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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

    OpenAIRE

    2003-01-01

    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 deterior...

  3. Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a

    OpenAIRE

    Milton Luiz Pinho Espirito Santo; Cristiane Lisboa; Fernanda Gonçalves Alves; Daniela Martins; Luiz Henrique Beirão; Ernani Sebastião Sant'Anna; Bernadette Dora Gombossy de Melo Franco

    2005-01-01

    Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentatio...

  4. 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

  5. Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis by Lactobacillus sakei 2a

    Directory of Open Access Journals (Sweden)

    Milton Luiz Pinho Espirito Santo

    2005-01-01

    Full Text Available Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis fillets were studied at different concentrations of NaCl (2, 4, 6% and glucose (2, 4%. After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. 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 6.0 and after 21 days pH values were 3.8, 3.9 and 4.0 for the experiments with 2, 4 and 6% NaCl respectively. This could have been due to the inhibitory properties of NaCl over the spoilage microorganisms. After 21 days of the fermentation, the levels of lactic acid bacteria (LAB were 14.5 Log10 CFU.g-1.Lactobacillus sakei 2a é uma cepa produtora de bacteriocinas e, neste estudo, procurou-se observar seus efeitos como cultivo iniciador na fermentação de filés de sardinha (Sardinella brasiliensis em diferentes concentrações de NaCl (2, 4, 6% e glicose (2, 4%. Com 21 dias (fermentação, os microrganismos deterioradores atingiram 9,7 Log10 UFC.g-1, correspondente a 6% NaCl e 4% de glicose. Sem a adição do starter e da glicose, a deterioração (filés iniciou a partir de 72 horas, mesmo quando foi utilizado 6% NaCl. Pouca diferença foi observada na produção de ácido lático quando se adicionou 2 e 4% de glicose, já que a acidez atingiu 1,32 e 1,34%, respectivamente (6% NaCl, os quais apresentaram os melhores resultados. O pH inicial dos filés foi 6 e, ao término de 21 dias, atingiu 3,8, 3,9 e 4, equivalente aos experimentos com 2, 4 e 6% NaCl. Este comportamento pode ser atribuído ao

  6. 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...

  7. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist

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

  8. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist; Bolic, Andrijana; Svanholm, Bent

    2012-01-01

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

  9. 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...... perspective on future developments....

  10. 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...

  11. Enhanced substrate conversion effiency of fermentation processes

    OpenAIRE

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

    2008-01-01

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

  12. 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.

  13. 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.).

  14. 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...

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

    Science.gov (United States)

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

  16. Novel strategies for control of fermentation processes

    OpenAIRE

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

    2015-01-01

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

  17. Lignocellulose as raw material in fermentation processes

    OpenAIRE

    Mussatto, Solange I.; J. A. Teixeira

    2010-01-01

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

  18. 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...

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

    OpenAIRE

    Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth

    2013-01-01

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

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

    OpenAIRE

    Jandačka Jozef; Patsch Marek; Pilát Peter

    2012-01-01

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

  1. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

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

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

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

    DEFF Research Database (Denmark)

    Thomsen, M.H.

    2005-01-01

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

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

    Science.gov (United States)

    Pilát, Peter; Patsch, Marek; Jandačka, Jozef

    2012-04-01

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

  4. 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...

  5. 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....

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

    OpenAIRE

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

    2015-01-01

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

  7. 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

  8. 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.

  9. 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.

  10. Methane fermentation process for utilization of organic waste

    Science.gov (United States)

    Frąc, M.; Ziemiński, K.

    2012-07-01

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

  11. Ultrasonic characterization of yogurt fermentation process

    OpenAIRE

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

    2012-01-01

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

  12. 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...

  13. The Influence of Various Factors on the Methane Fermentation Process

    Science.gov (United States)

    Kurbanova, M. G.; Egushova, E. A.; Pozdnjakova, OG

    2015-09-01

    The article describes the stages of the methane fermentation process. The phases of methane formation are characterized. The results of the experimental data based on the study of various factors influencing the rate of biogas production and its yield are presented. Such factors as the size of the substrate particles and temperature conditions in the reactor are considered. It is revealed on the basis of experimental data which of the farm animals and poultry excrements are exposed to the most complete fermentation without special preparation. The relationship between fermentation regime, particle size of the feedstock and biogas yield is graphically presented.

  14. Acoustical experiment of yogurt fermentation process.

    Science.gov (United States)

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

    2006-12-22

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

  15. 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.

  16. A direct computer control concept for mammalian cell fermentation processes

    OpenAIRE

    Büntemeyer, Heino; Marzahl, Rainer; Lehmann, Jürgen

    1994-01-01

    In the last 10 years, new assignments and the special demands of mammalian cells to the culture conditions caused the development of complex small scale fermentation setups. The use of continuous fermentation and cell retention devices requires appropriate process control systems. An arrangement for control and data-acquisition of complex laboratory-scale bioreactors is presented. The fundamental idea was the usage of a standard personal computer, which is connected to pumps, valves and senso...

  17. Water reuse in the l-lysine fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Hsiao, T.Y.; Glatz, C.E. [Iowa State Univ., Ames, IA (United States). Dept. of Chemical Engineering

    1996-02-05

    L-Lysine is produced commercially by fermentation. As is typical for fermentation processes, a large amount of liquid waste is generated. To minimize the waste, which is mostly the broth effluent from the cation exchange column used for l-lysine recovery, the authors investigated a strategy of recycling a large fraction of this broth effluent to the subsequent fermentation. This was done on a lab-scale process with Corynebacterium glutamicum ATCC 21253 as the l-lysine-producing organisms. Broth effluent from a fermentation in a defined medium was able to replace 75% of the water for the subsequent batch; this recycle ratio was maintained for 3 sequential batches without affecting cell mass and l-lysine production. Broth effluent was recycled at 50% recycle ratio in a fermentation in a complex medium containing beet molasses. The first recycle batch had an 8% lower final l-lysine level, but 8% higher maximum cell mass. In addition to reducing the volume of liquid waste, this recycle strategy has the additional advantage of utilizing the ammonium desorbed from the ion-exchange column as a nitrogen source in the recycle fermentation. The major problem of recycling the effluent from the complex medium was in the cation-exchange operation, where column capacity was 17% lower for the recycle batch. The loss of column capacity probably results from the buildup of cations competing with l-lysine for binding.

  18. Ethanol production by extractive fermentation - Process development and technology transfer

    International Nuclear Information System (INIS)

    Extractive Fermentation is an ethanol processing strategy in which the operations of fermentation and product recovery are integrated and undertaken simultaneously in a single step. In this process an inert and biocompatible organic solvent is introduced directly into the fermentation vessel to selectively extract the ethanol product. The ethanol is readily recovered from the solvent at high concentration by means of flash vaporization, and the solvent is recycled in a closed loop back to the fermentor. This process is characterized by a high productivity (since ethanol does not build up to inhibitory levels), continuous operation, significantly reduced water consumption, and lower product recovery costs. The technical advantages of this processing strategy have been extensively demonstrated by means of a continuous, fully integrated and computer-controlled Process Demonstration Unit in the authors' laboratory. Numerous features of this technology have been protected by US patent. A thorough economic comparison of Extractive Fermentation relative to modern ethanol technology (continuous with cell recycle) has been completed for both new plants and retrofitting of existing facilities for a capacity of 100 million liters of ethanol per year. Substantial cost savings are possible with Extractive Fermentation ranging, depending on the process configuration, from 5 cents to 16 cents per liter. Activities are under way to transfer this proprietary technology to the private sector

  19. Microbial fuel cell treatment of ethanol fermentation process water

    Science.gov (United States)

    Borole, Abhijeet P.

    2012-06-05

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

  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. 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.

  2. 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.

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2013-11-01

    Fermentative production of optically pure lactic acid has roused interest among researchers in recent years due to its high potential for applications in a wide range of fields. More specifically, the sharp increase in manufacturing of biodegradable polylactic acid (PLA) materials, green alternatives to petroleum-derived plastics, has significantly increased the global interest in lactic acid production. However, higher production costs have hindered the large-scale application of PLA because of the high price of lactic acid. Therefore, reduction of lactic acid production cost through utilization of inexpensive substrates and improvement of lactic acid production and productivity has become an important goal. Various methods have been employed for enhanced lactic acid production, including several bioprocess techniques facilitated by wild-type and/or engineered microbes. In this review, we will discuss lactic acid producers with relation to their fermentation characteristics and metabolism. Inexpensive fermentative substrates, such as dairy products, food and agro-industrial wastes, glycerol, and algal biomass alternatives to costly pure sugars and food crops are introduced. The operational modes and fermentation methods that have been recently reported to improve lactic acid production in terms of concentrations, yields, and productivities are summarized and compared. High cell density fermentation through immobilization and cell-recycling techniques are also addressed. Finally, advances in recovery processes and concluding remarks on the future outlook of lactic acid production are presented. PMID:23624242

  5. Bioethanol Production from Sugarcane Bagasse using Fermentation Process

    OpenAIRE

    Wong, Y C; V. Sanggari

    2014-01-01

    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 w...

  6. Chemical elements dynamic in the fermentation process of ethanol producing

    International Nuclear Information System (INIS)

    This paper provides useful information about the dynamics of chemical elements analysed by instrumental neutron activation analysis (INAA) and, found in the various segments of the fermentation process of producing ethanol from sugar cane. For this, a mass balance of Ce, Co, Cs, Eu, Fe, Hf, La, Sc, Sm, and Th, terrigenous elements, as well as Br, K, Rb, and Zn, sugar cane plant elements, has been demonstrated for the fermentation vats in industrial conditions of ethanol production. (author). 10 refs, 4 figs, 1 tab

  7. 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.

  8. 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.

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

    Directory of Open Access Journals (Sweden)

    Wilma Aparecida Spinosa

    2015-03-01

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

  10. 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...

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

    Science.gov (United States)

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

    2011-05-10

    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.

  12. 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.

  13. 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

  14. 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.

  15. 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

  16. Software Sensors Design for a Class of Aerobic Fermentation Processes

    OpenAIRE

    Trayana Patarinska; Vasil Trenev; Silvia Popova

    2010-01-01

    The problem of on-line state and parameter estimation (software sensors design) of a class of aerobic fermentation processes for metabolite product formation is considered. The class is characterized by: two limiting substrates one of which, growth factor, is practically depleted during the biomass growth where the product formation is negligible; corresponding general reaction scheme – a qualitative description of the main metabolic reactions between the main components in the liquid phase (...

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

    OpenAIRE

    Philip B. OSOFISAN

    2007-01-01

    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...

  18. 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

  19. 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.

  20. Monitoring of Lactic Fermentation Process by Ultrasonic Technique

    Science.gov (United States)

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

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

  1. Temperature compensation of ultrasonic velocity during the malolactic fermentation process

    Science.gov (United States)

    Amer, M. A.; Novoa-Díaz, D.; Chávez, J. A.; Turó, A.; García-Hernández, M. J.; Salazar, J.

    2015-12-01

    Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing malolactic fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole malolactic fermentation process. The results of each method are discussed.

  2. 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.

  3. Development of an industrializable fermentation process for propionic acid production.

    Science.gov (United States)

    Stowers, Chris C; Cox, Brad M; Rodriguez, Brandon A

    2014-05-01

    Propionic acid (PA) is a short-chain fatty acid with wide industrial application including uses in pharmaceuticals, herbicides, cosmetics, and food preservatives. As a three-carbon building block, PA also has potential as a precursor for high-volume commodity chemicals such as propylene. Currently, most PA is manufactured through petrochemical routes, which can be tied to increasing prices and volatility due to difficulty in demand forecasting and feedstock availability. Herein described are research advancements to develop an industrially feasible, renewable route to PA. Seventeen Propionibacterium strains were screened using glucose and sucrose as the carbon source to identify the best platform strain. Propionibacterium acidipropionici ATCC 4875 was selected as the platform strain and subsequent fermentation optimization studies were performed to maximize productivity and yield. Fermentation productivity was improved three-fold to exceed 2 g/l/h by densifying the inoculum source. Byproduct levels, particularly lactic and succinic acid, were reduced by optimizing fermentor headspace pressure and shear. Following achievement of commercially viable productivities, the lab-grade medium components were replaced with industrial counterparts to further reduce fermentation costs. A pure enzymatically treated corn mash (ECM) medium improved the apparent PA yield to 0.6 g/g (PA produced/glucose consumed), but it came at the cost of reduced productivity. Supplementation of ECM with cyanocobalamin restored productivity to near lab-grade media levels. The optimized ECM recipe achieved a productivity of 0.5 g/l/h with an apparent PA yield of 0.60 g/g corresponding to a media cost <1 USD/kg of PA. These improvements significantly narrow the gap between the fermentation and incumbent petrochemical processes, which is estimated to have a manufacturing cost of 0.82 USD/kg in 2017. PMID:24627047

  4. 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.

  5. 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.

  6. 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

  7. Software Sensors Design for a Class of Aerobic Fermentation Processes

    Directory of Open Access Journals (Sweden)

    Trayana Patarinska

    2010-08-01

    Full Text Available The problem of on-line state and parameter estimation (software sensors design of a class of aerobic fermentation processes for metabolite product formation is considered. The class is characterized by: two limiting substrates one of which, growth factor, is practically depleted during the biomass growth where the product formation is negligible; corresponding general reaction scheme – a qualitative description of the main metabolic reactions between the main components in the liquid phase (biomass, substrates, product and dissolved oxygen concentrations. Two separate sensors – state and parameter estimators – are designed. The state estimator is developed based on knowledge of only one on-line measurable variable, the dissolved oxygen, and the yield factors assumed as constant coefficients. Parameter estimator of the specific reaction rates is developed under the assumption that all the process variables are known on-line by measurements or estimates. The yield factors are estimated also as non-stationary parameters, thus creating a basis for comparison with the specified constant values used for the state estimator design. As a case study industrial Lysine fermentation in fed-batch mode of operation is considered. Simulation investigations under different operating conditions are done in order to highlight the performances of the proposed sensors.

  8. 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.

  9. 14C concentration of liberated CO2 in the free fermentation process of Japanese SAKE brewing

    International Nuclear Information System (INIS)

    The daily variation of 14C concentrations of liberated CO2 in the free fermentation process of Japanese SAKE brewing was studied. Each of the concentrations measured in the initial and final stages of the fermentation process correlated with levels of koji rice and steamed rice, obtained from different areas and used for SAKE production. This shows that analysis of fermenting CO2 of SAKE could be used to estimate the 14C level in a local environment. (author) 4 refs.; 1 tab

  10. 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.

  11. 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.

  12. 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

  13. 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.

  14. 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.

  15. 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

  16. Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells

    OpenAIRE

    Genisheva, Zlatina Asenova; Mota, A; Mussatto, Solange I.; Oliveira, J.M.; Teixeira, J.A.

    2014-01-01

    An integrated winemaking process – including sequential alcoholic and malolactic fermentations operated continuously – was developed. For the continuous alcoholic fermentation, yeast cells (Saccharomyces cerevisiae) were immobilized either on grape stems or on grape skins, while bacterial cells (Oenococcus oeni) used for conducting continuous malolactic fermentation were immobilized on grape skins only. The produced wines were subjected to chemical analysis by HPLC (ethanol, glycerol, sugars ...

  17. 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...

  18. Salicornia as a fermented product: development of an optimised procedure for a controlled process

    OpenAIRE

    J-Raposo, Maria F. de; Silva, José V.; E, Margarida Neri; Morais, Rui M. S. C.

    2007-01-01

    In order to develop a fermented product with young stems of salicornia/pickleweed, an experiment was worked out and the fermentative process was studied. Initial data on the bacterial fauna of the plants revealed the existence of no lactic acid bacteria. Therefore, we chose to use of starting cultures. Sterile “heart cabbage” juice was the base for different fermentative bacteria: Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, and pH, titrated acidity and ...

  19. 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...

  20. 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.

  1. 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.

