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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

    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......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...

  4. Production and characterization of exopolysaccharide from submerged fermentation by Agaricus Brasiliensis

    OpenAIRE

    Gern, Juliana Carine

    2005-01-01

    Resumo: Agaricus brasilienses (=Agaricus blazei Murril) é um basidiomiceto comestível conhecido mundialmente por suas propriedades medicinais. Estudos mostram que a principal atividade atribuída a este cogumelo, a atividade antitumoral, está relacionada a seus polissacarídeos estruturais. Este trabalho teve como objetivo aumentar o conhecimento sobre a produção e a estrutura do exopolissacarídeo (EPS) de Agaricus brasiliensis LPB 03 por fermentação submersa. Primeiramente, estudou-se o efeito...

  5. 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...

  6. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist

    to summarize process knowledge, to support experimental work, and also within design of PAT systems - Small-scale equipment for high-throughput experimentation, a field which has been researched intensively during the past decade The presentation ends with a short perspective on future developments......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...

  7. The Brewing Process: Optimizing the Fermentation

    Directory of Open Access Journals (Sweden)

    Teodora Coldea

    2014-11-01

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

  8. Energy balance in solid state fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

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

    1991-01-01

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

  9. 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.

  10. The Brewing Process: Optimizing the Fermentation

    OpenAIRE

    Teodora Coldea; Elena Mudura; Călin Şibotean; Emil Comşa

    2014-01-01

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

  11. Investigation and control of fermentation processes using fermenter calorimetry

    OpenAIRE

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

    1992-01-01

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

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

    OpenAIRE

    Olympia Roeva; Tania Pencheva

    2005-01-01

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

  13. 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....

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

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2013-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Olympia Roeva

    2005-04-01

    Full Text Available In order to render the specific peculiarities of the fermentation processes, as well as to avoid the complexity of mathematical description with systems of differential equations, the elaboration of some new methods and approaches for their modelling and control is predetermined. As a new, alternative approach for modelling of fermentation processes, an application of generalized nets is presented in this paper. The theory of generalized nets is applied to the fermentation process of Brevibacterium flavul 22LD for L-lysine production. A generalized net model of considered process is developed. For comparison and completeness, model with differential equations is also provided. The generalized nets model developed for the fed-batch cultivation of Brevibacterium flavul 22LD allows changing the concentration of the feeding solution and the aeration rate. In this way some inhibition effects are prevented and a possibility for optimal carrying out of the considered fermentation process is provided.

  16. 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.

  17. 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.

  18. A New Process for Acrylic Acid Synthesis by Fermentative Process

    Science.gov (United States)

    Lunelli, B. H.; Duarte, E. R.; de Toledo, E. C. Vasco; Wolf Maciel, M. R.; Maciel Filho, R.

    With the synthesis of chemical products through biotechnological processes, it is possible to discover and to explore innumerable routes that can be used to obtain products of high addes value. Each route may have particular advantages in obtaining a desired product, compared with others, especially in terms of yield, productivity, easiness to separate the product, economy, and environmental impact. The purpose of this work is the development of a deterministic model for the biochemical synthesis of acrylic acid in order to explore an alternative process. The model is built-up with the tubular reactor equations together with the kinetic representation based on the structured model. The proposed process makes possible to obtain acrylic acid continuously from the sugar cane fermentation.

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

    OpenAIRE

    Yusianto .; Sukrisno Widyotomo

    2013-01-01

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

  20. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Downstream process options for the ABE fermentation.

    Science.gov (United States)

    Friedl, Anton

    2016-05-01

    Butanol is a very interesting substance both for the chemical industry and as a biofuel. The classical distillation process for the removal of butanol is far too energy demanding, at a factor of 220% of the energy content of butanol. Alternative separation processes studied are hybrid processes of gas-stripping, liquid-liquid extraction and pervaporation with distillation and a novel adsorption/drying/desorption hybrid process. Compared with the energy content of butanol, the resulting energy demand for butanol separation and concentration of optimized hybrid processes is 11%-22% for pervaporation/distillation and 11%-17% for liquid-liquid extraction/distillation. For a novel adsorption/drying/desorption process, the energy demand is 9.4%. But all downstream process options need further proof of industrial applicability. PMID:27020411

  8. Analytical tools for monitoring and control of fermentation processes

    OpenAIRE

    Sundström, Heléne

    2007-01-01

    The overall objective of this work has been to adopt new developments and techniques in the area of measurement, modelling and control of fermentation processes. Flow cytometry and software sensors are techniques which were considered ready for application and the focus was set on developing tools for research aiming at understanding the relationship between measured variables and process quality parameters. In this study fed-batch cultivations have been performed with two different strains o...

  9. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

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

    for the process engineer to optimise the operation conditions, due to a lack of available process models, and complex interactions between variables which are not easy to define, especially across scales and equipment. There is however a vast amount of batch process data generated, which can be investigated...... contributions to the prediction, and the variable trends, it may be possible to develop improved control strategies for these variables....

  10. 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.

  11. 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

  12. 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...

  13. 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.

  14. Insights into the plant polysaccharide degradation potential of the xylanolytic yeast Pseudozyma brasiliensis.

    Science.gov (United States)

    Kaupert Neto, Antonio Adalberto; Borin, Gustavo Pagotto; Goldman, Gustavo Henrique; Damásio, André Ricardo de Lima; Oliveira, Juliana Velasco de Castro

    2016-03-01

    In second-generation (2G) bioethanol production, plant cell-wall polysaccharides are broken down to release fermentable sugars. The enzymes of this process are classified as carbohydrate-active enzymes (CAZymes) and contribute substantially to the cost of biofuel production. A novel basidiomycete yeast species, Pseudozyma brasiliensis, was recently discovered. It produces an endo-β-1,4-xylanase with a higher specific activity than other xylanases. This enzyme is essential for the hydrolysis of biomass-derived xylan and has an important role in 2G bioethanol production. In spite of the P. brasiliensis biotechnological potential, there is no information about how it breaks down polysaccharides. For the first time, we characterized the secretome of P. brasiliensis grown on different carbon sources (xylose, xylan, cellobiose and glucose) and also under starvation conditions. The growth and consumption of each carbohydrate and the activity of the CAZymes of culture supernatants were analyzed. The CAZymes found in its secretomes, validated by enzymatic assays, have the potential to hydrolyze xylan, mannan, cellobiose and other polysaccharides. The data show that this yeast is a potential source of hydrolases, which can be used for biomass saccharification. PMID:26712719

  15. Background information for the economic assessment of solvent fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    1977-01-01

    An economic assessment of solvent fermentation processes was made. The question of whether or not the increased costs for petrochemical raw materials are sufficiently high now (or their projected costs in the 1980's), such that certain chemicals could be produced commercially from a cheaper raw material, say cellulosics, via various fermentation routes is considered. Specific examples under consideratin are n-butanol, propionic acid, and acetic acid. A qualitative approach was developed, based on major cost factors of alternative routes for making such projections. The technique described can be made as quantitative as desired by applying accepted engineering design and economic analysis principles to the complex, interacting factors that are involved. Some broad qualitative conclusions are made.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. Application of pure strains to standardize the acidification process and the amylolytic activity in cassava fermentation

    International Nuclear Information System (INIS)

    The report describes some aspects of the optimization of the traditional fermentation of cassava and potential role of the acidification process in the development of microflora at the different stages of the fermentation. It was shown that the inoculation of the cassava fermenting pulp by pure cultures of lactic acid bacteria such as Lactobacillus cellobiosus and L. plantarum had resulted in sufficient acceleration of the fermentation process and the desired condition of the fermented end-product could reach in 7-24 hours instead of 72 hours (natural fermentation). The effects similar to these were obtained in the experiments on inoculation of cassava with the fermented mass (or with drained liquor) from the previous bath. The optimal condition for the exhibition of the amylolytic activity in fresh cassava was: pH 6,0 at 40 deg. C, out of this range the activity falls down sharply. (author). 22 figs, 3 tabs

  2. 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.

  3. 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.

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

    DEFF Research Database (Denmark)

    Thomsen, M.H.

    2005-01-01

    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......, is converted to a basic, universal fermentation medium by lactic acid fermentation, is outlined. The resulting all-round fermentation medium can be used for the production of many useful fermentation products when added a carbohydrate source, which could possibly be another agricultural by-product. Two...

  5. 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.

  6. 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.

  7. 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

    2016-08-01

    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.

  8. 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

    2016-08-01

    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. PMID:27493184

  9. 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

  10. 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.

  11. Developments in the fermentation process and quality improvement strategies for mead production

    OpenAIRE

    Antonio Iglesias; Ananias Pascoal; Altino Branco Choupina; Carlos Alfredo Carvalho; Xesús Feás; Leticia M. Estevinho

    2014-01-01

    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. Th...

  12. Fermented beverages : process technology and management, volatile compounds, instrumental methods of analysis

    OpenAIRE

    Oliveira, J. M.; Genisheva, Zlatina Asenova; Vilanova, Mar

    2009-01-01

    The authors have been developed their main efforts studying fermented beverages, being wine the most important product [1]. Recently, other fermented products, obtained from various fruits, namely tropical fruits, and even from cheese whey have been studied [2]. The main goal is to study the technological parameters which may influence the quality of the final products, in order to manage the process, accurately. As aroma is one of the most important attributes of fermented beverages, the dev...

  13. Process for carbohydrates fermentation producing ethanol and biomass. Verfahren zur Fermentation von Kohlenhydraten unter Erzeugung von Aethanol und Biomasse

    Energy Technology Data Exchange (ETDEWEB)

    Moebus, O.; Teuber, M.; Reuter, H.

    1985-05-15

    Ethanol and biomass are to be produced with a little aqueous residue as possible. This is to be achieved by using a gas-fluidized bed whose particulate fraction consists of a moist mass of microorganisms (especially species of Saccharomyces). The fluidized particles are sprayed with a broth of fermentable carbohydrates, e.g. hydrolyzed starch and/or broths containing hydrolyzed cellulose. The fermentation conditions are controlled by the temperature and by the oxygen partial pressure of the gas flowing continuously into the fluidized bed. The ethanol/water mixture is separated from the gas released by the fluidized particles in cooling and fractionation modules and is processed further. The biomass and the residual, non-fermented substrate are removed from the fluidized bed in the form of moist granulate, and the granulate is dried to the desired residual moisture.

  14. Introducing capnophilic lactic fermentation in a combined dark-photo fermentation process: a route to unparalleled H2 yields.

    Science.gov (United States)

    Dipasquale, L; Adessi, A; d'Ippolito, G; Rossi, F; Fontana, A; De Philippis, R

    2015-01-01

    Two-stage process based on photofermentation of dark fermentation effluents is widely recognized as the most effective method for biological production of hydrogen from organic substrates. Recently, it was described an alternative mechanism, named capnophilic lactic fermentation, for sugar fermentation by the hyperthermophilic bacterium Thermotoga neapolitana in CO2-rich atmosphere. Here, we report the first application of this novel process to two-stage biological production of hydrogen. The microbial system based on T. neapolitana DSM 4359(T) and Rhodopseudomonas palustris 42OL gave 9.4 mol of hydrogen per mole of glucose consumed during the anaerobic process, which is the best production yield so far reported for conventional two-stage batch cultivations. The improvement of hydrogen yield correlates with the increase in lactic production during capnophilic lactic fermentation and takes also advantage of the introduction of original conditions for culturing both microorganisms in minimal media based on diluted sea water. The use of CO2 during the first step of the combined process establishes a novel strategy for biohydrogen technology. Moreover, this study opens the way to cost reduction and use of salt-rich waste as feedstock. PMID:25467925

  15. 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

  16. The changes of peroxide number of coconut meal during storage and fermentation processed with Aspergillus nige

    Directory of Open Access Journals (Sweden)

    Helmi Hamid

    1999-06-01

    Full Text Available The effect of fermentation process and duration of storage of fermented coconut meal with Aspergillus niger on its peroxide number has been studied. First stage of experiment was arranged in a completely randomized design with four treatments (raw coconut meal, 0 and 4 day aerobic fermentation incubation and after 2 day anaerobic enzymatic incubation. The peroxide number was determined as potentiality for rancidity. The three incubation processes decreased the peroxide number significantly. The highest reduction was obtained at 4 day aerobic fermentation (49.7%. The decrease of peroxide number of fermented coconut meal was correlated with the decrease of lipid content. The regression coefficient is highly significant (r2 = 0.76, P0.05. Statistical analysis for the peroxide number showed that there was highly significant interaction between the type of substrates and storage temperature. The peroxide number on the fermented products did not significantly increase, where as the non fermented products show significantly increased during storage course. The significant interaction between storage duration and temperature observed. At low temperatures (-13 and 4°C storage the peroxide number increased 44%, while at high temperature (29°C up to 95%. The highest peroxide number on the fermented product (43.5 ppm was obtained at the temperature storage of 29°C for 4 month period. This value is still under rancidity limit (80 ppm. It could be concluded that fermentation process reduced the rancidity of coconut meal.

  17. 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.

  18. The influence of petroleum products on the methane fermentation process.

    Science.gov (United States)

    Choromański, Paweł; Karwowska, Ewa; Łebkowska, Maria

    2016-01-15

    In this study the influence of the petroleum products: diesel fuel and spent engine oil on the sewage sludge digestion process and biogas production efficiency was investigated. Microbiological, chemical and enzymatic analyses were applied in the survey. It was revealed that the influence of the petroleum derivatives on the effectiveness of the methane fermentation of sewage sludge depends on the type of the petroleum product. Diesel fuel did not limit the biogas production and the methane concentration in the biogas, while spent engine oil significantly reduced the process efficacy. The changes in physical-chemical parameters, excluding COD, did not reflect the effect of the tested substances. The negative influence of petroleum products on individual bacterial groups was observed after 7 days of the process, while after 14 days probably some adaptive mechanisms appeared. The dehydrogenase activity assessment was the most relevant parameter to evaluate the effect of petroleum products contamination. Diesel fuel was probably used as a source of carbon and energy in the process, while the toxic influence was observed in case of spent engine oil. PMID:26378365

  19. 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%.

  20. 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 ...

  1. 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)

  2. 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.

  3. 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.

  4. 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.

  5. Effects of Gamma Irradiation on Quality in the Processing of Low Salted and Fermented Shrimp

    International Nuclear Information System (INIS)

    Irradiation technology was applied to develop low salted and fermented shrimp that has better sensory quality and a longer shelf-life without any food additives. Different levels of salt (10, 15, and 20%, w/w) were added to the salted and fermented shrimp and the samples were irradiated at 0, 2.5, 5.0, 7.5, and 10.0 kGy with a gamma source (Co-60). Proximate composition, salinity, water activity (a), pH, total bacterial count, and general acceptance were analyzed during fermentation at 15 degrees after irradiation. The proximate analysis, salinity, and a were not affected by gamma irradiation during fermentation. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as sodium chloride concentration and irradiation dose. The combinations of 15% salt concentration with 10 kGy irradiation dose and 20% with 5 kGy or above were effective for shelf-life enhancement of the salted and fermented shrimp by adequate suppression of microorganisms during fermentation at 15 degrees. The results showed that the sensory quality of the sample was maintained up to 10 weeks after fermentation. Therefore, it was considered that gamma irradiation was effective in processing low salted and fermented shrimp and extending their shelf-life without adding any food additives

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

    OpenAIRE

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

    2014-01-01

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

  7. Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes.

    Science.gov (United States)

    Herrero, Mónica; Quirós, Covadonga; García, Luis A; Díaz, Mario

    2006-10-01

    The flow cytometry (FC) technique used with certain fluorescent dyes (ChemChrome V6 [CV6], DRAQ5, and PI) has proven useful to label and to detect different physiological states of yeast and malolactic bacterium starters conducting cider fermentation over time (by performing sequential inoculation of microorganisms). First, the technique was tested with pure cultures of both types of microorganisms grown in synthetic media under different induced stress conditions. Metabolically active cells detected by FC and by the standard plate-counting method for both types of microorganisms in fresh overnight pure cultures gave good correlations between the two techniques in samples taken at this stage. Otherwise, combining the results obtained by FC and plating during alcoholic and malolactic fermentation over time in the cider-making process, different subpopulations were detected, showing significant differences between the methods. A small number of studies have applied the FC technique to analyze fermentation processes and mixed cultures over time. The results were used to postulate equations explaining the different physiological states in cell populations taken from fresh, pure overnight cultures under nonstress conditions or cells subjected to stress conditions over time, either under a pure-culture fermentation process (in this work, corresponding to alcoholic fermentation) or under mixed-fermentation conditions (for the malolactic-fermentation phase), that could be useful to improve the control of the processes. PMID:17021224

  8. 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.

  9. New process for production of fermented black table olives using selected autochthonous microbial resources

    Directory of Open Access Journals (Sweden)

    Maria eTufariello

    2015-09-01

    Full Text Available Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino and two Greek (Kalamàta and Conservolea cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days mainly characterized by aldehydes; a second period (60 days mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8-12 months to a maximum of 3 months and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

  10. New process for production of fermented black table olives using selected autochthonous microbial resources.

    Science.gov (United States)

    Tufariello, Maria; Durante, Miriana; Ramires, Francesca A; Grieco, Francesco; Tommasi, Luca; Perbellini, Ezio; Falco, Vittorio; Tasioula-Margari, Maria; Logrieco, Antonio F; Mita, Giovanni; Bleve, Gianluca

    2015-01-01

    Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days) mainly characterized by aldehydes; a second period (60 days) mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations. PMID:26441932

  11. 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.

  12. 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.

  13. 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.

  14. 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%..

  15. 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

    amounts of pentoses. Red Star is a robust hexose-fermenting strain used for industrial fuel ethanol fermentations and it was used for comparative purposes. The highest ethanol concentration, 23.7 g/L, was reached using the whole slurry (10%, w/v) and the recombinant strain (F12) in an SSF process......, it showed an ethanol yield on consumed sugars of 0.43 g/g and a volumetric ethanol productivity of 0.7 g/Lh for the first 3 h. Ethanol concentrations obtained in SSF processes were in all cases higher than those from SHF at the same conditions. Furthermore, using the whole slurry, final ethanol...... 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...

  16. Flow and Stress Field Analysis of Different Fluids and Blades for Fermentation Process

    OpenAIRE

    Cheng-Chi Wang; Po-Jen Cheng; Kuo-Chi Liu; Ming-Yi Tsai

    2014-01-01

    Fermentation techniques are applied for the biotechnology and are widely used for food manufacturing, materials processing, chemical reaction, and so forth. Different fluids and types of blades in the tank for fermentation cause distinct flow and stress field distributions on the surface between fluid and blade and various flow reactions in the tank appear. This paper is mainly focused on the analysis of flow field with different fluid viscosities and also studied the stress field acting on t...

  17. Nonlinear analysis and control of a continuous fermentation process

    DEFF Research Database (Denmark)

    Szederkényi, G.; Kristensen, Niels Rode; Hangos, K.M;

    2002-01-01

    Different types of nonlinear controllers are designed and compared for a simple continuous bioreactor operating near optimal productivity. This operating point is located close to a fold bifurcation point. Nonlinear analysis of stability, controllability and zero dynamics is used to investigate...... are recommended for the simple fermenter. Passivity based controllers have been found to be globally stable, not very sensitive to the uncertainties in the reaction rate and controller parameter but they require full nonlinear state feedback....

  18. Periodic-peristole agitation for process enhancement of butanol fermentation

    OpenAIRE

    Xia, Meng-lei; Wang, Lan; Yang, Zhi-Xia; Chen, Hong-Zhang

    2015-01-01

    Background Mass transfer plays an important role in determining the efficiency of the biofuel conversion. However, adverse effect of shear stress from traditional agitation inhibits the cell growth and production of biofuels. How to enhance the mass transfer with less adverse effect is considered as one of the important bioengineering issues. Results In this study, a novel agitation type, named periodic-peristole was applied to butanol fermentation with Clostridium acetobutylicum ATCC 824. Me...

  19. 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...

  20. 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.

  1. 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.

  2. 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。

  3. Developments in the fermentation process and quality improvement strategies for mead production.

    Science.gov (United States)

    Iglesias, Antonio; Pascoal, Ananias; Choupina, Altino Branco; Carvalho, Carlos Alfredo; Feás, Xesús; Estevinho, Leticia M

    2014-01-01

    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. PMID:25153872

  4. 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.

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

    International Nuclear Information System (INIS)

    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)

  6. 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)

  7. Application of mechanistic models to fermentation and biocatalysis for next-generation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist; Eliasson Lantz, Anna; Tufvesson, Pär;

    2010-01-01

    of variables required for measurement, control and process design. In the near future, mechanistic models with a higher degree of detail will play key roles in the development of efficient next-generation fermentation and biocatalytic processes. Moreover, mechanistic models will be used increasingly...

  8. 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...... integration shows the need for an additional pH controller in the fermenten A PI controller is implemented and tested. The complete control structure for the integrated system consists of this PI controller in the fermenter plus a previously developed (Prado-Rubio et al., 2010) input resetting control...

  9. Two Approaches to Control of Fed-batch Fermentation Process

    Directory of Open Access Journals (Sweden)

    Tatiana Ilkova

    2008-10-01

    Full Text Available L-lysine is one of the irreplaceable aminoacids whose content in the animal protein is relatively high in comparison to plants, where the content is relatively low. The insufficiently L-lysine quantity in the fodders reduces the biological value of the fodder doses, reduces the weight increase and the further productiveness of the agricultural animals, it increases the fodder quantity, used for a kilogram growth and decreases the product quantity of animal origin. The most effective and cheapest method for the L-lysine biosynthesis (in biological active form is the microbiological method via a direct fermentation. In this paper it is used an optimization method at the L-lysine production from strain Brevibacterium flavum 22LD - Neuro-dynamic programming. For receiving a feedback and robustness of the optimal control profile the Model predictive control of the L-lysine production is developed.

  10. Flavor impacts of glycerol in the processing of yeast fermented beverages: a review.

    Science.gov (United States)

    Zhao, Xiangdong; Procopio, Susanne; Becker, Thomas

    2015-12-01

    Glycerol contributes to the beverage body and fullness. Moreover, it also influences the flavor intensity. As a major byproduct, glycerol not only serves critical roles in yeast osmoregulation and redox balancing, but also acts as the carbon competitor against ethanol in alcoholic fermentation. Therefore, increasing glycerol yield benefits both the flavor and ethanol reduction for the fermented beverages. Glycerol yield has been elevated either by fermentation optimization or by yeast genetic modification. The fermentation optimizations reached maximum 14 g/L glycerol through screening yeast strains and optimizing fermentation parameters. Meanwhile the yeast overexpressing GPD1 (encoding glycerol-3-phosphate dehydrogenase) produced up to 6 folds more glycerol for beer and wine. Except for glycerol improvement, the genetically modified yeasts accumulated dramatically undesirable compounds such as acetaldehyde, acetate and acetoin which are detrimental for beverage flavor. In comparison, the natural high glycerol producers showed strain-specific manner on the yeast-derived aroma compounds like volatile acids, fusel alcohols, esters, and aldehydes. Temperature, sugar concentration, nitrogen composition, oxygen and pH-value, which influence glycerol biosynthesis, also obtained various effects on the production of aromatic compounds. In the current review, we firstly deliberate the organoleptic contributions of glycerol for fermented beverages. Furthermore, glycerol optimization strategies are discussed regarding to the yield improvement, the genes expressions, the overall flavor impacts and the feasibilities in beverage applications. Lastly, for improving beverage flavor by glycerol optimization, a high-throughput platform is proposed to increase the screening capacity of yeast strains and parameters in the processing of fermented beverages. PMID:26604336

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

    OpenAIRE

    Velitchka Ivanova; Julia Kristeva; Tzanko Georgiev; Kalin Todorov; Ignat Dimov; Alexander Ratkov

    2006-01-01

    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.

  12. 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.

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

    International Nuclear Information System (INIS)

    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

  14. 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.

  15. 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.

  16. 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. PMID:27060246

  17. 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.

  18. Microdilution procedure for antifungal susceptibility testing of Paracoccidioides brasiliensis to amphotericin b and itraconazole

    Directory of Open Access Journals (Sweden)

    E Takahagi-Nakaira

    2009-01-01

    Full Text Available In vitro tests employing microdilution to evaluate fungal susceptibility to antifungal drugs are already standardized for fermentative yeasts. However, studies on the susceptibility of dimorphic fungi such as Paracoccidioides brasiliensis employing this method are scarce. The present work introduced some modifications into antifungal susceptibility testing from the European Committee on Antimicrobial Susceptibility Testing (EUCAST, concerning broth medium and reading time, to determine minimal inhibitory concentration (MIC of amphotericin B and itraconazole against Paracoccidioides brasiliensis. Yeast-like cells of P. brasiliensis (Pb18 strain were tested for susceptibility to amphotericin B and itraconazole in RPMI 1640 medium, supplemented with 2% glucose and nitrogen source and incubated at 35°C. The MIC of amphotericin B and itraconazole against Pb18 were respectively 0.25 µg/mL and 0.002 µg/mL. The results of minimal fungicidal concentration (MFC showed that amphotericin B at 0.25 µg/mL or higher concentrations displayed fungicidal activity against Pb18 while itraconazole at least 0.002 µg/mL has a fungistatic effect on P. brasiliensis. In conclusion, our results showed that the method employed in the present study is reproducible and reliable for testing the susceptibility of P. brasiliensis to antifungal drugs.

  19. A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.

    Science.gov (United States)

    Navarrete-Bolaños, J L; Fato-Aldeco, E; Gutiérrez-Moreno, K; Botello-Álvarez, J E; Jiménez-Islas, H; Rico-Martínez, R

    2013-10-01

    This paper describes a methodology to establish an optimal process design for prickly pear wine production that preserves the peculiar and unique traits of traditional products, generating at the same time, technical information for appropriate design of both bioreactor and overall process. The strategy includes alcoholic fermentation optimization by the mixed native culture composed by Pichia fermentans and Saccharomyces cerevisiae, followed by malolactic fermentation optimization by Oenococcus oeni. The optimization criteria were based on multiple output functions: alcohol content, volatile compounds profile, organic acids profile, and compound contents related to color, which were analyzed by spectroscopy-chromatography methods and sensory analysis. The results showed that the mixed culture inoculated into a bioreactor containing prickly pear juice with 20 °Bx of fermentable sugars concentration, processed at a constant temperature of 20 °C for 240 h, leads to a fermented product with 9.93% (v/v) total alcohol content, and significant abundance of volatile compounds, which provide fruity and ethereal aromatic notes, complemented by a lively but not unpleasant acidity. This young wine was further subjected to malolactic fermentation at constant temperature (16 °C) for 192 h, decreasing malic acid, and balancing volatile compounds contents, thus resulting in a product with better aroma and flavor perception, and a velvety feeling of long aftertaste. Repeated assays showed that the process is stable, predictable, controllable, and reproducible. These results were used for process design and spreadsheet construction in order to simulate the process, and properly select and size the equipment required for such process. PMID:24032574

  20. 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......-wavelength fluorescence (MWF). This type of sensor has previously showed promising accuracy and selectivity for in situ monitoring of cell mass and certain metabolites in bioreactors (Lantz et al., 2006). The sensor generates multivariate data outputs, which necessitate chemometric modeling for signal interpretation....... 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...

  1. 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.

  2. 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....

  3. Process for the manufacture of a fermented health-promoting product

    NARCIS (Netherlands)

    Kiers, J.L.; Nout, M.J.R.; Rombouts, F.M.; Koops, B.C.; Laere, van K.M.J.; Wissing, E.; Hagemann, R.J.J.; Meulen, van der J.

    2001-01-01

    The present invention relates to a process that yields a product that can suitably be used in the treatment and prevention of diarrhea without giving rise to any undesirable side-effects. The invention is based on the discovery that aqueous fractions obtained from the fermentation of certain plant m

  4. 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.

