素红曲酒的发酵工艺模型及工艺参数,分析成品酒卫生指标、感官指标、理化指标及主要功能性营养成分,开发出一种风味、色泽、功能性均上乘的饮品.通过实验最终得出:糙米酵素红曲酒的最适原料配比(大米:糙米酵素)为3∶1,以大米和糙米酵素为100%计,最适红曲添加量为10%,最适酵母加入量为1.0%,最佳原料与水的比例为1∶1.5,发酵温度控制在24~28℃,发酵8d.

  5. 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)

  6. Ultrafiltration of hemicellulose hydrolysate fermentation broth

    Science.gov (United States)

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

    2017-03-01

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

  7. Optimization of process conditions of dry longan pulp fermented by complex lactic acid bacteria%龙眼果浆复合乳酸菌发酵工艺优化

    Institute of Scientific and Technical Information of China (English)

    赖婷; 张名位; 刘磊; 张瑞芬; 邓媛元; 池建伟

    2016-01-01

    Longan (Dimocarpus longan Lour.) is a subtropical fruit, and it contains many nutritional and functional components such as carbohydrates, fiber, and phenolics. However, the fresh longan fruit is susceptible to spoilage and has a short storage life, so it is necessary to develop a new product of longan by fermentation. The purpose of this study was to obtain the complex lactic acid bacteria being suitable for fermentation of dry longan pulp, and the optimizaiton of process conditions of fermentation. The effect of seven lactic acid bacteria (Lactobacillus acidophilus,Leuconostoc mesenteroides, Lactobacillus casei,Pediococcus pentosaceus,Lactobacillus plantarum subsp·Plantarum,Lactobacillus delbrueckii subsp. lactis ) fermentations on the Lactobacillus colonies, the pH value, the acidity and the content of reducing sugar and free phenolic was analyzed. The result showed that the content of reducing sugar was consumed and the content of free phenolic was increased in seven lactic acid bacteria fermentations in dry longan pulp.Leuconostoc mesenteroides and Lactobacillus plantarumsubsp·Plantarum were selected by comparing the effect of seven lactic acid bacteria fermention. The conditions of longan pulp fermented by complex lactic acid bacteria were optimized through the single factor experiment, and factors included solid-liquid ratio, fermentation temperature, fermentation time, complex lactobacillus inoculation, complex lactobacillus matching shift. The result showed that solid-liquid ratio, fermentation temperature, fermentation time, and complex lactobacillus inoculation were significant influence factors in dry longan pulp fermented by complex lactic acid bacteria. And the suitable conditions in dry longan pulp fermented by complex lactic acid bacteria were solid-liquid ratio1:7 (g/mL), fermentation temperature 35℃, fermentation time 48 h, complex lactobacillus inoculation 1%. Complex lactobacillus matching shift could not significantly effect on the fuzzy

  8. Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine

    Directory of Open Access Journals (Sweden)

    Jaroslav Jedlička

    2014-11-01

    Full Text Available We have focused on the influence evaluation of the locality, the vintage year and fermentation process on the volume of copper and lead into grape must and wine. First of all copper and lead volume was assessed into fresh grape musts. Subsequently the musts were fermented. During the wines analyses we found great decrease of copper by the fermentation process. Assessed Cu2+ values vary from 0.07 to 0.2 mg.L-1 and represent a decrease of the original copper volume from 90 to 97%. On the copper content into grape has probably the significant influence also the precipitation amount, which falling in the second part of the vegetation half a year. Total rainfall in the period before the grape harvesting (the months of August - September was for the first year 153 mm and for second year 137,5 mm. During both observed vintage years it was concerning to the above average values. Copper is not possible to eliminate totally in the protection of the vine against fungal diseases, because against it does not come into existence resistance into a pathogen. For resolution of this problem it is suitable to combine the copper and organic products. Fermentation affect as a biological filter and influence also lead volume. Into analysed wines we found the decrease of the lead volume from 25 to 94%. Maximal assessed Pb2+ value into wine was 0.09 mg.L-1. The linear relationship between lead and copper into grape must in relationship to the lead and copper into wine was not statistically demonstrated. We found the statistically significant relationship in lead content into grape must by the influence of the vintage year, which as we supposed, it was connected with the atmospheric precipitation quantity and distribution during the vegetation. On the base of the assessed results of the lead and copper volume into wine, we state that by using of the faultless material and appropriate technological equipment during the wine production, it is possible to eliminate almost

  9. Plasticidade anatômica das folhas de Xylopia brasiliensis Sprengel (Annonaceae Leaf anatomical plasticity of Xylopia brasiliensis Sprengel (Annonaceae

    Directory of Open Access Journals (Sweden)

    Cristina Filomena Justo

    2005-03-01

    Full Text Available A anatomia foliar do gênero Xylopia ainda é pouco explorada. A espécie Xylopia brasiliensis Sprengel, vulgarmente conhecida como pindaíba, ocorre tanto em mata primária como em vegetação modificada num amplo espectro de condições ambientais. O presente estudo descreve algumas características anatômicas da folha de X. brasiliensis e avalia quantitativamente o limbo foliar em função das diferenças ambientais, sazonais e de estatura das plantas. Verificou-se que a espécie apresenta plasticidade anatômica.Leaf anatomy of Xylopia is still poorly explored. The species Xylopia brasiliensis Sprengel, commonly known as pindaíba occurs in primary forest and in modified vegetation in a wide range of environmental conditions. The present study describes some leaf anatomical characteristics of this species and quantitatively evaluates them in function of environmental, seasonal and plant height differences. This species has anatomical plasticity.