  2. 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

  3. Bag-in-box technology: Storage stability of process-ready, fermented cucumbers

    Science.gov (United States)

    Process-ready, fermented cucumbers were microbiologically stable for up to 6 months when held at 4% salt, and up to 12 months when 0.1% sodium benzoate also was present. At 2% salt, some fermentations were unstable at 6 months of storage. Microbial instability was associated with a rise in brine p...

  4. 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 ...

  5. 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...

  6. 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

    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...

  7. Production of mRNA cytokines in BALB/c mice infected with Paracoccidioides brasiliensis and analyses of the results by image processing

    International Nuclear Information System (INIS)

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

  8. 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...... contribute to the sensory properties of end-products, the yeast S. cerevisiae invariably dominates the final stages of fermentation. The ability of S. cerevisiae to outcompete other microbial species during alcoholic fermentation processes, such as winemaking, has traditionally been ascribed to its high...... fermentative power and capacity to withstand the harsh environmental conditions, i.e. high levels of ethanol and organic acids, low pH values, scarce oxygen availability and depletion of certain nutrients. However, in recent years, several studies have raised evidence that S. cerevisiae, beyond its remarkable...

  9. 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.

  10. 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.

  11. 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.

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

    International Nuclear Information System (INIS)

    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

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

    Science.gov (United States)

    Albergaria, Helena; Arneborg, Nils

    2016-03-01

    Winemaking, brewing and baking are some of the oldest biotechnological processes. In all of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae the primary microorganism. Although a wide variety of microbial species may participate in alcoholic fermentation and contribute to the sensory properties of end-products, the yeast S. cerevisiae invariably dominates the final stages of fermentation. The ability of S. cerevisiae to outcompete other microbial species during alcoholic fermentation processes, such as winemaking, has traditionally been ascribed to its high fermentative power and capacity to withstand the harsh environmental conditions, i.e. high levels of ethanol and organic acids, low pH values, scarce oxygen availability and depletion of certain nutrients. However, in recent years, several studies have raised evidence that S. cerevisiae, beyond its remarkable fitness for alcoholic fermentation, also uses defensive strategies mediated by different mechanisms, such as cell-to-cell contact and secretion of antimicrobial peptides, to combat other microorganisms. In this paper, we review the main physiological features underlying the special aptitude of S. cerevisiae for alcoholic fermentation and discuss the role of microbial interactions in its dominance during alcoholic fermentation, as well as its relevance for winemaking. PMID:26728020

  14. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.

    Science.gov (United States)

    De Vuyst, L; Weckx, S

    2016-07-01

    Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour development of fermented dry cocoa beans. As it is carried out on farm, cocoa bean fermentation is subjected to various agricultural and operational practices and hence fermented dry cocoa beans of variable quality are obtained. Spontaneous cocoa bean fermentations carried out with care for approximate four days are characterized by a succession of particular microbial activities of three groups of micro-organisms, namely yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), which results in well-fermented fully brown cocoa beans. This has been shown through a plethora of studies, often using a multiphasic experimental approach. Selected strains of several of the prevailing microbial species have been tested in appropriate cocoa pulp simulation media to unravel their functional roles and interactions as well as in small plastic vessels containing fresh cocoa pulp-bean mass to evaluate their capacity to dominate the cocoa bean fermentation process. Various starter cultures have been proposed for successful fermentation, encompassing both cocoa-derived and cocoa nonspecific strains of (hybrid) yeasts, LAB and AAB, some of which have been implemented on farms successfully. PMID:26743883

  15. 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

  16. 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...

  17. Study of the optimal production process and application of apple fruit (malus domestica (l.) borkh) fermentation

    International Nuclear Information System (INIS)

    In orchard production, fruit abscission is common due to insect damage, disease, crop thinning and natural dropping. However, the utilization of these discarded plant resources has received little research attention. In this study, we used apple fruit from such plant resources, mainly young and mature dropped fruit, as materials and mixed them with a fermentation agent, brown sugar and water. The effects of the proportion of fermentation agent and the fermentation conditions (O2, temperature, fermenting time and fruit crushing degree) were studied using an orthogonal experimental design. We discovered a novel fermented fertilizer, apple fruit fermentation nutrient solution (AFF), for which the optimal fermentation formula and conditions were comminuted young apples: fermentation agent: brown sugar: water weight ratio of 5:0.1:1:4 and 45 days of aerobic fermentation. Analysis of the fermentation solutions showed that the supernatant obtained using these optimized parameters had the highest mineral element content among the fermentation formulas and conditions studied. The results of a spraying experiment with 200-, 500- and 800-fold dilutions showed that AFF significantly promoted the net photosynthetic rate, leaf area and thickness, specific leaf weight, and chlorophyll and mineral element content in the leaves of young apple trees relative to the control treatment. The effects of 200-fold diluted AFF on the photosynthetic rate, the developmental quality and mineral element contents were greater than those of the 500- and 800-fold dilutions. The results of the spraying of adult trees with 200-fold diluted AFF compared to a water control demonstrated that AFF significantly enhanced the average weight of a single fruit, the shape index, hardness, content of soluble solids, titratable acid content, vitamin C content, and aroma compound content of the fruit of the adult trees. This evidence suggests that the AFF obtained using the optimal production process could

  18. 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

  19. Evaluation of the effects and interactions of gas blending and feeding strategy on a Fab' fermentation process by Escherichia coli.

    OpenAIRE

    Garcia-Arrazola, R.

    2005-01-01

    A method to improve production of Fab' fragments using gas blending and pH-stat feeding strategy in a fermentation process with Escherichia coli has been developed. Regime analysis together with design of experiments (DoE) has been used to evaluate the effect of gas blending and feeding strategy on a Fab' fermentation process. The economic implications of the fermentation strategy have also been considered. Batch-feeding fermentations carried out at 20 L and 450 L scale indicated that cascade...

  20. 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.

  1. 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

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

    Energy Technology Data Exchange (ETDEWEB)

    Kouzai, Masaki [Tokyo Institute of Technology, Meguro, Tokyo 152-8552 (Japan); Nishikata, Atsuhiro [Tokyo Institute of Technology, Meguro, Tokyo 152-8552 (Japan); Fukunaga, Kaori [NICT, Koganei, Tokyo 184-8795 (Japan); Miyaoka, Shunsuke [Industrial Research Centre of Ehime, Matsuyama, Ehime 791-1101 (Japan)

    2007-01-07

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

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

    International Nuclear Information System (INIS)

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

  4. Soft-sensing Modeling Based on MLS-SVM Inversion for L-lysine Fermentation Processes

    OpenAIRE

    Bo Wang; Xiaofu Ji

    2015-01-01

    A modeling approach 63 based on multiple output variables least squares support vector machine (MLS-SVM) inversion is presented by a combination of inverse system and support vector machine theory. Firstly, a dynamic system model is developed based on material balance relation of a fed-batch fermentation process, with which it is analyzed whether an inverse system exists or not, and into which characteristic information of a fermentation process is introduced to set up an extended inversion m...

  5. 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.

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

    DEFF Research Database (Denmark)

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

    2007-01-01

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

  7. 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...

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

    OpenAIRE

    Jokić Aleksandar I.; Grahovac Jovana A.; Dodić Jelena M.; Zoltan Z.; Zavargo; Dodić Siniša N.; Popov Stevan D.; Vučurović Damjan G.

    2012-01-01

    In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation time for the cultivation medium based on thick juice with starting sugar content of 5-15 g kg-1. For the fermentation of cultivation medium based on thick juice with starting sugar content of 20 and 25 g kg-1 significant increase in ethanol ...

  9. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

    Science.gov (United States)

    Wei, Quanzeng; Wang, Hongbin; Chen, Zhixin; Lv, Zhijia; Xie, Yufeng; Lu, Fuping

    2013-10-01

    Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality. In this work, we revealed the dynamic changes of the microbial community by combining a cultured dependent method and a cultured independent method of polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis. Results indicated that the two methods verified and complemented each other in profiling microbial community, and that significant dynamics of the microbial community existed during the fermentation process, especially the strong inhibition of the growth of most of the microbes when entering into the mash stage from the koji stage. In the analysis of bacterial community, Staphylococcus and Bacillus were found to be the dominant bacteria and detected in the whole fermentation process. Kurthia and Klebsiella began to appear in the koji stage and then fade away in the early stage of the mash fermentation. In the analysis of fungal community, Aspergillus sojae and Zygosaccharomyces rouxii were found to be the dominant fungi in the koji and mash fermentation, respectively. It was clearly shown that when A. sojae decreased and disappeared in the middle stage of the mash fermentation, Z. rouxii appeared and increased at the meantime. Aspergillus parasiticus, Trichosporon ovoides and Trichosporon asahii also appeared in the koji and the early period of the mash fermentation and disappeared thereafter. Similar to Z. rouxii, Millerozyma farinosa and Peronospora farinosa were also found spontaneously which appeared in the mid-late period of the mash fermentation. The principal component analysis suggested that the microbial community underwent significant changes in

  10. Fuzzy identification and predictive control of the alcoholic fermentation process

    OpenAIRE

    Igrejas, Getúlio; Salgado, Paulo; Couto, Carlos

    2007-01-01

    In this work a fuzzy identification model for yeast growth applied to the specific case of alcoholic fermentation is presented. Two fuzzy techniques were applied, namely the designated Mamdani modelling and the TSK (Takagi Sugeno Kang) modelling. The results were compared with the ones obtained with a deterministic model proposed by Boulton. A predictive controller is also presented and the results obtained compared with the usual PID controller. The obtained results for the identification mo...

  11. Neural network modeling in optimisation of continuous fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    Lednicky, P.; Meszaros, A. [Department of Process Control, Slovak University of Technology, Bratislava (Slovakia)

    1998-06-01

    The capability of self-recurrent neural networks in dynamic modeling of continuous fermentation is investigated in this simulation study. In the past, feedforward neural networks have been successfully used as one-step-ahead predictors. However, in steady-state optimisation of continuous fermentations the neural network model has to be iterated to predict many time steps ahead into the future in order to get steady-state values of the variables involved in objective cost function, and this iteration may result in increasing errors. Therefore, as an alternative to classical feedforward neural network trained by using backpropagation method, self-recurrent multilayer neural net trained by backpropagation through time method was chosen in order to improve accuracy of long-term predictions. Prediction capabilities of the resulting neural network model is tested by implementing this into the Integrated System Optimisation and Parameter Estimation (ISOPE) optimisation algorithm. Maximisation of cellular productivity of the baker`s yeast continuous fermentation was used as the goal of the proposed optimising control problem. The training and prediction results of proposed neural network and performances of resulting optimisation structure are demonstrated. (orig.) With 8 figs., 1 tab., 15 refs.

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

    DEFF Research Database (Denmark)

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

    2010-01-01

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

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

    OpenAIRE

    G.P. Ganda-Putra; L.P. Wrasiati; N.M. Wartini

    2010-01-01

    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 o...

  14. Soft-sensing Modeling Based on MLS-SVM Inversion for L-lysine Fermentation Processes

    Directory of Open Access Journals (Sweden)

    Bo Wang

    2015-06-01

    Full Text Available A modeling approach 63 based on multiple output variables least squares support vector machine (MLS-SVM inversion is presented by a combination of inverse system and support vector machine theory. Firstly, a dynamic system model is developed based on material balance relation of a fed-batch fermentation process, with which it is analyzed whether an inverse system exists or not, and into which characteristic information of a fermentation process is introduced to set up an extended inversion model. Secondly, an initial extended inversion model is developed off-line by the use of the fitting capacity of MLS-SVM; on-line correction is made by the use of a differential evolution (DE algorithm on the basis of deviation information. Finally, a combined pseudo-linear system is formed by means of a serial connection of a corrected extended inversion model behind the L-lysine fermentation processes; thereby crucial biochemical parameters of a fermentation process could be predicted on-line. The simulation experiment shows that this soft-sensing modeling method features very high prediction precision and can predict crucial biochemical parameters of L-lysine fermentation process very well.

  15. 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

    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......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...

  16. 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.

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

    International Nuclear Information System (INIS)

    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

  18. 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

  19. 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.

  20. 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)

  1. 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)

  2. 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.

  3. 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

  4. 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

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

    Directory of Open Access Journals (Sweden)

    Velitchka Ivanova

    2006-04-01

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

  6. 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.

  7. 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

  8. 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.

  9. 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

  10. [Process development for continuous ethanol fermentation by the flocculating yeast under stillage backset conditions].

    Science.gov (United States)

    Zi, Lihan; Liu, Chenguang; Bai, Fengwu

    2014-02-01

    Propionic acid, a major inhibitor to yeast cells, was accumulated during continuous ethanol fermentation from corn meal hydrolysate by the flocculating yeast under stillage backset conditions. Based on its inhibition mechanism in yeast cells, strategies were developed for alleviating this effect. Firstly, high temperature processes such as medium sterilization generated more propionic acid, which should be avoided. Propionic acid was reduced significantly during ethanol fermentation without medium sterilization, and concentrations of biomass and ethanol increased by 59.3% and 7.4%, respectively. Secondly, the running time of stillage backset should be controlled so that propionic acid accumulated would be lower than its half inhibition concentration IC50 (40 mmol/L). Finally, because low pH augmented propionic acid inhibition in yeast cells, a higher pH of 5.5 was validated to be suitable for ethanol fermentation under the stillage backset condition. PMID:24941752

  11. 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.

  12. 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

  13. 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.

  14. 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.)

  15. 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

  16. 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.

  17. 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

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

    Science.gov (United States)

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

    2007-03-01

    The concept of utilizing excess biomass or wastes from agricultural and agro-industrial residues to produce energy, feeds or foods, and other useful products is not necessarily new. Recently, fermentation of biomass has gained considerable attention due to the forthcoming scarcity of fossil fuels and also due to the necessity of increasing world food and feed supplies. A cost-effective viable process for lactic acid production has to be developed for which several attempts have been initiated. Fermentation techniques result in the production of either D: (-) or L: (+) lactic acid, or a racemic mixture of both, depending on the type of organism used. The interest in the fermentative production of lactic acid has increased due to the prospects of environmental friendliness and of using renewable resources instead of petrochemicals. Amylolytic bacteria Lactobacillus amylovorus ATCC 33622 is reported to have the efficiency of full conversion of liquefied cornstarch to lactic acid with a productivity of 20 g l(-1) h(-1). A maximum of 35 g l(-1) h(-1) was reported using a high cell density of L. helveticus (27 g l(-1)) with a complete conversion of 55- to 60-g l(-1) lactose present in whey. Simultaneous saccharification and fermentation is proved to be best in the sense of high substrate concentration in lower reactor volume and low fermentation cost. In this review, a survey has been made to see how effectively the fermentation technology explored and exploited the cheaply available source materials for value addition with special emphasis on lactic acid production. PMID:17225102

  19. 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.

  20. 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.

  1. 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.)

  2. Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.

    Science.gov (United States)

    Xiang, Wenliang; Li, Ke; Liu, Seng; Xing, Yage; Li, Mingyuan; Che, Zhenming

    2013-03-01

    The community succession of microbes inhabited in the fermenting lees of Luzhou-flavor liquor was investigated based on small-subunit rRNA culture independent method. All sequences recovered from fermenting lees respectively fell into the genera of Lactobacillus, Streptococcus, Bacillus, Staphylococcus, Clostridium, Pelobacter, Actobacter, Serratia, Burkholderia, Rhodoccous, Corynebacterium, Arthrobacter, Microbacterium, Curtobacterium, Leptotrichia, Methanocuuleus, Saccharomyces, Zygosaccharomyces, Saccharomycopsis, Pichia, Talaromyces, Aspergillus, Eurotium, Fomitopsis and Trichosporon. The fungal Pichia, Saccharomycopsis and Talaromyces were most abundant in the lees fermented for 1 day, the fungal Eurotium and the bacteria Burkholderia, Streptococcus and Lactobacillus were dominant in the lees fermented for 7 days, only the bacteria Lactobacillus, Burkholderia were prevalent in the lees fermented for 60 days. Most genera almost existed in the fermenting lees, while their distributions were significantly different in 1, 7 and 60 days fermented lees. The prokaryotic community similarity coefficient was from 0.5000 to 0.5455 and followed to 0.1523, and that of eukaryotic community was from 0.5466 to 0.5259 and to 0.3750 when compared at species level. These results suggested that many microbes in lees have community successions associated with fermenting and that such successions maybe contribute the fermentation process of Luzhou-flavor liquor and is main reasons that the characteristic flavor factors are produced. PMID:23180546

  3. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2005-10-01

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

  5. 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.