  5. 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

  6. Biogas Production Based On Miscanthus × Giganteus (Miscanthus Sinensis Anderss. Within Dry Fermentation Process

    Directory of Open Access Journals (Sweden)

    Porvaz Pavol

    2015-11-01

    Full Text Available “Dry fermentation“ technology may be used for energy recovery of phytomass substrate which has dry matter content from 20 to 60%. In agriculture sector, while only rarely used, it is a very perspective technology at such types of biomass – phytomass which is not recommended to be processed within “wet fermentation” (process is energetically and operationally very costly. For detecting the suitability of Miscanthus × giganteus phytomass to biogas for production through dry fermentation process, as well as determining the biogas yield, at the Slovak university of Agriculture (SUA there has been developed an experimental device enabling the pilot plant trials, which is installed at the biogas station within the area of the VPP SPU Ltd. in Kolíňany. A pilot plant experiment of biogas production based on Miscanthus × giganteus (Miscanthus sinensis Anderss. phytomass within dry fermentation process was carried out at the period from 25 February to 25 March 2013. The monitored production of biogas was based on the substrate mixture of components formed as follows: the biomass from preceding cycle (farmyard manure and ensilage from Miscanthus phytomass. In these experiments the amount of produced biogas, analysis of biogas and the input substrate were materialized by standard methodology. On base of the obtained results, we can formulate the conclusion: the tested substrate mainly consists of Miscanthus phytomass and manure was suitable for biogas production technology and anaerobic dry fermentation process. The yield of Miscanthus substrate in our experiments was around 117 litres of biogas per 1 kg of dry matter silage. For assurance of the continuity and uniformity in the production of biogas by dry fermentation process, the multiple-fermentation chamber is needed, which must be saturated gradually with dosing interval. This dosing interval is caused by residence time and the number of chambers. For example, at the residence time of 28

  7. 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.)

  8. 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.

  9. Optimization of Liquid Fermentation Process for Improved Exo-Polysaccharides Production by Kombucha ZJU1

    Directory of Open Access Journals (Sweden)

    Yan Wu

    2013-02-01

    Full Text Available In order to improve exo-polysaccharides production by Kombucha ZJU1, the optimization of liquid fermentation process for cell growth and Exo-Polysaccharide (EPS production by Kombucha ZJU1 was conducted with Response Surface Methodology (RSM. A Fractional Factorial Design (FFD and Central Composite Design (CCD were applied to optimize the main factors that affect EPS production during fermentation. Both the concentration of brown sugar and inoculation level significantly affected EPS production by Kombucha ZJU1 through FFD experiment. The optimized fermentation process was derived from the predicted model using central composite design as follows: 280 g/L brown sugar, 4 g/L Pu-erh tea, 1 g/L KH2PO4 and 1 g/L (NH42 SO4 initial pH unadjusted, the culture medium was inoculated with 1.95% (v/v Kombucha ZJU1, the cell age was 5 days, then incubated at a temperature of 30±1°C for 6 days on the rotary shaker. The predicted maximal EPS concentration was 2.66 g/L using this optimized fermentation process, which was of value to further work.

  10. Kinetic model of continuous ethanol fermentation in closed-circulating process with pervaporation membrane bioreactor by Saccharomyces cerevisiae.

    Science.gov (United States)

    Fan, Senqing; Chen, Shiping; Tang, Xiaoyu; Xiao, Zeyi; Deng, Qing; Yao, Peina; Sun, Zhaopeng; Zhang, Yan; Chen, Chunyan

    2015-02-01

    Unstructured kinetic models were proposed to describe the principal kinetics involved in ethanol fermentation in a continuous and closed-circulating fermentation (CCCF) process with a pervaporation membrane bioreactor. After ethanol was removed in situ from the broth by the membrane pervaporation, the secondary metabolites accumulated in the broth became the inhibitors to cell growth. The cell death rate related to the deterioration of the culture environment was described as a function of the cell concentration and fermentation time. In CCCF process, 609.8 g L(-1) and 750.1 g L(-1) of ethanol production were obtained in the first run and second run, respectively. The modified Gompertz model, correlating the ethanol production with the fermentation period, could be used to describe the ethanol production during CCCF process. The fitting results by the models showed good agreement with the experimental data. These models could be employed for the CCCF process technology development for ethanol fermentation. PMID:25490098

  11. Further development of the BEKON dry fermentation process for hygienisation of substrates in the fermenter according to BioAbfV; Weiterentwicklung der BEKON-Trockenfermentation ermoeglicht die Hygienisierung der Substrate gemaess BioAbfV im Fermenter

    Energy Technology Data Exchange (ETDEWEB)

    Liebeneiner, Rolf; Lutz, Peter [Bekon Energy Technologies GmbH und Co. KG, Unterfoehring (Germany)

    2012-11-01

    In the draft amendment to the BioAbfV (BMU, 2011), temperatures and times of residue to ensure hygienisation of substrates for thermophilic fermentation were revised on the basis of EU law on animal by-products and fertilizer law and on the basis of practical experience with the directive and recent research findings on hygienisation of biomass waste. To test the process, the required thermophilic process temperature of 50 must be ensured for the totality of substrates for a minimum time of residue. The fermentation substrates are then tested for phytohygiene and epidemic hygiene. BEKON developed their patented fermenter heating system into the world's first batch dry fermentation plant for hygienisation inside the fermenter, which was commissioned in 2010 at Spiez, Switzerland. The plant was capable of ensuring the required temperature levels and substrate hygienisation standards. The advanced thermophilic BEKON dry fermentation process thus ensures reliable hygienisation of substrates already inside the fermenter, without aerobic post-treatment of fermenation residues. This simplifies process monitoring in the subsequent composting stage. (orig.) [German] Im Entwurf zur Novellierung der BioAbfV (BMU, 2011) wurden die erforderlichen Temperaturen und Verweilzeiten zur Sicherstellung der Hygienisierung der Substrate fuer die thermophile Vergaerung ueberarbeitet. Grundlage hierfuer waren unter anderem sowohl neue und geaenderte rechtlicher Vorschriften des EU-Rechts ueber die tierischen Nebenprodukte und des Duengerechts, als auch Praxiserfahrungen seit Inkrafttreten der Verordnung und neue Forschungsergebnisse zur Hygienisierung von Bioabfaellen. Die Prozesspruefung muss dabei so vorgenommen werden, dass ueber einen zusammenhaengenden Zeitraum (der sogenannten Mindestverweilzeit) die geforderte thermophile Behandlungstemperatur von mindestens 50 C auf die gesamten Substrate einwirkt. Die seuchen- und phytohygienische Unbedenklichkeit der Gaersubstrate ist dabei

  12. Evaluation of different fermentation processes for use by small cocoa growers in mexico.

    Science.gov (United States)

    Hernández-Hernández, C; López-Andrade, Procopio Alejandro; Ramírez-Guillermo, Miguel A; Guerra Ramírez, Diana; Caballero Pérez, Juan F

    2016-09-01

    The aim of this research was to evaluate four different cacao (Theobroma cacao L.) fermentation conditions and their effect on fermented bean quality, in order to be able to recommend the most suitable condition to producers in the municipality of Huimanguillo, Tabasco, Mexico. Fermentations were carried out in square wooden boxes with capacity for 1000, 300, and 100 kg of fresh beans, as well as a rotary drum with capacity for 500 kg thereof. The fermentation process was carried out for 7 days, and the response variables measured were mass temperature, total soluble solids (TSS), pH, and acidity. The TSS were totally depleted after 2 days, during which time the yeasts transformed them into ethanol at temperatures of 25-35°C. The most notable temperature increase in the four treatments was 49°C on the third day, corresponding to a decrease in pH from 6.31 ± 0.40 to 4.76 ± 0.03 and an increase in acidity from 0.38 ± 0.04 to 1.17 ± 0.25 g kg(-1), due to the formation of organic acids. There were no significant differences among the four treatments (Tukey α = 0.05). The cut test showed that fermentation in 300- and 100-kg boxes and in the 500-kg rotary drum produced the same effect on fermentation quality, but the 1000-kg boxes exhibited lower quality (Tukey α = 0.05). PMID:27625772

  13. 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.

  14. 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. PMID:21376555

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

    OpenAIRE

    Tatiana Ilkova; Stoyan Tzonkov

    2004-01-01

    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.

  16. 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.

  17. 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.

  18. 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.)

  19. 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.

  20. 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.

  1. Nuclear and related techniques in the improvement of traditional fermentation processing of cassava

    International Nuclear Information System (INIS)

    Cassava, a starchy, cyanide-containing tuber root grown throughout the tropical areas, is one of the world's important food staples. The cassava root is very low in protein: its typical content for many cultivars is around one or two percent and thus is completely unable to provide the consumer with sufficient protein. The main goal of the Agency's Co-ordinated Research Programme (CRP) on ''Nuclear Techniques in the Improvement of Traditional Fermentation Practice in Developing Countries with Particular Emphasis on Cassava'' was to assist researchers from the tropical countries in the development of the techniques utilizing ionizing radiation for producing genetically improved mutants of the cassava-fermenting microorganisms with high abilities to eliminate poisonous glucosides and to increase the yield of desired nutrients to the fermented end-product. This document consists of fourteen final reports submitted by the scientists concerned to the final RCM as well as discussion materials covering main approaches to the problem of the improvement of traditional reprocessing of cassava, such as general microbiological aspects of the fermentation process and the genetic improvement of the selected specific microorganisms with the help of classical microbial mutagenesis methods and modern molecular gene-engineering techniques and tools. Refs, figs and tabs

  2. 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。

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

    OpenAIRE

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

    2016-01-01

    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...

  4. Integrated Process of Arabinose Biopurification and Xylitol Fermentation Based on the Diverse Action of Candida boidinii

    OpenAIRE

    Fehér, C.; Gazsó, Z.; Gál, B.; Kontra, A.; Barta, Z.; Réczey, K.

    2016-01-01

    Hemicellulosic hydrolysates of agro-residues are promising raw materials for xylitol and arabinose production through biotechnological methods. Two-step acidic fractionation of corn fibre was developed to produce a glucose- and arabinose-rich hydrolysate and a xylose-rich hydrolysate. An integrated process of arabinose biopurification on the glucose- and arabinose-rich hydrolysate and xylitol fermentation on the xylose-rich hydrolysate using Candida boidinii NCAIM Y.01308 was introduced, i...

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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

  10. Downstream extraction process development for recovery of organic acids from a fermentation broth.

    Science.gov (United States)

    Bekatorou, Argyro; Dima, Agapi; Tsafrakidou, Panagiotia; Boura, Konstantina; Lappa, Katerina; Kandylis, Panagiotis; Pissaridi, Katerina; Kanellaki, Maria; Koutinas, Athanasios A

    2016-11-01

    The present study focused on organic acids (OAs) recovery from an acidogenic fermentation broth, which is the main problem regarding the use of OAs for production of ester-based new generation biofuels or other applications. Specifically, 10 solvents were evaluated for OAs recovery from aqueous media and fermentation broths. The effects of pH, solvent/OAs solution ratios and application of successive extractions were studied. The 1:1 solvent/OAs ratio showed the best recovery rates in most cases. Butyric and isobutyric acids showed the highest recovery rates (80-90%), while lactic, succinic, and acetic acids were poorly recovered (up to 45%). The OAs recovery was significantly improved by successive 10-min extractions. Alcohols presented the best extraction performance. The process using repeated extractions with 3-methyl-1-butanol led to the highest OAs recovery. However, 1-butanol can be considered as the most cost-effective option taking into account its price and availability. PMID:27560489

  11. Dynamics of chemical elements in the fermentation process of ethanol production

    International Nuclear Information System (INIS)

    Brazil has become the largest producer of biomass ethanol derived from sugar cane. The industrial production is based on the fermentation of sugar cane juice by yeast, inside of large volume vats, in a fed-batch process that recycles yeast cells. To study the dynamics of chemical elements in each operating cycle, five stages of the fermentation process were considered: must, yeast suspension, wine, non-yeast wine and yeast cream. For this, a mass balance of the terrigenous elements, Ce, Co, Cs, Eu, Fe, Hf, La, Na, Sc, Sm, and Th, and the sugar cane plant elements, Br, K, Rb, and Zn, were established in fermentation vats of an industrial scale unit, with sampling undertaken during different climatic conditions (dry and rainy periods). A similar distribution of the sugar cane characteristics elements was found for the stages analysed, while for the terrigenous elements a trend of accumulation in the yeast cream was observed. Preferential absorption of Br, K, Rb, and Zn by yeast cells was indicated by the smaller concentrations observed in yeast suspension than in yeast cream. (author)

  12. Noteworthy Facts about a Methane-Producing Microbial Community Processing Acidic Effluent from Sugar Beet Molasses Fermentation

    OpenAIRE

    Aleksandra Chojnacka; Paweł Szczęsny; Mieczysław K Błaszczyk; Urszula Zielenkiewicz; Anna Detman; Agnieszka Salamon; Anna Sikora

    2015-01-01

    Anaerobic digestion is a complex process involving hydrolysis, acidogenesis, acetogenesis and methanogenesis. The separation of the hydrogen-yielding (dark fermentation) and methane-yielding steps under controlled conditions permits the production of hydrogen and methane from biomass. The characterization of microbial communities developed in bioreactors is crucial for the understanding and optimization of fermentation processes. Previously we developed an effective system for hydrogen produc...

  13. 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.

  14. 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.

  15. 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.

  16. Fermented liquid feed - Feed processing has a big impact on microbial degradation of free lysine during fermentation

    DEFF Research Database (Denmark)

    Canibe, Nuria; Jensen, Bent Borg

    2010-01-01

    pelleted feed was used. This was specially observed in a more established FLF (after backslopping had been practiced for several days). In conclusion, the data showed that free lysine was degraded to a high extent when fermenting non-pelleted-non-heated feed, whereas a limited degradation occurred during...

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

    OpenAIRE

    Zuhaida Mohd-Zaki; Juan R. Bastidas-Oyanedel; Yang Lu; Robert Hoelzle; Steven Pratt; Fran R. Slater; Batstone, Damien J

    2016-01-01

    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 adju...

  18. Effect of pretreatment of hydrothermally processed rice straw with laccase-displaying yeast on ethanol fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Nakanishi, Akihito; Bae, Jun Gu; Fukai, Kotaro; Tokumoto, Naoki; Kuroda, Kouichi; Ogawa, Jun; Shimizu, Sakayu; Ueda, Mitsuyoshi [Kyoto Univ. (Japan). Div. of Applied Life Sciences; Nakatani, Masato [Daiwa Kasei, Shiga (Japan)

    2012-05-15

    A gene encoding laccase I was identified and cloned from the white-rot fungus Trametes sp. Ha1. Laccase I contained 10 introns and an original secretion signal sequence. After laccase I without introns was prepared by overlapping polymerase chain reaction, it was inserted into expression vector pULD1 for yeast cell surface display. The oxidation activity of a laccase-I-displaying yeast as a whole-cell biocatalyst was examined with 2,2{sup '}-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), and the constructed yeast showed a high oxidation activity. After the pretreatment of hydrothermally processed rice straw (HPRS) with laccase-I-displaying yeast with ABTS, fermentation was conducted with yeast codisplaying endoglucanase, cellobiohydrolase, and {beta}-glucosidase with HPRS. Fermentation of HPRS treated with laccase-I-displaying yeast was performed with 1.21-fold higher activities than those of HPRS treated with control yeast. The results indicated that pretreatment with laccase-I-displaying yeast with ABTS was effective for direct fermentation of cellulosic materials by yeast codisplaying endoglucanase, cellobiohydrolase, and {beta}-glucosidase. (orig.)

  19. 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.

  20. 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.)

  1. 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. PMID:26398665

  2. 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.

  3. 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

  4. 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.

  5. Antagonistic Activity of Nocardia brasiliensis PTCC 1422 Against Isolated Enterobacteriaceae from Urinary Tract Infections.

    Science.gov (United States)

    Jalali, Hossnieh Kafshdar; Salamatzadeh, Abdolreza; Jalali, Arezou Kafshdar; Kashani, Hamed Haddad; Asbchin, Salman Ahmadi; Issazadeh, Khosro

    2016-03-01

    The main drawback of current antibiotic therapies is the emergence and rapid increase in antibiotic resistance. Nocardiae are aerobic, Gram-positive, catalase-positive, non-motile actinomycetes. Nocardia brasiliensis was reported as antibiotic producer. The purpose of the study was to determine antibacterial activity of N. brasiliensis PTCC 1422 against isolated Enterobacteriaceae from urinary tract infections (UTIs). The common bacteria from UTIs were isolated from hospital samples. Antimicrobial susceptibility test was performed for the isolated pathogens using Kirby-Bauer disk diffusion method according to clinical and Laboratory Standards Institute guideline. Antagonistic activity of N. brasiliensis PTCC 1422 was examined with well diffusion methods. Supernatant of N. brasiliensis PTCC 1422 by submerged culture was analyzed with gas chromatography-mass spectrometry. Isolated strains included Escherichia coli, Klebsiella pneumoniae, Serratia marcescens and Proteus mirabilis. The most common pathogen isolated was E. coli (72.5%). Bacterial isolates revealed the presence of high levels of antimicrobial resistances to ceftriaxone and low levels of resistance to cephalexin. Supernatant of N. brasiliensis PTCC 1422 showed antibacterial activity against all of the isolated microorganisms in well diffusion method. The antibiotic resistance among the uropathogens is an evolving process, so a routine surveillance to monitor the etiologic agents of UTI and the resistance pattern should be carried out timely to choose the most effective empirical treatment by the physicians. Our present investigation indicates that the substances present in the N. brasiliensis PTCC 1422 could be used to inhibit the growth of human pathogen. Antibacterial resistance among bacterial uropathogen is an evolving process. Therefore, in the field on the need of re-evaluation of empirical treatment of UTIs, our present. The study has demonstrated that N. brasiliensis PTCC 1422 has a high potential

  6. 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.

  7. 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.

  8. 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.

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

    International Nuclear Information System (INIS)

    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)

  10. 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.

  11. Processing technology of fermented Pyrus calleryana D.wine%豆梨发酵果酒工艺研究

    Institute of Scientific and Technical Information of China (English)

    伍国明; 伍芳华

    2012-01-01

    The processing technology and parameters of fermented Pyrus calleryana D. fruit wine were studied in this experiment. The Pyrus calleryana D. wine was produced with Pyrus calleryana D. as main materials by the following principal processes: main fermentation, post fermentation and clarification. The fermentation conditions of Pyrus calleryana D. wine including material-water ratio, sugar content, yeast inoculum, fermentation temperature and time were investigated by single factor test and orthogonal experiments and the optimal main fermentation conditions were summed up as follows: the material-water ratio 1:2, initial sugar content 25%, fruit wine brewing yeast 0.03%, fermentation temperature 25℃. The suitable post fermentation temperature was l5℃ and fermentation time was 20d. Under these conditions, the high quality fermented fruit wine was produced that was excellent in color, flavor and tastes with distinctive Pyrus calleryana D. wine style.%研究豆梨发酵酒酿造工艺和参数.以豆梨果浆为原料,经过主发酵、后发酵和澄清等工艺酿制成发酵酒.采用单因素试验和正交试验,研究适宜豆梨酒发酵的料水比、糖度、酵母接种量、发酵温度和发酵时间.结果表明,豆梨酒主发酵最佳工艺为:料水比1∶2、糖度25%、0.03%果酒专用酵母、发酵温度25℃.豆梨酒适宜的后发酵温度为15℃、发酵期为20d.成品酒呈宝石红色、酒度较高与透亮诱人,且色、香、味俱佳与具有独特的豆梨酒风格.

  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. 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. PMID:17582760

  14. 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.

  15. 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.

  16. 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.

  17. 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.

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

    OpenAIRE

    Sukrisno Widyotomo; Yusianto Yusi

    2015-01-01

    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 dis...

  19. Modeling of an industrial process of pleuromutilin fermentation using feed-forward neural networks

    Directory of Open Access Journals (Sweden)

    L. Khaouane

    2013-03-01

    Full Text Available This work investigates the use of artificial neural networks in modeling an industrial fermentation process of Pleuromutilin produced by Pleurotus mutilus in a fed-batch mode. Three feed-forward neural network models characterized by a similar structure (five neurons in the input layer, one hidden layer and one neuron in the output layer are constructed and optimized with the aim to predict the evolution of three main bioprocess variables: biomass, substrate and product. Results show a good fit between the predicted and experimental values for each model (the root mean squared errors were 0.4624% - 0.1234 g/L and 0.0016 mg/g respectively. Furthermore, the comparison between the optimized models and the unstructured kinetic models in terms of simulation results shows that neural network models gave more significant results. These results encourage further studies to integrate the mathematical formulae extracted from these models into an industrial control loop of the process.

  20. 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. PMID:25475307

  1. Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetate.

    Science.gov (United States)

    Adler, Philipp; Hugen, Thorsten; Wiewiora, Marzena; Kunz, Benno

    2011-03-01

    An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, based only on data from the conventional fermentation and separation processes, provided an estimation of the integrated process was evaluated. The effect of product inhibition on specific growth rate and on biomass yield by both aroma compounds was approximated by multivariate regression. Simulations of the respective submodels for fermentation and the separation process matched well with experimental results. With respect to the in situ product removal (ISPR) process, the effect of reduced product inhibition due to product removal on specific growth rate and biomass yield was predicted adequately by the model simulations. Overall product yields were increased considerably in this process (4.0 g/L 2-PE+2-PEA vs. 1.4 g/L in conventional fermentation) and were even higher than predicted by the model. To describe the effect of product concentration on product formation itself, the model was extended using results from the conventional and the ISPR process, thus agreement between model and experimental data improved notably. Therefore, this model can be a useful tool for the development and optimization of an efficient integrated bioprocess. PMID:22112913

  2. 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.

  3. 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.

  4. 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.

  5. Process Calorimetry on Solid-state Fermentation of Vinegar Wastes in Bioreactor with Air Pressure Pulsation

    OpenAIRE

    Jian, Liu; Yang, J. C.

    2006-01-01

    Solid-state fermentation (SSF) of vinegar wastes saves environmental resources and helps to recover valuable material for lignocellulose purposes. The development of solid-state fermentation technology is very important for the production of cellulase and ultimately for utilization of natural cellulose. However, inadequate dissipation of heat generated by biological activities has prevented solid-state fermentation from large-scale applications. The thermal pattern of internal heat generat...

  6. 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.

  7. Process alternatives for the fermentation of glucose/xylose mixtures by Pichia stipitis. Doctoral thesis

    Energy Technology Data Exchange (ETDEWEB)

    Grootjen, D.R.J.

    1993-03-07

    Technical substrates for the fermentative production of ethanol often contain hexose and pentose sugars. For an optimal ethanol yield a complete conversion of all sugars in such a substrate is desired. Pichia stipitis, a yeast that can convert hexose as well as pentose sugars, shows the sequential use of substrate. Therefore pentose will not be converted when the hexose concentration is too high. A complete conversion to ethanol of a mixed substrate in a normal continuous culture will be difficult. Furthermore P. stipitis needs oxygen for growth. However too much oxygen will shift the metabolism from ethanol to biomass production. The aim of the project was to find ways to convert a mixed substrate, which contains hexose and pentose sugars, using P. stipitis to ethanol in a continuous process with a high ethanol yield and production rate. For this purpose a model substrate that contained glucose (40 g/l;) and xylose (10 g/l) was used.

  8. The production of hydrogen by dark fermentation of municipal solid wastes and slaughterhouse waste: A two-phase process

    Science.gov (United States)

    Gómez, X.; Morán, A.; Cuetos, M. J.; Sánchez, M. E.

    A two-phase fermentation process for the treatment of waste, intended for the recovery of hydrogen for energy use, was investigated in its initial fermentation phase. Hydrogen production was obtained from a mixed culture based on an active mesophilic inoculum without any selective treatment being applied. The liquid stream generated by the hydrogen fermentation process was stabilized in the following, methanogenic, phase for the recovery of methane and further breaking down of the waste stream. The whole process was carried out at a temperature in the mesophilic range (34 °C). The substrate used was an unsterilized mixture of the organic fraction of municipal solid wastes (OFMSW) and slaughterhouse waste from a poultry-processing plant. The hydrogen-producing phase was capable of stable performance under the hydraulic retention times (HRTs) evaluated (3 and 5 days). No methane was detected in the first phase at any point during the whole period of the experiment and the hydrogen yield showed no symptoms of declining as time elapsed. The amount of hydrogen obtained from the fermentation process was in the range of 52.5-71.3 N L kg -1 VS rem.

  9. The production of hydrogen by dark fermentation of municipal solid wastes and slaughterhouse waste: A two-phase process

    Energy Technology Data Exchange (ETDEWEB)

    Gomez, X.; Moran, A.; Cuetos, M.J.; Sanchez, M.E. [Institute of Natural Resources, Avda de Portugal 41, University of Leon, Leon 24071 (Spain)

    2006-07-03

    A two-phase fermentation process for the treatment of waste, intended for the recovery of hydrogen for energy use, was investigated in its initial fermentation phase. Hydrogen production was obtained from a mixed culture based on an active mesophilic inoculum without any selective treatment being applied. The liquid stream generated by the hydrogen fermentation process was stabilized in the following, methanogenic, phase for the recovery of methane and further breaking down of the waste stream. The whole process was carried out at a temperature in the mesophilic range (34{sup o}C). The substrate used was an unsterilized mixture of the organic fraction of municipal solid wastes (OFMSW) and slaughterhouse waste from a poultry-processing plant. The hydrogen-producing phase was capable of stable performance under the hydraulic retention times (HRTs) evaluated (3 and 5 days). No methane was detected in the first phase at any point during the whole period of the experiment and the hydrogen yield showed no symptoms of declining as time elapsed. The amount of hydrogen obtained from the fermentation process was in the range of 52.5-71.3NLkg{sup -1}VS{sub rem}. (author)

  10. 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.

  11. Novel process for the coproduction of xylo-oligosaccharides, fermentable sugars, and lignosulfonates from hardwood.

    Science.gov (United States)

    Huang, Caoxing; Jeuck, Ben; Du, Jing; Yong, Qiang; Chang, Hou-Min; Jameel, Hasan; Phillips, Richard

    2016-11-01

    Many biorefineries have not been commercialized due to poor economic returns from final products. In this work, a novel process has been developed to coproduce valuable sugars, xylo-oligosaccharides, and lignosulfonates from hardwood. The modified process includes a mild autohydrolysis pretreatment, which enables for the recovery of the xylo-oligosaccharides in auto-hydrolysate. Following enzymatic hydrolysis, the residue is sulfomethylated to produce lignosulfonates. Recycling the sulfomethylation residues increased both the glucan recovery and lignosulfonate production. The glucose recovery was increased from 81.7% to 87.9%. Steady state simulation using 100g of hardwood produced 46.7g sugars, 5.9g xylo-oligosaccharides, and 25.7g lignosulfonates, which were significantly higher than that produced from the no-recycling process with 39.1g sugars, 5.9g xylo-oligosaccharides, and 15.0g lignosulfonates. The results indicate that this novel biorefinery process can improve the production of fermentable sugars and lignosulfonate from hardwood as compared to a conventional biorefinery process. PMID:27543951

  12. Evaluation of the processing of dry biological ferment for gamma radiation

    International Nuclear Information System (INIS)

    The developed work had with objectives to demonstrate if it had alteration in the growth of UFC in plate and in the viability of yeasts and total bacteria when dry biological ferment was dealt with by different doses to gamma radiation and under different times storage, to determine the D10 dose for total bacteria and yeasts in this product and to analyzed the processing of this product it promoted some benefit without causing unfeasibility of exactly. The different samples of dry biological ferment had been irradiated at IPEN in a Gammacell - 220 source at 0.5; 1; 2 and 3 kGy doses (dose rate of 3.51 kGy/h). This procedure referring samples to each dose of radiation had been after destined to the microbiological analysis and the test of viability while excessively the samples had been stored the ambient temperature (23 degree C). The increase of the dose of radiation caused a reduction in the counting of yeasts growth, of total bacteria growth and also in the frequency of viable yeast cells, demonstrated by FDA-EB fluorescent method. Beyond of radiation the storage time also it influenced in counting reduction of total bacteria and reduction of frequency of viable cells. According with the analysis of simple linear regression, the dose of radiation necessary to eliminate 90% of the yeast population was between 1.10 and 2.23 kGy and for the bacterial population varied between 2.31 and 2.95 kGy. These results demonstrated clearly the negative points of the application of ionizing radiation in dry biological ferment; therefore the interval of D10 found for total bacteria is superior to found for yeasts. Being thus, the use of this resource for the improvement of the product quality becomes impracticable, since to reduce significantly the bacterial population necessarily we have that to diminish the population of yeasts. With yeasts reduction of we will go significantly to modify the quality and the viability of product. (author)

  13. 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 lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the 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. PMID:27526658

  14. 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

  15. 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 < 0.05) differed in their chemical composition: celery products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the 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.

  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. 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. PMID:12466877

  18. 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.

  19. 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.

