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Sample records for continuous culture fermenters

  1. Hybrid Modeling and Optimization of Yogurt Starter Culture Continuous Fermentation

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    Silviya Popova

    2009-10-01

    Full Text Available The present paper presents a hybrid model of yogurt starter mixed culture fermentation. The main nonlinearities within a classical structure of continuous process model are replaced by neural networks. The new hybrid model accounts for the dependence of the two microorganisms' kinetics from the on-line measured characteristics of the culture medium - pH. Then the model was used further for calculation of the optimal time profile of pH. The obtained results are with agreement with the experimental once.

  2. Kinetic Study of Acetone-Butanol-Ethanol Fermentation in Continuous Culture

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    Buehler, Edward A.; Mesbah, Ali

    2016-01-01

    Acetone-butanol-ethanol (ABE) fermentation by clostridia has shown promise for industrial-scale production of biobutanol. However, the continuous ABE fermentation suffers from low product yield, titer, and productivity. Systems analysis of the continuous ABE fermentation will offer insights into its metabolic pathway as well as into optimal fermentation design and operation. For the ABE fermentation in continuous Clostridium acetobutylicum culture, this paper presents a kinetic model that includes the effects of key metabolic intermediates and enzymes as well as culture pH, product inhibition, and glucose inhibition. The kinetic model is used for elucidating the behavior of the ABE fermentation under the conditions that are most relevant to continuous cultures. To this end, dynamic sensitivity analysis is performed to systematically investigate the effects of culture conditions, reaction kinetics, and enzymes on the dynamics of the ABE production pathway. The analysis provides guidance for future metabolic engineering and fermentation optimization studies. PMID:27486663

  3. High cell density cultures produced by internal retention: application in continuous ethanol fermentation

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    Berta Carola Pérez

    2004-07-01

    Full Text Available Ethanol has provoked great interest due to its potential as an alternative fuel. Nevertheless, fermentation processes must be developed by increasing the low volumetric productivity achieved in conventional cultures (batch or continuous to make this product become economically competitive. This can be achieved by using techniques leading to high cell concentration and reducing inhibition by the end-product. One of the frequently employed methods involves cell recycling. This work thus developed a membrane reactor incorporating a filtration module with 5 u,m stainless steel tubular units inside a 3L stirred jar fermenter for investigating its application in continuous ethanol production. The effects of cell concentration and transmembrane pressure difference on permeate flux were evaluated for testing the filtration module's performance. The internal cell retention system was operated in Saccharomyces cerevisiae continuous culture derived from sucrose, once fermentation conditions had been selected (30 °C, 1.25 -1.75 vvm, pH 4.5. Filter unit permeability was maintained by applying pulses of air. More than 97% of the grown cells were retained in the fermenter, reaching 51 g/L cell concentration and 8.51 g/L.h average ethanol productivity in culture with internal cell retention; this was twice that obtained in a conventional continuous culture. Key words: Membrane reactor, Saccharomyces cerevisiae, alcoholic fermentation, cell recycling.

  4. Enteric methane production and ruminal fermentation from forage brassica diets fed in continuous culture

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    Brassicas provide forage for livestock during the late fall when traditional perennial cool-season forages are not productive. However, little research exists on ruminal fermentation and methane(CH4) production of brassicas fed as forage. A continuous culture fermentor system was used to assess nutr...

  5. Comparison of microbial fermentation of high- and low-forage diets in Rusitec, single-flow continuous-culture fermenters and sheep rumen.

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    Carro, M D; Ranilla, M J; Martín-García, A I; Molina-Alcaide, E

    2009-04-01

    Eight Rusitec and eight single-flow continuous-culture fermenters (SFCCF) were used to compare the ruminal fermentation of two diets composed of alfalfa hay and concentrate in proportions of 80 : 20 (F80) and 20 : 80 (F20). Results were validated with those obtained previously in sheep fed the same diets. Rusitec fermenters were fed once daily and SFCCF twice, but liquid dilution rates were similar in both types of fermenters. Mean values of pH over the 12 h postfeeding were higher (P 0.05) were found in any in vitro system. A more precise control of pH in both types of fermenters and a reduction of concentrate retention time in Rusitec could probably improve the simulation of in vivo fermentation.

  6. Studies on continuous fermentation

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    Ueda, K

    1958-01-01

    Continuous fermentation of molasses with a combined system of agitated vessel and flow pipe is studied. A new apparatus was designed. The rate of the fermentation was faster with this apparatus than with the former apparatus which was composed of two vessels.

  7. Effects of cinnamaldehyde and garlic oil on rumen microbial fermentation in a dual flow continuous culture.

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    Busquet, M; Calsamiglia, S; Ferret, A; Cardozo, P W; Kamel, C

    2005-07-01

    Eight continuous culture fermentors inoculated with ruminal liquor from heifers fed a 50:50 alfalfa hay:concentrate diet (17.6% crude protein, 28.0% neutral detergent fiber) were used in 3 replicated periods to study the effects of cinnamaldehyde (CIN) and garlic oil (GAR) on rumen microbial fermentation. Treatments were no additive (negative control); 1.25 mg/L (MON) and 12.5 mg/L (MON10) of the ionophore antibiotic monensin (positive control); 31.2 mg/L CIN (CIN) and 312 mg/L (CIN10) of CIN; and 31.2 mg/L GAR (GAR) and 312 mg/L (GAR10) of GAR (Allium sativa). The MON10 caused expected changes in microbial fermentation patterns (a decrease in fiber digestion, ammonia N concentration, and proportions of acetate and butyrate; an increase in the proportion of propionate; and a trend to increase small peptide plus AA N concentration). The CIN decreased the proportion of acetate and branch-chained volatile fatty acids (VFA) and increased the proportion of propionate; CIN10 decreased the proportion of acetate and increased the proportion of butyrate compared with the control. The GAR10 increased the proportion of propionate and butyrate and decreased the proportion of acetate and branch-chained VFA compared with the control. The GAR10 also increased the small peptide plus amino acid N concentration, although no effects were observed on large peptides or ammonia N concentrations. The CIN and GAR10 resulted in similar effects as monensin, with the exception of the effects on the molar proportion of butyrate, which suggests that they might have a different mode of action in affecting in vitro microbial fermentation.

  8. Effects of concentrate replacement by feed blocks on ruminal fermentation and microbial growth in goats and single-flow continuous-culture fermenters.

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    Molina-Alcaide, E; Pascual, M R; Cantalapiedra-Hijar, G; Morales-García, E Y; Martín-García, A I

    2009-04-01

    The effect of replacing concentrate with 2 different feed blocks (FB) on ruminal fermentation and microbial growth was evaluated in goats and in single-flow continuous-culture fermenters. Diets consisted of alfalfa hay plus concentrate and alfalfa hay plus concentrate with 1 of the 2 studied FB. Three trials were carried out with 6 rumen-fistulated Granadina goats and 3 incubation runs in 6 single-flow continuous-culture fermenters. Experimental treatments were assigned randomly within each run, with 2 repetitions for each diet. At the end of each in vivo trial, the rumen contents were obtained for inoculating the fermenters. For each incubation run, the fermenters were inoculated with ruminal fluid from goats fed the same diet supplied to the corresponding fermenter flask. The average pH values, total and individual VFA, and NH(3)-N concentrations, and acetate:propionate ratios in the rumen of goats were not affected (P >or= 0.10) by diet, whereas the microbial N flow (MNF) and efficiency were affected (P fermenters, the diet affected pH (Por= 0.05), and total (P=0.02), NH(3) (P=0.005), and non-NH(3) (P=0.02) N flows, whereas the efficiency of VFA production was not affected (P=0.75). The effect of diet on MNF and efficiency depended on the bacterial pellet used as a reference. An effect (Pfermenter contents and effluent were similar (P=0.05). Differences (Pfermentation variables and bacterial pellet compositions were found. Partial replacement of the concentrate with FB did not greatly compromise carbohydrate fermentation in unproductive goats. However, this was not the case for MNF and efficiency. Differences between the results obtained in vivo and in vitro indicate a need to identify conditions in fermenters that allow better simulation of fermentation, microbial growth, and bacterial pellet composition in vivo. Reduced feeding cost could be achieved with the inclusion of FB in the diets of unproductive goats without altering rumen fermentation.

  9. Continuous energy recovery and nutrients removal from molasses wastewater by synergistic system of dark fermentation and algal culture under various fermentation types.

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    Ren, Hong-Yu; Kong, Fanying; Ma, Jun; Zhao, Lei; Xie, Guo-Jun; Xing, Defeng; Guo, Wan-Qian; Liu, Bing-Feng; Ren, Nan-Qi

    2018-03-01

    Synergistic system of dark fermentation and algal culture was initially operated at batch mode to investigate the energy production and nutrients removal from molasses wastewater in butyrate-type, ethanol-type and propionate-type fermentations. Butyrate-type fermentation was the most appropriate fermentation type for the synergistic system and exhibited the accumulative hydrogen volume of 658.3 mL L -1 and hydrogen yield of 131.7 mL g -1 COD. By-products from dark fermentation (mainly acetate and butyrate) were further used to cultivate oleaginous microalgae. The maximum algal biomass and lipid content reached 1.01 g L -1 and 38.5%, respectively. In continuous operation, the synergistic system was stable and efficient, and energy production increased from 8.77 kJ L -1  d -1 (dark fermentation) to 17.3 kJ L -1  d -1 (synergistic system). Total COD, TN and TP removal efficiencies in the synergistic system reached 91.1%, 89.1% and 85.7%, respectively. This study shows the potential of the synergistic system in energy recovery and wastewater treatment. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Continuous alcoholic fermentation

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    Smidrkal, M; Nejedly, A

    1956-01-01

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

  11. A meta-analysis of variability in continuous-culture ruminal fermentation and digestibility data.

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    Hristov, A N; Lee, C; Hristova, R; Huhtanen, P; Firkins, J L

    2012-09-01

    A meta-analysis was conducted to compare ruminal fermentation and digestibility data and variability between continuous-culture (CC) experiments and in vivo data. One hundred eighty CC studies representing 1,074 individual treatments, published in refereed journals between 1980 and 2010 were used in this analysis. Studies were classified into 2 groups based on the type of CC used: CC systems specified as rumen simulation techniques (RUSITEC) and non-RUSITEC CC systems (non-RUSITEC). The latter was a diverse group of systems, all of which were termed CC by the investigators. The CC data were compared with a data set of in vivo trials with ruminally cannulated lactating dairy cows (data from a total of 366 individual cows). The reported neutral detergent fiber (NDF) concentration of the diets fed in the 3 data sets was, on average (dry matter basis), 44, 34, and 32%, respectively. The average total volatile fatty acid (VFA) concentration for the RUSITEC and non-RUSITEC data sets was 67 and 80% (respectively) of the total VFA concentration in vivo. The average concentration of acetate was also lower for the CC data sets compared with in vivo and that of propionate was considerably lower for RUSITEC compared with in vivo, but butyrate concentrations were similar between the CC and in vivo data sets. Variability in the VFA data was generally the highest (higher coefficients of variation and variance) for the non-RUSITEC data set, followed by RUSITEC, and was the lowest for in vivo. Digestibilities of NDF and particularly organic matter were lower in the CC data sets compared with in vivo; the average NDF digestibility was 34.2, 45.5, and 53.0% for RUSITEC, non-RUSITEC, and in vivo, respectively. Variability in nutrient digestibility data followed the pattern of variability of the VFA data: highest variability for the non-RUSITEC data set, followed by RUSITEC, and the lowest for in vivo. This analysis showed that CC systems are generally characterized by lower total VFA

  12. Multi-stage Continuous Culture Fermentation of Glucose-Xylose Mixtures to Fuel Ethanol using Genetically Engineered Saccharomyces cerevisiae 424A

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    Multi-stage continuous (chemostat) culture fermentation (MCCF) with variable fermentor volumes was carried out to study utilizing glucose and xylose for ethanol production by means of mixed sugar fermentation (MSF). Variable fermentor volumes were used to enable enhanced sugar u...

  13. Continuous alcoholic fermentation of molasses

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    Kazimierz, J

    1962-01-01

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

  14. Continuous saccharification and fermentation in alcohol production

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

    1968-01-01

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

  15. Enteric methane production and ruminal fermentation of forage brassica diets fed in continuous culture

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    The aim of the current study was to determine nutrient digestibility, VFA production, N metabolism, and CH4 production of canola (Brassica napus L.), rapeseed (B. napus L.), turnip (B. rapa L.), and annual ryegrass (Lolium multiflorum Lam.) fed with orchardgrass (Dactylis glomerata L.) in continuous...

  16. Continuous cell recycle fermentation

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    Warren, R K; Hill, G A; MacDonald, D G

    1991-10-01

    A cell recycle fermentor using a cross-flow membrane filter has been operated for extended periods. Productivities as high as 70 g/l/h were obtained at a cell concentration of 120 g/l and a product concentration of 70 g/l. The experimental results were then fitted to previously derived biokinetic models (Warren et al., 1990) for a continuous stirred tank fermentor. A good fit for growth rate was found and the cell yield was shown to decrease with product concentration. The product yield, however, was found to remain nearly constant at all cell, substrate and product concentrations. These biokinetics, along with a previous model for the membrane filter (Warren et al., 1991) were then used in a simulalation to estimate the costs of producing ethanol in a large scale system. This simulation was optimized using a variant of the steepest descent method from which a fermentor inlet substrate concentration of 150 g/l and a net cost of $CAN 253.5/1000 L ethanol were projected. From a sensitivity analysis, the yield parameters were found to have the greatest effect on ethanol net cost of the fermentor parameters, while the operating costs and the profit was found to be most sensitive to the wheat raw material cost and to the dried grains by-product value. 55 refs., 11 tabs., 7figs.

  17. Manioc alcohol by continuous fermentation

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

    1976-01-01

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

  18. The effect of diet supplemented with vegetable oils and/or monensin on the vaccenic acid production in continuous culture fermenters

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    Mostafa Sayed A. Khattab

    2015-12-01

    Full Text Available Studies have shown that supplementing ruminant diets with vegetable oils modulated the rumen biohydrogenation and increased polyunsaturated fatty acid in their products. These positive values are often accompanied by a marginal loss of supplemented unsaturated fatty acids and rise in the concentrations of saturated fatty acids. This study were carried out mainly to investigate the effect of supplementing diets with sunflower oil, olive oil with or without monensin on the production and accumulation of vaccenic acid (VA in continuous culture fermenters as a long term in vitro rumen simulation technique. Eight dual-flow continuous culture fermenters were used in an 8 replication experiment lasted 10 days each (first 7 days for adaptation and last 3 days for samples collection. Supplementing diets with plant oils and monensin in the present experiment increased VA and conjugated linoleic acids (P > 0.05 in ruminal cultures. The results suggest that supplementing diets with both olive oil and sunflower oil and monensin increased VA accumulation compared to plant oils supplemented alone without affecting the rumen dry matter and organic matter digestibility.

  19. Multi-stage continuous alcohol fermentation with cane molasses

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

    1970-01-01

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

  20. Open and continuous fermentation: products, conditions and bioprocess economy.

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    Li, Teng; Chen, Xiang-bin; Chen, Jin-chun; Wu, Qiong; Chen, Guo-Qiang

    2014-12-01

    Microbial fermentation is the key to industrial biotechnology. Most fermentation processes are sensitive to microbial contamination and require an energy intensive sterilization process. The majority of microbial fermentations can only be conducted over a short period of time in a batch or fed-batch culture, further increasing energy consumption and process complexity, and these factors contribute to the high costs of bio-products. In an effort to make bio-products more economically competitive, increased attention has been paid to developing open (unsterile) and continuous processes. If well conducted, continuous fermentation processes will lead to the reduced cost of industrial bio-products. To achieve cost-efficient open and continuous fermentations, the feeding of raw materials and the removal of products must be conducted in a continuous manner without the risk of contamination, even under 'open' conditions. Factors such as the stability of the biological system as a whole during long cultivations, as well as the yield and productivity of the process, are also important. Microorganisms that grow under extreme conditions such as high or low pH, high osmotic pressure, and high or low temperature, as well as under conditions of mixed culturing, cell immobilization, and solid state cultivation, are of interest for developing open and continuous fermentation processes. Copyright © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  1. Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System.

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    Paloma de Melo Amaral

    Full Text Available The objective of this study was to evaluate the effects of increasing dietary crude protein (CP levels and also comparing the effects of static versus oscillating dietary CP on ruminal nutrient digestibility, ruminal fermentation, nitrogen (N metabolism, and microbial efficiency in beef cattle diets using a dual-flow continuous culture system. Eight fermenters (1,223 ± 21 mL were used in a replicated 4 x 4 Latin square design with periods lasting 12 d each (8 d for adaptation and 4 d for sampling. Dietary treatments were: 1 10% CP, 2 12% CP, 3 14% CP, and 4 10 and 14% CP diets oscillating at 48-h intervals. Experimental diets consisted of 50% orchard hay and 50% concentrate. Fermenters were fed 72 g/d and solid and liquid dilution rates were adjusted to 5.5 and 11%/h, respectively. Data were analyzed using the MIXED procedure in SAS with α = 0.05. Apparent and true ruminal digestibilities of dry matter and organic matter were not affected (P > 0.05 by increasing dietary CP, nor by oscillating dietary CP. Total volatile fatty acids concentration and molar proportions of acetate, propionate, butyrate, valerate, iso-butyrate and iso-valerate were not affected (P > 0.05 by increasing or oscillating dietary CP. Ruminal NH3-N concentration increased linearly (P 0.05. However, there was a quadratic effect (P < 0.05 for these variables when dietary CP was increased. These results indicate that either ruminal microorganisms do not respond to oscillating CP levels or are capable of coping with 48-h periods of undernourishment.

  2. Diurnal variation in ruminal pH on the digestibility of highly digestible perennial ryegrass during continuous culture fermentation.

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    Wales, W J; Kolver, E S; Thorne, P L; Egan, A R

    2004-06-01

    Dairy cows grazing high-digestibility pastures exhibit pronounced diurnal variation in ruminal pH, with pH being below values considered optimal for digestion. Using a dual-flow continuous culture system, the hypothesis that minimizing diurnal variation in pH would improve digestion of pasture when pH was low, but not at a higher pH, was tested. Four treatments were imposed, with pH either allowed to exhibit normal diurnal variation around an average pH of 6.1 or 5.6, or maintained at constant pH. Digesta samples were collected during the last 3 d of each of four, 9-d experimental periods. A constant pH at 5.6 compared with a constant pH of 6.1 reduced the digestibility of organic matter (OM), neutral detergent (NDF), and acid detergent fiber (ADF) by 7, 14, and 21%, respectively. When pH was allowed to vary (averaging 5.6), digestion of OM, NDF, and ADF were reduced by 15,30, and 36%, respectively, compared with pH varying at 6.1. There was little difference in digestion parameters when pH was either constant or varied with an average pH of 6.1. However, when average pH was 5.6, maintaining a constant pH significantly increased digestion of OM, NDF, and ADF by 5, 25, and 24% compared with a pH that exhibited normal diurnal variation. These in vitro results show that gains in digestibility and potential milk production can be made by minimizing diurnal variation in ruminal pH, but only when ruminal pH is low (5.6). However, larger gains in productivity can be achieved by increasing average daily ruminal pH from 5.6 to 6.1.

  3. Study of continuous acetone-butanol fermentation by Clostridium acetobutylicum

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    Yarovenko, V L; Nakhmanovich, B M; Shcheblykin, N P; Senkevich, V V

    1960-01-01

    Prophylactic sterilization of small scale equipment (2 fermenters, 3.5 cu. m. each) permitted continuous fermentation through 6 cycles (28 days), each with a new inoculum of C. acetobutylicum. Single cycles could be prolonged to 6 to 11 days without sterilization. Contamination, usually with lactic acid bacteria, sometimes preceded exhaustion of the culture. Input of flour mash at 0.6 to 1.2 cu. m./hr. and withdrawal of products were continuous; acetone yield 6.6 to 7.1 g./l.; residual sugars 0.63 to 0.79%.

  4. Effect of corn inclusion on soybean hull-based diet digestibility and growth performance in continuous culture fermenters and beef cattle.

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    Russell, J R; Sexten, W J; Kerley, M S

    2016-07-01

    Two experiments were conducted using soybean hull (SH) diets with increasing corn proportions to determine increasing corn inclusion effects on fermentation characteristics, diet digestibility, and feedlot performance. The hypothesis was that fiber digestibility would quadratically respond to starch proportion in the diet with a break point where starch inclusion improved fiber digestion and feedlot performance. Proportionately, the diets contained 100:0 (SH100), 90:10 (SH90), 80:20 (SH80), 60:40 (SH60), or 20:80 SH:corn (SH20). In Exp. 1, diets were randomly distributed over 24 continuous culture fermenters and fed for 7 d. In Exp. 2, forty steers (347 ± 29 kg BW) and 50 heifers (374 ± 24 kg BW) were blocked by gender, stratified by BW, and distributed across diets. Cattle were fed for 70 d with titanium dioxide included in the diet for the final 14 d and fecal samples collected to measure digestibility. Individual DMI was measured using GrowSafe Feed Intake system. Data were analyzed using the MIXED procedure of SAS with diet evaluated as the fixed effect. In Exp. 1, NDF digestibility (NDFd) linearly decreased ( = 0.04) and ADF digestibility (ADFd) tended to linearly decrease ( = 0.09) as corn increased. Dry matter digestibility (DMd) was cubic ( = 0.01) and OM digestibility (OMd) was quadratic ( = 0.03), and among the 4 SH-based diets, DMd and OMd were greatest for SH90. Acetate:propionate ratio and pH were quadratic ( digestibility decreased as corn inclusion increased. However, based on continuous culture digestibility and VFA values as well as feedlot digestibility and performance, optimal corn inclusion for growth and diet utilization in the 4 SH-based diets fell between SH80 and SH90, or 0.4 and 0.2% BW corn supplementation. In this study, providing 0.4% BW corn supplementation in fiber-based diets (SH80) provided greater improvement in performance compared with 0.2% BW corn supplementation (SH90).

  5. Integrative modelling of pH-dependent enzyme activity and transcriptomic regulation of the acetone–butanol–ethanol fermentation of Clostridium acetobutylicum in continuous culture

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    Millat, Thomas; Janssen, Holger; Bahl, Hubert; Fischer, Ralf-Jörg; Wolkenhauer, Olaf

    2013-01-01

    Summary In a continuous culture under phosphate limitation the metabolism of Clostridium acetobutylicum depends on the external pH level. By comparing seven steady-state conditions between pH 5.7 and pH 4.5 we show that the switch from acidogenesis to solventogenesis occurs between pH 5.3 and pH 5.0 with an intermediate state at pH 5.1. Here, an integrative study is presented investigating how a changing external pH level affects the clostridial acetone–butanol–ethanol (ABE) fermentation pathway. This is of particular interest as the biotechnological production of n-butanol as biofuel has recently returned into the focus of industrial applications. One prerequisite is the furthering of the knowledge of the factors determining the solvent production and their integrative regulations. We have mathematically analysed the influence of pH-dependent specific enzyme activities of branch points of the metabolism on the product formation. This kinetic regulation was compared with transcriptomic regulation regarding gene transcription and the proteomic profile. Furthermore, both regulatory mechanisms were combined yielding a detailed projection of their individual and joint effects on the product formation. The resulting model represents an important platform for future developments of industrial butanol production based on C. acetobutylicum. PMID:23332010

  6. Linearizing control of continuous anaerobic fermentation processes

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

    1997-09-01

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

  7. Contamination of alcoholic molasses mashes in respect to continuous fermentation

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    Zvacek, O; Barta, J; Vintika, J

    1957-01-01

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

  8. Effect of sprouted barley grain supplementation of an herbage or haylage diet on ruminal fermentation and methane output in continuous culture

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    A 4-unit dual-flow continuous culture fermentor system was used to assess the effect of supplementing 7-d sprouted barley (SB) or barley grain (BG), with a pasture (orchardgrass) or haylage diet, on nutrient digestibility, VFA production, bacterial protein synthesis, and methane production. Treatmen...

  9. Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice.

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    Morán-Marroquín, G A; Córdova, J; Valle-Rodríguez, J O; Estarrón-Espinosa, M; Díaz-Montaño, D M

    2011-11-15

    Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabolic features of these yeasts is required. The effects of dilution rate, nitrogen and phosphorus source addition and micro-aeration on growth, fermentation and synthesis of volatile compounds of two native Saccharomyces cerevisiae strains, cultured in continuous fed with Agave tequilana juice were studied. For S1 and S2 strains, maximal concentrations of biomass, ethanol, consumed sugars, alcohols and esters were obtained at 0.04 h⁻¹. Those concentrations quickly decreased as D increased. For S. cerevisiae S1 cultures (at D=0.08 h⁻¹) supplemented with ammonium phosphate (AP) from 1 to 4 g/L, concentrations of residual sugars decreased from 29.42 to 17.60 g/L and ethanol increased from 29.63 to 40.08 g/L, respectively. The S1 culture supplemented with AP was then micro-aerated from 0 to 0.02 vvm, improving all the kinetics parameters: biomass, ethanol and glycerol concentrations increased from 5.66, 40.08 and 3.11 g/L to 8.04, 45.91 and 4.88 g/L; residual sugars decreased from 17.67 g/L to 4.48 g/L; and rates of productions of biomass and ethanol, and consumption of sugars increased from 0.45, 3.21 and 7.33 g/L·h to 0.64, 3.67 and 8.38 g/L·h, respectively. Concentrations of volatile compounds were also influenced by the micro-aeration rate. Ester and alcohol concentrations were higher, in none aerated and in aerated cultures respectively. Copyright © 2011. Published by Elsevier B.V.

  10. Continuous fermentation of carbohydrate-containing liquids to alcohol

    Energy Technology Data Exchange (ETDEWEB)

    Moldenhauer, O; Lechner, R

    1955-08-25

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

  11. Continuous fermentation of carbohydrate-containing liquids to alcohol

    Energy Technology Data Exchange (ETDEWEB)

    Moldenhauer, O; Lechner, R

    1955-08-29

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

  12. Continuous alcoholic fermentation of blackstrap molasses

    Energy Technology Data Exchange (ETDEWEB)

    Borzani, W; Aquarone, E

    1957-01-01

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

  13. Cultivos de alta densidad celular por retención interna: aplicación a la fermentación continua de etanol High cell density cultures produced by internal retention: application in continuous ethanol fermentation

    Directory of Open Access Journals (Sweden)

    Godoy Rubén Darío

    2004-12-01

    Full Text Available El etanol ha generado gran interés por su potencial como combustible alternativo. No obstante, para que este producto sea competitivo económicamente, es necesario desarrollar procesos de fermentación que incrementen la baja productividad volumétrica lograda en cultivos convencionales (por lote o continuo, por medio de técnicas que permitan altas concentraciones celulares y reduzcan la inhibición por producto. Uno de los métodos empleados frecuentemente involucra la recirculación celular; por ello, en este trabajo se desarrolló un reactor de membrana incorporando un módulo de filtración, con unidades tubulares de 5 u,m en acero inoxidable, dentro de un fermentador de tanque agitado de 3L, para investigar su aplicación en la producción continua de etanol. Los efectos de la concentración celular y la caída de presión transmembranal sobre el flux de permeado fueron evaluados para probar el desempeño del módulo de filtración. Previa selección de las condiciones de fermentación (30 °C, 1,25 -1,75 vvm, pH 4,5, el sistema con retención celular interna fue operado en el cultivo continuo de Saccharomyces cerevisiae a partir de sacarosa. La permeabilidad de las unidades filtrantes fue mantenida mediante la aplicación de pulsos de aire. Más del 97% de las células cultivadas fueron retenidas en el fermentador, alcanzándose una concentración celular de 51 g/L y una productividad promedio de etanol, en el cultivo con retención celular, de 8,51 g/L.h, la cual fue dos veces mayor a la que se obtiene en un cultivo continuo convencional. Palabras clave: reactor de membrana, Saccharomyces cerevisiae, fermentación alcohólica, recirculación celular.Ethanol has provoked great interest due to its potential as an alternative fuel. Nevertheless, fermentation processes must be developed by increasing the low volumetric productivity achieved in conventional cultures (batch or continuous to make this product become economically competitive

  14. Impact of pseudo-continuous fermentation on the ethanol tolerance of Scheffersomyces stipitis.

    Science.gov (United States)

    Liang, Meng; Kim, Min Hea; He, Qinghua Peter; Wang, Jin

    2013-09-01

    In this work we conducted the pseudo-continuous fermentation, i.e., continuous fermentation with cell retention, using Scheffersomyces stipitis, and studied its effect on ethanol tolerance of the strain. During the fermentation experiments, S. stipitis was adapted to a mild concentration of ethanol (20-26 g/L) for two weeks. Two substrates (glucose and xylose) were used in different fermentation experiments. After fermentation, various experiments were performed to evaluate the ethanol tolerance of adapted cells and unadapted cells. Compared to the unadapted cells, the viability of adapted cells increased by 8 folds with glucose as the carbon source and 6 folds with xylose as the carbon source following exposure to 60 g/L ethanol for 2 h. Improved ethanol tolerance of the adapted cells was also revealed in the effects of ethanol on plasma membrane permeability, extracellular alkalization and acidification. The mathematical modeling of cell leakage, extracellular alkalization and acidification revealed that cells cultured on glucose show better ethanol tolerance than cells cultured on xylose but the differences become smaller for adapted cells. The results show that pseudo-continuous fermentation can effectively improve cell's ethanol tolerance due to the environmental pressure during the fermentation process. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  15. Continuous hydrogen production from starch by fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Yasuda, Keigo; Tanisho, Shigeharu [Yokohama National Univ. (Japan)

    2010-07-01

    This study was investigated the effect of hydraulic retention time (HRT) on hydrogen production rate, hydrogen yield and the production rate of volatile fatty acid. The experiment was performed in a continuous stirred tank reactor (CSTR) with a working volume of 1 L by using a Clostridium sp. The temperature of the CSTR was regulated 37 C. The pH was controlled 6.0 by the addition of 3 M of NaOH solution. Starch was used as the carbon source with the concentration of 30 g L{sup -1}. Hydrogen production rate increased from 0.9 L-H{sub 2} L-culture{sup -1} h{sup -1} to 3.2 L-H{sub 2} L-culture{sup -1} h{sup -1} along with the decrease of HRT from 9 h to 1.5 h. Hydrogen yield decreased at low HRT. The major volatile fatty acids are acetic acid, butyric acid and lactic acid. The production rates of acetic acid and butyric acid increased along with the decrease of HRT. On the other hand, the rate of lactic acid was low at high HRT while it increased at HRT 1.5 h. The increase of the production rate of lactic acid suggested one of the reasons that hydrogen yield decreased. (orig.)

  16. Simulation and optimization of continuous extractive fermentation with recycle system

    Science.gov (United States)

    Widjaja, Tri; Altway, Ali; Rofiqah, Umi; Airlangga, Bramantyo

    2017-05-01

    Extractive fermentation is continuous fermentation method which is believed to be able to substitute conventional fermentation method (batch). The recovery system and ethanol refinery will be easier. Continuous process of fermentation will make the productivity increase although the unconverted sugar in continuous fermentation is still in high concentration. In order to make this process more efficient, the recycle process was used. Increasing recycle flow will enhance the probability of sugar to be re-fermented. However, this will make ethanol enter fermentation column. As a result, the accumulated ethanol will inhibit the growth of microorganism. This research aims to find optimum conditions of solvent to broth ratio (S:B) and recycle flow to fresh feed ratio in order to produce the best yield and productivity. This study employed optimization by Hooke Jeeves method using Matlab 7.8 software. The result indicated that optimum condition occured in S: B=2.615 and R: F=1.495 with yield = 50.2439 %.

  17. 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. ...

  18. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen

    Directory of Open Access Journals (Sweden)

    Krešimir Mastanjević

    2017-01-01

    Full Text Available In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 % and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days, a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures significantly (p<0.05 affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture.

  19. Continuous culture apparatus and methodology

    International Nuclear Information System (INIS)

    Conway, H.L.

    1975-01-01

    At present, we are investigating the sorption of potentially toxic trace elements by phytoplankton under controlled laboratory conditions. Continuous culture techniques were used to study the mechanism of the sorption of the trace elements by unialgal diatom populations and the factors influencing this sorption. Continuous culture methodology has been used extensively to study bacterial kinetics. It is an excellent technique for obtaining a known physiological state of phytoplankton populations. An automated method for the synthesis of continuous culture medium for use in these experiments is described

  20. Effect of sprouted barley grain supplementation of an herbage-based or haylage-based diet on ruminal fermentation and methane output in continuous culture.

    Science.gov (United States)

    Hafla, A N; Soder, K J; Brito, A F; Rubano, M D; Dell, C J

    2014-12-01

    A 4-unit dual-flow continuous-culture fermentor system was used to assess the effect of supplementing 7-d sprouted barley (SB) or barley grain (BG) with an herbage-based or haylage-based diet on nutrient digestibility, volatile fatty acid (VFA) profiles, bacterial protein synthesis, and methane (CH4) output. Treatments were randomly assigned to fermentors in a 4 × 4 Latin square design with a 2 × 2 factorial arrangement using 7 d for diet adaptation and 3 d for sample collection. Experimental diets were (1) 55.5 g of herbage dry matter (DM) + 4.5 g of SB DM, (2) 56.0 g of herbage DM + 4.0 g of BG DM, (3) 55.5 g of haylage DM + 4.5 g of SB DM, and (4) 56.0 g of haylage DM + 4.0 g of BG DM. Forages were fed at 0730, 1030, 1400, and 1900 h, whereas SB and BG were fed at 0730 and 1400 h. Gas samples for CH₄ analysis were collected at 0725, 0900, 1000, 1355, 1530, and 1630 h on d 8, 9, and 10. Fluid samples were taken once daily on d 8, 9, and 10 for pH measurements and for ammonia-N and VFA analysis and analyzed for DM, organic matter, crude protein, neutral detergent fiber, and acid detergent fiber for determination of nutrient digestibilities and estimation of bacterial protein synthesis. Orthogonal contrasts were used to compare the effect of forage source (haylage vs. herbage), supplement (BG vs. SB), and the forage × supplement interaction. Apparent and true DM and organic matter digestibilities as well as apparent crude protein digestibility were not affected by forage source. However, true DM digestibility was greatest for diets supplemented with SB. Apparent neutral and acid detergent fiber digestibilities of herbage-based diets were higher than haylage-based diets but fiber digestibility was not affected by supplement. Diets supplemented with SB had higher mean and minimum pH than BG; however, maximum pH was not affected by diet. Supplementation with BG produced a greater concentration of total VFA compared with diets supplemented with SB. Haylage

  1. Continuous lactic fermentation of deproteinized sweet whey

    Directory of Open Access Journals (Sweden)

    M. Trujillo

    1998-01-01

    Full Text Available Whey is a major water contaminant due to its high biochemical oxygen demand (BOD, stemming mainly from its lactose (milk sugar content. The objetive of this research was to investigate the conversion of whey into useful, value-added products. Several methods have been developed already, the most important being dehydration, production of drinks, and conversion of the sugar component into organic acids. Lactic acid including its sodium, calcium, iron and antimony salts, is a valuable product in the alimentary industry and is also a raw material in the chemical industry. To maximize lactic acid production we determined the optimal dilution rate (D carrying out eight fermentations, with D = 0.102 h-1, until the acid production was nil (D= 3.0 h-1. Working conditions were 45 ± 0.1 °C, pH 5.6 ± 0.2, and a cell concentration of 30 ± 4.0 g/L, using Lactobacillus bulgaricus, and deproteinized sweet whey as a substrate. Production of lactic acid and sodium lactate was between 0.5 and 24.37 g/L. Stability of production was reached in average after two retention times. Highest productivity was at D= 0.2 h-1 (2.5 g/Lh , where only 30% of the lactose was consumed from the substrate . Highest lactose consumption was found at D= 0.102 h-1 (53.4%, where productivity was nearly maximal (2.49g/Lh, but acid concentration (26.6% was considerably higher than at the corresponding dilution rate D= 0.2 h-1, which was 14.75 g/L.

  2. Model based Control of a Continuous Yeast Fermentation

    DEFF Research Database (Denmark)

    Andersen, Maria Yolanda; Brabrand, Henrik; Jørgensen, Sten Bay

    1991-01-01

    Control of a continuous fermentation with Saccharomyces cerevisiae is performed by manipulation of the feed flow rate using an ethanol measurement in the exit gas The process is controlled at the critical dilution rate with a low ethanol concentration of 40-50 mg/l. A standard PI controller is able...

  3. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65oC in a cabinet dryer for 48 h and ...

  4. Nonlinear analysis and control of a continuous fermentation process

    DEFF Research Database (Denmark)

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

    2002-01-01

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

  5. [Continuous ethanol fermentation coupled with recycling of yeast flocs].

    Science.gov (United States)

    Wang, Bo; Ge, Xu-Meng; Li, Ning; Bai, Feng-Wu

    2006-09-01

    A continuous ethanol fermentation system composed of three-stage tanks in series coupled with two sedimentation tanks was established. A self-flocculating yeast strain developed by protoplast fusion from Saccharomyces cerevisiae and Schizosaccharomyces pombe was applied. Two-stage enzymatic hydrolysate of corn powder containing 220g/L of reducing sugar, supplemented with 1.5g/L (NH4)2HPO4 and 2.5g/L KH2PO4, was used as the ethanol fermentation substrate and fed into the first fermentor at the dilution rate of 0.057h(-1). The yeast flocs separated by sedimentation were recycled into the first fermentor as two different models: activation-recycle and direct recycle. The quasi-steady states were obtained for both operation models after the fermentation systems experienced short periods of transitions. Activation process helped enhance the performance of ethanol fermentation at the high dilution rates. The broth containing more than 101g/L ethanol, 3.2g/L residual reducing sugar and 7.7g/L residual total sugar was produced. The ethanol productivity was calculated to be 5.77g/(L x h), which increased by more than 70% compared with that achieved in the same tank in series system without recycling of yeast cells.

  6. A novel approach of modeling continuous dark hydrogen fermentation.

    Science.gov (United States)

    Alexandropoulou, Maria; Antonopoulou, Georgia; Lyberatos, Gerasimos

    2018-02-01

    In this study a novel modeling approach for describing fermentative hydrogen production in a continuous stirred tank reactor (CSTR) was developed, using the Aquasim modeling platform. This model accounts for the key metabolic reactions taking place in a fermentative hydrogen producing reactor, using fixed stoichiometry but different reaction rates. Biomass yields are determined based on bioenergetics. The model is capable of describing very well the variation in the distribution of metabolic products for a wide range of hydraulic retention times (HRT). The modeling approach is demonstrated using the experimental data obtained from a CSTR, fed with food industry waste (FIW), operating at different HRTs. The kinetic parameters were estimated through fitting to the experimental results. Hydrogen and total biogas production rates were predicted very well by the model, validating the basic assumptions regarding the implicated stoichiometric biochemical reactions and their kinetic rates. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

    Tedder, Daniel W.

    1985-05-14

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

  8. Development of a goat fermented milk with probiotics starter culture

    Directory of Open Access Journals (Sweden)

    Aldo Hernández-Monzón

    2016-07-01

    Full Text Available The goat milk for their multiple properties nutraceutical and for the high yield of their derived products, it represents an interesting commercial alternative for the elaboration of special fermented milk. At the present time the probiotics starter culture for their proven properties are used thoroughly in the elaboration of fermented milk. Keeping in mind these antecedents this work had as objective to develop a fermented milk of goat with characteristic probiotics, good acceptability and appropriate shelf life using the starter culture Lactobacillus casei, Lactobacillus acidophilus jointly with the starter culture of the yogurt. It was carried out a design of experiment of response surface (22 with the independent variables, starter culture dose (1.5 to 2.5% and the relationship of starter culture of yogurt: probiotics starter culture 1:3 at 1:5. As variable answers they took: the viability, the acidity and the sensorial indicators. The formulation selected with the best characteristics was conserved to temperature of 4 oC for the evaluation of the storage life. The best formulation was the 2% starter culture with a relationship of 1:4. The fermented milk was evaluated of “I like” and its viability was above the therapeutic minimum until the 21 days (log (UFC/ml of 8.8 at 7.0.

  9. Evaluation of soymilk fermentation with a lactic culture

    Directory of Open Access Journals (Sweden)

    Martha Cecilia Quicazán

    2001-07-01

    Full Text Available Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology, was fermented by using a thermophyllic lactic culture consisting of L delbrueckii ss. bulgaricus, L. delbrueckii ss. lactis and S. salivarius ss. thermophilus. The soymilk composition was standardised (before fermentation, regarding solids and protein contení, by means of Brix0 as process variable. Soymilk was fermented by applying those same basic operations followed in cow milk fermentation. Acidification was assessed by evaluating pH, titrable acidity and organic acid production during the process by HPLC in an ionic exclusion column. Reologyc property modification was studied and compared with that for cow milk. It was proved that, despite the absence of lactose as substrate, soymilk acidification during this process can be explained by lactic acid production and that soymilk solid content influences acid production and changes in viscosity.

  10. 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.

  11. Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation

    Directory of Open Access Journals (Sweden)

    Francieli Bortoluzzi Menegat

    2016-10-01

    Full Text Available Asparaginase is an enzyme used in clinical treatments as a chemotherapeutic agent and in food technology to prevent acrylamide formation in fried and baked foods. Asparaginase is industrially produced by microorganisms, mainly gram-negative bacteria. Zymomonas mobilis is a Gram-negative bacterium that utilizes glucose, fructose and sucrose as carbon source and has been known for its efficiency in producing ethanol, sorbitol, levan, gluconic acid and has recently aroused interest for asparaginase production. Current assay optimizes the production of Z. mobilis asparaginase by continuous fermentation using response surface experimental design and methodology. The studied variables comprised sucrose, yeast extract and asparagine. Optimized condition obtained 117.45 IU L-1 with dilution rate 0.20 h-1, yeast extract 0.5 g L-1, sucrose 20 g L-1 and asparagine 1.3 g L-1. Moreover, carbon:nitrogen ratio (1:0.025 strongly affected the response of asparaginase activity. The use of Z. mobilis by continuous fermentation has proved to be a promising alternative for the biotechnological production of asparaginase.

  12. Use of a continuous culture fermentation system to investigate the effect of GanedenBC30 (Bacillus coagulans GBI-30, 6086) supplementation on pathogen survival in the human gut microbiota.

    Science.gov (United States)

    Honda, Harue; Gibson, Glenn R; Farmer, Sean; Keller, David; McCartney, Anne L

    2011-02-01

    Single-stage continuous fermentation systems were employed to examine the effects of GanedenBC(30) supplementation on the human gastrointestinal microbiota in relation to pathogen challenge in vitro. Denaturing gradient gel electrophoresis analysis demonstrated that GanedenBC(30) supplementation modified the microbial profiles in the fermentation systems compared with controls, with profiles clustering according to treatment. Overall, GanedenBC(30) supplementation did not elicit major changes in bacterial population counts in vitro, although notably higher Bcoa191 counts were seen following probiotic supplementation (compared to the controls). Pathogen challenge did not elicit significant modification of the microbial counts in vitro, although notably higher Clit135 counts were seen in the control system post-Clostridium difficile challenge than in the corresponding GanedenBC(30)-supplemented systems. Sporulation appears to be associated with the anti-microbial activity of GanedenBC(30), suggesting that a bi-modal lifecycle of GanedenBC(30)in vivo may lead to anti-microbial activity in distal regions of the gastrointestinal tract. Copyright © 2011 Elsevier Ltd. All rights reserved.

  13. Continuous dry fermentation of swine manure for biogas production

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Chuang; Zheng, Dan [Biogas Institute of Ministry of Agriculture, Chengdu 610041 (China); Liu, Gang–Jin [Biogas Institute of Ministry of Agriculture, Chengdu 610041 (China); Bioprocess Control AB, Scheelevägen 22, 223 63 Lund (Sweden); Deng, Liang–Wei, E-mail: dengliangwei@caas.cn [Biogas Institute of Ministry of Agriculture, Chengdu 610041 (China); Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture, Chengdu 610041 (China); Southwest Collaborative Innovation Center of Swine for Quality & Safety, Chengdu 611130 (China); Long, Yan; Fan, Zhan–Hui [Biogas Institute of Ministry of Agriculture, Chengdu 610041 (China)

    2015-04-15

    Highlights: • Continuous dry fermentation of swine manure for biogas production is feasible. • The feedstock TS concentration exerted a significant impact on biogas production. • Influences of ammonia and digestate liquidity were investigated in this study. • The results showed that the feedstock TS of swine manure should not exceed 30%. - Abstract: A down plug-flow anaerobic reactor (DPAR) was designed for the feasibility study on continuous dry fermentation of swine manure without any additional stirring. Using fresh swine manure as the feedstock with TS concentration (w/w) of 20%, 25%, 30%, and 35%, stable volumetric biogas production rates of 2.40, 1.92, 0.911, and 0.644 L·(L d){sup −1} and biogas yields of 0.665, 0.532, 0.252, and 0.178 L g{sup −1}VS were obtained respectively, and the TS degradation rates were 46.5%, 45.4%, 53.2%, and 55.6%, respectively. With the increase of feedstock TS concentration, the concentration of ammonia nitrogen grew up to the maximum value of 3500 mg L{sup −1}. Biogas production was obviously inhibited when the concentration of ammonia nitrogen was above 3000 mg L{sup −1}. The maximal volumetric biogas production rate of 2.34 L·(L d){sup −1} and biogas yield of 0.649 L g{sup −1}VS were obtained with TS concentration of 25% at 25 °C without inhibition. Liquidity experiments showed that TS concentration of digestate could be less than 15.8%, and the flow rate of digestate more than 0.98 m s{sup −1} when the feedstock TS concentration was less than 35%, which indicated the digestate could be easily discharged from a DPAR. Therefore, it is feasible to conduct a continuous dry fermentation in a DPAR using fresh swine manure as the feedstock with TS concentration less than 35%, whereas the feedstock TS concentration should not exceed 30% to achieve the maximal biogas production rate and biogas yield.

  14. Continuous dry fermentation of swine manure for biogas production

    International Nuclear Information System (INIS)

    Chen, Chuang; Zheng, Dan; Liu, Gang–Jin; Deng, Liang–Wei; Long, Yan; Fan, Zhan–Hui

    2015-01-01

    Highlights: • Continuous dry fermentation of swine manure for biogas production is feasible. • The feedstock TS concentration exerted a significant impact on biogas production. • Influences of ammonia and digestate liquidity were investigated in this study. • The results showed that the feedstock TS of swine manure should not exceed 30%. - Abstract: A down plug-flow anaerobic reactor (DPAR) was designed for the feasibility study on continuous dry fermentation of swine manure without any additional stirring. Using fresh swine manure as the feedstock with TS concentration (w/w) of 20%, 25%, 30%, and 35%, stable volumetric biogas production rates of 2.40, 1.92, 0.911, and 0.644 L·(L d) −1 and biogas yields of 0.665, 0.532, 0.252, and 0.178 L g −1 VS were obtained respectively, and the TS degradation rates were 46.5%, 45.4%, 53.2%, and 55.6%, respectively. With the increase of feedstock TS concentration, the concentration of ammonia nitrogen grew up to the maximum value of 3500 mg L −1 . Biogas production was obviously inhibited when the concentration of ammonia nitrogen was above 3000 mg L −1 . The maximal volumetric biogas production rate of 2.34 L·(L d) −1 and biogas yield of 0.649 L g −1 VS were obtained with TS concentration of 25% at 25 °C without inhibition. Liquidity experiments showed that TS concentration of digestate could be less than 15.8%, and the flow rate of digestate more than 0.98 m s −1 when the feedstock TS concentration was less than 35%, which indicated the digestate could be easily discharged from a DPAR. Therefore, it is feasible to conduct a continuous dry fermentation in a DPAR using fresh swine manure as the feedstock with TS concentration less than 35%, whereas the feedstock TS concentration should not exceed 30% to achieve the maximal biogas production rate and biogas yield

  15. Nonlinear impulsive system of fed-batch culture in fermentative production and its properties

    International Nuclear Information System (INIS)

    Gao Caixia; Li Kezan; Feng Enmin; Xiu Zhilong

    2006-01-01

    In this study, the nonlinear dynamical system of fed-batch fermentation is investigated in the process of bio-dissimilation of glycerol to 1,3-propanediol by Klebsiella pneumoniae. Considering the abrupt increase of glycerol in fed-batch culture, this paper proposes a nonlinear impulsive system of the culture process, which is fit for formulating the factual fermentation better than the continuous models in being. We study the questions of existence and properties of mild solutions for the system and the continuous dependence of solutions on initial values and the controllable variable. Finally, the numerical simulations show that the errors between experimental and computational values using the impulsive system are less than those using the previous continuous system

  16. Continuous dry fermentation of swine manure for biogas production.

    Science.gov (United States)

    Chen, Chuang; Zheng, Dan; Liu, Gang-Jin; Deng, Liang-Wei; Long, Yan; Fan, Zhan-Hui

    2015-04-01

    A down plug-flow anaerobic reactor (DPAR) was designed for the feasibility study on continuous dry fermentation of swine manure without any additional stirring. Using fresh swine manure as the feedstock with TS concentration (w/w) of 20%, 25%, 30%, and 35%, stable volumetric biogas production rates of 2.40, 1.92, 0.911, and 0.644L · (Ld)(-1) and biogas yields of 0.665, 0.532, 0.252, and 0.178 L g(-)(1)VS were obtained respectively, and the TS degradation rates were 46.5%, 45.4%, 53.2%, and 55.6%, respectively. With the increase of feedstock TS concentration, the concentration of ammonia nitrogen grew up to the maximum value of 3500 mg L(-1). Biogas production was obviously inhibited when the concentration of ammonia nitrogen was above 3000 mg L(-1). The maximal volumetric biogas production rate of 2.34 L ·(Ld)(-1) and biogas yield of 0.649 L g(-1)VS were obtained with TS concentration of 25% at 25°C without inhibition. Liquidity experiments showed that TS concentration of digestate could be less than 15.8%, and the flow rate of digestate more than 0.98 m s(-1) when the feedstock TS concentration was less than 35%, which indicated the digestate could be easily discharged from a DPAR. Therefore, it is feasible to conduct a continuous dry fermentation in a DPAR using fresh swine manure as the feedstock with TS concentration less than 35%, whereas the feedstock TS concentration should not exceed 30% to achieve the maximal biogas production rate and biogas yield. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

    Science.gov (United States)

    Ummadi, Madhavi (Soni); Curic-Bawden, Mirjana

    Lactic acid bacteria (LAB) have been used as starter cultures for fermenting foods long before the importance of microorganisms were recognized. The most important group of LAB are the lactococci, lactobacilli, streptococci, and pediococci. Additionally, bifidobacteria have been included as a probiotic, providing added value to the product. Since the genera involved are so diverse, the nutritional requirements (energy, carbon and nitrogen sources) differ significantly between and within species. Designing an optimum fermentation medium for production of active and vigorous LAB starter cultures and probiotics requires selecting the right raw ingredients, especially protein hydrolysates that can provide adequate nutrients for growth and viability. This chapter attempts to describe the application of various commercial protein hydrolysates used for production of dairy and meat starter cultures, with special emphasis on meeting the nitrogen requirements of industrially important LAB species.

  18. Antioxidant activity of fermented broccoli and spinach by Kombucha culture

    Science.gov (United States)

    Artanti, Nina; Susilowati, Agustine; Aspiyanto, Lotulung, Puspa Dewi Narrij; Maryati, Yati

    2017-11-01

    Broccoli (Brassica oleracea L.) and spinach (Amaranthus spp.) are vegetables that known to have many benefit for health. Previous studies on the fermentation of those vegetables using kombucha cultured showed increase in bioactive components such as total polyphenol content. The current studies was performed to evaluate the antioxidant activity of fermented spinach and broccoli before (feed) and after treatment with filtration (retentate and permeate). Filtration was conducted using Stirred Ultrafiltration Cell (SUFC) with UF membrane 100,000 MWCO mode at fixed condition (stirred rotation 300 rpm, room temperature, pressure 40 psia). Antioxidant evaluation was conducted using 2,2-diphenyl-1-picril hydrazyl (DPPH) free radical scavenging activity assay. The results showed that all samples from fermented broccoli showed antioxidant activity (feed 15.82% inhibition and retentate 15.29% inhibition), with the best antioxidant activity was obtained from permeate (75.98% inhibition). Whereas from fermented spinach only permeate showed antioxidant activity (21.84% inhibition) and it significantly lower than broccoli permeate. The mass spectrum of LCMS analysis on broccoli samples showed the present of several mass spectrum with (M+H) range from 148.1 to 442.5 in feed, retentate and permeate. In those samples (M+H) 360.4 always has the highest relative intensity. These results suggest that fermented broccoli has potential for development as functional drink for the source of antioxidant and the permeate obtained from filtration treatment significantly increased the antioxidant activity.

  19. Modeling of Clostridium tyrobutyricum for Butyric Acid Selectivity in Continuous Fermentation

    OpenAIRE

    Du, Jianjun; McGraw, Amy; Hestekin, Jamie

    2014-01-01

    A mathematical model was developed to describe batch and continuous fermentation of glucose to organic acids with Clostridium tyrobutyricum. A modified Monod equation was used to describe cell growth, and a Luedeking-Piret equation was used to describe the production of butyric and acetic acids. Using the batch fermentation equations, models predicting butyric acid selectivity for continuous fermentation were also developed. The model showed that butyric acid production was a strong function ...

  20. Modeling of Clostridium t yrobutyricum for Butyric Acid Selectivity in Continuous Fermentation

    OpenAIRE

    Jianjun Du; Amy McGraw; Jamie A. Hestekin

    2014-01-01

    A mathematical model was developed to describe batch and continuous fermentation of glucose to organic acids with Clostridium tyrobutyricum . A modified Monod equation was used to describe cell growth, and a Luedeking-Piret equation was used to describe the production of butyric and acetic acids. Using the batch fermentation equations, models predicting butyric acid selectivity for continuous fermentation were also developed. The model showed that butyric acid production was a strong function...

  1. Multi-stage high cell continuous fermentation for high productivity and titer.

    Science.gov (United States)

    Chang, Ho Nam; Kim, Nag-Jong; Kang, Jongwon; Jeong, Chang Moon; Choi, Jin-dal-rae; Fei, Qiang; Kim, Byoung Jin; Kwon, Sunhoon; Lee, Sang Yup; Kim, Jungbae

    2011-05-01

    We carried out the first simulation on multi-stage continuous high cell density culture (MSC-HCDC) to show that the MSC-HCDC can achieve batch/fed-batch product titer with much higher productivity to the fed-batch productivity using published fermentation kinetics of lactic acid, penicillin and ethanol. The system under consideration consists of n-serially connected continuous stirred-tank reactors (CSTRs) with either hollow fiber cell recycling or cell immobilization for high cell-density culture. In each CSTR substrate supply and product removal are possible. Penicillin production is severely limited by glucose metabolite repression that requires multi-CSTR glucose feeding. An 8-stage C-HCDC lactic acid fermentation resulted in 212.9 g/L of titer and 10.6 g/L/h of productivity, corresponding to 101 and 429% of the comparable lactic acid fed-batch, respectively. The penicillin production model predicted 149% (0.085 g/L/h) of productivity in 8-stage C-HCDC with 40 g/L of cell density and 289% of productivity (0.165 g/L/h) in 7-stage C-HCDC with 60 g/L of cell density compared with referring batch cultivations. A 2-stage C-HCDC ethanol experimental run showed 107% titer and 257% productivity of the batch system having 88.8 g/L of titer and 3.7 g/L/h of productivity. MSC-HCDC can give much higher productivity than batch/fed-batch system, and yield a several percentage higher titer as well. The productivity ratio of MSC-HCDC over batch/fed-batch system is given as a multiplication of system dilution rate of MSC-HCDC and cycle time of batch/fed-batch system. We suggest MSC-HCDC as a new production platform for various fermentation products including monoclonal antibody.

  2. Cultural Continuities: An Australian Perspective.

    Science.gov (United States)

    Ebbeck, Marjory

    2001-01-01

    Examined school attitudes of 101 mothers of preschoolers who were immigrants to Australia from Vietnam, Cambodia, Indonesia, mainland China, and the Philippines; also examined views of 100 early childhood teachers. Found differences in views regarding the importance of maintaining family culture and first language, and the importance of sharing…

  3. 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.)

  4. Continuous dark fermentative hydrogen production by mesophilic microflora: Principles and progress

    Energy Technology Data Exchange (ETDEWEB)

    Hawkes, Freda R.; Hussy, Ines; Kyazze, Godfrey; Dinsdale, Richard; Hawkes, Dennis L. [School of Applied Sciences, University of Glamorgan, Pontypridd RCT CF37 1DL (United Kingdom)

    2007-02-15

    Continuous, dark fermentative hydrogen production technology using mixed microflora at mesophilic temperatures may be suitable for commercial development. Clostridial-based cultures from natural sources have been widely used, but more information on the need for heat treatment of inocula and conditions leading to germination and sporulation are required. The amount of nutrients given in the literature vary widely. Hydrogen production is reported to proceed without methane production in the reactor in the pH range 4.5-6.7, with hydraulic retention times optimally between a few hours and 3 days depending on substrate. Higher substrate concentrations should be more energy-efficient but there are product inhibition limitations, for example from unionised butyric acid. Inhibition by H{sub 2} can be reduced by stirring, sparging or extraction through membranes. Of the reactor types investigated, while granules have the best performance with soluble substrate, for particulate feedstock biofilm reactors or continuous stirred tank reactors may be most successful. A second stage is required to utilise the fermentation end products which, when cost-effective reactors are developed, may be photofermentation or microbial fuel cell technologies. Anaerobic digestion is a currently-available technology and the two-stage process is reported to give greater conversion efficiency than anaerobic digestion alone. (author)

  5. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    OpenAIRE

    Karslo?lu, Bet?l; ?i?ek, ?mran Ensoy; Kolsarici, Nuray; Cando?an, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

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

    Science.gov (United States)

    van de Lagemaat, J; Pyle, D L

    2004-09-30

    Truly continuous solid-state fermentations with operating times of 2-3 weeks were conducted in a prototype bioreactor for the production of fungal (Penicillium glabrum) tannase from a tannin-containing model substrate. Substantial quantities of the enzyme were synthesized throughout the operating periods and (imperfect) steady-state conditions seemed to be achieved soon after start-up of the fermentations. This demonstrated for the first time the possibility of conducting solid-state fermentations in the continuous mode and with a constant noninoculated feed. The operating variables and fermentation conditions in the bioreactor were sufficiently well predicted for the basic reinoculation concept to succeed. However, an incomplete understanding of the microbial mechanisms, the experimental system, and their interaction indicated the need for more research in this novel area of solid-state fermentation. Copyright 2004 Wiley Periodicals, Inc.

  7. Examination of protein degradation in continuous flow, microbial electrolysis cells treating fermentation wastewater

    KAUST Repository

    Nam, Joo-Youn; Yates, Matthew D.; Zaybak, Zehra; Logan, Bruce E.

    2014-01-01

    © 2014 Elsevier Ltd. Cellulose fermentation wastewaters (FWWs) contain short chain volatile fatty acids and alcohols, but they also have high concentrations of proteins. Hydrogen gas production from FWW was examined using continuous flow microbial

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

    International Nuclear Information System (INIS)

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

    2017-01-01

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

  9. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Optimization of cyclosporin A production by Beauveria nivea in continuous fed-batch fermentation

    Directory of Open Access Journals (Sweden)

    Dong Huijun

    2011-01-01

    Full Text Available To develop the effective control method for fed-batch culture of cyclosporin A production, we chose fructose, L-valine and (NH42HPO4 as feeding nutrients and compared their productivities in relation to different concentrations. The feeding rate of three kinds of feeding materials was controlled to maintain the suitable residual concentration. The fed-batch fermentation results indicated that the optimal concentrations of fructose, L-valine and (NH42HPO4 were about 20 g/L, 0.5 g/L and 0.6 g/L for cyclosporin A production, respectively. The cultivation of Beauveria nivea could produce cyclosporin A up to 6.2 g/L for 240 hrs through a continuous feeding-rate-controlled-batch process under the optimal feeding conditions.

  11. Modeling and Parameter Identification Involving 3-Hydroxypropionaldehyde Inhibitory Effects in Glycerol Continuous Fermentation

    Directory of Open Access Journals (Sweden)

    Zhaohua Gong

    2012-01-01

    Full Text Available Mathematical modeling and parameter estimation are critical steps in the optimization of biotechnological processes. In the 1,3-propanediol (1,3-PD production by glycerol fermentation process under anaerobic conditions, 3-hydroxypropionaldehyde (3-HPA accumulation would arouse an irreversible cessation of the fermentation process. Considering 3-HPA inhibitions to cells growth and to activities of enzymes, we propose a novel mathematical model to describe glycerol continuous cultures. Some properties of the above model are discussed. On the basis of the concentrations of extracellular substances, a parameter identification model is established to determine the kinetic parameters in the presented system. Through the penalty function technique combined with an extension of the state space method, an improved genetic algorithm is then constructed to solve the parameter identification model. An illustrative numerical example shows the appropriateness of the proposed model and the validity of optimization algorithm. Since it is difficult to measure the concentrations of intracellular substances, a quantitative robustness analysis method is given to infer whether the model is plausible for the intracellular substances. Numerical results show that the proposed model is of good robustness.