  10. 液态发酵型茶酒的研制%Study on Tea Wine Process of Liquid State Fermentation

    Institute of Scientific and Technical Information of China (English)

    蒋陈凯; 陈文品

    2015-01-01

    为了探讨酿制优质茶酒的工艺技术,通过系列实验,对发酵工艺技术进行了系统研究,分别实验了绿茶、红茶、单丛茶叶原料。对茶酒进行理化成分的测定,并结合感官审评,获得的较佳的配方设计:茶叶原料为红茶,茶水比为1∶100(质量/体积),酒曲添加量为6g/L,加糖量为180g/L。实验中确定液态发酵型茶酒的较佳工艺条件:茶叶形态为整片茶叶,协同茶汤共同发酵,发酵温度为20℃,发酵时间为15d,蔗糖分2次加入。根据感官评定结果,对茶酒质量影响由大到小的因素依次为:茶水比、茶叶种类、温度、加糖次数。%To explore production of high quality tea wine,a series of fermentation experiments were performed. The superiority is reflected in the fermented tea wine sample from black tea. The best experimental design: Black tea to water ratio is 1∶100(weight/volume);distillers yeast addition is 6g/L;and sugar addition is 180 g/L. The best tea wine technology of liquid state fermentation: The whole tea leaves are fermented with tea soup for 15 days at 20℃;sugar addition is divided into 2 times. Factors that affect the quality of tea liquor from appreciable to subtle according to sensory evaluation: tea to water ratio,tea type,temperature,and sugar added time.

  11. Studies of the latex of Brazilian IAC series clones from Hevea brasiliensis

    Science.gov (United States)

    Natural rubber is an important commodity industrial crop that mainly derives from Hevea brasiliensis. Most natural rubber production is in Southeast Asia, but significant cultivar development takes place in Brazil, the original origin of current commercial H. brasiliensis cultivars. Thus it is criti...

  12. Isoenzymes Detect Variation in Populations of Triatoma brasiliensis (Hemiptera: Reduviidae: Triatominae

    Directory of Open Access Journals (Sweden)

    Costa Jane

    1997-01-01

    Full Text Available Triatoma brasiliensis is one of the most important vectors of Chagas disease in the semiarid zone of the northeast of Brazil. Intraspecific morphological and behavioural variation has been reported for different populations. Results for four distinct populations using eight isoenzymes are reported here. The literature describes three subspecies: T. brasiliensis brasiliensis Neiva, 1911; T. brasiliensis melanica Neiva & Lent, 1941 and T. brasiliensis macromelasoma Galvão, 1956. These subspecies differ mainly in their cuticle colour pattern and were regarded as synonyms by Lent and Wygodzinsky (1979. In order to evaluate whether the chromatic pattern is a morphological variation of different melanic forms within T. brasiliensis or due to interspecific variation, field collections were performed in localities where these three subspecies have been described: Caicó (Rio Grande do Norte, the type-locality for T. b. brasiliensis; Petrolina (Pernambuco for T. b. macromelasoma and Espinosa (Minas Gerais for T. b. melanica. A fourth distinct chromatic pattern was found in Juazeiro (Bahia. A total of nine loci were studied. Values of Nei's genetic distance (D were calculated. T. b. brasiliensis and T. b. macromelasoma are the closest populations with a D=0.295. T. b. melanica had a D ³ 0.537 when compared to the others, a distance in the range of interspecific variation for other triatomine species

  13. Nutritional Requirements for Growth of Agaricus brasiliensis = Requerimentos nutricionais para o crescimento micelial de Agaricus brasiliensis

    Directory of Open Access Journals (Sweden)

    Pascoal José Gaspar Júnior

    2011-01-01

    Full Text Available The nutritional requirements of A. brasiliensis in culture media were assessed by supplementing a basal medium (g L-1: (glucose, 10, KH2PO4, 1, MgSO4.7H2O, 0.5, [NH4]2SO4, 1, pH 5.5 with CaCl2, trace elements (FeSO4.7H2O; MnCl2.4H2O; ZnSO4.7H2O; CuSO4.5H2O, casein, yeast extract, peptone, B-vitamins or amino acids. Evaluations were based on the mycelial growth in solid or liquid culture (mm day-1 or mg day-1 and visual analysis of the colony. The addition of CaCl2 and trace elements was very important for the major mycelial growth of the fungi. The addition of casein and inositol to the medium did not have a significant effect on growth. The best growth result in solid medium was obtained with the basal medium plus the addition of yeast extract and peptone. In relation to the other nutrient sources, the mycelial growth in the presence of amino acids darkened the medium after two weeks. The addition of B-vitamins to the basal medium lead to slower mycelial growth; however, growth was more visually dense when compared to other nutritional sources. B-vitamins added separately did not have the same result, suggesting that the fungus requires two or more vitamins at the same time for better mycelial growth.Os requerimentos nutricionais de A. brasiliensis foram avaliados, com a suplementação de um meio basal (g L-1: (glicose, 10, KH2PO4, 1, MgSO4.7H2O, 0.5, [NH4]2SO4, 1, pH 5.5 com CaCl2, micronutrientes (FeSO4.7H2O; MnCl2.4H2O; ZnSO4.7H2O; CuSO4.5H2O, caseína, extrato de levedura, peptona, vitaminas do complexo B ou aminoácidos. O crescimento micelial foi avaliado em meio sólido e líquido, considerando velocidade de crescimento e produção de massa micelial (mm dia-1 ou mg dia-1 e análise visual da colônia. A adição de CaCl2 e micronutrientes foi muito importante para o melhor crescimentomicelial do fungo, enquanto que a adição de caseina e inositol não apresentou efeito significativo sobre o crescimento. O melhor crescimento em meio s

  14. Study on the fermentation process conditions of L-valine produced by Corynebacterium glutamicum%L-缬氨酸的发酵工艺条件研究

    Institute of Scientific and Technical Information of China (English)