  20. 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

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

    Energy Technology Data Exchange (ETDEWEB)

    Rajgarhia, Vineet (Kingsport, TN); Koivuranta, Kari (Helsinki, FI); Penttila, Merja (Helsinki, FI); Ilmen, Marja (Helsinki, FI); Suominen, Pirkko (Maple Grove, MN); Aristidou, Aristos (Maple Grove, MN); Miller, Christopher Kenneth (Cottage Grove, MN); Olson, Stacey (St. Bonifacius, MN); Ruohonen, Laura (Helsinki, FI)

    2011-05-17

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

    Energy Technology Data Exchange (ETDEWEB)

    Rajgarhia, Vineet [Kingsport, TN; Koivuranta, Kari [Helsinki, FI; Penttila, Merja [Helsinki, FI; Ilmen, Marja [Helsinki, FI; Suominen, Pirkko [Maple Grove, MN; Aristidou, Aristos [Maple Grove, MN; Miller, Christopher Kenneth [Cottage Grove, MN; Olson, Stacey [St. Bonifacius, MN; Ruohonen, Laura [Helsinki, FI

    2014-01-07

    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 aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

  3. 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...... in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory...... quality testing showed that Lafun obtained from S. cerevisiae-fermented cassava gave the most preferred stiff porridge. Saccharomyces cerevisiae 2Y48P22 showed pectinase production in a model system. CONCLUSIONS: The results suggest that S. cerevisiae 2Y48P22 is the most efficient organism for cassava...

  4. 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

  5. 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.

  6. 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

  7. Fermentative utilization of coffee mucilage using Bacillus coagulans and investigation of down-stream processing of fermentation broth for optically pure l(+)-lactic acid production.

    Science.gov (United States)

    Neu, Anna-Katrin; Pleissner, Daniel; Mehlmann, Kerstin; Schneider, Roland; Puerta-Quintero, Gloria Inés; Venus, Joachim

    2016-07-01

    In this study, mucilage, a residue from coffee production, was investigated as substrate in fermentative l(+)-lactic acid production. Mucilage was provided as liquid suspension consisting glucose, galactose, fructose, xylose and sucrose as free sugars (up to 60gL(-1)), and used directly as medium in Bacillus coagulans batch fermentations carried out at 2 and 50L scales. Using mucilage and 5gL(-1) yeast extract as additional nitrogen source, more than 40gL(-1) lactic acid was obtained. Productivity and yield were 4-5gL(-1)h(-1) and 0.70-0.77g lactic acid per g of free sugars, respectively, irrespective the scale. Similar yield was found when no yeast extract was supplied, the productivity, however, was 1.5gL(-1)h(-1). Down-stream processing of culture broth, including filtration, electrodialysis, ion exchange chromatography and distillation, resulted in a pure lactic acid formulation containing 930gL(-1)l(+)-lactic acid. Optical purity was 99.8%. PMID:27035470

  8. Optimal Fermentation Process of Orange Wine%桔子果酒的发酵工艺优化

    Institute of Scientific and Technical Information of China (English)

    何钢; 郭晓强; 颜军; 邬晓勇; 梁立; 沈鑫; 苟小军

    2013-01-01

    以四川桔为原料,对桔子果酒发酵工艺参数进行优化。比较两株果酒酵母的发酵性能,单因素试验基础上对发酵初始糖度、发酵温度、初始pH值和酵母菌接种量进行L9(34)正交试验。发酵性能结果表明果酒酵母菌株1为最佳发酵菌株,影响桔子果酒感官品质的各因素主次顺序为发酵温度>酵母接种量>初始糖度>初始pH,结合酒精度和感官综合评分控制主发酵温度为21℃、酵母接种量为6%、初始糖度为20%和初始pH 3.4的条件下选用果酒酵母1发酵新鲜桔子全汁,可以获得口感、香气适宜的桔子果酒。%Optimize the process of orange wine which was fermented with Sichuan orange. Wine yeast strains 1, 2 were as candidate, based on fermentation performance for orange wine fermentation. According to the results of single factor test, optimize the initial sugar, temperature, initial pH and yeast inoculum by L9(34) orthogonal test. Results show that wine yeast strain 1 was the best strain for fermentation orange juice; the optimal fermentation parameters were that the initial sugar content was 20%, the main fermentation temperature is 21 ℃, yeast inoculation 6% and initial pH of 3.4. Using the best of wine fermentation conditions, selection yeast 1 to ferment, orange wine was nice taste, aroma.

  9. Using of Dynamic and Rollout Neuro - Dynamic Programming for Static and Dynamic Optimization of a Fed-batch Fermentation Process

    OpenAIRE

    Tatiana Ilkova

    2005-01-01

    A fed-batch fermentation process is examined in this paper for experimental and further dynamic optimization. The static optimization is developed for to be found out the optimal initial concentrations of the basic biochemical variables - biomass, substrate and substrate in the feeding solution. For the static optimization of the process the method of Dynamic programming is used. After that these initial values are used for the dynamic optimization carried out by a submethod of Neuro-dynamic ...

  10. 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.

  11. Multiple process integrations for broad perspective analysis of fermentative H2 production from wastewater treatment: Technical and environmental considerations

    International Nuclear Information System (INIS)

    Graphical abstract: Schematic diagram depicts organic flow pattern in terms of COD and total biogas yield observed during the eleven process integrations studied along with un-utilized carbon (%) present at each stage. Highlights: ► Integrated evaluation of eleven combinations of dark, photo and anaerobic processes. ► Energy recovery and wastewater treatment were considered to identify optimum integration. ► Secondary and tertiary processes were effective for energy recovery and treatment. ► Organic flux analysis enumerated the effectiveness of each process on integration. ► Technical and environmental analysis showed practical feasibility of the integrations. - Abstract: The functional certainty associated with secondary or tertiary process integration towards enhancing the viability of fermentative biohydrogen (H2) production from wastewater stabilization was investigated with eleven diverse combinations of dark-fermentation (acidogenic, HA), photo-fermentation (HP for H2) and methanogenic (for CH4) processes. Based on the specificity of individual process, the biocatalyst and the feeding pH were selected and operated at uniform hydraulic retention time (48 h). Individually, HP operation showed higher H2 production (4.10 mmol H2) and yield (16.02 mol H2/kg CODR) than of HA (3.38 mmol H2, 11.33 mol H2/kg CODR) which was found contrary to the observed substrate degradation. Two-stage process integration showed marked improvement in both H2 production and substrate degradation. Integration of HP with HA showed maximum H2 production while HA with HP evidenced maximum H2 yield. Integration of methanogenic process with HP documented both higher biogas production and yield. Maximum substrate degradation was evidenced with three stage sequential integration of dark-fermentation, methanogenic and photo-fermentation processes. Three-stage integration contributed for higher substrate degradation rather than energy generation, especially with HP as the terminal

  12. 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.

  13. 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.

  14. 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. PMID:25960402

  15. 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.

  16. 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.)

  17. 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.

  18. Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates

    OpenAIRE

    Magalhães, Karina Teixeira; Pereira, M.A.; Dragone, Giuliano; Schwan, Rosane F.; Domingues, Lucília; J. A. Teixeira

    2009-01-01

    Kefir, a mixed culture that ferments lactose, is known for the production of a refreshing fermented beverage popular in EasternEuropean countries by inoculating milk with kefir grains. Kefir grains are gelatinous white or creamcoloured, water insoluble, irregular granules with diameter ranging 0,33,5 cm. They are composed mostly of proteins and polysaccharides in which the complex microbiota is enclosed. The beverage consists of a microbial diversity that includes lactic acid b...

  19. New process for production of fermented black table olives using selected autochthonous microbial resources

    OpenAIRE

    Maria eTufariello; Miriana eDurante; Francesca Anna Ramires; Francesco eGrieco; Luca eTommasi; Ezio ePerbellini; Vittorio eFalco; Maria eTasioula-Margari; Antonio Francesco Logrieco; Giovanni eMita; Gianluca eBleve

    2015-01-01

    Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven ferm...

  20. Optimizing fermentation process miscanthus-to-ethanol biorefinery scale under uncertain conditions

    Science.gov (United States)

    Bomberg, Matthew; Sanchez, Daniel L.; Lipman, Timothy E.

    2014-05-01

    Ethanol produced from cellulosic feedstocks has garnered significant interest for greenhouse gas abatement and energy security promotion. One outstanding question in the development of a mature cellulosic ethanol industry is the optimal scale of biorefining activities. This question is important for companies and entrepreneurs seeking to construct and operate cellulosic ethanol biorefineries as it determines the size of investment needed and the amount of feedstock for which they must contract. The question also has important implications for the nature and location of lifecycle environmental impacts from cellulosic ethanol. We use an optimization framework similar to previous studies, but add richer details by treating many of these critical parameters as random variables and incorporating a stochastic sub-model for land conversion. We then use Monte Carlo simulation to obtain a probability distribution for the optimal scale of a biorefinery using a fermentation process and miscanthus feedstock. We find a bimodal distribution with a high peak at around 10-30 MMgal yr-1 (representing circumstances where a relatively low percentage of farmers elect to participate in miscanthus cultivation) and a lower and flatter peak between 150 and 250 MMgal yr-1 (representing more typically assumed land-conversion conditions). This distribution leads to useful insights; in particular, the asymmetry of the distribution—with significantly more mass on the low side—indicates that developers of cellulosic ethanol biorefineries may wish to exercise caution in scale-up.

  1. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

    Directory of Open Access Journals (Sweden)

    Luciana Reis Fontinelle SOUTO

    2016-01-01

    Full Text Available Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel, mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1 starch; 1.08 g 100 g–1 reducing sugar; 1.63 g 100g–1 ash; 0.86 g 100 g–1 lipid and 3.97 g 100 g–1 protein. Enzymatic hydrolysis was carried out by means of rotational central composite design, analyzing the effects of concentrations of α-amylase enzyme (10 to 50 U g starch–1, and the amyloglucosidase enzyme (80 to 400 U g starch–1 on variable responses: percent conversion of starch into reducing sugars (RSC and soluble solid content (SS. Highest values of RSC (110% and SS (12 °Brix were observed when using the maximum concentration of amyloglucosidase and throughout the concentration range of α-amylase. Enzymatic hydrolysis of cassava peel is feasible and allows the use of hydrolysate in fermentation processes for the production of various products, such as alcoholic drinks, vinegar, among others.

  2. Environmental controls in the water use patterns of a tropical cloud forest tree species, Drimys brasiliensis (Winteraceae).

    Science.gov (United States)

    Eller, Cleiton B; Burgess, Stephen S O; Oliveira, Rafael S

    2015-04-01

    Trees from tropical montane cloud forest (TMCF) display very dynamic patterns of water use. They are capable of downwards water transport towards the soil during leaf-wetting events, likely a consequence of foliar water uptake (FWU), as well as high rates of night-time transpiration (Enight) during drier nights. These two processes might represent important sources of water losses and gains to the plant, but little is known about the environmental factors controlling these water fluxes. We evaluated how contrasting atmospheric and soil water conditions control diurnal, nocturnal and seasonal dynamics of sap flow in Drimys brasiliensis (Miers), a common Neotropical cloud forest species. We monitored the seasonal variation of soil water content, micrometeorological conditions and sap flow of D. brasiliensis trees in the field during wet and dry seasons. We also conducted a greenhouse experiment exposing D. brasiliensis saplings under contrasting soil water conditions to deuterium-labelled fog water. We found that during the night D. brasiliensis possesses heightened stomatal sensitivity to soil drought and vapour pressure deficit, which reduces night-time water loss. Leaf-wetting events had a strong suppressive effect on tree transpiration (E). Foliar water uptake increased in magnitude with drier soil and during longer leaf-wetting events. The difference between diurnal and nocturnal stomatal behaviour in D. brasiliensis could be attributed to an optimization of carbon gain when leaves are dry, as well as minimization of nocturnal water loss. The leaf-wetting events on the other hand seem important to D. brasiliensis water balance, especially during soil droughts, both by suppressing tree transpiration (E) and as a small additional water supply through FWU. Our results suggest that decreases in leaf-wetting events in TMCF might increase D. brasiliensis water loss and decrease its water gains, which could compromise its ecophysiological performance and survival

  3. 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.

  4. 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.

  5. 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.

  6. Production processes of fermented organic acids targeted around membrane operations: design of the concentration step by conventional electrodialysis

    OpenAIRE

    Bailly, M; Roux-De Balmann, Hélène; Aimar, Pierre; Lutin, F.; Cheryan, M.

    2001-01-01

    Organic acids are increasingly used for various industrial applications. Their production is mainly achieved by fermentation. Precipitation or extraction stages, which generate big amount of effluents, are then traditionally used to get the acid in a suitable form. To lower the impact on the environment, the implementation of cleaner operations are investigated. In this context, a complete process targeted around membrane operations for clarification, concentration and conversionwas studied. ...

  7. Noteworthy Facts about a Methane-Producing Microbial Community Processing Acidic Effluent from Sugar Beet Molasses Fermentation.

    Science.gov (United States)

    Chojnacka, Aleksandra; Szczęsny, Paweł; Błaszczyk, Mieczysław K; Zielenkiewicz, Urszula; Detman, Anna; Salamon, Agnieszka; Sikora, Anna

    2015-01-01

    Anaerobic digestion is a complex process involving hydrolysis, acidogenesis, acetogenesis and methanogenesis. The separation of the hydrogen-yielding (dark fermentation) and methane-yielding steps under controlled conditions permits the production of hydrogen and methane from biomass. The characterization of microbial communities developed in bioreactors is crucial for the understanding and optimization of fermentation processes. Previously we developed an effective system for hydrogen production based on long-term continuous microbial cultures grown on sugar beet molasses. Here, the acidic effluent from molasses fermentation was used as the substrate for methanogenesis in an upflow anaerobic sludge blanket bioreactor. This study focused on the molecular analysis of the methane-yielding community processing the non-gaseous products of molasses fermentation. The substrate for methanogenesis produces conditions that favor the hydrogenotrophic pathway of methane synthesis. Methane production results from syntrophic metabolism whose key process is hydrogen transfer between bacteria and methanogenic Archaea. High-throughput 454 pyrosequencing of total DNA isolated from the methanogenic microbial community and bioinformatic sequence analysis revealed that the domain Bacteria was dominated by Firmicutes (mainly Clostridia), Bacteroidetes, δ- and γ-Proteobacteria, Cloacimonetes and Spirochaetes. In the domain Archaea, the order Methanomicrobiales was predominant, with Methanoculleus as the most abundant genus. The second and third most abundant members of the Archaeal community were representatives of the Methanomassiliicoccales and the Methanosarcinales. Analysis of the methanogenic sludge by scanning electron microscopy with Energy Dispersive X-ray Spectroscopy and X-ray diffraction showed that it was composed of small highly heterogeneous mineral-rich granules. Mineral components of methanogenic granules probably modulate syntrophic metabolism and methanogenic

  8. Design and Optimization of a Process for Sugarcane Molasses Fermentation by Saccharomyces cerevisiae Using Response Surface Methodology

    OpenAIRE

    Nour Sh. El-Gendy; Madian, Hekmat R.; Abu Amr, Salem S.

    2013-01-01

    A statistical model was developed in this study to describe bioethanol production through a batch fermentation process of sugarcane molasses by locally isolated Saccharomyces cerevisiae Y-39. Response surface methodology RSM based on central composite face centered design CCFD was employed to statistically evaluate and optimize the conditions for maximum bioethanol production and study the significance and interaction of incubation period, initial pH, incubation temperature, and molasses conc...

  9. Noteworthy Facts about a Methane-Producing Microbial Community Processing Acidic Effluent from Sugar Beet Molasses Fermentation.

    Directory of Open Access Journals (Sweden)

    Aleksandra Chojnacka

    Full Text Available Anaerobic digestion is a complex process involving hydrolysis, acidogenesis, acetogenesis and methanogenesis. The separation of the hydrogen-yielding (dark fermentation and methane-yielding steps under controlled conditions permits the production of hydrogen and methane from biomass. The characterization of microbial communities developed in bioreactors is crucial for the understanding and optimization of fermentation processes. Previously we developed an effective system for hydrogen production based on long-term continuous microbial cultures grown on sugar beet molasses. Here, the acidic effluent from molasses fermentation was used as the substrate for methanogenesis in an upflow anaerobic sludge blanket bioreactor. This study focused on the molecular analysis of the methane-yielding community processing the non-gaseous products of molasses fermentation. The substrate for methanogenesis produces conditions that favor the hydrogenotrophic pathway of methane synthesis. Methane production results from syntrophic metabolism whose key process is hydrogen transfer between bacteria and methanogenic Archaea. High-throughput 454 pyrosequencing of total DNA isolated from the methanogenic microbial community and bioinformatic sequence analysis revealed that the domain Bacteria was dominated by Firmicutes (mainly Clostridia, Bacteroidetes, δ- and γ-Proteobacteria, Cloacimonetes and Spirochaetes. In the domain Archaea, the order Methanomicrobiales was predominant, with Methanoculleus as the most abundant genus. The second and third most abundant members of the Archaeal community were representatives of the Methanomassiliicoccales and the Methanosarcinales. Analysis of the methanogenic sludge by scanning electron microscopy with Energy Dispersive X-ray Spectroscopy and X-ray diffraction showed that it was composed of small highly heterogeneous mineral-rich granules. Mineral components of methanogenic granules probably modulate syntrophic metabolism and

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

    Science.gov (United States)

    Mohd-Zaki, Zuhaida; Bastidas-Oyanedel, Juan R.; Lu, Yang; Hoelzle, Robert; Pratt, Steven; Slater, Fran R.; Batstone, Damien J.

    2016-01-01

    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, 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.

  11. 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.

  12. 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.

  13. 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

    2004-04-01

    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.

  14. Influence of the Paracoccidioides brasiliensis 14-3-3 and gp43 proteins on the induction of apoptosis in A549 epithelial cells

    OpenAIRE

    Julhiany de Fátima da Silva; Juliana Vicentim; Haroldo Cesar de Oliveira; Caroline Maria Marcos; Patricia Akemi Assato; Patrícia Ferrari Andreotti; Juliana Leal Monteiro da Silva; Christiane Pienna Soares; Gil Benard; Ana Marisa Fusco Almeida; Maria José Soares Mendes-Giannini

    2015-01-01

    The fungal strain Paracoccidioides brasiliensis remains viable inside of epithelial cells and can induce apoptosis in this population. However, until now, the molecules that participate in this process remained unknown. Thus, this study evaluated the contribution of two P. brasiliensis molecules, the 14-3-3 and glycoprotein of 43 kDa proteins, which had been previously described as extracellular matrix adhesins and apoptosis inductors in human pneumocytes. Accordingly, epithelial cells were t...

  15. 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.

  16. 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.

  17. 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.

  18. Approximate Solutions of Linearized Delay Differential Equations Arising from a Microbial Fermentation Process Using the Matrix Lambert Function

    Directory of Open Access Journals (Sweden)

    Agus Yodi Gunawan

    2016-03-01

    Full Text Available In this paper we present approximate solutions of linearized delay differential equations using the matrix Lambert function. The equations arise from a microbial fermentation process in a metabolic system. The delay term appears due to the existence of a rate-limiting step in the fermentation pathway. We find that approximate solutions can be written as a linear combination of the Lambert function solutions in all branches. Simulations are presented for three cases of the ratio of the rate of glucose supply to the maximum reaction rate of the enzyme that experienced delay. The simulations are worked out by taking the principal branch of the matrix Lambert function as the most dominant mode. Our present numerical results show that the zeroth mode approach is quite reliable compared to the results given by classical numerical simulations using the Runge-Kutta method.

  19. Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran.

    Science.gov (United States)

    Kobayashi, T; Kimura, B; Fujii, T

    2000-06-01

    Tetragenococcus strains isolated from the manufacturing process of Japanese puffer fish ovaries fermented with rice-bran were characterized and differentiated phenotypically and genotypically. A total of 413 Tetragenococcus isolates were evaluated. On the basis of five representative substrates, the isolates were grouped into seven groups. An RFLP (restriction fragment length polymorphisms) analysis of the 16S rRNA gene of representative strains of major groups revealed that they could be grouped into two groups: one was identified as the most prominent halophilic lactic acid coccus, Tetragenococcus halophilus, and the other as T. muriaticus, which has recently been added to the genus Tetragenococcus as a new species. Physiologically, the major differences between the two groups were found in the ability to grow in medium not supplemented with NaCl and the fermentation of L-arabinose, sucrose and D-mannitol, and several other carbohydrates. PMID:10857547

  20. 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.

  1. Ultrasound-assisted dilute acid hydrolysis of tea processing waste for production of fermentable sugar.

    Science.gov (United States)

    Germec, Mustafa; Tarhan, Kübra; Yatmaz, Ercan; Tetik, Nedim; Karhan, Mustafa; Demirci, Ali; Turhan, Irfan

    2016-03-01

    Lignocellulosic materials that are the most abundant plant biomass in the world have the potential to become sustainable sources of the produced value added products. Tea processing waste (TPW) is a good lignocellulosic source to produce the value added products from fermentable sugars (FSs). Therefore, the present study is undertaken to produce FSs by using ultrasound-assisted dilute acid (UADA) and dilute acid (DA) hydrolysis of TPW followed by enzymatic hydrolysis. UADA hydrolysis of TPW was optimized by response surface methodology (RSM) at maximum power (900 W) for 2 h. The optimum conditions were determined as 50°C, 1:6 (w/v) solid:liquid ratio, and 1% (w/v) DA concentration, which yielded 20.34 g/L FS concentration. Furthermore, its DA hydrolysis was also optimized by using RSM for comparison and the optimized conditions were found as 120°C, 1:8 solid:liquid ratio, and 1% acid concentration, which produced 25.3 g/L FS yield. Even though the produced sugars with UADA hydrolysis are slightly less, but it can provide significant cost saving due to the lower temperature requirement and less liquid consumption. Besides, enzymatic hydrolysis applied after pretreatments of TPW were very more economic than the conventional enzymatic hydrolysis in the literature due to shorter time requiring. In conclusion, ultrasound-assisted is a promising technology that can be successfully applied for hydrolysis of biomass and can be an alternative to the other hydrolysis procedures and also TPW can be considered as suitable carbon source for the production of value-added products like biofuels, organic acids, and polysaccharides. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:393-403, 2016. PMID:26749037

  2. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions.

    Science.gov (United States)

    Bortolini, Cristian; Patrone, Vania; Puglisi, Edoardo; Morelli, Lorenzo

    2016-11-01

    The quality of chocolate is influenced by several parameters, one of which is bacterial diversity during fermentation and drying; a crucial factor for the generation of the optimal cocoa flavor precursors. Our understanding of the bacterial populations involved in chocolate fermentation can be improved by the use of high-throughput sequencing technologies (HTS), combined with PCR amplification of the 16S rRNA subunit. Here, we have conducted a high-throughput assessment of bacterial diversity in four processed samples of cocoa beans from different geographic origins. As part of this study, we also assessed whether different DNA extraction methods could affect the quality of our data. The dynamics of microbial populations were analyzed postharvest (fermentation and sun drying) and shipment, before entry to the industrial process. A total of 691,867 high quality sequences were obtained by Illumina MiSeq sequencing of the two bacterial 16S rRNA hypervariable regions, V3 and V4, following paired-read assembly of the raw reads. Manual curation of the 16S database allowed us to assign the correct taxonomic classifications, at species level, for 83.8% of those reads. This approach revealed a limited biodiversity and population dynamics for both the lactic acid bacteria (LAB) and acetic acid bacteria (AAB), both of which are key players during the acetification and lactic acid fermentation phases. Among the LAB, the most abundant species were Lactobacillus fermentum, Enterococcus casseliflavus, Weissella paramesenteroides, and Lactobacillus plantarum/paraplantarum. Among the AAB, Acetobacter syzygii, was most abundant, then Acetobacter senegalensis and Acetobacter pasteriuanus. Our results indicate that HTS approach has the ability to provide a comprehensive view of the cocoa bean microbiota at the species level. PMID:27458718

  3. 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 (ppineapple bioextracts, respectively. In addition, qualities of both bioextracts conformed well with those specified by the Thai standard for liquid biofertilizer 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. PMID:20362440

  4. 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.

  5. 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...

  6. 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

  7. 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.

  8. 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)

  9. 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.).

  10. 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.

  11. 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.

  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. 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.

  14. 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.

  15. 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.

  16. 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.

  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. Application of electrodialysis in integrated microbial fermentation and enzymatic biotransformation processes

    OpenAIRE

    Wong, M

    2011-01-01

    Electrodialysis (ED) is an established technology used to transport small ions from one solution to another through an ion exchange (IE) membrane under the influence of an applied electric potential difference. This project aimed to develop a novel integrated bioreactor-ED system and to explore its application to a variety of bioprocesses including microbial fermentation and enzymatic bioconversion. A custom ED module was first designed and constructed that enabled the flexible configurati...

  19. Automated chromatographic system with polarimetric detection laser applied in the control of fermentation processes and seaweed extracts characterization

    International Nuclear Information System (INIS)

    There are presented applications and innovations of chromatographic and polarimetric systems in which develop methodologies for measuring the input molasses and the resulting product of a fermentation process of alcohol from a rich honey and evaluation of the fermentation process honey servery in obtaining a drink native to the Yucatan region. Composition was assessed optically active substances in seaweed, of interest to the pharmaceutical industry. The findings provide measurements alternative raw materials and products of the sugar industry, beekeeping and pharmaceutical liquid chromatography with automated polarimetric detection reduces measurement times up to 15 min, making it comparable to the times of high chromatography resolution, significantly reducing operating costs. By chromatography system with polarimetric detection (SCDP) is new columns have included standard size designed by the authors, which allow process samples with volumes up to 1 ml and reduce measurement time to 15 min, decreasing to 5 times the volume sample and halving the time of measurement. Was evaluated determining the concentration of substances using the peaks of the chromatograms obtained for the different columns and calculate the uncertainty of measurements. The results relating to the improvement of a data acquisition program (ADQUIPOL v.2.0) and new programs for the preparation of chromatograms (CROMAPOL CROMAPOL V.1.0 and V.1.2) provide important benefits, which allow a considerable saving of time the processing of the results and can be applied in other chromatography systems with the appropriate adjustments. (Author)

  20. 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.

  1. 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)

  2. 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.

  3. Triterpenoid saponins from Tocoyena brasiliensis Mart. (Rubiaceae)

    International Nuclear Information System (INIS)

    The present communication reports the isolation and identification of four triterpenoid saponins from the chloroform extract of the leaves of Tocoyena brasiliensis: 3-O-β-D quinovopyranosyl quinovic acid, 3-O-β-D-quinovopyranosyl cincholic acid, 3-O-β-D-glucopyranosyl quinovic acid and the 28-O-β-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)

  4. 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. PMID:25998815

  5. 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.

  6. 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. PMID:23498182

  7. EXTERNAL PIXE – A NOVEL APPROACH FOR DETERMINING TRACE ELEMENTS IN FERMENTATION PROCESS

    Directory of Open Access Journals (Sweden)

    K.SrinivasaRao

    2010-10-01

    Full Text Available External Particle Induced X-ray Emission technique was employed in the study of submerged fermentation of ethanol from Jaggery using Saccharomyces cerevisiae as the organism. Effect of KNO3 as a nitrogen source was studied and the uptake of the supplement was monitored. A Proton beam of 3MeV from the 3MV Tandom type pelletron accelerator was used for the multi-elemental analysis. Apart from K, other elements like Cr, Fe, Cu and Zn were identified. The sensitivity of the technique was also determined by varying the sample size between 2mm and 10mm.

  8. Selection of Saccharomyces cerevisiae strains for efficient very high gravity bio-ethanol fermentation processes

    OpenAIRE

    Pereira, Francisco B; Guimarães, Pedro M. R.; J. A. Teixeira; Domingues, Lucília

    2010-01-01

    Abstract An optimized very high gravity (VHG) glucose medium supplemented with low cost nutrient sources was used to evaluate bio-ethanol production by 11 Saccharomyces cerevisiae strains. The industrial strains PE-2 and CA1185 exhibited the best overall fermentation performance, producing an ethanol titre of 19.2% (v/v) corresponding to a batch productivity of 2.5 g l?1 h?1, while the best laboratory strain (CEN.PK 113-7D) produced 17.5% (v/v) ethanol with a productivity of 1.7 g ...

  9. 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.