  12. Evolutionary engineering to enhance starter culture performance in food fermentations.

    Science.gov (United States)

    Bachmann, Herwig; Pronk, Jack T; Kleerebezem, Michiel; Teusink, Bas

    2015-04-01

    Microbial starter cultures are essential for consistent product quality and functional properties such as flavor, texture, pH or the alcohol content of various fermented foods. Strain improvement programs to achieve desired properties in starter cultures are diverse, but developments in next-generation sequencing lead to an increased interest in evolutionary engineering of desired phenotypes. We here discuss recent developments of strain selection protocols and how computational approaches can assist such experimental design. Furthermore the analysis of evolved phenotypes and possibilities with complex consortia are highlighted. Studies carried out with mainly yeast and lactic acid bacteria demonstrate the power of evolutionary engineering to deliver strains with novel phenotypes as well as insight into underlying mechanisms. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Omega-3 production by fermentation of Yarrowia lipolytica: From fed-batch to continuous.

    Science.gov (United States)

    Xie, Dongming; Miller, Edward; Sharpe, Pamela; Jackson, Ethel; Zhu, Quinn

    2017-04-01

    The omega-3 fatty acid, cis-5,8,11,14,17-eicosapentaenoic acid (C20:5; EPA) has wide-ranging benefits in improving heart health, immune function, and mental health. A sustainable source of EPA production through fermentation of metabolically engineered Yarrowia lipolytica has been developed. In this paper, key fed-batch fermentation conditions were identified to achieve 25% EPA in the yeast biomass, which is so far the highest EPA titer reported in the literature. Dynamic models of the EPA fermentation process were established for analyzing, optimizing, and scaling up the fermentation process. In addition, model simulations were used to develop a two-stage continuous process and compare to single-stage continuous and fed- batch processes. The two stage continuous process, which is equipped with a smaller growth fermentor (Stage 1) and a larger production fermentor (Stage 2), was found to be a superior process to achieve high titer, rate, and yield of EPA. A two-stage continuous fermentation experiment with Y. lipolytica strain Z7334 was designed using the model simulation and then tested in a 2 L and 5 L fermentation system for 1,008 h. Compared with the standard 2 L fed-batch process, the two-stage continuous fermentation process improved the overall EPA productivity by 80% and EPA concentration in the fermenter by 40% while achieving comparable EPA titer in biomass and similar conversion yield from glucose. During the long-term experiment it was also found that the Y. lipolytica strain evolved to reduce byproduct and increase lipid production. This is one of the few continuous fermentation examples that demonstrated improved productivity and concentration of a final product with similar conversion yield compared with a fed-batch process. This paper suggests the two-stage continuous fermentation could be an effective process to achieve improved production of omega-3 and other fermentation products where non-growth or partially growth associated kinetics

  14. Modeling of Clostridium tyrobutyricum for Butyric Acid Selectivity in Continuous Fermentation

    Directory of Open Access Journals (Sweden)

    Jianjun Du

    2014-04-01

    Full Text Available A mathematical model was developed to describe batch and continuous fermentation of glucose to organic acids with Clostridium tyrobutyricum. A modified Monod equation was used to describe cell growth, and a Luedeking-Piret equation was used to describe the production of butyric and acetic acids. Using the batch fermentation equations, models predicting butyric acid selectivity for continuous fermentation were also developed. The model showed that butyric acid production was a strong function of cell mass, while acetic acid production was a function of cell growth rate. Further, it was found that at high acetic acid concentrations, acetic acid was metabolized to butyric acid and that this conversion could be modeled. In batch fermentation, high butyric acid selectivity occurred at high initial cell or glucose concentrations. In continuous fermentation, decreased dilution rate improved selectivity; at a dilution rate of 0.028 h−1, the selectivity reached 95.8%. The model and experimental data showed that at total cell recycle, the butyric acid selectivity could reach 97.3%. This model could be used to optimize butyric acid production using C. tyrobutyricum in a continuous fermentation scheme. This is the first study that mathematically describes batch, steady state, and dynamic behavior of C. tyrobutyricum for butyric acid production.

  15. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

    Science.gov (United States)

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino

    2015-01-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. PMID:26150457

  16. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.

    Science.gov (United States)

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino; Verstrepen, Kevin J

    2015-09-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  17. Continuous butyric acid fermentation coupled with REED technology for enhanced productivity

    DEFF Research Database (Denmark)

    Baroi, George Nabin; Skiadas, Ioannis; Westermann, Peter

    strains, C.tyrobutyricum seems the most promising for biological production of butyric acid as it is characterised by higher selectivity and higher tolerance to butyric acid. However, studies on fermentative butyric production from lignocellulosic biomasses are scarce in the international literature...... of continuous fermentation mode and in-situ acids removal by Reverse Enhanced Electro Dialysis (REED) resulted to enhanced sugars consumption rates when 60% PHWS was fermented. Specifically, glucose and xylose consumption rate increased by a factor of 6 and 39, respectively, while butyric acid productivity...

  18. Modeling a one-stage continuous ethanol fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Michalski, H; Wieczorek, A

    1974-01-01

    Kinetics of the fermentation process carried out with Saccharomyces cerevisiae hybrid G-67 on synthetic media at different initial concentrations of sugar and mixing speed have been determined. No significant effect of mixing (Reynolds No. 1915-7760) and initial sugar concentrations within 50 to 150 g/l was found on the biomass and final ethanol concentration or on the amount of sugar consumed. The optimum dilution rate was 0.10 to 0.20 h/sup -1/. Kinetic equations for sugar and ethanol concentration changes in the process are given.

  19. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

    Science.gov (United States)

    Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

    2014-04-01

    The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Stable acetate production in extreme-thermophilic (70°C) mixed culture fermentation by selective enrichment of hydrogenotrophic methanogens

    Science.gov (United States)

    Zhang, Fang; Zhang, Yan; Ding, Jing; Dai, Kun; van Loosdrecht, Mark C. M.; Zeng, Raymond J.

    2014-06-01

    The control of metabolite production is difficult in mixed culture fermentation. This is particularly related to hydrogen inhibition. In this work, hydrogenotrophic methanogens were selectively enriched to reduce the hydrogen partial pressure and to realize efficient acetate production in extreme-thermophilic (70°C) mixed culture fermentation. The continuous stirred tank reactor (CSTR) was stable operated during 100 days, in which acetate accounted for more than 90% of metabolites in liquid solutions. The yields of acetate, methane and biomass in CSTR were 1.5 +/- 0.06, 1.0 +/- 0.13 and 0.4 +/- 0.05 mol/mol glucose, respectively, close to the theoretical expected values. The CSTR effluent was stable and no further conversion occurred when incubated for 14 days in a batch reactor. In fed-batch experiments, acetate could be produced up to 34.4 g/L, significantly higher than observed in common hydrogen producing fermentations. Acetate also accounted for more than 90% of soluble products formed in these fed-batch fermentations. The microbial community analysis revealed hydrogenotrophic methanogens (mainly Methanothermobacter thermautotrophicus and Methanobacterium thermoaggregans) as 98% of Archaea, confirming that high temperature will select hydrogenotrophic methanogens over aceticlastic methanogens effectively. This work demonstrated a potential application to effectively produce acetate as a value chemical and methane as an energy gas together via mixed culture fermentation.

  1. Enzymic hydrolysis of starch in continuous alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Yarovenko, V.L.; Pykhova, S.V.; Ustinnikov, B.A.; Lazareva, A.N.; Makeev, D.M.

    1965-01-01

    Fermentations were conducted on a plant scale, using starch of various origins, e.g., potatoes, wheat, and other cereals, and as enzyme source a number of strains of Aspergillus oryzae, A. awamori, A. usamii, A. niger, A. batatae, and Bacillus mesentericus. The starches were broken down to a molecular weight between 900 and 1600; time requirements differed from those commonly known. Comparison of these enzymic actions to that of standard malt discloses that in breaking down a potato starch from a molecular weight of 268,000 to one of 1353 to 1556, the malt and A. Oryzae require 1 hour, whereas A. awamori and B. mesentericus require 18, and a different strain of A. awamori requires 24 hours.

  2. Temperature control in a continuously mixed bioreactor for solid-state fermentation

    NARCIS (Netherlands)

    Nagel, F.J.J.I.; Tramper, J.; Bakker, M.S.N.; Rinzema, A.

    2001-01-01

    A continuously mixed, aseptic paddle mixer was used successfully for solid-state fermentation (SSF) with Aspergillus oryzae on whole wheat kernels. Continuous mixing improved temperature control and prevented inhomogeneities in the bed. Respiration rates found in this system were comparable to those

  3. Microbe-microbe interactions in mixed culture food fermentations

    NARCIS (Netherlands)

    Smid, E.J.; Lacroix, C.

    2013-01-01

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

  4. Effect of aeration on the fermentative activity of Saccharomyces cerevisiae cultured in apple juice

    OpenAIRE

    Estela-Escalante, W.; Rychtera, M.; Melzoch, K.; Hatta-Sakoda, B.

    2012-01-01

    The influence of aeration on the fermentative activity of Saccharomyces cerevisiaeRTVE V 15-1-416 was studied in order to evaluate the synthesis of fermentation by-products. To achieve this, the strain was cultured in Erlenmeyer flasks and bioreactor containing sterilized and aroma removed apple juice. The chemical compounds produced during fermentations in shaken (200 min-¹) and static (without agitation) flasks and bioreactor, all in batch mode, were determined by GC and HPLC. The results s...

  5. 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...

  6. Continuous production of ethanol from hexoses and pentoses using immobilized mixed cultures of Escherichia coli strains

    Science.gov (United States)

    Unrean, Pornkamol; Srienc, Friedrich

    2010-01-01

    We have developed highly efficient ethanologenic E. coli strains that selectively consume pentoses and/or hexoses. Mixed cultures of these strains can be used to selectively adjust the sugar utilization kinetics in ethanol fermentations. Based on the kinetics of sugar utilization, we have designed and implemented an immobilized cell system for the optimized continuous conversion of sugars into ethanol. The results confirm that immobilized mixed cultures support a simultaneous conversion of hexoses and pentoses into ethanol at high yield and at a faster rate than immobilized homogenous cells. Continuous ethanol production has been maintained for several weeks at high productivity with near complete sugar utilization. The control of sugar utilization using immobilized mixed cultures can be adapted to any composition of hexoses and pentoses by adjusting the strain distribution of immobilized cells. The approach, therefore, holds promise for ethanol fermentation from lignocellulosic hydrolysates where the feedstock varies in sugar composition. PMID:20699108

  7. Production of teicoplanin by Actinoplanes teichomyceticus in continuous fermentation

    DEFF Research Database (Denmark)

    Vara, A.G.; Hochkoepple, A.; Nielsen, Jens

    2002-01-01

    Production of the potent antibiotic teicoplanin by Actinoplanes teichomyceticus was studied in batch and in chemostat cultures. It is found that the producing strain deactivates to a non-producing strain named NP-12. This strain is used to find the growth kinetics of the A. teichomyceticus withou...

  8. Enhanced hydrogen and 1,3-propanediol production from glycerol by fermentation using mixed cultures

    KAUST Repository

    Selembo, Priscilla A.; Perez, Joe M.; Lloyd, Wallis A.; Logan, Bruce E.

    2009-01-01

    The conversion of glycerol into high value products, such as hydrogen gas and 1,3-propanediol (PD), was examined using anaerobic fermentation with heat-treated mixed cultures. Glycerol fermentation produced 0.28 mol-H 2/mol-glycerol (72 mL-H2/g

  9. Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

    Directory of Open Access Journals (Sweden)

    Laras Cempaka

    2014-07-01

    Full Text Available Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour development. Variations in the microbial population dynamics during the fermentation process may induce changes in the overall process. Thus, the introduction of a specific microbial starter culture may improve the quality of the fermentation. This article discusses the effects ofthe addition of Saccharomyces cerevisae var. Chevalieri starter culture on cocoa bean fermentation. The dynamics in the yeast concentration, sugary pulp compounds and metabolic products were measured during fermentation. The alterations in the dynamic metabolite profile were significant, although only a slight difference was observed in the yeast population. A higher fermentation index was measured for the cocoa bean fermentation with yeast starter culture, 1.13 compared to 0.84. In conclusion, this method can potentially be applied to shorten the cocoa bean fermentation time.

  10. Bio-hydrogen production from molasses by anaerobic fermentation in continuous stirred tank reactor

    Science.gov (United States)

    Han, Wei; Li, Yong-feng; Chen, Hong; Deng, Jie-xuan; Yang, Chuan-ping

    2010-11-01

    A study of bio-hydrogen production was performed in a continuous flow anaerobic fermentation reactor (with an available volume of 5.4 L). The continuous stirred tank reactor (CSTR) for bio-hydrogen production was operated under the organic loading rates (OLR) of 8-32 kg COD/m3 reactor/d (COD: chemical oxygen demand) with molasses as the substrate. The maximum hydrogen production yield of 8.19 L/d was obtained in the reactor with the OLR increased from 8 kg COD/m3 reactor/d to 24 kg COD/m3 d. However, the hydrogen production and volatile fatty acids (VFAs) drastically decreased at an OLR of 32 kg COD/m3 reactor/d. Ethanoi, acetic, butyric and propionic were the main liquid fermentation products with the percentages of 31%, 24%, 20% and 18%, which formed the mixed-type fermentation.

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

    Science.gov (United States)

    Tabera, J; Iznaola, M A

    1989-04-20

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

  12. Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.

    Science.gov (United States)

    Lee, Sulhee; Lee, Jin-A; Park, Gwi-Gun; Jang, Jae-Kweon; Park, Young-Seo

    2017-08-08

    For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.80% at 24 h of fermentation. When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic acid content reached 4.35% at 48 h of fermentation. At this stage, the fermentation efficiency, acetic acid productivity, and specific product formation rate were 76.71%, 17.73 g/(L·d), and 20.58 g/(g·h), respectively. The process in this study significantly reduced the fermentation time and simplified the vinegar production process. The content of total flavonoids and total polyphenols in onion vinegar were 104.36 and 455.41 μg/mL, respectively. The antioxidant activities of onion vinegar in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS⁺) radical scavenging activity, and reducing power were 75.33%, 98.88%, and 1.28, respectively. The nitrite scavenging abilities of onion vinegar were 95.38 at pH 1.2. The onion vinegar produced in this study showed higher organoleptic acceptability than commercial onion vinegar.

  13. 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)

    Shahid, M.G.

    2015-01-01

    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)

  14. Fermentation of six different forages in the semi-continuous fermentation technique Caesitec.

    Science.gov (United States)

    Vosmer, J; Liesegang, A; Wanner, M; Zeyner, A; Suter, D; Hoelzle, L; Wichert, B

    2012-10-01

    The aim of the present study was to compare carbohydrate degradation of forages which store carbohydrates either predominantly as fructan or starch, in horses' hindgut. The effects of an abrupt change from hay-based feeding to green fodder-based feeding on the caecal flora were tested with the in vitro hindgut simulation technique 'Caesitec'. Six trials with different forages (English ryegrass, tall fescue, grass mixture-horses, grass mixture-cows, lucerne, white clover) were conducted. During a 4-day stabilisation period, samples were taken once a day before loading the fermenters with hay. After diet-change to forage-based feeding, samples were taken four times a day. Ammonia and pH-value were measured before and 1, 2 and 6 h after loading the 'Caesitec'. Gas formation was measured daily. Bacterial numbers, lactate and short chain fatty acids were detected at four time-points of each trial. The grass mixtures contained the highest amounts of fructan. The pH-values were in the physiological range from pH 6 up to 7 (6.58-6.83) by feeding all forages. Gas formation, anaerobic and aerobic bacterial numbers increased after diet change from hay to any forage. The maximum amount of fructan (3.75 g/kg) in swiss pasture did not cause a permanent pathological change in the hindgut-flora. © 2012 Blackwell Verlag GmbH.

  15. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.

    Science.gov (United States)

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; Kolsarici, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

  16. Analysis of continuous fermentation processes in aqueous two-phase systems

    Energy Technology Data Exchange (ETDEWEB)

    Jarzebski, A B; Malinowski, J J [Polish Academy of Sciences, Gliwice (Poland). Inst. of Chemical Engineering; Goma, G; Soucaille, P [INSA, 31 - Toulouse (France). Dept. de Genie Biochimique et Alimentaire

    1992-05-01

    Simulations of continuous ethanol or acetonobutylic fermentations in aqueous two-phase systems show that at high substrate feed concentrations it is possible to obtain solvent productivities about 25-40% higher than in conventional systems with cell recycle if the biomass bleed rate is kept about one tenth of the value of D. (orig.).

  17. Bifurcation analysis of a product inhibition model of a continuous fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Lenbury, Y; Chiaranai, C

    1987-03-01

    A product inhibition model of a continuous fermentation process is considered. If the yield term is a variable function of ethanol concentration, oscillation in the cell and ethanol concentrations is shown to be a Hopf bifurcation in the underlying system of nonlinear, ordinary differential equations which comprises the model.

  18. Cane molasses fermentation for continuous ethanol production in an immobilized cells reactor by Saccharomyces cerevisiae

    Energy Technology Data Exchange (ETDEWEB)

    Ghorbani, Farshid; Younesi, Habibollah; Esmaeili Sari, Abbas [Department of Environmental Science, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, P.O. Box: 64414-356 (Iran); Najafpour, Ghasem [Department of Chemical Engineering, Faculty of Engineering, Noshirvani University of Technology, Babol (Iran)

    2011-02-15

    Sodium-alginate immobilized yeast was employed to produce ethanol continuously using cane molasses as a carbon source in an immobilized cell reactor (ICR). The immobilization of Saccharomyces cerevisiae was performed by entrapment of the cell cultured media harvested at exponential growth phase (16 h) with 3% sodium alginate. During the initial stage of operation, the ICR was loaded with fresh beads of mean diameter of 5.01 mm. The ethanol production was affected by the concentration of the cane molasses (50, 100 and 150 g/l), dilution rates (0.064, 0.096, 0.144 and 0.192 h{sup -1}) and hydraulic retention time (5.21, 6.94, 10.42 and 15.63 h) of the media. The pH of the feed medium was set at 4.5 and the fermentation was carried out at an ambient temperature. The maximum ethanol production, theoretical yield (Y{sub E/S}), volumetric ethanol productivity (Q{sub P}) and total sugar consumption was 19.15 g/l, 46.23%, 2.39 g l{sup -1} h{sup -1} and 96%, respectively. (author)

  19. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    SERVER

    2007-08-20

    Aug 20, 2007 ... of cassava on chemical and sensory characteristics of fufu flour ... cassava fufu flour has the highest protein content; this shows the influence of fermentation in .... 24, 48, 72, and 96 h, during the natural fermentation of cassava ...

  20. Continuous determination of volatile products in anaerobic fermenters by on-line capillary gas chromatography

    International Nuclear Information System (INIS)

    Diamantis, V.; Melidis, P.; Aivasidis, A.

    2006-01-01

    Bio-ethanol and biogas produced during the anaerobic conversion of organic compounds has been a subject of great interest since the oil crisis of the 1970s. In ethanol fermentation and anaerobic treatment of wastewaters, end-product (ethanol) and intermediate-products (short-chain fatty acids, SCFA) cause inhibition that results in reduced process efficiency. Control of these constituents is of utmost importance for bioreactor optimization and process stability. Ethanol and SCFA can be detected with precision by capillary gas chromatography usually conducted in off-line measurements. In this work, an on-line monitoring and controlling system was developed and connected to the fermenter via an auto-sampling equipment, which could perform the feeding, filtration and dilution of the sample and final injection into the gas chromatograph through an automation-based programmed procedure. The sample was continuously pumped from the recycle stream of the bioreactor and treated using a microfiltration unit. The concentrate was returned to the reactor while the permeate was quantitatively mixed with an internal standard solution. The system comprised of a gas chromatograph with the flow cell and one-shot sampler and a PC with the appropriate software. The on-line measurement of ethanol and SCFA, directly from the liquid phase of an ethanol fermenter and a high-rate continuous mode anaerobic digester, was accomplished by gas chromatography. Also, this monitoring and controlling system was proved to be effective in the continuous fermentation of alcohol-free beer

  1. [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.

  2. Dynamics in population heterogeneity during batch and continuous fermentation of Saccharomyces cerevisiae

    DEFF Research Database (Denmark)

    Heins, Anna-Lena; Lencastre Fernandes, Rita; Lundin, L.

    2012-01-01

    Traditionally, microbial populations in optimization studies of fermentation processes have been considered homogeneous. However, research has shown that a typical microbial population in fermentation is heterogeneous. There are indications that this heterogeneity may be both beneficial...... (facilitates quick adaptation to new conditions) and harmful (reduces yields and productivities)[1,2]. Typically, gradients of e.g. dissolved oxygen, substrates, and pH are observed in industrial scale fermentation processes. Consequently, microbial cells circulating throughout a bioreactor experience rapid...... distribution during different growth stages. To further simulate which effect gradients have on population heterogeneity, glucose and ethanol perturbations during continuous cultivation were performed. Physiological changes were analyzed on single cell level by using flow cytometry followed by cell sorting...

  3. Gradient simulation experiments for targeting population heterogeneity in continuous Saccharomyces cerevisiae fermentation

    DEFF Research Database (Denmark)

    Heins, Anna-Lena; Lencastre Fernandes, Rita; Lundin, L.

    Traditionally, a microbial population has been considered homogeneous in optimization studies of fermentation processes. However, research has shown that a typical microbial population in a fermenter is heterogeneous. There are indications that such heterogeneity may be both beneficial (facilitates...... quick adaptation to new conditions) and harmful (reduces yields and productivities) (Bylund et al. (1998); Enfors et al. (2001)). Significant gradients of e.g. dissolved oxygen, substrates, and pH are typically observed in many industrial scale fermentation processes. Consequently, the microbial cells...... reporter strain demonstrated a highly dynamic behaviour with regards to subpopulation distribution during the different growth stages. To simulate which effect glucose gradients, often seen in large scale cultivations, have on population heterogeneity, glucose perturbations during continuous cultivation...

  4. Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration.

    Science.gov (United States)

    Hernández-Cortés, Guillermo; Valle-Rodríguez, Juan Octavio; Herrera-López, Enrique J; Díaz-Montaño, Dulce María; González-García, Yolanda; Escalona-Buendía, Héctor B; Córdova, Jesús

    2016-12-01

    Agave (Agave tequilana Weber var. azul) fermentations are traditionally carried out employing batch systems in the process of tequila manufacturing; nevertheless, continuous cultures could be an attractive technological alternative to increase productivity and efficiency of sugar to ethanol conversion. However, agave juice (used as a culture medium) has nutritional deficiencies that limit the implementation of yeast continuous fermentations, resulting in high residual sugars and low fermentative rates. In this work, fermentations of agave juice using Saccharomyces cerevisiae were put into operation to prove the necessity of supplementing yeast extract, in order to alleviate nutritional deficiencies of agave juice. Furthermore, continuous fermentations were performed at two different aeration flow rates, and feeding sterilized and non-sterilized media. The obtained fermented musts were subsequently distilled to obtain tequila and the preference level was compared against two commercial tequilas, according to a sensorial analysis. The supplementation of agave juice with air and yeast extract augmented the fermentative capacity of S. cerevisiae S1 and the ethanol productivities, compared to those continuous fermentations non supplemented. In fact, aeration improved ethanol production from 37 to 40 g L(-1), reducing sugars consumption from 73 to 88 g L(-1) and ethanol productivity from 3.0 to 3.2 g (Lh)(-1), for non-aerated and aerated (at 0.02 vvm) cultures, respectively. Supplementation of yeast extract allowed an increase in specific growth rate and dilution rates (0.12 h(-1), compared to 0.08 h(-1) of non-supplemented cultures), ethanol production (47 g L(-1)), reducing sugars consumption (93 g L(-1)) and ethanol productivity [5.6 g (Lh)(-1)] were reached. Additionally, the effect of feeding sterilized or non-sterilized medium to the continuous cultures was compared, finding no significant differences between both types of cultures. The overall effect

  5. Continuous citric acid production in repeated-fed batch fermentation by Aspergillus niger immobilized on a new porous foam.

    Science.gov (United States)

    Yu, Bin; Zhang, Xin; Sun, Wenjun; Xi, Xun; Zhao, Nan; Huang, Zichun; Ying, Zhuojun; Liu, Li; Liu, Dong; Niu, Huanqing; Wu, Jinglan; Zhuang, Wei; Zhu, Chenjie; Chen, Yong; Ying, Hanjie

    2018-03-24

    The efficiency of current methods for industrial production of citric acid is limited. To achieve continuous citric acid production with enhanced yield and reduced cost, immobilized fermentation was employed in an Aspergillus niger 831 repeated fed-batch fermentation system. We developed a new type of material (PAF201), which was used as a carrier for the novel adsorption immobilization system. Hydrophobicity, pore size and concentration of carriers were researched in A. niger immobilization. The efficiency of the A. niger immobilization process was analyzed by scanning electron microscopy. Then eight-cycle repeated fed-batch cultures for citric acid production were carried out over 600 h, which showed stable production with maximum citric acid concentrations and productivity levels of 162.7 g/L and 2.26 g L -1  h -1 , respectively. Compared with some other literatures about citric acid yield, PAF201 immobilization system is 11.3% higher than previous results. These results indicated that use of the new adsorption immobilization system could greatly improve citric acid productivity in repeated fed-batch fermentation. Moreover, these results could provide a guideline for A.niger or other filamentous fungi immobilization in industry. Copyright © 2018 Elsevier B.V. All rights reserved.

  6. Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

    Science.gov (United States)

    2018-01-01

    This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and 30°C), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions (25°C) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at 30°C, followed by those at 25°C (1.3 unit) and 20°C (0.99 unit) after 4 days fermentation. Increasing the temperature up to 30°C resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at 30°C had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product. PMID:29725237

  7. fermentation

    African Journals Online (AJOL)

    user

    2012-05-17

    May 17, 2012 ... genes in glycolysis pathway, trehalose and steroid biosynthesis and heat shock proteins (HSP) in .... com) and prepared for microarray construction and analysis. .... a single time point of the late stage of VHG fermentation.

  8. Effect of temperature on continuous dry fermentation of swine manure.

    Science.gov (United States)

    Deng, Liangwei; Chen, Chuang; Zheng, Dan; Yang, Hongnan; Liu, Yi; Chen, Ziai

    2016-07-15

    Laboratory-scale experiments were performed on the dry digestion of solid swine manure in a semi-continuous mode using 4.5 L down plug-flow anaerobic reactors with an organic loading rate of 3.46 kg volatile solids (VS) m(-3) d(-1) to evaluate the effects of temperature (15, 25 and 35 °C). At 15 °C, biogas production was the poorest due to organic overload and acidification, with a methane yield of 0.036 L CH4 g(-1) VS added and a volumetric methane production rate of 0.125 L CH4 L(-1) d(-1). The methane yield and volumetric methane production rate at 25 °C (0.226 L CH4 g(-1) VS added and 0.783 L CH4 L(-1) d(-1), respectively) were 6.24 times higher than those at 15 °C. However, the methane yield (0.237 L CH4 g(-1) VS added) and the volumetric methane production rate (0.821 L CH4 L(-1) d(-1)) at 35 °C were only 4.86% higher than those at 25 °C, which indicated similar results were obtained at 25 °C and 35 °C. The lower biogas production at 35 °C in dry digestion compared with that in wet digestion could be attributed to ammonia inhibition. For a single pig farm, digestion of solid manure is accomplished in small-scale domestic or small-farm bioreactors, for which operating temperatures of 35 °C are sometimes difficult to achieve. Considering biogas production, ammonia inhibition and net energy recovery, an optimum temperature for dry digestion of solid swine manure is 25 °C. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Optimisation of continuous gas fermentation by immobilisation of acetate-producing Acetobacterium woodii.

    Science.gov (United States)

    Steger, Franziska; Rachbauer, Lydia; Windhagauer, Matthias; Montgomery, Lucy F R; Bochmann, Günther

    2017-08-01

    Hydrogen from water electrolysis is often suggested as a way of storing the excess energy from wind and solar power plants. However, unlike natural gas, hydrogen is difficult to store and distribute. One solution is to convert the hydrogen into other fuels or bulk chemicals. In this study we investigated fermentation in which homoacetogenic clostridia apply the Wood-Ljungdahl pathway to generate acetate from H 2 and CO 2 . Acetate can be used as a bulk chemical or further transformed into biofuels. Autotrophic growth with CO 2 as the sole carbon source is slow compared to heterotrophic growth, so the aim of this work was to improve continuous gas fermentation by immobilising the acetate-producing clostridia, thus preventing their wash out from the bioreactor. Two homoacetogenic bacterial strains (Acetobacterium woodii and Moorella thermoacetica) were tested for their acetate production potential, with A. woodii proving to be the better strain with maximum acetate concentration of 29.57 g l -1 . Due to its stability during fermentation and good bacterial immobilisation, linen was chosen as immobilisation material for continuous fermentation. This study demonstrates the successful continuous fermentation of acetate from H 2 and CO 2 using A. woodii immobilised on a low-cost surface at high volumetric productivity of 1.21 ± 0.05 g acetate l -1 d -1 . This has great industrial potential and future studies should focus on the scale-up of this process. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.

    Science.gov (United States)

    Akolkar, A V; Durai, D; Desai, A J

    2010-07-01

    Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α-amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un-inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro-organisms. The protease-producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product. Journal compilation © 2009 The Society for Applied Microbiology. No claim to Indian Government works.

  11. Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation.

    Science.gov (United States)

    Rodríguez de Olmos, A; Bru, E; Garro, M S

    2015-03-02

    The use of solid fermentation substrate (SSF) has been appreciated by the demand for natural and healthy products. Lactic acid bacteria and bifidobacteria play a leading role in the production of novel functional foods and their behavior is practically unknown in these systems. Soy is an excellent substrate for the production of functional foods for their low cost and nutritional value. The aim of this work was to optimize different parameters involved in solid state fermentation (SSF) using selected lactic cultures to improve soybean substrate as a possible strategy for the elaboration of new soy food with enhanced functional and nutritional properties. Soy flour and selected lactic cultures were used under different conditions to optimize the soy SSF. The measured responses were bacterial growth, free amino acids and β-glucosidase activity, which were analyzed by applying response surface methodology. Based on the proposed statistical model, different fermentation conditions were raised by varying the moisture content (50-80%) of the soy substrate and temperature of incubation (31-43°C). The effect of inoculum amount was also investigated. These studies demonstrated the ability of selected strains (Lactobacillus paracasei subsp. paracasei and Bifidobacterium longum) to grow with strain-dependent behavior on the SSF system. β-Glucosidase activity was evident in both strains and L. paracasei subsp. paracasei was able to increase the free amino acids at the end of fermentation under assayed conditions. The used statistical model has allowed the optimization of fermentation parameters on soy SSF by selected lactic strains. Besides, the possibility to work with lower initial bacterial amounts to obtain results with significant technological impact was demonstrated. Copyright © 2014 Elsevier B.V. All rights reserved.

  12. Immobilized anaerobic fermentation for bio-fuel production by Clostridium co-culture.

    Science.gov (United States)

    Xu, Lei; Tschirner, Ulrike

    2014-08-01

    Clostridium thermocellum/Clostridium thermolacticum co-culture fermentation has been shown to be a promising way of producing ethanol from several carbohydrates. In this research, immobilization techniques using sodium alginate and alkali pretreatment were successfully applied on this co-culture to improve the bio-ethanol fermentation performance during consolidated bio-processing (CBP). The ethanol yield obtained increased by over 60 % (as a percentage of the theoretical maximum) as compared to free cell fermentation. For cellobiose under optimized conditions, the ethanol yields were approaching about 85 % of the theoretical efficiency. To examine the feasibility of this immobilization co-culture on lignocellulosic biomass conversion, untreated and pretreated aspen biomasses were also used for fermentation experiments. The immobilized co-culture shows clear benefits in bio-ethanol production in the CBP process using pretreated aspen. With a 3-h, 9 % NaOH pretreatment, the aspen powder fermentation yields approached 78 % of the maximum theoretical efficiency, which is almost twice the yield of the untreated aspen fermentation.

  13. Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells.

    Science.gov (United States)

    Nedovic; Durieuxb; Van Nedervelde L; Rosseels; Vandegans; Plaisant; Simon

    2000-06-01

    Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and malo-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either "soft" or "dry" cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.

  14. Organic loading rates affect composition of soil-derived bacterial communities during continuous, fermentative biohydrogen production

    Energy Technology Data Exchange (ETDEWEB)

    Luo, Yonghua; Bruns, Mary Ann [Department of Crop and Soil Sciences, The Pennsylvania State University, University Park, PA 16802 (United States); Zhang, Husen; Salerno, Michael; Logan, Bruce E. [Department of Civil and Environmental Engineering, The Pennsylvania State University, University Park, PA 16802 (United States)

    2008-11-15

    Bacterial community composition during steady-state, fermentative H{sub 2} production was compared across a range of organic loading rates (OLRs) of 0.5-19 g COD l{sup -1} h{sup -1} in a 2-l continuous flow reactor at 30 C. The varied OLRs were achieved with glucose concentrations of 2.5-10 g l{sup -1} and hydraulic retention times of 1-10 h. The synthetic wastewater feed was amended with L-cysteine and maintained at a pH of 5.5. For each run at a given glucose concentration, the reactor was inoculated with an aliquot of well-mixed agricultural topsoil that had been heat-treated to reduce numbers of vegetative cells. At OLRs less than 2 g COD l{sup -1} h{sup -1}, DNA sequences from ribosomal RNA intergenic spacer analysis profiles revealed more diverse and variable populations (Selenomonas, Enterobacter, and Clostridium spp.) than were observed above 2 g COD l{sup -1} h{sup -1} (Clostridium spp. only). An isolate, LYH1, was cultured from a reactor sample (10 g glucose l{sup -1} at a 10-h HRT) on medium containing L-cysteine. In confirming H{sub 2} production by LYH1 in liquid batch culture, lag periods for H{sub 2} production in the presence and absence of L-cysteine were 5 and 50 h, respectively. The 16S rRNA gene sequence of LYH1 indicated that the isolate was a Clostridium sp. affiliated with RNA subcluster Ic, with >99% similarity to Clostridium sp. FRB1. In fluorescent in situ hybridization tests, an oligonucleotide probe complementary to the 16S rRNA of LYH1 hybridized with 90% of cells observed at an OLR of 2 g COD h{sup -1}, compared to 26% of cells at an OLR of 0.5 g COD l{sup -1} h{sup -1}. An OLR of 2 g COD l{sup -1} h{sup -1} appeared to be a critical threshold above which clostridia were better able to outcompete Enterobacteriaceae and other organisms in the mixed soil inoculum. Our results are discussed in light of other biohydrogen studies employing pure cultures and mixed inocula. (author)

  15. Comparative analysis of microbial community of novel lactic acid fermentation inoculated with different undefined mixed cultures.

    Science.gov (United States)

    Liang, Shaobo; Gliniewicz, Karol; Mendes-Soares, Helena; Settles, Matthew L; Forney, Larry J; Coats, Erik R; McDonald, Armando G

    2015-03-01

    Three undefined mixed cultures (activated sludge) from different municipal wastewater treatment plants were used as seeds in a novel lactic acid fermentation process fed with potato peel waste (PPW). Anaerobic sequencing batch fermenters were run under identical conditions to produce predominantly lactic acid. Illumina sequencing was used to examine the 16S rRNA genes of bacteria in the three seeds and fermenters. Results showed that the structure of microbial communities of three seeds were different. All three fermentation products had unique community structures that were dominated (>96%) by species of the genus Lactobacillus, while members of this genus constituted undefined mixed cultures were robust and resilient, which provided engineering prospects for the microbial utilization of carbohydrate wastes to produce lactic acid. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. 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. © 2016 The Society for Applied Microbiology.

  17. Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions

    OpenAIRE

    Brányik, Tomáš; Vicente, A. A.; Cruz, José Machado; Teixeira, J. A.

    2004-01-01

    A one-stage continuous primary beer fermentation with immobilized brewing yeast was studied. The objective of the work was to optimize the operational conditions (aeration and temperature) in terms of volumetric productivity and organoleptic quality of green beer. The system consisted of an internal-loop airlift reactor and a carrier material prepared from spent grains (a brewing by-product). An industrial wort and yeast strain were used. The immobilized biomass (in amounts from two to sevenf...

  18. Continuous fed-batch vacuum fermentation system for glycerol from molasses by the sulfite process

    Energy Technology Data Exchange (ETDEWEB)

    Kalle, G.P.; Naik, S.C.

    1985-01-01

    A continuous fed-batch vacuum fermentation system has been described for the production of glycerol from cane molasses (and juice) by a conventional sulfite process. A glycerol concentration of 80 g/l was achieved with a productivity of 30 g/l/day at a dilution rate of 0.4/day which is twice that from a vacuum batch process (15 g/l/day) or four times that obtained without vacuum (8 g/l/day). 8 references.

  19. Adaptive control of biomass and substrate concentration in a continuous-flow. Fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Chamilothoris, G; Sevely, Y; Sevely, Y

    1988-01-01

    This paper presents a simple adaptive control scheme for the simultaneous regulation of biomass and substrate concentration in a continuous fermentation process. The proposed algorithm includes the on-line estimation of a time-varying parameter (namely the specific growth rate) and two cascaded regulators of self-tuning inspiration. Convergence of the control algorithm, in the BIBO sense, is theoretically established and its effectiveness is illustrated by simulation examples.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1976-01-01

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

  1. Optimization and control of a continuous stirred tank fermenter using learning system

    Energy Technology Data Exchange (ETDEWEB)

    Thibault, J [Dept. of Chemical Engineering, Laval Univ., Quebec City, PQ (Canada); Najim, K [CNRS, URA 192, GRECO SARTA, Ecole Nationale Superieure d' Ingenieurs de Genie Chimique, 31 - Toulouse (France)

    1993-05-01

    A variable structure learning automaton is used as an optimization and control of a continuous stirred tank fermenter. The alogrithm requires no modelling of the process. The use of appropriate learning rules enables to locate the optimum dilution rate in order to maximize an objective cost function. It is shown that a hierarchical structure of automata can adapt to environmental changes and can also modify efficiently the domain of variation of the control variable in order to encompass the optimum value. (orig.)

  2. An improved simplified model predictive control algorithm and its application to a continuous fermenter

    Directory of Open Access Journals (Sweden)

    W. H. Kwong

    2000-06-01

    Full Text Available The development of a new simplified model predictive control algorithm has been proposed in this work. The algorithm is developed within the framework of internal model control, and it is easy to understanding and implement. Simulation results for a continuous fermenter, which show that the proposed control algorithm is robust for moderate variations in plant parameters, are presented. The algorithm shows a good performance for setpoint tracking.

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

    Energy Technology Data Exchange (ETDEWEB)

    Ehnstroem, L.K.J.

    1981-04-16

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

  4. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.

    Science.gov (United States)

    Bely, Marina; Stoeckle, Philippe; Masneuf-Pomarède, Isabelle; Dubourdieu, Denis

    2008-03-20

    Conventional wine yeasts produce high concentrations of volatile acidity, mainly acetic acid, during high-sugar fermentation. This alcoholic fermentation by-product is highly detrimental to wine quality and, in some cases, levels may even exceed legal limits. In this study, a non-conventional species, Torulaspora delbrueckii, was used, in pure cultures and mixed with Saccharomyces cerevisiae yeast, to ferment botrytized musts. Fermentation rate, biomass growth, and the formation of volatile acidity, acetaldehyde, and glycerol were considered. This study demonstrated that T. delbrueckii, often described as a low acetic producer under standard conditions, retained this quality even in a high-sugar medium. Unlike S. cerevisiae, this species did not respond to the hyper-osmotic medium by increasing acetic production as soon as it is inoculated into the must. Nevertheless, this yeast produced low ethanol and biomass yields, and the fermentation was sluggish. As a result, T. delbrueckii fermentations do not reach the required ethanol content (14%vol.), although this species can survive at this concentration. A mixed culture of T. delbrueckii and S. cerevisiae was the best combination for improving the analytical profile of sweet wine, particularly volatile acidity and acetaldehyde production. A mixed T. delbrueckii/S. cerevisiae culture at a 20:1 ratio produced 53% less in volatile acidity and 60% less acetaldehyde than a pure culture of S. cerevisiae. Inoculating S. cerevisiae after 5 days' fermentation by T. delbrueckii had less effect on volatile acidity and acetaldehyde production and resulted in stuck fermentation. These results contribute to a better understanding of the behaviour of non-Saccharomyces and their potential application in wine industry.

  5. On-Line Optimizing Control of a Simulated Continuous Yeast Fermentation

    DEFF Research Database (Denmark)

    Andersen, Maria Y.; Asferg, L.; Brabrand, H.

    1989-01-01

    On-line optimizing control of a simulated fermentation is investigated using a non-segregated dynamic model of aerobic glucose limited growth of saccharomyces cerevisiae. The optimization procedure is carried out with an underlying adaptive regulator to stabilize the culture. This stabilization...... is especially important during the setpoint changes specified by the optimizing routine. A linear ARMAX model structure is used for the fermentation process with dilution rate as input and biomass as output variable. The parameters of the linear model structure are estimated using a pseudo linear regression...... method with bandpass filtering of in- and output variables in order to ensure low frequency validity of the estimated model. An LQ-regulator is used with iterative solution of the Riccati equation. Simulation results illustrate the tuning of the underlying regulator, and the effect of perturbing...

  6. Application of starter cultures to table olive fermentation: an overview on the experimental studies

    Directory of Open Access Journals (Sweden)

    Aldo eCorsetti

    2012-07-01

    Full Text Available Table olives are one of the oldest fermented foods and they are considered an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid and phenolic compounds that may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fermentation is still craft-based and empirical. In particular, such a type of fermentation results from the competitive activities among indigenous, contaminating microorganisms, the microbial balance depending on several intrinsic (pH, water activity, diffusion of nutrients from the drupe and level of anti-microbial compounds and extrinsic (temperature, oxygen availability and salt concentration factors. At present, to reduce the risk of spoilage and to achieve a more predictable process there is an increasing interest in developing starter cultures for table olives fermentation. Anyway, the application of starter cultures in the field of table olives is quite far from reaching the diffusion it has in other sectors of food industry (e.g., dairy products and alcoholic beverages. This review focuses on experimental researches devoted to studying starter cultures for possible application to table olive fermentation both at artisan and industrial level.

  7. Kinetics of alcoholic fermentation during the culturing of bakers' yeast

    Energy Technology Data Exchange (ETDEWEB)

    Franz, B

    1961-01-01

    A synthesis was made of the effects of various factors on the rate of fermentation by Saccharomyces cerevisiae. The rate obeyed the Michaelis-Menten equation, was independent of the concentration of yeast, was maximal at 20/sup 0/ (0.61 ml ethanol/g dry yeast/h), was not significantly affected between pH 6.5 and 3.0 but declined at 3.0, was inhibited by ethanol at a rate proportional to the concentration squared (at ethanol = 12 volume %, the fermentation rate was practically zero), and was enhanced by the addition of phosphorus when a P-poor yeast was employed.

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

    Science.gov (United States)

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

    2011-10-15

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

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

    Directory of Open Access Journals (Sweden)

    Olga Lucia Quintero

    2008-05-01

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

  10. On-line monitoring of important organoleptic methyl-branched aldehydes during batch fermentation of starter culture Staphylococcus xylosus reveal new insight into their production in a model fermentation

    DEFF Research Database (Denmark)

    de Vos Petersen, Christian; Beck, Hans Christian; Lauritsen, Frants R

    2004-01-01

    A small fermentor (55 mL) was directly interfaced to a membrane inlet mass spectrometer for continuous on-line monitoring of oxygen and volatile metabolites during batch fermentations of the starter culture Staphylococcus xylosus. Using this technique, we were able to correlate production...... of a longer aerobic growth period. Growing S. xylosus under conditions resembling those in a fermented sausage revealed that NaCl (5%) increased aldehyde production considerably, whereas KNO(3) (0.03%) or NaNO(2) (0.03%) had little effect. A lowering of pH from 7.2 to 6.0 reduced cell density, but had a minor...

  11. Continuous fermentation of whey into alcohol using an attached film expanded bed reactor

    Energy Technology Data Exchange (ETDEWEB)

    Chen, H C; Zall, R R

    1982-01-01

    Batch and continuous processes were studied using a lactose- fermenting yeast, Saccharomyces fragi. Batch methods were used to study the effects of temperature, pH, yeast extract, and ergosterol on ethanol and cell mass production. The optimal temperature ranged from 32 to 37 degrees C. No pH control appeared necessary for whey fermentation. Supplements of yeast extract and ergosterol appeared to have pronounced effect on cell mass and ethanol production. Overall, whey reconstituted from acid whey powder containing 10% lactose could be converted to 36.5 g/l of ethanol in 44 hours when the material was supplemented with 0.7% yeast extract, 10 mg/l ergosterol, and fermented at 32 degrees C using 2.67% aerobically grown inoculum containing approximately 110 x 10 to the power of 6 CFU/ml. Ethanol productivity as high as 6.9 g/lj/h was achieved in a continuous attached film expanded bed fermentor using cellulose acetate as support media. The retention time was 1.1 hour and effluent ethanol concentration was 7.6 g/l. (Refs. 27).

  12. 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.

  13. Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound

    Science.gov (United States)

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

    2017-01-01

    Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 µm) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). Result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with relative intensity of 8 %, while as polyphenol monomer was resulted 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5, T2.86 and T3.86. Long fermentation time increased functional properties of polyphenol as antioxidant.

  14. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

    Directory of Open Access Journals (Sweden)

    Igor Magalhães da Veiga Moreira

    2017-05-01

    Full Text Available Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

  15. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.

    Science.gov (United States)

    Magalhães da Veiga Moreira, Igor; de Figueiredo Vilela, Leonardo; da Cruz Pedroso Miguel, Maria Gabriela; Santos, Cledir; Lima, Nelson; Freitas Schwan, Rosane

    2017-05-09

    Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

  16. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

    Science.gov (United States)

    Latorre-Moratalla, M.L.; Bover-Cid, Sara; Veciana-Nogués, M.T.; Vidal-Carou, M.C.

    2012-01-01

    Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed. PMID:22586423

  17. Control of biogenic amines in fermented sausages: role of starter cultures

    Directory of Open Access Journals (Sweden)

    Mariluz eLatorre-Moratalla

    2012-05-01

    Full Text Available Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed.

  18. Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.

    Science.gov (United States)

    Vukić, Dajana V; Vukić, Vladimir R; Milanović, Spasenija D; Ilicić, Mirela D; Kanurić, Katarina G

    2018-06-01

    Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.

  19. Hydrogen production characteristics of the organic fraction of municipal solid wastes by anaerobic mixed culture fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Dong, Li; Yu, Zhang [Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510640 (China)]|[Graduate School of the Chinese Academy of Sciences, Beijing 100049 (China); Zhenhong, Yuan; Yongming, Sun; Xiaoying, Kong [Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510640 (China)

    2009-01-15

    The hydrogen production from the organic fraction of municipal solid waste (OFMSW) by anaerobic mixed culture fermentation was investigated using batch experiments at 37 C. Seven varieties of typical individual components of OFMSW including rice, potato, lettuce, lean meat, oil, fat and banyan leaves were selected to estimate the hydrogen production potential. Experimental results showed that the boiling treated anaerobic sludge was effective mixed inoculum for fermentative hydrogen production from OFMSW. Mechanism of fermentative hydrogen production indicates that, among the OFMSW, carbohydrates is the most optimal substrate for fermentative hydrogen production compared with proteins, lipids and lignocelluloses. This conclusion was also substantiated by experimental results of this study. The hydrogen production potentials of rice, potato and lettuce were 134 mL/g-VS, 106 mL/g-VS, and 50 mL/g-VS respectively. The hydrogen percentages of the total gas produced from rice, potato and lettuce were 57-70%, 41-55% and 37-67%. (author)

  20. Enhanced hydrogen and 1,3-propanediol production from glycerol by fermentation using mixed cultures

    KAUST Repository

    Selembo, Priscilla A.

    2009-12-15

    The conversion of glycerol into high value products, such as hydrogen gas and 1,3-propanediol (PD), was examined using anaerobic fermentation with heat-treated mixed cultures. Glycerol fermentation produced 0.28 mol-H 2/mol-glycerol (72 mL-H2/g-COD) and 0.69 mol-PD/mol-glycerol. Glucose fermentation using the same mixed cultures produced more hydrogen gas (1.06 mol-H2/mol-glucose) but no PD. Changing the source of inoculum affected gas production likely due to prior acclimation of bacteria to this type of substrate. Fermentation of the glycerol produced from biodiesel fuel production (70% glycerol content) produced 0.31 mol-H 2/mol-glycerol (43 mL H2/g-COD) and 0.59 mol-PD/mol-glycerol. These are the highest yields yet reported for both hydrogen and 1,3-propanediol production from pure glycerol and the glycerol byproduct from biodiesel fuel production by fermentation using mixed cultures. These results demonstrate that production of biodiesel can be combined with production of hydrogen and 1,3-propanediol for maximum utilization of resources and minimization of waste. © 2009 Wiley Periodicals, Inc.

  1. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.

    Science.gov (United States)

    Lee, Yi-Chen; Kung, Hsien-Feng; Huang, Ya-Ling; Wu, Chien-Hui; Huang, Yu-Ru; Tsai, Yung-Hsiang

    2016-09-01

    Lactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

  2. Use of a biparticle fluidized-bed bioreactor for the continuous and simultaneous fermentation and purification of lactic acid

    Energy Technology Data Exchange (ETDEWEB)

    Kaufman, E. N.; Cooper, S. P.; Clement, S. L.; Little, M. H.

    1994-05-01

    A continuous biparticle fluidized bed reactor is developed for the simultaneous fermentation and purification of lactic acid. In this processing scheme, bacteria are immobilized in gelatin beads and are fluidized in a columnar reactor. Solid particles with sorbent capacity for the product are introduced at the top of the reactor, and fall counter currently to the biocatalyst, effecting in situ removal of the inhibitory product, while also controlling reactor pH at optimal levels. Initial long-term fermentation trials using immobilized Lactobacillus delbreuckii have demonstrated a 12 fold increase in volumetric productivity during adsorbent addition as opposed to control fermentations in the same reactor. Unoptimized regeneration of the loaded sorbent has effected at least an 8 fold concentration of lactic acid, and a 68 fold enhancement in separation from glucose compared to original levels in the fermentation broth. The benefits of this reactor system as opposed to conventional batch fermentation are discussed in terms of productivity and process economics.

  3. Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

    Science.gov (United States)

    Wu, Qun; Ling, Jie

    2014-01-01

    Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor. PMID:24814798

  4. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

    2007-03-01

    The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

  5. Continuous high-solids corn liquefaction and fermentation with stripping of ethanol.

    Science.gov (United States)

    Taylor, Frank; Marquez, Marco A; Johnston, David B; Goldberg, Neil M; Hicks, Kevin B

    2010-06-01

    Removal of ethanol from the fermentor during fermentation can increase productivity and reduce the costs for dewatering the product and coproduct. One approach is to recycle the fermentor contents through a stripping column, where a non-condensable gas removes ethanol to a condenser. Previous research showed that this approach is feasible. Savings of $0.03 per gallon were predicted at 34% corn dry solids. Greater savings were predicted at higher concentration. Now the feasibility has been demonstrated at over 40% corn dry solids, using a continuous corn liquefaction system. A pilot plant, that continuously fed corn meal at more than one bushel (25 kg) per day, was operated for 60 consecutive days, continuously converting 95% of starch and producing 88% of the maximum theoretical yield of ethanol. A computer simulation was used to analyze the results. The fermentation and stripping systems were not significantly affected when the CO(2) stripping gas was partially replaced by nitrogen or air, potentially lowering costs associated with the gas recycle loop. It was concluded that previous estimates of potential cost savings are still valid. (c) 2010. Published by Elsevier Ltd. All rights reserved.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2001-07-01

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

  7. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods.

    Science.gov (United States)

    Coton, Monika; Pawtowski, Audrey; Taminiau, Bernard; Burgaud, Gaëtan; Deniel, Franck; Coulloumme-Labarthe, Laurent; Fall, Abdoulaye; Daube, Georges; Coton, Emmanuel

    2017-05-01

    Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  8. Isolation and screening of microorganisms from a gari fermentation process for starter culture development

    CSIR Research Space (South Africa)

    Edward, VA

    2012-08-01

    Full Text Available and hygienic safety of the food are vitally important for less toxic products to be obtained. Quality, safety and acceptability of traditional fermented foods may be improved through the use of starter cultures. There has been a trend recently to isolate wild...

  9. Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

    NARCIS (Netherlands)

    Nyanga, L.K.

    2012-01-01

    This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages.

    A survey to document the traditional processing

  10. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines

    Science.gov (United States)

    A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacte...

  11. Impact of sequential co-culture fermentations on flavour characters of Solaris wines

    DEFF Research Database (Denmark)

    Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben Bo

    2017-01-01

    -phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds...

  12. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

    Directory of Open Access Journals (Sweden)

    Enver Baris Bingol

    2014-11-01

    Full Text Available The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk were evaluated during ripening and storage periods. Sucuk formulations were produced without (control and with three different starter culture combinations; i Staphylococcus carnosus+Pediococcus pentosaceus, ii Staphylococcus carnosus+ Lactobacillus sakei, and iii Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.

  13. Effect of yeast culture and Aspergillus oryzae fermentation extract on ruminal characteristics and nutrient digestibility.

    Science.gov (United States)

    Wiedmeier, R D; Arambel, M J; Walters, J L

    1987-10-01

    Four nonpregnant and nonlactating Holstein cows fitted with ruminal fistulas were assigned to each of four diets in a 4 X 4 Latin square design. Dietary treatments were 1) basal diet containing 50% concentrate; 2) basal diet plus 90 g/d yeast culture; 3) basal diet plus 2.63 g/d Aspergillus oryzae fermentation extract; 4) basal diet plus 90 g/d of A. oryzae fermentation extract and yeast culture. Cows were fed diets at a rate of 86 g DM/kg BW.75 for 14 d adaptation followed by an 8-d collection period. Digestibility of dry matter was increased by A. oryzae and A. oryzae and yeast culture combination treatments. Digestibility of CP was increased regardless of fungal culture addition. Hemicellulose digestibility, percent ruminal cellulolytic organisms, and acetate to propionate ratio were increased by the addition of fungal supplements.

  14. Exploring the selective lactic acid production from food waste in uncontrolled pH mixed culture fermentations using different reactor configurations.

    Science.gov (United States)

    Bonk, Fabian; Bastidas-Oyanedel, Juan-Rodrigo; Yousef, Ahmed F; Schmidt, Jens Ejbye

    2017-08-01

    Carboxylic acid production from food waste by mixed culture fermentation is an important future waste management option. Obstacles for its implementation are the need of pH control, and a broad fermentation product spectrum leading to increased product separation costs. To overcome these obstacles, the selective production of lactic acid (LA) from model food waste by uncontrolled pH fermentation was tested using different reactor configurations. Batch experiments, semi-continuously fed reactors and a percolation system reached LA concentrations of 32, 16 and 15gCOD LA /L, respectively, with selectivities of 93%, 84% and 75% on COD base, respectively. The semi-continuous reactor was dominated by Lactobacillales. Our techno-economic analysis suggests that LA production from food waste can be economically feasible, with LA recovery and low yields remaining as major obstacles. To solve both problems, we successfully applied in-situ product extraction using activated carbon. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Lignocellulose fermentation and residual solids characterization for senescent switchgrass fermentation by Clostridium thermocellum in the presence and absence of continuous in situ ball-milling

    Energy Technology Data Exchange (ETDEWEB)

    Balch, Michael L.; Holwerda, Evert K.; Davis, Mark F.; Sykes, Robert W.; Happs, Renee M.; Kumar, Rajeev; Wyman, Charles E.; Lynd, Lee R.

    2017-04-12

    Milling during lignocellulosic fermentation, henceforth referred to as cotreatment, is investigated as an alternative to thermochemical pretreatment as a means of enhancing biological solubilization of lignocellulose. We investigate the impact of milling on soluble substrate fermentation by Clostridium thermocellum with comparison to yeast, document solubilization for fermentation of senescent switchgrass with and without ball milling, and characterize residual solids. Soluble substrate fermentation by C. thermocellum proceeded readily in the presence of continuous ball milling but was completely arrested for yeast. Total fractional carbohydrate solubilization achieved after fermentation of senescent switchgrass by C. thermocellum for 5 days was 0.45 without cotreatment or pretreatment, 0.81 with hydrothermal pretreatment (200 degrees C, 15 minutes, severity 4.2), and 0.88 with cotreatment. Acetate and ethanol were the main fermentation products, and were produced at similar ratios with and without cotreatment. Analysis of solid residues was undertaken using molecular beam mass spectrometry (PyMBMS) and solid-state nuclear magnetic resonance spectroscopy (NMR) in order to provide insight into changes in plant cell walls during processing via various modes. The structure of lignin present in residual solids remaining after fermentation with cotreatment appeared to change little, with substantially greater changes observed for hydrothermal pretreatment - particularly with respect to formation of C-C bonds. The observation of high solubilization with little apparent modification of the residue is consistent with cotreatment enhancing solubilization primarily by increasing the access of saccharolytic enzymes to the feedstock, and C. thermocellum being able to attack all the major linkages in cellulosic biomass provided that these linkages are accessible.

  16. Change in enzyme production by gradually drying culture substrate during solid-state fermentation.

    Science.gov (United States)

    Ito, Kazunari; Gomi, Katsuya; Kariyama, Masahiro; Miyake, Tsuyoshi

    2015-06-01

    The influence of drying the culture substrate during solid-state fermentation on enzyme production was investigated using a non-airflow box. The drying caused a significant increase in enzyme production, while the mycelium content decreased slightly. This suggests that changes in the water content in the substrate during culture affect enzyme production in fungi. Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  17. STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS

    Directory of Open Access Journals (Sweden)

    N. Tkachenko

    2018-04-01

    Full Text Available The expediency of optimization of starter cultures composition of mixed cultures Lactococcus sp. and mixed cultures Bifidobacterium bifidum BB 01 + Bifidobacterium longum BL 01 + Bifidobacterium breve BR 01 for the manufacture of fermented milk products and cosmetics for teenagers and people under the age of 40-45 years with probiotics has been substantiated.The value of titratable acidity, number of viable cells of bifidobacteria has been determined, as well as the most probable number of lactobacterium in fermented probiotic clots obtained with different ratios of mixed cultures Lactococcus sp. and mixed cultures of Bifidobacterium sp. in starter cultures compositions (the initial concentration of the mixed cultures (MC Lactococcus sp. and MC Bifidobacterium sp. varied within the range of 1×105 – 1×106 CFU/cm3 of the inoculated milk, enriched with fructose as a growth factor of bifidobacteria. The high content of probiotics and the lowest values of titratable acidity are typical of the fermented milk clots obtained using starter cultures composition with a ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 1 : 10. The maximum number of lactococci viable cells is observed in clots obtained using starter cultures composition with the initial ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 10 : 1. The optimum ratio of MC Lactococcus sp. and MC Bifidobacterium sp. – 1 : 10 has been established (initial concentration of the cultures at inoculation – 1×105 and 1×106 CFU/cm3, respectively for the production of fermented milk products and cosmetics with probiotics, where the maximum value of the quality aggregated factor – 7, 12 is noted.It is shown that a fermented probiotic milk clots obtained using starter cultures composition with an optimum ratio of cultures of lacto- and bifidobacteria (1 : 10 have good sensory characteristics, contain a high number of viable cells of bifidobacteria and lactobacteria – (9,15±0,14×109 and

  18. Boosting dark fermentation with co-cultures of extreme thermophiles for biohythane production from garden waste.

    Science.gov (United States)

    Abreu, Angela A; Tavares, Fábio; Alves, Maria Madalena; Pereira, Maria Alcina

    2016-11-01

    Proof of principle of biohythane and potential energy production from garden waste (GW) is demonstrated in this study in a two-step process coupling dark fermentation and anaerobic digestion. The synergistic effect of using co-cultures of extreme thermophiles to intensify biohydrogen dark fermentation is demonstrated using xylose, cellobiose and GW. Co-culture of Caldicellulosiruptor saccharolyticus and Thermotoga maritima showed higher hydrogen production yields from xylose (2.7±0.1molmol(-1) total sugar) and cellobiose (4.8±0.3molmol(-1) total sugar) compared to individual cultures. Co-culture of extreme thermophiles C. saccharolyticus and Caldicellulosiruptor bescii increased synergistically the hydrogen production yield from GW (98.3±6.9Lkg(-1) (VS)) compared to individual cultures and co-culture of T. maritima and C. saccharolyticus. The biochemical methane potential of the fermentation end-products was 322±10Lkg(-1) (CODt). Biohythane, a biogas enriched with 15% hydrogen could be obtained from GW, yielding a potential energy generation of 22.2MJkg(-1) (VS). Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Lactic acid production from submerged fermentation of broken rice using undefined mixed culture.