  6. 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

  7. Economic analysis and environmental impact assessment of three different fermentation processes for fructooligosaccharides production.

    Science.gov (United States)

    Mussatto, Solange I; Aguiar, Luís M; Marinha, Mariana I; Jorge, Rita C; Ferreira, Eugénio C

    2015-12-01

    Three different fermentation processes for the production of fructooligosaccharides (FOS) were evaluated and compared in terms of economic aspects and environmental impact. The processes included: submerged fermentation of sucrose solution by Aspergillus japonicus using free cells or using the cells immobilized in corn cobs, and solid-state fermentation (SSF) using coffee silverskin as support material and nutrient source. The scale-up was designed using data obtained at laboratory scale and considering an annual productivity goal of 200 t. SSF was the most attractive process in both economic and environmental aspects since it is able to generate FOS with higher annual productivity (232.6 t) and purity (98.6%) than the other processes; reaches the highest annual profit (6.55 M€); presents the lowest payback time (2.27 years); and is more favourable environmentally causing a lower carbon footprint (0.728 kg/kg, expressed in mass of CO2 equivalent per mass of FOS) and the lowest wastewater generation. PMID:26433793

  8. 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...

  9. Fuzzy Pruning Based LS-SVM Modeling Development for a Fermentation Process

    Directory of Open Access Journals (Sweden)

    Weili Xiong

    2014-01-01

    Full Text Available Due to the complexity and uncertainty of microbial fermentation processes, data coming from the plants often contain some outliers. However, these data may be treated as the normal support vectors, which always deteriorate the performance of soft sensor modeling. Since the outliers also contaminate the correlation structure of the least square support vector machine (LS-SVM, the fuzzy pruning method is provided to deal with the problem. Furthermore, by assigning different fuzzy membership scores to data samples, the sensitivity of the model to the outliers can be reduced greatly. The effectiveness and efficiency of the proposed approach are demonstrated through two numerical examples as well as a simulator case of penicillin fermentation process.

  10. OptFerm - a computational platform for the optimization of fermentation processes

    OpenAIRE

    Rocha, Orlando; Maia, Paulo; Rocha, I.; Rocha, Miguel

    2009-01-01

    Numerous products such as antibiotics, proteins, amino-acids and other chemicals are produced using fermentation processes. These systems are affected by biochemical and chemical phenomena as well as environmental conditions. Consequently, several computational tools have been designed and implemented for modeling, simulation and optimization, sharing a common purpose: increase the production yield of the final product. We present OptFerm, a computational platform for the simulation and op...

  11. Time Series Analysis of Fed-batch Fermentation Process for L-valine Production

    OpenAIRE

    Tzanko Georgiev; Velitchka Ivanova; KalinTodorov; Julia Kristeva; Ignat Dimov; Alexander Ratkov

    2006-01-01

    Fed-batch fermentation processes are some of the most efficient and wildly applied types of cultivation for industrial production of most amino acids including L-valine. Time series analysis is an important tool for description of the experimental data. This article deals with statistical inference from the time series analysis of generalised stoichiometric equations as a hypothesis for modelling and optimisation. The aim of the article is to develop some time series models of generalized sto...

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

    Directory of Open Access Journals (Sweden)

    BarbaraLanza

    2013-05-01

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

  13. 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.

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

    OpenAIRE

    Albers Eva; Johansson Emma; Franzén Carl Johan; Larsson Christer

    2011-01-01

    Abstract Background Contamination of bacteria in large-scale yeast fermentations is a serious problem and a threat to the development of successful biofuel production plants. Huge research efforts have been spent in order to solve this problem, but additional ways must still be found to keep bacterial contaminants from thriving in these environments. The aim of this project was to develop process conditions that would inhibit bacterial growth while giving yeast a competitive advantage. Result...

  15. 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...

  16. 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

  17. 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

  18. 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...

  19. 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)

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

    Directory of Open Access Journals (Sweden)

    Jokić Aleksandar I.

    2012-01-01

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

  1. 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.

  2. 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.

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

    Science.gov (United States)

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

  4. Mammalian cell cultures. Part II: Genetic engineering, protein glycosylation, fermentation and process control.

    Science.gov (United States)

    Werner, R G; Noé, W

    1993-11-01

    For expression of human genes in mammalian cell culture regulatory sequences such as promotor or terminator region of viral origin are required. The most widely used expression system uses dihydrofolic acid reductase (DHFR) as a selection marker in conjunction with a DHFR deficient Chinese hamster ovary (CHO) cell using methotrexate as selection pressure. Alternatively the glutamine synthetase amplification system seems to be one of the most efficient expression systems using methionine sulphoximine (MSX) as selection pressure. Folding and glycosylation takes place in mammalian cell cultures at the sites of endoplasmatic reticulum and the Golgi apparatus and is comparable to synthesis in human cells. Most large scale manufacturing processes for products derived from mammalian cell cultures are fed batch suspension culture processes up to 15,000 l. Important factors for productivity are media composition and feeding strategies. Sterility of the entire system during the fermentation period is a decisive factor for success rate. Because mammalian cell cultures reacting very sensitive to small changes in temperature, pH, osmolality and agitation the fermentation system requires a reliable process control system. Validation of the entire manufacturing process is required to ensure consistent product quality which meets predetermined specifications and to provide a basis for an economic process. In a joint effort equipment qualification, process validation, in-process controls and quality controls provide the basis for product consistency from batch to batch. PMID:8292072

  5. 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.)

  6. 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

    Mechanistic models are based on deterministic principles, and recently, interest in them has grown substantially. Herein we present an overview of mechanistic models and their applications in biotechnology, including future perspectives. Model utility is highlighted with respect to selection 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 in the...

  7. 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...

  8. 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.)

  9. Microbiological Composition, Processing and Consumer's Characteristics of Adjuevan, a Traditional Ivorian Fermented Fish

    Directory of Open Access Journals (Sweden)

    Koussémon, M.

    2012-01-01

    Full Text Available Adjuevan is a traditional Ivorian fermented fish product. This study which lasted 6 months was carried out on the unique collective processing site of adjuevan production in Abidjan, to determine the microbiological composition and the processors and processing characteristics of this product. Only nonnative women (100% between 30 and 60 years old (93.33% processed adjuevan. Ninety eight percent of housework people know adjuevan and 96% consumed the fermented fish, but only 8% know the processing techniques, and 22.66% the processing site in the communities surveyed. Adjuevan is used for its flavour (73.33%. The mean pH value, the moisture and protein contents of adjuevan were 5.31%, 68.91% and 49.27% respectively. The total aerobic count, Enterobacteriaceae, coliforms, yeast-mould, and lactic acid bacteria were counted at the average of 8.0 105, 5.27 102, 102, 34 and 104 cfu/g, respectively. A total of 38 isolates of Gram negative bacteria belonging to 7 genera were obtained from the adjuevan samples analyzed. Enterobacter sp. (9.72% was the most predominant Enterobacteria. Pseudomonas sp. as found in 8.33% of the analyzed samples and Klebsiella sp. in 5.55%, Pseudomonas fluorescens and E. coli (4.16%, Salmonella sp. and Serratia marcescens (2.77%. Salmonella arizonae and Proteus sp. were less represented (1.38%. The unhygienic handling of the fish can affect the ultimate quality of the fermented fish. Consuming such contaminated products can represent a public health problem.

  10. 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

  11. 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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-01-15

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

  13. 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

  14. Monitoring of the cellulosic ethanol fermentation process by near-infrared spectroscopy.

    Science.gov (United States)

    Pinto, Ariane S S; Pereira, Sandra C; Ribeiro, Marcelo P A; Farinas, Cristiane S

    2016-03-01

    Rapid, efficient, and low-cost technologies for monitoring the fermentation process during second generation (2G) or cellulosic ethanol production are essential for the successful implementation of this process at the commercial scale. Here, the use of near-infrared (NIR) spectroscopy associated with partial least squares (PLS) regression was investigated as a tool for monitoring the production of 2G ethanol from lignocellulosic sugarcane residues including bagasse, straw, and tops. The spectral data was based on a set of 103 alcoholic fermentation samples. Models based on different pre-processing techniques were evaluated. The best root mean square error of prediction (RMSEP) values obtained in the external validation were around 3.02 g/L for ethanol and 6.60 g/L for glucose. The findings showed that the PLS-NIR methodology was efficient in accurately predicting the glucose and ethanol concentrations during the production of 2G ethanol, demonstrating potential for use in monitoring and control of large-scale industrial processes. PMID:26748047

  15. 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.

  16. Screening of penicillium species and optimisation of culture conditions for the production of ergot alkaloids using surface culture fermentation process

    International Nuclear Information System (INIS)

    Abstract. The present study deals with the screening of fungal species and suitable fermentation medium for the production of ergot alkaloids. Various species of genus Penicillium were grown on different fermentation media by employing surface culture fermentation technique to achieve the most suitable medium and the best Penicillium sp. The results showed that medium M5 gave maximum yield with Penicillium commune. Different culture conditions such as effect of different carbon and nitrogen sources, their concentration levels, different pH values and sizes of inoculum on the production of ergot alkaloids were also studied to improve the yield. Maximum production of ergot alkaloids (4.32 mg/L) was achieved with 15 mL spore suspension at pH 5 in fermentation medium containing 35% (w/v) sucrose. All these results indicate that culture conditions are very much crucial to improve the yield of ergot alkaloids produced by Penicillium commune through surface culture process. (author)

  17. 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)

  18. Time Series Analysis of Fed-batch Fermentation Process for L-valine Production

    Directory of Open Access Journals (Sweden)

    Tzanko Georgiev

    2006-04-01

    Full Text Available Fed-batch fermentation processes are some of the most efficient and wildly applied types of cultivation for industrial production of most amino acids including L-valine. Time series analysis is an important tool for description of the experimental data. This article deals with statistical inference from the time series analysis of generalised stoichiometric equations as a hypothesis for modelling and optimisation. The aim of the article is to develop some time series models of generalized stoichiometric equations. The identification procedure includes the following steps: description of the process by generalized stoichiometric equations; preliminary data processing; model structure selection for each stoichiometric equation; estimation of the model's parameters; verification of the derived models.

  19. Enzymes accelerate the fermentation. Application of fermentation processes for power production in waste treatment; Enzyme beschleunigen Vergaerung. Einsatz von Vergaerungsverfahren zur Energiegewinnung in der Abfallbehandlung

    Energy Technology Data Exchange (ETDEWEB)

    Telschow, D.; Mielke, A. [VTI Thueringer Verfahrenstechnisches Inst. fuer Umwelt und Energie e.V., Saalfeld (Germany)

    2007-10-15

    Due to the Renewable Energy Resource Act, the generation of electric current from renewable energy resources has established to be a steady component of the energy policy in the Federal Republic of Germany. The generation of energy from biomass as well as from biologically degradable wastes was promoted with the aim of generation of electricity and is interesting economically. This results in an exponential increase of biogas plants in the agriculture as well as in the waste treatment. Under this aspect, the authors of the contribution under consideration report on the application of fermentation processes for power production in waste treatment under the influence of enzymatic preparations. Possibly, the reduction of the amount of organic dry substances in the sewage sludge economically is more interesting than the increase of the yield of methane. Waste water purification and power production can be combined by an anaerobic conversion of organic load. Beside production of energetically usable sewer gas, the organic load in the anaerobic sludge is reduced. This results in decreased costs of disposal of sewage sludge remaining from dewatering. The main focus of the operation of plants for waste fermentation is disposal of wastes, too. The economic efficiency o these fermentation plants can be improved by addition of suitable enzymes if the residence time is reduced. This results into an elevated throughput of waste, and, thus, into an increased income of fees. The addition of enzymes requires a lower additional expenditure of instrumental technology as well as productivity.

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

    Science.gov (United States)

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

    2015-01-01

    Water hyacinth was used as substrate for bioethanol production in the present study. Combination of acid pretreatment and enzymatic hydrolysis was the most effective process for sugar production that resulted in the production of 402.93 mg reducing sugar at optimal condition. A regression model was built to optimize the fermentation factors according to response surface method in saccharification and fermentation (SSF) process. The optimized condition for ethanol production by SSF process was fermented at 38.87°C in 81.87 h when inoculated with 6.11 ml yeast, where 1.291 g/L bioethanol was produced. Meanwhile, 1.289 g/L ethanol was produced during experimentation, which showed reliability of presented regression model in this research. The optimization method discussed in the present study leading to relatively high bioethanol production could provide a promising way for Alien Invasive Species with high cellulose content. PMID:26779125

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

    Science.gov (United States)

    Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Cordeiro, Cecília de Souza; Silva, Cristina Ferreira; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

    2014-12-01

    The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. The control was not inoculated with a starter culture. Denaturing gradient gel electrophoresis (DGGE) was used to assess the microbial population, and organic acids and volatile compounds were quantified by HPLC and HS-SPME/GC, respectively. Sensory analyses were evaluated using the Temporal Dominance of Sensations (TDS). DGGE analysis showed that the inoculated yeasts were present throughout the fermentation. Other yeast species were also detected, including Debaryomyces hansenii, Cystofilobasidium ferigula and Trichosporon cavernicola. The bacterial population was diverse and was composed of the following genera: Weissella, Leuconostoc, Gluconobacter, Pseudomonas, Pantoea, Erwinia and Klebsiella. Butyric and propionic acids, were not detected in any treatment A total of 47 different volatiles compounds have been identified. The coffee inoculated with yeast had a caramel flavor that was not detected in the control, as assessed by TDS. The use of starter cultures during coffee fermentation is an interesting alternative for obtaining a beverage quality with distinctive flavor. PMID:25084650

  6. 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

  7. Optimization of high cell density fermentation process for recombinant nitrilase production in E. coli.

    Science.gov (United States)

    Sohoni, Sujata Vijay; Nelapati, Dhanaraj; Sathe, Sneha; Javadekar-Subhedar, Vaishali; Gaikaiwari, Raghavendra P; Wangikar, Pramod P

    2015-01-01

    Nitrilases constitute an important class of biocatalysts for chiral synthesis. This work was undertaken with the aim to optimize nitrilase production in a host that is well-studied for protein production. Process parameters were optimized for high cell density fermentation, in batch and fed-batch modes, of Escherichia coli BL21 (DE3) expressing Pseudomonas fluorescens nitrilase with a T7 promoter based expression system. Effects of different substrates, temperature and isopropyl β-D-1-thiogalactopyranoside (IPTG) induction on nitrilase production were studied. Super optimal broth containing glycerol but without an inducer gave best results in batch mode with 32 °C as the optimal temperature. Use of IPTG led to insoluble protein and lower enzyme activity. Optimized fed-batch strategy resulted in significant improvement in specific activity as well as volumetric productivity of the enzyme. On a volumetric basis, the activity improved 40-fold compared to the unoptimized batch process. PMID:25739996

  8. 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.

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

    Institute of Scientific and Technical Information of China (English)

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

    2008-01-01

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

  10. 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.

  11. Processing of excess fermentation remainders to compact fuel pellets; Verarbeitung ueberschuessiger Gaerreste zu kompakten Brennstoffpellets

    Energy Technology Data Exchange (ETDEWEB)

    Kirsten, Claudia; Lenz, Volker; Schroeder, Hans-Werner; Repke, Jens-Uwe [Deutsches Biomasseforschungszentrum (DBFZ) gemeinnuetzige GmbH, Leipzig (Germany). AG Brennstoffe im Bereich Thermo-Chemische Konversion

    2013-10-01

    With a growing number of biogas plants in Germany the amounts of digestate grows too. In regions with high livestock farming and low agriculture the disposal of digestate as fertilizer can be problematic for energetic related use of digestate, both combustion technologies and fuel-qualities have to be optimized. Depending on the fermentation process, the variability of the ingredients and the structure of the digestate, special challenges for the processing of the raw material have to be overcome. Thus, analysis of the grinding and pelletizing behavior of digestate is presented. Fuel pellets with a durability of up to 98 wt.-% and a bulk density up to 700 kg/m{sup 3} could be produced, which is in accordance with the requirements on the physical-mechanical properties of EN 14961-6. (orig.)