  10. Optimization of Fermentation Process in the Production of Glutinous Rice Yellow Wine%糯米黄酒发酵工艺的优化

    Institute of Scientific and Technical Information of China (English)

    兰莹; 方祖成; 覃玉全; 李冬生; 汪超

    2012-01-01

    Yellow wine was processed using glutinous rice as raw material; and the alcohol content was detected by gas chromatography method. Single factor tests and orthogonal design were applied to optimize the fermentation conditions. The results showed that the dose of water had the biggest effect on the alcohol content of yellow wine; while the effects of fermentation time and fermentation temperature were the next; inoculation dose of yeast had the lest effect. The optimized fermentation conditions were fermentation temperature, 27 t; fermentation time, 6d; dose of yeast, 0.03% of the mass of glutinous-rice; Vphutihooir-nice:Vwase=1:25.%以糯米为主要原料制备黄酒,以酒精度为指标,设计单因素试验和正交试验优化发酵工艺条件.结果表明,水添加量对糯米黄酒酒精度的影响最大,其次是发酵时间和发酵温度,酵母用量的影响最小.最佳发酵工艺条件为发酵温度27℃、发酵时间6d、水添加量为干糯米体积的2.5倍、酵母用量为干糯米质量的0.03%.

  11. 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.

  12. 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.

  13. 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.

  14. Ethanol production from cotton gin trash using optimised dilute acid pretreatment and whole slurry fermentation processes.

    Science.gov (United States)

    McIntosh, S; Vancov, T; Palmer, J; Morris, S

    2014-12-01

    Cotton ginning trash (CGT) collected from Australian cotton gins was evaluated for bioethanol production. CGT composition varied between ginning operations and contained high levels of extractives (26-28%), acid-insoluble material (17-22%) and holocellulose (42-50%). Pretreatment conditions of time (4-20 min), temperature (160-220 °C) and sulfuric acid concentration (0-2%) were optimised using a central composite design. Response surface modelling revealed that CGT fibre pretreated at 180 °C in 0.8% H2SO4 for 12 min was optimal for maximising enzymatic glucose recoveries and achieved yields of 89% theoretical, whilst the total accumulated levels of furans and acetic acid remained relatively low at <1 and 2 g/L respectively. Response surface modelling also estimated maximum xylose recovery in pretreated liquors (87% theoretical) under the set conditions of 150 °C in 1.9% H2SO4 for 23.8 min. Yeast fermentations yielded high ethanol titres of 85%, 88% and 70% theoretical from glucose generated from: (a) enzymatic hydrolysis of washed pretreated fibres, (b) enzymatic hydrolysis of whole pretreated slurries and (c) simultaneous saccharification fermentations, respectively. PMID:25280112

  15. 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)

  16. Exploitation of process knowledge for the monitoring and closed loop control of fermentation processes; Erschliessen von Prozesswissen fuer das Monitoring und die Regelung von Fermentationsprozessen

    Energy Technology Data Exchange (ETDEWEB)

    Grote, Bianca; Hitzmann, Bernd [Hohenheim Univ., Stuttgart (Germany). FG Prozessanalytik und Getreidetechnologie; John, Jinu Mulamoottil

    2011-07-01

    The significance of process knowledge for the monitoring and closed loop control of biotechnical processes is demonstrated. An important problem of the development of chemometric models is the expense of calibration measurements required to calculate values of process variables from unselective measurements. To reduce this expense a method was developed which uses a dynamic process model instead of measurements. As an example the chemometric modeling will be discussed of a baker's yeast cultivation measuring fluorescence spectra and estimating biomass, glucose, and ethanol concentrations. We demonstrate the exploitation of process knowledge during an Escherichia colifermentation for the closed loop control of glucose concentration by using an extended Kalman filter. Here the effective dead time and the measurement noise will be compensated by this method. The glucose set point is 0.05g/L. The yield of the process exceeds by far that of batch fermentations. (orig.)

  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. Saponinas triterpênicas de Tocoyena brasiliensis Mart. (Rubiaceae) Triterpenoid saponins from Tocoyena brasiliensis Mart. (Rubiaceae)

    OpenAIRE

    Lidilhone Hamerski; Carlos Alberto Carbonezi; Alberto José Cavalheiro; Vanderlan da Silva Bolzani; Maria Cláudia Marx Young

    2005-01-01

    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 structure...

  19. 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

  20. Ethanol fermentation

    Energy Technology Data Exchange (ETDEWEB)

    1981-01-01

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

  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. The Effect of Ionic Liquid Pretreatment on the Bioconversion of Tomato Processing Waste to Fermentable Sugars and Biogas.

    Science.gov (United States)

    Allison, Brittany J; Cádiz, Juan Canales; Karuna, Nardrapee; Jeoh, Tina; Simmons, Christopher W

    2016-08-01

    Tomato pomace is an abundant lignocellulosic waste stream from industrial tomato processing and therefore a potential feedstock for production of renewable biofuels. However, little research has been conducted to determine if pretreatment can enhance release of fermentable sugars from tomato pomace. Ionic liquids (ILs) are an emerging pretreatment technology for lignocellulosic biomass to increase enzymatic digestibility and biofuel yield while utilizing recyclable chemicals with low toxicity. In this study, pretreatment of tomato pomace with the ionic liquid 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc]) was investigated. Changes in pomace enzymatic digestibility were affected by pretreatment time and temperature. Certain pretreatment conditions significantly improved reducing sugar yield and hydrolysis time compared to untreated pomace. Compositional analyses suggested that pretreatment primarily removed water-soluble compounds and enriched for lignocellulose in pomace, with only subtle changes to the composition of the lignocellulose. While tomato pomace was effectively pretreated with [C2mim][OAc] to improve enzymatic digestibility, as of yet, unknown factors in the pomace caused ionic liquid pretreatment to negatively affect anaerobic digestion of pretreated material. This result, which is unique compared to similar studies on IL pretreatment of grasses and woody biomass, highlights the need for additional research to determine how the unique chemical composition of tomato pomace and other lignocellulosic fruit residues may interact with ionic liquids to generate inhibitors for downstream fermentation to biofuels. PMID:27039400

  3. A two-level measurement-based dynamic optimization strategy for a bioreactor in penicillin fermentation process

    Institute of Scientific and Technical Information of China (English)

    Qinghua Chi; Weijie Zhang; Zhengshun Fei; Jun Liang

    2015-01-01

    One measurement-based dynamic optimization scheme can achieve optimality under uncertainties by tracking the necessary condition of optimality (NCO-tracking), with a basic assumption that the solution model remains invariant in the presence of al kinds of uncertainties. This assumption is not satisfied in some cases and the stan-dard NCO-tracking scheme is infeasible. In this paper, a novel two-level NCO-tracking scheme is proposed to deal with this problem. A heuristic criterion is given for triggering outer level compensation procedure to update the solution model once any change is detected via online measurement and estimation. The standard NCO-tracking process is carried out at the inner level based on the updated solution model. The proposed approach is il ustrated via a bioreactor in penicil in fermentation process.

  4. [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.

  5. 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.

  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. Hydrothermal processing of fermentation residues in a continuous multistage rig – Operational challenges for liquefaction, salt separation, and catalytic gasification

    International Nuclear Information System (INIS)

    Fermentation residues are a waste stream of biomethane production containing substantial amounts of organic matter, and thus representing a primary energy source which is mostly unused. For the first time this feedstock was tested for catalytic gasification in supercritical water (T ≥ 374 °C, p ≥ 22 MPa) for methane production. The processing steps include hydrothermal liquefaction, salt separation, as well as catalytic gasification over a ruthenium catalyst in supercritical water. In continuous experiments at a feed rate of 1 kg h−1 a partial liquefaction and carbonization of some of the solids was observed. Significant amounts of heavy tars were formed. Around 50% of the feed carbon remained in the rig. Furthermore, a homogeneous coke was formed, presumably originating from condensed tars. The mineralization of sulfur and its separation in the salt separator was insufficient, because most of the sulfur was still organically bound after liquefaction. Desalination was observed at a salt separator set point temperature of 450 °C and 28 MPa; however, some of the salts could not be withdrawn as a concentrated brine. At 430 °C no salt separation took place. Higher temperatures in the salt separator were found to promote tar and coke formation, resulting in conflicting process requirements for efficient biomass liquefaction and desalination. In the salt separator effluent, solid crystals identified as struvite (magnesium ammonium phosphate) were found. This is the first report of struvite formation from a supercritical water biomass conversion process and represents an important finding for producing a fertilizer from the separated salt brine. - Highlights: • Continuous processing of fermentation residues in sub- and supercritical water. • Continuous separation of salt brines at supercritical water conditions. • Struvite crystals (magnesium ammonium phosphate) were recovered from the effluent. • Separation of sulfur from the biomass could not

  8. 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.

  9. 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.

  10. Antineoplasic activity of Agaricus brasiliensis basidiocarps on different maturation phases

    OpenAIRE

    Mourão, Francielly; Linde, Giani Andrea; Messa, Valdeci; da Cunha Júnior, Paulo Luiz; da Silva, Aristeu Vieira; da Eira, Augusto Ferreira; Colauto, Nelson Barros

    2009-01-01

    The fungus Agaricus brasiliensis is a Basidiomycete studied because of its immunomodulation and/or antitumor substances. The objective of this study was to verify the Agaricus brasiliensis antineoplasic activity in vivo on different basidiocarp maturation phases on Sarcoma 180 cells implanted in mice. Sarcoma cells were implanted in mice and after seven days mice were divided in three groups. The first group was treated with saline solution, the second group was treated with closed basidiocar...

  11. Sequential fungal fermentation-biotransformation process to produce a red pigment from sclerotiorin.

    Science.gov (United States)

    Corrêia Gomes, Dhionne; Takahashi, Jacqueline Aparecida

    2016-11-01

    The fungus Penicillium sclerotiorum produces sclerotiorin, an orange compound closely related to the useful food coloring pigments produced by Monascus species. The high productivity, together with several biological activities reported for sclerotiorin highlights its potential application in food industry. In this work, sclerotiorin was obtained as the major metabolite produced in liquid fermentation by P. sclerotiorum standing for 30% of the fungal dry extract. Modulation of sclerotiorin color was accomplished by biotransformation using Beauveria bassiana generating a red derivative with 13.8% yield. Color modification was caused by fungal-mediated substitution of oxygen by nitrogen in the pyrone ring changing the molecule's chromophore. A derivative, 1-methyl sclerotiorin was synthesized from sclerotiorin using diazomethane and fed to B. bassiana. In this case, substituent at C-1 avoided heteroatom substitution. Sclerotiorin derivatives obtained in the present show the great potential of sclerotiorin derivatives as food colorants. PMID:27211658

  12. A fuzzy-split range control system applied to a fermentation process.

    Science.gov (United States)

    Fonseca, Rodolpho Rodrigues; Schmitz, Jones Erni; Fileti, Ana Maria Frattini; da Silva, Flavio Vasconcelos

    2013-08-01

    In this study it was proposed the application of a fuzzy-PI controller in tandem with a split range control strategy to regulate the temperature inside a fermentation vat. Simulations were carried out using different configurations of fuzzy controllers and split range combinations for regulatory control. The performance of these control systems were compared using conventional integral of error criteria, the demand of utilities and the control effort. The proposed control system proved able to adequately regulate the temperature in all the tests. Besides, considering a similar ITAE index and using the energetically most efficient split range configuration, fuzzy-PI controller provided a reduction of approximately 84.5% in the control effort and of 6.75% in total demand of utilities by comparison to a conventional PI controller. PMID:23759431

  13. 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.

  14. 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.  

  15. 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.

  16. Optimization of process parameters for cellulase production from Bacillus sp. JS14 in solid substrate fermentation using response surface methodology

    Directory of Open Access Journals (Sweden)

    Jagdish Singh

    2012-08-01

    Full Text Available The aim of this work was to isolate the potent bacterial strains for the production of cellulose enzyme. A total 30 bacterial isolates showed positive results for the cellulase production but highest enzyme activity was shown by isolate JS 14. From the morphological and biochemical reactions, the isolate was identified as Bacillus sp. Cellulase production was studied by this strain using response surface methodology (RSM. A central composite design (CCD quadratic response surface was applied to explicate the parameters that significantly affected cellulase production in solid substrate fermentation (SSF. The wheat bran concentration and incubation period were significant factors. The process parameters optimized with response surface methodology was wheat bran concentration 400 g/L; pH, 6.5; temperature, 400C and incubation period 5 days when inoculum 10 % (1x107 cells/ ml was used for cellulase production in SSF. Supplementation of lactose and CMC to the wheat bran medium favored the enzyme formation.

  17. [Investigation of the process of personal hygiene items biodegradation by cellulose-fermenting microorganisms].

    Science.gov (United States)

    Il'in, V K; Starkov, L V; Kostrov, S V; Belikodvorskaia, G A; Chuvil'skaia, N A; Mukhamedieva, L N; Mikos, K N

    2004-01-01

    Cellulose-containing wastes are one of the heaviest and biggest ingredients of solid domestic wastes piling up during spaceflight. For the most part these are disposable personal hygiene items used in large quantities in the absence of shower. These wastes contain human body products which are very dangerous from the sanitary-epidemiological standpoint. The purpose was to explore potentiality of microbial biodegradation of cellulose-containing hygiene items anaerobically with dry mass transformation into liquid and biogas. Among specific objectives were test cultivation of active strains of reference cultures of cellulose-fermenting anaerobic thermophilic bacteria on hygiene items as the only source of carbon, evaluation of ways and need of pretreatment of gauze pads to stimulate biodegradation, and chemical analysis of resulting biogas. From the investigation it was concluded that gauze pads are susceptible to biodegradation by anaerobic bacteria producing a low toxicity gas fraction. Therefore, the proposed technology can be considered as a candidate for integration into the spacecrew life support system. PMID:15372800

  18. 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.

  19. 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)

  20. 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.

  1. 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.

  2. 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 ...

  3. 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.

  4. 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.

  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. PMID:27095416

  6. 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)

  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. Pentacyclic triterpenoids from the leaves of Terminalia brasiliensis; Triterpenoides pentaciclicos das folhas de Terminalia brasiliensis

    Energy Technology Data Exchange (ETDEWEB)

    Araujo, Delton Servulo; Chaves, Mariana H. [Universidade Federal do Piaui, Teresina, PI (Brazil). Dept. de Quimica]. E-mail: mariana@ufpi.br

    2005-11-15

    Eleven oleanane, ursane and lupane-type triterpenes were isolated from the leaves of Terminalia brasiliensis Camb, daturadiol (3{beta},6{beta}-dihydroxy-olean-12-ene), 3{beta}-hydroxy-30-norlupan-20-one, lupenone, {beta}-amyrenone, {alpha}-amyrenone, lupeol, {beta}-amyrin, {alpha}-amyrin, betulin, erythrodiol and uvaol, in addition to squalene, sitosterol and {alpha}-tocopherol. The structures of these compounds were identified by {sup 1}H and {sup 13}C NMR spectral analysis and comparison with literature data. (author)

  9. 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.

  10. Development of an integrated pretreatment fractionation process for fermentable sugars and lignin: Application to almond (Prunus dulcis) shell

    International Nuclear Information System (INIS)

    An environmentally friendly pretreatment process was developed to fractionate cellulose, hemicellulose and lignin from almond (Prunus dulcis) shells, consisting of hot water pretreatment (HWP) coupled with organic solvent (organosolv) pretreatment of water/ethanol (OWEP). This integrated pretreatment process proved more effective on the basis of yield of fermentable sugar and lignin separation compared with HWP alone, dilute acid pretreatment (DAP), ammonia pretreatment (AP), lime pretreatment LP, organosolv water/ethanol pretreatment (OWEP), and organosolv water/acetone pretreatment (OWAP). In the coupled hot water-organosolv process, hemicellulose sugars were recovered in the first residual liquid while varying amounts of cellulose was retained in the residual solid. The lignin fraction was obtained by simply adjusting the pH from the second liquid. The optimal two-stage process consisted of first HWP stage at 195 oC for 30 min, resulting in wglucose = 95.4% glucose recovery yield and wxylose = 92.2% xylose removal. The second organosolv OWEP stage was operated at 195 oC for 20 min, in ethanol in water mixtures of ethanol = 50% and resulted in nearly wglucose = 100% glucose recovery yield, wxylose = 90% xylose and wlignin = 61% lignin removal. After enzymatic hydrolysis, glucose yield was up to wglucose = 95%, compared to 61% yield from untreated almond. Images obtained via scanning electron microscopy (SEM) highlighted the differences in almond structure from the varying pretreatment methods during biomass fractionation. -- Highlights: → Almond shells are an under-utilized agriculture byproduct available in the world. → Almond shells are particularly attractive as bioenergy feedstock. → We have developed a new fractionation process for the almond shell. → The new process combined the HWP with OWEP. → The fractionation process has potential in the utilization of almond shell.

  11. Study on the Processing Technology of Fermented Wind of Fig Fruit%发酵型无花果果酒加工工艺的研究

    Institute of Scientific and Technical Information of China (English)

    赵丛枝; 寇天舒; 张子德

    2014-01-01

    The study of the liquid-state fermentation was optimized by orthogonal array design based on one-factor-at-a-time experiments. And fermentation properties of yeast for producing fig fruit wine were studied based on four factors(temperature, original pH, time and the dosage of yeast). The best fermentation process conditions are as follows:the pH value was regulated to 3.5, fermentation temperature is 25℃, and the fermentation time of 7 days with the dosage of 0.04%(mass ratio). The alcohol content is 9.24%by the best fermentation conditions.%以无花果为试验试材,通过单因素试验和正交试验,研究了发酵温度、发酵时间、初始发酵pH以及酵母接种量对无花果酒发酵的影响,优化了无花果酒液态发酵工艺,得出最佳工艺条件为:选择葡萄酒用高活性干酵母酿造,接种量为0.04%(质量分数),pH为3.5,在25℃的恒温培养箱内培养7 d,最终测得酒精含量为9.24%。

  12. 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.

  13. 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. PMID:26403818

  14. Monitoring and characterization of yeasts behavior under fermentation processes using technometric approaches

    OpenAIRE

    Castro, Cristiana C.

    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. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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 %.

  20. 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.

  1. 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.

  2. 香蕉白兰地的发酵工艺研究%Effect of AWRi R2 Saccharomy Cescerevisiae on the Fermentation Process of Banana Brandy

    Institute of Scientific and Technical Information of China (English)

    袁德保; 郑杰琼; 李芬芳; 谭琳; 李奕星; 陈娇; 郑晓燕; 郑丽丽; 金志强

    2013-01-01

    In order to explore the role of AWRi R2 saccharomy cescerevisiae in the fermentation process of banana brandy,the effect of technological parameters such as fermentation temperature,inoculum size and initial appearance Brix on indicators related to banana brandy fermentation process,such as pH,total acid,total sugar,reducing sugar,and alcoholicity,were studied.First,the results of the growth curve of AWRi R2 saccharomy cescerevisiae at different temperatures showed that,the biornass of the bacteria increased as the culture temperature rose,and the logarithmic growth phase was about 4~20 h in the whole incubation time.The fermentation temperature had great effect on the fermentation process,i.e.,the stability of the pH value (or total acid content),the consumption of sugar and the amount of ethanol production were better than other temperature groups,when the fermentation temperature was 28 ℃.When the inoculum size was 2%,the alcoholicity was highest.Taking the sugar consumption rate and the production of alcohol into consideration,the initial appearance of Brix was 20% was best.This study laid a certain foundation for the application of AWRi R2 Saccharomy cescerevisiae in banana brandy fermentation.%本文研究了AWRi R2酿酒酵母在不同条件下(发酵温度、接种量和初始外观糖度等)对香蕉发酵工艺的影响.结果表明:该菌种的生物量随着培养温度的升高而有所增加,其对数生长期为培养时间4~20 h之间.发酵温度对发酵过程影响较大,当发酵温度为28℃时,pH值(或总酸含量)的稳定性、糖(总糖或还原糖)的消耗量及产酒精量都要优于其他温度组.接种量为2%时,产酒量最高.综合考虑糖消耗速率和产酒量,初始外观糖度为20%时,发酵效果最好.本研究可为AWRi R2酿酒酵母在香蕉白兰地生产中的应用奠定一定的基础.

  3. 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.

  4. 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. PMID:27086136

  5. Alternative oxidase mediates pathogen resistance in Paracoccidioides brasiliensis infection.

    Directory of Open Access Journals (Sweden)

    Orville Hernández Ruiz

    2011-10-01

    Full Text Available BACKGROUND: Paracoccidioides brasiliensis is a human thermal dimorphic pathogenic fungus. Survival of P. brasiliensis inside the host depends on the adaptation of this fungal pathogen to different conditions, namely oxidative stress imposed by immune cells. AIMS AND METHODOLOGY: In this study, we evaluated the role of alternative oxidase (AOX, an enzyme involved in the intracellular redox balancing, during host-P. brasiliensis interaction. We generated a mitotically stable P. brasiliensis AOX (PbAOX antisense RNA (aRNA strain with a 70% reduction in gene expression. We evaluated the relevance of PbAOX during interaction of conidia and yeast cells with IFN-γ activated alveolar macrophages and in a mouse model of infection. Additionally, we determined the fungal cell's viability and PbAOX in the presence of H₂O₂. RESULTS: Interaction with IFN-γ activated alveolar macrophages induced higher levels of PbAOX gene expression in PbWt conidia than PbWt yeast cells. PbAOX-aRNA conidia and yeast cells had decreased viability after interaction with macrophages. Moreover, in a mouse model of infection, we showed that absence of wild-type levels of PbAOX in P. brasiliensis results in a reduced fungal burden in lungs at weeks 8 and 24 post-challenge and an increased survival rate. In the presence of H₂O₂, we observed that PbWt yeast cells increased PbAOX expression and presented a higher viability in comparison with PbAOX-aRNA yeast cells. CONCLUSIONS: These data further support the hypothesis that PbAOX is important in the fungal defense against oxidative stress imposed by immune cells and is relevant in the virulence of P. brasiliensis.

  6. 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.

  7. Process Optimization for Fermentation of Sweet Maize Wine%玉米甜酒酿发酵工艺的优化

    Institute of Scientific and Technical Information of China (English)

    刘晓鹏; 姜宁; 徐世伟; 周大寨; 肖强; 罗世家

    2012-01-01

    为了研究玉米甜酒酿发酵的工艺条件,利用单因素试验与四元二次回归正交旋转试验设计方法研究了加曲量、玉米蒸煮时间、发酵温度、发酵时间对玉米甜酒酿品质的影响,并建立了回归模型,通过响应面分析,得出制作玉米甜酒酿的适合32艺为:加曲量0.22%、玉米蒸煮时间86rain、发酵温度25.5℃、发酵时间89h,并对此工艺进行了验证:在此条件下可以研制出风味独特、营养丰富的玉米甜酒酿。%This paper researched the synergetic effect on sweet maize wine of the addition of koji, cooking time, fermentation temperature and fermentation time by means of single factor and dual quadratic rotary combination design. Mathematical regression model was developed. Results of response surface methodology showed that the optimum conditions were as follows: addition of koji was 0.22%, cooking time was 86min, fermentation temperature was 25.5℃, fermentation time was 89h. These conditions were validated. The sweet maize wine with the unique flavour and abundant nutrients was successfully developed by the process. The wine was golden in color and clean and transparent with enjoyable taste and harmonious rose aroma and wine flavor. The study was carried out to find the standardization of sweet maize wine fermentation process.

  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. 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. PMID:27300565

  10. 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.

  11. 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. PMID:27207010

  12. New process controls in the co-fermentation of organic waste and municipal sewage sludge; Neue Verfahrensfuehrungen bei der Co-Vergaerung von Bioabfaellen und kommunalen Klaerschlaemmen

    Energy Technology Data Exchange (ETDEWEB)

    Schaepers, D.; Schierholt, M.; Buer, T.; Risse, H. [Technische Hochschule Aachen (DE). Inst. fuer Siedlungswasserwirtschaft (ISA)

    1999-07-01

    For the co-fermentation of organic waste and sewage sludge in digester towers at municipal sewage treatment plant, mainly single-stage processes have so far been studied or are in use in part. Within the framework of a project sponsored by the foundation Oswald-Schulze-Stiftung, the use of a two-stage mode of operation (thermophilic/mesophilic) for co-fermenting organic waste and sewage sludge was investigated. By adding organic waste to the digester content, biogas production per reactor volume was more than doubled in comparison with exclusive sewage sludge fermentation. Because of the thermophilic stage for the conditioning of organic waste, specific biogas yield for an organic load of 1.5 kg organic dry residue TR/m{sup 3*}d was slightly enhanced in comparison with single-stage co-fermentation. (orig.) [German] Zur Co-Vergaerung von Bioabfaellen und Klaerschlamm in Faultuermen kommunaler Klaeranlagen werden bislang hauptsaechlich einstufige Verfahren untersucht und teilweise eingesetzt. Im Rahmen eines von der Oswald-Schulze-Stiftung gefoerderten Projektes wurde der Einsatz einer 2-stufigen Betriebsweise (thermophil/mesophil) bei der Co-Vergaerung von Bioabfaellen und Klaerschlamm untersucht. Die Biogasproduktion pro Reaktorvolumen konnte durch die Zugabe von Bioabfall in die Faulbehaelter gegenueber der reinen Klaerschlammfaulung mehr als verdoppelt werden. Durch die thermophile Stufe zur Vorbehandlung der Bioabfaelle konnte die spezifische Biogasausbeute bei einer organischen Raumbelastung von 1,5 kg o TR/m{sup 3*}d gegenueber der 1-stufigen Co-Vergaerung leicht erhoeht werden. (orig.)

  13. Draft genome sequence of the rubber tree Hevea brasiliensis

    OpenAIRE

    Rahman Ahmad Yamin Abdul; Usharraj Abhilash O; Misra Biswapriya B; Thottathil Gincy P; Jayasekaran Kandakumar; Feng Yun; Hou Shaobin; Ong Su Yean; Ng Fui Ling; Lee Ling Sze; Tan Hock Siew; Sakaff Muhd Khairul Luqman Muhd; Teh Beng Soon; Khoo Bee; Badai Siti Suriawati

    2013-01-01

    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 68,95...

  14. Larva of Palaemnema brasiliensis Machado (Odonata: Platystictidae), from Amazonas, Brazil.

    Science.gov (United States)

    Neiss, Ulisses Gaspar; Hamada, Neusa

    2016-01-01

    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. PMID:27395963

  15. 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...

  16. 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...

  17. Improvement of gaseous energy recovery from sugarcane bagasse by dark fermentation followed by biomethanation process.

    Science.gov (United States)

    Kumari, Sinu; Das, Debabrata

    2015-10-01

    The aim of the present study was to enhance the gaseous energy recovery from sugarcane bagasse. The two stage (biohydrogen and biomethanation) batch process was considered under mesophilic condition. Alkali pretreatment (ALP) was used to remove lignin from sugarcane bagasse. This enhanced the enzymatic digestibility of bagasse to a great extent. The maximum lignin removal of 60% w/w was achieved at 0.25 N NaOH concentration (50°C, 30 min). The enzymatic hydrolysis efficiency was increased to about 2.6-folds with alkali pretreated sugarcane bagasse as compared to untreated one. The maximum hydrogen and methane yields from the treated sugarcane bagasse by biohydrogen and biomethanation processes were 93.4 mL/g-VS and 221.8 mL/g-VS respectively. This process resulted in significant increase in energy conversion efficiency (44.8%) as compared to single stage hydrogen production process (5.4%). PMID:26210150

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

    OpenAIRE

    Wu Xiaoqiang

    2015-01-01

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

  19. A two-stage fermentation process of erythritol production by yeast Y. lipolytica from molasses and glycerol.

    Science.gov (United States)

    Mirończuk, Aleksandra M; Rakicka, Magdalena; Biegalska, Anna; Rymowicz, Waldemar; Dobrowolski, Adam

    2015-12-01

    In this study, a two-stage fermentation process of erythritol production based on molasses and glycerol was investigated. During the first stage, the biomass of Yarrowia lipolytica was grown on medium containing sucrose as the sole carbon source. In the second stage, production of erythritol was initiated by glycerol addition. To use molasses as a substrate for erythritol synthesis, sucrose utilization was established by expressing the Saccharomyces cerevisiae SUC2 gene. In this study, cultivation of yeast Y. lipolytica could produce 52-114 g/L of erythritol. The productivity was 0.58-1.04 g/L/h, and yield was 0.26-0.57 g/g; the final biomasses yield ranged 17-41 g/L. This is the first report describing erythritol production via industrial raw molasses and glycerol by Y. lipolytica. This work uses genetically modified strains of Y. lipolytica as tool for the direct conversion of affordable raw industrial molasses and glycerol into the value-added erythritol product. PMID:26409857

  20. 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.