    曾青兰; 孙连连; 王志勇

    2012-01-01

    以谷氨酸棒杆菌(Corynebacterium glutamicum)CICC20887为生产菌株,采用单因素实验研究了发酵工艺条件对L-缬氨酸产量的影响.结果表明,该菌发酵生产L-缬氨酸的适宜初糖浓度、生物素添加量、VB1添加量、玉米浆添加量分别为90 g/L、80 μg/L、0.20 mg/L、30 g/L,发酵期间,24 h前pH值应控制在6.5~6.7、后48 h应控制在7.0~7.2,温度30~31℃,发酵周期应控制在66~72 h.%Using Corynebacterium glutamicum CICC20887 as producing strain,the effect of fermentation process condition on the yield of L-valine were studied with single factor design; The results showed that the optimum concentration of initial glucose, D-biotin, VB1 and corn syrup were 90g/L,80μg/L,0. 20 mg /L, 30g/L respectively;The optimal fermentation conditions of pH, temperature and fermentation period were 6. 5~6. 7 (for the initial 24 hours) ,7. 0~7. 2 (during 24 to 72 hours), 30~31℃ , 66~72 h respectively. This study could offe a basis for industrial production of L-valine.

  15. A new process for efficiently producing methane from waste activated sludge: alkaline pretreatment of sludge followed by treatment of fermentation liquid in an EGSB reactor.

    Science.gov (United States)

    Zhang, Dong; Chen, Yinguang; Zhao, Yuxiao; Ye, Zhengxiang

    2011-01-15

    In the literature the production of methane from waste activated sludge (WAS) was usually conducted in a continuous stirred tank reactor (CSTR) after sludge was pretreated. It was reported in our previous publication that compared with other pretreatment methods the methane production in CSTR could be significantly enhanced when sludge was pretreated by NaOH at pH 10 for 8 days. In order to further improve methane production, this study reported a new process for efficiently producing methane from sludge, that is, sludge was fermented at pH 10 for 8 days, which was adjusted by Ca(OH)(2), and then the fermentation liquid was treated in an expanded granular sludge bed (EGSB) for methane generation. First, for comparing the methane production observed in this study with that reported in the literature, the conventional operational model was applied to produce methane from the pH 10 pretreated sludge, that is, directly using the pH 10 pretreated sludge to produce methane in a CSTR. It was observed that the maximal methane production was only 0.61 m(3)CH(4)/m(3)-reactor/day. Then, the use of fermentation liquid of pH 10 pretreated sludge to produce methane in the reactors of up-flow anaerobic sludge bed (UASB), anaerobic sequencing batch reactor (ASBR) and EGSB was compared. The maximal methane production in UASB, ASBR, and EGSB reached 1.41, 3.01, and 12.43 m(3)CH(4)/m(3)-reactor/day, respectively. Finally, the mechanisms for EGSB exhibiting remarkably higher methane production were investigated by enzyme, adenosine-triphosphate (ATP), scanning electron microscope (SEM) and fluorescence in situ hybridization (FISH) analyses. It was found that the granular sludge in EGSB had the highest conversion efficiency of acetic acid to methane, and the greatest activity of hydrolysis and acidification enzymes and general physiology with much more Methanosarcinaceae.

  16. Fermentation Process and NutritionaI Components of Tartary Buckwheat Natto%苦荞纳豆发酵H艺及其营养成分分析

    Institute of Scientific and Technical Information of China (English)

    董岳峰

    2016-01-01

    以苦荞和黄豆为原料,以感官评价、纳豆菌数量和纳豆激酶活力三者的加权评分为指标,采用正交设计优化苦荞纳豆的制作发酵工艺,并对苦荞纳豆的氨基酸组成、氨基酸态氮、黄酮和多糖含量进行了测定。优化后的苦荞纳豆发酵工艺:苦荞和黄豆质量比为2∶8,接种量为5%,发酵时间为24 h。苦荞纳豆含有丰富的氨基酸,氨基酸态氮含量为0.4 g/100 g,黄酮类化合物含量为78 mg/100 g,多糖含量为4.0 g/100 g。%Soybean and tartary buckwheat are used as raw materials for making tartary buckwheat natto.With sensory evaluation,Bacillusnattocount and nattokinase activity as indexes,the optimum fermentation process is determined by L9 (34 )orthogonal experiment design.The nutritional components of buckwheat natto are determined,including amino acids composition,amino acid nitrogen,polysaccharides and flavonoids.The optimum fermentation technology is the mass ratio of tartary buckwheat and soybean as 2∶8 ,the inoculum concentration of 5% and fermentation time of 24 h.Amino acids composition of tartary buckwheat natto is abundant,the content of amino acid nitrogen and polysaccharides is 0.4,4.0 g/100 g respectively.The total flavonoids content is 78 mg/100 g.

  17. Commercialization of a novel fermentation concept.

    Science.gov (United States)

    Mazumdar-Shaw, Kiran; Suryanarayan, Shrikumar

    2003-01-01

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

  18. Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.

    Science.gov (United States)

    Mukisa, Ivan M; Byaruhanga, Yusuf B; Muyanja, Charles M B K; Aijuka, Matthew; Schüller, Reidar B; Sahlstrøm, Stefan; Langsrud, Thor; Narvhus, Judith A

    2012-08-01

    Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity. Two ALAB, Lactobacillus plantarum MNC 21 and Lactococcus lactis MNC 24, isolated from Obushera, were used to ferment starches in MRS broth: sorghum, millet, sweet potato, and commercial soluble starch. The amylolytic activity of MNC 21 was comparable to that of the ALAB collection strain Lb. plantarum A6, while that of MNC 24 was extremely low. MNC 21, MNC 24, and their coculture were compared to A6 and sorghum malt for ability to ferment and reduce the viscosity of sorghum porridge (11.6% dry matter). ALAB and the coculture lowered the pH from 6.2 to porridge than the monocultures. The coculture initiated changes in the rheological parameters storage modulus (G'), loss modulus (G″), phase angle (δ), and complex viscosity (η*) earlier than its constituent monocultures. The shear viscosity of sorghum porridge was reduced significantly (P < 0.05) from 1950 cP to 110 cP (malt), 281 cP (coculture), 382 cP (MNC 21), 713 cP (MNC 24), and 722 cP (A6). Coculturing strong ALAB with weak ALAB or non-ALAB can be exploited for preparation of nutrient-dense weaning foods and increasing lactic acid yield from starchy materials.