    Science.gov (United States)

    Nunes, Luiza Varela; de Barros Correa, Fabiane Fernanda; de Oliva Neto, Pedro; Mayer, Cassia Roberta Malacrida; Escaramboni, Bruna; Campioni, Tania Sila; de Barros, Natan Roberto; Herculano, Rondinelli Donizetti; Fernández Núñez, Eutimio Gustavo

    2017-04-01

    The present work aimed to characterize and optimize the submerged fermentation of broken rice for lactic acid (LA) production using undefined mixed culture from dewatered activated sludge. A microorganism with amylolytic activity, which also produces LA, Lactobacillus amylovorus, was used as a control to assess the extent of mixed culture on LA yield. Three level full factorial designs were performed to optimize and define the influence of fermentation temperature (20-50 °C), gelatinization time (30-60 min) and broken rice concentration in culture medium (40-80 g L -1 ) on LA production in pure and undefined mixed culture. LA production in mixed culture (9.76 g L -1 ) increased in sixfold respect to pure culture in optimal assessed experimental conditions. The optimal conditions for maximizing LA yield in mixed culture bioprocess were 31 °C temperature, 45 min gelatinization time and 79 g L -1 broken rice concentration in culture medium. This study demonstrated the positive effect of undefined mixed culture from dewatered activated sludge to produce LA from culture medium formulated with broken rice. In addition, this work establishes the basis for an efficient and low-cost bioprocess to manufacture LA from this booming agro-industrial by-product.

  20. Production of microbial biomass protein by sequential culture fermentation of Arachniotus sp., and Candida utilis

    International Nuclear Information System (INIS)

    Ahmed, S.; Ahmad, F.; Hashmi, A.S.

    2010-01-01

    Sequential culture fermentation by Arachniotus sp. at 35 deg. C for 72 h and followed by Candida utilis fermentation at 35 deg. C for 72 h more resulted in higher production of microbial biomass protein. 6% (w/v) corn stover, 0.0075% CaCl/sub 2/.2H/sub 2/O, 0.005% MgSO/sub 4/.7H/sub 2/O, 0.01% KH/sub 2/PO/sub 4/, C:N ratio of 30:1 and 1% molasses gave higher microbial biomass protein production by the sequential culture fermentation of Arachniotus sp., and C. utilis. The mixed microbial biomass protein produced in the 75-L fermentor contained 16.41%, 23.51%, 10.9%, 12.11% and 0.12% true protein, crude protein, crude fiber, ash and RNA content, respectively. The amino acid profile of final mixed microbial biomass protein showed that it was enriched with essential amino acids. Thus, the potential utilization of corn stover can minimize the cost for growth of these microorganisms and enhance microbial biomass protein production by sequential culture fermentation. (author)

  1. Application of near-infrared spectroscopy for monitoring and control of cell culture and fermentation

    DEFF Research Database (Denmark)

    Cervera Padrell, Albert Emili; Petersen, Nanna; Eliasson Lantz, Anna

    2009-01-01

    of chemometric models built for interpretation of the spectra, thus impairing the analyte concentration predictions. The aim of this review was to provide an overview of necessary conditions and challenges that one has to face when developing a NIR application for monitoring of cell culture or fermentation...... processes. Important practical aspects are introduced, such as sampling, modeling of biomass concentration, influence of microorganism morphology on the spectra, effects of the hydrodynamic conditions in the fermenter, temperature influence, instrument settings, and signal optimization. Several examples......Near-infrared (NIR) spectroscopy can potentially provide on-line information on substrate, biomass, product, and metabolite concentrations in fermentation processes, which could be useful for improved monitoring or control. However, several factors can negatively influence the quality...

  2. Continuous fermentative hydrogen production from coffee drink manufacturing wastewater by applying UASB reactor

    Energy Technology Data Exchange (ETDEWEB)

    Jung, Kyung-Won; Shin, Hang-Sik [Department of Civil and Environmental Engineering, KAIST, 373-1 Guseong-dong, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Kim, Dong-Hoon [Department of Civil and Environmental Engineering, University of Windsor, 401 Sunset Ave., Essex Hall, Windsor, Ontario (Canada)

    2010-12-15

    The feasibility of continuous H{sub 2} production from coffee drink manufacturing wastewater (CDMW) was tested in two different types of reactors: a completely-stirred tank reactor (CSTR) and an up-flow anaerobic sludge blanket reactor (UASBr). While the performance in CSTR was limited, it was significantly enhanced in UASBr. The maximum H{sub 2} yield of 1.29 mol H{sub 2}/mol hexose{sub added} was achieved at HRT of 6 h in UASBr operation. Non-hydrogenic, lactic acid was the dominant in CSTR, while butyric and caproic acids in UASBr. As caproic acid is generated by consuming acetic and butyric acids, all of which are related to H{sub 2} production, the presence of caproic acid in the broth also indicates H{sub 2} production, yielding 1.33 mol H{sub 2}/glucose. It was speculated that the enhanced performance in UASBr was attributed to the high concentration of biomass over 60,000 mg VSS/L in the blanket zone, which provided insufficient substrate for indigenous lactic acid bacteria (LAB) to survive. The abundance of LAB in CDMW was confirmed by natural fermentation of CDMW. That is without the addition of external inoculum, CDMW was mainly fermented into lactic acid under mesophilic condition. For the first time ever, H{sub 2} producing granules (HPG) with diameters of 2.1 mm were successfully formed by using actual waste as a substrate. (author)

  3. Improved glycerol production from cane molasses by the sulfite process with vacuum or continuous carbon dioxide sparging during fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Kalle, G.P.; Naik, S.C.; Lashkari, B.Z.

    1985-01-01

    The conventional sulfite process for glycerol production from molasses using Saccharomyces cerevisiae var. Hansen was modified to obtain product concentrations of up to 230 g/l and productivity of 15 g/l.d by fermenting under vacuum (80 mm) or with continuous sparging of CO2 (0.4 vvm). Under these conditions the requirement of sulfite for optimum production of glycerol was reduced by two thirds (20 g/l), the ethanol concentration in the medium was kept below 30 g/l and the competence of yeast cells to ferment was conserved throughout the fermentation period for up to 20 days. In addition to the above, the rate of incorporation of sulfite had a significant effect on glucose fermentation and glycerol yields. There was an optimal relationship between glycerol yields and the molar ratio of sulfite to glucose consumed, which for cane molasses was 0.67. This ratio was characteristic of the medium composition.

  4. Feeding Aspergillus oryzae Fermentation Culture (AOFC to Growing Sheep: 1. The Effect of AOFC on Rumen Fermentation

    Directory of Open Access Journals (Sweden)

    Darwinsyah Lubis

    2002-10-01

    Full Text Available Cultures of fungi, especially Aspergillus oryzae, have been of interest to animal nutritionists to increase feed efficiency. Many experiments have been done and showed positive results on rumen fermentation and productivity of ruminants. This paper reports the results of an in vivo study on feeding Aspergillus oryzae, fermentation culture (AOFC to growing sheep. ‘Onggok’ (tapioca processing waste was used as media for AO cultivation after being enriched with a mineral mixture. Commercial concentrate (GT-03 was fed to 15 growing sheep supplemented with 0% (C0, 5% (C1, and 10% (C2 AOFC (w/w. Chopped fresh King grass was used as a basal diet. The 3 treatments were randomly allotted to the sheep according to randomized block design with 5 replications. The study was carried out for 14 weeks. Digestion trial was conducted in the last 10 days of experiment. All feed and fecal samples were analyzed for nutrients. Rumen fluid was sampled at the mid experimental period. Analyses were done on rumen pH, ammonia content, (VFA volatile fatly acids concentration, and also total digestive tract digestibility of dry and organic matter, crude protein, and total fiber (NDF. Differences in treatment means were analyzed by Duncan’s MRT. Feeding AOFC resulted in increased (P<0.05 digestibility of crude protein from 59.6% in control sheep to 65.5% in sheep fed concentrate with 10% AOFC supplementation. The same pattern also occurred for NDF, but no effect was found on dry and organic matter. Higher fiber digestibility with AOFC supplementation was in line with an increase (P<0.05 in cellulolytic bacteria population in the rumen. VFA produced also increased (P<0.05, as well as individual acids content, primarily acetate and propionate. No differences (P<0.05 were detected in rumen pH and ammonia content. It appears that AOFC is more suitable for the purpose of meat production.

  5. Comparison of fermentation profiles between lupine and soybean by Aspergillus oryzae and Aspergillus sojae in solid-state culture systems

    NARCIS (Netherlands)

    Sardjono; Zhu, Y.; Knol, W.

    1998-01-01

    To explore the possibilities of using lupine as a soybean replacement in fermented foods, fermentation profiles of lupine and soybean by Aspergillus oryzae and A. sojae, respectively, in a solid-state culture were compared. Biomass, spore concentration, oxygen consumption rate, carbon dioxide

  6. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth.

    Science.gov (United States)

    Di Gioia, Diana; Mazzola, Giuseppe; Nikodinoska, Ivana; Aloisio, Irene; Langerholc, Tomaz; Rossi, Maddalena; Raimondi, Stefano; Melero, Beatriz; Rovira, Jordi

    2016-10-17

    In meat fermented foods, Clostridium spp. growth is kept under control by the addition of nitrite. The growing request of consumers for safer products has led to consider alternative bio-based approaches, the use of protective cultures being one of them. This work is aimed at checking the possibility of using two Lactobacillus spp. strains as protective cultures against Clostridium spp. in pork ground meat for fermented salami preparation. Both Lactobacillus strains displayed anti-clostridia activity in vitro using the spot agar test and after co-culturing them in liquid medium with each Clostridium strain. Only one of them, however, namely L. plantarum PCS20, was capable of effectively surviving in ground meat and of performing anti-microbial activity in carnis in a challenge test where meat was inoculated with the Clostridium strain. Therefore, this work pointed out that protective cultures can be a feasible approach for nitrite reduction in fermented meat products. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Global behavior analysis for stochastic system of 1,3-PD continuous fermentation

    Science.gov (United States)

    Zhu, Xi; Kliemann, Wolfgang; Li, Chunfa; Feng, Enmin; Xiu, Zhilong

    2017-12-01

    Global behavior for stochastic system of continuous fermentation in glycerol bio-dissimilation to 1,3-propanediol by Klebsiella pneumoniae is analyzed in this paper. This bioprocess cannot avoid the stochastic perturbation caused by internal and external disturbance which reflect on the growth rate. These negative factors can limit and degrade the achievable performance of controlled systems. Based on multiplicity phenomena, the equilibriums and bifurcations of the deterministic system are analyzed. Then, a stochastic model is presented by a bounded Markov diffusion process. In order to analyze the global behavior, we compute the control sets for the associated control system. The probability distributions of relative supports are also computed. The simulation results indicate that how the disturbed biosystem tend to stationary behavior globally.

  8. Performance of continuous stirred tank reactor (CSTR) on fermentative biohydrogen production from melon waste

    Science.gov (United States)

    Cahyari, K.; Sarto; Syamsiah, S.; Prasetya, A.

    2016-11-01

    This research was meant to investigate performance of continuous stirred tank reactor (CSTR) as bioreactor for producing biohydrogen from melon waste through dark fermentation method. Melon waste are commonly generated from agricultural processing stages i.e. cultivation, post-harvesting, industrial processing, and transportation. It accounted for more than 50% of total harvested fruit. Feedstock of melon waste was fed regularly to CSTR according to organic loading rate at value 1.2 - 3.6 g VS/ (l.d). Optimum condition was achieved at OLR 2.4 g VS/ (l.d) with the highest total gas volume 196 ml STP. Implication of higher OLR value is reduction of total gas volume due to accumulation of acids (pH 4.0), and lower substrate volatile solid removal. In summary, application of this method might valorize melon waste and generates renewable energy sources.

  9. Continuous fermentation using low concentration of sugar cane and Zymomonas mobilis CP4 for ethanol production

    Directory of Open Access Journals (Sweden)

    João Batista Buzato

    2001-01-01

    Full Text Available Effect of dilution rate in continuous fermentation of 20g sucrose/L and Z. mobilis CP4 was studied for ethanol production at 28oC + 1, without pH control. Four dilution rates were compared: 0.045; 0.14; 0.23 and 0.34 h-1. In dilution rates 0.045; 0.14 and 0.23 h-1 were produced 9,4g/L of ethanol and in dilution rate 0.34 h-1 was produced 8,8 g/L. Ethanol conversion efficiency were of 91% in dilution rates 0.045; 0.14 and 0. 23 h-1. In dilution rate 0.34 h-1 the conversion efficiency was of 85%.

  10. Production of high-density Chlorella culture grown in fermenters

    Czech Academy of Sciences Publication Activity Database

    Doucha, Jiří; Lívanský, Karel

    2012-01-01

    Roč. 24, č. 1 (2012), s. 35-43 ISSN 0921-8971 R&D Projects: GA MŠk OE09025 Institutional support: RVO:61388971 Keywords : Chlorella vulgaris * Heterotrophic culture * Fed-batch Subject RIV: EE - Microbiology, Virology Impact factor: 2.326, year: 2012

  11. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil Aae

    2014-01-01

    cultures on the formation of flavour precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to commercially...... fermented heap and tray cocoa. Although only minor differences in the concentration of free amino acids and reducing sugars was measured, identification and quantification by dynamic headspace gas chromatography-mass spectrometry (HS/GC-MS) revealed pronounced differences in the composition of volatiles...... in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri...

  12. Dark fermentative hydrogen production by defined mixed microbial cultures immobilized on ligno-cellulosic waste materials

    Energy Technology Data Exchange (ETDEWEB)

    Patel, Sanjay K.S. [Microbial Biotechnology and Genomics, Institute of Genomics and Integrative Biology (IGIB), CSIR, Delhi University Campus, Mall Road, Delhi 110007 (India); Department of Biotechnology, University of Pune, Pune 411007 (India); Purohit, Hemant J. [Environmental Genomics Unit, National Environmental Engineering Research Institute (NEERI), CSIR, Nehru Marg, Nagpur 440020 (India); Kalia, Vipin C. [Microbial Biotechnology and Genomics, Institute of Genomics and Integrative Biology (IGIB), CSIR, Delhi University Campus, Mall Road, Delhi 110007 (India)

    2010-10-15

    Mixed microbial cultures (MMCs) based on 11 isolates belonging to Bacillus spp. (Firmicutes), Bordetella avium, Enterobacter aerogenes and Proteus mirabilis (Proteobacteria) were employed to produce hydrogen (H{sub 2}) under dark fermentative conditions. Under daily fed culture conditions (hydraulic retention time of 2 days), MMC6 and MMC4, immobilized on ligno-cellulosic wastes - banana leaves and coconut coir evolved 300-330 mL H{sub 2}/day. Here, H{sub 2} constituted 58-62% of the total biogas evolved. It amounted to a H{sub 2} yield of 1.54-1.65 mol/mol glucose utilized over a period of 60 days of fermentation. The involvement of various Bacillus spp. -Bacillus sp., Bacillus cereus, Bacillus megaterium, Bacillus pumilus and Bacillus thuringiensis as components of the defined MMCs for H{sub 2} production has been reported here for the first time. (author)

  13. Stable acetate production in extreme-thermophilic (70ºC) mixed culture fermentation by selective enrichment of hydrogenotrophic methanogens

    NARCIS (Netherlands)

    Zhang, F.; Zhang, Y.; Ding, J.; Dai, K.; Van Loosdrecht, M.C.M.; Zeng, R.J.

    2014-01-01

    The control of metabolite production is difficult in mixed culture fermentation. This is particularly related to hydrogen inhibition. In this work, hydrogenotrophic methanogens were selectively enriched to reduce the hydrogen partial pressure and to realize efficient acetate production in

  14. Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation.

    Science.gov (United States)

    González-Robles, Ivonne Wendolyne; Estarrón-Espinosa, Mirna; Díaz-Montaño, Dulce María

    2015-09-01

    The fermentative and aromatic capabilities of Kloeckera africana/Hanseniaspora vineae K1, K. apiculata/H. uvarum K2, and Saccharomyces cerevisiae S1 and S2 were studied in pure and mixed culture fermentations using Agave tequila juice as the culture medium. In pure and mixed cultures, Kloeckera/Hanseniaspora strains showed limited growth and sugar consumption, as well as low ethanol yield and productivity, compared to S. cerevisiae, which yielded more biomass, ethanol and viable cell concentrations. In pure and mixed cultures, S. cerevisiae presented a similar behaviour reaching high biomass production, completely consuming the sugar, leading to high ethanol production. Furthermore, the presence of S. cerevisiae strains in the mixed cultures promoted the production of higher alcohols, acetaldehyde and ethyl esters, whereas Kloeckera/Hanseniaspora strains stimulated the production of ethyl acetate and 2-phenyl ethyl acetate compounds.

  15. Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

    OpenAIRE

    Nyanga, L.K.

    2012-01-01

    This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages. A survey to document the traditional processing techniques was conducted using a questionnaire and focus group discussions in each of the three districts, i.e., Mudzi, Mt Darwin and Muzarabani in Zimbabwe. The survey results showed that the masau fruit is usually gathered by women and chi...

  16. Comparative study of physicochemical analysis of prosopis africana seeds fermented with different starter cultures

    Directory of Open Access Journals (Sweden)

    G. P. Oyeyiola

    2017-01-01

    Full Text Available Prosopis africana (African mesquite is one of the lesser known legume seed crops in Nigeria, which in a fermented state, gives a food condiment. Because of its rich protein content (about 34%, efforts are made to utilize some lesser known legumes to improve the nutritional status of the people. This study was carried out by fermenting Prosopis africana seeds with mono and mixed cultures of bacterial isolates to produce a local condiment called Okpehe. Standard AOAC methods were used to determine the pH, total sugar and crude protein content of the fermented seeds. During the production of Okpehe with mono cultures of bacteria, the pH ranged between 6.80 and 8.92; total sugar between 10.2 and 7.5 mg/g, and crude protein between 34.62 and 41.25%. In the mixed culture inoculated samples, the pH increased from 7.00 to 8.92; total sugar decreased from 9.4 to 7.4 mg/g, while the crude protein increased (35.02 - 44.61% significantly (p < 0.05 as the fermentation progressed. The highest crude protein content of 44.61% was obtained with the combination of Bacillus subtilis and Bacillus licheniformis, while the lowest protein content referred to the combination of Bacillus megaterium and Bacillus pumilus. The result of this study showed that Prosopis africana seeds could be utilized for the production of Okpehe using mixed cultures of B. subtilis and B. licheniformis, so as to increase the protein intake of the populace.

  17. Bioaggregate of photo-fermentative bacteria for enhancing continuous hydrogen production in a sequencing batch photobioreactor.

    Science.gov (United States)

    Xie, Guo-Jun; Liu, Bing-Feng; Wang, Rui-Qing; Ding, Jie; Ren, Hong-Yu; Zhou, Xu; Ren, Nan-Qi

    2015-11-05

    Hydrogen recovery through solar-driven biomass conversion by photo-fermentative bacteria (PFB) has been regarded as a promising way for sustainable energy production. However, a considerable fraction of organic substrate was consumed for the growth of PFB as biocatalysts, furthermore, these PFB were continuously washed out from the photobioreactor in continuous operation because of their poor flocculation. In this work, PFB bioaggregate induced by L-cysteine was applied in a sequencing batch photobioreactor to enhance continuous hydrogen production and reduce biomass washout. The effects of the hydraulic retention time (HRT), influent concentration and light intensity on hydrogen production of the photobioreactor were investigated. The maximum hydrogen yield (3.35 mol H2/mol acetate) and production rate (1044 ml/l/d) were obtained at the HRT of 96 h, influent concentration of 3.84 g COD/l, and light intensity of 200 W/m(2). With excellent settling ability, biomass accumulated in the photobioreactor and reached 2.15 g/l under the optimum conditions. Structural analysis of bioaggregate showed that bacterial cells were covered and tightly linked together by extracellular polymeric substances, and formed a stable structure. Therefore, PFB bioaggregate induced by L-cysteine is an efficient strategy to improve biomass retention capacity of the photobioreactor and enhance hydrogen recovery efficiency from organic wastes.

  18. Bioaggregate of photo-fermentative bacteria for enhancing continuous hydrogen production in a sequencing batch photobioreactor

    Science.gov (United States)

    Xie, Guo-Jun; Liu, Bing-Feng; Wang, Rui-Qing; Ding, Jie; Ren, Hong-Yu; Zhou, Xu; Ren, Nan-Qi

    2015-11-01

    Hydrogen recovery through solar-driven biomass conversion by photo-fermentative bacteria (PFB) has been regarded as a promising way for sustainable energy production. However, a considerable fraction of organic substrate was consumed for the growth of PFB as biocatalysts, furthermore, these PFB were continuously washed out from the photobioreactor in continuous operation because of their poor flocculation. In this work, PFB bioaggregate induced by L-cysteine was applied in a sequencing batch photobioreactor to enhance continuous hydrogen production and reduce biomass washout. The effects of the hydraulic retention time (HRT), influent concentration and light intensity on hydrogen production of the photobioreactor were investigated. The maximum hydrogen yield (3.35 mol H2/mol acetate) and production rate (1044 ml/l/d) were obtained at the HRT of 96 h, influent concentration of 3.84 g COD/l, and light intensity of 200 W/m2. With excellent settling ability, biomass accumulated in the photobioreactor and reached 2.15 g/l under the optimum conditions. Structural analysis of bioaggregate showed that bacterial cells were covered and tightly linked together by extracellular polymeric substances, and formed a stable structure. Therefore, PFB bioaggregate induced by L-cysteine is an efficient strategy to improve biomass retention capacity of the photobioreactor and enhance hydrogen recovery efficiency from organic wastes.

  19. A modified indirect mathematical model for evaluation of ethanol production efficiency in industrial-scale continuous fermentation processes.

    Science.gov (United States)

    Canseco Grellet, M A; Castagnaro, A; Dantur, K I; De Boeck, G; Ahmed, P M; Cárdenas, G J; Welin, B; Ruiz, R M

    2016-10-01

    To calculate fermentation efficiency in a continuous ethanol production process, we aimed to develop a robust mathematical method based on the analysis of metabolic by-product formation. This method is in contrast to the traditional way of calculating ethanol fermentation efficiency, where the ratio between the ethanol produced and the sugar consumed is expressed as a percentage of the theoretical conversion yield. Comparison between the two methods, at industrial scale and in sensitivity studies, showed that the indirect method was more robust and gave slightly higher fermentation efficiency values, although fermentation efficiency of the industrial process was found to be low (~75%). The traditional calculation method is simpler than the indirect method as it only requires a few chemical determinations in samples collected. However, a minor error in any measured parameter will have an important impact on the calculated efficiency. In contrast, the indirect method of calculation requires a greater number of determinations but is much more robust since an error in any parameter will only have a minor effect on the fermentation efficiency value. The application of the indirect calculation methodology in order to evaluate the real situation of the process and to reach an optimum fermentation yield for an industrial-scale ethanol production is recommended. Once a high fermentation yield has been reached the traditional method should be used to maintain the control of the process. Upon detection of lower yields in an optimized process the indirect method should be employed as it permits a more accurate diagnosis of causes of yield losses in order to correct the problem rapidly. The low fermentation efficiency obtained in this study shows an urgent need for industrial process optimization where the indirect calculation methodology will be an important tool to determine process losses. © 2016 The Society for Applied Microbiology.

  20. Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM).

    Science.gov (United States)

    Mahazar, N H; Zakuan, Z; Norhayati, H; MeorHussin, A S; Rukayadi, Y

    2017-01-01

    Inoculation of starter culture in cocoa bean fermentation produces consistent, predictable and high quality of fermented cocoa beans. It is important to produce healthy inoculum in cocoa bean fermentation for better fermented products. Inoculum could minimize the length of the lag phase in fermentation. The purpose of this study was to optimize the component of culture medium for the maximum cultivation of Candida sp. and Blastobotrys sp. Molasses and yeast extract were chosen as medium composition and Response Surface Methodology (RSM) was then employed to optimize the molasses and yeast extract. Maximum growth of Candida sp. (7.63 log CFU mL-1) and Blastobotrys sp. (8.30 log CFU mL-1) were obtained from the fermentation. Optimum culture media for the growth of Candida sp., consist of 10% (w/v) molasses and 2% (w/v) yeast extract, while for Blastobotrys sp., were 1.94% (w/v) molasses and 2% (w/v) yeast extract. This study shows that culture medium consists of molasses and yeast extract were able to produce maximum growth of Candida sp. and Blastobotrys sp., as a starter culture for cocoa bean fermentation.

  1. Direct Succinic Acid Production from Minimally Pretreated Biomass Using Sequential Solid-State and Slurry Fermentation with Mixed Fungal Cultures

    Directory of Open Access Journals (Sweden)

    Jerico Alcantara

    2017-06-01

    Full Text Available Conventional bio-based succinic acid production involves anaerobic bacterial fermentation of pure sugars. This study explored a new route for directly producing succinic acid from minimally-pretreated lignocellulosic biomass via a consolidated bioprocessing technology employing a mixed lignocellulolytic and acidogenic fungal co-culture. The process involved a solid-state pre-fermentation stage followed by a two-phase slurry fermentation stage. During the solid-state pre-fermentation stage, Aspergillus niger and Trichoderma reesei were co-cultured in a nitrogen-rich substrate (e.g., soybean hull to induce cellulolytic enzyme activity. The ligninolytic fungus Phanerochaete chrysosporium was grown separately on carbon-rich birch wood chips to induce ligninolytic enzymes, rendering the biomass more susceptible to cellulase attack. The solid-state pre-cultures were then combined in a slurry fermentation culture to achieve simultaneous enzymatic cellulolysis and succinic acid production. This approach generated succinic acid at maximum titers of 32.43 g/L after 72 h of batch slurry fermentation (~10 g/L production, and 61.12 g/L after 36 h of addition of fresh birch wood chips at the onset of the slurry fermentation stage (~26 g/L production. Based on this result, this approach is a promising alternative to current bacterial succinic acid production due to its minimal substrate pretreatment requirements, which could reduce production costs.

  2. Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast

    Directory of Open Access Journals (Sweden)

    Anja Brickwedde

    2017-09-01

    Full Text Available The lager brewing yeast Saccharomyces pastorianus, an interspecies hybrid of S. eubayanus and S. cerevisiae, ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion (“attenuation” of maltotriose by industrial S. pastorianus strains is a key requirement for process intensification. This study explores a new evolutionary engineering strategy for improving maltotriose fermentation kinetics. Prolonged carbon-limited, anaerobic chemostat cultivation of the reference strain S. pastorianus CBS1483 on a maltotriose-enriched sugar mixture was used to select for spontaneous mutants with improved affinity for maltotriose. Evolved populations exhibited an up to 5-fold lower residual maltotriose concentration and a higher ethanol concentration than the parental strain. Uptake studies with 14C-labeled sugars revealed an up to 4.75-fold higher transport capacity for maltotriose in evolved strains. In laboratory batch cultures on wort, evolved strains showed improved attenuation and higher ethanol concentrations. These improvements were also observed in pilot fermentations at 1,000-L scale with high-gravity wort. Although the evolved strain exhibited multiple chromosomal copy number changes, analysis of beer made from pilot fermentations showed no negative effects on flavor compound profiles. These results demonstrate the potential of evolutionary engineering for strain improvement of hybrid, alloploid brewing strains.

  3. Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast.

    Science.gov (United States)

    Brickwedde, Anja; van den Broek, Marcel; Geertman, Jan-Maarten A; Magalhães, Frederico; Kuijpers, Niels G A; Gibson, Brian; Pronk, Jack T; Daran, Jean-Marc G

    2017-01-01

    The lager brewing yeast Saccharomyces pastorianus , an interspecies hybrid of S. eubayanus and S. cerevisiae , ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion ("attenuation") of maltotriose by industrial S. pastorianus strains is a key requirement for process intensification. This study explores a new evolutionary engineering strategy for improving maltotriose fermentation kinetics. Prolonged carbon-limited, anaerobic chemostat cultivation of the reference strain S. pastorianus CBS1483 on a maltotriose-enriched sugar mixture was used to select for spontaneous mutants with improved affinity for maltotriose. Evolved populations exhibited an up to 5-fold lower residual maltotriose concentration and a higher ethanol concentration than the parental strain. Uptake studies with 14 C-labeled sugars revealed an up to 4.75-fold higher transport capacity for maltotriose in evolved strains. In laboratory batch cultures on wort, evolved strains showed improved attenuation and higher ethanol concentrations. These improvements were also observed in pilot fermentations at 1,000-L scale with high-gravity wort. Although the evolved strain exhibited multiple chromosomal copy number changes, analysis of beer made from pilot fermentations showed no negative effects on flavor compound profiles. These results demonstrate the potential of evolutionary engineering for strain improvement of hybrid, alloploid brewing strains.

  4. Ethanol production from biomass by repetitive solid-state fed-batch fermentation with continuous recovery of ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Moukamnerd, Churairat; Kino-oka, Masahiro; Sugiyama, Minetaka; Kaneko, Yoshinobu; Harashima, Satoshi; Katakura, Yoshio [Osaka Univ. (Japan). Dept. of Biotechnology; Boonchird, Chuenchit [Mahidol Univ., Bangkok (Thailand). Dept. of Biotechnology; Noda, Hideo [Kansai Chemical Engineering Co., Ltd., Amagasaki (Japan); Ninomiya, Kazuaki [Kanazawa Univ. (Japan). Inst. of International Environment Technology; Shioya, Suteaki [Sojo Univ., Kumamoto (Japan). Dept. of Applied Life Science

    2010-09-15

    To save cost and input energy for bioethanol production, a consolidated continuous solid-state fermentation system composed of a rotating drum reactor, a humidifier, and a condenser was developed. Biomass, saccharifying enzymes, yeast, and a minimum amount of water are introduced into the system. Ethanol produced by simultaneous saccharification and fermentation is continuously recovered as vapor from the headspace of the reactor, while the humidifier compensates for the water loss. From raw corn starch as a biomass model, 95 {+-} 3, 226 {+-} 9, 458 {+-} 26, and 509 {+-} 64 g l{sup -1} of ethanol solutions were recovered continuously when the ethanol content in reactor was controlled at 10-20, 30-50, 50-70 and 75-85 g kg-mixture{sup -1}, respectively. The residue showed a lesser volume and higher solid content than that obtained by conventional liquid fermentation. The cost and energy for intensive waste water treatment are decreased, and the continuous fermentation enabled the sustainability of enzyme activity and yeast in the system. (orig.)

  5. Production of tea vinegar by batch and semicontinuous fermentation

    OpenAIRE

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

    2010-01-01

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

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

    Science.gov (United States)

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

    2018-04-01

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

  7. Increase of methane formation by ethanol addition during continuous fermentation of biogas sludge.

    Science.gov (United States)

    Refai, Sarah; Wassmann, Kati; van Helmont, Sebastian; Berger, Stefanie; Deppenmeier, Uwe

    2014-12-01

    Very recently, it was shown that the addition of acetate or ethanol led to enhanced biogas formation rates during an observation period of 24 h. To determine if increased methane production rates due to ethanol addition can be maintained over longer time periods, continuous reactors filled with biogas sludge were developed which were fed with the same substrates as the full-scale reactor from which the sludge was derived. These reactors are well reflected conditions of a full-scale biogas plant during a period of 14 days. When the fermenters were pulsed with 50-100 mM ethanol, biomethanation increased by 50-150 %, depending on the composition of the biogas sludge. It was also possible to increase methane formation significantly when 10-20 mM pure ethanol or ethanolic solutions (e.g. beer) were added daily. In summary, the experiments revealed that "normal" methane production continued to take place, but ethanol led to production of additional methane.

  8. Use of continuous lactose fermentation for ethanol production by Kluveromyces marxianus for verification and extension of a biochemically structured model

    DEFF Research Database (Denmark)

    Sansonetti, S.; Hobley, Timothy John; Curcio, S.

    2013-01-01

    A biochemically structured model has been developed to describe the continuous fermentation of lactose to ethanol by Kluveromyces marxianus and allowed metabolic coefficients to be determined. Anaerobic lactose-limited chemostat fermentations at different dilution rates (0.02 – 0.35 h-1) were...... performed. Species specific rates of consumption/formation, as well as yield coefficients were determined. Ethanol yield (0.655 C-mol ethanol*C-mol lactose-1) was as high as 98 % of theoretical. The modeling procedure allowed calculation of maintenance coefficients for lactose consumption and ethanol...

  9. Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk

    Directory of Open Access Journals (Sweden)

    Hung Yi Song

    2018-01-01

    Full Text Available γ-Aminobutyric acid (GABA, a nonprotein amino acid, is widely distributed in nature and fulfills several physiological functions. In this study, various lactic acid strains commonly used to produce fermented milk products were inoculated into adzuki bean milk for producing GABA. The high GABA producing strain was selected in further experiment to improve the GABA production utilizing culture medium optimization. The results demonstrated that adzuki bean milk inoculated with Lactobacillus rhamnosus GG increased GABA content from 0.05 mg/mL to 0.44 mg/mL after 36 hours of fermentation, which showed the greatest elevation in this study. Furthermore, the optimal cultural condition to adzuki bean milk inoculated with L. rhamnosus GG to improve the GABA content was performed using response surface methodology. The results showed that GABA content was dependent on the addition of galactose, monosodium glutamate, and pyridoxine with which the increasing ratios of GABA were 23–38%, 24–68%, and 8–36%, respectively. The optimal culture condition for GABA production of adzuki bean milk was found at the content of 1.44% galactose, 2.27% monosodium glutamate, and 0.20% pyridoxine. Under the optimal cultural condition, the amount of GABA produced in the fermented adzuki bean milk was 1.12 mg/mL, which was 22.4-fold higher than that of the unfermented adzuki bean milk (0.05 mg/100 mL. The results suggested that the optimized cultural condition of adzuki bean milk inoculated with L. rhamnosus GG can increase GABA content for consumers as a daily supplement as suggested.

  10. In Search of functionality-diversity relationships in anaerobic mixed culture fermentations

    International Nuclear Information System (INIS)

    Kleerebezem, R.; Temudo, M.; Muyzer Van Loosdrecht, M. C. M.

    2009-01-01

    Based on the work described in this paper we will postulate that in environmental ecosystems with a weak selective pressure no clear relationship exists between the ecosystem functionality and the microbial diversity and microbial composition. In the past years we have been investigating the anaerobic fermentation of glucose, xylose, and glycerol, and mixtures of these substrates in continuously stirred tank reactors (CSTR) inoculated with an activated sludge characterized by a very rich microbial diversity. (Author)

  11. Electrochemically Driven Fermentation of Organic Substrates with Undefined Mixed Microbial Cultures.

    Science.gov (United States)

    Villano, Marianna; Paiano, Paola; Palma, Enza; Miccheli, Alfredo; Majone, Mauro

    2017-08-10

    Growing scientific interest in mixed microbial culture-based anaerobic biotechnologies for the production of value-added chemicals and fuels from organic waste residues requires a parallel focus on the development and implementation of strategies to control the distribution of products. This study examined the feasibility of an electrofermentation approach, based on the introduction of a polarized (-700 mV vs. the standard hydrogen electrode) graphite electrode in the fermentation medium, to steer the product distribution during the conversion of organic substrates (glucose, ethanol, and acetate supplied as single compounds or in mixtures) by undefined mixed microbial cultures. In batch experiments, the polarized electrode triggered a nearly 20-fold increase (relative to open circuit controls) in the yield of isobutyrate production (0.43±0.01 vs. 0.02±0.02 mol mol -1 glucose) during the anaerobic fermentation of the ternary mixture of substrates, without adversely affecting the rate of substrate bioconversion. The observed change in the fermentative metabolism was most likely triggered by the (potentiostatic) regulation of the oxidation-reduction potential of the reaction medium rather than by the electrode serving as an electron donor. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  12. Microbial culture selection for bio-hydrogen production from waste ground wheat by dark fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Argun, Hidayet; Kargi, Fikret; Kapdan, Ilgi K. [Department of Environmental Engineering, Dokuz Eylul University, Buca, Izmir (Turkey)

    2009-03-15

    Hydrogen formation performances of different anaerobic bacteria were investigated in batch dark fermentation of waste wheat powder solution (WPS). Serum bottles containing wheat powder were inoculated with pure cultures of Clostridium acetobutylicum (CAB), Clostridium butyricum (CB), Enterobacter aerogenes (EA), heat-treated anaerobic sludge (ANS) and a mixture of those cultures (MIX). Cumulative hydrogen formation (CHF), hydrogen yield (HY) and specific hydrogen production rate (SHPR) were determined for every culture. The heat-treated anaerobic sludge was found to be the most effective culture with a cumulative hydrogen formation of 560 ml, hydrogen yield of 223 ml H{sub 2} g{sup -1} starch and a specific hydrogen production rate of 32.1 ml H{sub 2} g{sup -1} h{sup -1}. (author)

  13. Application of near-infrared spectroscopy for monitoring and control of cell culture and fermentation.

    Science.gov (United States)

    Cervera, Albert E; Petersen, Nanna; Lantz, Anna Eliasson; Larsen, Anders; Gernaey, Krist V

    2009-01-01

    Near-infrared (NIR) spectroscopy can potentially provide on-line information on substrate, biomass, product, and metabolite concentrations in fermentation processes, which could be useful for improved monitoring or control. However, several factors can negatively influence the quality of chemometric models built for interpretation of the spectra, thus impairing the analyte concentration predictions. The aim of this review was to provide an overview of necessary conditions and challenges that one has to face when developing a NIR application for monitoring of cell culture or fermentation processes. Important practical aspects are introduced, such as sampling, modeling of biomass concentration, influence of microorganism morphology on the spectra, effects of the hydrodynamic conditions in the fermenter, temperature influence, instrument settings, and signal optimization. Several examples from the literature are provided, which will hopefully guide the reader interested in the topic. Furthermore, the general procedure used for the development of calibration models is presented, and the influence of microorganism metabolism-potential source of correlation between analytes-is commented. Other important issues such as wavelength selection and evaluation of robustness are shortly introduced. Finally, some examples of potential applications of NIR monitoring are provided, including the implementation of control strategies, the combination with other monitoring tools (the so-called sensor fusion), and the description of process trajectories. On the basis of the review, we conclude that acceptance of NIR spectroscopy as a standard monitoring tool by the fermentation industry will necessitate considerably more on-line studies using industrially relevant-and highly challenging-fermentation conditions (high aeration intensity, high biomass concentration and viscosity, and filamentous production strain). (c) 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009.

  14. Co-fermentation of cellobiose and xylose by mixed culture of recombinant Saccharomyces cerevisiae and kinetic modeling.

    Science.gov (United States)

    Chen, Yingying; Wu, Ying; Zhu, Baotong; Zhang, Guanyu; Wei, Na

    2018-01-01

    Efficient conversion of cellulosic sugars in cellulosic hydrolysates is important for economically viable production of biofuels from lignocellulosic biomass, but the goal remains a critical challenge. The present study reports a new approach for simultaneous fermentation of cellobiose and xylose by using the co-culture consisting of recombinant Saccharomyces cerevisiae specialist strains. The co-culture system can provide competitive advantage of modularity compared to the single culture system and can be tuned to deal with fluctuations in feedstock composition to achieve robust and cost-effective biofuel production. This study characterized fermentation kinetics of the recombinant cellobiose-consuming S. cerevisiae strain EJ2, xylose-consuming S. cerevisiae strain SR8, and their co-culture. The motivation for kinetic modeling was to provide guidance and prediction of using the co-culture system for simultaneous fermentation of mixed sugars with adjustable biomass of each specialist strain under different substrate concentrations. The kinetic model for the co-culture system was developed based on the pure culture models and incorporated the effects of product inhibition, initial substrate concentration and inoculum size. The model simulations were validated by results from independent fermentation experiments under different substrate conditions, and good agreement was found between model predictions and experimental data from batch fermentation of cellobiose, xylose and their mixtures. Additionally, with the guidance of model prediction, simultaneous co-fermentation of 60 g/L cellobiose and 20 g/L xylose was achieved with the initial cell densities of 0.45 g dry cell weight /L for EJ2 and 0.9 g dry cell weight /L SR8. The results demonstrated that the kinetic modeling could be used to guide the design and optimization of yeast co-culture conditions for achieving simultaneous fermentation of cellobiose and xylose with improved ethanol productivity, which is

  15. Biomass production of pleurotus sajor-caju by submerged culture fermentation

    International Nuclear Information System (INIS)

    Kausar, T.; Nasreen, Z.; Nadeem, M.; Baig, S.

    2006-01-01

    The effect of different carbon sources, namely, sawdust and powder of agro wastes (as such, or water soluble extracts), and inorganic/natural nitrogen sources on the biomass production of Pleurotus sajor-caju by submerged culture fermentation was studied. Supplementation of the fermentation medium with 2% molasses, 2% wheat spike powder, extract of 2% wheat spike powder, and com gluten meal resulted in 12.85, 10.85, 12.35 and 13.92 g/sub l/ biomass production of P. sajor-caju, respectively. The fungal hyphae biomass contained 8.28% moisture, 21.18% crude protein, 1.55% fat, 3.59% ash, 2.32% crude fibre, and 63.48% nitrogen-free extract. (author)

  16. Butyric acid fermentation of sodium hydroxide pretreated rice straw with undefined mixed culture.

    Science.gov (United States)

    Ai, Binling; Li, Jianzheng; Chi, Xue; Meng, Jia; Liu, Chong; Shi, En

    2014-05-01

    This study describes an alternative mixed culture fermentation technology to anaerobically convert lignocellulosic biomass into butyric acid, a valuable product with wide application, without supplementary cellulolytic enzymes. Rice straw was soaked in 1% NaOH solution to increase digestibility. Among the tested pretreatment conditions, soaking rice straw at 50°C for 72 h removed ~66% of the lignin, but retained ~84% of the cellulose and ~71% of the hemicellulose. By using an undefined cellulose-degrading butyrate-producing microbial community as butyric acid producer in batch fermentation, about 6 g/l of butyric acid was produced from the pretreated rice straw, which accounted for ~76% of the total volatile fatty acids. In the repeated-batch operation, the butyric acid production declined batch by batch, which was most possibly caused by the shift of microbial community structure monitored by denaturing gradient gel electrophoresis. In this study, batch operation was observed to be more suitable for butyric acid production.

  17. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

    Directory of Open Access Journals (Sweden)

    Alessandra Pino

    2018-06-01

    Full Text Available Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples and without (C1-C4 samples the addition of starters. All the trials were carried out at room temperature (18 ± 2°C and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB, starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of

  18. Coupling limonene formation and oxyfunctionalization by mixed-culture resting cell fermentation.

    Science.gov (United States)

    Willrodt, Christian; Hoschek, Anna; Bühler, Bruno; Schmid, Andreas; Julsing, Mattijs K

    2015-09-01

    Metabolic engineering strategies mark a milestone for the fermentative production of bulk and fine chemicals. Yet, toxic products and volatile reaction intermediates with low solubilities remain challenging. Prominent examples are artificial multistep pathways like the production of perillyl acetate (POHAc) from glucose via limonene. For POHAc, these limitations can be overcome by mixed-culture fermentations. A limonene biosynthesis pathway and cytochrome P450 153A6 (CYP153A6) as regioselective hydroxylase are used in two distinct recombinant E. coli. POHAc formation from glucose in one recombinant cell was hindered by ineffective coupling of limonene synthesis and low rates of oxyfunctionalization. The optimization of P450 gene expression led to the formation of 6.20 ± 0.06 mg gcdw (-1) POHAc in a biphasic batch cultivation with glucose as sole carbon and energy source. Increasing the spatial proximity between limonene synthase and CYP153A6 by a genetic fusion of both enzymes changed the molar limonene/POHAc ratio from 3.2 to 1.6. Spatial separation of limonene biosynthesis from its oxyfunctionalization improved POHAc concentration 3.3-fold to 21.7 mg L(-1) as compared to a biphasic fermentation. Mixed-cultures of E. coli BL21 (DE3) containing the limonene biosynthesis pathway and E. coli MG1655 harboring either CYP153A6, or alternatively a cymene monooxygenase, showed POHAc formation rates of 0.06 or 0.11 U gcdw (-1) , respectively. This concept provides a novel framework for fermentative syntheses involving toxic, volatile, or barely soluble compounds or pathway intermediates. © 2015 Wiley Periodicals, Inc.

  19. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Biodegradation of Palm Kernel Cake by Cellulolytic and Hemicellulolytic Bacterial Cultures through Solid State Fermentation

    Directory of Open Access Journals (Sweden)

    Mohamed Idris Alshelmani

    2014-01-01

    Full Text Available Four cellulolytic and hemicellulolytic bacterial cultures were purchased from the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Culture (DSMZ and the American Type Culture Collection (ATCC. Two experiments were conducted; the objective of the first experiment was to determine the optimum time period required for solid state fermentation (SSF of palm kernel cake (PKC, whereas the objective of the second experiment was to investigate the effect of combinations of these cellulolytic and hemicellulolytic bacteria on the nutritive quality of the PKC. In the first experiment, the SSF was lasted for 12 days with inoculum size of 10% (v/w on different PKC to moisture ratios. In the second experiment, fifteen combinations were created among the four microbes with one untreated PKC as a control. The SSF lasted for 9 days, and the samples were autoclaved, dried, and analyzed for proximate analysis. Results showed that bacterial cultures produced high enzymes activities at the 4th day of SSF, whereas their abilities to produce enzymes tended to be decreased to reach zero at the 8th day of SSF. Findings in the second experiment showed that hemicellulose and cellulose was significantly P<0.05 decreased, whereas the amount of reducing sugars were significantly P<0.05 increased in the fermented PKC (FPKC compared with untreated PKC.

  1. When national culture is disrupted : Cultural continuity and resistance to Muslim immigrants

    NARCIS (Netherlands)

    Smeekes, Anouk; Verkuijten, Maykel

    In three studies we examined the importance of cultural continuity for attitudes towards Muslim immigrants. Study 1 showed that perceiving national culture to be temporally enduring predicted opposition to Muslim expressive rights, and this effect was mediated by perceptions of continuity threat.

  2. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

    Directory of Open Access Journals (Sweden)

    Fortune Akabanda

    2014-01-01

    Full Text Available Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities. Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures.

  3. Examination of protein degradation in continuous flow, microbial electrolysis cells treating fermentation wastewater

    KAUST Repository

    Nam, Joo-Youn

    2014-11-01

    © 2014 Elsevier Ltd. Cellulose fermentation wastewaters (FWWs) contain short chain volatile fatty acids and alcohols, but they also have high concentrations of proteins. Hydrogen gas production from FWW was examined using continuous flow microbial electrolysis cells (MECs), with a focus on fate of the protein. H2 production rates were 0.49±0.05m3/m3-d for the FWW, compared to 0.63±0.02m3/m3-d using a synthetic wastewater containing only acetate (applied potential of 0.9V). Total organic matter removal was 76±6% for the FWW, compared to 87±5% for acetate. The MEC effluent became relatively enriched in protein (69%) compared to that in the original FWW (19%). Protein was completely removed using higher applied voltages (1.0 or 1.2V), but current generation was erratic due to more positive anode potentials (-113±38mV, Eap=1.2V; -338±38mV, 1.0V; -0.426±4mV, 0.9V). Bacteria on the anodes with FWW were primarily Deltaproteobacteria, while Archaea were predominantly Methanobacterium.

  4. Comparing a Dynamic Fed-Batch and a Continuous Steady-State Simulation of Ethanol Fermentation in a Distillery to a Stoichiometric Conversion Simulation

    OpenAIRE

    Fonseca, G.C.; Costa, C.B.B.; Cruz, A.J.G.

    2017-01-01

    Abstract An autonomous sugarcane bioethanol plant was simulated in EMSO software, an equation oriented process simulator. Three types of fermentation units were simulated: a six parallel fed-batch reactor system, a set of four CSTR in steady state and one consisting of a single stoichiometric reactor. Stoichiometric models are less accurate than kinetic-based fermentation models used for fed-batch and continuous fermenter simulations, since they do not account for inhibition effects and depen...

  5. Change of lactose content after milk fermentation using various microbial cultures

    Directory of Open Access Journals (Sweden)

    Ivana Vinko

    2011-06-01

    Full Text Available The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose yogurt, bifido milk, sour cream and sour milk. The enzymatic method for determination of lactose has been used. The biggest change in lactose and lactic acid content, according to study results, has happened in the process of fermentation, as expected. About 16-20 % of lactose has been converted by mesophilus, while significantly bigger part (round 30 % of lactose to lactic acid has been converted by thermophilus. The smallest part of lactose conversion was performed by Bifidobacterium therapy culture (just 15 % after the first day and 19 % on 28th day of cold storage which is due to the greater adjustment period of Bifidobacterium in milk for lactose fermentation.

  6. Flavour profiles of dry sausages fermented by selected novel meat starter cultures.

    Science.gov (United States)

    Erkkilä, S; Petäjä, E; Eerola, S; Lilleberg, L; Mattila-Sandholm, T; Suihko, M L

    2001-06-01

    Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5-7.0 log cfu/g to 8.0-9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9-5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.

  7. Lactic acid production with undefined mixed culture fermentation of potato peel waste.

    Science.gov (United States)

    Liang, Shaobo; McDonald, Armando G; Coats, Erik R

    2014-11-01

    Potato peel waste (PPW) as zero value byproduct generated from food processing plant contains a large quantity of starch, non-starch polysaccharide, lignin, protein, and lipid. PPW as one promising carbon source can be managed and utilized to value added bioproducts through a simple fermentation process using undefined mixed cultures inoculated from wastewater treatment plant sludge. A series of non-pH controlled batch fermentations under different conditions such as pretreatment process, enzymatic hydrolysis, temperature, and solids loading were studied. Lactic acid (LA) was the major product, followed by acetic acid (AA) and ethanol under fermentation conditions without the presence of added hydrolytic enzymes. The maximum yields of LA, AA, and ethanol were respectively, 0.22 g g(-1), 0.06 g g(-1), and 0.05 g g(-1). The highest LA concentration of 14.7 g L(-1) was obtained from a bioreactor with initial solids loading of 60 g L(-1) at 35°C. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

    Science.gov (United States)

    Sun, Shu Yang; Gong, Han Sheng; Zhao, Yu Ping; Liu, Wen Li; Jin, Cheng Wu

    2016-04-01

    There has been limited research on the use of non-Saccharomyces yeasts for the production of cherry wines. This work used an autochthonous Torulaspora delbrueckii strain 49 (TD49) in association with a commercial S. cerevisiae RC212 yeast, to investigate the effect of multi-starter culture (sequential inoculation and simultaneous inoculation) and fermentation temperature on the quality of cherry wines. Both TD49 and RC212 proliferated during alcoholic fermentation (AF) under sequential inoculation conditions, whereas in the case of simultaneous inoculation, TD49 increased slowly at first and then declined sharply near the fermentation end. The analytical profile showed that both mixed fermentations produced lower levels of volatile acidy and higher levels of aromatic compounds than those from RC212 mono-culture. During sensory analysis, wines from sequential fermentation obtained the highest score, mainly due to the higher intensity in 'fruity' and 'floral' characters. As for the influence of temperature, a low temperature (20 °C) enhanced TD49 persistence during AF, but the sensory quality decreased anyway; 30 °C resulted in decreases in most measured descriptors. Therefore, 25 °C was selected as the best culture temperature. TD49/RC212 sequential inoculation and fermentation at 25 °C significantly enhanced the cherry wine quality. © 2015 Society of Chemical Industry.

  9. Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae

    Directory of Open Access Journals (Sweden)

    Dang Lelamurni Abd Razak

    2017-04-01

    Full Text Available In the present study, rice bran, one of the most abundant agricultural by-products in Malaysia, was fermented with single and mixed cultures of Aspergillus oryzae and Rhizopus oryzae. The fermented rice bran extracts were tested for their functional properties and compared to the non-fermented counterparts. Antioxidant activities as well as phenolics and organic acid contents were evaluated. Skincare-related functionalities were also tested by evaluating tyrosinase and elastase inhibition activities. Tyrosinase inhibition activity, measured to determine the anti-pigmentation effect of extracts, was found to be the highest in the extract of rice bran fermented with A. oryzae (56.18% compared to other extracts. In determining the anti-aging effect of fermented rice bran extracts, the same extract showed the highest elastase inhibition activity with a value of 60.52%. Antioxidant activities were found to be highest in the mix-cultured rice bran extract. The results of phenolic and organic acid content were varied; the major phenolic acid detected was ferulic acid with a value of 43.19 μg/ml in the mix-cultured rice bran extract. On the other hand, citric acid was the major organic acid detected, with the highest content found in the same extract (214.6 mg/g. The results of this study suggest that the fermented rice bran extracts may have the potential to be further exploited as ingredients in cosmetics as well as in antioxidant-rich products.

  10. Tradition and Agency. Tracing cultural continuity and invention

    DEFF Research Database (Denmark)

    Tradition helps ensure continuity and stability in human affairs, signifying both the handing down of cultural heritage from one generation to the next, and the particular customs, beliefs and rituals being handed down. In the social sciences, tradition has been a central concept from the very st...... address the larger questions of cultural continuity, agency and the use of cultural resources. In the postscript, Terence Ranger offers a complementary perspective by tracing the effects of nationalism, imperialism and globalised exchange on tradition.......Tradition helps ensure continuity and stability in human affairs, signifying both the handing down of cultural heritage from one generation to the next, and the particular customs, beliefs and rituals being handed down. In the social sciences, tradition has been a central concept from the very...... revolutionize the understanding of tradition in anthropology, history and sociology, stimulating an enormous amount of research on invented and imagined traditions. However, most of this research has focussed on the cultural dynamics of specific local innovations and reactions to global developments...

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

    Science.gov (United States)

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

    2015-01-01

    Economical production of second generation ethanol from Ponderosa pine is of interest due to widespread mountain pine beetle infestation in the western United States and Canada. The conversion process is limited by low glucose and high inhibitor concentrations resulting from conventional low-solids dilute acid pretreatment and enzymatic hydrolysis. Inhibited fermentations require larger fermentors (due to reduced volumetric productivity) and low sugars lead to low ethanol titers, increasing distillation costs. In this work, multiple effect evaporation (MEE) and nanofiltration (NF) were evaluated to concentrate the hydrolysate from 30 g/l to 100, 150, or 200 g/l glucose. To ferment this high gravity, inhibitor containing stream, traditional batch fermentation was compared with continuous stirred tank fermentation (CSTF) and continuous fermentation with cell recycle (CSTF-CR). Equivalent annual operating cost (EAOC = amortized capital + yearly operating expenses) was used to compare these potential improvements for a local-scale 5 MGY ethanol production facility. Hydrolysate concentration via evaporation increased EAOC over the base process due to the capital and energy intensive nature of evaporating a very dilute sugar stream; however, concentration via NF decreased EAOC for several of the cases (by 2 to 15%). NF concentration to 100 g/l glucose with a CSTF-CR was the most economical option, reducing EAOC by $0.15 per gallon ethanol produced. Sensitivity analyses on NF options showed that EAOC improvement over the base case could still be realized for even higher solids removal requirements (up to two times higher centrifuge requirement for the best case) or decreased NF performance. © 2015 American Institute of Chemical Engineers.

  12. Continuity and discontinuity in the Inuit culture of Greenland

    NARCIS (Netherlands)

    Kylstra, Hans P.

    1977-01-01

    In november 1976 the Arctic Centre of the University of Gronlngen organized its third symposium. The third symposium was a Dutch-Danish one on the Greenlandic Inuit: 'Continuity and Discontinuity In Greenlandic Arctic Culture'. As on the two previous occasions, an exhibition was organized.

  13. Continuous fermentative hydrogen production from cheese whey wastewater under thermophilic anaerobic conditions

    Energy Technology Data Exchange (ETDEWEB)

    Azbar, Nuri; Cetinkaya Dokgoez, F. Tuba; Keskin, Tugba; Korkmaz, Kemal S.; Syed, Hamid M. [Bioengineering Department, Faculty of Engineering, Ege University, EBILTEM, Bornova, 35100 Izmir (Turkey)

    2009-09-15

    Hydrogen (H{sub 2}) production from cheese processing wastewater via dark anaerobic fermentation was conducted using mixed microbial communities under thermophilic conditions. The effects of varying hydraulic retention time (HRT: 1, 2 and 3.5 days) and especially high organic load rates (OLR: 21, 35 and 47 g chemical oxygen demand (COD)/l/day) on biohydrogen production in a continuous stirred tank reactor were investigated. The biogas contained 5-82% (45% on average) hydrogen and the hydrogen production rate ranged from 0.3 to 7.9 l H{sub 2}/l/day (2.5 l/l/day on average). H{sub 2} yields of 22, 15 and 5 mmol/g COD (at a constant influent COD of 40 g/l) were achieved at HRT values of 3.5, 2, and 1 days, respectively. On the other hand, H{sub 2} yields were monitored to be 3, 9 and 6 mmol/g COD, for OLR values of 47, 35 and 21 g COD/l/day, when HRT was kept constant at 1 day. The total measurable volatile fatty acid concentration in the effluent (as a function of influent COD) ranged between 118 and 27,012 mg/l, which was mainly composed of acetic acid, iso-butyric acid, butyric acid, propionic acid, formate and lactate. Ethanol and acetone production was also monitored from time to time. To characterize the microbial community in the bioreactor at different HRTs, DNA in mixed liquor samples was extracted immediately for PCR amplification of 16S RNA gene using eubacterial primers corresponding to 8F and 518R. The PCR product was cloned and subjected to DNA sequencing. The sequencing results were analyzed by using MegaBlast available on NCBI website which showed 99% identity to uncultured Thermoanaerobacteriaceae bacterium. (author)

  14. Improved glycerol production from cane molasses by the sulfite process with vacuum or continuous carbon dioxide sparging during fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Kalle, G.P.; Naik, S.C.; Lashkari, B.Z.

    1985-01-01

    The conventional sulfite process for glycerol production from molasses using Saccharomyces cerevisiae var. Hansen was modified to obtain product concentrations of up to 230 g/l and productivity of 15 g/l x d by fermenting under vacuum (80 mm) or with continuous sparging of CO/sub 2/ (0.4 vvm). Under these conditions the requirement of sulfite for optimum production of glycerol was reduced by two thirds (20 g/l), the ethanol concentration in the medium was kept below 30 g/l and the competence of yeast cells to ferment was conserved throughout the fermentation period for up to 20 days. In addition to the above, the rate of incorporation of sulfite had a significant effect on glucose fermentation and glycerol yields. There was an optimal relationship between glycerol yields and the molar ratio of sulfite to glucose consumed, which for cane molasses was 0.67. This ratio was characteristic of the medium composition. 10 references, 4 figures, 3 tables.

  15. Modeling and Properties of Nonlinear Stochastic Dynamical System of Continuous Culture

    Science.gov (United States)

    Wang, Lei; Feng, Enmin; Ye, Jianxiong; Xiu, Zhilong

    The stochastic counterpart to the deterministic description of continuous fermentation with ordinary differential equation is investigated in the process of glycerol bio-dissimilation to 1,3-propanediol by Klebsiella pneumoniae. We briefly discuss the continuous fermentation process driven by three-dimensional Brownian motion and Lipschitz coefficients, which is suitable for the factual fermentation. Subsequently, we study the existence and uniqueness of solutions for the stochastic system as well as the boundedness of the Two-order Moment and the Markov property of the solution. Finally stochastic simulation is carried out under the Stochastic Euler-Maruyama method.

  16. Effect of cultural conditions on antrodin C production by basidiomycete Antrodia camphorata in solid-state fermentation.

    Science.gov (United States)

    Xia, Yongjun; Wang, Yuanlong; Zhang, Bobo; Xu, Ganrong; Ai, Lianzhong

    2014-01-01

    Antrodia camphorata is a medicinal fungus and antrodin C is one of the main bioactive components of A. camphorata in the submerged fermentation (SmF). To optimize the culture conditions, the factors influencing the production of antrodin C by A. camphorata under solid-state fermentation (SSF) were investigated in this study. Different solid substrates and external nitrogen sources were tested for their efficiency in producing antrodin C. The response surface methodology was applied to evaluate the influence of several variables, namely, the concentrations of soybean meal, initial moisture content, and inoculum density on antrodin C production in solid-state fermentation. The experimental results show that the optimum fermentation medium for antrodin C production by A. camphorata was composed of 0.578 g soybean meal, 0.05 g Na2 HPO4 , 0.05 g MgSO4 for 100 g rice, with 51.83% initial moisture content, 22 day culture time, 28 °C culture temperature, and 35.54% inoculum density. At optimized conditions, 6,617.36 ± 92.71 mg kg(-1) yield of antrodin C was achieved. Solid-state fermentation is one good cultural method to improve the production of antrodin C by A. camphorata. © 2014 International Union of Biochemistry and Molecular Biology, Inc.