  1. Modern Processing Technology and Quality Control of Fermented Duck%发酵鸭现代加工工艺及质量控制

    Institute of Scientific and Technical Information of China (English)

    杨士章; 刘亚华; 徐海祥; 王海蓝

    2012-01-01

    [目的]研究用复合发酵剂生产发酵鸭的工艺条件.[方法]通过改进和优化传统加工工艺,量化各工艺配方及技术参数;设计的发酵鸭工业化加工生产线,采用先进的机械化设备,按照产品质量标准,并应用危害分析关键控制点(HACCP)的原理与方法,对生产全程进行质量监控.[结果]通过正交试验确定的鸭胚腌制最佳条件为;食盐浓度5%,蔗糖3%,复合香辛料4%,腌制时间16 h;通过单因素试验与响应面分析确定的最佳发酵条件:植物乳杆菌、戊糖乳杆菌、变异微球菌与汉逊德巴利氏酵母菌的比例为1∶2∶1∶2,接种量为3.15%,发酵温度为31.5℃,发酵时间为22.7h.发酵鸭加工工艺的关键点确定为清洗、腌制、发酵、烘烤、杀菌与熟制、冷却与检验.[结论]改进和优化了发酵鸭的传统加工工艺及质量控制,推进了发酵鸭加工的现代化进程.%[Objective] To study the production conditions of fermented duck with the compound starters. [Method] The traditional processing technology was improved and optimized, the technical formula and parameters were quantitatively defined, an industrialized production line of fermented duck was designed. By adopting the advanced equipments and according to the products quality standards, the principles and methods of HACCP were adopted to supervise the quality during the whole production process. [ Result] The optimal conditions for pickling the duck determined by orthogonal experiment were; 5% salt concentration, 3% sugar, 4% compound species and 16 h pickling time; the best fermentation conditions determined by single factor experiment and response surface methodology were; Lactobacillus plantarum: Lactobacillia penlosaceus- Micrococcus varians- Daharyomyces hansenula = 1: 2:1 2, the inoculum amount was 3. 15% , the fermentation temperature was 31. 5% , and the fermentation duration was 22.7 h. The critical points of the fermented duck processing

  2. Secretome analysis of Trichoderma reesei and Aspergillus niger cultivated by submerged and sequential fermentation processes: Enzyme production for sugarcane bagasse hydrolysis.

    Science.gov (United States)

    Florencio, Camila; Cunha, Fernanda M; Badino, Alberto C; Farinas, Cristiane S; Ximenes, Eduardo; Ladisch, Michael R

    2016-08-01

    Cellulases and hemicellulases from Trichoderma reesei and Aspergillus niger have been shown to be powerful enzymes for biomass conversion to sugars, but the production costs are still relatively high for commercial application. The choice of an effective microbial cultivation process employed for enzyme production is important, since it may affect titers and the profile of protein secretion. We used proteomic analysis to characterize the secretome of T. reesei and A. niger cultivated in submerged and sequential fermentation processes. The information gained was key to understand differences in hydrolysis of steam exploded sugarcane bagasse for enzyme cocktails obtained from two different cultivation processes. The sequential process for cultivating A. niger gave xylanase and β-glucosidase activities 3- and 8-fold higher, respectively, than corresponding activities from the submerged process. A greater protein diversity of critical cellulolytic and hemicellulolytic enzymes were also observed through secretome analyses. These results helped to explain the 3-fold higher yield for hydrolysis of non-washed pretreated bagasse when combined T. reesei and A. niger enzyme extracts from sequential fermentation were used in place of enzymes obtained from submerged fermentation. An enzyme loading of 0.7 FPU cellulase activity/g glucan was surprisingly effective when compared to the 5-15 times more enzyme loadings commonly reported for other cellulose hydrolysis studies. Analyses showed that more than 80% consisted of proteins other than cellulases whose role is important to the hydrolysis of a lignocellulose substrate. Our work combined proteomic analyses and enzymology studies to show that sequential and submerged cultivation methods differently influence both titers and secretion profile of key enzymes required for the hydrolysis of sugarcane bagasse. The higher diversity of feruloyl esterases, xylanases and other auxiliary hemicellulolytic enzymes observed in the enzyme

  3. 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 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 be applied as organic fertilizer for crops.

  4. 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 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 be applied as organic fertilizer for crops.

  5. Feasibility study of recycling cephalosporin C fermentation dregs using co-composting process with activated sludge as co-substrate.

    Science.gov (United States)

    Chen, Zhiqiang; Wang, Yao; Wen, Qinxue; Zhang, Shihua; Yang, Lian

    2016-09-01

    Composting is a potential alternative for cephalosporin C fermentation dregs (CCFDs) compared with incineration process or landfill because of its advantage of recovering nutrients. In this research, CCFDs and activated sludge (AS) were co-composted to analyze the feasibility of recycling the nutrients in CCFDs. A pilot-scale aerobic composting system with an auto-control system was used in this research, and the maturity and security of the compost product were evaluated. The temperature of the composting mixtures was maintained above 55°C for more than 3 days during the composting, indicating that co-composting of CCFDs and AS could reach the compost maturity standard, and the seeds germination index (GI) increased from 17.61% to 68.93% by the end of the composting process (28 days). However, the degradation rate of cephalosporin C (CPC) was only 6.58% during the composting process. Monitoring the quality of antibiotic resistance genes (ARGs) in the composts showed that the log copy of blaTEM in the composts increased from 2.15 in the initial phase to 6.37 after 28 days. Long-term investigation of CPC degradation and ARGs variation was conducted for the composts; CPC could still be detected after the maturity phases. A removal efficiency of 49.10% could be achieved in 110 days, while the log copy of ARGs increased to 7.93. Although a higher GI value (>80.00%) was observed, the risk of recycling the CCFDs compost product into land is still high. PMID:26828961

  6. 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. PMID:26545757

  7. 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...

  8. 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...

  9. Optimization of fermentation process for producing low alcohol strawberry beverage%草莓低醇饮料发酵工艺优化研究

    Institute of Scientific and Technical Information of China (English)

    李静燕; 李春阳; 杨玉玲

    2012-01-01

    [目的]研究草莓低醇饮料生产工艺并优化其参数,为我国草莓深加工产品的开发及草莓产业化发展提供理论依据.[方法]以速冻草莓为原料,利用酵母对酶解获得的草莓汁进行厌氧发酵,并对发酵温度、酵母用量、含糖量、发酵时间、初始pH、振荡频率等工艺参数进行优化.[结果]优化后的最佳草莓低醇饮料发酵工艺参数为:草莓汁初始pH 3.5,含糖量9.0%,葡萄酒活性干酵母添加量0.05%,发酵温度20℃,发酵时间60 h.[结论]在最佳发酵工艺条件下发酵获得的草莓低醇饮料色泽亮丽、醇厚甘冽、果香浓郁、风味独特,其糖度3.4%、pH 3.55、酒精度3.26%vol、感官质量评分95.0分.%[Objective ]The present experiment was conducted to optimize the fermentation parameters for producing low alcohol strawberry beverage in order to develop deep-processing poducts and the industrialization of strawberry in China. [Method]The strawberry juice was produced by enzymolysis of raw frozen strawberry and fermented by anaerobic yeast, the fermentation parameters were optimized. [Result]The parameters which gave the best fermentation product after optimization were as follows: 3.5 initial pH of strawberry juice, sugar concentration 9.0%, wine active dry yeast 0.05%, fermentation temperature 20T1, and fermentation duration 60 h. [Conclusion]Low alcohol strawberry beverage, produced under optimal fermentation conditions, had bright color, awesome taste, rich fruit fragrance and unique flavor. The indices of low alcohol strawberry beverage were as follows; sugar concentration 3.4%, pH 3.55, alcohol concentration 3.26%vol and sensory grade score 95.0.

  10. 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

  11. Modelling fed-batch fermentation processes : an approach based on artificial neural networks

    OpenAIRE

    Valente, Eduardo; Rocha, I; Rocha, Miguel

    2009-01-01

    Publicado em "2nd International Workshop on Practical Applications of Computational Biology and Bioinformatics (IWPACBB 2008)", ISBN 978-3-540-85860-7 Artificial Neural Networks (ANNs) have shown to be powerful tools for solving several problems which, due to their complexity, are extremely difficult to unravel with other methods. Their capabilities of massive parallel processing and learning from the environment make these structures ideal for prediction of nonlinear events. In this work,...

  12. Utilization of fisheries by-catch and processing wastes for lactic acid fermented silage and evaluation of degree of protein hydrolysis and in vitro digestibility

    OpenAIRE

    J. C. Ramírez- Ramírez; Huerta, S; Arias, L.; Prado, A.; Shirai, K.

    2008-01-01

    The purpose of this study was to produce protein hydrolysates from lactic acid fermentation of three sources of fish wastes: Shrimp by catch (SC), Sphyraena ensis wastes (SB) and mixture of fisheries processing wastes from several species (MixW). MixW were added with several sugar cane molasses concentrations as the carbon source, 180 g.kg-1 of sugar molasses gave the fastest acidification. The maximum concentration of lactic acid (Pmax) was significantly higher with Lactobacillus sp. B2 than...

  13. 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

  14. 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.

  15. Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach.

    Science.gov (United States)

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

    2016-09-01

    Acetobacter ghanensis LMG 23848(T) and Acetobacter senegalensis 108B are acetic acid bacteria that originate from a spontaneous cocoa bean heap fermentation process and that have been characterised as strains with interesting functionalities through metabolic and kinetic studies. As there is currently little genetic information available for these species, whole-genome sequencing of A. ghanensis LMG 23848(T) and A. senegalensis 108B and subsequent data analysis was performed. This approach not only revealed characteristics such as the metabolic potential and genomic architecture, but also allowed to indicate the genetic adaptations related to the cocoa bean fermentation process. Indeed, evidence was found that both species possessed the genetic ability to be involved in citrate assimilation and displayed adaptations in their respiratory chain that might improve their competitiveness during the cocoa bean fermentation process. In contrast, other properties such as the dependence on glycerol or mannitol and lactate as energy sources or a less efficient acid stress response may explain their low competitiveness. The presence of a gene coding for a proton-translocating transhydrogenase in A. ghanensis LMG 23848(T) and the genes involved in two aromatic compound degradation pathways in A. senegalensis 108B indicate that these strains have an extended functionality compared to Acetobacter species isolated from other ecosystems. PMID:27217361

  16. 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.

  17. Characterization and exploiment of Microbial Strains to be used in Meat Processing and Fermentation

    OpenAIRE

    Dei Più, Lucilla

    2012-01-01

    The principal aim of this research project has been the evaluation of the specific role of yeasts in ripening processes of dry-cured meat products, i.e. speck and in salami produced by adding Lactobacilli starter cultures, i.e. L. sakei, L. casei, L. fermentum, L. rhamnosus, L.sakei + S.xylosus. In particular the contribution of the predominant yeasts to the hydrolytic patterns of meat proteins has been studied both in model system and in real products. In fact, although several papers ha...

  18. 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.

  19. Genetic recombination in Actinoplanes brasiliensis by protoplast fusion.

    OpenAIRE

    Palleroni, N. J.

    1983-01-01

    Protoplast formation, fusion, and cell regeneration have been achieved with mutant strains of Actinoplanes brasiliensis. Three-, four-, and five-factor crosses have shown genetic recombination among the markers, and a five-factor cross is analyzed and discussed. Possibilities of using protoplast fusion for gene mapping and strain improvement are suggested.

  20. Paracoccidioides brasiliensis infection in domestic rabbits (Oryctolagus cuniculus).

    Science.gov (United States)

    Belitardo, Donizeti Rodrigues; Calefi, Atilio Sersun; Sbeghen, Mônica Raquel; de Oliveira, Gabriela Gonçalves; Watanabe, Maria Angelica Ehara; de Camargo, Zoilo Pires; Ono, Mario Augusto

    2014-04-01

    The objective of this study was to evaluate the infection of domestic rabbits by Paracoccidioides brasiliensis. Initially two rabbits were experimentally infected with P. brasiliensis and the humoral immune response was evaluated by ELISA using gp43 as antigen. The two animals showed IgG response against gp43 although no signs of disease were observed. The seroepidemiological study was carried out in 170 rabbits (free range n = 81 and caged n = 89) living in an endemic area for human paracoccidioidomycosis and a positivity of 27% was observed in the ELISA using gp43 as antigen. The free-range rabbits showed a significantly higher positivity (34.6-51.7%) than the caged animals (11.1%). Sentinel rabbits exposed to natural infection with P. brasiliensis were followed up for 6 months and a seroconversion rate of 83.3% was observed. This is the first report of paracoccidioidomycosis in rabbits and suggests that this species can be useful sentinels for P. brasiliensis presence in the environment. PMID:24125519

  1. Two clerodane diterpenes and flavonoids from Croton brasiliensis

    Energy Technology Data Exchange (ETDEWEB)

    Palmeira Junior, Sebastiao F.; Conserva, Lucia M. [Universidade Federal de Alagoas, Maceio, AL (Brazil). Dept. de Quimica]. E-mail: lmc@qui.ufal.br; Silveira, Edilberto R. [Ceara Univ., Fortaleza, CE (Brazil). Dept. de Quimica Organica e Inorganica

    2005-11-15

    Two new clerodane diterpenes, crotobrasilin A and crotobrasilin B, were isolated in addition to four known 3-methoxyflavones: casticin, penduletin, chrysosplenol-D and artemetin from leaves and stems of Croton brasiliensis. The structural elucidation of these compounds was made on the basis of spectroscopic data analyses, especially NMR, including 2D techniques (COSY, HMQC, HMBC and NOESY). (author)

  2. 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.

  3. 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

  4. 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。

  5. 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.

  6. Detection and identification of wild yeast contaminants of the industrial fuel ethanol fermentation process.

    Science.gov (United States)

    Basílio, A C M; de Araújo, P R L; de Morais, J O F; da Silva Filho, E A; de Morais, M A; Simões, D A

    2008-04-01

    Monitoring for wild yeast contaminants is an essential component of the management of the industrial fuel ethanol manufacturing process. Here we describe the isolation and molecular identification of 24 yeast species present in bioethanol distilleries in northeast Brazil that use sugar cane juice or cane molasses as feeding substrate. Most of the yeast species could be identified readily from their unique amplification-specific polymerase chain reaction (PCR) fingerprint. Yeast of the species Dekkera bruxellensis, Candida tropicalis, Pichia galeiformis, as well as a species of Candida that belongs to the C. intermedia clade, were found to be involved in acute contamination episodes; the remaining 20 species were classified as adventitious. Additional physiologic data confirmed that the presence of these major contaminants cause decreased bioethanol yield. We conclude that PCR fingerprinting can be used in an industrial setting to monitor yeast population dynamics to early identify the presence of the most important contaminant yeasts. PMID:18188645

  7. Improving bioethanol production from olive pruning biomass by deacetylation step prior acid hydrolysis and fermentation processes.

    Science.gov (United States)

    Moya, Alberto J; Peinado, Silvia; Mateo, Soledad; Fonseca, Bruno G; Sánchez, Sebastián

    2016-11-01

    In order to produce bioethanol from olive tree pruning biomass, deacetylation was performed employing sodium hydroxide. Optimal conditions were determined using experimental design techniques. The highest acetic acid removal (3.8g/dm(3)), obtained by response surface methodology, was at optimum pretreatment conditions of temperature 60°C, 0.8% NaOH and residence time 60min. After oxalic acid hydrolysis of pretreated biomass, the hydrolysates were directly used for ethanol production without further detoxification process. Ethanol yields ranged from 0.19 to 0.45g/g, reaching the maximum yield value when pretreatment was carried out at 130°C with 100mM oxalic acid, involving a combined severity factor (CSF) of 1.05. The highest ethanol concentration obtained from pretreated biomass was 6.2g/dm(3) at 150°C, using 75mM of oxalic acid (CSF=1.53). PMID:27579798

  8. Commercial Biomass Syngas Fermentation

    Directory of Open Access Journals (Sweden)

    James Daniell

    2012-12-01

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

  9. 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

  10. 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.

  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. PMID:22953917

  12. 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

  13. Design of Beer Fermentation Process Control System Based on PLC%基于PLC的啤酒发酵监控系统设计

    Institute of Scientific and Technical Information of China (English)

    曾燕飞

    2012-01-01

    In this paper, the technical process and the design program based on PLC and configuration software of beer fermentation control system were introduced. On-the-spot data such as temperature etc. could be collected and processed by using PLC and its expansion module in the design program. At the same time, the simulation platform of beer fermentation temperature control system based on W1NCC had been constructed. And the simulation platform could realize automated tracing, monitoring and control of beer fermentation temperature.%简述了啤酒发酵控制系统的工艺流程;介绍了一种基于PLC和组态软件的啤酒发酵控制系统设计方案,该方案利用PLC及其扩展模块,实时处理现场采集的温度等模拟数据信号,利用WINCC搭建了啤酒发酵温度控制的仿真平台;设计的控制系统能对啤酒发酵温度进行自动跟踪与监控。

  14. Distribution of complemented 15N - (NH4)2SO4 in an ethanolic fermentation process on insolube-N and solube-N fractions

    International Nuclear Information System (INIS)

    Looking for stillage labeling with 15N for further utilization in studies of mineral fertilization of sugar-cane, 15N-(NH4)2SO4 (43.5ppm, 45.401 atoms% 15N) was supplemented in a single fermentative cycle, in a laboratory scale. A nitrogen fractionation was made between insoluble-N and soluble-N in several componentes of the fermentative process (yeast, sugar-cane juice, centrifugate wine, centrifugate yeast and stillage) with the objective of studying the added nitrogen distribution and its isotopic abundance composition. The nitrogen fractionation, and the isotopic analysis by mass spectrometry of 15N, in the fractions of the several components of the fermentative process, showed 81.1% of N recovery, being 3.2% in stillage and mainly in a soluble-N fraction (71.4%), and the rest found in centrifugate yeast (77.9%), distributed mainly in a insoluble-N fraction (92.0%). Desuniform isotopic label was found in stillage, between soluble-N (1.333 atoms%15N) and insoluble-N fractions (0.744 atoms% 15N). Means to improve the isotopic uniformity in these fractions is discussed. (autor)

  15. Influence of the Paracoccidioides brasiliensis 14-3-3 and gp43 proteins on the induction of apoptosis in A549 epithelial cells.

    Science.gov (United States)

    Silva, Julhiany de Fátima da; Vicentim, Juliana; Oliveira, Haroldo Cesar de; Marcos, Caroline Maria; Assato, Patricia Akemi; Andreotti, Patrícia Ferrari; Silva, Juliana Leal Monteiro da; Soares, Christiane Pienna; Benard, Gil; Almeida, Ana Marisa Fusco; Mendes-Giannini, Maria José Soares

    2015-06-01

    The fungal strain Paracoccidioides brasiliensis remains viable inside of epithelial cells and can induce apoptosis in this population. However, until now, the molecules that participate in this process remained unknown. Thus, this study evaluated the contribution of two P. brasiliensis molecules, the 14-3-3 and glycoprotein of 43 kDa proteins, which had been previously described as extracellular matrix adhesins and apoptosis inductors in human pneumocytes. Accordingly, epithelial cells were treated with these molecules for different periods of time and the expression of the apoptosis regulating-proteins Bak, Bax, Bcl-2, p53 and caspases were evaluated by terminal deoxynucleotidyl transferase dUTP nick end labelling, flow cytometry and real-time polymerase chain reaction analysis. Our results demonstrated that treatment with these molecules induces apoptosis signalling in pulmonary epithelial cells, showing the same pattern of programmed cell-death as that observed during infection with P. brasiliensis. Thus, we could conclude that P. brasiliensis uses these molecules as virulence factors that participate not only in the fungal adhesion process to host cells, but also in other important cellular mechanisms such as apoptosis. PMID:26038961

  16. Influence of the Paracoccidioides brasiliensis 14-3-3 and gp43 proteins on the induction of apoptosis in A549 epithelial cells

    Directory of Open Access Journals (Sweden)

    Julhiany de Fátima da Silva

    2015-06-01

    Full Text Available The fungal strain Paracoccidioides brasiliensis remains viable inside of epithelial cells and can induce apoptosis in this population. However, until now, the molecules that participate in this process remained unknown. Thus, this study evaluated the contribution of two P. brasiliensis molecules, the 14-3-3 and glycoprotein of 43 kDa proteins, which had been previously described as extracellular matrix adhesins and apoptosis inductors in human pneumocytes. Accordingly, epithelial cells were treated with these molecules for different periods of time and the expression of the apoptosis regulating-proteins Bak, Bax, Bcl-2, p53 and caspases were evaluated by terminal deoxynucleotidyl transferase dUTP nick end labelling, flow cytometry and real-time polymerase chain reaction analysis. Our results demonstrated that treatment with these molecules induces apoptosis signalling in pulmonary epithelial cells, showing the same pattern of programmed cell-death as that observed during infection with P. brasiliensis. Thus, we could conclude that P. brasiliensis uses these molecules as virulence factors that participate not only in the fungal adhesion process to host cells, but also in other important cellular mechanisms such as apoptosis.

  17. 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. PMID:20510778

  18. 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.

  19. 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.

  20. 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)

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. Efficiency improvements of double-stage fermentation processes by decreasing of energy losses in hydrolysis; Steigerung der Effizienz zweistufiger Vergaerungsprozesse durch Reduzierung energetischer Verluste in der Hydrolyse

    Energy Technology Data Exchange (ETDEWEB)

    Buschmann, Jeannette; Busch, Guenter [Brandenburgische Technische Univ. Cottbus (Germany). Lehrstuhl Abfallwirtschaft

    2012-03-15

    Compared to single-stage fermentation processes, double-stage technologies are characterized by the advantages of higher efficiency, better process stability and an improved controllability. But a strict separation of subprocesses hydrolysis and methanation during the whole process cycle is often not realizable. Circulation of process liquids and favourable conditions for methanogens in hydrolysis promote methane formations in this subprocess. By economic reasons using of low-energy hydrolysis gas is inapplicable in most cases and therefore methane yields in hydrolysis stage are energy losses. A major factor for an increase in efficiency in double-stage processes is avoiding methane production in hydrolysis. A thermal treatment for inactivating methanogens in recirculated process liquid was investigated. With a temperature of 80 C and heating period of 35 min methanogens were effectively inactivated for usual hydrolysis retention times. For application and verification in double-stage fermentation the thermal treatment method was integrated into the process. The effect of thermal treatment to methanogens was verified in double stage operation. The methane loss was considerably reduced from 15% to 3%. (orig.)

  6. 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.

  7. 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.

  8. Characterization of the fermentation process by gas chromatography Lasiodiplodia theobromae and gas chromatography coupled with mass spectrometry

    International Nuclear Information System (INIS)

    Lasiodiplodia theobromae is a fungus, which has been reported by some authors as a high yield producer of the phytohormone jasmonic acid (JA). An indigenous strain of this fungus has been used for producing a fermentation broth with a high JA concentration by the Cuban Research Institute for Sugar Cane Derivatives (ICIDCA), registered as BIOJAS. The broth has been applied to some agricultural crops and demonstrated its economic feasibility as plant growth regulator and biological control of various phytopathogenic microorganisms and pests. Both fermentation broth and biomass from this fungus contain some other metabolites having bioactive properties, for instance, fatty acids. This paper shows the composition and quantification of fatty acids in the biomass using Gas Chromatography (GC) and the identification of substances profile in fermentation broth by Gas Chromatography coupled to Mass Spectrometry (GC-MS). The most fatty acids in the biomass are palmitic, stearic, oleic, linoleic and linolenic acids, being oleic acid the major component. On the other hand, 2,32 % of fatty acid esters; 2,47 % of alkenes; 14,40 % of alcohols; 30,15 % of aldehydes and 21,73 % of paraffins were detected in the composition of fermentation broth

  9. 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.

  10. Solid-fermentation process of Panax notoginseng residues by Ganoderma Lucidum%灵芝菌固体发酵三七药渣工艺研究

    Institute of Scientific and Technical Information of China (English)

    曲墨; 邱智东; 王伟楠

    2016-01-01

    目的:优化灵芝菌固体发酵三七药渣的发酵工艺,缩短发酵周期,为三七药渣再利用研究提供新的思路。方法运用单因素试验法,以菌蕾形成时间为考察指标,筛选出最佳发酵条件。结果灵芝菌发酵三七药渣最优发酵工艺为:三七药渣粉末(过10目筛),加入1.5%生长因子CaCO3,加适量水(使含水量达60%),接种量(V/V)=1:1~1.5:1,在(28±1)℃下,避光培养。结论灵芝菌固体发酵三七药渣的工艺稳定、可靠、高效、产物得率高,为三七药渣的进一步研究和开发利用奠定了基础。%Objective To optimize and shorten the fermentation process of Panax notoginseng residues( PNR) by Ganoderma Lucidum as well as provide a new experimental idea for the recycle study of PNR. Methods Single factor experiments were introduced,using the formation time of fungi button as measure index,to screen optimum fer-mentation parameters. Results The optimal fermentation process of PNR by Ganoderma Lucidum was optimized as follow:PNR were smashed into 10 meshes before being mixed with 1. 5%(W/W)CaCO3 as a growth factor;The hu-midity of the mixture was 60%( V/W);Inoculation concentration was 1:1-15:1( V/W);The solid-fermentation of PNR was conducted in dark at the temperature of( 28 ± 1 )℃. Conclusion The optimized fermentation process for PNR was stable,reliable,efficient and highly productive. So these findings would lay a solid foundation for further re-searches and developments of PNR.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. Studies on Concentration Process of Bacillus thuringiensis Fermentation Broth%苏云金芽孢杆菌发酵液浓缩工艺研究

    Institute of Scientific and Technical Information of China (English)

    周荣华; 崔怡宁; 饶犇; 廖先清; 刘芳; 陈伟

    2015-01-01

    通过对2种不同亚种的苏云金芽孢杆菌(Bacillus thuringiensis)发酵液进行浓缩工艺的研究,探索了不同温度对浓缩液有效成分的影响程度,比较了不同浓缩方式﹑不同干燥方式处理下有效成分的回收率. 结果表明,真空薄膜浓缩工艺的回收率要高于离心浓缩工艺23%~29%.%The concentration processes of two different subspecies of Bacillus thuringiensis fermentation broth were studied.The impact of different concentrate temperatures on the active ingredient of the fermentation broth was explored.The active ingredient recoveries of the fermentation broth deal with different concentration methods and different drying methods were compared.The results showed that the recovery by using vacuum thin film concentration was 23%~29% higher than concen-tration by centrifuging.

  16. 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. PMID:18309222

  17. 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。

  18. 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. PMID:27087069

  19. 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.

  20. 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-xylosidases. Th...... is a well known enzyme producer, this is the first report of xylanase and thermostable beta-xylosidase production from the newly identified, non-ochratoxin-producing species A. brasiliensis....

  1. 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-xylosidases. Th...... is a well known enzyme producer, this is the first report of xylanase and thermostable beta-xylosidase production from the newly identified, non-ochratoxin-producing species A. brasiliensis....

  2. Seroepidemiology of Paracoccidioides brasiliensis infection in horses from Rio Grande do Sul, Brazil

    OpenAIRE

    Ana Paula Neuschrank Albano; Gabriel Baracy Klafke; Tchana Martinez Brandolt; Vanusa Pousada Da Hora; Carlos Eduardo Wayne Nogueira; Melissa Orzechowski Xavier; Mário Carlos Araújo Meireles

    2015-01-01

    Paracoccidioides brasiliensis is the etiological agent of the major systemic mycosis in Brazil, called paracoccidioidomycosis. Although the Rio Grande do Sul is considered an endemic area of the disease, there are few studies on the ecology of P. brasiliensis in the state. Therefore, this study aimed to evaluate the infection of P. brasiliensis in horses from the mesoregion of Southwest Riograndense, using these animals as sentinels. Serological techniques, such as double immunodiffusion in a...