  19. Micro-organisms in latex and natural rubber coagula of Hevea brasiliensis and their impact on rubber composition, structure and properties.

    Science.gov (United States)

    Salomez, M; Subileau, M; Intapun, J; Bonfils, F; Sainte-Beuve, J; Vaysse, L; Dubreucq, E

    2014-10-01

    Natural rubber, produced by coagulation of the latex from the tree Hevea brasiliensis, is an important biopolymer used in many applications for its outstanding properties. Besides polyisoprene, latex is rich in many nonisoprene components such as carbohydrates, proteins and lipids and thereby constitutes a favourable medium for the development of micro-organisms. The fresh rubber coagula obtained by latex coagulation are not immediately processed, allowing the development of various microbial communities. The time period between tree tapping and coagula processing is called maturation, during which an evolution of the properties of the corresponding dry natural rubber occurs. This evolution is partly related to the activity of micro-organisms and to the modification of the biochemical composition. This review synthesizes the current knowledge on microbial populations in latex and natural rubber coagula of H. brasiliensis and the changes they induce on the biochemistry and technical properties of natural rubber during maturation.

  20. 香椿酸豆奶生产工艺技术研究%Study on Processing Technology of Fermented Soybean Milk with Chinese Toona

    Institute of Scientific and Technical Information of China (English)

    万娅琼; 伍玉菡; 尤逢患; 储耀宇

    2012-01-01

    以香椿和大豆为原料,研究了香椿酸豆奶生产的关键技术,优化了香椿汁的添加量及发酵条件。结果显示:香椿提取液添加量为5.0%,混合工作发酵剂接种比例为4%,白砂糖8%,乳清粉0.5%,磷酸三钠0.05%,复合稳定剂0.2%,并高压均质2次,生产的酸豆奶色泽淡绿,酸甜适口,无气泡和乳清析出,具有香椿和大豆特有香气和发酵乳香。%The key processing technology of fermented soybean milk was studied using Chinese Toona and soybean as materi- als. The purpose was to develop fermented soybean milk with Chinese Toona flavor. The result showed that it could be real- ized with 5.0% Chinese Toona extract,4% mixed starter,8% sugar,0.5% whey powder, 0.05% trisodium phosphate, 0.2% complex stabilizer and twice high- pressure homogenization.

  1. Determination of volatile and non-volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography.

    Science.gov (United States)

    Ligor, Magdalena; Jarmalaviciene, Reda; Szumski, Michal; Maruska, Audrius; Buszewski, Boguslaw

    2008-08-01

    The aim of the investigations was to develop analytical methods for the determination of selected volatile and non-volatile organic compounds numbering among the final products of milk fermentation. The analyzed compounds were as follows: biacetyl and carboxylic acids (formic, acetic, citric, and lactic). The model yogurt was prepared under controlled conditions in our laboratory by addition of the selected bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) to the milk sample. The temperature, time, and stirring were controlled during the fermentation process. Factors considered in SPMPE-GC-FID method development included fiber exposure time, salt addition, temperature of extraction, and temperature of desorption. Various SPME fibers, for example with PDMS, CAR/PDMS, PA, and PDMS/DVB coatings, were tested to obtain the highest recovery of the investigated compounds extracted from yogurt samples. Based on these preliminary experiments, qualitative and quantitative analyses for the determination of biacetyl were performed by SPME-GC-FID. Moreover, a capillary zone electrophoresis method was developed for the determination of carboxylic acids in the yogurt samples. The buffer composition as well as deproteinization by acetonitrile were found to have a crucial effect on the analysis.

  2. 香肠发酵过程中产品品质的变化%Changes of Qual ity during the Fermenting Process of Sausage

    Institute of Scientific and Technical Information of China (English)

    陈宇飞; 杨柳

    2014-01-01

    采用传统方法制作香肠,对香肠发酵过程中感官指标、质构、pH、水分含量、水分活度、蛋白水解指数、TBA等理化指标及微生物指标进行测定,确定香肠发酵过程中各项指标范围。结果表明:水分含量、p H、水分活度呈下降趋势,蛋白水解指数、TBA值呈上升趋势。检测指标的变化趋势表明:香肠发酵16天,各项指标较为理想。%Adopt the traditional method to make sausage,determine the sensory indexes,texture, pH,moisture content,water activity,proteolysis index,TBA and the microbial indexes in the fer-mentation process of sausage,and confirm the scope for each index.The result shows that the mois-ture content,pH and water activity decline,the proteolysis index and TBA increase,the changes of detection indexes also show that each index is better when the sausage is fermented for 1 6 days.

  3. Research on Fermentation Time in the Process of Pear Vinegar%梨醋工艺中发酵时间的研究

    Institute of Scientific and Technical Information of China (English)

    黄玉玲

    2014-01-01

    鸭梨醋是在发扬我国传统食醋文化的基础上研制成功的一种集鸭梨与醋保健功能为一体的新型保健饮料。主要研究以河南鸭梨为原料生产梨醋的工艺,通过实验确定了葡萄酒酵母进行酒精发酵的最佳时间为5天,确定了醋酸菌发酵时间为6天。%Pear vinegar is a new kind of healthy drink developed successfully with the healthy functions of pear and vinegar based on carrying forward Chinese traditional culture.This paper mainly studies the production process of pear vinegar,taking He′nan pears as raw materials.The optimum alcohol fermentation time of wine yeast is 5 days,and the acetic acid bacteria fermentation time is 6 days, which are determined by experiments.