  17. A Study On Effect Of Added Neutralisers On Starter Culture Growth In Fermented Milks

    Directory of Open Access Journals (Sweden)

    Rajanna.M

    2017-06-01

    Full Text Available The Dairy starter culture is referred to carefully selection of desirable microorganisms. Those are intentionally added to milk during conversion into cheese dahi yoghurt and other fermented dairy products to bring about specific changes in the appearance body and texture flavor and desired organoleptic characteristics of the final product. The quality of milk itself has an important bearing on the growth of starter organisms. The mastitis milk has abnormal in composition and such milk with high salt concentration does not support the growth of starter culture that leads to production of poor quality of fermented dairy products with week body.. The presence of certain neutralizing substances performed in milk has found to interfere with growth of starters. There was a definite lag in the growth of the starter organisms as well as acid development when neutralizers were added to raw milk samples. This may be due to the bacteriostatic effect of added neutralizers. But discrepancy was seen to the greatest extent in the case of neutralized mastitis and highly advanced lactation milks and to a lesser degree on the early lactation milk obtained on the 4th and 5th days.

  18. Lactic acid production from potato peel waste by anaerobic sequencing batch fermentation using undefined mixed culture.

    Science.gov (United States)

    Liang, Shaobo; McDonald, Armando G; Coats, Erik R

    2015-11-01

    Lactic acid (LA) is a necessary industrial feedstock for producing the bioplastic, polylactic acid (PLA), which is currently produced by pure culture fermentation of food carbohydrates. This work presents an alternative to produce LA from potato peel waste (PPW) by anaerobic fermentation in a sequencing batch reactor (SBR) inoculated with undefined mixed culture from a municipal wastewater treatment plant. A statistical design of experiments approach was employed using set of 0.8L SBRs using gelatinized PPW at a solids content range from 30 to 50 g L(-1), solids retention time of 2-4 days for yield and productivity optimization. The maximum LA production yield of 0.25 g g(-1) PPW and highest productivity of 125 mg g(-1) d(-1) were achieved. A scale-up SBR trial using neat gelatinized PPW (at 80 g L(-1) solids content) at the 3 L scale was employed and the highest LA yield of 0.14 g g(-1) PPW and a productivity of 138 mg g(-1) d(-1) were achieved with a 1 d SRT. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Development of High-Productivity Continuous Ethanol Production using PVA-Immobilized Zymomonas mobilis in an Immobilized-Cells Fermenter

    Directory of Open Access Journals (Sweden)

    Nurhayati Nurhayati

    2015-07-01

    Full Text Available Ethanol as one of renewable energy was being considered an excellent alternative clean-burning fuel to replace gasoline. Continuous ethanol fermentation systems had offered important economic advantages compared to traditional systems. Fermentation rates were significantly improved, especially when continuous fermentation was integrated with cell immobilization techniques to enrich the cells concentration in fermentor. Growing cells of Zymomonas mobilis immobilized in polyvinyl alcohol (PVA gel beads were employed in an immobilized-cells fermentor for continuous ethanol fermentation from glucose. The glucose loading, dilution rate, and cells loading were varied in order to determine which best condition employed in obtaining both high ethanol production and low residual glucose with high dilution rate. In this study, 20 g/L, 100 g/L, 125 g/L and 150 g/L of glucose concentration and 20% (w/v, 40% (w/v and 50% (w/v of cells loading were employed with range of dilution rate at 0.25 to 1 h-1. The most stable production was obtained for 25 days by employing 100 g/L of glucose loading. Meanwhile, the results also exhibited that 125 g/L of glucose loading as well as 40% (w/v of cells loading yielded high ethanol concentration, high ethanol productivity, and acceptable residual glucose at 62.97 g/L, 15.74 g/L/h and 0.16 g/L, respectively. Furthermore, the dilution rate of 4 hour with 100 g/L and 40% (w/v of glucose and cells loading was considered as the optimum condition with ethanol production, ethanol productivity and residual glucose obtained were 49.89 g/L, 12.47 g/L/h, and 2.04 g/L, respectively. This recent study investigated ethanol inhibition as well. The present research had proved that high sugar concentration was successfully converted to ethanol. These achieved results were promising for further study.

  20. Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

    Directory of Open Access Journals (Sweden)

    Catharina Calochi Pires de Carvalho

    2017-09-01

    Full Text Available Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g-1 and remained viable after the ripening period with 8.32 log CFU g-1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss and microbiological (analysis of coagulase-positive Staphylococcus, coliforms and Salmonella spp. analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.

  1. Continuing Professional Development in Context: Teachers' Continuing Professional Development Culture in Germany and Sweden

    Science.gov (United States)

    Wermke, Wieland

    2011-01-01

    This article investigates the continuing professional development (CPD) culture of teachers, and asks how it is influenced by properties of the school system. It reports the results of a questionnaire study with 418 secondary teachers from Sweden and Germany. The results show highly significant differences between Swedish and German teachers'…

  2. Effects of Plant Secondary Metabolites on Methane Production and Fermentation Parameters in In vitro Ruminal Cultures

    Directory of Open Access Journals (Sweden)

    Mihaela Giuburunca

    2014-10-01

    Full Text Available Enteric fermentation process is of concern worldwide for its contribution to global warming. It is known that ruminant animals, due to natural fermentation process contribute substantially to the increase in methane production. Methanogenesis process represents besides its contribution to greenhouse gases emissions an energy loss to the animal. To reduce ruminal methane productions in an ecologically and sustainable way, many attempts have been initiated, such as: uses of chemicals additives or ionophore antibiotics, defaunation process or immunization against ruminal methanogenesis. In the last years, a new strategy has been evaluated whether plant secondary metabolites can be used as natural additives to reduce ruminal methane emissions. The present study has been conducted to investigate the effects of trans-cinnamic, caffeic, p-coumaric acids and catechin hydrate, four plant secondary metabolites (PSMs on methane production and fermentation in in vitro ruminal cultures. The four PSMs were added anaerobically in a 6 mM concentration to 100 ml serum bottles containing 500 mg grass hay as a substrate, 10 ml rumen fluid collected from a fistulated sheep before morning feeding and 40 ml 141 DSM culture medium. The bottles were incubated at 39 ̊C. After 24 h, the following variables were measured: total gas volume, pH, methane and volatile fatty acids (VFAs production. The results showed that caffeic (p = 0.058 and p-coumaric (p = 0.052 acids tended to decrease methane production in comparison to control but the decrease was not statistic significantly at α= 0.05. The other two PSMs had no significant effect on methane production. Addition of PSMs did not affected the total gas volume, the pH and VFAs profile (P>0.05 in relation to the control (no PSM added. In conclusion, caffeic and p-coumaric acids in 6 mM concentration showed some promising effects for decreasing ruminal methane emissions without affecting ruminal fermentation parameters but

  3. Comparing a Dynamic Fed-Batch and a Continuous Steady-State Simulation of Ethanol Fermentation in a Distillery to a Stoichiometric Conversion Simulation

    Directory of Open Access Journals (Sweden)

    G.C. Fonseca

    Full Text Available Abstract An autonomous sugarcane bioethanol plant was simulated in EMSO software, an equation oriented process simulator. Three types of fermentation units were simulated: a six parallel fed-batch reactor system, a set of four CSTR in steady state and one consisting of a single stoichiometric reactor. Stoichiometric models are less accurate than kinetic-based fermentation models used for fed-batch and continuous fermenter simulations, since they do not account for inhibition effects and depend on a known conversion rate of reactant to be specified instead. On the other hand, stoichiometric models are faster and simpler to converge. In this study it was found that the conversion rates of sugar for the fermentation systems analyzedwere predictable from information on the composition of the juice stream. Those rates were used in the stoichiometric model, which accurately reproduced the results from both the fed-batch and the continuous fermenter system.

  4. Adaptation of continuous biogas reactors operating under wet fermentation conditions to dry conditions with corn stover as substrate.

    Science.gov (United States)

    Kakuk, Balázs; Kovács, Kornél L; Szuhaj, Márk; Rákhely, Gábor; Bagi, Zoltán

    2017-08-01

    Corn stover (CS) is the agricultural by-product of maize cultivation. Due to its high abundance and high energy content it is a promising substrate for the bioenergy sector. However, it is currently neglected in industrial scale biogas plants, because of its slow decomposition and hydrophobic character. To assess the maximum biomethane potential of CS, long-term batch fermentations were carried out with various substrate concentrations and particle sizes for 72 days. In separate experiments we adapted the biogas producing microbial community in wet fermentation arrangement first to the lignocellulosic substrate, in Continuous Stirred Tank Reactor (CSTR), then subsequently, by continuously elevating the feed-in concentration, to dry conditions in solid state fermenters (SS-AD). In the batch tests, the CSTR experiment, the daily substrate loading was gradually increased from 1 to 2 g vs /L/day until the system produced signs of overloading. Then the biomass was transferred to SS-AD reactors and the adaptation process was studied. Although the specific methane yields were lower in the SS-AD arrangement (177 mL CH 4 /g vs in CSTR vs. 105 mL in SS-AD), the benefits of process operational parameters, i.e. lower energy consumption, smaller reactor volume, digestate amount generated and simpler configuration, may compensate the somewhat lower yield. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  5. Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus

    Directory of Open Access Journals (Sweden)

    Chukeatirote, E.,

    2017-07-01

    Full Text Available Fermented soybeans are traditional foods widely consumed in many countries (i.e., Natto in Japan, Jang in Korea, Kinema in India, Douichi in China, and Thua Nao in Thailand. In this study, an attempt was made with an expectation to improve the fermentation process using a co-culture of Bacillus subtilis and Rhizopus oligosporus. Initially, the raw soybeans were washed, sterilized by autoclaving, and inoculated with two inocula; for this, three different ratios between B. subtilis and R. oligosporus used were 100:0, 50:50, and 0:100. The fermentation was then carried out at 30°C for 3 days. The volatile compounds in the non-fermented and the fermented soybean products were determined by gas chromatography/ mass spectrometry (GC/MS and extracted using a solid phase microextraction (SPME technique. In total, 165 compounds were identified in the non-fermented and the fermented soybean products. For the non-fermented products, the predominant volatile compounds were alcohols (25.81%, aldehydes (13.64%, acids and esters (7.57%, furans (6.13% and ketones (0.88%. In contrast, the major volatiles compounds presented in the fermented soybeans were as follows: i The treatment of 100:0 consisted of acids and esters (35.89%, alcohols (14.55%, aldehydes (8.72%, ketones (4.97%, pyrazines (4.87%, and furans (4.22%; ii 50:50 comprised of acids and esters (55.62%, alcohols (16.22%, aldehydes (7.80%, pyrazine (3.65%, ketones (2.55%, furans (1.67%, and aromatic compounds (1.46%; and iii 0:100 included acids and esters (66.50%, alcohols (15.44%, aldehydes (2.59%, ketones (2.72%, furans (1.89%, aromatic compounds (1.80%, pyrazines (1.35%, and sulphur containing compounds (0.24% respectively.

  6. Effect of organic loading rate on fermentative hydrogen production from continuous stirred tank and membrane bioreactors

    Energy Technology Data Exchange (ETDEWEB)

    Shen, Lihong [Department of Civil Engineering, University of Toronto, 35 St. George Street, Toronto, Ontario, M5S 1A4 (Canada); Bagley, David M. [Department of Civil and Architectural Engineering, Dept. 3295, University of Wyoming, 1000 E. University Ave., Laramie, WY 82071 (United States); Liss, Steven N. [Department of Environmental Biology, University of Guelph, 50 Stone Road, Guelph, Ontario, N1G 2W1 (Canada)

    2009-05-15

    The influence of organic loading rates (OLRs) on the performance of fermentative hydrogen-producing bioreactors operating in continuous stirred tank reactor (CSTR) and membrane bioreactor (MBR) modes was examined. Five OLRs were examined, ranging from 4.0 to 30 g COD L{sup -1} d{sup -1}, with influent glucose concentrations ranging from 1.3 to 10 g COD L{sup -1}. At OLRs up to 13 g COD L{sup -1} d{sup -1}, all influent glucose was utilized and the H{sub 2} yield was not significantly influenced by OLR, although the yield in the CSTR mode was significantly higher than that in the MBR mode, 1.25 versus 0.97 mol H{sub 2} (mol Gluc. Conv.){sup -1}, respectively. At an OLR of 30 g COD L{sup -1} d{sup -1}, both reactor modes were overloaded with respect to glucose utilization and also had significantly higher H{sub 2} yields of 1.77 and 1.49 mol H{sub 2} (mol Gluc. Conv.){sup -1} for the CSTR and MBR modes, respectively, versus the underloaded operation. At the intermediate OLR of 22 g COD L{sup -1} d{sup -1}, the H{sub 2} yield was maximized at 1.78 mol H{sub 2} (mol Gluc. Conv.){sup -1} for both the CSTR and MBR operation. Overall H{sub 2} production was 50% higher in the MBR mode, 0.78 versus 0.51 moles d{sup -1}, because the CSTR mode was overloaded with respect to glucose utilization at this OLR. These results suggest that an optimum OLR that maximizes H{sub 2} yield and H{sub 2} production may be near the OLR that causes overload with respect to substrate utilization. Additionally, while the CSTR mode is easier to operate and provides higher H{sub 2} yields at underloaded and overloaded OLRs, the MBR mode may be preferable when operating near the optimum OLR. (author)

  7. Exploratory analysis for the optimization of culture media for Bacillus thuringiensis fermentation

    Directory of Open Access Journals (Sweden)

    Jenny M. Escobar

    2004-07-01

    Full Text Available Agrichemical involve health risks for producers and consumers; they can also affect beneficial insects, birds, fish and mammals. Bacillus thuringiensis-based biopesticides specific for insect plagues are available, which, represent an alternative to traditional chemically-based products. Culture media design is an impor-tant factor in the production of biopesticides based on Bacillus thuringiensis. The media have to be economi-cal and they must contain all the nutrition factors required by the bacteria. The yield of active ingredient, comprising the toxin-containing crystal protein and bacterial spores, must be high and with adequate toxi-city to formulate the biopesticide. In this work we studied different culture media and optimised a promi-sing culture medium for B. thuringiensis fermentation to obtain an active ingredient for use as raw material in manufacturing a biopesticide. The final concentration of active ingredient was 15 to 16 g/L and the raw material cost around US $0,30/kg product. Calculations for the experimental phase were done using the response surface technique in a central composite design (CCD, the optimisation phase used Derringer and Suich (1980 method for dual response. Key words: Biopesticides, culture media, surface response, dual response, contour plots, central composite design.

  8. Analysis of microbial community variation during the mixed culture fermentation of agricultural peel wastes to produce lactic acid.

    Science.gov (United States)

    Liang, Shaobo; Gliniewicz, Karol; Gerritsen, Alida T; McDonald, Armando G

    2016-05-01

    Mixed cultures fermentation can be used to convert organic wastes into various chemicals and fuels. This study examined the fermentation performance of four batch reactors fed with different agricultural (orange, banana, and potato (mechanical and steam)) peel wastes using mixed cultures, and monitored the interval variation of reactor microbial communities with 16S rRNA genes using Illumina sequencing. All four reactors produced similar chemical profile with lactic acid (LA) as dominant compound. Acetic acid and ethanol were also observed with small fractions. The Illumina sequencing results revealed the diversity of microbial community decreased during fermentation and a community of largely lactic acid producing bacteria dominated by species of Lactobacillus developed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

  10. Effects of Bacillus subtilis natto and Different Components in Culture on Rumen Fermentation and Rumen Functional Bacteria In Vitro.

    Science.gov (United States)

    Sun, Peng; Li, Jinan; Bu, Dengpan; Nan, Xuemei; Du, Hong

    2016-05-01

    This study was to investigate the effects of live or autoclaved Bacillus subtilis natto, their fermented products and media on rumen fermentation and rumen functional bacteria in vitro. Rumen fluid from three multiparous lactating Holstein cows was combined and transferred into serum bottles after diluted. Fifteen serum bottles were divided into five treatments, which were designed as following: CTR (the fermentation of 0.5 g TMR and ruminal fluids from dairy cows), LBS (CTR plus a minimum of 10(11) cfu live Bacillus subtilis natto), ABS (CTR plus a minimum of 10(11) cfu autoclaved Bacillus subtilis natto), BSC (CTR plus 1 ml Bacillus subtilis natto fermentation products without bacteria), and BSM (CTR plus 1 ml liquid fermentation medium). When separated from the culture, live Bacillus subtilis natto individually increased the concentrations of ammonia-N (P Bacillus subtilis natto has the similar function with the live bacteria except for the ratio of acetate and propionate. Except B. fibrisolvens, live or autoclaved Bacillus subtilis natto did not influence or decreased the 16S rRNA gene quantification of the detected bacteria. BSC and BSM altered the relative expression of certain functional bacteria in the rumen. These results indicated that it was Bacillus subtilis natto thalli that played the important role in promoting rumen fermentation when applied as a probiotic in dairy ration.

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

    Science.gov (United States)

    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.

  12. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Directory of Open Access Journals (Sweden)

    Monique Zagorec

    2017-09-01

    Full Text Available Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  13. The effect of heat pretreatment temperature on fermentative hydrogen production using mixed cultures

    Energy Technology Data Exchange (ETDEWEB)

    Baghchehsaraee, Bita; Nakhla, George; Karamanev, Dimitre; Margaritis, Argyrios [Department of Chemical and Biochemical Engineering, The University of Western Ontario, London, Ontario N6A 5B9 (Canada); Reid, Gregor [Department of Microbiology and Immunology, The University of Western Ontario, London, Ontario (Canada); Canadian Research and Development Center for Probiotics, Lawson Health Research Institute, 268 Grosvenor Street, London, Ontario N6A 4V2 (Canada)

    2008-08-15

    The effect of heat treatment at different temperatures on two types of inocula, activated sludge and anaerobically digested sludge, was investigated in batch cultures. Heat treatments were conducted at 65, 80 and 95 C for 30 min. The untreated inocula produced less amount of hydrogen than the pretreated inocula, with lactic acid as the main metabolite. The maximum yields of 2.3 and 1.6 mol H{sub 2}/mol glucose were achieved for the 65 C pretreated anaerobically digested and activated sludges, respectively. Approximately a 15% decrease in yield was observed with increasing pretreatment temperature from 65 to 95 C concomitant with an increase in butyrate/acetate ratio from 1.5 to 2.4 for anaerobically digested sludge. The increase of pretreatment temperature of activated sludge to 95 C suppressed the hydrogen production by lactic acid fermentation. DNA analysis of the microbial community showed that the elevated pretreatment temperatures reduced the species diversity. (author)

  14. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Science.gov (United States)

    Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2017-01-01

    Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage. PMID:28878171

  15. Proteomic profiling of an undefined microbial consortium cultured in fermented dairy manure: Methods development.

    Science.gov (United States)

    Hanson, Andrea J; Paszczynski, Andrzej J; Coats, Erik R

    2016-03-01

    The production of polyhydroxyalkanoates (PHA; bioplastics) from waste or surplus feedstocks using mixed microbial consortia (MMC) and aerobic dynamic feeding (ADF) is a growing field within mixed culture biotechnology. This study aimed to optimize a 2DE workflow to investigate the proteome dynamics of an MMC synthesizing PHA from fermented dairy manure. To mitigate the challenges posed to effective 2DE by this complex sample matrix, the bacterial biomass was purified using Accudenz gradient centrifugation (AGC) before protein extraction. The optimized 2DE method yielded high-quality gels suitable for quantitative comparative analysis and subsequent protein identification by LC-MS/MS. The optimized 2DE method could be adapted to other proteomic investigations involving MMC in complex organic or environmental matrices. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  16. Does cross-generational epigenetic inheritance contribute to cultural continuity?

    Science.gov (United States)

    Pembrey, Marcus E

    2018-04-01

    Human studies of cross-generational epigenetic inheritance have to consider confounding by social patterning down the generations, often referred to as 'cultural inheritance'. This raises the question to what extent is 'cultural inheritance' itself epigenetically mediated rather than just learnt. Human studies of non-genetic inheritance have demonstrated that, beyond foetal life, experiences occurring in mid-childhood before puberty are the most likely to be associated with cross-generational responses in the next generation(s). It is proposed that cultural continuity is played out along the axis, or 'payoff', between responsiveness and stability. During the formative years of childhood a stable family and/or home permits small children to explore and thereby learn. To counter disruptions to this family home ideal, cultural institutions such as local schools, religious centres and market places emerged to provide ongoing stability, holding the received wisdom of the past in an accessible state. This cultural support allows the growing child to freely indulge their responsiveness. Some of these prepubertal experiences induce epigenetic responses that also transfer molecular signals to the gametes through which they contribute to the conception of future offspring. In parallel co-evolution with growing cultural support for increasing responsiveness, 'runaway' responsiveness is countered by the positive selection of genetic variants that dampen responsiveness. Testing these ideas within longitudinal multigenerational cohorts will need information on ancestors/parents' own communities and experiences (Exposome scans) linked to ongoing Phenome scans on grandchildren; coupled with epigenome analysis, metastable epialleles and DNA methylation age. Interactions with genetic variants affecting responsiveness should help inform the broad hypothesis.

  17. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

    Science.gov (United States)

    Bajd, Franci; Serša, Igor

    2011-04-01

    The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types. Copyright © 2011 Elsevier Inc. All rights reserved.

  18. Ethanol production during semi-continuous syngas fermentation in a trickle bed reactor using Clostridium ragsdalei.

    Science.gov (United States)

    Devarapalli, Mamatha; Atiyeh, Hasan K; Phillips, John R; Lewis, Randy S; Huhnke, Raymond L

    2016-06-01

    An efficient syngas fermentation bioreactor provides a mass transfer capability that matches the intrinsic kinetics of the microorganism to obtain high gas conversion efficiency and productivity. In this study, mass transfer and gas utilization efficiencies of a trickle bed reactor during syngas fermentation by Clostridium ragsdalei were evaluated at various gas and liquid flow rates. Fermentations were performed using a syngas mixture of 38% CO, 28.5% CO2, 28.5% H2 and 5% N2, by volume. Results showed that increasing the gas flow rate from 2.3 to 4.6sccm increased the CO uptake rate by 76% and decreased the H2 uptake rate by 51% up to Run R6. Biofilm formation after R6 increased cells activity with over threefold increase in H2 uptake rate. At 1662h, the final ethanol and acetic acid concentrations were 5.7 and 12.3g/L, respectively, at 200ml/min of liquid flow rate and 4.6sccm gas flow rate. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Effects of dietary changes and yeast culture (Saccharomyces cerevisiae) on rumen microbial fermentation of Holstein heifers.

    Science.gov (United States)

    Moya, D; Calsamiglia, S; Ferret, A; Blanch, M; Fandiño, J I; Castillejos, L; Yoon, I

    2009-09-01

    The effects of a dietary challenge to induce digestive upsets and supplementation with yeast culture on rumen microbial fermentation were studied using 12 Holstein heifers (277 +/- 28 kg of BW) fitted with a ruminal cannula, in a crossover design with 2 periods of 5 wk. In each period, after 3 wk of adaptation to a 100% forage diet, the dietary challenge consisted of increasing the amount of grain at a rate of 2.5 kg/d (as-fed basis) over a period of 4 d, until a 10:90 forage:concentrate diet was reached, and then it was maintained for 10 d. Between periods, animals were fed again the 100% forage diet without any treatment for 1 wk as a wash-out period. Treatments started the first day of each period, and they were a control diet (CL) or the same diet with addition of yeast culture (YC, Diamond V XPCLS). Digestive upsets were determined by visual observation of bloat or by a reduction in feed intake (as-fed basis) of 50% or more compared with intake on the previous day. Feed intake was determined daily at 24-h intervals during the adaptation period and daily at 2, 6, and 12 h postfeeding during the dietary challenge. Ruminal liquid samples were collected daily during the dietary challenge to determine ruminal pH at 0, 3, 6, and 12 h postfeeding, and total and individual VFA, lactic acid, ammonia-N, and rumen fluid viscosity at 0 and 6 h postfeeding. The 16s rRNA gene copies of Streptococcus bovis and Megasphaera elsdenii were determined by quantitative PCR. Foam height and strength of the rumen fluid were also determined the day after the digestive upset to evaluate potential foam production. A total of 20 cases (83.3%) of digestive upsets were recorded in both periods during the dietary challenge, all diagnosed due to a reduction in feed intake. Rumen fermentation profile at 0 h on the digestive upset day was characterized by low ruminal pH, which remained under 6.0 for 18 h, accompanied by elevated total VFA concentration and, in some cases, by elevated lactate

  20. Development of the Continued Improvement System for Nuclear Safety Culture

    International Nuclear Information System (INIS)

    Park, H. C.; Park, H. G.; Park, Y. W.; Park, J. Y.

    2016-01-01

    It has been found that almost 80 % of the incidents and accidents occurred recently, such as the Fukushima Daiichi disaster and Domestic SBO accident etc. were analyzed to be caused from human errors. (IAEA NES NG-G-2.1) Which strongly claims the importance of the safety culture system. Accordingly, it should be away from a cursory approach like one-off field survey or Snap shop which were being conducted at present for the continued improvement of safety culture. This study introduces an analytical methodology which approaches the generic form of the safety both consciously and unconsciously expressed with behavior, thoughts, and attitude etc. This study was implemented only for open materials such as Inspection report, incidents and accidents reports, QA documents because of the limitation in accessibility to data. More effective use with securing operational data will be possible in future

  1. Development of the Continued Improvement System for Nuclear Safety Culture

    Energy Technology Data Exchange (ETDEWEB)

    Park, H. C.; Park, H. G.; Park, Y. W.; Park, J. Y. [KAIST, Daejeon (Korea, Republic of)

    2016-05-15

    It has been found that almost 80 % of the incidents and accidents occurred recently, such as the Fukushima Daiichi disaster and Domestic SBO accident etc. were analyzed to be caused from human errors. (IAEA NES NG-G-2.1) Which strongly claims the importance of the safety culture system. Accordingly, it should be away from a cursory approach like one-off field survey or Snap shop which were being conducted at present for the continued improvement of safety culture. This study introduces an analytical methodology which approaches the generic form of the safety both consciously and unconsciously expressed with behavior, thoughts, and attitude etc. This study was implemented only for open materials such as Inspection report, incidents and accidents reports, QA documents because of the limitation in accessibility to data. More effective use with securing operational data will be possible in future.

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

    Science.gov (United States)

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

    2015-05-01

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

  3. Use of disposable reactors to generate inoculum cultures for E. coli production fermentations.

    Science.gov (United States)

    Mahajan, Ekta; Matthews, Timothy; Hamilton, Ryan; Laird, Michael W

    2010-01-01

    Disposable technology is being used more each year in the biotechnology industry. Disposable bioreactors allow one to avoid expenses associated with cleaning, assembly and operations, as well as equipment validation. The WAVE bioreactor is well established for Chinese Hamster Ovary (CHO) production, however, it has not yet been thoroughly tested for E. coli production because of the high oxygen demand and temperature maintenance requirements of that platform. The objective of this study is to establish a robust process to generate inoculum for E. coli production fermentations in a WAVE bioreactor. We opted not to evaluate the WAVE system for production cultures because of the high cell densities required in our current E. coli production processes. Instead, the WAVE bioreactor 20/50 system was evaluated at laboratory scale (10-L) to generate inoculum with target optical densities (OD(550)) of 15 within 7-9 h (pre-established target for stainless steel fermentors). The maximum settings for rock rate (40 rpm) and angle (10.5) were used to maximize mass transfer. The gas feed was also supplemented with additional oxygen to meet the high respiratory demand of the culture. The results showed that the growth profiles for the inoculum cultures were similar to those obtained from conventional stainless steel fermentors. These inoculum cultures were subsequently inoculated into 10-L working volume stainless steel fermentors to evaluate the inocula performance of two different production systems during recombinant protein production. The results of these production cultures using WAVE inocula showed that the growth and recombinant protein production was comparable to the control data set. Furthermore, an economic analysis showed that the WAVE system would require less capital investment for installation and operating expenses would be less than traditional stainless steel systems. (c) 2010 American Institute of Chemical Engineers

  4. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, X.; Zheng, Y.; Han, B.; Zwietering, M.H.; Samson, R.A.; Boekhout, T.; Nout, M.J.R.

    2012-01-01

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and

  5. Effect of organic loading rate on dark fermentative hydrogen production in the continuous stirred tank reactor and continuous mixed immobilized sludge reactor from waste pastry hydrolysate.

    Science.gov (United States)

    Han, Wei; Hu, Yunyi; Li, Shiyi; Nie, Qiulin; Zhao, Hongting; Tang, Junhong

    2016-12-01

    Waste pastry (6%, w/v) was hydrolyzed by the produced glucoamylase and protease to obtain the glucose (19.8g/L) and free amino nitrogen (179mg/L) solution. Then, the effect of organic loading rate (OLR) (8-40kgCOD/(m 3 d)) on dark fermentative hydrogen production in the continuous stirred tank reactor (CSTR) and continuous mixed immobilized sludge reactor (CMISR) from waste pastry hydrolysate was investigated and compared. The maximum hydrogen production rate of CSTR (277.76mL/(hL)) and CMISR (320.2mL/(hL)) were achieved at OLR of 24kgCOD/(m 3 d) and 32kgCOD/(m 3 d), respectively. Carbon recovery ranged from 75.2-84.1% in the CSTR and CMISR with the balance assumed to be converted to biomass. One gram waste pastry could produce 0.33g (1.83mmol) glucose which could be further converted to 79.24mL (3.54mmol) hydrogen in the CMISR or 91.66mL (4.09mmol) hydrogen in the CSTR. This is the first study which reports dark fermentative hydrogen production from waste pastry. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Optimisation of strain selection in evolutionary continuous culture

    Science.gov (United States)

    Bayen, T.; Mairet, F.

    2017-12-01

    In this work, we study a minimal time control problem for a perfectly mixed continuous culture with n ≥ 2 species and one limiting resource. The model that we consider includes a mutation factor for the microorganisms. Our aim is to provide optimal feedback control laws to optimise the selection of the species of interest. Thanks to Pontryagin's Principle, we derive optimality conditions on optimal controls and introduce a sub-optimal control law based on a most rapid approach to a singular arc that depends on the initial condition. Using adaptive dynamics theory, we also study a simplified version of this model which allows to introduce a near optimal strategy.

  7. Effectiveness of Aspergillus oryzae fermentation culture to improve digestion of fibrous feeds

    Directory of Open Access Journals (Sweden)

    Darwinsyah Lubis

    2002-06-01

    Full Text Available Studies regarding the use of living microorganisms as supplement have been done in the last two decades to improve digestion process in the rumen. Many factors affect the use of the supplement, such as ration composition and physiological status of the animals. Materials used in this experiment are Aspergillus oryzae (AO derived from ‘tauco’ (salty fermented soybean and soybean sauce processing factories located in Bogor, Cianjur, and Sukabumi districts (15 sources, and also AO culture collections of the Indonesian Res. Inst. for Anim. Prod. (2 strains and one strain from Indonesian Res. Inst. for Vet. Sci. in Bogor. The fungus was first isolated in potato dextrose agar (PDA, incubated at room temp. (26-300C for 5 days for purification. The AO from PDA then inoculated into cooked rice enriched with mineral mix, oven-dried (40-450C, then ground and kept in refrigerator as a stock culture for further use. To produce more AO (scaling-up, the culture is inoculated in two basal media, i.e. soybean meal and ‘onggok’ (tapioca processing waste enriched with mineral mix, dried and ground, then kept in refrigerator as A. oryzae fermentation culture (AOFC. Ground-dried King grass was used for in vitro digestion trials using sheep rumen fluid, which was not supplemented (control or supplemented with the AOFC (10% w/w from various sources. Three best AOFC (by origin were chosen and used for further digestion study. The study was run using 2 (media x 3 (AOFC origin factorial experiment based on a completely randomized design and Duncan’s MRT was applied to test differences among treatment means. Preliminary results indicated of the AOFC-SP66, -F172, and -CT4 used, the best AOFC was SP66, as it increased (P<0.05 fiber (NDF digestion (10.5% better than the control. Total VFA productions were similar, but acetate content in the rumen fluid was lowered (P<0.05, while propionate and butyrate levels were alleviated (P<0.05 by the AOFC-SP66. Ammonia

  8. Impact of zinc supplementation on the improvement of ethanol tolerance and yield of self-flocculating yeast in continuous ethanol fermentation.

    Science.gov (United States)

    Zhao, X Q; Xue, C; Ge, X M; Yuan, W J; Wang, J Y; Bai, F W

    2009-01-01

    The effects of zinc supplementation were investigated in the continuous ethanol fermentation using self-flocculating yeast. Zinc sulfate was added at the concentrations of 0.01, 0.05 and 0.1 g l(-1), respectively. Reduced average floc sizes were observed in all the zinc-supplemented cultures. Both the ethanol tolerance and thermal tolerance were significantly improved by zinc supplements, which correlated well with the increased ergosterol and trehalose contents in the yeast flocs. The highest ethanol concentration by 0.05 g l(-1) zinc sulfate supplementation attained 114.5 g l(-1), in contrast to 104.1 g l(-1) in the control culture. Glycerol production was decreased by zinc supplementations, with the lowest level 3.21 g l(-1), about 58% of the control. Zinc content in yeast cells was about 1.4 microMol g(-1) dry cell weight, about sixfold higher than that of control in all the zinc-supplemented cultures, and close correlation of zinc content in yeast cells with the cell viability against ethanol and heat shock treatment was observed. These studies suggest that exogenous zinc addition led to a reprogramming of cellular metabolic network, resulting in enhanced ethanol tolerance and ethanol production.

  9. Use of Gelidium amansii as a promising resource for bioethanol: a practical approach for continuous dilute-acid hydrolysis and fermentation.

    Science.gov (United States)

    Park, Jeong-Hoon; Hong, Ji-Yeon; Jang, Hyun Chul; Oh, Seung Geun; Kim, Sang-Hyoun; Yoon, Jeong-Jun; Kim, Yong Jin

    2012-03-01

    A facile continuous method for dilute-acid hydrolysis of the representative red seaweed species, Gelidium amansii was developed and its hydrolysate was subsequently evaluated for fermentability. In the hydrolysis step, the hydrolysates obtained from a batch reactor and a continuous reactor were systematically compared based on fermentable sugar yield and inhibitor formation. There are many advantages to the continuous hydrolysis process. For example, the low melting point of the agar component in G. amansii facilitates improved raw material fluidity in the continuous reactor. In addition, the hydrolysate obtained from the continuous process delivered a high sugar and low inhibitor concentration, thereby leading to both high yield and high final ethanol titer in the fermentation process. Copyright © 2011 Elsevier Ltd. All rights reserved.

  10. Incorporation of tritium into planctonic algae in a continuous culture under dynamic conditions

    International Nuclear Information System (INIS)

    Strack, S.; Kistner, G.; Emeis, C.C.

    1979-01-01

    For the purpose of modelling the ecologic behaviour of organically bound tritium (OBT) in aquatic food chains under dynamic conditions (i.e. by changing tritium concentrations), a continuous culture of algae was chosen to which tritium was added by a single injection as tritiated water (HTO). The culture was working according to the chemostatic principle where the concentration of cells is in a steady state. Therefore, according to the growth of algae, tritium is incorporated into the organic substance, while in a parallel process HTO and algae are eliminated from the system at the same rate. From these two processes of first-order kinetics, a special function resulted for the concentration process of OBT in the fermenter that is well known in the field of drug kinetics. Initially it increases until it reaches a maximum value where it intersects the elimination curve of HTO, then decreases and asymptotically approaches the time axis - in the same manner as the elimination curve - only at a superior level. A comparison of this theoretically calculated function with the concentration actually found shows that also under dynamic conditions tritium is undergoing discrimination because of isotopic effects up to a ratio of I=0.80. The calculation of the ratios R=(OBT)/(HTO) in the continuous culture by comparing the function for OBT with the elimination curve for HTO shows a linear increase of R-values during the experiment. At maximum tritium concentration in the algae, the ratio becomes greater than one, and at the end of the experiment it reaches a value of about 6. However, by extrapolating to a time of 40 half-lives, when the absolute concentration of HTO has already decreased by a factor of 10 -12 , a ratio of about 25 was found. The discrimination enters the estimation of R-values at a constant factor of 0.80. (author)

  11. Risk reduction and TQM: A corporate culture of continuous improvement

    International Nuclear Information System (INIS)

    Nau, D.C.

    1992-01-01

    A company supplying products and services to the nuclear industry that implements a cultural commitment to continuous improvement, in addition to providing higher quality products and services, also represents a significant reduction in operational risk to that industry. The implementation of a culture of total quality management (TQM), initiated by Sorrento Electronics (SE) in 1989, involves total commitment to the basic TQM principles: continuous improvement, people performing the work are the best sources of how to do it better, and employees must be empowered to make the improvements. What this means to the nuclear industry is a significant reduction in operational risk through: (1) products based on simpler, standardized, proven designs with established operational track records, enhancing confidence that they will perform as expected; (2) the highest confidence that products and supporting documentation are delivered with zero defects; (3) critical power plant schedules can be supported through the shortest possible equipment delivery times; (4) highly motivated employees with extremely positive attitudes, working together in cross-functional teams, virtually eliminate the possibility of deliberate product tampering or sabotage

  12. Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

    Directory of Open Access Journals (Sweden)

    Tahis Regina Baú

    2014-06-01

    Full Text Available The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.

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

    Science.gov (United States)

    Zu, Theresah N. K.; Liu, Sanchao; Germane, Katherine L.; Servinsky, Matthew D.; Gerlach, Elliot S.; Mackie, David M.; Sund, Christian J.

    2016-05-01

    The coupling of optical fibers with Raman instrumentation has proven to be effective for real-time monitoring of chemical reactions and fermentations when combined with multivariate statistical data analysis. Raman spectroscopy is relatively fast, with little interference from the water peak present in fermentation media. Medical research has explored this technique for analysis of mammalian cultures for potential diagnosis of some cancers. Other organisms studied via this route include Escherichia coli, Saccharomyces cerevisiae, and some Bacillus sp., though very little work has been performed on Clostridium acetobutylicum cultures. C. acetobutylicum is a gram-positive anaerobic bacterium, which is highly sought after due to its ability to use a broad spectrum of substrates and produce useful byproducts through the well-known Acetone-Butanol-Ethanol (ABE) fermentation. In this work, real-time Raman data was acquired from C. acetobutylicum cultures grown on glucose. Samples were collected concurrently for comparative off-line product analysis. Partial-least squares (PLS) models were built both for agitated cultures and for static cultures from both datasets. Media components and metabolites monitored include glucose, butyric acid, acetic acid, and butanol. Models were cross-validated with independent datasets. Experiments with agitation were more favorable for modeling with goodness of fit (QY) values of 0.99 and goodness of prediction (Q2Y) values of 0.98. Static experiments did not model as well as agitated experiments. Raman results showed the static experiments were chaotic, especially during and shortly after manual sampling.

  14. Mathematical modeling of continuous ethanol fermentation in a membrane bioreactor by pervaporation compared to conventional system: Genetic algorithm.

    Science.gov (United States)

    Esfahanian, Mehri; Shokuhi Rad, Ali; Khoshhal, Saeed; Najafpour, Ghasem; Asghari, Behnam

    2016-07-01

    In this paper, genetic algorithm was used to investigate mathematical modeling of ethanol fermentation in a continuous conventional bioreactor (CCBR) and a continuous membrane bioreactor (CMBR) by ethanol permselective polydimethylsiloxane (PDMS) membrane. A lab scale CMBR with medium glucose concentration of 100gL(-1) and Saccharomyces cerevisiae microorganism was designed and fabricated. At dilution rate of 0.14h(-1), maximum specific cell growth rate and productivity of 0.27h(-1) and 6.49gL(-1)h(-1) were respectively found in CMBR. However, at very high dilution rate, the performance of CMBR was quite similar to conventional fermentation on account of insufficient incubation time. In both systems, genetic algorithm modeling of cell growth, ethanol production and glucose concentration were conducted based on Monod and Moser kinetic models during each retention time at unsteady condition. The results showed that Moser kinetic model was more satisfactory and desirable than Monod model. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Feeding of Aspergillus oryzae fermentation culture (AOFC to growing sheep: 2. Growth rate and feed efficiency

    Directory of Open Access Journals (Sweden)

    D Lubis

    2002-12-01

    Full Text Available Utilization of yeast and or filamentous fungi as feed additive to ruminants has been of interest since the late 1980’s. Two fungi species have been commercially produced in the United States, (1 Yea-Sacc containing living cells of Saccharomyces cerevisiae and (2 Amaferm bearing Aspergillus oryzae fermentation extract. It has been demonstrated and proven that the cultures can enhance rumen development and function in young ruminants. This paper concerns the use of Aspergillus oryzae fermentation culture (AOFC as feed additive for young-growing male ‘Garut’ sheep. The A. oryzae was cultured in a media made of mineral-enriched ‘onggok’ flour, a material of tapioca processing waste. The AOFC was prepared gradually by incubating the fungus at room temperature (26 – 300C for 5 days, dried at 400C and ground. The AOFC was added to a commercial concentrate (GT-03 at 0, 5 and 10% (w/w levels, as treatment C0 (control, C1, and C2, respectively. Fifteen growing ‘Garut’ sheep were used and the concentrate feed treatments were randomly allotted based on a randomized block design. Drinking water was available at all time. The amount of feed offered (chopped King grass and concentrates and their refusals were weighed daily and live-weight of sheep was measured once a week in the morning. Daily feces was collected and weighed in the last 10 days of the 14-week experimental period. All feed and fecal samples were analyzed for dry matter, crude protein, total fiber (NDF, and ash. AOFC supplementation resulted in higher weight gains (P<0.05, which were 94.81; 122.08; and 140.52 g/d for C0, C1, and C2 treatments, respectively. Dry and organic matter, as well as protein intake was also significantly increased by inclusion of AOFC into concentrate diet (P<0.05. The increment in nutrient intake was from increased consumption of concentrates, and not from King grass, however, there was no effect of AOFC supplementation on feed efficiency.

  16. Characterization of microbial compositions in a thermophilic chemostat of mixed culture fermentation.

    Science.gov (United States)

    Zhang, Fang; Yang, Jing-Hua; Dai, Kun; Chen, Yun; Li, Qiu-Rong; Gao, Fa-Ming; Zeng, Raymond J

    2016-02-01

    The microbial community compositions of a chemostat enriched in a thermophilic (55 °C) mixed culture fermentation (MCF) for hydrogen production under different operational conditions were revealed in this work by integrating denaturing gradient gel electrophoresis (DGGE), Illumina Miseq high-throughput sequencing, and 16S rRNA clone library sequencing. The results showed that the community structure of the enriched cultures was relatively simple. Clones close to the genera of Thermoanaerobacter and/or Bacillus mainly dominated the bacteria. And homoacetogens and archaea were washed out and not detected even by Illumina Miseq high-throughput sequencing which supported the benefit for hydrogen production. On the other hand, the results revealed that the metabolic shift was clearly associated with the change of dominated bacterial groups. The effects of hydrogen partial pressure (PH2) and pH from 4.0 to 5.5 on the microbial compositions were not notable and Thermoanaerobacter was dominant, thus, the metabolites were also not changed. While Bacillus, Thermoanaerobacter and Propionispora hippei dominated the bacteria communities at neutral pH, or Bacillus and Thermoanaerobacter dominated at high influent glucose concentrations, consequently the main metabolites shifted to acetate, ethanol, propionate, or lactate. Thereby, the effect of microbial composition on the metabolite distribution and shift shall be considered when modeling thermophilic MCF in the future.

  17. Obtaining fermented dairy products with the yogurt culture YF-L 812

    Directory of Open Access Journals (Sweden)

    INA VASILEAN

    2011-07-01

    Full Text Available Exopolysaccharides (EPS produced by some lactic acid bacteria cultures can efficiently replace commercial stabilizers for preventing or reducing syneresis, providing fermented milk products with suitable structure viscosity. The effect of EPS on food quality characteristics depends on the EPS properties themselves, as well as their interaction with various components of the food system. This paper was aimed at studying the influence of the environment composition on the EPS biosynthesis by starter culture YF-L 812 and at determining the properties of at yogurt obtained. High fat content of milk (3.5% and 1.5% had a positive effect on yogurt texture. In order to reduce the syneresis phenomenon, the milk with low fat content (0.1% was supplemented with different concentrations of milk powder and lactose. Our results indicated that the whey separated was reduced to 0.6% and 0.3% when the milk was supplemented with 2% lactose and 2% skimmed milk powder, and respectively, 3% lactose and 3% skimmed milk powder.

  18. Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

    Science.gov (United States)

    Bravo-Ferrada, Bárbara Mercedes; Hollmann, Axel; Delfederico, Lucrecia; Valdés La Hens, Danay; Caballero, Adriana; Semorile, Liliana

    2013-09-01

    The aim of this study was to evaluate fifty-three Lactobacillus plantarum isolates obtained from a Patagonian red wine, molecularly identified and typified using RAPD analysis, in order to select starter cultures for malolactic fermentation (MLF). The results obtained suggest a considerable genetic diversity, taking into account that all L. plantarum isolates were obtained from one cellar and one vintage. Based on the capacity to tolerate a concentration of 14 % ethanol in MRS broth for 2 days, eight isolates were selected for the subsequent analysis. The incidence of various wine stress factors (ethanol, acid pH, lysozyme and sulfur dioxide) on isolates growth was studied. Besides, glucosidase and tannase activities were evaluated, and the presence of genes involved in the synthesis of biogenic amines was examined by PCR. A previously characterized indigenous Oenococcus oeni strain was included with comparative purposes. Differences in technologically relevant characteristics were observed among the eight L. plantarum selected isolates, revealing an isolate-dependent behavior. Detectable glucosidase and tannase activities were found in all isolates. The presence of genes encoding histidine and tyrosine descarboxylases and putrescine carbamoyltransferase was not detected. The ability of L. plantarum isolates to grow and consume L-malic acid in simulated laboratory-scale vinifications revealed that two of them could be considered as possible MLF starter cultures for Patagonian red wines. These isolates will be subjected to further analysis, for a final winery technological characterization.

  19. Continuous production of lactic acid from molasses by perfusion culture of Lactococcus lactis using a stirred ceramic membrane reactor.

    Science.gov (United States)

    Ohashi, R; Yamamoto, T; Suzuki, T

    1999-01-01

    A perfusion culture system was used for continuous production of lactic acid by retaining cells at a high density of Lactococcus lactis in a stirred ceramic membrane reactor (SCMR). After the cell concentration increased to 248 g/l, half of the culture broth volume was replaced with the fermentation medium. Subsequently, a substrate solution containing glucose (run 1) or molasses (run 2) was continuously supplied to the cells retained in the SCMR. Simultaneously, the culture supernatant was extracted using a ceramic filter with a pore size of 0.2 mum. The dilution rate was initially set at 0.4 h(-1) and gradually decreased to 0.2 h(-1) due to reduction in the permeability of the filter. The concentration of glucose in the substrate solution was adjusted to 60 g/l for the transition and the first period until 240 h, 90 g/l for the second period from 240 h to 440 h, and 70 g/l for the third period from 440 h to 643 h. The average concentration of lactic acid in the filtrate reached 46 g/l in the first period, 43 g/l in the second period, and 33 g/l for the third period. The productivity obtained for the first period reached 15.8 g.l(-1).h(-1), twice as much as that achieved in repeated batch fermentations. Based on the results obtained in run 1, the substrate solution containing 120 g/l of molasses was continuously supplied for 240 h in run 2. The concentration and productivity of lactic acid reached 40 g/l and 10.6 g.l(-1).h(-1), respectively, by continuously replenishing the culture medium at a dilution rate of 0.26 h(-1). These results demonstrated that the filtration capacity of the SCMR was sufficient for a continuous and rapid replenishment of molasses solution from the dense cell culture and, therefore, the perfusion culture system is considered to provide a low-cost process for continuous production of lactic acid from cheap resources.

  20. Effect of light-dark cycles on hydrogen and poly-β-hydroxybutyrate production by a photoheterotrophic culture and Rhodobacter capsulatus using a dark fermentation effluent as substrate.

    Science.gov (United States)

    Montiel Corona, Virginia; Le Borgne, Sylvie; Revah, Sergio; Morales, Marcia

    2017-02-01

    A Rhodobacter capsulatus strain and a photoheterotrophic culture (IZT) were cultivated to produce hydrogen under different light-dark cycles. A dark fermentation effluent (DFE) was used as substrate. It was found that IZT culture had an average cumulative hydrogen production (Paccum H 2 ) of 1300±43mLH 2 L -1 under continuous illumination and light-dark cycles of 30 or 60min. In contrast, R. capsulatus reduced its Paccum H 2 by 20% under 30:30min light-dark cycles, but tripled its poly-β-hydroxybutyrate (PHB) content (308±2mgPHB gdw -1 ) compared to continuous illumination. The highest PHB content by IZT culture was 178±10mgPHB gdw -1 under 15:15min light-dark cycles. PCR-DGGE analysis revealed that the IZT culture was mainly composed of Rhodopseudomonas palustris identified with high nucleotide similarity (99%). The evaluated cultures might be used for hydrogen and PHB production. They might provide energy savings by using light-dark cycles and DFE valorization. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Effects of 2-hydroxy-4-(methylthio) butanoic acid (HMB) on microbial growth in continuous culture.

    Science.gov (United States)

    Noftsger, S M; St-Pierre, N R; Karnati, S K R; Firkins, J L

    2003-08-01

    2-Hydroxy-4-(methylthio) butanoic acid (HMB) positively affects milk composition and yield, potentially through ruminal actions. Four continuous culture fermenters were used to determine the optimal concentration of HMB for digestibility of organic matter (OM), neutral detergent fiber (NDF), acid detergent fiber (ADF), and hemicellulose and synthesis of microbial N. A highly degradable mix of hay and grain was used as a basal diet to simulate a typical lactation diet. Three concentrations of HMB (0, 0.055, and 0.110%) and one concentration of dl-Met (0.097%) were infused into the fermenters according to a 4 x 4 Latin square design. Digesta samples were collected during the last 3 d of each of the four 10-d experimental periods. Digestibility of OM, hemicellulose, and NDF was largely insensitive to treatment. Digestibility of ADF showed a quadratic effect to supplementation of HMB, with 0.055% having lower digestibility than 0 or 0.110%. Total production of VFA was not influenced by HMB supplementation, but differences in concentration and production of individual VFA were seen. Isobutyrate increased linearly with increasing HMB supplementation. Propionate concentration decreased linearly with increased HMB supplementation, but propionate production showed a quadratic trend (P = 0.13). A higher concentration of acetate was detected for dl-Met compared with the highest HMB concentration. There were trends (P HMB. Microbial efficiency was not different among treatments. The proportion of bacterial N produced from NH3-N decreased linearly with increasing HMB, and bacteria receiving dl-Met synthesized more N from NH3-N than those receiving HMB. These data suggest that supplementation of HMB may have a sparing effect on branched chain volatile fatty acids because the fatty acids are not needed to provide carbon for synthesis of valine, isoleucine and leucine with ammonia. Comparisons of bacterial community structure in the fermenter effluent samples using PCR amplicons

  2. THE INFLUENCE OF THE COMPOSITION OF THE CULTURE MEDIUM ON THE DEVELOPMENT OF LEUCONOSTOC LACTIS PRE-FERMENTATION

    Directory of Open Access Journals (Sweden)

    V. V. Kondratenko

    2017-01-01

    Full Text Available The regularity of the influence of the culture medium (substrate on the development of microflora at the stage of preliminary fermentation of the model medium on the basis of white cabbage varieties "Parus" was studied. During the research, strains of lactic acid microorganisms Leuconostoc lactis were used. Step-by-step mathematical processing of the experimental data was carried out. Functional dependencies are obtained that most adequately approximate experimental data for modified (MMC and basic (BMS model media. Analysis of the experimental data showed that, depending on the type (composition of the medium, the same species of microorganisms exhibit different dynamics of titer growth. In connection with this, an algorithm was developed to determine the optimal duration of pre-fermentation – «stop points». As a result of the research, it can be seen that the modification of the model medium with the addition of table salt and ascorbic acid to it promotes the formation of positive dynamics of the comparison indicator. This dynamics has three extremes, but only extremes are of practical significance, which were in the interval of the monotonic decrease of the titer. For successful development of the starting culture of the stage of the main fermentation, one of the conditions is a relatively small amount of the titer of the first culture at the end of the preliminary fermentation step to exclude competition. Thus, the position of the «stop-point» position corresponds to the period after the last peak of the comparison indicator. The investigated regularity of the effect of the preliminary cultivation of gram-positive microorganisms on the activity of lactic acid microorganisms in the process of fermentation is topical, since the whole process and the production of high-quality products fully depend on this approach.

  3. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.

    Science.gov (United States)

    Elkhtab, Ebrahim; El-Alfy, Mohamed; Shenana, Mohamed; Mohamed, Abdelaty; Yousef, Ahmed E

    2017-12-01

    Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to produce new potent ACE-inhibiting peptides during milk fermentation. Strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactococcus lactis, Leuconostoc mesenteroides, and Pediococcus acidilactici were tested in this study. Additionally, a symbiotic consortium of yeast and bacteria, used commercially to produce kombucha tea, was tested. Commercially sterile milk was inoculated with lactic acid bacteria strains and kombucha culture and incubated at 37°C for up to 72 h, and the liberation of ACE-inhibiting compounds during fermentation was monitored. Fermented milk was centrifuged and the supernatant (crude extract) was subjected to ultrafiltration using 3- and 10-kDa cut-off filters. Crude and ultrafiltered extracts were tested for ACE-inhibitory activity. The 10-kDa filtrate resulting from L. casei ATCC 7469 and kombucha culture fermentations (72 h) showed the highest ACE-inhibitory activity. Two-step purification of these filtrates was done using HPLC equipped with a reverse-phase column. Analysis of HPLC-purified fractions by liquid chromatography-mass spectrometry/mass spectrometry identified several new peptides with potent ACE-inhibitory activities. Some of these peptides were synthesized, and their ACE-inhibitory activities were confirmed. Use of organisms producing these unique peptides in food fermentations could contribute positively to human health. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  4. Simultaneous Saccharification and Fermentation of Sugar Beet Pulp with Mixed Bacterial Cultures for Lactic Acid and Propylene Glycol Production

    Directory of Open Access Journals (Sweden)

    Joanna Berlowska

    2016-10-01

    Full Text Available Research into fermentative production of lactic acid from agricultural by-products has recently concentrated on the direct conversion of biomass, whereby pure sugars are replaced with inexpensive feedstock in the process of lactic acid production. In our studies, for the first time, the source of carbon used is sugar beet pulp, generated as a by-product of industrial sugar production. In this paper, we focus on the simultaneous saccharification of lignocellulosic biomass and fermentation of lactic acid, using mixed cultures with complementary assimilation profiles. Lactic acid is one of the primary platform chemicals, and can be used to synthesize a wide variety of useful products, including green propylene glycol. A series of controlled batch fermentations was conducted under various conditions, including pretreatment with enzymatic hydrolysis. Inoculation was performed in two sequential stages, to avoid carbon catabolite repression. Biologically-synthesized lactic acid was catalytically reduced to propylene glycol over 5% Ru/C. The highest lactic acid yield was obtained with mixed cultures. The yield of propylene glycol from the biological lactic acid was similar to that obtained with a water solution of pure lactic acid. Our results show that simultaneous saccharification and fermentation enables generation of lactic acid, suitable for further chemical transformations, from agricultural residues.

  5. Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels.

    Science.gov (United States)

    Chung, L; Chung, S-J

    2007-11-01

    One of the most important initial steps in exporting a food product to another country from the R&D perspective is to describe and translate the sensory characteristics of a food product appropriately into the language of the target country. The objectives of this study were to describe and compare the sensory characteristics of Korean and Japanese style fermented soybean products, and to cross-culturally compare the lexicons of the identical product generated by the Korean and Japanese panelists. Four types of Korean and 4 types of Japanese style fermented soybean consisting of whole bean type and paste type were analyzed. Ten Korean and 9 Japanese panelists were recruited in Korea. Two separate descriptive analyses were conducted, with the panelists differing in their country of origin. Each group was trained, developed lexicon, and conducted descriptive analysis independently. Analysis of variance and various multivariate analyses were applied to delineate the sensory characteristics of the samples and to compare the cross-cultural differences in the usage of lexicon. The Korean and Japanese panelists generated 48 and 36 sensory attributes, respectively. Cross-cultural consensus was shown for evaluating the whole bean type fermented soybean and white miso, which were relatively distinctive samples. However, for the less distinctive samples, the panelists tend to rate higher in negative attributes for the fermented soybeans that originated from the other country. The Japanese panelists grouped the samples by their country of origin and soy sauce flavor was the main attribute for cross-cultural differentiation. However, the Korean panelists did not make a cross-cultural distinction among the samples.

  6. Bacteriophages in food fermentations: new frontiers in a continuous arms race.

    Science.gov (United States)

    Samson, Julie E; Moineau, Sylvain

    2013-01-01

    Phage contamination represents an important risk to any process requiring bacterial growth, particularly in the biotechnology and food industries. The presence of unwanted phages may lead to manufacturing delays, lower quality product, or, in the worst cases, total production loss. Thus, constant phage monitoring and stringent application of the appropriate control measures are indispensable. In fact, a systematic preventive approach to phage contamination [phage analysis and critical control points (PACCP)] should be put in place. In this review, sources of phage contamination and novel phage detection methods are described, with an emphasis on bacterial viruses that infect lactic acid bacteria used in food fermentations. Recent discoveries related to antiphage systems that are changing our views on phage-host interactions are highlighted. Finally, future directions are also discussed.

  7. Development of starter culture for fermentation of millet into fura and preservation of fura by gamma radiation

    International Nuclear Information System (INIS)

    Amankona, Cosmos

    2016-06-01

    Lactic Acid Bacteria (LAB) are the most widespread of organisms responsible for food fermentation and have been applied as commercial starter cultures in many food industries. A study was conducted to develop a starter culture for the fermentation of millet into Fura and to extend the shelf life of Fura by gamma radiation. The isolation, characterization and identification of the LAB and yeasts responsible for Fura fermentation was carried out using physiological methods. A brief survey was carried out in Dome and Nima in Accra to observe and confirm the processing operations documented in literature and also obtain samples for laboratory analysis.The enumeration of aerobic mesophiles, lactic acid bacteria (LAB) and yeasts populations were carried out on Plate Count Agar, de Man Rogosa Sharpe Agar and Oxytetracycline Glucose Yeast Extract Agar respectively. The LAB species were characterized using Gram Reaction, Catalase Reaction, Oxidase Test, Salt Tolerance Test, Growth at Different Temperatures and Grow at Different pH. The LAB and yeasts Isolates were tentatively identified by determining their pattern of carbohydrate fermentation using the API 50 CH and ID 32 C galleries respectively. The LAB were also screened for their technological properties on rate of acidification, production of exopolysaccharides (EPS), amylase and protease activity including their antimicrobial activity against some common enteric pathogens using the Agar Well Diffusion Assay. Starter culture trials were carried out using dominant strains of lactic acid bacteria and yeasts in singles and in combinations. Challenge testing with Escherichia coli (RM EC. 0157; 11Q-1411), Vibrio cholerae, Staphylococcus aureus (RM SA 1L-1304), and Salmonella typhimurium (RM ST 20B-1410), in a sterile millet dough was also carried out. The lactic acid bacteria identified were Lactobacillus fermentum (33.33%), Weissella confusa (20%),Lactobacillus brevis (16.67), Pediococcus acidilactici (13

  8. Acid protease and formation of multiple forms of glucoamylase in batch and continuous cultures of Aspergillus niger

    DEFF Research Database (Denmark)

    Aalbæk, Thomas; Reeslev, Morten; Jensen, Bo

    2002-01-01

    with molecular weights of approx. 91 (GAI), 73 (GAII), and 59 kDa (GAIII). Data from batch fermentations with constant pH 3.0 and 5.0 showed a uniform distribution of extracellular GA forms throughout the fermentations and independent of culture growth phases. Furthermore, steady-state data from chemostat...

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

    Directory of Open Access Journals (Sweden)

    Bennie C. Viljoen

    2007-01-01

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

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

    International Nuclear Information System (INIS)

    Zöhrer, H.; De Boni, E.; Vogel, F.

    2014-01-01

    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

  11. Understanding the prebiotic potential of different dietary fibers using an in vitro continuous adult fermentation model (PolyFermS).