  12. 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.

  13. 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.

  14. Research on On-Line Modeling of Fed-Batch Fermentation Process Based on v-SVR

    Science.gov (United States)

    Ma, Yongjun

    The fermentation process is very complex and non-linear, many parameters are not easy to measure directly on line, soft sensor modeling is a good solution. This paper introduces v-support vector regression (v-SVR) for soft sensor modeling of fed-batch fermentation process. v-SVR is a novel type of learning machine. It can control the accuracy of fitness and prediction error by adjusting the parameter v. An on-line training algorithm is discussed in detail to reduce the training complexity of v-SVR. The experimental results show that v-SVR has low error rate and better generalization with appropriate v.

  15. 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

  16. High solids fermentation reactor

    Science.gov (United States)

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

    1993-01-01

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

  17. 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.

  18. Quality and antioxidant activity of ginseng seed processed by fermentation strains

    OpenAIRE

    Lee, Myung-Hee; Lee, Young-Chul; Kim, Sung-Soo; Hong, Hee-Do; Kim, Kyung-Tack

    2014-01-01

    Background Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods For ginseng seed fermentation, 1% of each strain was inoculated on sterilized ginseng seeds and then incubated at 30°C for 24 h in an incubator. Results The total sugar content, acidic polysaccharides, and phenolic compounds, incl...

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

    OpenAIRE

    Petros Oikonomou; Ioannis Raptis; Merope Sanopoulou

    2014-01-01

    The alcoholic fermentation of Savatiano must variety was initiated under laboratory conditions and monitored daily with a gas sensor array without any pre-treatment steps. The sensor array consisted of eight interdigitated chemocapacitors (IDCs) coated with specific polymers. Two batches of fermented must were tested and also subjected daily to standard chemical analysis. The chemical composition of the two fermenting musts differed from day one of laboratory monitoring (due to different sto...

  20. 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...

  1. 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.

  2. 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.

  3. 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.

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

    Directory of Open Access Journals (Sweden)

    Alessandro Nogueira

    2008-10-01

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

  5. 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)

  6. 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

  7. 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

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

    Directory of Open Access Journals (Sweden)

    Albers Eva

    2011-12-01

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

  9. 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

    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.

  10. 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.

  11. 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.

  12. 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.

  13. Purification of chondroitin precursor from Escherichia coli K4 fermentation broth using membrane processing.

    Science.gov (United States)

    Schiraldi, Chiara; Carcarino, Immacolata Loredana; Alfano, Alberto; Restaino, Odile Francesca; Panariello, Andrea; De Rosa, Mario

    2011-04-01

    Recently the possibility of producing the capsular polysaccharide K4, a fructosylated chondroitin, in fed-batch experiments was assessed. In the present study, a novel downstream process to obtain chondroitin from Escherichia coli K4 fermentation broth was developed. The process is simple, scalable and economical. In particular, downstream procedures were optimized with a particular aim of purifying a product suitable for further chemical modifications, in an attempt to develop a biotechnological platform for chondroitin sulfate production. During process development, membrane devices (ultrafiltration/diafiltration) were exploited, selecting the right cassette cut-offs for different phases of purification. The operational conditions (cross-flow rate and transmembrane pressure) used for the process were determined on an ÄKTA cross-flow instrument (GE Healthcare, USA), a lab-scale automatic tangential flow filtration system. In addition, parameters such as selectivity and throughput were calculated based on the analytical quantification of K4 and defructosylated K4, as well as the major contaminants. The complete downstream procedure yielded about 75% chondroitin with a purity higher than 90%. PMID:21381202

  14. 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

  15. 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

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

    Science.gov (United States)

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

    2015-10-01

    The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized. PMID:26093224

  17. 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.

  18. 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 ...

  19. Quality Prediction for a Fed-Batch Fermentation Process Using Multi-Block PLS

    Science.gov (United States)

    Hong, Jeong Jin; Zhang, Jie

    Quality prediction is usually required for product quality monitoring and setting up control strategy can reduce operating cost and improve production efficiency. Partial least square (PLS) regression is a popular statistical method for predictive modelling. The amount of data measured and stored in a typical industrial process is dramatically increased due to the fast development of computer and measuring system. It is hard to analyse all measured data using one matrix for its complexity. Multi-Block PLS model allows the data to be separated into sub-blocks and the sub-blocks can be analysed independently. Data from the fed-batch fermentation process is used to build models. Data is divided by different modes and different phases and model parameters are used to select variables that can be used as good predictors. The new set of data after variable selections is used to build a new model again. In most cases, new models show improved prediction performances compared with results from the conventional method.

  20. 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

  1. 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.

  2. Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food.

    Science.gov (United States)

    Rasane, Prasad; Jha, Alok; Kumar, Arvind; Sharma, Nitya

    2015-06-01

    Cereal blends containing pearl millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and oat (Avena sativa) in different ratios were processed (roasted and germinated) and also used as unprocessed flours followed by fermentation with Lactobacillus sp. (Lactobacillus casei and Lactobacillus plantarum). They were screened for total phenolic content (TPC), phytic acid content (PAC) and free radical scavenging activity (FRSA). A formulation with the highest TPC, FRSA and the lowest PAC was selected to optimize a nutricereal based fermented baby food containing selected fermented cereal blends (FCB), rice-corn cooked flour (RCF), whole milk powder (WMP), whey protein concentrate (WPC) and sugar. The optimized baby food formulation contained 37.41 g 100 g(-1) FCB, 9.75 g 100 g(-1) RCF, 27.84 g 100 g(-1) WMP, 5 g 100 g(-1) WPC and 20 g 100 g(-1) sugar. It had high protein, vitamin, minerals, as well as good quantity of carbohydrates and fat, to fulfil the nutritional needs of preschool children of age 1-3 years. The nutricereal based fermented baby food showed high water absorption capacity, dispersibility, wettability and flowability indicating good reconstitution properties. PMID:26028703

  3. 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...

  4. 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...

  5. 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.)

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

    International Nuclear Information System (INIS)

    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. (letters)

  7. 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.

  8. 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

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

    Science.gov (United States)

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

    2016-07-01

    The aim of this study was to investigate the effect of adding a fining agent to the must in relation to the fermentation kinetics and the volatile composition of the wine produced. Three fining agents, bentonite, pectinolytic enzyme and silica were applied, separately, to samples of Chardonnay must. It was observed that the addition of a fining agent had a significant influence on the must and wine composition. The must clarified with bentonite showed the lowest nitrogen content and the enzyme addition led to the highest nitrogen content. During the fermentation process, a difference in the consumption rate was observed for each amino acid in relation to the fining agent used in the process. In relation to the volatile composition, the wine produced had different characteristics according to the fining agent added to the must, which was confirmed by separation of the samples using principal component analysis. PMID:26920313

  10. A secreted serine protease of Paracoccidioides brasiliensis and its interactions with fungal proteins

    Directory of Open Access Journals (Sweden)

    Soares Célia MA

    2010-11-01

    Full Text Available Abstract Background Paracoccidioides brasiliensis is a thermodimorphic fungus, the causative agent of paracoccidioidomycosis (PCM. Serine proteases are widely distributed and this class of peptidase has been related to pathogenesis and nitrogen starvation in pathogenic fungi. Results A cDNA (Pbsp encoding a secreted serine protease (PbSP, was isolated from a cDNA library constructed with RNAs of fungal yeast cells recovered from liver of infected mice. Recombinant PbSP was produced in Escherichia coli, and used to develop polyclonal antibodies that were able to detect a 66 kDa protein in the P. brasiliensis proteome. In vitro deglycosylation assays with endoglycosidase H demonstrated that PbSP is a N-glycosylated molecule. The Pbsp transcript and the protein were induced during nitrogen starvation. The Pbsp transcript was also induced in yeast cells infecting murine macrophages. Interactions of PbSP with P. brasiliensis proteins were evaluated by two-hybrid assay in the yeast Saccharomyces cerevisiae. PbSP interacts with a peptidyl prolyl cis-trans isomerase, calnexin, HSP70 and a cell wall protein PWP2. Conclusions A secreted subtilisin induced during nitrogen starvation was characterized indicating the possible role of this protein in the nitrogen acquisition. PbSP interactions with other P. brasiliensis proteins were reported. Proteins interacting with PbSP are related to folding process, protein trafficking and cytoskeleton reorganization.

  11. 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...

  12. 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

  13. 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

  14. 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. ...

  15. An Exometabolomics Approach to Monitoring Microbial Contamination in Microalgal Fermentation Processes by Using Metabolic Footprint Analysis▿†

    OpenAIRE

    Sue, Tiffany; Obolonkin, Victor; Griffiths, Hywel; Villas-Bôas, Silas Granato

    2011-01-01

    The early detection of microbial contamination is crucial to avoid process failure and costly delays in fermentation industries. However, traditional detection methods such as plate counting and microscopy are labor-intensive, insensitive, and time-consuming. Modern techniques that can detect microbial contamination rapidly and cost-effectively are therefore sought. In the present study, we propose gas chromatography-mass spectrometry (GC-MS)-based metabolic footprint analysis as a rapid and ...

  16. 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.

  17. 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.

  18. What does the hydrolysis perform in the fermentation of biogas? Biogas, hydrolysis, fermenter biology, multistage process operation; Was kann die Hydrolyse bei der Biogasvergaerung leisten? Biogas, Hydrolyse, Fermenterbiologie, mehrphasige Prozessfuehrung

    Energy Technology Data Exchange (ETDEWEB)

    Oechsner, H.; Lemmer, A. [Landesanstalt fuer Agrartechnik und Bioenergie, Univ. Hohenheim, Stuttgart (Germany)

    2009-07-01

    Nowadays renewable primary products are normally favored for fermentation in agricultural biogas plants. Since this substrate has to be cultivated for biogas fermentation in particular and hence causes production costs, the energy content of the material should be dissipated in biogas completely. For this the fermentation process has to run as efficient as possible. In case of one-phase process management with high space loading there is a risk of imbalance and maybe even collapse of process biology in the fermenter. In case of high space loading and short retention time the substrate won't be fermented completely. The aim is to create good conditions for microorganism participating in the process by a two-phase process management which integrates a stage of hydrolysis. In the stage of hydrolysis the microorganisms and enzymes metabolize the organic matter into readily biodegradable carbonic acids, which can be supplied targeted in the following methanisation as substrate for methanogenic bacteria. The hydrolysis proceeds under various terms and conditions (aerobic/anaerobic, different pH-value, different temperature level). This necessitates a safe control of operation and process parameters, which is often difficult to ensure in practice. In a malfunctioning hydrolysis also methane can be produced, that causes energy losses and environmental damage when emitted in atmosphere. Hydrogen can be produced in the hydrolysis as well what can involve a safety risk. Urgent need for research exists concerning the two-phase fermentation of renewable primary products. By systematic laboratory analysis the knowledge should be expanded, to improve the planning reliability in this field. (orig.)

  19. 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.

  20. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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

  6. 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.

  7. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

    Science.gov (United States)

    A pilot system was designed, constructed, and tested for preserving fermented cucumbers without generation of excess salt and organic wastes. The cucumbers are washed, blanched, cooled, aseptically transferred to a bag-in-box (250-330 gal) containing cover brine (salt to equalize at ca. 4%), inocul...

  8. 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

  9. 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)

  10. Morphological variation and geographical distribution of Luetkenotyphlus brasiliensis (Gymnophiona: Siphonopidae)

    OpenAIRE

    Renato Neves Feio; Adriano Oliveira Maciel; Mário Ribeiro de Moura; Tamí Mott

    2011-01-01

    The geographical distribution of Luetkenotyphlus brasiliensis is reviewed based on data from the literature and examination of specimens recently collected in Brazil. We also provide new information on variation of the vomerine diastema, and meristic and morphometric data for L. brasiliensis based on Brazilian specimens.

  11. Morphological variation and geographical distribution of Luetkenotyphlus brasiliensis (Gymnophiona: Siphonopidae

    Directory of Open Access Journals (Sweden)

    Renato Neves Feio

    2011-12-01

    Full Text Available The geographical distribution of Luetkenotyphlus brasiliensis is reviewed based on data from the literature and examination of specimens recently collected in Brazil. We also provide new information on variation of the vomerine diastema, and meristic and morphometric data for L. brasiliensis based on Brazilian specimens.

  12. 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.

  13. 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.

  14. 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.

  15. Damages of spittlebug on sugarcane quality and fermentation process Danos promovidos por cigarrinha-das-raízes na qualidade da cana e processo fermentativo

    OpenAIRE

    Débora Branquinho Garcia; Gisele Cristina Ravaneli; Leonardo Lucas Madaleno; Miguel Angelo Mutton; Márcia Justino Rossini Mutton

    2010-01-01

    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 ...

  16. 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.

  17. 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.

  18. EFFECT OF NITROGEN AND VITAMIN SUPPLEMENTS ON THE PROCESS OF ALCOHOLIC FERMENTATION

    OpenAIRE

    Гураль, Л. С.; Ткаченко, O. Б.; Древова, С. С.

    2014-01-01

    In winemaking and viticulture, the nitrogen content in grapes and wort is a determining factor for the metabolism of yeast during an alcoholic fermentation and plays an important role in the formation of physiochemical and foamy properties of champagne wine materials and organoleptic profile of sparkling wines. The article presents the results of a study on the effect of nitrogen and vitamin fertilizing "Aktiferm" and "Aktiferm Organic" on the dynamics of yeast biomass, the pH of the medium, ...

  19. Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes

    OpenAIRE

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

    2006-01-01

    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 ...

  20. Bio-Ethanol Production from Banana, Plantain and Pineapple Peels by Simultaneous Saccharification and Fermentation Process

    OpenAIRE

    J. Itelima; F. Onwuliri; E. Onwuliri; Isaac Onyimba; S. Oforji

    2013-01-01

    Most nations, whether economically advanced or at different stages of development are faced with the problem of disposal and treatment of wastes. Wastes could be treated in several ways (e.g. by reducing its bulk or by recovering and reprocessing it into useful substance) to meet sanitary standards. Ethanol fermented from renewable sources for fuel or fuel additives are known as bio-ethanol. In Nigeria, many food crops have been specifically grown for the production of bio-ethanol. However, b...

  1. 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...

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

    OpenAIRE

    Stoyan Tzonkov; Olympia Roeva

    2009-01-01

    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 differe...

  3. 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)

  4. 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)

  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. PMID:25998815

  6. 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.

  7. 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.

  8. 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.

  9. 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 ...

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

    OpenAIRE

    K Srinivasarao; P.MaryAnupama; D.GuruMahesh; R.VenkateswaraRao; T.R.Rautray; P.Venkateswarulu

    2010-01-01

    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 det...

  11. 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

    completely metabolized by the yeast during SSF by metabolic redox reactions. An often encountered problem during xylose fermentation is considerable xylitol production that occurs due to metabolic redox imbalance. However, in our work this redox imbalance was counteracted by the detoxification reactions and...... no xylitol was produced....

  12. Surface Activity of Sulfactin Recovered and Purified from Fermentation Broth Using a Two-Step Ultrafiltration (UF) Process

    International Nuclear Information System (INIS)

    B. subtilis under certain types of media and fermentation conditions can produce surfactant, a bio surfactant which belongs to the lipo peptide class. Surfactant has exceptional surfactant activity, and exhibits some interesting biological characteristics such as antibacterial activity, anti tumoral activity against ascites carcinoma cells, and a hypercholesterolaemia activity that inhibits cAMP phosphodiesterase, as well as having anti-HIV properties. A cost effective recovery and purification of surfactant from fermentation broth using a two-step ultrafiltration (UF) process has been developed in order to reduce the cost of surfactant production. In this study, competitive adsorption of surfactant and proteins at the air-water interface was studied using surface pressure measurements. Small volumes of bovine serum albumin (BSA) and β-casein solutions were added to the air-water interface on a Langmuir trough and allowed to stabilise before the addition of surfactant to the sub phase. Contrasting interfacial behaviour of proteins was observed with β-casein showing faster initial adsorption compared to BSA. On introduction of surfactant both proteins were displaced but a longer time were taken to displace β-casein. Overall the results showed surfactant were highly surface-active by forming a β-sheet structure at the air-water interface after reaching its critical micelle concentration (CMC) and were effective in removing both protein films, which can be explained following the orogenic mechanism. Results showed that the two-step UF process was effective to achieve high purity and fully functional surfactant. (author)

  13. 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

  14. 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. PMID:24522611

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

    Directory of Open Access Journals (Sweden)

    Olympia Roeva

    2005-12-01

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

  16. 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

  17. 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.)