  3. Optimization of Fermentation Process for Pleurotus Eryngii Wine by Uniform Design%均匀设计优化杏鲍菇酒发酵工艺

    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。

  4. Process Research on Separate Hydrolysis and Fermentation (SHF) and Simultaneous Saccharification and Fermentation (SSF) of Ethanol Production by Lignocellulose%木质纤维素产乙醇分步及同步糖化发酵工艺研究

    Institute of Scientific and Technical Information of China (English)

    华鑫怡; 李进军; 胡保安

    2012-01-01

    [目的]探究分步糖化发酵和同步糖化发酵工艺在最佳条件下产乙醇的效率.[方法]结合水解、发酵两阶段的最佳条件,设计了分步糖化发酵和同步糖化发酵过程;分步糖化发酵分别采用了水解和发酵过程的最佳条件,同步糖化发酵分别采用了两阶段的最佳温度.[结果]分步糖化发酵过程中,上清液发酵和混合液发酵产乙醇效果无明显差别,其中混合液发酵能更好地发挥酵母菌的活力;同步糖化发酵过程中,35℃条件下乙醇产量更高,英木糖产量高于纯水解过程中的木糖产量.[结论]在试验条件下,同步糖化发酵产乙醇效率高于分步糖化发酵.%[ Objective ] The research aimed to explore the efficiency of ethanol production under the optimal conditions of separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF). [Method] Under the optimal conditions of hydrolysis and fermentation, SHF and SSF process were designed respectively. SHF process was conducted under the optimal conditions of hydrolysis and fermentation separately, while SSF process was carried out at the optimum temperature of hydrolysis and fermentation. [ Result] In SHF process, the efficiency of ethanof production was similar in both supernatant fermentation and Mixture fermentation, and yeast was more active in the mixture fermentation. In SSF process, the efficiency of ethanol production was higher at 35 ℃, and the production of xylose was higher than that in hydrolysis process. [Conclusion] Under the experimental conditions, the efficiency of ethanol production in simultaneous saccharification and fermentation was higher than that in separate hydrolysis and fermentation.

  5. 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.

  6. 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

  7. Biochemical characterization of three phase partitioned naringinase from Aspergillus brasiliensis MTCC 1344.

    Science.gov (United States)

    Shanmugaprakash, M; Vinothkumar, V; Ragupathy, J; Reddy, D Amala

    2015-09-01

    Naringinase is a complex enzyme composed of α-L-rhamnosidase and β-D-glucosidase, which has a vast potential application in the field of industrial biotechnology. The novel aspect in the present study is employing a three-phase partitioning (TPP) technique for the purification of naringinase by solid-state fermentation using Aspergillus brasiliensis MTCC 1344. At optimum conditions of 28±2 °C and 30% (w/v) ammonium sulfate along with a 1:1 ratio of t-butanol to crude extract, the purification is enhanced by 4.2-fold .Temperature and pH profile of TPP purified naringinase was found to be active with an optimal activity of 719.6 units at an elevated temperature of 60 °C. The kinetic constants K(m) and V(max) using naringin as substrate were 3.21 mM and 321 U/ml. The purified enzyme was not inhibited by any metal ions except Hg(2+) but completely inhibited by adding chelating agents such as EDTA and SDS at a concentration of 10 mM. These results can be inevitable to establish the TPP method to be an inexpensive, economical and attractive technology for better recovery and to find its application in the industrial sector. PMID:26143121

  8. 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.

  9. 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.

  10. 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...

  11. 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...

  12. KANJI: AN AYURVEDIC FERMENTATIVE PREPARATION

    OpenAIRE

    Santhosh B; Jadar P. G.; Nageswara Rao

    2012-01-01

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

  13. 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.

  14. Phospholipase gene expression during Paracoccidioides brasiliensis morphological transition and infection

    Directory of Open Access Journals (Sweden)

    Deyze Alencar Soares

    2013-09-01

    Full Text Available Phospholipase is an important virulence factor for pathogenic fungi. In this study, we demonstrate the following: (i the Paracoccidioides brasiliensis pld gene is preferentially expressed in mycelium cells, (ii the plb1 gene is mostly up-regulated by infection after 6 h of co-infection of MH-S cells or during BALB/c mice lung infection, (iii during lung infection, plb1, plc and pld gene expression are significantly increased 6-48 h post-infection compared to 56 days after infection, strongly suggesting that phospholipases play a role in the early events of infection, but not during the chronic stages of pulmonary infection by P. brasiliensis.

  15. 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...

  16. 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)

  17. Drimys brasiliensis essential oil as a source of drimenol

    OpenAIRE

    Luciele Milani Zem; Katia Christina Zuffellato-Ribas; Henrique Soares Koehler; Maria Izabel Radomski; Cicero Deschamps

    2016-01-01

    Drimys brasiliensis Miers is a native plant species to the Atlantic Forest, commonly known as cataia, and used as a stimulant, anti-diahrreal, antipyretic, among other properties. Dried and fresh leaves of cataia were collected in autumn/2012, submitted to hydrodistillation in a Clevenger graduated apparatus over a period of 4 hours after reaching the boiling point, then essential oil was collected. In oil from green leaves, 49 compounds were identified, being 65.0% sesquiterpenes, 12.0% mono...

  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. 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

  20. Antioxidant activity of Agaricus brasiliensis basidiocarps on different maturation phases

    OpenAIRE

    Francielly Mourão; Suzana Harue Umeo; Orlando Seiko Takemura; Giani Andrea Linde; Nelson Barros Colauto

    2011-01-01

    Different maturation phases of basidiocarp could affect the bioactivity and concentration of some active substances. A. brasiliensis Wasser et al.(A. blazei Murrill) has shown antitumor activity that could be related to the antioxidant activity. However there is no information of the best basidiocarp maturation phase for extracting antioxidant substances in order to determine the moment of harvesting in mushroom cultivation. The objective of this work was to evaluate the antioxidant activity ...

  1. Antioxidant Activity of Agaricus brasiliensis Basidiocarps on Different Maturation Phases

    OpenAIRE

    Mourão, Francielly; Harue Umeo, Suzana; Seiko Takemura, Orlando; Andrea Linde, Giani; Barros Colauto, Nelson

    2011-01-01

    Different maturation phases of basidiocarp could affect the bioactivity and concentration of some active substances. A. brasiliensis Wasser et al. (A. blazei Murrill) has shown antitumor activity that could be related to the antioxidant activity. However there is no information of the best basidiocarp maturation phase for extracting antioxidant substances in order to determine the moment of harvesting in mushroom cultivation. The objective of this work was to evaluate the antioxidant activity...

  2. 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

    2013-02-01

    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. PMID:23273281

  3. 低温发酵柿子甜酒的工艺研究%Processing technology of persimmon dessert wine by low temperature fermentation

    Institute of Scientific and Technical Information of China (English)

    王步江; 樊秀花; 张陈云

    2011-01-01

    为充分利用柿子资源,以柿子汁为主要原料,葡萄酒活性干酵母为酿造菌种,研制发酵型柿子甜酒.通过中心组合试验设计,研究了初始糖度、接种量、发酵时间、初始pH值对低温酿造柿子甜酒特性的影响,得出了柿子甜酒质量与工艺因素间的回归模型.结果表明,最佳工艺参数为初始糖度20%、接种量1.2g/L,发酵时间25d、初始pH值为3.4、柿子甜酒的理化指标为酒精度(11.2±0.4)%vol、总糖含量(26.2±0.1)g/L、总酸含量(8.1±0.1)g/L.其中3个因素对柿子甜酒质量有极显著影响(p<0.01).%In order to fully utilizing persimmon resource, using persimmon juice as main material and wine instant dry yeast as main zymogen, a fermented persimmon wine was developed. The influences of initial sugar content, inoculum size, fermentation time and initial pH on persimmon dessert wine fermented at low temperature were studied by center composite design. Regression model of the quality of persimmon wine and technological parameters were set up. The optimum fermentation process was determined as follows: initial sugar content 20%, inoculum size 1.2g/L, fermentation time 25d and initial pH value 3.4. Physical and chemical indicators of persimmon wine were detected as follows: alcoholic content(l1.2±0.4)%vol,total sugar content (26.2±0.1)g/L, total acid content (8.1 ±0.1 )g/L. The three factors had significant influence on the quality of persimmon wine.

  4. 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.

  5. Enhanced ethanol production from Kinnow mandarin (Citrus reticulata) waste via a statistically optimized simultaneous saccharification and fermentation process.

    Science.gov (United States)

    Oberoi, Harinder Singh; Vadlani, Praveen V; Nanjundaswamy, Ananda; Bansal, Sunil; Singh, Sandeep; Kaur, Simranjeet; Babbar, Neha

    2011-01-01

    Dried, ground, and hydrothermally pretreated Kinnow mandarin (Citrus reticulata) waste was used to produce ethanol via simultaneous saccharification and fermentation (SSF). Central composite design was used to optimize cellulase and pectinase concentrations, temperature, and time for SSF. The D-limonene concentration determined with high-performance liquid chromatography (HPLC) for fresh, dried, and pretreated biomass was 0.76%, 0.32%, and 0.09% (v/w), respectively. Design Expert software suggested that the first-order effect of all four factors and the second-order effect of cellulase and pectinase concentrations were significant for ethanol production. The validation experiment using 6 FPU gds(-1) cellulase and 60 IU gds(-1) pectinase at 37 °C for 12 h in a laboratory batch fermenter resulted in ethanol concentration and productivity of 42 g L(-1) and 3.50 g L(-1) h(-1), respectively. Experiments using optimized parameters resulted in an ethanol concentration similar to that predicted by the model equation and also helped reduce fermentation time. PMID:20863699

  6. 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.

  7. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste.

    Science.gov (United States)

    Chung, Ill-Min; Seo, Su-Hyun; Ahn, Joung-Kuk; Kim, Seung-Hyun

    2011-08-01

    This study reports the effect of processing, fermentation, and aging treatment on the content and profile of 43 phenolic compounds in soybean seeds, soy curd (tofu), and soy paste (ChungGukJang, CGJ). Mean content of phenolic compounds was ranked as soybean seed=CGJ aged for 3days (CGJ-3D)=CGJ aged for 6days (CGJ-6D)>tofu (PCGJ, whereas it affected the phenolic acids contents in the CGJ (PCGJ-3D, or CGJ-6D. Especially, the CGJ-3D contained large amounts of isoflavone aglucons and phenolic acids compared to soybean seeds or tofu. PMID:25214084

  8. Bio-hythane production from food waste by dark fermentation coupled with anaerobic digestion process: A long-term pilot scale experience

    OpenAIRE

    Cavinato, Cristina; Giuliano, Antonio; Bolzonella, David; Pavan, Paolo; Cecchi, Franco

    2012-01-01

    In this paper are presented the results of the investigation on optimal process operational conditions of thermophilic dark fermentation and anaerobic digestion of food waste, testing a long term run, applying an organic loading rate of 16.3 kgTVS/m3d in the first phase and 4.8 kgTVS/m3d in the second phase. The hydraulic retention times were maintained at 3.3 days and 12.6 days, respectively, for the first and second phase. Recirculation of anaerobic digested sludge, after a mild solid separ...

  9. 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.

  10. The role of whole-wheat grain and wheat and rye ingredients on the digestionand fermentation processes in the gut - a model experiment with pigs

    DEFF Research Database (Denmark)

    Legall, Maud; Serena, Anja; Jørgensen, Henry;

    2009-01-01

    The effect of wheat and rye breads made from white wheat flour with added refined fibre (WFL), whole-wheat grain, wheat aleurone flour (WAF) or rye aleurone flour (RAF) on digestion and fermentation processes in the gut was studied in a model experiment with pigs. The diets were similar in dietary...... h and caecal and colonic contents at slaughter. The rigid nature of the aleurone cell walls encapsulated nutrients, which resulted in reduced (P,001) digestibility of protein (WAF and RAF breads) and fat (RAF bread). For the RAF bread, the digestibility of starch was also lower (P,0001) than...

  11. Novel Method of Lactic Acid Production by Electrodialysis Fermentation

    OpenAIRE

    Hongo, Motoyoshi; Nomura, Yoshiyuki; Iwahara, Masayoshi

    1986-01-01

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

  12. Polar constituents of the leaves of Machaonia brasiliensis (Rubiaceae); Constituintes polares das folhas de Machaonia brasiliensis (Rubiaceae)

    Energy Technology Data Exchange (ETDEWEB)

    Santos, Anderson Rogerio dos; Barros, Michely Pereira de; Santin, Silvana Maria de Oliveira; Sarragiotto, Maria Helena [Universidade Estadual de Maringa, PR (Brazil). Dept. de Quimica]. E-mail: mhsarragiotto@uem.br; Souza, Maria Conceicao de [Universidade Estadual de Maringa, PR (Brazil). Dept. de Biologia; Eberlin, Marcos Nogueira; Meurer, Eduardo Cesar [Universidade Estadual de Campinas, SP (Brazil). Inst. de Quimica

    2004-08-01

    Chemical investigation of the MeOH extract of the leaves of Machaonia brasiliensis (Rubiaceae) resulted in the isolation and identification of 3{beta}-O-{beta}-glucopyranosyl stigmasterol, 3{beta}-O-{beta}-glucopyranosyl sitosterol, secologanoside, 7-O-{beta}-glucopyranosyl quercetagetin, 4,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid. The structures of these compounds were established by spectroscopic analysis, including 2D NMR experiments. The chemotaxonomic relevance of the isolation of secologanoside is discussed. (author)

  13. Constituintes polares das folhas de Machaonia brasiliensis (Rubiaceae) Polar constituents of the leaves of Machaonia brasiliensis (Rubiaceae)

    OpenAIRE

    Anderson Rogério dos Santos; Michely Pereira de Barros; Silvana Maria de Oliveira Santin; Maria Helena Sarragiotto; Maria Conceição de Souza; Marcos Nogueira Eberlin; Eduardo Cesar Meurer

    2004-01-01

    Chemical investigation of the MeOH extract of the leaves of Machaonia brasiliensis (Rubiaceae) resulted in the isolation and identification of 3beta-O-beta-glucopyranosyl stigmasterol, 3beta-O-beta-glucopyranosyl sitosterol, secologanoside, 7-O-beta-glucopyranosyl quercetagetin, 4,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid. The structures of these compounds were established by spectroscopic analysis, including 2D NMR experiments. The chemotaxonomic relevance of the isolation of sec...

  14. Study on the Process Optimization of Fermented Rice Cake Powder%米发糕专用粉生产工艺的研究

    Institute of Scientific and Technical Information of China (English)

    鲍方芳; 袁佰华; 熊青; 赵思明

    2012-01-01

    以籼米为原料,经浸泡、接种、研磨、过滤、干燥等工序制作米发糕专用粉,并优化生产工艺,研究了料液比、研磨和过滤对米发糕专用粉的影响.结果表明,料液比、研磨、过滤条件对米发糕专用粉的生产有显著影响,适宜的工艺条件为,料液比为1:1时浸泡后接种卡斯特酒香酵母菌和植物乳酸菌,二次磨浆后过80目筛,在压力为0.08 MPa下采用621型滤布作为过滤介质过滤12 min后干燥.将专用粉于20℃下储藏60 d后,贮藏特性良好,活菌数略有下降,但米发糕的感官品质变化不大.%Fermented rice cake powder was made from indica rice through the process of soaking,inoculating, grinding,filtering and drying, which provides experimental data for industrialization of fermented rice cake. The results showed that solid - liquid ratio, grinding and filtering affected the production of fermented rice cake powder. The suitable processing conditions were as below: rice was soaked at the solid - liquid ratio of 1: 1, inoculated yeasts and lac-tobacillus, through 80 mesh sieve after second milling, filtered with 621 type filter for 12 min at the pressure of 0. 08 Mpa and dried. After 60 d storage, the number of living yeasts and lactobacillus declined slightly,while the sensory quality had hardly changed with a good storage characteristic. The process is expected to achieve industrialized production of fermented rice cake powder.

  15. Anaerobic fermentation of beef cattle manure

    Science.gov (United States)

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

    1981-01-01

    The conversion of livestock manure and crop residues into methane and a high protein feed ingredient by thermophilic anaerobic fermentation is summarized. The major biological and operational factors involved in methanogenesis are discussed, and a kinetic model that describes the fermentation process is presented. Substrate biodegradability, fermentation temperature, and influent substrate concentration to have significant effects on CH4 production rate. Assessment of the energy requirements for anaerobic fermentation systems showed that the major energy requirement for a thermophilic system was for maintaining the fermenter temperature. The next major energy consumption was due to the mixing of the influent slurry and fermenter liquor. An approach to optimizing anaerobic fermenter s by selecting design criteria that maximize the net energy production per unit cost is presented.

  16. 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.

  17. 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

  18. Integration and application of intelligent measurement and control system for fermentation process%基于智能检测的发酵过程测控系统集成及应用

    Institute of Scientific and Technical Information of China (English)

    王建林; 薛尧予; 赵利强; 李政

    2012-01-01

    Measurement and control system of fermentation process is the basis of parameters measurement and optimal regulation in fermentation process, directly influencing the optimal control performance of the fermentation system. Considering the intelligent measurement of L-lactic acid fermentation process, an integration method of measurement and control system based on intelligent measurement for fermentation process was proposed. The system architecture and implementing method were presented. The intelligent measurement and control system using PXI bus based on virtual instrument technology for fermentation process was integrated, and its hardware and software design were given. By constructing soft-sensor model in this system, the unmeasurable variables of fermentation process can be effectively estimated and controlled on-line. It provides a new measurement and control system for fermentation process. The experiment results show that the glucose liquid consumption can be estimated on-line by using the system in the L-lactic acid fermentation process, and the real-time closed loop optimal fed-control can be realized, furthermore, the production of L-lactic acid increases by 23%, as compared with the traditional manual control.%发酵测控系统是发酵过程参数智能检测与优化调控的基础,直接影响着发酵过程的控制性能.该文针对L-乳酸发酵过程的智能检测,提出了一种基于智能检测的发酵过程测控系统集成方法,给出了系统的体系结构及实现方法,集成了基于虚拟仪器技术的PXI总线发酵过程智能测控系统,给出了系统的软、硬件设计.该系统通过建立软测量模型,有效地实现了发酵过程不易测量参量的在线估计与控制,为发酵过程提供了一种新的测控系统.试验研究表明,将该系统应用到L-乳酸发酵过程中,通过在线估计葡萄糖液消耗量,实现了L-乳酸发酵过程补料优化控制,乳酸产量提高23

  19. 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

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

    Directory of Open Access Journals (Sweden)

    Wu Xiaoqiang

    2015-02-01

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

  1. 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.

  2. Toward the complete utilization of rice straw: Methane fermentation and lignin recovery by a combinational process involving mechanical milling, supporting material and nanofiltration.

    Science.gov (United States)

    Sasaki, Kengo; Okamoto, Mami; Shirai, Tomokazu; Tsuge, Yota; Fujino, Ayami; Sasaki, Daisuke; Morita, Masahiko; Matsuda, Fumio; Kikuchi, Jun; Kondo, Akihiko

    2016-09-01

    Rice straw was mechanically milled using a process consuming 1.9MJ/kg-biomass, and 10g/L of unmilled or milled rice straw was used as the carbon source for methane fermentation in a digester containing carbon fiber textile as the supporting material. Milling increased methane production from 226 to 419mL/L/day at an organic loading rate of 2180mg-dichromate chemical oxygen demand/L/day, corresponding to 260mLCH4/gVS. Storage of the fermentation effluent at room temperature decreased the weight of the milled rice straw residue from 3.81 to 1.00g/L. The supernatant of the effluent was subjected to nanofiltration. The black concentrates deposited on the nanofiltration membranes contained 53.0-57.9% lignin. Solution nuclear magnetic resonance showed that lignin aromatic components such as p-hydroxyphenyl (H), guaiacyl (G), and syringyl (S) were retained primarily, and major lignin interunit structures such as the β-O-4-H/G unit were absent. This combinational process will aid the complete utilization of rice straw. PMID:27318161

  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;

    2016-01-01

    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 estimation...... block models the changing rates of formation of product, biomass, and water, and the rate of consumption of feed using standard, available on-line measurements. This parameter estimation block, is coupled to a mechanistic process model, which solves the current states of biomass, product, substrate......, dissolved oxygen and mass, as well as other process parameters including kLa, viscosity and partial pressure of CO2. State estimation at this scale requires a robust mass model including evaporation, which is a factor not often considered at smaller scales of operation.The model is developed using...

  4. Dynamic Model-Based Evaluation of Process Configurations for Integrated Operation of Hydrolysis and Co-Fermentation for Bioethanol Production from Lignocellulose

    DEFF Research Database (Denmark)

    Morales Rodriguez, Ricardo; Meyer, Anne S.; Gernaey, Krist;

    2011-01-01

    . Each configuration was evaluated against the following benchmark criteria, yield (kg ethanol/kg dry-biomass), final product concentration and number of unit operations required in the different process configurations. The results show that simultaneous saccharification and co-fermentation (SSCF......In this study a number of different process flowsheets were generated and their feasibility evaluated using simulations of dynamic models. A dynamic modeling framework was used for the assessment of operational scenarios such as, fed-batch, continuous and continuous with recycle configurations......) operating in continuous mode with a recycle of the SSCF reactor effluent, results in the best productivity of bioethanol among the proposed process configurations, with a yield of 0.18 kg ethanol/kg dry-biomass....

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Report of an Adaptive Reintroduction of a Juvenile Giant Otter (Pteronura brasiliensis

    Directory of Open Access Journals (Sweden)

    Diana Morales-Betancourt

    2011-01-01

    Full Text Available Adaptive programs based on soft release and individual behavior changes may increase the survival rate of reintroduced giant otters (Pteronura brasiliensis. Key components of the program include the development of temporary enclosures and refuges, implementation of a responsive feeding program, an environmental adaptation program, as well as the use of a registered vocal repertoire and behavior information. This study was conducted by the Omacha Foundation, from March to June in 2008 in the Colombian Orinoco Ecorregion. The entire process occurred over 74 days, with 54 spent evaluating the animal, and the following 20 days spent implementing an intensive adaptive reintroduction program. The juvenile otter was successfully reintroduced, as evidenced by its repeated sighting after 17 months.

  10. 冰葡萄酒发酵过程中成分变化的研究%Research on Composition Variation during Ice Wine Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    池成; 胡文忠; 张平; 陈瑞; 赫景玉; 朱培薇

    2013-01-01

    [ Objective ] To study the quality of ice wine and variation of composition during fermentation process. [ Method ] With Vidal grape provided by Wunvshan Milan Wine Co. , Ltd as material, based on 3 fermentation temperature, 3 strains and 9 inoculum, the orthogonal experiment was designed for analysis of composition during ice wine fermentation process. [ Result ] The physicochemical index is as follows: 11.0% of alcohol, 27.8° brix of sugar content, 244.3 mg/L of dry extract, 36.4 mg/L of free SO2,65.0 mg/L of total S02, 367. 8 mg/L of amino acid, 11.4 mg/L of total acid and 561.0 mg/L of volatile acid under 12 ℃ after 65 days. On account of comprehensive evaluation for actual fermentation result and ice wine quality, the strain Lemont D47 is the most suitable yeast strain. [ Conclusion ] The study provides theoretical basis for optimization of ice wine fermentation conditions and processing technique, at the same time, lays a foundation for processing of other icy fruits.%[目的]研究冰葡萄酒的品质及发酵过程中成分的变化.[方法]以辽宁五女山米兰酒业有限公司提供的威代尔(Vidal)冰葡萄汁为酿酒材料,基于3种发酵温度、3种菌株和9种接种量,设计正交试验,对酿造冰葡萄酒发酵过程中的成分进行分析.[结果]冰葡萄酒成品的理化指标为:酒精度11%、糖度27.8.Brix、干浸出物244.3 mg/L、游离SO236.4 mg/L、总SO265.0 mg/L、氨基酸367.8 mg/L、总酸11.4 mg/L,挥发酸561.0 mg/L.根据冰葡萄酒的实际酿造结果和品质综合评价,冰葡萄酒的发酵温度为12℃,莱蒙特D47为酿造冰葡萄酒质的最佳的酒酵母.[结论]研究可为冰葡萄酒发酵条件的优化及加工技术的提高提供理论依据,同时为其他冰冻类水果的加工研究奠定基础.

  11. 猕猴桃果醋发酵工艺优化及质量分析%Process Optimization for Kiwi Fruit Vinegar Fermentation and Quality Analysis

    Institute of Scientific and Technical Information of China (English)

    李加兴; 孙金玉; 陈双平; 黄诚; 严友兵; 王小勇

    2011-01-01

    The fermentation of kiwi fruit vinegar from kiwi fruit pulp was optimized by one-factor-at-a-time combined with orthogonal array design method and physicochemical,sensory,hygiene and microbiological properties of the fruit vinegar were analyzed.The optimal process conditions for fermenting kiwi fruit pulp into kiwi fruit vinegar were 2.5 h treatment at 45 ℃ by 0.04 g/L pectinase complex,alcoholic fermentation with active dry yeast at an inoculation amount of 0.05 g/L until an alcohol degree of 6%(V/V),and then5-day acetic acid fermentation with Acetobacter at an inoculation amount of 0.7‰(V/V).The fruit vinegar obtained under these conditions showed an acetic acid content of 6.17 g/100 mL,and all other quality indicators were in accordance with the requirements of relevant national standards.%以猕猴桃果浆为原料,对果醋的发酵工艺进行优化并对其产品质量进行分析。通过单因素试验探讨复合果胶酶添加量、活性干酵母接种量、发酵醪酒度、醋酸杆菌接种量、醋酸发酵温度与时间对猕猴桃果醋发酵工艺的影响,通过正交试验得出最佳发酵工艺条件,并采用行业标准分析方法对成品的理化、卫生与微生物指标进行检测。结果表明:猕猴桃果浆在添加0.04g/L复合果胶酶并保温45℃处理2.5h后,进行果醋发酵的最佳工艺条件为活性干酵母接种量0.05g/L,发酵醪酒度达6%(V/V)时接入0.07‰(V/V)醋酸杆菌,于30℃发酵5d;在此条件下,成品中的乙酸含量可达6.17g/100mL,其他各项指标均符合相关国家标准的要求。

  12. Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production%脐橙醋半连续发酵工艺

    Institute of Scientific and Technical Information of China (English)

    张庆文; 张伟; 李波; 王亚利; 洪厚胜

    2011-01-01

    This study investigates the manufacturing technique of navel orange vinegar in the situation of submerged fermentation, and the material is navel orange wine. This experiment uses semi-continuous fermentation technology to ferment with 15 L self-aspirated acetator. The conditions of this study are nutrients 0.2% , split amount 40% and fermentation period within 24 hours. This research studies cuhure's tolerance in high acidity environment, and there is no obvious substrate inhibition effect in acidity 7.75 g/100 mL. Following the principle of "split fast and feed slow" ,this paper creatively puts forward to a sub-sequence fed technology in fed-batch culture by combining the experiment data from 55 L self-aspirated acetator batch culture. Our technique includes continuing feeding process 5 hours and splitting amount 35%. The technique has shown better effects when applied in 20 kL industrial scale production, and the overall average of acid production rate ups to 2.1 g/(L · h). This production technique is in the leading position on a domestic level.%以赣南脐橙果酒为原料,探讨了液态深层发酵脐橙果醋的生产工艺。试验以15L自吸式罐采用半连续发酵工艺,确定营养盐添加量为0.2%,分割量为40%时,发酵周期稳定在24h以内;考察了菌种对高酸度环境的耐受性,酸度为7.75g/100mL时未出现明显底物抑制效应。结合50L自吸式罐分批发酵数据,遵循“快放慢补”原则,创造性将分时序补料法用于醋酸半连续发酵:补料过程持续5h,分割量为35%。该研究结果应用于20t工业放大生产中优势明显,整体平均产酸速率高达2.1g/(L·h)。

  13. 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

  14. 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.

  15. 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.

  16. 菠萝果酒酿造工艺条件的优化%Optimization of Fermentation Process Condition of Pineapple Fruit Wine

    Institute of Scientific and Technical Information of China (English)

    罗惠波; 卫春会; 王毅; 杨明永; 李京

    2012-01-01

    本文以菠萝为主要原料,添加果酒酵母,发酵生产菠萝果酒.通过单因素试验和正交试验得出的最佳工艺条件为:初始糖度为18%,接种量为10%,在28℃条件下发酵培养6d,陈酿1个月,得到的菠萝果酒富含菠萝香味,且酒体风格较为突出.%This article researched fermentation process condition of pineapple fruit wine. The test used pineapple as the raw material, added wine yeast as bacteria, and produced pineapple wine. By single factor experiments and orthogonal test, the optimum conditions were obtained as follows: 18% initial sugar content, and 10% yeast inoculation quantity, at 28℃ fermenting for 6 days, aging for one month. Pineapple wine rich in pineapple flavor and the wine style is more prominent.