    Science.gov (United States)

    Poeker, Sophie A; Geirnaert, Annelies; Berchtold, Laura; Greppi, Anna; Krych, Lukasz; Steinert, Robert E; de Wouters, Tomas; Lacroix, Christophe

    2018-03-12

    Consumption of fermentable dietary fibers (DFs), which can induce growth and/or activity of specific beneficial populations, is suggested a promising strategy to modulate the gut microbiota and restore health in microbiota-linked diseases. Until today, inulin and fructo-oligosaccharides (FOS) are the best studied DFs, while little is known about the gut microbiota-modulating effects of β-glucan, α-galactooligosaccharide (α-GOS) and xylo-oligosaccharide (XOS). Here, we used three continuous in vitro fermentation PolyFermS model to study the modulating effect of these DFs on two distinct human adult proximal colon microbiota, independently from the host. Supplementation of DFs, equivalent to a 9 g daily intake, induced a consistent metabolic response depending on the donor microbiota. Irrespective to the DF supplemented, the Bacteroidaceae-Ruminococcaceae dominated microbiota produced more butyrate (up to 96%), while the Prevotellaceae-Ruminococcaceae dominated microbiota produced more propionate (up to 40%). Changes in abundance of specific bacterial taxa upon DF supplementation explained the observed changes in short-chain fatty acid profiles. Our data suggest that the metabolic profile of SCFA profile may be the most suitable and robust read-out to characterize microbiota-modulating effects of a DF and highlights importance to understand the inter-individual response to a prebiotic treatment for mechanistic understanding and human application.

  12. Lean management systems: creating a culture of continuous quality improvement.

    Science.gov (United States)

    Clark, David M; Silvester, Kate; Knowles, Simon

    2013-08-01

    This is the first in a series of articles describing the application of Lean management systems to Laboratory Medicine. Lean is the term used to describe a principle-based continuous quality improvement (CQI) management system based on the Toyota production system (TPS) that has been evolving for over 70 years. Its origins go back much further and are heavily influenced by the work of W Edwards Deming and the scientific method that forms the basis of most quality management systems. Lean has two fundamental elements--a systematic approach to process improvement by removing waste in order to maximise value for the end-user of the service and a commitment to respect, challenge and develop the people who work within the service to create a culture of continuous improvement. Lean principles have been applied to a growing number of Healthcare systems throughout the world to improve the quality and cost-effectiveness of services for patients and a number of laboratories from all the pathology disciplines have used Lean to shorten turnaround times, improve quality (reduce errors) and improve productivity. Increasingly, models used to plan and implement large scale change in healthcare systems, including the National Health Service (NHS) change model, have evidence-based improvement methodologies (such as Lean CQI) as a core component. Consequently, a working knowledge of improvement methodology will be a core skill for Pathologists involved in leadership and management.

  13. Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.

    Directory of Open Access Journals (Sweden)

    Gbenga Adedeji Adewumi

    2013-01-01

    Full Text Available In this study, bacterial composition of iru produced by natural, uncontrolled fermentation of Parkia biglobosa seeds was assessed using culture-independent method in combination with culture-based genotypic typing techniques. PCR-denaturing gradient gel electrophoresis (DGGE revealed similarity in DNA fragments with the two DNA extraction methods used and confirmed bacterial diversity in the sixteen iru samples from different production regions. DNA sequencing of the highly variable V3 region of the 16S rRNA genes obtained from PCR-DGGE identified species related to Bacillus subtilis as consistent bacterial species in the fermented samples, while other major bands were identified as close relatives of Staphylococcus vitulinus, Morganella morganii, B. thuringiensis, Staphylococcus saprophyticus, Tetragenococcus halophilus, Ureibacillus thermosphaericus, Brevibacillus parabrevis, Salinicoccus jeotgali, Brevibacterium sp. and Uncultured bacteria clones. Bacillus species were cultured as potential starter cultures and clonal relationship of different isolates determined using amplified ribosomal DNA restriction analysis (ARDRA combined with 16S-23S rRNA gene internal transcribed spacer (ITS PCR amplification, restriction analysis (ITS-PCR-RFLP and randomly amplified polymorphic DNA (RAPD-PCR. This further discriminated Bacillus subtilis and its variants from food-borne pathogens such as Bacillus cereus and suggested the need for development of controlled fermentation processes and good manufacturing practices (GMP for iru production to achieve product consistency, safety quality and improved shelf life.

  14. Aspergillus oryzae S2 alpha-amylase production under solid state fermentation: optimization of culture conditions.

    Science.gov (United States)

    Sahnoun, Mouna; Kriaa, Mouna; Elgharbi, Fatma; Ayadi, Dorra-Zouari; Bejar, Samir; Kammoun, Radhouane

    2015-04-01

    Aspergillus oryzae S2 was assayed for alpha-amylase production under solid state fermentation (SSF). In addition to AmyA and AmyB already produced in monitored submerged culture, the strain was noted to produce new AmyB oligomeric forms, in particular a dominant tetrameric form named AmyC. The latter was purified to homogeneity through fractional acetone precipitation and size exclusion chromatography. SDS-PAGE and native PAGE analyses revealed that, purified AmyC was an approximately 172 kDa tetramer of four 42 kDa subunits. AmyC was also noted to display the same NH2-terminal amino acid sequence residues and approximately the same physico-chemical properties of AmyA and AmyB, to exhibit maximum activity at pH 5.6 and 60 °C, and to produce maltose and maltotriose as major starch hydrolysis end-products. Soyabean meal was the best substitute to yeast extract compared to fish powder waste and wheat gluten waste. AmyC production was optimized under SSF using statistical design methodology. Moisture content of 76.25%, C/N substrate ratio of 0.62, and inoculum size of 10(6.87) spores allowed maximum activity of 22118.34 U/g of dried substrate, which was 33 times higher than the one obtained before the application of the central composite design (CCD). Copyright © 2015 Elsevier B.V. All rights reserved.

  15. Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

    Directory of Open Access Journals (Sweden)

    Adriana Carla Santos de Menezes Ramos

    2013-12-01

    Full Text Available This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage for 28 days.The dairy beverages were developed from an experimental design 3x3, with two factors and three levels each: yellow monbin pulp (15, 20 and 25% and whey (20, 30 and 40%. Nine formulations were produced and submitted to a sensory acceptability test. Thereafter three selected formulations were evaluated based on their microbiological characteristics, proximate composition, pH and titratable acidity. As the acceptance was higher than 70% in all the formulations, were selected that had a higher proportion of whey. Thus, the formulations F3, F6 e F9 were selected. Considering the proximate composition, the selected formulations not differed regarding for carbohydrates. The dairy beverages showed stability with respect to pH and acidity during the shelf life of 28 days and satisfactory results as the investigation of pathogenic microorganisms within the standards established. Quantification of lactic acid bacteria evidenced high numbers to Lactobacillus acidophilus and Streptococcus thermophilus, values between 11.6 to 10.2 CFU log/mL and 8.9 to 11 CFU log/mL, respectively. The species Bifidobacterium bifidum presented less than 6 log/ mL CFU for the formulations. Based on these results, the selected dairy beverages formulations had nutrition, technology and sensorial feasibility.

  16. Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches.

    Science.gov (United States)

    Mendoza, Lucía M; Neef, Alexander; Vignolo, Graciela; Belloch, Carmela

    2017-10-01

    Diversity and dynamics of yeasts associated with the fermentation of Argentinian maize-based beverage chicha was investigated. Samples taken at different stages from two chicha productions were analyzed by culture-dependent and culture-independent methods. Five hundred and ninety six yeasts were isolated by classical microbiological methods and 16 species identified by RFLPs and sequencing of D1/D2 26S rRNA gene. Genetic typing of isolates from the dominant species, Saccharomyces cerevisiae, by PCR of delta elements revealed up to 42 different patterns. High-throughput sequencing (HTS) of D1/D2 26S rRNA gene amplicons from chicha samples detected more than one hundred yeast species and almost fifty filamentous fungi taxa. Analysis of the data revealed that yeasts dominated the fermentation, although, a significant percentage of filamentous fungi appeared in the first step of the process. Statistical analysis of results showed that very few taxa were represented by more than 1% of the reads per sample at any step of the process. S. cerevisiae represented more than 90% of the reads in the fermentative samples. Other yeast species dominated the pre-fermentative steps and abounded in fermented samples when S. cerevisiae was in percentages below 90%. Most yeasts species detected by pyrosequencing were not recovered by cultivation. In contrast, the cultivation-based methodology detected very few yeast taxa, and most of them corresponded with very few reads in the pyrosequencing analysis. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Particle formation induced by sonication during yogurt fermentation - Impact of exopolysaccharide-producing starter cultures on physical properties.

    Science.gov (United States)

    Körzendörfer, Adrian; Nöbel, Stefan; Hinrichs, Jörg

    2017-07-01

    Two major quality defects of yogurt are syneresis and the presence of large particles, and several reasons have been extensively discussed. Vibrations during fermentation, particularly generated by pumps, must be considered as a further cause as latest research showed that both ultrasound and low frequencies induced visible particles. The aim of this study was to investigate the impact of sonication during fermentation with starter cultures differing in exopolysaccharide (EPS) synthesis on the physical properties of set (syneresis, firmness) and stirred yogurt (large particles, laser diffraction, rheology). Skim milk was fermented with starter cultures YC-471 (low EPS) or YF-L 901 (high EPS) (Chr. Hansen) and sonicated for 5min at pH5.2. Sonicated set gels exhibited syneresis and were softer than respective controls. The mechanical treatment was adjusted to quantify visible particles (d≥0.9mm) in stirred yogurts properly. Sonication significantly increased particle numbers, however, the effect was less pronounced when YF-L 901 was used, indicating EPS as a tool to reduce syneresis and particle formation due to vibrations. Rheological parameters and size of microgel particles were rather influenced by starter cultures than by sonication. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology.

    Science.gov (United States)

    Yu, Hyung-Seok; Lee, Na-Kyoung; Jeon, Hye-Lin; Eom, Su Jin; Yoo, Mi-Young; Lim, Sang-Dong; Paik, Hyun-Dong

    2016-01-01

    Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

  19. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

    Science.gov (United States)

    Rubio, Raquel; Jofré, Anna; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

    2014-04-01

    A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Fermentation of glycolate by a pure culture of a strictly anaerobic gram-positive bacterium belonging to the family Lachnospiraceae.

    Science.gov (United States)

    Janssen, Peter H; Hugenholtz, Philip

    2003-05-01

    The component bacteria of a three-membered mixed culture able to ferment glycolate to acetate, propionate and CO(2) were isolated in pure culture. All three strains were strict anaerobes that, on the basis of comparative 16S rRNA gene sequence analysis, belonged to the order Clostridiales in the phylum Firmicutes (low G+C gram-positive bacteria). Two of the strains were not involved in glycolate metabolism. The third, the glycolate-fermenting strain 19gly4 (DSM 11261), was related to members of the family Lachnospiraceae. The cells of strain 19gly4 were oval- to lemon-shaped, 0.85 microm long and 0.65 microm in diameter, occurring singly, in pairs, or in chains of up to 30 cells. Strain 19gly4 fermented glycolate or fumarate to acetate, succinate, and CO(2). Hydrogen was not formed, and strain 19gly4 was able to grow on glycolate in pure culture without any syntrophic hydrogen transfer and without the use of an external electron acceptor. There was no evidence for homoacetogenic metabolism. This bacterium therefore differs in metabolism from previously reported glycolate-utilising anaerobes.

  1. Culture and Planning for Change and Continuity in Botswana

    OpenAIRE

    Hammami, Feras

    2012-01-01

    This paper examines how culture might be integrated in planning by critically rethinking the role of planners and knowledge inthe planning systems of postcolonial contexts. The empirical study of cultural conception and utilization in Botswana suggestsa shift from planning for culture to cultural institutionalization, where culture, rather than as an object, becomes integral todevelopment planning decisions. The traditional division between bottom–up and top–down approaches is challenged, so ...

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

    International Nuclear Information System (INIS)

    Ngwe Thein

    2005-10-01

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

  3. Lactic Acid Bacterial Starter Culture with Antioxidant and γ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-Sikhae Fermentation.

    Science.gov (United States)

    Won, Yeong Geol; Yu, Hyun-Hee; Chang, Young-Hyo; Hwang, Han-Joon

    2015-12-01

    The aim of this study is to select a lactic acid bacterial strain as a starter culture for flatfish-Sikhae fermentation and to evaluate its suitability for application in a food system. Four strains of lactic acid bacteria isolated from commercial flatfish-Sikhae were identified and selected as starter culture candidates through investigation of growth rates, salt tolerance, food safety, and functional properties such as antioxidative and antimicrobial activities. The fermentation properties of the starter candidates were also examined in food systems prepared with these strains (candidate batch) in comparison with a spontaneous fermentation process without starter culture (control batch) at 15°C. The results showed that the candidate YG331 batch had better fermentation properties such as viable cell count, pH, and acidity than the other experimental batches, including the control batch. The results are expressed according to selection criteria based on a preliminary sensory evaluation and physiochemical investigation. Also, only a small amount of histamine was detected with the candidate YG331 batch. The radical scavenging activity of the candidate batches was better compared with the control batch, and especially candidate YG331 batch showed the best radical scavenging activity. Also, we isolated another starter candidate (identified as Lactobacillus brevis PM03) with γ-aminobutyric acid (GABA)-producing activity from commercial flatfish-Sikhae products. The sensory scores of the candidate YG331 batch were better than those of the other experimental batches in terms of flavor, color, and overall acceptance. In this study, we established selection criteria for the lactic acid bacterial starter for the flatfish-Sikhae production and finally selected candidate YG331 as the most suitable starter.

  4. The availability of a lactose medium for tea fungus culture and Kombucha fermentation

    Directory of Open Access Journals (Sweden)

    Markov S.L.

    2012-01-01

    Full Text Available Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus” or fermentation brought from previous cultivation process. Our aim was to test the possibility of obtaining a Kombucha beverage using different concentration of lactose as an alternative source of C-atoms. A traditional medium sweetened with sucrose or without sugar was used as control. Without lactose-fermenting yeast strains in tea fungus, lactose is not an adequate alternative source of the C-atom for Kombucha fermentation because it is not possible to obtain Kombucha with an appropriate acidity during a seven-day fermentation. Compared with the traditional medium, fermentation is significantly slower with high differences in acid content. In unsweetened tea inoculated with the beverage obtained from a previous traditional process, Kombucha fermentation processes and produces a beverage without sugar and alcohol. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044

  5. COMPARATIVE EVALUTION OF CEPHALOSPORIN-C PRODUCTION IN SOLID STATE FERMENTATION AND SUBMERGED LIQUID CULTURE

    Directory of Open Access Journals (Sweden)

    Mahdi Rezazarandi

    2012-08-01

    Full Text Available The advantages of solid state fermentation (SSF utilization in producing enzymes & secondary metabolites have been shown, whereas, submerged liquid fermentation (SLF condition has the major usage in industrial production of antibiotics. As an antibiotic of B-lactams group, cephalosporin-C (CPC is indicated due to its wide effect and broad convention in treatment of infectious diseases. Regarding industrial production of CPC regularly done in SLF condition, we compared CPC production sum in SLF and SSF conditions. In this analysis, A. chrysogenum was employed, which was inoculated to SLF and SSF, while internal fermenter conditions were totally under control. After extraction of CPC, productions in two states of SLF and SSF were compared using the cylinder plate method. According to Antibiotic assay and production amount comparison, results expressed a ratio of development of production in SSF conditions to SLF conditions. Regarding previous studies on a solid state fermenter and its advantages, in this study, convenience of SSF conditions compared to SLF conditions was experimented. Also mentioning that maintaining the condition of solid state fermenter is more comfortable and practical than liquid state fermenter, using a solid based fermenter to produce antibiotics, especially CPC, can be appropriate. Considering appropriate control conditions of SSF to produce secondary metabolites, decrease in expenses, and increase of production, taking advantage of it in order to increase production parallel to modern methods, such as genetically manipulating CPC producing microorganisms are recommended to pharmacological industries. Also, to make this method applicable, further studies in industrial criterion seem necessary.

  6. Modeling continuous cultures of microalgae colimited by nitrogen and phosphorus.

    Science.gov (United States)

    Bougaran, Gaël; Bernard, Olivier; Sciandra, Antoine

    2010-08-07

    It is well documented that the combination of low nitrogen and phosphorus resources can lead to situations where colimitation of phytoplankton growth arises, yet the underlying mechanisms are not fully understood. Here, we propose a Droop-based model built on the idea that colimitation by nitrogen and phosphorus arises from the uptake of nitrogen. Indeed, since N-porters are active systems, they require energy that could be related to the phosphorus status of the cell. Therefore, we assumed that N uptake is enhanced by the P quota. Our model also accounts for the biological observations that uptake of a nutrient can be down-regulated by its own internal quota, and succeeds in describing the strong contrast for the non-limiting quotas under N-limited and P-limited conditions that was observed on continuous cultures with Selenastrum minutum and with Isochrysis affinis galbana. Our analysis suggests that, regarding the colimitation concept, N and P would be better considered as biochemically dependent rather than biochemically independent nutrients. Copyright 2010 Elsevier Ltd. All rights reserved.

  7. Fermentative hydrogen production by Clostridium butyricum CWBI1009 and Citrobacter freundii CWBI952 in pure and mixed cultures

    Directory of Open Access Journals (Sweden)

    Beckers, L.

    2010-01-01

    Full Text Available This paper investigates the biohydrogen production by two mesophilic strains, a strict anaerobe (Clostridium butyricum CWBI1009 and a facultative anaerobe (Citrobacter freundii CWBI952. They were cultured in pure and mixed cultures in serum bottles with five different carbon sources. The hydrogen yields of pure C. freundii cultures ranged from 0.09 molH2.molhexose-1 (with sucrose to 0.24 molH2.molhexose-1 (with glucose. Higher yields were obtained by the pure cultures of Cl. butyricum ranging from 0.44 molH2.molhexose-1 (with sucrose to 0.69 molH2.molhexose-1 (with lactose. This strain also fermented starch whereas C. freundii did not. However, it consumed the other substrates faster and produced hydrogen earlier than Cl. butyricum. This ability has been used to promote the growth conditions of Cl. butyricum in co-culture with C. freundii, since Cl. butyricum is extremely sensitive to the presence of oxygen which strongly inhibits H2 production. This approach could avoid the addition of any expensive reducing agents in the culture media such as L-cysteine since C. freundii consumes the residual oxygen. Thereafter, co-cultures with glucose and starch were investigated: hydrogen yields decreased from 0.53 molH2.molhexose-1 for pure Cl. butyricum cultures to 0.38 molH2.molhexose-1 for mixed culture with glucose but slightly increased with starch (respectively 0.69 and 0.73 molH2.molhexose-1. After 48 h of fermentation, metabolites analysis confirmed with microbial observation, revealed that the cell concentration of C. freundii dramatically decreased or was strongly inhibited by the development of Cl. butyricum.

  8. Ammonium carboxylate production from sugarcane trash using long-term air-lime pretreatment followed by mixed-culture fermentation.

    Science.gov (United States)

    Nachiappan, Balasubramaniyan; Fu, Zhihong; Holtzapple, Mark T

    2011-03-01

    Sugarcane trash (ST) was converted to ammonium carboxylates using a novel bioprocessing strategy known as long-term air-lime pretreatment/mixed-culture fermentation. At mild conditions (50°C, 5 weeks, 1-atm air, and excess lime loading of 0.4 g Ca(OH)(2)/(g dry biomass)), air-lime pretreatment of ST had moderate delignification (64.4%) with little loss in polysaccharides. Without employing detoxification, sterility, expensive nutrients, or costly enzymes, the feedstock (80% treated ST/20% chicken manure) was fermented to primarily ammonium acetate (>75%) and butyrate by a mixed culture of marine microorganisms at 55°C. In the best four-stage countercurrent fermentation, the product yield was 0.36 g total acids/(g VS fed) and the substrate conversion was 64%. Model predictions indicate both high acid concentrations (>47.5 g/L) and high substrate conversions (>70%) are possible at industrial scale. Copyright © 2010 Elsevier Ltd. All rights reserved.

  9. Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari

    CSIR Research Space (South Africa)

    Yao, AA

    2009-10-01

    Full Text Available Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, two Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected...

  10. Improved ethanol tolerance of Saccharomyces cerevisiae in mixed cultures with Kluyveromyces lactis on high-sugar fermentation.

    Science.gov (United States)

    Yamaoka, Chizuru; Kurita, Osamu; Kubo, Tomoko

    2014-12-01

    The influence of non-Saccharomyces yeast, Kluyveromyces lactis, on metabolite formation and the ethanol tolerance of Saccharomyces cerevisiae in mixed cultures was examined on synthetic minimal medium containing 20% glucose. In the late stage of fermentation after the complete death of K. lactis, S. cerevisiae in mixed cultures was more ethanol-tolerant than that in pure culture. The chronological life span of S. cerevisiae was shorter in pure culture than mixed cultures. The yeast cells of the late stationary phase both in pure and mixed cultures had a low buoyant density with no significant difference in the non-quiescence state between both cultures. In mixed cultures, the glycerol contents increased and the alanine contents decreased when compared with the pure culture of S. cerevisiae. The distinctive intracellular amino acid pool concerning its amino acid concentrations and its amino acid composition was observed in yeast cells with different ethanol tolerance in the death phase. Co-cultivation of K. lactis seems to prompt S. cerevisiae to be ethanol tolerant by forming opportune metabolites such as glycerol and alanine and/or changing the intracellular amino acid pool. Copyright © 2014 Elsevier GmbH. All rights reserved.

  11. An action research study; cultural differences impact how manufacturing organizations receive continuous improvement

    Science.gov (United States)

    Kattman, Braden R.

    National culture and organizational culture impact how continuous improvement methods are received, implemented and deployed by suppliers. Previous research emphasized the dominance of national culture over organizational culture. The countries studied included Poland, Mexico, China, Taiwan, South Korea, Estonia, India, Canada, the United States, the United Kingdom, and Japan. The research found that Canada was most receptive to continuous improvement, with China being the least receptive. The study found that organizational culture was more influential than national culture. Isomorphism and benchmarking is driving continuous-improvement language and methods to be more universally known within business. Business and management practices are taking precedence in driving change within organizations.

  12. Continuous fermentation of food waste leachate for the production of volatile fatty acids and potential as a denitrification carbon source.

    Science.gov (United States)

    Kim, Hakchan; Kim, Jaai; Shin, Seung Gu; Hwang, Seokhwan; Lee, Changsoo

    2016-05-01

    This study investigated the simultaneous effects of hydraulic retention time (HRT) and pH on the continuous production of VFAs from food waste leachate using response surface analysis. The response surface approximations (R(2)=0.895, p<0.05) revealed that pH has a dominant effect on the specific VFA production (PTVFA) within the explored space (1-4-day HRT, pH 4.5-6.5). The estimated maximum PTVFA was 0.26g total VFAs/g CODf at 2.14-day HRT and pH 6.44, and the approximation was experimentally validated by running triplicate reactors under the estimated optimum conditions. The mixture of the filtrates recovered from these reactors was tested as a denitrification carbon source and demonstrated superior performance in terms of reaction rate and lag length relative to other chemicals, including acetate and methanol. The overall results provide helpful information for better design and control of continuous fermentation for producing waste-derived VFAs, an alternative carbon source for denitrification. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. 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.

  14. Organizational structure and continuous improvement and learning: Moderating effects of cultural endorsement of participative leadership

    OpenAIRE

    Xiaowen Huang; Joseph C Rode; Roger G Schroeder

    2011-01-01

    Building upon the culturally endorsed implicit theory of leadership, we investigated the moderating effects of national culture on the relationship between organizational structure and continuous improvement and learning. We propose that the relationship between organic organizations (characterized by flat, decentralized structures with a wide use of multifunctional employees) and continuous improvement and learning will be stronger when national cultural endorsement for participative leaders...

  15. Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

    Directory of Open Access Journals (Sweden)

    Cristiane Mengue Feniman Moritz

    2012-09-01

    Full Text Available The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination, upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 10(8CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus.

  16. Comparison of Different Strategies for Selection/Adaptation of Mixed Microbial Cultures Able to Ferment Crude Glycerol Derived from Second-Generation Biodiesel

    DEFF Research Database (Denmark)

    Varrone, Cristiano; Heggeset, T. M. B.; Le, S. B.

    2015-01-01

    Objective of this study was the selection and adaptation of mixed microbial cultures (MMCs), able to ferment crude glycerol generated from animal fat-based biodiesel and produce building-blocks and green chemicals. Various adaptation strategies have been investigated for the enrichment of suitable...... Control. The adaptation of activated sludge inoculum was performed successfully and continued unhindered for several months. The best results showed a substrate degradation efficiency of almost 100% (about 10 g/L glycerol in 21 h) and different dominant metabolic products were obtained, depending...... on the selection strategy (mainly 1,3-propanediol, ethanol, or butyrate). On the other hand, anaerobic sludge exhibited inactivation after a few transfers. To circumvent this problem, fed-batch mode was used as an alternative adaptation strategy, which led to effective substrate degradation and high 1...

  17. Looking for practical tools to achieve next-future applicability of dark fermentation to produce bio-hydrogen from organic materials in Continuously Stirred Tank Reactors.

    Science.gov (United States)

    Tenca, A; Schievano, A; Lonati, S; Malagutti, L; Oberti, R; Adani, F

    2011-09-01

    This study aimed at finding applicable tools for favouring dark fermentation application in full-scale biogas plants in the next future. Firstly, the focus was obtaining mixed microbial cultures from natural sources (soil-inocula and anaerobically digested materials), able to efficiently produce bio-hydrogen by dark fermentation. Batch reactors with proper substrate (1 gL(glucose)(-1)) and metabolites concentrations, allowed high H(2) yields (2.8 ± 0.66 mol H(2)mol(glucose)(-1)), comparable to pure microbial cultures achievements. The application of this methodology to four organic substrates, of possible interest for full-scale plants, showed promising and repeatable bio-H(2) potential (BHP=202 ± 3 NL(H2)kg(VS)(-1)) from organic fraction of municipal source-separated waste (OFMSW). Nevertheless, the fermentation in a lab-scale CSTR (nowadays the most diffused typology of biogas-plant) of a concentrated organic mixture of OFMSW (126 g(TS)L(-1)) resulted in only 30% of its BHP, showing that further improvements are still needed for future full-scale applications of dark fermentation. Copyright © 2011 Elsevier Ltd. All rights reserved.

  18. Comparison of Different Strategies for Selection/Adaptation of Mixed Microbial Cultures Able to Ferment Crude Glycerol Derived from Second-Generation Biodiesel

    Directory of Open Access Journals (Sweden)

    C. Varrone

    2015-01-01

    Full Text Available Objective of this study was the selection and adaptation of mixed microbial cultures (MMCs, able to ferment crude glycerol generated from animal fat-based biodiesel and produce building-blocks and green chemicals. Various adaptation strategies have been investigated for the enrichment of suitable and stable MMC, trying to overcome inhibition problems and enhance substrate degradation efficiency, as well as generation of soluble fermentation products. Repeated transfers in small batches and fed-batch conditions have been applied, comparing the use of different inoculum, growth media, and Kinetic Control. The adaptation of activated sludge inoculum was performed successfully and continued unhindered for several months. The best results showed a substrate degradation efficiency of almost 100% (about 10 g/L glycerol in 21 h and different dominant metabolic products were obtained, depending on the selection strategy (mainly 1,3-propanediol, ethanol, or butyrate. On the other hand, anaerobic sludge exhibited inactivation after a few transfers. To circumvent this problem, fed-batch mode was used as an alternative adaptation strategy, which led to effective substrate degradation and high 1,3-propanediol and butyrate production. Changes in microbial composition were monitored by means of Next Generation Sequencing, revealing a dominance of glycerol consuming species, such as Clostridium, Klebsiella, and Escherichia.

  19. Comparison of Different Strategies for Selection/Adaptation of Mixed Microbial Cultures Able to Ferment Crude Glycerol Derived from Second-Generation Biodiesel.

    Science.gov (United States)

    Varrone, C; Heggeset, T M B; Le, S B; Haugen, T; Markussen, S; Skiadas, I V; Gavala, H N

    2015-01-01

    Objective of this study was the selection and adaptation of mixed microbial cultures (MMCs), able to ferment crude glycerol generated from animal fat-based biodiesel and produce building-blocks and green chemicals. Various adaptation strategies have been investigated for the enrichment of suitable and stable MMC, trying to overcome inhibition problems and enhance substrate degradation efficiency, as well as generation of soluble fermentation products. Repeated transfers in small batches and fed-batch conditions have been applied, comparing the use of different inoculum, growth media, and Kinetic Control. The adaptation of activated sludge inoculum was performed successfully and continued unhindered for several months. The best results showed a substrate degradation efficiency of almost 100% (about 10 g/L glycerol in 21 h) and different dominant metabolic products were obtained, depending on the selection strategy (mainly 1,3-propanediol, ethanol, or butyrate). On the other hand, anaerobic sludge exhibited inactivation after a few transfers. To circumvent this problem, fed-batch mode was used as an alternative adaptation strategy, which led to effective substrate degradation and high 1,3-propanediol and butyrate production. Changes in microbial composition were monitored by means of Next Generation Sequencing, revealing a dominance of glycerol consuming species, such as Clostridium, Klebsiella, and Escherichia.

  20. COMETABOLIC DEGRADATION OF CHLOROALLYL ALCOHOLS IN BATCH AND CONTINUOUS CULTURES

    NARCIS (Netherlands)

    VANDERWAARDE, JJ; KOK, R; JANSSEN, DB; Waarde, J.J. van der

    1994-01-01

    The biodegradation of chloroallyl alcohols by pure and mixed bacterial cultures was investigated. Only 2-chloroallyl alcohol and cis- and trans-3-chloroallyl alcohol served as growth substrate for pure cultures. The other chloroallyl alcohols could be cometabolically degraded during growth on

  1. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.

    Science.gov (United States)

    Sadoudi, Mohand; Tourdot-Maréchal, Raphaëlle; Rousseaux, Sandrine; Steyer, Damien; Gallardo-Chacón, Joan-Josep; Ballester, Jordi; Vichi, Stefania; Guérin-Schneider, Rémi; Caixach, Josep; Alexandre, Hervé

    2012-12-01

    There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multistarter fermentation is characterised by complex and largely unknown interactions between yeasts. Consequently the resulting wine quality is rather unpredictable. In order to better understand the interactions that take place between non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation, we analysed the volatile profiles of several mono-culture and co-cultures. Candida zemplinina, Torulaspora delbrueckii and Metschnikowia pulcherrima were used to conduct fermentations either in mono-culture or in co-culture with S. cerevisiae. Up to 48 volatile compounds belonging to different chemical families were quantified. For the first time, we show that C. zemplinina is a strong producer of terpenes and lactones. We demonstrate by means of multivariate analysis that different interactions exist between the co-cultures studied. We observed a synergistic effect on aromatic compound production when M. pulcherrima was in co-culture with S. cerevisiae. However a negative interaction was observed between C. zemplinina and S. cerevisiae, which resulted in a decrease in terpene and lactone content. These interactions are independent of biomass production. The aromatic profiles of T. delbrueckii and S. cerevisiae in mono-culture and in co-culture are very close, and are biomass-dependent, reflecting a neutral interaction. This study reveals that a whole family of compounds could be altered by such interactions. These results suggest that the entire metabolic pathway is affected by these interactions. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. Bio-immobilization of dark fermentative bacteria for enhancing continuous hydrogen production from cornstalk hydrolysate.

    Science.gov (United States)

    Zhao, Lei; Cao, Guang-Li; Sheng, Tao; Ren, Hong-Yu; Wang, Ai-Jie; Zhang, Jian; Zhong, Ying-Juan; Ren, Nan-Qi

    2017-11-01

    Mycelia pellets were employed as biological carrier in a continuous stirred tank reactor to reduce biomass washout and enhance hydrogen production from cornstalk hydrolysate. Hydraulic retention time (HRT) and influent substrate concentration played critical roles on hydrogen production of the bioreactor. The maximum hydrogen production rate of 14.2mmol H 2 L -1 h -1 was obtained at optimized HRT of 6h and influent concentration of 20g/L, 2.6 times higher than the counterpart without mycelia pellets. With excellent immobilization ability, biomass accumulated in the reactor and reached 1.6g/L under the optimum conditions. Upon further energy conversion analysis, continuous hydrogen production with mycelia pellets gave the maximum energy conversion efficiency of 17.8%. These results indicate mycelia pellet is an ideal biological carrier to improve biomass retention capacity of the reactor and enhance hydrogen recovery efficiency from lignocellulosic biomass, and meanwhile provides a new direction for economic and efficient hydrogen production process. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Immigrants' continuing bonds with their native culture: assimilation analysis of three interviews.

    Science.gov (United States)

    Henry, Hani M; Stiles, William B; Biran, Mia W; Mosher, James K; Brinegar, Meredith Glick; Banerjee, Prashant

    2009-06-01

    Three case studies of immigrants to the US from China, Iraq, and Mexico were used to build a theory of acculturation in immigrants by integrating the continuing bonds model, which describes mourning in bereavement with the assimilation model, which describes psychological change in psychotherapy. Participants were interviewed about the loss of their native culture and their life in the US. One participant had not fully assimilated the loss of her native culture, but used her continuing bonds with her culture as a source of solace. Another participant used his continuing bonds with his culture as a source of solace, but these bonds had become a source of conflict with the host culture. The third participant had largely assimilated the loss of his native culture such that the voices of this culture were linked via meaning bridges with the voices of the host culture, and the continuing bonds were resources that helped him in his land of immigration.

  4. Ethanol production by repeated batch and continuous fermentations of blackstrap molasses using immobilized yeast cells on thin-shell silk cocoons

    International Nuclear Information System (INIS)

    Rattanapan, Anuchit; Limtong, Savitree; Phisalaphong, Muenduen

    2011-01-01

    Highlights: → Thin-shell silk cocoons for immobilization of Saccharomycescerevisiae. → Advantages: high mechanical strength, light weight, biocompatibility and high surface area. → Enhanced cell stability and ethanol productivity by the immobilization system. -- Abstract: A thin-shell silk cocoon (TSC), a residual from the silk industry, is used as a support material for the immobilization of Saccharomyces cerevisiae M30 in ethanol fermentation because of its properties such as high mechanical strength, light weight, biocompatibility and high surface area. In batch fermentation with blackstrap molasses as the main fermentation substrate, an optimal ethanol concentration of 98.6 g/L was obtained using a TSC-immobilized cell system at an initial reducing sugar concentration of 240 g/L. The ethanol concentration produced by the immobilized cells was 11.5% higher than that produced by the free cells. Ethanol production in five-cycle repeated batch fermentation demonstrated the enhanced stability of the immobilized yeast cells. Under continuous fermentation in a packed-bed reactor, a maximum ethanol productivity of 19.0 g/(L h) with an ethanol concentration of 52.8 g/L was observed at a 0.36 h -1 dilution rate.

  5. A novel gas separation integrated membrane bioreactor to evaluate the impact of self-generated biogas recycling on continuous hydrogen fermentation

    International Nuclear Information System (INIS)

    Bakonyi, Péter; Buitrón, Germán; Valdez-Vazquez, Idania; Nemestóthy, Nándor; Bélafi-Bakó, Katalin

    2017-01-01

    Highlights: • A Gas Separation Membrane Bioreactor was designed to improve H_2 production. • Headspace gas after enrichment by PDMS membranes was used for reactor sparging. • Stripping the bioreactor with a CO_2-enriched gas enhanced the H_2 fermentation. - Abstract: A Gas Separation Membrane Bioreactor (GSMBR) by integrating membrane technology with a continuous biohydrogen fermenter was designed. The feasibility of this novel configuration for the improvement of hydrogen production capacity was tested by stripping the fermentation liquor with CO_2- and H_2-enriched gases, obtained directly from the bioreactor headspace. The results indicated that sparging the bioreactor with the CO_2-concentrated fraction of the membrane separation unit (consisting of two PDMS modules) enhanced the steady-state H_2 productivity (8.9–9.2 L H_2/L-d) compared to the membrane-less control CSTR to be characterized with 6.96–7.35 L H_2/L-d values. On the other hand, purging with the H_2-rich gas strongly depressed the achievable productivity (2.7–3.03 L H_2/L-d). Microbial community structure and soluble metabolic products were monitored to assess the GSMBR behavior. The study demonstrated that stripping the bioH_2 fermenter with its own, self-generated atmosphere after adjusting its composition (to higher CO_2-content) can be a promising way to intensify dark fermentative H_2 evolution.

  6. Validation of a high-throughput fermentation system based on online monitoring of biomass and fluorescence in continuously shaken microtiter plates

    Directory of Open Access Journals (Sweden)

    Kensy Frank

    2009-06-01

    Full Text Available Abstract Background An advanced version of a recently reported high-throughput fermentation system with online measurement, called BioLector, and its validation is presented. The technology combines high-throughput screening and high-information content by applying online monitoring of scattered light and fluorescence intensities in continuously shaken microtiter plates. Various examples in calibration of the optical measurements, clone and media screening and promoter characterization are given. Results Bacterial and yeast biomass concentrations of up to 50 g/L cell dry weight could be linearly correlated to scattered light intensities. In media screening, the BioLector could clearly demonstrate its potential for detecting different biomass and product yields and deducing specific growth rates for quantitatively evaluating media and nutrients. Growth inhibition due to inappropriate buffer conditions could be detected by reduced growth rates and a temporary increase in NADH fluorescence. GFP served very well as reporter protein for investigating the promoter regulation under different carbon sources in yeast strains. A clone screening of 90 different GFP-expressing Hansenula polymorpha clones depicted the broad distribution of growth behavior and an even stronger distribution in GFP expression. The importance of mass transfer conditions could be demonstrated by varying filling volumes of an E. coli culture in 96 well MTP. The different filling volumes cause a deviation in the culture growth and acidification both monitored via scattered light intensities and the fluorescence of a pH indicator, respectively. Conclusion The BioLector technology is a very useful tool to perform quantitative microfermentations under engineered reaction conditions. With this technique, specific yields and rates can be directly deduced from online biomass and product concentrations, which is superior to existing technologies such as microplate readers or optode

  7. Continuing bonds after bereavement:A cross-cultural perspective

    OpenAIRE

    Valentine, Christine A

    2009-01-01

    The ways in which eastern and western cultures grieve for their dead are often contrasted. Eastern cultures are seen to place greater value on traditional ritual and ceremony that, it is argued, serve to create a lasting, and comforting, bond with the deceased. By contrast, western societies are seen to be much more materialist and individualistic. This article takes a cross-cultural look at responses to death and loss in the UK and Japan, both post-industrial societies but with very differen...

  8. Statistical culture-based strategies to enhance chlamydospore production by Trichoderma harzianum SH2303 in liquid fermentation*

    Science.gov (United States)

    Li, Ya-qian; Song, Kai; Li, Ya-chai; Chen, Jie

    2016-01-01

    Trichoderma-based formulations are applied as commercial biocontrol agents for soil-borne plant pathogens. Chlamydospores are active propagules in Trichoderma spp., but their production is currently limited due to a lack of optimal liquid fermentation technology. In this study, we explored response surface methodologies for optimizing fermentation technology in Trichoderma SH2303. Our initial studies, using the Plackett-Burman design, identified cornmeal, glycerol, and initial pH levels as the most significant factors (P<0.05) for enhancing the production of chlamydospores. Subsequently, we applied the Box-Behnken design to study the interactions between, and optimal levels of, a number of factors in chlamydospore production. These statistically predicted results indicated that the highest number of chlamydospores (3.6×108 spores/ml) would be obtained under the following condition: corn flour 62.86 g/L, glycerol 7.54 ml/L, pH 4.17, and 6-d incubation in liquid fermentation. We validated these predicted values via three repeated experiments using the optimal culture and achieved maximum chlamydospores of 4.5×108 spores/ml, which approximately a 8-fold increase in the number of chlamydospores produced by T. harzianum SH2303 compared with that before optimization. These optimized values could help make chlamydospore production cost-efficient in the future development of novel biocontrol agents. PMID:27487807

  9. Statistical culture-based strategies to enhance chlamydospore production by Trichoderma harzianum SH2303 in liquid fermentation.

    Science.gov (United States)

    Li, Ya-Qian; Song, Kai; Li, Ya-Chai; Chen, Jie

    2016-08-01

    Trichoderma-based formulations are applied as commercial biocontrol agents for soil-borne plant pathogens. Chlamydospores are active propagules in Trichoderma spp., but their production is currently limited due to a lack of optimal liquid fermentation technology. In this study, we explored response surface methodologies for optimizing fermentation technology in Trichoderma SH2303. Our initial studies, using the Plackett-Burman design, identified cornmeal, glycerol, and initial pH levels as the most significant factors (P<0.05) for enhancing the production of chlamydospores. Subsequently, we applied the Box-Behnken design to study the interactions between, and optimal levels of, a number of factors in chlamydospore production. These statistically predicted results indicated that the highest number of chlamydospores (3.6×10(8) spores/ml) would be obtained under the following condition: corn flour 62.86 g/L, glycerol 7.54 ml/L, pH 4.17, and 6-d incubation in liquid fermentation. We validated these predicted values via three repeated experiments using the optimal culture and achieved maximum chlamydospores of 4.5×10(8) spores/ml, which approximately a 8-fold increase in the number of chlamydospores produced by T. harzianum SH2303 compared with that before optimization. These optimized values could help make chlamydospore production cost-efficient in the future development of novel biocontrol agents.

  10. Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, Y.; Zheng, X.; Han, B.Z.; Han, J.S.; Nout, M.J.R.; Chen, J.Y.

    2013-01-01

    Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became

  11. Fermentation of model hemicelluloses by Prevotella strains and Butyrivibrio fibrisolvens in pure culture and in ruminal enrichment cultures

    Science.gov (United States)

    Hemicelluloses are major components of plant biomass, but their fermentation in the rumens of cattle and other ruminants is poorly understood. We compared four species of the ruminally dominant genus Prevotella and the well-known hemicellulose utilizer, Butyrivibrio fibrisolvens, with respect to deg...

  12. Cultural Consensus Theory: Aggregating Continuous Responses in a Finite Interval

    Science.gov (United States)

    Batchelder, William H.; Strashny, Alex; Romney, A. Kimball

    Cultural consensus theory (CCT) consists of cognitive models for aggregating responses of "informants" to test items about some domain of their shared cultural knowledge. This paper develops a CCT model for items requiring bounded numerical responses, e.g. probability estimates, confidence judgments, or similarity judgments. The model assumes that each item generates a latent random representation in each informant, with mean equal to the consensus answer and variance depending jointly on the informant and the location of the consensus answer. The manifest responses may reflect biases of the informants. Markov Chain Monte Carlo (MCMC) methods were used to estimate the model, and simulation studies validated the approach. The model was applied to an existing cross-cultural dataset involving native Japanese and English speakers judging the similarity of emotion terms. The results sharpened earlier studies that showed that both cultures appear to have very similar cognitive representations of emotion terms.

  13. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.

    Science.gov (United States)

    Akissoé, Noël H; Sacca, Carole; Declemy, Anne-Laure; Bechoff, Aurelie; Anihouvi, Victor B; Dalodé, Générose; Pallet, Dominique; Fliedel, Géneviève; Mestres, Christian; Hounhouigan, Joseph D; Tomlins, Keith I

    2015-07-01

    Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan. A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r = -0.94) and milky taste (r = 0.92-0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste. This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences. © 2014 Society of Chemical Industry.

  14. Optimal control of hydrogen production in a continuous anaerobic fermentation bioreactor

    Energy Technology Data Exchange (ETDEWEB)

    Aceves-Lara, Cesar-Arturo [INRA, UMR792, Ingenierie des Systemes Biologiques et des Procedes, Toulouse (France); CNRS, UMR5504, Toulouse, France 135 Avenue de Rangueil, Toulouse Cedex F-31077 (France); INRA, UR050, Laboratoire de Biotechnologie de l' Environnement, Avenue des Etangs, Narbonne F-11100 (France); Latrille, Eric; Steyer, Jean-Philippe [INRA, UR050, Laboratoire de Biotechnologie de l' Environnement, Avenue des Etangs, Narbonne F-11100 (France)

    2010-10-15

    This paper addresses the problem of optimization of hydrogen production in continuous anaerobic digesters using a model predictive control (MPC) strategy. The process is described by a dynamic nonlinear model. The influent concentration of molasses together with the effluent substrate and product concentrations of acetate, propionate, butyrate and biomass were estimated by an asymptotic online observer from measurements of gas composition in H{sub 2} and CO{sub 2} and gas flow rate. The observer was tested experimentally before to apply MPC online. The combined strategy (MPC and observer) was used in order to optimize a bioreactor of 2 L. The hydrogen production was increased by 75% up to 8.27mL{sub H{sub 2}} L{sup -1}min{sup -1}, using the influent flow rate as the main control variable while keeping the conversion of the influent concentration higher than 95% and maintaining the temperature at 37 C and pH at 5.5. (author)

  15. Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae.

    Science.gov (United States)

    Englezos, Vasileios; Cravero, Francesco; Torchio, Fabrizio; Rantsiou, Kalliopi; Ortiz-Julien, Anne; Lambri, Milena; Gerbi, Vincenzo; Rolle, Luca; Cocolin, Luca

    2018-02-01

    Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S. cerevisiae strains on the microbial growth and metabolite production. Fermentations were carried out under two different conditions of oxygen availability. Oxygen availability and strain combination clearly influenced the population dynamics throughout the fermentation. Oxygen concentration increased the survival time of Starm. bacillaris and decreased the growth rate of S. cerevisiae strains in mixed culture fermentations, whereas it did not affect the growth of the latter in pure culture fermentations. This study reveals new knowledge about the influence of oxygen availability on the successional evolution of yeast species during wine fermentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

    Science.gov (United States)

    Pereira, Gilberto Vinícius de Melo; Miguel, Maria Gabriela da Cruz Pedrozo; Ramos, Cíntia Lacerda

    2012-01-01

    Spontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (with Saccharomyces cerevisiae as the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentum and Lactobacillus plantarum were the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicalis was the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strains L. fermentum UFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol), S. cerevisiae UFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), and Acetobacter tropicalis UFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes. PMID:22636007

  17. THE INFLUENCE OF CULTURE MEDIA ON ACETIC FERMENTATION WITH SELECTED Acetobacter STRAINS

    Directory of Open Access Journals (Sweden)

    MARIA CRISTIANA GARNAI

    2012-06-01

    Full Text Available We have systematically followed the efficiency of acetic fermentation, by cultivating 14 Acetobacter strains (previously isolated and identified, within a medium obtain out of ethanol and acetic acid, in various proportions, and utilizing corn extract (CE as a nutrient. The purpose of the research was to determine the resistance of the studied Acetobacter strains related to the composition of the cultivation media (acidity and alcohol content of the medium, as well as following the dynamics of the acetic fermentation by calculating the practical yield. The research led to optimal variants which may be industrially exploited in order to obtain vinegar.

  18. Harvest of Plasmodium falciparum merozoites from continuous culture.

    Science.gov (United States)

    Mrema, J E; Campbell, G H; Jaramillo, A L; Miranda, R; Rieckmann, K H

    1979-01-01

    Spontaneously released merozoites were harvested from cultures in which 42-90% of the erythrocytes had been infected with mature forms of Plasmodium falciparum at the start of incubation. The mature forms had been extracted from asynchronous cultures by the use of Ficoll and Plasmagel gradients. As the mature forms consisted of both trophozoites and schizonts, merozoites were released into the culture medium over a long period of time. The synchrony of merozoite release did not appear to be improved by prior exposure of parasites to sorbitol. Over this prolonged period of incubation, the yield of merozoites was disappointingly low in cultures containing 2.5% of erythrocytes. At erythrocyte concentrations of 0.01-0.25%, 3-10 times more merozoites were released into the medium; 0.4-2.3 merozoites per initial mature form were harvested over a 15-19-hour period. In addition to merozoites, contents of the culture medium included intact erythrocytes, ghost cells, and other cellular fragments. Only intact erythrocytes were effectively removed from the medium by simple or Ficoll gradient centrifugation. Merozoite preparations that are free from host cellular material are important in the development of a human malaria vaccine.

  19. Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes.

    Science.gov (United States)

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

    2015-10-12

    Lactobacillus fermentum 222 and Lactobacillus plantarum 80, isolates from a spontaneous Ghanaian cocoa bean fermentation process, proved to be interesting functional starter culture strains for cocoa bean fermentations. Lactobacillus fermentum 222 is a thermotolerant strain, able to dominate the fermentation process, thereby converting citrate and producing mannitol. Lactobacillus plantarum 80 is an acid-tolerant and facultative heterofermentative strain that is competitive during cocoa bean fermentation processes. In this study, whole-genome sequencing and comparative genome analysis was used to investigate the mechanisms of these strains to dominate the cocoa bean fermentation process. Through functional annotation and analysis of the high-coverage contigs obtained through 454 pyrosequencing, plantaricin production was predicted for L. plantarum 80. For L. fermentum 222, genes encoding a complete arginine deiminase pathway were attributed. Further, in-depth functional analysis revealed the capacities of these strains associated with carbohydrate and amino acid metabolism, such as the ability to use alternative external electron acceptors, the presence of an extended pyruvate metabolism, and the occurrence of several amino acid conversion pathways. A comparative genome sequence analysis using publicly available genome sequences of strains of the species L. plantarum and L. fermentum revealed unique features of both strains studied. Indeed, L. fermentum 222 possessed genes encoding additional citrate transporters and enzymes involved in amino acid conversions, whereas L. plantarum 80 is the only member of this species that harboured a gene cluster involved in uptake and consumption of fructose and/or sorbose. In-depth genome sequence analysis of the candidate functional starter culture strains L. fermentum 222 and L. plantarum 80 revealed their metabolic capacities, niche adaptations and functionalities that enable them to dominate the cocoa bean fermentation

  20. Evolutionary engineering in chemostat cultures for improved maltotriose fermentation kinetics in saccharomyces pastorianus lager brewing yeast

    NARCIS (Netherlands)

    Brickwedde, A.; van den Broek, M.A.; Geertman, Jan Maarten A.; Magalhães, Frederico; Kuijpers, Niels G.A.; Gibson, Brian; Pronk, J.T.; Daran, J.G.

    2017-01-01

    The lager brewing yeast Saccharomyces pastorianus, an interspecies hybrid of S. eubayanus and S. cerevisiae, ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion ("attenuation") of maltotriose by industrial S.

  1. Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.

    Science.gov (United States)

    Narváez-Zapata, J A; Rojas-Herrera, R A; Rodríguez-Luna, I C; Larralde-Corona, C P

    2010-11-01

    Mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked Agave spp. plant stalks (agave must), and each region in Mexico with denomination of origin uses defined Agave species to prepare mezcal with unique organoleptic characteristics. During fermentation to produce mezcal in the state of Tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. In order to address this lack of knowledge on this traditional Mexican beverage, we performed a DGGE-16S rRNA analysis of the lactic acid bacterial diversity and metabolite accumulation during the fermentation of a typical agave must that is rustically produced in San Carlos County (Tamaulipas, Mexico). The analysis of metabolite production indicated a short but important malolactic fermentation stage not previously described for mezcal. The denaturing gradient gel electrophoresis (DGGE) analysis of the 16S rRNA genes showed a distinctive lactic acid bacterial community composed mainly of Pediococcus parvulus, Lactobacillus brevis, Lactobacillus composti, Lactobacillus parabuchneri, and Lactobacillus plantarum. Some atypical genera such as Weissella and Bacillus were also found in the residual must. Our results suggest that the lactic acid bacteria could strongly be implicated in the organoleptic attributes of this traditional Mexican distilled beverage.

  2. Probiotics cultures in animal feed: Effects on ruminal fermentation, immune responses, and resistance to infectious diseases

    Science.gov (United States)

    We evaluated the effects of probiotics included in dairy cattle and mice feed on ruminal fermentation, immune responses, and resistance to Johne’s disease. To unveil the underlying mechanisms, dairy cattle were either fed Bovamine (1.04 x 10**9 cfu of Lactobacillus acidophilus NP51 plus 2.04 x 10**...

  3. Alcoholic fermentation of whey

    Energy Technology Data Exchange (ETDEWEB)

    Beach, A S; Holland, J W

    1958-09-10

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

  4. From cultural aesthetic to perfor- mance technique: continuities and ...

    African Journals Online (AJOL)

    Introduction. A broad-based survey of Malawian dances that I undertook several years ago aimed rather ambitiously to identify persistent regional forms of these dances as well as their governing aesthetic(s). In the course of the field work, a recurrent ~estion emerged: how do we approach dance as cultural performance?

  5. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

    DEFF Research Database (Denmark)

    Olesen, Pelle Thonning; Meyer, Anne Boye Strunge; Stahnke, Louise Heller

    2004-01-01

    The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite...... throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small...... observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S. xylosus....

  6. Bio-detoxification of phorbol esters and other anti-nutrients of Jatropha curcas seed cake by fungal cultures using solid-state fermentation.

    Science.gov (United States)

    Sharath, B S; Mohankumar, B V; Somashekar, D

    2014-03-01

    Jatropha seed cake, a byproduct after biodiesel extraction, has several anti-nutrients and toxins. Solid-state fermentation was carried out for the detoxification of the Jatropha seed cake (JSC) using different fungal cultures. The reduction in the anti-nutritional components such as tannins, phytates, saponins, lectin and protease inhibitor, and phorbol esters on 6th, 9th, and 12th day of fermentation was analyzed. The phorbol ester content in the unfermented JSC was 0.83 mg/g, and the maximum degradation of phorbol esters to the extent of 75% was observed in the case of JSC fermented with Cunninghamella echinulata CJS-90. The phytate degradation in the fermented JSC was in the range of 65-96%. There was a gradual reduction of saponin content in the JSC from 6th to 12th day, and the reduction of saponin was in the range of 55-99% after solid-state fermentation. The trypsin inhibitor activity and lectin were 1,680 trypsin inhibitor units (TIU) per gram and 0.32 hemagglutinating unit in the unfermented JSC, respectively. Trypsin inhibitor activity and lectin could not be detected in JSC after 12th day of solid-state fermentation. Tannins accounted for 0.53% in unfermented JSC, and there was a marginal increase of tannins after solid-state fermentation. The results indicate that biological detoxification could be a promising method to reduce anti-nutritional compounds and toxins in the JSC.

  7. Fermentation to short-chain fatty acids and lactate in human faecal batch cultures. Intra- and inter-individual variations versus variations caused by changes in fermented saccharides

    DEFF Research Database (Denmark)

    Mortensen, P B; Hove, H; Clausen, M R

    1991-01-01

    in homogenates pooled from three individuals increased short-chain fatty acid production linearly. Amounts and ratios of short-chain fatty acids formed were highly dependent on the type of substrate fermented. Fermentable saccharides increased ammonia assimilation, in contrast to the metabolic inert cellulose...

  8. Cultural continuity, traditional Indigenous language, and diabetes in Alberta First Nations: a mixed methods study.

    Science.gov (United States)

    Oster, Richard T; Grier, Angela; Lightning, Rick; Mayan, Maria J; Toth, Ellen L

    2014-10-19

    We used an exploratory sequential mixed methods approach to study the association between cultural continuity, self-determination, and diabetes prevalence in First Nations in Alberta, Canada. We conducted a qualitative description where we interviewed 10 Cree and Blackfoot leaders (members of Chief and Council) from across the province to understand cultural continuity, self-determination, and their relationship to health and diabetes, in the Alberta First Nations context. Based on the qualitative findings, we then conducted a cross-sectional analysis using provincial administrative data and publically available data for 31 First Nations communities to quantitatively examine any relationship between cultural continuity and diabetes prevalence. Cultural continuity, or "being who we are", is foundational to health in successful First Nations. Self-determination, or "being a self-sufficient Nation", stems from cultural continuity and is seriously compromised in today's Alberta Cree and Blackfoot Nations. Unfortunately, First Nations are in a continuous struggle with government policy. The intergenerational effects of colonization continue to impact the culture, which undermines the sense of self-determination, and contributes to diabetes and ill health. Crude diabetes prevalence varied dramatically among First Nations with values as low as 1.2% and as high as 18.3%. Those First Nations that appeared to have more cultural continuity (measured by traditional Indigenous language knowledge) had significantly lower diabetes prevalence after adjustment for socio-economic factors (p =0.007). First Nations that have been better able to preserve their culture may be relatively protected from diabetes.

  9. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.

    Science.gov (United States)

    Turchi, Barbara; Pedonese, Francesca; Torracca, Beatrice; Fratini, Filippo; Mancini, Simone; Galiero, Alessia; Montalbano, Benedetta; Cerri, Domenico; Nuvoloni, Roberta

    2017-09-01

    Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative way to increase donkey milk shelf life. The aim of this study was to investigate the possibility of employing selected Streptococcus thermophilus and Lactobacillus plantarum isolates for the production of a novel donkey milk fermented beverage. Lysozyme resistance and the ability to acidify donkey milk were chosen as main selection parameters. Different fermented beverages (C1-C9) were produced, each with a specific combination of isolates, and stored at refrigerated conditions for 35days. The pH values and viability of the isolates were weekly assessed. In addition, sensory analysis was performed. Both S. thermophilus and L.plantarum showed a high degree of resistance to lysozyme with a Minimum Bactericidal Concentration>6.4mg/mL for 100% of S. thermophilus and 96% of L. plantarum. S. thermophilus and L. plantarum showed the ability to acidify donkey milk in 24h at 37°C, with an average ΔpH value of 2.91±0.16 and 1.78±0.66, respectively. Four L. plantarum and two S. thermophilus were chosen for the production of fermented milks. Those containing the association S. thermophilus/L. plantarum (C1-C4) reached a pH lower than 4.5 after 18h of fermentation and showed microbial loads higher than 7.00logcfu/mL until the end of the storage period. Moreover, comparing the microbial loads of samples containing both species and those containing S. thermophilus alone (C5), we highlighted the ability of L. plantarum to stimulate S. thermophilus replication. This boosted replication of S. thermophilus allowed to reach an appropriate pH in a time frame fitting the production schedule. This was not observed for samples containing a single species (C5-C9). Thus, L. plantarum strains seem to be good candidates in the production of a novel type of fermented milk, not only for their

  10. In vitro continuous fermentation model (PolyFermS) of the swine proximal colon for simultaneous testing on the same gut microbiota.

    Science.gov (United States)

    Tanner, Sabine A; Zihler Berner, Annina; Rigozzi, Eugenia; Grattepanche, Franck; Chassard, Christophe; Lacroix, Christophe

    2014-01-01

    In vitro gut modeling provides a useful platform for a fast and reproducible assessment of treatment-related changes. Currently, pig intestinal fermentation models are mainly batch models with important inherent limitations. In this study we developed a novel in vitro continuous fermentation model, mimicking the porcine proximal colon, which we validated during 54 days of fermentation. This model, based on our recent PolyFermS design, allows comparing different treatment effects on the same microbiota. It is composed of a first-stage inoculum reactor seeded with immobilized fecal swine microbiota and used to constantly inoculate (10% v/v) five second-stage reactors, with all reactors fed with fresh nutritive chyme medium and set to mimic the swine proximal colon. Reactor effluents were analyzed for metabolite concentrations and bacterial composition by HPLC and quantitative PCR, and microbial diversity was assessed by 454 pyrosequencing. The novel PolyFermS featured stable microbial composition, diversity and metabolite production, consistent with bacterial activity reported for swine proximal colon in vivo. The constant inoculation provided by the inoculum reactor generated reproducible microbial ecosystems in all second-stage reactors, allowing the simultaneous investigation and direct comparison of different treatments on the same porcine gut microbiota. Our data demonstrate the unique features of this novel PolyFermS design for the swine proximal colon. The model provides a tool for efficient, reproducible and cost-effective screening of environmental factors, such as dietary additives, on pig colonic fermentation.

  11. In vitro continuous fermentation model (PolyFermS of the swine proximal colon for simultaneous testing on the same gut microbiota.

    Directory of Open Access Journals (Sweden)

    Sabine A Tanner

    Full Text Available In vitro gut modeling provides a useful platform for a fast and reproducible assessment of treatment-related changes. Currently, pig intestinal fermentation models are mainly batch models with important inherent limitations. In this study we developed a novel in vitro continuous fermentation model, mimicking the porcine proximal colon, which we validated during 54 days of fermentation. This model, based on our recent PolyFermS design, allows comparing different treatment effects on the same microbiota. It is composed of a first-stage inoculum reactor seeded with immobilized fecal swine microbiota and used to constantly inoculate (10% v/v five second-stage reactors, with all reactors fed with fresh nutritive chyme medium and set to mimic the swine proximal colon. Reactor effluents were analyzed for metabolite concentrations and bacterial composition by HPLC and quantitative PCR, and microbial diversity was assessed by 454 pyrosequencing. The novel PolyFermS featured stable microbial composition, diversity and metabolite production, consistent with bacterial activity reported for swine proximal colon in vivo. The constant inoculation provided by the inoculum reactor generated reproducible microbial ecosystems in all second-stage reactors, allowing the simultaneous investigation and direct comparison of different treatments on the same porcine gut microbiota. Our data demonstrate the unique features of this novel PolyFermS design for the swine proximal colon. The model provides a tool for efficient, reproducible and cost-effective screening of environmental factors, such as dietary additives, on pig colonic fermentation.