  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. 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

  20. 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.

  1. 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.

  2. 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

  3. 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.

  4. 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

  5. The optimization of fermentation process for mycelia production of cordyceps militaries

    International Nuclear Information System (INIS)

    The optimization of fermentation medium for mycelia production of C. militaries was studied by using a current, rotational and combinative design of quadratic regression in this experiment. The mathematical model of reaction on the media was built up. The model was of high prediction and verified by the experimental data to be reliable. The reaction regularity, relation between the two factors in the best combination of medium, the output of mycelia and mutual effect of different factors were discussed by use of the mathematical model. The optimum culture conditions were as follows: the initial pH 7.0, 96 h of the culture time, 6% of inoculated volume, culture temperature of 24 degree C∼28 degree C and 100 ml/500ml flask of culture volume

  6. 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

  7. 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...

  8. A fermentation process for producing both ethanol and lysine-enriched yeast.

    Science.gov (United States)

    Tanner, R D; Souki, N T; Russell, R M

    1977-01-01

    In 18 batch-fermentation experiments, baker's yeast was grown in an enriched mineral medium, containing 10% by weight glucose, at various pH and temperature levels. The pH and temperature are just two representative engineering variables which can be easily varied at negligible cost. The commercial yeast inoculum, 20% by weight or about .16% viable cells, was selected to represent industrial (nonsterile) conditions. Free L-lysine, ethanol, and cell growth were followed in time for each batch run held at a fixed pH and temperature. The maximum free lysine level reached at either 10 1/2 or 24 hr occurred at a pH of 5 and 32 degrees C. At 24 hr, the peak free lysine level, 120 mg/liter, is three times as great as the uncontrolled pH counterpart. In terms of total L-lysine (free plus protein-bound) the peak represents a 25% improvement over the uncontrolled case, based on an average 3.5% lysine level per cell weight. The greatest measured cell level, .9% by weight in the fermentation broth, or a 5 1/2-fold increase over th inoculum, was reached during the 36 degrees C and pH 3 run, while the largest measured ethanol value (3%, or 30% conversion by weight from glucose) was achieved during the 28 degrees C and pH 6 experiment. The optimal lysine run product, however, no less than 15% of the maximum cell and 30% of the maximum ethanol levels. PMID:14745

  9. Experimental analysis on the main contents of Rhizoma gastrodiae extract and inter-transformation throughout the fermentation process of Grifola frondosa.

    Science.gov (United States)

    Wang, Na; Wu, Tian-xiang; Zhang, Yong; Xu, Xiao-bao; Tan, Sha; Fu, Hong-Wei

    2013-03-01

    Gastrodin (GA), p-hydroxylbenzaldehyde (HBA), p-hydroxybenzyl alcohol (gastrodigenin, HA) and parishin not only are the major active ingredients of Rhizoma gastrodiae, but exist transformed relations from each other throughout the fermentation process of Grifola frondosa in this work. We had found that parishin (non-free gastrodin) almost could completely transformed into gastrodin (GA, free gastrodin) after R. gastrodiae alcohol extract was sterilized by moist heat (121 °C, 30 min), but before was added into submerged cultivation of G. frondosa. However, interestingly and importantly, gastrodin re-synthesized of parishin after R. gastrodiae alcohol extract's addition into submerged cultivation of G. frondosa. In addition, the reduction of p-hydroxylbenzaldehyde and p-hydroxybenzyl alcohol in G. frondosa fermentation process reconfirmed that the G. frondosa strain 51616 really could synthesize gastrodin into parishin by submerged fermentation. This paper firstly also reported G. frondosa's effects on R. gastrodiae. PMID:23435908

  10. Study of Socio-Economic Aspects Cocoa Fermented Processing Smallholders at Lima Puluh Kota Regency West Sumatera, Indonesia

    OpenAIRE

    Veronice Veronice

    2014-01-01

    Cocoa fermentation technology is a technology that aims to establish a distinctive chocolate flavor and reduce bitterness in cocoa beans. But in its application, the technology is difficult to develop because of the same price among farmers who use the technology to a non-fermented cocoa fermentation.Classical problem above all in sharp contrast with the positive attitude of farmers who tend to (accept) this technology, so farmers vacillate with uncertainty measures taken by relevant parties....

  11. 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. PMID:21067917

  12. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2006-07-01

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

  14. 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; Meyer, Anne S.

    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. The...

  15. 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; Meyer, Anne Boye Strunge

    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. The...

  16. [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

  17. Process design considerations for optimal production of ethanol from lignocellulose using available yeasts, including natural pentose-fermenting yeasts, and their derivatives

    Science.gov (United States)

    To expand the biomass to fuel ethanol industry, process strategies are needed to foster the production and utilization of microorganisms which can survive and ferment both hexose (C6) and pentose (C5) sugars while exposed to inhibitors (such as ethanol, furfural, and hydroxymethylfurfural, or HMF). ...

  18. 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 ...

  19. Toxicological profile of deltamethrin in Triatoma brasiliensis (Hemiptera: Reduviidae in State of Ceará, Northeastern Brazil

    Directory of Open Access Journals (Sweden)

    Grasielle Caldas D'Ávila Pessoa

    2015-02-01

    Full Text Available INTRODUCTION: Triatoma brasiliensis is the species of greatest epidemiological relevance in the semi-arid region of Brazil. This species is predominantly found in domestic environments, and it has the ability to build large colonies with high levels of natural infection via Trypanosoma cruzi. Thus, T. brasiliensis is one of the most efficient transmitters of Chagas disease (CD to humans. Despite household spraying with residual insecticides, many areas report persistent reinfestations for reasons that remain poorly understood. Therefore, this study sought to characterize the toxicological profile of deltamethrin in T. brasiliensis from areas with persistent reinfestation in State of Ceará, Brazil. METHODS: The susceptibility reference lineage (SRL was derived from Umari. Serial dilutions of deltamethrin were prepared and applied to the dorsal abdomen of first instar nymphs. The control group received only pure acetone. Mortality was evaluated after 72h. Qualitative tests assessed mortality in response to a diagnostic dose of 1xLD99 (0.851 nanograms of active ingredient per treated nymph of the SRL. RESULTS: The susceptibility profile characterization of the T. brasiliensis populations revealed 50% resistance ratios (RR50 that ranged from 0.32 to 1.21. The percentage of mortality in response to the diagnostic dose was 100%. CONCLUSIONS: We demonstrated that T. brasiliensis was highly susceptible to deltamethrin. The control difficulties found might be related to the recolonization of the triatomines originating from neighboring environments and the possible operational failures related to the process of spraying that enabled specimens less susceptible to deltamethrin to survive.

  20. 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.

  1. 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.

  2. 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)

  3. 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

  4. Mathematical modeling of a continuous alcoholic fermentation process in a two-stage tower reactor cascade with flocculating yeast recycle.

    Science.gov (United States)

    de Oliveira, Samuel Conceição; de Castro, Heizir Ferreira; Visconti, Alexandre Eliseu Stourdze; Giudici, Reinaldo

    2015-03-01

    Experiments of continuous alcoholic fermentation of sugarcane juice with flocculating yeast recycle were conducted in a system of two 0.22-L tower bioreactors in series, operated at a range of dilution rates (D 1 = D 2 = 0.27-0.95 h(-1)), constant recycle ratio (α = F R /F = 4.0) and a sugar concentration in the feed stream (S 0) around 150 g/L. The data obtained in these experimental conditions were used to adjust the parameters of a mathematical model previously developed for the single-stage process. This model considers each of the tower bioreactors as a perfectly mixed continuous reactor and the kinetics of cell growth and product formation takes into account the limitation by substrate and the inhibition by ethanol and biomass, as well as the substrate consumption for cellular maintenance. The model predictions agreed satisfactorily with the measurements taken in both stages of the cascade. The major differences with respect to the kinetic parameters previously estimated for a single-stage system were observed for the maximum specific growth rate, for the inhibition constants of cell growth and for the specific rate of substrate consumption for cell maintenance. Mathematical models were validated and used to simulate alternative operating conditions as well as to analyze the performance of the two-stage process against that of the single-stage process. PMID:25234511

  5. 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.

  6. 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.

  7. 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. PMID:26206124

  8. 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 ...

  9. 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.

  10. Lysine and arginine requirements of Salminus brasiliensis

    Directory of Open Access Journals (Sweden)

    Jony Koji Dairiki

    2013-08-01

    Full Text Available The objective of this work was to determine the dietary lysine (DL and dietary arginine (DA requirements of dourado (Salminus brasiliensis, through dose-response trials using the amino acid profiles of whole carcasses as a reference. Two experiments were carried out in a completely randomized design (n=4. In the first experiment, groups of 12 feed-conditioned dourado juveniles (11.4±0.2 g were stocked in 60 L cages placed in 300 L plastic indoor tanks in a closed circulation system. Fish were fed for 60 days on diets containing 1.0, 1.5, 2.0, 2.5, 3.0, or 3.5 % dietary lysine. In the second experiment, dourado juveniles (27.0±0.8 g were fed for 60 days on semipurified diets containing arginine at 1.0, 1.5, 2.0, 2.5 or 3.0%, in similar conditions to those of the first experiment. Optimal DL requirements, as determined by broken-line analysis method for final weight, weight gain and specific growth rate, were 2.15% DL or 5% lysine in dietary protein, and 1.48% DA or 3.43% arginine in dietary protein. The best feed conversion ratio is attained with 2.5% DL or 5.8% lysine in dietary protein and 1.4% DA or 3.25% arginine in dietary protein.

  11. Pentose fermentation by recombinant zymomonas

    Science.gov (United States)

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

    1998-01-01

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

  12. Recombinant Zymomonas for pentose fermentation

    Science.gov (United States)

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

    1998-01-01

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

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

    Science.gov (United States)

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

    2016-01-01

    The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study. In order to elucidate their possible origin, free amino acids (FAAs) were also determined. The volatile compounds present in the dry sausages were extracted using solvent assisted flavor evaporation (SAFE) and monitored by one and two-dimensional gas chromatography with different detectors: mass spectrometry (MS), nitrogen phosphorous (NPD), flame photometric (FPD) detectors, as well as gas chromatography-olfactometry. A total of seventeen sulfur and nitrogen compounds were identified and quantified. Among them, 2-acetyl-1-pyrroline was the most potent odor active compound, followed by methional, ethylpyrazine and 2,3-dihydrothiophene characterized by toasted, cooked potato, and nutty notes. The degradation of FAAs, generated during processing, was related to the production of aroma compounds, such as methionine forming methional and benzothiazole while ornithine was the precursor compound for 2-acetyl-1-pyrroline and glycine for ethylpyrazine. PMID:26213023

  14. 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.

  15. 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...

  16. 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.

  17. 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.

  18. 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.)

  19. Whole slurry fermentation of maleic acid-pretreated oil palm empty fruit bunches for ethanol production not necessitating a detoxification process.

    Science.gov (United States)

    Jung, Young Hoon; Kim, In Jung; Kim, Hyun Kyung; Kim, Kyoung Heon

    2014-04-01

    The yield of ethanol from oil palm empty fruit bunches (EFB) was increased on exploiting maleic acid pretreatment combined with fermentation of the pretreated whole slurry. The optimized conditions for pretreatment were to expose EFB to a high temperature (190 °C) with 1 % (w/v) maleic acid for a short time duration (3 min ramping to the set temperature with no holding) in a microwave digester. An enzymatic digestibility of 60.9 % (based on theoretical glucose yield) was exhibited using pretreated and washed EFB after 48 h of hydrolysis. Simultaneous saccharification and fermentation (SSF) of the whole slurry of pretreated EFB for 48 h resulted in 61.3 % theoretical yield of ethanol based on the initial amount of glucan in untreated EFB. These results indicate that maleic acid is a suitable catalyst not requiring detoxification steps for whole slurry fermentation of EFB for ethanol production, thus improving the process economics. Also, the whole slurry fermentation can significantly increase the biomass utilization by converting sugar from both solid and liquid phases of the pretreated slurry. PMID:23982450

  20. 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

  1. Microbiological characterization of alheira, a typical Portuguese fermented sausage, and its relation with hygienic conditions of the processing environments

    OpenAIRE

    Magalhães, Ana Luísa; Ramalhosa, Elsa; Pereira, Ermelinda

    2011-01-01

    Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless, in urban centers the demand for this kind of products has been increasing. Alheiras are traditional, smoked, naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small dimension, entitled regional kitchens. In this study three regional kitchens of alheiras, located in the North of Portugal, were evaluated in terms of microbiological quality of the enviro...

  2. 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

  3. Characterization and single-stage denitrification anaerobic digestion of spent stream from the hydrolysis-fermentation-combustion process

    Science.gov (United States)

    Singh, Ramnik

    The demand for ethanol as an oxygenate and octane booster in automobile fuel is growing. A number of processes are being investigated for conversion of biomass to ethanol. The Hydrolysis-Fermentation-Combustion (HFC) process for fuel ethanol production developed at the University of California Forest Products Laboratory, Richmond, California is at the stage of technology transfer following over two decades of research and development. This study addresses the technology to be used in treatment of spent streams to be discharged from this process. The treatment design combines a single stage denitrification and anaerobic digestion (SSDAD) for the biological treatment of a representative stream from this process. A typical spent stream contained a wide range of soluble organic materials including: unfermented sugars, components of the feedstocks solubilized in the hydrolysis, acid degradation products of carbohydrates, cleavage products of lignin, water-soluble extractives and phenolics, terpenes and other unfermented organic material, and nitrate ion from the nitric acid used as a catalyst in the hydrolysis reaction. Three sets of experiments were conducted in laboratory scale anaerobic digesters. Commonly available anaerobic sludge from local sewage treatment plants was used as a starter seed and was successfully acclimated to the high nitrate substrate leading to enrichment of denitrifiers. Necessary nutrients and trace elements were identified and supplied to satisfy the obligatory requirements of different groups of bacterial groups present. A major finding was the unique role of ammonium hydroxide in controlling pH leading to steady-state operation of the digester. At steady state operation the reduction in COD was 65%, the nitrate reduction was 88% and the nitrite reduction was 100%. Nitrate was reduced to safe nitrogen gas without buildup of any intermediate products. Organic material was converted to useful methane gas and carbon dioxide. The SSDAD system was

  4. 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

  5. Kalanchosine dimalate, an anti-inflammatory salt from Kalanchoe brasiliensis.

    Science.gov (United States)

    Costa, Sônia Soares; de Souza, Maria de Lourdes Mendes; Ibrahim, Tereza; de Melo, Giany Oliveira; de Almeida, Ana Paula; Guette, Catherine; Férézou, Jean-Pierre; Koatz, Vera Lucia G

    2006-05-01

    This report describes the isolation and characterization of kalanchosine dimalate (KMC), an anti-inflammatory salt from the fresh juice of the aerial parts of Kalanchoe brasiliensis. KMC comprises the new metabolite kalanchosine (1) and malic acid (2) in a 1:2 stoichiometric ratio. Kalanchosine (1), 3,6-diamino-4,5-dihydroxyoctanedioic acid, is the first naturally occurring dimeric bis(gamma-hydroxy-beta-amino acid) and is at least partially responsible for the anti-inflammatory properties of K. brasiliensis. PMID:16724848

  6. 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...

  7. 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

  8. 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

  9. 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

  10. 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...

  11. 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...