  4. Revalidation and redescription of Triatoma brasiliensis macromelasoma Galvão, 1956 and an identification key for the Triatoma brasiliensis complex (Hemiptera: Reduviidae: Triatominae

    Directory of Open Access Journals (Sweden)

    Jane Costa

    2013-09-01

    Full Text Available Triatoma brasiliensis macromelasoma is revalidated based on the results of previous multidisciplinary studies on the Triatoma brasiliensis complex, consisting of crossing experiments and morphological, biological, ecological and molecular analyses. These taxonomic tools showed the closest relationship between T. b. macromelasoma and Triatoma brasiliensis brasiliensis. T. b. macromelasoma is redescribed based on specimens collected in the type locality and specimens from a F1 colony. The complex now comprises T. b. brasiliensis, T. b. macromelasoma, Triatoma melanica, Triatoma juazeirensis and Triatoma sherlocki. An identification key for all members of the complex is presented. This detailed comparative study of the morphological features of T. b. macromelasoma and the remaining members of the complex corroborates results from multidisciplinary analyses, suggesting that the subspecific status is applicable. This subspecies can be distinguished by the following combination of features: a pronotum with 1+1 narrow brownish-yellow stripes on the submedian carinae, not attaining its apex, hemelytra with membrane cells darkened on the central portion and legs with an incomplete brownish-yellow ring on the apical half of the femora. Because the T. brasiliensis complex is of distinct epidemiological importance throughout its geographic distribution, a precise identification of its five members is important for monitoring and controlling actions against Chagas disease transmission.

  5. Revalidation and redescription of Triatoma brasiliensis macromelasoma Galvão, 1956 and an identification key for the Triatoma brasiliensis complex (Hemiptera: Reduviidae: Triatominae)

    Science.gov (United States)

    Costa, Jane; Correia, Nathália Cordeiro; Neiva, Vanessa Lima; Gonçalves, Teresa Cristina Monte; Felix, Márcio

    2013-01-01

    Triatoma brasiliensis macromelasoma is revalidated based on the results of previous multidisciplinary studies on the Triatoma brasiliensis complex, consisting of crossing experiments and morphological, biological, ecological and molecular analyses. These taxonomic tools showed the closest relationship between T. b. macromelasoma and Triatoma brasiliensis brasiliensis. T. b. macromelasoma is redescribed based on specimens collected in the type locality and specimens from a F1 colony. The complex now comprises T. b. brasiliensis, T. b. macromelasoma, Triatoma melanica, Triatoma juazeirensis and Triatoma sherlocki. An identification key for all members of the complex is presented. This detailed comparative study of the morphological features of T. b. macromelasoma and the remaining members of the complex corroborates results from multidisciplinary analyses, suggesting that the subspecific status is applicable. This subspecies can be distinguished by the following combination of features: a pronotum with 1+1 narrow brownish-yellow stripes on the submedian carinae, not attaining its apex, hemelytra with membrane cells darkened on the central portion and legs with an incomplete brownish-yellow ring on the apical half of the femora. Because the T. brasiliensis complex is of distinct epidemiological importance throughout its geographic distribution, a precise identification of its five members is important for monitoring and controlling actions against Chagas disease transmission. PMID:24037202

  6. Estudo do escápulo-coracóide e da cartilagem sinarcual cérvico-torácica de Rhinoptera brasiliensis Müller & Henle e Rhinoptera bonasus (Mitchill Elasmobranchii, Rhinopteridae Study of the scapulocoracoid and cervico-thoracic synarcual cartilage of Rhinoptera brasiliensis Müller & Henle and Rhinoptera bonasus (Mitchill (Elasmobranchii, Rhinopteridae

    Directory of Open Access Journals (Sweden)

    Andreia Francisco Afonso

    2001-06-01

    Full Text Available A comparative analysis of the scapulocoracoid and cervico-thoracic synarcual cartilage of juvenile specimens of Rhinoptera brasiliensis Müller & Henle, 1841 and R. bonasus (Mitchill, 1815 was accomplished, in order to identify specific, individual and ontogenetic differences. In the scapulocoracoid, the scapular foramen and the posterodorsal fenestra is larger in R. brasiliensis. The anterior fenestra bridge is thicker and the metacondyle is thinner and longer in R. bonasus. This species also possesses a larger re-entrance between the mesocondyle and the metacondyle, as well as in the fitting region of'the synarcual cartilage, placed close to the scapular process. The individual differences are: posteroventral fenestra with variable diameter independent of the size of the specimens; scapulocoracoids, in some specimens, are more fragile even if they have been kept in the same conservation conditions. In the cervico-thoracic synarcual cartilage, the lateral stay in R. brasiliensis encloses completely the superior portion of the anteroscapular bridge. There are three more prominent condyles beside the suprascapula in R. brasiliensis, R. bonasus, however, shows a protuberance close to the suprascapula, inconspicuous and more distant from the scapular lamina. Several specimens of different size of R. bonasus show a synarcual cartilage wider in ventral view and higher in lateral view. In the majority of specimens, the number of ventral spinal foramina is higher than the dorsal ones in both species. R. bonasus has only one pair of asymmetric basal foramina, whereas R. brasiliensis possesses three or four foramina. Regarding individual differences, at least one specimen of R. bonasus exhibits a single basal foramen.

  7. Manufacturing Ethyl Acetate From Fermentation Ethanol

    Science.gov (United States)

    Rohatgi, Naresh K.; Ingham, John D.

    1991-01-01

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

  8. Fermentation method producing ethanol

    Science.gov (United States)

    Wang, Daniel I. C.; Dalal, Rajen

    1986-01-01

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

  9. The study of the influence of temperature and initial glucose concentration on the fermentation process in the presence of Saccharomyces cerevisiae yeast strain immobilized on starch gels by reversed-flow gas chromatography.