  12. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

    OpenAIRE

    Akissoé, Noël H.; Sacca, Carole; Declemy, Anne-Laure; Bechoff, Aurelie; Anihouvi, Victor B.; Dalodé, Générose; Pallet, Dominique; Fliedel, Géneviève; Mestres, Christian; Hounhouigan, Joseph D.; Tomlins, Keith I.

    2015-01-01

    BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.\\ud \\ud RESULTS: A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correl...

  13. Optimization of culture conditions for tannase production by Aspergillus sp. gm4 in solid state fermentation

    OpenAIRE

    Souza, Patrícia Nirlane da Costa; Universidade Federal de Lavras; Maia, Natália da Costa; Universidade Federal de Lavras; Guimarães, Luís Henrique Souza; Universidade de São Paulo; Resende, Mário Lúcio Vilela de; Universidade Federal de Lavras; Cardoso, Patrícia Gomes; Universidade Federal de Lavras

    2015-01-01

    The production of tannase by Aspergillus sp. GM4 under solid-state fermentation (SSF)  was investigated using different vegetables leaves such as mango, jamun, coffee and agricultural residues such as coffee husks, rice husks and wheat bran. Among substrates used jamun leaves yielded high tannase production. The Plackett-Burman design was conducted to evaluate the effects of 12 independent variables on the production of tannase under SSF using jamun leaves as substrate. Among these variables,...

  14. Radiosensitivity of continuous cultures: experiments with diploid yeast

    International Nuclear Information System (INIS)

    Kiefer, J.; Wagner, E.

    1975-01-01

    To study the influence of systems parameters on the radiosensitivity of cell populations, stationary chemostat cultures of diploid yeast with different dilution rates were γ-irradiated. Proliferation and budding kinetics were investigated and the doses necessary to eliminate the entire population determined as a function of dilution rate. It was found that this killing dose decreases with dilution rate in a linear manner. The radiosensitivity of the cells was shown to depend on the dilution rate which is presumably due to differing compositions of the population. (U.S.)

  15. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

    Science.gov (United States)

    de J C Munanga, Bettencourt; Loiseau, Gérard; Grabulos, Joël; Mestres, Christian

    2016-12-01

    A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μ max values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum , respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis , with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

  16. Production and purification of anti-bacterial biometabolite from wild-type Lactobacillus, isolated from fermented bamboo shoot: future suggestions and a proposed system for secondary metabolite onsite recovery during continuous fermentation.

    Science.gov (United States)

    Badwaik, Laxmikant S; Borah, Pallab Kumar; Deka, Sankar C

    2015-02-01

    Wild-type lactobacillus isolated form Khorisa, a fermented bamboo shoot product of Assam, India were evaluated for production anti-bacterial secondary biometabolites, against Staphylococcus aureus. Submerged fermentation technique was used for the production of secondary anti-microbial biometabolite by a single wild-type lactobacillus strain, which tested positive for the release of anti-bacterial factor(s). Crude cell-free supernatant was obtained, followed by extraction in water-immiscible solvents viz., chloroform, hexane, petroleum ether. Chloroform extract of cell-free crude supernatant showed maximum yield (0.054 g/ml) and inhibited all indicator bacterial strains viz., Escherichia coli, Staphylococcus aureus, and Bacillus cereus. Yields of hexane and petroleum ether extract were 0.052 and 0.026 g/ml, respectively. Minimum lethal dose concentration assay of the chloroform extract showed LDmin values at 27, 1.68, and 1.68 mg/ml for E. coli, S. aureus, and B. cereus, respectively. Kill time for all the indicator bacterial strains were less than 12 h. The efficacy of the anti-bacterial substance seemed to depend on the presence of organic acids, particularly lactic acid. Conceptual-based suggestion for the development of an onsite secondary metabolites recovery system during continuous fermentation has also been attempted.

  17. [In vitro simulation of rabbit cecal fermentation in a semi- continuous flow fermentor. II. Effect of inoculum type].

    Science.gov (United States)

    Adjiri, D; Bouillier-Oudot, M; Lebas, F; Candau, M

    1992-01-01

    Two Rusitec fermentors were operated under identical conditions. One was seeded with an inoculum of rabbit caecal contents, and the other with bovine rumen contents. The fermentation substrate was rabbit feed that had been digested with amylase and pepsin. The substrate constituents (organic matter, OM and NDF) were lost in 48 h at a significantly higher rate in the presence of rumen inoculum (OM: +10%, NDF: +15%). The pHs of the 2 fermentors were similar at pH 6.6. The fermentors produced similar amounts of protein nitrogen per 24 h, after 6 d of adaptation. Volatile fatty acid production was slightly higher in the presence of rumen inoculum. The fermentor inoculated with rumen contents produced a higher percentage of propionic acid (25%) than of butyric acid (7%), while fermentation with rabbit caecal contents gave the opposite ratio (C3/C4 = 0.81). Consequently, only the rabbit caecal inoculum provided the fermentation profile characteristic of the species.

  18. Business continuity management in Jordanian banks: Some cultural considerations

    OpenAIRE

    Sawalha, Ihab Hanna S; Anchor, J.R; Meaton, Julia

    2012-01-01

    This article investigates the extent to which the Jordanian banking\\ud sector uses Business Continuity Management (BCM) as a way to manage organizational\\ud risk, disasters and crises, as well as business interruptions. The population\\ud in this study consists of the 17 Jordanian banks registered with the Amman Stock\\ud Exchange. Data were collected via an interviewer-administered questionnaire. Eleven\\ud completed questionnaires were obtained, representing a response rate of 64.7 per\\ud cent...

  19. Prediction and verification of centrifugal dewatering of P. pastoris fermentation cultures using an ultra scale-down approach.

    Science.gov (United States)

    Lopes, A G; Keshavarz-Moore, E

    2012-08-01

    Recent years have seen a dramatic rise in fermentation broth cell densities and a shift to extracellular product expression in microbial cells. As a result, dewatering characteristics during cell separation is of importance, as any liquor trapped in the sediment results in loss of product, and thus a decrease in product recovery. In this study, an ultra scale-down (USD) approach was developed to enable the rapid assessment of dewatering performance of pilot-scale centrifuges with intermittent solids discharge. The results were then verified at scale for two types of pilot-scale centrifuges: a tubular bowl equipment and a disk-stack centrifuge. Initial experiments showed that employing a laboratory-scale centrifugal mimic based on using a comparable feed concentration to that of the pilot-scale centrifuge, does not successfully predict the dewatering performance at scale (P-value centrifuge. Initial experiments used Baker's yeast feed suspensions followed by fresh Pichia pastoris fermentation cultures. This work presents a simple and novel USD approach to predict dewatering levels in two types of pilot-scale centrifuges using small quantities of feedstock (centrifuge needs to be operated, reducing the need for repeated pilot-scale runs during early stages of process development. Copyright © 2012 Wiley Periodicals, Inc.

  20. Design and Investigation of PolyFermS In Vitro Continuous Fermentation Models Inoculated with Immobilized Fecal Microbiota Mimicking the Elderly Colon.

    Science.gov (United States)

    Fehlbaum, Sophie; Chassard, Christophe; Haug, Martina C; Fourmestraux, Candice; Derrien, Muriel; Lacroix, Christophe

    2015-01-01

    In vitro gut modeling is a useful approach to investigate some factors and mechanisms of the gut microbiota independent of the effects of the host. This study tested the use of immobilized fecal microbiota to develop different designs of continuous colonic fermentation models mimicking elderly gut fermentation. Model 1 was a three-stage fermentation mimicking the proximal, transverse and distal colon. Models 2 and 3 were based on the new PolyFermS platform composed of an inoculum reactor seeded with immobilized fecal microbiota and used to continuously inoculate with the same microbiota different second-stage reactors mounted in parallel. The main gut bacterial groups, microbial diversity and metabolite production were monitored in effluents of all reactors using quantitative PCR, 16S rRNA gene 454-pyrosequencing, and HPLC, respectively. In all models, a diverse microbiota resembling the one tested in donor's fecal sample was established. Metabolic stability in inoculum reactors seeded with immobilized fecal microbiota was shown for operation times of up to 80 days. A high microbial and metabolic reproducibility was demonstrated for downstream control and experimental reactors of a PolyFermS model. The PolyFermS models tested here are particularly suited to investigate the effects of environmental factors, such as diet and drugs, in a controlled setting with the same microbiota source.

  1. Design and Investigation of PolyFermS In Vitro Continuous Fermentation Models Inoculated with Immobilized Fecal Microbiota Mimicking the Elderly Colon.

    Directory of Open Access Journals (Sweden)

    Sophie Fehlbaum

    Full Text Available In vitro gut modeling is a useful approach to investigate some factors and mechanisms of the gut microbiota independent of the effects of the host. This study tested the use of immobilized fecal microbiota to develop different designs of continuous colonic fermentation models mimicking elderly gut fermentation. Model 1 was a three-stage fermentation mimicking the proximal, transverse and distal colon. Models 2 and 3 were based on the new PolyFermS platform composed of an inoculum reactor seeded with immobilized fecal microbiota and used to continuously inoculate with the same microbiota different second-stage reactors mounted in parallel. The main gut bacterial groups, microbial diversity and metabolite production were monitored in effluents of all reactors using quantitative PCR, 16S rRNA gene 454-pyrosequencing, and HPLC, respectively. In all models, a diverse microbiota resembling the one tested in donor's fecal sample was established. Metabolic stability in inoculum reactors seeded with immobilized fecal microbiota was shown for operation times of up to 80 days. A high microbial and metabolic reproducibility was demonstrated for downstream control and experimental reactors of a PolyFermS model. The PolyFermS models tested here are particularly suited to investigate the effects of environmental factors, such as diet and drugs, in a controlled setting with the same microbiota source.

  2. Ethanol production in an integrated fermentation/membrane system. Process simulations and economics

    Energy Technology Data Exchange (ETDEWEB)

    Groot, W J; Kraayenbrink, M R; Lans, R.G.J.M. van der; Luyben, K C.A.M. [Delft Univ. of Technology (Netherlands). Dept. of Biochemical Engineering

    1993-01-01

    Four systems comprising of an ethanol fermentation integrated with microfiltration and/or pervaporation, and a conventional continuous culture, were compared with respect to the performance of the fermentation and economics. The processes are compared on the basis of the same kinetic model. It is found that cell retention by microfiltration leads to lower production costs, compared to a conventional continuous culture. Pervaporation becomes profitable at a high selectivity of ethanol/water separation and low membrane prices. (orig.).

  3. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

    Directory of Open Access Journals (Sweden)

    Bettencourt de J. C. Munanga

    2016-12-01

    Full Text Available A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

  4. Biohydrogen production from xylose at extreme thermophilic temperatures (70 degrees C) by mixed culture fermentation

    DEFF Research Database (Denmark)

    Kongjan, Prawit; Min, Booki; Angelidaki, Irini

    2009-01-01

    /L. Addition of yeast extract in the cultivation medium resulted in significant improvement of hydrogen yield. The main metabolic products during xylose fermentation were acetate, ethanol, and lactate. The specific growth rates were able to fit the experimental points relatively well with Haldane equation...... solid wastes at 70 degrees C. The highest hydrogen yield of 1.62 +/- 0.02 mol-H-2/Mol-xylose(consumed) was obtained at initial xylose concentration of 0.5 g/L with synthetic medium amended with I g/L of yeast extract. Lower hydrogen yield was achieved at initial xylose concentration higher than 2 g...

  5. Protective effects of cultured and fermented ginseng extracts against scopolamine-induced memory loss in a mouse model.

    Science.gov (United States)

    Han, Song-Hee; Kim, Sung-June; Yun, Young Won; Nam, Sang Yoon; Lee, Hu-Jang; Lee, Beom-Jun

    2018-03-01

    This study was performed to investigate the effect of a concentrate of fermented wild ginseng root culture (HLJG0701) on memory improvement in the scopolamine (SPL)-induced memory-deficient mouse model. Eight-week-old male ICR mice were used to evaluate the protective effect of HLJG0701 against the SPL-induced memory loss animal model. The Morris water maze test, which measures hippocampus-dependent learning ability, and the Y-maze test, a short-term memory assessment test, were performed and related markers were analyzed. HLJG0701-treated groups displayed significantly reduced acetylcholinesterase activity and increased acetylcholine level compared with the SPL-administered group (SPL-G) ( P memory loss by inhibiting acetylcholinesterase activity and preventing acetylcholine deficiency.

  6. Investigations on the effect of forage source, grinding, and urea supplementation on ruminal fermentation and microbial protein flow in a semi-continuous rumen simulation system.

    Science.gov (United States)

    Hildebrand, Bastian; Boguhn, Jeannette; Rodehutscord, Markus

    2011-10-01

    The objective of the present study was to compare the effect of maize silage and grass silage on microbial fermentation and protein flow in a semi-continuous rumen simulation system (Rusitec) when milling screen size (MSS) during grinding was varied. Oven-dried silages were milled through screens of 1, 4 or 9 mm pore size and incubated for 48 h in a Rusitec system. Furthermore, the effect of N supplementation to maize silage (MSS: 4 mm) was investigated and single dose vs. continuous infusion of urea-N were compared. Degradation of organic matter (OM), crude protein (CP), fibre fractions and non-structural carbohydrates (NSC) as well as short-chain fatty acid production differed significantly between forage sources. Urea-N supplementation improved the degradation of NSC, but not that of fibre fractions in maize silage. The way of urea supply had only marginal effects on fermentation characteristics. An increase in MSS, and consequently in mean feed particle size, led to an improvement in the degradation of OM, CP and NSC, but efficiency of microbial net protein synthesis (EMPS; mg microbial N flow/g degraded OM) and the microbial amino acid profile were less affected. EMPS was higher in grass silage than in maize silage and was improved by urea-N supplementation in maize silage. This study indicates that fermentation of NSC as well as EMPS during incubation of maize silage was limited by availability of NH3-N. Furthermore, an increase in MSS above 1 mm seems to improve fermentation of silages in the Rusitec system.

  7. Clarivate Analytics: Continued Omnia vanitas Impact Factor Culture.

    Science.gov (United States)

    Teixeira da Silva, Jaime A; Bernès, Sylvain

    2018-02-01

    This opinion paper takes aim at an error made recently by Clarivate Analytics in which it sent out an email that congratulated academics for becoming exclusive members of academia's most cited elite, the Highly Cited Researchers (HCRs). However, that email was sent out to an undisclosed number of non-HCRs, who were offered an apology shortly after, through a bulk mail, which tried to down-play the importance of the error, all the while praising the true HCRs. When Clarivate Analytics senior management was contacted, the company declined to offer an indication of the number of academics who had been contacted and erroneously awarded the HCR status. We believe that this regrettable blunder, together with the opacity offered by the company, fortify the corporate attitude about the value of the journal impact factor (JIF), and what it represents, namely a marketing tool that is falsely used to equate citations with quality, worth, or influence. The continued commercialization of metrics such as the JIF is at the heart of their use to assess the "quality" of a researcher, their work, or a journal, and contributes to a great extent to driving scientific activities towards a futile endeavor.

  8. Effects of yeast culture supplement on digestion of nutrients and rumen fermentation in cattle fed on grass silage barley diet

    Directory of Open Access Journals (Sweden)

    Pekka Huhtanen

    1991-12-01

    Full Text Available The effects of including yeast culture (Saccharomyces cerevisiae plus growth medium; 5 x 106 organisms/g on the digestion of dietary constituents in the rumen and total digestive tract were studied in a pair of monozygote twin bulls. The animals were fitted with cannulae in the rumen and in the proximal duodenum. A diet of grass silage, barley and rapeseed meal (445, 445 and 90 g/kg total dry matter (DM was fed, with and without addition of 10 g per day of yeast culture (YC, in two treatment sequences. The addition of YC had no effect on the mean values of rumen pH, ammonia N concentration or molar proportions of volatile fatty acids. Also, the postprandial changes in rumen fermentation pattern were similar when the diet did and did not contain the YC supplement. The peak concentration of lactic acid 1 h after feeding tended to be higher in cattle receiving the YC diet (13.9 v 6.0 mmol/l. Apparent digestibility of organic matter (OM (mean 0.780 and the proportion of OM digestion occurring in the rumen (mean 0.603 were not affected by YC. Likewise, there was no effect on rumen or total digestion of cell wall carbohydrates, and the results for the degradation of hay DM in the rumen and for particle-associated carboxymethylcellulase and xylanase activities indicated that YC had no effect on the rumen environment that could affect fibre digestion. Supplemental yeast did not affect the rate of microbial N synthesis (28.0 and 28.6 g/kg OM apparently digested in the rumen. The results indicate that the addition of YC to the diet is not likely to improve the efficiency of digestion and fermentation in the rumen of cattle given a diet based on grass silage and barley.

  9. A Clostridium Group IV Species Dominates and Suppresses a Mixed Culture Fermentation by Tolerance to Medium Chain Fatty Acids Products

    Science.gov (United States)

    Andersen, Stephen J.; De Groof, Vicky; Khor, Way Cern; Roume, Hugo; Props, Ruben; Coma, Marta; Rabaey, Korneel

    2017-01-01

    A microbial community is engaged in a complex economy of cooperation and competition for carbon and energy. In engineered systems such as anaerobic digestion and fermentation, these relationships are exploited for conversion of a broad range of substrates into products, such as biogas, ethanol, and carboxylic acids. Medium chain fatty acids (MCFAs), for example, hexanoic acid, are valuable, energy dense microbial fermentation products, however, MCFA tend to exhibit microbial toxicity to a broad range of microorganisms at low concentrations. Here, we operated continuous mixed population MCFA fermentations on biorefinery thin stillage to investigate the community response associated with the production and toxicity of MCFA. In this study, an uncultured species from the Clostridium group IV (related to Clostridium sp. BS-1) became enriched in two independent reactors that produced hexanoic acid (up to 8.1 g L−1), octanoic acid (up to 3.2 g L−1), and trace concentrations of decanoic acid. Decanoic acid is reported here for the first time as a possible product of a Clostridium group IV species. Other significant species in the community, Lactobacillus spp. and Acetobacterium sp., generate intermediates in MCFA production, and their collapse in relative abundance resulted in an overall production decrease. A strong correlation was present between the community composition and both the hexanoic acid concentration (p = 0.026) and total volatile fatty acid concentration (p = 0.003). MCFA suppressed species related to Clostridium sp. CPB-6 and Lactobacillus spp. to a greater extent than others. The proportion of the species related to Clostridium sp. BS-1 over Clostridium sp. CPB-6 had a strong correlation with the concentration of octanoic acid (p = 0.003). The dominance of this species and the increase in MCFA resulted in an overall toxic effect on the mixed community, most significantly on the Lactobacillus spp., which resulted in a decrease in total

  10. The yeast culture Saccharomyces cerevisiae (Strain 47 as manipulator of rumen fermentation in postpartal period of dairy cows

    Directory of Open Access Journals (Sweden)

    Petr Doležal

    2005-01-01

    Full Text Available In the present study, examined was the effect of a yeast culture (Saccharomyces cerevisiae, Strain 47 on rumen fermentation of cows. Animals received a diet consisting of good maize silage with a higher dry matter content (16  kg, 16  kg of clovergrass haylage, 3  kg of meadow hay and 7.5  kg feed mixture. The yeast culture was added to the mixture in the dose 6  g/day and cow. The supplement of yeast culture showed a positive effect on VFA production in comparison with control (1.16±0.013B vs. 0.84±0.063A  g/ 100 ml, and lower production of lactic acid. The utilisation of ammonia was higher by cows in treated group (8.68±0.084A mmol/L. The difference in number of protozoa of cows in the control and experimental groups was significant (302.0±12.349A vs. 359.2±1.304B ths /1 ml of rumen fluid.

  11. Impulsive control of a continuous-culture and flocculation harvest chemostat model

    Science.gov (United States)

    Zhang, Tongqian; Ma, Wanbiao; Meng, Xinzhu

    2017-12-01

    In this paper, a new mathematical model describing the process of continuous culture and harvest of microalgaes is proposed. By inputting medium and flocculant at two different fixed moments periodically, continuous culture and harvest of microalgaes is implemented. The mathematical analysis is conducted and the whole dynamics of model is investigated by using theory of impulsive differential equations. We find that the model has a microalgaes-extinction periodic solution and it is globally asymptotically stable when some certain threshold value is less than the unit. And the model is permanent when some certain threshold value is larger than the unit. Then, according to the threshold, the control strategies of continuous culture and harvest of microalgaes are discussed. The results show that continuous culture and harvest of microalgaes can be archived by adjusting suitable input time, input amount of medium or flocculant. Finally, some numerical simulations are carried out to verify the control strategy.

  12. Behaviour of marine oil-degrading bacterial populations in a continuous culture system

    Digital Repository Service at National Institute of Oceanography (India)

    Mohandass, C.; David, J.J.; Nair, S.; LokaBharathi, P.A.; Chandramohan, D.

    In pursuit of developing an oil-degrading microbial consortium, we used the principle of "plasmid assisted molecular breeding" (PAMB) in a continuous culture system. Three marine bacteria, Pseudomonas putida, Brevibacterium epidermidis...

  13. Selection of Ethanol-Tolerant Yeast Hybrids in pH-Regulated Continuous Culture

    OpenAIRE

    Jiménez, Juan; Benítez, Tahía

    1988-01-01

    Hybrids between naturally occurring wine yeast strains and laboratory strains were formed as a method of increasing genetic variability to improve the ethanol tolerance of yeast strains. The hybrids were subjected to competition experiments under continuous culture controlled by pH with increasing ethanol concentrations over a wide range to select the fastest-growing strain at any concentration of ethanol. The continuous culture system was obtained by controlling the dilution rate of a chemos...

  14. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

    Science.gov (United States)

    Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

    2014-06-01

    A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

  15. Cross-Cultural Communication and the Continuity of Cultures: The Role of Intercultural Dialogue

    DEFF Research Database (Denmark)

    Bouchet, Dominique

    2012-01-01

    cultural contexts influence interpersonal communication. We need to know how intercultural communication affects the mobility and permanency of cultures. We need to know what sustains our core values and what might be harmful to them. We need a clear definition of what intercultural communication is about...

  16. Development of a semi-continuous two-stage simultaneous saccharification and fermentation process for enhanced 2,3-butanediol production by Klebsiella oxytoca.

    Science.gov (United States)

    Moon, S-K; Kim, D-K; Park, J M; Min, J; Song, H

    2018-04-01

    Klebsiella oxytoca naturally produces a large amount of 2,3-butanediol (2,3-BD), a promising chemical with wide industrial applications, along with various by-products. Previously, we have developed a metabolically engineered K. oxytoca ΔldhA ΔpflB strain to reduce the formation of by-products. To improve 2,3-BD productivity and examine the stability of K. oxytoca ΔldhA ΔpflB strain for industrial application, a semi-continuous two-stage simultaneous saccharification and fermentation (STSSF) process was developed. The STSSF with the K. oxytoca ΔldhA ΔpflB mutant using cassava as a carbon source could produce 108 ± 3·73 g (2,3- BD )  l -1 with a yield of 0·45 g (2,3- BD )  g (glucose) -1 and a productivity of 3·00 g (2,3- BD ) l -1  h -1 . No apparent changes in the final titre, yield and productivity of 2,3-BD were observed for up to 20 cycles of STSSF. Also, microbial contamination and spontaneous mutation of the host strain with potential detrimental effects on fermentation efficiency did not occur during the whole fermentation period. These results strongly underpin that the K. oxytoca ΔldhA ΔpflB mutant is stable and that the STSSF process is commercially exploitable. There is growing interest in the production of 2,3-butanediol (2,3-BD) from renewable resources by microbial fermentation because of its wide applications to specialty and commodity chemical industries. Klebsiella oxytoca usually produces 2,3-BD as a major end product during the fermentation of carbohydrates. This is the first study to provide a high-efficiency simultaneous saccharification and 2,3-BD fermentation process. Also, this study proves the stability of a metabolically engineered 2,3-BD overproducing K. oxytoca strain for industrial application. © 2018 The Society for Applied Microbiology.

  17. Continuous Ethanol Fermentation of Pretreated Lignocellulosic Biomasses, Waste Biomasses, Molasses and Syrup Using the Anaerobic, Thermophilic Bacterium Thermoanaerobacter italicus Pentocrobe 411

    Science.gov (United States)

    Andersen, Rasmus Lund; Jensen, Karen Møller; Mikkelsen, Marie Just

    2015-01-01

    Lignocellosic ethanol production is now at a stage where commercial or semi-commercial plants are coming online and, provided cost effective production can be achieved, lignocellulosic ethanol will become an important part of the world bio economy. However, challenges are still to be overcome throughout the process and particularly for the fermentation of the complex sugar mixtures resulting from the hydrolysis of hemicellulose. Here we describe the continuous fermentation of glucose, xylose and arabinose from non-detoxified pretreated wheat straw, birch, corn cob, sugar cane bagasse, cardboard, mixed bio waste, oil palm empty fruit bunch and frond, sugar cane syrup and sugar cane molasses using the anaerobic, thermophilic bacterium Thermoanaerobacter Pentocrobe 411. All fermentations resulted in close to maximum theoretical ethanol yields of 0.47–0.49 g/g (based on glucose, xylose, and arabinose), volumetric ethanol productivities of 1.2–2.7 g/L/h and a total sugar conversion of 90–99% including glucose, xylose and arabinose. The results solidify the potential of Thermoanaerobacter strains as candidates for lignocellulose bioconversion. PMID:26295944

  18. Low iron availability in continuous in vitro colonic fermentations induces strong dysbiosis of the child gut microbial consortium and a decrease of main metabolites

    Science.gov (United States)

    Dostal, Alexandra; Fehlbaum, Sophie; Chassard, Christophe; Zimmermann, Michael Bruce; Lacroix, Christophe

    2012-01-01

    Iron (Fe) deficiency affects an estimated 2 billion people worldwide and Fe supplements are a common corrective strategy. The impact of Fe deficiency and Fe supplementation on the complex microbial community of the child gut was studied using in vitro colonic fermentation models inoculated with immobilized fecal microbiota. Chyme media (all Fe chelated by 2,2’-dipyridyl to 26.5 mg Fe L-1) mimicking Fe deficiency and supplementation were continuously fermented. Fermentation effluent samples were analyzed daily on the microbial composition and metabolites by qPCR, 16S rRNA gene 454-pyrosequencing and HPLC. Low Fe conditions (1.56 mg Fe L-1) significantly decreased acetate concentrations and subsequent Fe supplementation (26.5 mg Fe L-1) restored acetate production. High Fe following normal Fe conditions had no impact on the gut microbiota composition and metabolic activity. During very low Fe conditions (0 . 9 m g F e L-1 or Fe chelated b y 2,2’-dipyridyl), a decrease of Roseburia spp./Eubacterium rectale, Clostridium Cluster IV members and Bacteroides spp. was observed while Lactobacillus spp. and Enterobacteriaceae increased consistent with a decrease of butyrate (-84%) and propionate (-55%). The strong dysbiosis of the gut microbiota together with decrease of main gut microbiota metabolites observed with very low iron conditions could weaken the barrier effect of the microbiota and negatively impact gut health. PMID:22845175

  19. Low iron availability in continuous in vitro colonic fermentations induces strong dysbiosis of the child gut microbial consortium and a decrease in main metabolites.

    Science.gov (United States)

    Dostal, Alexandra; Fehlbaum, Sophie; Chassard, Christophe; Zimmermann, Michael B; Lacroix, Christophe

    2013-01-01

    Iron (Fe) deficiency affects an estimated 2 billion people worldwide, and Fe supplements are a common corrective strategy. The impact of Fe deficiency and Fe supplementation on the complex microbial community of the child gut was studied using in vitro colonic fermentation models inoculated with immobilized fecal microbiota. Chyme media (all Fe chelated by 2,2'-dipyridyl to 26.5 mg Fe L(-1) ) mimicking Fe deficiency and supplementation were continuously fermented. Fermentation effluent samples were analyzed daily on the microbial composition and metabolites by quantitative PCR, 16S rRNA gene 454-pyrosequencing, and HPLC. Low Fe conditions (1.56 mg Fe L(-1) ) significantly decreased acetate concentrations, and subsequent Fe supplementation (26.5 mg Fe L(-1) ) restored acetate production. High Fe following normal Fe conditions had no impact on the gut microbiota composition and metabolic activity. During very low Fe conditions (0.9 mg Fe L(-1) or Fe chelated by 2,2'-dipyridyl), a decrease in Roseburia spp./Eubacterium rectale, Clostridium Cluster IV members and Bacteroides spp. was observed, while Lactobacillus spp. and Enterobacteriaceae increased consistent with a decrease in butyrate (-84%) and propionate (-55%). The strong dysbiosis of the gut microbiota together with decrease in main gut microbiota metabolites observed with very low iron conditions could weaken the barrier effect of the microbiota and negatively impact gut health. © 2012 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.

  20. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

    Science.gov (United States)

    Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Mathematical model of gluconic acid fermentation by Aspergillus niger

    Energy Technology Data Exchange (ETDEWEB)

    Takamatsu, T.; Shioya, S.; Furuya, T.

    1981-11-01

    A mathematical model for the study of gluconic acid fermentation by Aspergillus niger has been developed. The model has been deduced from the basic biological concept of multicellular filamentous microorganisms, i.e. cell population balance. It can be used to explain the behaviour of both batch and continuous cultures, even when in a lag phase. A new characteristic, involving the existence of dual equilibrium stages during fermentation, has been predicted using this mathematical model. (Refs. 6).

  2. Mechanism for multiplicity of steady states with distinct cell concentration in continuous culture of mammalian cells.

    Science.gov (United States)

    Yongky, Andrew; Lee, Jongchan; Le, Tung; Mulukutla, Bhanu Chandra; Daoutidis, Prodromos; Hu, Wei-Shou

    2015-07-01

    Continuous culture for the production of biopharmaceutical proteins offers the possibility of steady state operations and thus more consistent product quality and increased productivity. Under some conditions, multiplicity of steady states has been observed in continuous cultures of mammalian cells, wherein with the same dilution rate and feed nutrient composition, steady states with very different cell and product concentrations may be reached. At those different steady states, cells may exhibit a high glycolysis flux with high lactate production and low cell concentration, or a low glycolysis flux with low lactate and high cell concentration. These different steady states, with different cell concentration, also have different productivity. Developing a mechanistic understanding of the occurrence of steady state multiplicity and devising a strategy to steer the culture toward the desired steady state is critical. We establish a multi-scale kinetic model that integrates a mechanistic intracellular metabolic model and cell growth model in a continuous bioreactor. We show that steady state multiplicity exists in a range of dilution rate in continuous culture as a result of the bistable behavior in glycolysis. The insights from the model were used to devise strategies to guide the culture to the desired steady state in the multiple steady state region. The model provides a guideline principle in the design of continuous culture processes of mammalian cells. © 2015 Wiley Periodicals, Inc.

  3. Effects of feedstock and co-culture of Lactobacillus fermentum and wild Saccharomyces cerevisiae strain during fuel ethanol fermentation by the industrial yeast strain PE-2.

    Science.gov (United States)

    Reis, Vanda R; Bassi, Ana Paula G; Cerri, Bianca C; Almeida, Amanda R; Carvalho, Isis G B; Bastos, Reinaldo G; Ceccato-Antonini, Sandra R

    2018-02-16

    Even though contamination by bacteria and wild yeasts are frequently observed during fuel ethanol fermentation, our knowledge regarding the effects of both contaminants together is very limited, especially considering that the must composition can vary from exclusively sugarcane juice to a mixture of molasses and juice, affecting the microbial development. Here we studied the effects of the feedstock (sugarcane juice and molasses) and the co-culture of Lactobacillus fermentum and a wild Saccharomyces cerevisiae strain (rough colony and pseudohyphae) in single and multiple-batch fermentation trials with an industrial strain of S. cerevisiae (PE-2) as starter yeast. The results indicate that in multiple-cycle batch system, the feedstock had a minor impact on the fermentation than in single-cycle batch system, however the rough yeast contamination was more harmful than the bacterial contamination in multiple-cycle batch fermentation. The inoculation of both contaminants did not potentiate the detrimental effect in any substrate. The residual sugar concentration in the fermented broth had a higher concentration of fructose than glucose for all fermentations, but in the presence of the rough yeast, the discrepancy between fructose and glucose concentrations were markedly higher, especially in molasses. The biggest problem associated with incomplete fermentation seemed to be the lower consumption rate of sugar and the reduced fructose preference of the rough yeast rather than the lower invertase activity. Lower ethanol production, acetate production and higher residual sugar concentration are characteristics strongly associated with the rough yeast strain and they were not potentiated with the inoculation of L. fermentum.

  4. The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.

    Science.gov (United States)

    Rimaux, T; Vrancken, G; Vuylsteke, B; De Vuyst, L; Leroy, F

    2011-09-01

    The genome sequence of Lactobacillus sakei 23K has revealed that the species L. sakei harbors several genes involved in the catabolism of energy sources other than glucose in meat, such as glycerol, arginine, and nucleosides. In this study, a screening of 15 L. sakei strains revealed that arginine, inosine, and adenosine could be used as energy sources by all strains. However, no glycerol catabolism occurred in any of the L. sakei strains tested. A detailed kinetic analysis of inosine and adenosine catabolism in the presence of arginine by L. sakei CTC 494, a fermented-meat starter culture, was performed. It showed that nucleoside catabolism occurred as a mixed-acid fermentation in a pH range (pH 5.0 to 6.5) relevant for sausage fermentation. This resulted in the production of a mixture of acetic acid, formic acid, and ethanol from ribose, while the nucleobase (hypoxanthine and adenine in the case of fermentations with inosine and adenosine, respectively) was excreted into the medium stoichiometrically. This indicates that adenosine deaminase activity did not take place. The ratios of the different fermentation end products did not vary with environmental pH, except for the fermentation with inosine at pH 5.0, where lactic acid was produced too. In all cases, no other carbon-containing metabolites were found; carbon dioxide was derived only from arginine catabolism. Arginine was cometabolized in all cases and resulted in the production of both citrulline and ornithine. Based on these results, a pathway for inosine and adenosine catabolism in L. sakei CTC 494 was presented, whereby both nucleosides are directly converted into their nucleobase and ribose, the latter entering the heterolactate pathway. The present study revealed that the pentose moiety (ribose) of the nucleosides inosine and adenosine is an effective fermentable substrate for L. sakei. Thus, the ability to use these energy sources offers a competitive advantage for this species in a meat environment.

  5. Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos

    Science.gov (United States)

    MARUI, Junichiro; BOULOM, Sayvisene; PANTHAVEE, Wanchai; MOMMA, Mari; KUSUMOTO, Ken-Ichi; NAKAHARA, Kazuhiko; SAITO, Masayoshi

    2015-01-01

    A bacterial community analysis, using a culture-independent method (polymerase chain reaction-denaturing gradient gel electrophoresis), detected 17 species of bacteria including species of the genera Tetragenococcus, Lactobacillus, Pediococcus, Weissella Halanaerobium, Clostridium, and Sphingomonas in a traditional salty-fermented fish paste known as pla-ra or pa-daek in Thailand and Laos, which is used as a storage-stable multi-purpose seasoning. The representative genus of lactic acid bacteria seemed to vary in the 10 products collected from Thailand and Laos. Tetragenococci were common in products from central Thailand and Vientiane in Laos which had salinities of not less than 11% and pH values ranging from 5.6 to 6.1. However, lactobacilli were common in products from northern Thailand which had the lowest salinities (8.3–8.6%) and pH values (4.5–4.8) of all the samples examined. Two Lactobacillus and one Tetragenococcus species were detected in one product from northeastern Thailand containing 10% salt. These results suggest that salinity in pla-ra/pa-daek is an important determinant of the representative genus of lactic acid bacteria such as, Tetragenococcus or Lactobacillus. Additionally, differences in the acidity between these two groups seemed to be related to the production of d-/l-lactic acid in the lactic acid bacteria in each product. This is the first study to report a correlation between bacterial community structure and taste components in pla-ra/pa-daek products from various regions. This scientific work on a traditional fermented food will be useful in helping local producers meet differing consumer preferences in various regions. PMID:25918672

  6. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.

    Science.gov (United States)

    Kostinek, M; Specht, I; Edward, V A; Pinto, C; Egounlety, M; Sossa, C; Mbugua, S; Dortu, C; Thonart, P; Taljaard, L; Mengu, M; Franz, C M A P; Holzapfel, W H

    2007-03-20

    A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of facultatively heterofermentative rods, obligately heterofermentative rods, heterofermentative cocci, homofermentative cocci and obligately homofermentative rods, in decreasing order of predominance. Most of the facultatively heterofermentative rods were identified by phenotypic tests as presumptive Lactobacillus plantarum-group strains, which also comprised the most predominant bacteria (54.4% of strains) isolated in the study. The next predominant group of lactic acid bacteria (14.1% of total isolates) consisted of obligately heterofermentative rods belonging either to the genus Lactobacillus or Weissella, followed by the heterofermentative cocci (13.9% of isolates) belonging to the genera Weissella or Leuconostoc. Homofermentative cocci were also isolated (13.3% of isolates). Biochemical properties such as production of alpha-amylase, beta-glucosidase, tannase, antimicrobials (presumptive bacteriocin and H(2)O(2)-production), acidification and fermentation of the indigestible sugars raffinose and stachyose, were evaluated in vitro for selection of potential starter strains. A total of 32 strains with one or more desirable biochemical properties were pre-selected and identified using rep-PCR fingerprinting in combination with 16S rRNA sequencing of representative rep-PCR cluster isolates. Of these strains, 18 were identified as L. plantarum, four as Lactobacillus pentosus, two each as Leuconostoc fallax, Weissella paramesenteroides and Lactobacillus fermentum, one each as Leuconostoc mesenteroides subsp. mesenteroides and Weissella cibaria, while two remained unidentified but could be assigned to the L. plantarum-group. These strains were further investigated for clonal relationships, using RAPD-PCR with three primers, and of

  7. Microchemostat - microbial continuous culture in a polymer-based, instrumented microbioreactor

    DEFF Research Database (Denmark)

    Zhang, Z.; Bocazzi, P.; Choi, H. G.

    2006-01-01

    -based microbioreactor system integrated with optical density (OD), pH, and dissolved oxygen (DO) real-time measurements for continuous cultivation of microbial cells. Escherichia coli (E. coli) cells are continuously cultured in a 150 mL, membrane-aerated, well-mixed microbioreactor fed by a pressure-driven flow......In a chemostat, microbial cells reach a steady state condition at which cell biomass production, substrates and the product concentrations remain constant. These features make continuous culture a unique and powerful tool for biological and physiological research. We present a polymer...

  8. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.

    Science.gov (United States)

    Holko, I; Hrabě, J; Šalaková, A; Rada, V

    2013-07-01

    Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.

    Science.gov (United States)

    Lefeber, Timothy; Janssens, Maarten; Camu, Nicholas; De Vuyst, Luc

    2010-12-01

    The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.

  10. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

    Science.gov (United States)

    Lefeber, Timothy; Janssens, Maarten; Camu, Nicholas; De Vuyst, Luc

    2010-01-01

    The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes. PMID:20889778

  11. Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures

    Directory of Open Access Journals (Sweden)

    Hana Šulcerová

    2017-01-01

    Full Text Available There were developed samples of fermented meat products of „Mettwurst" with an addition of a starter culture pentosacceus AS-3/100 or probiotic culture Lactobacillus casei Lc-01 and its combinations for this thesis. A part of animal fat was replaced with vegetable oils - sunflower oil and rapeseed oil. For comparison, there was also used a sample without an addition of vegetable oil. There were determined the characteristics of fats in samples: saponification value, acidity value, esteric, iodine and peroxide value. The samples were determined on the day of production and always once a week in a period of three following weeks. Every single sample was hereby determined 3 times. According to the results, it is more advantageous to use the samples with sunflower oil with an addition of specific cultures Lactobacillus casei Lc-01 and Pediococcus pentosaceus AS-3/100. The saponification value when adding sunflower oil detects that the quality of fat remains stable till the 14th day of storage (p <0.05. The comparison of acid value detects that a sample with sunflower oil and culture Pediococcus pentosaceus AS-3/100 is more advantageous due to fast acidification in the first half of storage period. Good results of iodine and peroxide value had the variation of a sample with sunflower oil and a combination of both cultures. The variation of peroxide value maintained the lowest values. By using the samples with sunflower oil and unispecific cultures L. casei Lc-01 and P. pentosaceus AS-3/100, the culture P. pentosaceus AS-3/100, which remained stable till the 14th day of production, reached the best values of peroxide value. The sunflower oil is in spite of high content of PUFA more stable to which also contributes the increased content of vitamin E that works as an antioxidant here. The disadvantage of rapeseed oil is its higher susceptibility to oxidation. For reasons of faster decomposition of vegetable oils would be essential to cut down on the

  12. A systems biology approach to investigate the effect of pH-induced gene regulation on solvent production by Clostridium acetobutylicum in continuous culture

    Directory of Open Access Journals (Sweden)

    Bahl Hubert

    2011-01-01

    Full Text Available Abstract Background Clostridium acetobutylicum is an anaerobic bacterium which is known for its solvent-producing capabilities, namely regarding the bulk chemicals acetone and butanol, the latter being a highly efficient biofuel. For butanol production by C. acetobutylicum to be optimized and exploited on an industrial scale, the effect of pH-induced gene regulation on solvent production by C. acetobutylicum in continuous culture must be understood as fully as possible. Results We present an ordinary differential equation model combining the metabolic network governing solvent production with regulation at the genetic level of the enzymes required for this process. Parameterizing the model with experimental data from continuous culture, we demonstrate the influence of pH upon fermentation products: at high pH (pH 5.7 acids are the dominant product while at low pH (pH 4.5 this switches to solvents. Through steady-state analyses of the model we focus our investigations on how alteration in gene expression of C. acetobutylicum could be exploited to increase butanol yield in a continuous culture fermentation. Conclusions Incorporating gene regulation into the model of solvent production by C. acetobutylicum enables an accurate representation of the pH-induced switch to solvent production to be obtained and theoretical investigations of possible synthetic-biology approaches to be pursued. Steady-state analyses suggest that, to increase butanol yield, alterations in the expression of single solvent-associated genes are insufficient; a more complex approach targeting two or more genes is required.

  13. The renaissance of continuous culture in the post-genomics age.

    Science.gov (United States)

    Bull, Alan T

    2010-10-01

    The development of continuous culture techniques 60 years ago and the subsequent formulation of theory and the diversification of experimental systems revolutionised microbiology and heralded a unique period of innovative research. Then, progressively, molecular biology and thence genomics and related high-information-density omics technologies took centre stage and microbial growth physiology in general faded from educational programmes and research funding priorities alike. However, there has been a gathering appreciation over the past decade that if the claims of systems biology are going to be realised, they will have to be based on rigorously controlled and reproducible microbial and cell growth platforms. This revival of continuous culture will be long lasting because its recognition as the growth system of choice is firmly established. The purpose of this review, therefore, is to remind microbiologists, particularly those new to continuous culture approaches, of the legacy of what I call the first age of continuous culture, and to explore a selection of researches that are using these techniques in this post-genomics age. The review looks at the impact of continuous culture across a comprehensive range of microbiological research and development. The ability to establish (quasi-) steady state conditions is a frequently stated advantage of continuous cultures thereby allowing environmental parameters to be manipulated without causing concomitant changes in the specific growth rate. However, the use of continuous cultures also enables the critical study of specified transition states and chemical, physical or biological perturbations. Such dynamic analyses enhance our understanding of microbial ecology and microbial pathology for example, and offer a wider scope for innovative drug discovery; they also can inform the optimization of batch and fed-batch operations that are characterized by sequential transitions states.

  14. Cell-to-cell contact and antimicrobial peptides play a combined role in the death of Lachanchea thermotolerans during mixed-culture alcoholic fermentation with Saccharomyces cerevisiae

    DEFF Research Database (Denmark)

    Kemsawasd, Varongsiri; Branco, Patrícia; Almeida, Maria Gabriela

    2015-01-01

    The roles of cell-to-cell contact and antimicrobial peptides in the early death of Lachanchea thermotolerans CBS2803 during anaerobic, mixed-culture fermentations with Saccharomyces cerevisiae S101 were investigated using a commercially available, double-compartment fermentation system separated ...

  15. The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains.

    Science.gov (United States)

    Starzynska-Janiszewska, A; Stodolak, B; Dulinski, R; Mickowska, B

    2012-04-01

    Tempeh is a popular Indonesian product obtained from legume seeds by solid-state fermentation with Rhizopus sp. The aim of this research was to study the effect of simultaneous mixed-culture fermentation of grass pea seeds on selected parameters of products as compared to traditional tempeh. The inoculum contained different ratios of Rhizopus oligosporus and Aspergillus oryzae spores. The simultaneous fermentation of grass pea seeds with inoculum consisting of 1.2 × 10(6) R. oligosporus and 0.6 × 10(6) A. oryzae spores (per 60 g of seeds) resulted in a product of improved quality, as compared with traditionally made tempeh (obtained after inoculation with 1.2 × 10(6) R. oligosporus spores), at the same fermentation time. This product had radical scavenging ability 70% higher than the one obtained with pure R. oligosporus culture and contained 2.23 g/kg dm of soluble phenols. The thiamin and riboflavin levels were above three (340 µg/g dm) and two (50.50 µg/g dm) folds higher than in traditionally made tempeh, respectively. The product had 65% in vitro bioavailability of proteins and 33% in vitro bioavailability of sugars. It also contained 40% less 3-N-oxalyl-L-2, 3-diaminopropionic acid (0.074 g/kg dm), as compared to traditional tempeh.

  16. Bioethanol production from sweet potato (Ipomoea batatas L. flour using co-culture of Trichoderma sp. and Saccharomyces cerevisiae in solid-state fermentation

    Directory of Open Access Journals (Sweden)

    Manas Ranjan Swain

    2013-04-01

    Full Text Available The aim of this work was to study the optimiation of co-culturing of Trichoderma sp. and Saccharomyces cerevisiae (1:4 ratio on sweet potato (Ipomoea batatas L. flour (SPF for the production of bio-ethanol in solid-state fermentation (SSF. Maximum ethanol (172 g/kg substrate was produced in a medium containing 80% moisture, ammonium sulphate 0.2%, pH 5.0, inoculuted with 10% inoculum size and fermented at 30ºC for 72h. .Concomitant with highest ethanol concentration, maximum ethanol productivity (2.8 g/kg substrate/h, microbial biomass (23×10(8 CFU/ g substrate, ethanol yield (47 g/100g sugar consumed and fermentation efficiency (72% were also obtained under these conditions. Cell interaction was observed familiar between the viable cells of Trichoderma sp. and S. cerevisiae when co-cultured. Ethanol production ability by the co-culture was 65 % higher than the single culture of S. cerevisiae from un-saccharified SPF.

  17. Essential oils have different effects on human pathogenic and commensal bacteria in mixed faecal fermentations compared with pure cultures.

    Science.gov (United States)

    Thapa, Dinesh; Louis, Petra; Losa, Riccardo; Zweifel, Béatrice; Wallace, R John

    2015-02-01

    A static batch culture system inoculated with human faeces was used to determine the influence of essential oil compounds (EOCs) on mixed faecal microbiota. Bacteria were quantified using quantitative PCR of 16S rRNA genes. Incubation for 24 h of diluted faeces from six individuals caused enrichment of Bifidobacterium spp., but proportions of other major groups were unaffected. Thymol and geraniol at 500 p.p.m. suppressed total bacteria, resulting in minimal fermentation. Thymol at 100 p.p.m. had no effect, nor did eugenol or nerolidol at 100 or 500 p.p.m. except for a slight suppression of Eubacterium hallii. Methyl isoeugenol at 100 or 500 p.p.m. suppressed the growth of total bacteria, accompanied by a large fall in the molar proportion of propionate formed. The relative abundance of Faecalibacterium prausnitzii was unaffected except with thymol at 500 p.p.m. The ability of EOCs to control numbers of the pathogen Clostridium difficile was investigated in a separate experiment, in which the faecal suspensions were amended by the addition of pure culture of C. difficile. Numbers of C. difficile were suppressed by thymol and methyl isoeugenol at 500 p.p.m. and to a lesser extent at 100 p.p.m. Eugenol and geraniol gave rather similar suppression of C. difficile numbers at both 100 and 500 p.p.m. Nerolidol had no significant effect. It was concluded from these and previous pure-culture experiments that thymol and geraniol at around 100 p.p.m. could be effective in suppressing pathogens in the small intestine, with no concern for beneficial commensal colonic bacteria in the distal gut. © 2015 The Authors.

  18. Effects of oxygen limitation on sugar metabolism in yeasts: a continuous-culture study of the Kluyver effect.

    Science.gov (United States)

    Weusthuis, R A; Visser, W; Pronk, J T; Scheffers, W A; van Dijken, J P

    1994-04-01

    Growth and metabolite formation were studied in oxygen-limited chemostat cultures of Saccharomyces cerevisiae CBS 8066 and Candida utilis CBS 621 growing on glucose or maltose at a dilution rate of 0.1 h-1. With either glucose or maltose S. cerevisiae could be grown under dual limitation of oxygen and sugar. Respiration and alcoholic fermentation occurred simultaneously and the catabolite fluxes through these processes were dependent on the magnitude of the oxygen feed. C. utilis could also be grown under dual limitation of glucose and oxygen. However, at very low oxygen feed rates (i.e. below 4 mmol l-1 h-1) growth was limited by oxygen only, as indicated by the high residual glucose concentration in the culture. In contrast to S. cerevisiae, C. utilis could not be grown anaerobically at a dilution rate of 0.1 h-1. With C. utilis absence of oxygen resulted in wash-out, despite the presence of ergosterol and Tween-80 in the growth medium. The behaviour of C. utilis with respect to maltose utilization in oxygen-limited cultures was remarkable: alcoholic fermentation did not occur and the amount of maltose metabolized was dependent on the oxygen supply. Oxygen-limited cultures of C. utilis growing on maltose always contained high residual sugar concentrations. These observations throw new light on the so-called Kluyver effect. Apparently, maltose is a non-fermentable sugar for C. utilis CBS 621, despite the fact that it can serve as a substrate for growth of this facultatively fermentative yeast. This is not due to the absence of key enzymes of alcoholic fermentation. Pyruvate decarboxylase and alcohol dehydrogenase were present at high levels in maltose-utilizing cells of C. utilis grown under oxygen limitation. It is concluded that the Kluyver effect, in C. utilis growing on maltose, results from a regulatory mechanism that prevents the sugar from being fermented. Oxygen is not a key factor in this phenomenon since under oxygen limitation alcoholic fermentation of

  19. Optimization of cultural conditions for biosurfactant production by Pleurotus djamor in solid state fermentation.

    Science.gov (United States)

    Velioglu, Zulfiye; Ozturk Urek, Raziye

    2015-11-01

    Being eco-friendly, less toxic, more biodegradable and biocompatible, biological surfactants have higher activity and stability compared to synthetic ones. In spite of the fact that there are abundant benefits of biosurfactants over the synthetic congeners, the problem related with the economical and large scale production proceeds. The utilization of several industrial wastes in the production media as substrates reduces the production cost. This current study aims optimization of biosurfactant production conditions by Pleurotus djamor, grown on sunflower seed shell, grape wastes or potato peels as renewable cheap substrates in solid state fermentation. After determination of the best substrate for biosurfactant production, we indicate optimum size and amount of solid substrate, volume of medium, temperature, pH and Fe(2+) concentrations on biosurfactant production. In optimum conditions, by reducing water surface tension to 28.82 ± 0.3 mN/m and having oil displacement diameter of 3.9 ± 0.3 cm, 10.205 ± 0.5 g/l biosurfactant was produced. Moreover, chemical composition of biosurfactant produced in optimum condition was determined by FTIR. Lastly, laboratory's large-scale production was carried out in optimum conditions in a tray bioreactor designed by us and 8.9 ± 0.5 g/l biosurfactant was produced with a significant surface activity (37.74 ± 0.3 mN/m). With its economical suggestions and applicability of laboratory's large-scale production, this work indicates the possibility of using low cost agro-industrial wastes as renewable substrates for biosurfactant production. Therefore, using economically produced biosurfactant will reduce cost in several applications such as bioremediation, oil recovery and biodegradation of toxic chemicals. Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  20. Mixed Cultures Fermentation for the Production of Poly-ß-hydroxybutyrate

    Directory of Open Access Journals (Sweden)

    Thomas Shalin

    2014-10-01

    Full Text Available Poly-ß-hydroxybutyrate (PHB is a biodegradable intracellular microbial product produced by many bacteria and it is comparable to some of the petrochemical derived thermoplastics such as polypropylene. One of the main barriers for the commercial exploitation is the high cost of the substrate for the production of biopolymer. The utilization of mixed microbial cultures facilitates the use of complex substrates thereby reducing the cost of PHB production. In the present study, mixed culture systems were evaluated for PHB production. Bacillus firmus NII 0830 was used for the production of PHB since it accumulates a large amount of PHB and a second organism Lactobacillus delbrueckii NII 0925 was used to provide lactic acid. FTIR and 1H NMR analyses revealed that the PHB extracted from pure culture and mixed culture showed exact match to that of standard PHB. Biodegradation studies of the PHB blends showed 87% degradation. It was also found that a consortium of organisms degraded the films faster than a single organism.

  1. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.

    Science.gov (United States)

    Wang, Hao; Wang, Cuina; Wang, Mu; Guo, Mingruo

    2017-11-01

    A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/v) had low syneresis (5.44 ± 0.92%), desirable viscosity (952.86 ± 61.52 mPa⋅s), and hardness (112.57 ± 3.23 g), which were comparable to a fermented cow milk. Sensory evaluation data showed that the FGM with PWP and pectin had higher scores of both flavor (4.41 ± 0.39) and taste (3.72 ± 0.34) than the sample without PWP. Chemical composition of both fermented goat and cow milk were analyzed. The protein content of goat and cow milk samples were 3.50% ± 0.12% and 3.28% ± 0.09% (w/w), respectively. Lactobacillus acidophilus population in both FGM samples remained above 10 6 CFU/g during the 1st 4-wk storage. There was a slight but no significant (P > 0.05) decrease in pH and TA during storage. Scanning electron microscopy micrographs displayed a compact and homogeneous protein network of the FGM with PWP and pectin. Polymerized whey protein may be a novel protein-based thickening agent for formulation of a set-type FGM with starter culture Kefir Mild 01. Fermented goat milk is an increasingly popular dairy product in the world. However, it is difficult to make set type fermented goat milk due to the smaller size and lower content of casein micelles in goat milk. A fermented goat milk with PWP (0.3%, w/v) and pectin (0.2%, w/v) was successfully developed in this study. The product fermented by Kefir Mild 01 starter culture had a similar taste with Kefir but no yeast or alcoholic exists. The new product would be a promising food in the market. © 2017 Institute of Food Technologists®.

  2. Continuous Acetone–Butanol–Ethanol (ABE) Fermentation with in Situ Solvent Recovery by Silicalite-1 Filled PDMS/PAN Composite Membrane

    DEFF Research Database (Denmark)

    Li, Jing; Chen, Xiangrong; Qi, Benkun

    2014-01-01

    The pervaporation (PV) performance of a thin-film silicalite-1 filled PDMS/PAN composite membrane was investigated in the continuous acetone–butanol–ethanol (ABE) production by a fermentation–PV coupled process. Results showed that continuous removal of ABE from the broth at three different...... dilution rates greatly increased both the solvent productivity and the glucose utilization rate, in comparison to the control batch fermentation. The high solvent productivity reduced the acid accumulation in the broths because most acids were reassimilated by cells for ABE production. Therefore, a higher...... total solvent yield of 0.37 g/g was obtained in the fermentation–PV coupled process, with a highly concentrated condensate containing 89.11–160.00 g/L ABE. During 268 h of the fermentation–PV coupled process, the PV membrane showed a high ABE separation factor of more than 30 and a total flux of 486...

  3. Enriched cultures of lactic acid bacteria from selected Zimbabwean fermented food and medicinal products with potential as therapy or prophylaxis against yeast infections

    Directory of Open Access Journals (Sweden)

    Alec Chabwinja

    2017-10-01

    Full Text Available Objective: To investigate the antifungal activity of crude cultures of putative strains of lactic acid bacteria (LAB from a selection of Zimbabwean traditional and commercial food/ medicinal products against yeasts (strains of environmental isolates of Candida albicans and Rhodotorula spp.. Methods: Cultures of putative LAB from our selection of fermented products were enriched in de Man, Rogosa and Sharpe and isolated on de Man, Rogosa and Sharpe agar. Results: The crude microbial cultures from the products that showed high antifungal activities (zone of inhibition, mm were as follows: supernatant-free microbial pellet (SFMP from an extract of Melia azedarach leaves [(27.0 ± 2.5 mm] > cell-free culture supernatants (CFCS from Maaz Dairy sour milk and Mnandi sour milk [approximately (26.0 ± 1.8/2.5 mm] > CFCS and SFMP from Amansi hodzeko [(25.0 ± 1.5 mm] > CFCS from Parinari curatellifolia fruit [(24.0 ± 1.5 mm], SFMP from Parinari curatellifolia fruit [(24.0 ± 1.4 mm] and SFMP from mahewu [(20.0 ± 1.5 mm]. These cultures also showed high tolerance to acidic conditions (pH 4.0 and pH 5.0. However, culture from WAYA LGG (shown elsewhere to harbour antimicrobial activities showed no antifungal activity. The LAB could have inhibited yeasts by either competitive exclusion or the release of antimicrobial metabolites. Conclusions: Our cultures of LAB from a selection of Zimbabwean fermented products, especially Ziziphus mauritiana and fermented milk products have great potential for use as antifungal probiotics against yeast infections. Studies are ongoing to determine the exact mechanisms that are employed by the putative LAB to inhibit Candida albicans.

  4. Fermentation pH influences the physiological-state dynamics of Lactobacillus bulgaricus CFL1 during pH-controlled culture.

    Science.gov (United States)

    Rault, Aline; Bouix, Marielle; Béal, Catherine

    2009-07-01

    This study aims at better understanding the effects of fermentation pH and harvesting time on Lactobacillus bulgaricus CFL1 cellular state in order to improve knowledge of the dynamics of the physiological state and to better manage starter production. The Cinac system and multiparametric flow cytometry were used to characterize and compare the progress of the physiological events that occurred during pH 6 and pH 5 controlled cultures. Acidification activity, membrane damage, enzymatic activity, cellular depolarization, intracellular pH, and pH gradient were determined and compared during growing conditions. Strong differences in the time course of viability, membrane integrity, and acidification activity were displayed between pH 6 and pH 5 cultures. As a main result, the pH 5 control during fermentation allowed the cells to maintain a more robust physiological state, with high viability and stable acidification activity throughout growth, in opposition to a viability decrease and fluctuation of activity at pH 6. This result was mainly explained by differences in lactate concentration in the culture medium and in pH gradient value. The elevated content of the ionic lactate form at high pH values damaged membrane integrity that led to a viability decrease. In contrast, the high pH gradient observed throughout pH 5 cultures was associated with an increased energetic level that helped the cells maintain their physiological state. Such results may benefit industrial starter producers and fermented-product manufacturers by allowing them to better control the quality of their starters, before freezing or before using them for food fermentation.

  5. Cell-cycle distributions and radiation responses of Chinese hamster cells cultured continuously under hypoxic conditions

    International Nuclear Information System (INIS)

    Tokita, N.; Carpenter, S.G.; Raju, M.R.