  12. Optimization and control of feb-batch fermentation processes by using artificial neural systems

    OpenAIRE

    Valencia Peroni, Catalina

    2002-01-01

    This work focuses on the application of neural networks in the areas of modelling, identification, control and optimization of biothechnology processes, mainly fed-batch bioreactors. The basic ideas and techniques of artificial neural networks are presented with the notation familiar to control engineers. The applications of a variety of neural network architectures in control and control schemes are first surveyed. Some especific fed-batch bioreactor processes are mentioned to illustrate par...

  13. Fourier transform infrared imaging and microscopy studies of Pinus radiata pulps regarding the simultaneous saccharification and fermentation process

    International Nuclear Information System (INIS)

    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

  14. 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.

  15. 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

  16. Local Perceptions and Implications for Giant Otter (Pteronura brasiliensis) Conservation around Protected Areas in the Eastern Brazilian Amazon

    OpenAIRE

    Fernanda Michalski; Paula C. Conceição; oyce A. Amador; Juliana Laufer; Darren Norris

    2012-01-01

    The local success of protected areas for effective biodiversity conservation depends largely on ensuring the integration of local communities and the persistence of wildlife species and ecological processes. We investigated the perceptions of riverine residents living around a sustainable-use protected area towards giant otters (Pteronura brasiliensis). Between March and December 2011, we conducted 41 interviews with riverine residents in the region of the National Forest of Amapá (AP, Brazil...

  17. 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

  18. 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 protozoa can be reduced in order of 94.73%. Protozoa that can be identified in cattle waste before, and after anaerobic fermentation was merely Eimeria sp.. The process also reduced the yeast of 86.11%. The remaining yeast after fermentation was Candida sp. Finally, about 93.7% of endoparasites was reduced by this process. In this case, every trematode and cestoda were 100% reduced, while the nematode only 75%. Reducing some microorganisms that have the potential to pollute the environment signifies sludge anaerobic fermentation residue is safe to be applied as organic fertilizer for crops.

  19. 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.

  20. 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

  1. 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

  2. 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.

  3. 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...

  4. 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...

  5. 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...

  6. 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

  7. Lysozyme plays a dual role against the dimorphic fungus Paracoccidioides brasiliensis A lisozima desempenha um papel duplo contra o fungo dimórfico Paracoccidioides brasiliensis

    Directory of Open Access Journals (Sweden)

    Damaris Lopera

    2008-06-01

    Full Text Available In order to determine the role of lysozyme, an antimicrobial peptide belonging to the innate immune system, against the dimorphic fungus Paracoccidioides brasiliensis, co-cultures of the MH-S murine alveolar macrophages cell line with P. brasiliensis conidia were done; assays to evaluate the effect of physiological and inflammatory concentrations of lysozyme directly on the fungus life cycle were also undertaken. We observed that TNF-α-activated macrophages significantly inhibited the conidia to yeast transition (p = 0.0043 and exerted an important fungicidal effect (p = 0.0044, killing 27% more fungal propagules in comparison with controls. Nonetheless, after adding a selective inhibitor of lysozyme, the fungicidal effect was reverted. When P. brasiliensis propagules were exposed directly to different concentrations of lysozyme, a dual effect was observed. Physiologic concentrations of the enzyme facilitated the conidia-to-yeast transition process (p Com a finalidade de determinar o papel da lisozima, um peptídeo antimicrobiano que pertence ao sistema imune inato, contra o fungo dimórfico Paracoccidioides brasiliensis, foram feitas co-culturas de uma linha de macrófagos alveolares murinos (MH-S com as conídias do fungo na presença ou não do TNF-α e/ou um inibidor da lisozima; também foram feitos ensaios que avaliaram o efeito das concentrações fisiológicas e inflamatórias de lisozima diretamente sobre o ciclo de vida do fungo. Observamos que os macrófagos ativados com a citoquina tiveram um efeito significativo na inibição da transição conídia/levedura (p = 0,0043 e exerceram um efeito fungicida importante (p = 0,0044, matando mais de 27% das propágulas do fungo em comparação com os macrófagos não ativados. No entanto, após ser o inibidor seletivo da lisozima adicionado, o efeito fungicida foi revertido. Quando os propágulos do fungo foram expostos diretamente a diferentes concentrações da lisozima, um duplo efeito

  8. 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,...

  9. 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

  10. 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.

  11. Scale-up fermentation of oil palm empty fruit bunch to produce ruminant feed by radiation processing

    International Nuclear Information System (INIS)

    Scale-up fermentation and irradiation conditions of empty fruit bunch (EFB) of oil palm were examined to produce a large amount of fermented products for animal feeds. The EFB substrates pasteurized by irradiation were inoculated with Coprinus cinereus. After 1 month incubation, the crude fiber contents decreased to 20 - 38% and crude protein contents increased to 9 - 13% in small scale fermentation using conical flask (6 - 20 g EFB). In the case of fermentation using polypropylene bags with 400 g EFB, crude fiber and protein contents were 32 - 34% and 11 - 14%, respectively. A larger plastic container packed with 1.5 kg EFB fiber of 10cm thickness was used for mushroom cultivation. After harvest of mushroom (yields were about 250 g per container), the quality of residual substrates improved further as reflected by its crude fiber content of only 16 - 20%, crude protein content of 6 - 8%. These results show that a large volume of products are available under the good aeration by increasing the number of plastic bags or containers. For the irradiation of a lot of fermentation substrates, the advantage of 60Co gamma-ray and electron beam irradiator was also discussed. (author)

  12. 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.

  13. 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。

  14. 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.

  15. Rabies in the insectivorous bat Tadarida brasiliensis in Southeastern Brazil

    Directory of Open Access Journals (Sweden)

    Wilson Uieda

    1998-10-01

    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.

  16. 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.

  17. 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)

  18. 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.

  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. 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...

  1. 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

  2. The influence of process parameters in production of lipopeptide iturin A using aerated packed bed bioreactors in solid-state fermentation.

    Science.gov (United States)

    Piedrahíta-Aguirre, C A; Bastos, R G; Carvalho, A L; Monte Alegre, R

    2014-08-01

    The strain Bacillus iso 1 co-produces the lipopeptide iturin A and biopolymer poly-γ-glutamic acid (γ-PGA) in solid-state fermentation of substrate consisting of soybean meal, wheat bran with rice husks as an inert support. The effects of pressure drop, oxygen consumption, medium permeability and temperature profile were studied in an aerated packed bed bioreactor to produce iturin A, diameter of which was 50 mm and bed height 300 mm. The highest concentrations of iturin A and γ-PGA were 5.58 and 3.58 g/kg-dry substrate, respectively, at 0.4 L/min after 96 h of fermentation. The low oxygen uptake rates, being 23.34 and 22.56 mg O2/kg-dry solid substrate for each air flow rate tested generated 5.75 W/kg-dry substrate that increased the fermentation temperature at 3.7 °C. The highest pressure drop was 561 Pa/m at 0.8 L/min in 24 h. This is the highest concentration of iturin A produced to date in an aerated packed bed bioreactor in solid-state fermentation. The results can be useful to design strategies to scale-up process of iturin A in aerated packed bed bioreactors. Low concentration of γ-PGA affected seriously pressure drop, decreasing the viability of the process due to generation of huge pressure gradients with volumetric air flow rates. Also, the low oxygenation favored the iturin A production due to the reduction of free void by γ-PGA production, and finally, the low oxygen consumption generated low metabolic heat. The results show that it must control the pressure gradients to scale-up the process of iturin A production. PMID:24504698

  3. Combination of algae and yeast fermentation for an integrated process to produce single cell oils.

    Science.gov (United States)

    Dillschneider, R; Schulze, I; Neumann, A; Posten, C; Syldatk, C

    2014-09-01

    Economic and ecological reasons cause the industry to develop new innovative bio-based processes for the production of oil as renewable feedstock. Petroleum resources are expected to be depleted in the near future. Plant oils as sole substituent are highly criticized because of the competitive utilization of the agricultural area for food and energy feedstock production. Microbial lipids of oleaginous microorganisms are therefore a suitable alternative. To decrease production costs of microbial lipids and gain spatial independence from industrial sites of CO2 emission, a combination of heterotrophic and phototrophic cultivation with integrated CO2 recycling was investigated in this study. A feasibility study on a semi-pilot scale was conducted and showed that the cultivation of the oleaginous yeast Cryptococcus curvatus on a 1.2-L scale was sufficient to supply a culture of the oleaginous microalgae Phaeodactylum tricornutum in a 21-L bubble column reactor with CO2 while single cell oils were produced in both processes due to a nutrient limitation. PMID:24943047

  4. 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

  5. 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

  6. 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)

  7. Biogas process parameters--energetics and kinetics of secondary fermentations in methanogenic biomass degradation.

    Science.gov (United States)

    Montag, Dominik; Schink, Bernhard

    2016-01-01

    Pool sizes of short-chain fatty acids (formate, acetate, propionate, and butyrate), hydrogen, and carbon monoxide were assayed in digesting sludge from four different methanogenic reactors degrading either sewage sludge or agricultural products and wastes at pH 8.0 and 40 or 47 °C. Free reaction energies were calculated for the respective degradation reactions involved, indicating that acetate, propionate, and butyrate degradation all supplied sufficient energy (-10 to -30 kJ per mol reaction) to sustain the microbial communities involved in the respective processes. Pools of formate and hydrogen were energetically equivalent as electron carriers. In the sewage sludge reactor, homoacetogenic acetate formation from H2 and CO2 was energetically feasible whereas syntrophic acetate oxidation appeared to be possible in two biogas reactors, one operating at enhanced ammonia content (4.5 g NH4 (+)-N per l) and the other one at enhanced temperature (47 °C). Maximum capacities for production of methanogenic substrates did not exceed the consumption capacities by hydrogenotrophic and aceticlastic methanogens. Nonetheless, the capacity for acetate degradation appeared to be a limiting factor especially in the reactor operating at enhanced ammonia concentration. PMID:26515561

  8. 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)

  9. 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

  10. 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.

  11. 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.

  12. 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. PMID:25952856

  13. 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.

  14. Method for sustaining microorganism culture in syngas fermentation process in decreased concentration or absence of various substrates

    Energy Technology Data Exchange (ETDEWEB)

    Adams, Stephen S.; Scott, Syrona; Ko, Ching-Whan

    2015-05-19

    The present invention relates to methods for sustaining microorganism culture in a syngas fermentation reactor in decreased concentration or absence of various substrates comprising: adding carbon dioxide and optionally alcohol; maintaining free acetic acid concentrations; and performing the above mentioned steps within specified time.

  15. 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

  16. The composition of corn oil produced after fermentation via centrifugation in a commercial dry grind ethanol process

    Science.gov (United States)

    A study was conducted to examine the chemical composition of corn oil obtained via centrifugation after fermentation of corn to make fuel ethanol, and compare its composition to that of corn germ oil (commercial corn oil) and experimental corn oils. The levels of free fatty acids in the post fermen...

  17. Fermentative Hydrogen Production from Combination of Tofu processing and anaerobic digester sludge wastes using a microbial consortium

    Energy Technology Data Exchange (ETDEWEB)

    You-Kwan, O.; Mi-Sun, K.

    2009-07-01

    The combination of Tofu manufacturing waste and anaerobic digester sludge was studied for fermentative H{sub 2} production in batch and continuous modes using a mixed culture originated from sewage. In order to increase the solubilization of organic substrates from Tofu waste, various pretreatments including heat-treatment, acid/alkali treatment, and sonication were examined alone or in combination with others. (Author)

  18. 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.)

  19. 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.

  20. Fermentation Industry.

    Science.gov (United States)

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

    1978-01-01

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

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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。

  6. 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...

  7. 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...

  8. 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

  9. 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

  10. 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.

  11. L-lysine fermentation.

    Science.gov (United States)

    Anastassiadis, Savas

    2007-01-01

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

  12. 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...

  13. 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...

  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. 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.

  16. 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...

  17. 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)

  18. 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.

  19. Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks.

    Science.gov (United States)

    Maragkoudakis, Petros; Vendramin, Veronica; Bovo, Barbara; Treu, Laura; Corich, Viviana; Giacomini, Alessio

    2016-02-01

    In the present work, the use of scotta as substrate for bacterial fermentation was studied with the objective of obtaining a drink from transformation of this by-product. Scotta retains most of the lactose of the milk and it is normally colonized by a natural microbiota. A treatment was devised to reduce the autochthonous microbial populations in order to reduce competition towards the inoculated bacterial strains. Nine lactic acid bacteria (LAB) were assessed for their capability to develop in scotta. They evidenced different behaviors regarding growth rate, acidification capability and nitrogen consumption. A co-inoculum of three LAB, namely a Streptococcus thermophilus, a Lactobacillus delbrueckii subsp. bulgaricus and a Lb. acidophilus strains, chosen among those giving the best performances in single-strain fermentation trials, gave abundant (close to 10(9) cfu/ml) and balanced growth and lowered pH to 4.2, a value similar to that of yogurt. These results show that scotta may have potential as a substrate for bacterial growth for the production of a fermented drink. Further studies are needed to optimize the organoleptic aspects of the final product. PMID:26608679

  20. 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.

  1. 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.

  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. 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...

  4. Isolation and purification of two immunodominant antigens from Nocardia brasiliensis.

    OpenAIRE

    Vera-Cabrera, L; Salinas-Carmona, M C; Welsh, O; Rodriguez, M. A.

    1992-01-01

    Two immunogenic proteins from a crude extract of Nocardia brasiliensis were purified to homogeneity. A 61-kDa protein (P61) was isolated from a 50% ammonium sulfate precipitate in two steps. Initially, P61 was obtained by electroelution in a 10% nondenatured preparative polyacrylamide gel electrophoresis (PAGE). In a second step, the eluate from the nondenatured gel was run in a 12% sodium dodecyl sulfate (SDS) preparative polyacrylamide gel. After elution, a single band was demonstrated by S...

  5. Clonal stability of tree dryness in Hevea brasiliensis Muell. Arg.

    OpenAIRE

    K.O. Omokhafe

    2004-01-01

    Clonal stability of tree dryness was evaluated in eleven clones of Hevea brasiliensis at the Rubber Research Institute of Nigeria. The experimental design was the randomized complete block with three replicates and ten trees per replicate. The clones were evaluated in three locations. Four stability parameters were applied. The stability parameters were: environmental variance, regression index, variance due to regression, and Shukla's stability variance. Clone C 202 was outstanding for clona...

  6. COMPORTAMENTO REPRODUTIVO DE Dendrocephalus brasiliensis, Pesta 1921 (CRUSTACEA: ANOSTRACA)

    OpenAIRE

    José Patrocínio Lopes; Hélio de Castro Bezerra Gurgel; Cibele Soares Pontes

    2011-01-01

    The reproductive behavior of fresh water Anostracan has not been massively studied by the carcinology specialized literature, regarding especially the Dendrocephalus brasiliensis Pesta, 1921, about which there are abundant studies only on the geographical distribution of that Anostracan. The objective of this research was to investigate the reproductive behavior of this Anostracan in different periods (dry and rainy). For this, mature individuals of both sexes were used. They were collected i...

  7. Polar constituents of the leaves of Machaonia brasiliensis (Rubiaceae)

    International Nuclear Information System (INIS)

    Chemical investigation of the MeOH extract of the leaves of Machaonia brasiliensis (Rubiaceae) resulted in the isolation and identification of 3β-O-β-glucopyranosyl stigmasterol, 3β-O-β-glucopyranosyl sitosterol, secologanoside, 7-O-β-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)

  8. ESTUDIO PRELIMINAR DE LA FITOHEMOAGLUTININA DE LA CANAVALIA BRASILIENSIS

    Directory of Open Access Journals (Sweden)

    Gerardo Perez Gómez

    2010-09-01

    Full Text Available Se establecio la presencia de una lectina en semillas de Canavalia brasiliensis. Esta proteina que es una globulina, presenta una alta actividad aglutinante respecto a eritrocitos equinos y caninos; esta aglutinacion es inhibida considerable mente por melezitosa (7mg/ml y en menor grado por sacarosa, fructosa y glucosa. Los ensayos realizados con eritrocitos humanos, bovinos o de carnero, demuestra que la lectina es capaz de aglutinarlos solo despues de una tripsinizacion.