    Science.gov (United States)

    Lainioti, G Ch; Kapolos, J; Koliadima, A; Karaiskakis, G

    2012-01-01

    The technique of reversed-flow gas chromatography (RFGC) was employed for the determination of the alcoholic fermentation phases and of kinetic parameters for free and immobilized cell systems, at different initial glucose concentrations and temperature values. In addition to this, due to its considerable advantages over other techniques, RFGC was used for the characterization of a new biocatalyst, yeast cells immobilized on starch gel, and especially wheat starch gel. Immobilization of wine yeast Saccharomyces cerevisiae AXAZ-1 was accomplished on wheat and corn starch gels in order to prepare new biocatalysts with great interest for the fermentation industry. The RFGC led with great accuracy, resulting from a literature review, to the determination of reaction rate constants and activation energies at each phase of the fermentation processes. A maximum value of rate constants was observed at initial glucose concentration of 205 g/L, where a higher number of yeast cells was observed. The increase of glucose concentrations had a negative influence on the growth of AXAZ-1 cells and rate constants were decreased. The decrease of fermentation temperature caused a substantial reduction in the viability of immobilized cells as well as in rate constant values. Activation energies of corn starch gel presented lower values than those of wheat starch gel. However, the two supports showed higher catalytic efficiency than free cell systems, proving that starch gels may act as a promoter of the catalytic activity of the yeast cells involved in the fermentation process.

  10. Research on Step-wise Control pH Value in the First-step Fermentation Process of Vitamin C%维生素C一步发酵过程阶梯式控制pH值的研究

    Institute of Scientific and Technical Information of China (English)

    付海晨; 齐代鹏

    2011-01-01

    Currently change of the pH value was mainly adjusted by calcium carbonate during the first-step fermentation process of Vitamin C(referred to as VC).Through adding sodium carbonate,to step-wise control the pH value of the VC fermentation process.The results showed that pre-fermentation was controled the pH value at 6.0,post-fermentation pH value at 5.0 by adding the sodium carbonate,the fermentation period could be shortened further 33%.%目前维生素C(简称VC)第一步发酵过程中pH值的变化主要由CaCO3来调解。研究了Na2CO3代替CaCO3,并采用阶梯式控制发酵过程的pH值。结果表明:通过Na2CO3来控制发酵过程中pH值[前期控制pH值为6.0(8 h前),后期控制pH值为5.0],可以缩短一步发酵周期33%。

  11. 库尔勒香梨果醋生产过程中醋酸发酵工艺的优化%Technology Optimization of Acetic Acid Fermentation in the Production Process of Korla Fragrant Pear Vinegar

    Institute of Scientific and Technical Information of China (English)

    王陈强; 崔正涛; 沈广军; 李静; 马自强; 颜海燕

    2016-01-01

    In order to improve the effective utilization rate of the Korla fragrant pear, the alcohol fermentation and acetic acid fermentation process were been used. In the process of acetic acid fermentation of Acetobacter pasteurianus, the single factor Acetobacter pasteurianus addition, fermentation temperature and degree of alcohol effect on acid production were been studied. On the basis of single factor experiments of orthogonal experiment, the results showed that the optimum technological conditions of acetic acid fermentation:Acetobacter pasteurianus addition 12%, fermentation temperature 31℃, degree of alcohol 8ovol. Single fermentation acetic acid yield was up to 4.82g/100mL. In the fermentation process of acetic acid, supplemented two times original wine in order to maintain the alcohol concentration at 7.5ovol~ 8ovol. With the fermentation period of 10d~12d, the concentration of acetic acid could reach 6.12g/100mL ~7.42g/100mL.%为了提高库尔勒香梨的有效利用率,采用酒精发酵和醋酸发酵发酵工艺。在巴氏醋酸杆菌醋酸发酵过程中,研究了单因素巴氏醋酸杆菌添加量,发酵温度,酒精度对产酸的影响,单因素实验的基础上进行正交实验,结果表明醋酸发酵最佳工艺条件为:巴氏醋酸杆菌添加量12%,发酵温度31℃,酒精度8ºvol,单次发酵产酸量可达4.82g/100mL。在发酵过程中补加2次香梨原果酒以维持发酵液中酒精浓度为7.5ºvol~8.0ºvol,发酵周期10d~12d,醋酸浓度可达6.12g/100mL~7.42g/100mL。

  12. Study on fermentation processing technology of walnut soybean yogurt%核桃酸豆乳发酵工艺研究

    Institute of Scientific and Technical Information of China (English)

    贾建会; 吕晓莲; 郭宏; 田旭; 彭义交; 徐增慧

    2012-01-01

    This study investigates the processing technologies of walnut soybean yogurt fermented by the mixed starter of Lactobacillus delbrueckii and Streptococcus thermophilus. The optimum processing technology is determined by orthogonal experiment: dry weight ratio of soybean and walnut 2:1, incubation amount 5%, fermentation time 4.5h, weight of sucrose 7%, stabilizer 0.5%.The number of live bacteria of this walnut soybean yogurt processed under the above condition is 3.7×108/ml. The change patterns of acidity, pH value and lactic acid bacteria number during storage were studied as well.%该文以大豆和核桃为主要原料,研究了用德氏保加利亚乳杆菌和嗜热链球菌为混合发酵剂进行乳酸发酵制作核桃酸豆乳的工艺.经正交试验得到的最佳工艺条件为大豆:核桃仁干重比为2:1(w/w),接种量3%,发酵时间4.5h,添加白砂糖7%、稳定剂0 5%,在此最佳条件下制作的核桃酸豆乳活菌数为3.7×108个/mL.同时还研究了贮藏期间核桃酸豆乳酸度、pH值及乳酸菌的变化规律.