  17. 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.

  18. 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.

  19. Same-vessel enzymatic saccharification and fermentation of organosolv/H2O2 pretreated oil palm (Elaeis guineensis Jacq.) fronds for bioethanol production: Optimization of process parameters

    International Nuclear Information System (INIS)

    Highlights: • Same vessel enzymatic saccharification and fermentation (SVSF) of pretreated OPFs. • Optimum conditions:37 °C, 8.0% solid loading, 14.0 g/l yeast concentration, pH 5.3. • Optimum bioethanol concentration and yield of 21.96 g/l and 84.65% respectively. • Organosolv/H2O2 pretreatment of OPFs improved SVSF yield at high solid loading. - Abstract: Based on optimized pretreatment process, oil palm fronds (OPFs) were sequentially pretreated with 1.4% (w/v) aq. NaOH in 80% ethanol with ultrasound assistance (at 75 °C for 30 min) and 3% (v/v) aq. H2O2. Using the Box–Behnken design (BBD) of response surface methodology (RSM), bioethanol production from the sono-assisted organosolv/H2O2 OPFs were optimized using same-vessel enzymatic saccharification and fermentation (SVSF) where both the hydrolysis and fermentation processes were carried out in one vessel simultaneously. Throughout the SVSF process, the incubation time and enzyme loading were kept at 72 h and 15 filter paper unit (FPU)/g substrate respectively. The other SVSF parameters which affect bioethanol yield such as temperature (X1: 30–50 °C), solid loading (X2: 5.0–10.0% w/v), yeast concentration (X3: 5.0–20 g/l) and pH (X4: 4.0–7.0) were optimized. Well fitted regression equations (R2 > 0.97) obtained were able to predict reliable optimum bioethanol concentration and yield. The predicted optimum bioethanol concentration (i.e., 20.61 g/l) and yield (i.e., 84.60%) were attained at 36.94 °C (∼37 °C), 7.57% w/v solid loading (∼8.0% w/v), 13.97 g/l yeast concentration (∼14.0 g/l) and pH of 5.29 (∼5.30). Validated results indicated a maximum ethanol concentration and yield of 21.96 g/l and 84.65% respectively, which were closer to the predicted optimum responses. Using the optimum conditions, the highest bioethanol productivity of 0.76 g/l/h was observed at 12 h of SVSF process

  20. Constituintes químicos de Galianthe brasiliensis (RUBIACEAE

    Directory of Open Access Journals (Sweden)

    Moura Vagner Marques de

    2006-01-01

    Full Text Available This paper describes the chemical constituents isolated from aerial parts of the plant Galianthe brasiliensis. From a methanol extract, the iridoid glycosides asperuloside, deacetylasperuloside, mixture of Z- and E-6-O-p-coumaroylscandoside methyl ester, the triterpene ursolic acid and the steroids stigmasterol, campesterol, beta-sitosterol and 3-O-beta-glycopiranosyl sitosterol were isolated. The structures of the natural products were identified on the basis of spectral data, including 2D NMR experiments. The antiproliferative properties of the crude methanolic extract were investigated against a series of nine human cancer cell lines.

  1. 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.

  2. 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.

  3. 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%。

  4. 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

  5. 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.

  6. 响应面优化荔枝酒混菌发酵工艺的研究%OPTIMIZATION OF MIXED YEAST FERMENTATION PROCESS OF LITCHI WINE BY RESPONSE SURFACE METHOD

    Institute of Scientific and Technical Information of China (English)

    白卫东; 沈颖; 刘晓艳; 沈棚

    2013-01-01

    Taking the alcohol content as index, we screened a mixed yeast combination with the best fermentation performance, screened 3 key factors influencing the fermentation process of litchi wine by Plackett-Burman design, and determined the optimum process conditions of the mixed yeast fermentation process of litchi wine. The results showed that the optimum conditions were as follows: fermentation temperature 17.86 °C and pH value 3.47, and inoculation volume 9.74%. Under the optimum conditions, the alcohol content reached 12.53% (V/V). The main flavor components of the litchi wine prepared by mixed yeast fermentation and single yeast fermentation were compared. The comparison result showed that the mixed yeast fermentation could effectively reduce the total amount of organic acids, improve the wine harmony, and increase the total amount of amino acids, thereby improving the nutritional value of the litchi wine; and the sensory score of the litchi wine prepared by mixed yeast fermentation was higher than that prepared by single yeast fermentation.%以酒精含量为指标,筛选发酵性能最好的混菌酵母组合.通过Plackett-Burman试验设计筛选出影响荔枝酒发酵工艺的3个主要因素.响应面优化确定了混菌发酵荔枝酒的最佳工艺参数:发酵温度17.86℃,pH3.47,接种量9.74%(V/V),酒精含量达12.53%(V/V).对比分析了混菌发酵与单菌发酵荔枝酒中主要风味成分的变化.结果表明:混菌发酵降低了有机酸总量,使酒体协调性增加,增加的氨基酸总量赋予了荔枝酒较高的营养价值;混菌发酵的荔枝酒感官评分高于单菌发酵.

  7. Taxonomic and functional microbial signatures of the endemic marine sponge Arenosclera brasiliensis.

    Directory of Open Access Journals (Sweden)

    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.

  8. Constituintes polares das folhas de Machaonia brasiliensis (Rubiaceae Polar constituents of the leaves of Machaonia brasiliensis (Rubiaceae

    Directory of Open Access Journals (Sweden)

    Anderson Rogério dos Santos

    2004-08-01

    Full Text Available Chemical investigation of the MeOH extract of the leaves of Machaonia brasiliensis (Rubiaceae resulted in the isolation and identification of 3beta-O-beta-glucopyranosyl stigmasterol, 3beta-O-beta-glucopyranosyl sitosterol, secologanoside, 7-O-beta-glucopyranosyl quercetagetin, 4,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid. The structures of these compounds were established by spectroscopic analysis, including 2D NMR experiments. The chemotaxonomic relevance of the isolation of secologanoside is discussed.

  9. Attenuation of yeast form of Paracoccidioides Brasiliensis by gamma irradiation; Atenuacao da forma leveduriforme do Paraccocidioides Brasiliensis por irradicao gama

    Energy Technology Data Exchange (ETDEWEB)

    Demicheli, Marina Cortez

    2006-07-01

    Paracoccidioides brasiliensis is the agent of paracoccidioidomycosis, the most prevalent mycosis in Latin America, and currently there is no effective vaccine. The aim of this work was to attenuate the yeast form of P. brasiliensis by gamma irradiation for further studies on vaccine research. P. brasiliensis (strain Pb-18) cultures were irradiated at doses between 0.5 and 8.0 kGy. After each dose the fungal cells were plated and after 10 days the colony forming units (CFU) counted. The viability of the irradiated cells was measured using the dyes Janus green and methylene blue, and protein synthesis by incorporation of L {sup 35}S methionine. The comparison between the antigenic profile of irradiated and control yeast was made by Western blot and the virulence evaluated by the inoculation in C{sub 57}Bl/J6 and Balb/c mice. Morphological changes in irradiated yeast were evaluated by electronic microscopy and DNA integrity by electrophoresis in agarose gel. At 6.5 kGy the yeast lost the reproductive capacity. The viability and the incorporation of L- {sup 35}S methionine were the same in control and up to 6.5 kGy irradiated cells, but 6.5 kGy irradiated yeast secreted 40% less proteins. The Western blot profile was clearly similar in control and 6.5 kGy irradiated yeast. No CFU could be recovered from the tissues of the mice infected with the radio attenuated yeast. At the dose of 6.5 kGy the DNA was degraded and this damage was not repaired. The transmission electronic microscopy showed significant alterations in the nucleus of the irradiated cells. The scanning electronic microscopy showed that two hours after the irradiation the cells were collapsed or presented deep folds in the surface, however these injury were reversible. We concluded that for P. brasiliensis yeast cells it was possible to find a dose in which the pathogen loses its reproductive ability and virulence, while retaining its viability, metabolic activity and the antigenic profile. (author)

  10. Apparent digestibility of ingredients in diets for Salminus brasiliensis Digestibilidade aparente de ingredientes em dietas para Salminus brasiliensis

    OpenAIRE

    Luís Gustavo Tavares Braga; Ricardo Borghesi; José Eurico Possebon Cyrino

    2008-01-01

    The objective of this work was to determine the nutritional value of different protein sources for "dourado" (Salminus brasiliensis). Thirty juveniles per group (33.51±1.4 g) were hand fed on a reference diet (70%) added of tested ingredients (30%) and chromium oxide III (0.1%). Apparent digestibility coefficients of the gross energy (ADC GE), crude protein (ADC CP) and amino acids of the tested ingredients were evaluated. Corn gluten meal yielded the best results for ADC GE and ADC CP...

  11. Chemical constituents of Galianthe brasiliensis (Spreng.) E.L.Cabral and Bacigalupo (Rubiaceae); Constituintes quimicos de Galianthe brasiliensis (Rubiaceae)

    Energy Technology Data Exchange (ETDEWEB)

    Moura, Wagner Marques de; Santos, Daniela Pereira dos; Santini, Silvana Maria de Oliveira [Universidade Estadual de Maringa, PR (Brazil). Dept. de Quimica]. E-mail: smoliveira@uem.br; Carvalho, Joao Ernesto de; Foglio, Mary Ann [Centro Pluridisciplinar de Pesquisas Quimicas, Biologicas e Agricolas, Campinas, SP (Brazil)

    2006-05-15

    The paper describes the chemical constituents isolated from aerial parts of the plant Galianthe brasiliensis. From a methanol extract, the iridoid glycosides asperuloside, deacetylasperuloside, mixture of Z- and E-6-O-p-coumaroylscandoside methyl ester, the triterpene ursolic acid and the steroids stigmasterol, campesterol, b-sitosterol and 3-O-b-glucopyranosyl sitosterol were isolated. The structures of the natural products were identified on the basis of spectral data, including 2D NMR experiments. The antiproliferative properties of the crude methanolic extract were investigated against a series of nine human cancer cell lines. (author)

  12. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures.

    Science.gov (United States)

    Pragalaki, T; Bloukas, J G; Kotzekidou, P

    2013-11-01

    The antimicrobial effect of two autochthonous starter cultures of Lactobacillus sakei was evaluated in vitro (in liquid broth medium) and in situ assays. The inactivation of foodborne pathogens Listeria monocytogenes (serotype 4ab No 10) and Escherichia coli O157:H7 ATCC 43888 was investigated during the production of fermented sausage according to a typical Greek recipe using L. sakei strains as starter cultures. The inactivation kinetics were modeled using GInaFiT, a freeware tool to assess microbial survival curves. By the end of the ripening period, the inhibition of L. monocytogenes was significant in treatments with L. sakei 8416 and L. sakei 4413 compared to the control treatment. A 2.2-log reduction of the population of E. coli O157:H7 resulted from the autochthonous starter culture L. sakei 4413 during sausage processing. The use of the autochthonous starter cultures constitutes an additional improvement to the microbial safety by reducing foodborne pathogens.

  13. An integral term adaptive neural control of fed-batch fermentation biotechnological process; Control neuronal adaptable con termino integral para un proceso biotecnologico de fermentacion por lote alimentado

    Energy Technology Data Exchange (ETDEWEB)

    Baruch, Ieroham; Hernandez, Luis Alberto; Barrera Cortes, Josefina [Centro de Investigacion y de Estudios Avanzados, Instituto Politecnico Nacional, Mexico D.F. (Mexico)

    2005-07-15

    A nonlinear mathematical model of aerobic biotechnological process of a fed-batch fermentation system is derived using ordinary differential equations. A neurocontrol is applied using Recurrent Trainable Neural Network (RTNN) plus integral term; the first network performs an approximation of the plant's output; the second network generates the control signal so that the biomass concentration could be regulated by the nutrient influent flow rate into the bioreactor. [Spanish] Un modelo matematico no lineal de un proceso biotecnologico aerobio de un sistema de fermentacion por lote alimentado es presentado mediante ecuaciones diferenciales ordinarias. Es propuesto un control utilizando dos redes neuronales recurrentes entrenables (RNRE) con la adicion de un termino integral; la primera red representa un aproximador de la salida de la planta y la segunda genera la senal de control tal que la concentracion de la biomasa pueda ser regulada mediante la alimentacion de un flujo con nutrientes al biorreactor.

  14. T he effect of different grain brans used as substrates on resistance to catabolite repression in soil-state fermentation process

    International Nuclear Information System (INIS)

    Production of a-amylase from Penicillium brevicompactum was investigated in solidstate fermentation (SSF) using as substrate wheat bran (WB), rye bran (RB) and barley bran (BB) enriched with different amount of glucose or not. Consumption of glucose by fungal cells in WB and RB cultures was more effective than BB cultures. Optimal moisture levels for maximal a-amylase production in WB, RB and BB cultures without glucose were 55, 65 and 35 %, respectively. Water absorption capacities of substrates were WB>RB>BB. In SSF process, decrease in enzyme production was greater in high moisture level than optimal moisture level. According to the other two cultures, production of a-amylase from P. brevicompactum was strongly inhibited in higher moisture levels than optimal moisture levels in BB cultures enriched with 500 mg/g glucose. (author)

  15. Changes of primary higher alcohols during the traditional and new rice wine fermentation process%新旧工艺黄酒发酵过程中主要高级醇的变化研究

    Institute of Scientific and Technical Information of China (English)

    周建弟; 蒋予箭; 邹慧君; 谭檑华; 沈斌

    2012-01-01

    The gas chromatography method was used to determine the primary higher alcohols, such as n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, β-phenylethyl alcohol, during the traditional and new rice wine fermentation, respectively. The results indicated that the total higher alcohols content increased along with the fermentation, and the increment during the primary fermentation was obviously faster than that of later fermentation, to the new fermentation process, 82% of higher alcohols content was synthesized in the primary fermentation stage, whereas, the value was 73% in the traditional technology. When the fermentation was over, the total higher alcohols content of new technology was 56.60mg/L, which was higher than that of the traditional one. The ratio of n-propyl alcohol, isobutyl alcohol, isoamyl alcohol and β-phenylethyl alcohol was close to 1:2:5:1, which had no obvious change during the fermentation and was not dependent on the type of fermentation process.%文章用气相色谱法对新工艺及传统工艺黄酒发酵过程中的主要高级醇——正丙醇、异丁醇、异戊醇、β-苯乙醇进行了跟踪测定,结果表明,2种工艺黄酒在发酵过程中总高级醇含量一直处于上升状态,前发酵阶段上升速率要明显高于后发酵.新工艺条件下黄酒中82%的高级醇在前发酵阶段形成,传统工艺下这个比例为73%,发酵结束时新工艺黄酒总高级醇含量比传统工艺黄酒高56.60mg/L.发酵过程中高级醇组分间的比例——正丙醇∶异丁醇∶异戊醇∶苯乙醇近似为1∶2∶5∶1,这个比值在整个发酵过程中变化不大,且与新旧工艺路线无关.

  16. Immunoglobulins and C3 in the P. brasiliensis granuloma

    Directory of Open Access Journals (Sweden)

    Lilian M. V. Biagioni

    1987-04-01

    Full Text Available The experimental model of paracoccidioidomycosis induced in mice by the intravenous injection of yeast-forms of P. brasiliensis (Bt2 strain; 1 x 10(6 viable fungi/animal was used to evaluate sequentially 2, 4, 8, 16 and 20 weeks after inoculation: 1. The presence of immunoglobulins and C3 in the pulmonary granuloma-ta, by direct immunofluorescence; 2. The humoral (immunodiffusion test and the cellular (footpad sweeling test immune response; 3. The histopathology of lesions. The cell-immune response was positive since week 2, showing a transitory depression at week 16. Specific antibodies were first detected at week 4 and peaked at week 16. At histology, epithelioid granulomas with numerous fungi and polymorphonuclear agreggates were seen. The lungs showed progressive involvement up to week 16, with little decrease at week 20. From week 2 on, there were deposits of IgG and C3 around fungal walls within the granulomas and IgG stained cells among the mononuclear cell peripheral halo. Interstitital immunoglobulins and C3 deposits in the granulomas were not letected. IgG and C3 seen to play an early an important role in. the host defenses against P. brasiliensis by possibly cooperating in the killing of parasites and blocking the antigenic diffusion.

  17. CDNA library from the Latex of Hevea brasiliensis

    Directory of Open Access Journals (Sweden)

    Wilaiwan Chotigeat

    2010-12-01

    Full Text Available Latex from Hevea brasiliensis contains 30-50% (w/w of natural rubber (cis-1,4-polyisoprene, the important rawmaterial for many rubber industries. We have constructed a cDNA library from the latex of H. brasiliensis to investigate theexpressed genes and molecular events in the latex. We analyzed 412 expressed sequence tags (ESTs. More than 90% of theEST clones showed homology to previously described sequences in public databases. Functional classification of the ESTsshowed that the largest category were proteins of unknown function (30.1%, 11.4% of ESTs encoded for rubber synthesisrelatedproteins (RS and 8.5% for defense or stress related proteins (DS. Those with no significant homology to knownsequences (NSH accounted for 8.7%, primary metabolism (PM and gene expression and RNA metabolism were 7.8% and6.6%, respectively. Other categories included, protein synthesis-related proteins (6.6%, chromatin and DNA metabolism(CDM 3.9%, energy metabolism (EM 3.4%, cellular transport (CT 3.2%, cell structure (CS 3.2%, signal transduction (ST2.2%, secondary metabolism (SM 1.7%, protein fate (PF 2.2%, and reproductive proteins (RP 0.7%.

  18. 发酵过程葡萄糖在线检测系统的研制%Development of Glucose On-line Detection System for Fermentation Process

    Institute of Scientific and Technical Information of China (English)

    高学金; 刘广生; 程丽; 耿凌霄; 薛吉星; 贾之阳; 齐咏生; 王普

    2012-01-01

    Due to the high temperature steam sterilization in the fermentation process, traditional "enzyme membrane" glucose biosensors are no longer suitable for online glucose detection. This leads to failure of real-time glucose feeding control, consequently affecting the quality and yields of fermentation. In order to solve this problem, a glucose on-line detection system for monitoring the fermentation process was set up. The problem was solved by using a self-developed "enzyme solution" glucose biosensor which stands high temperature. Another difficult problem about on-line sampling was solved by using a self-developed dialysis sampling system which also stands high temperature. Experimental results show that the sensitivity of the sensor is 0. 259 nA/(mg/L), the detection limit is 0. 7 mg/L and the RSD is 2. 0% at the glucose concentration of 500 mg/L, and that the system responds linearly to the glucose concentration in the range of 0 — 1000 mg/L. These results were compared with those on a commercial off-line SBA-40E Biosensing analyzer, exhibiting an excellent linear correlation with the linear coefficient close to 1. Glucose concentration was measured on-line in the coli fermentation process with the detection system, and the results exhibit the same variation trend to the commercial off-line SBA-40E Biosensing Analyzer.%发酵工艺中的高温蒸气灭菌过程使得传统“酶膜”方式葡萄糖生物传感器不能在线使用,导致不能实时控制葡萄糖的补加量,进而影响发酵的质量和产率.为了解决这一问题,本研究构建了一套用于发酵过程的葡萄糖在线检测系统.利用研制的耐高温的“酶液”方式葡萄糖生物传感器解决了“酶膜”方式传感器高温后无法正常工作的问题;利用研制的耐高温的透析取样系统解决了在线取样难题.实验表明:本传感器对葡萄糖的灵敏度达到0.259 nA/(mg/L);检出限为0.7 mg/L.对于500 mg/L葡萄糖浓度测量结

  19. Kinetics model development of cocoa bean fermentation

    Science.gov (United States)

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

    2015-12-01

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

  20. Rapid and Quantitative Determination of S-Adenosyl-L-Methionine in the Fermentation Process by Surface-Enhanced Raman Scattering

    Directory of Open Access Journals (Sweden)

    Hairui Ren

    2016-01-01

    Full Text Available Concentrations of S-Adenosyl-L-Methionine (SAM in aqueous solution and fermentation liquids were quantitatively determined by surface-enhanced Raman scattering (SERS and verified by high-pressure liquid chromatography (HPLC. The Ag nanoparticle/silicon nanowire array substrate was fabricated and employed as an active SERS substrate to indirectly measure the SAM concentration. The linear relationship between the integrated intensity of peak centered at ~2920 cm−1 in SERS spectra and the SAM concentration was established, and the limit of detections of SAM concentrations was analyzed to be ~0.1 g/L. The concentration of SAM in real solution could be predicted by the linear relationship and verified by the HPLC detection method. The relative deviations (δ of the predicted SAM concentration are less than 13% and the correlation coefficient is 0.9998. Rolling-Circle Filter was utilized to subtract fluorescence background and the optimal results were obtained when the radius of the analyzing circle is 650 cm−1.

  1. Use of Bacillus thuringiensis supernatant from a fermentation process to improve bioremediation of chlorpyrifos in contaminated soils.

    Science.gov (United States)

    Aceves-Diez, Angel E; Estrada-Castañeda, Kelly J; Castañeda-Sandoval, Laura M

    2015-07-01

    The aim of this research was to investigate the potential of a nutrient-rich organic waste, namely the cell-free supernatant of Bacillus thuringiensis (BtS) gathered from fermentation, as a biostimulating agent to improve and sustain microbial populations and their enzymatic activities, thereby assisting in the bioremediation of chlorpyrifos-contaminated soil at a high dose (70 mg kg(-1)). Experiments were performed for up to 80 d. Chlorpyrifos degradation and its major metabolic product, 3,5,6-trichloro-2-pyridinol (TCP), were quantified by high-performance liquid chromatography (HPLC); total microbial populations were enumerated by direct counts in specific medium; and fluorescein diacetate (FDA) hydrolysis was measured as an index of soil microbial activity. Throughout the experiment, there was higher chlorpyrifos degradation in soil supplemented with BtS (83.1%) as compared to non-supplemented soil. TCP formation and degradation occurred in all soils, but the greatest degradation (30.34%) was observed in soil supplemented with BtS. The total microbial populations were significantly improved by supplementation with BtS. The application of chlorpyrifos to soil inhibited the enzymatic activity; however, this negative effect was counteracted by BtS, inducing an increase of approximately 16% in FDA hydrolysis. These results demonstrate the potential of B. thuringiensis supernatant as a suitable biostimulation agent for enhancing chlorpyrifos and TCP biodegradation in chlorpyrifos-contaminated soils.

  2. Evaluation of the processing of dry biological ferment for gamma radiation; Avaliacao do processamento de fermento biologico seco por radiacao gama

    Energy Technology Data Exchange (ETDEWEB)

    Sabundjian, Ingrid Traete

    2007-07-01

    The developed work had with objectives to demonstrate if it had alteration in the growth of UFC in plate and in the viability of yeasts and total bacteria when dry biological ferment was dealt with by different doses to gamma radiation and under different times storage, to determine the D10 dose for total bacteria and yeasts in this product and to analyzed the processing of this product it promoted some benefit without causing unfeasibility of exactly. The different samples of dry biological ferment had been irradiated at IPEN in a Gammacell - 220 source at 0.5; 1; 2 and 3 kGy doses (dose rate of 3.51 kGy/h). This procedure referring samples to each dose of radiation had been after destined to the microbiological analysis and the test of viability while excessively the samples had been stored the ambient temperature (23 degree C). The increase of the dose of radiation caused a reduction in the counting of yeasts growth, of total bacteria growth and also in the frequency of viable yeast cells, demonstrated by FDA-EB fluorescent method. Beyond of radiation the storage time also it influenced in counting reduction of total bacteria and reduction of frequency of viable cells. According with the analysis of simple linear regression, the dose of radiation necessary to eliminate 90% of the yeast population was between 1.10 and 2.23 kGy and for the bacterial population varied between 2.31 and 2.95 kGy. These results demonstrated clearly the negative points of the application of ionizing radiation in dry biological ferment; therefore the interval of D10 found for total bacteria is superior to found for yeasts. Being thus, the use of this resource for the improvement of the product quality becomes impracticable, since to reduce significantly the bacterial population necessarily we have that to diminish the population of yeasts. With yeasts reduction of we will go significantly to modify the quality and the viability of product. (author)

  3. Evaluation of fermentation, drying, and high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and/or Genoa salami

    Science.gov (United States)

    We evaluated the effectiveness of fermentation, drying, and high pressure processing (HPP) to inactivate Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in Genoa salami produced with trichinae infected pork. In addition, we evaluated the effectiveness of u...

  4. Butanol production by fermentation: efficient bioreactors

    Science.gov (United States)

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

  5. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

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

    2013-01-01

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

  6. Study of fermentation process in yacon-passion fruit mixed vinegar%雪莲果西番莲复合果醋发酵工艺的研究

    Institute of Scientific and Technical Information of China (English)

    潘嫣丽; 黄友琴; 黄夏; 姜元欣; 梁荣慧; 朱其斌; 朱才

    2012-01-01

    Yacon and passion fruit were selected to make fermented yacon-passion fruit mixed vinegar by dry activate wine yeast and acetobacter in liquid fermentation. The ethanol fermentation, acetic acid fermentation and fruit vinegar purification conditions were studied to determine the best process. Results showed that the best ethanol fermentation condition is initial sugar content 14%, yeast inoculum 0.012% and fermentation temperature 28℃;The best acetic acid fermentation condition is fermentation temperature 34℃, ethanol content 8%vol, fermentation period 4d, vaccination content 4%. Diatomite content 0.06% yield a good purification rate and led to a transmittance rate 90.5%. Final product of yacon-passion fruit mixed vinegar is purified with a strong vinegar smell. It has all the delightful characteristic of both yacon and passion fruit.%以雪莲果和西番莲为原料,选用葡萄酒用活性干酵母、醋酸杆菌作为发酵菌种进行液体发酵酿造雪莲果西番莲复合果醋,对酒精发酵、醋酸发酵及果醋澄清等工艺进行研究,确定最佳加工工艺参数.结果表明:酒精发酵的最佳条件为:初始糖度14%,酵母菌接种量0.012%,发酵温度28℃;醋酸发酵的最佳条件为:发酵温度34℃、酒精度8%vol、发酵时间4d、接种量4%;硅藻土用量为0.06%,澄清效果较佳,透光率可达90.5%.酿制出来的雪莲果西番莲复合果醋澄清透亮,醋味浓郁,同时具有雪莲果和西番莲的特殊清香味.

  7. Integrated product formation and recovery in fermentation.

    Science.gov (United States)

    van der Wielen, L A; Luyben, K C

    1992-04-01

    Fermentation processes are hampered by a variety of problems originating from the accumulation of products in the fermenter. Integration of fermentation and a primary product separation step can accelerate the product formation, improve the product yield, and facilitate downstream processing. The advantages of integrated bioprocesses, however, are counteracted by the incompatibility of the subprocesses. Over the past few years, research in this field has been directed towards the development of engineering tools to reduce integration problems, to select a suitable approach, and to predict the feasibility of the integrated process. More fundamental knowledge about metabolic pathways, control mechanisms, and process dynamics is needed in order to optimally design integrated systems. PMID:1368288

  8. 基于物联网的啤酒发酵过程温度控制系统设计%Design of Temperature Process Control System of Beer Fermentation Based on Internet of Things

    Institute of Scientific and Technical Information of China (English)

    赵富孟; 陈寿元; 杨泽军

    2012-01-01

    为解决传统发酵控制系统复杂的现场连线的问题,实现在无线环境下对发酵过程参数的有效监控,文中介绍了一种基于物联网的啤酒发酵控制技术.首先分析物联网技术和啤酒发酵大滞后过程,然后设计基于物联网的啤酒发酵控制方案.具体使用CC2430等芯片,组建基于ZigBee协议的无线通讯网络,实现啤酒发酵的自动检测与控制.研究表明,ZigBee无线网络控制结构简单,通信灵活方便,可以使啤酒发酵生产降低投资,减少人力资本,完成发酵过程的优化创收.对于提高啤酒质量打下良好的基础.%In order to solve the complexity field wiring problems of traditional fermentation control system and achieve the effective monitoring about fermentation process parameter in the wireless environment, introduced a beer fermentation control technology based on internet of things. First,analyse internet of things technology and a large hysteresis process of beer fermentation, then design the beer fermentation control program based on internet of things. Use CC2430 chip and so on,set up wireless communication network based on ZigBee protocol to achieve automatic detection and control of beer fermentation. Research shows that the wireless network control structure of ZigBee is simple,the communication is flexible and convenient,it can reduce investment in beer fermentation production and human capital to complete revenue and optimization in the fermentation process. It laies a good foundation for improving the quality of beer.