  9. 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 ...

  10. 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...

  11. In vitro susceptibility testing of Paracoccidioides brasiliensis to sulfonamides.

    OpenAIRE

    Restrepo, A; Arango, M D

    1980-01-01

    A total of 60 clinical isolates of Paracoccidioides brasiliensis were tested for susceptibility to sulfadiazine and sulfadimethoxyne by the agar dilution technique. A modification of the Mueller-Hinton medium was devised which gave good growth of the yeast form. The minimum inhibitory concentrations for only 51.6% of the isolates were in the range of the recommended blood serum concentration (50 micrograms/ml). For 6 to 8% of the isolates, the minimum inhibitory concentrations were above 200 ...

  12. 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.

  13. 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...

  14. 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

  15. Mercury bioaccumulation and elimination by Xenomelanires brasiliensis - radioactive tracers technique

    International Nuclear Information System (INIS)

    The present work has as main objective to emphasized the importance of using radioactive tracers as well as to establish a methodology for the utilization of 203 Hg in the bioaccumulation study of mercury by X enomelanires brasiliensis. The exposure time was 168 hours. The bioaccumulation of mercury from the water as well as the elimination of the metal previously absorbed were determined by measuring the activity of 203 Hg, which was added to the water in the beginning of the experiments. The technique chosen is suitable to study the behavior of the stable mercury since the radioisotope used is an isotope of the same element and therefore presents the same chemical properties. The results obtained show that the absorption and elimination of mercury by Xenomelanires brasiliensis is slow, 168 hours being necessary for the elimination of 38 % of the previously absorbed mercury. The results are of main concern if it is considered that the literature about bioaccumulation of mercury by the Brazilian ichthyofauna is scarce. Furthermore the species Xenomelanires brasiliensis is part of the food chain and the results can be used in the evaluation of the potential risk of the mercury bioaccumulation by fishes of higher trophic levels and by men who are the final link of the food chain. (author)

  16. Commercialization of a novel fermentation concept.

    Science.gov (United States)

    Mazumdar-Shaw, Kiran; Suryanarayan, Shrikumar

    2003-01-01

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

  17. 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.

  18. 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)

  19. 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...

  20. 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.

  1. Nutritional Requirements for Growth of Agaricus brasiliensis = Requerimentos nutricionais para o crescimento micelial de Agaricus brasiliensis

    Directory of Open Access Journals (Sweden)

    Pascoal José Gaspar Júnior

    2011-01-01

    Full Text Available The nutritional requirements of A. brasiliensis in culture media were assessed by supplementing a basal medium (g L-1: (glucose, 10, KH2PO4, 1, MgSO4.7H2O, 0.5, [NH4]2SO4, 1, pH 5.5 with CaCl2, trace elements (FeSO4.7H2O; MnCl2.4H2O; ZnSO4.7H2O; CuSO4.5H2O, casein, yeast extract, peptone, B-vitamins or amino acids. Evaluations were based on the mycelial growth in solid or liquid culture (mm day-1 or mg day-1 and visual analysis of the colony. The addition of CaCl2 and trace elements was very important for the major mycelial growth of the fungi. The addition of casein and inositol to the medium did not have a significant effect on growth. The best growth result in solid medium was obtained with the basal medium plus the addition of yeast extract and peptone. In relation to the other nutrient sources, the mycelial growth in the presence of amino acids darkened the medium after two weeks. The addition of B-vitamins to the basal medium lead to slower mycelial growth; however, growth was more visually dense when compared to other nutritional sources. B-vitamins added separately did not have the same result, suggesting that the fungus requires two or more vitamins at the same time for better mycelial growth.Os requerimentos nutricionais de A. brasiliensis foram avaliados, com a suplementação de um meio basal (g L-1: (glicose, 10, KH2PO4, 1, MgSO4.7H2O, 0.5, [NH4]2SO4, 1, pH 5.5 com CaCl2, micronutrientes (FeSO4.7H2O; MnCl2.4H2O; ZnSO4.7H2O; CuSO4.5H2O, caseína, extrato de levedura, peptona, vitaminas do complexo B ou aminoácidos. O crescimento micelial foi avaliado em meio sólido e líquido, considerando velocidade de crescimento e produção de massa micelial (mm dia-1 ou mg dia-1 e análise visual da colônia. A adição de CaCl2 e micronutrientes foi muito importante para o melhor crescimentomicelial do fungo, enquanto que a adição de caseina e inositol não apresentou efeito significativo sobre o crescimento. O melhor crescimento em meio s

  2. 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

  3. 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

  4. A new process concept for highly efficient conversion of sewage sludge by combined fermentation and gasification and power generation in a hybrid system consisting of a SOFC and a gas turbine

    International Nuclear Information System (INIS)

    Highlights: • A process concept for highly efficient conversion of sewage sludge is presented. • Fermentation waste is dried and converted in a gasifier with wood. • Synergetic effects are used by converting biogas and gasification gas in SOFC. • A hybrid system (SOFC + gas turbine) raises the el. efficiency from 34% to 53%. • Waste heat of the overall process can be used to dry the fermentation waste. - Abstract: Sewage sludge can be disposed of by fermentation, incineration or gasification. Conversion of the resulting biogas, combustion heat or gasification gas into electricity is often employed. Since sewage sludge cannot be fermented completely and due to the significant heat requirements for drying it in the incineration plant or before the gasifier, the electrical output in all cases is very low. Consequently, this work seeks to investigate a combination of fermentation and gasification in which dried fermentation waste is converted in a gasifier. With the aim of combining these two biomass conversion processes with power generation in an efficient manner, a hybrid system consisting of a SOFC and a gas turbine is investigated. This combination of a biogas plant and a gasifier has the advantage that waste heat can be used as a heat source in drying the fermentation waste. Another advantage is the combined conversion of biogas and gasification gas in the SOFC. As steam from gasification gas is used for internal reforming of methane out of biogas at the anode of the SOFC, the complexity of the plant is reduced and the efficiency is increased. A configuration including a pressurized gasification process was identified as most efficient in terms of electrical output

  5. Fermentation method producing ethanol

    Science.gov (United States)

    Wang, Daniel I. C.; Dalal, Rajen

    1986-01-01

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

  6. 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

  7. 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.

  8. 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

    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. E......) 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........ 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...

  9. Babesia ernestoi, sinonímia de Babesia brasiliensis hemoparásito de marsupiales Didelphidae Babesia ernestoi, SYNONYM OF Babesia brasiliensis DIDELPHIDAE MARSUPIALS HEMOPARASITE

    Directory of Open Access Journals (Sweden)

    MARCELLO XAVIER SAMPAIO

    2001-07-01

    Full Text Available Babesia ernestoi, la segunda espécie de este género descrita en marsupiales Sur Americanos, su caracterización estuvo basada en 2 aspectos morfológicos (dimensión y morfología y 2 aspectos biológicos (nivel de parasitemia y especificidad por el hospedador. Estos aspectos son discutidos y comparados con los de la Babesia brasiliensis, otro parasito babesídeo de estos hospedadores, proponiendose que la B. ernestoi seja considerada sinonímia júnior de B. brasiliensis.Babesia ernestoi, the second specie of this genus described in South American opossums, have your characterization based on 2 morphological (dimension and stage morphology and 2 biological aspects (parasitemy level and host specificity. These aspects are discussed and compared with those of Babesia brasiliensis, the other Babesiidae parasite of these hosts, being proposed that B. ernestoi be considered junior synonym of Babesia brasiliensis.

  10. Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains.

    Science.gov (United States)

    Sabokbar, Nayereh; Khodaiyan, Faramarz; Moosavi-Nasab, Marzieh

    2015-06-01

    A central composite design (CCD) was used to evaluate the effects of fermentation temperature (20-30 ºC) and kefir grains amount (2-8%w/v) on total phenolic content and antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. The response surface methodology (RSM) showed that the significant second-order polynomial regression equation with high R(2) (>0.86) was successfully fitted for all response as function of independent variable. The overall optimum region was found to be at the combined level of 7.56%w/v kefir grains and temperature of 24.82 ºC with the highest value for total phenolic content (TPC) and antioxidant activities. At this optimum point TPC, 1, 1-Diphenyl-2-picrylhydrazyl radical scavenging, metal chelating effect, reducing power, inhibition of linoleic acid autoxidation and inhibition of ascorbate autoxidation were 165.02 mgGA/l, 0.38 ml/1 ml, 0.757 (absorbance at 700 nm), 46.12 %, 65.33 % and 21 %, respectively. No significant difference (p < 0.05) was found between actual values and predicated values. PMID:26028723

  11. Requirements of Saccharomyces Cerevisiae,Y 10 for Bioconversion of Lignocellulose Substrates to Ethanol under Simultaneous Saccharification and Fermentation Processes

    International Nuclear Information System (INIS)

    Ethanol production increased gradually with increasing the incubation period to a maximum value at 72 hrs for rice straw, bagasse and CHW (Cellulosic hospital wastes) under simultaneous saccharification and fermentation technique (SSF). bagasse was the best substrate for maximum production . maximum Values of ethanol were recorded when crude cellulses were 1.79, 0.597 and 1.19 (FPU /ml fermentation medium) for substrates respectively. the optimum inoculum number of yeast was (9x108 free cells / ml for rice straw, (1.2x109 cells/ml) of immobilized and free yeast for bagasse and CHW respectively. Maximum yield was recorded with ph 5 at 30 degree C for the three substrates. Fe SO4.7H2O(0.05%) increased ethanol production from pretreated bagasse and CHW .L-Iysine increased the productivity for both bagasse and CHW. molasses (9 g/l) achieved the highest productivity from treated rice straw, while thiamine B1 (100 and 200 ppm) for treated bagsse and CHW respectively. Gamma rays at doses 0.05 and 0.8 K.Gy increased ethanol yield 7.5 and 2 % for treated bagasse and CHW respectively. Highest values recorded at 300,200 and 100 rpm. for treated rice straw, bagasse and CHW, respectively

  12. Dry-Wet Fermentation for Biogas Production

    OpenAIRE

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

    2008-01-01

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

  13. Fermented beverages : technological and analytical approaches

    OpenAIRE

    Oliveira, J.M.

    2012-01-01

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

  14. 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)。

  15. 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.

  16. 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

  17. Illumina MiSeq sequencing reveals the key microorganisms involved in partial nitritation followed by simultaneous sludge fermentation, denitrification and anammox process.

    Science.gov (United States)

    Wang, Bo; Peng, Yongzhen; Guo, Yuanyuan; Zhao, Mengyue; Wang, Shuying

    2016-05-01

    A combined process including a partial nitritation SBR (PN-SBR) followed by a simultaneous sludge fermentation, denitrification and anammox reactor (SFDA) was established to treat low C/N domestic wastewater in this study. An average nitrite accumulation rate of 97.8% and total nitrogen of 9.4mg/L in the effluent was achieved during 140days' operation. The underlying mechanisms were investigated by using Illumina MiSeq sequencing to analyze the microbial community structures in the PN-SBR and SFDA. Results showed that the predominant bacterial phylum was Proteobacteria in the external waste activated sludge (WAS, added to the SFDA) and SFDA while Bacteroidetes in the PN-SBR. Further study indicated that in the PN-SBR, the dominant nitrobacteria, Nitrosomonas genus, facilitated nitritation and little nitrate was generated in the PN-SBR effluent. In the SFDA, the co-existence of functional microorganisms Thauera, Candidatus Anammoximicrobium and Pseudomonas were found to contribute to simultaneous sludge fermentation, denitrification and anammox. PMID:26874440

  18. Determination of Immobilization Process Parameters of Corynebacterium glutamicum on Kappa carrageenan, Its Application in L-lysine Fermentation and The Investigation Into Its Storage Conditions

    Directory of Open Access Journals (Sweden)

    Suong Thi Hong Nguyen

    2014-10-01

    Full Text Available The parameters of the immobilized process of Corynebacterium glutamicum on kappa carrageenan were identified by Plackett-Burman matrix, and the experiments were designed by response surface methodology having the central composite designs (RSM-CCD. The maximum yield of cell immobilization on kappa carrageenan carrier reached at 78% ± 2%. Optimal parameters were 3 grams kappa carrageenan per 100 militters sterile water and 58.58 million cfu/mL, forming gels at 100C for 25 minutes and the speed when soaking particles of 150 rpm for 120 minutes in 0.58 M potassium chlorua solvent. The immobile finished products are applied in L-lysine production, their reusing ability is 3 times and the total yield of L-lysine was accumulated 93 g/L in medium during 96 fermented hours. The L-lysine productivity of the batch fermentation was 0.969 g.L-1 .h-1 . And the set-up storage conditions are the mixed solvent of CaCl2 0.5% (w/v and KCl 0.5% (w/v; pH is 7.0 in 40C. After 60 storage days, the survival cell rate was remained 51%.

  19. 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.

  20. 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

  1. 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.

  2. Bioactive triterpenes and phenolics of leaves of Eugenia brasiliensis

    International Nuclear Information System (INIS)

    A chemical investigation of Eugenia brasiliensis Lam. (Myrtaceae) leaves led to the isolation of β-amyrin and b-amyrin (in a mixture), betulin, 29-hydroxy-oleanolic acid, quercetin, catechin and gallocatechin. Herein, the identification of 29-hydroxy-oleanolic acid is reported for the first time in the Myrtaceae family. Moreover, in this study, the extract, fractions and six of the seven compounds were monitored for toxicity toward Artemia salina, antibacterial and acetylcholinesterase inhibitory activity. The crude ethanol extract of the leaves and fractions were found be active on A. salina toxicity bioassay (author)

  3. Purificacion de antigenos somaticos del Paracoccidioides brasiliensis. Estudio preliminar

    OpenAIRE

    Luis C. Burgos; Cano, Luz E.; Angela Restrepo

    1985-01-01

    Se describen los procedimientos de purificación empleados para la separación de las fracciones antigénicas a partir de un material somático obtenido por rotura de células levaduras completas de P. brasiliensis. Dichas fracciones mostraron ser proteínas con pesos moleculares de 66 y 85 Kd; la primera de ellas reaccionó con sueros específicos produciendo una banda de precipitado idéntica a una de las 3 desarrolladas por el antígeno total. Los resultados señalan la posibilidad de obtener antígen...

  4. 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.

  5. 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.

  6. 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.

  7. Nippostrongylus brasiliensis: radioresistant IgE antibody-forming cells in infected rats

    International Nuclear Information System (INIS)

    In Nippostrongylus brasiliensis-infected rats, anti-N. brasiliensis IgE antibody production was observed at 20 weeks postinfection, long after the worms, as a source of antigen, had been expelled. The persistent IgE production was not abrogated after whole body irradiation (800 R) administered at 12 or 20 weeks, suggesting the participation of radioresistant IgE-forming cells. Help of T cells and recruitment of B memory cells in the irradiated rats seems to be ruled out by the findings that the irradiation completely inhibited the initiation of anti-N. brasiliensis IgE production in rats shortly after the infection with N. brasiliensis or after primary and secondary immunization with N. brasiliensis-antigen. Moreover, clearance of anti-N. brasiliensis IgE antibody from circulation did not seem to be crucially affected by the irradiation. The radioresistant cells forming anti-N. brasiliensis IgE were most productive in mesenteric lymph nodes as compared to other lymph nodes. The recognition of antigens fractionated by chromatography on Sephadex G-200 was the same for IgE-forming cells from rats 12 weeks after infection as for those from 3 weeks after infection. Based on these results, one of the mechanisms of persistent elevation of IgE antibody in the host infected with helminth parasites might be explained by the participation of radioresistant IgE-forming cells

  8. Nippostrongylus brasiliensis: radioresistant IgE antibody-forming cells in infected rats

    Energy Technology Data Exchange (ETDEWEB)

    Watanabe, N.; Kobayashi, A.