  13. An Approach to Continuous Approximation of Pareto Front Using Geometric Support Vector Regression for Multi-objective Optimization of Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    Jiahuan Wu; Jianlin Wang; Tao Yu; Liqiang Zhao

    2014-01-01

    The approaches to discrete approximation of Pareto front using multi-objective evolutionary algorithms have the problems of heavy computation burden, long running time and missing Pareto optimal points. In order to overcome these problems, an approach to continuous approximation of Pareto front using geometric support vector regression is presented. The regression model of the small size approximate discrete Pareto front is constructed by geometric support vector regression modeling and is described as the approximate continuous Pareto front. In the process of geometric support vector regression modeling, considering the distribution characteristic of Pareto optimal points, the separable augmented training sample sets are constructed by shifting original training sample points along multiple coordinated axes. Besides, an interactive decision-making (DM) procedure, in which the continuous approximation of Pareto front and decision-making is performed interactive-ly, is designed for improving the accuracy of the preferred Pareto optimal point. The correctness of the continuous approximation of Pareto front is demonstrated with a typical multi-objective optimization problem. In addition, combined with the interactive decision-making procedure, the continuous approximation of Pareto front is applied in the multi-objective optimization for an industrial fed-batch yeast fermentation process. The experi-mental results show that the generated approximate continuous Pareto front has good accuracy and complete-ness. Compared with the multi-objective evolutionary algorithm with large size population, a more accurate preferred Pareto optimal point can be obtained from the approximate continuous Pareto front with less compu-tation and shorter running time. The operation strategy corresponding to the final preferred Pareto optimal point generated by the interactive DM procedure can improve the production indexes of the fermentation process effectively.

  14. Bioactive triterpenes and phenolics of leaves of Eugenia brasiliensis

    Directory of Open Access Journals (Sweden)

    Michele Debiase Alberton Magina

    2012-01-01

    Full Text Available A chemical investigation of Eugenia brasiliensis Lam. (Myrtaceae leaves led to the isolation of α-amyrin and β-amyrin (in a mixture, betulin, 29-hydroxy-oleanolic acid, quercetin, catechin and gallocatechin. Herein, the identification of 29-hydroxy-oleanolic acid is reported for the first time in the Myrtaceae family. Moreover, in this study, the extract, fractions and six of the seven compounds were monitored for toxicity toward Artemia salina, antibacterial and acetylcholinesterase inhibitory activity. The crude ethanol extract of the leaves and fractions were found be active on A. salina toxicity bioassay.

  15. Biochemical characterization of Paracoccidioides brasiliensis α-1,3-glucanase Agn1p, and its functionality by heterologous Expression in Schizosaccharomyces pombe.

    Directory of Open Access Journals (Sweden)

    Héctor Villalobos-Duno

    Full Text Available α-1,3-Glucan is present as the outermost layer of the cell wall in the pathogenic yeastlike (Y form of Paracoccidioides brasiliensis. Based on experimental evidence, this polysaccharide has been proposed as a fungal virulence factor. To degrade α-1,3-glucan and allow remodeling of the cell wall, α-1,3-glucanase is required. Therefore, the study of this enzyme, its encoding gene, and regulatory mechanisms, might be of interest to understand the morphogenesis and virulence process in this fungus. A single gene, orthologous to other fungal α-1,3-glucanase genes, was identified in the Paracoccidioides genome, and labeled AGN1. Transcriptional levels of AGN1 and AGS1 (α-1,3-glucan synthase-encoding gene increased sharply when the pathogenic Y phase was cultured in the presence of 5% horse serum, a reported booster for cell wall α-1,3-glucan synthesis in this fungus. To study the biochemical properties of P. brasiliensis Agn1p, the enzyme was heterologously overexpressed, purified, and its activity profile determined by means of the degradation of carboxymethyl α-1,3-glucan (SCMG, chemically modified from P. brasiliensis α-1,3-glucan, used as a soluble substrate for the enzymatic reaction. Inhibition assays, thin layer chromatography and enzymatic reactions with alternative substrates (dextran, starch, chitin, laminarin and cellulose, showed that Agn1p displays an endolytic cut pattern and high specificity for SCMG. Complementation of a Schizosaccharomyces pombe agn1Δ strain with the P. brasiliensis AGN1 gene restored the wild type phenotype, indicating functionality of the gene, suggesting a possible role of Agn1p in the remodeling of P. brasiliensis Y phase cell wall. Based on amino acid sequence, P. brasiliensis Agn1p, groups within the family 71 of fungal glycoside hydrolases (GH-71, showing similar biochemical characteristics to other members of this family. Also based on amino acid sequence alignments, we propose a subdivision of fungal

  16. Anatomy of the alimentary tract of Salminus brasiliensis (Cuvier, 1817 (Pisces, Characidae, Salmininae

    Directory of Open Access Journals (Sweden)

    Eliane Menin

    2008-06-01

    Full Text Available The alimentary tract of Salminus brasiliensis shows anatomic adaptations to its carnivorous, ichthyophagous feeding habit, particularly regarding the distensible esophagus and stomach, especially the caecal region, and the relatively short intestine. The great distensibility of the wall of the anterior intestine is due mainly to the pattern of the mucous membrane, which exhibits thick longitudinal folds. In the anterior intestine the transport of the food is facilitated by the longitudinal pattern of the mucous folds. In the esophagus and pyloric region, related to the propulsion of food to the net organ, the muscular tunica is more developed than in the rest of the alimentary tract. The pyloric constriction regulates the food flux to the middle intestine. Due to the pattern of mucous membrane of the middle and posterior intestines, in net form, the material being processed can be retained for a greater length of time. The intestinal effective absorption area is amplified due to the tubular structure of the middle intestine, of the mucous intestinal folds, and the pyloric caeca. The alimentary tract of S. brasiliensis is similar in structure to that of other Salmininae and to the majority of the piscivorous Characiformes such as Acestrorhynchus britskii and A. lacustris, although in these two the ileum-rectal valve is found. It also differs from the alimentary tracts of Hoplias malabarius and H. lacerdae, in that the esophagus has variable caliber, the stomach possesses a wider cardia, and the intestinal arrangement is different from “N”, besides the presence of the ileum-rectal valve.