    1984-01-01

    Cell-cycle distributions were measured by flow cytometry for Chinese hamster (CHO) cells cultured continuously under hypoxic conditions. DNA histograms showed an accumulation of cells in the early S phase followed by a traverse delay through the S phase, and a G 2 block. During hypoxic culturing, cell viability decreased rapidly to less than 0.1% at 120 h. Radiation responses for cells cultured under these conditions showed an extreme radioresistance at 72 h. Results suggest that hypoxia induces a condition similar to cell synchrony which itself changes the radioresistance of hypoxic cells. (author)

  6. Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

    Directory of Open Access Journals (Sweden)

    Mokhbi, Abdelouahab

    2009-03-01

    Full Text Available The aim of this research was to evaluate some technological traits of L. plantarum strains previously isolated from fermented olives. For this purpose, 11 strains were tested for their in vitro antibiotic susceptibility, resistance to low pH values, acidifying activity, proteolytic activity, haemolytic activity, lactic acid and exopolysaccharide production and resistance to freeze-drying .Collectively, the strains were susceptible to most of the antibiotics tested and showed survival at pH 2. Most strains showed high (1.035 ± 0.29 to 0.912 ± 0.21 mmol/l ± sd of lactic acid or medium (0.556 ± 0.29 to 0.692 ± 0.18 mmol/l ±sd acidification activity with good proteolytic activity (1.49 ± 0.25 to 5.25 ± 0.11 mg L-1 tyrosine. None of the strains produced exopolysaccharides or haemolysis in sheep's blood.El objetivo de esta investigación fue evaluar algunos aspectos tecnológicos de cepas de L. plantarum previamente aisladas de aceitunas fermentadas. Para este propósito, 11 cepas fueron usadas para estudiar su susceptibilidad a antibióticos in vitro, resistencia a valores de pH bajos, actividad acidificante, proteolítica, y hemolítica, producción de ácido láctico y exopolisacáridos, y resistencia a la liofilización. En general, las cepas fueron susceptibles a la mayoría de los antibióticos ensayados y mostraron supervivencia a pH 2. La mayoría de las cepas mostraron una actividad de acidificación alta (1.035 ± 0.29 a 0.912 ± 0.21 mmol/l de ácido láctico o media (0.556 ± 0.29 a 0.692 ± 0.18 mmol/l con una buena actividad proteolítica (1.49 ± 0.25 a 5.25 ± 0.11 mg L-1 tirosina. Ninguna de las cepas produjo exopolisacáridos o hemolisis en sangre de oveja.

  7. Technical paper on the realisation of a continuous axenic culture of chlorella. Description of a biostat; Note technique sur la realisation d'une culture continue et axenique de chlorelles. Description d'un biostat

    Energy Technology Data Exchange (ETDEWEB)

    Dalmon, J.; Gilet, R. [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1966-07-01

    An apparatus for the continuous cultivation of chlorella is described with the means that allowed to keep axenic cultures for several months. (authors) [French] On decrit un appareil assurant une culture continue de chlorelles en insistant sur les modalites qui permettent de garder cette culture axenique durant plusieurs mois. (auteurs)

  8. Technical paper on the realisation of a continuous axenic culture of chlorella. Description of a biostat; Note technique sur la realisation d'une culture continue et axenique de chlorelles. Description d'un biostat

    Energy Technology Data Exchange (ETDEWEB)

    Dalmon, J; Gilet, R [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1966-07-01

    An apparatus for the continuous cultivation of chlorella is described with the means that allowed to keep axenic cultures for several months. (authors) [French] On decrit un appareil assurant une culture continue de chlorelles en insistant sur les modalites qui permettent de garder cette culture axenique durant plusieurs mois. (auteurs)

  9. Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar.

    Science.gov (United States)

    Li, Pan; Lin, Weifeng; Liu, Xiong; Li, Sha; Luo, Lixin; Lin, Wei-Tie

    2016-09-01

    A Gram-stain-negative, rod-shaped, motile, endospore-forming, facultatively anaerobic bacterium, designated strain L14T, was isolated from the traditional acetic acid fermentation culture of Chinese cereal vinegars. Phylogenetic analysis based on 16S rRNA gene sequences showed that strain L14T was affiliated to the genus Paenibacillus, most closely related to Paenibacillus motobuensis MC10T with 97.8 % similarity. Chemotaxonomic characterization supported the allocation of the strain to the genus Paenibacillus. The polar lipid profile of strain L14T contained the major compounds diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol. The predominant menaquinone was MK-7, and the major fatty acid components were anteiso-C15 : 0, iso-C15 : 0 and C16 : 0. The DNA G+C content of strain L14T was 49.9 mol%. The DNA-DNA relatedness value between strain L14T and P. motobuensis MC10T was 51.2 %. The results of physiological and biochemical tests allowed phenotypic differentiation of strain L14T from closely related species. On the basis of phenotypic and chemotaxonomic analyses, phylogenetic analysis and DNA-DNA relatedness values, strain L14T is considered to represent a novel species of the genus Paenibacillus, for which the name Paenibacillus aceti sp. nov. is proposed. The type strain is L14T (=CGMCC 1.15420T=JCM 31170T).

  10. L-lactic acid production from starch by simultaneous saccharification and fermentation in a genetically engineered Aspergillus oryzae pure culture.

    Science.gov (United States)

    Wakai, Satoshi; Yoshie, Toshihide; Asai-Nakashima, Nanami; Yamada, Ryosuke; Ogino, Chiaki; Tsutsumi, Hiroko; Hata, Yoji; Kondo, Akihiko

    2014-12-01

    Lactic acid is a commodity chemical that can be produced biologically. Lactic acid-producing Aspergillus oryzae strains were constructed by genetic engineering. The A. oryzae LDH strain with the bovine L-lactate dehydrogenase gene produced 38 g/L of lactate from 100g/L of glucose. Disruption of the wild-type lactate dehydrogenase gene in A. oryzae LDH improved lactate production. The resulting strain A. oryzae LDHΔ871 produced 49 g/L of lactate from 100g/L of glucose. Because A. oryzae strains innately secrete amylases, A. oryzae LDHΔ871 produced approximately 30 g/L of lactate from various starches, dextrin, or maltose (all at 100 g/L). To our knowledge, this is the first report describing the simultaneous saccharification and fermentation of lactate from starch using a pure culture of transgenic A. oryzae. Our results indicate that A. oryzae could be a promising host for the bioproduction of useful compounds such as lactic acid. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. The Effect of Fermentation Time with Probiotic Bacteria on Organic Fertilizer as Daphnia magna Cultured Medium towards Nutrient Quality, Biomass Production and Growth Performance Enhancement

    Science.gov (United States)

    Endar Herawati, Vivi; Agung Nugroho, Ristiawan; Pinandoyo; Darmanto, YS; Hutabarat, Johannes

    2018-02-01

    The nutrient quality and growth performance of D. magna are highly depend on the organic fertilizer which is used in its culture medium. The objective of this study was to identify the best fermentation time by using probiotic bacteria on organic fertilizer as mass culture medium to improve its nutrient quality, biomass production, and growth performance. This study was conducted using completely randomized experimental design with five treatments and three repetitions. Organic fertilizers used cultured medium with chicken manure, rejected bread and tofu waste fermented by probiotic bacteria then cultured for 0, 7, 14, 21 and 28 days. The results showed that medium which used 25% chicken manure, 25% tofu waste and 50% rejected bread cultured for 28 days created the highest biomass production, population density and nutrient content of D. magna those are 233,980 ind/L for population density; 134.60 grams for biomass production, 0.574% specific growth rate; 68.06% protein content and 6.91% fat. The highest fatty acid profile is 4.83% linoleic and 3.54% linolenic acid. The highest essential amino acid is 53.94 ppm lysine. In general, the content of ammonia, DO, temperature, and pH during the study were in the good range of D. magna life. The conclusion of this research is medium which used 25% chicken manure, 25% tofu waste and 50% rejected bread cultured for 28 days created the highest biomass production, population and nutrient content of D. magna.

  12. Evaluation of continuous ethanol fermentation of dilute-acid corn stover hydrolysate using thermophilic anaerobic bacterium Thermoanaerobacter BG1L1

    DEFF Research Database (Denmark)

    Georgieva, Tania I.; Ahring, Birgitte Kiær

    2007-01-01

    Dilute sulfuric acid pretreated corn stover is potential feedstock of industrial interest for second generation fuel ethanol production. However, the toxicity of corn stover hydrolysate (PCS) has been a challenge for fermentation by recombinant xylose fermenting organisms. In this work...

  13. Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii

    Directory of Open Access Journals (Sweden)

    Hawashi Mohamed

    2018-01-01

    Full Text Available Cassava is one of the most widespread starchy tuberous roots in Indonesia, being one of the typical plants used in the starch market. However, due to the high cyanide content (338.41 ppm, these roots become a poison if they are unsuitably processed. Therefore, a detoxification process is needed to reduce the cyanide level to the safe level for human consumption (10 ppm. This study was focused on (i the investigation of the detoxification potential of fermentation with Lactobacillus plantarum (L. plantarum on the cyanide level of wild cassava tubers (Manihot glaziovii and (ii the optimization of the fermentation time and bacteria cell number in the starter culture. The fermentation was performed for different periods of time (12, 24 and 36 h and various initial bacteria cell number (7x1010, 7x1011, 1.05x1012, and 3.5x1012 L. plantarum cells. The results showed a significant decrease of the cyanide level, 97 % of cyanide degradation being noticed after 36 h of fermentation for an initial bacterial cell number of 3.5x1012 cells. Hence, the strong point of the study consists of a noteworthy reduction of the cyanide content in wild cassava in short periods, whereas the protein content was increased (from 1.5% to 3.5% in Modified Cassava Flour (MOCAF.

  14. Enhancing acetone biosynthesis and acetone-butanol-ethanol fermentation performance by co-culturing Clostridium acetobutylicum/Saccharomyces cerevisiae integrated with exogenous acetate addition.

    Science.gov (United States)

    Luo, Hongzhen; Ge, Laibing; Zhang, Jingshu; Ding, Jian; Chen, Rui; Shi, Zhongping

    2016-01-01

    Acetone is the major by-product in ABE fermentations, most researches focused on increasing butanol/acetone ratio by decreasing acetone biosynthesis. However, economics of ABE fermentation industry strongly relies on evaluating acetone as a valuable platform chemical. Therefore, a novel ABE fermentation strategy focusing on bio-acetone production by co-culturing Clostridium acetobutylicum/Saccharomyces cerevisiae with exogenous acetate addition was proposed. Experimental and theoretical analysis revealed the strategy could, enhance C. acetobutylicum survival oriented amino acids assimilation in the cells; control NADH regeneration rate at moderately lower level to enhance acetone synthesis but without sacrificing butanol production; enhance the utilization ability of C. acetobutylicum on glucose and direct most of extra consumed glucose into acetone/butanol synthesis routes. By implementing the strategy using synthetic or acetate fermentative supernatant, acetone concentrations increased to 8.27-8.55g/L from 5.86g/L of the control, while butanol concentrations also elevated to the higher levels of 13.91-14.23g/L from 11.63g/L simultaneously. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. A Small-Volume, Low-Cost, and Versatile Continuous Culture Device.

    Directory of Open Access Journals (Sweden)

    Dominick Matteau

    Full Text Available Continuous culture devices can be used for various purposes such as establishing reproducible growth conditions or maintaining cell populations under a constant environment for long periods. However, commercially available instruments are expensive, were not designed to handle small volumes in the milliliter range, and can lack the flexibility required for the diverse experimental needs found in several laboratories.We developed a versatile continuous culture system and provide detailed instructions as well as a graphical user interface software for potential users to assemble and operate their own instrument. Three culture chambers can be controlled simultaneously with the proposed configuration, and all components are readily available from various sources. We demonstrate that our continuous culture device can be used under different modes, and can easily be programmed to behave either as a turbidostat or chemostat. Addition of fresh medium to the culture vessel can be controlled by a real-time feedback loop or simply calibrated to deliver a defined volume. Furthermore, the selected light-emitting diode and photodetector enable the use of phenol red as a pH indicator, which can be used to indirectly monitor the bulk metabolic activity of a cell population rather than the turbidity.This affordable and customizable system will constitute a useful tool in many areas of biology such as microbial ecology as well as systems and synthetic biology.

  16. Affective, Normative, and Continuance Commitment Levels across Cultures: A Meta-Analysis

    Science.gov (United States)

    Meyer, John P.; Stanley, David J.; Jackson, Timothy A.; McInnis, Kate J.; Maltin, Elyse R.; Sheppard, Leah

    2012-01-01

    With increasing globalization of business and diversity within the workplace, there has been growing interest in cultural differences in employee commitment. We used meta-analysis to compute mean levels of affective (AC; K=966, N=433,129), continuance (CC; K=428, N=199,831), and normative (NC; K=336, N=133,277) organizational commitment for as…

  17. The Role of Cultural Context in Continuing Vocational Training: A Study on Auto Repairmen in Turkey

    Science.gov (United States)

    Akbas, Oktay

    2011-01-01

    This study analysed how auto repairmen working in micro-enterprises undertake continuing vocational training in relation to cultural context. The study was conducted in Kirikkale, a city in central Anatolia in Turkey. To this end, the descriptive research technique of structured interview was used. Interviews with 33 auto repairmen were recorded…

  18. Cultural Continuity in EFL Teaching in International Higher Education: From a Discourse Perspective of Chinese Learners

    Science.gov (United States)

    Yang, Wenhui; Chen, Linhan

    2015-01-01

    This paper presents an ethnographic study of the application of cultural continuity in English as Foreign Language (EFL) teaching in International College, GDUFS China. Based on Holliday's (2001) findings and Brown's (2000) twelve "manifestos" together with interviews of the Chinese learners, the authors investigate the discoursal…

  19. Model-aided optimization of delta-endotoxin-formation in continuous culture systems

    Energy Technology Data Exchange (ETDEWEB)

    Schulz, V; Schorcht, R; Ignatenko, Yu N; Sakharova, Z V; Khovrychev, M P

    1985-01-01

    A mathematical model of growth, sporulation and delta-endotoxin-formation of bac. thuringiensis is given. The results of model-aided optimization of steady-state continuous culture systems indicate that the productivity in the one-stage system is 1.9% higher and in the two-stage system is 18.5% higher than in the batch process.

  20. Cultural Influences on the Professions in European Union Countries and Their Implications for Continuing Professional Development.

    Science.gov (United States)

    Hughes, Anna; Thomas, Edward

    1996-01-01

    Although the European Union encourages professional mobility, the practice of continuing professional development (CPD) in pharmacy and law in various countries shows that cultural differences may hinder cross-border mobility. It is also surprising that universities are relatively little involved in CPD. (SK)

  1. Environmental Impact: Reinforce a Culture of Continuous Learning with These Key Elements

    Science.gov (United States)

    Edwards, Brian; Gammell, Jessica

    2017-01-01

    Fostering a robust professional learning culture in schools is vital for attracting and retaining high-caliber talent. Education leaders are looking for guidance on how to establish and sustain an environment that fosters continuous learning. Based on their experience in helping educators design and implement professional learning systems, the…

  2. Historical and Cultural Perspectives on Centralization/Decentralization in Continuing Education.

    Science.gov (United States)

    Edelson, Paul J.

    1995-01-01

    Views centralization/decentralization from four perspectives: historical, as an outgrowth of professionalism, in the culture of higher education, and management theory. Suggests that some form of centralized control will always be necessary if continuing education is to function in a larger organization, but smaller units may be the wave of the…

  3. Continuing Bonds in Bereaved Pakistani Muslims: Effects of Culture and Religion

    Science.gov (United States)

    Suhail, Kausar; Jamil, Naila; Oyebode, Jan; Ajmal, Mohammad Asir

    2011-01-01

    This study explores the bereavement process and continuing bond in Pakistani Muslims with the focus on how culture and religion influence these processes. Ten participants were interviewed and their transcribed interviews were analyzed using a grounded theory approach. Three main domains were identified from the narratives expressed by the…

  4. Traditional ranching heritage and cultural continuity in the southwestern United States

    Science.gov (United States)

    Carol Raish; Alice M. McSweeney

    2008-01-01

    This study, conducted among ranchers on the Santa Fe and Carson National Forests in the Southwestern United States, examines the role of ranching in maintaining traditional heritage and cultural continuity. The mainly Hispanic ranching families of northern New Mexico first came into the region in 1598 with Spanish colonization. Many of the villages received community...

  5. Continuing Education Effects on Cultural Competence Knowledge and Skills Building among Health Professionals

    Directory of Open Access Journals (Sweden)

    Marla B. Hall

    2013-08-01

    Full Text Available Racial and ethnic minority health data from a national perspective indicates there is much to learn in the public health workforce about the ongoing health disparities crisis. This suggests a level of urgency to assist our public health professionals in obtaining specific skills sets that will assist them in working better with vulnerable populations. The purpose of this research is to assess cultural competence knowledge and programmatic skill sets, utilizing an explorational case study, of individuals employed within an urban public health department. In order to effectively evaluate these constructs, a quantitative research approach was employed to examine participants’ knowledge and competencies of the subject matter. This data was further analyzed to determine if continuing education participation and training was correlated to the levels of culturally competent practice engagement and self-reported confidence. In addition, researchers obtained data on the availability of employer sponsored training opportunities. The data suggested when health professionals engage in cultural competence education, their level of awareness of unique characteristics between ethnic and racial minorities increased. Those who exhibited the healthiest behaviors, as it relates to effectively working with diverse populations, had a heightened sense of knowledge related to culture and healthcare services. Continuing education in cultural competence is an essential strategy for improving public health employees’ effectiveness in working with diverse clients and reducing racial and ethnic health disparities. As the finding illustrated, training programs must incorporate educational components which foster skill building to enable subsequent culturally appropriate clinical interactions.

  6. Definition and dynamic control of a continuous chromatography process independent of cell culture titer and impurities.

    Science.gov (United States)

    Chmielowski, Rebecca A; Mathiasson, Linda; Blom, Hans; Go, Daniel; Ehring, Hanno; Khan, Heera; Li, Hong; Cutler, Collette; Lacki, Karol; Tugcu, Nihal; Roush, David

    2017-12-01

    Advances in cell culture technology have enabled the production of antibody titers upwards of 30g/L. These highly productive cell culture systems can potentially lead to productivity bottlenecks in downstream purification due to lower column loadings, especially in the primary capture chromatography step. Alternative chromatography solutions to help remedy this bottleneck include the utilization of continuous processing systems such as periodic counter-current chromatography (PCC). Recent studies have provided methods to optimize and improve the design of PCC for cell culture titers up to about 3g/L. This paper defines a continuous loading strategy for PCC that is independent of cell culture background and encompasses cell culture titers up to about 31g/L. Initial experimentation showed a challenge with determining a difference in change in UV280nm signal (ie. ΔUV) between cell culture feed and monoclonal antibody (mAb) concentration. Further investigation revealed UV280nm absorbance of the cell culture feedstock without antibody was outside of the linear range of detection for a given cell pathlength. Additional experimentation showed the difference in ΔUV for various cell culture feeds can be either theoretically predicted by Beer's Law given a known absorbance of the media background and impurities or experimentally determined using various UV280nm cell pathlengths. Based on these results, a 0.35mm pathlength at UV280nm was chosen for dynamic control to overcome the background signal. The pore diffusion model showed good agreement with the experimental frontal analysis data, which resulted in definition of a ΔUV setpoint range between 20 and 70% for 3C-PCC experiments. Product quality of the elution pools was acceptable between various cell culture feeds and titers up to about 41g/L. Results indicated the following ΔUV setpoints to achieve robust dynamic control and maintain 3C-PCC yield: ∼20-45% for titers greater than 10g/L depending on UV absorbance of

  7. Effect of chito-oligosaccharides over human faecal microbiota during fermentation in batch cultures.

    Science.gov (United States)

    Mateos-Aparicio, Inmaculada; Mengíbar, Marian; Heras, Angeles

    2016-02-10

    Chitosan with high number of deacetylated units, its reacetylated derivative and COS obtained through an enzymatic treatment with chitosanase were tested in pH controlled batch cultures to investigate the ability of the human faecal microbiota to utilise them. Chitosan derivatives with high number of deacetylated units decreased the bacterial populations: Bifidobacterium spp., Eubacterium rectale/Clostridium coccoides, C. Histolyticum and Bacteroides/Prevotella. On the other hand, chitosan derivatives with high content of acetylated residues maintained the tested bacterial groups and could increase Lactobacillus/Enterococcus. Regarding short chain fatty acids (SCFA), only low Mw COS increased the production in similar levels than fructo-oligossacharides (FOS). The acetylated chitosans and their COS do not appear as potential prebiotics but did not affect negatively the faecal microbiota, while derivatives with high number of deacetylated units could induce a colonic microbiota imbalance. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.

    Science.gov (United States)

    Li, Zhijian; Li, Haifeng; Bian, Ke

    2016-10-03

    In this study, the microbial composition of two types of Jiaozi (a dough fermentation starter in making steamed bread) was investigated using both culture-dependent and culture-independent (PCR-DGGE) methods. The numbers of the cultivable bacteria on MRS at 30°C and yeast on YPD at 28°C in the maize flour Jiaozi (MFJ) were 9.21±0.16 Log CFU/g and 9.18±0.05 Log CFU/g, respectively, which were higher than that in the rice flour Jiaozi (RFJ) (Pyeasts were isolated and identified on the basis of the sequences of their 16S rRNA gene and ITS region. The culture-dependent method showed that Acetobacter tropicalis and Enterococcus durans were the predominant bacteria strains in MFJ, and accounted for 45.7% and 25.7% of the bacteria, and Lactobacillus plantarum and Pediococcus pentosaceus represented 12.8% and 8.6%. In the RFJ sample, the most prominent isolate was P. pentosaceus (38.6%), followed by L. plantarum (24.3%), A. tropicalis (22.8%), and E. durans (5.7%). P. pentosaceus and L. plantarum were also detected in both starters by PCR-DGGE, while some bacteria species such as A. tropicalis and E. durans, recovered as pure cultures, were not detected by direct PCR-DGGE. On the other hand, Lactobacillus brevis, Weissella sp. and Lactobacillus alimentarius detected by PCR-DGGE were not recovered in any of the media and conditions used. In the MFJ sample, the isolated main yeast species were identified as Wickerhamomyces anomalus (67.2%), Saccharomyces cerevisiae (27.9%) and Torulaspora delbrueckii (4.9%). In addition to S. cerevisiae (42.9%), W. anomalus (27.0%) and T. delbrueckii (7.9%), Saccharomycopsis fibuligera was also identified as the predominant isolate in RFJ samples and accounted for 22.2%. PCR-DGGE also indicated the presence of W. anomalus and S. cerevisiae in both MFJ and RFJ starters and S. fibuligera was also detected in RFJ, but T. delbrueckii was not detected in both samples. Copyright © 2016 Elsevier B.V. All rights reserved.

  9. Ultrastructural and radiobiological characterization of stromal cells in continuous, long-term marrow culture

    International Nuclear Information System (INIS)

    Tavassoli, M.

    1982-01-01

    Hemopoietic stromal cells were studied in continuous, long-term marrow culture. A correlative study was carried out involving cytochemistry as well as scanning (SEM), and transmission electron microscopy (TEM) with sections cut either perpendicular or parallel to the substratum. Only two stromal cell types were identified: epithelioid cells and macrophages. The appearance of these cells, however, varied according to their topography in the culture and the method of observation; a finding that may explain the multiplicity of the cell types reported in these cultures. The two cell types displayed considerable interconnections and interactions which may be essential in their support function for the proliferation and maintenance of hemopoietic stem cells. They also demonstrated numerous coated pits and vesicles suggestive of extensive receptor-mediated endocytosis. Stromal cells, generally thought to be relatively radioresistant, demonstrated hitherto unrecognized radiosensitivity in culture. Doses of radiation as low as 500 rads interfered with their support function for the maintenance of the hemopoietic stem cell

  10. Acid protease and formation of multiple forms of glycoamylase in batch and continuous cultures of Aspergillus niger

    DEFF Research Database (Denmark)

    Aalbæk, Thomas; Reeslev, Morten; Jensen, Bo

    2002-01-01

    In order to identify factors responsible for production of multiple forms of glucoamylase (GA) by Aspergillus niger Bo-1, the fungus was cultured in both complex and defined media in pH-controlled batch fermenters and chemostats. At all culture conditions three forms of GA were produced...... degradation of the GA forms at low pH. It was concluded that the observed modifications of the extracellular profile of GA isoforms in A. niger Bo-1 are due to changes in pH and medium composition....

  11. 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

  12. Effect of culture conditions on the activity of amylase used for alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, S.D.; Ryu, Y.H.

    1973-01-01

    A wheat bran culture was used for media for the mold strains: Aspergillus oryzae, A. kawachii, A. usamii, and Rhizopus javanicus, to determine in which strain the amylase activity could be increased the most. The wheat bran media provided 47, 51, and 55% starch for each strain. To the media were added 3 nitrogen sources, viz.: (NH/sub 4/)/sub 2/SO/sub 4/, casein, and (NH/sub 4/)/sub 2/SO/sub 4/ - casein mixture. Each nitrogen source was made available at 2, 4, and 6% levels except only 2% (NH/sub 4/)/sub 2/SO/sub 4/ was used. The results obtained were as follows: (1) The ..cap alpha..-amylase activity was highest in media with 47% starch and 6% casein. (2) The ..beta..-amylase activity was highest in media with 51% starch and 2% (NH/sub 4/)/sub 2/SO/sub 4/ - casein. (3) Both ..cap alpha..- and ..beta..-amylase activities in A. usamii were highest in the media with 47% starch and no additional nitrogen source. (4) Of the 4 strains examined the ..cap alpha..- and ..beta..-amylase activities in R. javanicus were both relatively the highest. (5) The ..cap alpha..- and ..beta..-amylase activities of the strains examined decreased as the percentage of starch was increased except in R. javanicus.

  13. An optimized fed-batch culture strategy integrated with a one-step fermentation improves L-lactic acid production by Rhizopus oryzae.

    Science.gov (United States)

    Fu, Yongqian; Sun, Xiaolong; Zhu, Huayue; Jiang, Ru; Luo, Xi; Yin, Longfei

    2018-05-21

    In previous work, we proposed a novel modified one-step fermentation fed-batch strategy to efficiently generate L-lactic acid (L-LA) using Rhizopus oryzae. In this study, to further enhance efficiency of L-LA production through one-step fermentation in fed-batch cultures, we systematically investigated the initial peptone- and glucose-feeding approaches, including different initial peptone and glucose concentrations and maintained residual glucose levels. Based on the results of this study, culturing R. oryzae with initial peptone and glucose concentrations of 3.0 and 50.0 g/l, respectively, using a fed-batch strategy is an effective approach of producing L-LA through one-step fermentation. Changing the residual glucose had no obvious effect on the generation of L-LA. We determined the maximum LA production and productivity to be 162 g/l and 6.23 g/(l·h), respectively, during the acid production stage. Compared to our previous work, there was almost no change in L-LA production or yield; however, the productivity of L-LA increased by 14.3%.

  14. Community proteomics provides functional insight into polyhydroxyalkanoate production by a mixed microbial culture cultivated on fermented dairy manure.

    Science.gov (United States)

    Hanson, Andrea J; Guho, Nicholas M; Paszczynski, Andrzej J; Coats, Erik R

    2016-09-01

    Polyhydroxyalkanoates (PHAs) are bio-based, biodegradable polyesters that can be produced from organic-rich waste streams using mixed microbial cultures (MMCs). To maximize PHA production, MMCs are enriched for bacteria with a high polymer storage capacity through the application of aerobic dynamic feeding (ADF) in a sequencing batch reactor (SBR), which consequently induces a feast-famine metabolic response. Though the feast-famine response is generally understood empirically at a macro-level, the molecular level is less refined. The objective of this study was to investigate the microbial community composition and proteome profile of an enriched MMC cultivated on fermented dairy manure. The enriched MMC exhibited a feast-famine response and was capable of producing up to 40 % (wt. basis) PHA in a fed-batch reactor. High-throughput 16S rRNA gene sequencing revealed a microbial community dominated by Meganema, a known PHA-producing genus not often observed in high abundance in enrichment SBRs. The application of the proteomic methods two-dimensional electrophoresis and LC-MS/MS revealed PHA synthesis, energy generation, and protein synthesis prominently occurring during the feast phase, corroborating bulk solution variable observations and theoretical expectations. During the famine phase, nutrient transport, acyl-CoA metabolism, additional energy generation, and housekeeping functions were more pronounced, informing previously under-determined MMC functionality under famine conditions. During fed-batch PHA production, acetyl-CoA acetyltransferase and PHA granule-bound phasin proteins were in increased abundance relative to the SBR, supporting the higher PHA content observed. Collectively, the results provide unique microbial community structural and functional insight into feast-famine PHA production from waste feedstocks using MMCs.

  15. Characterizing steady states of genome-scale metabolic networks in continuous cell cultures.

    Directory of Open Access Journals (Sweden)

    Jorge Fernandez-de-Cossio-Diaz

    2017-11-01

    Full Text Available In the continuous mode of cell culture, a constant flow carrying fresh media replaces culture fluid, cells, nutrients and secreted metabolites. Here we present a model for continuous cell culture coupling intra-cellular metabolism to extracellular variables describing the state of the bioreactor, taking into account the growth capacity of the cell and the impact of toxic byproduct accumulation. We provide a method to determine the steady states of this system that is tractable for metabolic networks of arbitrary complexity. We demonstrate our approach in a toy model first, and then in a genome-scale metabolic network of the Chinese hamster ovary cell line, obtaining results that are in qualitative agreement with experimental observations. We derive a number of consequences from the model that are independent of parameter values. The ratio between cell density and dilution rate is an ideal control parameter to fix a steady state with desired metabolic properties. This conclusion is robust even in the presence of multi-stability, which is explained in our model by a negative feedback loop due to toxic byproduct accumulation. A complex landscape of steady states emerges from our simulations, including multiple metabolic switches, which also explain why cell-line and media benchmarks carried out in batch culture cannot be extrapolated to perfusion. On the other hand, we predict invariance laws between continuous cell cultures with different parameters. A practical consequence is that the chemostat is an ideal experimental model for large-scale high-density perfusion cultures, where the complex landscape of metabolic transitions is faithfully reproduced.

  16. Marketing to increase participation in a Web-based continuing medical education cultural competence curriculum.

    Science.gov (United States)

    Estrada, Carlos A; Krishnamoorthy, Periyakaruppan; Smith, Ann; Staton, Lisa; Korf, Michele J; Allison, Jeroan J; Houston, Thomas K

    2011-01-01

    CME providers may be interested in identifying effective marketing strategies to direct users to specific content. Online advertisements for recruiting participants into activities such as clinical trials, public health programs, and continuing medical education (CME) have been effective in some but not all studies. The purpose of this study was to compare the impact of 2 marketing strategies in the context of an online CME cultural competence curriculum (www.c-comp.org). In an interrupted time-series quasi-experimental design, 2 marketing strategies were tested: (1) wide dissemination to relevant organizations over a period of approximately 4 months, and (2) Internet paid search using Google Ads (5 consecutive 8-week periods--control 1, cultural/CME advertisement, control 2, hypertension/ content advertisement, control 3). Outcome measures were CME credit requests, Web traffic (visits per day, page views, pages viewed per visit), and cost. Overall, the site was visited 19,156 times and 78,160 pages were viewed. During the wide dissemination phase, the proportion of visits requesting CME credit decreased between the first (5.3%) and second (3.3%) halves of this phase (p = .04). During the Internet paid search phase, the proportion of visits requesting CME credit was highest during the cultural/CME advertisement period (control 1, 1.4%; cultural/CME ad, 4.3%; control 2, 1.5%; hypertension/content ad, 0.6%; control 3, 0.8%; p advertisement periods. The incremental cost for the cultural advertisement per CME credit requested was US $0.64. Internet advertisement focusing on cultural competence and CME was associated with about a threefold increase in requests for CME credit at an incremental cost of under US $1; however, Web traffic changes were independent of the advertisement strategy. Copyright © 2011 The Alliance for Continuing Medical Education, the Society for Academic Continuing Medical Education, and the Council on CME, Association for Hospital Medical

  17. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

    CSIR Research Space (South Africa)

    Kostinek, M

    2007-03-01

    Full Text Available A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains...

  18. Implementation of Mobile Pedagogy During Continuous Education of Physical Culture Teachers

    Directory of Open Access Journals (Sweden)

    Roman S.

    2018-03-01

    Full Text Available Introduction: one of the urgent problems in the field of continuous training of future teachers of physical culture is the training of students using mobile devices and innovative educational Internet technologies. The scientific literature has thoroughly studied the introduction of mobile technologies in the professional training of teachers, but the development of foundations for the formation of physical competence based on innovative approaches, such as mobile training, has not been implemented to date. Hence, the necessity of setting the research goal that is to create a methodological model for the continuing education of teachers of physical culture on the basis of the ideas of mobile pedagogy in the cluster “college - university” and the use of experimental methods to substantiate the effectiveness of its implementation in the professional training of students. Materials and Methods: to create a model of continuous education, including the integration of various clusters, components and innovative technologies, the systemic approach is applied to the study with the additional use of competency, activity, qualification, personality-orientedness, culturological and innovation-technological approaches. Systematisation, comparison, comparison and generalisation are used in modeling the continuous education of teachers of physical culture. Results: in the process of research, the integrating resources and the scientific and educational potential of secondary and higher education were revealed. These recourses allowed the systematisation and modeling of the process of continuing education of teachers of physical culture based on the ideas of mobile pedagogy in the cluster “college - university”. At the experimental stage of the study, the effectiveness of the implementation of mobile pedagogy is proved and the author’s approach to the training of future teachers of physical culture is methodologically grounded. Discussion and

  19. Computer graphics and cultural heritage, part 2: continuing inspiration for future tools.

    Science.gov (United States)

    Arnold, David

    2014-01-01

    The availability of large quantities of cultural-heritage data will enable new, previously inconceivable, types of analysis and new applications. Currently, most emerging analysis methods are experimental research. It's likely to take many years before the research matures and provides cultural-heritage professionals with novel research methods that they use routinely. Indeed, we can expect further disruptive technologies to emerge in the foreseeable future and a "steady state" of continuing rapid change. Part 1 can be found at 10.1109/MCG.2014.47.

  20. Family support for the elderly in Korea: continuity, change, future directions, and cross-cultural concerns.

    Science.gov (United States)

    Sung, K T

    2001-01-01

    This article discusses major issues and concerns regarding family support for parents and elderly people in industrialized and urbanized Korea. It summarizes new trends in family support for elderly members, continuing influences of the traditional value of family support (filial piety), growing needs for public services for elderly people and their families, urgent calls for the state to assume greater responsibilities for providing social security and services for the elderly, needs for cross-cultural studies of family support, and certain cultural similarities and differences to be considered. The article concludes with some suggestions for future research.

  1. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.

    Science.gov (United States)

    Shukla, Shruti; Lee, Jong Suk; Park, Hae-Kyong; Yoo, Jung-Ah; Hong, Sung-Yong; Kim, Jong-Kyu; Kim, Myunghee

    2015-08-01

    To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15-1 and BAM42-1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15-1 and BAM42-1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15-1 and BAM42-1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15-1 and BAM42-1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products. © 2015 Institute of Food Technologists®

  2. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells

    Science.gov (United States)

    Verbelen, Pieter J.; Nedović, Viktor A.; Manojlović, Verica; Delvaux, Freddy R.; Laskošek-Čukalović, Ida; Bugarski, Branko; Willaert, Ronnie

    Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method.

  3. PUSAKA SAUJANA BOROBUDUR: PERUBAHAN DAN KONTINUITASNYA (Borobudur Cultural Landscape: Change and Continuity

    Directory of Open Access Journals (Sweden)

    Dwita Hadi Rahmi

    2012-03-01

    Full Text Available ABSTRAK Penelitian ini dilakukan di kawasan Borobudur, Kabupaten Magelang, Jawa Tengah, untuk mengkaji potensi dan nilai keunggulan pusaka saujana Borobudur, serta mengetahui perubahan dan kontinuitasnya. Dengan interpretasi sejarah dan penjelasan secara naratif, wujud pusaka saujana Borobudur dapat diapresiasi dalam bentuk: a pola pengolahan lahan; b tata kehidupan; c arsitektur tradisional kawasan; dan d bentukan-bentukan alami. Potensi yang dimiliki pusaka saujana Borobudur meliputi potensi budaya, sejarah, bentukan-bentukan alami, dan panorama kawasan. Potensi-potensi yang dimiliki kawasan Borobudur, serta kontinuitas kondisi bentanglahan dan budayanya menjadikan kawasan Borobudur sebuah pusaka saujana yang unggul, dan nilai keunggulan ini meliputi: a kandungan sejarah lingkungan kawasan, b kawasan peninggalan benda-benda arkeologi, c saujana-saujana desa yang menunjukkan kehidupan agraris masyarakatnya, dan d panorama indah bentanglahan. Dalam lingkungan yang dinamis, pusaka saujana Borobudur terus mengalami perubahan yang dapat mengancam kontinuitasnya. Perubahan terjadi terutama pada tata guna lahan, kualitas visual, dan sebagian budaya masyarakat, sedangkan kontinuitas masih dapat ditemui pada kegiatan pertanian secara tradisional; sebagian tradisi atau adat istiadat yang berkaitan dengan pertanian, keagamaan, dan kepercayaan; arsitektur tradisional kawasan perdesaan; dan panorama indah bentanglahan. Sampai saat ini, perubahan-perubahan yang terjadi belum berdampak pada hilangnya atau menurunnya kontinuitas pusaka saujana Borobudur. Meskipun demikian, upaya-upaya pelestarian dan pengelolaannya diperlukan untuk menjaga kontinuitasnya.   ABSTRACT This research was conducted in Borobudur area, Magelang Regency, Central Java, to examine the potencies and  outstanding values of Borobudur cultural landscape heritage, and to understand its changes and continuity. By historic interpretation and narrative explanation, the forms of Borobudur

  4. Cellulase enzyme production during continuous culture growth of Sporotrichum (Chrysosporium) thermophile

    Energy Technology Data Exchange (ETDEWEB)

    Cossar, D; Canevascini, G

    1986-07-01

    The cellulolytic fungus Sporotrichum (Chrysosporium) thermophile produces an extracellular cellobiose dehydrogenase during batch culture on cellulose or cellobiose. In chemostat culture at pH 5.6 on cellobiose this enzyme was produced in parallel with endo-cellulase. At pH 5.0 in continuous or fed-batch culture such a pattern was not evident. At constant growth rate in a chemostat with varying pH, activity of these enzymes was found to be poorly correlated. Thus the induction of cellobiose dehydrogenase shows a dependence on pH and cellobiose concentration which is different to that for endo-cellulase. The natural inducer of these enzymes and the role of cellubiose dehydrogenase remain to be elucidated.

  5. The production and growth characteristics of yeast and mycelial forms of Candida albicans in continuous culture.

    Science.gov (United States)

    Shepherd, M G; Sullivan, P A

    1976-04-01

    The growth characteristics of Candida albicans CM145,348 have been examined under aerobic conditions in continuous culture. At different steady states the environment was controlled with respect to the concentrations of dissolved oxygen, carbon and nitrogen, the pH, and the temperature. Dry matter, substrate concentration, yield, specific oxygen uptake, specific carbon dioxide release and respiration quotient were examined as a function of the dilution rate. The morphology depended on the carbon source. Maltose produced a mycelial morphology, whereas with lactate a yeast culture was obtained. With fructose or glucose as a carbon source a mixed morphology of yeast, pseudo-mycelial and mycelial forms was produced. A larger number of different growth conditions were examined in batch culture but a mixed morphology was always obtained.

  6. A continuous culture system of direct somatic embryogenesis in microspore-derived embryos of Brassica juncea.

    Science.gov (United States)

    Prabhudesai, V; Bhaskaran, S

    1993-03-01

    An efficient culture system has been developed for repeated cycles of somatic embryogenesis in microspore-derived embryos of Brassica juncea without a callus phase. Haploid embryos produced through anther culture showed a high propensity for direct production of somatic embryos in response to 2 mgL(-1) BA and 0.1 mgL(-1) NAA. The embryogenic cultures which comprised the elongated embryonal axis of microspore-derived embryos when explanted and grown on the medium of same composition produced a large number of secondary embryos. These somatic embryos in turn underwent axis elongation and produced more somatic embryos when explanted and cultured. This cycle of repetitive somatic embryogenesis continued with undiminished vigour passage after passage and was monitored for more than a year. Somatic embryos from any passage when isolated at cotyledonary stage and grown on auxin-free medium for 5 days and then on a medium containing NAA (0.1 mgL(-1)), developed into complete plants with a profuse root system and were easily established in the soil. The cytology of the root tips of these plants confirmed their haploid nature. The total absence of callus phase makes the system ideal for continuous cloning of androgenic lines, Agrobacterium-mediated transformation and mutation induction studies.

  7. Continuous fermentation and in-situ reed separation of butyric acid for higher sugar consumption rate and productivity

    DEFF Research Database (Denmark)

    Baroi, George Nabin; Skiadas, Ioannis; Westermann, Peter

    that disconnection of the REED system resulted to much lower (48 and 83% for glucose and xylose, respectively) sugars consumption rates and consequently lower butyric acid production rates. It was also noticeable that continuous operation, even without the REED system, resulted to higher glucose consumption rates...

  8. Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology.

    Science.gov (United States)

    Lv, Jun; Zhang, Bo-Bo; Liu, Xiao-Dong; Zhang, Chan; Chen, Lei; Xu, Gan-Rong; Cheung, Peter Chi Keung

    2017-10-01

    Natural yellow pigments produced by submerged fermentation of Monascus purpureus have potential economic value and application in the food industry. In the present study, the relationships among fermentation conditions (in terms of pH and shaking/agitation speed), mycelial morphology and the production of Monascus yellow pigments were investigated in both shake-flask and scale-up bioreactor experiments. In the shake-flask fermentation, the highest yield of the Monascus yellow pigments was obtained at pH 5.0 and a shaking speed of 180 rpm. Microscopic images revealed that these results were associated with the formation of freely dispersed small mycelial pellets with shorter, thicker and multi-branched hyphae. Further investigation indicated that the hyphal diameter was highly correlated with the biosynthesis of the Monascus yellow pigments. In a scaled-up fermentation experiment, the yield of yellow pigments (401 U) was obtained in a 200-L bioreactor, which is the highest yield to the best of our knowledge. The present findings can advance our knowledge on the conditions used for enhancing the production of Monascus yellow pigments in submerged fermentation and facilitate large-scale production of these natural pigments. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  9. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk.

    Science.gov (United States)

    Albuquerque, Marcela Albuquerque Cavalcanti; Bedani, Raquel; LeBlanc, Jean Guy; Saad, Susana Marta Isay

    2017-11-16

    Two starter cultures (Streptococcus (St.) thermophilus ST-M6 and TA-40) and five probiotic strains (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. rhamnosus LGG, Lb. fermentum PCC, and Lb. reuteri RC-14) were used to ferment different soymilk formulations supplemented with passion fruit by-product and/or fructo-oligosaccharides (FOS) with the aim of increasing folate concentrations. Growth and folate production of individual strains were evaluated and the results used to select co-cultures. Both St. thermophilus ST-M6 and TH-4 were the best folate producers and were able to increase the folate content of all soymilk formulations when used alone or in co-culture with lactobacilli strains, especially in the presence of both passion fruit by-product and FOS. Thus, passion fruit by-product and FOS could be used as dietary ingredients to stimulate the folate production by selected bacterial strains during the fermentation of soymilk. It was also shown that vitamin production by microorganisms is strain-dependent and may also be influenced by nutritional and environmental conditions. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. Growth and Survival Rate of Tilapia (Oreochromis niloticus Larvae Fed by Daphnia magna Cultured With Organic Fertilizer Resulted From Probiotic Bacteria Fermentation

    Directory of Open Access Journals (Sweden)

    Vivi Endar Herawati

    2015-10-01

    Full Text Available Daphnia magna is a potential feed for fish. The aim of this research was to find the best treatment and effect of D. magna culture addition from fermented organic fertilizer, to growth and survival rate of Oreochromis niloticus larvae. There were five treatments, each with three repetitions used in the study. All treatments used chicken dung, and different combinations of rice bran, coconut oilcake waste and tilapia larvae. Feeding on tilapia was given by ad libitum method for five times a day until 14 days. Water quality during the research was maintained at temperature 28–29°C, DO 0.3 ppm and pH 8.1–8.2. Observed variables include relative growth rate, survival rate, food consumption rate and water quality. Our results showed that D. magna cultured by fermented organic fertilizer for tilapia larvae (O. niloticus had high significant effect (p < 0.01 on the relative growth rate and survival rate. Treatment of D. magna cultured by 1.2 g/L chicken manure, 0.9 g/L rice bran and 0.3 g/L coconut oilcake showed the highest value on the relative growth rate (10.86%; survival rate (98.46% and food consumption at first week (106.43% and second week (152.76%.

  11. Screening and optimization of some inorganic salts for the production of ergot alkaloids from Penicillium species using surface culture fermentation process.

    Science.gov (United States)

    Shahid, Memuna Ghafoor; Nadeem, Muhammad; Baig, Shahjehan; Cheema, Tanzeem Akbar; Atta, Saira; Ghafoor, Gul Zareen

    2016-03-01

    The present study deals with the production of ergot alkaloids from Penicillium commune and Penicillium citrinum, using surface culture fermentation process. Impact of various inorganic salts was tested on the production of ergot alkaloids during the optimization studies of fermentation medium such as impact of various concentration levels of succinic acid, ammonium chloride, MgSO4, FeSO4, ZnSO4, pH and the effect of various incubation time periods was also determined on the production of ergot alkaloids from Penicillium commune and Penicillium citrinum. Highest yield of ergot alkaloids was obtained when Penicillium commune and Penicillium citrinum that were grown on optimum levels of ingredients such as 2 g succinic acid, 1.5 and 2 g NH4Cl, 1.5 g MgSO4, 1 g FeSO4, 1 and 1.5 g ZnSO4 after 21 days of incubation time period using pH 5 at 25(°)C incubation temperature in the fermentation medium. Ergot alkaloids were determined using Spectrophotometry and Thin Layer Chromatography (TLC) techniques.

  12. Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk.

    Science.gov (United States)

    Basannavar, Santosh; Pothuraju, Ramesh; Sharma, Raj Kumar

    2014-10-01

    In the present investigation, the effect of Aloe vera gel powder on angiotensin-converting enzyme (ACE) inhibitory activity, extent of proteolysis during fermentation and survival of Lactobacillus casei NCDC19 during storage of fermented milk was studied. Among the different cultures screened for ACE inhibitory activity, Lactobacillus casei NCDC 19 exhibited the highest ACE inhibition (approx. 40%) as well as extent of proteolysis (0.37, Abs₃₄₀). In the presence of Aloe vera (0.5% and 1% w/v) an increase in extent of proteolysis (0.460 ± 0.047 and 0.480 ± 0.027) and percent ACE inhibitory activity (44.32 ± 2.83 and 47.52 ± 1.83) was observed in comparison to control. Aloe vera powder addition also led to an increase in viable counts (>11 log cfu mL⁻¹) of L. casei NCDC 19 in fermented milk during storage for 7 days and the counts were maintained in sufficiently higher numbers. The study suggests Aloe vera to be a good functional ingredient which can be further explored for different health attributes. © 2014 Society of Chemical Industry.

  13. Building a Culture of Continuous Quality Improvement in an Academic Radiology Department.

    Science.gov (United States)

    Katzman, Gregory L; Paushter, David M

    2016-04-01

    As we enter a new era of health care in the United States, radiologists must be adequately prepared to prove, and continually improve, our value to our customers. This goal can be achieved in large part by providing high-quality services. Although quality efforts on the national and international levels provide a framework for improving radiologic quality, some of the greatest opportunities for quality improvement can be found at the departmental level, through the implementation of total quality management programs. Establishing such a program requires not only strong leadership and employee engagement, but also a firm understanding of the multiple total quality management tools and continuous quality improvement strategies available. In this article, we discuss key tools and strategies required to build a culture of continuous quality improvement in an academic department, based on our experience. Copyright © 2016 American College of Radiology. Published by Elsevier Inc. All rights reserved.

  14. Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices.

    Science.gov (United States)

    Zhao, Lihua; Jin, Ye; Ma, Changwei; Song, Huanlu; Li, Hui; Wang, Zhenyu; Xiao, Shan

    2011-08-01

    The microbiological, physico-chemical and free fatty acid composition of dry fermented mutton sausages were determined during ripening and storage. Three sausage mixtures (starter culture [SC], SC and black pepper [SC+BP] and SC, BP and cumin [SC+BP+C]) were compared with a control (CO). In general, the lactic acid bacteria populations in the SC+BP increased significantly to 9 log CFU/g and were higher than the CO (8 log CFU/g) (P0.05). Copyright © 2011 Elsevier Ltd. All rights reserved.

  15. The association between event learning and continuous quality improvement programs and culture of patient safety.

    Science.gov (United States)

    Mazur, Lukasz; Chera, Bhishamjit; Mosaly, Prithima; Taylor, Kinley; Tracton, Gregg; Johnson, Kendra; Comitz, Elizabeth; Adams, Robert; Pooya, Pegah; Ivy, Julie; Rockwell, John; Marks, Lawrence B

    2015-01-01

    To present our approach and results from our quality and safety program and to report their possible impact on our culture of patient safety. We created an event learning system (termed a "good catch" program) and encouraged staff to report any quality or safety concerns in real time. Events were analyzed to assess the utility of safety barriers. A formal continuous quality improvement program was created to address these reported events and make improvements. Data on perceptions of the culture of patient safety were collected using the Agency for Health Care Research and Quality survey administered before, during, and after the initiatives. Of 560 good catches reported, 367 could be ascribed to a specific step on our process map. The calculated utility of safety barriers was highest for those embedded into the pretreatment quality assurance checks performed by physicists and dosimetrists (utility score 0.53; 93 of 174) and routine checks done by therapists on the initial day of therapy. Therapists and physicists reported the highest number of good catches (24% each). Sixty-four percent of events were caused by performance issues (eg, not following standardized processes, including suboptimal communications). Of 31 initiated formal improvement events, 26 were successfully implemented and sustained, 4 were discontinued, and 1 was not implemented. Most of the continuous quality improvement program was conducted by nurses (14) and therapists (7). Percentages of positive responses in the patient safety culture survey appear to have increased on all dimensions (p continuous quality improvement programs can be successfully implemented and that there are contemporaneous improvements in the culture of safety. Copyright © 2015 American Society for Radiation Oncology. Published by Elsevier Inc. All rights reserved.

  16. Process for the fermentative production of acetone, butanol and ethanol

    Science.gov (United States)

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

    1991-01-01

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

  17. Optical biosensor optimized for continuous in-line glucose monitoring in animal cell culture.

    Science.gov (United States)

    Tric, Mircea; Lederle, Mario; Neuner, Lisa; Dolgowjasow, Igor; Wiedemann, Philipp; Wölfl, Stefan; Werner, Tobias

    2017-09-01

    Biosensors for continuous glucose monitoring in bioreactors could provide a valuable tool for optimizing culture conditions in biotechnological applications. We have developed an optical biosensor for long-term continuous glucose monitoring and demonstrated a tight glucose level control during cell culture in disposable bioreactors. The in-line sensor is based on a commercially available oxygen sensor that is coated with cross-linked glucose oxidase (GOD). The dynamic range of the sensor was tuned by a hydrophilic perforated diffusion membrane with an optimized permeability for glucose and oxygen. The biosensor was thoroughly characterized by experimental data and numerical simulations, which enabled insights into the internal concentration profile of the deactivating by-product hydrogen peroxide. The simulations were carried out with a one-dimensional biosensor model and revealed that, in addition to the internal hydrogen peroxide concentration, the turnover rate of the enzyme GOD plays a crucial role for biosensor stability. In the light of this finding, the glucose sensor was optimized to reach a long functional stability (>52 days) under continuous glucose monitoring conditions with a dynamic range of 0-20 mM and a response time of t 90  ≤ 10 min. In addition, we demonstrated that the sensor was sterilizable with beta and UV irradiation and only subjected to minor cross sensitivity to oxygen, when an oxygen reference sensor was applied. Graphical abstract Measuring setup of a glucose biosensor in a shake flask for continuous glucose monitoring in mammalian cell culture.

  18. Importance of Typological Analysis in Architecture for Cultural Continuity: An Example from Kocaeli (Turkey)

    Science.gov (United States)

    Ayyıldız, Sonay; Ertürk, Filiz; Durak, Şahin; Dülger, Alper

    2017-10-01

    Cities are formed from historical layers. When different periods are examined, it is possible to reach out the information about the relation with the built environment created with the society’s owned culture and the location where the built environment is through these historical layers. Cultural and natural values owned by the city, shape the city identity. To have a city identity, it is necessary to provide the continuity of these values and to protect moral and material values which transfer messages of city’s past to its future. City identities in the World and in Turkey have been gradually disappearing because of the immigrations which are the results of globalization and industrialization. This situation creates the feeling of “Alienation” in the people who live in the city. Also in Kocaeli, which lost its’ agricultural city feature owned until 1960s and whose industrial city feature has come into prominence for 50 years, same problems can be observed. Traditional houses are formed depending on the society’s different cultural values. Some places in the traditional houses have disappeared completely or have become useless time-dependently. That’s why it is very important to reveal the local similarities. Thanks to the datum gathered by analysing with the Typology method, the historical traces will be the guiding light of continuing structuring and future. On this purpose, Kapanca Street has been chosen as study area. This street is one of the historical layers of Kocaeli city and which is one of the rare places still protecting the authenticity. There are 10 traditional registered houses belonging to the late Ottoman Period in the end of 19th century and the beginning of 20th century on this street. The values of Kapanca Street, which constitutes an important place in the historical identity of Kocaeli and has a historical background more than a century are thought to be in need of being recorded to provide the cultural continuity and to be

  19. The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea as a Model Study

    Directory of Open Access Journals (Sweden)

    Dase Hunaefi

    2012-09-01

    Full Text Available High rosmarinic acid (RA productivity has been achieved by applying jasmonic acid and yeast extract elicitors to the in vitro sprout culture of Orthosiphon aritatus (IOSC. The highest RA accumulation from three solvents was detected in IOSC after treatment with yeast extract (5 g/L. HPLC analysis clearly confirmed a drastic increase in RA subjected to yeast extract elicitation. Therefore, this yeast extract elicited IOSC was chosen for a lactic acid bacteria (LAB fermentation study as a model system. This selected IOSC was subjected to different types of LAB fermentations (Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM for different periods of time 24, 48 and 72 h. The LAB fermentations consisted of solid state fermentations (SSF and liquid state fermentations (LSF in a Digital Control Unit (DCU fermenter system. The aim was to determine the effect of fermentation on the antioxidant properties of the plant extract. Results indicated that all types of LAB fermentation decreased the level of RA and total phenolics, however, a slight increase in total flavonoids and flavonols was observed in SSF samples. HPLC results confirmed that the longer the fermentation, the greater the reduction in RA content. The highest reduction was obtained in the sample of LSF inoculated with L. plantarum for a period of 72 h. The temperature of fermentation (37 °C was predicted as contributing to the declining level in RA content. The loss in RA was concomitant with a loss of total antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH scavenging activity, Trolox Equivalent Antioxidant Capacity (TEAC, and Superoxide Dismutase (SOD-like activity. These results indicate that RA is the major contributor to the antioxidant activity of this plant.

  20. Dry fermentation of manure with straw in continuous plug flow reactor: Reactor development and process stability at different loading rates.

    Science.gov (United States)

    Patinvoh, Regina J; Kalantar Mehrjerdi, Adib; Sárvári Horváth, Ilona; Taherzadeh, Mohammad J

    2017-01-01

    In this work, a plug flow reactor was developed for continuous dry digestion processes and its efficiency was investigated using untreated manure bedded with straw at 22% total solids content. This newly developed reactor worked successfully for 230days at increasing organic loading rates of 2.8, 4.2 and 6gVS/L/d and retention times of 60, 40 and 28days, respectively. Organic loading rates up to 4.2gVS/L/d gave a better process stability, with methane yields up to 0.163LCH 4 /gVS added /d which is 56% of the theoretical yield. Further increase of organic loading rate to 6gVS/L/d caused process instability with lower volatile solid removal efficiency and cellulose degradation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Plasmid fermentation process for DNA immunization applications.

    Science.gov (United States)

    Carnes, Aaron E; Williams, James A

    2014-01-01

    Plasmid DNA for immunization applications must be of the highest purity and quality. The ability of downstream purification to efficiently produce a pure final product is directly influenced by the performance of the upstream fermentation process. While several clinical manufacturing facilities already have validated fermentation processes in place to manufacture plasmid DNA for use in humans, a simple and inexpensive laboratory-scale fermentation process can be valuable for in-house production of plasmid DNA for use in animal efficacy studies. This chapter describes a simple fed-batch fermentation process for producing bacterial cell paste enriched with high-quality plasmid DNA. A constant feeding strategy results in a medium cell density culture with continuously increasing plasmid amplification towards the end of the process. Cell banking and seed culture preparation protocols, which can dramatically influence final product yield and quality, are also described. These protocols are suitable for production of research-grade plasmid DNA at the 100 mg-to-1.5 g scale from a typical 10 L laboratory benchtop fermentor.

  2. Hydrogen fermentation of food waste by alkali-shock pretreatment: microbial community analysis and limitation of continuous operation.

    Science.gov (United States)

    Jang, Sujin; Kim, Dong-Hoon; Yun, Yeo-Myeong; Lee, Mo-Kwon; Moon, Chungman; Kang, Won-Seok; Kwak, Seung-Shin; Kim, Mi-Sun

    2015-06-01

    In the study, at first, batch tests were performed to investigate the effect of alkali-shock on H2 production from food waste (FW). After alkali-pretreatment of FW at pH 9.0-13.0, the FW was cultivated under mesophilic condition at pH 6.0 for 30 h without external inoculum addition. The amount of H2 production from FW pretreated at pH 11.0 and 12.0 was higher than that achieved in other pretreatment pH. The main metabolite was butyrate, and Clostridium were dominant at pH 11.0 and 12.0. Meanwhile, lactate was the main metabolite with Enterococcus and Streptococcus being the dominant genus at other pretreatment pH. When the batch process was switched to a continuous mode, H2 production was significantly dropped due to the increased activity of H2-consumers. The reliability of alkali-pretreatment at pH 11.0 was proven by repeating the scale-up batch process, recording 1.57±0.11 mol H2/mol hexose(added) (17±2LH2/kg FW) and 4.39±0.32LH2/L/d. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Nutritional value content, biomass production and growth performance of Daphnia magna cultured with different animal wastes resulted from probiotic bacteria fermentation

    Science.gov (United States)

    Endar Herawati, Vivi; Nugroho, R. A.; Pinandoyo; Hutabarat, Johannes

    2017-02-01

    Media culture is an important factor for the growth and quality of Daphnia magna nutrient value. This study has purpose to find the increasing of nutritional content, biomass production and growth performance of D. magna using different animal wastes fermented by probiotic bacteria. This study conducted using completely randomized experimental design with 10 treatments and 3 replicates. Those media used different animal manures such as chicken manure, goat manure and quail manure mixed by rejected bread and tofu waste fermented by probiotic bacteria then cultured for 24 days. The results showed that the media which used 50% chicken manure, 100% rejected bread and 50% tofu waste created the highest biomass production, population and nutrition content of D.magna about 2111788.9 ind/L for population; 342 grams biomass production and 68.85% protein content. The highest fatty acid profile is 6.37% of linoleic and the highest essential amino acid is 22.8% of lysine. Generally, the content of ammonia, DO, temperature, and pH during the study were in the good range of D. magna’s life. This research has conclusion that media used 50% chicken manure, 100% rejected bread and 50% tofu waste created the highest biomass production, population and nutrition content of D. magna.

  4. Ammonia tolerant enriched methanogenic cultures as bioaugmentation inocula to alleviate ammonia inhibition in continuous anaerobic reactors

    DEFF Research Database (Denmark)

    Fotidis, Ioannis; Wang, Han; Angelidaki, Irini

    Ammonia is the most common inhibitor of anaerobic digestion (AD) process, resulting in suboptimal exploitation of the biogas potential of the feedstocks, causing significant economic losses to the biogas plants. Ammonia is mainly inhibiting the aceticlastic methanogens, while the hydrogenotrophic...... methanogens are more robust to ammonia toxicity effect. It has been shown that bioaugmentation of a pure strain of a hydrogenotrophic methanogen (i.e. Methanoculleus bourgensis) in an ammonia inhibited continuous anaerobic reactor can improve methane production more than 30%. Nevertheless, cultivation...... tolerant methanogenic culture as potential bioaugmentation inoculum in a continuous stirred tank reactor (CSTR) operating under “inhibited steady-state”, triggered by high ammonia levels (5 g NH4+-N L-1). The results of the current study established for the first time that bioaugmentation of an enriched...

  5. Adaptation of the genetically tractable malaria pathogen Plasmodium knowlesi to continuous culture in human erythrocytes

    KAUST Repository

    Moon, Robert

    2012-12-24

    Research into the aetiological agent of the most widespread form of severe malaria, Plasmodium falciparum, has benefitted enormously from the ability to culture and genetically manipulate blood-stage forms of the parasite in vitro. However, most malaria outside Africa is caused by a distinct Plasmodium species, Plasmodium vivax, and it has become increasingly apparent that zoonotic infection by the closely related simian parasite Plasmodium knowlesi is a frequent cause of life-threatening malaria in regions of southeast Asia. Neither of these important malarial species can be cultured in human cells in vitro, requiring access to primates with the associated ethical and practical constraints. We report the successful adaptation of P. knowlesi to continuous culture in human erythrocytes. Human-adapted P. knowlesi clones maintain their capacity to replicate in monkey erythrocytes and can be genetically modified with unprecedented efficiency, providing an important and unique model for studying conserved aspects of malarial biology as well as species-specific features of an emerging pathogen.