    1989-02-01

    In Nippostrongylus brasiliensis-infected rats, anti-N. brasiliensis IgE antibody production was observed at 20 weeks postinfection, long after the worms, as a source of antigen, had been expelled. The persistent IgE production was not abrogated after whole body irradiation (800 R) administered at 12 or 20 weeks, suggesting the participation of radioresistant IgE-forming cells. Help of T cells and recruitment of B memory cells in the irradiated rats seems to be ruled out by the findings that the irradiation completely inhibited the initiation of anti-N. brasiliensis IgE production in rats shortly after the infection with N. brasiliensis or after primary and secondary immunization with N. brasiliensis-antigen. Moreover, clearance of anti-N. brasiliensis IgE antibody from circulation did not seem to be crucially affected by the irradiation. The radioresistant cells forming anti-N. brasiliensis IgE were most productive in mesenteric lymph nodes as compared to other lymph nodes. The recognition of antigens fractionated by chromatography on Sephadex G-200 was the same for IgE-forming cells from rats 12 weeks after infection as for those from 3 weeks after infection. Based on these results, one of the mechanisms of persistent elevation of IgE antibody in the host infected with helminth parasites might be explained by the participation of radioresistant IgE-forming cells.

  9. 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.

  10. 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.

  11. 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)

  12. 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...

  13. 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)

  14. Fermentation: From Sensory Experience to Conceptual Understanding

    Science.gov (United States)

    Moore, Eugene B.

    1977-01-01

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

  15. 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

  16. 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.

  17. 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)

  18. Characterization of efferent T suppressor cells induced by Paracoccidioides brasiliensis-specific afferent T suppressor cells.

    OpenAIRE

    Jimenez-Finkel, B E; Murphy, J W

    1988-01-01

    Previously, we reported that Paracoccidioides brasiliensis culture filtrate antigen (Pb.Ag) when injected i.v. into mice induces antigen-specific suppressor cells which down-regulate the anti-P. brasiliensis delayed-type hypersensitivity (DTH) response. The suppressor cells are present in both spleens and lymph nodes of Pb.Ag-treated animals and suppress the afferent limb but not the efferent limb of the DTH response to P. brasiliensis. The suppressor cells induced by Pb.Ag are L3T4+ Lyt-1+2-...

  19. 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.

  20. 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%.

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

    OpenAIRE

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

    2013-01-01

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

  2. Method for extracting protein from a fermentation product

    Science.gov (United States)

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

    2014-02-18

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

  3. 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.

  4. 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

  5. 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...

  6. 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...

  7. 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...

  8. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-05-15

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

  10. Investigations concerning the process stability of methane fermentations exposed to transitory substrate disturbances and concerning the utilization of biogenic-organic solids through anaerobic thermophilic hydrolysis and acidification

    International Nuclear Information System (INIS)

    In the food industry, anaerobic methods are increasingly being used for the cleaning of waste water with a high organic pollution load and for the utilization of solid organic production residues. As a function of discontinuous production processes and often campaign-like production cycles, waste water from the food-processing industry varies in both quality and quantity. Such variations in waste water supplied to a methane reactor constitute a threat to the microbiological balance as the slowly growing acetogenous and methanogenous bacteria are sensitive to changes in their medium. In order, therefore, to investigate the process stability of methane fermentations, the first part of this work deals with the simulation of transitory, strong variations due to the supply of concentrated, acidified and non-acidified substrates. Parameters used to assess the influence of such strong variations were the conventional process parameters redox-potential, biogas production and composition, volatile fatty acids and dissolved organic carbon as well as, additionally, partial hydrogen pressure in biogas and the content of the coenzyme F420 in the biomass. (orig.)

  11. Tetracycline removal and effect on the formation and degradation of extracellular polymeric substances and volatile fatty acids in the process of hydrogen fermentation.

    Science.gov (United States)

    Hou, Guangying; Hao, Xiaoyan; Zhang, Rui; Wang, Jing; Liu, Rutao; Liu, Chunguang

    2016-07-01

    Many research indicate antibiotics show adverse effect on methane fermentation, while few research focus on their effect on hydrogen fermentation. The present study aimed to gain insight of the effect of antibiotics on hydrogen fermentation with waste sludge and corn straw as substrate. For this purpose, tetracycline, as a model, was investigated with regard to tetracycline removal, hydrogen production, interaction with extracellular polymeric substances (EPSs) of substrate and volatile fatty acids (VFAs) on concentration and composition. Results show that tetracycline could be removed efficiently by hydrogen fermentation, and relative low-dose tetracycline (200mg/l) exposure affects little on hydrogen production. While tetracycline exposure could change hydrogen fermentation from butyric acid-type to propionic acid-type depending on tetracycline level. Based upon three-dimensional excitation-emission matrix fluorescence spectroscopy and UV-vis tetracycline changed the component and content of EPSs, and static quenching was the main mechanism between EPSs with tetracycline. PMID:27070285

  12. DMR (Deacetylation and Mechanical Refining) Processing of Corn Stover Achieves High Monomeric Sugar Concentrations (230 g L-1) During Enzymatic Hydrolysis and High Ethanol Concentrations (>10% v/v) During Fermentation Without Hydrolysate Purification or Concentration

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Xiaowen; Kuhn, Erik; Jennings, Edward W.; Nelson, Robert; Tao, Ling; Zhang, Min; Tucker, Melvin P.

    2016-04-01

    Distilling and purifying ethanol and other products from second generation lignocellulosic biorefineries adds significant capital and operating costs to biofuel production. The energy usage associated with distillation negatively affects plant gate costs and causes environmental and life-cycle impacts, and the lower titers in fermentation caused by lower sugar concentrations from pretreatment and enzymatic hydrolysis increase energy and water usage and ethanol production costs. In addition, lower ethanol titers increase the volumes required for enzymatic hydrolysis and fermentation vessels increase capital expenditure (CAPEX). Therefore, increasing biofuel titers has been a research focus in renewable biofuel production for several decades. In this work, we achieved approximately 230 g L-1 of monomeric sugars after high solid enzymatic hydrolysis using deacetylation and mechanical refining (DMR) processed corn stover substrates produced at the 100 kg per day scale. The high sugar concentrations and low chemical inhibitor concentrations achieved by the DMR process allowed fermentation to ethanol with titers as high as 86 g L-1, which translates into approximately 10.9% v/v ethanol. To our knowledge, this is the first time that titers greater than 10% v/v ethanol in fermentations derived from corn stover without any sugar concentration or purification steps have been reported. The potential cost savings from high sugar and ethanol titers achieved by the DMR process are also reported using TEA analysis.

  13. 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.

  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. 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

  16. 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 ...

  17. Aspectos da anatomia e do óleo essencial em folhas de Pindaíba (Xylopia brasiliensis Spreng. Aspects of the anatomy and essential oil in leaves of pindaíba (Xylopia brasiliensis Spreng.

    Directory of Open Access Journals (Sweden)

    Breno Régis Santos

    2004-04-01

    Full Text Available Neste trabalho, estudaram-se aspectos de anatomia foliar, extraiu-se e caracterizou-se o óleo essencial presente nos tecidos foliares de pindaíba (Xylopia brasiliensis. Os cortes transversais foram realizados à mão livre com o auxílio de uma lâmina de barbear e submetidos ao processo de coloração com safranina e azul de astra. A extração e a caracterização do óleo essencial foram realizadas pela técnica de arraste de vapor de água. Na seção transversal da folha da pindaíba foi observada a presença de cavidade oleífera, sendo o óleo constituído principalmente de óxido de cariofileno.Aspects of leaf anatomy, extraction and characterization of essential oils present in leaf tissues of Pindaíba (Xylopia brasiliensis, were studied. The anatomical cuts were manually performed and their visualization were made through a coloration process using safranine and astra blue. The extraction and characterization of the essential oil used the steam drag’s method. With these studies it was observed the presence of oily idioblasts filled mainly with cariophylene oxide.

  18. Fermentation of irradiated sugarcane must

    International Nuclear Information System (INIS)

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

  19. Fermentation of irradiated sugarcane must

    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)

  20. 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

  1. 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. oligosp...

  2. 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.

  3. Effect of detergents on membrane-associated glucan synthetase from Paracoccidioides brasiliensis.

    OpenAIRE

    San-Blas, G; San-Blas, F

    1982-01-01

    Yeast and mycelial particulate preparations of Paracoccidioides brasiliensis were subjected to the action of several detergents in an attempt to solubilize the glucan synthetase present in these preparations. This was achieved more successfully in the yeast membranes than in the mycelial ones. The enzymatic activity was greatly stimulated in the insoluble fractions upon treatment with some of the detergents used. The results suggest that the yeast and mycelial phases of P. brasiliensis may di...

  4. The influence of carbohydrates in the interaction of Paracoccidioides brasiliensis with CCL-6 cells in vitro

    Directory of Open Access Journals (Sweden)

    Francisco Laurindo da Silva

    2012-12-01

    Full Text Available INTRODUCTION: Little is known about the early events in the interaction between Paracoccidioides brasiliensis and its host. To understand the effect of carbohydrates in the interaction between the fungus and epithelial cell in culture, we analyzed the influence of different carbohydrate solutions on the adhesion of P. brasiliensis yeast cells to CCL-6 cells in culture. METHODS: Fungal cells were cultivated with the epithelial cell line, and different concentrations of D-fucose, N-acetyl-glucosamine, D-mannose, D-glucosamine, D-galactosamine, sorbitol and fructose were added at the beginning of the experiment. Six hours after the treatment, the cells were fixed and observed by light microscopy. The number of P. brasiliensis cells that were adhered to the CCL-6 monolayer was estimated. RESULTS: The number of adhesion events was diminished following treatments with D-fucose, N-acetyl-glucosamine, D-mannose, D-glucosamine and D-galactosamine as compared to the untreated controls. Sorbitol and fructose-treated cells had the same adhesion behavior as the observed in the control. P. brasiliensis propagules were treated with fluorescent lectins. The FITC-labeled lectins WGA and Con-A bound to P. brasiliensis yeast cells, while SBA and PNA did not. CONCLUSIONS: The perceptual of adhesion between P. brasiliensis and CCL-6 cells decreased with the use of D-mannose, N-acetyl-glucosamine and D-glucosamine. The assay using FITC-labeled lectins suggests the presence of N-acetyl-glucosamine, α-mannose and α-glucose on the P. brasiliensis cell surface. An enhanced knowledge of the mediators of adhesion on P. brasiliensis could be useful in the future for the development of more efficient and less harmful methods for disease treatment and control.

  5. 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...

  6. 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.

  7. Probiotic fermented dairy products

    OpenAIRE

    Adnan Tamime; Rajka Božanić; Irena Rogelj

    2003-01-01

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

  8. 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 62.72US 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

  9. Cleaning Validation of Fermentation Tanks

    DEFF Research Database (Denmark)

    Salo, Satu; Friis, Alan; Wirtanen, Gun

    2008-01-01

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

  10. Fermented milk for hypertension

    DEFF Research Database (Denmark)

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-01-01

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

  11. Genetic variability in four fish species (Pimelodus maculatus, Prochilodus lineatus, Salminus brasiliensis and Steindachneridion scripta) from Uruguay River basin

    OpenAIRE

    Micheline Sandra Ramella; Mariela Aparecida Kroth; Samira Meurer; Alex Pires de Oliveira Nuñer; Evoy Zaniboni Filho; Ana Carolina Maisonnave Arisi

    2006-01-01

    The genetic variability of four fish species (Pimelodus maculatus, Prochilodus lineatus, Salminus brasiliensis and Steindachneridion scripta) collected in the upper Uruguay River basin was analyzed using the RAPD technique. A total of 118 amplified fragments was obtained, 11 for P. maculatus, 29 for P. lineatus, 45 for S. brasiliensis and 33 for S. scripta. Amplified fragments with monomorphic profile were not found in the studied species, except for S. brasiliensis, which presented seven mon...

  12. Complete mitochondrial genome of Salminus brasiliensis (Characiformes, Characidae).

    Science.gov (United States)

    Brandão-Dias, Pedro Ferreira Pinto; Carmo, Anderson Oliveira do; Martins, Ana Paula Vimieiro; Pimenta, Ricardo José Gonzaga; Alves, Carlos Bernardo Mascarenhas; Kalapothakis, Evanguedes

    2016-05-01

    We report the complete mitochondrial genome of the fish Salminus brasiliensis, popularly known as dourado. It is a circular, 17,721 bp long DNA molecule, containing 13 protein-coding genes, 2 rRNA genes, 22 tRNA genes and a non-coding Control Region of 2128 bp, a relatively large molecule when compared to other closely related fishes. All protein-coding genes are on the heavy strand, except for Nd6, and all have ATG as the start codon, except for Cox1 gene which has a GTG start codon. Seven protein-coding genes have incomplete stop codons (Nd2, Cox2, Atp6, Nd4, and Cytb have T- -, and Cox3 and Nd3 have TA-). TAG is the stop codon for Nd6 and AGG is the stop codon for Cox1. PMID:25208163

  13. Purificacion de antigenos somaticos del Paracoccidioides brasiliensis. Estudio preliminar

    Directory of Open Access Journals (Sweden)

    Luis C. Burgos

    1985-04-01

    Full Text Available Se describen los procedimientos de purificación empleados para la separación de las fracciones antigénicas a partir de un material somático obtenido por rotura de células levaduras completas de P. brasiliensis. Dichas fracciones mostraron ser proteínas con pesos moleculares de 66 y 85 Kd; la primera de ellas reaccionó con sueros específicos produciendo una banda de precipitado idéntica a una de las 3 desarrolladas por el antígeno total. Los resultados señalan la posibilidad de obtener antígenos purificados, químicamente identificados y cuyo uso pudiera, en el futuro, representar ventajas para el diagnóstico serológico de la paracoccidioidomicosis, permitiendo separar, repetidamente, solo aquel componente reconocidamente activo.

  14. 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

  15. Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.

    Science.gov (United States)

    Puri, Alka; Mir, Showkat Rasool; Panda, Bibhu Prasad

    2015-12-01

    In the present research, effect of sequential addition of Bifidobacterium bifidum, Bacillus subtilis and Rhizopus oligosporus on content and composition of vitamin K2 and isoflavones in fermented soy foods have been investigated. Initially, soybeans were fermented with B. bifidum; then this fermented mass was re-fermented with co-culture of B. subtilis and R. oligosporus. The evolved sequence of microbes inoculation tended towards significantly (p < 0.5) higher enzymes levels (126.16 ± 2.23 IU/mg lipase, 36.52 ± 1.25 IU/mg phytase and 8.52 ± 1.12 IU/mg β-glucosidase); maximum menaquinone-7 production (9.3 ± 1.27 μg/g); and isoflavone content (84.64 ± 1.97 % daidzein, 99.29 ± 0.86 % genistein, 96.42 ± 1.32 % glycitein) after 72 h of solid-state fermentation. The study showed that co-fermentation of soybean with different microbes in a particular sequence can enhance nutritional value batter than the mono-culture fermentation due to the positive correlation between enzymes (lipase, phytase, β-glucosidase) levels, menaquinone-7 and soy isoflavones content. PMID:26604398

  16. Recent advances in fermentative biohydrogen production

    Institute of Scientific and Technical Information of China (English)

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

    2008-01-01

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

  17. 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.

  18. 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.

  19. Babesia ernestoi, sinonímia de Babesia brasiliensis hemoparásito de marsupiales Didelphidae Babesia ernestoi, SYNONYM OF Babesia brasiliensis DIDELPHIDAE MARSUPIALS HEMOPARASITE

    OpenAIRE

    MARCELLO XAVIER SAMPAIO; CARLOS LUIZ MASSARD; FRANKLIN F. MUJICA

    2001-01-01

    Babesia ernestoi, la segunda espécie de este género descrita en marsupiales Sur Americanos, su caracterización estuvo basada en 2 aspectos morfológicos (dimensión y morfología) y 2 aspectos biológicos (nivel de parasitemia y especificidad por el hospedador). Estos aspectos son discutidos y comparados con los de la Babesia brasiliensis, otro parasito babesídeo de estos hospedadores, proponiendose que la B. ernestoi seja considerada sinonímia júnior de B. brasiliensis.Babesia ernestoi, the seco...

  20. 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.