  9. Purification and characterization of an anti-cancer enzyme produced by marine Vibrio Costicola under a novel solid state fermentation process

    Directory of Open Access Journals (Sweden)

    G. Nagendra Prabhu

    1999-01-01

    Full Text Available L - Glutaminase, a therapeutically and industrially important enzyme, was produced from marine Vibrio costicola by a novel solid state fermentation process using polystyrene beads as inert support. The new fermentation system offered several advantages over the conventional systems, such as the yield of leachate with minimum viscosity and high specific activity for the target product besides facilitating the easy estimation of biomass. The enzyme thus produced was purified and characterised. It was active at physiological pH, showed high substrate specificity towards L - glutamine and had a Km value of 7.4 x 10-2 M. It also exhibited high salt and temperature tolerance indicating good scope for its industrial and therapeutic applications.O L - Glutaminase, uma enzima terapêutica industrialmente importante foi produzida a partir do Vibrio costicola marinho. Por um processo de fermentação no estado sólido, em particular contas de poliestireno foram utilizadas como suporte inerte. O novo sistema de fermentação ofereceu várias vantagens sobre os sistemas convencionais, como rendimento de "leachate" com viscosidade mínima e atividade específica alta para o produto; facilidade a estimação da biomassa. A enzima assim produzida foi purificada e caracterizada. A enzima apresentou atividade elevada em pH fisiológico e alta especificidade ao substrato em direção a L - glutamina com um valor Km de 7.4 x 10-2 M. A enzima também exibiu alta tolerância ao sal e temperatura demonstrando ser um bom indicador para aplicações terapêuticas e industriais.

  10. System for extracting protein from a fermentation product

    Energy Technology Data Exchange (ETDEWEB)

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

    2016-04-26

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

  11. Method for extracting protein from a fermentation product

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-02-18

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

  12. Microbe-microbe interactions in mixed culture food fermentations

    NARCIS (Netherlands)

    Smid, E.J.; Lacroix, C.

    2013-01-01

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

  13. New records of pyrrolizidine alkaloid-feeding insects. Hemiptera and Coleoptera on Senecio brasiliensis.

    Science.gov (United States)

    Klitzke; Trigo

    2000-04-01

    New records are reported for a Hemipteran (Largus rufipennis) and a Coleopteran (Chauliognathus fallax) feeding on Senecio brasiliensis (Asteraceae) and sequestering pyrrolizidine alkaloids (PAs). Both insects are warningly colored and rejected by predators. PMID:10725590

  14. An optimized one-tube, semi-nested PCR assay for Paracoccidioides brasiliensis detection

    Directory of Open Access Journals (Sweden)

    Amanda de Faveri Pitz

    2013-12-01

    Full Text Available Introduction Herein, we report a one-tube, semi-nested-polymerase chain reaction (OTsn-PCR assay for the detection of Paracoccidioides brasiliensis. Methods We developed the OTsn-PCR assay for the detection of P. brasiliensis in clinical specimens and compared it with other PCR methods. Results The OTsn-PCR assay was positive for all clinical samples, and the detection limit was better or equivalent to the other nested or semi-nested PCR methods for P. brasiliensis detection. Conclusions The OTsn-PCR assay described in this paper has a detection limit similar to other reactions for the molecular detection of P. brasiliensis, but this approach is faster and less prone to contamination than other conventional nested or semi-nested PCR assays.

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

    OpenAIRE

    Rittmann Simon; Herwig Christoph

    2012-01-01

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

  16. Effects of Salt on Wheat Flour Dough Fermentation

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

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

  17. 普洱茶渥堆中α-淀粉酶抑制剂含量变化研究%Analysis of α-amylase Inhibitor Content Change in Pu-erh Tea During Pile-fermentation Process

    Institute of Scientific and Technical Information of China (English)

    张冬英; 黄业伟; 袁文侠; 周红杰

    2009-01-01

    The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous County of Yunnan Province at various fermentation stages were used as experimental materials to investigate the effect of different fermentation stages on the inhibitory effect to α-amylase; and the change law of the inhibitory effect of α-amylase inhibitor during processing was meanwhile studied by determining the contents of tea polyphenol and amino acid. The results showed that crude material of Pu-erh tea presented strong inhibitory effect to α-amylase; this inhibitory effect assumed a decreasing trend to the minimum at the middle stage of fermentation, whereafter it increased to some extent. Made tea also showed a strong inhibitory effect to α-amylase. During whole processing period, contents of tea polyphenol and amino acid generally assumed a remarkably decreasing trend. Our results provided references for further isolating α-amylase inhibitor from Pu-erh tea and discussing the mechanism of its health care function.

  18. Phylogenetic analysis reveals a high prevalence of Sporothrix brasiliensis in feline sporotrichosis outbreaks.

    Directory of Open Access Journals (Sweden)

    Anderson Messias Rodrigues

    Full Text Available Sporothrix schenckii, previously assumed to be the sole agent of human and animal sporotrichosis, is in fact a species complex. Recently recognized taxa include S. brasiliensis, S. globosa, S. mexicana, and S. luriei, in addition to S. schenckii sensu stricto. Over the last decades, large epidemics of sporotrichosis occurred in Brazil due to zoonotic transmission, and cats were pointed out as key susceptible hosts. In order to understand the eco-epidemiology of feline sporotrichosis and its role in human sporotrichosis a survey was conducted among symptomatic cats. Prevalence and phylogenetic relationships among feline Sporothrix species were investigated by reconstructing their phylogenetic origin using the calmodulin (CAL and the translation elongation factor-1 alpha (EF1α loci in strains originated from Rio de Janeiro (RJ, n = 15, Rio Grande do Sul (RS, n = 10, Paraná (PR, n = 4, São Paulo (SP, n =3 and Minas Gerais (MG, n = 1. Our results showed that S. brasiliensis is highly prevalent among cats (96.9% with sporotrichosis, while S. schenckii was identified only once. The genotype of Sporothrix from cats was found identical to S. brasiliensis from human sources confirming that the disease is transmitted by cats. Sporothrix brasiliensis presented low genetic diversity compared to its sister taxon S. schenckii. No evidence of recombination in S. brasiliensis was found by split decomposition or PHI-test analysis, suggesting that S. brasiliensis is a clonal species. Strains recovered in states SP, MG and PR share the genotype of the RJ outbreak, different from the RS clone. The occurrence of separate genotypes among strains indicated that the Brazilian S. brasiliensis epidemic has at least two distinct sources. We suggest that cats represent a major host and the main source of cat and human S. brasiliensis infections in Brazil.

  19. Nocardia brasiliensis Induces an Immunosuppressive Microenvironment That Favors Chronic Infection in BALB/c Mice

    OpenAIRE

    Rosas-Taraco, Adrian G.; Perez-Liñan, Amira R.; Bocanegra-Ibarias, Paola; Perez-Rivera, Luz I.; Mario C Salinas-Carmona

    2012-01-01

    Nocardia brasiliensis is an intracellular microorganism and the most common etiologic agent of actinomycetoma in the Americas. Several intracellular pathogens induce an immunosuppressive microenvironment through increases in CD4+ Foxp3+ regulatory T cells (Treg), thus downregulating other T-cell subpopulations and assuring survival in the host. In this study, we determined whether N. brasiliensis modulates T-lymphocyte responses and their related cytokine profiles in a murine experimental mod...

  20. Phylogenetic analysis reveals a high prevalence of Sporothrix brasiliensis in feline sporotrichosis outbreaks.

    Science.gov (United States)

    Rodrigues, Anderson Messias; de Melo Teixeira, Marcus; de Hoog, G Sybren; Schubach, Tânia Maria Pacheco; Pereira, Sandro Antonio; Fernandes, Geisa Ferreira; Bezerra, Leila Maria Lopes; Felipe, Maria Sueli; de Camargo, Zoilo Pires

    2013-01-01

    Sporothrix schenckii, previously assumed to be the sole agent of human and animal sporotrichosis, is in fact a species complex. Recently recognized taxa include S. brasiliensis, S. globosa, S. mexicana, and S. luriei, in addition to S. schenckii sensu stricto. Over the last decades, large epidemics of sporotrichosis occurred in Brazil due to zoonotic transmission, and cats were pointed out as key susceptible hosts. In order to understand the eco-epidemiology of feline sporotrichosis and its role in human sporotrichosis a survey was conducted among symptomatic cats. Prevalence and phylogenetic relationships among feline Sporothrix species were investigated by reconstructing their phylogenetic origin using the calmodulin (CAL) and the translation elongation factor-1 alpha (EF1α) loci in strains originated from Rio de Janeiro (RJ, n = 15), Rio Grande do Sul (RS, n = 10), Paraná (PR, n = 4), São Paulo (SP, n =3) and Minas Gerais (MG, n = 1). Our results showed that S. brasiliensis is highly prevalent among cats (96.9%) with sporotrichosis, while S. schenckii was identified only once. The genotype of Sporothrix from cats was found identical to S. brasiliensis from human sources confirming that the disease is transmitted by cats. Sporothrix brasiliensis presented low genetic diversity compared to its sister taxon S. schenckii. No evidence of recombination in S. brasiliensis was found by split decomposition or PHI-test analysis, suggesting that S. brasiliensis is a clonal species. Strains recovered in states SP, MG and PR share the genotype of the RJ outbreak, different from the RS clone. The occurrence of separate genotypes among strains indicated that the Brazilian S. brasiliensis epidemic has at least two distinct sources. We suggest that cats represent a major host and the main source of cat and human S. brasiliensis infections in Brazil.

  1. Techno-economic analysis of ethanol production from sugarcane bagasse using a Liquefaction plus Simultaneous Saccharification and co-Fermentation process.

    Science.gov (United States)

    Gubicza, Krisztina; Nieves, Ismael U; Sagues, William J; Barta, Zsolt; Shanmugam, K T; Ingram, Lonnie O

    2016-05-01

    A techno-economic analysis was conducted for a simplified lignocellulosic ethanol production process developed and proven by the University of Florida at laboratory, pilot, and demonstration scales. Data obtained from all three scales of development were used with Aspen Plus to create models for an experimentally-proven base-case and 5 hypothetical scenarios. The model input parameters that differed among the hypothetical scenarios were fermentation time, enzyme loading, enzymatic conversion, solids loading, and overall process yield. The minimum ethanol selling price (MESP) varied between 50.38 and 62.72 US cents/L. The feedstock and the capital cost were the main contributors to the production cost, comprising between 23-28% and 40-49% of the MESP, respectively. A sensitivity analysis showed that overall ethanol yield had the greatest effect on the MESP. These findings suggest that future efforts to increase the economic feasibility of a cellulosic ethanol process should focus on optimization for highest ethanol yield.

  2. Techno-economic analysis of ethanol production from sugarcane bagasse using a Liquefaction plus Simultaneous Saccharification and co-Fermentation process.

    Science.gov (United States)

    Gubicza, Krisztina; Nieves, Ismael U; Sagues, William J; Barta, Zsolt; Shanmugam, K T; Ingram, Lonnie O

    2016-05-01

    A techno-economic analysis was conducted for a simplified lignocellulosic ethanol production process developed and proven by the University of Florida at laboratory, pilot, and demonstration scales. Data obtained from all three scales of development were used with Aspen Plus to create models for an experimentally-proven base-case and 5 hypothetical scenarios. The model input parameters that differed among the hypothetical scenarios were fermentation time, enzyme loading, enzymatic conversion, solids loading, and overall process yield. The minimum ethanol selling price (MESP) varied between 50.38 and 62.72 US cents/L. The feedstock and the capital cost were the main contributors to the production cost, comprising between 23-28% and 40-49% of the MESP, respectively. A sensitivity analysis showed that overall ethanol yield had the greatest effect on the MESP. These findings suggest that future efforts to increase the economic feasibility of a cellulosic ethanol process should focus on optimization for highest ethanol yield. PMID:26918837

  3. [Isolation of an Paracoccidioides brasiliensis exoantigen from solid culture media].

    Science.gov (United States)

    Gago, J; Godio, C; Ochoa, L; Negroni, R; Nejamkis, M R

    1995-01-01

    The goal of this work was to develop in solid medium a fast method to obtain Paracoccidioides brasiliensis (Pb) with a high yield. Four culture media were assayed: Sabouraud honey-agar, Sabouraud dextrose-agar, tomato -agar-medium (TOM) and a medium based on grape pulp. The most exhuberant growth was observed in medium based on grape pulp. Antigen was prepared in microscale at 6, 10 and 15 days incubation of solid cultures and the crude product concentrated by means of Centriplus tubes (Helena, France). Isolated antigens were subjected to polyacrylamide gel electrophoresis, followed by immunolabelling and detection of the characteristic gp45 antigen employing human and Pb-infected rat sera. Best results were observed after 10 days culture in grape medium. None of the other three media afforded comparable results.

  4. Actinomycetoma by Nocardia brasiliensis in a girl with Down syndrome.

    Science.gov (United States)

    Pardo, Martha; Bonifaz, Alexandro; Valencia, Adriana; Araiza, Javier; Mejia, Silvia Anett; Mena-Cedillos, Carlos

    2008-08-15

    We describe the case of a 14-year-old girl with Down syndrome and a large cutaneous plaque localized to the right neck and shoulder that had enlarged over five years after a minor traumatic injury. The plaque was characterized by numerous inflammatory nodules and fistulae that secreted purulent discharge. Nocardia grains were identified and Nocardia brasiliensis was identified by culture. Histopathology examination showed a chronic inflammatory infiltrate with granuloma development. The treatment scheme was with Diaminodiphenylsulfone 50/mg/d and Trimethoprim-Sulfamethoxazole 800/160 mg BID. Therapy was continued over 1(1/2) years, with a tapering dose. After 2(1/2) years of continuous treatment, clinical and microbiological healing was achieved.

  5. Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

    OpenAIRE

    Ng'ong'ola-Manani, Tinna A; Østlie, Hilde Marit; Mwangwela, Agnes M.; Wicklund, Trude

    2014-01-01

    The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented ...

  6. Trace elements in NaWaRo biogas plants for balancing substrate limited deficiency symptoms and stabilizing the fermentation process; Spurenelemente in NawaRo-Biogasanlagen zum Ausgleich substratbedingter Mangelerscheinungen und zur Stabilisierung des Gaerprozesses

    Energy Technology Data Exchange (ETDEWEB)

    Oechsner, Hans; Lemmer, Andreas [Hohenheim Univ., Stuttgart (Germany). Landesanstalt fuer Agrartechnik und Bioenergie; Preissler, Daniel

    2011-07-01

    The authors of the contribution under consideration report on trace elements in renewable resource biogas plants in order to compensate for substrate induced deficiency symptoms and to stabilize the fermentation process. The analysis of biological connections in biogas processes showed, that an optimal supply of the microorganisms with trace elements is essential for the course of the four stages of decomposition of the biogas process. Trace elements significantly are involved in the structure of coenzymes or cofactors, reduce the sulfide toxicity and stimulate the growth of methanogens. If the individual items are missing, the biogas process can be disrupted. This can result in a cut-off of the fermenter and in a stopping of the biogas production.

  7. No significant transfer of N and P from Pueraria Phaseoloides to Hevea Brasiliensis via Hyphal links of Arbuscular Mycorrhiza

    DEFF Research Database (Denmark)

    Ikram, A.; Jensen, E.S.; Jakobsen, I.

    1994-01-01

    The possible role of arbuscular mycorrhizal fungi in the transfer of nitrogen and phosphorus from Pueraria phaseoloides (donor) to Hevea brasiliensis (receiver) was examined. P. phaseoloides is used as a cover crop in rubber tree (H. brasiliensis) plantations. Roots of donor and receiver plants....... brasiliensis was estimated to be 0.07 and 0.05% in the intact or shaded donor plant treatments, but 0.27% when the legume shoot had been removed. This transfer corresponded to 0.15, 0.07 and 0.40% of total N in H. brasiliensis The amounts of donor P transferred were 0.8% (intact), 1.6% (shoot removed) and 0...

  8. 乳酸菌发酵技术脱除大米粉中镉的工艺优化%Optimization of fermentation process of removal of cadmium in rice powder using lactic acid bacteria

    Institute of Scientific and Technical Information of China (English)

    傅亚平; 廖卢艳; 刘阳; 吴卫国

    2015-01-01

    In recent years, along with our country cadmium pollution in rice is increasingly serious, the safety and quality of rice in China has been under serious threat. Contamination of rice with cadmium also draws great attention because of its serious threat to food safety and its potential harm to human health. Thus, it’s very important and necessary for food industry to find a method to decrease the degree of cadmium pollution in polished rice. Cadmium in rice has been demonstrated that it mainly bonded with protein and little cadmium accumulated in starch and other nutritional ingredients. And processing of soaking, heating, washing can reduce the content of cadmium in rice powder, but the effect of cadmium removal is not obvious. Hence, it also was proved that the amount of heavy metals in rice dropped significantly after fermentation using lactic acid bacteria. Therefore, in order to resolve the problem of“excessive cadmium”polished rice utilization, this paper tried to reduce the content of cadmium in“excessive cadmium”polished rice(cadmium content of 0.6479mg/kg) by lactic acid bacteria and produce safe fermented rice products, and the fermentation conditions were studied and optimized. The mixed strains of Lactobacillus plantarum and Pediococcus pentosaceus(2:1,v/v) were selected as the suitable fermentation strain by comparative test. The effects of rice powder size, fermentation time, fermentation temperature and inoculum size of mixed strains on the removal rate of cadmium in polished rice also were evaluated by single-factor experiment. The results showed that fermentation time, fermentation temperature and inoculum size of mixed strains could significantly affect the removal rate of cadmium(P0.05). Then, fermentation time, fermentation temperature and inoculum size of mixed strains were further researched using a three-variable, three level Box-Benhnken design to optimize the fermentation conditions. The results indicated that the interaction

  9. Immobilized cells in meat fermentation.

    Science.gov (United States)

    McLoughlin, A J; Champagne, C P

    1994-01-01

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

  10. Fermentation of irradiated sugarcane must

    Energy Technology Data Exchange (ETDEWEB)

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

    2003-12-01

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

  11. Change of content and configuration of isoflavones in process of soybean residue fermentation with Mucor%毛霉发酵豆渣过程中异黄酮含量及构型的变化研究

    Institute of Scientific and Technical Information of China (English)

    谢婧

    2009-01-01

    以传统纯种毛霉发酵方法,对豆渣前后发酵过程中异黄酮含量测定,结果表明,豆渣发酵后异黄酮含量增加,在前发酵时期变化最大,由132.30μg/g增加到318.59μg/g,增加了约2.4倍,后发酵时期稍下降,至284.33μg/g并逐渐稳定.在豆渣发酵过程中,异黄酮结构由结合型糖甙向高活性的游离型甙元转变,游离型甙元的含量明显增高,从原料豆渣至后发酵20d时期里,糖甙与甙元比例的变化呈线性关系,回归方程为:Y= -0.614X3 +2.1112X2-17.291X+75.341,其中系数R2=0.9422.%Applied conventional Mucor fermentation method, the isoflavones contents in soybean residue before and after fermentation were determined. The results indicated that after the fermentation of soybean residue, the content of isoflavones had increased; it changed fastest in the primary fermentation, increasing by about 2. 4 times from 132. 30μg/g to 318. 59μg/g; in the secondary fermentation it slightly dropped to 284. 33μg/g and gradually stable. The isoflavones structure which was isoflavones glycoside hydrolyzing at beginning transformed into isoflavones aglycon during the fermentation process. The content of isoflavones aglycon hydrolyzing increased obviously. From the fermentation begin to 20 days after the fermentation period, there is a good linear relationship between the proportion of glucoside and aglycon, and the regression equation:Y=-0. 614X3+2. 1112X2-17. 291X+75. 341, R2=0. 9422.

  12. 毛霉型蚕豆豆豉粑工艺研究%Research on the process of broad-bean cake fermented by mucor

    Institute of Scientific and Technical Information of China (English)

    罗晓妙

    2014-01-01

    该实验以蚕豆为主要原料、毛霉为主要发酵菌种制作豆豉粑,研究生产工艺中的制曲工艺、后发酵工艺、干制工艺等关键技术点,以确定较优的工艺参数。研究结果表明:以1∶1的冷水(室温)将蚕豆浸泡4~5 h,使蚕豆去皮熟化后的水分含量约为40%左右,按原料质量的2%接种毛霉菌液(孢子浓度约为1×105个/mL),混匀后置于25℃培养5 d制曲,制曲过程中每天翻曲,然后用2%的米酒汁润湿成曲,再加入12%的食盐,混匀,捣碎,密闭后置于30℃恒温后熟至少30 d,然后再取出制成薄饼状,置于50℃烘箱中干制8 h左右使水分含量降至30%左右可制得质量上乘的蚕豆豆豉粑。%The formented broad-bean cake was produced with broad-bean as the main material and Mucor as the main fermenting stain. And the Koji-making process,post-fermentation process and drying process were studied in experiment to determine the optimum technologic parameters of Douchiba. The results showed that soaking broad bean in 1∶1 cold water(room temperature)for 4~5 h resulted in moisture content of cooked peeling broad bean being about 40%,then inoculating it with 2%(V/W)of Mucor spore liquid(spore concentration of about 1×105/mL),blending and making koji at 25℃for 5 days. And then koji was sprayed with 2%of rice wine juice to wet the surface,added 12%of salt,blanded,masked to piece and closed at 30℃to after-fermented for at least 30 days. Then taking out to make pancakes and put in 50℃oven for 8 h to cut the moisture content down to around 30%,so the broad bean cake of good quality can be obtained.

  13. Protein modification by fermentation

    DEFF Research Database (Denmark)

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

    1998-01-01

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

  14. Processing technology of fermented meat with shredded radishes in Yunnan Chengjiang%云南澄江萝卜丝鲊肉的加工技术

    Institute of Scientific and Technical Information of China (English)

    李密康; 张桂芬

    2014-01-01

    The fermented meat with shredded radishes is a kind of local distinctive cured food in Chengjiang which is beside the Fuxian Lake in Yunnan province. It has long history. And it is famous all over the world for its unique color, aroma and taste. So it is deeply loved by general consumers. The meat of pig head, streaky pork and shredded white radishes were taken as the main raw and supplemental materials. The processing technology, formula and the key points of processing were emphatically intro⁃duced.%萝卜丝鲊肉是云南省抚仙湖畔澄江县具有地方特色的一种腌制食品,其历史悠久,因其色、香、味独具特色而著称于世,深受广大消费者的喜爱。本文以猪头肉、五花肉和白萝卜丝为主要的原辅料,重点介绍萝卜丝鲊肉的加工工艺、配方及加工要点。

  15. 糯米、甜荞混合甜酒酿发酵工艺的研究%Fermentation Process of Fermented Glutinous Rice Mixed with Fagopyrum esculentum Moench

    Institute of Scientific and Technical Information of China (English)

    张素斌; 肖嘉伟

    2015-01-01

    以糯米和甜荞为原料,采用安琪甜酒曲作为发酵酒曲制作甜酒酿。通过单因素试验对糯米与甜荞质量比、甜酒曲添加量、发酵时间以及发酵温度进行研究,在单因素试验的基础上进行正交实验,以感官指标作为评价标准以确定酒酿的最佳工艺条件,实验结果表明,糯米与甜荞质量比为4∶1,酒曲添加量1.0%,发酵时间72h,发酵温度25℃,按此最佳条件制作的甜酒酿风味独特。%Fermented glutinous rice mixed with Fagopyrum esculentum Moench was studied by using Angel rice wine starters. The product quality was assessed by sensory index. The mass ratio of glutinous rice to Fagopyrum esculentum Moench, the amount of rice wine starters, the fermentation time and temperature were investigated by means of single factor experiment, based on which, orthogonal experimental design was applied to optimize the fermentation technology. The results showed that the mass ratio of glutinous rice to Fagopyrum esculentum Moench was 4∶1, the dosage of rice wine starters was 1.0%, fermented at 25℃for 72 h, the resulted product had specific flavor and character.

  16. Cleaning Validation of Fermentation Tanks

    DEFF Research Database (Denmark)

    Salo, Satu; Friis, Alan; Wirtanen, Gun

    2008-01-01

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

  17. Research on the Processing Technology of Adding the Cornus Ofifcinalis Juice in Fermented Goat Milk%山茱萸发酵酸羊乳的研制

    Institute of Scientific and Technical Information of China (English)

    秦立虎; 任江红; 马兆瑞; 乔成亚

    2014-01-01

    研究采用酸羊乳为主要原料,添加白砂糖、山茱萸汁、柠檬酸、香精、增稠剂、乳化剂、螯合剂等辅料,经均质、杀菌、冷却、灌装等加工工艺制成一种保健型发酵酸羊乳。试验结果:料液混合比例为酸羊乳37%,白砂糖10%,山茱萸汁10%,稳定剂0.55%,柠檬酸0.1%~0.2%,柠檬酸钠0.02%,六偏磷酸钠0.03%,香精0.08%,其余为水;加工工艺参数为料液混合温度30~40℃,均质条件18~20 MPa,杀菌条件120℃/20 s,在2~6℃条件下存放。%The study used fermented goat milk as the main raw material, by adding sugar, Cornus ofifcinalis juice, citric acid, lfavor, stabilizers, chelating agents and other excipients, then through homogenization, sterilization, cooling, ifling and other processes to made into a health drink. The results are as folows: the amount of different materials, fermented milk 37%, sugar 10%, Cornus ofifcinalis juice 10%, stabilizer 0.55%, citric acid 0.1%~0.2%, Sodium citrate 0.02%, sodium hexametaphosphate 0.03%, essence 0.08%, the rest is water; the optimum process conditions, mixing temperature is 30~40℃, homogenization pressure is 18~20 MPa, and the sterilization condition to be as 120℃、20 s and stored at 2~6℃.

  18. Probiotic fermented dairy products

    Directory of Open Access Journals (Sweden)

    Adnan Tamime

    2003-04-01

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

  19. Fermentation of hexoses to ethanol

    Energy Technology Data Exchange (ETDEWEB)

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

    2000-06-01

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

  20. Research on the Processing Technology of Fermented Milk Containing Strawberry Juice%发酵型草莓果汁乳饮料加工工艺研究

    Institute of Scientific and Technical Information of China (English)

    提伟钢; 邵士凤; 邹佩文

    2011-01-01

    [目的]研究具有营养保健功能的发酵型草莓果汁乳饮料的加工工艺和配方,为其工业生产提供技术参考.[方法]通过正交试验确定发酵型草莓果汁乳饮料的最佳配方,同时选用耐酸CMC-Na、阿拉伯胶和果胶3种稳定剂进行复配,采用正交试验,以沉淀率为指标,确定了3种稳定荆的最佳配比.[结果]确定的工艺条件:酸乳制备的发酵时间以5~6h为宜,乳酸菌饮料制备时应控制pH3.8~4.0,酸度0.4%左右,均质温度55 ~60℃,均质压力20 ~ 25 MPa;确定的最佳配方:酸乳添加量35%,稳定剂添加量0.5%,草莓汁添加量10%时饮料的口感及综合品质最佳;采用复合稳定剂可大大提高稳定效果,当耐酸CMC-Na添加量为0.2%,阿拉伯胶用量为0.2%,果胶添加量为0.1%时,饮料的稳定性最好.[结论]通过以上试验研究,可得到具有独特风味的高质量的发酵型草莓果汁乳饮料产品.%[Objective] The technical reference for the industrial production of the fermented milk containing strawberry juice, which was one kind of nutrition and health drink, was provided through research on its processing technology and formulation. [ Method ] The best formula of the product was assured with the orthogonal experimental method. The best amount of three kinds of stabilizer: acid-tolerant CMC-Na, gum ar-abic and pectin, which was added the preparation of compound product, respectively, was determined based on the index of the precipitation rate of the compound product through the orthogonal experiment. [ Result ] The best processing condition of the product was that the time of yoghurt fermentation was about 5-6 hours, the preparation of lactic acid bacteria beverage should be controlled under the following condition: the pH value was 3.8 -4.0; the acidity, about 0.4%; the homogeneous temperature, 55 - 60 ℃; and the homogenization pressure ,20-25 Mpa. The best formula of the compound product was; the added amount