  6. Development of a Continuous Phytoplankton Culture System for Ocean Acidification Experiments

    Directory of Open Access Journals (Sweden)

    Cathryn Wynn-Edwards

    2014-06-01

    Full Text Available Around one third of all anthropogenic CO2 emissions have been absorbed by the oceans, causing changes in seawater pH and carbonate chemistry. These changes have the potential to affect phytoplankton, which are critically important for marine food webs and the global carbon cycle. However, our current knowledge of how phytoplankton will respond to these changes is limited to a few laboratory and mesocosm experiments. Long-term experiments are needed to determine the vulnerability of phytoplankton to enhanced pCO2. Maintaining phytoplankton cultures in exponential growth for extended periods of time is logistically difficult and labour intensive. Here we describe a continuous culture system that greatly reduces the time required to maintain phytoplankton cultures, and minimises variation in experimental pCO2 treatments over time. This system is simple, relatively cheap, flexible, and allows long-term experiments to be performed to further our understanding of chronic responses and adaptation by phytoplankton species to future ocean acidification.

  7. Adaptation of the genetically tractable malaria pathogen Plasmodium knowlesi to continuous culture in human erythrocytes

    KAUST Repository

    Moon, Robert; Hall, Joanna M.; Rangkuti, Farania; Ho, YungShwen; Almond, Neil M.; Mitchell, Graham Howard; Pain, Arnab; Holder, Anthony A.; Blackman, Michael J.

    2012-01-01

    Research into the aetiological agent of the most widespread form of severe malaria, Plasmodium falciparum, has benefitted enormously from the ability to culture and genetically manipulate blood-stage forms of the parasite in vitro. However, most malaria outside Africa is caused by a distinct Plasmodium species, Plasmodium vivax, and it has become increasingly apparent that zoonotic infection by the closely related simian parasite Plasmodium knowlesi is a frequent cause of life-threatening malaria in regions of southeast Asia. Neither of these important malarial species can be cultured in human cells in vitro, requiring access to primates with the associated ethical and practical constraints. We report the successful adaptation of P. knowlesi to continuous culture in human erythrocytes. Human-adapted P. knowlesi clones maintain their capacity to replicate in monkey erythrocytes and can be genetically modified with unprecedented efficiency, providing an important and unique model for studying conserved aspects of malarial biology as well as species-specific features of an emerging pathogen.

  8. Traditional fermented foods and beverages of Namibia

    Directory of Open Access Journals (Sweden)

    Jane Misihairabgwi

    2017-09-01

    Conclusion: Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.

  9. Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food.

    Science.gov (United States)

    Hong, Sung Wook; Choi, Jae Young; Chung, Kun Sub

    2012-10-01

    The bacterial community of Chungkookjang and raw rice-straw collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. Pure cultures were isolated from Chungkookjang and raw rice-straw on tryptic soy agar plates with 72 to 121 colonies and identified by 16S rDNA gene sequence analysis, respectively. The traditional culture-based method and denaturing gradient gel electrophoresis analysis of PCR-amplified 16S rDNA confirmed that Pantoea agglomerans and B. subtilis were identified as predominant in the raw rice-straw and Chungkookjang, respectively, from Iljuk district of Gyeonggi province, P. ananatis and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Wonju district of Gangwon province, and Microbacterium sp. and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Sunchang district of Jeolla province. Other strains, such as Bacillus, Enterococcus, Pseudomonas, Rhodococcus, and uncultured bacteria were also present in raw rice-straw and Chungkookjang. A comprehensive analysis of these microorganisms would provide a more detailed understanding of the biologically active components of Chungkookjang and help improve its quality. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis can be successfully applied to a fermented food to detect unculturable or more species than the culture-dependent method. This technique is an effective and convenient culture-independent method for studying the bacterial community in Chungkookjang. In this study, the bacterial community of Chungkookjang collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. © 2012 Institute of Food Technologists®

  10. Mutagenic strain improvement of aspergillus niger (MBL-1511) and optimization of cultural conditions for boosted lipolytic potential through submerged fermentation

    International Nuclear Information System (INIS)

    Sidra, A.; Aftikhar, T.

    2016-01-01

    In present study an isolated hyper producer of Aspergillus niger (MBL-1511) was treated for sodium azide mutagenesis. Results showed 147.27 % enhanced extracellular lipase activity after 150 minutes of sodium azide treatment. Wild and mutant hyper lipase producer strains were exploited to submerged fermentation (SmF). Brassica meal as an additive agro waste product to the basal medium was optimized. Experimental conditions optima were 10% inoculum size, 30 degree C temperature, 96 h rate of fermentation and pH 6 for maximum lipases production. Molasses and Ammonium nitrate were optimized as the best carbon and nitrogen sources (0.6% and 0.4%) w/v respectively and sunflower oil 1% (v/v) as better inducer. Finally, an effective mutant (MBL-1511SA-4(150 min)) having of 176.10% enhanced extracellular lipases production over wild (MBL-1511) strain was acquired. (author)

  11. Electro-Fermentation - Merging Electrochemistry with Fermentation in Industrial Applications.

    Science.gov (United States)

    Schievano, Andrea; Pepé Sciarria, Tommy; Vanbroekhoven, Karolien; De Wever, Heleen; Puig, Sebastià; Andersen, Stephen J; Rabaey, Korneel; Pant, Deepak

    2016-11-01

    Electro-fermentation (EF) merges traditional industrial fermentation with electrochemistry. An imposed electrical field influences the fermentation environment and microbial metabolism in either a reductive or oxidative manner. The benefit of this approach is to produce target biochemicals with improved selectivity, increase carbon efficiency, limit the use of additives for redox balance or pH control, enhance microbial growth, or in some cases enhance product recovery. We discuss the principles of electrically driven fermentations and how EF can be used to steer both pure culture and microbiota-based fermentations. An overview is given on which advantages EF may bring to both existing and innovative industrial fermentation processes, and which doors might be opened in waste biomass utilization towards added-value biorefineries. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Evaluation of a Multi-Parameter Sensor for Automated, Continuous Cell Culture Monitoring in Bioreactors

    Science.gov (United States)

    Pappas, D.; Jeevarajan, A.; Anderson, M. M.

    2004-01-01

    offer automated, continuous monitoring of cell cultures with a temporal resolution of 1 minute, which is not attainable by sampling via handheld blood analyzer (i-STAT). Conclusion: The resulting bias and precision found in these cell culture-based studies is comparable to Paratrend sensor clinical results. Although the large error in p02 measurements (+/-18 mm Hg) may be acceptable for clinical applications, where Paratrend values are periodically adjusted to a BGA measurement, the O2 sensor in this bundle may not be reliable enough for the single-calibration requirement of sensors used in NASA's bioreactors. The pH and pC02 sensors in the bundle are reliable and stable over the measurement period, and can be used without recalibration to measure cell cultures in rn.jcrogravity biotechnology experiments. Future work will test additional Paratrend sensors to provide statistical assessment of sensor performance.

  13. Growth of aspergillus terreus and the production of itaconic acid in batch and continuous cultures. The influence of pH

    Energy Technology Data Exchange (ETDEWEB)

    Rychtera, M.; Wase, J.D.A.

    1981-01-01

    Aspergillus terreus (NRRL 1960) was cultivated in batch and in continuous single-stage culture. The influence of pH on the growth of the organism, on the formation of itaconic acid and on the kinetics of fermentation was studied under phosphate limitation, both at controlled ph values and also when the pH was allowed to decrease in a natural way. In the pH range 1.7-3.5, the ratio of undissociated:half-dissociated acid varied from 190:1 to 1.5:1. The amount of completely dissociated acid may be regarded as negligible. In batch systems operated without pH control, an initial pH of 3.1 proved to be the most effective. Product formation under such conditions started at a point where the exponential growth phase commenced and was described by a zero-order equation. The maximum itaconic acid production rate was shifted behind maximum growth rate. The continuous single-stage system was first order with respect to product formation. At pH greater than 3.1, a number of aberrant and pellet forms of the mould occurred, resulting in decreased acid production. (Refs. 41).

  14. Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

    Directory of Open Access Journals (Sweden)

    Hana Šulcerová

    2009-01-01

    Full Text Available Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days. Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010 and (P < 0,001. During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by

  15. Influences of religion and culture on continuing bonds in a sample of British Muslims of Pakistani origin.

    Science.gov (United States)

    Hussein, Hanan; Oyebode, Jan R

    2009-11-01

    This study considered the nature of continuing bonds with deceased relatives in a sample of Pakistani Muslims living in the United Kingdom. Ten participants were interviewed following a cultural psychology approach and transcripts were analyzed using grounded theory methodology. Dreaming, talking with others about the deceased, following the deceased's example, keeping memories and mementos, and doing actions thought to help the deceased were forms of continued relationship found. These were intertwined with the process of grieving and were influenced by the family, culture, and religion. Religion was a strong influence on the prominence given by participants to finishing well and on the notion of doing actions thought to help the deceased. Cultural mores, such as the community, and collectivist ethos and the expectation that emotion would be expressed around the time of death, were found to be supportive for some but sources of tension for other participants. Expressing a continuing bond through following the deceased's example so as to make them proud or happy seemed to be reinforced by cultural roots in respect for elders. Participants gave instances of tensions in areas such as expression of emotion and communality versus individualism that arose as a result of their position between two cultural frameworks, some illustrating how assimilation into the host culture set up conflict with the expected norms of their family/ancestral culture. The study highlights how understanding different cultural and religious influences may enrich the concept of continuing bonds.

  16. Controlling light-use by Rhodobacter capsulatus continuous cultures in a flat-panel photobioreactor

    NARCIS (Netherlands)

    Hoekema, S.; Douma, R.D.; Janssen, M.G.J.; Tramper, J.; Wijffels, R.H.

    2006-01-01

    The main bottleneck in scale-up of phototrophic fermentation is the low efficiency of light energy conversion to the desired product, which is caused by an excessive dissipation of light energy to heat. The photoheterotrophic formation of hydrogen from acetate and light energy by the microorganism

  17. Enhanced acetic acid production from manalagi apple (Malus sylvestris mill) by mixed cultures of Saccharomyces cerevisiae and Acetobacter aceti in submerged fermentation

    Science.gov (United States)

    Rosada, K. K.

    2018-05-01

    The production of acetic acid from Manalagi apple was studied using a mixed culture of S. cerevisiae and A. aceti by submerged fermentation technique. Determination of the best conditions for producing acetic acid was performed by stratified optimization with variations that were made on the concentration of the initial sugar addition to the medium (0%, 10%, 20% w/v), the ratio of the number of inocula S. cerevisiae and A. aceti (7:3, 1:1, 3:7), and agitation rate (80 and 160 rpm). All experiments were done by using the initial pH medium of 4.5 and incubated at room temperature (28±2oC) for 14 days. The concentration of reducing sugar, alcohol, acetic acid, and the pH were measured every 48 hours. The efficiency of sugar conversion to acetic acid with the addition of initial sugar 0%, 10%, and20%were 233%, 46.6%, and 6.4% respectively after ten days of incubation. Overall, the result showed that the highest acetic acid was produced from Manalagi apple juice when no sugar was added, using seven parts of S. cerevisiae to three parts of A. aceti and agitation rate of 160 rpm on the tenth day of fermentation. Under these conditions, glucose conversion efficiency to acetic acid increased to 362%.

  18. Exploitation of dark fermented effluent of cheese whey by co-culture of Rhodobacter sphaeroides and Bacillus firmus for photo-hydrogen production.

    Science.gov (United States)

    Pandey, A; Pandey, A

    2017-07-31

    In this study photo-hydrogen production from cheese whey dark fermentation (DF) effluent by the co-culture of Rhodobacter sphaeroides -NMBL-01 and Bacillus firmus - NMBL-03 has been reported. The effect of pH, initial chemical oxygen demand (COD) and the concentration effect of FeSO4.7H2O on photo-hydrogen production have been investigated. The end products of dark fermentation effluent of cheese whey were mainly comprised of soluble organic acids, i.e. butyric acid and lactic acid. The batch process was carried out under light intensity of 2.5 kLux at 32 ± 2oC without any addition of extra carbon and nitrogen source. The single parameter optimization studies revealed optimum pH 6.5, initial COD 4.71 g/L and supplementation of Fe2+ concentration 100 mg/L. The maximum cumulative hydrogen production and yield were found to be 469 ± 45.8 ml H2/L and 146.56 ± 14.31 ml H2/g COD reduced (67.9% reduction in COD) respectively. The mutual interactions among the process parameters were also investigated by three factorial Box-Behnken design of response surface methodology. The optimized experimental values were found concurrent with the calculated values obtained from the theoretical model.

  19. Bifurcations of a periodically forced microbial continuous culture model with restrained growth rate

    Science.gov (United States)

    Ren, Jingli; Yuan, Qigang

    2017-08-01

    A three dimensional microbial continuous culture model with a restrained microbial growth rate is studied in this paper. Two types of dilution rates are considered to investigate the dynamic behaviors of the model. For the unforced system, fold bifurcation and Hopf bifurcation are detected, and numerical simulations reveal that the system undergoes degenerate Hopf bifurcation. When the system is periodically forced, bifurcation diagrams for periodic solutions of period-one and period-two are given by researching the Poincaré map, corresponding to different bifurcation cases in the unforced system. Stable and unstable quasiperiodic solutions are obtained by Neimark-Sacker bifurcation with different parameter values. Periodic solutions of various periods can occur or disappear and even change their stability, when the Poincaré map of the forced system undergoes Neimark-Sacker bifurcation, flip bifurcation, and fold bifurcation. Chaotic attractors generated by a cascade of period doublings and some phase portraits are given at last.

  20. Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food

    DEFF Research Database (Denmark)

    Compaor, C.S.; Nielsen, D.S.; Sawadogo-Lingani, H.

    2013-01-01

    . Methods and Results: The strains were identified by gyrB gene sequencing and phenotypic tests as B. amyloliquefaciens ssp. plantarum. Their antimicrobial activity was determined by the agar spot and well assay, being inhibitory to a wide range of Gram-positive and Gram-negative pathogenic bacteria....... They produced several lipopeptide antibiotics and showed good potential for biological control of Bikalga. Significance and Impact of the Study: Pathogenic bacteria often occur in spontaneous food fermentations. This is the first report to identify indigenous B. amyloliquefaciens ssp. plantarum strains...

  1. Culture and Continuing Bonds: A Prospective Comparison of Bereavement in the United States and the People's Republic of China

    Science.gov (United States)

    Lalande, Kathleen M.; Bonanno, George A.

    2006-01-01

    There has been an increased interest and debate regarding the adaptiveness of continuing bonds with the deceased. The authors used data from a cross-cultural study of 61 participants from the United States (US) and 58 participants from the People's Republic of China (PRC) who completed measures of continuing bonds and adjustment at 4 and 18 months…

  2. Enhancement of fructosyltransferase and fructooligosaccharides production by A. oryzae DIA-MF in Solid-State Fermentation using aguamiel as culture medium.

    Science.gov (United States)

    Muñiz-Márquez, Diana B; Contreras, Juan C; Rodríguez, Raúl; Mussatto, Solange I; Teixeira, José A; Aguilar, Cristóbal N

    2016-08-01

    The aim of this work was to improve the production of fructosyltransferase (FTase) by Solid-State Fermentation (SSF) using aguamiel (agave sap) as culture medium and Aspergillus oryzae DIA-MF as producer strain. SSF was carried out evaluating the following parameters: inoculum rate, incubation temperature, initial pH and packing density to determine the most significant factors through Box-Hunter and Hunter design. The significant factors were then further optimized using a Box-Behnken design and response surface methodology. The maximum FTase activity (1347U/L) was obtained at 32°C, using packing density of 0.7g/cm(3). Inoculum rate and initial pH had no significant influence on the response. FOS synthesis applying the enzyme produced by A. oryzae DIA-MF was also studied using aguamiel as substrate. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Gene expression of Escherichia coli in continuous culture during adaptation to artificial sunlight.

    Science.gov (United States)

    Berney, Michael; Weilenmann, Hans-Ulrich; Egli, Thomas

    2006-09-01

    Escherichia coli growing in continuous culture under continuous UVA irradiation exhibits growth inhibition with a subsequent adaptation to the stress. Transcriptome analysis was performed during transient growth inhibition and in the UVA light-adapted growth state. The results indicate that UVA light induces stringent response and an additional response that includes the upregulation of the synthesis of valine, isoleucine, leucine, phenylalanine, histidine and glutamate. The induction of several SOS response-genes strongly points to DNA damage as a result of UVA exposure. The involvement of oxidative stress was observed with the induction of ahpCF. Taken together it supports the hypothesis of the production of reactive oxygen species by UVA light. In the UVA-adapted cell population strong repression of the acid tolerance response was found. We identified the enzyme chorismate mutase as a possible chromophore for UVA light-inactivation and found strong repression of the pyrBI operon and the gene mgtA encoding for an ATP-dependent Mg2+ transporter. Furthermore, our results indicate that the role of RpoS may not be as important in the adaptation of E. coli to UVA light as it was implicated by previous results with starved cells, but that RpoS might be of crucial importance for the resistance under transient light exposure.

  4. The effect of inactivated Lactobacillus LB fermented culture medium on symptom severity: observational investigation in 297 patients with diarrhea-predominant irritable bowel syndrome.

    Science.gov (United States)

    Tarrerias, A L; Costil, V; Vicari, F; Létard, J C; Adenis-Lamarre, P; Aisène, A; Batistelli, D; Bonnaud, G; Carpentier, S; Dalbiès, P; Ecuer, S; Etienne, J; Fantoli, M; Grunberg, B; Lannoy, P; Lapuelle, J; Margulies, A; Neumeier, M; Rouillon, J M; Schmets, L; Pingannaud, M P; Coulom, P; Kholer, F; Canard, J M

    2011-01-01

    Little is known about the intensity of symptoms of diarrhea-predominant IBS (IBS-D) or the consequences of the disease on patients' health-related quality of life (HRQOL). This observational investigation assessed the symptoms (abdominal pain, bloating, number of stools per day, and stool consistency), impact on HRQOL, and consequence on anal continence in 297 patients with IBS-D before and after 1 month of probiotic treatment with Lacteol (inactivated Lactobacillus LB plus fermented culture medium). Functional assessment using a standardized visual analogue scale in order to quantify abdominal pain, bloating, and quality of life before and after 1 month of treatment with 2 capsules/day of Lacteol. The number of symptomatic days per week, number of stools, consistency of stools, secondary fecal incontinence rate, and potential trigger effect of food were quantified. A χ2 test was used to compare qualitative data and the variance of quantitative criteria was analyzed. The pain score decreased from 4.46±0.15 on a scale of 0-10 before treatment to 2.8±0.14 after treatment (pspices, and 4% to sugar. This observational investigation shed new light on patients with IBS-D, the HRQOL of which is altered by a fecal incontinence rate twice as high as that of the general population. Correlation with diet is confirmed by 1 out of 2 patients reporting poor tolerance of fiber and dairy products. Nutritional management should thus be part of these patients' treatment. Inactivated Lactobacillus LB plus fermented culture medium is a probiotic drug that has been used by physicians for a long time to treat patients with diarrhea. Strongly concentrated, it has no side effects and seems to help these patients. Due to a strong placebo effect in patients with this pathology, however, a controlled study is necessary to confirm this result. Copyright © 2011 S. Karger AG, Basel.

  5. Optimization of cultural conditions for the production of alpha amylase by aspergillus niger (btm-26) in solid state fermentation

    International Nuclear Information System (INIS)

    Abdullah, R.; Shaheen, N.; Iqtedar, M.; Naz, S.

    2014-01-01

    The present study deals with the isolation, screening and selection of native fungal strain for the alpha amylase production. Forty fungal strains were isolated from different soil samples. These strains were initially screened qualitatively on starch agar medium and quantitative screening was carried out in solid state fermentation. A strain of Aspergillus niger showing maximum production (432 +- 0.9 U/ml/min) of enzyme was selected and assigned the code BTM-26. The yield on various agricultural products, namely, coconut oil cake (COC), rice bran (RB), vegetable wastes or banana peel and wheat bran (WB) was compared. Wheat bran proved to be the best substrate for alpha amylase production. The effect of incubation temperature, initial pH, and inoculum size was investigated for the enzyme production. The maximum enzyme production was obtained at 30 degree C, pH 5, and inoculum size of 1 ml. The rate of fermentation was also studied and the highest yield of enzyme was obtained after 72 h of inoculation. Addition of 1.5% lactose as carbon source and 0.2% (NH/sub 4/)2SO/sub 4/ and 0.3% yeast extract as inorganic and organic nitrogen sources respectively gave enzyme production 990 +- 0.81 U/ml/min which reflects about 1.87 fold increase in alpha amylase production as compared to the medium containing wheat bran alone as substrate. (author)

  6. Culture-Independent Analyses Reveal Novel Anaerolineaceae as Abundant Primary Fermenters in Anaerobic Digesters Treating Waste Activated Sludge

    Directory of Open Access Journals (Sweden)

    Simon J. McIlroy

    2017-06-01

    Full Text Available Anaerobic digestion for biogas production is reliant on the tightly coupled synergistic activities of complex microbial consortia. Members of the uncultured A6 phylotype, within the phylum Chloroflexi, are among the most abundant genus-level-taxa of mesophilic anaerobic digester systems treating primary and surplus sludge from wastewater treatment plants, yet are known only by their 16S rRNA gene sequence. This study applied metagenomics to obtain a complete circular genome (2.57 Mbp from a representative of the A6 taxon. Preliminary annotation of the genome indicates these organisms to be anaerobic chemoorganoheterotrophs with a fermentative metabolism. Given their observed abundance, they are likely important primary fermenters in digester systems. Application of fluorescence in situ hybridisation probes designed in this study revealed their morphology to be short filaments present within the flocs. The A6 were sometimes co-located with the filamentous Archaea Methanosaeta spp. suggesting potential undetermined synergistic relationships. Based on its genome sequence and morphology we propose the species name Brevefilum fermentans gen. nov. sp. nov.

  7. Simultaneous production of acetate and methane from glycerol by selective enrichment of hydrogenotrophic methanogens in extreme-thermophilic (70 °C) mixed culture fermentation

    International Nuclear Information System (INIS)

    Zhang, Fang; Zhang, Yan; Chen, Yun; Dai, Kun; Loosdrecht, Mark C.M. van; Zeng, Raymond J.

    2015-01-01

    Highlights: • Simultaneous production of acetate and methane from glycerol was investigated. • Acetate accounted for more than 90% of metabolites in liquid solutions. • The maximum concentration of acetate was above 13 g/L. • 93% of archaea were hydrogenotrophic methanogens. • Thermoanaerobacter was main bacterium and its percentage was 92%. - Abstract: The feasibility of simultaneous production of acetate and methane from glycerol was investigated by selective enrichment of hydrogenotrophic methanogens in an extreme-thermophilic (70 °C) fermentation. Fed-batch experiments showed acetate was produced at the concentration up to 13.0 g/L. A stable operation of the continuous stirred tank reactor (CSTR) was reached within 100 days. Acetate accounted for more than 90 w/w% of metabolites in the fermentation liquid. The yields of methane and acetate were close to the theoretical yields with 0.74–0.80 mol-methane/mol-glycerol and 0.63–0.70 mol-acetate/mol-glycerol. The obtained microbial community was characterized. Hydrogenotrophic methanogens, mainly Methanothermobacter thermautotrophicus formed 93% of the methanogenogenic community. This confirms that a high temperature (70 °C) could effectively select for hydrogenotrophic methanogenic archaea. Thermoanaerobacter spp. was the main bacterium forming 91.5% of the bacterial population. This work demonstrated the conversion of the byproduct of biodiesel production, glycerol, to acetate as a chemical and biogas for energy generation

  8. Improving the Fermentation Production of the Individual Key Triterpene Ganoderic Acid Me by the Medicinal Fungus Ganoderma lucidum in Submerged Culture

    Directory of Open Access Journals (Sweden)

    Gao-Qiang Liu

    2012-10-01

    Full Text Available Enhanced ganoderic acid Me (GA-Me, an important anti-tumor triterpene yield was attained with the medicinal fungus Ganoderma lucidum using response surface methodology (RSM. Interactions were studied with three variables, viz. glucose, peptone and culture time using a Central Composite Design (CCD. The CCD contains a total of 20 experiments with the first 14 experiments organized in a fractional factorial design, with the experimental trails from 15 to 20 involving the replications of the central points. A polynomial model, describing the relationships between the yield of GA-Me and the three factors in a second-order equation, was developed. The model predicted the maximum GA-Me yield of 11.9 mg·L−1 for glucose, peptone, culture time values of 44.4 g·L−1, 5.0 g·L−1, 437.1 h, respectively, and a maximum GA-Me yield of 12.4 mg·L−1 was obtained in the validation experiment, which represented a 129.6% increase in titre compared to that of the non-optimized conditions. In addition, 11.4 mg·L−1 of GA-Me was obtained in a 30-L agitated fermenter under the optimized conditions, suggesting the submerged culture conditions optimized in the present study were also suitable for GA-Me production on a large scale.

  9. Solid substrate fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Tengerdy, R P

    1985-04-01

    Solid Substrate Fermentation (SSF) describes the microbiological tranformation of biological materials in their natural state, in contrast with liquid or submerged fermentations which are carried out in dilute solutions or slurries. The most important industrial microorganisms used in SSF are filamentous fungi and the critical factors in their growth are the control of the moisture level and the temperature. Traditionally, most SSFs are conducted in shallow trays (so that heat build up is avoided) and stacked in a moist chamber, however, the modern SSF should be able to mix large amounts of substrate for a uniform fermentation, maximum automization scale-up of the process, continuous operation and fermentation control and a promising new design is the Helical screw fermenter. At the present time SSF is used in the production of foods (e.g. mushrooms and oriental foods) in municipal, agricultural and industrial solid waste disposal and in the production of enzymes and speciality chemicals but it does not seem likely that it will replace prevalent liquid fermentation technologies. 29 references.

  10. Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP

    Directory of Open Access Journals (Sweden)

    Luis J. Elizondo

    2016-03-01

    Full Text Available The effect of lactic acid bacterial fermentation on the protein fraction of Merluccius bilinearis muscle was evaluated. The non-protein fraction increased progressively with corresponding decreases in the percentage protein (dry weight indicating proteolytic activity during fermentation. Significant increases in the percentages of the amino acids cystine, isoleucine, phenylalanine and tyrosine were observed after two months of fermentation. Percentages of arginine decreased significantly after one week and again after two months of fermentation.

  11. Novel Method of Lactic Acid Production by Electrodialysis Fermentation

    OpenAIRE

    Hongo, Motoyoshi; Nomura, Yoshiyuki; Iwahara, Masayoshi

    1986-01-01

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

  12. Xylanase and feruloyl esterase from actinomycetes cultures could enhance sugarcane bagasse hydrolysis in the production of fermentable sugars.

    Science.gov (United States)

    Rahmani, Nanik; Kahar, Prihardi; Lisdiyanti, Puspita; Hermiati, Euis; Lee, Jaemin; Yopi; Prasetya, Bambang; Ogino, Chiaki; Kondo, Akihiko

    2018-02-23

    The addition of enzymes that are capable of degrading hemicellulose has a potential to reduce the need for commercial enzymes during biomass hydrolysis in the production of fermentable sugars. In this study, a high xylanase producing actinomycete strain (Kitasatospora sp. ID06-480) and the first ethyl ferulate producing actinomycete strain (Nonomuraea sp. ID06-094) were selected from 797 rare actinomycetes, respectively, which were isolated in Indonesia. The addition (30%, v/v) of a crude enzyme supernatant from the selected strains in sugarcane bagasse hydrolysis with low-level loading (1 FPU/g-biomass) of Cellic® CTec2 enhanced both the released amount of glucose and reducing sugars. When the reaction with Ctec2 was combined with crude enzymes containing either xylanase or feruloyl esterase, high conversion yield of glucose from cellulose at 60.5% could be achieved after 72 h-saccharification.

  13. OPTIMIZATION OF THE CULTURE CONDITIONS FOR TANNASE PRODUCTION BY Aspergillus sp. GM4 UNDER SOLID-STATE FERMENTATION

    Directory of Open Access Journals (Sweden)

    Patrícia Nirlane da Costa Souza

    2015-03-01

    Full Text Available The production of tannase by Aspergillus sp. GM4 under solid-state fermentation (SSF  was investigated using different vegetables leaves such as mango, jamun, coffee and agricultural residues such as coffee husks, rice husks and wheat bran. Among substrates used jamun leaves yielded high tannase production. The Plackett-Burman design was conducted to evaluate the effects of 12 independent variables on the production of tannase under SSF using jamun leaves as substrate. Among these variables, incubation time, potassium nitrate and tannic acid had significant effects on enzyme production. The best incubation time was studied and others variables were optimized using the Central Composite Design. The best conditions for tannase production were: incubation time of 2 days; tannic acid 1.53% (w/w and potassium nitrate 2.71% (w/w. After the optimization process, the tannase production increased 4.65-fold. Keywords: surface response methodology; enzyme; jamun

  14. Studies on quantitative physiology of Trichoderma reesei with two-stage continuous culture for cellulase production

    Energy Technology Data Exchange (ETDEWEB)

    Ryu, D; Andreotti, R; Mandels, M; Gallo, B; Reese, E T

    1979-11-01

    By employing a two-stage continuous-culture system, some of the more important physiological parameters involved in cellulase biosynthesis have been evaluated with an ultimate objective of designing an optimally controlled cellulase process. The two-stage continuous-culture system was run for a period of 1350 hr with Trichoderma reesei strain MCG-77. The temperature and pH were controlled at 32/sup 0/C and pH 4.5 for the first stage (growth) and 28/sup 0/C and pH 3.5 for the second stage (enzyme production). Lactose was the only carbon source for both stages. The ratio of specific uptake rate of carbon to that of nitrogen, Q(C)/Q(N), that supported good cell growth ranged from 11 to 15, and the ratio for maximum specific enzyme productivity ranged from 5 to 13. The maintenance coefficients determined for oxygen, M/sub 0/, and for carbon source, M/sub c/, are 0.85 mmol O/sub 2//g biomass/hr and 0.14 mmol hexose/g biomass/hr, respectively. The yield constants determined are: Y/sub X/O/ = 32.3 g biomass/mol O/sub 2/, Y/sub X/C/ = 1.1 g biomass/g C or Y/sub X/C/ = 0.44 g biomass/g hexose, Y/sub X/N/ = 12.5 g biomass/g nitrogen for the cell growth stage, and Y/sub X/N/ = 16.6 g biomass/g nitrogen for the enzyme production stage. Enzyme was produced only in the second stage. Volumetric and specific enzyme productivities obtained were 90 IU/liter/hrand 8 IU/g biomass/hr, respectively. The maximum specific enzyme productivity observed was 14.8 IU/g biomass/hr. The optimal dilution rate in the second stage that corresponded to the maximum enzyme productivity was 0.026 approx. 0.028 hr/sup -1/, and the specific growth rate in the second stage that supported maximum specific enzyme productivity was equal to or slightly less than zero.

  15. Effect of supplemental yeast culture and dietary starch content on rumen fermentation and digestion in dairy cows.

    Science.gov (United States)

    Dias, A L G; Freitas, J A; Micai, B; Azevedo, R A; Greco, L F; Santos, J E P

    2018-01-01

    The objectives of this experiment were to evaluate the effect of feeding a culture of Saccharomyces cerevisiae on rumen metabolism and digestibility when cows are fed diets varying in starch content. Four lactating Holstein cows were assigned to a 4 × 4 Latin square design with a 2 × 2 factorial arrangement of treatments. Treatments were low starch (LS; 23% of diet DM) and no yeast culture (YC; LS-control), LS and 15 g of YC/d (LS-YC), high starch (HS; 29% of diet DM) and no YC (HS-control), and HS and 15 g of YC/d (HS-YC). Periods lasted 28 d, with the last 9 d for data collection. Days 20 to 24 were used to determine production, nutrient flow, and digestibility. On d 25, 3 kg of corn grain DM was placed in the rumen 1 h before the morning feeding, and yields of milk and milk components were measured after the challenge. Blood was sampled -1, 3, 7, and 11 h relative to the morning feeding on d 24 and 25. Rumen pH was measured continuously on d 24 and 25. Rumen papillae were collected on d 24 and 28 to quantify mRNA expression of select genes. Supplementing YC increased yields of milk (26.3 vs. 29.6 kg/d), energy-corrected milk (ECM; 26.5 vs. 30.3 kg/d), fat (0.94 vs. 1.08 kg/d), true protein (0.84 vs. 0.96 kg/d), and ECM/dry matter intake (1.15 vs. 1.30) compared with the control but did not affect dry matter intake (22.6 vs. 22.9 kg/d). Cows fed HS had increased milk true protein percentage (3.18 vs. 3.31%) and yield (0.87 vs. 0.94 kg/d) compared with cows fed LS. Feeding HS-YC increased the proportion of dietary N incorporated into milk true protein from 24.9% in the other 3 treatments to 29.6%. Feeding HS increased the concentration of propionate (21.7 vs. 32.3 mM) and reduced that of NH 3 -N (8.3 vs. 6.7 mg/dL) in rumen fluid compared with the control, and combining HS with YC in HS-YC tended to increase microbial N synthesis compared with LS-YC (275 vs. 322 g/d). Supplementing YC to cows fed HS reduced plasma haptoglobin and rumen lactate concentrations

  16. Butanol by fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Hongo, M

    1960-07-19

    BuOH is produced by inoculating a carbohydrate mash with Clostridium saccharoperbutylacetonicum (ATCC 13564), fermenting the inoculated mash, and recovering the BuOH by fractional distillation. Thus, a medium containing sugar 4, (NH/sub 4/)/sub 2/SO/sub 4/ 0.2, Ca superphosphate 0.1, and CoCO/sub 3/ 0.3% is inoculated with a C. saccharoperbutylacetonicum culture and cultivated at 30/sup 0/ until the acidity begins to decrease. Then the culture is transferred to a second medium of similar composition. This transfer is repeated a third time, and then the culture is transferred to the main mash (same composition) and fermented for 60 hours at 30/sup 0/. The yield of BuOH is 11.5 g/1 or 25.5% of the sugar supplied.

  17. Salame elaborado com Lactobacillus plantarum fermentado em meio de cultura de plasma suíno Salami sausage prepared with Lactobacillus plantarum fermented in porcine plasma culture medium

    Directory of Open Access Journals (Sweden)

    Paulo Cezar Bastianello Campagnol

    2007-12-01

    Full Text Available Este trabalho teve por objetivo produzir uma cultura starter com uma cepa de Lactobacillus plantarum em um meio de cultura com plasma suíno e verificar a viabilidade de sua aplicação em salame. O meio de cultura foi preparado com plasma suíno e água destilada (1:1, pH 11,0. Após a esterilização, 300 mL foram adicionados de 400 mL de uma solução estéril de glicose e difosfato de potássio. A cepa de Lb. plantarum foi semeada no meio de cultura e submetida à fermentação em pH 7,0, durante 36 horas (100 rpm, 37 ± 0,1 °C. Ao alcançar a fase estacionária, a cultura foi centrifugada e ressuspendida em leite desnatado estéril, liofilizada e aplicada em salame. A influência do inóculo foi avaliada nas características microbiológicas, físico-químicas e sensoriais de salames. Os resultados encontrados foram comparados com tratamentos sem adição de cultura starter e com uma cultura comercial. O microrganismo Lb. plantarum teve um crescimento máximo de 9,82 Log UFC.mL-1, após 30 horas de fermentação. Os salames elaborados com a cultura starter produzida apresentaram uma queda de pH significativamente maior, e menor valor de atividade de água que os demais tratamentos. O microrganismo Lb. plantarum melhorou significativamente o sabor dos salames.The purpose of this work was to produce a starter culture with a strain of Lactobacillus plantarum in a porcine plasma culture medium and ascertain the viability of applying it in salami sausage. The culture medium was prepared with porcine plasma and distilled water (1:1, pH 11.0. After sterilization, 300 mL were added of 400 mL of a sterile solution of glucose and potassium diphosphate. The Lb. plantarum strain was inoculated into the culture medium and subjected to fermentation at pH 7.0 for 36 hours (100 rpm, 37 ± 0.1 °C. When the stationary phase was reached, the culture was centrifuged and resuspensed in sterile skimmed milk, lyophilized and applied to salami. An evaluation was

  18. Effect of pH buffering capacity and sources of dietary sulfur on rumen fermentation, sulfide production, methane production, sulfate reducing bacteria, and total Archaea in in vitro rumen cultures.

    Science.gov (United States)

    Wu, Hao; Meng, Qingxiang; Yu, Zhongtang

    2015-06-01

    The effects of three types of dietary sulfur on in vitro fermentation characteristics, sulfide production, methane production, and microbial populations at two different buffer capacities were examined using in vitro rumen cultures. Addition of dry distilled grain with soluble (DDGS) generally decreased total gas production, degradation of dry matter and neutral detergent fiber, and concentration of total volatile fatty acids, while increasing ammonia concentration. High buffering capacity alleviated these adverse effects on fermentation. Increased sulfur content resulted in decreased methane emission, but total Archaea population was not changed significantly. The population of sulfate reducing bacteria was increased in a sulfur type-dependent manner. These results suggest that types of dietary sulfur and buffering capacity can affect rumen fermentation and sulfide production. Diet buffering capacity, and probably alkalinity, may be increased to alleviate some of the adverse effects associated with feeding DDGS at high levels. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Yeast ecology of Kombucha fermentation.

    Science.gov (United States)

    Teoh, Ai Leng; Heard, Gillian; Cox, Julian

    2004-09-01

    Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products and identified using conventional biochemical and physiological tests. During the fermentation of each of the four products, yeasts were enumerated from both the cellulosic pellicle and liquor of the Kombucha. The number and diversity of species varied between products, but included Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. While these yeast species are known to occur in Kombucha, the enumeration of each species present throughout fermentation of each of the four Kombucha cultures demonstrated for the first time the dynamic nature of the yeast ecology. Kombucha fermentation is, in general, initiated by osmotolerant species, succeeded and ultimately dominated by acid-tolerant species.

  20. Effects of Culture and 2-Hydroxy-4-(Methylthio-Butanoic Acid on Rumen Fermentation and Microbial Populations between Different Roughage Sources

    Directory of Open Access Journals (Sweden)

    H. Sun

    2014-09-01

    Full Text Available An in vitro experiment was conducted to evaluate the effects of Aspergillus oryzae culture (AOC and 2-hydroxy-4-(methylthio-butanoic acid (HMB on rumen fermentation and microbial populations between different roughage sources. Two roughage sources (Chinese wild rye [CWR] vs corn silage [CS] were assigned in a 2×3 factorial arrangement with HMB (0 or 15 mg and AOC (0, 3, or 6 mg. Gas production (GP, microbial protein (MCP and total volatile fatty acid (VFA were increased in response to addition of HMB and AOC (p<0.01 for the two roughages. The HMB and AOC showed inconsistent effects on ammonia-N with different substrates. For CWR, neither HMB nor AOC had significant effect on molar proportion of individual VFA. For CS, acetate was increased (p = 0.02 and butyrate was decreased (p<0.01 by adding HMB and AOC. Increase of propionate was only occurred with AOC (p<0.01. Populations of protozoa (p≤0.03 and fungi (p≤0.02 of CWR were differently influenced by HMB and AOC. Percentages of F. succinogenes, R. albus, and R. flavefaciens (p<0.01 increased when AOC was added to CWR. For CS, HMB decreased the protozoa population (p = 0.01 and increased the populations of F. succinogenes and R. albus (p≤0.03. Populations of fungi, F. succinogenes (p = 0.02 and R. flavefacien (p = 0.03 were increased by adding AOC. The HMB×AOC interactions were noted in MCP, fungi and R. flavefacien for CWR and GP, ammonia-N, MCP, total VFA, propionate, acetate/propionate (A/P and R. albus for CS. It is inferred that addition of HMB and AOC could influence rumen fermentation of forages by increasing the number of rumen microbes.

  1. Effects of Aspergillus Oryzae Culture and 2-Hydroxy-4-(Methylthio)-Butanoic Acid on In vitro Rumen Fermentation and Microbial Populations between Different Roughage Sources.

    Science.gov (United States)

    Sun, H; Wu, Y M; Wang, Y M; Liu, J X; Myung, K H

    2014-09-01

    An in vitro experiment was conducted to evaluate the effects of Aspergillus oryzae culture (AOC) and 2-hydroxy-4-(methylthio)-butanoic acid (HMB) on rumen fermentation and microbial populations between different roughage sources. Two roughage sources (Chinese wild rye [CWR] vs corn silage [CS]) were assigned in a 2×3 factorial arrangement with HMB (0 or 15 mg) and AOC (0, 3, or 6 mg). Gas production (GP), microbial protein (MCP) and total volatile fatty acid (VFA) were increased in response to addition of HMB and AOC (p<0.01) for the two roughages. The HMB and AOC showed inconsistent effects on ammonia-N with different substrates. For CWR, neither HMB nor AOC had significant effect on molar proportion of individual VFA. For CS, acetate was increased (p = 0.02) and butyrate was decreased (p<0.01) by adding HMB and AOC. Increase of propionate was only occurred with AOC (p<0.01). Populations of protozoa (p≤0.03) and fungi (p≤0.02) of CWR were differently influenced by HMB and AOC. Percentages of F. succinogenes, R. albus, and R. flavefaciens (p<0.01) increased when AOC was added to CWR. For CS, HMB decreased the protozoa population (p = 0.01) and increased the populations of F. succinogenes and R. albus (p≤0.03). Populations of fungi, F. succinogenes (p = 0.02) and R. flavefacien (p = 0.03) were increased by adding AOC. The HMB×AOC interactions were noted in MCP, fungi and R. flavefacien for CWR and GP, ammonia-N, MCP, total VFA, propionate, acetate/propionate (A/P) and R. albus for CS. It is inferred that addition of HMB and AOC could influence rumen fermentation of forages by increasing the number of rumen microbes.

  2. High-loading-substrate enzymatic hydrolysis of palm plantation waste followed by unsterilized-mixed-culture fermentation for bio-ethanol production

    Science.gov (United States)

    Bardant, Teuku Beuna; Winarni, Ina; Sukmana, Hadid

    2017-01-01

    It was desired to obtain a general formula for producing bio-ethanol from any part of lignocelluloses wastes that came from palm oil industries due to its abundance. Optimum condition that obtained by using RSM for conducting high-loading-substrate enzymatic hydrolysis of palm oil empty fruit bunch was applied to palm oil trunks and then followed by unsterilized fermentation for producing bio-ethanol. From several optimized conditions investigated, the resulted ethanol concentration could reach 7.92 %v by using 36.5 %w of palm oil trunks but the results were averagely 2.46 %v lower than palm oil empty fruit bunch. The results was statistically compared and showed best correlative coefficient at 0.808 (in scale 0-1) which support the conclusion that the optimum condition for empty fruit bunch and trunks are similar. Utilization of mixed-culture yeast was investigated to produce ethanol from unsterilized hydrolysis product but the improvement wasn't significant compares to single culture yeast.

  3. Valorization of kitchen biowaste for ethanol production via simultaneous saccharification and fermentation using co-cultures of the yeasts Saccharomyces cerevisiae and Pichia stipitis.

    Science.gov (United States)

    Ntaikou, Ioanna; Menis, Nikolaos; Alexandropoulou, Maria; Antonopoulou, Georgia; Lyberatos, Gerasimos

    2018-04-30

    The biotransformation of the pre-dried and shredded organic fraction of kitchen waste to ethanol was investigated, via co-cultures of the yeasts Saccharomyces cerevisiae and Pichia stipitis (Scheffersomyces stipitis). Preliminary experiments with synthetic media were performed, in order to investigate the effect of different operational parameters on the ethanol production efficiency of the co-culture. The control of the pH and the supplementation with organic nitrogen were shown to be key factors for the optimization of the process. Subsequently, the ethanol production efficiency from the waste was assessed via simultaneous saccharification and fermentation experiments. Different loadings of cellulolytic enzymes and mixtures of cellulolytic with amylolytic enzymatic blends were tested in order to enhance the substrate conversion efficiency. It was further shown that for solids loading up to 40% waste on dry mass basis, corresponding to 170 g.L -1 initial concentration of carbohydrates, no substrate inhibition occurred, and ethanol concentration up to 45 g.L -1 was achieved. Copyright © 2018 Elsevier Ltd. All rights reserved.

  4. Simple generic model for dynamic experiments with Saccharomyces cerevisiae in continuous culture. Decoupling between anabolism and catabolism

    DEFF Research Database (Denmark)

    Duboc, Philippe Jean; von Stockar, U.; Villadsen, John

    1998-01-01

    The dynamic behavior of a continuous culture of Saccharomyces cerevisiae subjected to a sudden increase in the dilution rate has been successfully modelled for anaerobic growth on glucose, and for aerobic growth on acetate, on ethanol, and on glucose. The catabolism responded by an immediate jump...... identified in steady state continuous cultures or during batch experiments. Only the time constant of biosynthesis regeneration, tau(x), and the time constant of catabolic capacity regeneration, tau(cat), had to be identified during transient experiments. In most experiments 7, was around 3 h, and tau(cat...

  5. Dynamic flux balance modeling of microbial co-cultures for efficient batch fermentation of glucose and xylose mixtures.

    Science.gov (United States)

    Hanly, Timothy J; Henson, Michael A

    2011-02-01

    Sequential uptake of pentose and hexose sugars that compose lignocellulosic biomass limits the ability of pure microbial cultures to efficiently produce value-added bioproducts. In this work, we used dynamic flux balance modeling to examine the capability of mixed cultures of substrate-selective microbes to improve the utilization of glucose/xylose mixtures and to convert these mixed substrates into products. Co-culture simulations of Escherichia coli strains ALS1008 and ZSC113, engineered for glucose and xylose only uptake respectively, indicated that improvements in batch substrate consumption observed in previous experimental studies resulted primarily from an increase in ZSC113 xylose uptake relative to wild-type E. coli. The E. coli strain ZSC113 engineered for the elimination of glucose uptake was computationally co-cultured with wild-type Saccharomyces cerevisiae, which can only metabolize glucose, to determine if the co-culture was capable of enhanced ethanol production compared to pure cultures of wild-type E. coli and the S. cerevisiae strain RWB218 engineered for combined glucose and xylose uptake. Under the simplifying assumption that both microbes grow optimally under common environmental conditions, optimization of the strain inoculum and the aerobic to anaerobic switching time produced an almost twofold increase in ethanol productivity over the pure cultures. To examine the effect of reduced strain growth rates at non-optimal pH and temperature values, a break even analysis was performed to determine possible reductions in individual strain substrate uptake rates that resulted in the same predicted ethanol productivity as the best pure culture. © 2010 Wiley Periodicals, Inc.

  6. The Arabic culture of Jordan and its impacts on a wider Jordanian adoption of business continuity management.

    Science.gov (United States)

    Sawalha, Ihab H; Meaton, Julia

    2012-01-01

    Culture is important to individuals and societies, as well as organisations. Failing to address cultural aspects will hinder the wider adoption and development of business continuity management (BCM) and will subsequently increase the vulnerabilities of organisations to crises, disasters and business interruptions. Three main issues are discussed in this paper. The first is the background to culture and the characteristics of the Jordanian culture. Secondly, the influence of the Arab culture on the wider adoption and development of BCM in Jordan is considered. Thirdly, the paper looks at potential factors that underpin the role of culture in the BCM process in Jordan. These issues are significant, as they represent the characteristics and influence of the Arab culture. This paper contributes to the understanding of the significance of culture in the adoption and development of BCM for organisations operating in Jordan and in the Arab world more generally. It also highlights current cultural changes and trends taking place in the Arab world in a time of huge political instability in the Middle East and Arab countries.

  7. Immobilization of Lactobacillus rhamnosus in mesoporous silica-based material: An efficiency continuous cell-recycle fermentation system for lactic acid production.

    Science.gov (United States)

    Zhao, Zijian; Xie, Xiaona; Wang, Zhi; Tao, Yanchun; Niu, Xuedun; Huang, Xuri; Liu, Li; Li, Zhengqiang

    2016-06-01

    Lactic acid bacteria immobilization methods have been widely used for lactic acid production. Until now, the most common immobilization matrix used is calcium alginate. However, Ca-alginate gel disintegrated during lactic acid fermentation. To overcome this deficiency, we developed an immobilization method in which Lactobacillus rhamnosus cells were successfully encapsulated into an ordered mesoporous silica-based material under mild conditions with a high immobilization efficiency of 78.77% by using elemental analysis. We also optimized the cultivation conditions of the immobilized L. rhamnosus and obtained a high glucose conversion yield of 92.4%. Furthermore, L. rhamnosus encapsulated in mesoporous silica-based material exhibited operational stability during repeated fermentation processes and no decrease in lactic acid production up to 8 repeated batches. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  8. Growth Model and Metabolic Activity of Brewing Yeast Biofilm on the Surface of Spent Grains: A Biocatalyst for Continuous Beer Fermentation

    Czech Academy of Sciences Publication Activity Database

    Brányik, T.; Vicente, A. A.; Kuncová, Gabriela; Podrazký, Ondřej; Dostálek, P.; Teixeira, J. A.

    2004-01-01

    Roč. 6, č. 20 (2004), s. 1733-1740 ISSN 8756-7938. [International Congress of Chemical and Process Engineering CHISA 2004 /16./. Praha, 22.08.2004-26.08.2004] Grant - others:SFRH(PT) BPD/3541/2000 Institutional research plan: CEZ:AV0Z4072921 Keywords : growth model * beer fermentation * immobilized cells Subject RIV: CE - Biochemistry Impact factor: 1.635, year: 2004

  9. Continuing the Conversation: Development of the U.S. NRC's Definition of Safety Culture and its Traits

    International Nuclear Information System (INIS)

    Barnes, Valerie; Koves, Ken

    2012-01-01

    Val Barnes gave a presentation on behalf of the US NRC and INPO. She summarised the work done by the US NRC to develop the US NRC Policy on Safety Culture. Stakeholder representatives were involved in panel sessions to develop a common definition of safety culture and define the traits of a positive safety culture. A survey-based validation study of the eight traits identified through the panel sessions was then conducted across the 63 US nuclear sites by INPO. The INPO study also examined the correlations between the safety culture traits and safety performance. Strong correlations were found for some factors (for example, the number of unplanned scrams correlated strongly with perceptions on management responsibility). The results of the survey supported the inclusion of an additional safety culture trait (questioning attitude) resulting in the following nine traits: - Leadership Safety Values and Actions. - Problem Identification and Resolution. - Personal Accountability. - Work Process. - Continuous Learning. - Environment for Raising Concerns. - Effective Safety Communication. - Respectful Work Environment. - Questioning Attitude. The US NRC has also issued a safety culture policy statement which provides the following definition: 'Nuclear safety culture is the core values and behaviors resulting from a collective commitment by leaders and individuals to emphasize safety over competing goals to ensure protection of people and the environment'. The US NRC and its regulated communities are now working on implementing the policy statement. It was concluded that the work carried out to develop the safety culture policy statement has helped to develop a common language and understanding amongst stakeholders

  10. The microbial diversity of traditional spontaneously fermented lambic beer

    OpenAIRE

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

    2014-01-01

    Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations i...

  11. Parent and Staff Expectations for Continuity of Home Practices in the Child Care Setting for Families with Diverse Cultural Backgrounds

    Science.gov (United States)

    De Gioia, Katey

    2009-01-01

    The use of childcare services for very young children (birth to three years) has increased dramatically in the past two decades (Department of Families, Community Services and Indigenous Affairs, 2004). This article investigates the expectations for cultural continuity of caregiving practices (with particular emphasis on sleep and feeding) between…

  12. Influence of Dilution Rate on Enzymes of Intermediary Metabolism in Two Freshwater Bacteria Grown in Continuous Culture

    NARCIS (Netherlands)

    Matin, A.; Grootjans, A.; Hogenhuis, H.

    1976-01-01

    Two freshwater bacteria, a Pseudomonas sp. and a Spirillum sp., were grown in continuous culture under steady-state conditions in L-lactate-, succinate-, ammonium- or phosphate-limited media. In Pseudomonas sp., NAD-independent and NAD-dependent L-lactate dehydrogenases, aconitase, isocitrate

  13. Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)

    OpenAIRE

    Elizondo, Luis J.

    2016-01-01

    The effect of lactic acid bacterial fermentation on the protein fraction of Merluccius bilinearis muscle was evaluated. The non-protein fraction increased progressively with corresponding decreases in the percentage protein (dry weight) indicating proteolytic activity during fermentation. Significant increases in the percentages of the amino acids cystine, isoleucine, phenylalanine and tyrosine were observed after two months of fermentation. Percentages of arginine decreased significantly aft...

  14. Forum: Cultural Identity and (Dis)Continuities of Children of Immigrant Communities

    Science.gov (United States)

    Obsiye, Mohamed; Cook, Rachel

    2016-01-01

    Susan Harper's study centres on "funds of knowledge" as a pedagogical resource for the development of a science curriculum, drawing on Karen refugee parents' cultural knowledge and identity. She argues that engagement in this process helps the parent generation of this community to "rebuild their cultural resilience" and cope…

  15. Effect of the nutritional status of semi-continuous microalgal cultures on the productivity and biochemical composition of Brachionus plicatilis.

    Science.gov (United States)

    Ferreira, Martiña; Seixas, Pedro; Coutinho, Paula; Fábregas, Jaime; Otero, Ana

    2011-12-01

    The rotifer Brachionus plicatilis was cultured using the microalga Isochrysis aff. galbana clone T-ISO as feed. T-ISO was cultured semi-continuously with daily renewal rates of 10%, 20%, 30%, 40%, and 50% of the volume of cultures. The increase of renewal rate led to increasing nutrient and light availability in microalgal cultures, which caused differences in the biochemical composition of microalgal biomass. Growth rate, individual dry weight, organic content, and biomass productivity of rotifer cultures increased in response to higher growth rate in T-ISO cultures. Rotifer growth rate showed a strong negative correlation (R² = 0.90) with the C/N ratio of microalgal biomass. Rotifer dry weight was also affected by nutrient availability of T-ISO cultures, increasing up to 50% from nutrient-limited to nutrient-sufficient conditions. Consequently, biomass productivity of rotifer cultures increased more than twofold with the increase of renewal rate of T-ISO cultures. Rotifer organic content underwent the same trend of total dry weight. Maximum content of polyunsaturated fatty acids was reached in rotifers fed T-ISO from the renewal rate of 40%, with percentages of docosahexaenoic acid (22:6ω-3, DHA) and eicosapentaenoic acid (20:5ω-3, EPA) of 11% and 5% of total fatty acids, respectively. Selecting the most appropriate conditions for microalgal culture can therefore enhance the nutritive quality of microalgal biomass, resulting in a better performance of filter feeders and their nutrient content, and may constitute a useful tool to improve the rearing of fish larvae and other aquaculture organisms that require live feed in some or all the stages of their life cycle.

  16. Fermentation of non-sterilized fish biomass with a mixed culture of film-forming yeasts and lactobacilli and its effect on innate and adaptive immunity in mice.

    Science.gov (United States)

    Inoue, Shigeaki; Suzuki-Utsunomiya, Kyoko; Komori, Yukako; Kamijo, Akemi; Yumura, Isao; Tanabe, Koudai; Miyawaki, Ayumi; Koga, Kunimasa

    2013-12-01

    Non-sterilized fish waste containing fish bones was fermented using combined starter cultures of film-forming yeast (Candida ethanolica) and lactic acid bacteria (LAB; Lactobacillus casei and Lactobacillus rhamnosus) in order to obtain a liquefied fermented broth without spoiling. During the entire fermentation, the number of LAB cells was maintained at a high level (6 × 10(8)-5 × 10(7) cells/ml). Although the number of general bacteria was 10(6)cell/ml after adding non-sterilized fish biomass, its growth was suppressed to be 1-3 × 10(4) cells/ml. The entire biomass had completely liquefied and the fermented broth contained all 20 α-amino acids composed of protein and also various kinds of minerals in abundance. The weight of mice group fed the fermented broth content feed (sample feed) for 31 days significantly increased compared with that fed no broth feed (control feed) (21.37 g vs 20.76 g (p < 0.05). No abnormal behavior and appearance were observed. All internal organs (the heart, the liver, the lung, the intestines, and the spleen) of both groups were confirmed to be normal by visual observation. In peripheral blood, the percentages of NK cells and CD8+ T cells of the mice in the sample feed group increased significantly relative to those in the control feed group (NK cells: 19% vs 11%, CD8+ T cells: 9% vs 5%, p < 0.05). In the spleen, the percentage of NK cells in the sample feed group also increased significantly compared to that in the control feed group (p < 0.05). The fermented fish biomass is expected to be effective for innate and adaptive immunity and thus fit for animal feed. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  17. Effects of addition of Aspergillus oryzae culture and 2-hydroxyl-4-(methylthio) butanoic acid on milk performance and rumen fermentation of dairy cows.

    Science.gov (United States)

    Sun, Hua; Wu, Yueming; Wang, Yanming; Wang, Chong; Liu, Jianxin

    2017-04-01

    To investigate effects of Aspergillus oryzae culture (AOC) and 2-hydroxy-4-(methylthio) butanoic acid (HMB) on milk performance and rumen fermentation of dairy cows. Sixty-four multiparous Chinese Holstein cows were randomly allocated into four experimental diets: (i) Control diet; (ii) AOC diet: 5 g AOC/day per head; (iii) HMB diet: 25 g HMB/day; and (iv) AH diet: 5 g AOC plus 25 g HMB/day. Added HMB tended to increase the yield of milk protein (P = 0.06) and 3.5% fat-corrected milk (P = 0.08) and milk fat content (P = 0.09). Milk fat yield (P = 0.03) and the contents of milk protein (P = 0.05) were increased by adding HMB. The cows fed on AOC diet had a tendency for higher body weight (BW) gain (P = 0.08). Addition of AOC, HMB and AH increased content of microbial protein (MCP) and total volatile fatty acids (VFA) (P rumen fluid. Populations of rumen fungi, Fibrobacter succinogenes and Ruminococcus flavefaciens relative to total bacterial 16S rDNA (P ≤ 0.03) and activity of carboxymethylcellulase (CMCase) (P contents of MCP and total VFA potentially by stimulating rumen microbe populations and CMCase activity. © 2016 Japanese Society of Animal Science.

  18. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.

    Science.gov (United States)

    Ratanaburee, Anussara; Kantachote, Duangporn; Charernjiratrakul, Wilawan; Sukhoom, Ampaitip

    2013-10-15

    The aim was to produce Nham that was enriched with γ-aminobutyric acid (GABA); therefore two GABA producing lactic acid bacteria (Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2) were used as starter cultures. By using the central composite design (CCD) we showed that addition of 0.5% monosodium glutamate (MSG) together with an inoculum size of roughly 6logCFU/g of each of the two strains produced a maximal amounts of GABA (4051 mg/kg) in the 'GABA Nham' product. This was higher than any current popular commercial Nham product by roughly 8 times. 'GABA Nham' with the additions of both starters and MSG (TSM) supported maximum populations of lactic acid bacteria (LAB) with a minimum of yeasts and no staphylococci or molds when compared to the controls that had no addition of any starters or MSG (TNN), or only the addition of MSG (TNM), or with only the starter (TSN). Based on proximate analysis among the Nham sets, 'GABA Nham' was low in fat, carbohydrate and energy although its texture and color were slightly different from the control (TNN). However, sensory evaluations of 'GABA Nham' were more acceptable than the controls and commercial Nham products for all tested parameters. Hence, a unique novel 'GABA Nham' fermented pork sausage was successfully developed. © 2013.

  19. Hydraulic retention time affects stable acetate production from tofu processing wastewater in extreme-thermophilic (70°C) mixed culture fermentation.

    Science.gov (United States)

    Chen, Yun; Zhang, Fang; Wang, Ting; Shen, Nan; Yu, Zhong-Wei; Zeng, Raymond J

    2016-09-01

    Acetate is an important industrial chemical and its production from wastes via mixed culture fermentation (MCF) is economic. In this work, the effect of hydraulic retention time (HRT) on acetate production from tofu processing wastewater (TPW) in extreme-thermophilic (70°C) MCF was first investigated. It was found that long HRT (>3days) could lead to less acetate production while stable acetate production was achieved at short HRT (3days) with the yield of 0.57g-COD/g-CODTPW. The microbial community analysis showed that hydrogenotrophic methanogens (mainly Methanothermobacter) occupied up to 90% of archaea at both HRTs of 3 and 5days. However, Coprothermobacter, the main acetate-degraders, decreased from 35.74% to 10.58% of bacteria when HRT decreased from 5 to 3days, supporting the aggravation of syntrophic acetate oxidation in long HRT. This work demonstrated that HRT was a crucial factor to maintain stable acetate production from TPW in extreme-thermophilic MCF. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei

    Directory of Open Access Journals (Sweden)

    Áurea Marcela de Souza Pereira

    2018-01-01

    Full Text Available The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage were investigated in comparison to a control product (ST beverage without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05. Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05.