  17. Taxonomic and functional microbial signatures of the endemic marine sponge Arenosclera brasiliensis.

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    Amaro E Trindade-Silva

    Full Text Available The endemic marine sponge Arenosclera brasiliensis (Porifera, Demospongiae, Haplosclerida is a known source of secondary metabolites such as arenosclerins A-C. In the present study, we established the composition of the A. brasiliensis microbiome and the metabolic pathways associated with this community. We used 454 shotgun pyrosequencing to generate approximately 640,000 high-quality sponge-derived sequences (∼150 Mb. Clustering analysis including sponge, seawater and twenty-three other metagenomes derived from marine animal microbiomes shows that A. brasiliensis contains a specific microbiome. Fourteen bacterial phyla (including Proteobacteria, Cyanobacteria, Actinobacteria, Bacteroidetes, Firmicutes and Cloroflexi were consistently found in the A. brasiliensis metagenomes. The A. brasiliensis microbiome is enriched for Betaproteobacteria (e.g., Burkholderia and Gammaproteobacteria (e.g., Pseudomonas and Alteromonas compared with the surrounding planktonic microbial communities. Functional analysis based on Rapid Annotation using Subsystem Technology (RAST indicated that the A. brasiliensis microbiome is enriched for sequences associated with membrane transport and one-carbon metabolism. In addition, there was an overrepresentation of sequences associated with aerobic and anaerobic metabolism as well as the synthesis and degradation of secondary metabolites. This study represents the first analysis of sponge-associated microbial communities via shotgun pyrosequencing, a strategy commonly applied in similar analyses in other marine invertebrate hosts, such as corals and algae. We demonstrate that A. brasiliensis has a unique microbiome that is distinct from that of the surrounding planktonic microbes and from other marine organisms, indicating a species-specific microbiome.

  18. 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.

  19. Optimization on fermentation process parameters of eucommia ulmoides vinegar%杜仲叶醋发酵工艺参数优化

    Institute of Scientific and Technical Information of China (English)

    贾春凤; 刘恺; 陈梅香

    2013-01-01

    Taking the contents of acetic acid in the traditional process and chlorogenic acid in eucommia ulmoide leaves, the parameters of eucommia ulmoides vinegar were optimized. Through single factor and orthogonal experiments, the parameters that affect the contents of carbohydrate and chlorogenic acid was studied in the first fermentation process of eucommia ulmoide leaves vinegar. The results showed that: the proportion of bran to eucommia ulmoides leaves enzymatic hydrolysate 2 : 10, the addition of glucose 0.6 g/mL, sterilizing temperature 1211, sterilizing time 30min, ethanol fermentation time 3d, acetic acid fermentation time 4d. Under this condition, the contents of total acids and chlorogenic acid in the vinegar were (4.46±0.05) g/100 mL and (0.60± 0.06) mg/mL, respectively, and the other indexes were also fit to the national standards of high quality of eucommia ulmoides leaves vinegar.%以传统醋发酵指标和绿原酸含量为标准对杜仲叶醋发酵工艺参数进行优化.采用单因素和正交试验设计,在杜仲叶醋发酵第一阶段,对糖和绿原酸含量影响的主要因子进行研究.结果显示:在麸皮质量:杜仲叶酶解液体积为2∶10,葡萄糖添加量为0.6 g/mL,121℃灭菌30 min;乙醇发酵时间为3d;乙酸发酵时间为4d的条件下,可得总酸(以乙酸计)含量为(4.46±0.05) g/100 mL、绿原酸含量为(0.60±0.06) mg/mL,其他指标都符合国家标准的优质发酵杜仲叶醋.

  20. Immunization with recombinant Pb27 protein reduces the levels of pulmonary fibrosis caused by the inflammatory response against Paracoccidioides brasiliensis.

    Science.gov (United States)

    Morais, Elis Araujo; Martins, Estefânia Mara do Nascimento; Boelone, Jankerle Neves; Gomes, Dawidson Assis; Goes, Alfredo Miranda

    2015-02-01

    Paracoccidioidomycosis (PCM) is a systemic mycosis in which the host response to the infectious agent typically consists of a chronic granulomatous inflammatory process. This condition causes lesions that impair lung function and lead to chronic pulmonary insufficiency resulting from fibrosis development, which is a sequel and disabling feature of the disease. The rPb27 protein has been studied for prophylactic and therapeutic treatment against PCM. Previous studies from our laboratory have shown a protective effect of rPb27 against PCM. However, these studies have not determined whether rPb27 immunization prevents lung fibrosis. We therefore conducted this study to investigate fibrosis resulting from infection by Paracoccidioides brasiliensis in the lungs of animals immunized with rPb27. Animals were immunized with rPb27 and subsequently infected with a virulent strain of P. brasiliensis. Fungal load was evaluated by counting colony-forming units, and Masson's trichrome staining was performed to evaluate fibrosis at 30 and 90 days post-infection. The levels of CCR7, active caspase 3, collagen and cytokines were analyzed. At the two time intervals mentioned, the rPb27 group showed lower levels of fibrosis on histology and reduced levels of collagen and the chemokine receptor CCR7 in the lungs. CCR7 was detected at higher levels in the control groups that developed very high levels of pulmonary fibrosis. Additionally, the immunized groups showed high levels of active caspase 3, IFN-γ, TGF-β and IL-10 in the early phase of P. brasiliensis infection. Immunization with Pb27, in addition to its protective effect, was shown to prevent pulmonary fibrosis.